GB 3866-1983 Western-style pastry quality inspection method GB3866-1983 standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Quality Examination Methods of Western Pastry
The quality examination methods of the western pastryGB3866-83
This standard applies to western pastries made of flour, butter, sugar, and eggs as raw materials, and cocoa, fruit materials, and jam as auxiliary materials, which are squeezed, formed, baked, and then squeezed or beautified. 1 Sampling method
Take 250 grams of samples from the finished product warehouse. For samples with a unit weight of more than 250 grams, take 1 piece or 1 bag. Take 1/3 to 1/4 of each piece, grind it in a mortar (if necessary, cut it with a knife first), mix it well, and put it in a wide-mouth bottle for later use. 2 Determination of crude fat content (Soxhlet extraction method) The determination is carried out in accordance with GB3865-83 "Quality Examination Methods for Chinese Pastries". The extraction time is 4 to 5 hours and the drying temperature is 85 to 90℃.
3 Determination of crude protein content (Kaidel's method) Accurately weigh 1-1.5 grams of sample and measure according to GB3865-83. 4 Determination of total sugar content (Fehling's volumetric method) Accurately weigh 2-4 grams of sample on an industrial balance, soak and rinse the sample residue and beaker with distilled water at about 60°C. Determine according to GB3865-83.
5 Determination of moisture content (normal pressure drying method) Determine according to GB3865-83, dry at 85-90°C and keep constant weight. 6 Determination of total ash contentwww.bzxz.net
6.1 Principle
The sample is burned at high temperature to remove organic matter, and the remaining inorganic matter is weighed. 6.2 Instrument
Muffle furnace.
Porcelain crucible.
6.3 Operation method
Wash the porcelain that has been boiled in 3N hydrochloric acid for 2 hours, place it in a muffle furnace, and burn it at 550-600℃ for 2 hours. After cooling slightly, take it out and cool it in a desiccator, weigh it, burn it for half an hour, weigh it again, and repeat this operation until the weight is constant (the difference between the two weighings should not exceed 0.0002 grams).
Use a crucible to accurately weigh 3-4 grams of the sample on an analytical balance, add 2 ml of sulfuric acid, burn it on an electric furnace until there is no smoke, then transfer it to a muffle furnace at 550-600℃ and burn it for 2-3 hours. After cooling slightly, take it out and cool it in a desiccator, weigh it, and repeat the operation until the weight is constant. 6.4 Calculation
The total ash content X5 (%) is calculated according to the following formula:
W—sample weight, grams.
The difference between two parallel determination results shall not exceed 0.05%. Additional remarks:
This standard was proposed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by the Beijing Food Brewing Research Institute. The main drafter of this standard was Yang Chenjian.
Issued by the National Bureau of Standards on September 17, 1983
Implemented on May 1, 1984
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