GB/T 20886.1-2021 PDF EnglishUS$380.00 · In stock · Download in 9 seconds
GB/T 20886.1-2021: Quality requirements for yeast products - Part 1: Yeast for food processing Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB/T 20886.1: Historical versions
Similar standardsGB/T 20886.1-2021: Quality requirements for yeast products - Part 1: Yeast for food processing---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT20886.1-2021GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.040 CCS X 69 Replacing GB/T 20886-2007 Quality requirements for yeast products - Part 1.Yeast for food processing Issued on. DECEMBER 31, 2021 Implemented on. JULY 01, 2022 Issued by. State Administration for Market Regulation; Standardization Administration of the People’s Republic of China. Table of ContentsForeword... 3 Introduction... 4 1 Scope... 5 2 Normative references... 5 3 Terms and definitions... 6 4 Product classification... 8 5 Requirements... 9 6 Test methods... 11 7 Test rules... 12 8 Marking, packaging, transportation and storage... 13 Appendix A (Normative) Determination of fermentation activities... 15 Appendix B (Normative) Determination of alcoholic rate from fermentation starch. 20 Appendix C (Normative) Determination of acidity... 23 Appendix D (Normative) Determination of cell viability... 25 Appendix E (Normative) Conversion table of alcohol-water solution temperature and alcohol (ethanol) content... 27 Appendix F (Normative) Determination of starch content in corn flour... 311 ScopeThis document specifies the terms and definitions, product classification, requirements, test methods, inspection rules and marking, packaging, transportation and storage of yeast for food processing. This document applies to the production, inspection and sale of yeast for food processing, and does not apply to yeast produced for self-use.2 Normative referencesThe following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the version corresponding to that date is applicable to this document; for undated references, the latest version (including all amendments) is applicable to this document. GB/T 191, Packaging - Pictorial marking for handling of goods GB/T 317, White granulated sugar GB/T 601, Chemical reagent - Preparations of reference titration solutions GB/T 602, Chemical reagent - Preparations of standard solutions for impurity GB/T 603, Chemical reagent - Preparations of reagent solutions for use in test methods GB/T 1355, Wheat flour GB 4789.15-2016, National food safety standard - Food microbiological examination. Enumeration of moulds and yeasts3 Terms and definitionsFor the purposes of this document, the following terms and definitions apply. 3.1 yeast for food processing Yeast foods or food ingredients that can be fermented to produce carbon dioxide, alcohol, or increase food flavor, nutrition, etc., which are made by using molasses or starchy raw materials as the main carbon source, adding nitrogen sources, phosphorus sources and other fermentation nutrients suitable for cell growth, inoculating yeast strains, and going through fermentation, culture, separation, filtration, drying and other processes. 3.2 baker’s yeast Yeast for food processing – with fermentation activities – used in rice, noodles and other food processing. 3.3 brewing yeast brewer’s yeast Yeast for food processing – used for fermentation of alcoholic beverages and alcohols such as liquor, beer, wine, yellow rice wine, fruit wine – that has the ability to produce alcohol by fermentation or produce the unique flavor required for wine. 3.4 edible yeast Yeast for food processing which can be used directly as food, or added to various foods as a food raw material to increase food flavor, nutrition and other functions. 3.5 instant dry yeast instant yeast instant dry yeast4 Product classification4.1 Yeast for fermentation 4.1.1 Baker’s yeast 4.1.1.1 Instant dry yeast According to the sugar tolerance, it is divided into low-sugar instant dry yeast and high- sugar (high sugar tolerant) instant dry yeast. 4.1.2 Brewing yeast 4.1.2.1 Instant dry yeast According to the tolerance to fermentation temperature, it is divided into room temperature instant dry yeast and high temperature resistant instant dry yeast. 4.2 Edible yeast 4.2.1 Active edible yeast. 4.2.2 Inactive edible yeast.5 Requirements5.1 Sensory requirements It shall meet the requirements of Table 1. 5.2 Physical and chemical requirements 5.2.1 Baker’s yeast It shall be in accordance with Table 2. 5.2.2 Brewing yeast It shall be in accordance with Table 3. 5.2.3 Edible yeast It shall be in accordance with Table 4.6 Test methods6.1 General requirements The water used in this method, unless otherwise specified, shall comply with the requirements for Grade-III water in GB/T 6682-2008; all reagents used, unless otherwise specified, are analytical reagents. The standard titration solution, 6.2 Sensory requirements Take an appropriate amount of sample; put it in a colorless, clean, dry glass (or white porcelain plate); place it in a bright place; observe its form and color with the naked eye under natural light; smell its odor; check whether there are impurities visible with normal vision. 6.7 Cell viability Determine according to Appendix D. 6.8 Protein Determine according to method I of GB 5009.5-2016, taking the conversion coefficient F of 6.25. 6.9 Total ash Determine according to GB 5009.4. 6.10 Viable count Determine according to the yeast counting method in GB 4789.15-2016.7 Test rules7.1 Batching Products of the same raw materials, the same formula, the same process, which are continuously produced on the same production line and are of uniform quality are one batch. 7.2 Sampling 7.3 Exit-factory inspection 7.3.1 Product shall be inspected batch by batch according to the provisions of this document before leaving the factory. Products can only leave the factory after the inspection meets the requirements of this document. 7.4 Type inspection 7.4.1 Type inspection items. all items specified in this document. 7.4.2 In general, type inspection shall be carried out at least once a year. Type inspection shall also be carried out in any of the following situations. 7.5 Determination rules 7.5.1 When all inspection items of the sampled products meet the requirements, determine that the batch of products conforms to this document.8 Marking, packaging, transportation and storage8.1 Marking 8.2 Packaging Packaging containers shall be clean and undamaged and shall comply with relevant national regulations. 8.3 Transportation The means of transport shall be clean. Products shall not be mixed or transported with toxic, harmful, corrosive or odorous items, and shall be kept away from moisture, pressure and exposure to the sun. When loading and unloading, they shall be handled with care, and shall not be directly hooked and packaged. 8.4 Storage 8.4.4 Instant semi-dry yeast shall be stored frozen. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of English version of GB/T 20886.1-2021 be delivered?Answer: The full copy PDF of English version of GB/T 20886.1-2021 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice.Question 2: Can I share the purchased PDF of GB/T 20886.1-2021_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 20886.1-2021_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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