Frozen beverage/food testing

The scope of inspection methods for frozen beverages This standard specifies the determination methods for total solids, total sugar, fat, swelling rate, and protein in frozen beverages. This standard is applicable to the inspection of ice cream, ice cream, slush, edible ice, popsicles, and sweet ice. The following normative references are essential for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest version (including all modification orders) applies to this document. GB/T 622 Chemical Reagents Hydrochloric Acid GB/T 629 Chemical Reagents Sodium Hydroxide GB/T 631 Chemical Reagents Ammonia GB/T 665 Chemical Reagents Copper Sulfate Pentahydrate (II) (Copper Sulfate) GB/T 676 Chemical Reagents Acetic Acid (Glacial Acetic Acid) GB/T 679 Chemical Reagents Ethanol (95%) GB/T1266 Chemical Reagents Sodium Chloride GB/T1273 Chemical Reagents Potassium Hexacyanoferrate Trihydrate (Potassium Ferrocyanide) GB/T 1288 Chemical Reagents Potassium Sodium Tartrate Tetrahydrate (Potassium Sodium Tartrate) GB 5009.5 National Food Safety Standard - Determination of Protein in Food GB/T 6682 Specification and Test Methods for Analytical Laboratory Water GB/T 12591 Chemical Reagent Ether GB/T 15894 Chemical Reagent Petroleum Ether HG/T 3449 Chemical Reagent Methyl Red HG/T 3475 Chemical Reagent Glucose

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