This standard specifies the analysis methods for various hygienic indicators of fermented bean products. This standard is applicable to the analysis of various hygienic indicators of fermented bean curd, fermented black beans and other products made from soybeans or other beans. GB/T 5009.52-2003 Analytical methods for hygienic standards of fermented bean products GB/T5009.52-2003 Standard download decompression password: www.bzxz.net

1c5 67. 040
National Standard of the People's Republic of China
GB/T5009.52——2003
Replaces GB/T5009.521996
Method for analysis of hygienic standard of fermiented been products
Issued on August 11, 2003
Ministry of Health of the People's Republic of China
Standardization Administration of China
Implementation on January 1, 2004
GB/I5009.52—2003Www.bzxZ.net
This standard replaces GB/I519.321996Method for analysis of hygienic standard of fermented bean products3. This standard is in accordance with GBT20001.42301 standard, part 1: chemical analysis method, and the original standard is revised. This international standard was proposed and approved by the National Health Commission of the People's Republic of China. This standard was drafted by the Beijing Municipal Health and Prevention School. This standard was first issued in 1995 and revised in 1996. This is the second revision, and it is the first revision in 1996. Scope
Analysis methods for the hygienic standard of fermented soybean products This standard specifies the analysis methods for various hygienic indicators of fermented soybean products GB/I5009.52--2003
This standard uses the following hygienic indicators of fermented soybean products made from soybean or other raw materials and processed by amines, etc. 2 Normative references
The following documents are used as references in this standard. For references with a specified date, all subsequent revisions (excluding errors) or revised versions are applicable to this standard. However, if the relevant products that cannot be obtained according to this standard are allowed to use the latest versions of these documents, the latest version of the referenced documents without a specified date shall apply to this standard: CB Hygienic standard for fermented soybean products
0 Determination of moisture content in food
GT5J09 Determination of moisture content in food
! , Determination of total amino acids and inorganic acids in foods
RT509.12 Determination of chemical elements in foods
Determination of benzene in foods
B:T 5U09.2R
o.—c Standard analysis method
GB09.5]23 Non-fermented soybean products and their predecessors Standard analysis method 3 Instant inspection
Has the characteristics, cream, taste of fermented soybean products, no foreign foam, foreign matter, dyes: should comply with the provisions of GH2713. 4 Chemical specifications
Micro-GB/T 5039. 11 Rate standard
Nuclear GB/5333.12 Prohibition standard,
4.3 Anti-infection agents
According to t=E/T r9, 23 operation.
4. 4 No need for B,
perform according to G/15329.22
4.5 Water
Perform the direct drying method in/T59.3,
1. 6 Total aldehyde
perform according to 4.6 in 6B:T5303.312005. 459
GE/T 5009.52—2003
Protein
T nng, 5 Operation
4. 8 Amino acid state
4. 8 Principle, reagents and instruments
Same as GB 5U,35—23334, 2, 1, 1~-4,.2,1.34.8.2 Analysis method
Prepare the buffer solution according to 4.6 total acid, aspirate 10.0ml~20.nmJ of sample solution and place it in GD/T 500%.33—2M3 4.3.1,4 from "10 200.ml. medium" and operate according to the law.44n
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