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GB 31639-2023 English PDF (GB 31639-2016)

GB 31639-2023_English: PDF (GB31639-2023)
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB 31639-2023English95 Add to Cart 0--9 seconds. Auto-delivery National food safety standard - Strain preparation for food processing Valid GB 31639-2023
GB 31639-2016English159 Add to Cart 3 days [Need to translate] Yeast used for food processing Obsolete GB 31639-2016


BASIC DATA
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.

BASIC DATA
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Older Standard (superseded by this standard) GB/T 20886-2007 Partial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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