Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is developed in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the China National Light Industry Council.
This standard is under the jurisdiction of SAC/TC 472 National Technical Committee on Beverage of Standardization Administration of China.
Fruit & vegetable juices and fruit & vegetable beverage (nectars)
1 Scope
This standard specifies terms and definitions, classification, technical requirements, test methods, inspection rules, marking, packaging, transport and storage of fruit & vegetable juices and fruit & vegetable beverage (nectars).
This standard is applicable to liquid beverages made from fruits and/or vegetables (including edible roots, stems, leaves, flowers and fruits) through processing or fermentation.
2 Normative references
The following referenced documents are indispensable for the application 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 2760 National food safety standard - Standards for uses of food additives
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB/T 12143 General analytical methods for beverage
GB 14880 National food safety standard - Standard for the use of nutritional fortification substances in foods
GB 28050 National food safety standard - General rules for nutrition labeling of prepackaged foods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
water extracted
process for extracting juice and purees by directly soaking the fruits or vegetables in water, or via mechanical method after soaking them in water; it is applicable to dried or low water content fruits or vegetables whose juice and purees are not suitable to be extracted through mechanical method
4 Classification
4.1 Fruit & vegetable juice (puree)
Fermentable but unfermented juice (puree) products which are made from fruits or vegetables via physical methods (mechanical method, water extraction, etc.); or juice (puree) products made from concentrated fruit or vegetable juice (puree) reconstituted by adding the same amount of water as that removed during processing.
The taste of the fruit & vegetable juice (puree) may be adjusted by adding sugar (including table sugar and starch sugar)/sour agent or salt, but sugar (including table sugar and starch sugar) and sour agent shall not be used together.
Aroma compound and volatile flavor components which are obtained from the same kind of fruit or vegetable via physical means may be added.
Fibers, vesicles (from citrus fruits), fruit granules and vegetable granules obtained from the same kind of fruits and/or vegetables via physical means may be added.
Except for the aroma compound, volatile flavor components which are obtained from the same kind of fruit or vegetable via physical means, and the fibers, vesicles (from citrus fruits), fruit granules and vegetable granules obtained from the same kind of fruits and/or vegetables via physical means, if there’s no other substance added, the product may be claimed to be 100% juice (puree) products.
4.1.1 Fruit juice
Fermentable but unfermented juice products which are made from fruits via physical methods, or products made from concentrated fruit juice by adding the same amount of water as that removed during processing.
4.1.1.1 Fruit juice not from concentrated fruit juice
Fruit juices which are made directly via mechanical methods by taking fruits as raw materials are referred to as fruit juice not from concentrated fruit juice, among which, those processed by non-heat treatment or pasteurization are referred to as fresh fruit juice.
4.1.1.2 Fruit juice from concentrated fruit juice
Juices which are made from concentrated fruit juice by adding the same amount of water as that removed during processing are referred to as fruit juice from concentrated fruit juice.
4.1.2 Vegetable juice
Fermentable but unfermented juice products which are made from vegetables via physical methods, or products made from concentrated vegetable juice by adding the same amount of water as that removed during processing.
4.1.3 Fruit puree/vegetable puree
Fermentable but unfermented puree products which are made from fruits or vegetables via physical methods, or products made from concentrated fruit puree or vegetable puree by adding the same amount of water as that removed during processing.
4.1.4 Blended fruit & vegetable juice (puree)
Products containing no less than two types of fruit or vegetable juice (puree), or fruit and vegetable juice (puree).
4.2 Concentrated fruit & vegetable juice (puree)
The products which are produced by removing a proper amount of water from the fruit or vegetable juices (purees) made from fruits or vegetables via physical method and may have the characteristics of the fruit or vegetable juice (puree) after being reconstituted by adding the same amount of water as that removed during processing.
Aroma compound and volatile flavor components which are obtained from the same kind of fruit or vegetable via physical means may be added.
Fibers, vesicles (from citrus fruits), fruit granules and vegetable granules obtained from the same kind of fruits and/or vegetables via physical means may be added.
The products containing no less than two types of concentrated fruit or vegetable juice (puree), or concentrated fruit or and vegetable juice (puree) are referred to as concentrated blended fruit & vegetable juice (puree).
4.3 Fruit & vegetable juice (puree) beverage
Products made from processed fruit & vegetable juice (puree), concentrated fruit & vegetable juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives.
Fibers, vesicles (from citrus fruits), fruit granules and vegetable granules obtained from fruits and/or vegetables via physical means may be added.
