GB 1352-1986
Replaced
T/ZZFSA 002-2020
Active
Group standards
T/ZZFSA 002-2020 Fried strands of dough
T/ZZFSA 002-2020 Fried strands of dough
Price:
$ 20.00
Basic Information
Standard Code:
T/ZZFSA 002-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2020-01-10
Implement Date:
2020-01-10
Scope
Scope: This standard specifies the definition, technical requirements, and testing methods for fried gluten products, as well as inspection rules, labeling, packaging, transportation, storage, and shelf life requirements. This standard applies to the production, inspection, and sale of fried gluten products. Main technical content: 4.1 Raw materials and auxiliary 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 Item Requirement Color The product shall have a normal color. Taste and smell The product shall have a normal taste and smell, without any abnormal odor. State The product shall have a normal shape, without mold or visible foreign matter under normal vision. 4.3 Physicochemical indicators: The physicochemical indicators shall comply with Table 2. Table 2: Physicochemical Indicators Item Requirement Protein/（g/100g）≥ 10.0 GB 5009.5 Chloride (as Cl-)/（%）≤ 4.2 GB 5009.4 Potentiometric titration Acid value (as fat) (KOH)/（mg/g）≤ 5.0 GB 5009.229 Cold solvent automatic potentiometric titration Peroxide value (as fat)/（g/100g）≤ 0.25 GB 5009.227 Titration 4.4 Limits of mycotoxins and contaminants 4.4.1 The limits of mycotoxins shall comply with GB 2761. 4.4.2 The limits of contaminants shall comply with GB 2762. 4.5 Microbiological limits 4.5.1 The limits of pathogenic bacteria shall comply with the provisions for cooked cereal products in GB 29921. 4.5.2 The microbiological limits shall also comply with Table 3. Table 3: Microbiological Limits Item Sampling scheme a and limits Test method nc m M Total Coliforms/（CFU/g）