DB42/T 1308-2017 地理标志产品 竹溪腐乳

ICS67.160

X66

备案号：DB42

湖北省地方标准

DB42/T1308—2017

地理标志产品竹溪腐乳

Productofgeographiclindication-zhuxifermentedbeancurd

（报批稿）

2017-11-17发布2018-02-01实施

湖北省质量技术监督局发布

DB42/T1308—2017

DB42/T1308—2017

目次

前言...............................................................................III

引言.................................................................................V

1范围..............................................................................2

2规范性引用文件....................................................................2

3地理标志产品保护范围..............................................................2

4术语和定义........................................................................2

4.1................................................................................3

5质量技术要求......................................................................3

5.1原料和辅料要求................................................................3

5.1.1大豆......................................................................3

5.1.2白酒......................................................................3

5.1.3生产用水..................................................................3

5.1.4辣椒......................................................................3

5.1.5花椒......................................................................3

5.1.6生姜......................................................................3

5.1.7食用盐....................................................................3

5.1.8食用添加剂................................................................3

5.2加工工艺要求..................................................................3

5.2.1工艺流程..................................................................3

5.2.2生产时间..................................................................3

5.2.3关键工艺要求..............................................................4

5.3感官要求......................................................................4

5.4理化指标......................................................................4

5.5卫生指标......................................................................5

5.6生产加工过程的卫生要求........................................................5

5.7净含量偏差....................................................................5

6试验方法..........................................................................5

6.1水分检验......................................................................5

6.2氨基酸态氮检验................................................................5

6.3水溶性蛋白质检验..............................................................5

6.4总酸检验......................................................................5

6.5食盐检验......................................................................5

6.6总砷、铅、黄曲霉毒素B1、食品添加剂检验........................................5

6.7大肠菌群、致病菌检验..........................................................5

6.8包装净含量检验................................................................5

7检验规则..........................................................................5

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