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GB/T 22165-2008 English PDF (GBT22165-2008)

GB/T 22165-2008 English PDF (GBT22165-2008)

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GB/T 22165-2008: General standard for roasted seeds and nuts

This Standard specifies the roasted seeds and nuts - product classification, requirements, test methods, inspection rules, labeling, mark, packaging, storage and transport. This Standard applies to the production, marketing and inspection of roasted seeds and nuts.
GB/T 22165-2008
ICS 67.080.10
X 24
National Standard GB
of the PEOPLE Republic of China
General standard for roasted seeds and nuts
ISSUED ON. JULY 11, 2008
IMPLEMENTED ON. JANUARY 1, 2009
Issued by. State General Administration of the People's Republic of China for Quality Supervision and Inspection and Quarantine;
China National Standardization Management Committee
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and Definitions ... 5
4 Classifications ... 5
5 Requirements ... 6
6 Test methods ... 8
7 Inspection rules ... 9
8 Labeling, mark, packaging, storage and transport ... 10
Appendix A ... 12
Appendix B ... 13
Foreword
The Appendix B of this Standard is normative, and the Appendix A is informative. This Standard is proposed and managed by Ministry of Commerce of the PEOPLE Republic of China.
This Standard is drafted by organizations. Standard Center of Business of China General Chamber of Commerce, The Specialized Committee for Roasted Seeds and Nuts of China National Food Industry Association, and Hefei Huatai Group Co., Ltd.
The organizations participating in the drafting of this Standard. Zhejiang Dahaoda Food Co., Ltd. Shanghai Sanming Food Co., Ltd. Jiangsu Alishan Food Co., Ltd. Fujian Bailian Industry Co., Ltd. Ningbo Hengkang Food Co., Ltd. Wuhu City fool melon seeds Co. Ltd. Xianyang City Rainbow Trading Food Co., Ltd., and
Hangzhou yaoshengji Food Co., Ltd.
The main drafters of this Standard. Zhang Lijun, Weng Yangyang, Song Zongqing, Yin Wenming, Xu Xingwei, Chen Jugen, Zhu Yongtao, Tang Haibo, Nian Qiang, Zhang Ani, and Yuan Yuzhang.
General standard for roasted seeds and nuts
1 Scope
This Standard specifies the roasted seeds and nuts (hereinafter referred as product) - product classification, requirements, test methods, inspection rules, labeling, mark, packaging, storage and transport.
This Standard applies to the production, marketing and inspection of roasted seeds and nuts.
2 Normative references
The following normative documents contain provisions which, through reference in the text, become part of this Standard. For dated reference, subsequent amendments or revisions (excluding contents of corrigenda) do not apply. However, parties who enter into agreement based on this Standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. For undated references, the latest edition of the normative document referred to applies.
GB/T 191 Packaging-Pictorial marking for handling of goods
GB/T 2760 National Food Safety Standards - Standards for Uses of Food
Additives
GB/T 4789.2 Food Microbiological Examination. Aerobic Plate Count
GB/T 4789.39 National Food Safety Standard - Food Microbiological
Examination - Counting of fecal coliform
GB/T 4789.4 Food Microbiological Examination. Salmonella
GB/T 4789.5 Microbiological Examination of Food Hygiene - Examination
of Shigella
GB/T 4789.10 Food Microbiological Examination. Staphylococcus Aureus
GB/T 4789.15 Food Microbiological Examination. Enumeration of Moulds
and Yeasts
GB/T 5009.3 Determination of Moisture in Foods
GB/T 5009.11 Determination of total arsenic and abio-arsenic in food
GB/T 5009.12 Determination of Lead in Foods
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB/T 5009.34 Determination of sulphite in foods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 7718 General standard for the labeling of prepackaged foods
GB 11671 Hygienic standard for canned fruits and vegetables
GB 14881 General hygienic regulation for food enterprises
GB 16565 Hygienic standard for fried food
GB 19300 Hygienic standard for roasted nuts
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in
Prepackages with Fixed Content
Packing Inspection and Quarantine Administration of Quality Supervision and Administration of goods measured Order No. 75 (2005)
3 Terms and Definitions
The following terms and definitions apply to this Standard.
3.1 roasted seeds and nuts
The food of which the main raw materials are from such as fruit-vegetable seeds and nuts; and are processed by procedures such as stir-fried, roasted, baked, and oil-fried; with or without auxiliary materials.
4 Classifications
According to processing, the product shall be divided into classes - roasted, oil- fried and other.
comply with the provisions of this Standard, this batch of product shall be unqualified.
7.4.3 Except microbiological indicators, when other items of the inspection result do not comply with the provisions of this Standard, it may sample double-samples from the same batch of products to re-inspect the non-conformance items. When all re-inspection results comply with the provisions of this Standard, this batch of product shall be determined as qualified. If there still be indicator of the re- inspection result which does not comply with the provisions of this Standard, the batch of product shall be determined as unqualified.
8 Labeling, mark, packaging, storage and transport
8.1 Labeling and mark
8.1.1 Product labeling shall comply with the provisions of GB 7718, and the product mark shall comply with the relevant provisions.
8.1.2 Storage and transportation marks shall comply with the provisions of GB/T 191.
8.2 Packaging
8.2.1 Packaging material shall be clean, dry, non-toxic and odorless, and it shall comply with the corresponding requirements of national health standards. 8.2.2 Sales package shall be complete, tight, and not easily broken. Bulk products shall be divided into small packages or retail package. Package shall be in forms such as boxes, bags, cans and cartons.
8.2.3 The direct sale of products which are made on site shall be marked with manufacturer name, address and date of manufacture on the label.
Note. When using tin cans or soft cans for packaging, canning packaging shall comply with the relevant requirements of the standard.
8.3 Transport
Transportation shall be clean, dry, odorless, and with canopy cover. During the transportation, it shall be loaded and unloaded gently, rain-proof and sun-proof. 8.4 Storage
The products shall be stored in ventilated, dry, cool and clean warehouse, and it must not be stored with toxic, smelly, corrosive, or humid goods. Products shall be stacked on pallets, and it shall be more than 10 cm away above the ground, more than 20 cm away from the wall, with a channel in between [Translator. for ventilation].
Appendix B
(Normative Appendix)
Pre-treatment methods of test sample of acid value, peroxide value and
carbonyl value
B.1 Shucking
For shelled roasted seeds and nuts, it shall strip the shells and take the appropriate edible parts. In which, for the products of pumpkin seeds and melon seeds, it shall remove the green membrane which adheres to the surface of seeds. Because the after-extraction product of green membrane can affect the end-point of titration. The method of removing green membrane. SPRAY the surface of unshelled melon seeds with distilled water. About 5min later, RUB the green membrane with hands, and PUT the pumpkin seeds without green membrane into the oven of which the temperature is about 50??C to roast for 45min.
B.2 Oil extraction
CRUSH the test sample and PUT it into the conical flask with stopper. ADD 100mL of petroleum ether of which the boiling range is 30??C~60??C, SHAKE it for 1min and PLACE for 12h. FILTER it through a funnel filled with anhydrous sodium sulfate. PLACE the filtrate on 60??C water bath, VOLATILIZE the petroleum ether completely, KEEP for spare use. The amount of extracted oil shall satisfy to the determination requirements of methods specified by GB/T 5009.37.
Note. Solvent (petroleum ether) used for oil extraction must not contain peroxide; otherwise it will affect the detected value of peroxide value.

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