《黑糖》等7项特色食糖行业标准修订的探讨OA

To enhance the applicability,advancement,and timeliness of the industry standards for seven specialty sugar products—muscovado sugar,golden cube sugar,demerara sugar,golden sugar,block sugar,all powdered sugar,and icing sugar—and to meet the new requirements of industrial technological innovation and food safety regulation,the National Technical Committee for Standardization of Sugar organized a systematic revision of seven standards,including QB/T 4567.This paper employs a comparative analysis method to systematically elaborate on the key technical foundations,core modifications,and practical significance of this revision.The revision work primarily focused on three aspects:first,unifying the unit of measurement to"g/100 g"and aligning with mandatory national standards(such as GB 2760 and GB 2762)to standardize safety specifications;second,adjusting the limits for quality indicators such as sulfur dioxide,reducing sugar content,and loss on drying based on actual industry development(e.g.adjusting the total sugar content for muscovado sugar from≥90.0％to≥85.0 g/100 g,and adding specifications for reducing sugar content and turbidity for all powdered sugar);and third,deleting low-risk indicators like microorganisms and updating the normative references.The results indicate that the revised standard system is more aligned with production realities,eliminates potential conflicts with national standards,and enhances product authenticity(e.g.prohibiting adulteration in muscovado sugar)and quality stability.This revision optimizes the quality control system for the sugar industry,providing a unified technical basis for enterprise production,market supervision,and high-quality industrial development,and holds significant guiding importance for promoting the standardization of segmented fields within the sugar industry.