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.

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 vegetableswwW.bzxz.Net
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 indexes
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
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