This part specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of egg rolls and pancakes. This part applies to egg rolls or pancakes made from wheat flour, sugar, oil (or oil-free) and eggs as the main raw materials, with leavening agents, improvers and other auxiliary materials added, and rolled by mixing (fermentation or non-fermentation), pouring or coating, frying or baking. The egg roll part of egg roll products should also be used as a reference. QB/T 1433.9-2005 Biscuit egg rolls and pancakes QB/T1433.9-2005 Standard download decompression password: www.bzxz.net

ICS 67.C6D
Classification number: X28
Registration number: 15719-2005
Light Industry Standard of the People's Republic of Chinawww.bzxz.net
QB/T1433.9—2005
Replaces QB/T[433.9—1992
Egg roll and crisp
2005-03-19 Issued
National Development and Reform Commission of the People's Republic of China Implemented on September 1, 2005
QB/T1433 is divided into 11 parts: Part 1: Self-made biscuits:
Part 2: Soft biscuits;
Part 3: Fermented biscuits:
Part 4: Kamen biscuits:
Part 5: Cookies:
Part 6: Sandwich biscuits
Part 1: Chenghua biscuits
Part 2: Egg biscuits:
Part 3: Egg biscuits:
Part 4: Egg biscuits
Part 5: Egg biscuits:
Part 6: Egg biscuits
Part 7: Egg biscuits and fried drinks
Part 8: Decorative biscuits:
Part 11: Water-based biscuits.
This part is Part 9 of QBT1433.
This part is a revision of QBT1433.9-1992 "Bread and Eggs". Compared with QB/T1433.91992, this part has the following major revisions: - Added the classification of the name of the collection as biscuits and pancakes 3: - Added the classification, including the volume and the front: - Added the requirements for the texture of the front pancake:
- Deleted the "fast number and deviation requirements",
- Modified the degree index.
This part is organized by China Light Industry Federation. This part was drafted by the National Center for Food Fermentation Standardization: China Baking Food and Confectionery Products Industry Association. QB/T 1433.92005
The drafting units of this part are: China National Fermentation Industry Research Institute Gudao Food Co., Ltd., Guochenyuan (Group) Co., Ltd.! Dongjiali Group Co., Ltd., Donghai Kadu Jiuzhou Food Co., Ltd., Shanghai Danone Biscuit Food Co., Ltd., Xiangxin International Group, Guangdong Wanshifa Food Co., Ltd., Kada Food (China) Co., Ltd., and Suzhou Product Quality Supervision and Inspection Institute. The main drafters of this part are Chen Yan, Shi Pangyu, Peng Xiao, Sui Daming, Zhou Rongzhi, Zhou Fuyi, Ye Ming, Yan Kunxiong, Cheng Mian, and Wu Yu. This part was first issued in 1992, and this is the first revision. This part will replace the original light industry standard QB/T1433.91992 issued by the Ministry of Light Industry for biscuits and egg rolls from the third period of implementation. 1 Scope
Biscuits: egg rolls and pancakes
QB/T1433.B-2005
This part stipulates the requirements, test methods, inspection regulations and markings, packaging, transportation, and storage of egg rolls and pancakes. This part applies to rolls or pancakes made of flour, sugar, chicken (or no flour), other raw materials, with the addition of loosening agents, improvers, and other materials, after slurry adjustment (fermentation or non-fermentation), injection or control, baking or baking. The egg strips in egg roll products should also be used in accordance with this part.
2 Normative references
The following documents have become the provisions of this part through the bow of this part. For the referenced documents of the same period, all amendments (excluding errata) or revisions thereof are not applicable to this part, however, the latest versions of these documents shall be used before the conclusion of this part. For undated referenced documents, the latest versions shall apply to this part. QB/T1253 General acceptance conditions for cakes
QB/T1254 Test filter for cakes
3 Classification
The product is divided into two categories: rolls and pre-cakes. 4 Requirements
4.1 Raw material requirements
According to the provisions of QB/1253,
4.2 Sensory requirements
The various requirements are shown in Table 1:
Table 1 Sensory requirements
Taste and taste
4.3 Physical and chemical requirements
The product should be in a multi-layered shape or in a shape that is not broken or broken. The appearance is smooth and smooth or has a flowery appearance. The surface of the product should be tested.
There may be particles on the surface. Special products may have particles. The color of the surface should be yellow, golden, light yellow or other colors. The color and taste should be uniform. There should be no abnormality and taste. The mouth is soft and crispy. No oil, no unnecessary materials.
Please refer to Table 2 for various physical and chemical requirements.
QB/T1433.9—2005
Total acid (calculated as plasticizer>/%
Jiangsu, acid test for fermentation products, no special properties of products, 4.4 Net content
Follow the provisions of Q0/T12.9.
4.5 Hygiene requirements
Follow the provisions of QB/T1253.
Test methods
Follow the provisions of QB/T1254.
Inspection rules and marking, packaging, transportation, storage and transportation according to QR/T1253
: Table 2: Physical and chemical requirements
Type inspection items are all items specified in this part, 2
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