GB 31617-2014
National Food Safety Standard - Food Nutrient Fortifier - Casein Phosphopeptide
食品安全国家标准 食品营养强化剂 酪蛋白磷酸肽
Catalogue
前言 → 1 范围 → 2 分子结构和相对分子质量 → 3 技术要求 → 3.1 感官要求 → 3.2 理化指标 → 3.3 微生物指标 → 附录A 检验方法 Foreword → 1 Scope → 2 Molecular Structure and Relative Molecular Mass → 3 Technical Requirements → 3.1 Sensory Requirements → 3.2 Physicochemical Indicators → 3.3 Microbiological Indicators → Appendix A Test Methods
Scope
This standard applies to the food nutrient fortifier casein phosphopeptide produced by enzymatic hydrolysis using milk or casein products as raw materials.
本标准适用于以牛乳或酪蛋白制品为原料，用酶解法生产制得的食品营养强化剂酪蛋白磷酸肽。
Normative References
Keywords
Application Summary AI generated
Food manufacturers and quality control authorities use this standard to ensure the safety and quality of casein phosphopeptide as a nutrient fortifier. It sets sensory, physicochemical, and microbiological requirements, helping to regulate the market and protect consumer health.
食品生产企业和质量监管部门使用本标准来确保酪蛋白磷酸肽作为营养强化剂的安全性和质量。该标准规定了产品的感官、理化和微生物指标，有助于规范市场、保障消费者健康。
AI Summary AI generated
This standard specifies technical requirements for the food nutrient fortifier casein phosphopeptide, including sensory, physicochemical, and microbiological indicators. The product is produced by enzymatic hydrolysis of milk or casein, with the main active ingredient being phosphoserine-containing polypeptides. It also provides detailed test methods for content determination, total nitrogen, loss on drying, ash, lead, and microbiological testing to ensure safety and compliance.
本标准规定了食品营养强化剂酪蛋白磷酸肽的技术要求，包括感官、理化和微生物指标。产品以牛乳或酪蛋白为原料经酶解制得，主要有效成分为含磷酸丝氨酸的多肽。标准还提供了详细的检验方法，如含量测定、总氮、干燥减量、灰分、铅及微生物检测，确保产品安全合规。
Key Sentences extracted from text
本标准适用于以牛乳或酪蛋白制品为原料，用酶解法生产制得的食品营养强化剂酪蛋白磷酸肽。
主要有效成分是含有1个～6个磷酸丝氨酸残基的多肽，其相对分子质量为1000u～5000u。
酪蛋白磷酸肽含量（以干基计，w）/% 符合声称
总氮（以干基计，w）/% ≥ 10
菌落总数/（CFU/g） ≤ 3000
This standard applies to the food nutrient fortifier casein phosphopeptide produced by enzymatic hydrolysis using milk or casein products as raw materials.
The main active ingredient is a polypeptide containing 1 to 6 phosphoserine residues, with a relative molecular mass of 1000 u to 5000 u.
Casein phosphopeptide content (on dry basis, w)/% complies with the claimed value.
Total nitrogen (on dry basis, w)/% ≥ 10.
Total bacterial count/(CFU/g) ≤ 3000.