GB 2718-2014 English PDF

US$169.00 · In stock
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GB 2718-2014: National Food Safety Standard -- Soybean paste
Status: Valid

GB 2718: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 2718-2014	169	Add to Cart	3 days	National Food Safety Standard -- Soybean paste	Valid
GB 2718-2003	199	Add to Cart	2 days	Hygienic standard for soybean paste	Obsolete
GB 2718-1996	199	Add to Cart	2 days	Hygienic standard for soybean paste	Obsolete
GB 2718-1981	RFQ	ASK	3 days	Hygienic standard for soybean paste	Obsolete

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GB 2721   GB 2711   GB 2730   GB 2716   GB 2717   GB 2719   

Basic data

Standard ID: GB 2718-2014 (GB2718-2014)
Description (Translated English): National Food Safety Standard -- Soybean paste
Sector / Industry: National Standard
Classification of Chinese Standard: C53
Classification of International Standard: 67.040
Word Count Estimation: 7,770
Date of Issue: 12/24/2014
Date of Implementation: 5/24/2015
Older Standard (superseded by this standard): GB 2718-2003
Regulation (derived from): Health Planning Commission Bulletin 2014 No. 21
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China
Summary: This Standard is applicable to wine sauce. This Standard does not apply to semi-solid compound seasoning.

GB 2718-2014: National Food Safety Standard -- Soybean 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.
National Food Safety Standard.Soybean paste National Standards of People's Republic of China National Food Safety Standard Wine sauce Published 2014-12-24 2015-05-24 implementation People's Republic of China National Health and Family Planning Commission issued

Foreword

This standard replaces GB 2718-2003 "sauce health standards." Compared with this standard GB 2718-2003, the main changes are as follows. --- standard name was changed to "national food safety standards brewing sauce"; --- modify the range; --- increased terms and definitions; --- modify the sensory requirements; --- modify the physical and chemical indicators; --- modify the microbial limit. National Food Safety Standard Wine sauce

1 Scope

This standard applies to wine sauce. This standard does not apply to semi-solid composite seasoning.

2 Terms and Definitions

2.1 wine sauce Cereals and (or) as the main raw beans by microbial fermentation of a semi-solid condiment, such as sauce, miso, bean paste and the like.

3 Technical requirements

3.1 Requirements for raw materials 3.1.1 cereals, legumes should comply with the provisions of GB 2715. 3.1.2 Other raw materials shall comply with the relevant food standards and regulations. 3.2 Sensory requirements Sensory requirements shall comply with the requirements in Table 1. Table 1 Sensory requirements Project requires test methods Taste, smell no smell, no different olfactory State no visible mildew normal vision, foreign objects Take appropriate sample was white porcelain dish, under natural light, observed state, smell Its smell. Rinse with warm water, which product taste 3.3 Physical and Chemical Indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method Amino nitrogen/(g/100g) ≥ 0.3 GB/T 5009.40 3.4 pollutant limits and Limits of Mycotoxins 3.4.1 pollutants should be limited in line with the provisions of GB 2762. 3.4.2 mycotoxin limits should be consistent with the provisions of GB 2761. 3.5 Microbiological 3.5.1 limit pathogens should comply with the provisions of GB 29921. 3.5.2 microorganisms should be limited in accordance with Table 3. Table 3 Microbiological project And a limited sampling program ncm M Testing method Coliforms/(CFU/g) 5 2 10 102 GB 4789.3 Plate Count Analysis of a sample and processing performed in GB 4789.1 and GB/T 4789.22. 3.6 Food Additives The use of food additives should comply with the provisions of GB 2760. ......

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