GB/T 22165-2022General quality standard for nut and seed food (English PDF)

Foreword

This document was drafted in accordance with the rules given in GB/T 1.1-2020 "Directives for standardization - Part 1: Rules for the structure and drafting of standardizing documents".

This document replaces GB/T 22165-2008 "General standard for roasted seeds and nuts". Compared with GB/T 22165-2008, in addition to structural adjustments and editorial changes, the main technical changes are as follows.

a) Changed the name of the standard was changed to "General quality standard for nut and seed food";

b) Changed the terms and definitions of nut and seed food (see 3.4 of this Edition; 3.1 of Edition 2008);

c) Added the terms and definitions of nuts, seeds, kernel, spoiled kernel, injured kernel, and empty withered seed (see 3.1, 3.2, 3.3, 3.5, 3.6, and 3.7 of this Edition);

d) Changed the classification (see Chapter 4 of this Edition; Chapter 4 of Edition 2008);

e) Changed the sensory requirements (see 5.2 of this Edition; 5.2 of Edition 2008);

f) Changed the physical and chemical requirements (see 5.3 of this Edition; 5.3 of Edition 2008);

g) Deleted the hygiene indicators, food additives, and hygiene requirements for the production and processing process (see 5.4, 5.5, and 5.7 of Edition 2008);

h) Changed the test methods (see 6.1, 6.2 of this Edition; 6.1, 6.2 of Edition 2008);

i) Deleted the test methods for hygienic indicators (see 6.3 of Edition 2008);

j) Changed the inspection rules (see 7.1, 7.2, 7.3, 7.4; 7.1, 7.2, 7.3, 7.4 of Edition 2008);

k) Changed the labeling, marking, packaging, transportation and storage requirements (see 8.1.1, 8.1.3, 8.2, 8.3, 8.4 of this Edition; 8.1.1, 8.2, 8.3, 8.4 of Edition 2008).

1 Scope

This document specifies the terms and definitions of nut and seed food (hereinafter referred to as products). It stipulates the classification, technical requirements, test methods, inspection rules, labeling, marking, packaging, transportation and storage requirements.

This document applies to the production, sale and inspection of nut and seed food.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

GB/T 191, Packaging and storage marks

GB 5009.3, National food safety standard -- Determination of Moisture Content in Foods

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

4 Classification

4.1 According to different processing methods, they are divided into. roasted nut and seed foods (roasted category), fried nut and seed foods (fried category), and other nut and seed foods (other categories).

4.2 Depending on whether they are shelled or not, they are divided into. nut and seed foods with shells (with shells) AND nut and seed foods without shells (without shells).

5 Technical requirements

6 Test methods

7 Inspection rules

8 Labeling, marking, packaging, transportation and storage