GB/T 22475-2025General quality for sachima (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting.

This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document.

This document replaces GB/T 22475-2008 "Shaqima". Compared with GB/T 22475-2008, except for structural adjustments and editorial changes, In addition, the main technical changes are as follows.

— Changed the definition of Shaqima (see 3.1, 3.1 of the 2008 edition);

— Added the terms and definitions of syrup (see 3.2);

— Changed the requirements for raw materials and auxiliary materials (see 4.1, 4.2, 4.1 of the 2008 edition);

— Added feeding requirements (see 4.3);

— Changed the sensory requirements (see 5.1, 4.2 of the 2008 edition);

— Changed the physical and chemical indicators (see 5.2, 4.3 of the 2008 edition), and added the quality grade (see 5.2);

— Deleted the hygiene indicators (see 4.4 of the 2008 edition);

— Deleted the requirements for food additives (see 4.5 of the 2008 edition);

— Changed the test method (see Chapter 6, Chapter 5 of the 2008 edition);

— Changed the inspection rules (see Chapter 7, Chapter 6 of the 2008 edition);

— Changed the signs and labels (see 8.1, Chapter 7 of the 2008 edition);

— Added packaging, storage and transportation (see 8.2, 8.3).

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.

This document is proposed by the China General Chamber of Commerce.

This document is under the jurisdiction of the National Technical Committee for Standardization of Bakery Products (SAC/TC488).

This document was drafted by: Dongguan Xuji Food Co., Ltd., Yibaili (Linyi) Food Co., Ltd., Three Squirrels Co., Ltd., Beijing Daoxiangcun Food Co., Ltd., McCann & Garton (Jiangsu) Food Co., Ltd., Hebei Shuangrong Food Co., Ltd., Shanghai Food Technology School, Shanghai Hairong Food Technology Co., Ltd., Baiwei Brothers (Shandong) Food Co., Ltd., Henan Industrial and Trade Vocational College, Guangzhou Wine Home Group Likoufu Food Co., Ltd., Zhongshan Hongli Healthy Food Industry Research Institute Co., Ltd., Yanjinpu Food Co., Ltd., Sichuan Mi Lao Tou Food Industry Group Co., Ltd., Li Gao Food Co., Ltd., Guangzhou Inspection and Certification Group Co., Ltd., Tianjin Food Safety Testing Technology Research Institute, Shanghai Quality Supervision and Inspection Technology Research Institute, China General Chamber of Commerce, China Bakery Sugar Products Industry Association, Guangzhou Quality Supervision and Inspection Institute, Tianjin Hongbaoxiang Food Technology Co., Ltd., Ganzhou Jinghua Feierxue Food Co., Ltd.

Company, Tianjin Guishunzhai Pastry Co., Ltd., Xinxiang Koukoumiao Food Co., Ltd., and Yantai Fumeite Information Technology Co., Ltd.

The main drafters of this document are: Ma Hao, Zhao Xiaodong, Shen Chunyan, Zong Zibing, Sun Peng, Wei Jiacheng, Liu Yanqun, Shen Shanwei, Huang Haihu, Guo Fangliang, Deng Yuanda, Gong Qizhou, Tan Yisheng, Lü Lili, Xu Wei, Qiu Zhichao, Zhang Jie, Peng Yafeng, Liu Zhenyu, Lu Zhen, Wei Lili, Xian Yanping, Zhou Liankun, Zeng Liangsheng, Yang Jing, Wang Mingjie, and Qu Guiyan.

The previous versions of this document and the documents it replaces are as follows.

— First published in 2008 as GB/T 22475-2008;

— This is the first revision.

1 Scope

This document specifies the raw materials and feeding requirements, technical requirements, inspection rules, signs and labels, packaging, storage and transportation of Shachima.

The inspection method of Shaqima is described.

This document applies to the production and inspection of Shaqima.

2 Normative references

GB/T 191

GB/T 1355

GB 5009.3

GB 5009.5

GB 5009.6

GB/T 23780

JJF1070

3 Terms and Definitions

The following terms and definitions apply to this document.

4 Raw materials and feeding requirements