-1-ICS67.060 分类号：C1392 团体标准 T/BPSPA0005－2019 酵豆 YouShu （发布稿） 2019-07-01发布 2019-07-15实施 北京民营科技促进会发布 全国团体标准信息平台 T/BPSPA0005－2019 -2-目录 前言...............................................................................................................................................................-3- 1范围.................................................................................................................................................................-4- 2规范性引用文件.............................................................................................................................................-4- 3术语和定义.....................................................................................................................................................-4- 4分类.................................................................................................................................................................-4- 5质量和卫生要求..............................................................................................................................................-5- 5.1原辅料质量要求.....................................................................................................................................-5- 5.2终产品质量要求.....................................................................................................................................-5- 5.3食品生产加工过程中的卫生要求.........................................................................................................-6- 6检验方法.........................................................................................................................................................-6- 6.1感官..........................................................................................................................................................-6- 6.2水分..........................................................................................................................................................-6- 6.3铅..............................................................................................................................................................-6- 6.4黄曲霉毒素..............................................................................................................................................-6- 6.5酵豆激酶活性.........................................................................................................................................-6- 6.6大肠菌群..................................................................................................................................................-6- 6.7沙门氏菌..................................................................................................................................................-6- 6.8金黄色葡萄球菌.....................................................................................................................................-6- 6.9净含量......................................................................................................................................................-6- 7检验规则.........................................................................................................................................................-6- 7.1出厂检验..................................................................................................................................................-6- 7.2型式检验..................................................................................................................................................-6- 7.3组批与抽样..............................................................................................................................................-7- 7.4判定原则..................................................................................................................................................-7- 8标签、标志、包装、运输、贮存和保质期...............................................................................................