SBT 10224-1994 水蒸类糕点通用技术条件

摘要

Sweet steamed rice-based pastries are a traditional category of Chinese confectionery, and the technical standards for their production play a crucial role in ensuring quality and safety. The SBT 10224-1994 standard is one of the foundational references for the production of these products. This paper explores the key technical requirements outlined in this standard, analyzing its impact on the industry and discussing potential areas for improvement.

引言

The SBT 10224-1994 standard provides a comprehensive framework for the production of water-steamed rice-based pastries. These products are deeply rooted in Chinese culinary culture and are enjoyed across the country. However, as consumer demands evolve and food safety regulations become more stringent, it is essential to evaluate whether this standard remains relevant and effective. In this paper, we will examine the core components of the standard and assess its contribution to the industry.

标准的主要内容

• 原材料要求: The standard specifies that only high-quality rice flour and other natural ingredients should be used. This ensures the authenticity and nutritional value of the final product.
• 感官指标: Key sensory attributes such as color, aroma, texture, and taste are clearly defined. These criteria help maintain consistency in product quality across different manufacturers.
• 理化指标: Parameters like moisture content, acidity, and microbial limits are set to ensure the safety and shelf life of the products.
• 卫生要求: Strict hygiene standards during production are emphasized to prevent contamination and uphold public health.

标准的意义与挑战

The SBT 10224-1994 standard has played a pivotal role in standardizing the production of water-steamed rice-based pastries. It has provided a benchmark for manufacturers, facilitating quality control and regulatory compliance. However, several challenges persist:

• Technological limitations: Some aspects of the standard may not fully align with modern production techniques or emerging consumer preferences.
• Regional diversity: Different regions in China have unique variations of these pastries, which may require region-specific adaptations of the standard.
• Global market integration: As these products gain popularity internationally, there is a need to harmonize the standard with international food safety regulations.

结论

In conclusion, the SBT 10224-1994 standard remains a valuable tool for the production of water-steamed rice-based pastries. Its emphasis on quality and safety has contributed significantly to the industry's growth. However, continuous updates and revisions are necessary to address evolving consumer expectations and technological advancements. Future research should focus on integrating global best practices while preserving the cultural heritage of these traditional delicacies.