NY/T 435-2000 Green food fruit and vegetable chips

This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage requirements of green food fruit and vegetable chips. This standard applies to fruit and vegetable chips that have obtained the A-level green food logo. NY/T 435-2000 Green Food Fruit and Vegetable Chips NY/T435-2000 Standard download decompression password: www.bzxz.net

NY/T435—2000
This standard is formulated to determine the quality and safety of green food fruit and vegetable crisps. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Shihezi). The main drafters of this standard: Luo Xiaoling, Xie Yong, Zhang Shaojiang, Xiong Wei, Wang Chunming. 207
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food
, Fruit, Vegetable Crisp
Green food-Crispy chips of fruits and vegetablesNY/T 435—2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage requirements of green food fruit and vegetable crisps.
This standard applies to fruit and vegetable crisps that have obtained the A-level green food mark. 2 Reference Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB4789.2—1994 Microbiological examination of food hygiene Determination of total colony count GB 4789.3—1994
GB 4789. 4--1994
Microbiological examination of food hygiene Determination of coliform group Microbiological examination of food hygiene Test for Salmonella GB/T5009.3—1985
GB/T 5009. 11--1996
Method for determination of moisture in foods
Method for determination of total arsenic in foods
GB/T 5009.12-—1996
GB/T 5009. 15--1996
GB/T 5009. 17-1996
GB/T 5009.19—1996
GB/T 5009.20--1996
GB/T 5009.29—1996
GB/T 5009.37--1996
GB/T 5009.56-—1996
GB 7718--1994
Method for determination of lead in food
Method for determination of lead in food
Method for determination of total mercury in food
Method for determination of 666 and DDT residues in foodMethod for determination of organophosphorus pesticide residues in foodMethod for determination of sorbic acid and benzoic acid in foodAnalytical method for hygienic standard of edible vegetable oilAnalytical method for hygienic standard of pastry
General standard for food labeling
NY/T 391—2000
Technical conditions for environmental conditions of origin of green food
NY/T 393--2000
Guidelines for the Use of Pesticides in Green Food
3 Definitions
This standard adopts the following definitions.
3.1 Green food green food
Quote 3.1 in NY/T 391--2000.
3.2 A grade green food A grade green food See the definition in 3.3 in NY/T391-2000.
3.3 Crispy chips of fruits and vegetables Various types of crispy chips of fruits and vegetables are made from fruits and vegetables as the main raw materials and produced through vacuum frying, de-oiling and other processes. Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000 208
Implemented on April 1, 2001
4 Requirements
4.1 Raw materials
NY/T 435-2000
The raw materials for processing should be products that have obtained the green food logo. 4.2 Sensory requirements
The sensory requirements should comply with the provisions of Table 1.
Table 1 Sensory requirements
Flavor and mouthfeel
4.3 Physical and chemical requirements
All kinds of fruit and vegetable chips should have the color corresponding to their raw materials, have the unique flavor and aroma of the variety, and have a crispy taste and no peculiar smell. Requirements
Blocks, slices, strips or the shape that the variety should have. All forms should be basically intact, the thickness of products of the same variety should be basically uniform, and there should be basically no debris
No foreign impurities visible to the naked eye
Physical and chemical requirements should comply with the provisions of Table 2
Table 2 Physical and Chemical Requirements
Allowable difference in net content
Moisture, %
Acid value (based on fat), KOHmg/gWww.bzxZ.net
Peroxide value (based on fat), %
Hygiene requirements
Hygiene requirements should comply with the provisions of Table 3.
Mercury (in terms of Hg), mg/kg
Lead (in terms of Pb), mg/kg
Cadmium (in terms of Cd), mg /kg
Arsenic (in terms of As), mg/kg
Benzene hexachloride, mg/kg
Dichlorvos, mg/kg
Dimethoate, mg/kg
Method, mg/kg
Method, mg /kg
Benzoic acid g/kg
Sorbic acid, g/kg
100g/bag
>100g/bag
Hygiene requirements
Not to be detected
Not to be detected
Total colony count, pieces/g
E. coli group, pieces/100g
Pathogenic bacteria
NY/T 435—2000
Table 3 (end)
Note, the limit indicators of other pesticides shall comply with the provisions of NY/T393. 5 Test methods
5.1 Sensory organs
Not to be detected
Pour the sample to be tested into a clean white porcelain dish, observe the color, shape and impurities directly with the naked eye, smell its odor, and taste its flavor. 5.2 Net content
Weigh with a balance with a sensitivity of 0.1g. If the net content is not more than 100g/bag, weigh 10 bags and take the average value. If the net content is more than 100g/bag, weigh 5 bags and take the average value.
5.3 Determination of moisture
According to GB/T5009.3.
5.4 Determination of acid value
Extract fat according to the method specified in 4.2.2 of GB/T5009.56-1996 and determine it according to the method specified in 4.1 of GB/T5009.37-1996.
5.5 Determination of peroxide value
Extract fat according to the method specified in 4.2.2 of GB/T5009.56-1996 and determine it according to the method specified in 4.2 of GB/T5009.37-1996.
5.6 Determination of mercury
According to GB/T5009.17.
5.7 Determination of lead
According to GB/T5009.12.
5.8 Determination
According to GB/T5009.15.
5.9 Determination of arsenic
According to GB/T5009.11.
5.10 Determination of BHC and DDT
According to GB/T5009.19.
5. 11 Determination of dichlorvos, dimethoate, fenthion and fenthion
According to GB/T5009.20.
5.12 Determination of benzoic acid and sorbic acid
According to GB/T5009.29.
5.13 Determination of total bacterial count
Perform according to GB4789.2.
5.14 Determination of coliform group
Perform according to GB4789.3.
5.15 Determination of Salmonella
Perform according to GB4789.4.
6 Inspection rules
6.1 Batch
NY/T 435--2000
Products of the same variety and specification, 5t each, are considered as a batch. Products less than 5t are considered as a batch. 6.2 Sampling quantity
Randomly select 2.0kg of samples from the batch.
6.3 Judgment rules
6.3.1 Products whose inspection results all meet the requirements of this standard are qualified products. 6.3.2 If the test results do not meet the requirements of this standard, retesting is allowed once. The retesting shall be conducted with double sampling from the same batch of products, and the retesting result shall be the final decision. However, microbiological indicators shall not be retested. 6.4 Type inspection
Type inspection items include all items specified in the standard. Products produced all year round shall be subject to type inspection every three months. In addition, type inspection shall also be conducted when product quality is unstable, or when raw materials and auxiliary materials are changed, process conditions are changed, and when the national quality supervision agency conducts product quality supervision.
6.5 Factory inspection
The factory inspection items include: sensory requirements, net content tolerance, moisture, peroxide value, total colony count, coliform group and pathogenic bacteria. Products must be inspected batch by batch before leaving the factory, and products can only leave the factory after the factory inspection department issues a product certificate. 7 Marking, labeling, packaging
7.1 Marking
The packaging should have a green food logo, and its design shall be implemented in accordance with relevant regulations. 7.2 Labeling
Should comply with the requirements of GB7718.
7.3 Packaging
The packaging materials shall comply with food hygiene requirements. The labeling shall comply with the requirements of the Product Quality Law of the People's Republic of China on labeling. 8 Transportation and storage
8.1 Transportation
The means of transport should be clean and sanitary, equipped with rainproof, sunproof and dustproof facilities. It is strictly forbidden to mix with toxic, harmful and odorous items for transportation. Light loading and light handling.
8.2 Storage
The product storage warehouse should be well ventilated, dry and clean. When stacking, it should be at least 10cm away from the ground and 20cm away from the surrounding walls. Pay attention to rodent prevention and moisture prevention. The temperature in the warehouse should not be higher than 25℃. 8.3 Shelf life
The shelf life is 6 months under the storage conditions specified in this standard. 211
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