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GB/T 10782-2006 English PDF (GBT10782-2006)

GB/T 10782-2006 English PDF (GBT10782-2006)

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GB/T 10782-2006: General rule for preserved fruits

This Standard specifies the product classification, technical requirements, test methods, inspection rules and labelling requirements for preserved fruits. This Standard applies to the production and distribution of preserved fruits.
GB/T 10782-2006
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
ICS 67.080
X 24
Replacing GB/T 10782-1989, GB/T 11860-1989
General Rule for Preserved Fruits
ISSUED ON. SEPTEMBER 18, 2006
IMPLEMENTED ON. JANUARY 1, 2007
Issued by. General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China;
Standardization Administration of the People's Republic of
China.
Table of Contents
Foreword ... 3
1 Application Scope ... 5
2 Normative References ... 5
3 Terms and Definitions ... 5
4 Product Classification ... 6
5 Technical Requirements ... 7
6 Test Methods ... 8
7 Inspection Rules ... 13
8 Labelling ... 15
Foreword
This Standard was drafted by reference to the industrial standards such as SB/T 10051-1992, Clove Flavored Olive, SB/T 10052-1992, Snow Plum, SB/T 10053-1992, Preserved Peach, SB/T 10054, Preserved Pear, SB/T 10055-1992, Preserved Crabapple, SB/T 10056-1992, Sugared Mandarin, SB/T 10057-1992, Haw Jelly, Strip or Piece, SB/T 10085-1992, Preserved Apple, SB/T 10086-1992, Preserved Apricot and SB/T 10087-1992, Technical Specification for Preserved Plum; their main content was incorporated into this Standard.
This Standard replaces GB/T 10782-1989, General Rule for Preserved Fruits, and GB/T 11860-1989, Method of Physical-chemical Inspection for Preserved Fruit Food. Compared with GB/T 10782-1989 and GB/T 11860-1989, the major changes of this Standard are as follows.
-- it modifies the terms and definitions in GB/T 10782-1989;
-- it modifies the product classification of products in GB/T 10782-1989; -- it deletes the grades in GB/T 10782-1989;
-- it modifies the test methods in GB/T 11860-1989;
-- it adds the physical-chemical requirements of all kinds of products. This Standard was proposed by China General Chamber of Commerce and China Association of Bakery and Confectionery Industry.
This Standard shall be under the jurisdiction of China General Chamber of Commerce.
The drafting organizations of this Standard. China General Chamber of Commerce Commercial Standards Center, Special Committee of Preserved Fruits of China Association of Bakery and Confectionery Industry, China National Research Institute of Food and Fermentation Industries, Guangdong Jiabao Group Co., Ltd., Guangdong Yashily Group (Guangdong Haoweijia Food Co., Ltd.), Beijing Hongluo Food Group, Beijing Yushiyuan Food Co., Ltd., Fujian Dongfang Food Group, Shanxi Weizhiwang Food Co., Ltd., Shandong Tengzhou Jinghe Wine Co., Ltd. Preserved Fruits Factory, Hebei Yida Food Group Co., Ltd. and Shijiazhuang Yongxing Preserved Fruits Factory.
The main drafters of this Standard. Chen Yan, Zhao Yanping, Lin Mucai, Yang Yinglin, Li Mengchun, Xiao Jinfang, Zhi Wenju, Wang Longchi, Song Yongxiang, Sun Guangdong, Wang Shulin, Qi Shengli.
General Rule for Preserved Fruits
1 Application Scope
This Standard specifies the product classification, technical requirements, test methods, inspection rules and labelling requirements for preserved fruits. This Standard applies to the production and distribution of preserved fruits. 2 Normative References
The provisions in following documents become the provisions of this Part of GB10395 through reference in this Part. For dated references, the subsequent amendments (excluding corrigendum) or revisions do not apply to this Part, however, parties who reach an agreement based on this Part are encouraged to study if the latest versions of these documents are applicable. For undated references, the latest edition of the referenced document applies.
GB 2760, Hygienic Standards for Uses of Food Additives
GB/T 5009.3, Determination of Moisture in Foods
GB/T 7718, General Standard for the Labeling of Prepackaged Foods
GB 14884, Hygienic Standard for Preserved Fruits
Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine, Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities
3 Terms and Definitions
For the purposes of this Standard, the following terms and definitions apply. 3.1 preserved fruit
product which is made with fruits and vegetables as the principal raw materials, and by adding (or not adding) food additives and other supplements, and curing (or not curing) with sugar or honey or salt
4 Product Classification
4.1 Sugar cured type
Products, with moist sugar liquid level or soaked in concentrated sugar liquid, which are made by boiling or curing in sugar (or honey), drying (or not drying) and other processes, such as sugared green plums, honeyed cherries, honeyed kumquats, red-green gourd, sugared osmanthus, sugared rose, stir-fried
hawthorns and so on.
4.2 Sugar frosted type
Products, with white sugar frost on the surface, which are made by boiling, drying or processing raw materials in sugar in other procedures, such as sugared white gourd strips, sugared tangerine cake, red-green shreds, golden tangerine cake, ginger slices and so on.
4.3 Candied type
Products, made by sugar curing, drying and processing raw materials in other procedures, which are slightly transparent and with sugar frost separated out on the surface, such as candied apricot, candied peach, candied apple, candied pear, candied dates, candied crab apples, candied sweet potato, candied carrot, candied tomato and so on.
4.4 Dried type
Semi-dried products which are made by salt curing, sugar curing, drying or processing raw materials in other procedures, such as dried prunes, prunes, yellow plums, snow plums, dried orange peel prunes, sweetened arbutus, clove flavoured olives, Chinese olives, clove plums and so on.
4.5 Activated type
Products which are made by salt curing, sugar curing (or not sugar curing) and processing raw materials in other procedures, and can be divided into two types, not sugared and sugared, such as activated plums, activated prunes, activated apricots, preserved orange peel, liquorice olives, liquorice kumquats, lovesickness plums, dried arbutus, bergamot, dried mango, dried orange peel elixir, salted raisin and so on.
4.6 Fruit cake type
Products which are made by processing raw materials into sauce and then forming, drying (or not drying) and processing in other procedures, and can be divided into cakes, strips and slices, such as hawthorn jelly, hawthorn strips, 6.2.3 Flavour and odour
Smell their odour; taste their flavour.
6.3 Net content
Use a balance with a sensitivity 0.1 g to weight them.
6.4 Water
It shall be determined as specified in GB/T 5009.3.
6.5 Total sugar
6.5.1 Principle
Sugar which is contained in original test specimens and generated after hydrolysis is reductive; it can reduce Fehling reagents and generate red cuprous oxide. 6.5.2 Reagents
a) Concentrated hydrochloride acid (mass fraction 37%, concentration 1.19 g/cm3).
b) Sodium hydroxide solution (0.3 g/mL).
c) Methyl red indicator (0.001 g/mL).
d) Fehling reagents.
Solution A. dissolve 15 g of copper sulfate (of chemical purity) and 0.05 g of methyl blue in a 1000 mL volumetric flask; add distilled water to scale before shaking up; filter as standby.
Solution B. dissolve 50 g of potassium sodium tartrate (of chemical purity), 75 g of sodium hydroxide (of chemical purity) and 4 g of potassium
ferrocyanide in distilled water to a constant volume of 1000 mL; shake up; filter as standby.
e) Glucose standard volumetric solution. accurately weigh 0.2 g (accurate to 0.000 1 g); dry glucose to a constant weight at 98??C ~ 100??C; add water for dissolution before placing in a 250 mL volumetric flask; add 5 mL of
hydrochloride acid; use water to dilute to 250 mL; shake up; titrate to scale as standby.
f) Calibration of Fehling solution. accurately absorb 5.00 mL of solution A and solution B apiece to place into a 150 mL conical flask; add 10 mL of water and several glass beads; titrate about 10 mL of glucose standard solution; control heating to boiling within 2 min; titrate glucose standard solution at the Products of the same variety which are made of the same batch of material are an inspection batch.
7.2 Sampling method and sampling number
7.2.1 Test specimens shall be representative; they shall be taken randomly from different positions of the whole batch of products in accordance with the number specified.
7.2.2 When a batch of products is less than 100 pcs, test specimens shall be taken by 3%; when more than 100 pcs, 1 test specimen shall be increased for each 100 pcs increased and when the increased part is less than 100 pcs, test specimens shall be taken as 100 pcs.
7.2.3 For products which are bottled or packaged in other small packages, the sampling number of a batch shall not be less than 3 if the packages are greater than 250 g and not less than 6 if the packages are less than 250 g.
7.2.4 Test specimens shall be taken from ...

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