Cube Sugar Quality Standard
Theme content and scope of application
This standard stipulates the technical requirements, test methods, inspection rules and marks, packaging, transportation and storage of sugar cubes
O.
This standard applies to the sugar that is produced from the medium - sized white granulated sugar.
2 reference standard
Hygienic standard of GBn 243
QB 1215 sugar test method
GB/T 317.2 white sugar test method
Microbiological testing of food hygiene of food in GB 4789.1 ~ 47811
GB 5009.55 analysis method of sugar hygienic standard
GB 7718 general standard for food labeling
GB 8170 numerical repair rules
3 the term
Hardness: the ultimate pressure when the cube is broken.
Amount of crushed sugar: the cube weight in each box is less than 25% of the total weight of crushed sugar and powdered sugar.
4 technical requirements
Sensory indicators
Appearance: shiny, white, unstained and other impurities.
Taste and smell: sugar or aqueous solution has the inherent sweetness of white granulated sugar.
The aqueous solution is transparent and clear.
Normal cuboid or cuboid, geometry size allowable error: long, wide size of 10mm ~ 20mm,
Error no more than + 1.0mm; When the length and width are 20mm, the error is not more than plus or minus 1.5mm.
4.2 physical and chemical indexes should meet the requirements of table 1.
