GB/T 20977-2007 (GB/T 20977-2024 Newer Version) PDF English
GB/T 20977-2007 (GB/T20977-2007, GBT 20977-2007, GBT20977-2007)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB/T 20977-2024 | English | RFQ |
ASK
|
3 days
|
(General rules for quality of pastry)
| Valid |
| GB/T 20977-2007 | English | 130 |
Add to Cart
|
0-9 seconds. Auto-delivery.
|
[Including 2017XG1] General technical requirement for the pastry
| Valid |
Newer version: GB/T 20977-2024 Standards related to (historical): GB/T 20977-2024
PDF Preview
GB/T 20977-2007: PDF in English (GBT 20977-2007) GB/T 20977-2007
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.060
X 28
General Technical Requirement for the Pastry
[Including 2007XG1]
ISSUED ON: JUNE 4, 2007
IMPLEMENTED ON: DECEMBER 1, 2007
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of the People’s Republic of
China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Classification ... 5
4 Requirements ... 6
5 Test Methods ... 8
6 Inspection Rules ... 9
7 Labeling ... 12
Appendix A (informative) Determination of Total Sugar Content (Fehling’s
volumetric method) ... 13
GB/T 20977-2007 (2007XG1) ... 16
General Technical Requirement for the Pastry
1 Scope
This Standard specifies the product classification, requirements, test methods,
inspection rules and labeling of Chinese pastry.
This Standard is applicable to the production, inspection and sales of Chinese pastry
products.
This Standard is not applicable to decorated cakes and moon cakes.
2 Normative References
The clauses of the following document become clauses of this Standard through the
reference in this Standard. In terms of references with a specified date, all subsequent
amendments (excluding corrected content) or revisions are not applicable to this
Standard. However, all parties that reach an agreement in accordance with this
Standard are encouraged to explore the possibility of adopting the latest editions of
these documents. In terms of references without a specified date, the latest edition is
applicable to this Standard.
GB 2760 Hygienic Standards for Uses of Food Additives
GB 2762 Maximum Levels of Contaminants in Foods
GB/T 4789.24 Microbiological Examination of Food Hygiene - Examination of Candy,
Cake and Preserved Fruit
GB/T 5009.3-2003 Determination of Moisture in Foods
GB/T 5009.5-2003 Determination of Protein in Foods
GB/T 5009.6-2003 Determination of Fat in Foods
GB/T 5009.182 Determination of Aluminum in Flour Products
GB 7099 Hygienic Standard for Pastry and Bread
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB 14880 Hygienic Standard for the Use of Nutritional Fortification Substances in
Foods
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages
with Fixed Content
General Administration of Quality Supervision, Inspection and Quarantine, No. 75
Order [2005], Measures for the Supervision and Administration of Quantitative
Packaging Commodities Measurement
General Administration of Quality Supervision, Inspection and Quarantine, State
Administration for Industry and Commerce, jointly issued No. 66 Order, Measures for
the Supervision and Administration of Weighing and Measurement of Retail
Commodities
Ministry of Health, P.R. China, supervised and issued [2003] No. 180, Bulk Food
Hygiene Management Code
3 Classification
Pastry is classified in accordance with hot processing and cold processing.
3.1 Hot-processed Pastry
3.1.1 Baked pastry
Baked pastry is divided into: puffy pastry, soft pastry, crispy pastry, flaky pastry,
meringue pastry, water-oiled crust pastry, syrup crust pastry, soft crust pastry, hard
crust pastry, fermented pastry, baked pastry and bake cakes.
3.1.2 Fried pastry
Fried pastry is divided into: meringue pastry, water-oiled crust pastry, soft pastry, flaky
pastry, water-conditioned pastry, fermented pastry and glutinous rice pastry.
3.1.3 Steamed pastry
Steamed pastry is divided into: steamed cakes, impression cakes, tough cakes,
steamed sponge cakes and sponge cakes.
3.1.4 Cooked flour pastry
Cooked flour pastry is divided into: hot-adjusted soft cakes, impression cakes and
sliced cakes.
3.1.5 Others
Cooked processed pastry other than baked pastry, fried pastry, steamed pastry and
cooked flour pastry.
5.2 Inspection of Physical and Chemical Indicators
5.2.1 Inspection of loss on drying
In accordance with Method 1 of GB/T 5009.3-2003, conduct the determination.
5.2.2 Inspection of protein
In accordance with Method 1 of GB/T 5009.5-2003, conduct the determination.
5.2.3 Inspection of fat
In accordance with Method 1 of GB/T 5009.6-2003, conduct the determination.
5.2.4 Inspection of total sugar
Take Appendix A as a reference.
5.3 Inspection of Hygienic Indexes
In accordance with the method specified in GB 7099, conduct the determination.
5.4 Inspection of Aluminum
In accordance with the method specified in GB/T 5009.182, conduct the determination.
5.5 Inspection of Net Quantity
In accordance with the method specified in JJF 1070, conduct the determination.
6 Inspection Rules
6.1 Exit-factory Inspection / On-site Inspection
6.1.1 Products exiting factory shall be inspected batch by batch by the inspection
department, and a product qualification certificate shall be issued.
6.1.2 Exit-factory inspection / on-site inspection.
6.1.2.1 Before exiting factory, the prepackaged products shall receive sampling
inspection batch by batch. The exit-factory inspection items include: sensory inspection
and allowable shortage of net quantity. In the sensory inspection, the inspection of
appearance, color, luster and impurities needs to cover every product. This inspection
shall be carried out before packaging.
6.1.2.2 Before the sales of products made on site, on-site sampling inspection shall be
performed. The on-site inspection items include sensory inspection and allowable
shortage of net quantity. In the sensory inspection, the inspection of appearance, color,
Appendix A
(informative)
Determination of Total Sugar Content (Fehling’s volumetric
method)
A.1 Principle
When Fehling solution A and B are mixed, the generated potassium sodium copper
tartrate is reduced by reducing monosaccharides to form red cuprous oxide precipitate.
When reaching the end point, a slight excess of reducing monosaccharides reduces
the blue methylene blue chromosome to a colorless leuco-body and manifests the
bright red color of cuprous oxide.
A.2 Reagents
A.2.1 Fehling solution A: weigh-take 69.3 g of chemically pure copper sulfate; add
distilled water to dissolve it; prepare it into 1,000 mL.
A.2.2 Fehling solution B: weigh-take 346 g of chemically pure sodium potassium
tartrate and 100 g of sodium hydroxide; add distilled water to dissolve it; prepare it into
1,000 mL.
A.2.3 1% methylene blue indicator.
A.2.4 20% sodium hydroxide solution.
A.2.5 6 N hydrochloric acid.
A.2.6 Calibration of Fehling solution: on an analytical balance, accurately weigh-take
0.4 g of analytically pure glucose that has been dried and cooled; use distilled water to
dissolve it and transfer to a 250 mL volumetric flask; add water to the scale; shake it
well for later use.
Accurately and respectively take 2.5 mL of Fehling solution A and Fehling solution B;
place into a 150 mL conical flask; add 20 mL of distilled water; heat to boiling on an
electric stove. Use the prepared glucose solution to titrate it, until the solution turns red,
then, add 1 drop of the methylene blue indicator. Continue the titration, until the blue
disappears and the bright red is manifested, which is the end point. In the formal
titration, firstly, add glucose solution that is 0.5 mL ~ 1 mL less than in the pre-test, boil
it for 2 min on the electric stove; add 1 drop of the methylene blue indicator; continue
to use the glucose solution to titrate to the end point. In accordance with Formula (A.1),
calculate the concentration:
Where,
A---the grams of glucose equivalent to 5 mL of Fehling solution A and B;
m---the mass of glucose, expressed in (g);
V---the volume of the glucose solution consumed in titration, expressed in (mL).
A.3 Instruments
A.3.1 Conical flask: 150 mL, 250 mL.
A.3.2 Volumetric flask: 250 mL.
A.3.3 Sugar dropper: 25 mL.
A.3.4 Beaker: 100 mL.
A.3.5 Centrifuge: 0 ~ 4,000 r/min.
A.3.6 Industrial balance: division value 0.001 g, maximum weighing 200 g.
A.3.7 Electric furnace: 300 W.
A.4 Method of Operation
On an industrial balance, accurately weigh-take 1.5 g ~ 2.5 g of sample; put it in a 100
mL beaker; use 50 mL of distilled water to soak it for 30 min (stir it for several times
during soaking). Transfer it into a centrifuge test tube; use 20 mL of distilled water to
rinse the beaker; transfer the washing solution together into the centrifuge test tube.
Place it on a centrifuge, at 3,000 r/min, centrifuge it for 10 min; filter the supernatant
into a 250 mL conical flask through quick filter paper. Use 30 mL of distilled water to
rinse the previous beaker in 2 ~ 3 times, then, transfer it into a centrifuge test tube to
stir and wash the specimen residue. Then, at 3,000 r/min, centrifuge it for 10 min; filter
the supernatant into a 250 mL conical flask through filter paper. After the soaking, the
specimen solution can also be directly filtered with quick filter paper (add precipitant if
necessary). Add 10 mL of 6 N hydrochloric acid to the filtrate; place it in 70 °C water
bath to hydrolyze for 10 min. Take it out and quickly cool it down, then, add 1 drop of
phenolphthalein indicator; use 20% sodium hydroxide solution to neutralize it, until the
solution becomes reddish. Transfer it to a 250 mL volumetric flask; add water to the
scale; shake it well for later use.
Use the method of calibrating Fehling solution A and B to determine the total sugar in
the sample.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
|