1-ILOVA
Mevalar va | Mevalar va | Mevalar va | Mevalar va | Qayta tiklangan sharbatlar va meva yoki sabzavot pyuresi tarkibidagi eriydigan quruq moddalarning minimal miqdori 1, 2 (20°C darajada foizda) | To‘g‘ridan-to‘g‘ri siqilgan sharbatlar va meva yoki sabzavot pyuresi tarkibidagi eriydigan quruq moddalarning minimal miqdori 3, 4, 5 (20°C darajada foizda) | Meva va sabzavotli nektarlar tarkibi-da meva yoki sabza-vot sharbatining, meva yoki sabzavot pyuresining minimal hajm ulushi (foizda) | |
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
1. | O‘rik | Abrikos | Apricot | Prunus armeniacaL. | 11,2 | 10,2 | 40,0 |
2. | Behi | Ayva | Quince | Cydonnia oblonga Mill. | 11,2 | - | 25,0 |
3. | Ayiqtovon | Akay | Acai | Eyterpe Oleracea | - | 3,4 | - |
4. | Tog‘ olcha | Alicha | Cherry Plum | Prunus ceracifera | 12,0 | - | 25,0 |
5. | Ananas | Ananas | Pineapple | Ananas comosus (L.) | 40,0 | ||
6. | Annona | Annona kolyuchaya | Soursop | Annona muricata L. | 14,5 | - | 25,0 |
7. | Tangachador annona | Annona cheshuychataya | SugarApple | Annona squamosa L. | 14,5 | - | 25,0 |
8. | Apelsin | Apelsin | Orange | Citrus sinensis (L.) | 11,2 6 | 10,0 6 | 50,0 |
9. | Qizil apelsin | Apelsin krasniy | Red (blood) orange | Citrus sinensis (L.) | - | - | 50,0 |
10. | Tarvuz | Arbuz | Water Melon | Citrullus lanatus (Thunb.) Matsum. & Nakaivar. Lanatus | 8,0 | - | 40,0 |
11. | Atserola G‘arbiy Hindiston olchasi, “Barbados olchasi” | Atserola (“Zapadno-indiyskaya vishnya”, “Barbadosskaya vishnya”) | Acerola (West Indian Cherry) | Malpighia spp.(Moc. & Sesse) | 6,5 | - | 25,0 |
12. | Banan | Banan | Banana | Musa species, including M. acuminate and M.paradisiaca bu texcluding Other plantains | - | 20,0 | 25,0 |
13. | Barbaris | Barbaris | Barberry | Berberis vilgaris | - | - | 25,0 |
14. | Boyzenov zira mevasi | Boyzenova yagoda | Boysen-berry | Rubus ursinus Cham. & Schltdl. | 10,0 | - | 25,0 |
15. | Brusnika | Brusnika | Lingon-berry | Vaccinium vitis-idaea L. | 9,6 | 25,0 | |
16. | Arpabodiyon | Buzina | Elderberry | Sambucus nigraL. Sambucus canadensis | 10,5 | - | 50,0 |
17. | Uzum | Vinograd | Grape | Vitis Vinifera L. orhybrids thereof Vitis Labrusca orhybrids thereof | 15,9 | 13,5 | 50,0 |
18. | Olcha | Vishnya | Sour cherry | Prunus cerasus L. | 13,5 | 12,4 | 25,0 |
19. | Olcha | Vishnya | Stonesbaer | Prunuscerasus L. Cv.Stevnsbaer | 17,0 | - | 25,0 |
20. | Surinam olchasi | Vishnya surinamskaya | Suriname cherry | Eugenia uniflora Rich. | 6,0 | - | 25,0 |
21. | Voronika | Voronika | Crowberry | Empetrum nigrum L. | 6,0 | - | 25,0 |
22. | Genipap | Genipap | Genipap | Genipa americana | 17,0 | - | 25,0 |
23. | Golubika | Golubika | Blueberry | Vaccinium uliginosum | 10,0 | - | 40,0 |
24. | Anor | Granat | Pomegranate | Punica granatum L. | 12,0 | - | 25,0 |
25. | Greypfrut | Greypfrut | Grapefruit | Citrus paradisi Macfad | 10,0 6 | 9,5 6 | 50,0 |
26. | Greypfrut “Sviti” (gibrid), | Greypfrut “Sviti” (gibrid), Pomelo | Sweetie grapefruit | Citrus paradisi, Citrus grandis | 10,0 | - | 50,0 |
27. | Nok | Grusha | Pear | Pyrus communis L. | 12,0 | 11,0 | 40,0 |
28. | Guava | Guava | Guava | Psidium guajava L. | 8,5 | 8,5 | 25,0 |
29. | Guava rezavor mevasi | Guava yagodnaya | Guavaberry, Birchberry | Eugenia syringe | - | - | 25,0 |
30. | Qovun | Dinya | Melon | Cucumis melo L. | 8,0 | - | 35,0 |
31. | Kassaba qishki qovuni | Dinya zimnyaya, Kassaba | Casaba Melon | Cucumis melo L.subsp. melo var.inodorus H. Jacq. | 7,5 | - | 25,0 |
32. | Oq muskat qovuni, qishki qovun | Dinya belaya muskatnaya, Dinya zimnyaya | Honeydew Melon | Cucumis melo L.subsp. melo var.inodorus H. Jacq | 10,0 | - | 25,0 |
33. | Maymunjon | Ejevika | Blackberry | Rubus fruitcosus L. | 9,0 | - | 30,0 |
34. | Yovvoyi maymunjon | Ejevikasizaya | Dewberry | Rubus hispidus | 10,0 | - | 25,0 |
35. | Sariq mombin, Karioka | Jeltiy mombin, Karioka | Caja | Spondia lutea L. | 10,0 | - | 25,0 |
36. | Yovvoyi ertut | Zemlyanika (dikorastuщaya) | Wild strawberry | Fragariavesca L., Fragariaviridis (colina) | 6,0 | - | 40,0 |
37. | Anjir (figa) | Injir (figa) | Fig | Ficus carica L. | 18,0 | - | 25,0 |
38. | Qovoqcha | Kabachok | Marrow (Squash) | Cucurbita pepo | - | - | - |
39. | Kainito, Olma yulduzchali | Kainito, Yabloko zvezdchatoye | Star Apple | Chrysophyllum cainito | - | - | 25,0 |
40. | Kakao | Kakao | Cocoa pulp | Theobroma cacao L. | 14,0 | - | 50,0 |
41. | Kaktus mevasi | Kaktus fruktoviy | Cactus fruit (Prickly pear) | Opuntia ficusindica | - | 12,0 | - |
42. | Oddiy bodrezak | Kalina obiknovennaya | High cranberry | Viburnum opulus | - | - | 25,0 |
43. | Karam oqboshli | Kapusta belokochannaya | Round-headed cabbage | Brassica oleraceae L. | - | 4,5 | - |
44. | Karambola | Karambola | Starfruit | Averrhoa carambola L. | 7,5 | - | 25,0 |
45. | Kartoshka | Kartofel | Potato | Solanum tuberosum L. | - | - | - |
46. | Kivi | Kivi | Kiwi | Actinidia deliciosa (A.Chev.) C.F. Liang & A. R.Fergoson | - | - | 25,0 |
47. | Kizil | Kizil | Cornel (Cornelian cherries) | Cornus mas. | - | - | 25,0 |
48. | Qulupnay (bog‘ ertuti) | Klubnika (zemlyani�a sadovaya) | Strawberry | Fragariaananassa Duchense(Fragaria Chiloensis Duchense Fragaria virginiana Duchense) | 7,5 | 6,3 | 40,0 |
49. | Klyukva | Klyukva | Cranberry | Vaccinium Macrocarpon Aiton | 7,5 | - | 30,0 |
50. | Klyukva | Klyukva | Cranberry(Marshwort) | Vaccinium oxycoccus L. | 7,0 | - | 25,0 |
51. | Kokos yong‘og‘i (kokos suvi) | Kokosoviy 7 orex | Coconut water | Cocos nucifera L. | 5,0 | - | 25,0 |
52. | Krijovnik | Krijovnik | Gooseberry | Ribesuva-crispa L. | 7,5 | - | 30,0 |
53. | Oq krijovnik | Krijovnik beliy | White Gooseberry | Ribes uva-crispa L. | - | - | 30,0 |
54. | Qizil krijovnik | Krijovnik krasniy | Red Gooseberry | Ribes uva-crispa | - | - | 30,0 |
55. | Shakarli jo‘xori | Kukuruza saxarnaya | Sweet corn Maize | Zea mays Linnaeus var. saccharata (Sturtevant) L.H. Bailey | - | - | 30,0 |
56. | Kumkvat | Kumkvat | Kumquat | Fortunella Swingle spp. | - | - | 25,0 |
57. | Kupuasu | Kupuasu | Cupua | Theobroma grandiflorum L. | 9,0 | - | 35,0 |
58. | Laym | Laym | Lime | Citrus aurantifolia (Christm.) (swingle) | 8,0 6 | - | 25,0 |
59. | Limon | Limon | Lemon | Citrus limon (L.)Burm. f. Citruslimonum Rissa | 8,0 6 | 7,0 6 | 25,0 |
60. | Limonnik | Limonnik | Schizandra(Magnoliavine) | Schisandra chinensis (Turcz.) Baill. | - | - | 25,0 |
61. | Lichi | Lichi | Litchi,Lychee | Litchi chinensisSonn. | 11,2 | - | 20,0 |
62. | Loganov ziravor meva (malina va yovvoyi maymunjon chatishmasi) | Loganova yagoda (gibrid malini i ejeviki) | Loganberry | Rubus | 10,5 | - | 25,0 |
63. | Lulo | Lulo | Lulo | Solanum quitoense Lam. | - | - | 25,0 |
64. | Qizil malina | Malina krasnaya | Red Raspberry | Rubus idaeus L.Rubus strigosus Michx. | 7,0 | 6,3 | 40,0 |
65. | Yovvoyi maymunjonsimon malina | Malina ejevikoobraznaya | Black Raspberry | Rubus occidentalis L. | 11,1 | 6,3 | 25,0 |
66. | Amerika mammeyasi “Amerika o‘rigi” | Mammeya amerikanskaya, “Amerikanskiy abrikos” | Mammee apple | Mammea americana | - | - | 25,0 |
67. | Mango | Mango | Mango | Mangifera indica L. | 13,5 | 14,0 | 25,0 |
68. | Mandarin(tanjerin) | Mandarin (tanjerin) | Mandarine(Tangerine) | Citrus reticulata Blanca | 11,8 6 | 10,5 6 | 50,0 |
69. | Marakuyya (ehtiros mevasi) | Marakuyya | Passion Fruit | Passiflora edulis Sims. f. edulis, Passiflora edulis Sims. f.Flavicarpa | 12,0 6 | 12,0 6 | 25,0 |
70. | Gigant marakuya (ehtiros mevasi) | Marakuyya gigantskaya | Common granadilla | Passiflora quadrangularis | - | 12,4 | 25,0 |
71. | Sariq marakuya (ehtiros mevasi) | Marakuyya jeltaya | Yellow Passion Fruit | Passiflora edulis | - | - | 25,0 |
72. | Puteriya, marmalad mevasi | Marmeladniy plod, Puteriya | Sapote | Pouteria sapota | - | - | 25,0 |
73. | Sabzi | Morkov | Carrot(s) | Daucus maxinus x Daucus carota | 8,0 | - | 25,0 |
74. | Moroshka (piyoz) | Moroshka | Cloudberry | Rubus chamae-morus L. | 9,0 | - | 30,0 |
75. | Yapon mushmulasi, Lokva | Mushmula yaponskaya, Lokva | Loquat | Eribotrya japonesa | - | - | 25,0 |
76. | Nektarin | Nektarin | Nectarine | Prunus persica (L.)Batsch var.nucipersica (Suckow) s. K.Schneid. | 10,5 | - | 40,0 |
77. | Oblepixa | Oblepixa | Sea Buckthorn | Hippophae elaeguacae | - | - | 25,0 |
78. | Krishvinnikka oid oblepixa | Oblepixa krushinovidnaya | Buckthorn-Berry(sallow-thornberry) | Hipporhae rhamnoides L. | 6,0 | 25,0 | |
79. | Bodring | Ogurets | Cucumber | Cucumis sativus L. | - | 3,0 | - |
80. | Papayya | Papayya | Papaya | Carica papaya L. | - | - | 25,0 |
81. | Sabzavot garmdori | Paprika ovoщnaya | Vegetable paprika | Sapsicum annuum | - | 6,6 | - |
82. | Shaftoli | Persik | Peach | Prunus persica (L.) Batsch var.persica | 10,5 | 9,0 | 40,0 |
83. | Ildizli petrushka | Petrushka kornevaya | Parsley root | Petroselium Crispum Nut | - | 10,0 | - |
84. | Yaproqli petrushka | Petrushka listovaya | Parsley leaves | Petroselium Crispum Nut | - | 7,6 | - |
85. | Ryabina | Ryabina | Rowan-berry | Sorbus aucuparia L. | 11,0 | - | 30,0 |
86. | Qora mevali ryabina (Aroniya) | Ryabina Chernoplodnaya(Aroniya) | Aronia(Chokeberry) | Pyrus arbustifolia (L.)Pers. | 13,5 | - | 25,0 |
87. | Sut cho‘pli salat | Salat-latuk | Cos Lettuce | Lactuca sativa L. | - | 2,5 | - |
88. | Yaproqli salat | Salatlistovoy | Lettuce | Lactuca sativa L. | - | 2,0 | - |
89. | Oshxona sholg‘omi | Svekla stolovaya | Red beet | Beta vulgaris | 9,0 | - | 25,0 |
90. | Ildizga oid selder | Selderey kornevoy | Celery root | Apium graveolens L. Rapaceum | - | 6,0 | - |
91. | Bargli selder | Selderey listovoy | Celery leaves | Apium graveolens L. secalinum | - | 2,1 | - |
92. | Olxo‘ri | Sliva | Plum | Prunus domestica L. subsp.domestica | 12,0 | - | 30,0 |
93. | Oq smorodina (qorag‘at) | Smorodina belaya | White Currant | Ribes rubrum L. | 10,0 | - | 25,0 |
94. | Qizil smorodina (qorag‘at) | Smorodina krasnaya | Red Currant | Ribes rubrum L. | 10,0 | - | 25,0 |
95. | Qora smorodina (qorag‘at) | Smorodina chernaya | Black Currant | Ribes nigrum L. | 11,0 | 10,5 | 25,0 |
96. | Tamarind | Tamarind | Tamarind | Tamarindus indica | 13,0 | - | Umumiy kislotalilikka erishish uchun zarur bo‘lgan miqdor, kamida 0,5% |
97. | Tern | Tern | Sloe | Prunus spinosa L. | 6,0 | - | 25,0 |
98. | Tkemali | Tkemali | Cherry plum | Prunus Cerasifera | - | - | 25,0 |
99. | Toloknyanka | Toloknyanka | Bearberry | Arctostaphylos uva ursi L. | - | - | 25,0 |
100. | Tomat (pomidor) | Tomat (pomidor) | Tomato | Lycopersicum esculentum L. | 5,0 | 4,2 | 50,0 |
101. | Tut ziravor meva, ipakli | Tutovayayagoda, Shelkovitsa | Mulberry | Rubus chamaemorus L. hybrid Morus | - | - | 40,0 |
102. | Qovoq | Tikva | Pumpkin gourd | Spec. Cucurbitaceae | 5,0 | - | 25,0 |
103. | Shivit | Ukrop | Dill | Anethum graveolens L. | - | 6,3 | - |
104. | Umbu, Tuberoza | Umbu, Tuberoza | Umbu | Spondias tuberosa Arruda ex Kost. | 9,0 | - | 25,0 |
105. | Xurmoqoqi | Finik | Date | Phoenix dactylifera L. | 18,5 | - | 25,0 |
106. | Xurmo | Xurma | Persimmon | Diospyros khaki Thunb. | - | - | 40,0 |
107. | Cheremuxa (qushlarning gilosi) | Cheremuxa | Bird Cherry | Padus | - | - | 25,0 |
108. | Gilos | Chereshnya | Sweet Cherry | Prunus avium L. | 20,0 | - | 25,0 |
109. | Chernika | Chernika | Bilberry, Blueberry | Vacciniummyrtillus L., | 7,1 | - | 25,0 |
110. | Qora olxo‘ri | Chernosliv | Prune | Prunus domesticaL., | 18,5 | 25,0 | |
111. | Tut ziravor meva, ipakli | Shelkovitsa, Tutovayayagoda | Mulberry | Morus spp. | - | - | 30,0 |
112. | Na’matak | Shipovnik | Rosehip | Rose spp. L. | 9,0 | - | 40,0 |
113. | Na’matak “itsimon” | Shipovnik “sobachiy” | Cynorr-hodon | Rosa canina L. | - | - | 40,0 |
114. | Olma | Yabloko | Apple | Malus domesticaBorkh | 11,2 6 | 10,0 6 | 50,0 |
115. | Olma keshyu | Yabloko keshyu | Cashew-apple | Anacardiumoccidentale L. | 11,5 | - | 25,0 |
116. | Yovvoyi olma, nordon olma | Yabloko kislitsa, dikaya yablonya | Crab Apple | Malus prunifolia (Willd.) Borkh.Malus sylvestris Mill. | 15,4 | - | 25,0 |
117. | Olma (danakli) | Yabloko | Pome apple | Syzygium jambosa | - | - | 25,0 |
118. | Yangberri (malina va maymunjon chatishmasi) | Yangberri (gibrid malini iyejeviki) | Young-berry | Rubus vitifolius x Rubus idaeus Rubus baileyanis | 10,0 | - | 25,0 |
119. | Yuqori nordonlikdagi boshqa mevalar | Drugiye frukti s visokoy kislotnostyu | - | - | Umumiy kislotalilikka erishish uchun zarur bo‘lgan miqdor, kamida 0,5% | ||
120. | Yuqori darajadagi etli yoki intensiv boshqa xushbo‘y mevalar | Drugiye frukti s visokim soderjaniyem myakoti ili intensivnim aromatom | - | - | 25,0 | ||
121. | Past daraja nordonlikdagi, past darajada etli yoki o‘rtacha xushbo‘y boshqa mevalar | Drugiye frukti s nizkoy kislotnostyu, nizkim soderjaniyem myakoti i nizkim ili srednim aromatom | - | - | 50,0 |
2-ILOVA
Meva va (yoki) sabzavotlardan olingan sharbat mahsulotlari | Termostatda ushlangandan keyingi mikroorganizmlar | ||||
Spora hosil qiluvchi mezofil, aerob va fakultativ anaerob mikroorganizmlar | Mezofil | Spora hosil qilmaydigan mikroorganizm-lar, mog‘or zambrug‘lar, achitqilar | Sut kislotasi mikroorganizmlari | ||
Mevalardan olingan sharbat mahsulotlari: | |||||
1. | rN 4,2 va yuqori, shuningdek shaftoli, o‘rik, nokdan olingan sharbatlar 1, 2 uchun rN 3,8 va yuqori | B. cereus i B. polymyxa 1g(cm3) da yo‘l qo‘yilmaydi, | Cl. botulinum | 1g (cm3) da | 1g (cm3) da |
2. | rN 4,2 va yuqori, shuningdek shaftoli, o‘rik, nokdan olingan sharbatlar uchun rN 3,8 va yuqori | Me’yorlanmaydi | Me’yorlanmaydi | 1g (cm3) da | 1g (cm3) da |
Sabzavotlardan olingan sharbat mahsulotlari: | |||||
3. | Pomidor pyuresi tarkibidagi quruq moddalar miqdori 12% dan ko‘p emas, pomidor pastasi 1, 2 | B. cereus i B. polymyxa | Cl. botulinum 1g (cm3) da ko‘p emas, boshqalarda | 1g (cm3) da | 1g (cm3) da |
4. | Boshqalar: rN 4,2 va yuqori | B. cereus i me’yorlanmaydi | Cl. botulinum i Cl. perfringens 1g (cm3) da | 1g (cm3) da | 1g (cm3) da |
5. | Me’yorlanmaydi | Cl. botulinum i Cl. perfringens 1g (sm3) da | 1g (cm3) da | 1g (cm3) da | |
6. | rN 3,7 dan kam | Me’yorlanmaydi | Me’yorlanmaydi | 1g (cm3) da | 1g (cm3) da |
Bir hujaylari organizmlarning patogen ichak kistalari | KMAFAnM, KOYE/g(cm3) | Yangi siqilgan sharbat g(cm3) miqdorida yo‘l qo‘yilmaydi | |||
BGKP (koliformlar) | E. coli | S. aureus | |||
Yo‘l qo‘yilmaydi | Yo‘l qo‘yilmaydi | 1*103 | 1,0 | 1,0 | 1,0 |
T/r | Meva va (yoki) sabzavotlardan olingan sharbat mahsulotlari | KMAFAnM KOYE/g(cm3), | g(cm³) da BGKP (koliformlar) bo‘lishiga yo‘l qo‘yilmaydigan meva va (yoki) sabzavotlardan olingan sharbat mahsulotining miqdori | Achitqi KOYE/g (cm3), | Mog‘or KOYE/g (cm3), | Boshqa mikroorganizmlar |
0 | 1 | 2 | 3 | 4 | 5 | 6 |
1. | Meva sharbatlari, sabzavot sharbatlari, mevali va (yoki) sabzavotli nektarlar, morslar va mevali va (yoki) sabzavotli sharbatli ichimliklar, konservatsiya qilingan | 50 | 1000 | 1g (cm3) da yo‘l qo‘yilmaydi | 50 | sut kislotasi mikroorganizmlari 1g (cm3) da yo‘l qo‘yilmaydi |
2. | Konsentratsiya qilingan meva sharbatlari, konsentratsiya qilingan morslar, konsentratsiya qilingan meva pyuresi, konservatsiya qilingan | Me’yorlanmaydi | Me’yorlanmaydi | 1g (cm3) da yo‘l qo‘yilmaydi | 1g (cm3) da yo‘l qo‘yilmay-di | Spora hosil qilmaydigan mikroorganizmlar 1g (cm3) 1 da yo‘l qo‘yilmaydi |
3. | Konsentratsiya qilingan sabzavot sharbatlari, Konsentratsiya qilingan sabzavot pyuresi (pomidor sharbatlari va pyuresidan tashqari), konservatsiya qilingan | Me’yorlanmaydi | Me’yorlanmaydi | 1g (cm3) da yo‘l qo‘yilmaydi | 1g (cm3) da yo‘l qo‘yilmay-di | Mezofil klostridiya |
4. | Konsentratsiya qilingan meva sharbatlari, konsentratsiya qilingan sabzavot sharbatlari, konsentratsiya qilingan morslar, konsentratsiya qilingan meva va (yoki) sabzavot pyuresi, jumladan, tez muzlatilgan | 5*103 | 1g (cm3) da | 2*103 | 5*102 | Me’yorlanmaydi |
5. | Konsentratsiya qilingan pomidor sharbati, pomidor pyuresi (12%dan ko‘p eriydigan quruq moddalar miqdori bilan), pomidor pastasi | Me’yorlanmaydi | Me’yorlanmaydi | 1g (cm3) da yo‘l qo‘yilmaydi | 1g (cm3)2 da yo‘l qo‘yilmay-di | Mezofil klostridiya |
KMAFAnM | Pasterizatsiyalangan sharbat mahsulotida (g/cm3)da, yo‘l qo‘yilmaydi | |||
Bakteriyalaroilasi Enterobacteriaceae | B. cereus | Achitqi | ||
5 | 1x102 | 1,0 | 0,1 | 0,1 |
3-ILOVA
Oziq-ovqat qo‘shimchalari | Raqami INS (E) 1 | Dozirovkasi 2 (g/l), ko‘p emas | Qo‘llashga ruxsat berilgan | |
0 | 1 | 2 | 3 | 4 |
1. | Limon kislotasi | 330 | 3 | Qayta tiklangan sharbatlarda, diffuzion sharbatlarda, konsentratsiya qilingan sharbatlarda, konsentratsiya qilinganmevali |
2. | Limon kislotasi | 330 | 5 | Mevali va (yoki) sabzavotli nektarlarda. |
3. | Limon kislotasi | 330 | Izohga qarang 3 | Tarkibida sharbat bo‘lgan mevali va (yoki) sabzavotli ichimliklarda, morslarda. |
4. | Olma kislotasi | 296 | 3 | Qayta tiklangan ananas sharbatida, konsentratsiya qilingan ananas sharbatida,mevali va (yoki) sabzavotli nektarlarda,tarkibida sharbat bo‘lgan mevali va (yoki) sabzavotli ichimliklarda, morslarda. |
5. | Uzum kislotasi | 334 | 4 | Qayta tiklangan uzum sharbatida (qizil |
6. | Tartrat natriy | 335 | Izohga qarang 3 | Tarkibida sharbat bo‘lgan mevali va (yoki) sabzavotli ichimliklarda, morslarda. |
7. | Tartrat kaliy | 336 | ||
8. | Tartrat natriy kaliy | 337 | ||
9. | Sitrat natriy | 331 | ||
10. | Sitrat kaliy | 332 | ||
11. | Sitratkalsiy | 333 | ||
12. | Sut kislotasi | 270 | Izohga qarang 3 | Sabzav�tlardan olingan sharbatlarda, sabzavotli nektarlarda, tarkibida |
Oziq-ovqat qo‘shimchalari | Raqami INS (E) 1 | Dozirovkasi 2 (g/l), ko‘p emas | Qo‘llashga ruxsat berilgan | |
1. | Askorbin kislotasi | 300 — 303 | Izohga qara�g 3 | To‘g‘ridan-to‘g‘ri siqilgan sharbatlarda, qayta tiklangan sharbatlarda, diffuzion sharbatlarda, mevali va (yoki) sabzavotli pyureda, konsentratsiya qilingan sharbatlarda, konsentratsiya qilingan mevali va (yoki) sabzavotli pyureda, tarkibida sharbat bo‘lgan mevali va (yoki) sabzavotli ichimliklarda, morslarda. |
0,25 | Bolalar ozuqa mahsulotlari uchun mevali va (yoki) sabzavotli sharbat mahsulotida. | |||
2. | Letsitin | 322 | Izohga qarang 3 | Mevali va (yoki) sabzavotli boyitilgan sharbat �ahsulotida. |
Raqami INS (E) 1 | Dozirovkasi 2 (g/l), ko‘p emas | Qo‘llashga ruxsat berilgan | |
Uglerod dioksidi | 290 | Izohga qarang 3 | To‘g‘ridan-to‘g‘ri siqilgan sharbatlarda, qayta tiklangan sharbatlarda, diffuzion sharbatlarda, mevali va (yoki) sabzavotli nektarlarda, tarkibida sharbat bo‘lgan mevali va (yoki) sabzavotli ichimliklarda, morslarda. |
Oziq-ovqat qo‘shimchalari | Raqami INS (E) 1 | Dozirovkasi 2 (g/l), ko‘p emas | Qo‘llashga ruxsat berilgan | |
0 | 1 | 2 | 3 | 4 |
1. | Pektinlar | 440 | Izohga qarang 3 | Quyqa bilan to‘g‘ridan to‘g‘ri siqilgan sharbatlarda, quyqa bilan qayta tiklangan sharbatlarda, quyqa bilan diffuzion sharbatlarda, quyqa bilan mevali va (yoki) sabzavotli nektarlarda, tarkibida sharbat bo‘lgan mevali va (yoki) sabzavotli ichimliklarda, morslarda. |
2. | Atsetat-izobutirat saxarozalar | 444 | 0,3 | Tarkibida sharbat bo‘lgan mevali va (yoki) sabzavotli ichimliklarda 4. |
3. | Glitserin efirlariva qatron kislotalari | 445 | 0,1 | |
4. | Gummiarabik | 414 | Izohga qarang 3 | |
5. | Rojkoviy daraxt saqichi | 410 | ||
6. | Guar saqich (kamed) | 412 | ||
7. | Ksantankamed | 415 | ||
8. | Kraxmallar | 1400 — 1451 | ||
9. | Gxatti kamed | 419 |
Oziq-ovqat qo‘shimchalari | Raqami INS (E) 1 | Dozirovkasi 2 (g/l), ko‘p emas | Qo‘llashga ruxsat berilgan | |
1. | Atsesulfam kaliya | 950 | 0,35 | Mevali va (yoki) sabzavotli nektarlarda, tarkibida sharbat bo‘lgan mevali va (yoki) sabzavotli ichimliklarda. |
2. | Aspartam | 951 | 0,4 | |
3. | Saxarin i ego soli | 954 | 0,08 | |
4. | Sukraloza (trixlorgalakto saxaroza) | 955 | 0,3 | |
5. | Neogesperidindi gidroxalkon | 959 | 0,03 | |
6. | Steviazid | 960 | 0,1 |
Qo‘llanishi | Texnologik vositalar | |
0 | 1 | 2 |
1. | Ko‘pik yutgichlar | Polidimetilsiloksan 1 |
2. | Tindiradigan, antioksidant va filtirlovchi vositalar, flokulyantlar va sorbentlar | Adsorbsiya vositasi (oqartiruvchi, tabiiy yoki faollashtirilgan er) |
3. | Qatronlar-sorbentlar | |
4. | Aktivlashtirilgan ko‘mir (faqat o‘simlikdan) | |
5. | Bentonit | |
6. | Gidroksid kalsiy 2 | |
7. | Sellyuloza | |
8. | Xitozan | |
9. | Kolloidkremnezem | |
10. | Diatomit | |
11. | Jelatin (kollagendan charm) | |
12. | Ionoalmashuvchi qatronlar (kation va anionalmashuvchilar) | |
13. | Kaolin | |
14. | Perlit | |
15. | Polivinilpolipirrolidon | |
16. | Suyuq kremnezem | |
17. | Tannin | |
18. | Tartrat kaliy 2 | |
19. | Cho‘ktirilgan kalsiykarbonat 2 | |
20. | ||
21. | Kizelgur | |
22. | Kaliy va natriykazeinatlar 4 | |
23. | Baliq yelimi 4 | |
24. | Guruchqobig‘i | |
25. | Tokoferol 5 | |
26. | Ferment preparatlari (alohida yoki birikmasi) 6 | Pektinazlar (pektin gidrolizi uchun), amilazalar (kraxmal gidrolizi uchun) i sellyulozalar (hujayra devorlarini buzishni osonlashtirish maqsadida tor doirada foydalanish uchun) |
27. | Qadoqlanadigan gazlar 7 | Azot |
28. | Uglerod dioksidi |
Subyektlar | Tadbirlar | Muddatlar | ||||
I bosqich | “O‘zstandart” agentligi, | Sertifikatlashtirish organlari va sinov laboratoriyalariga meva va sabzavotlardan olingan sharbat mahsulotlarining xavfsizligi to‘g‘risidagi umumiy texnik reglamentni (keyingi o‘rinlarda Texnik reglament deb ataladi) yetkazish. | Uch kun | |||
II bosqich | “O‘zstandart” agentligi, | 1. Meva va sabzavotlardan olingan sharbat mahsulotlarini standartlashtirish bo‘yicha mavjud normativ hujjatlar ro‘yxatini tuzish va xatlovdan o‘tkazish. 2. Meva va sabzavotlardan olingan sharbat mahsulotlarini standartlashtirish bo‘yicha normativ hujjatlarni qo‘llashda majburiylikni bekor qilish va ixtiyoriylikni ta’minlash to‘g‘risida belgilangan tartibda qaror qabul qilish. | Bir oy O‘n kun | |||
III bosqich | “O‘zstandart” agentligi | Texnik reglament talablariga muvofiqligini baholash uchun sertifikatlashtirish organlari va sinov laboratoriyalarini akkreditatsiya qilish ko‘lamini kengaytirish choralarini ko‘rish. | Olti oy | |||
IV bosqich | “O‘zstandart” agentligi, | Texnik reglamentning maqsadlari, mazmuni va uni qo‘llash tartibi to‘g‘risida aholini, davlat organlarini, tadbirkorlik subyektlarini keng xabardor qilishni ta’minlash. | Jadvalga muvofiq | |||
V bosqich | Sanitariya-epidemiologiya xizmati | 1. Tadbirkorlik subyektlari tomonidan sanitariya-epidemiologik xulosani olish uchun ariza va unga zarur hujjatlarni ilova qilgan holda taqdim qilish. 2. Sinovdan o‘tkazish uchun belgilangan tartibda mahsulot namunalarini olish. 3. Laboratoriya sinovlari natijasi ijobiy bo‘lganda ariza beruvchiga sanitariya-epidemiologikxulosani berish. | Belgilangan tartibda | |||
VI bosqich | Akkreditatsiya qilingan sertifikatlashtirish organlari | Muvofiqlik sertifikatini berish yoki qonunchilik hujjatlarining aniq normalari ko‘rsatilgan holda muvofiqlik sertifikatini berish rad etilganligi to‘g‘risida yozma ravishda xabardor qilish. | Uch ish kuni mobaynida | |||
VII bosqich | “O‘zstandart” agentligi, | Texnik reglament talablariga rioya etilishi ustidan davlat nazoratini ta’minlash. | Belgilangan tartibda |