内容简介
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。