GB/T 13360-2024_English: PDF (GB/T13360-2024)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 13360-2024 | English | 209 |
Add to Cart
|
3 days [Need to translate]
|
Hulless oat flour
| Valid |
GB/T 13360-2024
|
| GB/T 13360-2008 | English | 139 |
Add to Cart
|
3 days [Need to translate]
|
Hulless oats flour
| Valid |
GB/T 13360-2008
|
| GB/T 13360-1992 | English | 199 |
Add to Cart
|
2 days [Need to translate]
|
Hulless oats flour
| Obsolete |
GB/T 13360-1992
|
| Standard ID | GB/T 13360-2024 (GB/T13360-2024) | | Description (Translated English) | Hulless oat flour | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.060 | | Word Count Estimation | 10,126 | | Date of Issue | 2024-09-29 | | Date of Implementation | 2025-04-01 | | Older Standard (superseded by this standard) | GB/T 13360-2008 | | Drafting Organization | Inner Mongolia Autonomous Region Grain and Oil Standard Quality Monitoring Center, National Grain and Material Reserves Administration Standard Quality Center, Baotou Inspection and Testing Center, Inner Mongolia Agricultural University, Zhangjiakou Grain and Oil Quality Inspection Center, Shanxi Inspection and Testing Center (Shanxi Standard Metrology Technology Research Institute), Baotou Grain Quality Inspection Center, Ulanqab Inspection and Testing Center, Inner Mongolia Yan Gu Fang Whole Grain Industry Development Co., Ltd., Inner Mongolia Yinshan Youmai Food Co., Ltd. | | Administrative Organization | National Technical Committee on Grain and Oil Standardization (SAC/TC 270) | | Proposing organization | State Administration of Grain and Material Reserves | | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration | | Standard ID | GB/T 13360-2008 (GB/T13360-2008) | | Description (Translated English) | Hulles oats flour | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.060 | | Word Count Estimation | 6,688 | | Date of Issue | 2008-11-04 | | Date of Implementation | 2009-01-01 | | Older Standard (superseded by this standard) | GB/T 13360-1992 | | Drafting Organization | Wuhan Polytechnic University | | Administrative Organization | National Standardization Technical Committee Agri | | Regulation (derived from) | National Standard Approval Announcement 2008 No.18 (Total No.131) | | Proposing organization | National Food Authority | | Issuing agency(ies) | Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China | | Summary | This standard specifies the terms and definitions oat flour, classification, quality requirements and health requirements, inspection methods, decision rules, Labeling and packaging, storage and transportation requirements. This standard applies to the processing of raw commodities oat oat flour (oat flour, oat noodles, You face). | | Standard ID | GB/T 13360-1992 (GB/T13360-1992) | | Description (Translated English) | Hulless oats flour | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B22 | | Classification of International Standard | 67.06 | | Word Count Estimation | 3,363 | | Date of Issue | 1992/1/21 | | Date of Implementation | 1992/10/1 | | Regulation (derived from) | Announcement of Newly Approved National Standards No. 18, 2008 (No. 131 overall) | | Proposing organization | Ministry of Commerce, Food and Beverage Bureau | | Issuing agency(ies) | State Bureau of Technical Supervision |
GB/T 13360-2024
Hulless oat flour
Oats flour
ICS 67.060
CCS X 11
National Standard of the People's Republic of China
Replace GB/T 13360-2008
Released on 2024-09-29
2025-04-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Table of Contents
Preface ··· Ⅲ
1 Scope ···· 1
2 Normative references ···· 1
3 Terms and Definitions ···· 1
4 Categories ···· 2
5 Technical requirements ··· 2
5.1 Quality Requirements 2
5.2 Raw material requirements ···· 2
6 Inspection methods ··· 3
7 Inspection Rules ··· 3
7.1 General rules for inspection... 3
7.2 Inspection batch ···· 3
7.3 Factory Inspection ···· 3
7.4 Decision Rules 3
8 Label identification ··· 3
9 Packaging, storage, transportation and sales ···· 3
9.1 Packaging ··· 3
9.2 Storage and Transportation 3
9.3 Sales ··· 3
Preface
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting is required.
This document replaces GB/T 13360-2008 "Oatmeal Flour". Compared with GB/T 13360-2008, except for structural adjustments and editorial changes,
In addition to the dynamic, the main technical changes are as follows.
The quality requirements have been changed (see 5.1, 5.1 of the.2008 edition); -
Added raw material requirements and deleted hygiene requirements (see 5.2, 5.2 of the.2008 edition); -
The test method has been changed (see Chapter 6, Chapter 6 of the.2008 edition); -
The inspection rules have been changed (see Chapter 7, Chapter 7 of the.2008 edition); -
Changed the labeling requirements (see Chapter 8, Chapter 8 of the.2008 edition); -
The requirements for packaging, storage, transportation and sales have been changed (see Chapter 9, Chapter 9 and Chapter 10 of the.2008 edition). -
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the State Administration of Grain and Material Reserves.
This document is under the jurisdiction of the National Technical Committee on Standardization of Cereals and Oils (SAC/TC 270).
This document was drafted by. Inner Mongolia Autonomous Region Grain and Oil Standard Quality Monitoring Center, National Grain and Material Reserves Administration Standard Quality Center,
Baotou Inspection and Testing Center, Inner Mongolia Agricultural University, Zhangjiakou Grain and Oil Quality Testing Center, Shanxi Inspection and Testing Center (Shanxi Provincial Standard
Accurate Metrology Technology Research Institute), Baotou Grain Quality Testing Center, Ulanqab Inspection and Testing Center, Inner Mongolia Yan Gu Fang Whole Grain Industry
Development Co., Ltd., Inner Mongolia Yinshan Youmai Food Co., Ltd.
The main drafters of this document are. Qiu Qingfeng, Xu Guangchao, Jia Junting, Cheng Zhiping, Zhao Baoping, Fan Dongyue, Yao Fengtong, Song Zewei,
Zhao Yongsheng, Zhang Aiping, Zhang Xiaoli, Zhang Yinxia, Zhang Wenli, Guo Zhihui, Wang Jing, Wang Wenzhong, and Li Yanbin.
The previous versions of this document and the documents it replaces are as follows.
First published in.1992 as GB/T 13360-1992, first revised in.2008; -
This is the second revision. -
Oats flour
1 Scope
This document specifies the technical requirements, inspection rules, labeling, packaging, storage, transportation and sales requirements of oat flour.
Classification, describes the inspection method.
This document applies to edible commercial oatmeal flour made from naked oats and without additives.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies.
in this document.
GB 5009.3 National Food Safety Standard Determination of Water Content in Food
GB 5009.4 National food safety standard Determination of ash content in foods
GB/T 5490 General Rules for Inspection of Grain and Oil
GB/T 5491 Sampling and subsampling methods for grain and oilseed inspection
GB/T 5492 Grain and oil inspection - Identification of color, smell and taste of grain and oil
GB/T 5497 Grain and oilseeds - Determination of moisture content
GB/T 5507 Grain and oil inspection - Determination of coarseness and fineness of flours
GB/T 5508 Grain and oil inspection - Determination of sand content in floury grains
GB/T 5509 Grain and oil inspection - Determination of magnetic metal content in powders
GB/T 13359 Naked oats
GB/T 15684 Determination of fatty acid value of milled cereals
GB/T 17109 Grain sales packaging
GB/T 22515 Terminology of grains and oils Grains, oils and their processed products
GB/T 26631 Terminology of grains and oils-physical and chemical properties and quality
3 Terms and definitions
The terms and definitions defined in GB/T 22515 and GB/T 26631 and the following apply to this document.
3.1
Oatmeal noodles
Oat Noodles
A powdered product made from oats.
3.2
The oat flour is finely ground during the processing, with small bran fragments and less bran content.
......
GB/T 13360-2008
Hulles oats flour
ICS 67.060
X11
National Standards of People's Republic of China
Replacing GB/T 13360-1992
Oat flour
Posted 2008-11-04
2009-01-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard replaces GB/T 13360-1992 "oat flour."
This standard compared with GB/T 13360-1992 main changes are as follows.
--- Modify the terms and definitions oat flour;
--- Of oat powder have been reclassified, increasing whole oat flour;
--- Increased refining oat flour, oat flour common definition of whole oat flour;
--- Increase the quality requirements of whole oat flour;
--- The quality requirements of the fatty acid value index weight index was revised;
--- Fatty acid value of the detection method has been revised;
--- Increased inspection rules;
--- Increasing the tag identity;
--- For packaging, storage and transportation requirements were revised.
The standard proposed by the National Food Authority.
This standard by the National Standardization Technical Committee OILS.
This standard was drafted. Wuhan Polytechnic University, Zhangjiakou City Standardization (member) Association, Shanxi Green Gold Wo oat Institute, Inner Mongolia Autonomous
Grain and oil quality inspection center area.
The main drafters of this standard. Liu Ying, Wang Zhan, blue Fengying, Huzhong Ze, Tian Xiangdong, Li Xu, Wang real joy, from Pan Road.
This standard supersedes the previous editions are.
--- GB/T 13360-1992.
Oat flour
1 Scope
This standard specifies the terms and definitions oat flour, classification, quality and health requirements, test methods, judgment rules, identified by a label
And packaging, storage and transportation requirements.
This standard applies to oat processing of raw commodities oat flour (oat flour, oat noodles, Noodle).
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 2715 food hygiene standards
GB/T 5490 grain, oilseeds and vegetable oils test general rules
GB 5491 grain and oilseeds testing for sampling, and sample method
GB/T 5492 Inspection of grain and grain, oil color, smell, taste Identification
GB/T 5497 grain and oilseeds - Determination of water test
GB/T 5505 Inspection of grain - Determination of ash
GB/T 5507 Inspection of grain and flour thickness determination
GB/T 5508 grain and oilseeds test powder sand content assay
GB/T 5509 Inspection of grain and flour measured magnetic metals
GB 7718 pre-packaged food labels General
GB/T 13359 - oat
GB/T 15684 Determination of fatty acid value cereal products
GB/T 17109 Food sales package
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Powdery product made by processing oat.
3.2
Made by the oat processing, all through sieve No. CQ20 powdered products.
3.3
Made by the oat processing, all through sieve No. CQ18 powdered products.
3.4
Made by the oat processing, all through sieve No. CQ14 powdered products.
......
|