This standard specifies the index requirements, food additives, hygienic requirements for the production and processing of plant protein beverages, packaging, labeling, storage, transportation requirements and inspection methods. This standard applies to milky beverages made from plant nuts, pulp and soybeans (such as soybeans, peanuts, almonds, walnuts, coconuts, etc.) after processing and blending, and then high-pressure sterilization or aseptic packaging. GB 16322-2003 Hygienic Standard for Plant Protein Beverages GB16322-2003 Standard download decompression password: www.bzxz.net

This standard is mandatory in its entirety. This standard replaces GB16382-199 Plant Protein Beverage Standard. This standard is more comprehensive than GB1322-19:16. For example, it is modified according to GB3/T1.12930 standard text format. CB16322-2003 makes changes to the original standard classification, adds scientific information, food safety, production process hygiene requirements, packaging, labeling, storage and maintenance requirements. In addition, the special standard adds the meaning of "service products" according to GB1078 material classification. Qualitative determination method 3: The introduction of the standard adds GB91 plant white test and qualitative determination of alcohol. This standard will be abolished from the implementation period of GT1322-196. The regional standard is issued by the People's Republic of China! The standard units are: Ningqing Supervision Institute, Beijing Food Sanitation Supervision Institute, People's Health Bureau, and Anti-corrosion Company.
The main contributors to this standard are: Gongzhou Tai, Xu Jican, Cui Gaoming, Huidi, Changxiaxin, Xuzhou Development, and Screening Government. This standard is released for the first time. This is the first time to set a standard for medical drinking
Plant white beverage hygiene standard
GB 163222003
This standard only stipulates the requirements for the quality of food additives, the hygiene requirements for batch production, packaging and labeling, storage and transportation requirements and inspection methods.
This standard is applicable to milky beverages made from plant kernels, fruits and beans (such as bean, hawthorn, pine kernel, peach kernel, etc.) after processing and subsequent sterilization or aseptic packaging. 2 Normative references
The following documents are used in this standard. The following are the clauses of this standard that are cited by reference to a standard: For any referenced document with an expired date, all subsequent amendments (including errors) or revisions are not applicable to this standard. However, the parties to this standard are encouraged to research the latest version of the document that can be used. For undated referenced documents, the latest original standard shall be used. GB6 Food Explosion Test BT4789.21 Food Hygiene Test for Frozen Beverages and Beverages GH/T 4789.25
Hygienic quality inspection of hazardous goods; Biological inspection of commercial products; GT/T50C9.5 Determination of protein in food; GI/TGC9.1 Determination of total and deadly antibiotics in food; Determination of copper in food
GB/T 50C9.12
Determination of copper in food
GTECo!,I3
GB/T 3CU.48
Analytical method of hygienic standard for hot and cold liquor and mixed liquor GB/T 60U9.183
Qualitative determination of urease in plant protein beverages; T17.59.1 Good manufacturing practice for beverage enterprises 3 Terms and definitions
The following terms and definitions apply to this standard. 3. 1
Soy milk beverages
Use soybeans as raw materials, and then add water and sugar to the pulp before descaling, deodorizing and other processes, such as pure soybean milk, toothsome soybean milk, and soybean beverage. 3.2
Coconut milk (juice) beverages
Use fresh, mature and suitable raw materials, and then add water, sugar and other modulation to produce the effect. 3.3
Fragrant kernel milk beverages
Use kernels as raw materials, and then add water to the pulp after the process of light foaming, etc. 3.4
Other plant protein materials
Use secret, flower, cattle, internal, low, etc. as raw materials, and then add water to the pulp after the process of broad evaluation, etc., and then adjust the quality.
B16322—20C3
Indicator requirements
4.1 Raw materials requirements
Should comply with relevant regulations. 4.2 Sensory requirements
It should have the color and smell of baby products, slight taste, no peculiar smell, no foreign smell and no killing substances in the body, and a small amount of floating substances and protein precipitation is allowed.
Physical and chemical indicators
Physical and chemical indicators shall comply with the requirements in 1
Table 1 Indicators
Total Ax11(/L)
#:Ph)/ug/L.
Egg pressure/1g/100mL:
Microorganisms: HCNI/g
·Urine test
Only the starting material can be checked (such as the production of materials, the material can be used as the material
Microbiological indicators
The values ​​of plant protein materials produced by the process of packaging shall meet the requirements of commercial light 4.4. 1
The plant protein materials listed in the table shall comply with the requirements of 2.4.4.2
Table 2 Biological indicators
Total bacteria/t[uu]
Big 5 bacteria/(MPN/121ml
and yeast/(cfu/tn2)
Revised: Salmonella, Salmonella, new spherical surface) Food additives
5.1 Food additives should comply with the relevant standards and regulations. 5.2 Food, the variety and quantity should comply with the provisions of GB>?, and the hygienic requirements of the production and processing process should comply with the provisions of 12635. Packaging and material inspection should comply with the corresponding "environmental protection" 2
Do not pick up
8 LabelWww.bzxZ.net
The labeling requirements of the finalized packaging must comply with the relevant regulations.9 Storage and avoidance
9.1 Storage
B16322—2003
The product should be stored in a good environment, with good ventilation, no harmful substances, odor, or other conditions that may affect the quality of the product. 9.2 When transporting
, avoid alcohol, market dripping, and do not transport with items that have odor or affect the quality of the product. 10 Inspection
:0. 1. Sensory indicators
10.1.1 Color and impurities
Put 50 cm3 of the sample on a clean surface (or 1 cm3) in a small burning probe, and observe its color and impurities with the naked eye. The results should comply with the provisions of 4.2. 10.1.2. Smell and taste
Open the package and spray the fragrance and taste. The results should comply with the requirements of 4.2. 10.2. Physical and chemical indicators
10.2. 1 Total ions Determine by the method specified in GH/TUK1. 10.2.2 Lead Determine by the method specified in G/T500%.12. 10.2.3 Copper Determine by the method specified in GHT500S.13. 10.2.4 Protein Determine by the method specified in G/T500%.5. 10.2.5 Cyanide Determine by the method specified in G 10.2.6 Enzyme test
Determine by the method specified in GB/T5009.48.
10.3 Microbiological indicators
10.3.1 Total bacterial count, coliform bacteria, toxins, yeast, and pathogenic bacteria shall be inspected and adjusted by the method specified in GB/T4789.21. 10.3.2 Commercial non-
Determine by the method specified in GB/T4789.26
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