This standard supersedes Hygienic Standard for Biscuits (GB 7100-2003).
Compared with GB 7100-2003, the main changes in this standard are as follows:
——the name of this standard was revised as “National Standard for Food Safety – Biscuits”;
——the scope is modified;
——the terminologies and definitions are modified;
——the sensory requirements are modified;
——the physical and chemical indexes are modified;
——the microbiological indexes are modified.
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
中华人民共和国国家标准
GB 7100-2015
National Standard for Food Safety - Biscuits
食品安全国家标准 饼干
1 Scope
This standard is applicable to biscuits.
2 Terminologies and Definitions
2.1 Biscuits
Foods mainly made of cereal flour (and/or bean and potato flour) by adding or not adding sugar, grease and other raw materials and through such processes as mixing (or size mixing), molding, baking (or pan-broiling), as well as those added with cream, protein, cocoa, chocolate and the like in the products (or on the surface or inside) before/after shortening.
3 Technical Requirements
3.1 Raw material requirements
The raw materials shall meet those specified in corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sensory Requirements
Items Requirements Inspection method
Color and luster Possess the proper color and luster of the product Place the sample on a white porcelain dish, observe its color and luster as well as state in natural light, and inspect whether there are foreign matters. Smell it and then taste it after rinsing the mouth with cooled boiled water.
Taste and smell Without bad smelling or undesirable odor
State Without mould, vermin or other foreign matters visible with normal eyesight
3.3 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 2.
Table 2 Physical and Chemical Indexes
Items Indexes Inspection methods
Acid value (calculated by fat)(KOH)/(mg/g) ≤ 5 GB 5009.229
Peroxide value (calculated by fat)/(g/100 g) ≤ 0.25 GB 5009.227
Note: indexes of acid value and peroxide value are only applicable to products added with grease in their ingredients.
3.4 Pollutant limit
Pollutant limit shall be in accordance with the requirements of GB 2762.
3.5 Microorganism limit
3.5.1 Pathogenic bacteria limit shall be in accordance with the requirements for grain products by shortening (including bakery products) specified in GB 29921.
3.5.2 Microorganism limit shall be in accordance with those specified in Table 3.
Table 3 Microorganism Limit
Items Sampling scheme a and limit Inspection methods
n c m M
Total bacterial colony/(CFU/g) 5 2 104 105 GB 4789.2
This standard supersedes Hygienic Standard for Biscuits (GB 7100-2003).
Compared with GB 7100-2003, the main changes in this standard are as follows:
——the name of this standard was revised as “National Standard for Food Safety – Biscuits”;
——the scope is modified;
——the terminologies and definitions are modified;
——the sensory requirements are modified;
——the physical and chemical indexes are modified;
——the microbiological indexes are modified.
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
中华人民共和国国家标准
GB 7100-2015
National Standard for Food Safety - Biscuits
食品安全国家标准 饼干
1 Scope
This standard is applicable to biscuits.
2 Terminologies and Definitions
2.1 Biscuits
Foods mainly made of cereal flour (and/or bean and potato flour) by adding or not adding sugar, grease and other raw materials and through such processes as mixing (or size mixing), molding, baking (or pan-broiling), as well as those added with cream, protein, cocoa, chocolate and the like in the products (or on the surface or inside) before/after shortening.
3 Technical Requirements
3.1 Raw material requirements
The raw materials shall meet those specified in corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sensory Requirements
Items Requirements Inspection method
Color and luster Possess the proper color and luster of the product Place the sample on a white porcelain dish, observe its color and luster as well as state in natural light, and inspect whether there are foreign matters. Smell it and then taste it after rinsing the mouth with cooled boiled water.
Taste and smell Without bad smelling or undesirable odor
State Without mould, vermin or other foreign matters visible with normal eyesight
3.3 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 2.
Table 2 Physical and Chemical Indexes
Items Indexes Inspection methods
Acid value (calculated by fat)(KOH)/(mg/g) ≤ 5 GB 5009.229
Peroxide value (calculated by fat)/(g/100 g) ≤ 0.25 GB 5009.227
Note: indexes of acid value and peroxide value are only applicable to products added with grease in their ingredients.
3.4 Pollutant limit
Pollutant limit shall be in accordance with the requirements of GB 2762.
3.5 Microorganism limit
3.5.1 Pathogenic bacteria limit shall be in accordance with the requirements for grain products by shortening (including bakery products) specified in GB 29921.
3.5.2 Microorganism limit shall be in accordance with those specified in Table 3.
Table 3 Microorganism Limit
Items Sampling scheme a and limit Inspection methods
n c m M
Total bacterial colony/(CFU/g) 5 2 104 105 GB 4789.2
Coliform group /(CFU/g) 5 2 10 102 GB 4789.3 (Plate count method)
Mould /(CFU/g) ≤ 50 GB 4789.15
a Samples shall be collected and treated in accordance with those specified in GB 4789.1.
3.6 Food additive and nutrition fortifier
3.6.1 Application of food additives shall meet those specified in GB 2760.
3.6.2 Application of food nutritive fortifier shall meet those specified in GB 14880.
Contents of GB 7100-2015
Foreword i
1 Scope
2 Terminologies and Definitions
3 Technical Requirements
