GB/T 20706-2006Cocoa powder (English PDF)

6.3 Liquor Color and Smell

6.3.1 Instruments

a) Balance. sensitivity is ±0.1g.

b). Aluminum specimen box. Phi5.8cm, height. 2.5cm;

c) Meter beaker in tall form. 200ml;

d) Glass rod;

e) Glass ware. Phi8cm.

6.3.2 Analysis Steps

Weigh 8 g of sample, 15 g of white granulated sugar or soft sugar; place in meter beaker

in tall form. Firstly heat a little distilled water to 70°C; pour it slowly into the beaker; stir

with glass rod into paste; then pour in hot distilled water to 200 mL; mix it into brewing

solution. Cover with glass ware for 2 min~3 min; then open it to examine the smell and

liquor color; make a record.

6.4 Cocoa fat

6.4.1 Soxhlet Extractor Method (arbitration method)

Measure according to the method stipulated in GB/T 5512.

6.4.2 Refractive Index Method (quick method)

Measure according to the method stipulated in Appendix A.

6.5 Moisture

Measure according to the method stipulated in GB/T 5009.3.

6.6 Ash Content

Measure according to the method stipulated in GB/T 5009.4.

6.7 Fineness

6.7.1 Reagent

Petroleum ether. analytically pure, boiling range. 60°C~90°C.

d) Sterilized knife or scissor;

e) 70%~75% ethanol cotton ball.

6.1.2 Sampling Quantity

The samples are randomly selected; and the sampling quantity shall be computed

according to formula (1).

Where.

A - quantity of samples required;

B - total quantity of products to be detected.

The number shall be rounded to integer when computing A; the fractional part shall be

rounded upward. The sampling volume shall not be less than 500g.

6.1.3 Analysis Steps

Use scissors to cut the stitches and edge of sample package; use stainless steel spoon

to pick up the sample from each package; place into the frosted wide-mouth bottle and

plastic bag; close the bottle cap and plastic bag tightly. Fully mix the sample in the plastic

bag; divide it into two parts. one for physiochemical inspection, one for sample reservation

of shelf life. The sample in the frosted wide-mouth bottle shall be sent to sterile test

laboratory for microbiological inspection. Label the sample; indicate the name,

specification, batch number, quantity and production date.

For microbiological inspection, special refrigerator shall be used for storing sample.

General positive samples can only be dealt with 3 days after the report is issued (for

special case, it may extend appropriately); imported positive samples can only be dealt

with after storing for six month; the negative samples can be dealt with timely.

Sampling personnel shall wear clean working garment, hat and mask. Before sampling,

use 70%~75% ethanol cotton ball to wash their hands and tools.

6.2 Powder Color

6.2.1 Instruments

a) Balance. sensitivity is ± 0.1g

b) White organic glass. 2 pieces, with the specification of 10cm×10cm×0.4cm.

6.2.2 Analysis Steps

6.8.5 Tolerance

The difference between two measured pH values of one sample shall not exceed 0.1.

6.9 Total arsenic

Measure according to the method stipulated in GB/T 5009.11.

6.10 Total bacterial count

Carry out inspection according to the method in GB/T 4789.2.

6.11 Escherichia coli

Carry out inspection according to the method in GB/T 4789.3.

6.12 Yeast and mold

Carry out inspection according to the method in GB/T 4789.15.

6.13 Pathogenic bacteria

Carry out inspection according to the methods in GB/T 4789.4, GB/T 4789.5 and GB/T

4789.10.

7.1 Exit-factory inspection shall be carried out by the quality inspection department before

product delivery. The exit-factory items include sensory, physiochemical, total bacterial

count, escherichia coli, yeast and mold.

7.2 Type inspection shall be carried out once every half year. The items in type inspection

include all items stipulated in this standard. Type inspection shall be carried out if any

following situation occurs.

- The raw material is changed;

- The process is changed;

- The production is resumed after long-time shutdown;

- Significant difference exists between the exit-factory inspection result and last type

inspection result;

- National quality supervision institution puts forward the requirement for type

inspection.

7.3 The products with the same-formula and same-batch are deemed as one inspection

Appendix A

(Normative)

Measurement of Cocoa fat Content (Refractive Index Method)

A.1 Reagent

a) alpha-bromonaphthalene. chemically pure;

b) Silica sand. chemically pure;

c) Anhydrous ethanol. analytically pure.

A.2 Instruments

a) Analytical balance. sensitivity is ±0.0001g.

b) Abbe refractometer;

c) Ultra thermostat;

d) Pipette. 5 mL;

e) Glass mortar. 7.5 cm;

f) Qualitative filter paper. 5.3 cm long, 4 cm wide;

g) Absorbent cotton.

A.3 Analysis Steps

Fold the qualitative filter paper into rectangle slot with the length of 2.5 cm, width of 1.2 cm

and height of 1.4 cm; put the absorbent cotton ball in the anhydrous ethanol; use rubber

tube to connect the ultra thermostat to the water outlet of the Abbe refractometer; use

pure water to adjust the Abbe refractometer; adjust the water temperature to 40°C.

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