GB 19299-2003 Hygienic standard for jelly

This standard specifies the index requirements, food additives, hygienic requirements and inspection methods of jelly. This standard applies to jelly foods made from edible gum and sugar, etc., through processes such as boiling gum, mixing, filling and sterilization. GB 19299-2003 Hygienic Standard for Jelly GB19299-2003 Standard download decompression password: www.bzxz.net

The full text of this standard is mandatory,
GB19293-2003
This standard is in accordance with the National Food Code (Codex Alimentarius Commission) standard (CodexStBn719:4). This standard is not equivalent to
CodexStan74-1881. This standard is issued by the Ministry of Health of the People's Republic of China and is under the jurisdiction of Zhejiang Provincial Health and Epidemic Prevention Road, Tianjin Health and Epidemic Prevention Station, Wuhan Municipal Health and Epidemic Prevention Station, Zhejiang Guiyan Municipal Health and Epidemic Prevention Station. The main drafters of this standard are Zhang Faming, Xu Liufa, Ling Zhi, Chen Gaolian, Liang Jin, Zhang Ka, etc. Scope: Hygienic standard for jelly. GB19299-2003. This standard defines the index requirements, food additives, and production and processing hygiene requirements and inspection methods for jelly. This standard is applicable to jelly made of edible fruit and sugar, which is boiled, blended, packed, and sterilized. When the jelly product is processed by other processes, 2 Normative referenced documents
The following documents become clauses of this standard through the reference of this standard: For any referenced document with a date of month, all its subsequent copies (excluding errata) or revised versions are not applicable to this standard, but the latest versions of these documents may be used for the products reached or agreed upon according to this standard. For any referenced document with an outdated date, its latest version shall apply: This standard, GB2750 Food Additives Production Standard
GB/T4789.24 Food Hygiene Test Results, Grain Inspection G/T 5689.1
GB/T 5539.12
Determination of total alcohol and free alcohol in food
Determination of lead in food
GR/5309.13
Definition of food additives
CBT83 Determination of the content of soluble matter in sweet food-Refractive index method
GH1488)
3 Index requirements
Raw material requirementswwW.bzxz.Net
General hygienic standards for food enterprises
Should comply with the relevant standards and relevant requirements
3.2 Sensory requirements
The sensory requirements should comply with the requirements in Table 1. Table 1 3.3 Physical and chemical indicators
Specification of physical and chemical indicators (g/1.X)
Total (A/(m/)
Gr(1bs/(ng/g)
Meanwhile (Cn(me/g)
Its diagnostic product has the corresponding pure pool sequence. The product has the sound of skin, no odor, colloid, no pump
Table 2 Physical and chemical indicators
GH19299—2003
3.4 ​​Biological indicators
Health indicators meet the requirements of Table 3
Total number of samples/(afm/g)
Sample //
The sample, sample, sample or sample, ... 7 Labeling
Standardized packaging identification requirements shall comply with relevant regulations. 8 Storage and maintenance
8.1 Storage
No detection
The product should be stored in a clean and well-ventilated place: it should not be stored around items that are toxic, harmful, odorous, weakly volatile, and extremely volatile. 8.2 Transportation
When transporting the product, avoid irritation, and do not mix with toxic, harmful, odorous or items that affect the quality of the product. 9 Inspection method
9.1 Soluble solids
Determine according to the method specified in B/T1088,
9.2 Total soluble solids
Determine according to the method specified in GB/T =9I. Measure according to the method specified in GR/TCG9.
According to the method specified in GB/T5303.13, the total number of colonies, coliform bacteria, pathogenic bacteria, yeast control, H/14789.24,
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.