GB/T 20886.1-2021 PDF English
US$380.00 · In stock · Download in 9 secondsGB/T 20886.1-2021: Quality requirements for yeast products - Part 1: Yeast for food processing Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB/T 20886.1: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 20886.1-2021 | English | 380 |
Add to Cart
|
0-9 seconds. Auto-delivery
|
Quality requirements for yeast products - Part 1: Yeast for food processing
| Valid |
| GB/T 20886-2007 | English | 135 |
Add to Cart
|
0-9 seconds. Auto-delivery
|
Yeast used for food processing
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB/T 20886.1-2021
GB/T 20886.1-2021: Quality requirements for yeast products - Part 1: Yeast for food processing---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT20886.1-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
CCS X 69
Replacing GB/T 20886-2007
Quality requirements for yeast products - Part 1.Yeast for
food processing
Issued on. DECEMBER 31, 2021
Implemented on. JULY 01, 2022
Issued by. State Administration for Market Regulation;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword... 3
Introduction... 4
1 Scope... 5
2 Normative references... 5
3 Terms and definitions... 6
4 Product classification... 8
5 Requirements... 9
6 Test methods... 11
7 Test rules... 12
8 Marking, packaging, transportation and storage... 13
Appendix A (Normative) Determination of fermentation activities... 15
Appendix B (Normative) Determination of alcoholic rate from fermentation starch. 20
Appendix C (Normative) Determination of acidity... 23
Appendix D (Normative) Determination of cell viability... 25
Appendix E (Normative) Conversion table of alcohol-water solution temperature and
alcohol (ethanol) content... 27
Appendix F (Normative) Determination of starch content in corn flour... 31
1 Scope
This document specifies the terms and definitions, product classification, requirements,
test methods, inspection rules and marking, packaging, transportation and storage of
yeast for food processing.
This document applies to the production, inspection and sale of yeast for food
processing, and does not apply to yeast produced for self-use.
2 Normative references
The following documents are referred to in the text in such a way that some or all of
their content constitutes requirements of this document. For dated references, only the
version corresponding to that date is applicable to this document; for undated references,
the latest version (including all amendments) is applicable to this document.
GB/T 191, Packaging - Pictorial marking for handling of goods
GB/T 317, White granulated sugar
GB/T 601, Chemical reagent - Preparations of reference titration solutions
GB/T 602, Chemical reagent - Preparations of standard solutions for impurity
GB/T 603, Chemical reagent - Preparations of reagent solutions for use in test
methods
GB/T 1355, Wheat flour
GB 4789.15-2016, National food safety standard - Food microbiological
examination. Enumeration of moulds and yeasts
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
yeast for food processing
Yeast foods or food ingredients that can be fermented to produce carbon dioxide,
alcohol, or increase food flavor, nutrition, etc., which are made by using molasses or
starchy raw materials as the main carbon source, adding nitrogen sources, phosphorus
sources and other fermentation nutrients suitable for cell growth, inoculating yeast
strains, and going through fermentation, culture, separation, filtration, drying and other
processes.
3.2
baker’s yeast
Yeast for food processing – with fermentation activities – used in rice, noodles and other
food processing.
3.3
brewing yeast
brewer’s yeast
Yeast for food processing – used for fermentation of alcoholic beverages and alcohols
such as liquor, beer, wine, yellow rice wine, fruit wine – that has the ability to produce
alcohol by fermentation or produce the unique flavor required for wine.
3.4
edible yeast
Yeast for food processing which can be used directly as food, or added to various foods
as a food raw material to increase food flavor, nutrition and other functions.
3.5
instant dry yeast
instant yeast
instant dry yeast
4 Product classification
4.1 Yeast for fermentation
4.1.1 Baker’s yeast
4.1.1.1 Instant dry yeast
According to the sugar tolerance, it is divided into low-sugar instant dry yeast and high-
sugar (high sugar tolerant) instant dry yeast.
4.1.2 Brewing yeast
4.1.2.1 Instant dry yeast
According to the tolerance to fermentation temperature, it is divided into room
temperature instant dry yeast and high temperature resistant instant dry yeast.
4.2 Edible yeast
4.2.1 Active edible yeast.
4.2.2 Inactive edible yeast.
5 Requirements
5.1 Sensory requirements
It shall meet the requirements of Table 1.
5.2 Physical and chemical requirements
5.2.1 Baker’s yeast
It shall be in accordance with Table 2.
5.2.2 Brewing yeast
It shall be in accordance with Table 3.
5.2.3 Edible yeast
It shall be in accordance with Table 4.
6 Test methods
6.1 General requirements
The water used in this method, unless otherwise specified, shall comply with the
requirements for Grade-III water in GB/T 6682-2008; all reagents used, unless
otherwise specified, are analytical reagents. The standard titration solution,
6.2 Sensory requirements
Take an appropriate amount of sample; put it in a colorless, clean, dry glass (or white
porcelain plate); place it in a bright place; observe its form and color with the naked
eye under natural light; smell its odor; check whether there are impurities visible with
normal vision.
6.7 Cell viability
Determine according to Appendix D.
6.8 Protein
Determine according to method I of GB 5009.5-2016, taking the conversion coefficient
F of 6.25.
6.9 Total ash
Determine according to GB 5009.4.
6.10 Viable count
Determine according to the yeast counting method in GB 4789.15-2016.
7 Test rules
7.1 Batching
Products of the same raw materials, the same formula, the same process, which are
continuously produced on the same production line and are of uniform quality are one
batch.
7.2 Sampling
7.3 Exit-factory inspection
7.3.1 Product shall be inspected batch by batch according to the provisions of this
document before leaving the factory. Products can only leave the factory after the
inspection meets the requirements of this document.
7.4 Type inspection
7.4.1 Type inspection items. all items specified in this document.
7.4.2 In general, type inspection shall be carried out at least once a year. Type inspection
shall also be carried out in any of the following situations.
7.5 Determination rules
7.5.1 When all inspection items of the sampled products meet the requirements,
determine that the batch of products conforms to this document.
8 Marking, packaging, transportation and storage
8.1 Marking
8.2 Packaging
Packaging containers shall be clean and undamaged and shall comply with relevant
national regulations.
8.3 Transportation
The means of transport shall be clean. Products shall not be mixed or transported with
toxic, harmful, corrosive or odorous items, and shall be kept away from moisture,
pressure and exposure to the sun. When loading and unloading, they shall be handled
with care, and shall not be directly hooked and packaged.
8.4 Storage
8.4.4 Instant semi-dry yeast shall be stored frozen.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
Tips & Frequently Asked QuestionsQuestion 1: How long will the true-PDF of English version of GB/T 20886.1-2021 be delivered?Answer: The full copy PDF of English version of GB/T 20886.1-2021 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice. Question 2: Can I share the purchased PDF of GB/T 20886.1-2021_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 20886.1-2021_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet. Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. www.ChineseStandard.us -- GB/T 20886.1-2021 -- Click this link and select your country/currency to pay, the exact amount in your currency will be printed on the invoice. Full PDF will also be downloaded/emailed in 9 seconds. Question 5: Should I purchase the latest version GB/T 20886.1-2021?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 20886.1-2021 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. How to buy and download a true PDF of English version of GB/T 20886.1-2021?A step-by-step guide to download PDF of GB/T 20886.1-2021_EnglishStep 1: Visit website https://www.ChineseStandard.net (Pay in USD), or https://www.ChineseStandard.us (Pay in any currencies such as Euro, KRW, JPY, AUD).
Step 2: Search keyword "GB/T 20886.1-2021".
Step 3: Click "Add to Cart". If multiple PDFs are required, repeat steps 2 and 3 to add up to 12 PDFs to cart.
Step 4: Select payment option (Via payment agents Stripe or PayPal).
Step 5: Customize Tax Invoice -- Fill up your email etc.
Step 6: Click "Checkout".
Step 7: Make payment by credit card, PayPal, Google Pay etc. After the payment is completed and in 9 seconds, you will receive 2 emails attached with the purchased PDFs and PDF-invoice, respectively.
Step 8: Optional -- Go to download PDF.
Step 9: Optional -- Click Open/Download PDF to download PDFs and invoice.
See screenshots for above steps: Steps 1~3 Steps 4~6 Step 7 Step 8 Step 9 |