GB/T 25733-2022 English PDFUS$189.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 25733-2022: General quality of lotus rhizome starch Status: Valid GB/T 25733: Historical versions
Basic dataStandard ID: GB/T 25733-2022 (GB/T25733-2022)Description (Translated English): General quality of lotus rhizome starch Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X20 Classification of International Standard: 67.120.30 Word Count Estimation: 10,115 Date of Issue: 2022-10-14 Date of Implementation: 2023-05-01 Older Standard (superseded by this standard): GB/T 25733-2010 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 25733-2022: General quality of lotus rhizome starch---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.General quality of lotus rhizome starch ICS 67.120.30 CCSX20 National Standards of People's Republic of China Replacing GB/T 25733-2010 General rules for lotus root flour quality Published on 2022-10-12 2023-05-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration directory Preface I 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Product classification and classification 2 5 Requirements 2 6 Test method 3 7 Inspection rules 5 8 Marking, Labeling, Packaging, Transportation, Storage 5 Appendix A (Informative) State of lotus root starch granules (photograph of 400 times optical microscope) 6 forewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents" drafted. This document replaces GB/T 25733-2010 "Lotus root powder". Compared with GB/T 25733-2010, except for structural adjustments and editorial changes, The main technical changes are as follows. --- Added the definition of "modified lotus root starch" (see 3.4); --- Delete the definition of "typical lotus root starch granules" (see 3.4 of the.2010 edition); --- Changed "Product Classification" (see Chapter 4 of 4.1,.2010 edition); --- Deleted "requirements for the morphology of typical lotus starch granules" (see 5.3 of the.2010 edition); --- Added the classification of pure lotus root starch (see 4.2); --- Changed sensory indicators (see 5.2.1, 5.2 of the.2010 edition); --- Added the grading index of pure lotus root starch (see 5.2.2); --- Delete the acidity index of modulated lotus root starch and instant lotus root starch (see 5.4 of the.2010 edition); --- Delete the net content requirements and test methods (see 5.5 and 6.3 of the.2010 edition); --- Delete the requirements for food additives (see 5.6 of the.2010 edition); --- Deleted "hygienic requirements for production and processing" (see 5.7 of the.2010 edition); --- Added "sample processing" (see 6.1); --- Modified the identification method of typical lotus root starch granules (see 6.3.5.4, 6.2.5 of the.2010 edition); --- Changed the acidity detection method (see 6.3.6, 6.2.6 of the.2010 edition); --- Changed the factory inspection items (see 7.3, 7.3 of the.2010 edition); --- Changed the requirements for signs and labels (see 8.1, 8.1 of the.2010 edition). --- Deleted the shelf life (see 8.4.3 of the.2010 edition); --- Changed the relevant expression of Appendix A (see Appendix A, Appendix A of the.2010 edition). Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed and managed by the National Standardization Technical Committee of Food Industry (SAC/TC64). This document is drafted by. Fuzhou Jiaxinzheng Food Co., Ltd., Guangchang Lianxiang Food Co., Ltd., Hangzhou Paradise Food Co., Ltd., Guangchang County Market Supervision Administration, Jiangxi Provincial Institute of Food Inspection and Testing, Hangzhou Chunyuanxiang Food Co., Ltd., Hubei Yelian Food Industry Co., Ltd. Company, Hubei Helian Township Food Co., Ltd., Yangzhou Yuhe Food Co., Ltd., Yunnan Dechun Green Food Co., Ltd., Shenzhen Standard Technology Research Institute Research Institute, Zhejiang Fair Inspection Center Co., Ltd. The main drafters of this document. Yi Zongchu, Ren Zhican, Ju Xuchu, Zeng Xiaorong, Zhou Xiaoqing, Zhang Yang, Ma Junwen, Zhai Xiangjin, Fu Dongsheng, Gao Zhibin, He Shouwen, Liao Yanling, Xi Haijun, Lai Haiqun, Yang Zhihua, Qin Zhirong. This document was first published in.2010 and this is the first revision. General rules for lotus root flour quality1 ScopeThis document specifies product requirements, inspection rules, signs, labels, packaging and storage of lotus root starch, gives product classification and grading, describes experiment method. This document applies to the production, inspection and sale of lotus root starch. This document does not apply to products with a pure lotus root starch content of less than 50%, nor to products containing non-lotus root starch starch.2 Normative referencesThe contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document. GB/T 191 Graphical signs of packaging, storage and transportation GB/T 317 White sugar GB 5009.3-2016 National Food Safety Standard for Determination of Moisture in Food GB 5009.4-2016 National Food Safety Standard for Determination of Ash in Food GB 5009.7-2016 National Food Safety Standard for Determination of Reducing Sugars in Foods GB 5009.9-2016 National Food Safety Standard for Determination of Starch in Food GB 5009.239-2016 National Food Safety Standard for Determination of Food Acidity3 Terms and DefinitionsThe following terms and definitions apply to this document. 3.1 lotus root lotusrhizome The underground rhizome of the perennial aquatic herb lotus of the Nelumbonaceae (Nelumbonaceae) genus NelumboAdas. Note. There are many cultivated varieties of lotus root, which can be divided into three series. lotus root, lotus seed and Hualien according to different uses. 3.2 The lotus root starch product is processed only with lotus root as raw material. Note. This product is not processed by any chemical method, nor does it change the inherent physical and chemical properties of starch. 3.3 Use pure lotus root starch (3.2) as the main raw material (the content of pure lotus root starch is ≥50%), with or without adding white sugar, maltodextrin, osmanthus, edible essence and other auxiliary materials, which are prepared by the processes of batching, crushing (or not crushing), stirring, granulation (or not granulating), drying, etc., and can be directly mixed with hot water to prepare food series of products used. 3.4 Use pure lotus root starch (3.2) or instant lotus root starch (3.3) as the base material (the content of pure lotus root starch is ≥ 50%), with or without white sugar and malt paste ...... |
