标准编号:	GB 7100-2015
中文名称:	食品安全国家标准 饼干
英文名称:	National Food Safety Standard Biscuit
行业分类:	GB    国家标准
发布机构:	中华人民共和国国家卫生和计划生育委员会
发布日期:	2015-09-22
实施日期:	2016-9-22
标准状态:	valid
替代旧标准:	GB 7100-2003 饼干卫生标准
翻译语言:	英文
文件格式:	PDF
中文字符数:	1000 字
翻译价格(元):	50.0
交付时间:	付款后 1 个工作日

This standard supersedes Hygienic Standard for Biscuits (GB 7100-2003). Compared with GB 7100-2003, the main changes in this standard are as follows: ——the name of this standard was revised as “National Standard for Food Safety – Biscuits”; ——the scope is modified; ——the terminologies and definitions are modified; ——the sensory requirements are modified; ——the physical and chemical indexes are modified; ——the microbiological indexes are modified. NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA 中华人民共和国国家标准 GB 7100-2015 National Standard for Food Safety - Biscuits 食品安全国家标准 饼干 1 Scope This standard is applicable to biscuits. 2 Terminologies and Definitions 2.1 Biscuits Foods mainly made of cereal flour (and/or bean and potato flour) by adding or not adding sugar, grease and other raw materials and through such processes as mixing (or size mixing), molding, baking (or pan-broiling), as well as those added with cream, protein, cocoa, chocolate and the like in the products (or on the surface or inside) before/after shortening. 3 Technical Requirements 3.1 Raw material requirements The raw materials shall meet those specified in corresponding food standards and relevant regulations. 3.2 Sensory requirements Sensory requirements shall be in accordance with those specified in Table 1. Table 1 Sensory Requirements Items Requirements Inspection method Color and luster Possess the proper color and luster of the product Place the sample on a white porcelain dish, observe its color and luster as well as state in natural light, and inspect whether there are foreign matters. Smell it and then taste it after rinsing the mouth with cooled boiled water. Taste and smell Without bad smelling or undesirable odor State Without mould, vermin or other foreign matters visible with normal eyesight 3.3 Physical and chemical indexes Physical and chemical indexes shall meet those specified in Table 2. Table 2 Physical and Chemical Indexes Items Indexes Inspection methods Acid value (calculated by fat)(KOH)/(mg/g) ≤ 5 GB 5009.229 Peroxide value (calculated by fat)/(g/100 g) ≤ 0.25 GB 5009.227 Note: indexes of acid value and peroxide value are only applicable to products added with grease in their ingredients. 3.4 Pollutant limit Pollutant limit shall be in accordance with the requirements of GB 2762. 3.5 Microorganism limit 3.5.1 Pathogenic bacteria limit shall be in accordance with the requirements for grain products by shortening (including bakery products) specified in GB 29921. 3.5.2 Microorganism limit shall be in accordance with those specified in Table 3. Table 3 Microorganism Limit Items Sampling scheme a and limit Inspection methods n c m M Total bacterial colony/(CFU/g) 5 2 104 105 GB 4789.2 Coliform group /(CFU/g) 5 2 10 102 GB 4789.3 (Plate count method) Mould /(CFU/g) ≤ 50 GB 4789.15 a Samples shall be collected and treated in accordance with those specified in GB 4789.1. 3.6 Food additive and nutrition fortifier 3.6.1 Application of food additives shall meet those specified in GB 2760. 3.6.2 Application of food nutritive fortifier shall meet those specified in GB 14880.

Foreword i 1 Scope 2 Terminologies and Definitions 3 Technical Requirements

中华人民共和国国家标准 GB 7100—2015 食品安全国家标准 饼 干 2015—09—22发布 2016—09—22实施 中华人民共和国 国家卫生和计划生育委员会 发布 前言 本标准代替GB 7100—2003《饼干卫生标准》。 本标准与GB 7100—2003相比，主要变化如下： ——标准名称修改为“食品安全国家标准饼干”； ——修改了范围； ——修改了术语和定义； ——修改了感官要求； ——修改了理化指标； ——修改了微生物指标。 食品安全国家标准 饼 干 1 范围 本标准适用于饼干。 2术语和定义 2.1 饼干 以谷类粉(和/或豆类、薯类粉)等为主要原料，添加或不添加糖、油脂及其他原料，经调粉(或调浆)、成型、烘烤(或煎烤)等工艺制成的食品，以及熟制前或熟制后在产品之问(或表面、或内部)添加奶油、蛋白、可可、巧克力等的食品。 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。 表1 感官要求 项 目 要 求 检验方法 色泽 具有产品应有的正常色泽 将样品置于白瓷盘中，在自然光下观察色泽和状态，检查有无异物。闻其气味，用温开水漱口后品其滋味 滋味、气味 无异嗅，无异味 状态 无霉变、无生虫及其他正常视力可见的外来异物 3.3 理化指标 理化指标应符合表2的规定。 表2理化指标 项 目 指 标 检验方法 酸价(以脂肪计)(KOH)/(mg/g) ≤ 5 GB 5009.229 过氧化值(以脂肪计)/(g/100 g) ≤ 0.25 GB 5009.227 注：酸价和过氧化值指标仅适用于配料中添加油脂的产品。 3.4污染物限量 污染物限量应符合GB 2762的规定。 3.5微生物限量 3.5.1 致病菌限量应符合GB 29921中熟制粮食制品(含焙烤类)的规定。 3.5.2 微生物限量还应符合表3的规定。 表3微生物限量 项 目 采样方案a及限量 检验方法 n c m M 菌落总数/(CFU/g) 5 2 104 105 GB 4789.2 大肠菌群/(CFU/g) 5 2 10 102 GB 4789.3平板计数法 霉菌/(CFU/g) ≤ 50 GB 4789.15 a样品的采集及处理按GB 4789.1执行。 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。