T/YSSPSH T/YSSPSH001-2018 calcium-fortified milk cracker

Scope

Scope: This standard specifies the definition, technical requirements, test methods, inspection rules, labeling, packaging, transportation, and storage of calcium milk biscuits. This standard applies to calcium milk biscuit products; Main technical content: 4.1 Raw material requirements: The raw materials shall comply with the corresponding food standards and relevant regulations. 4.2 Sensory requirements: The sensory requirements shall comply with Table 1. Table 1 - Sensory Requirements Requirements Color: The color shall be uniform and glossy on the surface, without white powder. There shall be no overly white or burnt phenomena. Taste and smell: The biscuits shall have the characteristic fragrance of the variety, without any abnormal odor. The texture shall be crispy and delicate, without sticking to the teeth. Shape: The biscuits shall have a complete shape with clear patterns or no patterns. There shall generally be pinholes, and the thickness shall be basically uniform, without shrinking, deformation, or cracks. There shall be uniform bubbles, and there shall not be large or excessive concave bottoms. Cross-sectional structure: There shall be layered or porous structures. 4.3 Physicochemical indicators: The physicochemical indicators shall comply with Table 2. Table 2 - Physicochemical Indicators Indicator Water content/g/100g ≤6.5 Alkalinity (calculated as sodium carbonate)/g/100g ≤0.4 Acid value (calculated as fat)/(mg/g) ≤5 Peroxide value (calculated as fat)/g/100g ≤0.25 Lead (calculated as Pb)/mg/kg ≤0.5 Total arsenic (calculated as As)/mg/kg ≤0.5 Protein/g/100g ≥7.5 Calcium (calculated as elemental calcium)/g/kg 3.0-4.0 4.4 Net content deviation: Prepackaged products shall comply with the "Measures for the Supervision and Management of Quantitative Packaging of Commodities" issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China [2005] No. 75

Development Information

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