GB/T 5009.56-2003 Analytical methods for hygienic standards of pastries

This standard specifies the analysis methods for various hygienic indicators of cakes, biscuits, breads, etc. made from flour, sugar, eggs and other auxiliary materials through baking, steaming and frying. This standard is applicable to the analysis of various hygienic indicators of various cakes, biscuits, breads, etc. made from flour, sugar, oil, eggs and other auxiliary materials through baking, steaming and frying. GB/T 5009.56-2003 Analysis methods for hygienic standards of cakes GB/T5009.56-2003 Standard download decompression password: www.bzxz.net

ICS67.040
National Standard of the People's Republic of China
GB/T5009.56—2003
Replaces GB/T 5009.56—1996
Method for analysis of hygienic standard of pastry
Promulgated on 2003-08-11
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implementation on 2004-01-01
GB/T5009.56-—2003
This standard replaces GB/T5009.56--1996 "Method for analysis of hygienic standard of pastry". Compared with GB/T5009.56--1996, this standard has been modified as follows: The structure of the original standard has been modified in accordance with GB/T20001.4-2001 "Standard Writing Rules Part 4: Chemical Analysis Methods".
This standard is proposed and managed by the Ministry of Health of the People's Republic of China. This standard is drafted by the Beijing Municipal Health and Epidemic Prevention Station. This standard was first issued in 1985 and revised for the first time in 1996. This is the second revision. 456
1 Scope
Analysis methods for hygienic standards for pastries
GB/T5009.56-2003
This standard specifies the analysis methods for various hygienic indicators of pastries, biscuits, bread, etc. made from flour, sugar, oil, eggs and other auxiliary materials through baking, steaming and frying.
This standard applies to the analysis of various hygienic indicators of various cakes, biscuits, bread, etc. made from flour, sugar, oil, eggs and other auxiliary materials through baking, steaming and frying.
2 Normative reference documents
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest versions are applicable to this standard. GB/T5009.3 Determination of moisture in food
GB/T5009.11 Determination of total and inorganic phthalates in foodGB/T 5009. 12
2 Determination of lead in food
Determination of aflatoxin BI in food
GB/T 5009.221
GB/T 5009.29
GB/T 5009. 30
GB/T 5009.35
Determination of sorbic acid and benzoic acid in food
Determination of tert-butylhydroxyanisole (BHA) and 2,6-di-tert-butyl-p-cresol (BHT) in foodDetermination of synthetic colorants in food
Analytical methods for hygienic standards of edible vegetable oilsGB/T 5009.37
GB7099 Hygienic Standard for Pastries and Breads
GB7100 Hygienic Standard for Biscuits
3 Sensory Inspection
3.1 Take two or more samples and cut them open for observation. They should have the normal color of various pastries and should not have mold or other foreign contaminants. 3.2 Take the cut samples and taste them. They should not have any peculiar smells such as rancidity and oiliness. They should comply with the provisions of GB7099 and GB7100. 4 Physical and Chemical Inspection
4.1 Sampling Method
Weigh 0.5kg of samples with more oil, and 1.0kg of samples with less fat such as bread and biscuits, then take two-quarters or two-sixths of the sample diagonally or take a representative sample according to the sample situation, grind them in a glass mortar, mix them evenly, and store them in a wide-mouth bottle in the refrigerator.
4.2 Sample treatment
4.2.1 Samples with high fat content, such as peach cakes, etc.: weigh 50g of the mixed sample, place it in a 250mL stoppered conical flask, add 50mL petroleum ether (boiling range: 30℃～60℃), leave it overnight, filter it with a quick filter paper, and recover the solvent under reduced pressure to obtain the fat for the determination of acid value and peroxide value.
4.2.2 Samples with medium fat content, such as cakes, rice strips, etc.: weigh about 100g of the mixed sample, place it in a 500mL stoppered conical flask, add 100mL～200mL petroleum ether, and operate according to 4.2.1 from "leave it overnight". 4.2.3 Samples with low fat content, such as bread, cakes, etc.: weigh 250g～300g of the mixed sample, place it in a 500mL stoppered conical flask457
GB/T 5009.56—-2003
, add an appropriate amount of petroleum ether to soak the sample, and then operate according to 4.2.1 from "leave overnight". 4.3 Acid value
According to GB/T5009.37.
If the amount of oil is small, potassium hydroxide standard titration solution (c(KOH)=0.0500mol/L) can be used for titration. If there is no potassium hydroxide standard solution, when sodium hydroxide solution is used for titration, the coefficient is still multiplied by 56.11. 4.4 Peroxide value
According to GB/T5009.37.
4.5 Moisture
According to GB/T5009.3.
According to GB/T5009.11.
According to GB/T5009.12.
4. 8 Aflatoxin B,www.bzxz.net
According to GB/T5009.22.
4.9 Food additives
4.9.1 Preservatives
According to GB/T5009.29.
4.9.2 Antioxidants
According to GB/T5009.30.
4.9.3 Colorants
According to GB/T5009.35.
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