GB/T 48083-2026 炒制辣椒酱质量通则

ICS

67.220.10

CCS

X66

中华人民共和国国家标准

GB/T48083—2026

炒制辣椒酱质量通则

Generalruleforthequalityofstir﹘friedchilisauce

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/T48083—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

理化检验

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5.3

净含量检验

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检验规则

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6.1

组批

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6.2

出厂检验

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6.3

型式检验

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6.4

抽样

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6.5

判定规则

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标签、标志

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8

包装

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9

运输

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贮存

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参考文献

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GB/T48083—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：辣妹子食品股份有限公司、四川省丹丹郫县豆瓣集团股份有限公司、颐海

（上海）食品有限公司、天津科技大学、宁夏红山河食品股份有限公司、青岛辣工坊食品有限公司、

天津市利民调料有限公司、四川天味食品集团股份有限公司、黑龙江香其食品股份有限公司、新疆笑厨

食品有限公司。

本文件主要起草人：杨丽、鲁劲峰、周熠、岳鹏、杨帆、杨国华、周宁、郑宇、王敏、王占河、

杨正苍、吕少英、朱蕾、谭晓德、万守朋、石磊、刘然、王传明、余慧、贾碧洪、孔德柱、吴建军、

王海鹰、王勇、俞春山、苟春梅。

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GB/T48083—2026

炒制辣椒酱质量通则

1范围

本文件界定了炒制辣椒酱的术语和定义，规定了炒制辣椒酱的技术要求、检验规则及标签、标志、

包装、运输、贮存的内容，描述了试验方法。

本文件适用于炒制辣椒酱的生产、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

GB5009.44食品安全国家标准食品中氯化物的测定

GB/T5461食用盐

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

炒制辣椒酱stir﹘friedchilisauce

以辣椒及辣椒制品为主要原料，添加食用油，添加或不添加食用盐、调味料等辅料，经炒制等工艺

加工而成的半固态复合调味料。

3.2

辣椒制品chiliproducts

以新鲜辣椒或干辣椒为主要原料，经破碎或不破碎，发酵或不发酵等工艺加工制成的产品。

4技术要求

4.1主要原料和辅料

4.1.1辣椒

应无霉变、无虫害、无杂质，应符合相应的国家标准或有关规定。

4.1.2食用盐

应符合GB/T5461的要求和有关规定。

4.1.3食用油

应符合相应国家标准和有关规定。

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