This standard specifies the definition, requirements, test methods, marking, packaging, transportation and storage of green food plant protein beverages. This standard applies to the production and circulation of Class A green food plant protein beverages. ` NY/T 433-2000 Green Food Plant Protein Beverage NY/T433-2000 Standard download decompression password: www.bzxz.net

NY/T433—2000
This standard is specially formulated to determine the quality and safety of green food vegetable protein beverages. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: China Agricultural North Food Monitoring Center. The main drafters of this standard: Zhang Zongcheng, Qiu Yuanheng, Liu Ning, Zhai Hui, Luo Bin. 195
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food vegetable protein beverage
Green food--Vegetable protein drinkNY/T 433—2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food vegetable protein beverages.
This standard applies to the production and circulation of Class A green food vegetable protein beverages. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard was published, the versions shown were all valid. All standards are subject to revision and parties using this standard should investigate the possibility of using the most recent versions of the following standards. GB 317~-1998 White sugar
GB2760—1996 Hygienic standard for the use of food additivesGB 4789. 2--1994
GB 4789. 3--1994
GB 4789. 4—1994
GB 4789.5—1994
Microbiological examination of food hygiene
Determination of total colony count
Microbiological examination of food hygiene Determination of coliform group
Microbiological examination of food hygiene
Microbiological examination of food hygiene
GB 4789. 10--1994
GB 4789. 11-1994
GB 4789. 15-1994
GB 4789. 26-1994
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Microbiological examination of food hygiene
Test for Salmonella
Test for Shigella
Test for Staphylococcus aureus
Test for hemolytic streptococci
Count of molds and mold
Microbiological examination of food hygiene
Test for commercial canned food
GB/T 5009.11—1996
Method for determination of total chlorine in food
Method for determination of lead in food
GB/T 5009.12--1996
GB/T 5009.13-1996
GB/T 5009. 16-1996
GB/T 5009.17—1996
GB/T 5009.18-1996
GB/T 5009.19—1996
GB/T 5009. 22—1996
Determination methods in foods
Determination methods in foodsbzxz.net
Determination method for total mercury in foods
Determination method for fluoride in foods
Determination method for 666 and DDT residues in foodsDetermination method for aflatoxin B in foodsDetermination method for sodium saccharide in foods
GB/T 5009.28—19961
Determination method for sorbic acid and benzoic acid in foodsGB/T 5009. 29—1996
GB/T 5009. 36--1996
Analytical methods for food hygiene standards
GB7718--1994 General standard for food labelingGB/T 10220--1988
3 General principles for sensory analysis methods
Inspection regulations, marking, packaging, transportation and storage of soft drinksGB/T 10790-1989
Requirements for raw and auxiliary materials of soft drinks
GB/T 10791-1989
Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000196
Implemented on April 1, 2001
NY/T 433--2000
GB/T12143.1-1989 Determination of soluble solids in soft drinks Refractometer method GB/T14771--1993 Determination of protein in food GB/T14962-1994 Determination of chromium in food GB16322-1996 Hygienic standard for vegetable protein beverages NY/T 391-2000
Technical conditions for the production environment of green food
) Guidelines for the use of green food food additives NY/T 392---2000
3 Definitions
This standard adopts the following definitions.
3.1 Green food green food
See 3.1 in NY/T 391-2000.
3.2 A grade green food See 3.3 of NY/T 391--2000.
4 Requirements
4.1 Production environment requirements
4.1.1 The production environment shall meet the requirements of NY/T391. 4.1.2 Vegetable protein fruits shall come from the production area of ​​green food. 4.1.3 Processing water shall meet the requirements of 4.1 of GB/T10791-1989. 4.1.4 White sugar shall meet the requirements of high-quality products in GB317. 4.1.5 Emulsifiers shall meet the requirements of GB2760. 4.2 Sensory requirements
Sensory requirements shall meet the requirements of Table 1.
Flavor and smell
Stability
Color is fresh and consistent, without discoloration
Uniform emulsion or suspension
Table 1 Sensory requirements
Have the inherent aroma and taste of this variety, no peculiar smell, no visible foreign impurities
No precipitation or water precipitation within 12 hours after shaking evenly, and the uniform system should be maintained4.3 Physical and chemical requirements
Physical and chemical requirements should comply with the provisions of Table 2.
Table 2 Physical and chemical requirements
Protein (m/V), %
Soluble solids (20℃), %
Net content·mL
4.4 Hygiene requirements
Hygiene requirements should comply with the provisions of Table 3.
As specified in the packaging label. Negative deviation complies with the national regulations on measurement of packaged goods 397
Aflatoxin B;, g/L
Cyanide (with almonds as raw materials, in CN-), mg/L urease test (with soybeans as raw materials)
Lead, mg/L
Arsenic, mg/L
Copper, mg/L
Mercury, mg/L
Fluorine, mg/L
Chromium, mg/L
Tin, mg/L
Sorbic acid, g/L
Benzoic acid, B/L
Saccharin sodium, g/L
Hexachlorocyclohexane, mg/L
Drip boiling, mg/L
Total colony count, pieces/mL
Eliform bacteria, MPN/100 mL
Pathogenic bacteria
Total number of somatic and alcoholic bacteria, pieces/mL
NY/T 433--2000
Table 3 Hygiene requirements
Not to be detected
Not to be detected
Not to be detected
Not to be detected
If two or more emulsifiers are used, their total amount shall not exceed the emulsifier limit with the lowest limit value specified in NY/T 392, and other food additives shall not be detected. 2 Plant protein beverages in bulk shall also comply with commercial sterility. 5 Test methods
Sensory analysis shall be carried out in accordance with GB/T10220. 5.1
5.2 The determination of protein shall be carried out in accordance with GB/T14771. 5.3 The determination of soluble solids shall be carried out in accordance with GB/T12143.1. 5.4 The determination of cyanide shall be carried out in accordance with GB/T5009.36. 198
NY/T 433—2000
5.5 The urease test shall be carried out in accordance with Appendix A of GB16322—1996. 5.6 The determination of lead shall be carried out in accordance with GB/T5009.12. 5.7 The determination of stele shall be carried out in accordance with GB/T5009.11. 5.8 The determination of copper shall be carried out in accordance with GB/T5009.13. 5.9 The determination of mercury shall be carried out in accordance with GB/T5009.17. 5.10 The determination of fluorine shall be carried out in accordance with GB/T5009.18. 5.11 The determination of chromium shall be carried out in accordance with GB/T14962. 5.12 The determination of tin shall be carried out in accordance with GB/T5009.16. 5.13 The determination of sorbic acid and benzoic acid shall be carried out in accordance with GB/T5009.29. 5.14 The determination of saccharin sodium shall be carried out in accordance with GB/T5009.28. 5.15 The determination of BHC and DDT shall be carried out in accordance with GB/T5009.19. 5.16 The determination of aflatoxin B shall be carried out in accordance with GB/T5009.22. 5.17 The net content shall be measured with a measuring instrument that is suitable for the indicated capacity and has passed the metrological verification. 5.18 The determination of total bacterial count shall be carried out in accordance with GB4789.2. 5.19 The determination of coliform bacteria shall be carried out in accordance with GB4789.3. 5.20 The inspection of pathogenic bacteria shall be carried out in accordance with GB4789.4, GB4789.5 and GB4789.10, GB4789.11. 5.21 The total number of molds and yeasts shall be determined in accordance with GB4789.15. 5.22 The commercial sterility test shall be carried out in accordance with GB4789.26. 6 Inspection rules
Batching rules
Products of the same variety, specification and intact packaging produced in the same shift and production line shall be grouped as a batch. Products shall be inspected and qualified by the manufacturer in accordance with this standard and can only be shipped after the certificate of conformity is issued. 6.2 Sampling method
Randomly select 1.5L samples from each batch of products on the production line or in the finished product warehouse for factory inspection, or 4L samples for type inspection. Each batch of samples shall not be less than 6 packages.
6.3 Type inspection
Type inspection is a comprehensive assessment of the product, that is, all the requirements specified in this standard are inspected. Type inspection should be carried out in any of the following situations.
a) Products applying for green food logo:
b) The results of the two previous and subsequent delivery inspections are quite different; c) The production environment has changed significantly due to human or natural factors; d) The national quality supervision agency or the competent department has put forward type inspection requirements. 6.4 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct delivery inspection, and the delivery inspection content shall include sensory requirements and physical and chemical requirements. For plant protein beverages with almonds as raw materials, cyanide should also be tested; for plant protein beverages with soybeans as raw materials, urease should also be tested. 6.5 Judgment rules
6.5.1 If one index test fails, the batch of products shall be unqualified. 6.5.2 In order to ensure that the inspection of items in the physical and chemical, safety and sanitation requirements is not affected by accidental errors, if a certain item fails to pass the inspection, another sample shall be taken for re-inspection. If it still fails, the item shall be judged as unqualified. If the re-inspection passes, another sample shall be taken for a second re-inspection, and the result of the second re-inspection shall prevail.
6.5.3 For products with unqualified packaging, signs and labels, the production unit is allowed to apply for re-inspection after rectification. 199
7 Signs and labels
7.1 Signs
NY/T 433—2000
The packaging should have a green food logo, and its design should comply with relevant regulations. 2 Labels
Should comply with GB7718.
8 Packaging, transportation and storage
Should comply with GB10790.
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