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          Hygienic standard for puffed food

          文章出處:未知作者:admin人氣:發表時間:2018-04-23 13:33【

          Introduction this standard shall be as consistent as possible with the relevant food standards at home and abroad when formulating indicators. But because the production status of domestic and foreign food is not exactly the same, therefore, the standard according to the results of the investigation of hygiene inspection data, application of a representative number of samples, reference GB 7099- 1998 "cake and bread" sanitary standard, "GB/ T7102.1-94 of edible vegetable oil in the frying process and foreign health standards" (JAS 54389 "notice glutinous rice") related to food standards.
          This standard is proposed by the Ministry of health of the People's Republic of China.
          1 scope this standard specifies the hygienic requirements and testing methods of puffed food. This standard applies to Cereals, beans, potato as the main raw material, through humidification (adjust water), puffing, baking, seasoning (or seasoning) process into a kind of food with certain degree of susong.
          2 reference standards include the provisions of the following standards, which are referenced by this standard to form the provisions of this standard. The editions shown are valid when published in this standard. All standards will be revised, and the parties to this standard shall explore the possibility of using the latest versions of the following standards. GB 2760-1996 hygienic standards for uses of food additives GB 4789.2 - 94 of the total number of colonies determination of microbiological examination of food hygiene GB 4789.3-94 microbiological examination of food hygiene - Determination of coliform bacteria GB 4789.4 - 94 microbiological examination of food hygiene examination of Salmonella GB 4789.5-94 microbiological examination of food hygiene inspection of Shigella GB 4789.10-94 microbiological examination of food hygiene inspection of Staphylococcus aureus GB food 4789.11-94 health microbiology examination of Streptococcus hemolyticus GB/T 5009.3 - 85 of moisture in foods determination of total arsenic in food GB/T 5009.11-1996 GB/T 5009.12-1996 method for the determination of lead in Food Determination GB/T 5009.22-1996 food aflatoxin B1 in edible vegetable oil 5009.37-1996 GB/T determination method for analysis of hygienic standard of GB/T 5009.56- 1996 analysis method of hygienic standard for pastry
          3 define this standard using the following definitions. 3.1 puffed food refers to puffed food made of the extrusion processing volume increased significantly, and has a certain degree of crisp food.
          4 Classification 4.1 is divided into two categories according to the production process of puffed food. 4.1.1 grease type puffed food: food made from raw material, fried with oil, or sprayed, impregnated or dried with seasoned vegetable oil. 4.1.2 non fat puffed food: puffed food made of raw material heated by a bulking agent (adjusted moisture), extruded, baked, seasoned (or not seasoned).
          With the unique varieties of normal color, smell and taste 5 health requirements of 5.1 sensory index, not rancid, mildew and other odor. 5.2 physical and chemical indexes, physical and chemical indicators should be consistent with the provisions of table 1. Table 1 physicochemical indexes indexes of oil type non oil type water, acid value is less than or equal to 77 (% fat meter), Mg KOH/g (peroxide value to less than 3 meter), meq/kg < 20 carbonyl value (in meter), meq/kg = 20, arsenic (As), lead (0.5 mg/kg = 0.5 Pb), mg/kg = 0.5, 0.5 B1 (aflatoxin, with corn as raw materials), g/kg is less than or equal to 55 food additives according to the provisions of GB2760-1996 5.3 microbial indicators of microbial indicators should be consistent with the provisions of table 2. Table 2 microbial indicators project indicators cfu/g = 10000, the total number of colonies, coliform bacteria, pathogens may not be detected in MPN/100g = 90 note: refers to the pathogen of hemolytic streptococcus save Salmonella, Shigella, Staphylococcus aureus,
          6 test method 6.1, sensory indicators take more than two bags of samples, open packaging observation, should have all kinds of normal color, no mildew and other foreign pollutants. The taste of its flavor, not rancid, rancid odor. 6.2 processing index 6.2.1 samples from 0.5kg or 1kg containing more fat samples containing less fat samples, crushed in the glass pestle, mixed evenly placed a jar stored in the refrigerator. 6.2.2 moisture and moisture are determined according to the method specified in GB/T 5009.3. 6.2.3 according to the provisions of GB/T 5009.56 extraction of fatty acid. Analysis shall be determined in accordance with the methods specified in GB/T 5009.37. 6.2.4 peroxide value is extracted according to GB/T 5009.56. Analysis shall be determined in accordance with the methods specified in GB/T 5009.37. The 6.2.5 carbonyl value specified in GB/T 5009.56 extraction of fat. Analysis shall be determined in accordance with the methods specified in GB/T 5009.37. 6.2.6 arsenic is determined according to the method specified in GB/T 5009.11. 6.2.7 Lead shall be determined according to the method specified in GB/T 5009.12. 6.2.8 aflatoxin is determined by the method specified in GB/T 5009.22. 6.3 microbial index 6.3.1 colony count according to GB 4789.2 specified method. 6.3.2 coliform group is measured according to the method prescribed by GB 4789.3. 6.3.3 pathogens were determined by GB 4789.4, GB 4789.5, GB 4789.10, and GB 4789.11.

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