GOST 31723-2012 Confectionery Method of determination of content of the dry fat-free solids of cocoa in chocolate products《糕点糖果 巧克力制品中可可粉的干脱脂固体含量测定方法》.pdf

《GOST 31723-2012 Confectionery Method of determination of content of the dry fat-free solids of cocoa in chocolate products《糕点糖果 巧克力制品中可可粉的干脱脂固体含量测定方法》.pdf》由会员分享，可在线阅读，更多相关《GOST 31723-2012 Confectionery Method of determination of content of the dry fat-free solids of cocoa in chocolate products《糕点糖果 巧克力制品中可可粉的干脱脂固体含量测定方法》.pdf（8页珍藏版）》请在麦多课文档分享上搜索。

1、 , ()INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION(ISC)317232012, - 1.092 . - 1.22009 . -, . , , 1 - - ( ) , , , . , , , ()2 3 , (- 15 2012 . 42) : ( 3166) 00497 ( 3166) 00497 BYKGMDRUTJUZ -4 29 2012 . 1680- 317232012 1 2013 .5 5316420086 -, - . () . , - - , 2014 -, II 31723201

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5、00 /. . , . , 100 , . , (20 c177 2) , - 10 3000 /. . . 3035 3 , - 10 3000 /. . . 3035 3 , , -103000/,. . - 100 . - .10.2 () () - 1015 - 3035 3 , 10 3000 /. - . , . . 100 . . 3035 3 1 %, , 30 10 3000 /. . . , - 10 3000 /. . . 3035 3 , , - 10 3000 / . . 3035 3 , , - 10 3000 / . . 100 . - .11 11.1 - ()

6、 ,%,3 317232012 =(,)Mmc215143 100,(1) , ;1,43 ;m , , . - . () - , :|1 2| c163 r , (2) 1 2 , %;r () , 1, %. - ( 5725-6).11.2 () :(c177c68) % = 0,95, (3) - () , %;c68 () , 1, %. 1 , % () (n =2), =0,95r,% (m = 2), = 0,95 R,% ( ), c177c68,%, = 0,95 0 50 . 0,3 0,5 0,5 663.918.4:006.354 67.190 49 : , , , , 317232012 . . . .