GB/T 48081-2026 辣椒酱质量通则

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CCS

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中华人民共和国国家标准

GB/T48081—2026

辣椒酱质量通则

Generalruleforthequalityofchilisauce

2026-08-28发布2027-09-01实施

国家市场监督管理总局发布

国家标准化管理委员会

GB/T48081—2026

目次

前言

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范围

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2

规范性引用文件

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3

术语和定义

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4

技术要求

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4.1

主要原料和辅料

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4.2

感官要求

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4.3

理化指标

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4.4

净含量

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试验方法

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5.1

感官检验

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5.2

理化指标

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5.3

净含量

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检验规则

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6.1

组批

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6.2

抽样

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6.3

检验分类

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6.4

判定规则

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标签

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包装

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运输

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贮存

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参考文献

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GB/T48081—2026

前言

本文件按照GB/T1.1—2020《标准化工作导则第1部分：标准化文件的结构和起草规则》的规

定起草。

本文件规定了食品质量相关技术要求，食品安全相关要求见有关法律法规、政策和食品安全标准等

文件。

请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。

本文件由中国商业联合会提出。

本文件由全国调味品标准化技术委员会（SAC/TC398）归口。

本文件起草单位：李锦记（新会）食品有限公司、四川天味食品集团股份有限公司、天津市利民调

料有限公司、四川好夫人食品科技有限公司、深圳斯坦达咨询有限公司。

本文件主要起草人：孙胜枚、卢健瑜、邓文、王传明、万守朋、程鹏、李栋钢、戴珏如。

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GB/T48081—2026

辣椒酱质量通则

1范围

本文件规定了辣椒酱的技术要求、检验规则、标签、包装、运输和贮存，描述了相应的试验方法。

本文件适用于辣椒酱的生产、检验和销售。

2规范性引用文件

下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文

件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用

于本文件。

GB5009.3食品安全国家标准食品中水分的测定

GB/T5009.40酱卫生标准的分析方法

GB/T5461食用盐

GB12456食品安全国家标准食品中总酸的测定

JJF1070定量包装商品净含量计量检验规则

3术语和定义

下列术语和定义适用于本文件。

3.1

辣椒酱chilisauce

以辣椒为主要原料，经发酵或不发酵，添加或不添加辅料制成的调味品。

4技术要求

4.1主要原料和辅料

4.1.1辣椒应符合相应标准和有关规定。

4.1.2食用盐应符合GB/T5461的规定。

4.1.3其他辅料应符合相应标准和有关规定。

4.2感官要求

应符合表1规定。

表1感官要求

项目要求

色泽具有本品应有的色泽

香气具有本品特有的香气，无不良气味

滋味味辣，具有本品特有的滋味，无异味

体态酱状或碎片状，允许表面有油层，无霉花点，无肉眼可见外来杂质

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