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.
4.3.1 Fruit & vegetable juice beverage
Products made from processed fruit juice (puree), concentrated fruit juice (puree) or vegetable juice (puree), concentrated vegetable juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives.
4.3.2 Fruit nectar
Products made from processed fruit puree, concentrated fruit puree and water, with or without adding of fruit juice, concentrated fruit juice, other food raw and auxiliary materials and/or food additives.
4.3.3 Blended fruit & vegetable juice beverage
Products made from no less than two types of processed fruit juice (puree), concentrated fruit juice (puree), vegetable juice (puree), concentrated vegetable juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives.
4.3.4 Concentrated fruit & vegetable juice beverage
Products made from one type or multiple types of processed fruit juice (puree), vegetable juice (puree), concentrated fruit juice (puree) or concentrated vegetable juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives, which can be drunk only after it is diluted with water in a certain proportion.
4.3.5 Fermented fruit & vegetable juice beverage
Products made from fermented fruit or vegetable, or fruit & vegetable juice (puree), or concentrated fruit & vegetable juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives. Such as beverage made from fermented apples, oranges, hawthorns and jujubes.
4.3.6 Fruit beverage
Products with a low content of fruit juice that made from processed fruit juice (puree), concentrated fruit juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives.
Note: The English names for fruit & vegetable juices and fruit & vegetable beverage (nectars) are given in Table A.1 of Annex A.
5 Technical requirements
5.1 Requirements for raw and auxiliary materials
5.1.1 The raw materials shall be fresh and in good condition, and comply with relevant regulations and national standards. They shall be fruits, vegetables, or dried fruits and vegetables (in good condition) that can be preserved using physical methods or preserved with appropriate methods (including post-harvest surface treatment methods) specified in national standards and relevant regulations.
5.1.2 Other raw and auxiliary materials shall meet the requirements of relevant regulations and national standards.
5.2 Sensory requirements
It shall comply with those specified in Table 1.
Table 1 Sensory requirements
Item Requirements
Color and luster They shall present a color and luster that matches that of the juice (puree) of the (or multiple) fruit and vegetable indicated, or present a color and luster that matches that of the added ingredients.
Taste and smell They shall have a taste and smell that matches that of the juice (puree) of the (or multiple) fruit and vegetable indicated, or have a taste and smell that matches that of the added ingredients, and free of peculiar smell.
Texture Free of foreign impurities
5.3 Physical and chemical requirements
It shall comply with those specified in Table 2.
Table 2 Physical and chemical requirements
Product category Item Index or requirements Remark
Fruit & vegetable juice (puree) Content of fruit juice (puree) or vegetable juice (puree)(mass fraction)/% 100 At least one of the requirements shall be met.
Content of soluble solids/% Meet the requirements of Tables B.1 and B.2 in Annex B.
Concentrated fruit & vegetable juice (puree) Ratio of soluble solids content to soluble solids content of not from concentrated juice (puree) ≥ 2 -
Fruit juice beverage
Blended fruit & vegetable juice (puree) beverage Content of fruit juice (puree) or vegetable juice (puree)(mass fraction)/% ≥ 10 -
Vegetable juice beverage Content of vegetable juice (puree) (mass fraction)/% ≥ 5 -
Fruit nectar Content of fruit nectar (mass fraction)/% ≥ 20 -
Concentrated fruit & vegetable juice beverage Content of fruit juice (puree) or vegetable juice (puree)(mass fraction)/% ≥ 10 (after being diluted according to the dilution ratio marked on the label) -
Fermented fruit & vegetable juice beverage Fruit & vegetable juice (puree) (mass fraction) converted from the adding amount of fermented liquid /% ≥ 5 -
Fruit beverage Content of fruit juice (puree) (mass fraction)/% ≥5 and<10 -
Notes:
1 The content of soluble solids does not contain that of the soluble solids introduced along with the added sugar (including table sugar and starch sugar), honey and the like.
2 If there is no method available for measuring the content of fruit& vegetable juice (puree), it shall be calculated based on the original ingredients.
3 The content of soluble solids in blended fruit & vegetable juice (puree) can be calculated based on the index requirements specified for single varieties of fruit juice (puree) and vegetable juice (puree) during mixing.
5.4 Food safety requirements
5.4.1 Requirements for food additives and food nutrition enhancers
They shall meet the requirements of GB 2760 and GB 14880.
5.4.2 Other food safety requirements
They shall meet the relevant national food safety standards.
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Technical requirements
6 Test methods
7 Inspection rules
8 Marking, packaging, transport and storage
Annex A (Informative) Systematic name list of fruit & vegetable juices and their beverage in both Chinese and English
Annex B (Normative) Requirements for minimum soluble solids of fruit & vegetable juices (puree) from concentrated
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.
4.3.1 Fruit & vegetable juice beverage
Products made from processed fruit juice (puree), concentrated fruit juice (puree) or vegetable juice (puree), concentrated vegetable juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives.
4.3.2 Fruit nectar
Products made from processed fruit puree, concentrated fruit puree and water, with or without adding of fruit juice, concentrated fruit juice, other food raw and auxiliary materials and/or food additives.
4.3.3 Blended fruit & vegetable juice beverage
Products made from no less than two types of processed fruit juice (puree), concentrated fruit juice (puree), vegetable juice (puree), concentrated vegetable juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives.
4.3.4 Concentrated fruit & vegetable juice beverage
Products made from one type or multiple types of processed fruit juice (puree), vegetable juice (puree), concentrated fruit juice (puree) or concentrated vegetable juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives, which can be drunk only after it is diluted with water in a certain proportion.
4.3.5 Fermented fruit & vegetable juice beverage
Products made from fermented fruit or vegetable, or fruit & vegetable juice (puree), or concentrated fruit & vegetable juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives. Such as beverage made from fermented apples, oranges, hawthorns and jujubes.
4.3.6 Fruit beverage
Products with a low content of fruit juice that made from processed fruit juice (puree), concentrated fruit juice (puree) and water, with or without adding of other food raw and auxiliary materials and/or food additives.
Note: The English names for fruit & vegetable juices and fruit & vegetable beverage (nectars) are given in Table A.1 of Annex A.
5 Technical requirements
5.1 Requirements for raw and auxiliary materials
5.1.1 The raw materials shall be fresh and in good condition, and comply with relevant regulations and national standards. They shall be fruits, vegetables, or dried fruits and vegetables (in good condition) that can be preserved using physical methods or preserved with appropriate methods (including post-harvest surface treatment methods) specified in national standards and relevant regulations.
5.1.2 Other raw and auxiliary materials shall meet the requirements of relevant regulations and national standards.
5.2 Sensory requirements
It shall comply with those specified in Table 1.
Table 1 Sensory requirements
Item Requirements
Color and luster They shall present a color and luster that matches that of the juice (puree) of the (or multiple) fruit and vegetable indicated, or present a color and luster that matches that of the added ingredients.
Taste and smell They shall have a taste and smell that matches that of the juice (puree) of the (or multiple) fruit and vegetable indicated, or have a taste and smell that matches that of the added ingredients, and free of peculiar smell.
Texture Free of foreign impurities
5.3 Physical and chemical requirements
It shall comply with those specified in Table 2.
Table 2 Physical and chemical requirements
Product category Item Index or requirements Remark
Fruit & vegetable juice (puree) Content of fruit juice (puree) or vegetable juice (puree)(mass fraction)/% 100 At least one of the requirements shall be met.
Content of soluble solids/% Meet the requirements of Tables B.1 and B.2 in Annex B.
Concentrated fruit & vegetable juice (puree) Ratio of soluble solids content to soluble solids content of not from concentrated juice (puree) ≥ 2 -
Fruit juice beverage
Blended fruit & vegetable juice (puree) beverage Content of fruit juice (puree) or vegetable juice (puree)(mass fraction)/% ≥ 10 -
Vegetable juice beverage Content of vegetable juice (puree) (mass fraction)/% ≥ 5 -
Fruit nectar Content of fruit nectar (mass fraction)/% ≥ 20 -
Concentrated fruit & vegetable juice beverage Content of fruit juice (puree) or vegetable juice (puree)(mass fraction)/% ≥ 10 (after being diluted according to the dilution ratio marked on the label) -
Fermented fruit & vegetable juice beverage Fruit & vegetable juice (puree) (mass fraction) converted from the adding amount of fermented liquid /% ≥ 5 -
Fruit beverage Content of fruit juice (puree) (mass fraction)/% ≥5 and<10 -
Notes:
1 The content of soluble solids does not contain that of the soluble solids introduced along with the added sugar (including table sugar and starch sugar), honey and the like.
2 If there is no method available for measuring the content of fruit& vegetable juice (puree), it shall be calculated based on the original ingredients.
3 The content of soluble solids in blended fruit & vegetable juice (puree) can be calculated based on the index requirements specified for single varieties of fruit juice (puree) and vegetable juice (puree) during mixing.
5.4 Food safety requirements
5.4.1 Requirements for food additives and food nutrition enhancers
They shall meet the requirements of GB 2760 and GB 14880.
5.4.2 Other food safety requirements
They shall meet the relevant national food safety standards.
Contents of GB/T 31121-2014/XG1-2018
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Technical requirements
6 Test methods
7 Inspection rules
8 Marking, packaging, transport and storage
Annex A (Informative) Systematic name list of fruit & vegetable juices and their beverage in both Chinese and English
Annex B (Normative) Requirements for minimum soluble solids of fruit & vegetable juices (puree) from concentrated
