GB/T 10782-2021 English PDF (GB/T 10782-2006, GB/T 10782-1989)

GB/T 10782-2021_English: PDF (GB/T10782-2021)
Standard IDUSDBUY PDFLead-DaysStandard Title (Description)Status
GB/T 10782-2021170 Add to Cart Auto, < 3 mins General rule for the quality of preserved fruits Valid
GB/T 10782-200690 Add to Cart Auto, < 3 mins General rule for preserved fruits Obsolete
GB/T 10782-1989239 Add to Cart 2 days General rule for the quality of preserved fruit products Obsolete

BASIC DATA
Standard ID GB/T 10782-2021 (GB/T10782-2021)
Description (Translated English) General rule for the quality of preserved fruits
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X24
Classification of International Standard 67.080
Word Count Estimation 10,174
Date of Issue 2021-03-09
Date of Implementation 2022-04-01
Older Standard (superseded by this standard) GB/T 10782-2006
Drafting Organization China Federation of Commerce, Zhejiang Fangyuan Inspection Group Co., Ltd., China Bakery and Sugar Products Industry Association, Yanjin Shop Food Co., Ltd., Zhejiang Zhangcuifeng Food Co., Ltd., Beijing Yushiyuan Food Co., Ltd., Hangzhou Chaoda Food Co., Ltd., Shenzhen Standa Consulting Co., Ltd., National Processed Food Quality Inspection Center (Guangdong), Hunan Food Quality Supervision and Inspection Institute, Hangzhou Huaweiheng Food Co., Ltd., Three Squirrel Co., Ltd., Guangdong Xinxing County Liangguo Industry Chamber of Commerce, Shanghai Laiyifen Co., Ltd., Tenwow (Fujian) Food Co., Ltd., Yoliu Orchard Group Co., Ltd., Jikesi Agricultural Technology (Xuzhou) Co., Ltd., Jiangsu Pilezi Food Co., Ltd., Shanghai Quality Supervision and Inspection Technology Research Institute, Guangdong Jigong Health Food
Administrative Organization National Snack Food Standardization Technical Committee (SAC/TC 490)
Regulation (derived from) National Standard Announcement No. 3 of 2021
Proposing organization National Snack Food Standardization Technical Committee (SAC/TC 490)
Issuing agency(ies) State Administration for Market Regulation, National Standardization Administration

BASIC DATA
Standard ID GB/T 10782-2006 (GB/T10782-2006)
Description (Translated English) General rule for preserved fruits
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X24
Classification of International Standard 67.080
Word Count Estimation 9,999
Date of Issue 2006-09-18
Date of Implementation 2007-01-01
Older Standard (superseded by this standard) GB/T 10782-1989; GB/T 11860-1989
Quoted Standard GB 2760; GB/T 5009.3; GB 7718; GB 14884; the State Administration of Quality Supervision, Inspection and Quarantine Order No. 75 " prepackaged goods metrological supervision and management approach"
Drafting Organization China Chamber of Commerce Business Standard Center
Administrative Organization Chinese General Chamber of Commerce
Regulation (derived from) National Standard Approval Announcement 2006 No.11 (Total No.98)
Proposing organization Chinese Chamber of Commerce and the China Association of Bakery & Confectionery Industry
Issuing agency(ies) Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China
Summary This standard specifies the candied product categories, technical requirements, test methods, inspection rules and labeling requirements and so on. This standard applies to the production and sale of candied fruit.

BASIC DATA
Standard ID GB/T 10782-1989 (GB/T10782-1989)
Description (Translated English) General rule for the quality of preserved fruit products
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X24
Classification of International Standard 67.080.10
Word Count Estimation 6,66
Date of Issue 1989/3/31
Date of Implementation 1990/1/1
Quoted Standard GB 11860
Regulation (derived from) Announcement of Newly Approved National Standards No. 11, 2006 (No. 98 overall)
Proposing organization People Republic of China Ministry of Commerce Deputy Food Bureau
Issuing agency(ies) State Bureau of Technical Supervision


GB/T 10782-2021 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.080 CCS X 24 Replacing GB/T 10782-2006 General rule for the quality of preserved fruits ISSUED ON: MARCH 09, 2021 IMPLEMENTED ON: APRIL 01, 2022 Issued by: State Administration for Market Regulation; National Standardization Administration. Table of Contents Foreword ... 3 1 Scope ... 5 2 Normative references ... 5 3 Terms and definitions ... 5 4 Product categories ... 6 5 Raw materials ... 6 6 Technical requirements ... 6 7 Inspection methods ... 7 8 Inspection rules ... 11 9 Labels and signs ... 12 10 Packages ... 12 11 Storage and transportation ... 12 12 Sales ... 13 References ... 14 General rule for the quality of preserved fruits 1 Scope This document stipulates the terms and definitions of preserved fruits, product classification, raw and auxiliary materials, technical requirements, inspection methods, inspection rules, labels and signs, packaging, storage, transportation, sales and other quality requirements. This document applies to all types of preserved fruit products. 2 Normative references The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, for dated reference documents, only the version corresponding to the date applies to this document; for undated reference documents, the latest version (including all amendments) applies to this document. GB/T 191 Packaging - Pictorial marking for handling of goods GB 5009.3 National food safety standard - Determination of moisture content in foods GB 5009.44 National food safety standard - Determination of chloride in foods GB/T 6682 Water for analytical laboratory use - Specification and test methods JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content 3 Terms and definitions The following terms and definitions apply to this document. 3.1 Preserved fruit Products that use fruits and vegetables as the main raw materials, add (or not add) food additives and other auxiliary materials, are pickled (or not pickled) with sugar, honey or salt. 4 Product categories 4.1 Preserved fruits Wet (or semi-dry with icing sugar) products made from raw materials soaked in sugar (or honey) and/or salted, dried (or not dried), etc. 4.2 Candied fruits Products made from raw materials through sugaring, drying and other processes, which are slightly transparent and have no (or slight) frosting sugar precipitation on the surface. 4.3 Cool fruits Semi-dry products made from raw materials that are salted, candied, dried, etc. 4.4 Preserved plum Dry products made from raw materials through salting, sugaring (or not sugaring), drying and other processes, which are divided into two categories: un-sugared and sugared. 4.5 Fruit cakes The products made from raw materials, by processing them into paste or powder, through shaping, drying (or not drying) and other processes; they are divided into cakes, strips (fruit peel), slices, pills. 4.6 Other types Preserved products other than those listed above. 5 Raw materials It shall comply with relevant national standards or industry standards. 6 Technical requirements 6.1 Sensory requirements It must have the form, color, texture, taste, smell that the variety shall have, without peculiar smell, mildew, or impurities, allowing sugar and salt crystallization. 6.2 Physical and chemical indicators It shall comply with the requirements of Table 1. 7.4.1 Principle The original sugar in the sample and the sugar produced after hydrolysis have reducing properties, which can reduce Fehling's reagent to generate red cuprous oxide. 7.4.2 Reagents and materials Unless otherwise stated, the reagents used in this method are of analytical grade; the water is grade three water specified in GB/T 6682. 7.4.2.1 Hydrochloric acid (mass fraction: 36.0% ~ 38.0%; density at 20 °C: 1.18 g/cm3). 7.4.2.2 Sodium hydroxide solution (30 g/L): Weigh 3 g of sodium hydroxide; add water to dissolve; let cool; add water to make the volume reach to 100 mL. 7.4.2.3 Methyl red indicator (1 g/L): Weigh 0.1 g of methyl red. Dissolve it in 95% (volume fraction) ethanol. Add water to make the volume reach to 100 mL. 7.4.2.4 Fehling's reagent solution A: Weigh 15 g of copper sulfate and 0.05 g of methylene blue. Use water to dissolve it and make the volume reach to 1000 mL. 7.4.2.5 Fehling's Reagent B Solution: Weigh 50 g of sodium potassium tartrate, 75 g of sodium hydroxide, 4 g of potassium ferrocyanide. Use water to dissolve and make the volume reach to 1000 mL. Store it in a glass bottle with a rubber stopper. 7.4.3 Standard products 7.4.3.1 Glucose (CAS number: 50-99-7) standard: Purity ≥ 99%. 7.4.3.2 Glucose standard solution (1.0 mg/mL): Accurately weigh 0.25 g (accurate to 0.0001 g) of glucose that has been dried to constant weight at 98 °C ~ 100 °C. Add water to dissolve it. Add 5 mL of hydrochloric acid. Use water to make the volume reach to 250 mL. Each milliliter of this solution is equivalent to 1.0 mg of glucose. 7.4.4 Instruments 7.4.4.1 Balance: The sensitivity is 0.1 mg. 7.4.4.2 Constant temperature water bath. 7.4.4.3 Adjustable temperature electric furnace. 7.4.4.4 High-speed tissue masher. 7.4.4.5 Acid burette: 25 mL. 7.4.5 Analytical procedures 7.4.5.1 Specimen treatment Weigh 10 g of the processed sample (7.1) (accurate to 0.001 g). Add water to soak for 1 h ~ 2 h. Put it into a high-speed tissue masher. Add a small amount of water and mash it. Then transfer it all into a 250 mL volumetric flask. Use water to make the volume reach to the mark. Shake well and filter it. Use the filtrate as treated specimen liquid for later use. 7.4.5.2 Acid hydrolysis Accurately pipette 10.00 mL treated specimen liquid (7.4.5.1) into a 250 mL Erlenmeyer flask. Add 30 mL of water and 5 mL of hydrochloric acid. Heat in a 68 °C ~ 70 °C water bath for 10 minutes. Then cool to room temperature with running water. Transfer it all into a 250 mL volumetric flask. Add 2 drops of 1 g/L methyl red indicator. Use 30 g/L sodium hydroxide solution to make it reach to neutrality. Use water to dilute it to the mark. Shake well. Use it as specimen solution for later use. 7.4.5.3 Calibration of Fehling’s reagent Accurately pipette 5.00 mL of Fehling's reagent A and Fehling's reagent B into a 150 mL Erlenmeyer flask. Add 10 mL of water. Add a few glass beads. Add about 9 mL of glucose standard solution dropwise from the burette. Heat to boil it within 2 minutes. While boiling, add glucose standard solution dropwise at a rate of 1 drop every 2 seconds. Titrate until the blue color fades, which is taken as the end point. Record the total volume of glucose standard solution consumed. At the same time, perform three parallel operations. Take the average value. Calculate the mass of glucose, which is equivalent to each 10.00 mL of Fehling's reagent mixture (5.00 mL of Fehling's reagent A and 5.00 mL of Fehling's reagent B). The calculation method is shown in formula (1): Where: M - The mass of glucose equivalent to 10 mL of Fehling's reagent mixture, in grams (g); m0 - The mass of glucose, in grams (g); V0 - The volume of glucose standard solution consumed during titration, in milliliters (mL); 250 - The total volume of glucose standard solution, in milliliters (mL). 7.4.5.4 Predictive titration of specimen solution Accurately pipette 5.00 mL each of Fehling's reagent A and Fehling's reagent B into a 150 mL Erlenmeyer flask. Add 10 mL of water. Add a few glass beads. Heat to boiling on the electric stove. Drip the specimen solution from the burette, until the blue color under repeatability conditions -- shall not exceed 5% of the arithmetic mean. 7.5 Sodium chloride When measured according to the method specified in GB 5009.44, the conversion multiplication factor between the sodium chloride content (calculated as NaCl) and the chloride content (calculated as Cl-) in the product is 1.65. 7.6 Net content Follow the relevant provisions in JJF 1070. 8 Inspection rules 8.1 Group-batching Products of the same variety and produced with the same batch of materials are one inspection batch. 8.2 Sampling method and sampling quantity Randomly select from the production line or finished product warehouse; the sampling quantity shall meet the requirements for inspection and sample retention. 8.3 Exit-factory inspection 8.3.1 Each batch of products shall be inspected by the inspection department of the manufacturer in accordance with the provisions of this document. The products shall be qualified before leaving the factory. 8.3.2 The items for exit-factory inspection include sensory requirements, net content, total sugar, sodium chloride. 8.4 Type inspection 8.4.1 Type inspection shall be carried out on products once every six months. Type inspection shall be carried out if one of the following situations occurs: a) During trial production and appraisal of new products; b) After formal production, if there are major changes in raw materials and processes, which may affect product quality; c) When production is resumed after a long-term suspension; d) When the exit-factory inspection results are significantly different from the last type inspection results; e) When the relevant national regulatory agencies require type inspection. 8.4.2 Type inspection items include all items specified in this document. 8.5 Determination rules 8.5.1 Determination rules for exit-factory inspection: If all exit-factory inspection items are in compliance with this document, the batch will be judged to be in compliance with this document. If any of the exit-factory inspection items are unqualified, it shall take double sampling of the original batch of products for reinspection. If the products are still unqual......


GB/T 10782-2006 GB NATIONAL STANDARD OF THE PEOPLE’S 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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