Standard No.:	GB/T 20886.1-2021
English Name:	Quality requirements for yeast products—Part 1：Yeast for food processing
Chinese Name:	酵母产品质量要求 第1部分：食品加工用酵母
Chinese Classification:	X69    Other fermented goods
Professional Classification:	GB    National Standard
Source Content Issued by:	SAMR; SAC
Issued on:	2021-12-31
Implemented on:	2022-7-1
Status:	valid
Superseding:	GB/T 20886-2007 Yeast used for food processing
Target Language:	English
File Format:	PDF
Word Count:	12500 words
Translation Price(USD):	375.0
Delivery:	via email in 1 business day

Quality requirements for yeast products - Part 1: Yeast for food processing 1 Scope This document specifies the terms and definitions, product classification, requirements, test methods, inspection rules, marking, packaging, transport and storage of yeast for food processing. This document is applicable to the production, inspection and marketing of yeast for food processing, and not applicable to self-produced and self-used yeast. 2 Normative references The following normative document contains provisions which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. GB/T 191 Packaging - Pictorial marking for handling of goods GB/T 317 White granulated sugar GB/T 601 Chemical reagent - Preparations of reference titration solutions GB/T 602 Chemical reagent - Preparations of standard solutions for impurity GB/T 603 Chemical reagent - Preparations of reagent solutions for use in test methods GB/T 1355 Wheat flour GB 4789.15-2016 National food safety standard - Food microbiological examination - Enumeration of moulds and yeasts GB 5009.3-2016 National food safety standard - Determination of moisture in foods GB 5009.4 National food safety standard - Determination of ash in foods GB 5009.5-2016 National food safety standard - Determination of protein in foods GB/T 6682-2008 Water for analytical laboratory use - Specification and test methods   3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 yeast for food processing yeast food or food ingredients capable of generating carbon dioxide, alcohol or increasing food flavor, nutrition and other functions, which are made from molasses or starchy raw materials as the main carbon source, added with nitrogen source, phosphorus source and other nutrients for fermentation suitable for cell growth, inoculated with yeast strain, through fermentation culture, separation, filtration, drying and other working processes 3.2 baker's yeast yeast for food processing with fermentation activities used for processing rice, flour and other foods 3.3 brewing yeast brewer's yeast yeast for food processing capable of producing alcohol or producing the unique flavor required by spirits through fermentation, used for white wine, beer, wine, yellow wine, fruit wine and other alcoholic beverages and for alcoholic fermentation 3.4 edible yeast yeast for food processing that can be used directly as food or added to various types of food as food ingredients to increase food flavor, nutrition and other functions 3.5 instant dry yeast instant yeast instant dry yeast yeast for food processing with high fermentation activities or alcoholic rate from fermentation starch, fast fermentation, good solubility and low water content, which is made by drying after fermentation 3.6 instant semi-dry yeast yeast for food processing with relatively high fermentation activities, fast fermentation, good solubility and relatively low water content, which is made by drying after fermentation   3.7 fresh yeast solid yeast for food processing with fermentation activities and relatively high water content, made from yeast cells with strong vitality through separation and other processes 3.8 cream yeast liquid yeast for food processing with fermentation activities and high water content, made from yeast cells with strong vitality through separation and other processes 3.9 low-sugar yeast baker's yeast that cannot resist high osmotic pressure and has high fermentation activities at relatively low sugar content 3.10 high-sugar yeast osmotic pressure resistance yeast; sugar tolerant yeast baker's yeast that can resist certain osmotic pressure and has relatively high fermentation activities at relatively high sugar content 3.11 inactive edible yeast edible yeast inactivated by thermal treatment 3.12 fermentation activities ability of baker's yeast to produce carbon dioxide by fermentation with external nutrient sources per unit time, which is an index to measure the fermentation performance of baker's yeast 3.13 alcoholic rate from fermentation starch amount of alcohol produced by fermenting certain amount of corn flour mash with certain amount of yeast at certain temperature in specified time (counted by 96% (volume fraction) ethanol) as a percentage of starch, which is an index to measure the fermentation performance of brewing yeast   4 Product classification 4.1 Yeast for fermentation 4.1.1 Baker's yeast 4.1.1.1 Instant dry yeast Instant dry yeast can be classified by sugar resistance into low-sugar instant dry yeast and high-sugar (sugar tolerant) instant dry yeast. 4.1.1.2 Instant semi-dry yeast

Foreword i Introduction ii 1 Scope 2 Normative references 3 Terms and definitions 4 Product classification 5 Requirements 6 Test methods 7 Inspection rules 8 Marking, packaging, transport and storage Annex A (Normative) Determination of fermentation activities Annex B (Normative) Determination of alcoholic rate from fermentation starch Annex C (Normative) Determination of acidity Annex D (Normative) Determination of living cell rate Annex E (Normative) Table of conversion between temperature and alcoholic strength (ethanol content) of alcohol-water blend Annex F (Normative) Determination of content of starch in corn flour