標準編號:	GB 7099-2015
中文名稱:	食品安全國家標準 糕點、面包
英文名稱:	National Food Safety Standard Pastry and bread
行業分類:	GB    國家標準
發布機構:	中華人民共和國國家衛生和計劃生育委員會
發布日期:	2015-09-22
實施日期:	2016-9-22
標準狀態:	valid
替代舊標準:	GB 7099-2003 糕點、面包衛生標準
翻譯語言:	英文
文件格式:	PDF
中文字符數:	3000 字
翻譯價格(元):	100.0
交付時間:	付款后 1 個工作日

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 中華人民共和國國家標準 GB 7099-2015 National Standard for Food Safety - Pastry and Bread 食品安全國家標準 糕點、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

中華人民共和國國家標準 GB 7099—2015 食品安全國家標準 糕點、面包 2015—09—22發布 2016—09—22實施 中華人民共和國 國家衛生和計劃生育委員會 發布 前言 本標準代替GB 7099—2003《糕點、面包衛生標準》。 本標準與GB 7099—2003相比，主要變化如下： ——標準名稱修改為“食品安全國家標準糕點、面包”； ——修改了范圍； ——修改了術語和定義； ——修改了感官要求； ——修改了理化指標； ——修改了微生物指標。 食品安全國家標準 糕點、面包 1 范圍 本標準適用于糕點和面包。 2術語和定義 2.1 糕點 以谷類、豆類、薯類、油脂、糖、蛋等的一種或幾種為主要原料，添加或不添加其他原料，經調制、成型、熟制等工序制成的食品，以及熟制前或熟制后在產品表面或熟制后內部添加奶油、蛋白、可可、果醬等的食品。 2.2 面包 以小麥粉、酵母、水等為主要原料，添加或不添加其他原料，經攪拌、發酵、整形、醒發、熟制等工藝制成的食品，以及熟制前或熟制后在產品表面或內部添加奶油、蛋白、可可、果醬等的食品。 3 技術要求 3.1 原料要求 原料應符合相應的食品標準和有關規定。 3.2 感官要求 感官要求應符合表1的規定。 表1 感官要求 項 目 要 求 檢驗方法 色澤 具有產品應有的正常色澤 將樣品置于白瓷盤中，在自然光下觀察色澤和狀態，檢查有無異物。聞其氣味，用溫開水漱口后品其滋味 滋味、氣味 具有產品應有的氣味和滋味，無異味 狀態 無霉變、無生蟲及其他正常視力可見的外來異物 3.3 理化指標 理化指標應符合表2的規定。 表2 理化指標 項 目 指 標 檢驗方法 酸價(以脂肪計)(KOH)/(mg/g) ≤ 5 GB 5009.229 過氧化值(以脂肪計)/(g/100 g) ≤ 0.25 GB 5009.227 注：酸價和過氧化值指標僅適用于配料中添加油脂的產品。 3.4污染物限量 污染物限量應符合GB 2762的規定。 3.5微生物限量 3.5.1 致病菌限量應符合GB 29921中熟制糧食制品(含焙烤類)的規定。 3.5.2 微生物限量還應符合表3的規定。 表3微生物限量 項 目 采樣方案a及限量 檢驗方法 n c m M 菌落總數b/(CFU/g) 5 2 104 105 GB 4789.2 大腸菌群b/(CFU/g) 5 2 10 102 GB 4789.3平板計數法 霉菌c/(CFU/g) ≤ 150 GB 4789.15 a樣品的采集及處理按GB 4789.1執行。 b菌落總數和大腸菌群的要求不適用于現制現售的產品，以及含有未熟制的發酵配料或新鮮水果蔬菜的產品。 c不適用于添加了霉菌成熟干酪的產品。 3.6食品添加劑和食品營養強化劑 3.6.1 食品添加劑的使用應符合GB 2760的規定。 3.6.2 食品營養強化劑的使用應符合GB 14880的規定。