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
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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
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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
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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
