GB 17401-2003 Hygienic standard for puffed food

This standard specifies the index requirements, food additives, hygienic requirements for the production and processing of puffed foods, packaging, labeling, storage and transportation requirements and inspection methods. This standard applies to a type of crispy food with a certain degree of puffing, which is made from cereals, beans and potatoes as the main raw materials and is made through puffing processes such as baking, frying or extrusion. GB 17401-2003 Hygienic Standard for Puffed Foods GB17401-2003 Standard download decompression password: www.bzxz.net

This standard is mandatory for safety.
1 Chemical food industry standard 3
This standard replaces GB17101
Compared with GB17401-18, the main modifications are as follows: The standard text format is modified in accordance with GH/1.120CU; GB17401-2003
modifies the structure of the standard, and adds food additives, production and processing requirements, packaging, labeling, storage and transportation requirements:
Transfer value): The unit of measurement is changed from meg/k to .g/100g: According to 28551998 Chemical food, the scope and definition of the original standard are modified. From the date of implementation of this standard, G174-1998 will be abolished. This standard was issued by the Ministry of Health of the People's Republic of China, and its co-authors are: National Health and Family Planning Commission, Beijing Municipal Health and Epidemic Prevention Center, Beijing Municipal Health and Epidemic Prevention Station, and Beijing Municipal Second Epidemic Prevention Station. The main contributors to this standard are: Di Yulian, Fang Xiling, Lai Fengying, Han Faxian, Ji Hongyi, Zhou Kuangcheng and Liang Jin. This standard replaces the original version of the standard: This standard was first issued in 2001: 1 Fan Chen
Hygienic Standard for Chemical Foods
GB 17401—2003
This standard specifies the index requirements for chemical foods, food additives, production and handling requirements, packaging, labeling, storage and transportation requirements and inspection methods.
This standard is applicable to crispy products with a fixed shape and texture, which are made of fillings, doughs and general ingredients and are made through expansion processes such as baking, frying, grinding and pressing.
2 Normative referenced documents
The clauses in the following documents become the clauses of this standard through reference in this standard. The following referenced documents, excluding the contents or revisions thereof, are not applicable to this standard. However, the parties who have reached an agreement on this standard shall study whether the latest version of the referenced documents can be used. For any expiring referenced documents, the latest version shall apply to the international standards. 3 Food Standards for Use
B=478S.33 Microbiological Test for Food Hygiene, Food Inspection GR/-505.3 Limitation of Water Content in Foods
GB/TCU.-2 Determination of Tolerance of Lead in Foods
(iK/1=CC9.22 Content of Aflatoxin in Foods Formulated as G13: TCC9.37 Food Hygiene Standards for Food Analysis R/TG09,36 Standards for Analysis of Food Standards GB17404 Good Manufacturing Practice for Food Industry
3 Terms and Definitions
The following terms and definitions apply to this standard
Chemical Food
Grains, beans, and pizza are the main ingredients, and the product volume is increased significantly by gelling: a type of food with a certain degree of chemical transformation.
The material at high temperature is quickly brought to normal pressure, and the water content in the material is suddenly reduced and evaporated instantly: the process that causes the material structure to suddenly become sponge-like. 3. 3
Fried puffed food
Raw materials are edible food made by frying or using food with a continuous flavor, and then dried and heated. 3.4
Non-fried puffed food
Raw materials are puffed food made by using a digester (adjusting moisture, pressure, baking, and adjusting (not adjusting). 1
B17401—2003
Refer to soft requirements
Raw material requirements
Should comply with the standards and relevant specifications of the standards, and should be replaced in time according to the specifications to prevent oil from absorbing acid. 4.2 Sensory requirements
The product must have normal color, smell and taste, and must not have any raw, sour, rancid or other smell. 4. 3 Physical and chemical indicators
Physical and chemical indicators shall comply with the provisions of branch 1,
Table 1 Chemical indicators
Moisture content: 1: g) www.bzxz.net
Total energy (energy ()/g/)
Note: Chemical calculation (calculated)
Help/PL>/(ue/kg)
Based on Beijing material kg
4.4 Microbial index
Microbial index shall comply with the requirements of table 2,
Original/MPN/JUU
European (Sand, urgent, South, Golden City, grape ball is still: 5 Food additives are required
Fried type
Avoidance index
No 5.1 The quality of food additives shall meet the relevant standards and relevant regulations. 5.2 The types of food additives used shall meet the requirements of B263. 6 The hygienic requirements of the production and processing process shall meet the requirements of CB17414. 7 Packaging materials shall meet the relevant health standards and relevant regulations. Non-fried products shall be packed with water-resistant materials. The packaging shall be non-contaminated and non-food products (such as toys, stationery and other non-food products). If the packaging is not suitable for people or food, there shall be no advertisements or notices. The words "non-food" shall be marked in red. 8 Labeling
Rules and regulations The labeling requirements of the packaging section shall comply with relevant regulations. 9 Storage and transportation
9.1 Storage
GB 17401—2003
Products should be stored in a dry and well-ventilated place. Do not place them in contact with harmful substances, odors, or substances that are susceptible to disease. 9.2 When transporting products, avoid exposure to wind and rain. Do not transport products with harmful substances, odors, or substances that may affect the quality of the products. 10 Inspection methods
10.1 Inspection requirements
After collecting more than two packages of samples and unpacking them, they should have the normal color of each variety and should not be changed by foreign contaminants. The taste is crispy, slightly sour, and has a pearly taste. 10.2 Physical and chemical indicators
10.2.1 Sample treatment
Take 0.5kg of the test sample or 1 part of the test sample containing relatively high fat content in the effective glass milk and mix well. Then put it in a bottle for preservation.
10.2.2 Water content
Determine according to the method specified in (B/T500S.8. 10.2.3 Enzyme value, peroxide value, standard base value shall be determined according to GB/T5009.55 10.2.4 The total amount of alcohol shall be determined according to the formula specified in GB/T5009.37. 10.2.5 The amount of lead shall be determined according to the formula specified in B/T5009.12. 10.2.6 The amount of yellow koji shall be determined according to the method specified in GB/T5009.37. 10.2.3 The total amount of alcohol shall be determined according to the method specified in GB/T4739.35.
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