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Q/HLSP0001S-2019蒸(zheng)月(yue)(yue)饼(bing)(bing)Q/HLSP0001S-2019蒸(zheng)月(yue)(yue)饼(bing)(bing)本(ben)标准规定了(le)蒸(zheng)月(yue)(yue)饼(bing)(bing)的(de)技术要(yao)求、生产加(jia)工(gong)(gong)过程的(de)卫生要(yao)求、试验方法、检(jian)验规则(ze)、标志、包装(zhuang)、运(yun)输、贮存、保质(zhi)期。本(ben)标准适用(yong)(yong)(yong)(yong)于以鸡蛋、小麦粉(fen)、白(bai)(bai)砂糖(tang)(tang)、食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)植(zhi)物油(you)为主(zhu)要(yao)原料(liao)，添加(jia)或(huo)不添加(jia)食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)盐、乳(ru)粉(fen)、海藻(zao)糖(tang)(tang)、山(shan)梨糖(tang)(tang)醇、甘油(you)、复配乳(ru)化增稠剂(ji)、复配糕点(dian)乳(ru)化剂(ji)、蒸(zheng)蛋糕保鲜剂(ji)、乳(ru)酸(suan)(suan)菌(jun)风味膏(gao)、食(shi)(shi)(shi)品用(yong)(yong)(yong)(yong)香精、柠檬酸(suan)(suan)、山(shan)梨酸(suan)(suan)钾(jia)、脱氢(qing)乙酸(suan)(suan)钠(na)、食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)酒精、纳(na)他霉素，经预处理(li)、搅拌、打发、注浆成(cheng)型、蒸(zheng)煮、吸(xi)皮、注入馅料(liao)（馅料(liao)由水(shui)、食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)植(zhi)物油(you)、白(bai)(bai)砂糖(tang)(tang)、食(shi)(shi)(shi)用(yong)(yong)(yong)(yong)盐、羟丙基二淀粉(fen)磷酸(suan)(suan)酯、柠檬酸(suan)(suan)、黄原胶(jiao)、山(shan)梨酸(suan)(suan)钾(jia)、脱氢(qing)乙酸(suan)(suan)钠(na)、食(shi)(shi)(shi)品用(yong)(yong)(yong)(yong)香精中(zhong)的(de)几种为原辅料(liao)加(jia)工(gong)(gong)而(er)成(cheng)），再(zai)经蒸(zheng)煮、冷(leng)却、包装(zhuang)制成(cheng)的(de)蒸(zheng)月(yue)(yue)饼(bing)(bing)。