GB 16326-1996 Hygienic standard for nuts

GB 16326-1996 Nut Food Hygiene Standard GB16326-1996 Standard download decompression password: www.bzxz.net

GB16326—1996
Nuts mainly refer to walnuts (juglans regia). The fat oil content is as high as 50%~~70%, and the main component is linoleic acid glyceride; it also contains 15.4% protein, 10% carbohydrates and a certain amount of calcium, phosphorus, iron, riboflavin, etc. It is a nutritious food that is deeply loved by people. Acid value and peroxide value mainly reflect rancidity indicators, and the test method adopts the analysis method recommended by GB5009.37 Edible Vegetable Oil Hygiene Standard.
This standard is proposed by the Health Supervision Department of the Ministry of Health. This standard is drafted by the Sichuan Provincial Food Hygiene Supervision and Inspection Institute, Gansu Provincial Food Hygiene Supervision and Inspection Institute, and Hebei Provincial Food Hygiene Supervision and Inspection Institute.
The main drafters of this standard are Xian Shiju, Yang Zhongya, Wang Fuzhen, Wang Ping, and Zhao Jin. This standard is interpreted by the Ministry of Health’s entrusted technical unit, the Ministry of Health’s Food Hygiene Supervision and Inspection Institute. 637
1 Scope
National Standard of the People's Republic of ChinabZxz.net
Hygienic standard of nut
This standard specifies the hygienic requirements and inspection methods for nuts. This standard applies to walnuts (walnuts) and unprocessed walnut kernels without shells. Referenced standards
GB16326-1996
The provisions contained in the following standards constitute the provisions of this standard through their use in this standard. When this standard is published, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB5009.37-1996 Analytical methods for edible vegetable oil hygienic standards 3 Hygienic requirements
3.1 Sensory indicators
It should have the color, smell and taste inherent in normal walnuts and walnut kernels, and should not have any peculiar smell such as rancidity. No foreign matter, mildew, or insects. 3.2 Physical and chemical indicators
Physical and chemical indicators shall comply with the provisions of Table 1.
Peroxide value, mex/kz
Test method
Acid value and peroxide value shall comply with GB5009.37. Approved by the Ministry of Health of the People's Republic of China on June 19, 1996 638
Implemented on September 1, 1996
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