The gost coffee drink is valid. Food concentrates

28.10.2019 Vegetable dishes

1.4.1, 3.2, 4.1

TU 18-4-59-85 *

________________
* The technical specifications mentioned here are the author's design. For more information refer to the link

5 REDISSION. August 2011

This standard applies to instant coffee beverages, which are extracts dried to a powdery state, obtained from roasted plant materials, intended for the instant preparation of drinks or as a flavoring additive in the production of various food products.

Requirements for products aimed at ensuring their safety for the life and health of the population are set out in 1.3.3, 2.2 and section 3.

1 Technical requirements

1.1 Instant coffee drinks are produced in accordance with the requirements of this standard according to the current technological instructions in compliance with the sanitary rules approved in the prescribed manner.

1.2 Range

1.2.1 Depending on the type of raw material, instant coffee drinks are produced by the following names:

drinks with natural coffee without chicory - "Valgums", "Summer", "Yuzhny";

drinks with natural coffee and chicory - "Lvovskiy", "Maria", "Novost", "Chernomorskiy", "Tsikorno-apple";

drinks with chicory without natural coffee - "Vigor", "Kurzeme";

chicory drinks - "Instant chicory".

1.2.2 OKP codes for instant coffee drinks are given in Appendix 1.

1.3 Features

1.3.1 The organoleptic characteristics of instant coffee drinks must meet the requirements specified in Table 1.

Table 1


Indicator name	Characteristic	Analysis method
Appearance	Powdery, no lumps allowed
	Brown, varying degrees of intensity
Taste and aroma	Characteristic of this product, depending on the type of raw material, without foreign taste and smell

1.3.2 Physicochemical parameters of instant coffee drinks must comply with the standards specified in Table 2.

table 2


Indicator name		Analysis method
Mass fraction of moisture,%, no more:
at release from production
by the end of the storage period
Mass fraction of ash (calculated on dry weight),%, not less
pH (drink), not less		According to GOST 29148 *
Duration of complete dissolution, min, no more:		According to GOST 29148
in hot water (96-98 ° С)
in cold water (18-20 ° С)
Mass fraction of caffeine (calculated on dry weight),%, not less:		According to GOST 29148
when laying natural coffee in an amount,%:



Mass fraction of metal impurities (particles no more than 0.3 mm in the largest linear dimension),%, no more
Foreign impurities	Not allowed
Pest infestation of grain stocks	Not allowed
GOST R 51881-2002 (hereinafter).

1.3.3 The content of toxic elements, mycotoxins and pesticides should not exceed the permissible levels established in the medical and biological requirements and sanitary standards for the quality of food raw materials and food products *, approved by the USSR Ministry of Health 01.08.89 N 5061.
_______________
* SanPiN 2.3.2.1078-2001 is in force on the territory of the Russian Federation.

1.3.4 The following raw materials and materials are used for the production of instant coffee drinks:

natural raw coffee of the first and second grades;

dried chicory for industrial processing according to the PCT of the RSFSR 286;

chicory soluble pasty according to NTD;

barley in accordance with GOST 5060, GOST 28672 *;

* On the territory of the Russian Federation, GOST R 53900-2010 is in force.

food rye in accordance with GOST 16990 *;

* On the territory of the Russian Federation, GOST R 53049-2008 is in force.

grape seeds for industrial processing according to NTD;

clarified apple juice of the first grade in accordance with GOST 656 *;

* On the territory of the Russian Federation, GOST R 52184-2003 is in force.

drinking water in accordance with GOST 2874 *;
__________________
* On the territory of the Russian Federation, GOST R 51232-98 is in force (hereinafter).

enzyme preparations approved for use in the food industry by the bodies of the State Sanitary and Epidemiological Supervision.

1.4 Packaging and labeling

1.4.1 Packaging and labeling of instant coffee drinks - in accordance with GOST 24508. The labels must contain information on nutritional and energy value (see Appendix 2).

2 Receiving

2.1 Acceptance rules - in accordance with GOST 15113.0.

2.2 Control over the content of toxic elements, mycotoxins and pesticides is carried out in accordance with the procedure established by the manufacturer of the products in agreement with the state sanitary supervision authorities and guaranteeing the safety of products.

2.3 The frequency of control of the mass fraction of ash and caffeine in beverages containing coffee in the recipe is determined at the frequency established by the manufacturer of the product, which guarantees these indicators, as well as at the request of the consumer and regulatory organizations.

3 Methods of analysis

3.1 Sampling and preparing them for analysis - in accordance with GOST 15113.0, GOST 26929.

3.2 Methods for determining the quality of packaging and labeling, net weight - in accordance with GOST 24508 and GOST 15113.1.

3.3 Analysis methods - according to GOST 15113.1, GOST 26927, GOST 26930 - GOST 26934 and specified in clauses 1.3.1, 1.3.2 of this standard.

3.5 Determination of organoleptic characteristics

The method consists in sensory assessment of appearance, color, aroma and taste.

3.5.1 Apparatus, dishes and materials

General purpose laboratory scales in accordance with GOST 24104 * with an LEL of 500 g and an admissible weighing error of no more than 0.02 g.
_________________
* From July 1, 2002, GOST 24104-2001 was put into effect. On the territory of the Russian Federation, GOST R 53228-2008 is in force (hereinafter).

Household electric stove in accordance with GOST 14919.

Glass 4 in accordance with GOST 9147.

Glass V-1-250 TS in accordance with GOST 25336.

Measuring cylinder 1 (3) -250 in accordance with GOST 1770.

Liquid glass thermometer with a measurement range of 0-100 ° C, with a scale division of 1 ° C in accordance with GOST 28498.

White writing paper in accordance with GOST 6656, GOST 18510.

Drinking water in accordance with GOST 2874.

It is allowed to use other measuring instruments with metrological characteristics not worse than the above.

3.5.2 Analysis

Organoleptic indicators are determined in the following sequence: appearance and color, aroma and taste.

3.5.2.1 Appearance and color are determined visually under daylight or fluorescent lighting in a portion of the combined product sample, placed on a sheet of white paper in an even layer.

3.5.2.2 Aroma is determined in dry product and beverage, taste - in beverage only.

To prepare a drink from a dry product containing natural coffee, take a sample weighing 3.5 g (not containing natural coffee - 5.0 g), place in a porcelain or glass beaker, pour 150 cm3 of hot water at a temperature of 96-98 ° C, stir, infuse for 1-2 minutes and determine the aroma of the infusion, taste and the absence of foreign odors.

4 Transport and storage

4.1 Transportation and storage conditions - according to GOST 24508.

4.2 Transport markings - in accordance with GOST 14192 * indicating the handling sign "Keep away from moisture".

________________
* The document is not valid on the territory of the Russian Federation. GOST 14192-96 is in effect. - Note from the manufacturer of the database.

4.3 The shelf life of instant coffee drinks is no more than 6 months from the date of production.

APPENDIX 1 (mandatory). OKP codes for instant coffee drinks

ANNEX 1
(required)


product name
Coffee drink "Kurzeme" in metal cans, net weight, g:


Instant chicory coffee drink in metal cans, net weight, g:


Coffee drink "Valgums" in metal cans, net weight, g:


Coffee drink "News" in metal cans, net weight, g:


Coffee drink "Summer" in metal cans, net weight, g:


Coffee drink "Lvovskiy" in metal cans, net weight, g:


Coffee drink "Maria" in metal cans, net weight, g:


Coffee drink "Vigor" in metal cans, net weight, g:


Coffee drink "Chicorno-apple" in metal cans, net weight, g:


Coffee drink "Black Sea" in metal cans, net weight, g:


Coffee drink "Yuzhny" in metal cans, net weight, g:

APPENDIX 2 (reference). Information on the nutritional and energy value of beverages

APPENDIX 2
(reference)

Content in 100 g of product:

Proteins - 9-12 g.

Carbohydrates - 40-65 g.

The amount of amino acids is 8-14 g.

Minerals (potassium, calcium, sodium, magnesium, manganese, etc.) - 2000-3000 mg.

Energy value - 378-382 kcal.

The caffeine content in 1 cup of the reconstituted drink (depending on the amount of coffee in the recipe) is 9-18 mg.

Electronic text of the document
prepared by JSC "Kodeks" and verified by:
official publication
Food concentrates. Technical conditions.
Analysis methods. Package. Marking:
Sat. GOSTs. - M .: Standartinform, 2011

Food concentrates. Instant coffee drinks, GOST R 50364-92

Food production. GOST R 50364-92: Food concentrates. Instant coffee drinks. Technical conditions. OKS: Food production, Tea. Coffee. Cocoa. GOSTs. Food concentrates. Instant coffee drinks. .... class = text>

GOST R 50364-92

Food concentrates. Instant coffee drinks. Technical conditions

GOST P 50364-92
Group Н56

STATE STANDARD OF THE RUSSIAN FEDERATION

FOOD CONCENTRATES

Instant coffee drinks

Technical conditions

Food concentrates. Instant coffee substitutes drinks. Specifications

OKS 67.140.20
OKP 91 9831, 91 9832

Date of introduction 1994-01-01

INFORMATION DATA

1 DEVELOPED AND INTRODUCED by the Scientific and Production Association of the food concentrate industry and special food technology

2 APPROVED AND PUT INTO EFFECT by the Decree of the State Standard of Russia dated 21.10.92 N 1425

3 REPLACE OST 10-19-86

4 REFERENCE REFERENCE DOCUMENTS

	Item number, sub-item

GOST 1770-74
GOST 2874-82	1.3.4, 3.5.1
GOST 5060-86
GOST 6656-76
GOST 9147-80
GOST 14192-77
GOST 14919-83
GOST 15113.0-77
GOST 15113.1-77
GOST 15113.2-77
GOST 15113.4-77
GOST 15113.8-77
GOST 16990-88
GOST 18510-87
GOST 24104-88
GOST 24508-80	1.4.1, 3.2, 4.1
GOST 25336-82
GOST 26927-86
GOST 26929-94
GOST 26930-86 - GOST 26934-86
GOST 28498-90
GOST 28672-90
GOST 29148-97
RST RSFSR 286-82
TU 18-4-59-85 *

________________
* The technical specifications mentioned here are the author's design. For more information refer to the link. - Note from the manufacturer of the database.

5 REDISSION. August 2011

This standard applies to instant coffee beverages, which are extracts dried to a powdery state, obtained from roasted plant materials, intended for the instant preparation of drinks or as a flavoring additive in the production of various food products.
Requirements for products aimed at ensuring their safety for the life and health of the population are set out in 1.3.3, 2.2 and section 3.

1 Technical requirements

1.2 Range

1.2.1 Depending on the type of raw material, instant coffee drinks are produced by the following names:
drinks with natural coffee without chicory - "Valgums", "Summer", "Yuzhny";
drinks with natural coffee and chicory - "Lvovskiy", "Maria", "Novost", "Chernomorskiy", "Tsikorno-apple";
drinks with chicory without natural coffee - "Vigor", "Kurzeme";
chicory drinks - "Instant chicory".

1.2.2 OKP codes for instant coffee drinks are given in Appendix 1.

1.3 Features

1.3.1 The organoleptic characteristics of instant coffee drinks must meet the requirements specified in Table 1.

Table 1

Indicator name	Characteristic	Analysis method
Appearance	Powdery, no lumps allowed
	Brown, varying degrees of intensity
Taste and aroma	Characteristic of this product, depending on the type of raw material, without foreign taste and smell

1.3.2 Physicochemical parameters of instant coffee drinks must comply with the standards specified in Table 2.

table 2

Indicator name		Analysis method
Mass fraction of moisture,%, no more:		According to GOST 15113.4
at release from production
by the end of the storage period
Mass fraction of ash (calculated on dry weight),%, not less		According to GOST 15113.8
pH (drink), not less		According to GOST 29148 *
Duration of complete dissolution, min, no more:		According to GOST 29148
in hot water (96-98 ° С)
in cold water (18-20 ° С)
Mass fraction of caffeine (calculated on dry weight),%, not less:		According to GOST 29148
when laying natural coffee in an amount,%:



Mass fraction of metal impurities (particles no more than 0.3 mm in the largest linear dimension),%, no more		According to GOST 15113.2
Foreign impurities	Not allowed	According to GOST 15113.2
Pest infestation of grain stocks	Not allowed	According to GOST 15113.2
* On the territory of the Russian Federation, GOST R 51881-2002 is in force (hereinafter).

1.3.4 The following raw materials and materials are used for the production of instant coffee drinks:
natural raw coffee of the first and second grades;
dried chicory for industrial processing according to the PCT of the RSFSR 286;
chicory soluble pasty according to NTD;
barley in accordance with GOST 5060, GOST 28672 *;

* On the territory of the Russian Federation, GOST R 53900-2010 is in force.

food rye in accordance with GOST 16990 *;

* On the territory of the Russian Federation, GOST R 53049-2008 is in force.

grape seeds for industrial processing according to NTD;
clarified apple juice of the first grade in accordance with GOST 656 *;

* On the territory of the Russian Federation, GOST R 52184-2003 is in force.

drinking water in accordance with GOST 2874 *;
__________________
* On the territory of the Russian Federation, GOST R 51232-98 is in force (hereinafter).

enzyme preparations approved for use in the food industry by the bodies of the State Sanitary and Epidemiological Supervision.

1.4 Packaging and labeling

1.4.1 Packaging and labeling of instant coffee drinks - in accordance with GOST 24508. The labels must contain information about the nutritional and energy value (see Appendix 2).

2 Receiving

2.1 Acceptance rules - in accordance with GOST 15113.0.

3 Methods of analysis

3.1 Sampling and preparing them for analysis - in accordance with GOST 15113.0, GOST 26929.

3.2 Methods for determining the quality of packaging and labeling, net weight - in accordance with GOST 24508 and GOST 15113.1.

3.3 Analysis methods - according to GOST 15113.1, GOST 26927, GOST 26930 - GOST 26934 and specified in clauses 1.3.1, 1.3.2 of this standard.

3.5 Determination of organoleptic characteristics
The method consists in sensory assessment of appearance, color, aroma and taste.

Household electric stove in accordance with GOST 14919.
Glass 4 in accordance with GOST 9147.
Glass V-1-250 TS in accordance with GOST 25336.
Measuring cylinder 1 (3) -250 in accordance with GOST 1770.
Liquid glass thermometer with a measurement range of 0-100 ° C, with a scale division of 1 ° C in accordance with GOST 28498.
White writing paper in accordance with GOST 6656, GOST 18510.
Drinking water in accordance with GOST 2874.
It is allowed to use other measuring instruments with metrological characteristics not worse than the above.

3.5.2 Analysis
Organoleptic indicators are determined in the following sequence: appearance and color, aroma and taste.

3.5.2.1 Appearance and color are determined visually under daylight or fluorescent lighting in a portion of the combined product sample, placed on a sheet of white paper in an even layer.

3.5.2.2 Aroma is determined in dry product and beverage, taste - in beverage only.
To prepare a drink from a dry product containing natural coffee, take a sample weighing 3.5 g (not containing natural coffee - 5.0 g), place in a porcelain or glass beaker, pour 150 cm3 of hot water at a temperature of 96-98 ° C, stir, infuse for 1-2 minutes and determine the aroma of the infusion, taste and the absence of foreign odors.

4 Transport and storage

4.1 Transportation and storage conditions - according to GOST 24508.

4.2 Transport markings - in accordance with GOST 14192 * indicating the handling sign "Keep away from moisture".

________________
* The document is not valid on the territory of the Russian Federation. GOST 14192-96 is in effect. - Note from the manufacturer of the database.

4.3 The shelf life of instant coffee drinks is no more than 6 months from the date of production.

APPENDIX 1 (mandatory). OKP codes for instant coffee drinks

ANNEX 1
(required)

product name
Coffee drink "Kurzeme" in metal cans, net weight, g:


Instant chicory coffee drink in metal cans, net weight, g:


Coffee drink "Valgums" in metal cans, net weight, g:


Coffee drink "News" in metal cans, net weight, g:


Coffee drink "Summer" in metal cans, net weight, g:


Coffee drink "Lvovskiy" in metal cans, net weight, g:


Coffee drink "Maria" in metal cans, net weight, g:


Coffee drink "Vigor" in metal cans, net weight, g:


Coffee drink "Chicorno-apple" in metal cans, net weight, g:


Coffee drink "Black Sea" in metal cans, net weight, g:


Coffee drink "Yuzhny" in metal cans, net weight, g:

APPENDIX 2 (reference). Information on the nutritional and energy value of beverages

APPENDIX 2
(reference)

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GOST P 50364-92

Group Н56

STATE STANDARD OF THE RUSSIAN FEDERATION

FOOD CONCENTRATES

Instant coffee drinks

Technical conditions

Food concentrates. Instant coffee substitutes drinks. Specifications

OKS 67.140.20
OKP 91 9831, 91 9832

Date of introduction 1994-01-01

INFORMATION DATA

1 DEVELOPED AND INTRODUCED by the Scientific and Production Association of the food concentrate industry and special food technology

2 APPROVED AND PUT INTO EFFECT by the Decree of the State Standard of Russia dated 21.10.92 N 1425

3 REPLACE OST 10-19-86

4 REFERENCE REFERENCE DOCUMENTS

	Item number, sub-item

GOST 1770-74
GOST 2874-82	1.3.4, 3.5.1
GOST 5060-86
GOST 6656-76
GOST 9147-80
GOST 14192-77
GOST 14919-83
GOST 15113.0-77
GOST 15113.1-77
GOST 15113.2-77
GOST 15113.4-77
GOST 15113.8-77
GOST 16990-88
GOST 18510-87
GOST 24104-88
GOST 24508-80	1.4.1, 3.2, 4.1
GOST 25336-82
GOST 26927-86
GOST 26929-94
GOST 26930-86 - GOST 26934-86
GOST 28498-90
GOST 28672-90
GOST 29148-97
RST RSFSR 286-82
TU 18-4-59-85 *

________________
* The technical specifications mentioned here are the author's design. For more information refer to the link. - Note from the manufacturer of the database.

5 REDISSION. August 2011

Requirements for products aimed at ensuring their safety for the life and health of the population are set out in 1.3.3, 2.2 and section 3.

1 Technical requirements

1.2 Range

1.2.1 Depending on the type of raw material, instant coffee drinks are produced by the following names:

drinks with natural coffee without chicory - "Valgums", "Summer", "Yuzhny";

drinks with natural coffee and chicory - "Lvovskiy", "Maria", "Novost", "Chernomorskiy", "Tsikorno-apple";

drinks with chicory without natural coffee - "Vigor", "Kurzeme";

chicory drinks - "Instant chicory".

1.2.2 OKP codes for instant coffee drinks are given in Appendix 1.

1.3 Features

1.3.1 The organoleptic characteristics of instant coffee drinks must meet the requirements specified in Table 1.

Table 1

Indicator name	Characteristic	Analysis method
Appearance	Powdery, no lumps allowed
	Brown, varying degrees of intensity
Taste and aroma	Characteristic of this product, depending on the type of raw material, without foreign taste and smell

1.3.2 Physicochemical parameters of instant coffee drinks must comply with the standards specified in Table 2.

table 2

Indicator name		Analysis method
Mass fraction of moisture,%, no more:		According to GOST 15113.4
at release from production
by the end of the storage period
Mass fraction of ash (calculated on dry weight),%, not less		According to GOST 15113.8
pH (drink), not less		According to GOST 29148 *
Duration of complete dissolution, min, no more:		According to GOST 29148
in hot water (96-98 ° С)
in cold water (18-20 ° С)
Mass fraction of caffeine (calculated on dry weight),%, not less:		According to GOST 29148
when laying natural coffee in an amount,%:



Mass fraction of metal impurities (particles no more than 0.3 mm in the largest linear dimension),%, no more		According to GOST 15113.2
Foreign impurities	Not allowed	According to GOST 15113.2
Pest infestation of grain stocks	Not allowed	According to GOST 15113.2
_______________ * On the territory of the Russian Federation, GOST R 51881-2002 is in force (hereinafter).

1.3.4 The following raw materials and materials are used for the production of instant coffee drinks:

natural raw coffee of the first and second grades;

dried chicory for industrial processing according to the PCT of the RSFSR 286;

chicory soluble pasty according to NTD;

barley in accordance with GOST 5060, GOST 28672 *;

_______________

* On the territory of the Russian Federation, GOST R 53900-2010 is in force.

food rye in accordance with GOST 16990 *;

_______________

* On the territory of the Russian Federation, GOST R 53049-2008 is in force.

grape seeds for industrial processing according to NTD;

clarified apple juice of the first grade in accordance with GOST 656 *;

_______________

* On the territory of the Russian Federation, GOST R 52184-2003 is in force.

drinking water in accordance with GOST 2874 *;
__________________
* On the territory of the Russian Federation, GOST R 51232-98 is in force (hereinafter).

enzyme preparations approved for use in the food industry by the bodies of the State Sanitary and Epidemiological Supervision.

1.4 Packaging and labeling

1.4.1 Packaging and labeling of instant coffee drinks - in accordance with GOST 24508. The labels must contain information about the nutritional and energy value (see Appendix 2).

2 Receiving

2.1 Acceptance rules - in accordance with GOST 15113.0.

3 Methods of analysis

3.1 Sampling and preparing them for analysis - in accordance with GOST 15113.0, GOST 26929.

3.2 Methods for determining the quality of packaging and labeling, net weight - in accordance with GOST 24508 and GOST 15113.1.

3.3 Analysis methods - according to GOST 15113.1, GOST 26927, GOST 26930 - GOST 26934 and specified in clauses 1.3.1, 1.3.2 of this standard.

3.5 Determination of organoleptic characteristics

The method consists in sensory assessment of appearance, color, aroma and taste.

3.5.1 Apparatus, dishes and materials

General purpose laboratory scales in accordance with GOST 24104 * with an LEL of 500 g and an admissible weighing error of no more than 0.02 g.
_________________
* From July 1, 2002, GOST 24104-2001 was put into effect. On the territory of the Russian Federation, GOST R 53228-2008 is in force (hereinafter).

Household electric stove in accordance with GOST 14919.

Glass 4 in accordance with GOST 9147.

Glass V-1-250 TS in accordance with GOST 25336.

Measuring cylinder 1 (3) -250 in accordance with GOST 1770.

Liquid glass thermometer with a measurement range of 0-100 ° C, with a scale division of 1 ° C in accordance with GOST 28498.

White writing paper in accordance with GOST 6656, GOST 18510.

Drinking water in accordance with GOST 2874.

It is allowed to use other measuring instruments with metrological characteristics not worse than the above.

3.5.2 Analysis

Organoleptic indicators are determined in the following sequence: appearance and color, aroma and taste.

3.5.2.1 Appearance and color are determined visually under daylight or fluorescent lighting in a portion of the combined product sample, placed on a sheet of white paper in an even layer.

3.5.2.2 Aroma is determined in dry product and beverage, taste - in beverage only.

To prepare a drink from a dry product containing natural coffee, take a sample weighing 3.5 g (not containing natural coffee - 5.0 g), place in a porcelain or glass beaker, pour 150 cm3 of hot water at a temperature of 96-98 ° C, stir, infuse for 1-2 minutes and determine the aroma of the infusion, taste and the absence of foreign odors.

4 Transport and storage

4.1 Transportation and storage conditions - according to GOST 24508.

4.2 Transport markings - in accordance with GOST 14192 * indicating the handling sign "Keep away from moisture".

________________
* The document is not valid on the territory of the Russian Federation. GOST 14192-96 is in effect. - Note from the manufacturer of the database.

4.3 The shelf life of instant coffee drinks is no more than 6 months from the date of production.

APPENDIX 1 (mandatory). OKP codes for instant coffee drinks

ANNEX 1
(required)

product name
Coffee drink "Kurzeme" in metal cans, net weight, g:


Instant chicory coffee drink in metal cans, net weight, g:


Coffee drink "Valgums" in metal cans, net weight, g:


Coffee drink "News" in metal cans, net weight, g:


Coffee drink "Summer" in metal cans, net weight, g:


Coffee drink "Lvovskiy" in metal cans, net weight, g:


Coffee drink "Maria" in metal cans, net weight, g:


Coffee drink "Vigor" in metal cans, net weight, g:


Coffee drink "Chicorno-apple" in metal cans, net weight, g:


Coffee drink "Black Sea" in metal cans, net weight, g:


Coffee drink "Yuzhny" in metal cans, net weight, g:

APPENDIX 2 (reference). Information on the nutritional and energy value of beverages

APPENDIX 2
(reference)

Proteins - 9-12 g.

Carbohydrates - 40-65 g.

The amount of amino acids is 8-14 g.

Minerals (potassium, calcium, sodium, magnesium, manganese, etc.) - 2000-3000 mg.

Energy value - 378-382 kcal.

Coffee drinks are powdered mixtures made from cereals, chicory, acorns, legumes, walnut seeds, rose hips and other raw materials with or without natural coffee. These drinks taste like coffee and are intended for people with cardiovascular diseases. Depending on the recipe, coffee drinks are divided into three types: containing natural coffee (Our brand, Jubilee, Druzhba, Morning, etc.); containing chicory, but without the addition of natural coffee (Chicory, Barley, Baltika, Health, etc.); not containing natural coffee and chicory (Acorn, Golden Ear, Amateur, etc.).

Instant coffee drinks are an extract dried to a powdery state, obtained from roasted plant materials (chicory, barley, rye, natural coffee), and are intended for the preparation of instant drinks. Depending on the type of raw material, instant coffee drinks are produced in the following names:

· Drinks with natural coffee without chicory (Summer, South);

· Drinks with natural coffee and chicory (Maria, Novost);

· Drinks with chicory without natural coffee (Vivacity);

· Drinks from chicory (instant chicory).

Coffee and coffee drinks are packed in dense paper boxes or bags with a parchment insert weighing from 50 to 250 g, as well as in metal, glass jars of 50-200 g each. Store in clean, dry rooms with a relative humidity of no more than 75%. The guaranteed shelf life of coffee is from 6 to 18 months, depending on the type of coffee and packaging methods. The shelf life of imported coffee is stipulated by the terms of the contract; it can be set up to 2 years, depending on the type of packaging.

The organoleptic characteristics of instant coffee drinks must meet the requirements specified in table 5.

Table 5 - Requirements for powdered coffee drinks

Proteins - 9-12 g;

· Carbohydrates - 40-65 g;

· The amount of amino acids - 8-14 g;

· Minerals (potassium, calcium, sodium, magnesium, manganese, etc.) - 2000-3000 mg.

· Energy value - 378-382 kcal.

Physicochemical parameters of instant coffee drinks must comply with the standards specified in table 6.

Table 6 - Physical and chemical parameters of instant coffee drinks

Indicator name

Analysis method

Mass fraction of moisture,%, no more:

Upon release from production

By the end of the shelf life

GOST 15113.4

Mass fraction of ash (calculated on dry weight),%, not less

pH, not less

GOST 15113.8

Duration of complete dissolution, min., No more:

In hot water (96-98 о С)

In cold water (18-20 o C)

Mass fraction of caffeine (calculated on dry weight),%, not less:

When laying natural coffee in an amount,%:

Mass fraction of metal impurities (particles no more than 0.3 mm in the largest linear dimension),%, no more

GOST 15113.2

Foreign impurities

GOST 15113.2

Pest infestation of grain stocks

GOST 33880-2016

INTERSTATE STANDARD

ALCOHOLIC DRINKS

Terms and Definitions

Spirits. Terms and definitions

OKS 67.160.10

Introduction date 2017-08-01

Foreword

The goals, basic principles and procedure for carrying out work on interstate standardization are established in GOST 1.0-2015 "Interstate standardization system. Basic provisions" and GOST 1.2-2015 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, updates and cancellations "

Information about the standard

1 DEVELOPED by the All-Russian Research Institute of Food Biotechnology - a branch of the Federal State Budgetary Institution of Science "Federal Research Center for Nutrition, Biotechnology and Food Safety"

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ACCEPTED by the Interstate Council for Standardization, Metrology and Certification (minutes of November 22, 2016 N 93-P)

Voted for adoption:


Short name of the country according to MK (ISO 3166) 004-97		Abbreviated name of the national standardization body
		Ministry of Economy of the Republic of Armenia
Belarus		State Standard of the Republic of Belarus
Kazakhstan		Gosstandart of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandard
		Rosstandart

4 By order of the Federal Agency for Technical Regulation and Metrology of November 30, 2016 N 1874-st, the interstate standard GOST 33880-2016 was put into effect as a national standard of the Russian Federation from August 1, 2017.

5 INTRODUCED FOR THE FIRST TIME

Information on changes to this standard is published in the annual national index "National Standards", and the text of changes and amendments - v the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notice and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet (www.gost.ru)

Introduction

The terms established in this standard are arranged in a systematic order, reflecting the system of concepts in the field of the production of alcoholic beverages.

There is one standardized term for each concept.

Synonymous terms are for reference only and are not standardized.

The presence of square brackets in a terminological entry means that it includes two (three, four, etc.) terms that have common terminological elements.

In the alphabetical index, these terms are given separately, with an indication of the article number.

Terms and definitions of general technical concepts necessary for understanding the text of the standard are given in Appendix A.

Standardized terms are in bold; their synonyms are in italics.

1 area of use

This International Standard specifies terms and definitions for the production of alcoholic beverages.

The terms defined in this standard are recommended for use in all types of documentation and literature on the production of alcoholic beverages that fall within the scope of standardization work and / or use the results of this work.

2 Terms and definitions

General concepts

1 technological process of vodka production: A process that includes preparing corrected water, mixing rectified ethyl alcohol from food raw materials with corrected water, treating an aqueous-alcoholic solution with active carbon and / or other adsorbents, filtering it, adding ingredients, if provided by the recipe, mixing, control filtration, filling into consumer packaging and finished product design.

2 technological process for the production of alcoholic beverages: A process that includes the preparation of corrected water, semi-finished products, blend, its exposure and filtration, carrying out technological treatments, if necessary, carbonation, if provided by the technological instructions, control filtration, filling into consumer packaging and registration of finished products.

Note - This technological process for the production of alcoholic beverages does not apply to the production of vodka.

Raw materials, products and production waste

3

5 grain unseasoned distillate (whiskey un aged distillate): Distillate not in contact with oak wood.

6 grain aged distillate (whiskey aged distillate): Distillate that has been in constant contact with oak wood throughout the entire aging period to achieve the specified values.

7 grain malt aged distillate (whiskey malt aged distillate): Distillate prepared by several distillations of fermented malt wort from malted barley and aged in contact with oak wood for at least three years.

8

9 unseasoned rum distillate: Rum distillate not in or in contact with oak wood for less than 6 months.

10 Rum Aged Distillate: Rum distillate in contact with oak wood throughout the aging period to achieve the specified values.

11 reclaimed water (prepared water): Water containing mineral and organic substances, regulated by regulatory documents for the production of alcoholic beverages, and prepared by means of softening and / or demineralization, and / or desalting, and / or deferrization, and / or filtration of drinking water.

12 sorting: A mixture of rectified ethyl alcohol from food raw materials and corrected water, with or without added food ingredients, intended for the production of vodkas.

13 semifinished: An integral part of an alcoholic beverage in the form of alcoholic infusions, juices, fruit drinks, aromatic alcohols, extracts, sugar, treacle and inverted syrups; sugar color, prepared in accordance with the current technological regulations and / or technological instructions.

14 blend: A mixture of rectified ethyl alcohol from food raw materials, rectified water, semi-finished products and / or distillates and food ingredients.

15 alcoholized juice from fruit raw materials: Semi-finished product with strength from 20.0% vol. up to 25.0% vol., prepared by pressing fruit pulp and alcoholizing the resulting juice with rectified ethyl alcohol from food raw materials.

16 fruit pulp: Crushed fresh or dried fruit raw materials.

17 alcoholized fruit drink from fruit raw materials: Semi-finished product with strength from 25.0% vol. up to 60.0% vol., prepared by extracting soluble substances from fresh or dried fruit raw materials with a water-alcohol solution.

18 first plum juice: Alcoholized fruit drink from fruit raw materials with a strength of 25.0% vol. up to 60.0% vol., prepared at the first pouring of fruit raw materials.

19 second plum juice: Alcoholized fruit drink from fruit raw materials with a strength of 25.0% vol. up to 45.0% vol., prepared at the second pouring of fruit raw materials.

20 alcoholized infusion: Semi-finished product with a strength of 40.0% vol. up to 90.0% vol., prepared from fresh or dried spicy-aromatic, or non-aromatic vegetable, or other food raw materials by extracting soluble substances with a water-alcohol solution.

21 infusion of the first plum: Alcoholized infusion with a strength of 40.0% vol. up to 90.0% vol., prepared at the first filling of food raw materials.

22 infusion of the second plum: Alcoholized infusion with a strength of 40.0% vol. up to 60.0% vol., prepared at the second filling of food raw materials.

23 aromatic alcohol: Water-alcohol solution with a strength of 60.0% vol. up to 80.0% by volume, containing aromatic substances obtained by distilling an aqueous-alcoholic solution with essential oil or fruit raw materials, or alcoholic infusions, juices or fruit drinks, or other aromatic raw materials.

24 sugar syrup: A concentrated aqueous solution of sugar or a mixture of individual sugars with a mass concentration of 65.8% or 73.2%, prepared either hot or cold.

25 inverted sugar syrup: Product of the hydrolytic decomposition of sucrose into a mixture of glucose and fructose, obtained by adding citric or hydrochloric acid to sugar syrup.

26 treacle syrup: Hot syrup made from molasses.

27 sugar color: A thermally processed sugar product used for flavoring and / or as food coloring in the production of alcoholic beverages.

28 alcoholic beverage: Alcoholic products with a strength of 7.0% vol. up to 60.0% by volume, produced using rectified ethyl alcohol from food raw materials and / or alcohol-containing food products.

29 vodka: An alcoholic drink made on the basis of rectified ethyl alcohol and corrected water, with a strength of 37.5% vol. up to 56.0% vol., which is a colorless water-alcohol solution with a mild, inherent in vodka, taste and characteristic vodka aroma.

Note - It is allowed to introduce plates of gold leaf, silver, small items of silver and gold of various configurations with a mass of no more than 3 g, specially prepared ears of grain, grains of various cereals into a bottle with vodka.

30 special vodka: Vodka with a strength of 37.5% vol. up to 45.0% vol. with a specific aroma and / or taste obtained by adding flavoring components.

31: Vodka with a strength of 37.5% vol. up to 56.0% by volume, produced according to traditional technologies characteristic of a given geographical object, obtained by mixing rectified ethyl alcohol from grain raw materials with corrected water, followed by treatment with active carbon, with or without treatment with skim milk powder and / or other adsorbents , by filtration through quartz sand and / or through other filtering materials.

Note - Aromatic alcohols and alcoholic infusions obtained from spicy-aromatic, fruit and other types of plant and food raw materials, extracts of plant raw materials, essential oils, flavoring natural substances, food additives, complex food additives and other food ingredients are allowed.

32 alcoholic beverage: Alcoholic drink with a strength of 7.0% vol. up to 60.0% vol., with a mass concentration of sugar not more than 40.0 g / 100 cm3, which is a mixture of rectified ethyl alcohol from food raw materials, corrected water, semi-finished products, cereals, whiskey, cognac, fruit or wine distillates, food ingredients , obtained by blending with subsequent aging or without aging and filtering the blend.

Note - The presence of individual parts of plants, fruits, berries in the bottles with the product, as provided for by the recipe, is allowed.

33 liqueur: Alcoholic beverages with a strength of 18.0% vol. up to 20.0% vol., with a mass concentration of sugar not less than 25.0 and not more than 40.0 g / 100 cm3, prepared from alcoholized juices and / or fruit drinks with the addition of food ingredients.

34 punch: Liquor with a strength of 15.0% vol. up to 20.0% vol., with a mass concentration of sugar not less than 30.0 and not more than 40.0 g / 100 cm3, prepared from alcoholized juices and / or fruit drinks from fruit raw materials, and / or alcoholic infusions of spicy-aromatic raw materials, and / or wine products and food ingredients.

35 tincture: Liquor with a strength of 16.0% vol. up to 60.0% by volume, with a mass concentration of sugar not exceeding 30.0 g / 100 cm3, prepared from semi-finished products with the addition of food ingredients or from some ingredients.

36 bitters: Tincture with a strength of 25.0% vol. up to 60.0% by volume, with a mass concentration of the total extract of not more than 3.0 g / 100 cm3, prepared from semi-finished products and / or ingredients that impart a bitter taste.

37 semi-sweet tincture: Tincture with a strength of 20.0% vol. up to 40.0% vol., with a mass concentration of sugar not less than 4.0 and not more than 10.0 g / 100 cm3.

38 sweet tincture: Tincture with a strength of 16.0% vol. up to 29.0% vol., with a mass concentration of sugar not less than 8.0 and not more than 30.0 g / 100 cm3.

39 dessert drink: Liquor with a strength of 12.0% by vol. up to 16.0% vol., with a mass concentration of sugar not less than 14.0 and not more than 30.0 g / 100 cm3, prepared from semi-finished products with the addition of food ingredients.

40 cocktail: Liqueur product with strength from 20.0% vol. up to 40.0% vol., with a mass concentration of sugar no more than 24.0 g / 100 cm3, prepared using semi-finished products and food ingredients.

41 aperitif: Liquor with a strength of 12.0% by vol. up to 35.0% vol., with a mass concentration of sugar not less than 5.0 and not more than 18.0 g / 100 cm3, prepared with the use of semi-finished products and food ingredients, imparting a slight taste of bitterness.

42 gin: Alcoholic drink with strength from 37.5% vol. up to 55.0% vol., with a mass concentration of the total extract and sugar no more than 2.0 g / 100 cm3, with a predominant taste of juniper, obtained by aromatizing an aqueous-alcoholic solution with flavoring substances of juniper berries or natural flavoring substances, while the taste of juniper must remain dominant.

43 balm: Liqueur product with strength from 20.0% vol. up to 45.0% vol., with a mass concentration of the total extract of not less than 5.0 and not more than 40.0 g / 100 cm3, from brown to dark brown color with a spicy aroma, prepared from food ingredients and semi-finished products from a spicy aromatic , fruit raw materials and medicinal plants, with the addition of sugar color.

44 carbonated alcoholic beverage: Liquor with a strength of 7.0% vol. up to 12.0% vol., with a mass concentration of sugar no more than 10 g / 100 cm3, prepared from semi-finished products and food ingredients or from some ingredients and saturated with carbon dioxide to a mass fraction of 0.3% or more.

45 non-carbonated alcoholic beverage: Liquor with a strength of 7.0% vol. up to 12.0% vol., with a mass concentration of sugar not more than 10 g / 100 cm3, prepared from semi-finished products and food ingredients or from some ingredients without saturation with carbon dioxide.

46 liquor: Alcoholic drink with a strength of at least 15.0% by volume, with a mass concentration of sugar of at least 10.0 g / 100 cm3, prepared from rectified ethyl alcohol, distillates from food raw materials, corrected water, semi-finished products with the addition of sugar-containing products, milk and milk products, eggs, wine, aromatic substances.

47 strong liquor: Liquor with a strength of at least 35.0% vol., With a mass concentration of sugar at least 25.0 g / 100 cm3.

48 dessert liqueur: Liquor with a strength of at least 15.0% vol., With a mass concentration of sugar at least 10.0 g / 100 cm3.

49 emulsion liquor: Liquor with a strength of at least 15.0% by volume, with a mass concentration of sugar of at least 15.0 g / 100 cm3, opaque, without foreign inclusions, prepared with the addition of food products, including milk, cream, eggs and food ingredients, or without them.

50 egg liqueur: Liquor with a strength of at least 15.0% vol., With a mass concentration of sugar at least 15.0 g / 100 cm3, prepared from distillate and / or rectified ethyl alcohol, which includes egg yolks, at least 140 g per liter of finished product, egg whites, sugar or honey, with the possible addition of natural aromas.

51 cream: Liquor with a strength of at least 15.0% by volume, with a mass concentration of sugar at least 25.0 g / 100 cm3, prepared from fruit raw materials with the addition of food ingredients, with the exception of dairy products.

52 whiskey: Alcoholic drink made from grain raw materials with a strength of 40% vol. up to 60% vol., prepared by blending whiskey aged malt distillates, and / or aged grain whiskey distillates, or mixtures thereof with corrected water, with or without added sugar color.

53 malt whiskey: Whiskey made by mixing whiskey aged malt distillates made from malted barley, with or without added corrected water, sugar color and aged for at least six months in contact with oak wood.

54 grain whiskey: Whiskey made by mixing whiskey grain aged distillates made from cereal grains, with or without the addition of corrected water, sugar color, without subsequent aging in contact with oak wood.

55 blended whiskey: Whiskey made by mixing whiskey aged malt distillates and aged whiskey cereal distillates with corrected water, with or without added sugar color, without further aging in contact with oak wood.

56 rum: Alcoholic drink with strength from 40% vol. up to 50% vol., made from rum distillates.

57 unseasoned rum: Rum not in contact with oak wood.

58 aged rum: Rum aged in constant contact with oak wood throughout the aging period, with or without added sugar color.

59 distilled grain alcoholic beverage (alcoholic beverage from grain raw materials): Alcoholic drink, strength from 35.0% vol. up to 60.0% by volume, prepared from unseasoned or aged grain distillates, with or without added sugar and other sugar-containing products, natural flavors, sugar color, corrected water.

60 alcoholic grain distilled beverage from one type of cereal: An alcoholic beverage made from aged or unaged grain distillates made from fermented wort from a single cereal type.

61 alcoholic grain distilled blended beverage: An alcoholic beverage made from uncaged or aged distillates made from fermented grain wort of various cereals.

62 alcoholic grain distilled malt beverage: An alcoholic beverage made from distillates made from fermented malt wort or grain wort from various cereals with the addition of at least 50% malt distillates.

63 alcoholic grain distilled aged beverage: An alcoholic beverage prepared from grain distillates, aged in constant contact with oak wood throughout the aging period to achieve the specified values.

64 alcohol-containing waste: Waste containing ethyl alcohol from the production of alcoholic beverages.

65 fruit fooz: Waste from the production of alcoholic beverages, which is a sediment formed during the alcoholization of fresh fruit juice and subsequent settling.

66 fruit pomace: Waste from the production of alcoholic beverages, which is the remnants of fruit mash after pressing, evaporation or rinsing.

The main technological processes for the production of alcoholic beverages

67: Treatment of drinking water by means of softening, demineralization, desalting, deferrization and / or filtration.

Note - It is allowed to use other methods of water preparation and the simultaneous use of different methods.

68 sorting preparation: Technological method of mixing rectified ethyl alcohol from food raw materials with corrected water, with or without added food ingredients.

69: Technological technique based on redox processes occurring when the screen contacts the surface of particles of coal or other adsorbent.

70 filtration of vodka[sorting, blending]: Purification of vodka [sorting, blending] when passing it [him] through the filter material.

71 fortification: Technological method of adding rectified ethyl alcohol from food raw materials to freshly squeezed juice to increase the shelf life.

72 adjustment of the sorting strength [of vodka]: Bringing the strength of sorting [vodka] to the requirements of the recipe by adding rectified ethyl alcohol from food raw materials or corrected water.

73 blend adjustment [alcoholic beverage]: Bringing the physical and chemical parameters of the blend [alcoholic beverage] to the requirements of the recipe by introducing the necessary components.

74 aging liquor: Keeping liquor in contact with oak wood to improve its organoleptic characteristics.

75 physical processing of a semi-finished product [blend]: Cold processing of a semi-finished product [blend] in order to clarify and prevent turbidity and precipitation in ready-made alcoholic beverages.

76 physical and chemical processing of a semi-finished product [blend]: Processing of a semi-finished product [blend] with materials of organic or inorganic origin, which is based on the process of adsorption of colloidal substances on the surface of pasting materials or neutralization of electrical charges by introducing colloids with opposite charges, in order to clarify and prevent turbidity and precipitation in finished alcoholic beverages.

77 biochemical processing of a semi-finished product [blend]: Processing of a semi-finished product [blend] with enzyme preparations in order to clarify and prevent turbidity and precipitation in ready-made alcoholic beverages.

78 excerpt: Technological method of storing alcoholic beverages under controlled conditions for a period of time established in the technological instructions, which ensures the flow of chemical, physicochemical and biochemical processes, as a result of which the alcoholic beverage acquires new properties and characteristics.

79 bay: Technological method of adding a water-alcohol solution to fruit pulp, vegetable or other food raw materials in the preparation of alcoholized fruit drinks or alcoholic infusions.

80 extraction of alcohol from alcohol-containing waste: Obtaining alcohol distillation on an evaporator from waste vegetable raw materials, pulp, filter cardboard and spent activated carbon by superheated steam in a coal column

Note - It is allowed to extract alcohol from spent active carbon, pulp, waste plant materials and filter cardboard by washing with corrected water.

81 correctable marriage: Recyclable rejects in the production of alcoholic beverages.

82 incorrigible marriage: Waste not suitable for recycling in the preparation of alcoholic beverages.

Indicators of production of alcoholic beverages

83 alcohol strength: The indicator of the volume fraction of anhydrous rectified ethyl alcohol in an alcoholic beverage,% vol.

84 true strength of an alcoholic drink: The indicator of the volume fraction of anhydrous rectified ethyl alcohol in the distillate obtained after the distillation of an alcoholic beverage,% vol.

Note - The true strength is used when accounting for products and is indicated in its design.

85 apparent alcohol strength: The indicator of the volume fraction of anhydrous rectified ethyl alcohol in an alcoholic beverage without preliminary distillation,% vol.

Note - The apparent strength is determined in the production of alcoholic beverages for a preliminary assessment of the strength of the blend.

86 organoleptic assessment of the quality of an alcoholic beverage: Evaluation of the clarity, color, taste and aroma of an alcoholic beverage, expressed in points.

87 completeness of pouring alcoholic beverage: Indicator characterizing the volume of alcoholic beverage in consumer packaging, cm, dm, l, ml.

Alphabetical index of terms in Russian


aperitif
balm
the marriage is fixable
irreparable marriage
whiskey
grain whiskey
blended whiskey
malt whiskey
reclaimed water
prepared water
vodka
special vodka
name protected vodka
excerpt
fruit pomace
gin
whiskey distillate
aged whiskey distillate
uncooled whiskey distillate
distillate whiskey malt aged
grain distillate
grain distillate aged
grain distillate
grain malt distillate aged
rum distillate
aged rum distillate
unseasoned rum distillate
bay
extraction of alcohol from alcohol-containing waste
alcoholic beverage
cocktail
sugar color
adjusting the strength of vodka
sorting strength adjustment
blending adjustment
alcohol adjustment
cream
alcohol strength
visible alcohol strength
true alcoholic strength
blend
liquor
dessert liqueur
strong liquor
emulsion liqueur
egg liqueur
fruit pulp
second plum juice
fortified fruit drink from fruit raw materials
first plum juice
liqueur
dessert drink
alcoholic beverage
carbonated alcoholic beverage
distilled aged grain alcoholic beverage
distilled grain alcoholic beverage
distilled grain alcoholic beverage from one type of cereal
distilled blended grain alcoholic beverage
distilled malt grain alcoholic beverage
grain alcoholic beverage
non-carbonated alcoholic beverage
infusion of the second plum
infusion of the first plum
alcoholized infusion
tincture
bitter tincture
semi-sweet tincture
sweet tincture
biochemical blend processing
physical blend processing
physical and chemical processing of the blend
semi-finished product biochemical processing
physical processing of semi-finished products
physical and chemical processing of semi-finished products
sorting treatment with active carbon or other adsorbent
alcohol-containing waste
organoleptic quality assessment of alcoholic beverage
completeness of pouring alcoholic beverage
semifinished
preparing corrected water
sorting preparation
technological vodka production process
technological process of production of alcoholic beverages
punch
rum
aged rum
unseasoned rum
syrup syrup
sugar syrup
inverted sugar syrup
fortified juice from fruit raw materials
sorting
aromatic alcohol
rectified ethyl alcohol from food raw materials
fortification
aging liquor
filtration of vodka
blend filtration
filter sorting
fousse fruit

Appendix A (reference). Terms and definitions of technological concepts necessary for understanding the text of the standard

Appendix A
(reference)

A.1 active carbon: A highly porous solid, obtained on the basis of carbonaceous raw materials, which has a developed inner surface and has high absorption characteristics for impurities in the media to be purified.

A.2 quartz sand: Rock with a SiO content of 98.0% or more, used to separate mechanical impurities contained in the screening, as well as to retain fine coal particles after filtering the screen through activated carbon.

A.3 food ingredient: Substance or product of animal, plant, microbiological or mineral origin, as well as natural food additives used in the production of alcoholic beverages.