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SB/T 10633-2011: Soymilk
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10633-2011 | English | 189 |
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Soymilk
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SB/T 10633-2011
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Basic data | Standard ID | SB/T 10633-2011 (SB/T10633-2011) | | Description (Translated English) | Soymilk | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X60 | | Classification of International Standard | 67.06 | | Word Count Estimation | 7,729 | | Date of Issue | 8/10/2011 | | Date of Implementation | 12/1/2011 | | Quoted Standard | GB 1352; GB 2760; GB 5009.5; GB/T 5009.183; GB 5749; GB 7718; GB 14880; GB 14881; GB/T 23346 | | Regulation (derived from) | Ministry of Commerce Notice 2011 No. 48 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions of milk, technical requirements, production processes, test methods, packaging, labeling and distribution process requirements. This standard applies to milk, soy milk and soy beverages modulation. | SB/T 10633-2011: Soymilk---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.
Soymilk
ICS 67.060
X60
Record number. 33704-2011
People's Republic of China domestic trade industry standard
Soy milk
Published on.2011-08-10
2011-12-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Hangzhou Huayuan Bean Products Co., Ltd., Shenzhen Fuyin Food Co., Ltd., China Food Industry Association, soy products
Professional Committee, Beijing Ershang Xijie Food Co., Ltd., Hebei Gaobeidian Doudou Food (Group) Co., Ltd., Jiuyang Co., Ltd.
Division, Chongqing Tianrun Food Development Co., Ltd., Shanghai Hankang Bean Food Co., Ltd., Jiaxing Jiajiale Food Co., Ltd., Country
Processing Research Office of Soybean Industrial Technology Research and Development Center.
The main drafters of this standard. Wu Yuefang, Yan Yajiang, Lin Yisheng, Ye Suping, Wu Qiaoyan, Yang Dagang, Zhou Hankang, Peng Rentang, Zhao Guoqing,
Park Chunhong and Li Wei.
Soy milk
1 Scope
This standard specifies the terms and definitions of soymilk, technical requirements, production and processing, inspection methods, packaging, labeling and circulation requirements.
This standard applies to soy milk, soy milk and soy milk drinks.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 1352 soybean
GB 2760 food safety national standard food additive use standard
GB 5009.5 Determination of protein in foods
Qualitative determination of urease in GB/T 5009.183 vegetable protein beverage
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 14880 Food Safety National Standard Food Nutrition Enhancer Standard
GB 14881 General hygiene regulations for food companies
GB/T 23346 Good food circulation regulations
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Soybeans (excluding soybean meal and flour) are peeled or not peeled, soaked or not soaked, added with water to grind, heat, etc. to make active ingredients such as protein
The emulsion obtained after the removal of the bean dregs has a total solid content of 6.0% or more.
3.2
Soy or edible soybean meal is soaked or not soaked, and water is added to grind to dissolve the active ingredients such as protein. After removing the bean dregs, add or not add
Soybean oil or other vegetable oils, sugars, salt and other auxiliary materials, with or without food additives, food nutrition enhancers, can be used above
A liquid product having a total solid content of 6.0% or more produced by a process such as sterilization or ultra-high temperature sterilization. Including seasoned soy milk and nutrition
Strengthen the soy milk.
3.3
Soy milk drink soybeverage
Modification of soy milk, soy protein powder (including soy bean milk, soy milk powder, edible soybean meal, soybean vegetable protein powder for removing bean dregs, etc.), added
Or without adding fruit juice (including pulp and juice containing pulp), vegetable juice, milk and dairy products, other multigrain cereal powders
a processed milk product having a total solid content of 4.0% or more (the solid content of the flavor raw material is less than the solid content of the soybean;
The ratio of the quality of the raw material of the juice of the fruit should be less than 10%; it does not include the beverage fermented by lactic acid bacteria).
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