GH/T 1271-2019 in English
VALIDWolfberry clear juice
- Issued on:2019-11-28
- Implemented on:2020-03-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$107.00
| Standard No: | GH/T 1271-2019 |
| Document status: | VALID |
| Title in English: | Wolfberry clear juice |
| Title in Chinese: | 枸杞清汁 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2019-11-28 |
| Implemented on: | 2020-03-01 |
| ICS Classification: | 67.080.01-Fruits. Vegetables and derived products in general |
| Chinese Classification: | X24-Fruit processing and products |
| Related Keywords: | wolfberry juice standard
wolfberry polysaccharides clear juice introduction analysis active ingredients turbidity control ≤10.0 ntu ordinary juice≤15 ntu clarity requirement points raw material control fresh fruit |
| Related Topics: | wolfberry
Goji berry test juice Post-90s Goji Berry xps XPS Qi+挌 Qi residual Juice wolfberry tree gh/t wolfberry Whole 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 |
本标准规定了枸杞清汁的术语和定义、要求、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清汁。
Introduction
Analysis of the core content of the standard
| Technical dimension | GH/T 1271-2019 requirements | Comparison with similar standards | Technical breakthrough points |
|---|---|---|---|
| Raw material control | Fresh fruit is not rotten, and dried fruit complies with GB/T 18672 | Add special indicators for wolfberry polysaccharides | For the first time, the limit values of wolfberry characteristic components are clarified |
| Production process | Pre-pasteurization treatment is allowed | Traditional process requires full heat sterilization | Retain more active ingredients |
| Turbidity control | ≤10.0 NTU | Ordinary juice≤15 NTU | Clarity requirement increased by 50% |
Key indicators implementation points
Lycium barbarum polysaccharide detection: Use the GB/T 18672-2014 Appendix A method. Note that the extraction temperature must be controlled at 60±2℃ during sample pretreatment...
Standard application case
A company in Xinjiang reduced the turbidity from 12NTU to 6.8NTU by optimizing the enzymatic hydrolysis process (cellulase: pectinase = 1:3), and the polysaccharide retention rate increased by 22%...
Technology Evolution Analysis
Compared with the wolfberry juice standard in the 2000s, this version has the following major improvements: 1) Introducing the NTU turbidity meter to quantify clarity 2) Adding negative detection of pectin/starch 3) Allowing the use of colorants such as vitamin C...
Suggestions for compliant production
- Establish a rapid detection mechanism for pesticide residues in raw material acceptance
- Pasteurization parameters recommended are 85℃/30s
- The filling workshop needs to reach a cleanliness level of 100,000
Loading PDF document...
Error loading PDF. Please make sure the file is valid and try again.
We also recommend
-
GH/T 1332-2021 in English
Technical regulation of dried persimmon processing
2021-03-11 -
GH/T 1237-2019 in English
Chinese wolfberry pulp
2019-03-21
