GB/T 20886.1-2021 English PDF (GBT20886.1-2021)

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GB/T 20886.1-2021: Quality requirements for yeast products -- Part 1：Yeast for food processing
GB/T 20886.1-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
CCS X 69
Replacing GB/T 20886-2007
Quality requirements for yeast products - Part 1.Yeast for
food processing
ISSUED ON. DECEMBER 31, 2021
IMPLEMENTED ON. JULY 01, 2022
Issued by. State Administration for Market Regulation;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword... 3
Introduction... 4
1 Scope... 5
2 Normative references... 5
3 Terms and definitions... 6
4 Product classification... 8
5 Requirements... 9
6 Test methods... 11
7 Test rules... 12
8 Marking, packaging, transportation and storage... 13
Appendix A (Normative) Determination of fermentation activities... 15
Appendix B (Normative) Determination of alcoholic rate from fermentation starch. 20
Appendix C (Normative) Determination of acidity... 23
Appendix D (Normative) Determination of cell viability... 25
Appendix E (Normative) Conversion table of alcohol-water solution temperature and
alcohol (ethanol) content... 27
Appendix F (Normative) Determination of starch content in corn flour... 31
Quality requirements for yeast products - Part 1.Yeast for
food processing
1 Scope
This document specifies the terms and definitions, product classification, requirements,
test methods, inspection rules and marking, packaging, transportation and storage of
yeast for food processing.
This document applies to the production, inspection and sale of yeast for food
processing, and does not apply to yeast produced for self-use.
2 Normative references
The following documents are referred to in the text in such a way that some or all of
their content constitutes requirements of this document. For dated references, only the
version corresponding to that date is applicable to this document; for undated references,
the latest version (including all amendments) is applicable to this document.
GB/T 191, Packaging - Pictorial marking for handling of goods
GB/T 317, White granulated sugar
GB/T 601, Chemical reagent - Preparations of reference titration solutions
GB/T 602, Chemical reagent - Preparations of standard solutions for impurity
GB/T 603, Chemical reagent - Preparations of reagent solutions for use in test
methods
GB/T 1355, Wheat flour
GB 4789.15-2016, National food safety standard - Food microbiological
examination. Enumeration of moulds and yeasts
GB 5009.3-2016, National Food Safety Standard - Determination of Moisture
Content in Foods
GB 5009.4, National food safety standard- Determination of ash in foods
GB 5009.5-2016, National food safety standard - Determination of protein in foods
6 Test methods
6.1 General requirements
The water used in this method, unless otherwise specified, shall comply with the
requirements for Grade-III water in GB/T 6682-2008; all reagents used, unless
otherwise specified, are analytical reagents. The standard titration solution, the standard
solutions, preparations and products for impurity determination, which are used in the
analysis, shall be all prepared in accordance with the provisions of GB/T 601, GB/T
602, and GB/T 603, when no other requirements are specified. The solution used in the
test, if not indicated which solvent is used, refers to aqueous solution.
6.2 Sensory requirements
Take an appropriate amount of sample; put it in a colorless, clean, dry glass (or white
porcelain plate); place it in a bright place; observe its form and color with the naked
eye under natural light; smell its odor; check whether there are impurities visible with
normal vision.
6.3 Fermentation activities
Determine according to Appendix A.
6.4 Alcoholic rate from fermentation starch
Determine according to Appendix B.
6.5 Moisture
Determine according to the “direct drying method” in GB 5009.3-2016.
6.6 Acidity
Determine according to Appendix C.
6.7 Cell viability
Determine according to Appendix D.
6.8 Protein
Determine according to method I of GB 5009.5-2016, taking the conversion coefficient
F of 6.25.
6.9 Total ash
Determine according to GB 5009.4.
6.10 Viable count
Determine according to the yeast counting method in GB 4789.15-2016.
7 Test rules
7.1 Batching
Products of the same raw materials, the same formula, the same process, which are
continuously produced on the same production line and are of uniform quality are one
batch.
7.2 Sampling
7.2.1 Products are sampled by batch. When the batch is not more than 600 pieces,
samples are taken from no less than 3 packages; when the batch is more than 600 pieces,
samples are taken from no less than 0.5% of the packages. The total amount of each
sample is not less than three times the test quantity.
7.2.2 For barreled products, samples shall be taken from 10 cm below the surface. The
sampler shall be clean and dry.
7.2.3 Take two samples, seal them, and mark the sample information. One is sent for
inspection, and the other is sealed and kept for half a month for future reference. When
conducting microbiological tests, the sampler and glass bottle shall be sterilized in
advance (the sample shall not contact the bottle mouth). When the total amount of
samples is less than 200 g, the sampling ratio shall be appropriately increased.
7.3 Exit-factory inspection
7.3.1 Product shall be inspected batch by batch according to the provisions of this
document before leaving the factory. Products can only leave the factory after the
inspection meets the requirements of this document.
7.3.2 Exit-factory inspection items.
-- Baker’s yeast. sensory, fermentation activities, and moisture.
-- Brewing yeast. sensory, alcoholic rate from fermentation starch, and moisture.
-- Active edible yeast. sensory, protein, moisture, and viable count.
-- Inactive edible yeast. sensory, protein, and moisture.
7.4 Type inspection
7.4.1 Type inspection items. all items specified in this document.
7.4.2 In general, type inspection shall be carried out at least once a year. Type inspection
shall also be carried out in any of the following situations.
a) When there are major changes in raw and auxiliary materials;
b) When there are changes on critical processes or equipment;
c) When the new product is trial-manufactured, or the normal production product
is stopped for three months and resumed;
d) When the delivery inspection is significantly different from the previous type
inspection result;
e) When the national supervision and institution carries out a spot inspection
according to relevant regulations.
7.5 Determination rules
7.5.1 When all inspection items of the sampled products meet the requirements,
determine that the batch of products conforms to this document.
7.5.2 If one or two of the inspection items do not meet the requirements, double the
number of samples shall be taken from the same batch of products for re-inspection,
and the re-inspection results shall prevail; if one item still does not meet the
requirements, the batch of products shall be judged to be non-compliant with this
document. If there are three or more non-compliance indicators with requirements in
the inspection results, determine that the batch of products does not comply with this
document.
8 Marking, packaging, transportation and storage
8.1 Marking
8.1.1 ...