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LY/T 1963-2018: Macadamia kernel
Status: Valid LY/T 1963: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| LY/T 1963-2018 | English | 259 |
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Macadamia kernel
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LY/T 1963-2018
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| LY/T 1963-2011 | English | 359 |
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Macadamia kernel
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LY/T 1963-2011
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PDF similar to LY/T 1963-2018
Basic data | Standard ID | LY/T 1963-2018 (LY/T1963-2018) | | Description (Translated English) | Macadamia kernel | | Sector / Industry | Forestry Industry Standard (Recommended) | | Classification of Chinese Standard | B66 | | Word Count Estimation | 9,970 | | Date of Issue | 2018-12-29 | | Date of Implementation | 2019-05-01 | | Older Standard (superseded by this standard) | LY/T 1963-2011 | | Regulation (derived from) | National Forestry and Grassland Bureau Announcement No.18 of 2018 | | Issuing agency(ies) | State Forestry Administration | LY/T 1963-2018: Macadamia kernel---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(Macadamia nuts)
ICS 67.080.10
B66
LY
People's Republic of China Forestry Industry Standard
Replacing LY/T 1963-2011
Macadamia nuts
Macadamia kernel
2018 - 12 - 29 released
2019 - 05 - 01 Implementation
National Forestry and Grassland Bureau released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the National Forestry and Grassland Bureau.
This standard is under the jurisdiction of the National Economic Forest Products Standardization Technical Committee (SAC/TC 557).
This standard was drafted. Yunnan Yun Aoda Nut Development Co., Ltd.
The main drafters of this standard. Wang Zhengguo, Wang Jingbo, Chen Yuxiu, Wei Liangdong.
Macadamia nuts
1 Scope
This standard specifies the terms and definitions, requirements, sampling, test methods, and judgments of macadamia integrifolia nuts.
And the contents of the packaging and logo.
This standard applies to the nuts of various varieties of edible macadamia nuts.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 5009.3 National standard for food safety - Determination of moisture in foods
Determination of aflatoxin B1 in foods GB/T 5009.22
GB/T 5009.37 Analytical method for hygienic standard of edible vegetable oil
GB/T 5512 Determination of crude fat content in grain and oil
GB/T 6543 single corrugated box and double corrugated box for transport packaging
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB/T 22165 nuts roasted seeds and nuts food general rules
JJF 1070.2 Quantitative Packaging Commodity Net Content Measurement Inspection Rules
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Macadamia integrifolia
Also known as macadamia fruit, Australian walnut, Queensland fruit, etc., is a genus of the genus Macaque, which is native to the east coast of Australia.
The Brisbane area is a subtropical evergreen tree species.
3.2
Whole kernel
After the fruit is unshelled, the nuts are not separated, and the total damaged or missing part of the nuts is less than one-fifth of the whole kernel.
3.3
Half kernel
Half of the whole kernel obtained after fruit unshelling, the total damaged or missing part is less than one fifth of the whole half kernel.
3.4
Fragmentary kernel
The fruit is obtained from the shelling of the fruit, which is the damaged part of the whole kernel or half kernel.
3.5
Defect nut unsound kernel
Nuts with surface shrinkage, insect plaque, disease spots, mildew and oil oxidation.
4 requirements
4.1 Sensory requirements
The sensory requirements of the kernel should meet the requirements of Table 1.
Table 1 sensory requirements
Project sensory requirements
Uniform color, milky white or brown milk after baking, no abnormal color, obvious coke and variegated
The taste is delicate, with creamy scent, pure odor, no fatty acid, bitter, astringent and other odors, crispy taste
Defected nuts wrinkled nuts ≤3%, no other defective nuts
Impurities are not visible to the naked eye
4.2 Physical and chemical indicators
The physical and chemical indicators of nuts should meet the requirements of Table 2.
Table 2 Physicochemical indicators of nuts
Source of project indicator
Water content (mass fraction) /% ≤1.5 -
Peroxide value (by fat)/(g/100g) ≤ 0.08 GB/T 22165
If the country introduces new standards or new
Seek to meet new or new requirements
Acid value (by fat, KOH)/(mg/g) ≤ 3
Aflatoxin B1/(μg/kg) ≤5
4.3 Nut grading
The nuts are classified according to the regulations in Table 3.
Table 3 Nut grading
Grade name kernel size (d)
Fat content (f)
Class A B
Class A special whole kernel
D≧2mm
f≧76% 76% >f≧66%
Class B premium whole kernel
Class A whole kernel
21mm >d≧17mm
Class B whole kernel
Class A small whole kernel
17mm >d≧13mm
Class B small whole kernel
Class A
13mm >d≧10mm, can contain the whole range of the particle size
Class B
Small class A
10mm >d≧6mm, can contain whole kernels within this particle size range
Class B small half kernel
Class A broken kernel
d< 6mm, can contain whole kernels within the particle size range
Class B broken kernel
Note. In the same grade, < 3% (by weight) is not the grade of nuts.
5 sampling
5.1 Inspection lot
Take no more than.2000 pieces of packaging for one inspection lot, more than.2000 cases, and batches. Products of the same inspection lot should have phase
Same characteristics, same origin, same level, same batch, same package, same mark, etc.
5.2 Stacking
The products are stacked into batches in batches, grades, and neatly.
5.3 Sampling apparatus
Eat plastic sample bags, plastic baskets and non-toxic gloves and related equipment.
5.4 Sampling method
According to the specifications listed in the inspection, the number of boxes, the weight, the trademark and the actual goods check, the upper, middle and lower parts of the stack are randomly selected.
Samples are taken or taken according to the date of manufacture and specifications.
5.5 Number of samples
Three pieces are taken below 50 boxes, less than three pieces are all opened, and 50 pieces of boxes are drawn according to formula (1).
...( 1 )
In the formula.
S--Number of sampled packages;
N--The total number of items sampled.
Note. The number of sampled packages is taken as an integer, and the fractional part is rounded up.
5.6 Sample preparation
Each sample is taken from a bag or a sample of Dong, the total sample size is not less than 4000g, mixed into a plastic basket, and then reduced to 1000g by the quartering method.
The samples were divided into two parts, 500 g each, one of which was the test sample and the other was used as the retention.
5.7 Sample storage
The sample should be sealed and stored in a cool and dry place at room temperature for a period of six months.
6 Test methods
6.1 Net content test
Execute according to the relevant provisions of JJF 1070.
6.2 Sensory test
6.2.1 Inspection equipment
-- white enamel plate;
One by one stainless steel tweezers;
- One balance, the sensitivity is 0.1g.
6.2.2 Test conditions
The auditing environment should be hygienic, dry, and odor-free. The light is bright and soft, without the interference of variegated light and direct sunlight.
6.2.3 Color and particle morphology test
Samples of not less than 500 g were spread evenly in a white enamel dish, and their color, shape, and shape were visually inspected and recorded.
6.2.4 Impurity test
s
All the impurities were sorted out from the 6.2.3 foreign products, weighed with a balance of 0.1 g, and then sealed in a plastic bag and recorded.
6.2.5 Classification specification inspection
According to the requirements of 4.3, the foreign product is placed in a sieve mesh suitable for the particle size of the nuts, and the upper limit diameter sieve is tested and retained at the lower diameter.
The nuts on the sieve are the nuts of this grade, weighed with a balance of 0.1 g, calculate the proportion of the total sample, and record.
6.2.6 Defect kernel inspection
The wrinkles, worms, disease spots, mildew, and oily nuts in the sample were sorted out, and weighed with a balance of 0.1 g, respectively, and then separately
Pack in a plastic bag, count the percentage, and record.
6.2.7 Flavor inspection
Take the sample for tasting, determine whether the flavor is normal, whether there is odor, deterioration and crispness, and record.
6.3 Physical and chemical testing
6.3.1 Moisture content
Execute according to the provisions of GB 5009.3.
6.3.2 Fat test
Execute according to GB/T 5512.
6.3.3 Peroxide value and acid value detection
Determine according to the method specified in GB/T 5009.37.
6.3.4 Detection of aflatoxin B1
Determine according to the method specified in GB/T 5009.22.
7 Judgment principle
7.1 Inspection results When all items meet the requirements of this standard, the batch of products is judged to be qualified.
7.2 If the test result does not meet the requirements of this standard, the sample may be doubled in the original batch product for re-inspection of non-conformities, and the results of the re-inspection are all
In the case of the provisions of this standard, the batch of products is judged to be a qualified product. If there are still indicators in the re-inspection results that do not meet the standard, the batch of products is judged to be unqualified.
Product.
8 packaging and identification
8.1 Packaging
The packaging materials meet the relevant national health standards and GB/T 6543 requirements.
8.2 Identification
The product name, batch number, specification and weight indicated on the inner and outer packaging boxes should be correct, clear and consistent with the contents. Labeled
In accordance with the provisions of GB 7718, the product logo should comply with relevant regulations.
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