標(biāo)準(zhǔn)編號(hào):	QB/T 5805-2022
中文名稱(chēng):	乳脂肪球膜乳(清)蛋白粉 報(bào)批稿
英文名稱(chēng):	Milk (Whey) protein powder with milk fat globule membranes (Draft for approval)
行業(yè)分類(lèi):	QB    輕工行業(yè)標(biāo)準(zhǔn)
實(shí)施日期:	2023-5-1
標(biāo)準(zhǔn)狀態(tài):	valid
翻譯語(yǔ)言:	英文
文件格式:	PDF
中文字符數(shù):	10000 字
翻譯價(jià)格(元):	1050.0
交付時(shí)間:	付款后 1 個(gè)工作日

1 Scope This document specifies the requirements, inspection rules, marking, packaging, transportation and storage of milk (whey) protein powder with milk fat globule membrane, describes the corresponding test methods, and defines relevant terms and definitions. This document is applicable to the production, inspection and sale of milk (whey) protein powder with milk fat globule membrane used as food raw materials. 2 Normative References The following documents contain provisions which, through reference in this text, constitute indispensable provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies. GB/T191 Packaging - Pictorial marking for handling of goods GB 2761 National food safety standard - Maximum levels of mycotoxins in foods GB 2762 National food safety standard - Maximum levels of contaminants in foods GB 5009.3 National food safety standard - Determination of moisture in foods GB 5009.4 National food safety standard - Determination of ash in foods GB 5009.5 National food safety standard - Determination of protein in foods GB/T 6682 Water for analytical laboratory use - Specification and test methods GB 7718 National food safety standard - General rules for the labeling of prepackaged foods GB 11674 National food safety standard - Whey powder and whey protein powder GB 19301 National food safety standard - Raw milk GB 19646 National food safety standard - Cream, butter and anhydrous milkfat GB 28050 National food safety standard - General rules for nutrition labeling of prepackaged foods GB 29921 National food safety standard - Limits of pathogenic bacteria in prepackaged foods 3 Terms and Definitions For the purpose of this document, the following terms and definitions apply. 3.1 milk fat globule membranes The complex three-layer phospholipoprotein membranes wrapped on the surface of milk fat globules, consisting of polar lipids, cholesterol and protein. 3.2 whey protein powder with milk fat globule membranes The powder products containing milk fat globule membrane which are made from raw milk or whey by separating, concentrating and drying processes. 3.3 milk protein powder with milk fat globule membranes The powder products containing milk fat globule membrane which are made from raw milk or cream by separating, concentrating and drying processes. 4 Requirements 4.1 Requirements for Raw Materials 4.1.1 Raw milk shall meet those requirements specified in GB 19301. 4.1.2 Whey shall meet those requirements specified in GB 11674. 4.1.3 Cream shall meet those requirements specified in GB 19646. 4.2 Sensory Evaluation Criteria The criteria specified in Table 1 shall be met. Table 1 Sensory Evaluation Criteria

Foreword i 1 Scope 2 Normative References 3 Terms and Definitions 4 Requirements 5 Test Methods 6 Inspection rules 7 Marking, Packaging, Transportation and Storage Annex A (Normative) Phospholipid and Sphingomyelin Detection Methods Annex B (Normative) Detection Method of Gangliosides

乳脂肪球膜乳(清)蛋白粉 1 范圍 本文件規(guī)定了乳脂肪球膜乳(清)蛋白粉的要求、檢驗(yàn)規(guī)則及標(biāo)志、包裝、運(yùn)輸和貯存，描述了相應(yīng)的試驗(yàn)方法，界定了相關(guān)的術(shù)語(yǔ)和定義。 本文件適用于作為食品原料使用的乳脂肪球膜乳(清)蛋白粉的生產(chǎn)、檢驗(yàn)和銷(xiāo)售。 2 規(guī)范性引用文件 下列文件中的內(nèi)容通過(guò)文中的規(guī)范性引用而構(gòu)成本文件必不可少的條款。其中，注日期的引用文件，僅該日期對(duì)應(yīng)的版本適用于本文件；不注日期的引用文件，其最新版本(包括所有的修改單)適用于本文件。 GB/T191 包裝儲(chǔ)運(yùn)圖示標(biāo)志 GB 2761 食品安全國(guó)家標(biāo)準(zhǔn) 食品中真菌毒素限量 GB 2762 食品安全國(guó)家標(biāo)準(zhǔn) 食品中污染物限量 GB 5009.3 食品安全國(guó)家標(biāo)準(zhǔn) 食品中水分的測(cè)定 GB 5009.4 食品安全國(guó)家標(biāo)準(zhǔn) 食品中灰分的測(cè)定 GB 5009.5 食品安全國(guó)家標(biāo)準(zhǔn) 食品中蛋白質(zhì)的測(cè)定 GB/T 6682 分析實(shí)驗(yàn)室用水規(guī)格和試驗(yàn)方法 GB 7718 食品安全國(guó)家標(biāo)準(zhǔn) 預(yù)包裝食品標(biāo)簽通則 GB 11674 食品安全國(guó)家標(biāo)準(zhǔn) 乳清粉和乳清蛋白粉 GB 19301 食品安全國(guó)家標(biāo)準(zhǔn) 生乳 GB 19646食品安全國(guó)家標(biāo)準(zhǔn) 稀奶油、奶油和無(wú)水奶油 GB 28050 食品安全國(guó)家標(biāo)準(zhǔn) 預(yù)包裝食品營(yíng)養(yǎng)標(biāo)簽通則 GB 29921 食品安全國(guó)家標(biāo)準(zhǔn) 預(yù)包裝食品中致病菌限量 3 術(shù)語(yǔ)和定義 下列術(shù)語(yǔ)和定義適用于本文件。 3.1 乳脂肪球膜 milk fat globule membranes 包裹在乳脂肪球表面，由極性脂質(zhì)、膽固醇和蛋白質(zhì)等組成的復(fù)雜的三層磷脂蛋白膜。 3.2 乳脂肪球膜乳清蛋白粉 whey protein powder with milk fat globule membranes 以生乳或乳清為原料，經(jīng)分離、濃縮、干燥等工序制成的含有乳脂肪球膜的粉末狀產(chǎn)品。 3.3 乳脂肪球膜乳蛋白粉 milk protein powder with milk fat globule membranes 以生乳或稀奶油為原料，經(jīng)分離、濃縮、干燥等工序制成的含有乳脂肪球膜的粉末狀產(chǎn)品。 4 要求 4.1 原料要求 4.1.1 生乳：應(yīng)符合GB 19301的規(guī)定。 4.1.2 乳清：應(yīng)符合GB 11674的規(guī)定 4.1.3 稀奶油：應(yīng)符合GB 19646的規(guī)定。 4.2 感官要求 應(yīng)符合表1的規(guī)定。 表1 感官要求