GB 19297-2003 Hygienic standard for fruit and vegetable juice beverages

This standard specifies the index requirements, food additives, hygienic requirements of the production and processing process, packaging, labeling, storage, transportation requirements and inspection methods for fruit and vegetable juice beverages. This standard applies to juices made from fruits, vegetables or their concentrated fruit and vegetable juices (pulps) as raw materials, which can be added with other auxiliary materials and made into directly drinkable beverages through corresponding processes. This standard also applies to low-temperature reconstituted juices. GB 19297-2003 Hygienic Standard for Fruit and Vegetable Juice Beverages GB19297-2003 Standard download decompression password: www.bzxz.net

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CB 19297-2003
Standards and use of k Food Code Committee (t, 1 standard daxta45-18 sub-standard full, xsa46-: 1 you standard dcxSta: 471081 lemon standard 3dx3-15 apple juice standard exStar49-1981 egg standard ClxSl.m-1914 curtain counting standard, GnexStan51921 standard CmlexStan120-991 blackcurrant counting standard CodexStan164089 other fruit counting standard (odexS: en17-1 991 Vegetable Juice Standard 3. This standard is equivalent to the standard A. The standard was proposed by the Ministry of Health of the People's Republic of China and drafted by Liaoning Health Supervision Bureau, Beijing Municipal Health Bureau, Tianyang Municipal Health Supervision Bureau, Hangzhou Health Supervision Bureau, Shanghai Municipal Health Bureau, Food Safety Supervision Bureau, Sichuan Provincial Food Safety Supervision Bureau, and this standard mainly covers the following areas: dry ancestor, Lao Fang, generation set, the rest of the data, the screening letter, the scope of this standard
Fruit and vegetable juice beverage hygiene standard
CB 1929/-20C3
This standard specifies the factory policy, production material index requirements, food additives, production and processing procedures, packaging, labeling, storage, transportation requirements and inspection methods.
This standard applies to liquids made from fruits, fruit concentrates, fruit pulps, and other auxiliary materials, and self-drinking beverages that have undergone appropriate processing. It also applies to reconstituted fruit juices. 2 Normative introductory documents
The policy items in the following documents become the policy items in this standard through the introductory document. All introductory documents with a date indicated shall be used as the policy items in this standard. All the revised versions after the date of the document (excluding those with a later revision) are not applicable to this standard. However, the parties who have reached an agreement on this standard may consider whether the latest versions of these documents can be used. For any undated reference, the latest version shall apply. GH?760 Food Additives Health Standard GB/T478,21 Microbiological Test for Frozen Product Health and Release Test GH15/T475S.26 Food Hygiene Microbiological Test for Commercial Sterility of Food GB/T500S.1 Total and Inorganic Parts in Food G3,T E00S.:2
Determination of sodium in food
Gn=5009, 3 Determination of sodium in food
GH/TF09.14 Determination of sodium ions in food
CB/T6209.16 Determination of sodium ions in food
3/15309.34 Determination of sodium ions in food G/15309.90 Determination of sodium, magnesium and manganese in food GB/T 5509.185
Determination of mycotoxins in apple products
GH12495 Good production standards for drinking enterprises
3 Definitions
The following definitions apply to this standard.
Low-temperature reconstituted juice
Under the temperature condition of 10°C to 25°C, water equal to the amount of natural water lost when the fruit juice (pulp) is added to the concentrated fruit pulp (pulp) to make a product with the color, flavor and certain basic properties of the original water pulp. The finished product is a juice that can be directly consumed under the temperature condition of 10°C without adding any other processes. 4 Index requirements
4.1 Original juice requirements
The relevant provisions shall be met.
4.2 Sensory index
It should have the secrets contained in it, have a strong medicinal color, a pleasant aroma, no external taste, no external impurities seen in the body, 1
GK 192972003bzxz.net
4.3 Chemical index
The physical and chemical indexes should conform to the requirements of the table:
Total amount (Pmg)
(Nn1\/(mg/J.)
Detailed total amount
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