QB/T 2132-1995 Plant protein beverages, soy milk and soy milk beverages
Some standard content:
QB/T2132-1995
Light Industry Standard of the People's Republic of China
Plant Protein Beverages
Soybean Milk and Soybean Milk Beverages
1 Subject Content and Scope of Application
QB/T2132-1995
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of soy milk and soy milk beverages. This standard applies to soy milk and soy milk beverages without tofu flavor made from soybeans as the main raw material, after grinding, pulping and other processing procedures, and then high-pressure sterilization or aseptic packaging. 2 Reference Standards
GB2760 Hygienic Standard for the Use of Food Additives GB/T4789.2 Microbiological examination of food hygiene - Determination of total colony count GB/T4789.3 Microbiological examination of food hygiene - Determination of coliform group GT/T4789.5 Microbiological examination of food hygiene - Determination of Shigella GB/T4789.10 Microbiological examination of food hygiene - Determination of Staphylococcus GB/T5009.6 Determination of fat in food GB/T5009.11 Determination of total arsenic in food GB/T5009.12 Determination of lead in food GB/T5009.13 Determination of copper in food GB/T5009.28 Determination of sodium saccharin in food GB/T5009.29 Determination of sorbic acid and benzoic acid in food GB7718 General standard for food labeling GB/T8622 Determination of urease activity in soy products GB/T10790 Inspection rules, marking, packaging, transportation and storage of soft drinks GB/T10791 Requirements for raw and auxiliary materials of soft drinks GB/T12456 Determination of total acid in food GB/T13112 Determination of sodium cyclohexylaminosulfonate in food GB/T14771 Determination of protein in food GB/T14880 Hygienic standard for the use of food nutritional fortifiers 3. Terminology 3.1 Flavorings Fruit juice, vegetable juice, coffee, cocoa, eggs and egg products, milk and dairy products, cereal flour, etc. 3.2 Nutritional fortifiers Additives used to enhance and supplement food nutrition, including vitamins, amino acids and inorganic salts.
3.3 Pure soy milk
The milky drink made by extracting the protein and other ingredients in soybeans with water and removing the dregs, with a soybean solid content of more than 8.0%. Nutrition enhancers may also be added. 3.4 Modulated soy milk
Approved by China Light Industry Association on May 8, 1995
Implemented on April 1, 1996
QB/T2132-1995
Add sugar, refined vegetable oil (or none) to pure soy milk, and the soybean solid content of the milky drink made by modulation is more than 5.0%. Flavoring materials and nutrition enhancers may also be added. 3.5 Soymilk Beverages
3.5.1 Non-juice soymilk beverages
Sugar and flavorings (except juice) are added to pure soymilk to form a milky beverage. The soy solids content of the first-grade product is more than 3.5%, and the second-grade product is more than 2.1%. Nutritional enhancers may also be added. 3.5.2 Juice soymilk beverages
Sugar and flavorings are added to pure soymilk to form a milky beverage. The soy solids content of the milky beverage is more than 2.0%, and the original juice content is more than 2.5%. Nutritional enhancers may also be added. 4 Product classification
According to specifications, it is divided into pure soymilk, modified soymilk, and soymilk beverages (including non-juice soymilk beverages and juice soymilk beverages).
5 Technical requirements
5.1 Requirements for raw and auxiliary materials
Raw and auxiliary materials shall comply with the provisions of GB/T10791. 5.2 Sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
Pure soy milk
Milky white or light milky yellow
Has the aroma that soy milk should have, without beany smell
and other unpleasant smells
Has the flavor that soy milk should have, without any foreign smell
Mixed soy milk
Non-juice type
Milky white or light milky yellow or the color corresponding to the flavoring
added||Has the aroma that soy milk should have, and the aroma corresponding to the flavoring
added, without any beany
and other unpleasant smells
Has the flavor that the product should have, has the flavor that soy milk drink should have, moderate sweetness
No foreign smell t||No peculiar smell
Soy milk beverage
Juice type
Has a color similar to that of canned fruit
juice
Has the aroma
of a soy milk and juice beverage, without beany
smell and other unpleasant smells
Has the taste
of a soy milk and juice beverage, sweet and sour, suitable
palatable, without peculiar smell
The emulsion has no flocculent precipitation, no coagulation, and should not have abnormal viscosity. A small amount of precipitation and a small amount of fat precipitation are allowed
No foreign impurities visible to the naked eye
5.3 Net content tolerance
The allowable tolerance of net content shall comply with the provisions of Table 2. The average net content of samples taken from the same batch of products shall not be lower than the indicated content.
Packaging form
Glass bottle
Paper-plastic-lead composite flexible packaging
Metal can
Approved by China Light Industry Federation on May 8, 1995
Allowed tolerance
Implemented on April 1, 1996
5.4 Physical and chemical indicators
Physical and chemical indicators should comply with the requirements of Table 3.
Total solids g/100ml≥
Protein%
Fat%
Total acid g/kg
Emulsifier
Colorant (synthetic pigment)
Sweetener
Preservative
Food nutrient enhancer
Urease quantitative method
Qualitative method
Arsenic mg/kg
Lead mg/kg
Copper mg/kg| |tt||5.5 Microbiological indicators
Pure soy milk
QB/T2132-1995
Modulated soy milk
Soy milk beverage
Non-juice type
According to GB2760
According to GB2730
According to GB2730
Not detectable
According to GB14880
Microbiological indicators should comply with the provisions of Table 4.
Total bacteria count (colony count)
pcs/mL≤
Escherichia coli
Pathogenic bacteria
Enzyme bacteria, yeast
6 Test methods
6.1 Sensory inspection
pcs/mL≤
pcs/mL≤
6.1.1 Color, appearance and impurities
Class II products
Not to be detected
Juice type
According to GB2760
Shake the sample in the packaging container, pour it into a colorless and transparent container, place it in a bright place, and observe its color, appearance and impurities facing the light.
6.1.2 Aroma and taste
Open the package, smell its aroma, and taste its taste. 6.2 Net content
At a temperature of 25±2℃, slowly pour the sample liquid along the wall of the container into the measuring cylinder, and read the volume after the foam disappears.
Approved by China Light Industry Association on May 8, 1995
Implemented on April 1, 1996
6.3 Physical and chemical tests
6.3.1 Total solids
6.3.1.1 Instruments, equipment, materials
QB/T2132-1995
a Constant temperature drying oven: temperature control (50~250)±2℃; b. Dryer: internal Desiccant;
Analytical balance: sensitivity 0.0001g;
d. Solid weighing blood;
e. Quartz sand;
f. Tissue crusher;
g. Constant temperature water bath;
6.3.1.2 Preparation of test solution
Shake the sample in the packaging container, pour it all into the tissue crusher and shake it evenly, put it in a beaker, and weigh the sample within 1 hour.
6.3.1.3 Analysis steps
Take 10.00mL of the test solution (6.3.1.2), put it into the weighing blood with known weight containing quartz sand, evaporate it to dryness on a water bath, take out the weighing blood, wipe off the attached water, and then put it in a constant temperature drying oven, and dry it at 100-105℃ to constant weight.
6.3.1.4 Calculation of analysis results
The weight of total solids in the sample is calculated according to formula (1) and expressed in g/100mL. ㎡2-㎡×100
Wherein:
The weight of total solids in the sample, g/100mL; the mass of blood weighing with sand, g/100mL;
The mass of total solids and blood weighing with sand in the sample, g; the volume of the test solution, mL.
If the results of two determinations meet the allowable difference, take the arithmetic mean of the two determinations as the result and report the result to one decimal place.
6.3.1.5 Allowable difference
The difference between the two determinations of the same sample shall not exceed 20% of the average value of the two determinations. 6.3.2 Protein
Determine according to the method specified in GB/T14771, with a protein conversion factor of 6.25. 6.3.3 Fat
Determine according to the second method of acid-water method in GB/T5009.5. 6.3.4 Total acid
Determine according to the method specified in GB/T12456.
6.3.5 Coloring agent
Determine according to the method specified in GB/T5009.35. 6.3.6 SweetenerbZxz.net
6.3.6.1 Saccharin
Determine according to the method specified in GB/T5009.28. 6.3.6.2 Sodium cyclohexylaminosulfonate (also known as sodium cyclamate) Approved by China National Light Industry Association on May 8, 1995
Implemented on April 1, 1996
QB/T2132-1995
Determined according to the method specified in GB/T13112.
6.3.7 Preservatives
Determined according to the method specified in GB/T5009.29. 6.3.8 Urease activity
6.3.8.1 Quantitative determination method (arbitration method)
6.3.8.2 Qualitative determination method (routine test method) See Appendix A
6.3.9 Arsenic, lead, copper
Determine according to the methods specified in GB/T5009.11, GB/T5009.12, GB/T5009.136.3.10 Total bacteria count
Determine according to the methods specified in GB/T4789.2. 6.3.11 Coliform bacteria
Determine according to the methods specified in GB/T4789.3. 6.3.12 Pathogenic bacteria
Determine according to the methods specified in GB/T47891.5 and GB/T4789.10. 6.3.13 Enzymes, bacteria and yeast
Tested according to the methods specified in GB/T and 4789.15. 7 Inspection rules
7.1 Batch: Products with the same process conditions, production lines, varieties and specifications are considered as one batch. 7.2 Factory inspection
7.2.1 Sampling method and quantity: 15 bottles (cans) are randomly selected from each batch. 6 bottles (cans) are used for sensory requirements, net content, total solids and total acid tests, of which 3 bottles (cans) are used for net content test. 3 bottles (cans) are used for bacteria and coliform group tests. The other 6 bottles (cans) are reserved for future use. 7.2.2 Inspection items: Sensory requirements, net content, total solids, total acid, bacteria and coliform group are mandatory inspection items for each batch, and other items are subject to irregular sampling. 7.2.3 Each batch of products must be inspected and qualified by the factory inspection department according to the methods specified in the standards, and can only be shipped after the certificate of conformity is issued.
7.3 Type inspection
7.3.1 Once every quarter, type inspection shall also be conducted when any of the following situations occur. a. Change of main raw and auxiliary materials or change of canning process: b. When production is resumed after long-term suspension
C. When the national quality supervision agency proposes a type inspection requirement. 7.3.2 Sampling method and quantity
Randomly select 15 bottles (cans) from any batch of products. 6 bottles (cans) are used for sensory requirements, net content, and physical and chemical indexes, of which 3 bottles (cans) are used for net content determination. 3 bottles (cans) are used for microbial testing. Another 6 bottles (cans) are reserved for future use.
7.3.3 Inspection items
Should include all items in the technical requirements of this standard. 7.4 Judgment rules
7.4.1 In the factory inspection results, if the sensory requirements, net content, total solids, and total acid do not meet this standard, the unqualified items shall be sampled from the batch for re-inspection. If one of the re-inspection results is unqualified, the batch of products shall be judged as unqualified products. If the non-juice type Class I products do not meet the Class I product indicators but meet the Class II product indicators, they can be downgraded to Class II products. If the bacteria and coliform samples are unqualified, the batch of products shall be judged as unqualified products. Approved by China Light Industry General Association on May 8, 1995
Implementation on April 1, 1996
QB/T2132-1995
7.4.2 Type inspection results: Except for the net capacity, if one of the items is unqualified, the batch of products shall be judged as unqualified products. If the non-juice type Class I products do not meet the Class I product indicators but meet the Class II product indicators, they can be downgraded to Class II products. If the negative tolerance of the net capacity of one bottle exceeds the allowable tolerance or the average net capacity exceeds the indicated capacity, another 8 bottles may be inspected. If one of the above conditions still exists, the batch of products shall be judged as unqualified. 8 Labels
In addition to complying with the requirements of GB7718 and GB/T10790, the label of this product must indicate the protein content. Juice-type soy milk beverages must indicate the original juice content. 9 Packaging, transportation, storage
9.1 Packaging materials and containers must comply with the provisions of Chapter 5 of GB/T10790. 9.2 During transportation and storage, the provisions of Chapter 6 of GB/T10790 must be met, and they must not be close to heat sources to prevent freezing. The maximum stacking height of finished products shall not exceed 16 layers for glass bottles, 10 layers for paper-plastic-aluminum composite beverage packaging, and 30 layers for metal cans. 9.3 Shelf life
9.3.1 When the provisions of Article 9.2 are met, the shelf life is: 3 months for glass bottles, 4 months for paper-plastic-aluminum composite flexible packaging, and 6 months for metal cans.
9.3.2 Enterprises may, based on their own conditions, stipulate a shelf life or storage period that is not less than that specified in Article 9.3.1. Appendix A
Qualitative determination method for urease activity
(Supplement)
A1 Principle
Under appropriate pH and temperature, urease catalyzes the conversion of urea into ammonium carbonate, which forms ammonium hydroxide under alkaline conditions, and then reacts with potassium iodide mercuric complex salt in Na's reagent to form yellow-brown iodine mercuric ammonium. NH,CONH,+2H,0Urease(NH),CO
(NH,),CO,+2N,OHNa,CO,+NH,OH
2K,(HgI)+3KOH+NH,OH→NH,Hg,0I+7KI+3H,0Yellow-brown precipitate
A2Reagent
The water used is distilled water or water of equal purity (hereinafter referred to as water). A2.11% urea solution: weigh 1.0 urea (GB696) and dissolve in 49mL water. A2.210% sodium tungstate solution: weigh 5.0g sodium tungstate (HG, -1861) and dissolve in 45mL water. A2.32% sodium tartrate solution: weigh 1.0 potassium sodium tartrate (GB1288) and dissolve in 49mL water. A2.45% Carbonic acid solution: Pipette 2.5mL of carbonic acid (GB625) and slowly put it into a 47.5mL beaker, stirring constantly.
Approved by China Light Industry Federation on May 8, 1995
Implemented on April 1, 1996
QB/T2132-1995
A2.5 Neutral buffer solution: Measure 61.1mL of 0.056mol/L disodium hydrogen phosphate solution into a 200mL beaker, add 38.9mL of 0.066mol/L potassium dihydrogen phosphate solution, and stir to mix. A2.5.10.066mol/L dipotassium hydrogen phosphate solution, weigh 0.947g of anhydrous disodium hydrogen phosphate (GB1263) and dissolve it in 100mL water.
A2.5.2 0.066mol/L potassium dihydrogen phosphate solution: weigh 0.907g sodium dihydrogen phosphate (GB1274) and dissolve it in 100mL water.
A2.6 Na's reagent, weigh 5.5g red mercuric iodide, 4.125g potassium iodide (GB1272) and dissolve it in 25mL water, then transfer it to a 100mL volumetric flask. Then weigh 14.4g sodium hydroxide (GB029) and dissolve it in 20mL water. After cooling, slowly transfer it to the above 100mL volumetric flask, dilute it with water to the scale, shake it well, pour it into the reagent bottle, let it stand and use the supernatant.
A3 Instruments and equipment
Common laboratory instruments and the following items.
A3.1 Colorimetric tube 10mL.
A3.2 Na's colorimetric tube 25mL.
A3.3 Constant temperature water bath.
A4 Test solution preparation
A4.1 Take two 10mL colorimetric tubes A and B, and add 1.0~4.0mL (equivalent to 0.1g soybean powder) sample, then add 1ml neutral buffer solution (A2.5) to each and shake well. A4.2 Add 1ml urea solution (A2.1) to tube A (sample tube) of the above two tubes, and add 1mL water to tube B (control tube). After shaking tubes A and B, place them in a 40℃ water bath for 20 minutes. A4.3 After taking tubes A and B out of the water bath, add 41ml (total volume of water is about 7mL) to each, shake well, add 1ml tungsten solution (A2.2), shake well, add 1mL sulfuric acid solution (A2.4), shake well, filter and set aside. A5 Analysis steps
A5.1 Take two 26ml sodium stoppered colorimetric tubes, add 2mL of the above filtrate to each, then add 15mL of water to each, shake well, then add 1mL of potassium sodium tartrate (A2.3), shake well, then add 2mL of sodium reagent (A2.6), and dilute to the mark with water.
A5.2 Shake the two tubes well and observe the results.
Qualitative analysis of urease
Strong positive
Second strong positive
Weak positive
Additional instructions:
Symbols
This standard is proposed by the Quality Standards Department of China Light Industry Association. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. Color development
Light turbid or clear liquid
Orange-red clear liquid
Dark golden yellow or yellow clear liquid
Light yellow or yellow clear liquid
Sample tube and blank tube are the same color or lighter. This standard was drafted by the Food Fermentation Industry Science Research Institute of the Second Light Industry Department and Foshan Food Factory. Approved by China Light Industry General Association on 1995-05-08
Implemented on 1996-04-01
QB/T2132-1995
Main drafters of this standard: Dai Jia, Xu Qingqu, Luo Lian, Liang Chongneng. Approved by China Light Industry General Association on 1995-05-08
Implemented on 1996-04-01
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