标准编号:	GB 7099-2015
中文名称:	食品安全国家标准 糕点、面包
英文名称:	National Food Safety Standard Pastry and bread
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 7099-2003 糕点、面包卫生标准
翻译语言:	英文
文件格式:	PDF
中文字符数:	3000 字
翻译价格(元):	100.0
交付时间:	付款后 1 个工作日

This standard supersedes Hygienic Standard for Pastry and Bread (GB 7099-2003). Compared with GB 7099-2003, the main changes in this standard are as follows: ——the standard name is changed into “National Standard of Food Safety - Pastry and Bread”; ——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 7099-2015 National Standard for Food Safety - Pastry and Bread 食品安全国家标准 糕点、面包 1. Scope This standard is applicable to pastry and bread. 2 Terminologies and Definitions 2.1 Pastry Food made from one or several kinds of raw materials such as cereals, beans, potatoes, grease and oils, sugar, eggs and the like, with or without adding other raw materials, through mixing, molding, shortening and other procedures, and that with cream, protein, cocoa or jam inside or on the surface added before/after shortening. 2.2 Bread Food made from one or several kinds of raw materials such as wheat flour, yeast, water and the like, with or without adding other raw materials, through stirring, fermentation, shaping, proving, shortening and other procedures, and that with cream, protein, cocoa or jam inside or on the surface added 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 meet those specified in Table 1. Table 1 Sensory Requirements Items Requirements Inspection methods Color and luster The product shall possess the proper color and luster Place the sample on a white porcelain dish, observe its color and luster as well as state in natural light, and inspect for foreign matters. Smell and taste it after rinsing the mouth with cooled boiled water. Taste and smell The product shall possess the proper taste and flavor without undesirable smell. State The product shall be free from moulding, vermin or other visible foreign matters. 3.3 Physical and chemical indexes The physical and chemical indexes shall be in accordance with those specified in Table 2. Table 2 Physical and Chemical Indexes Items Indexes Inspection methods Acid value (by fat)(KOH)/(mg/g) ≤ 5 GB 5009.229 Peroxide value (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 meet 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 also be in accordance with those specified in Table 3. Table 3 Microorganism Limit Items Sampling schemea and limits Inspection methods n c m M Bacterial colony total b/(CFU/g) 5 2 104 105 GB 4789.2 Coliform groups b/(CFU/g) 5 2 10 102 GB 4789.3 (Plate count method) Mouldc/(CFU/g) ≤ 150 GB 4789.15 a The samples shall be collected and treated in accordance with those specified in GB 4789.1. b The requirements of bacterial colony total and coliform groups are not applicable to products that are freshly made and sold at site, as well as products containing fermentation ingredients without shortening or fresh fruit and vegetables. c It is not applicable to the products added with mould cured cheese. 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 nutrition 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 7099—2015 食品安全国家标准 糕点、面包 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 7099—2003《糕点、面包卫生标准》。 本标准与GB 7099—2003相比，主要变化如下： ——标准名称修改为“食品安全国家标准糕点、面包”； ——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 糕点、面包 1 范围 本标准适用于糕点和面包。 2术语和定义 2.1 糕点 以谷类、豆类、薯类、油脂、糖、蛋等的一种或几种为主要原料，添加或不添加其他原料，经调制、成型、熟制等工序制成的食品，以及熟制前或熟制后在产品表面或熟制后内部添加奶油、蛋白、可可、果酱等的食品。 2.2 面包 以小麦粉、酵母、水等为主要原料，添加或不添加其他原料，经搅拌、发酵、整形、醒发、熟制等工艺制成的食品，以及熟制前或熟制后在产品表面或内部添加奶油、蛋白、可可、果酱等的食品。 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 具有产品应有的气味和滋味，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b/(CFU/g) 5 2 104 105 GB 4789.2 大肠菌群b/(CFU/g) 5 2 10 102 GB 4789.3平板计数法 霉菌c/(CFU/g) ≤ 150 GB 4789.15 a样品的采集及处理按GB 4789.1执行。 b菌落总数和大肠菌群的要求不适用于现制现售的产品，以及含有未熟制的发酵配料或新鲜水果蔬菜的产品。 c不适用于添加了霉菌成熟干酪的产品。 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。