This standard specifies the index requirements, food additives, hygienic requirements for the production and processing of carbonated beverages, packaging, labeling, storage and transportation requirements and inspection methods. This standard applies to beverages filled with carbon dioxide under certain conditions. This standard does not apply to tea beverages filled with carbon dioxide. GB 2759.2-2003 Hygienic Standard for Carbonated Beverages GB2759.2-2003 Standard download decompression password: www.bzxz.net

I 67. 160. 20
National Standard of the People's Republic of China
GB2759.2—2003
GB2759.2—2003
GB2759.19,2—19
Hygienic Standard for Carbonated Beverages
Hygienic Standard for Carbonated Beverages 2003-09-24 Issued
7002781
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
2004-05-01 Implementation
This standard is mandatory.
This standard replaces GB375.2-1996 Carbonated beverages GB/T 1.1-2003. Compared with GB2759.2-2003, the main modifications of this standard are as follows: - The standard text format is modified in accordance with GB/T 1.1-2003; GA2759.2-2003
- The original standard structure and applicable scope are revised, and the requirements for raw materials, food additives, production and processing, packaging labeling, transportation and transportation are revised;
In the notes, the product definition is revised with reference to GB10789 Classification of soft drinks. This standard shall be effective from the date of implementation until GB2759.2-1996. This standard is proposed by the Ministry of Industry and Information Technology of the People's Republic of China. The issuing units of this standard are Beijing Municipal Food Hygiene Supervision and Inspection Institute, Sichuan Provincial Food Hygiene Inspection Institute, Shandong Provincial Food Hygiene Inspection Institute, Tianjin Municipal Health Bureau Public Health Inspection Institute, Ningxia Children's Hospital, and Hangzhou Xingha Case Co., Ltd.
The previous releases of this standard are as follows: This standard was first issued in 1477, first revised in 198, and second revised in 1596.
Hygienic Standard for Carbonated Beverages
CB2769.2—2003
This standard specifies the index requirements for carbonated beverages, food additives, production and processing hygiene requirements, packaging, labeling, storage and transportation requirements and inspection Test method,
This cup is applicable to beverages filled with Class III chemical fuel under certain conditions. This standard does not apply to tea beverages filled with carbon dioxide. 2 Normative referenced documents
The clauses in the following documents are identified as clauses of this standard through reference: From the date of the cited document, all subsequent cross-modification orders (including data errors) and revised versions are used for the exchange standard. However, according to the research of all parties involved in this nuclear bed design, Yoshikawa uses the latest version of this document. For any referenced document, its latest version shall be used for this standard. B2760 Hygienic standard for the use of quality products (T/T1789.21 Food microbiology inspection frozen products, beverages inspection GB5719 Sanitary labeling for drinking water GB/F5009.11 Determination of total species and removal agents in food B/T0,1 Determination of lead in food GB/T5009.13 Determination of lead in food 1249 Good production practices for fast-food enterprises 3 Technical requirements and definitions The following technical requirements and definitions apply to this standard Carbon waist drink Materials
Products filled with carbon dioxide under certain conditions. Does not include materials that produce carbon dioxide gas by itself. Carbon dioxide content in dental products (20 times the optimal amount). 2.4 Index requirements
4.1 Raw material requirements
Should comply with the product standards and regulations. 2.2 Sensory indicators
The product should have the main ingredients of pure color, taste, and no peculiar smell or foreign matter. 2.3 Physical and chemical indicators
Physical and chemical indicators should comply with the requirements of Table 1.
Degradation 1 Physical and chemical indicators
9Ph>/ing/1)
Total information r Asng)
Previous ((n)/mg/1.)
GB2759.2—2003
Microbiological indicators
Microbiological sodium indicators meet the requirements of Table ?.
Total number of colonies/c/
Large bacteria/(MPN/1n0m1.3
/tetu/
/(elu/mL)
Pure protozoa (Salmonella, Shigella spp.) 5
Food additives
Microbial response indicators
5.1 The quality of food additives should comply with the corresponding standards and relevant regulations. 5.2 The variety and use of food additives should comply with the provisions of GB2730. 6 The hygienic requirements of the production and processing of genuine products
should comply with the requirements of GB12695,
The packaging equipment and materials should comply with the relevant health standards and relevant regulations. 8 Labeling
The identification requirements of the standardized packaging should comply with the relevant regulations. 9 Storage and transportation
9. 1 StoragebzxZ.net
No inspection
The finished product should be stored in a dry and well-ventilated place. It should not be stored together with items that are toxic, harmful, have peculiar smell, are volatile, or have a strong smell.
9.2 Transportation
When transporting the product, it should be kept away from sunlight and rain. It should not be shipped together with items that are toxic, harmful, have strange smells, or have a negative impact on the product. 10 Inspection method
19! Case set index
10.1.1 Color, clear impurities
Take 5L of the mixed sample to be tested and clean the sample. After the sample is tested, place it in a bright place, observe its color with a glass, avoid light and check whether there are visible impurities. The result should meet the requirements of 4.2. 10.1.2 Aroma and taste
After the tester is turned on, pour it into a sample cup, immediately use an oxygen sensor to identify the smell of the test sample, and taste it with a taster to check whether there is any peculiar smell. The result should meet the requirements of 4.2. 2
10.2 Physical and chemical standards
10.2.T Pa
Determine according to the method specified in GB/T5009.12, 10.2. 2.2.2.3.3.4.10.2.2.3.10 ...
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