GB/T 40634-2021Huizao (English PDF)
灰枣
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
October 11, 2021
Implementation date
October 11, 2021
Scope
GB/T 40634-2021 is the English-translated version of 灰枣.
GB/T 40634-2021 is the Chinese national product standard for huizao, the fully ripened jujube fruit that is dried in the sun or roasted. It defines the terms used to grade the fruit, such as plump flesh, moldy fruit and defective fruit caused by pests, mechanical damage or chemical action, and sets the quality requirements.
It also covers the inspection methods, inspection and judgment rules, packaging and marking, labelling, transport and storage, with references to national methods for moisture in food and to rules for food packaging bags and preserved fruit.
It applies to the grading, inspection, judgment, transport and storage of huizao. It was issued on 11 October 2021 and has applied since 11 October 2021.
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Document preview — GB/T 40634-2021
National Standard of the People's Republic of China
- ICS
- 67.080.10
- Classification
- B 31
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and Definitions
- 4 Quality requirements
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 of Standardization Documents" drafted.
1 Scope
This document specifies the relevant terms and definitions, quality requirements, inspection methods, inspection rules, judgment rules, packaging and signs, labeling labeling, transportation and storage.
This document applies to the quality requirements, grading, inspection and determination, transportation and storage of ash jujube.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document.
GB/T 191 Graphical signs of packaging, storage and transportation
GB 5009.3 National Food Safety Standard for Determination of Moisture in Food
GB 9683 Hygienic Standard for Composite Food Packaging Bags
GB/T 10782 General Rules for the Quality of Preserves
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1 Huizao
Fully mature, dried, sun-dried or roasted jujube fruit.
3.2 Plump flesh
The proportion of the edible part of the jujube fruit to the total mass is more than 90%, which is the meat hypertrophy.
3.3 Moldy fruit
Jujube fruit has musty, wine, rot, and parasitic traces of microorganisms such as yeast and mold, and is not suitable for edible fruit.
3.4 Defective fruit
Defective fruit caused by pest damage, mechanical damage or chemical action during the growing or picking period.
Note: The inferior fruit includes diseased fruit, insect fruit, berry fruit, broken head fruit, etc.
4 Quality requirements
4.1 Basic requirements
Should comply with the provisions of Table 1.
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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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Related Standards
GB 5009.3-2016 — National food safety standard - Determination of Moisture Content in Foods
GB 5009.300-2025 — National food safety standard - Determination of L-carnitine in foods
GB 5009.301-2025 — National food safety standard - Determination of osmotic pressure in food
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GB/T 40634-2021
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