This standard specifies the index requirements, food additives, hygienic requirements of the production process, packaging, labeling, storage and transportation requirements and inspection methods for lactic acid bacteria beverages. This standard applies to unpasteurized or sterilized beverages with the corresponding flavor of the product made from fresh milk, milk powder or supplemented with plant protein powder, etc. through lactic acid bacteria fermentation. GB 16321-2003 Hygienic Standard for Lactic Acid Beverages GB16321-2003 Standard Download Decompression Password: www.bzxz.net

The full text of this standard is mandatory.
This standard replaces G16321-1999 Hygienic Standard for Lactic Acid Beverages 3. Compared with GB16321-1996, the main revisions are as follows: the standard text format has been modified in accordance with GB/1.1.CD16321-2033
The structure and definition of the original standard have been revised; the requirements for raw materials, food additives, production process, packaging, labeling, storage and transportation have been added;
The total potassium, total solids and acid pressure indicators have been eliminated: B48 The standard for the limit of lead in zero-concentration products has added the total potassium hydroxide and GH43 The standard for the limit of lead in food 3 has modified the aluminum indicator
This standard shall be effective from the date of implementation at the same time as GB15321-19S6. The standard was proposed by the Ministry of Health of the People's Republic of China. The drafting units of the standard are: Tianyang Xingong Health Supervision and Inspection Institute, Jiangning Provincial Health Supervision Institute, Jizhou Social Security Group Co., Ltd., Shanghai Food Health Supervision and Inspection Institute, Guangdong Gu Food Hygiene Supervision and Inspection Institute, Nanjing Food Hygiene Supervision and Inspection Institute. The main drafters of the standard are: Ce Benqi, Xu, Yu Tingmei Peizhen, Hu Zhikun, Pu Zhuanji, Gu Zhongliu Standard Institute. The previous editions of the standard are as follows: The standard was first issued in 16 years.
1 Scope
Hygiene standard for lactic acid bacteria beverages
Gn 16321-20C3
This standard defines the indicators of lactic acid bacteria materials, the hygienic requirements for the production process of food additives, packaging, labeling, storage and transportation requirements and inspection methods.
This standard refers to the raw materials of fresh milk, milk powder or supplemented with vegetable protein powder, etc., which are processed by lactic acid bacteria and have the corresponding taste of the product, and are not sterilized or sterilized.
2 Normative references
The following clauses in other documents become the clauses of this standard through reference in this standard. For any referenced document with a date, all its subsequent amendments (excluding the revised version of the revised version) are not applicable to this standard. However, all parties that have reached an agreement based on this standard are encouraged to study whether to use the latest version of these documents. For any referenced document without a date, the latest version is applicable to this standard. GB2763 Food additives
(B/T4,21 Food hygiene microbiological examination Frozen beverages and beverages R/9. Determination of protein in food
GBTSC0.11 Food hygiene GB/T5009.13: Determination of lead in food
GB/T5009.14: Determination of homologous drugs in European products
GB/T9.1: Determination of the release of alcohol in alcohol-containing materials GB12535: Standard for the production of alcohol by beverage enterprises
3 Terms and definitions
The following terms and definitions apply to this standard. Lactic acid bacteria beverage
Products are fermented and blended with lactic acid bacteria without sterilization: 3. 2
Sterilized lactic acid beverage
The product is sterilized and blended before being sterilized. 4. Index requirements
4. 1 Raw material requirements
The raw materials should meet the relevant standards and regulations. 4.2 Sensory indicators
4.2.1 Color
It should be consistent with the color of milk, slightly yellow or similar to fruit. 4.2.2 Taste and aroma
The taste should be sweet, sour, and have the taste and aroma that the milk should have, without any peculiar smell. 4. 2.3 Coarse state
It is milky, uniform and not stratified, with a little flow, no bubbles and foreign matter. GB16321--2003
4.3 Physical and chemical indicators
The physical and chemical indicators should comply with the thermal specifications in Table 1,
Zhangbai Liu R products
Total (in as/(g/L>
Specific P/(/L>
(C/m/)
Original two
|4.4 Microbiological indicatorswwW.bzxz.Net
Microbiological indicators should comply with the requirements of the table
Milk deer koji (efuril.
Total number (cfu)
Band number/(cfu/nL)
Coolant number/(ofu/mT.)
Major bacteria: 1km:)
Pathogenic Salmonella, Shigella, golden yellow tomato)
5 Food additives
Table 1 Physical and chemical indexes
Table 2 Microbiological indexes
Material
Contains live bacteria
No whole product
5.1 The quality of additives should comply with the relevant standards and relevant regulations. 5.2 The type and amount of dangerous additives should comply with the provisions of CB37C, 6 The hygienic requirements of food production and processing should comply with the provisions of (%1269).
The materials of packaging containers should comply with the relevant health standards and relevant food regulations. 8 Labeling
The labeling requirements of shaped packaging should comply with the relevant food regulations. 5 Purchasing, storage and transportation
9.1 Storage conditions,
The product should be stored in a dry and well-ventilated place, and should not be stored with toxic, toxic, toxic, toxic and toxic items. 2
9.2 Transportation
GB 163212003
When transporting the product, avoid exposure to sunlight and rain. Do not mix it with harmful, toxic or other items that may affect the integrity of the product. 10 Test methods
10.1 Physical index
Open the plastic (cup), first smell the air, taste whether it is normal, then slowly pour it into a clean beaker or colorless glass cup, carefully observe whether its color and composition are normal, and the results should meet the requirements of 4.2. 10.2 Physical and chemical indexes
10.2.1 Egg quality: Determined by the method specified in GB/T5009.E. 10.2.2 Total quality: Determined by the method specified in GB/T500911: 10.2.3 Speed: Determined by the method specified in GB/T503.12. 10.2.4 Copper: Determine according to the method specified in GB/T500S.186. 10.3
Micro density index
Test according to the method specified in GB/T4739.81.
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