GB/T 31324-2014Plant protein beverage—Almond beverage (English PDF)

3.1

This standard applies to the definition of almond milk.

3.1 Almond

Apricot (Armeniaca) kernels as raw material, you can add food materials, food additives, processed, prepared after the deployment of plant protein drinks.

4. Technical Requirements

4.1 Raw material requirements

4.1.1

almonds and other food materials shall comply with the relevant provisions of national standards, industry standards. Almonds should use ripe, full, broken

Appear before the milky white or slightly yellow, no rancid smell, no mildew, no insects nuts.

4.1.2

almond raw peeled almonds added amount of the mass ratio in the product should be greater than 2.5%.

4.1.3

may not be used in addition to other outside almonds almonds and other products containing protein and fat plant fruits, seeds, nuts and products.

4.2 Sensory requirements

Shall comply with the requirements in Table 1.

Table 1 Sensory requirements

Project Requirements

Color white or off-white, or with added ingredients with consistent color

Taste and smell should have almond taste and odor, with added ingredients or with consistent taste and odor; odor

State organizations homogeneous liquid, no clot, allowing a small amount of protein precipitation and floating fat, free from visible foreign matter […]