DBS61/ 0017-2018
Food safety local standard sour plum powder (English Version)
- Standard No.
- DBS61/ 0017-2018
- Language
- Chinese, Available in English version
- Release Date
- 2018
- Published By
- Shaanxi Provincial Food Standard of the People's Republic of China
- Status
- 2022-06
- Replace By
- DBS61/ 0017-2021
- Latest
- DBS61/ 0017-2021
- Scope
- DBS61/ 0017-2018 Food Safety Local Standard Sour Plum Powder This standard is replaced by DBS61/ 0017-2021 Food Safety Local Standard Sour Plum Powder. DBS61/ 0017-2018 Food Safety Local Standard Sour Plum Powder This standard specifies the terminology of sour plum powder and definitions, technical requirements, inspection methods, inspection rules and labeling, packaging, transportation and storage. This standard applies to the cooking liquid of ebony and hawthorn or the direct use of ebony juice and hawthorn juice as raw materials, adding one or more kinds of licorice, osmanthus, and tangerine peel alone or together, and sugar (white sugar and edible glucose), Sour plum powder with a moisture content of 7% to 12% and a rich fruity flavor is prepared by mixing sourness regulator (citric acid) and food additives, grinding, packaging, and without drying. This standard does not apply to solid beverages mixed with various dry powder raw materials. Related announcements: The Shaanxi Provincial Health and Family Planning Commission issued an announcement on three local food safety standards including the "Local Food Safety Standard for Sour Plum Powder" (No. 3, 2018). This standard is replaced by DBS61/0017-2021 Food Safety Local Standard Sour Plum Powder
DBS61/ 0017-2018 history
- 2021 DBS61/ 0017-2021 Food safety local standard sour plum powder
- 2018 DBS61/ 0017-2018 Food safety local standard sour plum powder
