范围:标准规定了贵州腐乳的术语和定义、要求、检验规则及标签、包装、运输、贮存; 主要技术内容:项  目　                                                                      要    求红油      风味腐乳　   腐乳  　   青腐乳　   红油臭腐乳　  腐乳酱固形物a/(g/100g)                                          ≥　60.0氨基酸态氮（以氮计）/(g/100g) ≥　0.45  0.40 　    0.60 　        0.60　             0.50总酸（以乳酸计）/(g/100g)     ≤　                   2.5水溶性蛋白质/(g/100g)         ≥　3.5酸价b (以脂肪计)(KOH)/(mg/g)      ≤　5.0过氧化值b (以脂肪计)/(g/100g)    ≤　0.25铅（以Pb计）/(mg/kg)         ≤　0.5黄曲霉毒素B1 /(μg/kg)         ≤　5.0