标准编号:	GB/T 20886.2-2021
中文名称:	酵母产品质量要求 第2部分: 酵母加工制品
英文名称:	Quality requirements for yeast products—Part 2: Processed yeast products
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 23530-2009 酵母抽提物
翻译语言:	英文
文件格式:	PDF
中文字符数:	29000 字
翻译价格(元):	2030.0
交付时间:	付款后 1 个工作日

Quality requirements for yeast products - Part 2: Processed yeast products 1 Scope This document specifies the terms and definitions, abbreviations, product classification, requirements, test methods, inspection rules, marking, packaging, transport and storage of processed yeast products. This document is applicable to the production, inspection and marketing of processed yeast products. 2 Normative references The following referenced documents are indispensable for the application 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 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 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 5009.44-2016 National food safety standard - Determination of chloride in foods GB 5009.91 National food safety standard - Determination of potassium and sodium 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 processed yeast products products made from yeast for food processing as the main raw material, autolysed or enzymatically digested under the action of yeast's own enzymes or added enzymes, separated or not separated, dried or not dried or through other processes   3.2 yeast extract products belonging to food ingredients, which contain the amino acids, peptides, nucleotides and other soluble components of yeast cells through or without hot working or other processes after autolyzing, enzymatically digesting and separating the yeast for food processing used as the main raw material, under the action of yeast's own enzymes or added enzymes for food processing Note: Edible salt can be added as needed in the production process. 3.3 rich nucleotide yeast extract products belonging to food ingredients, which contain the yeast own amino acids, peptides, nucleotides and other soluble components of yeast cells, and are obtained through or without hot working or other processes after autolyzing, enzymatically digesting, separating and extracting the nucleic acid-rich yeast for food processing used as the main raw material, under the action of yeast's own enzymes or added enzymes for food processing Note: Edible salt can be added as needed in the production process. 3.4 flavoured yeast extract products belonging to food ingredients (base material of yeast extract not less than 55%, counted by dry basis), which are given with special flavour by taking yeast extract as the main raw material, coordinating the food ingredients such as maltodextrin, glucose, sodium glutamate, 5 '-flavored nucleotide disodium and edible salt, added as needed, or by Maillard reaction or other processes 3.5 autolyzed yeast products belonging to food ingredients, which contain whole cell components of yeast produced by autolyzing, enzymatically digesting, condensing, drying the yeast for food processing used as the main raw material, or other processes under the action of yeast's own enzymes or added enzymes for food processing Note: Edible salt can be added as needed in the production process. 3.6 rich nucleotide autolyzed yeast products belonging to food ingredients, which contain whole cell components of yeast produced by autolyzing, enzymatically digesting, condensing, drying the nucleic acid-rich yeast for food processing used as the main raw material, or other processes under the action of yeast's own enzymes or added enzymes for food processing Note: Edible salt can be added as needed in the production process. 3.7 flavoured autolyzed yeast products belonging to food ingredients (base material of autolyzed yeast not less than 55%, counted by dry basis), which are given with special flavour by taking autolyzed yeast as the main raw material, coordinating the food ingredients such as maltodextrin, glucose, sodium glutamate, 5 '-flavored nucleotide disodium and edible salt, added as needed, or by Maillard reaction or other processes 3.8 yeast cell wall outer wall material containing yeast dextran, mannan-oligosaccharide, protein and a small amount of chitinous yeast cell obtained by autolyzing, enzymatically digesting, separating and extracting the yeast for food processing which is used as the main raw material, which belongs to food ingredients 3.9 processed yeast products used for culture medium processed yeast products used as nutrient sources for microbial culture, including yeast extracts for culture medium (yeast peptone), autolyzed yeast for culture medium, etc. 4 Abbreviations For the purposes of this document, the following abbreviations apply. AMP: Disodium adenosine-5′-monophosphate CMP: Disodium cytidine-5′-monophosphate GMP: Disodium guanylate-5′-monophosphate IMP: Disodium inosinate-5′-monophosphate UMP: Disodium uridine-5′-monophosphate  

Foreword i Introduction iii 1 Scope 2 Normative references 3 Terms and definitions 4 Abbreviations 5 Product classification 6 Requirements 7 Test methods 8 Inspection rules 9 Marking, packaging, transport and storage Annex A (Normative) Determination of moisture content Annex B (Normative) Determination of total nitrogen Annex C (Normative) Determination of amino acid nitrogen as a percentage of total nitrogen (AN/TN) Annex D (Normative) Determination of ammonium salt Annex E (Normative) Determination of insoluble matter Annex F (Normative) Determination of glutamic acid and glutamic acid as a percentage of total protein Annex G (Normative) Determination of total ash Annex H (Normative) Determination of nucleotide and X(IMP + GMP + AMP):X(CMP + UMP) Annex I (Normative) Determination of polysaccharide in yeast cell wall Annex J (Normative) Determination of pH

酵母产品质量要求 第2部分：酵母加工制品 1 范围 本文件规定了酵母加工制品的术语和定义、缩略语、产品分类、要求、试验方法，检验规则和标志、包装、运输、贮存。 本文件适用于酵母加工制品的生产、检验和销售。 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 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 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 5009.44—2016 食品安全国家标准 食品中氯化物的测定 GB 5009.91 食品安全国家标准 食品中钾、钠的测定 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 酵母加工制品 processed yeast products 以食品加工用酵母为主要原料，在酵母自身的酶或外加酶的作用下自溶或酶解，经分离或不分离、干燥或不干燥等工艺制成的产品。 3.2 酵母抽提物 yeast extract 以食品加工用酵母为主要原料，在酵母自身酶或外加食品加工用酶的作用下，酶解自溶并分离提取后，经过或不经过热加工等工艺，得到的含有氨基酸、肽﹑核苷酸等酵母细胞中的可溶性成分的产品，属于食品配料。 注：生产过程中根据需要可加入食用盐。 3.3 核苷酸型酵母抽提物 rich nucleotide yeast extract 以食品加工用富核酸酵母为主要原料，在酵母自身酶或外加食品加工用酶的作用下，酶解自溶并分离提取后，经过或不经过热加工等工艺，得到的含有酵母自身的氨基酸、肽、核苷酸等酵母细胞中的可溶性成分的产品，属于食品配料。 注：生产过程中根据需要可加入食用盐。 3.4 风味型酵母抽提物 flavoured yeast extract 以酵母抽提物为主要原料，根据需要加入麦芽糊精﹑葡萄糖、谷氨酸钠、5′-呈味核苷酸二钠、食用盐等食品配料进行调配，或经美拉德反应等工艺，赋予产品特殊风味的产品，属于食品配料(酵母抽提物基料不应低于55％，以干基计)。 3.5 酵母水解物 autolyzed yeast 自溶酵母 酵母自溶物 以食品加工用酵母为主要原料，在酵母自身的酶或外加食品加工用酶的作用下，经酶解自溶、浓缩或干燥等工艺，制得的含酵母全细胞成分的产品，属于食品配料。 注：生产过程中根据需要可加入食用盐。 3.6 核苷酸型酵母水解物 rich nucleotide autolyzed yeast 以食品加工用富核酸酵母为主要原料，在酵母自身的酶或外加食品加工用酶的作用下，经酶解自溶、浓缩或干燥等工艺制得的含酵母全细胞成分的产品，属于食品配料。 注：生产过程中根据需要可加入食用盐。 3.7 风味型酵母水解物 flavoured autolyzed yeast 风味型酵母自溶物 以酵母水解物为主要原料，根据需要加入麦芽糊精、葡萄糖、谷氨酸钠、5′-呈味核苷酸二钠、食用盐等食品配料进行调配，或经过美拉德反应等工艺，赋予产品特殊风味的产品，属于食品配料(酵母水解物基料不应低于55％，以干基计)。 3.8 酵母细胞壁 yeast cell wall 以食品加工用酵母为主要原料，经酶解自溶、分离、提取后获得的，含有酵母葡聚糖、甘露寡糖、蛋白质和少量几丁质的酵母细胞的外壁物质，属于食品配料。 3.9 培养基用酵母加工制品 processed yeast products used for culture medium 用作微生物培养营养源的酵母加工制品，包括培养基用酵母抽提物(酵母浸出物，酵母蛋白胨)，培养基用酵母水解物(酵母自溶物)等。 4 缩略语 下列缩略语适用于本文件。 AMP：5′-腺苷酸二钠(Disodium adenosine-5′-monophosphate) CMP：5′-胞苷酸二钠(Disodium cytidine-5′-monophosphate) GMP：5′-鸟苷酸二钠(Disodium guanylate-5′-monophosphate) IMP：5′-肌苷酸二钠(Disodium inosinate-5′-monophosphate) UMP：5′-尿苷酸二钠(Disodium uridine-5′-monophosphate) 5 产品分类 5.1 按工艺分类 酵母加工制品按工艺分类，可分为： a) 酵母抽提物。包括纯品型酵母抽提物和核苷酸型酵母抽提物。核苷酸型酵母抽提物又可分为Ⅰ型和Ⅱ型。 b) 风味型酵母抽提物。 c) 酵母水解物。包括纯品型酵母水解物和核苷酸型酵母水解物。 d) 风味型酵母水解物。 e) 酵母细胞壁。 f) 培养基用酵母加工制品。 5.2 按应用分类 酵母加工制品按应用分类，可分为： a) 食品配料用酵母加工制品，包括酵母抽提物、风味型酵母抽提物，酵母水解物、风味型酵母水解物和酵母细胞壁。 b) 发酵用酵母加工制品，包括培养基用酵母加工制品。 6 要求 6.1 感官要求 应符合表1的规定。 表1 感官要求 项目 要求 形态 液浆状、黏稠膏状、粉末、颗粒或片状 色泽 淡黄色至黑褐色 气味 特有的气味，无异味 杂质 无正常视力可见杂质 6.2 理化要求 6.2.1 酵母抽提物 应符合表2的规定。 表2 酵母抽提物的理化要求