GB/T 21270-2025 General quality for food filling
1 Scope
This document gives the product classification of food filling, specifies the technical requirements, inspection rules, packaging, transportation, storage and sale of food filling, and describes the inspection method of food filling.
This document is applicable to the production, inspection and sale of food filling.
2 Normative references
The following documents contain requirements which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 317 White granulated sugar.
GB 5009.3 National food safety standard - Determination of moisture in foods
GB 5009.6 National food safety standard - Determination of fat in foods
GB/T 19855-2023 General quality for moon cake
GB/T 20883 Maltose
GB/T 23780 Quality examination methods of the pastry
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
food filling
product made of grains, potatoes, beans, nuts and seeds, meat, aquatic products, eggs, fruits and vegetables, edible flowers, milk, sugar, edible oils and other materials and one or more of their products as raw materials, with or without the addition of other auxiliary materials, cooked or uncooked, packaged and otherwise prepared, for use in baked foods, frozen drinks, quick-frozen foods, etc.
4 Product classification
Classification of food fillings by raw materials:
a) Filling for baked foods: food filling mainly used for making baked foods such as pastry, bread and moon cake, etc.
b) Filling for frozen drinks: food filling mainly used for making frozen drinks such as ice cream, ice products, etc.
c) Filling for quick-frozen foods: food filling mainly used for making quick-frozen foods such as quick-frozen flour and rice foods, quick-frozen cakes, etc.
Contents
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Requirements for raw and auxiliary materials
6 Technical requirements
7 Test methods
8 Inspection rules
9 Packaging
10 Transportation
11 Storage
12 Sale
Bibliography
