This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of dehydrated root vegetables. This standard applies to the production, transportation, storage and sale of dehydrated root vegetables. NY/T 959-2006 Dehydrated root vegetables NY/T959-2006 Standard download decompression password: www.bzxz.net
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of dehydrated root vegetables.
This standard applies to the production, transportation, storage and sale of dehydrated root vegetables.
Some standard content:
ICS67.080.20 Agricultural Industry Standard of the People's Republic of China NY/T959—2006 Dehydrated vegetable Root vegetables Dehydrated vegetableVegetable for roots2006-01-26Issued Implemented on 2006-04-01 Issued by the Ministry of Agriculture of the People's Republic of China This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. NY/T9592006 Drafting units of this standard: Northwest Agriculture and Forestry University, Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Chengdu), Xi'an Lai Fu Modern Food Co., Ltd. Main drafters of this standard: Liu Xinghua, Ren Yamei, Luo Anwei, Kou Liping, Hu Mobiao, Liang Jianguo. 1 1 Scope Dehydrated vegetables Root vegetables NY/T959—2006 This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of dehydrated root vegetables. This standard applies to the production, transportation, storage and sale of dehydrated root vegetables. 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 errata) or revisions are not applicable to this standard. However, parties to an 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 Pictorial marking for packaging, storage and transportation GB4789 Microbiological examination of food hygiene GB4789.2 Microbiological examination of food hygiene Determination of total colony count GB4789.3 Microbiological examination of food hygiene Determination of coliform group GB/T 5009.3 Determination of moisture in food GB/T5009.11 GB/T5009.12 GB/T5009.15 GB/T 5009.17 GB/T5009.33 GB/T5009.34 Determination of total arsenic and inorganic arsenic in food Determination of lead in food Determination of cadmium in food Determination of total mercury and inorganic mercury in food Determination of nitrite and nitrate in foodDetermination of sulfite in food GB7718 General Standard for Food Labeling Method for determination of total ash and alkalinity of total ash and water-soluble ash in fruit and vegetable products GB/T8857 GB/T10473 Method for determination of hydrochloric acid insoluble ash in fruit and vegetable products NY/T714 General technical conditions for dehydrated vegetables JJF1070 Rules for inspection of net content of quantitatively packaged goods 3 Requirements 3.1 Raw materials Should comply with the provisions of NY/T714. 3.2 Sensory indicators The sensory indicators of dehydrated root vegetables should comply with the provisions of Table 1. Table 1 Sensory indexes of dehydrated root vegetables Odor and overflow Rehydration Similar or consistent with the original color of the raw material The specifications of various forms of products should be uniform and consistent, without adhesion. Have the original smell and taste of the raw material, no peculiar smell. Soak in 95C hot water for 2 minutes and basically restore the state before dehydration1 NY/T9592006 Note: Crumbs, charring, cracking and discoloration are the main defects. 3.3 Physical and chemical indexesbzxZ.net Table 1 (continued) The physical and chemical indexes of dehydrated root vegetables should meet the requirements of Table 2. Table 2 Physical and chemical indicators of dehydrated root vegetables Hygiene indicators Moisture, % Total ash (on dry basis), % Acid-free ash (on dry basis), % The hygiene indicators of dehydrated root vegetables shall comply with the provisions of Table 3. Table 3 Hygienic indexes of dehydrated root vegetables Test method Sensory index detection As (as As), mg/kg Lead (as Pb) mg/kg Radiation (as Cd), mg/kg Hg (as Hg), mg/kg Nitrite (as NaNO,), mg/kg Sulfite (as SO), mg/kg Total number of colonies, cfug Coliform bacteria, MIPN/100g Pathogenic bacteria (referring to intestinal pathogens and pathogenic cocci) Color, morphology, impurities and mildew Weigh 200 samples after mixing and put them into a white porcelain plate and detect by visual inspection. 4.1.2 Odor and taste Detect by smelling and tasting. 4.1.3 Rehydration 100000 ≤300 Not detectable Weigh 20g of sample and put it into a 500mL beaker, pour in 95℃ hot water and soak for 2min, and observe its state. 4.2 Physical and chemical index detection 4.2.1 Water According to GB/T5009.3. 4.2.2 Total ash According to GB/T8857. 4.2.3 Acid-insoluble ash According to GB/T10473. 4.3 Hygiene index detection According to GB/T5009.11. According to GB/T5009.12. Follow the provisions of GB/T5009.15. Follow the provisions of GB/T5009.17. 4.3.5 Nitrite Follow the provisions of GB/T5009.33. 4.3.6 Sulfite Follow the provisions of GB/T5009.34. 4.3.7 Total colony count Follow the provisions of GB4789.2 4.3.8 Coliform bacteria Follow the provisions of GB4789.3. 4.3.9 Pathogenic bacteria Follow the provisions of GB4789. 5 Inspection rules 5.1 Inspection classification 5.1.1 Type inspection NY/T959—2006 Type inspection is a comprehensive assessment of the product, that is, an inspection of all the requirements specified in this standard. Type inspection should be carried out in any of the following circumstances. a) When finalizing and appraising new products: When there are major changes in raw materials, equipment or processes that may affect product quality; b When production is suspended for more than 3 months and then resumed; When the factory inspection results are significantly different from the last type inspection; d When the national quality supervision department or the competent department puts forward the type inspection requirements: e ) When stipulated in the contract. 5.1.2 Delivery inspection Before each batch of products is delivered, the production unit shall conduct a delivery inspection. The delivery inspection content includes sensory indicators, microorganisms, markings and packaging. Delivery can only be made after the inspection is qualified and the certificate is attached. 5.2 Batch grouping rules Products produced in the same batch are regarded as one inspection batch. 5.3 Sampling method 5.3.1 Randomly select samples from different positions of the batch of goods, and the sampling quantity shall be implemented in accordance with the provisions of Table 4. 3 NY/T959—2006 5.3.2 Reduced samples Batch range, box (pack) 101~300 301~500 5011000 ≥1000 Table 4 Number of sampling pieces for inspection samples Number of samples, box (bag) 15 (minimum) From each sample taken, randomly select 500g~1000, mix them evenly, and use them as inspection samples. 5.3.3 If the inspection form does not match the goods, the production unit shall sort it out before sampling. 5.4 Packaging inspection shall be carried out in accordance with the provisions of GB7718. 5.5 Judgment rules 5.5.1 When sampling and testing each batch of inspected products, make various records for products that do not meet the sensory requirements. If a sample has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of defective products is calculated according to formula (1), and the calculation result is accurate to one decimal place. Where: The percentage of single unqualified items, the unit is percentage, %; the mass of single unqualified samples, the unit is grams,; mi The mass of the inspection sample, the unit is grams, g. The sum of the percentage of defective samples in each unit is the total unqualified percentage of the inspected samples. 5.5.2 Limit range The unqualified rate of each batch of inspected samples is calculated based on the average value of the inspected units (such as boxes, bags, packages, etc.), and its value should not exceed the specified limit: b) The total unqualified percentage of the inspected samples in the same batch shall not exceed 5%, and the unqualified percentage of unit samples shall not exceed 10%. 5.5.3 If any one of the hygiene indicators is unqualified, the batch of products shall be deemed unqualified. 5.5.4 Re-inspection If the marking, packaging and net content of the batch of products are unqualified, re-inspection is allowed once: if the sensory, physical and chemical and hygiene indicators are unqualified, re-inspection is not required. 6 Marking According to the provisions of GB7718 and GB191. 7 Packaging, transportation and storage 7.1 Packaging 7.1.1 Packaging materials shall meet the requirements of food hygiene and shall be moisture-proof and pollution-proof. 7.1.2 Packaging shall be carried out according to the variety and specification of the product, and the net content error of a single piece shall comply with the provisions of JJF1070. 4 7.2 Transportation NY/T959—2006 During transportation, it is strictly forbidden to expose to the sun and rain, and moisture-proof shall be required; the means of transportation shall be clean and hygienic: it shall not be mixed or transported with toxic, harmful and wet items. Handle and place with care during transportation. 3 Storage Store in a cool, dry and ventilated place. There should be moisture-proof pads under the stacks. They should not be in direct contact with the ground. They should not be stored together with flammable, corrosive, toxic or wet items. The storage place should be rat-proof, insect-proof and dust-proof. 5 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.