GB/T 20886.2-2021 English PDF

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GB/T 20886.2-2021: Quality requirements for yeast products - Part 2: Processed yeast products
Status: Valid

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GB/T 20886.2-2021	559	Add to Cart	5 days	Quality requirements for yeast products - Part 2: Processed yeast products	Valid

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Basic data

Standard ID: GB/T 20886.2-2021 (GB/T20886.2-2021)
Description (Translated English): Quality requirements for yeast products - Part 2: Processed yeast products
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X69
Word Count Estimation: 29,235
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 20886.2-2021: Quality requirements for yeast products - Part 2: Processed yeast products

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Quality requirements for yeast products -- Part 2: Processed yeast products ICS 67:040 CCSX69 National Standards of People's Republic of China Replacing GB/T 23530-2009 Yeast product quality requirements Part 2: Processed yeast products Published on 2021-12-31 2022-07-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration

foreword

This document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules of Standardization Documents" drafted: This document is part 2 of GB/T 20886 "Quality Requirements for Yeast Products": GB/T 20886 has released the following parts: --- Part 1: Yeast for food processing; --- Part 2: Yeast processed products: This document replaces GB/T 23530-2009 "Yeast Extract": Compared with GB/T 23530-2009, the main technical changes are as follows: ---Added yeast processed products, yeast hydrolyzate, nucleotide type yeast hydrolyzate, flavor type yeast hydrolyzate, yeast cell wall, culture Terms and definitions of processed yeast products for nutrient substrates (see 3:1, 3:5~3:9); --- Changed the definition of yeast extract (see 3:2, 3:1:1 of the:2009 edition); --- Changed the name of "IG-type yeast extract" to "Nucleotide-type yeast extract" (see 3:3, 4:2 of the:2009 edition); --- Changed the classification of yeast extracts [see 5:1a), Chapter 4 of the:2009 edition]; --- Added product classification by application (see 5:2); --- Increased the physical and chemical requirements for yeast hydrolyzate (see 6:2:3); --- Increased the physical and chemical requirements for flavor yeast hydrolyzate (see 6:2:4); --- Increase the physical and chemical requirements of yeast cell wall (6:2:5); --- Increased the physical and chemical requirements for yeast processed products in culture medium (see 6:2:6): Please note that some content of this document may be patented: The issuing agency of this document assumes no responsibility for identifying patents: This document is proposed and managed by the National Standardization Technical Committee of Food Industry (SAC/TC64): This document is drafted by: Angel Yeast Co:, Ltd:, Dalian Zhenao Biotechnology Co:, Ltd:, Guangxi Yipinxian Biotechnology Co:, Ltd:, Zhuhai Tianxiangyuan Biotechnology Development Co:, Ltd:, Kerry Ingredients Trading (Shanghai) Co:, Ltd:, Shandong Shengqi Biological Co:, Ltd: Co:, Ltd:, DSM (China) Co:, Ltd:, British Union Marley (Beijing) Food Sales Co:, Ltd:, China Food and Fermentation Industry Research Institute Co:, Ltd: company: The main drafters of this document: Wu Zhuying, Chen Rong, Chen Yuping, Zhou Shiwei, Chen Xuesong, Wang Jiehong, Deng Juanjuan, Yi Yong, Du Jianhua, Li Tianyu, Guo Xinguang, Liu Ming, Huang Guoxin, Li Pei, Wu Lidi, Zhang Jingsong, Zhang Jixiang, Guo Fei, Wang Lixia, Luo Biying, Meng Zhen, Wu Xiaoqian, Liao Yingyang, Liu Shuai, Pan Yu: The previous versions of this document and its superseded documents are as follows: ---First published in:2009 as GB/T 23530-2009; ---This is the first revision:

Introduction

With the rapid development of the fermentation industry, the types of yeast and related products used in food processing have been diversified, and the product quality has been improved to a At the new level, the industry has made great progress and progress from technology to variety: The formulation of GB/T 20886 "Quality Requirements for Yeast Products" The standardization and standardization of the quality and corresponding testing methods of yeast and related products for food processing The basic work of related product industry order and promotion of industrial development: GB/T 20886 "Quality Requirements for Yeast Products" is intended to consist of three parts: --- Part 1: Yeast for food processing; --- Part 2: Yeast processed products; --- Part 3: Nutrient-enriched yeast: Yeast product quality requirements Part 2: Processed yeast products

1 Scope

This document specifies the terms and definitions, abbreviations, product classifications, requirements, test methods, inspection rules and signs, package packaging, transportation and storage: This document applies to the production, inspection and sale of processed yeast products:

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text: Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document: GB/T 191 Graphical signs of packaging, storage and transportation Preparation of GB/T 601 Standard Titration Solutions for Chemical Reagents GB/T 602 Preparation of standard solutions for the determination of impurities in chemical reagents Preparation of preparations and products used in GB/T 603 chemical reagent test methods GB 5009:4 National Food Safety Standard Determination of Ash in Food GB 5009:5-2016 National Food Safety Standard for Determination of Protein in Food GB 5009:44-2016 National Food Safety Standard for Determination of Chloride in Food GB 5009:91 National Food Safety Standard Determination of Potassium and Sodium in Food GB/T 6682-2008 Specifications and test methods for water used in analytical laboratories

3 Terms and Definitions

The following terms and definitions apply to this document: 3:1 Yeast processed productsprocessedyeastproducts Using yeast for food processing as the main raw material, it is autolyzed or enzymatically hydrolyzed under the action of yeast's own enzymes or external enzymes, after separation or non-separation, Products made by processes such as drying or not: 3:2 yeast extract Using yeast for food processing as the main raw material, under the action of yeast itself or external food processing enzymes, enzymatic hydrolysis and autolysis, separation and extraction The products containing soluble components in yeast cells such as amino acids, peptides, nucleotides, etc: obtained after or without thermal processing are classified as in food ingredients: Note: Edible salt can be added as needed during the production process: 3:3 Nucleotide-type yeast extract richnucleotideyeastextract Using nucleic acid-rich yeast for food processing as the main raw material, under the action of yeast's own enzymes or external food processing enzymes, it is enzymatically hydrolyzed and autolyzed and separated: ......

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