T/HZTSXH 001-2021 Huozhou New Year's Bun

Scope

Scope: This document specifies the terms and definitions, technical requirements, test methods, inspection rules, judgment rules, labeling, packaging, storage, and transportation for Huozhou New Year's steamed buns. This document applies to Huozhou New Year's steamed buns made from wheat flour, drinking water, dates, and traditional yeast as the main raw materials. Main technical content: 5.1 Raw and auxiliary material requirements: Wheat flour shall comply with the provisions of GB/T 1355. Drinking water shall comply with the provisions of GB 5749. Dates shall comply with the provisions of GB 5835. Other auxiliary materials shall comply with the corresponding product standards and relevant regulations. 5.2 Sensory requirements: Sensory indicators shall comply with the provisions of Table 1. Table 1: Sensory requirements Indicator Appearance Complete morphology with normal color, no wrinkling, sinking, yellow spots, gray spots, black spots, white hairs, or sticky spots on the surface. Allowed minor damage or incomplete dates. Internal texture characteristics: uniform, elastic, spongy, without obvious defects such as rough large cavities, local hard lumps, traces of dry flour, or yellow alkali spots. No foreign matter. Taste: no raw taste, no stickiness, no grittiness. Flavor and aroma: unique flavor and aroma after wheat flour fermentation, no off-flavors. 5.3 Physical and chemical indicators: Physical and chemical indicators shall comply with the provisions of Table 2. Table 2: Physical and chemical indicators Indicator Specific gravity (mL/g) ≥1.7 Table 3 (continued) Moisture (%) ≤45.0 pH 5.6～7.25 5.4 Pollutant limits: Pollutant limits shall comply with the provisions of GB 2762 for grains and their products. 5.5 Microbial limits: Pathogenic bacteria shall comply with the provisions of GB 29921 for cooked grain products. Microbial limits shall also comply with Table 4. Table 4

Development Information

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