Quality requirements for yeast products - Part 2: Processed yeast products
1 Scope
This document specifies the terms and definitions, abbreviations, product classification, requirements, test methods, inspection rules, marking, packaging, transport and storage of processed yeast products.
This document is applicable to the production, inspection and marketing of processed yeast products.
2 Normative references
The following referenced documents are indispensable for the application 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 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 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 5009.44-2016 National food safety standard - Determination of chloride in foods
GB 5009.91 National food safety standard - Determination of potassium and sodium 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
processed yeast products
products made from yeast for food processing as the main raw material, autolysed or enzymatically digested under the action of yeast's own enzymes or added enzymes, separated or not separated, dried or not dried or through other processes
3.2
yeast extract
products belonging to food ingredients, which contain the amino acids, peptides, nucleotides and other soluble components of yeast cells through or without hot working or other processes after autolyzing, enzymatically digesting and separating the yeast for food processing used as the main raw material, under the action of yeast's own enzymes or added enzymes for food processing
Note: Edible salt can be added as needed in the production process.
3.3
rich nucleotide yeast extract
products belonging to food ingredients, which contain the yeast own amino acids, peptides, nucleotides and other soluble components of yeast cells, and are obtained through or without hot working or other processes after autolyzing, enzymatically digesting, separating and extracting the nucleic acid-rich yeast for food processing used as the main raw material, under the action of yeast's own enzymes or added enzymes for food processing
Note: Edible salt can be added as needed in the production process.
3.4
flavoured yeast extract
products belonging to food ingredients (base material of yeast extract not less than 55%, counted by dry basis), which are given with special flavour by taking yeast extract as the main raw material, coordinating the food ingredients such as maltodextrin, glucose, sodium glutamate, 5 '-flavored nucleotide disodium and edible salt, added as needed, or by Maillard reaction or other processes
3.5
autolyzed yeast
products belonging to food ingredients, which contain whole cell components of yeast produced by autolyzing, enzymatically digesting, condensing, drying the yeast for food processing used as the main raw material, or other processes under the action of yeast's own enzymes or added enzymes for food processing
Note: Edible salt can be added as needed in the production process.
3.6
rich nucleotide autolyzed yeast
products belonging to food ingredients, which contain whole cell components of yeast produced by autolyzing, enzymatically digesting, condensing, drying the nucleic acid-rich yeast for food processing used as the main raw material, or other processes under the action of yeast's own enzymes or added enzymes for food processing
Note: Edible salt can be added as needed in the production process.
3.7
flavoured autolyzed yeast
products belonging to food ingredients (base material of autolyzed yeast not less than 55%, counted by dry basis), which are given with special flavour by taking autolyzed yeast as the main raw material, coordinating the food ingredients such as maltodextrin, glucose, sodium glutamate, 5 '-flavored nucleotide disodium and edible salt, added as needed, or by Maillard reaction or other processes
3.8
yeast cell wall
outer wall material containing yeast dextran, mannan-oligosaccharide, protein and a small amount of chitinous yeast cell obtained by autolyzing, enzymatically digesting, separating and extracting the yeast for food processing which is used as the main raw material, which belongs to food ingredients
3.9
processed yeast products used for culture medium
processed yeast products used as nutrient sources for microbial culture, including yeast extracts for culture medium (yeast peptone), autolyzed yeast for culture medium, etc.
4 Abbreviations
For the purposes of this document, the following abbreviations apply.
AMP: Disodium adenosine-5′-monophosphate
CMP: Disodium cytidine-5′-monophosphate
GMP: Disodium guanylate-5′-monophosphate
IMP: Disodium inosinate-5′-monophosphate
UMP: Disodium uridine-5′-monophosphate
Foreword i
Introduction iii
1 Scope
2 Normative references
3 Terms and definitions
4 Abbreviations
5 Product classification
6 Requirements
7 Test methods
8 Inspection rules
9 Marking, packaging, transport and storage
Annex A (Normative) Determination of moisture content
Annex B (Normative) Determination of total nitrogen
Annex C (Normative) Determination of amino acid nitrogen as a percentage of total nitrogen (AN/TN)
Annex D (Normative) Determination of ammonium salt
Annex E (Normative) Determination of insoluble matter
Annex F (Normative) Determination of glutamic acid and glutamic acid as a percentage of total protein
Annex G (Normative) Determination of total ash
Annex H (Normative) Determination of nucleotide and X(IMP + GMP + AMP):X(CMP + UMP)
Annex I (Normative) Determination of polysaccharide in yeast cell wall
Annex J (Normative) Determination of pH
Quality requirements for yeast products - Part 2: Processed yeast products
1 Scope
This document specifies the terms and definitions, abbreviations, product classification, requirements, test methods, inspection rules, marking, packaging, transport and storage of processed yeast products.
This document is applicable to the production, inspection and marketing of processed yeast products.
2 Normative references
The following referenced documents are indispensable for the application 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 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 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 5009.44-2016 National food safety standard - Determination of chloride in foods
GB 5009.91 National food safety standard - Determination of potassium and sodium 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
processed yeast products
products made from yeast for food processing as the main raw material, autolysed or enzymatically digested under the action of yeast's own enzymes or added enzymes, separated or not separated, dried or not dried or through other processes
3.2
yeast extract
products belonging to food ingredients, which contain the amino acids, peptides, nucleotides and other soluble components of yeast cells through or without hot working or other processes after autolyzing, enzymatically digesting and separating the yeast for food processing used as the main raw material, under the action of yeast's own enzymes or added enzymes for food processing
Note: Edible salt can be added as needed in the production process.
3.3
rich nucleotide yeast extract
products belonging to food ingredients, which contain the yeast own amino acids, peptides, nucleotides and other soluble components of yeast cells, and are obtained through or without hot working or other processes after autolyzing, enzymatically digesting, separating and extracting the nucleic acid-rich yeast for food processing used as the main raw material, under the action of yeast's own enzymes or added enzymes for food processing
Note: Edible salt can be added as needed in the production process.
3.4
flavoured yeast extract
products belonging to food ingredients (base material of yeast extract not less than 55%, counted by dry basis), which are given with special flavour by taking yeast extract as the main raw material, coordinating the food ingredients such as maltodextrin, glucose, sodium glutamate, 5 '-flavored nucleotide disodium and edible salt, added as needed, or by Maillard reaction or other processes
3.5
autolyzed yeast
products belonging to food ingredients, which contain whole cell components of yeast produced by autolyzing, enzymatically digesting, condensing, drying the yeast for food processing used as the main raw material, or other processes under the action of yeast's own enzymes or added enzymes for food processing
Note: Edible salt can be added as needed in the production process.
3.6
rich nucleotide autolyzed yeast
products belonging to food ingredients, which contain whole cell components of yeast produced by autolyzing, enzymatically digesting, condensing, drying the nucleic acid-rich yeast for food processing used as the main raw material, or other processes under the action of yeast's own enzymes or added enzymes for food processing
Note: Edible salt can be added as needed in the production process.
3.7
flavoured autolyzed yeast
products belonging to food ingredients (base material of autolyzed yeast not less than 55%, counted by dry basis), which are given with special flavour by taking autolyzed yeast as the main raw material, coordinating the food ingredients such as maltodextrin, glucose, sodium glutamate, 5 '-flavored nucleotide disodium and edible salt, added as needed, or by Maillard reaction or other processes
3.8
yeast cell wall
outer wall material containing yeast dextran, mannan-oligosaccharide, protein and a small amount of chitinous yeast cell obtained by autolyzing, enzymatically digesting, separating and extracting the yeast for food processing which is used as the main raw material, which belongs to food ingredients
3.9
processed yeast products used for culture medium
processed yeast products used as nutrient sources for microbial culture, including yeast extracts for culture medium (yeast peptone), autolyzed yeast for culture medium, etc.
4 Abbreviations
For the purposes of this document, the following abbreviations apply.
AMP: Disodium adenosine-5′-monophosphate
CMP: Disodium cytidine-5′-monophosphate
GMP: Disodium guanylate-5′-monophosphate
IMP: Disodium inosinate-5′-monophosphate
UMP: Disodium uridine-5′-monophosphate
Contents of GB/T 20886.2-2021
Foreword i
Introduction iii
1 Scope
2 Normative references
3 Terms and definitions
4 Abbreviations
5 Product classification
6 Requirements
7 Test methods
8 Inspection rules
9 Marking, packaging, transport and storage
Annex A (Normative) Determination of moisture content
Annex B (Normative) Determination of total nitrogen
Annex C (Normative) Determination of amino acid nitrogen as a percentage of total nitrogen (AN/TN)
Annex D (Normative) Determination of ammonium salt
Annex E (Normative) Determination of insoluble matter
Annex F (Normative) Determination of glutamic acid and glutamic acid as a percentage of total protein
Annex G (Normative) Determination of total ash
Annex H (Normative) Determination of nucleotide and X(IMP + GMP + AMP):X(CMP + UMP)
Annex I (Normative) Determination of polysaccharide in yeast cell wall
Annex J (Normative) Determination of pH
