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GB/T 23587-2024 English PDF (GB/T 23587-2009)

GB/T 23587-2024_English: PDF (GB/T23587-2024)
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GB/T 23587-2024English279 Add to Cart 3 days [Need to translate] General rules for starch product Valid GB/T 23587-2024
GB/T 23587-2009English189 Add to Cart 3 days [Need to translate] Vermicelli Valid GB/T 23587-2009


BASIC DATA
Standard ID GB/T 23587-2024 (GB/T23587-2024)
Description (Translated English) General rules for starch product
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X11
Classification of International Standard 67.180.20
Word Count Estimation 14,137
Date of Issue 2024-07-24
Date of Implementation 2025-08-01
Older Standard (superseded by this standard) GB/T 23587-2009
Drafting Organization Yantai Shuangta Food Co., Ltd., Sishui Lifeng Food Co., Ltd., Henan Xintianyu Food Co., Ltd., Gansu Yinhe Food Group Co., Ltd., Dalian Longgang Food Co., Ltd., Sichuan Guangyou Potato Co., Ltd., Changli County Yongshun Food Co., Ltd., Qinhuangdao Sanli Food Co., Ltd., Inner Mongolia Aifeng Food Technology Co., Ltd., Hebei Ruiyitian Starch Manufacturing Co., Ltd., Hebei Zhongshu Agricultural Technology Group Co., Ltd., Sichuan Baijia Akuan Food Industry Co., Ltd., Hubei Huangxiandong Geye Technology Co., Ltd., Henan Jiuyuetian Food Co., Ltd., China Food Media Group Co., Ltd., Hejin Nongzhilong Biotechnology Co., Ltd., Shanxi Qianhe Agricultural and Industrial Group Co., Ltd., Jiaozuo Instant Noodle Factory, China Food Industry Association, China Food Fermentation Industry
Administrative Organization National Technical Committee for Standardization of Food Industry (SAC/TC 64)
Proposing organization National Technical Committee for Standardization of Food Industry (SAC/TC 64)
Issuing agency(ies) State Administration for Market Regulation, National Standardization Administration

BASIC DATA
Standard ID GB/T 23587-2009 (GB/T23587-2009)
Description (Translated English) Vermicelli
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X11
Classification of International Standard 67.180.20
Word Count Estimation 8,839
Date of Issue 2009-04-14
Date of Implementation 2009-10-01
Drafting Organization National agricultural and sideline products processing and liquor Quality Supervision and Inspection Center (Shanxi Food Quality Supervision and Inspection Center)
Administrative Organization National Standardization Technical Committee on Food Industry
Regulation (derived from) National Standard Approval Announcement 2009 No.5 (Total No.145)
Proposing organization China National Institute of Standardization
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 related vermicelli, Products, technical requirements, test methods, inspection rules and labels, signs, packaging, transport, storage requirements. 3. 1 This standard applies to the definition of production, sales and testing.


GB/T 23587-2024.General rules for quality of starch products GB/T 23587-2024 English version. General rules for starch product ICS 67.180.20 CCSX11 National Standard of the People's Republic of China Replace GB/T 23587-2009 General rules for quality of starch products Released on 2024-07-24 2025-08-01 Implementation State Administration for Market Regulation The National Standardization Administration issued Table of Contents Preface III 1 Range 1 2 Normative references 1 3 Terms and Definitions 1 4 Product Categories 1 5 Technical Requirements 2 6 Test methods 3 7 Inspection Rules 3 8 Labels, markings, packaging, transportation, storage 4 References 5 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. This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 23587-2009 "Vermicelli". Compared with GB/T 23587-2009, except for structural adjustments and editorial changes In addition, the main technical changes are as follows. --- Changed the scope (see Chapter 1, Chapter 1 of the.2009 edition); --- Changed the terms and definitions (see 3.1, 3.1 of the.2009 edition); --- Changed the product classification (see 4.1, 4.2, 4.1, 4.2 of the.2009 edition); --- Changed the requirements for raw materials and auxiliary materials (see 5.1, 5.1 of the.2009 edition); --- Deleted the food additive requirements (see 5.2 of the.2009 edition); --- Changed the sensory requirements (see Table 1, Table 1 of the.2009 edition); --- Changed the physical and chemical indicators (see Table 2, Table 2 of the.2009 edition); --- Deleted the hygiene indicators (see Table 3 of the.2009 edition); --- Changed the sensory index and broken strip rate test methods (see 6.1, 6.5, 6.1, 6.4 of the.2009 edition); --- Added the rehydration time test method (see 6.6); --- Deleted the test methods for wire diameter, sulfur dioxide, lead, total arsenic, aflatoxin B1 and aluminum (see 6.5, 6.7~6.9 of the.2009 edition); --- The inspection rules have been changed (see 7.1 to 7.5, 7.1 and 7.2 of the.2009 edition); --- Changed the labeling, marking, packaging, transportation and storage requirements (see 8.1 to 8.5, 8.1 to 8.4 of the.2009 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 and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64). This document was drafted by. Yantai Shuangta Food Co., Ltd., Sishui Lifeng Food Co., Ltd., Henan Xintianyu Food Co., Ltd., Gansu Yinhe Food Group Co., Ltd., Dalian Longgang Food Co., Ltd., Sichuan Guangyou Potato Co., Ltd., Changli County Yongshun Food Co., Ltd. Co., Ltd., Qinhuangdao Sanli Food Co., Ltd., Inner Mongolia Aifeng Food Technology Co., Ltd., Hebei Ruiyitian Starch Manufacturing Co., Ltd. Ltd., Hebei Zhongshu Agricultural Technology Group Co., Ltd., Sichuan Baijia Akuan Food Industry Co., Ltd., Hubei Huangxiandong Kudzu Industry Technology Co., Ltd., Henan Jiuyuetian Food Co., Ltd., China Food Media Group Co., Ltd., Hejin Nongzhilong Biotechnology Co., Ltd., Shan Xiqianhe Nonggongshang Group Co., Ltd., Jiaozuo Instant Noodle Factory, China Food Industry Association, China Food Fermentation Industry Research Institute, Jiangnan University University, China Agricultural University, Qinhuangdao Food and Drug Inspection Center, and China Light Industry Food Industry Management Center. The main drafters of this document are. Zou Guangyou, Hu Yirong, Li Baohua, Shen Yuru, Shen Zhiyong, Song Quanhou, Qiu Kai, Gu Zhengbiao, Shen Qun, Zhang Keyi, Shen Bin, Zhang Shucheng, Kong Zhaofeng, Wang Yanling, Zhao Shuguang, Zhang Zongxian, Zhang Xiaowen, Fan Yufen, Gao Feng, Feng Jihui, Zhou Yongshun, He Xinchun, Yang Guihai, Yang Jie, Yang Chun, Yuan Wenyu, Liu Yunfeng, Xu Hu, He Lianyong, Chen Yonghui, Han Yuhua, He Bingren, Wang Zhengdong, Guo Guangmu, Shen Jianmin, Gao Peng, Pei Chunliang, Zhu Yan, Chen Xingqiang, and Zhang Shengshu. The previous versions of this document and the documents it replaces are as follows. ---First published in.2009 as GB/T 23587-2009; ---This is the first revision. General rules for quality of starch products 1 Scope This document defines the terms and definitions, and stipulates the technical requirements, inspection rules, and labeling, marking, packaging, transportation, storage and other requirements of starch products. The requirements are described, the corresponding test methods are described, and the product classification is given. This document applies to the production, inspection and sales of vermicelli (thread, skin) and jelly starch products. 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 to This document. GB/T 191 Pictorial markings for packaging, storage and transportation 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 Food GB 5009.9 National Food Safety Standard Determination of Starch in Food GB 5749 Sanitary standard for drinking water JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods 3 Terms and definitions 3.1 starch product With edible starch as the main raw material, with or without adding other raw materials except edible starch, after mixing, ripening, shaping, cooling, freezing or Products in the shape of strips, threads or sheets made without freezing, drying or drying. Note. Starch products include vermicelli, rice noodles, rice noodle skin and jelly. 3.2 Broken rate The ratio of vermicelli (thread) breaking after being boiled in boiling water for a certain period of time. 4 Product Categories 4.1 According to product form and processing technology, it is divided into. ---Dry vermicelli (shredded, skinned); ---Wet vermicelli (silk, skin); ---Jelly jelly. 4.2 According to the method of consumption, the products are divided into. ---Cooking vermicelli (shredded, skinned); ---Instant vermicelli (shredded, skinned). ......


GB/T 23587-2009 Vermicelli ICS 67.180.20 X11 National Standards of People's Republic of China Vermicelli Posted 2009-04-14 2009-10-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released Foreword The standard proposed by China National Institute of Standardization. This standard by the National Standardization Technical Committee on Food industry. This standard by the national agricultural and sideline products processing and Liquor Quality Supervision and Inspection Center (Shanxi Province, Food Quality Supervision and Inspection Center) is responsible for drafting. Participated in the drafting of this standard. Liuweizhai agricultural Ltd. Shanxi, Shanxi, pastoral Food Co., Ltd. The main drafters of this standard. Liangbaosi love, WangZhengxi, Wang Guoqiang, Zhao Haixia, Ping Xiaobin, Fan Limin, Yanji Hong, Xia Hao Wei, Zhang Sujuan, Wu Tong. Vermicelli 1 Scope This standard specifies the relevant terms and definitions vermicelli, product classifications, technical requirements, test methods, inspection rules and labels, signs, package Loading, transportation and storage requirements. 3.1 Definitions This standard applies to the production, marketing and testing. 2 Normative references The following documents contain provisions which, through reference in this standard and become the standard terms of dated references, all subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to study under this agreement is standard Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB/T 191 Packaging - Pictorial signs (GB/T 191-2008, ISO 780.1997, MOD) GB 2713 Hygienic standard starch products GB 2760 Hygienic standards for uses of food additives GB 2762 Contaminants in Foods Limited Determination of GB/T 5009.3 moisture in foods Determination of GB/T 5009.4 ash in foods Determination of GB/T 5009.9 food starch Determination of GB/T 5009.34 sulfite in food GB/T 5009.53 analysis of hygienic standard of starch products Determination of GB/T 5009.182 pastas aluminum GB 5749 drinking water health standards GB 7718 pre-packaged food labels General GB/T 8884 potato starch JJF1070 prepackaged goods measured net content inspection rules Packing Administration of Quality Supervision, Inspection and Quarantine Commodity Measurement Supervision and Administration of [2005] 75 of Decree Bulk food hygiene management practices People's Republic of China Ministry of Health Health Law Jian Fa [2003] No. 180 3 Terms and Definitions The following terms and definitions apply to this standard. 3.1 Fans Sweet potato starch or potato starch or bean starch as the main raw material, and the pulp (Caulking), molding (leaking powder), cooling, drying or non-drying (Refrigerated or frozen) and other processes made of strip or filamentous non-RTE foods. 3.2 Breaking of the ratio of vermicelli cooked in boiling water after a certain time. ......

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