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Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SB/T 10296-2009: Wheat paste Status: Valid SB/T 10296: Historical versions
Basic dataStandard ID: SB/T 10296-2009 (SB/T10296-2009)Description (Translated English): Wheat paste Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: X66 Classification of International Standard: 67.220 Word Count Estimation: 7,777 Date of Issue: 2009-04-02 Date of Implementation: 2009-12-01 Older Standard (superseded by this standard): SB/T 10296-1999 Quoted Standard: GB 1355; GB 2718; GB 2760; GB/T 5009.40; GB 5461; GB 7718; SB/T 10308-1999; JJF 1070; prepackaged State Administration of Quality Supervision, Inspection and Quarantine Supervision and Administration commodity metering Decree [ 2005 ] No. 75 Regulation (derived from): ?Ministry of Commerce Announcement 2009 No.21 Issuing agency(ies): Ministry of Commerce of the People's Republic of China Summary: This standard specifies the requirements for sweet bean paste, test methods, inspection rules and signs, transportation and storage requirements, packaging. This standard applies to wheat flour, salt as the main raw material, sweet sauce made ??by microbial fermentation brewing process, water. SB/T 10296-2009: Wheat paste---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.Wheat paste ICS 67.220 X66 Record number. 26094-2009 People's Republic of China domestic trade industry standard Replacing SB/T 10296-1999 Sweet noodle sauce Released on.2009-04-02 Implementation of.2009-12-01 Published by the Ministry of Commerce ContentForeword I 1 Scope 1 2 Normative references 1 3 Requirements 1 4 Test method 2 5 Inspection rules 2 6 Labeling, packaging, transportation and storage 3ForewordThis standard replaces SB/T 10296-1999 "Sweet Noodle Sauce". The main changes in this standard compared to SB/T 10296-1999 are as follows. --- Revised the moisture limit in physical and chemical indicators; --- Increased the requirements for salt and amino acid nitrogen indicators in physical and chemical indicators; ---Specified factory inspection items. This standard was proposed by the Ministry of Commerce of the People's Republic This standard is under the jurisdiction of the National Condiment Standardization Technical Committee. The main revision units of this standard are. Tianjin Limin Seasoning Co., Ltd. and Tianjin Condiment Research Institute. The main drafters of this standard. Liu Zejun, Zheng Guangquan, Shen Xianliang, Wang Liping. The previous versions of the standards replaced by this standard are. ---ZBX66017-1987, SB/T 10296-1999. Sweet noodle sauce1 ScopeThis standard specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for sweet sauce. This standard is applicable to sweet noodles made from wheat flour, water and salt as main raw materials and fermented by microbial fermentation.2 Normative referencesThe terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB 1355 wheat flour GB 2718 sauce hygiene standard GB 2760 Hygienic standard for food additives GB/T 5009.40 analysis method for sauce hygiene standards GB 5461 table salt GB 5749 Sanitary Standard for Drinking Water GB 7718 prepackaged food labeling rules SB/T 10308-1999 Method for testing sweet noodles JJF1070 Quantitative packaging commodity net content measurement inspection rules State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 753 requirements3.1 Raw materials 3.1.1 Wheat flour should meet the requirements of GB 1355. 3.1.2 Edible salt should meet the requirements of GB 5461. 3.1.3 Production water should meet the requirements of GB 5749. 3.2 Sensory characteristics The sensory characteristics should meet the requirements of Table 1. Table 1 Sensory characteristics Project requirements Yellowish brown or reddish brown, shiny Aroma with sauce and ester aroma, no bad smell Sweet and salty taste, fresh and mellow, no acid, bitter, scorching and other odors Body viscosity is moderate, no impurities 3.3 Physical and chemical indicators Physical and chemical indicators should meet the requirements of Table 2. 3.4 Health indicators Health indicators should meet the requirements of GB 2718. ...... |
