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How did the executive standard on the bread bag come from

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I want to open a bakery. All procedures have been completed. Now I urgently need my own packaging bag. I don’t know how to customize it. Please answer.

query the national standard of bread at 11:22 on October 25, 2008 source: China food industry network
QB 1252-1991

industry standard of the people’s Republic of China 1991

bread 1991

QB /t 1252-1991

1 subject content and scope of application

this standard specifies the technical requirements, test methods Inspection rules and requirements for marking, packaging, transportation, storage, etc
this standard is applicable to soft and porous ordinary or fancy bread made of wheat flour as the main raw material, yeast as the main loosening agent, an appropriate amount of auxiliary materials, fermentation and baking

2 reference standard

GB 601 preparation of standard solution for titrimetric analysis of chemical reagents (volumetric analysis)

GB 1355 wheat flour

GB 2760 hygienic standard for the use of food additives

GB 5009.3 method for the determination of water in food

GB 5009.56 hygienic standard for pastries

GB 7100 pastries, biscuits Hygienic standard for bread

GB 7718 general standard for food labeling

3 product classification

it is mainly divided into two categories according to whether there are eggs, milk and other accessories in the finished products

3.1 ordinary bread: bread made with wheat flour as the main body and an appropriate amount of sugar, salt and oil

3.2 fancy bread: bread made with wheat flour as the main body, added with an appropriate amount of sugar, salt, oil, eggs, dairy products and fruit materials

4 technical requirements

4.1 raw material requirements

4.1.1 wheat flour: it shall comply with the provisions of GB 1355

4.1.2 yeast: see Table 1 for various index requirements

4.1.3 auxiliary materials shall comply with relevant quality and hygiene regulations

4.1.4 the dosage of food additives shall comply with the provisions of GB 2760

4.2 sensory requirements

4.2.1 form: complete, free of defects, cracks and pits, the shape should be consistent with the shape of the variety, the surface should be smooth, free of white powder and spots

4.2.2 color: the surface is golden yellow or light brown, uniform, without scorching and whitening

4.2.3 smell: it should have the smell of bread after baking and fermentation, and have the prepared flavor without peculiar smell

4.2.4 taste: soft and palatable, not sticky, not shabby, no peculiar smell, no undissolved sugar, salt and coarse grains

4.2.5 organization: delicate and elastic; The pores on the section are uniform in size, uniform and clear in texture, in the shape of sponge, without obvious large holes and local hardness; There is no fracture and obvious slag dropping after slicing

4.3 physical and chemical requirements

see Table 2 for various requirements

4.4 hygienic requirements

4.4.1 shall be implemented according to GB 7100

5 test method

5.1 sensory test: identify by vision, taste and smell

5.2 physical and chemical test

5.2.1 weight: weigh with a balance or platform scale

5.2.2 specific volume

5.2.2.1 instrument

balance: sensitivity 0.1g

bread volume tester, see Figure 1

5.2.2.2 determination steps

A. weigh the bread to be measured (accurate to 0.1g)

B. select a bread module with appropriate volume (similar to the volume of bread to be measured), put it into the bottom box of the volumeter, cover it, and put filler from the top of the volumeter to the zero line of the scale. After the top cover is covered, turn it upside down several times to eliminate the dead space, and adjust the amount of filler to the zero line of the scale

C. take out the bread module and put in the bread to be tested. Pull open the plug plate to make the filler fall naturally. Read the scale of the filler on the ruler and take it as the measured volume of the bread

Figure 1

Figure 1 Schematic diagram of mtj-1 bread volume tester

5.2.2.3 calculation:

P = V /w………………………………….. (1)

where: P – specific volume of bread, ml /g

V – bread volume, ml

W – bread weight, G

5.2.2.4 allowable difference: the difference between two measured values shall be 0.1ml/g

5.2.3 moisture: determined according to the first method in GB 5009.3. The sampling shall be based on the center of the bread

5.2.4 acidity

5.2.4.1 reagents and instruments

sodium hydroxide (GB 629 analytical purity): 0.1N solution, prepared and calibrated according to GB 601

phenolphthalein indicator solution: 1% ethanol solution

Basic burette

5.2.4.2 analysis steps: accurately weigh 25g of bread core, add 60ml of carbon dioxide free distilled water, smash it with a glass rod, transfer it into a 250ml volumetric flask, fix the volume to the scale, and shake it evenly. Stand for 10min and filter with gauze or filter paper. Transfer 25ml of filtrate into a 125ml or 200ml triangular flask, add 2 ~ 3 drops of phenolphthalein indicator solution, and titrate with 0.1N sodium hydroxide standard solution until it turns pink for 1min

5.2.4.3 calculation: T = (n * V) /(w * 25 /250) * 100 = (n * V /W) * 1000………………………………….. (2)

where: T – acidity, t °
equivalent concentration of sodium hydroxide <0.1mol/l V — volume of 0.1mol/l sodium hydroxide solution consumed, ml W – sample mass, G 5.2.4.4 allowable difference: the difference between the two analysis results should be less than 0.1t ° 5.2.5 see Appendix A for the determination of yeast fermentation power 5.3 hygienic inspection shall be carried out according to the method specified in GB 5009.56 6 inspection rules 6.1 products can be delivered only if they meet this standard 6.2 sampling: random sampling once per shift and 5 samples for each variety<<3.br> <3.br> physical and chemical inspection items <3.br>> including physical and chemical inspection indicators

6.3.2 type inspection: type inspection is carried out when the production equipment is overhauled and the main raw materials are changed. Inspection items include all items of technical requirements

6.4 during the warranty period, if there is a dispute between the supplier and the demander over the product quality, it can be settled through negotiation or arbitrated by an arbitration institution

7 marking, packaging, transportation and storage

7.1 marking: the label of the package must comply with the provisions of GB 7718

7.2 packaging: finished products must be packaged with food packaging materials that meet hygiene requirements. The package shall be tight and correct

7.3 transportation: the finished products must be transported with special tools and containers that meet the hygiene requirements. During transportation, it shall be stacked neatly and shall not be squeezed

7.4 storage: finished products must be stored in a special warehouse and shall not be mixed with articles with peculiar smell or high moisture content

7.5 shelf life: 3 days

appendix a

determination method of yeast fermentability

(hayclucb determination method)

(Supplement)

A1 reagent:

standard powder: Standard powder specified in GB 1355

sodium chloride (GB 1266): analytical purity

sucrose (Hg 3-1001)

effluent: measure 20ml of concentrated sulfuric acid, add 200g of sodium chloride, dilute to 2000ml with distilled water, and put it into a 2500ml small mouth reagent bottle

A2 instrument

the fermentation power measuring device is shown in Figure A1

A3 determination steps

A3 1 fresh yeast method

weigh 2.0g of sample respectively (if the sample has been refrigerated, it should be placed at 30 ℃ for 1H before weighing), approved by the Ministry of light industry of the people’s Republic of China on October 17, 1991 and implemented on June 01, 1992

QB 1252-1991

280.0g of standard powder and 2.0g of sodium chloride, Pour 150ml distilled water (flour and water are kept warm to 30 ℃) into sodium chloride and yeast respectively. After dissolving and mixing well, pour all into flour, stir hard and knead it into dough. Quickly cover the dough into bottle a and put it into a constant temperature water bath at 30 ± 0.5 ℃. Connect the whole set of devices as shown in Figure 2 and record the drainage in the first and third hours

A3. 1.1 calculation of measurement results:

F = v2-v1

where: F – fermentation capacity, ml

V2 — the sum of three-hour drainage, ml

V1 – first hour drainage, ml

A3. 2 active dry yeast

weigh 2.8g of sample and 2.8g of sucrose into a 100ml beaker, add 50ml of distilled water at 30 ℃ and keep it warm at 30 ℃ for 30min. Take 2.0g of sodium chloride into a triangular flask and add 100ml of distilled water to dissolve it. Pour the above yeast, sucrose solution and sodium chloride solution into 280g flour, stir vigorously and knead into dough. Quickly cover the dough into bottle a and put it into a constant temperature water bath at 30 ± 0.5 ℃. As shown in Figure 2, connect the whole device and record the drainage in the first and second hours

calculation of A4 determination result

F = v2-v1

where: F – fermentation capacity, ml

V2 — drainage volume in the second hour, ml

V1 – first hour drainage, ml

allowable difference: the difference between two measured values shall not exceed 10ml

additional notes:

this standard is proposed by the Ministry of light industry and the Ministry of Commerce of the people’s Republic of China

this standard is under the jurisdiction of the Scientific Research Institute of food fermentation industry of the Ministry of light industry and Beijing grain, oil and food quality supervision station of the Ministry of Commerce

this standard was drafted by Beijing Yili Food Company, the Institute of food fermentation industry of the Ministry of light industry and Beijing grain, oil and food quality supervision and inspection station of the Ministry of Commerce

the main drafter of this standard: Wang Zuoqin

participated in the drafting: Wang Shizhen, Li Qiang, Chen Yan, Zhou Qing, Li Xin

approved by the Ministry of light industry of the people’s Republic of China on October 17, 1991 and implemented on June 1, 1992

IOS executive standard

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