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GB/T 22492-2008: Soy peptides powder
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22492-2008 | English | 279 |
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Soy peptides powder
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GB/T 22492-2008
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Basic data | Standard ID | GB/T 22492-2008 (GB/T22492-2008) | | Description (Translated English) | Soy peptides powder | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.060 | | Word Count Estimation | 12,183 | | Date of Issue | 2008-11-04 | | Date of Implementation | 2009-01-01 | | Quoted Standard | GB/T 5009.1; GB/T 5009.3; GB/T 5009.4; GB/T 5009.5; GB/T 5009.6; GB/T 5009.117; GB/T 5492; GB/T 6682; GB 7718; GB/T 12096 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.18 (Total No.131) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the terms and definitions of soybean peptide powder, quality requirements and health requirements, test methods, inspection rules, Labeling and packaging, storage and transport requirements. This standard applies to soybean meal or soybean protein as raw materials, the production of edible soybean peptide powder products. | GB/T 22492-2008: Soy peptides powder---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.
Soy peptides powder
ICS 67.060
X11
National Standards of People's Republic of China
Soybean peptide powder
Posted 2008-11-04
2009-01-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard Annex A, Annex B normative appendix.
The standard proposed by the National Food Authority.
This standard by the National Standardization Technical Committee OILS.
This standard was drafted. Wuhan Polytechnic University, Wuhan Tallyho Biological Products Co., Ltd. Linyi Pine Mountain Biological Products Co., Ltd., Linyi
Exit Inspection and Quarantine.
The main drafters of this standard. Liu DC, Chen Dongliang, Liu Wei, Mo Zhaohui, Zhang Lifeng, Chen Jianzhong, Yang Xijiang.
Soybean peptide powder
1 Scope
This standard specifies the terms and definitions of soybean peptide powder, quality and health requirements, test methods, inspection rules, labels, logos and packages
Loading, storage and transportation requirements.
This standard applies to soybean meal or soybean protein as raw materials, the production of soy peptide powder products.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 5009.1 food hygiene inspection method Physical and chemical section General
Determination of GB/T 5009.3 moisture in foods
Determination of GB/T 5009.4 ash in foods
Determination of GB/T 5009.5 protein in food
Determination of GB/T 5009.6 fat foods
GB/T 5009.117 edible analysis of hygienic standard of soybean meal
GB/T 5492 Inspection of grain and grain, oil color, smell, taste Identification
GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD)
GB 7718 pre-packaged food labels General
GB/T 12096 Determination of fineness of starch
GB 16740 health (functional) food general standard
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
In soybean meal or soybean protein as the main raw material, enzymatic or microbial fermentation production, relative molecular mass below 5000,
The main component is a peptide powder.
3.2
Peptide mass fraction of the sample.
3.3
Urease (urease) urea is decomposed into ammonia and carbon dioxide capacity or ammonium carbonate.
4 quality and hygiene requirements
4.1 Sensory requirements
Soybean peptide powder sensory indicators in Table 1.
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