T/JALNCP 2401-2023
井 冈 山 腐 竹

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标准号

T/JALNCP 2401-2023

发布

2023年

发布单位

中国团体标准

当前最新

T/JALNCP 2401-2023

 

 

适用范围

5　要求 5.1　原、辅料要求 5.1.1　大豆 应使用非转基因大豆，符合GB 1352的规定；绿色食品应符合NY/T 285 的要求；有机产品应符合GB/T 19630 的要求。 5.1.2　水 应符合GB 5749 的要求。 5.2　生产加工 应遵守GB 14881 的规定；有机产品应符合GB/T 19630 的要求；食品添加剂应符合GB 2760 的要求。 5.3　感官指标 应符合表 1 规定。                                                               表1　感官指标 项目 　                                                                                          指标　                                                                                                                                   检验方法                                                                         黄豆腐竹                                                   　                                   黑豆腐竹                                        特级    　                  一级　                       二级　                                   特级        　                一级　                      二级 色泽                 淡黄色，色泽鲜亮　  浅黄色，色泽光亮　         浅黄色，有光泽　           淡黑色，色泽鲜亮   　  浅黑色，色泽光亮 　       浅黑色，有光泽                                                                                                                                                                                                                                                        取适量样品置于                                                                                                                                                                                                                                                         一清洁、干燥白                                                                                                                                                                                                                                                          色瓷盘中，在自                                                                                                                                                                                                                                                          然光下观察外观                                                                                                                                                                                                                                                          和色泽及杂质，                                                                                                                                                                                                                                                          闻其气味，熟化                                                                                                                                                                                                                                                          后口尝其滋味 组织形态       呈细条状，支条均匀，  呈细条状，支条较均匀，   呈细条状，支条基本均匀，    呈细条状，支条均匀，    呈细条状，支条较均匀，   呈细条状，支条基本均                      无并条，无虫蛀现象       无并条，无虫蛀现象         无并条，无虫蛀现象               无并条，无虫蛀现象       无并条，无虫蛀现象          匀，无虫蛀现象                                                                                                                                                                                                                                               气味、滋味　                                             具有本品应有滋、气味，无酸味，无异味　 杂质　                                                                      无肉眼可见外来杂质　 烹调性能　                                                常温下凉水浸泡4小时无混浊，韧性好，煮熟后有嚼劲　 5.4　理化指标及安全指标 应符合表 2 规定，绿色食品还应符合NY/T 1052的要求；有机产品还应符合GB/T 19630 的要求； 其它污染物限量还应符合GB 2762 的规定；真菌毒素限量还应符合GB 2761 的规定；农药最大残留限量还应符合GB 2763 的规定；食品添加剂还应符合GB 2760 规定。                                                      表2　理化指标及安全指标                        项目                                                       　指标　                                                                                     检验方法 　                                                  黄豆腐竹　                                            黑豆腐竹　 　                                       特级　           一级 二级　                               特级 　       一级  二级　 水分/（g/100g）    ≤　        10.0　             11.0　                                       10.0　             11.0　                             GB 5009.3 蛋白质/（g/100g）    ≥　        47.0　              45.0　                                       46.0　             45.0　                              GB 5009.5                                                        表2  理化指标及安全指标（续） 脂肪/（g/100g）           ≥                                      　10.0　                                                      GB 5009.6 甲醛次硫酸氢钠（以甲醛计）/（mg/kg）　                不得检出　                                           卫法监发【2001】159号附件2食品中甲醛次硫酸氢钠的测定 铅（以Pb计）/（mg/kg）     ≤　                          0.2　                                                      GB 5009.12 黄曲霉毒素B?/（μg/kg）     ≤　                                  5.0　                                                      GB 5009.22                                                                                                                                                                                                                                                                                                                                                                                    

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