花生蛋白粉 Peanut protein powder  ICS  67.060 CCS  X 11   中华人民共和国国家标准 GB/T 44616—2024 2024-09-2 9发布 2025-04-0 1实施     国家市场监督管理总局 国家标准化管理委员会 发 布目　　次 前言   ·····································································································   Ⅲ 1     范围   ··································································································   1 2     规范性引用文件   ······················································································   1 3     术语和定义   ···························································································   1 4     质量要求   ······························································································   1      4.1     感官要求   ·························································································   1      4.2     质量指标   ·························································································   2 5     检验方法   ······························································································   2 6     检验规则   ······························································································   2      6.1     一般规则   ·························································································   2      6.2     扦样   ······························································································   2      6.3     出厂检验   ·························································································   3      6.4     型式检验   ·························································································   3      6.5     判定规则   ·························································································   3 7     标签标识   ······························································································   3 8     包装、储存和运输   ····················································································   3      8.1     包装   ······························································································   3      8.2     储存   ······························································································   3      8.3     运输   ······························································································   3 附录 A （规范性）　氮溶解指数的测定   ·································································   4      A.1     水溶性蛋白质中氮含量的测定   ··································································   4      A.2     氮溶解指数的计算   ··············································································   5 GB/T 44616—2024     Ⅰ 前　　言 本文件按照GB/T 1.1—2020《标准化工作导则　第1部分：标准化文件的结构和起草规则》的规 定起草。 请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。 本文件由国家粮食和物资储备局提出。 本文件由全国粮油标准化技术委员会（SAC/TC 270）归口。 本文件起草单位：无锡中粮工程科技有限公司、武汉轻工大学、青岛长寿食品有限公司。 本文件主要起草人：姚专、王岚、何东平、秦卫国、张春辉、周人楷、曲广坤。   GB/T 44616—2024     Ⅲ 花生蛋白粉 1　范围   本文件界定了花生蛋白粉的术语，规定了其质量要求、检验规则、标签标识、包装、储存和运输 等，描述了检验方法。 本文件适用于食品加工用的花生蛋白粉。 2　规范性引用文件   下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文 件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用 于本文件。 GB 5009.3　食品安全国家标准　食品中水分的测定 GB 5009.4　食品安全国家标准　食品中灰分的测定 GB 5009.5—2016　食品安全国家标准　食品中蛋白质的测定 GB 5009.6　食品安全国家标准　食品中脂肪的测定 GB/T 5490　粮油检验　一般规则 GB/T 5491　粮食、油料检验　扦样、分样法 GB/T 5492　粮油检验　粮食、油料的色泽、气味、口味鉴定 GB/T 5507　粮油检验　粉类粗细度测定 GB/T 5515　粮油检验　粮食中粗纤维素含量测定　介质过滤法 3　术语和定义   下列术语和定义适用于本文件。 3.1　 花生蛋白粉　peanut protein powder 花生饼粕经粉碎等生产工艺加工得到的蛋白质含量（干基）不低于50％的粉状产品。 3.2　 低变性花生蛋白粉　low-denatured peanut protein powder 氮溶解指数（NSI）不低于50％的花生蛋白粉（3.1）。 4　质量要求  4.1　感官要求   花生蛋白粉感官要求应符合表1的规定。         GB/T 44616—2024     1 表1　花生蛋白粉感官要求   项 目 感官要求 色 泽 乳白色或浅褐色 气 味 具有花生蛋白粉固有的气味，无 异味 形 态 粉状 杂 质 无肉眼可见的外来物质 4.2　质量指标   花生蛋白粉质量指标应符合表2的规定。 表2　花生蛋白粉质量指标   项 目 指 标 蛋白质含量 （干基）/% ≥50 水分含量 /% ≤9.0 灰分含量 （干基）/% ≤6.0 脂肪含量 （干基）/% ≤8.0 粗纤维素含量 （干基）/% ≤5.5 细度（通过直径 0.154 mm 筛）/% ≥95 氮溶解指数 a/% ≥50 　　   a 氮溶解指数仅适用于低变性花生蛋白粉。 5　检验方法   5.1　色泽、气味鉴定：按GB/T 5492执行。 5.2　形态与杂质：取适量试样置于50 mL烧杯中，在自然光线条件下，用肉眼观察形态和杂质情况。 5.3　蛋白质含量检测：按GB 5009.5—2016中第一法凯氏定氮法执行。 5.4　水分含量检验：按GB 5009.3执行。 5.5　灰