T/CAMA 27-2020 红枣脆片真空脉动干制技术规范
简介
T/CAMA 27-2020
红枣脆片真空脉动干制技术规范
Technical specifications of pulsed vacuum drying ofjujube crisps
2020-04-24 实施
2020-03-24 发布 目 次 前言...............................................................................1 1 范围............................................................................. 1 2 规范性引用文件................................................................... 1 3 术语和定义....................................................................... 1 4 生产要求......................................................................... 1 4.1 生产工艺..................................................................... 1 4.2 工艺要求..................................................................... 2 5 品质指标与检测方法............................................................... 2 5.1 感官要求..................................................................... 2 5.2 理化要求..................................................................... 3 5.3 微生物要求................................................................... 3 5.4 生产加工过程卫生要求......................................................... 3 6 包装............................................................................. 3 7 设备保养要求..................................................................... 3 本标准按照 GB/T 1.1—2009 给出的规则起草。 本标准由中国农业机械化协会提出并归口。
T/CAMA 27-2020
红枣脆片真空脉动干制技术规范
Technical specifications of pulsed vacuum drying ofjujube crisps
2020-04-24 实施
2020-03-24 发布 目 次 前言...............................................................................1 1 范围............................................................................. 1 2 规范性引用文件................................................................... 1 3 术语和定义....................................................................... 1 4 生产要求......................................................................... 1 4.1 生产工艺..................................................................... 1 4.2 工艺要求..................................................................... 2 5 品质指标与检测方法............................................................... 2 5.1 感官要求..................................................................... 2 5.2 理化要求..................................................................... 3 5.3 微生物要求................................................................... 3 5.4 生产加工过程卫生要求......................................................... 3 6 包装............................................................................. 3 7 设备保养要求..................................................................... 3 本标准按照 GB/T 1.1—2009 给出的规则起草。 本标准由中国农业机械化协会提出并归口。
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