GB/T 33045-2016 English PDF (GBT33045-2016)

Delivery: 3 seconds. Download true-PDF + Invoice.
Get Quotation: Click GB/T 33045-2016 (Self-service in 1-minute)
Historical versions (Master-website): GB/T 33045-2016
Preview True-PDF (Reload/Scroll-down if blank)

GB/T 33045-2016: Comb honey
GB/T 33045-2016
Comb honey
ICS 67.180.10
X31
National Standards of People's Republic of China
Honey
Published on.2016-10-13
2017-05-01 Implementation
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
China National Standardization Administration released
Directory
Preface III
1 Range 1
2 Normative references 1
3 Terms and Definitions 1
4 Technical Requirements 2
5 Test method 3
6 Packaging, Marking, Storage and Transportation 4
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the All-China Federation of Supply and Marketing Cooperatives.
This standard is under the jurisdiction of the National Bee Product Standardization Working Group (SAC/SWG2).
This standard was drafted by. Beijing Apiculture Company, Green Pure (Beijing) Biotechnology Development Center, China Bee Products Association Bee Products Manufacturing
Industry Committee, China Bee Products Association Honey Professional Committee, Ministry of Agriculture Bee Products Testing Center, Hangzhou Beehive Language and Bee Co., Ltd., Shan
Dongkangbao Apiculture Co., Ltd., Lanxi Hongxiang Biotechnology Co., Ltd.
The main drafters of this standard. Wu Zhonggao, Yang Hanbing, Liu Jinzu, Xie Yong, Zhou Ping, Zhou Jinhui, Liu Jin, Zhang Yonggui, Zhang Chuanwu, Wang Xing,
Li Shengliang, Wang Zhiping, Chen Yun.
Honey
1 Scope
This standard specifies the terms and definitions of nest honey, technical requirements, test methods, packaging, marking, storage and transportation.
This standard applies to nest honey obtained from beekeeping production and nested honey products formed by packaging.
This standard does not apply to nest honey produced by old nest spleen.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article
Pieces. For undated references, the latest version (including all amendments) applies to this document.
GB/T 191 packaging, storage and transportation logo
GB 1886.87-2015 National Food Safety Standard Food Additive Beeswax
GB 7718 national standards for food safety pre-packaged food labeling
GB/T 18932.16 Determination of amylase in honey - Spectrophotometric method
GB/T 18932.18 Determination of hydroxymethyl furfural in honey - Liquid chromatography - UV detection
GB/T 20573 Honey Product Terms
Determination of fructose, glucose, sucrose, maltose and lactose in foods GB/T 22221 high performance liquid chromatography
GH/T 18796-2012 Honey
SN/T 0852-2012 Import and Export Honey Inspection Regulations
3 Terms and Definitions
The following terms and definitions, as defined by ISO /IEC 14598, apply to this document. For ease of use, the following is a repeated list of GB/T
Some terms and definitions in 20573.
3.1
The stored honey in the covered honey spleen is composed of honeycomb and honey, and the enclosure covers more than 90%.
Note. There are three types of nest honey, namely large nests of honey, lattice nests of honey, and cut nests of honey.
3.2
Old nest spleen oldcomb
The spleen of a bee has been used in bee colonies for more than 1 year or has been bred. The hue is usually light brown, brown or black, and there are bees in the nest room.
The clothing, pollen, propolis, and other substances that remain after the hive is stored or stored.
3.3
Honey spleen intact, uncut nest honey.
[GB/T 20573-2006, definition 4.1.7.5.1]
3.4
Lattice nest honey sectionhoneyingrid
The nest base is placed in a fixed-shape sash or container, and the worker bees build the nest honey produced by the spleen.
Note. Rewrite GB/T 20573-2006, definition 4.1.7.5.2.
3.5
A large nest of honey is cut into the nest of honey.
[GB/T 20573-2006, definition 4.1.7.5.4]
4 Technical requirements
4.1 Sensory requirements
Should comply with the provisions of Table 1.
Table 1 Sensory requirements
Project requirements
status
The top is covered with a wax cover, and underneath the wax cover is honey and honeycomb. Honey is viscous fluid, or partially or completely crystallized. No fermentation bubble symptoms, no
Visible impurities
The color of the nest room and the wax cover are milky white, light yellow, bright yellow, yellow and orange, and the honey in the nest room is water white to dark amber, depending on the type of honey source.
The taste is honey's unique sweet, sweet or sweet taste, some varieties are slightly bitter, astringent and other pungent taste
The odor has the unique floral and beeswax aromas of honey plants, no sour taste, wine flavors and other fermented smells and other odors
4.2 Physical and chemical requirements
4.2.1 Honey Section
Should comply with the provisions of Table 2.
Table 2 Physical and chemical requirements
Project indicators
Moisture/(g/100g) ≤ 20
Fructose and glucose content/(g/100g) ≥ 65
Sucrose content/(g/100g) ≤ 5
Hydroxymethyl furfural (HMF)/(mg/kg) ≤ 20
Amylase activity (1% starch solution)/[mL/(g·h)] ≥ 6
Honey wax ratio ≥ 6
4.2.2 Honeycomb (with Wax Cover) Section
It shall meet the requirements of physical and chemical indicators of 2.2 in GB 1886.87-2015.
4.3 Safety and health requirements
Should comply with the relevant national laws, regulations, rules and standards.
4.4 Production Requirements
4.4.1 The nest base for the production of large nests of honey and cut nests is made of pure beeswax.
4.4.2 Lattice nest Honey plaids are manufactured using materials that meet the national food safety requirements.
4.4.3 During the production of honey, honey shall not be fed to the colonies or directly filled with artificial synthetic syrup or other substances.
5 test methods
5.1 Sensory Requirements Inspection
5.1.1 State, color
After cutting the sample into a clean beaker, the state of the honey in the nest room, the lid, and the cut surface was visually observed under natural light. its
The color of the honey portion can be found in Appendix A of GH/T 18796-2012.
5.1.2 Taste
Take samples of honey from the nest and taste it. The taste of the honey is found in Appendix A of GH/T 18796-2012.
5.1.3 Odor
Take honey sample, smell nose.
5.2 Physical and chemical requirements inspection
5.2.1 Sample preparation
5.2.1.1 Take 500g~500g samples of honey from the four corners of the sample and 5 centers at the center of the sample, and crush and mix them with a grinder.
Evenly, honey and beeswax in the nest honey are separated into two parts by extrusion filtration or centrifugation.
5.2.1.2 Take about 150g of the honey in 5.2.1.1, according to SN/T 0852-2012 in the provisions of sample preparation, and then through 120
After the dry stainless steel screen, it is used for the inspection of the honey part.
5.2.1.3 Take the beeswax part of 5.2.1.1, add 100mL of water, ultrasonic for 10min, filter with 18cm qualitative filter paper, filter paper and beeswax
Partially washed with pure water, repeated 4 to 5 times, until the filtrate is transparent and odorless, place the filter paper in a ventilated oven at 50°C for 16h~
20h, or 50 °C, vacuum degree less than -0.096MPa vacuum drying more than 4h, remove, beeswax on the filter paper for the beeswax part
test.
5.2.2 Moisture
According to the method specified in 4.4.1 of SN/T 0852-2012.
5.2.3 fructose and glucose, sucrose content
According to GB/T 22221 regulations.
5.2.4 Hydroxymethyl furfuraldehyde (HMF)
According to the method specified in GB/T 18932.18.
5.2.5 Amylase activity
According to the method specified in GB/T 18932.16.
5.2.6 Bee Wax Ratio Test
Take 5.2.1.1 After crushing and mixing a homogeneous sample of honey 10g (m1, accurate to 0.01g), add 50mL of water, ultrasonic dissolution
10min, filtered with pre-weighed 18cm qualitative filter paper (m3), filter paper and beeswax parts were washed with pure water, 4 times to 5 times, to filter
The liquid is transparent and odorless, the filter paper is placed in a ventilated oven at 50°C for 16h to 20h, or 50°C, and the vacuum degree is less than -0.096MPa.
After drying for more than 4 hours, remove it and place it in a desiccator. Weigh (m2) after 15 minutes. Calculate the wax ratio according to equation (1).
X=
M1-(m2-m3)
M2-m3
(1)
In the formula.
X --- wax ratio;
M1 --- The mass of the sample, in grams (g);
M2 --- The mass of the filter paper and beeswax in grams (g);
M3 --- The quality of the filter paper in grams (g).
The calculation result retains 1 significant digit after the decimal point.
5.2.7 Honeycomb (with Wax Cover) Section
According to the method specified in GB 1886.87-2015.
6 Packaging, Marking, Storage and Transportation
6.1 Packaging
Packaging materials should meet the requirements of food safety; inner packaging materials should have airtightness and moisture resistance, not easily damaged or leaking.
6.2 Signs
6.2.1 The name, net content, place of production, producer (processor or packager) of the product shall be marked on the non-retail packaging or label.
Business units, production date, shelf life, etc., single species must be marked with honey source plants.
6.2.2 The labels of pre-packaged foods shall meet the requirements specified in GB 7718, and the signs for transport packages shall comply with the provisions of GB/T 191.
6.3 Storage
6.3.1 should be stored in a cool dry place, closed, moisture-proof.
6.3.2 It must not be stored in the same place as toxic, harmful, odoriferous, volatile materials.
6.3.3 Storage sites should be clean, high temperature, weatherproof, away from sources of pollution, there are measures to prevent rodents and insects.
6.4 Transportation
6.4.1 The means of transport should be clean and hygienic with sun protection against rain and moisture.
6.4.2 The transportation process should be lightly loaded and unloaded to avoid exposure to heat and high temperatures, and to avoid mixing with toxic, harmful, odor-spoiling, and easily contaminated items.