GB/T 22699-2022General quality of puffed food (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws, regulations, policies and food safety standards and other documents.

This document replaces GB/T 22699-2008 "Puffed Food". Compared with GB/T 22699-2008, except for structural adjustments and editorial changes In addition to the dynamics, the main technical changes are as follows.

--- Changed the normative references (see Chapter 2, Chapter 2 of the 2008 edition);

--- Changed the definition of puffing (see 3.1, 3.1 of the 2008 edition);

--- Changed the product classification (see Chapter 4, Chapter 4 of the 2008 edition);

--- Changed the requirements for raw and auxiliary materials (see 5.1, 5.1 of the 2008 edition);

--- Changed the sensory requirements (see 5.2, 5.2 of the 2008 edition);

--- Changed the physical and chemical requirements (see 5.3, 5.3 of the 2008 edition);

--- Delete the hygiene requirements (see 5.4 of the 2008 edition);

---Delete the requirements for food additives and nutritional fortifiers (see 5.5 of the 2008 edition);

--- Increased net content requirements (see 5.4);

--- Changed the sensory test method (see 6.1, 6.1 of the 2008 edition);

---Changed the inspection method of undersize (see 6.2, 6.2 of the 2008 edition);

---Changed the sodium chloride test method (see 6.5, 6.5 of the 2008 edition);

--- Increased net content inspection method (see 6.6);

--- Changed the group batch requirements (see 7.1, 7.1 of the 2008 edition);

--- Changed the sampling requirements (see 7.2, 7.2 of the 2008 edition);

--- Changed the factory inspection requirements (see 7.3, 7.3 of the 2008 edition);

--- Changed labeling and marking requirements (see Chapter 8, 8.1 of the 2008 edition);

--- Changed the packaging requirements (see Chapter 9; 8.2 of the 2008 edition);

--- Changed the transportation requirements (see Chapter 10; 8.3 of the 2008 edition);

--- Changed the storage requirements (see Chapter 11, 8.4 of the 2008 edition).

1 Scope

This document specifies the product classification, technical requirements, inspection methods, inspection rules, labels and signs, packaging, transportation, and storage of puffed foods. Wait for the request.

This document is applicable to all kinds of puffed food.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB/T 191 Packaging, storage and transportation icon marks

GB 5009.3 National Food Safety Standard Determination of Moisture in Food

GB 5009.6-2016 National Food Safety Standard Determination of Fat in Food

GB 5009.44 National Food Safety Standard Determination of Chloride in Food

GB/T 6003.1-2012 Test sieve technical requirements and inspection Part 1: Metal wire mesh test sieve

JJF 1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document.

4 Product categories

Puffed food can be divided into two categories according to whether edible oil is used in the processing process.

---Oil-containing puffed food. puffed food that is fried with edible oil or added (introduced) and (or) sprayed with edible oil;

--- Non-oil-containing puffed food. Puffed food that is not added (not brought in) or sprayed with edible oil or fat in the product.

5 Technical Requirements