Some standard content:
NY/T436-2000
This standard is specially formulated to determine the quality and safety of green food preserved fruit. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: China Agricultural Reclamation Northern Food Monitoring Center. The main drafters of this standard: Liu Ning, Qiu Yuanheng, Zhai Hui, Teng Jincheng, Xue Gang. 212
Agricultural Industry Standard of the People's Republic of China
Green food
Green food-Candied fruit
NY/T 436-2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food preserved fruit. This standard applies to the production and circulation of dry Grade A green food preserved fruit. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest version of the following subtitles. GB 317—1998 Granulated sugar
GB4789.2-1994 Microbiological examination of food hygiene Determination of total colony count
GB4789.3—1994 Microbiological examination of food hygiene Determination of coliform group
4 Microbiological examination of food hygiene Examination of Salmonella GB 4789.4—1994
GB 4789.5-1994
GB 4789.10—1994
GB4789.11—1994
GB 4789. 15---1994
Test for Shigella
Microbiological test for food hygiene
Microbiological test for food hygieneTest for Staphylococcus aureus
Microbiological test for food hygiene
Test for hemolytic streptococci
Count of lysine and arsenic
Method for determination of total arsenic in food
GB/T 5009.11-—19961
GB/T 5009. 12-1996
GB/T 5009. 13--1996
GB/T 5009.19—1996
GB/T 5009. 28—1996
GB/T 5009.29—1996
GB/T 5009.34--1996
GB/T 5009.35—1996
GB 7718—1994wwW.bzxz.Net
Determination of lead in food
Determination of steel in food
Determination of 666 and DDT residues in foodDetermination of saccharin sodium in food
Determination of sorbic acid and sodium monosorbate in foodDetermination of sulfite in food
Determination of synthetic pigments in food
General standard for food labeling
GB/T 10782—-1989
GB/T 11860—1989
NY/T 391-—2000
NY/T 392--2000
3 Definitions
General rules for honey products
Physical and chemical testing methods for candied fruit
Technical conditions for the production environment of green food
Guidelines for the use of food additives
Green food
This standard adopts the following definitions.
3.1 Green foodgreen food
See 3.1 of NY/T 391--2000.
Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000 and implemented on April 1, 2001
3.2 A grade green foodA grade green foodSee 3.3 of NY/T3911-2000.
3. 3 Semi-finished candied fruitNY/T 436-2000
Semi-finished product made from fruit raw materials by dehydration or pickling. 3.4 Sugar soak
After the raw materials are boiled in sugar, the finished product is immersed in a certain concentration of sugar solution and has a transparent feeling. 3. 5 Permeated sugar outside After the raw materials are boiled in sugar, the surface of the finished product is dry and covered with white icing. 3.6 Transparency
When the light is transmitted through the product, the internal structure can be roughly seen. 3.7 Impurity
Things that are harmful to human health or should not be present in the product, such as mineral particles, hair, sack hair, etc. 4 Requirements
4.1 Origin environment requirements
4.71.1 Origin environment requirements should meet the requirements of NY/T391. 4.1.2 All raw materials should come from green food production areas. 4.1.3 White sugar should meet the requirements of superior products in GB317. 4.2 Sensory requirements
Sensory requirements should meet the requirements of Table 1.
Organism
Taste and smell
Table 1'Richness requirements
Have the natural color of this variety after sugar melting
The block shape is complete, the particles are full, the sugar is evenly penetrated, there is a sense of transparency, the size and thickness are basically the same, there is no sanding phenomenon, no sugar flow, no stickiness, no major surface defects
Have the taste and smell of this variety, sweet and sour, no tooth acid, no peculiar smell, no visible foreign impurities
4.3 Physical and chemical requirements
The physical and chemical requirements shall comply with the provisions of Table 2.
Table 2 Physical and chemical requirements
Moisture, %
Total sugar (calculated as invert sugar), %
Net content
4.4 Hygiene requirements
Hygiene requirements shall comply with the provisions of Table 3.
As specified in the packaging label. Negative deviation is in line with national regulations on measurement of packaged goods, mg/kg
Lead·mg/kg
Copper, mg/kg
Residual sulfur dioxide (as free SO,), g/kgPreservatives
Synthetic pigments
Saccharin sodium
Benzene hexachloride, mg/kg
Dichlorobenzene, mg/kg
Total colony count, pieces/g
E. coli pieces/100 g
Pathogenic bacteria
Mold count, pieces/g
Benzoic acid
Sorbic acid, g/kg
NY/T436—2000
Table 3 Hygiene requirements
Note: The limits of other food additives shall comply with the provisions of NY/T392. 5 Test methods
5.1 Sensory requirements shall be in accordance with 7.5 of GB/T10782-1989. 5.2 Determination of moisture shall be in accordance with 4.3 of GB/T11860-1989. 5.3 Determination of total sugar shall be in accordance with GB/T11860. 5.4 Determination of arsenic shall be in accordance with GB/T5009.11. 5.5 Determination of lead shall be in accordance with GB/T5009.12. 5.6 Determination of copper shall be in accordance with GB/T5009.13. Determination of sodium saccharin shall be in accordance with GB/T5009.28. 5.7
5.B Determination of behenic acid and benzoic acid shall be in accordance with GB/T 5009.29. 5.9
Determination of residual sulfur dioxide shall be in accordance with GB/T5009.34. 5.10
The determination of synthetic pigments shall be carried out in accordance with GB/T5009.35. The determination of 666 and DDD shall be carried out in accordance with GB/T 5009.19. The determination of total colony count shall be carried out in accordance with GB4789.2.
Shall not be detected
Shall not be detected
Shall not be detected
Shall not be detected
The determination of coliform bacteria shall be carried out in accordance with GB 4789.3. The inspection of pathogenic bacteria shall be carried out in accordance with GB4789.4, GB4789.5, GB.4789.10 and GB4789.11. The determination of mold shall be carried out in accordance with GB4789.15.
Inspection rules
Batching rules
Products of the same variety, same grade and same batch of raw materials, production and packaging shall be grouped as one batch. Products should be inspected and certified by the manufacturer according to this standard and can be shipped only after the certificate of conformity is issued.
6.2 Sampling method
Perform according to 7.5 of GB/T10782-1989. 6.3 Type inspection
NY/T4362000
Type inspection is a comprehensive assessment of the product, that is, to inspect the comprehensive requirements (indicators) of this standard. Type inspection should be carried out in any of the following situations:
a) Products applying for the green food logo;
b) The results of the two previous and subsequent inspections are quite different; c) The production environment has changed significantly due to human or natural factors; d) The national quality supervision agency or the competent department has put forward type inspection requirements. 6.4 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct a delivery inspection, and the delivery inspection content includes sensory requirements and physical and chemical requirements. 6.5 Judgment rules
6.5.1 If an indicator fails to pass the inspection, the product is a substandard product. 6.5.2 To ensure that the inspection of items in the physical and chemical, safety and health requirements is not affected by accidental errors, if an item fails to pass the inspection, another sample should be taken for re-inspection. If it still fails, the item is judged to be unqualified. If it passes the re-inspection, another sample should be taken for a second re-inspection, and the result of the second re-inspection shall prevail.
6.5.3 For products with unqualified packaging, signs and labels, the production unit is allowed to apply for re-inspection after rectification. 7 Brown signs and labels
7.1 Signs
7.1.1 The packaging box should have a green food logo, and its design shall be implemented in accordance with relevant regulations. 7.1.2 The packaging box should indicate the product name, quantity, origin, packaging date, shelf life, production unit, storage and transportation precautions, etc., with clear, complete and correct handwriting.
7.2 Labels
Should be implemented in accordance with GB7718.
8 Packaging, transportation, storage
8.1 Packaging
The packaging material should be clean, fine and soft. The structure should be firm and applicable, and the material should be good, dry, and free of mildew, insects, and pollution. 8.2 Transportation
8.2.1 It is strictly forbidden to mix with toxic, corrosive, and odorous items during transportation. 8.2.2 The transportation vehicle should be clean, dry, and odorless, and should be equipped with rain and sun protection facilities. 8.3 Storage
8.3.1 The storage warehouse should be clean, dry, well ventilated, and have a moderate temperature. Short-term outdoor storage should be equipped with rain and sun protection facilities. 8.3.2 The boxes in the warehouse should be more than 20 cm away from the wall and the floor. The stacking layer should not be too high, and they should be stacked according to type and grade. 216
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