粽 子 质 量 通 则 General quality for Zongzi  ICS  67.060 CCS  X 28   中华人民共和国国家标准 GB/T 46259—2025 2025-08-2 9发布 2026-03-0 1实施     国家市场监督管理总局 国家标准化管理委员会 发 布目　　次 前言   ·····································································································   Ⅲ 1     范围   ··································································································   1 2     规范性引用文件   ······················································································   1 3     术语和定义   ···························································································   1 4     产品分类   ······························································································   1      4.1     按馅料分类   ······················································································   1      4.2     按保鲜工艺分类   ·················································································   2 5     原辅料要求   ···························································································   2 6     技术要求   ······························································································   2      6.1     感官要求   ·························································································   2      6.2     理化要求   ·························································································   2      6.3     净含量   ···························································································   3 7     生产加工管理   ·························································································   3 8     检验方法   ······························································································   3      8.1     感官   ······························································································   3      8.2     样品处理   ·························································································   3      8.3     水分   ······························································································   3      8.4     蛋白质   ···························································································   3      8.5     脂肪   ······························································································   3      8.6     净含量   ···························································································   3 9     检验规则   ······························································································   3      9.1     组批   ······························································································   3      9.2     抽样   ······························································································   3      9.3     出厂检验   ·························································································   4      9.4     型式检验   ·························································································   4      9.5     判定规则   ·························································································   4 10     标签和标志   ··························································································   4 11     包装   ·································································································   4 12     运输   ·································································································   4 13     贮存   ·································································································   4 参考文献   ··································································································   5 GB/T 46259—2025     Ⅰ 前　　言 本文件按照 GB/T 1.1—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。 本文件由全国焙烤制品标准化技术委员会（SAC/TC 488）归口。 本文件起草单位：浙江五芳斋实业股份有限公司、北京稻香村食品有限责任公司、嘉兴市真真老老 食品有限公司、咀香园健康食品（中山）有限公司、浙江御庄园食品股份有限公司、长春中之杰食品有 限公司、三全食品股份有限公司、思念食品（河南）有限公司