GH/T 1237-2019 in English
VALIDChinese wolfberry pulp
- Issued on:2019-03-21
- Implemented on:2019-10-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$97.00
| Standard No: | GH/T 1237-2019 |
| Document status: | VALID |
| Title in English: | Chinese wolfberry pulp |
| Title in Chinese: | 枸杞浆 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2019-03-21 |
| Implemented on: | 2019-10-01 |
| ICS Classification: | 67.080.01-Fruits. Vegetables and derived products in general |
| Chinese Classification: | X24-Fruit processing and products |
| Related Keywords: | wolfberry pulp
pulp retention rate critical control points pulp introduction interpretation fruit selection → fruit pulp |
| Related Topics: | wolfberry
pulp Goji berry test Post-90s Goji Berry xps XPS Qi+挌 Qi residual wolfberry tree gh/t wolfberry Whole Goji Berry Safe Goji Berry Prevention and control of wolfberry Trace Goji Berry Determination of wolfberry Identify wolfberry gh/t1247-2019 Lycium barbarum genome Wolfberry International Wolfberry leaf pesticide residue gh/t1243-2019 gh/t 1161 |
本标准规定了枸杞浆的术语和定义、要求、检验方法、检验规则、标志、包装、运输、贮存。
本标准适用于以鲜枸杞或干枸杞为原料制成的食品工业用枸杞浆。
Introduction
Interpretation of the core content of the standard
| Key indicators | Required values | Test methods | Technical significance |
|---|---|---|---|
| Soluble solids | ≥12.0% | GB/T 12143 refractometry | Reflects product concentration and processing technology level |
| Lycium barbarum polysaccharides | ≥0.5% | GB/T 18672 Appendix A | Quantitative control of core functional ingredients |
| Insoluble solids | ≥1.5% | GB/T 18963 | Reflects the pulp retention rate |
Critical control points of production process
The production process of wolfberry pulp defined by the standard includes: fruit selection → fruit washing → crushing (dry fruit rehydration) → pulping → homogenization → sterilization six major steps. Among them:
- The crushing process is allowed to add citric acid ≤7.0g/kg as an acidity regulator
- The homogenization process must ensure that the insoluble solids meet the standards
- The sterilization conditions must meet the microbiological requirements for concentrated juice in GB 17325
Recommendations for the implementation of the standard
Enterprises should pay special attention when applying this standard:
- A dual-track testing system should be established for raw material acceptance (sensory inspection for fresh fruit + dried fruit according to GB/T 18672)
- Critical control points that need to be monitored in the production process: soluble solids (online refractometer), pH value (acidity meter)
- It is recommended to add a stability test (observe the stratification) to the factory inspection
Technological Evolution Analysis
This standard represents three major breakthroughs compared to traditional goji berry product specifications: it clearly defines the lycium barbarum polysaccharide content index for the first time, innovatively stipulates a lower limit for insoluble solids, and establishes a quality evaluation system applicable to food industry raw materials. This reflects the industry's shift from primary agricultural product processing to standardized raw material supply.
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