Some standard content:
QB/T2438—1999
The microbiological indicators of this standard are formulated in accordance with GB16332-1996 "Sanitary Standards for Plant Protein Beverages". This standard is proposed by the Industry Management Department of the State Bureau of Light Industry. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. The drafting units of this standard are: Hebei Lulu Group Co., Ltd. and China Food Fermentation Industry Research Institute. The main drafters of this standard are: Wang Qiumin, Zhao Xihai, Wang Xuchang, Gao Kexin, Zhang Shumin, and Xu Qingqu. Light Industry Industry Standard of the People's Republic of China
Plant Protein Beverage Almond Milk (Dew)
QB/T2438—1999
1 Scope
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation, and storage of plant protein beverages-almond milk (dew). This standard applies to milky plant protein beverages made from almonds as raw materials, processed and blended, and then sterilized or aseptically packaged by high pressure.
2 Cited standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised. Parties using this standard should explore the possibility of using the latest versions of the following standards: GB2760-1996 Hygienic Standard for the Use of Food Additives GB4789.26-1994 Microbiological Examination of Food Hygiene - Examination of Commercial Sterility of Canned Food GB/T5009.5-1995 Method for Determination of Protein in Food GB/T5009.6-1995 Method for Determination of Fat in Food GB7718-1994 General Standard for Food Labeling GB/T10786-1989 Determination of pH of soft drinks Inspection rules, marking, packaging, transportation and storage of soft drinks GB/T10790-1989 GB/T10791-1989 Requirements for raw and auxiliary materials of soft drinks GB/T12143.1-1989 Determination of soluble solids in soft drinks Refractometer method GB16322-1996 Hygienic standard for plant protein beverages 3 Technical requirements
3.1 Raw and auxiliary materials
3.1.1 The kernel of cha kernel (including bitter cha kernel) should be full, free of insects and mildew. 3.1.2 Other raw and auxiliary materials should comply with the provisions of GB/T10791. 3.2 Sensory requirements
The sensory requirements should comply with the provisions of Table 1.
Uniform milky white or slightly grayish whiteApproved by the State Bureau of Light Industry on May 6, 1999
Implementation on December 1, 1999
QB/T2438-1999
Smell and taste
It has the unique aroma and taste of almonds, without any peculiar smell. It is a uniform and delicate emulsion. A small amount of precipitation is allowed after long-term storage, but after being shaken, it still retains its original uniform state
No foreign impurities visible to the naked eye
3.3 Negative deviation of net content
The negative deviation of the net content of a single quantitative package shall not exceed the provisions of Table 2, and the average net content of the same batch of products shall not be lower than the net content indicated on the label.
Net content Q
100200
200~300
300～500
500~1000
Physical and chemical indicators
Physical and chemical indicators shall comply with the provisions of Table 3.
Soluble solids (20℃, by refractometer)%Protein
pH(20℃)
Food additives
Arsenic (as As)
Lead (as Pb)
Copper (as Cu)
Cyanide (as CN)
3.5 Microbiological indicators
Allowed negative deviation
Should comply with the provisions of GB2760
The microbiological indicators of canned products shall comply with commercial sterility, and other packaging shall comply with the provisions of Table 4.
Total colony count
cfu/mL
MPN of coliform group/100mL
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci) mold, yeast cfu/mL
4 Test method
4.1 Sensory organ
4.1.1 Odor and taste
≤100
Not detectable
After opening the packaging container, immediately smell its aroma and taste its taste to check whether there is any abnormal odor and taste. 4.1.2 Color, appearance and impurities
After shaking 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.
4.2 Net content
Approved by the State Bureau of Light Industry on May 6, 1999 and implemented on December 1, 1999
QB/T2438--1999
Under the condition of (20±2)℃, pour the shaken sample solution slowly into the measuring cylinder along the wall of the measuring cylinder. After 1 minute, read the volume number.
4.3 Physical and chemical indicators
4.3.1 Soluble solids
Determine according to the method of GB/T12143.1.
4.3.2 Protein
Determine according to the method of GB/T5009.5.
4.3.3 Fat
Determine according to the method of GB/T5009.6 acid hydrolysis method. 4.3.4 pH
Determine according to the method of GB/T10786.
4.3.5 Arsenic, lead, copper and cyanide
Determine according to the method of GB16322.
4.3.6 Microbiological indicators
Inspect according to the method of GB16322.
5 Inspection rules
5.1 Batch
Products with the same production line, shift and specifications are considered a batch. 5.2 Factory inspection
5.2.1 Before the product leaves the factory, the inspection department of the manufacturer shall inspect each batch according to the provisions of this standard. After passing the inspection, a certificate of conformity shall be issued, and the product with a signed quality certificate attached inside (outside) the packaging box can leave the factory.
5.2.2 Sampling method and quantity
15 cans (bottles, boxes) are randomly selected from each batch. 6 cans (bottles, boxes) are used for sensory, net content, protein, cyanide, pH inspection [3 cans (bottles, boxes) for net content determination]: 3 bottles (boxes) are used for total bacterial count and coliform group inspection: the other 6 cans (bottles, boxes) are reserved for standby. The sampling volume of microbial indicators of canned samples shall be implemented in accordance with the provisions of commercial sterility.
5.2.3 Factory inspection items
Sensory, net content, soluble solids, protein, cyanide, pH, total bacterial count, coliform group are mandatory inspection items, and other items are subject to irregular sampling. 5.3 Type inspection
5.3.1 Type inspection is carried out once every quarter or once a production cycle. It should also be carried out in any of the following situations:
a) Change of main raw and auxiliary materials or key processes; b) When production is resumed after long-term suspension;
c) When the national quality supervision agency proposes the requirement for type inspection. 5.3.2 Sampling method and quantity
Randomly select 15 cans (bottles, boxes) from any batch. 6 cans (bottles, boxes) are used for sensory, net content, and physical and chemical index inspection [3 cans (bottles, boxes) for net content determination]: 3 bottles (boxes) are used for microbiological inspection: and the other 6 cans (bottles, boxes) are reserved for future use. The sampling quantity of microbiological indicators of canned samples shall be implemented in accordance with the provisions of commercial sterility. 5.3.3 Type inspection items
Should include all items required by this standard. 5.4 Judgment rules
5.4.1 Factory inspection judgment
Approved by the State Bureau of Light Industry on May 6, 1999 and implemented on December 1, 1999
QB/T2438--1999Www.bzxZ.net
If any of the sensory, net content, soluble solids, protein, cyanide, and pH in the factory inspection results do not meet this standard, double sampling will be conducted from the batch for the unqualified items for re-testing. If one of the re-test results still does not meet this standard, the batch of products will be judged as unqualified. If the total bacterial count and coliform group do not meet this standard or the commercial sterility does not meet the requirements of GB4789.26, the batch of products will be judged as unqualified. 5.4.2 Type inspection judgment
If any item other than net content does not meet this standard, the batch of products will be judged as unqualified. If the negative deviation of one can (bottle, box) exceeds the allowable negative deviation or the average net content is lower than the marked net content, double sampling and re-inspection of the unqualified items is allowed. If one of the above situations still exists, the batch of products will be judged as unqualified. 6 Marking, packaging, transportation, storage
6.1 Marking
In addition to complying with the provisions of GB7718 and Chapter 4 of GB/T10790, the label and marking of the product shall also indicate the protein content.
6.2 Packaging
The packaging materials and containers shall comply with the provisions of Chapter 5 of GB/T10790 and the corresponding hygiene requirements and management methods.
6.3 Transportation and storage
Transportation and storage shall comply with the provisions of Chapter 6 of GB/T10790, and shall not be close to heat sources and prevent freezing. 6.4 Shelf life
6.4.1 When the provisions of 6.3 are met, the shelf life is: not less than 12 months for metal cans; not less than 3 months for glass bottles; not less than 6 months for paper-plastic-aluminum composite flexible packaging. 6.4.2 Enterprises may set a shelf life of not less than that specified in 6.4.1 based on their own conditions. Approved by the State Bureau of Light Industry on May 6, 1999 and implemented on December 1, 1999
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