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GB 2712-2014: National Food Safety Standard -- Bean product
Status: Valid
GB 2712: Evolution and historical versions
| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| GB 2712-2014 | English | 169 |
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National Food Safety Standard -- Bean product
| Valid |
| GB 2712-2003 | English | 199 |
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2 days [Need to translate]
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Hygienic standard for fermented bean product
| Obsolete |
| GB 2712-1998 | English | 199 |
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Hygienic standard for fermented bean products
| Obsolete |
| GB 2712-1981 | English | RFQ |
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3 days [Need to translate]
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Hygienic standard for fermented bean products
| Obsolete |
Standard similar to GB 2712-2014
GB 2711 | GB 2721 | GB 2730 | GB 2716 | GB 2717 | GB 2719 | Basic data
| Standard ID | GB 2712-2014 (GB2712-2014) |
| Description (Translated English) | National Food Safety Standard -- Bean product |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | C53 |
| Classification of International Standard | 67.040 |
| Word Count Estimation | 7,774 |
| Date of Issue | 12/24/2014 |
| Date of Implementation | 5/24/2015 |
| Older Standard (superseded by this standard) | GB 2712-2003 |
| 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 pre-packaged soy products. This Standard does not apply to soy protein powder. |
GB 2712-2014: National Food Safety Standard -- Bean product
---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.Bean product
National Standards of People's Republic of China
National Food Safety Standard
Bean products
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 2712-2003 "fermented bean hygiene standards", instead of part of the GB 2711-2003 "non-fermented beans
Gluten products and health standards. "
As compared with the present standard GB 2711-2003 and GB 2712-2003, the main changes are as follows.
--- standard name was changed to "national food safety standards bean";
--- 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
Bean products
1 Scope
This standard applies to pre-packaged soy products.
This standard is not soy protein flour.
2 Terms and Definitions
2.1 soy products
Soy beans or as the main raw material, processed into food, including fermented soybean, soybean protein and non-fermented soy-based products.
3 Technical requirements
3.1 Requirements for raw materials
Raw materials shall comply with the relevant food standards and regulations.
3.2 Sensory requirements
Sensory indicators should be consistent with Table 1.
Table 1 Sensory requirements
Item Index Test Method
Color products with proper color
Taste, smell has the product should smell and taste, odor-free
status
The product should have a state, no mildew, no visible outside normal vision
To foreign body
Proper amount of sample is placed in a liquid sample 50mL beaker, solid
Take appropriate sample is placed in the sample body white porcelain dish, in natural light
Color and observed under the state. Smell it, rinse with warm water
Mouth, the taste of its products
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
A negative urease test GB/T 5009.183
a only for milk.
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.
Microbiological 3.5.2 instant soy products should also comply with the provisions in Table 3.
Table 3 Microbiological
project
And a limited sampling program
ncm M
Testing method
Coliforms/(CFU/g or CFU/mL) 5 2 102 103 GB 4789.3 Plate Count
Sampling and processing a sample performed in GB 4789.1.
3.6 Food Additives
The use of food additives should comply with the provisions of GB 2760.
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