DB43/T 1992—2021 目 次 前言························································································································ Ⅲ 1 范围 ····················································································································· 1 2 规范性引用文件 ······································································································ 1 3 术语和定义 ············································································································ 1 4 工艺要求 ··············································································································· 2 4.1 挑选 ··············································································································· 2 4.2 清洗、沥干 ······································································································ 2 4.3 切丁 ··············································································································· 2 4.4 灭酶、摊凉 ······································································································ 2 4.5 干燥 ··············································································································· 2 4.6 整理、包装 ······································································································ 2 5 技术要求 ··············································································································· 2 5.1 感官质量 ········································································································· 2 5.2 理化指标 ········································································································· 3 6 质量要求 ··············································································································· 3 7 标志、标签、运输、贮存 ·························································································· 3 7.1 标志 ··············································································································· 3 7.2 标签 ··············································································································· 3 7.3 运输 ··············································································································· 4 7.4 贮存 ··············································································································· 4 附录 A（规范性） 数据采集与处理 ················································································ 5 I DB43/T 1992—2021 II DB43/T 1992—2021 前 言 本文件按照 GB/T 1.1—2020 给出的规则起草。 本文件的某些内容可能涉及专利，本文件的发布机构不承担识别这些专利的责任。 本文件由湖南省林业局提出。 本文件由湖南省林业标准化技术委员会归口。 本文件起草单位：湖南省林业科学院，湖南竞博食品科技有限公司。 本文件主要起草人：张爱华、黄远军，肖志红、刘琦、邱建庭、李培旺、李力、李党训、吴红、贾 维肖、王昊。 III DB43/T 1992—2021 IV DB43/T 1992—2021 三叶木通果茶加工技术规程 1 范围 本文件规定了三叶木通果茶加工过程中涉及的术语和定义、工艺要求、技术要求、质量要求、标志 标签、运输储存等内容。 本文件适用于以三叶木通全果为原料生产的果茶。 2 规范性引用文件 下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文件， 仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用于本 文件。 GB/T 191 包装储运图示标志 GB 2761 食品中真菌毒素限量 GB 2762 食品中污染物限量 GB 2763 食品中农药最大残留限量 GB 5009.3 食品中水分的测定 GB 5009.4 食品中灰分的测定 GB 5009.7 食品中还原糖的测定 GB 5009.11 食品中砷的测定 GB 5009.12 食品中铅的测定 GB 5009.15 食品中镉的测定 GB 5009.17 食品中总汞及有机汞的测定 GB 5009.86 食品中抗坏血酸的测定 GB 5009.123 食品中铬的测定 GB 7718 预包装食品标签通则 GB 14881 食品生产通用卫生规范 GB 28050 预包装食品营养标签通则 GB/T 30375 茶叶贮存 NY/T 658 绿色食品 包装通用准则 DBS 51/005—2018 八月瓜 3 术语和定义 下列术语和定义适用于本文件。 3.1 三叶木通 Akebia trifoliata （Thunb.） Koidz. 木通科，木通属落叶木质藤本植物。 1 DB43/T 1992—2021 3.2 三叶木通鲜果 Fresh Akebia trifoliata （Thunb.） Koidz. Fruit 木通科木通属三叶木通物种在野生或人工种植条件下成熟后采摘收集未经任何加工的鲜果。果实呈 长圆形，直或弯曲。成熟果实的果皮为灰色或淡紫色或淡粉色，有不同程度的锈斑，并沿腹缝线开裂， 果肉白色、多汁，内含种子量多，扁椭圆形，红棕色。 3.3 三叶木通果茶 Akebia trifoliata （Thunb.） Koidz. Fruit Tea 采用三叶木通鲜果为原料，经物理加工制成的果茶。 4 工艺要求 鲜果→挑选→清洗、沥干→切丁→灭酶、摊凉→干燥→整理、包装。 4.1 挑选 鲜果置于流动工作台，通过人工挑选，剔除虫噬鲜果、霉变鲜果、腐烂鲜果和病变鲜果，确保鲜果 合格率≥99.5％，见附录 A。 4.2 清洗、沥干 鲜果在清洗设备中经水浸泡 5min～10min，再经 0.2MPa 高压清洁水冲洗，去除鲜果表面泥土、灰 尘。清洗干净的鲜果经输送至置物平台沥干，鲜果表观无自由水分。 4.3 切丁 清洁沥干的鲜果切至 5mm～12mm 的果丁，果丁合格率≥98％，见附录 A。 4.4 灭酶、摊凉 满足切丁工艺要求的果丁进行水蒸气灭酶处理，温度 100℃～105℃，时间 5min～10min。灭酶后迅 速铺展摊凉，摊凉料层厚度 30mm～50mm，晾至无明显水渍。 4.5 干燥 灭酶摊凉后的果丁进行分段干燥。干燥初期温度 35℃～40℃，干燥时间 9h～10h；干燥中期温度 40℃～55℃，干燥时间 7h～8h；干燥后期温度 55℃～70℃，干燥时间 2h～4h，干燥后水分≤10％。 4.6 整理、包装 干燥后的果丁转入封闭干燥房中晾至室温，将粘连果丁进行分散整理，将碎末果丁过 20 目分级筛 剔除后进行包装，包装应符合 NY/T 658 要求。 5 技术要求 5.1 感官质量 感官质量应符合表 1 的规定。 2 DB43/T 1992—2021 表 1 感官质量 指标 项目 检验方法 鲜果 三叶木通果茶 状态 无损伤、霉变和腐败 颗粒状态 色泽 灰色或淡紫色或淡粉色 深灰色、紫色、浅黑色 气味 无异嗅、异味 杂质 无正常视力可见外来异物 取适量样品置于洁净的白色 纸盘内，在自然光下观测色 泽、状态和杂质，闻其气味。 5.2 理化指标 理化指标应符合表