SB/T 10968-2013 English PDF

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SB/T 10968-2013: Potato processing flow of norms
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Basic data

Standard ID: SB/T 10968-2013 (SB/T10968-2013)
Description (Translated English): Potato processing flow of norms
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: B31
Classification of International Standard: 67.080.01
Word Count Estimation: 22,233
Regulation (derived from): Ministry of Commerce Notice No. 21 of 2013; industry standard for filing Notice 2013 No. 6 (No. 162 overall)
Issuing agency(ies): Ministry of Commerce of the People's Republic of China

SB/T 10968-2013: Potato processing flow of norms

---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.
Potato processing flow of norms ICS 67.080.01 B31 Record Number. 40295-2013 People's Republic of China domestic trade industry standards Processing potatoes circulation Specification Issued on. 2013-04-16 2013-11-01 implementation People's Republic of China Ministry of Commerce released

Table of Contents

Preface Ⅰ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 Product Level 2 4.1 fries potato processing 2 4.2 potato chips processing 3 4.3 Powder Processing potato 3 Potato starch processing 4 4.4 4.5 health indicators 5 5 5 test methods 5.1 sensory examination 5 5.2 Defect Inspection 5 5.3 Determination of dry matter (underwater weighing method) 5 5.4 frying color test 6 5.5 sugar test terminal 6 7 5.6 raw starch test 5.7 health indicators testing 7 6 Inspection rules 8 6.1 Sampling Method 8 6.2 Batch 8 7 Packing 8 7.1 Packaging Materials 8 7.2 Packing 8 7.3 Packaging 8 8 identified 8 9 9 circulation process requirements 9.1 Procurement of origin 9 9.2 Transport 9 Appendix A (normative) potato processing external, internal defects detailed tables and dry and the relative density of the table 10 A.1 French fries, potato chips processing external, internal defects detailed in Table 10 A.2 flour, potato starch processing external, internal defects detailed in Table 10 A.3 dry matter and relative density table (5kg potatoes) 11 Annex B (informative) potato defect 13 Annex C (informative) Example 19 Potato woven bag

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. The standard proposed by China National Food Industry Association Professional Committee of Food Potato. This standard by the People's Republic of China Ministry of Commerce. This standard was drafted. Langdon Xu Mei Foods Co., Ltd., Inner Mongolia potato Lexus Technology Co., Ltd. in Heilongjiang Great Northern Wilderness potato Potato Industry Group, Zhangjiakou Huge Agricultural Science and Technology Development Co., Ltd., Zhangjiakou Yan Bei Potato Industry Development Co., Limited 荷兰科瑞欧 Division of China representative office, Henan University of Technology, Swiss-mechanical (Nanjing) Co., Ltd., Guizhou Shuicheng Jiu San Green Technology Development Co., Ltd. The main drafters of this standard. Wang Wei, Xu Kaisheng, Zhang Jingyu, Xu Hao, Yan Hongzhi, Li Mingan, Zhang Dong Qing, Huang Yanmei, Wang Yanbo, Huang Wenjing, Geng Dong, Feng plaintext, Zhao Xiuyan, Zhangxi Zhong, Hou Qinghai Hu Ye, Li Yuehui, Li Huaikui, Chen Xiaohong. Processing potatoes circulation Specification

1 Scope

This standard specifies the potato processing (referred to as the potato) terms and definitions, commodity grades, test methods, inspection rules, packaging, marking Identification and distribution process requirements. This standard applies to processed potato products, including frozen french fries (the fries), slice-type potato chips (crisps for short), flour (Snow Flour and grain flour), potato starch and circulation management.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB 2762 Contaminants in Foods Limited GB 2763 National Food Safety Standard maximum residue limits for pesticides in food GB/5009.11 Determination of total arsenic in food T and inorganic arsenic GB 5009.12 Determination of national food safety standards of lead in food Determination of GB/T 5009.17 foods total mercury and organic mercury GB/T 8855 sampling fresh fruits and vegetables GB/T 8946 plastic bags NY/T 11-1985 coarse grain cereal starch assay

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Fries frozenpotatofrenchfries Fresh potatoes by washing, peeling, cutting, blanching, drying, frying, and then the pre-cooling, refrigeration, cold storage, transportation and marketing under refrigeration Sale, need to eat again when heating products. Not including other potato starch or flour as the raw material of all or part of the raw materials to produce composite fries. 3.2 Chips slicedpotatochip Potato after washing, peeling, slicing, blanching, drain, fry, add seasoning made of potato products. Not including other potato starch or flour as the raw material of all or part of the raw materials to produce composite chips. 3.3 Potato-shaped potatoshape Because potato variety characteristics in growth, development, the unique shape of the mature form. ......

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