This standard specifies the index requirements, food additives, hygienic requirements of the production and processing process, packaging, labeling, storage, transportation requirements and inspection methods of tea beverages. This standard applies to beverages made from tea extract or its concentrate, instant tea powder as raw materials. This standard does not apply to beverages made from tea polyphenols and caffeine as raw materials. GB 19296-2003 Hygienic Standard for Tea Beverages GB19296-2003 Standard download decompression password: www.bzxz.net

ICS 67.160.20
National Standard of the People's Republic of China
GB19296—2003
Hygienic standard for tea drinks
Issued on 2003-09-24
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implementation on 2004-05-01www.bzxz.net
This standard is mandatory in its entirety.
This standard is proposed and managed by the Ministry of Health of the People's Republic of China.
GB19296—2003
Drafting units of this standard: Liaoning Provincial Health Supervision Institute, Beijing Food Hygiene Supervision and Inspection Institute, Shanghai Food Hygiene Supervision and Inspection Institute, Sichuan Food Hygiene Supervision and Inspection Institute, Hunan Provincial Health and Epidemic Prevention Station, Tianjin Municipal Health Bureau Public Health Supervision Institute. The main drafters of this standard are: Wang Xutai, Xu Jikang, Yang Yuzhi, Xu Xin, Wei Renjun, Zhang Yiqing, Xiao Dongsheng, Cui Chunming. 1 Scope
Sanitary standard for tea beverages
GB19296—2003
This standard specifies the index requirements, food additives, sanitation requirements for production and processing, packaging, labeling, storage, transportation requirements and inspection methods for tea beverages.
This standard applies to beverages made from tea extract or its concentrate, instant tea powder as raw materials. This standard does not apply to beverages made from tea polyphenols and caffeine as raw materials. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated references, the latest versions are applicable to this standard. GB2759.2 Hygienic standard for carbonated beverages
GB2760 Hygienic standard for the use of food additives GB/T4789.21 Microbiological examination of food hygiene Inspection of frozen drinks and beverages GB/T4789.26 Microbiological examination of food hygiene Inspection of commercial sterility of canned foods GB/T5009.11 Determination of total and inorganic arsenic in foods GB/T5009.12 Determination of lead in foods
GB/T5009.13 Determination of copper in foods
GB12695 Good manufacturing practice for beverage enterprises
3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Tea beverages
Tea soup made from water extract of tea leaves or its concentrate, instant tea powder, filtered, and purified. Fruit juice, milk and dairy products, carbon dioxide, etc. can be added to the tea soup to make a beverage. 4 Index requirements
4.1 Raw material requirements
Should meet the relevant standards and regulations. 4.2 Sensory indicators
It should have the color, aroma and taste that the product should have, without peculiar smell, odor and impurities visible to the naked eye. No turbidity, no precipitation (excluding tea beverages with added fruit juice, milk and dairy products). 4.3 Physical and chemical indicators
Physical and chemical indicators should meet the requirements of Table 1.
GB19296—2003
Total arsenic (as As)/(mg/L)
Lead (Pb)/(mg/L)
Copper (Cu)/(mg/L)
4.4 Microbiological indicators
Table 1 Physical and chemical indicators
4.4.1 Canned tea beverages produced by canning processing technology should meet the requirements of commercial sterility. 2 Carbonated and other packaged tea beverages should meet the requirements of Table 2. 4.4.2
Table 2 Microbiological indicators
Total colony count/(cfu/mL)
Escherichia coli/(MPN/100mL)
Schlebsiella/(cfu/mL)
Yeast/(cfu/mL)
Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) 5 Food additives
5.1 The quality of food additives shall comply with the relevant standards and relevant regulations. 5.2 The variety and amount of food additives used shall comply with the provisions of GB2760. 6 Hygienic requirements for food production and processing
Shall comply with the provisions of GB12695.
7 Packaging
Packaging containers and materials shall comply with the relevant hygiene standards and relevant regulations. 8 Labeling
The labeling requirements for standardized packaging shall comply with relevant regulations. 9 Storage and Transportation
No Detection
9.1 Storage
The finished product should be stored in a dry and well-ventilated place. It should not be stored together with toxic, harmful, odorous, volatile, and corrosive items. 9.2 Transportation
The product should be transported away from sunlight and rain. It should not be mixed with toxic, harmful, odorous or items that affect product quality. Inspection Method
10.1 Sensory Index
10.1.1 Aroma and Taste
Smell the odor and taste the flavor immediately after opening the package. The result should meet the requirements of 4.2. 10.1.2 Color and Impurities
Take 50mL of the mixed sample to be tested into a clean sample cup (or a 100mL small beaker), place it in a bright place, and observe its 2
color and visible impurities with the naked eye. The result should meet the requirements of 4.2. 10.2 Physical and chemical indicators
10.2.1 Lead
Determine according to the method specified in GB/T5009.12. 10.2.2 Total stele
Determine according to the method specified in GB/T5009.11. 10.2.3 Copper
Determine according to the method specified in GB/T5009.13. 10.3 Microbiological indicators
10.3.1 Total colony count, coliform group, toxins, yeasts and pathogenic bacteria shall be tested according to the method specified in GB/T4789.21. 10.3.2 Commercial sterility
Determine according to the method specified in GB/T4789.26. GB19296—2003
GB19296-2003
People's Republic of China
National Standard
Hygiene Standard for Tea Beverages
GB19296—2003
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