TIU CHUN VIT NAM

TCVN 4359:1996
CODEX STAN 152-1985
BT M
Wheat flour
TCVN 4359: 1996 thay th cho TCVN 4359-1986;
TCVN 4359: 1996 hon ton tun !"n #$% C&'() *T+N 15,-1985 -a.en/e/ 19910;
TCVN 4359: 1996 /o 1an 23 thu4t t%5u chu6n TCVN 7 TC7 81 N9 c:c ;%5n <o=n> T?n c@c T%5u
chu6n - Ao l"Bn - ChCt l"Dn !E nhF> 1G Hhoa hIc> CJn nhK # LJ% tr"Bn ;an hnhM
1. Ph! "# $% &'()
1.1. Tiu chun ny p dng cho bt m thc phm ch bin t hat la m thng thung, Triticum
aestivum L., hay t hat la m bng mp, Triticum compactum Host, hay hn hop ca chng
duoc dng gi sn d bn cho ngui tiu dng hay s dng trong cc loai thc phm khc.
1.2. Tiu chun ny khng p dng cho:
- Bt c sn phm no duoc ch bin t hat la m cng, Triticum durum Dest., ring bit hay
kt hop vi cc loai hat la m khc;
- Bt m nghin ln, bt m nghin ton phn hoc tm li ca hat la m thng thung Triticum
aestivum L., hay hat la m bng mp, Triticum compactum Host, hay hn hop ca chng;
- Bt m dng d lm th liu trong sn xut bia hay dng d sn xut tinh bt v/ hay sn xut
gluten;
- Bt m dng cho cng nghip khng phi l cng nghip thc phm;
- Cc loai bt c hm luong protein bj gim, hay bt sau qu trnh nghin chju x l dc bit,
ngoi vic lm kh, lm trng v / hay d duoc b sung cc thnh phn khc ngoi cc thnh
phn vn khng duoc nu ln trong 3.4, 4.1 v 4.2 dui dy:
2. M* +,
2.1. jnh ngha sn phm
Bt m l sn phm duoc ch bin t hat la m thng thung Triticum aestivum L., hay t hat
la m bng mp, Triticum compactum Host, hay hn hop ca chng bng qu trnh nghin ln
hoc nghin phn loai, trong qu trnh ny v cm v phi mt phn duoc tch ra v phn cn lai
duoc nghin nh ti d mjn thch hop.
3. Th-(h %h.( /0 1,( "- /$/ /h2 +#34 /h5+ 678()
3.1. Nguyn liu th
3.1.1. Hat la m phi c cht luong tt v c gi trj thuong phm.
3.2. Cc chi tiu cht luong - Phn chung
3.2.1. Bt m v cc thnh phn b sung vo du phi sach, v sinh v ph hop vi cht luong
thc phm.
3.2.2. Ton b qu trnh ch bin hat la m bao gm: sy, nghin v cch x l khc, cc sn
phm nghin trung gian v bt nghin du phi duoc thc hin nhu sau:
(a) Gim d mt mt tn tht gi trj dinh dung dn mc ti thiu;
(b) Trnh cc thay di khng mong mun v cc dc tnh cng ngh ca bt.
3.3. Cc chi tiu cht luong - Phn dc trung
Bt m phi tun th cc yu cu sau dy:
3.3.1. tro - Nu cn phi xc djnh d tro th phi tin hnh theo phuong php trnh by trong
tp 13 ca Codex Alimentarius.
3.3.2. axit ca cc axit bo khng qu 50 mg KOH cn d trung ho axit bo t do trong 100
g bt tnh theo cht kh.
3.3.3. Protein - Hm luong protein (N x 5.7) khng thp hon 7,0%, tnh theo cht kh.
3.3.4. m - m ca sn phm duoc khng ch bng thc hnh sn xut tt (good
manufacturing practice) GMP. m khng duoc vuot qu 15,5% m/m (khi luong /khi
luong) .
3.4. Cc thnh phn khng bt buc
3.4.1. Cc thnh phn sau dy c th duoc thm vo bt m vi s luong cn thit v cc mc
dch cng ngh:
- Cc sn phm malt c hoat tnh enzyme vn duoc sn xut t hat la m, hat mach den hay t
hat dai mach.
- Gluten tuoi
- Bt du tuong hay bt du khc c cht luong thc phm thch hop.
3.4.2. Cc cht dinh dung: Vic thm cc vitamin, cc cht khong hoc cc axit amin dc hiu
phi ph hop vi php lut ca nuc tiu th sn phm.
3.5. C hat: Bt m khng nh hon 98% luong bt lot qua ry c kch thuc l 212 milimicron (N
- 70) khi s dng phuong php d nu Codex Alimentarius tp 13.
4. C$/ %h' )#9 +h:/ %h;!
4.1. Enzyme
Mc ti da trong sn phm cui
cng
4.1.1 Enzyme amylase t nm Aspergillus niger GMP
4.1.2 Enzyme amylase t nm Aspergillus oryzae GMP
4.1.3 Enzyme phn gii protein t Bacillus subtilis GMP
4.1.4 Enzyme phn gii protein t nm Aspergillus oryzae GMP
4.2. Cc tc nhn x l bt
4.2.1. Axit L.Ascocbic v cc mui natri v kali
ca axit ny
300 mg/kg
4.2.2. L cystein hydroclorit 90 mg/kg
4.2.3. Sunfua dioxit (trong bt chi dng d ch
bin bnh bch quy v bt nho)
200 mg/kg
4.2.4. Mono canxi phtphat 2500 mg/kg
4.2.5. Lecithin 2000 mg/kg
4.2.6. Clo 2500 mg/kg
trong bnh ngot cao cp
4.2.7. Clo dioxit 30 mg/kg
cho cc sn phm n c bt chua
4.2.8. Benzoyl peroxit 60 mg/kg
4.2.9. Azodicacbonamit 45 mg/kg cho bnh m duoc ln men
5. C$/ /h5+ (h#<! 1;(
5.1. Kim loai nng
Trong bt m khng duoc php c kim loai nng vi s luong gy nguy him cho sc kho ca
con ngui.
5.2. Du luong cht tr sinh vt hai
Bt m phi tun th gii han ti da cho php theo quy djnh ca Codex v du luong cht tr sinh
vt hai.
6. V= >#(h
6.1. Sn phm qui djnh theo tiu chun ny phi duoc sn xut v vn chuyn ph hop vi cc
phn tuong ng ca quy pham. Nhng nguyn tc chung v v sinh thc phm (CAC/RCP 1 -
1969, Sa di ln th 2 (1985 tp 1), v cc Quy pham thc hnh khc ca Codex c lin quan
dn sn phm ny.
6.2. thc hin theo thc hnh sn xut tt (GMP) th sn phm khng duoc c tap cht la.
6.3. Khi th bng cc phuong php ly mu v kim tra thch hop, sn phm phi:
- Khng duoc cha s luong vi sinh vt vi luong gy nh hung ti sc kho con ngui;
- Khng duoc cha k sinh trng gy bnh, v;
- Khng duoc cha bt ky mt cht no c ngun gc t vi sinh vt vi s luong gy nh hung
ti sc kho ca con ngui.
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7.1. Bt m phi duoc bao gi v vn chuyn trong cc bao b hop v sinh, dm bo cht luong
dinh dung v k thut ca sn phm.
7.2. Bao b chi duoc lm bng cc vt liu dm bo s an ton v thch hop vi mc dch s
dng. Bao b khng duoc thi cc cht dc hoc mi vj la vo sn phm. Noi no U ban Codex
d dua ra tiu chun v vt liu bao b th phi p dng tiu chun d.
8. Ch# (hD(
Ngoi cc quy djnh ca tiu chun Codex v ghi nhn cho thc phm bao gi sn (CODEX
STAN 1-1985, sa di ln th 1, 1991, Codex Alimentarius, tp 1) cn p dng cc diu khon
dc trung sau dy:
8.1. Tn thc phm
8.1.1. Tn ca thc phm phi ghi r trn nhn l bt m hoc tn thch hop do yu cu ca
nuc tiu th. 1
8.1.2. Ngoi ra, cn phi ghi thm cc chi tiu cht luong theo yu cu ca lut php nuc tiu
th1.
8.1.3. Hm luong tro c th duoc cng b b sung. iu ny khng p dng di vi bt d b
sung canxi cacbonat hay cc thnh phn khc c hm luong khong khc vi hm luong
khong ca bt.
8.2. Danh mc cc thnh phn
Mt danh mc dy d v cc thnh phn phi duoc ghi ln nhn theo th t gim dn v t l
ph hop vi tiu chun chung ca Codex v ghi nhn cho thc phm bao gi sn (CODEX
STAN 1-1985, sa di ln th 1,1991), tr trung hop sn phm duoc b sung vitamin, cht
khong th chng duoc tch thnh nhm ring cho vitamin v khong khng phi xp th t
gim dn v t l.
8.3. Cng b v gi trj dinh dung
Cc thng tin sau, nu sn phm duoc b sung vitamin v/hoc khong th cn phi ghi:
Tng s mi loai vitamin v/hoc khong ca thnh phm, d b sung theo 3.4.2, di vi 100
gam sn phm.
8.4. Thi han s dng v hung dn bo qun
8.4.1. Thi han s dng
Thi han ti thiu (dng t tt nht truc) phi ghi r ngy, thng v nm theo s, cc sn
phm c han dng qu ba thng th chi cn d thng v nm. Thng c th ghi bng ch
nhng nuc m cch ghi ny khng gy nhm ln cho ngui tiu dng. Trong trung hop cc
sn phm chi di hi ghi thng v nm, cn han dng ca sn phm c gi trj dn cui nm d,
c th dng cm t dn ht nm.
8.4 2. Hung dn bo qun
a) Ngoi thi han s dng, phi chi r bt ky diu kin dc bit no d bo qun thc phm d
nu diu kin d nh hung ti thi han s dng.
b) Nu c th nn ghi hung dn bo qun ngay canh thi han s dng.
8.5. Bao b khng dng d bn l
Thng tin v cc bao b khng dng d bn l phi hoc l ghi ngay trn thng dng hoc d
trong cc ti liu km theo, ngoai tr tn ca sn phm, thng s ca l hng v tn, dja chi ca
nh sn xut hoc dng gi phi duoc ghi r ngay trn thng dng. Tuy nhin, thng s ca l
hng, tn v dja chi ca nh sn xut hoc ca ngui dng gi c th thay bng k hiu nhn
dang, vi diu kin l k hiu d c th xc djnh r rng cng vi cc ti liu km theo.
9. C$/ %h70() %h$% +hE "- 65F !G4
Xem tp 13 Codex Alimentarius bao gm 4 phn sau:
1) Xc djnh d axit bo theo AOAC 939.05
2) Xc djnh d m theo SO 712: 1985; CC 110/1 (1986) .
3) Xc djnh kch c hat theo AOAC 965.22.
4) Protein theo CC 105/1 (1986).