T/HZNM 002-2020 Huozhou New Year's Dumplings

Scope

Scope: This document specifies the terms and definitions, requirements, test methods, inspection rules, packaging, marking, storage, and transportation of Huozhou New Year's Bread. This document applies to Huozhou New Year's Bread made from wheat flour, yeast, drinking water, and red dates as the main raw materials; Main technical content: 5.2 Sensory indicators shall comply with the provisions of Table 1. Table 1 Sensory Indicator Items Indicator Color: Milky white, normal color Taste and smell: Crispy, soft, with appropriate texture, chewy, sweet and delicious, with the unique taste and aroma of wheat flour after fermentation and steaming. No odor, no raw feeling, no stickiness, no grittiness Appearance and internal structure: Complete shapes of various varieties, with various shapes, fullness, smoothness. Red dates may have minor damage and incompleteness. Surface: No wrinkling, collapsing, yellow spots, gray spots, black spots, white hair, or sticky spots. No foreign objects. Internal texture: Uniform, elastic, spongy, without large pores, local hard lumps, traces of dry flour, or foreign impurities. Normal vision without visible impurities. 5.3 Physical and chemical indicators shall comply with the provisions of Table 2. Table 2 Physical and Chemical Indicator Items Indicator Specific Gravity (mL/g) ≥1.9 Water Content ≤44 pH Value 5.6–7.25 5.4 Safety Indicators shall comply with the provisions of Table 3. Table 3 Safety Indicator Items Indicator Total Arsenic (as As) / (mg/kg) ≤0.5 Lead (as Pb) / (mg/kg) ≤0.5 Total Mercury (as Hg) / (mg/kg) ≤0.02 Escherichia coli / (CFU/g) ≤10 Mold / (CFU/g) ≤150 Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) shall not be detected

Development Information

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