标准编号:	GB/T 20886.1-2021
中文名称:	酵母产品质量要求 第1部分：食品加工用酵母
英文名称:	Quality requirements for yeast products—Part 1：Yeast for food processing
中标分类:	X69    其他发酵制品
行业分类:	GB    国家标准
ICS分类:	67.040 67.040    食品综合 67.040
发布机构:	国家市场监督管理总局 国家标准化管理委员会
发布日期:	2021-12-31
实施日期:	2022-7-1
标准状态:	valid
替代旧标准:	GB/T 20886-2007 食品加工用酵母
翻译语言:	英文
文件格式:	PDF
中文字符数:	25000 字
翻译价格(元):	1950.0
交付时间:	付款后 1 个工作日

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, marking, packaging, transport and storage of yeast for food processing. This document is applicable to the production, inspection and marketing of yeast for food processing, and not applicable to self-produced and self-used yeast. 2 Normative references The following normative document contains provisions which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. 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 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 GB/T 6682-2008 Water for analytical laboratory use - Specification and test methods   3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 yeast for food processing yeast food or food ingredients capable of generating carbon dioxide, alcohol or increasing food flavor, nutrition and other functions, which are made from molasses or starchy raw materials as the main carbon source, added with nitrogen source, phosphorus source and other nutrients for fermentation suitable for cell growth, inoculated with yeast strain, through fermentation culture, separation, filtration, drying and other working processes 3.2 baker's yeast yeast for food processing with fermentation activities used for processing rice, flour and other foods 3.3 brewing yeast brewer's yeast yeast for food processing capable of producing alcohol or producing the unique flavor required by spirits through fermentation, used for white wine, beer, wine, yellow wine, fruit wine and other alcoholic beverages and for alcoholic fermentation 3.4 edible yeast yeast for food processing that can be used directly as food or added to various types of food as food ingredients to increase food flavor, nutrition and other functions 3.5 instant dry yeast instant yeast instant dry yeast yeast for food processing with high fermentation activities or alcoholic rate from fermentation starch, fast fermentation, good solubility and low water content, which is made by drying after fermentation 3.6 instant semi-dry yeast yeast for food processing with relatively high fermentation activities, fast fermentation, good solubility and relatively low water content, which is made by drying after fermentation   3.7 fresh yeast solid yeast for food processing with fermentation activities and relatively high water content, made from yeast cells with strong vitality through separation and other processes 3.8 cream yeast liquid yeast for food processing with fermentation activities and high water content, made from yeast cells with strong vitality through separation and other processes 3.9 low-sugar yeast baker's yeast that cannot resist high osmotic pressure and has high fermentation activities at relatively low sugar content 3.10 high-sugar yeast osmotic pressure resistance yeast; sugar tolerant yeast baker's yeast that can resist certain osmotic pressure and has relatively high fermentation activities at relatively high sugar content 3.11 inactive edible yeast edible yeast inactivated by thermal treatment 3.12 fermentation activities ability of baker's yeast to produce carbon dioxide by fermentation with external nutrient sources per unit time, which is an index to measure the fermentation performance of baker's yeast 3.13 alcoholic rate from fermentation starch amount of alcohol produced by fermenting certain amount of corn flour mash with certain amount of yeast at certain temperature in specified time (counted by 96% (volume fraction) ethanol) as a percentage of starch, which is an index to measure the fermentation performance of brewing yeast   4 Product classification 4.1 Yeast for fermentation 4.1.1 Baker's yeast 4.1.1.1 Instant dry yeast Instant dry yeast can be classified by sugar resistance into low-sugar instant dry yeast and high-sugar (sugar tolerant) instant dry yeast. 4.1.1.2 Instant semi-dry yeast

Foreword i Introduction ii 1 Scope 2 Normative references 3 Terms and definitions 4 Product classification 5 Requirements 6 Test methods 7 Inspection rules 8 Marking, packaging, transport and storage Annex A (Normative) Determination of fermentation activities Annex B (Normative) Determination of alcoholic rate from fermentation starch Annex C (Normative) Determination of acidity Annex D (Normative) Determination of living cell rate Annex E (Normative) Table of conversion between temperature and alcoholic strength (ethanol content) of alcohol-water blend Annex F (Normative) Determination of content of starch in corn flour

酵母产品质量要求 第1部分：食品加工用酵母 1 范围 本文件规定了食品加工用酵母的术语和定义、产品分类、要求、试验方法、检验规则和标志、包装、运输、贮存。 本文件适用于食品加工用酵母的生产、检验和销售，不适用于自产自用酵母。 2 规范性引用文件 下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本(包括所有的修改单)适用于本文件。 GB/T 191 包装储运图示标志 GB/T 317 白砂糖 GB/T 601 化学试剂 标准滴定溶液的制备 GB/T 602 化学试剂 杂质测定用标准溶液的制备 GB/T 603 化学试剂 试验方法中所用制剂及制品的制备 GB/T 1355 小麦粉 GB 4789.15—2016 食品安全国家标准 食品微生物学检验 霉菌和酵母计数 GB 5009.3—2016 食品安全国家标准 食品中水分的测定 GB 5009.4 食品安全国家标准 食品中灰分的测定 GB 5009.5—2016 食品安全国家标准 食品中蛋白质的测定 GB/T 6682—2008 分析实验室用水规格和试验方法 3 术语和定义 下列术语和定义适用于本文件。 3.1 食品加工用酵母 yeast for food processing 以糖蜜或淀粉质类原料为主要碳源，加入氮源、磷源等适宜细胞生长的发酵用营养物质，接种酵母菌种，经发酵培养、分离、过滤、干燥等工序制成的能够发酵产生二氧化碳、酒精或增加食品风味、营养等功能的酵母类食品或食品配料。 3.2 面用酵母 baker's yeast 具有发酵力的用于米、面等食品加工的食品加工用酵母。 3.3 酒用酵母 brewing yeast 酿酒酵母 brewer's yeast 具有发酵产生酒精能力或产生酒体所需特有风味，用于白酒、啤酒、葡萄酒、黄酒、果酒等饮料酒和酒精发酵的食品加工用酵母。 3.4 食用酵母 edible yeast 可直接作为食品，或者作为食品原料添加在各类食品中，增加食品风味、营养等功能的食品加工用酵母。 3.5 高活性干酵母 instant dry yeast 即发酵母 instant yeast 即发干酵母 instant dry yeast 发酵后经干燥后制成的有高发酵力或出酒率，且发酵速度快、溶解性能好，含水量低的食品加工用酵母。 3.6 高活性半干酵母 instant semi-dry yeast 冷冻酵母 发酵后经干燥后制成的有较高发酵力，且发酵速度快、溶解性能好、含水量较低的食品加工用酵母。 3.7 鲜酵母 fresh yeast 压榨酵母 具有强壮生命活力的酵母细胞所组成的有发酵力的，经分离等工序制得的水分含量较高的固体状态的食品加工用酵母。 3.8 酵母乳 cream yeast 具有强壮生命活力的酵母细胞所组成的有发酵力的，经分离等工序制得的水分含量高的液体状态的食品加工用酵母。 3.9 低糖型酵母 low-sugar yeast 不能耐受高的渗透压，在糖含量较低条件下发酵力较高的面用酵母。 3.10 高糖型酵母 high-sugar yeast 耐高糖型酵母 osmotic pressure resistance yeast；sugar tolerant yeast 可以耐受一定的渗透压，在糖含量较高条件下发酵力较高的面用酵母。 3.11 非活性食用酵母 inactive edible yeast 通过热处理的方式使其失去活性的食用酵母。 3.12 发酵力 fermentation activities 单位时间内面用酵母利用外界营养源发酵产生二氧化碳的能力，是衡量面用酵母发酵性能高低的指标。 3.13 出酒率 alcoholic rate from fermentation starch 在一定温度下，定量酵母发酵定量的玉米粉醪液，在规定时间内发酵所产生的酒精量(以96％体积分数乙醇计)占淀粉的百分比，是衡量酒用酵母发酵性能高低的指标。 4 产品分类 4.1 发酵用酵母 4.1.1 面用酵母 4.1.1.1 高活性干酵母 按照耐糖情况分为低糖型高活性干酵母和高糖型(耐高糖型)高活性干酵母。 4.1.1.2 高活性半干酵母 按照耐糖情况分为低糖型高活性半干酵母和高糖型(耐高糖型)高活性半干酵母。 4.1.1.3 鲜酵母 按照耐糖情况分为低糖型鲜酵母和高糖型(耐高糖型)鲜酵母。 4.1.1.4 酵母乳 按照耐糖情况分为低糖型酵母乳和高糖型(耐高糖型)酵母乳。 4.1.2 酒用酵母 4.1.2.1 高活性干酵母 按耐受发酵温度分为常温型高活性干酵母和耐高温型高活性干酵母。 4.1.2.2 鲜酵母 按耐受发酵温度分为常温型鲜酵母和耐高温型鲜酵母。 4.1.2.3 酵母乳 按耐受发酵温度分为常温型酵母乳和耐高温型酵母乳。 4.2 食用酵母 4.2.1 活性食用酵母。 4.2.2 非活性食用酵母。 5 要求 5.1 感官要求 应符合表1的要求。