Some standard content:
NY/T434—2000
This standard is specially formulated to determine the quality and safety of green food fruit juice drinks. 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: Qiu Yuanheng, Zhang Zongcheng, Liu Ning, Zhai Hui, Huang Haitao. 201
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food fruit juice drinks
Green food-Frult drinking
NY/T 434—2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food fruit juice drinks. This standard applies to the production and circulation of Class A green food fruit juice drinks. The fruit juice beverages referred to in this standard include fruit juice and fruit pulp, concentrated fruit juice and concentrated fruit pulp, fruit juice beverages, fruit pulp juice beverages, fruit beverage concentrates, fruit pulp beverages, and fruit beverages, but do not include carbonated beverages and fruit-flavored beverages.
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 versions of the following standards. GB317—1998 White sugar
Microbiological examination of food hygiene Determination of total colony count GB 4789. 2-—1994
Microbiological examination of food hygiene
Determination of coliform group
GB 4789. 31994
GB 4789. 4--1994
GB 4789. 5--1994
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Test for Salmonella
Test for Shigella
Microbiological examination of food hygiene Test for Staphylococcus aureus GB 4789. 10-19941
GB 4789. 11-1994
GB 4789. 26--1994
Test for hemolytic streptococci
Microbiological test for food hygiene
Microbiological test for food hygieneTest for commercial sterility of canned foodsGB/T 5009.11--1996
GB/T 5009.12-1996
GB/T 5009.13--1996
GB/T 5009.14—1996
GB/T 5009.16—1996
GB/T 5009.19—1996
GB/T GB/T 5009.28—1996
Determination of total chromium in food
Determination of lead in food
Determination of copper in food
Determination of zinc in food
Determination of tin in food
Determination of 666 and DDT residues in foodDetermination of sodium saccharin in food
GB/T 5009.29—1996
Determination of succinic acid and benzoic acid in foodDetermination of sulfite in food
GB/T 5009.34—1996
GB/T5009.35—1996Determination of synthetic colorants in foodGB7718--1994General standard for food labelingGB/T10790--1989Inspection rules, marking, packaging, transportation and storage of soft drinksGB/T 10791—1989
Requirements for raw and auxiliary materials of soft drinks
Carbonated drinks (soda)www.bzxz.net
GB/T 10792—1995
GB/T12143.1---1989 Determination of soluble solids in soft drinks-Refractometer method-Determination of iron content in fruits, vegetables and their products
1,10 phenanthroline photometric method
GB/T 12286—1990
Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000, 202
Implementation on April 1, 2001
GB/T 12288—1990
NY/T 434 -— 2000
Determination of ethanol content in fruit and vegetable productsNY/T 82.16—1998
Determination method of fruit juice Determination of volatile acid (original NY146.16--1988) NY/T391—2000 Technical conditions for the production environment of green food NY/T392--2000 Guidelines for the use of green food food additives 3 Definitions
This standard adopts the following definitions.
3.1 Green food green food
See 3.1 of NY/T 391—2000.
3.2 Grade A green food See 3.3 of NY/T 391-—2000.
4 Requirements
4.1 Production environment requirements
4.1.1 The production environment shall comply with the requirements of NY/T391. 4.1.2 The fruits used in production shall come from the production area of green food. 4.1.3 Processing water and other auxiliary materials shall comply with the provisions of GB/T10791. 4.1.4 White granulated sugar shall comply with the requirements of GB317 medium-quality products. 4.2 Sensory requirements
Sensory requirements shall comply with the provisions of Table 1.
Table 1 Sensory requirements
Flavor and smell
Organizational state
Should have a color consistent with the name of the product, and be uniform and consistent
Have the flavor and smell that the variety should have. Harmonious aroma, soft taste, sweet and sour, no peculiar smell Clear juice type: clear and transparent liquid
Muddy juice type, liquid with uniform turbidity Fruit type, clear juice, uniform suspension of fruit particles Fruit type, the flesh is uniform, no obvious stratification phenomenon, no visible foreign impurities
4.3 Physical and chemical requirements
Physical and chemical requirements shall comply with the provisions of Table 2.
Table 2 Physical and Chemical Requirements
Green Food Fruit Juice Drinks
Juice, Fruit Puree
Concentrated Juice, Concentrated Fruit Puree
Juice Drinks
Fruit Juice Drink Concentrated
Soluble Solids
(20℃ Refractometer Method), %
Juice Content, g/100 mL
Enterprises shall determine according to product characteristics
The dilution multiple equivalent to the original juice (pulp) shall be indicated 10
≥5 Multiply the dilution multiple indicated on the label 203
Fruit Pulp Drinks
Fruit Drinks
Fruit Juice Drinks
Fruit Juice Drinks
Juice, Fruit Puree
4.4 Hygiene Requirements
Hygiene requirements shall comply with the provisions of Table 3.
Monument, mg/kg
Lead, mg/kg
Copper, mg/kg
Zinc, mg/kg
Iron, mg/kg
Tin, mg/kg
Total amount of zinc in steel, mg/kg
BHC
Saccharin sodium
Sorbic acid (potassium), g/kg
Benzoic acid (sodium)
Synthetic coloring agent·g/kg
Other food additives
Total colony count, pieces/mL
Escherichia coli, pieces/100 mL
NY/T 434—2000
Table 2 (end)
Pulp content, g/100mL
For fruits with high acidity, less juice and more flesh or strong flavor g/100 mL
Vegetarian content of juice g/100mL
Fruit content, g/100mL
Ethanol/L
Volatile acid (calculated as acetic acid) g/L
Residual sulfur dioxide, mg / L
Table 3 Hygiene requirements
Shall not be detected
Shall not be detected
Shall not be detected
Shall comply with the provisions of NY/T392
Shall comply with the provisions of NY/T392
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci) Mold, pieces/mL
Yeast, pieces/mL
Note: Canned fruit juice drinks shall also meet the requirements of commercial sterility. 204
Not detectable
4.5 Net content and negative deviation
NY/T 434-- 2000
Net content shall be as specified on the packaging label. Negative deviation shall comply with relevant regulations. 5 Test method
5.1 Cancer analysis
Test according to the method specified in Article 6.1 of GB/T10792-1995. 5.2 Physical and chemical tests
The water used in this test refers to deionized water or distilled water, and the reagents used are analytically pure unless otherwise specified. 5.2.1 Soluble solids are determined according to the method specified in GB/T12143.1. 5.2.2 Ethanol is determined according to the method specified in GB/T12288. 5.2.3 Volatile acid is determined according to the method specified in NY/T82.16. 5.2.4 Residual sulfur dioxide is determined according to the method specified in GB/T5009.34. 5.3 Safety and health inspection
5.3.1 Arsenic, lead, copper, zinc and tin shall be determined according to the methods specified in GB/T5009.11, GB/T5009:12, GB/T5009.13, GB/T5009.14 and GB/T5009.16 respectively.
5.3.2 Iron shall be determined according to the method specified in GB/T12286. 5.3.3 Benzene hexachloride and DDB shall be determined according to the method specified in GB/T5009.19. Saccharin sodium shall be determined according to the method specified in GB/T5009.28. 5.3.4
Sorbic acid and benzoic acid shall be determined according to the method specified in GB/T5009.29. Synthetic colorants shall be determined according to the method specified in GB/T5009.35. 5.3.6
Other food additives shall be determined according to the methods specified in relevant national standards. 5.3.7
The total colony count shall be determined according to the method specified in GB4789.2. 5.3.8
5.3.9 The coliform group shall be determined according to the method specified in GB4789.3. 5.3.10 Pathogenic bacteria shall be tested according to the methods specified in GB4789.4, GB4789.5, GB4789.10 and GB4789.11. Commercial sterility shall be tested according to the method specified in GB4789.26. 5.3.11
5.4 Net content and negative deviation
Use a measuring tube that is qualified for measurement and is suitable for the labeled capacity, and calculate the negative deviation. 6 Inspection rules
6.1 Batch rules
Products of the same variety, specification and intact packaging produced in the same shift and production line shall be grouped as a batch. Products shall be inspected and qualified by the manufacturer according to this standard, and can only be shipped after the certificate of conformity is issued. 6.2 Sampling method
Randomly select 1.5L samples for delivery inspection or 4L samples for type inspection from each batch of products on the production line or in the finished product warehouse. Each batch of samples shall not be less than 6 packages.
6.3 Type inspection
Type inspection is a comprehensive assessment of the product, that is, all the requirements specified in this standard are inspected. Type inspection should be carried out in the following cases.
a) Products applying for the green food logo,
b) The results of the two delivery 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
NY/T434—2000
Before each batch of products is delivered, the production unit shall conduct delivery inspection. The contents of delivery inspection include: sensory requirements, soluble solids, ethanol, volatile acid, and sulfur dioxide residue. 6.5 Judgment rules
6.5.1 If one of the indicators fails to pass the inspection, the batch of products shall be deemed as unqualified products. 6.5.2 In order to ensure that the inspection of items in the physical and chemical, safety and sanitation requirements is not affected by accidental errors, if a certain item fails to pass the inspection, another sample shall be taken for re-inspection. If it still fails to pass the re-inspection, the item shall be deemed unqualified; if the re-inspection passes, another sample shall 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 Signs and labels
7.1 Signs
The sales and transportation packaging of green food juice drinks shall have the green food logo. Its design shall be implemented in accordance with relevant regulations. 7.2 Labels
Should comply with the provisions of GB7718 and indicate the original juice content. The transportation packaging shall indicate: product name, variety, specification, quantity, factory name, factory address, production date, shelf life, standard number and necessary storage and transportation graphic signs. 8 Packaging, transportation and storage
8.1 Packaging
Sales packaging and transportation packaging shall comply with the provisions of GB/T 10790. The packaging containers shall be tightly sealed and free of dirt. 8.2 Transportation
The means of transportation shall be clean and dry. The products shall be handled with care during transportation and equipped with rain and sun protection facilities. It is strictly prohibited to mix them with toxic, harmful, corrosive or odorous items.
8.3 Storage
The storage warehouse shall be clean, dry and ventilated. The boxes shall be stacked at least 20 cm away from the wall and the ground. It is strictly prohibited to mix them with toxic, harmful, corrosive or odorous items.
8.4 Shelf life
Under the above conditions, the shelf life shall not be less than 6 months for easy-open cans, 3 months for plastic bottles and -4 months for glass bottles. 2062 Labels
Should comply with GB7718 regulations and indicate the original juice content. Transport packaging should indicate: product name, variety, specification, quantity, factory name, factory address, production date, shelf life, standard number and necessary storage and transportation diagrams and signs. 8 Packaging, transportation, storage
8.1 Packaging
Sales packaging and transport packaging should comply with GB/T 10790 regulations, and the packaging should be tightly sealed and free of dirt. 8.2 Transportation
The means of transport should be clean and dry. Handle with care during transportation, and have rain and sun protection facilities. It is strictly forbidden to mix with toxic, harmful, corrosive, or odorous items.
8.3 Storage
The storage warehouse should be clean, dry, and ventilated. The boxes should be stacked at least 20 cm away from the wall and the ground. It is strictly forbidden to mix with toxic, harmful, corrosive, or odorous items.
8.4 Shelf life
Under the above conditions, the shelf life shall not be less than 6 months for easy-open cans, 3 months for plastic bottles, and 4 months for glass bottles. 2062 Labels
Should comply with GB7718 regulations and indicate the original juice content. Transport packaging should indicate: product name, variety, specification, quantity, factory name, factory address, production date, shelf life, standard number and necessary storage and transportation diagrams and signs. 8 Packaging, transportation, storage
8.1 Packaging
Sales packaging and transport packaging should comply with GB/T 10790 regulations, and the packaging should be tightly sealed and free of dirt. 8.2 Transportation
The means of transport should be clean and dry. Handle with care during transportation, and have rain and sun protection facilities. It is strictly forbidden to mix with toxic, harmful, corrosive, or odorous items.
8.3 Storage
The storage warehouse should be clean, dry, and ventilated. The boxes should be stacked at least 20 cm away from the wall and the ground. It is strictly forbidden to mix with toxic, harmful, corrosive, or odorous items.
8.4 Shelf life
Under the above conditions, the shelf life shall not be less than 6 months for easy-open cans, 3 months for plastic bottles, and 4 months for glass bottles. 206
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