Foreword
This standard replaces GB/T 20371-2006 Soy protein for food industry.
The following main changes have been made with respect to GB/T 20371-2006:
——the name of the standard is changed to National food safety standard Vegetable protein for food processing;
——the scope in this standard is modified;
——the clause “Terms and definitions” is added;
——the physical and chemical indexes are modified;
——the hygiene requirements are modified;
——the limit of mycotoxins is added;
——the annex is modified.
National food safety standard
Vegetable protein for food processing
1 Scope
This standard is applicable to vegetable protein products for food processing.
This standard is not applicable to cottonseed protein and rapeseed protein.
2 Terms and definitions
2.1 vegetable protein
product having a protein content of not less than 40%, which is made of vegetable through removing or partially removing the non-protein components (such as water, fat and carbohydrate); main products are beans (such as soy, pea and broad bean) protein, cereal (such as wheat, corn, rice and oat) protein, nut and seed (such as peanut) protein, tuber (such as potato) protein and other vegetable proteins
2.2 crude protein
product made through primary extraction and partially removing non-protein components (such as water, fat and carbohydrate) from vegetables
2.3 protein concentrate
product made through removing or partially removing non-protein components (such as water, fat and carbohydrate) from vegetables through processes such as extraction, concentration and isolation; it includes the coagulated potato protein prepared through processes such as extraction and heating coagulation
2.4 protein isolate
product made through removing or partially removing non-protein components (such as water, fat and carbohydrate) from vegetables through processes such as extraction, concentration, isolation and purification
2.5 vegetable hydrolyzed protein
product with protein as main component, which is made by moderate hydrolysis of vegetable protein
2.6 textured protein
specially textured product made of vegetable protein through extrusion or spinning process
3 Technical requirements
3.1 Requirements for raw materials
The requirements for raw materials shall meet the corresponding product standards and relevant requirements.
3.2 Sensory requirements
The sensory requirements shall meet those specified in Table 1.
Foreword i
1 Scope
2 Terms and definitions
3 Technical requirements
4 Others
Annex A Inspection method for urease activity of soy protein
Foreword
This standard replaces GB/T 20371-2006 Soy protein for food industry.
The following main changes have been made with respect to GB/T 20371-2006:
——the name of the standard is changed to National food safety standard Vegetable protein for food processing;
——the scope in this standard is modified;
——the clause “Terms and definitions” is added;
——the physical and chemical indexes are modified;
——the hygiene requirements are modified;
——the limit of mycotoxins is added;
——the annex is modified.
National food safety standard
Vegetable protein for food processing
1 Scope
This standard is applicable to vegetable protein products for food processing.
This standard is not applicable to cottonseed protein and rapeseed protein.
2 Terms and definitions
2.1 vegetable protein
product having a protein content of not less than 40%, which is made of vegetable through removing or partially removing the non-protein components (such as water, fat and carbohydrate); main products are beans (such as soy, pea and broad bean) protein, cereal (such as wheat, corn, rice and oat) protein, nut and seed (such as peanut) protein, tuber (such as potato) protein and other vegetable proteins
2.2 crude protein
product made through primary extraction and partially removing non-protein components (such as water, fat and carbohydrate) from vegetables
2.3 protein concentrate
product made through removing or partially removing non-protein components (such as water, fat and carbohydrate) from vegetables through processes such as extraction, concentration and isolation; it includes the coagulated potato protein prepared through processes such as extraction and heating coagulation
2.4 protein isolate
product made through removing or partially removing non-protein components (such as water, fat and carbohydrate) from vegetables through processes such as extraction, concentration, isolation and purification
2.5 vegetable hydrolyzed protein
product with protein as main component, which is made by moderate hydrolysis of vegetable protein
2.6 textured protein
specially textured product made of vegetable protein through extrusion or spinning process
3 Technical requirements
3.1 Requirements for raw materials
The requirements for raw materials shall meet the corresponding product standards and relevant requirements.
3.2 Sensory requirements
The sensory requirements shall meet those specified in Table 1.
Contents of GB 20371-2016
Foreword i
1 Scope
2 Terms and definitions
3 Technical requirements
4 Others
Annex A Inspection method for urease activity of soy protein
