GB/T 31321-2014The test methods for frozen drink products (English PDF)
冷冻饮品检验方法
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
December 5, 2014
Implementation date
September 1, 2015
Scope
GB/T 31321-2014 is the English-translated version of 冷冻饮品检验方法.
GB/T 31321-2014 is the Chinese standard "The test methods for frozen drink products". Its scope clause reads: This standard specifies the method for determination of frozen drinks in total solids, total sugar, fat, and protein expansion.
This standard applies to ice cream, ice cream, slush, edible ice, popsicles and sweet ice test. Its clauses include determination of total solids.
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Document preview — GB/T 31321-2014
National Standard of the People's Republic of China
- Classification
- X 04
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- 1 Scope
- 2 Normative references
- 3 Determination of total solids
- 3.1 Principle
- 3.2 instruments and equipment
1 Scope
This standard specifies the method for determination of frozen drinks in total solids, total sugar, fat, and protein expansion.
This standard applies to ice cream, ice cream, slush, edible ice, popsicles and sweet ice test.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 622 chemical reagent hydrochloric acid
GB/T 629 chemical reagent sodium hydroxide
GB/T 631 chemical reagent ammonia
GB/T 665 chemical reagent copper sulfate pentahydrate (II) (copper sulfate)
GB/T 676 chemical reagent acetic acid (glacial acetic acid)
GB/T 679 chemical reagent ethanol (95%)
GB/T 1266 chemical reagents sodium chloride
GB/T 1273 Chemicals trihydrate hexacyano iron (II), potassium (potassium ferrocyanide)
GB/T 1288 chemical reagents potassium sodium tartrate tetrahydrate (potassium sodium tartrate)
National food safety standard GB 5009.5 Determination of protein in foods
Laboratory use specifications and test methods GB/T 6682 Analysis
GB/T 12591 Chemicals ether
GB/T 15894 chemical reagents petroleum ether
HG/T 3449 Chemicals Methyl Red
HG/T 3475 Chemicals glucose
3 Determination of total solids
3.1 Principle
The sample is heated in a drying oven 101 °C ~ 105 °C to constant weight. Poor quality before and after heating is the total solids content.
3.2 instruments and equipment
3.2.1 Analytical Balance
a sense of the amount of 0.1mg.
3.2.2 drier
containing more effective desiccant.
3.2.3 Blast Oven
temperature 101 °C ~ 105 °C.
3.2.4 weighing dish
pan lid, an inner diameter of 70mm ~ 75mm, dish high 25mm ~ 30mm.
3.2.5
Heated water bath.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
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