Some standard content:
ICS67.080.10
Agricultural Industry Standard of the People's Republic of China
NY/T1522—2007
Coconut product
Coconut fiber
Coconut product Nata de coco2007-12-18 Issued
2008-03-01 Implementation
Ministry of Agriculture of the People's Republic of China
Appendix A and Appendix B of this standard are normative appendices. This standard is proposed by the Ministry of Agriculture of the People's Republic of China. This standard is under the jurisdiction of the Technical Committee on Standardization of Coconut Crops and Products of the Ministry of Agriculture. NY/T1522--2007
Drafting units of this standard: Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Hainan Coconut Country Food Co., Ltd., Hainan Yide Food Co., Ltd. Main drafters of this standard: Zhao Songlin, Chen Hua, Zhong Chunyan, Peng Jiming, Zhang Muyan, Li Xinju. 1 Scope
Coconut products Coconut fiber
NY/T15222007
This standard specifies the terms and definitions, classification, requirements, test methods, inspection rules, packaging, marking, labeling, transportation and storage of fiber.
This standard applies to a cellulose gel substance made from coconut water or coconut juice (milk) as the main raw materials, fermented by G. xylinum, which is used as a raw material for food processing and can be directly eaten after processing. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding expired content) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB191 Packaging, storage and transportation pictorial marks
GB2760 Food additives standard CB/T4789.2 Food hygiene microbiological examination Determination of total colony count GL/T4789.3 Food hygiene microbiological examination Determination of coliform group GB/T4789.4 Food hygiene microbiological examination Salmonella examination GB/T1789.5 Food hygiene microbiological examination Shigella examination (GB/T1789.10 Food hygiene microbiological examination Staphylococcus aureus examination GB/T 4789. 15
Food hygiene microbiological examination Mould and yeast count GB/T 5009.10 Determination of crude fiber in plant foods GB/ T 5009. 11
Determination of total arsenic and inorganic arsenic in food
GB/I5009.12 Determination of lead in food
GB/T5009.33 Determination of industrial nitrate and nitrate in food GB/T5009.123 Determination of chromium in food
GB5749 Standard for drinking water sanitation
GB 7718
General rules for labeling of prepackaged food
JJF1070 Rules for metrological inspection of net content of quantitatively packaged goods Order No. 75 of 2005 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China on the metrological supervision and management of quantitatively packaged goods 3 Terms and definitions
The following terms and definitions apply to this standard.
Coconut fiber nata de cnco
A cellulose gel substance made from coconut water or coconut juice (milk) as the main raw materials and fermented by Gtucomacetobacter zylinus, also known as coconut fruit, coconut nata or high-fiber coconut fruit: 3.2
Acidified nata de cocoCoconut fruit preserved with edible acid.
NY/T15222007
Sweetened nata de cocoCoconut fruit processed by shark processing. 3.4
Compressed coconut fruitDehvdratefnatadeoceCoconut fruit that has been dehydrated by mechanical methods. 3.5
Sterilized nata de cocoCoconut fruit preserved by heating, boiling, etc. 3.6
Crude nata de coco Coconut fruit that has been fermented into gel by cacn but has not been treated by shrinkage, pickling, pruning, sterilization, etc. 4 Classification
Coconut fiber fruit is divided into five categories: crude fiber fruit, sterilized fiber fruit, pickled coconut fiber fruit, honey-made coconut fiber fruit, and compressed coconut fiber fruit. 5 Requirements
5.1 Raw material requirements
5. 1.1 Coconut water
Coconut water should have a normal color and no foreign matter. It is allowed to have the smell of normal fermentation and acid production, no mold, and no rancid smell. 5.1.2 Coconut juice (milk)
It should have the smell and taste of fresh coconut juice (milk), no corruption, no bad smell and peculiar smell, and no foreign matter. 5. 1. 3 Water
Should comply with (GB 5749 Regulations.
5.1.4 Processing auxiliary materials and additives
The auxiliary materials and processing auxiliary agents of coconut fiber fruit must be food raw materials or food additives (processing aids) specified in (B2760), and the quality should meet the corresponding standards and relevant regulations. 5.1.5 Fermentation strains
The fermentation strain of coconut red fruit is Glucococcetobucterrylinus, and the strain is changed. It should be identified and evaluated for safety before being put into human body.
5.2 Sensory requirements
The sensory requirements should meet the requirements of Table 1.
Table 1 Sensory requirements
Smell (sterilized coconut fiber fruit, pickled coconut fiber fruit, crude coconut fiber fruit, tested coconut fiber fruit, compressed coconut fiber fruit) Color (sterilized coconut fiber fruit, pickled coconut fiber fruit, crude coconut fiber fruit, Honey coconut fiber, compressed coconut fiber)
Sterilized coconut fiber, acid coconut fiber, crude coconut fiber, honey fiber! Compressed fiber
Impurities (sterilized coconut fiber, acid pickled coconut fiber, crude coconut fiber, dense coconut fiber, compressed coconut fiber) 5.3 Physical and chemical indicators
Physical and chemical indicators should comply with the provisions of Table 2.
It should have the smell that the product should have, no peculiar smell and should have the normal color of the product, color selection sentence: abnormal color
It is condensed, firm, elastic, and mildew-free. It is thin and thin, with a strong appearance, soft and flexible, without mold and mildew. There is no visible foreign impurities
Hydrogen peroxide, tng/kg
Crude fiber, %
5.4 Hygiene indicators
Hygiene indicators should comply with the provisions of Table 3.
Total (As ),rrg/kg
Lead (Ph), mg/kg
Chromium (Cr)+mg/kg
Nitrite, mg/kg
Total colony count, cfu/g
Escherichia coli sample, MPN/ICog
Bacteria, cfu/area
Pathogenic bacteria (Salmonella Shigella, Staphylococcus aureus)
5.5 Net content
Physical and chemical indicators
Crude coconut fiber fruit
Pickled coconut fiber fruit
Hygiene indicators
Crude Norwegian red fruit
Pickled coconut fiber, fruit
Le shrunken coconut fiber fruit
Compressed coconut fiber fruit
Do not pick out
NY/T 1522—2007
Sterilized coconut fiber fruit, shark-processed coconut fiber fruit
Sterilized coconut fiber fruit, honey-processed coconut fiber fruit
Should comply with the "Measurement Supervision and Management Measures for Quantitative Packaged Commodities" issued by the General Administration of Quality Supervision, Inspection and Quarantine in 2005 (No. 75). 6 Inspection methods
6.1 All coconut fiber fruit containing soaking liquid or compressed coconut fiber fruit after rehydration shall be processed according to the provisions of Appendix A and then sampled for determination.
6.2 Sensory organs
Pour the sample into a porcelain dish, taste its flavor, and observe its color, appearance and impurities under bright white light. 6.3 Hydrogen peroxide
See Appendix I3.
6.4 Crude fiber
Heat according to GB/T5009.10.
6.5Total arsenic
According to GB/T 5009.11,
According to GB/T5009.12.
According to GB/T5009.123.
6.8Nitrite
According to GB/T 5009.33.
6.9Total bacterial count
According to GR/T 4789.2.
6.10Eliform bacteria
NY/T 1522 2007
According to GB/T 4789,3.
6.11 Salmonella
According to CB/1 4789.4.
6.12 Shigella
According to (B/T4789.5.
6.13 Staphylococcus aureus
According to GB/T 4789.10.www.bzxz.net
6.14 Mold
According to (GB/T 4789.15 Implementation.
6.15 Net content
Implemented according to JIF1070.
7 Inspection rules
7.1 Batching
Products of the same type produced on the same day and the same shift are considered a batch. 7.2 Sampling
3% of each batch of products shall be randomly sampled, with a minimum of not less than 3 pieces. 1k is taken from each piece of the axis sample, and the total weight of the sample shall not be less than 3kg.
7.3 Factory inspection
7.3.1 The products shall be inspected by the production technology inspection department according to this standard before leaving the factory, and they can leave the factory only after passing the inspection. 7.3.2 The inspection items for pickled coconut fiber fruit, crude willow red fruit and shrunken coconut fiber fruit are sensory indicators and net content, and the sterilized coconut fiber fruit and honey coconut fiber fruit are increased. Add the total bacterial count and coliform group items for inspection. 7.4 Type inspection
When any of the following situations occurs, type inspection shall be conducted. Type inspection items are all items specified in this standard: a) When production is resumed after a long-term shutdown;
When there are major changes in raw materials, processes and equipment that may affect product quality; 6
When the difference between the test results and the results of the previous routine (type) inspection is relatively large; c
When the national quality supervision and inspection agency deems it necessary; When the strain is changed. Before putting into production, strain identification and safety evaluation must be carried out. e)
7.5 Judgment rules
7.5.1 When all items of the test results meet the requirements of this standard, the batch of products is judged to be qualified products. 7.5.2 If one of the inspection results of the hygiene index does not meet the requirements of this standard, it shall be judged as unqualified and shall not be re-tested. 7.5.3 Except for the hygiene index, if there is any objection to the inspection results of other items, double sampling can be conducted in the original batch of products for re-testing. If one of the indicators still fails to meet the requirements, the batch of products shall be judged as unqualified. 8 Packaging, marking, labeling, storage, transportation and shelf life 8.1 Packaging
The packaging materials shall comply with the provisions of relevant standards: 8.2 Marking and labeling
Marking shall be carried out in accordance with GB191: Labeling shall be carried out in accordance with G7718. The labeling of crude coconut fiber shall be determined by both the supply and demand parties 8.3 Storage
NY/T1522—2007
The product shall be stored in a clean, dry and well-ventilated place and shall not be stored together with toxic, harmful, odorous, volatile, corrosive or other items that affect the product quality.
8.4 Transportation
When transporting the product, the means of transport must be clean and tidy. It should be kept away from sunlight and rain, and should not be mixed with toxic, harmful, odorous or other items that affect product quality.
8.5 Shelf life
Under the conditions specified in this standard, the shelf life of crude coconut fiber fruit shall not be less than 10 24 hours. For other types of coconut fiber fruit, the shelf life shall not be less than 3 months.
NY/T1522-2007
A.1 Scope
The appendix specifies the treatment method of coconut fiber fruit samples. A.2 Sample processing
A.2.1 Rehydration of compressed coconut fiber
Appendix A
(Normative Appendix)
Sample processing
A2.1.1 Divide each single package of compressed coconut fiber to be tested into N equal parts and pour them into N 100L containers respectively. Add water (25℃±5℃) to soak the coconut fiber so that the coconut fiber is fully in contact with the aqueous solution (always keep the ratio of water to coconut fiber at 1:1), and continue to stir fully. A.2.1.2 As the coconut fiber absorbs water and expands, add water in time so that the coconut fiber can freely expand and absorb water and be easy to stir, so as to speed up the rehydration.
A.2.1.3 Stir the compressed coconut fiber fully until the coconut fiber reaches its specified specifications, which is considered to be fully recovered. The value of A.2.1.4
The weight of a single packaged coconut fiber fruit before rehydration after compression × compression multiple ≤50kgThe weight of a single packaged coconut fiber fruit before rehydration after compression × compression multiple =50kg～100kgThe weight of a single packaged coconut fiber fruit before rehydration after compression × compression multiple =100kg～150kgThe weight of a single packaged coconut fiber fruit before rehydration after compression × compression multiple =150kg~200kgThe weight of a single packaged coconut fiber fruit before rehydration after compression × compression multiple =200kg～250kgAnd so on.
A.2.2 For coconut fiber fruit containing soaking liquid or compressed coconut fiber fruit after rehydration, when testing, it should be poured into the solid edge perforated liquid leakage container with inner liner 100 according to the amount of sampling. The peripheral aperture of the leakage container should be smaller than the specification of the coconut fiber fruit to be tested. It should be left to stand for 30 seconds without external force to filter out the soaking liquid, and then weighed quickly (completed within 10 seconds), and then sampled for measurement. 6
B.1 Scope
Appendix B
【Normative Appendix】
Determination of hydrogen peroxide
This appendix specifies the determination method of hydrogen peroxide in coconut fiber fruit. This appendix applies to the determination of hydrogen peroxide in diced coconut fiber fruit. B.2 Principle
NY/T1522—2007
Peroxide can oxidize potassium iodide in dilute sulfuric acid solution to produce a certain amount of iodine. Starch is used as an indicator and titrated with sodium thiosulfate standard titration solution. At the same time, hydrogen peroxide is decomposed with catalase, and then peroxides other than hydrogen peroxide are titrated with sodium thiosulfate standard titration solution. The content of hydrogen peroxide is calculated based on the difference in volume between the sodium thiosulfate standard titration solution consumed by the catalase sample and the catalase sample. The chemical reaction formula is: 2K1+H,SO +H,O, =K,S0. +2H2O+I2I+2NaS,O=NaaS, O,+2Val
2H,O =2H20+0
B.3 Reagents and materials
Unless otherwise specified, only analytical reagents shall be used. B.3.1 Water, G/T 6682, grade.
B.3.2 Catalase solid reagent, specification: enzyme activity is not less than 1870U/mg. B.3.3 Catalase solution (5g/L): Weigh 0.50g of catalase, dissolve it with 100mL of water several times, and prepare this solution before use.
B.3.4 Potassium iodide solution (100g/): Weigh 10g of potassium iodide, dissolve it in 100mL of water, and store it in a brown bottle after cooling. B.3.5 Sulfuric acid solution (1+9).
B.3.6 Ammonium molybdate solution (30g/1).
B.3.7 Sodium thiosulfate standard titration solution [c(NazS,O,)=0.0025mol/L]: Take 0.1000mol/L sodium thiosulfate standard titration solution and dilute it with freshly boiled and cooled water before use. Recalibrate if necessary. B.3.8 Starch indicator solution (10g/L): Weigh 1g soluble starch, mix it into a paste with a little water, slowly pour it into 100ml boiling water, boil it, cool it and set it aside. This solution should be prepared before use. B.4 Instruments
B.4.1 Tissue crusher.
B.4.2 Vacuum drying oven.
B.4.3 Nylon filter bag: 100 mouths, specification 20cm×25cmB.4.4 Iodine volume flask: 250 mL.
B. 4. 5 Acid burette: 50 ml.c
NY/T1522—2007
B.5 Sample treatment
For coconut fiber fruit containing soaking liquid or compressed coconut fiber fruit after rehydration, filter out the soaking liquid in the sample according to the requirements of A.2.1 of Appendix A, take 200g of the sample, make it into a homogenate with a tissue crusher, pour it into the filter bag, squeeze out the juice, and wait for the test. B.6 Determination
B,6. 1 Determination of moisture in coconut fiber fruit
Take the sample of soaking liquid, and determine it in a vacuum drying oven at 70℃ and 0.6Pa according to the method specified in GB/T5009.3. B. 6. 2 Determination of Hydrogen Peroxide
Accurately weigh 20.0g~25.0g of the sample juice to be tested into a 250mL iodine volume flask, take bottles A and B; add 5.0ml of catalase solution (5g/L) to bottle B, drain, and leave for 10 minutes (shake several times during the storage process), add 5.0mL of sulfuric acid solution (1+9) and 5.0ml of potassium iodide solution (100g/L) to each of bottles A and B, and add 3 drops of ammonium iodide solution (30g/1) to each, mix, place in a dark place for 10 minutes, add 75mL of water, and titrate with 0.0025nol/L sodium thiosulfate standard titration solution respectively. When the drop turns to slightly yellow, add 0.5rL of condensed powder indicator solution (10g/L), continue to drip until the blue color disappears, and record the milliliters of sodium thiosulfate standard titration solution consumed in bottles A and B respectively. B.7 Result calculation
B.7.1 The hydrogen peroxide content of the coconut fruit sample containing soaking liquid is calculated according to formula (1): X= (V>-Va)××34. 02×W×1000.Wu Zhong:
X-hydrogen peroxide content in the sample, in milligrams per kilogram (mg/kg); VA-: volume of sodium thiosulfate standard titration solution consumed in bottle A, in milliliters (ml); Vs-volume of sodium thiosulfate standard titration solution consumed in bottle B, in milliliters (mL); -concentration of sodium thiosulfate standard titration solution, in moles per liter (mo1/L) m
The mass of the sample juice weighed during the determination, in grams (g): -mass percentage of water content in the sample, %.
The calculation result is rounded to one decimal place. B.7.2 The hydrogen peroxide content of the compressed coconut fiber sample is calculated according to formula (2): x (Va-V)XcX34.02×w×1 000
maXmi/m?
Wherein:
X - the hydrogen peroxide content in the sample, in milligrams per dry gram (mg/kg); VA - the volume of the sodium thiosulfate standard titration solution consumed in bottle A, in milliliters (mL); Vu
- the volume of the sodium thiosulfate standard titration solution consumed in bottle B, in milliliters (mL); the accurate value of the concentration of the sodium thiosulfate standard titration solution, in moles per liter (mol/L); - the mass of the sample before rehydration, in grams (g); mi
the mass of the sample after rehydration, in grams (g); the mass of the sample (juice) weighed during the determination, in grams (g); the mass percentage of moisture in the sample, %.
The calculation result shall be retained to one decimal place. 8
NY/T1522—2007
B Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 10% of the arithmetic mean
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.