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GB 2718-2014: National Food Safety Standard -- Soybean paste
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GB 2718-2014	English	169	Add to Cart	3 days [Need to translate]	National Food Safety Standard -- Soybean paste
GB 2718-2003	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for soybean paste
GB 2718-1996	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for soybean paste
GB 2718-1981	English	RFQ	ASK	3 days [Need to translate]	Hygienic standard for soybean paste

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. ...