QB/T 2685-2005 Borneol sugar

This standard specifies the requirements, test methods, inspection rules and labeling, packaging, transportation and storage of borneol sugar. This standard applies to flaky sugar products made from molasses or granulated sugar. QB/T 2685-2005 borneol sugar QB/T2685-2005 Standard download decompression password: www.bzxz.net

ICS 67.180. 10
Classification number: X33
Case number: 1573720G5
Light Industry Standard of the People's Republic of China
QB/T2685-2005
Borne sugar
Golden sugar
2005-03-19Carbon cloth
National Development and Reform Commission of the People's Republic of China2005-09-01Implementation
This standard was proposed by China Light Industry Federation.
This standard was produced by the Sugar Technical Committee of the National Standardization Technical Committee of the Food Industry. QR/T2685-2005
This standard was issued by the National Standardization Center of the Food Industry, Yunnan Power Food Products Co., Ltd. Dongtang Express Co., Ltd., Zhou Gaojia Sugar Factory, Guangdong Zhongneng Liquor Sales Co., Ltd., Hongjiang Lingchuang Industry Co., Ltd., Foshan Youjiarun Food Materials Co., Ltd. and other units drafted this standard. The main authors of this standard are: Xian Ximang, Guo Jianzheng, Liang Daqian, Wang Junping, Ji Bangniu, Yao Yanghua, Huang Nianming, Jin Qiuna, Liu Qiande, Wu Yuan, He Zhongliang.
This standard is first issued:
1 Scope
QB/T2895—2005
This standard specifies the requirements for delivery, test methods, inspection specifications and specifications, packaging, transportation, storage! This standard refers to flaky sugar products made from dry rock sugar or sand as raw materials: 2 Normative references
The clauses in the underlined documents become clauses of this standard through reference in this standard. For any referenced document with a previous date, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties that have reached an agreement on this standard are encouraged to study whether the latest versions of these documents can be used. On the contrary, for referenced documents without a previous date, their latest versions shall apply to this standard. GB317 Sugar
GB2760 Hygienic standard for the use of food softeners GB/T47R9.1 General microbiological inspection of food hygiene
GB/T4789.2
Microbiological inspection of food hygiene
Microbiological inspection of food hygiene
GB/T 4789.3
GB/T 4789.4
Food, health microbiological examination
GB/T 4789.5
Food sanitation biological examination
Determination of total colony count
Determination of large outlierswww.bzxz.net
Salmonella test
Zhi Zi Min Medical Examination
Golden grape test
Food hygiene microbiological examination
GB/T 4789.10
GB/T 4789.J1
Food hygiene microbiological examination
Streptococcus sanguinis test
Food hygiene microbiological examination
GB/T 4789,15
GR50M093 Determination of food content
GB/T5009.35 Determination of colorants in foodsGB/T5009.55 Analytical methods for food hygiene standardsGB77I8 General rules for prepaid food labeling
GB13104 Hygienic standards for sugars
JF10702000 Daily measurement and inspection rules for net content of quantitatively packaged goodsQB /T2343.2-1997 Test Method for Granulated Sugar No. 43 [1995] Quantitative Packaging of Two Products 3 Requirements
Comenocarbone sugar is divided into two levels, one for grade one and one for grade two, according to the requirements of chemical composition. 3.1 Sensory Requirements
3.1.1 The color should be white, with both sides showing golden yellow to pale color, waxy surface, and no obvious black spots. 3.1.2 The size should be thin and evenly spaced, with distinct sand lines. 3.1.3 Sugar cubes or their components shall be sweet and free of peculiar smell. 3.2 Physical and chemical requirements The physical and chemical indicators of borneol sugar are shown in Table 1. QB/T 2535-2005 Total weight (viscosity, reducing agent, sugar content, % soluble matter, % water content, g/kg) 3.3 Health requirements The health indicators of borneol sugar are shown in Table 2. (calculated)
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