T/GZSX 052-2019 黔式火腿月饼

范围:本标准规定了黔式火腿月饼的术语和定义、产品分类、要求（含检验方法）、检验规则及标签、标志、包装、运输和贮存。 本标准适用于黔式火腿月饼的生产、销售、检验; 主要技术内容:理化指标项    目                                   指    标                   检验方法干燥失重/(g/100g)                   10～22                   GB 5009.3总糖（以葡萄糖计）/(g/100g)   15～30                   GB/T 23780脂肪/(g/100g)                           12～30                    GB 5009.6酸价（以脂肪计）（KOH）/(mg/g)    ≤5                GB 5009.229过氧化值（以脂肪计）/(g/100g)        ≤0.25                GB 5009.227铅（以Pb计）/(mg/kg)                     ≤0.5                 GB 5009.12馅料含量/(g/100g)                            ≥40                       附录A火腿丁含量/(g/100g)                          ≥15微生物限量项    目                                   采样方案a及限量              检验方法nc m            M菌落总数/（CFU/g）          5210000100000     GB 4789.2大肠菌群/（CFU/g）          5210        100        GB 4789.3 平板计数法沙门氏菌                          500/25g—               GB 4789.4金黄色葡萄球菌/（CFU/g）  51100        1000  GB 4789.10 第二法霉菌/(C