Some standard content:
1 Subject content and scope of application
Industry Standard of the People's Republic of China
Fruit-flavored solid beverages
This standard specifies the technical content and test methods of fruit-flavored solid beverages. QB/T3623-1999
This standard applies to solid beverages made from sugars, fruit juice (or without fruit juice), edible flavors, colorants and other food additives.
2 Reference standards
GB2760 Hygienic standard for the use of food additives GB7718 General standard for food labeling
GB4789 Food hygiene test methods
Microbiological part
GB5009 Food hygiene test methods Physical and chemical part GB10790 Soft drink inspection rules, marking, packaging, transportation and storage GB601 Preparation method of chemical reagent standard solution GB2759 Hygienic standard for cold food
3 Terms
3.1 Shelf life
Refers to the date when the quality of this product is guaranteed under the conditions specified on the label. During this period, this product is fully suitable for sale and meets the quality specified on the label or in the product standard, but beyond this period, this product may still be edible. 3.2 Shelf life
Refers to the final date indicating that this product can be eaten under the conditions specified on the label. After this, the product is no longer suitable for consumption.
4 Product classification
Granular and powdered.
5 Technical requirements
5.1 Sensory indicators
Sensory indicators shall comply with the provisions of Table 1.
5.2 Physical and chemical indicators
Physical and chemical indicators shall comply with the provisions of Table 2.
Color "There should be no pigment particles before dissolving, and it should have the color of the variety after dissolving. Granular: loose, uniform small particles, no agglomeration Appearance
Powder: loose powder, no particles, agglomeration, turbid or clear liquid after dissolving Aroma and taste
"It has the aroma and taste of the variety. There should be no peculiar smell. No foreign impurities visible to the naked eye
Particle size
Dissolution time
Acidity (measured in appropriate acidity),
Sweetener
Colorant
Edible flavor
Lead (measured in Pb) mg/kg
Arsenic (measured in AS 5.3 Microbiological indicators
Comply with GB2760
Comply with GB2760
Comply with GB2760
Microbiological indicators should comply with the provisions of Table 3.
Total number of bacteria, number of colonies/ g
Escherichia coli, pieces/100g
Pathogenic bacteria
6 Test method
≤1000
The water used in this test refers to distilled water. Unless otherwise specified, all reagents used are analytical grade. 6.1 Sampling
See Section 7 Inspection Rules.
6.2 Sensory inspection
6.2.1 Color and appearance
Weigh 50g of the evenly mixed granular (or powdered) sample to be tested in a white porcelain basin. Observe with naked eyes whether there are obvious pigment particles and agglomeration. Whether the granular shape is loose and uniform. Whether there are small particles in the general powder. Whether it has the color of the variety after dissolving. 6.2.2 Aroma and taste
After diluting according to the dissolving multiple specified on the label, immediately use the sense of smell and taste to carefully identify its aroma and taste, and check for any peculiar smell.
Note: Before tasting the second sample, rinse your mouth with clean water. 6.2.3 Impurities
Weigh 20g of the mixed Place the sample in a 500ml beaker, add 200ml of 85℃ water, stir with a glass rod for 15 turns forward and 15 turns backward, and check whether there are any foreign impurities visible to the naked eye at the bottom. 6.3 Physical and chemical tests
6.3.1 Determination of moisture
Determine in accordance with GB5009.3.
6.3.2 Determination of particle size
Weigh 100g (accurate to 0.1g) of the sample to be tested and mix it evenly on a 40-mesh standard sample sieve, make a circular motion 50 times at an appropriate speed, and sieve it. Weigh the unsieved sample. Calculate as follows: ml
Particle size%;
Where: X1—
m1—mass of the unsieved sample, g; m0—total mass of the sample, g.
6.3.3 Determination of dissolution time
Weigh 25g (accurate to 0.1g) of the well-mixed sample in a 500ml beaker, add 200ml of cold boiled water (10℃) and stir, and calculate the time from adding cold boiled water to complete dissolution (seconds). 6.3.4 Acidity determination
6.3.4.1 Instrument
Magnetic stirrer
6.3.4.2 Reagents
All distilled water used is boiled and cooled before use; 1% phenolic ethanol solution;
0.1N sodium hydroxide standard solution, prepared according to GB601. 6.3.4.3 Preparation of the test sample
Weigh 10g (accurate to 0.01g) of the well-mixed test sample into a 100ml beaker, dissolve it in water, transfer it quantitatively to a 250ml volumetric flask, and dilute it to the mark with water. For determination. 6.3.4.4 Determination
6.3.4.4.1 Potentiometric titration (arbitration method)
Calibrate the pH meter with a standard buffer solution of known pH value. Determination of the endpoint pH value: Take 25ml of the prepared test sample solution in a 100ml beaker, add 25ml of distilled water, place it on a magnetic stirrer for stirring, and quickly add 0.1N sodium hydroxide solution from the burette until the pH value reaches about 6. Record the number of milliliters added and the pH value, then add a small amount of 0.1N sodium hydroxide solution (0.1ml~0.2ml). Record the amount added and the pH value each time. When the pH value changes suddenly, it is the endpoint pH value.
Titration of the sample to be tested: Take 25ml of the prepared sample solution in a 100ml beaker, add 25ml of distilled water and stir on a magnetic stirrer, quickly add 0.1N sodium hydroxide solution from the burette to make the pH value reach about 6, and then slowly add 0.1N sodium hydroxide solution until the endpoint pH value is reached. The same prepared sample solution is measured twice. VXNXK
Where: X2-
Acidity (in terms of appropriate acid), g/l;
Number of milliliters of 0.1N sodium hydroxide solution consumed during titration;
Convert to appropriate coefficients;
Note: Conversion coefficients of several different acids
Malic acid—0.067
Acetic acid—0.060
Salt acid——0.075
Number of grams of the sample being tested.
Citric acid-0.064
Citric acid (one molecule of water)
Lactic acid—0.090
If the error of parallel tests does not exceed 0.05%, take the arithmetic mean of the two determinations as the result, and report the result to one decimal place.
6.3.4.4.2 Indicator titration
Take 25 ml of the prepared sample solution in a 250 ml conical flask, add 50 ml of distilled water and 0.5 ml of phenolphthalein indicator solution. Titrate with 0.1 N sodium hydroxide solution while shaking until it turns slightly red, and keep it for 30 seconds. Determine the same prepared sample twice. The acidity is calculated according to formula (2) in 6.3.4.4.1. If the error of parallel tests does not exceed 0.05%, take the arithmetic mean of the two determinations as the result, and report the result to one decimal place.
6.3.5 Determination of saccharin sodium
Determine according to GB5009.28
6.3.6 Determination of colorants
Determine according to GB5009.35.
6.3.7 Determination of lead
Determine in accordance with GB5009.12.
6.3.8 Determination of stelae
Determine in accordance with GB5009.11.
6.3.9 Determination of copper
Determine in accordance with GB5009.13.
6.3.10 Determination of total bacteria count
Determine in accordance with GB4789.2.
6.3.11 Determination of coliform group
Determine in accordance with GB4789.3.
6.3.12 Determination of pathogenic bacteria
Determine in accordance with GB4789.4, GB4789.5, GB4789.10 and GB4789.11. 7 Inspection Rules
7.1 Products of the same type that are well packaged and produced in the same shift and on the same production line are considered a batch. 7.2 Products are inspected by the technical inspection department of the manufacturer.Randomly sample one in three thousand from each batch (the sampling volume of each batch shall not be less than 3 pieces) and conduct inspection according to the provisions of this standard. Only products that have passed the inspection and issued a certificate of conformity are allowed to leave the factory. 7.3 After the raw and auxiliary materials and the production process operation are stable, sensory indicators, moisture, particle size, dissolution time, and microbiological indicators are mandatory inspection items, and other items are subject to irregular sampling. 7.4 For items with unqualified physical and chemical indicators in the inspection results, two times the samples can be drawn from the batch for re-inspection. If the re-inspection results still fail to meet the requirements of one indicator, the batch of products is judged to be unqualified. 7.5 During the shelf life, if the supply and demand parties have objections to the product quality, they can jointly negotiate to select an arbitration unit for arbitration analysis and judgment.
8 Marking, packaging, transportation, storage
8.1 Packaging materials and containers must comply with the relevant provisions of the "Food Hygiene Law of the People's Republic of China"; they must be implemented in accordance with Chapter 5 of GB10790.
8.2 The labeling of products in glass bottles, metal cans and plastic bags must comply with the provisions of Chapter 4 of GB10790.
8.3 The storage and transportation of this product must comply with the provisions of Chapter 6 of GB10790. 8.4 The transportation and storage units shall be responsible for the deterioration of products caused by transportation and storage that fail to comply with the conditions specified in this standard.
8.5 Shelf life
Under the storage conditions specified in this standard, the shelf life of metal canned products is one year, that of bottled products is six months, and that of plastic bagged products is three months. Or it can be implemented in accordance with the contract provisions. 8.6 Enterprises can set the shelf life according to the specific conditions of the products, and the shelf life must be greater than or at least equal to the shelf life. Appendix A
Quality scoring standard for fruit-flavored solid beverages
(reference)
Item!
Highest score!
10 points1
18-20 points
Taste丨Total score
27-30 points1
Luster dissolution
"Net weight allowable error decoration is beautiful, "fine powder quantity丨has this variety|20g sample plus 200-
｜After dissolving
no naked eye has this variety should have this variety! ≤500g
100±3g
"Seal tightly, less than 5%. Powder should be colored lustre, 1 ml of 85℃ no pollution, commercial powder uniform thickness | uniform consistency. Water, smooth 15 times, remove foreign impurities aroma, fragrant taste, sweet 90 points 250±4g
"label complete
!, dry and flowing!
"above
500±5g
|acidity is appropriate and soft
odor is soft and moderate
8-9 points
16-17 points
24-26 points
After that, there is a small amount of fragrance that is lighter or lighter. It has the characteristics of this variety! 100
"Strong, the fragrance is not soft
"Decoration, sealing
8-9 points
"Visible
[15 times, 15 times
【Stir, all dissolved" "Quality
8-9 points
8-9 points
|The color is not uniform|After stirring, it is basically dissolved" The amount of fine powder dissolved in the dissolution particles is uniform, the color is too
[Some taste, sweet||tt| |Basically finished
Acidity slightly poor
Category 3—
6-7 points
180 points
"Less than 10%; Light pink
"Above
"Uneven powder thickness"
12-15 points
6-7 points
18-23 points
6-7 points
"Decoration seal-"Fine powder quantity|Uneven color"There are more"Aroma and lack of required flavor! 100
1Less than 15%; Pink 1, visible pigment!
The end is agglomerated, light "granules
small black spots
6-7 points
【After stirring, there is a small amount of
"slightly absorbed moisture
points and foreign" varieties have a lighter "smell, with slight foreign" 60 points three categories 1
12 points or less
2 points or less
11 points or less!
points or less
"2 points or less1| |tt||17 points or less!
"Decoration is not beautiful
5 points or less!
"Fine powder quantity|Color depth is not
Afterwards there are more"Aroma is too light, too taste gives people a different feeling
"Insoluble
5 points or less
"Little black
"Impurities
[Dissolved
|Appearance, sealed not more than 15%; powder Even, or color "After stirring, there are more powder lumps, "too dark to cause reaction"
"Strong and comfortable feeling of the specified variety, 59 points are seriously
"Not in line with
Additional instructions:
! The following
has obvious odor
[Severe moisture absorption
This standard is proposed by the Food Industry Department of the Ministry of Light Industry. -
"Insoluble matter
[Black spots,
"Foreign
This standard is under the jurisdiction of the Food Fermentation Industry Teaching Research Institute of the Ministry of Light Industry. This standard was drafted by Shanghai Coffee Factory.
The main drafters of this standard: Wang Longyun,
Xu Qingqu, Gong Lingdi.
Yan Wanghou,
The Ministry of Light Industry of the People's Republic of China approved it on August 16, 1989 and implemented it on January 1, 1990Sweet
Basically complete
Acidity slightly poor
Category 3—
6-7 points
180 points
"Less than 10%; Light pink
"Above
"Uneven powder thickness"
12-15 points
6-7 points
18-23 points
6-7 points
"Decoration and sealing-"Fine powder quantity|Uneven color" There are more" Aroma and regulations lack the necessary nourishment! 100
1Less than 15%; Pink 1, visible pigment!
The end is agglomerated, light "granules
small black spots
6-7 points
【After stirring, there is a small amount of
"slightly absorbed moisture
points and foreign" varieties have a lighter "smell, with slight foreign" 60 points three categories 1
12 points or less
2 points or less
11 points or less!
points or less
"2 points or less1| |tt||17 points or less!
"Decoration is not beautiful
5 points or less!
"Fine particles
"The color is not deep
"There are more"Aroma is too light, too tasteful to give people a different feeling
"Insoluble
5 points or less
"Small black
"Impurities
[Dissolved
|Appearance, sealed not more than 15%; powder Even, or color "After stirring, there are more powder lumps, "too dark to cause reaction"
"Strong and comfortable feeling of the specified variety, 59 points are seriously
"Not in line with
Additional instructions:
! The following
has obvious odor
[Severe moisture absorption
This standard is proposed by the Food Industry Department of the Ministry of Light Industry. -
"Insoluble matter
[Black spots,
"Foreign
This standard is under the jurisdiction of the Food Fermentation Industry Teaching Research Institute of the Ministry of Light Industry. This standard was drafted by Shanghai Coffee Factory.
The main drafters of this standard: Wang Longyun,
Xu Qingqu, Gong Lingdi.
Yan Wanghou,
The Ministry of Light Industry of the People's Republic of China approved it on August 16, 1989 and implemented it on January 1, 1990Sweet
Basically complete
Acidity slightly poor
Category 3—
6-7 points
180 pointsbzxz.net
"Less than 10%; Light pink
"Above
"Uneven powder thickness"
12-15 points
6-7 points
18-23 points
6-7 points
"Decoration and sealing-"Fine powder quantity|Uneven color" There are more" Aroma and regulations lack the necessary nourishment! 100
1Less than 15%; Pink 1, visible pigment!
The end is agglomerated, light "granules
small black spots
6-7 points
【After stirring, there is a small amount of
"slightly absorbed moisture
points and foreign" varieties have a lighter "smell, with slight foreign" 60 points three categories 1
12 points or less
2 points or less
11 points or less!
points or less
"2 points or less1| |tt||17 points or less!
"Decoration is not beautiful
5 points or less!
"Fine powder quantity|Color depth is not
Afterwards there are more"Aroma is too light, too taste gives people a different feeling
"Insoluble
5 points or less
"Little black
"Impurities
[Dissolved
|Appearance, sealed not more than 15%; powder Even, or color "After stirring, there are more powder lumps, "too dark to cause reaction"
"Strong and comfortable feeling of the specified variety, 59 points are seriously
"Not in line with
Additional instructions:
! The following
has obvious odor
[Severe moisture absorption
This standard is proposed by the Food Industry Department of the Ministry of Light Industry. -
"Insoluble matter
[Black spots,
"Foreign
This standard is under the jurisdiction of the Food Fermentation Industry Teaching Research Institute of the Ministry of Light Industry. This standard was drafted by Shanghai Coffee Factory.
The main drafters of this standard: Wang Longyun,
Xu Qingqu, Gong Lingdi.
Yan Wanghou,
The Ministry of Light Industry of the People's Republic of China approved it on August 16, 1989 and implemented it on January 1, 1990
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.