GB 31639-2023_English: PDF (GB31639-2023)
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National food safety standard - Strain preparation for food processing
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GB 31639-2023
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GB 31639-2016 | English | 159 |
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Yeast used for food processing
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GB 31639-2016
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Standard ID | GB 31639-2023 (GB31639-2023) | Description (Translated English) | (National Food Safety Standards Hygienic Specifications for the Production of Strain Preparations for Food Processing) | Sector / Industry | National Standard | Classification of Chinese Standard | X09 | Word Count Estimation | 10,189 | Date of Issue | 2023-09-06 | Date of Implementation | 2024-09-06 | Issuing agency(ies) | National Health Commission of the People's Republic of China, State Administration for Market Regulation | Summary | This standard specifies the basic requirements and management guidelines for sites, facilities and personnel in the production process of bacterial preparations for food processing, such as raw material procurement, bacterial use and management, processing, packaging, storage and transportation. This standard is applicable to the production of bacterial strain preparations for food processing, and is not applicable to products for direct consumption and distiller's yeast, red yeast rice, etc. produced by solid-state fermentation technology. | Standard ID | GB 31639-2016 (GB31639-2016) | Description (Translated English) | Yeast used for food processing | Sector / Industry | National Standard | Classification of Chinese Standard | X09 | Word Count Estimation | 4,479 | Date of Issue | 2016-12-23 | Date of Implementation | 2017-06-23 | Older Standard (superseded by this standard) | GB/T 20886-2007 Partial | Regulation (derived from) | National Health and Family Planning Commission Notice No.17 of 2016 |
GB 31639-2023
GB
NATIONAL STANDARD OF THE
PEOPLE'S REPUBLIC OF CHINA
National food safety standard - Strain preparations for food
processing
ISSUED ON. SEPTEMBER 6, 2023
IMPLEMENTED ON. SEPTEMBER 6, 2024
Issued by. National Health Commission of the People's Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and definitions... 4
3 Technical requirements... 4
4 Labels... 5
National food safety standard - Strain preparations for food
processing
1 Scope
This standard applies to strain preparations for food processing, including strain
preparations used for food fermentation or added as raw materials to food. It is not
applicable to directly edible products and distiller's yeast, red yeast rice, etc. produced
by solid-state fermentation technology.
2 Terms and definitions
2.1 Strain preparations for food processing
Food raw material preparations produced from one or more live microorganisms
(including bacteria, filamentous fungi, yeast) that can be used in food, through
fermentation, enrichment, emulsification or non-emulsification, drying or not drying,
mixing or not mixing, packaging and other processes.
3 Technical requirements
3.1 Raw material requirements
3.1.1 Strains
It shall comply with the regulations, announcements, and relevant provisions issued by
the health administrative department of the State Council.
3.1.2 Other raw materials
The raw materials added during the fermentation and preparation process of strains shall
comply with corresponding standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall comply with Table 1.
......
GB 31639-2016
Yeast used for food processing
National Standards of People's Republic of China
National Food Safety Standard
Food Processing yeast
Issued on. 2016-12-23
2017-06-23 implementation
National Health and Family Planning Commission People's Republic of China
China Food and Drug Administration released
Foreword
This standard replaces GB/T 20886-2007 "yeast food processing" in some indicators, GB/T 20886-2007 "Food Processing leaven
Mother "in the indicators related to this standard to this standard shall prevail.
National Food Safety Standard
Food Processing yeast
1 Scope
This standard applies to food processing yeast.
2 Terms and definitions
2.1 Food Processing yeast
Used in food processing, molasses or starchy raw materials as the main carbon source, adding suitable cell growth fermentation nitrogen, phosphorus and other sources used
Nutrients, inoculated yeast species, after fermentation, separation, filtration, drying processes can be made of carbon dioxide produced by fermentation, or by alcohol
Plus features such as yeast food flavor products.
3 Product Categories
3.1 by product form
Fresh yeast (including yogurt) and dry yeast.
3.2 Purpose Press
Surface yeast and wine yeast.
4. Technical Requirements
4.1 Requirements for raw materials
4.1.1 yeast species shall comply with the relevant national regulations and requirements.
4.1.2 can be added according to process requirements of food ingredients, food ingredients shall comply with relevant food standards and regulations.
4.2 Sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
Table 1 Sensory requirements
project
Claim
Fresh yeast (including yogurt) dry yeast
Testing method
Color light yellow or milky yellow to yellow-brown
State milky liquid or granular, bulk powders, granules or strips
Having a characteristic odor smell of yeast, no corruption, no different olfactory
Take the right amount of sample is placed in a clean white plate (plates or similar
Container), under natural light, observe its color, state,
Smell it
Note. The surface yeast and wine yeast corresponding to the implementation of the requirements according to product form.
4.3 Limits of contaminants
Limits of contaminants to comply with Table 2.
Table 2 Limits of contaminants
project
Limit
Surface yeast wine yeast
Testing method
Lead (Pb, dry basis)/(mg/kg) 1.0 2.0 GB 5009.12
Total arsenic (As, dry basis)/(mg/kg) 1.5 2.0 GB 5009.11
4.4 Microbiological
Microbial limits shall conform to Table 3.
Table 3 microbiological limits
Project Limited test methods
Staphylococcus aureus/25g Not detected GB 4789.10
Salmonella/25g Not detected GB 4789.4
4.5 Food Additives
The use of food additives shall comply with the provisions of GB 2760.
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