NY/T 605-2006
AbolishedRoasted Coffee
焙炒咖啡
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 要求 → 3.1 原料 → 3.2 外观和感官特性 → 3.3 理化特性 Foreword → 1 Scope → 2 Normative References → 3 Requirements → 3.1 Raw Materials → 3.2 Appearance and Sensory Characteristics → 3.3 Physicochemical Characteristics
Scope
This standard specifies the requirements, test methods, inspection rules, as well as packaging, labeling, transportation and storage of roasted coffee. This standard applies to roasted coffee beans and roasted coffee powder.
本标准规定了焙炒咖啡的要求、试验方法、检验规则以及包装、标识、运输和储存。本标准适用于焙炒咖啡豆和焙炒咖啡粉。
Normative References
Keywords
Application Summary AI generated
Coffee producers and quality inspection agencies use this standard to ensure the quality and safety of roasted coffee products. They rely on the requirements for raw material selection, processing, product testing, and packaging labeling. This standard is important for regulating the roasted coffee market and protecting consumer health.
咖啡生产企业和质量检验机构使用本标准来确保焙炒咖啡产品的质量和安全。他们依据本标准中的要求进行原料选择、生产加工、产品检验和包装标识。该标准对于规范焙炒咖啡市场、保障消费者健康具有重要意义。
AI Summary AI generated
This standard specifies requirements, test methods, inspection rules, packaging, and labeling for roasted coffee (including beans and powder). It classifies products into three grades with clear requirements for raw materials, appearance, sensory characteristics, and physicochemical properties, and sets limits for harmful substances such as lead, BHC, and DDT. Replacing the 2002 version, key changes include renaming the standard, removing the copper limit, and lowering the lead limit.
本标准规定了焙炒咖啡（包括咖啡豆和咖啡粉）的要求、试验方法、检验规则及包装标识等。标准将产品分为三个等级，对原料、外观感官和理化特性均有明确要求，并设定了铅、六六六、滴滴涕等有害物质的限量。该标准替代了2002年版，主要变化包括调整标准名称、删除铜限量、降低铅限量等。
Key Sentences extracted from text
本标准规定了焙炒咖啡的要求、试验方法、检验规则以及包装、标识、运输和储存。
一、二、三级焙炒咖啡应用符合 NY/T 604-2006 要求的相应等级的生咖啡作为原料。
焙炒咖啡的外观和感官特性应符合表1的要求。
焙炒咖啡的理化特性应符合表2的要求。
将3.4表3中铅的限量要求改为0.5 mg/kg。
This standard specifies the requirements, test methods, inspection rules, as well as packaging, labeling, transportation and storage of roasted coffee.
Grade 1, 2, and 3 roasted coffee shall use raw coffee of corresponding grades meeting the requirements of NY/T 604-2006 as raw materials.
The appearance and sensory characteristics of roasted coffee shall meet the requirements of Table 1.
The physicochemical characteristics of roasted coffee shall meet the requirements of Table 2.
The lead limit requirement in Table 3 of 3.4 is changed to 0.5 mg/kg.
Standard Timeline
Changes from replaced version:
- 将标准名称改为焙炒咖啡
- 删去了3.4表3中铜的限量要求
- 将3.4表3中铅的限量要求改为0.5 mg/kg
- 将3.4表3中六六六、滴滴涕的限量要求改为0.2 mg/kg
- Changed the standard name to Roasted Coffee
- Deleted the copper limit requirement in Table 3 of 3.4
- Changed the lead limit requirement in Table 3 of 3.4 to 0.5 mg/kg
- Changed the BHC and DDT limit requirements in Table 3 of 3.4 to 0.2 mg/kg