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食品安全国家标准 冲调谷物制品
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GB 19640-2016
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标准编号: GB 19640-2016 (GB19640-2016)
中文名称: 食品安全国家标准 冲调谷物制品
英文名称: Hygienic standard for breakfast cereal
行业: 国家标准
中标分类: X09
字数估计: 4,486
发布日期: 2016-12-23
实施日期: 2017-06-23
旧标准 (被替代): GB 19640-2005
标准依据: National Health and Family Planning Commission Notice No.17 of 2016
GB 19640-2016: 食品安全国家标准 冲调谷物制品
GB 19640-2016 英文名称: Hygienic standard for breakfast cereal
1 范围
本标准适用于以谷物或其他淀粉质类原料为主的预包装冲调谷物制品。
2 术语和定义
2.1 冲调谷物制品
以谷物或其他淀粉质类原料为主,添加或不添加辅料,经熟制和/或干燥等工艺加工制成,直接冲调
或冲调加热后食用的食品,如麦片、芝麻糊、莲子羮、藕粉、杂豆糊、粥等。
3 技术要求
3.1 原料要求
原料应符合相应的食品标准和有关规定。
3.2 感官要求
感官要求应符合表1的规定。
3.3 理化指标
理化指标应符合表2的规定。
3.4 污染物限量和真菌毒素限量
3.4.1 污染物限量应符合GB 2762的规定。其中,以谷物为主的冲调谷物制品应符合麦片的规定;以
谷物为主,添加蔬菜、水果、坚果、畜禽、水产等加工制品的冲调谷物制品应符合带馅(料)面米制品的规
定;以其他淀粉质类原料为主的冲调谷物制品应符合淀粉制品的规定。
3.4.2 以谷物为主的冲调谷物制品的真菌毒素限量应符合GB 2761中谷物及其制品的规定。
3.5 微生物限量
3.5.1 致病菌限量应符合GB 29921中粮食制品的规定。
3.5.2 微生物限量还应符合表3的规定。
3.6 食品添加剂和食品营养强化剂
3.6.1 食品添加剂的使用应符合GB 2760的规定。
3.6.2 食品营养强化剂的使用应符合GB 14880的规定。
GB 19640-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Reconstituted Grain Products
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration.
3. No action is required - Full-copy of this standard will be automatically &
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Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Technical Requirements ... 4
Foreword
This Standard replaced GB 19640-2005 Hygienic Standard for Breakfast Cereal.
Compared with GB 19640-2005, this Standard has the major changes as follows.
--- Modify the standard name as “National Food Safety Standard – Reconstituted
Grain Products”;
--- Modify the scope;
--- Modify the terms and definitions;
--- Modify the physical and chemical indicators;
--- Modify the microbial indicators.
National Food Safety Standard –
Reconstituted Grain Products
1 Scope
This Standard is applicable to the prepackaged reconstituted grain products taking the
grain and other starch as the major raw materials.
2 Terms and Definitions
2.1 Reconstituted grain products
The food taking grain or other starch as the major raw materials, adding or not adding
auxiliary materials; processed through the cooking and/or drying technologies; can be
edible after directly reconstituting or after reconstituting and heating; such as cereal,
sesame paste, lotus seed soup, lotus root starch, bean past, porridge, etc.
3 Technical Requirements
3.1 Requirements for raw materials
The raw materials shall conform to the corresponding food standards and relevant
provisions.
3.2 Sensory requirements
The sensory requirements shall conform to the provisions of Table 1.
Table 1 -- Sensory Requirements
Items Requirements Test Methods
Color and luster Have the due color and luster of the products Take appropriate amount of specimen onto the
clean white dish (porcelain dish or similar
container), check under natural light without
foreign matters. Smell the odor, use warm water
to wash mouth; taste it after reconstituting or
reconstituting and heating
Taste and smell Have the due taste and smell of the products, is odorless
State
No mildew, no normally visible
foreign matters. After
reconstituting, it is in the viscous
or solid-liquid mixed sate
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