GB 7096—2014
Issued on December 24, 2014
National food safety standards
Edible fungi and their products
Implemented on May 24, 2015
State health and Family Planning Commission of the people's Republic of China
preface
This standard replaces GB 7096-2003 hygienic standard for edible fungi and GB 11675-2003 hygienic standard for Tremella.
Compared with GB 47096-2003 and GB 11675-2003, the main changes of this standard are as follows:
——The name of the standard is revised to "edible fungi and products of national food safety standards";
——Scope modified;
——Added terms and definitions;
——The sensory requirements were modified;
——The physical and chemical indexes were modified;
——The limit of microbial index of edible mushroom products was increased.
1 Scope
This standard is applicable to edible fungi and their products.
2 terms and definitions
2.1 edible fungus
Edible large fungi. Most of them are basidiomycetes, such as Agaricus bisporus, mushroom, mushroom, mushroom, Boletus, etc. A few are Ascomycetes, such as Morchella, truffles, etc.
2.2 edible products
The food made from edible fungi and processed by relevant technology includes dried edible mushroom products, pickled edible mushroom products, ready to eat mushroom products, etc.
2.2.1 dry made edible products
Edible mushroom products are made from edible fungi by pretreatment and drying.
2.2.2 pickled edible products
Edible mushroom products are made from edible fungi by pretreatment and pickling.
2.2.3 instant edible products
Edible mushroom products can be directly eaten by processing with edible fungi as main raw materials.
3 technical requirements
3.1 raw material requirements
The raw materials shall conform to the corresponding food standards and relevant regulations.
3.2 sensory requirements
Sensory requirements shall be in accordance with table 1.
Table 1 sensory requirements
GB 7096—201 4
Projects
requirement
Test method
color and lustre
Have the color of the product
Take appropriate amount of sample in white porcelain plate, observe color and state under natural light. Smell it, rinse with warm boiled water, taste it
Taste, smell
Have the taste and smell of the product
state
It has the proper state of the product, no foreign objects, mildew and moth in normal vision
3.3 physical and chemical indicators
The physical and chemical indexes shall conform to the provisions of Table 2.
Table 2 physical and chemical indicators
Projects
Indicators
Test method
Moisture content (g/100g)
Dried mushroom products ≤
Dried products of Tremella ≤
Other dried edible mushroom products ≤
thirteen
fifteen
twelve
GB 5009．3
Oryzae acid / mg / kg
Tremella and its products ≤
zero point two five
GB／T 5009．189
3.4 pollutant limit
The limit of pollutants shall comply with the provisions of GB 2762.
3.5 pesticide residue limit
The pesticide residue limit should meet the requirements of GB 2763.
3.6 microbial limit
The limit of pathogenic bacteria of edible mushroom products shall meet the requirements of fruit and vegetable products in GB 29921.
3.7 food additives
The use of food additives shall comply with the provisions of GB 2760.
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