GB/T 23500-2025General quality for yuanxiao (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 is required.

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

This document replaces GB/T 23500-2009 "Lantern Festival". Compared with GB/T 23500-2009, except for structural adjustments and editorial changes, In addition, the main technical changes are as follows.

Changed terms and definitions (see Chapter 3, Chapter 3 of the 2009 edition); - The requirements for raw materials and excipients have been changed (see Chapter 4, 4.1 of the 2009 edition); - The sensory requirements, physical and chemical indicators and net content have been changed (see 5.1, 5.2, 5.3, 4.2, 4.3, 4.6 of the 2009 edition); - The hygiene indicator (see 4.4 of the 2009 edition) has been deleted; - Food additives have been deleted (see 4.5 of the 2009 edition); - The test method has been changed (see Chapter 6, Chapter 5 of the 2009 edition); - Changed the inspection rules (see Chapter 7, Chapter 6 of the 2009 edition); - Changed labeling, packaging, transportation and storage (see Chapter 9, Chapter 7 of the 2009 edition); - Increased sales (see Chapter 9). - 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 and coordinated by the China General Chamber of Commerce.

This document was drafted by: Harbin Laodingfeng Food Co., Ltd., Beijing Daoxiangcun Food Co., Ltd., Guangdong Guangyi Technology Industry Co., Ltd., Shanghai Hairong Food Technology Co., Ltd., Xinjiang Maiqiu'er Frozen Food Co., Ltd., Sanquan Food Co., Ltd., Yuncheng Futonghui Food Co., Ltd., Yanbian Weiye Food Co., Ltd., Zhuxiangyuan Health Food (Zhongshan) Co., Ltd., Changchun Zhongzhijie Food Co., Ltd., Jiangsu Nantong Kaiyuan Food Technology Co., Ltd., Fujian Guoding Testing Technology Co., Ltd., Guangzhou Quality Supervision and Testing Research Institute Institute of Quality Supervision, Inspection and Certification, Shanghai Huace Pinbiao Testing Technology Co., Ltd., Guangzhou Inspection and Certification Group Co., Ltd., Shanghai Quality Supervision, Inspection and Certification Technology Research Institute Institute of Bakery and Confectionery, Yantai Fumeite Information Technology Co., Ltd., China Bakery and Confectionery Industry Association, China Food Industry Association, Quanlian Bakery Baking Industry Association, Beijing Baking Food and Sugar Products Association, Tianjin Baking Food and Sugar Products Industry Association, Shaanxi Baking Industry Association, China Merchants Association Industry Federation.

The main drafters of this document are: Cao Weiping, Sun Peng, Liang Zhantao, Huang Haihu, Li Gang, Zhu Xiangjie, Liu Yue, Li Hongwei, Wu Jieyi, Wu Hao, Lu Kaidong, Li Houbiao, Xian Yanping, Chai Pinghai, Jiang Yuming, Wang Biyue, Tao Qinghui, Wei Lili, Zhang Hui, Kang Lina, Li Qi, Gao Shushan, Zhang Jian, Lu Zhen, Guo Yaping, and Sun Jinsheng.

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

First published in 2009 as GB/T 23500-2009; This is the first revision. - General Rules for the Quality of Lantern Festival

1 Scope

This document specifies the raw material requirements, technical requirements, inspection rules, packaging, transportation, storage and sales of Yuanxiao, and describes the corresponding Test method.

This document applies to the production, inspection and sales of Yuanxiao.

This document does not apply to Yuanxiao that is made and sold on the spot.

2 Normative references

GB/T 317

GB/T 1354

GB 5009.3

GB 23350

GB/T 23780

JJF 1070

3 Terms and definitions

The following terms and definitions apply to this document.

4 Requirements for raw materials and auxiliary materials

4.1 White sugar shall comply with the requirements of GB/T 317.

4.2 Raw glutinous rice should comply with the requirements of GB/T 1354.

4.3 Other raw and auxiliary materials should comply with national standards, industry standards and other relevant standards and regulations.

5 Technical requirements