北京发布3项食品地方标准，涉及低温巴氏杀菌乳、焙炒咖啡等

Core Points - Beijing has released three local standards for high-quality development in food production, focusing on low-temperature pasteurized milk, roasted coffee, and blended food additives [1][2] - The standards aim to provide a comprehensive quality management system, standardized production processes, and guidance for enhancing food nutrition and flavor [1][2] Group 1: Low-Temperature Pasteurized Milk - The standard for low-temperature pasteurized milk defines the pasteurization process as heating raw milk to 72℃–76℃ for 15 seconds, integrating raw material requirements, production process control, and product quality indicators [1] - The microbial limits for raw milk are stricter than those set by EU and US standards, with active nutritional indicators leading the industry [1] Group 2: Roasted Coffee - The roasted coffee standard emphasizes improving coffee quality by regulating key aspects such as coffee bean origin certification, roasting, grinding, and foreign object detection [1][2] - This standard aims to differentiate roasted coffee from cold brew and instant coffee, enhancing flavor richness and aroma to meet consumer demand for premium coffee [1][2] Group 3: Blended Food Additives - The standard for blended food additives focuses on verifying the uniformity of the mixing process, providing scientific sampling and calculation methods to accurately assess component content [2] - It also offers reference methods for uniformity verification applicable to similar production processes in solid beverages and special dietary foods [2] Group 4: Overall Impact - The series of quality management standards is a guiding document for the high-quality development of food production enterprises in Beijing [2] - The release of these standards aims to establish a scientific quality control system, enhance production efficiency and product competitiveness, and meet consumer expectations for food nutrition and quality [2]