GB/T 31323-2014 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 31323-2014 | English | 165 |
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GB/T 31323-2014: Instant rice---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT31323-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.060
X 11
Instant rice
Issued on: DECEMBER 05, 2014
Implemented on: DECEMBER 01, 2015
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine of the People's Republic of China;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword... 3
1 Scope... 4
2 Normative references... 4
3 Terms and definitions... 4
4 Technical requirements... 5
5 Inspection methods... 6
6 Inspection rules... 7
7 Labeling, marking, packaging, transportation, and storage... 8
Annex A (normative) Water-borne test... 10
Annex B (normative) Determination of alpha-subject degree... 11
Instant rice
1 Scope
This Standard specifies the terminology and definitions, technical requirements,
inspection methods, inspection rules, labeling, marking, packaging, transportation, and
storage for instant rice.
This Standard applies to instant rice made from rice that has undergone alpha-subject
treatment, hot air (or freeze) drying and dehydration.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB/T 191, Packaging and storage marks
GB/T 601, Chemical reagent -- Preparations of reference titration solutions
GB 1354, Rice
GB 5009.3, National food safety standard -- Determination of moisture in foods
GB/T 5496, Inspection of grain and oilseeds. Methods for determination of yellow-
coloured rice and cracked kernels
GB/T 5503, Inspection of grain and oils -- Determination of broken kernels
GB/T 6543, Single and double corrugated boxes for transport packages
GB/T 6682, Water for analytical laboratory use -- Specification and test methods
GB 7718, National food safety standard -- General Standard for the Labeling of
Prepackaged Foods
GB/T 15682, Inspection of grain and oils -- Method for sensory evaluation of paddy
or rice cooking and eating quality
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1 instant rice
It is made from rice as raw material, processed through alpha oxidation, and dried and
dehydrated by hot air (or freezing). After soaking in water, it can be consumed and has
the characteristics of easy consumption, carrying, and storage.
3.2 alpha-subject
The process of converting starch inside rice into alpha-1 starch through heating
treatment.
3.3 alpha-subject rice
After the alpha-subject treatment of rice, dispersion and dehydration treatment are
carried out to stabilize the starch in the alpha-subject state.
3.4 alpha-subject degree
The degree of starch alpha-subject in rice.
3.5 black kernel
It refers to the black endosperm of yellow grain rice after alpha-subject processing.
3.6 bitter cress
Alpha-subject rice passes through a 2.0 mm diameter circular hole sieve, leaving rice
grains on a 1.0 mm diameter circular hole sieve.
3.7 water-borne
The characteristics of restoring the appearance structure, palatability, taste, and odor of
rice to their original state through the rehydration of alpha-subject rice.
4 Technical requirements
4.1 Requirements for main raw and auxiliary materials
Rice should comply with the provisions of GB 1354.
4.2 Sensory requirements
The sensory requirements should comply with the provisions of Table 1.
subject degree. Only after passing the inspection and attaching the product qualification
certificate can it leave the factory.
6.3.2 Type inspection
The type inspection items refer to all the items specified in this Standard. Type
inspection should be conducted every 6 months during normal production. Type
inspection should be conducted in case of any of the following situations.
a) Before the new product is put into production;
b) When production has been suspended for more than a year and resumed;
c) When the main raw materials, formulas, and key processes are changed;
d) When the competent department or authorized institution requests a full project
inspection.
6.4 Determination rules
When all inspection items meet the requirements of this Standard, it is judged as a
qualified product. When a non-conforming item appears in the inspection results,
double sampling and retesting can be carried out to retest the non-conforming item. If
another non-conforming item appears, the batch is considered non-conforming.
7 Labeling, marking, packaging, transportation, and storage
7.1 Labeling and marking
7.1.1 Labeling shall comply with the provisions of GB 7718.
7.1.2 The packaging, storage and transportation diagram markings shall comply with
the provisions of GB/T 191.
7.2 Packaging
The packaging materials should be clean, non-toxic, odorless, and comply with the
corresponding food safety standards. The packaging should be undamaged and tightly
sealed.
If corrugated cardboard boxes are used for transportation packaging, they should
comply with the requirements of GB/T 6543.
7.3 Transportation
Transportation vehicles should be dry, clean, odorless, and pollution-free. During
transportation, attention should be paid to moisture prevention, sun protection, and rain
Annex B
(normative)
Determination of alpha-subject degree
B.1 Principle
Alpha-subject starch is hydrolyzed and converted into glucose by glucose amylase.
Glucose is oxidized to gluconic acid by iodine in alkaline solution, and excess iodine is
acidified and titrated with sodium thiosulfate. The ratio of the amount of glucose
produced by enzymatic hydrolysis of the specimen to the amount of glucose produced
by enzymatic hydrolysis of the specimen after complete alpha-subject is called the
alpha-subject degree.
B.2 Reagents and materials
The reagents and materials used for alpha-subject degree determination are as follows.
a) Water. it should meet the requirements for grade three water specified in GB/T
6682.
b) 0.05 mol/L iodine standard solution. prepare and calibrate a 0.1 mol/L iodine
standard solution according to the method specified in GB/T 601.Then dilute and
prepare a 0.05 mol/L iodine standard solution.
c) 0.02 mol/L sodium thiosulfate standard solution. prepare and calibrate a 0.1 mol/L
sodium thiosulfate standard solution according to the method specified in GB/T
601.Dilute and prepare a standard solution of 0.02 mol/L sodium thiosulfate.
d) 0.1 mol/L sodium hydroxide solution. weigh 4.0 g of sodium hydroxide and
dissolve in water. Make up to the volume of 1000 mL.
e) 1 mol/L hydrochloric acid solution. take 9 mL of concentrated hydrochloric acid
and inject it into 100 mL of water. Mix well.
f) Sulfuric acid solution (1+9). take 10 mL of concentrated sulfuric acid and slowly
inject it into a beaker containing 90 mL of water. Cool. Mix well.
g) 5% glucose amylase solution. weigh 5.0 g of glucose amylase into a beaker.
Dissolve in 100 mL of water. Shake evenly. This solution is prepared when needed.
h) Starch indicator. take 1.0 g of soluble starch. Add 5 mL of water and stir well.
Then slowly pour into 100 mL of boiling water. Stir as you add. Boil for 2 min.
Let cool. Take the upper clear liquid. Starch indicator is prepared when needed.
i) Filter paper.
B.3 Instruments
The instruments used for alpha-subject degree determination are as follows.
a) Analytical balance. sensitivity is 0.001 g;
b) Electric furnace. adjustable temperature, with water bath;
c) Constant temperature water bath. temperature control accuracy is 1℃;
d) Acid burette;
e) Iodine volumetric flask;
f) Crusher;
g) Sieve. 150 μm.
B.4 Specimen preparation
Crush the specimen with a grinder and sieve it through a 150 μm sieve.
B.5 Determination steps
Weigh 1 g of each specimen (accurate to 0.001 g). Put them into two 100 mL conical
flasks (labeled as V1 and V2) respectively. Take another 100 mL conical flask
(designated as V0) as a blank. Add 50 mL of water to each of the three conical flasks.
Heat the conical flask V1 on low heat on an electric furnace until boiling. Put it in a
100℃-water bath. Maintain for 30 min. Fully “α” the starch and then cool it to room
temperature. Add 5 mL of 5% glucose amylase solution [B.2 g)] to each of the three
conical flasks. Shake well and place in a 50℃ constant temperature water bath.
Maintain for 60 min. Shake from time to time. Immediately add 2 mL of 1 mol/L
hydrochloric acid solution to terminate the reaction. Then transfer the test solution to
100 mL volumetric flasks separately. Fixed volume. Filter with filter paper and set aside
for later use.
Take 10 mL of filtrate separately using pipettes and transfer it to 250 mL iodine
volumetric flasks. Accurately add 10 mL of 0.05 mol/L iodine standard solution [B.2
b)] and 18 mL of 0.1 mol/L sodium hydroxide using a pipette. Cover with a stopper.
Shake evenly. Place in a dark place for 15 min. Add 2 mL of sulfuric acid solution (1+9)
separately using pipettes. Titrate with 0.02 mol/L sodium thiosulfate. Add 0.5 mL of
starch indicator when approaching the finish line. Titrate until colorless. Record the
volume of sodium thiosulfate used in each bottle.
B.6 Calculation
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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