X51 饮料制品 标准查询与下载

SN/T 1511.1-2005 进出口果汁中乳酸含量检验方法

本标准规定了果汁中乳酸含量的抽样、制样和气相色谱测定方法。 本标准适用于浓缩菠萝汁、苹果汁、葡萄汁、柑橘汁、芒果汁中乳酸含量的检验。

Inspection of lactic acid in fruit juice for import and export

NY/T 898-2004 绿色食品 含乳饮料

Green food Milk beverage

QB 2657-2004 浓缩苹果浊汁

本标准规定了浓缩苹果浊汁的术语和定义、要求、试验方法和标志。 本标准适用于食品工业用浓缩苹果浊汁供需双方的交货和验收。

Cloudy apple juice concentrate

BS ISO 9116:2004 生咖啡.规范方法指南

This International Standard gives guidance on methods to be used to describe green coffee for sale and purchase, and is based on the terms of contract used in the international coffee trade. It also recommends procedures for sampling, packing, marking, storage and shipping of green coffee. It is applicable to green coffee as defined in ISO 3509.

Green coffee - Guidelines on methods of specification

BS ISO 10470:2004 生咖啡.缺陷参考图

This International Standard provides a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry). This chart shows the influence of such defects on the loss of mass and on the sensorial concern by using the coefficients (0), (0,5) and (1). Each defect is given one of these values depending on how seriously it affects the above-mentioned characteristics. Thus, the final assessment can become a useful tool for the trading parties involved, and also gives a good indication to the purchaser of the quality of the green coffee concerned. The definitions can be used to specify terms of bilateral purchasing contracts or to classify coffee lots for their presentation to green coffee buyers or at a stock exchange.

Green coffee - Defect reference chart

SN/T 1391-2004 进出口速溶咖啡检验规程

Rules for the inspection of instant coffee for import and export

BS ISO 6673:2003 生咖啡豆.在105℃时质量损失的测定

This International Standard specifies a method for the determination of the loss in mass at 105 ℃ of green coffee. It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower, by about 1,0 %, than those obtained with the method described in ISO 1446 (this method serves only as a reference method for calibrating methods of determining the water content).

Green coffee - Determination of loss in mass at 105 °C

DIN 10780:2003 速溶咖啡.游离和总碳化物含量测定.高效阴离子交换色谱法

The document specifies a method for the determination of free and total carbohydrates contents in instant coffee using high-performance anion-exchange chromatography. In particular, it determines the content of individual monosaccharides, sucrose and mannitol.

Instant coffee - Determination of free and total carbohydrate contents - Method using high-performance anion-exchange chromatography

NY/T 273-2002 绿色食品 啤酒

green food beer

BS ISO 10727:2002 固体茶和速溶咖啡.用高效液相色谱分析法测定咖啡碱含量

This International Standard specifies a method for the determination by high-performance liquid chromatography (HPLC) of the caffeine content of teas and instant teas. It is applicable to green tea, black tea and decaffeinated tea products.

Tea and instant tea in solid form - Determination of caffeine content - Method using high-performance liquid chromatography

BS ISO 6670:2002 速溶咖啡.带内衬层的散装单元包装的取样方法

1 This International Standard specifies a method of sampling a consignment of instant coffee, shipped in ten units or more, for the purpose of examination to determine whether the consignment complies with a contract specification. The cases used have inner linings of moisture-resistant material hermetically sealed because of the hygroscopic nature of instant coffee, and are in units greater than 10 kg net mass, typically up to 50 kg. This method is also applicable to units of more than 50 kg, usually named as big bags or supersacks. The cases are generally made of cardboard of appropriate strength and the big bags are made of suitable plastic material. 2 The method may also be used for the selection and preparation of a sufficiently representative sample of the consignment, intended a) to serve as a basis for an offer for sale, b) for examination to verify that the instant coffee to be offered for sale satisfies the producer's sales specification, c) for examination to determine one or more of the characteristics of the instant coffee for technical, commercial, administrative and arbitration purposes, and d) for retention as a reference sample for use, if required, in litigation. In practice, consignments of instant coffee are often blended in use and before packing. 3 This International Standard is applicable to all types of instant coffee, as defined in ISO 3509, contained in all types of units with liners, with the exception stated in 1.4. 4 For bulk density and particle size, this International Standard applies to spray-dried powder and freeze-dried instant coffees only, as defined in ISO 3509, due to the intrinsic fragility of particles of agglomerated instant coffee, which leads to greater breakdown and headspace in the final packed units for the consumer.

Instant coffee - Sampling method for bulk units with liners

GOST R 51938-2002 水果汁和蔬菜汁.蔗糖含量的测定方法

Fruit and vegetable juices. Method for determination of sucrose content

GOST R 51940-2002 水果汁和蔬菜汁.D-苹果酸含量的测定方法

Fruit and vegetable juices. Method for determination of D-malic acid content

DIN 10781:2000 炒研磨咖啡.103℃时质量损失测定(水分测定常规方法)

The document specifies a routine method for the determination of loss in mass at 103 ?of roasted ground coffee. The method is most suited to degassed roated ground coffee, because of the presence of volatile matter in variable quantities in roasted coffee. The document is identical to ISO 11294:1994, but new precision data have been added.

Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)

DIN 10777-2:2000 咖啡和咖啡制品分析.咖啡碱含量测定.第2部分:HPLC快速法

The document specifies a rapid method for determination of the coffein content of coffee using HPLC. With the new edition the scope of the document will be enlarged. The method has been tested on coffee products in ring tests. The preparation of the samples has been enlarged for the special coffee products.

Analysis of coffee and coffee products - Determination of coffeine content - Part 2: HPLC rapid method

ASTM E1879-00(2004)e1 含酒精饮料敏感度评估的标准指南

The procedures recommended in this guide can be used for the sensory evaluation of beverages containing alcohol. This guide provides practical suggestions to maximize panelist safety and to minimize the risks and liabilities of the person or corporation responsible for administering the sensory evaluation of beverages containing alcohol. This guide also provides practical suggestions when dealing with various government agencies that are involved in distributing beverage alcohol test products.1.1 This guide provides guidelines specific to the sensory evaluation of beverages containing alcohol, including beer, wine, coolers, cocktails, liqueurs, and distilled spirits.1.2 This guide addresses safety, legal, panel selection, sample preparation, and test procedures specific to beverages containing alcohol.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.1.4 This guide does not recommend a specific test method.

Standard Guide for Sensory Evaluation of Beverages Containing Alcohol

ASTM E1879-00 含酒精饮料敏感度评估的标准指南

1.1 This guide provides guidelines specific to the sensory evaluation of beverages containing alcohol, including beer, wine, coolers, cocktails, liqueurs, and distilled spirits. 1.2 This guide addresses safety, legal, panel selection, sample preparation, and test procedures specific to beverages containing alcohol. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. 1.4 This guide does not recommend a specific test method.

Standard Guide for Sensory Evaluation of Beverages Containing Alcohol

QB/T 2439-1999 植物蛋白饮料 花生乳（露）

本标准规定了植物蛋白饮料-花生乳(露)的技术要求、试验方法、检验规则和标志、包装、运输、贮存。 本标准适用于以花生仁为原料，经加工、调配后，再经高压杀菌或无菌包装制成的乳浊状植物蛋白饮料。

Vegetable Protein Beverage Peanut Milk (Dew)

QB/T 2438-1999 植物蛋白饮料 杏仁乳（露）

本标准规定了植物蛋白饮料—杏仁乳(露)的技术要求、试验方法、检验规则和标志、包装、运输、贮存。 本标准适用于以杏仁为原料，经加工、调配后，再经高压杀菌或无菌包装制成的乳浊状植物蛋白饮料。

Vegetable protein drink almond milk (dew)

SN/T 0744-1999 出口饮料中维生素C和咖啡因检验方法

Method for deternination of vitamin C and caffeine in beverages for export