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GB/T 8885-2017 English PDF

GB/T 8885-2017 (GB/T8885-2017, GBT 8885-2017, GBT8885-2017)
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GB/T 8885-2017English199 Add to Cart 3 days [Need to translate] Edible corn starch Valid GB/T 8885-2017


BASIC DATA
Standard ID GB/T 8885-2017 (GB/T8885-2017)
Description (Translated English) Edible corn starch
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X11
Classification of International Standard 67.180.20
Word Count Estimation 10,137
Date of Issue 2017-12-29
Date of Implementation 2018-07-01
Drafting Organization Jiangnan University, National Engineering Research Center for Deep Processing of Corn, Modified Specialty Starch Committee of China Starch Industry Association, Shandong Shouguang Juneng Golden Corn Development Co., Ltd., Shandong Zhucheng Xingmao Corn Development Co., Ltd., Qinhuangdao Lihua Starch Co., Ltd., Shandong Xilai Starch Co., Ltd. Company, Shandong Fu Yang Biotechnology Co., Ltd., Hangzhou prop Star Starch Co., Ltd., China Chamber of Commerce
Administrative Organization National Food Starch and Starch Derivatives Standardization Technical Committee (SAC/TC 552)
Proposing organization China Business Federation
Issuing agency(ies) People's Republic of China General Administration of Quality Supervision, Inspection and Quarantine, China National Standardization Administration

Standards related to: GB/T 8885-2017

GB/T 8885-2017.Edible corn starch
GB/T 8885-2017 English version. Edible corn starch
National Standards of People's Republic of China
Replace GB/T 8885-2008
edible corn starch
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Released by China National Standardization Administration Committee
Preface
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 8885-2008 "Edible Corn Starch". Compared with GB/T 8885-2008, the main technical changes are as follows.
---Deleted the specific health requirements in the technical requirements (3.3 in the.2008 version);
---Added product safety indicators (see 4.3);
---Revised protein indicators (see Table 2, Table 2 of the.2008 version);
---Revised the sampling methods in the inspection rules (see 6.1 and 6.2, 5.1 of the.2008 edition).
This standard is proposed by the China Chamber of Commerce.
This standard is under the jurisdiction of the National Edible Starch and Starch Derivatives Standardization Technical Committee (SAC/TC552).
This standard was drafted by. Jiangnan University, National Engineering Research Center for Corn Deep Processing, Modified Starch Professional Committee of China Starch Industry Association
Association, Shandong Shouguang Juneng Golden Corn Development Co., Ltd., Shandong Zhucheng Xingmao Corn Development Co., Ltd., Qinhuangdao Lihua Starch Co., Ltd., Shan
Dongxilai Starch Co., Ltd., Shandong Fuyang Biotechnology Co., Ltd., Hangzhou Proxing Starch Co., Ltd., and China Chamber of Commerce.
The main drafters of this standard. Tong Yi, Gu Zhengbiao, Hong Yan, Gao Shijun, Liu Zhenyu, Qiu Lizhong, Ru Caiyou, Lu Zhihong, Zhao Wei, Wang Xiaofen,
Li Zhaofeng, Cheng Li, Fan Chunyan.
This standard was first released in August 1988 and revised for the first time in August.2008.This is the second revision.
edible corn starch
1 Scope
This standard specifies the technical requirements, inspection methods, inspection rules, acceptance rules, as well as labels, markings, packaging and transportation of edible corn starch.
transportation, storage and sales requirements.
This standard applies to edible starch produced from corn as raw material in GB 1353.
2 Normative reference documents
The following documents are essential for the application of this document. For dated references, only the dated version applies to this article.
pieces. For undated referenced documents, the latest version (including all amendments) applies to this document.
GB/T 191 Packaging, storage and transportation pictorial mark
GB 1353 Corn
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB 5009.4 National Food Safety Standard Determination of Ash in Food
GB 5009.239 National Food Safety Standard Determination of Food Acidity
GB 7718 General rules for labeling of prepackaged foods
GB/T 12104 Starch terminology
GB/T 22427.4 Starch spot determination
GB/T 22427.5 Determination of starch fineness
GB/T 22427.6 Determination of starch whiteness
GB/T 22427.10 Determination of nitrogen content of starch and its derivatives
GB 31637 National Food Safety Standard Edible Starch
JJF1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods
Measures for the Supervision and Administration of Measurement of Quantitatively Packaged Commodities State Administration of Quality Supervision, Inspection and Quarantine Order [2005] No. 75
3 Terms and definitions
The terms and definitions defined in GB/T 12104 apply to this document.
4 Technical requirements
4.1 Sensory requirements
Sensory requirements should comply with Table 1.
4.2 Physical and chemical indicators
The physical and chemical indicators should comply with the requirements in Table 2.
4.3 Security indicators
Should comply with the regulations of GB 31637.
4.4 Net content
The net content should comply with the provisions of JJF1070 and the Measures for the Supervision and Administration of Measurement of Quantitative Packaged Commodities.
5 Inspection methods
5.1 Sensory index detection
5.1.1 Take an appropriate amount of sample and place it in a white porcelain plate. Under natural light conditions, observe its color, shape and impurities with the naked eye.
5.1.2 Take 20g of starch sample, put it into a 100mL ground-mouth bottle, add 50mL of warm water at 50℃, cover it, shake it for 30s, and smell the smell.
5.2 Moisture detection
Moisture detection is performed according to the direct drying method in GB 5009.3.
5.3 Acidity detection
Acidity testing is carried out in accordance with the provisions of the determination method of starch and its derivative products in GB 5009.239.
5.4 Ash content detection
The ash content detection shall be carried out in accordance with the provisions of GB 5009.4 Determination method of total ash content in food.
5.5 Protein detection
Protein detection is performed in accordance with GB/T 22427.10 (nitrogen is converted into protein with a coefficient of 6.25).
5.6 Fat detection
Fat detection is performed according to the method specified in Appendix A.
5.7 Spot detection
Spot detection is performed in accordance with GB/T 22427.4.
5.8 Fineness detection
Fineness testing is performed in accordance with GB/T 22427.5.
5.9 Whiteness detection
Whiteness testing is performed in accordance with GB/T 22427.6.
6 Inspection rules
6.1 Batch
Products of the same variety and specifications produced in the same batch of raw materials, in the same shift, and in the same production line with intact packaging are considered to be one batch.
6.2 Sampling method, base and quantity
Products from the same batch are randomly selected. The base number of samples for random inspection shall not be less than 250kg, and shall not be less than 10 independent packages; sampling personnel
You need to bring sampling tools and containers to hold samples. When sampling, 4 or more samples should be randomly selected from 4 different parts of the same batch of sample piles.
For more than 4 independent packages, take corresponding samples from each; the total sampling amount shall not be less than 2kg. Divide the sample into four parts using the quartering method
Sample and take out a part for inspection.
6.3 Factory inspection
6.3.1 Each batch shall be inspected according to the factory inspection items, and can only be shipped after passing the inspection.
6.3.2 Factory inspection items include sensory requirements, moisture, ash, spots, fineness and whiteness.
6.4 Type inspection
6.4.1 Type inspection includes all items specified in Chapter 4.
6.4.2 Products should be inspected every six months during normal production. When the following circumstances occur, they should be inspected in time.
a) During the finalization and appraisal of new products;
b) When there is a major change in the source of raw materials or a major change in the production process;
c) When production is restarted after being suspended for more than half a year;
d) When the factory inspection results are significantly different from the last type inspection;
e) When the national quality supervision agency or competent department requests type inspection.
6.5 Judgment and re-examination rules
6.5.1 Factory inspection judgment and re-inspection
6.5.1.1 If all the factory inspection items meet the requirements in 4.1, 4.2 and 4.3, it will be judged as a qualified product.
6.5.1.2 If one of the factory inspection items does not comply with the provisions of this standard, double random sampling can be carried out for re-inspection of the item. If the item still does not comply with the re-inspection,
If the requirements of this standard are met, the batch of products will be judged as unqualified products.
6.5.2 Type inspection judgment and re-inspection
6.5.2.1 If all type inspection items comply with the provisions of this standard, the product will be judged as qualified.
6.5.2.2 If no more than two (including two) type inspection items do not comply with this standard, double sampling can be re-inspected. After re-inspection, one item still does not comply with the standard.
According to the provisions of this standard, the product is deemed to be unqualified.
7 Labeling, marking, packaging, transportation, storage and sales
7.1 Labels and logos
7.1.1 The label of the product should comply with the provisions of GB 7718 and clearly indicate the grade of the product.
7.1.2 Product markings should comply with the provisions of GB/T 191.
7.2 Packaging
7.2.1 Packaging containers of the same specification are required to be of the same size, dry, clean, secure and comply with relevant hygienic requirements.
7.2.2 The packaging materials should be paper bags, woven bags, plastic bags, composite film bags, etc. that meet food requirements. The packaging should be tight and sturdy, moisture-proof, and
pollute.
7.3 Transportation
The transportation equipment should be clean and sanitary, without other strong irritating smells; it should not be affected by moisture during transportation. Keep dry and clean during the entire transportation process
It should be kept clean and must not be mixed with toxic, harmful or corrosive items, and should be kept out of the sun and rain. Handle with care when loading and unloading. Direct hooking or tying is strictly prohibited.
Packaging bags.
7.4 Storage
7.4.1 The product should be stored in a room temperature, shaded, dry, well-ventilated, clean, odor-free, pest-free and rodent-free environment, and should not be mixed with other substances.
Poisonous and harmful items are stored together and should not be stacked in the open.
7.4.2 Products should be stored in categories and clearly marked, and the pile should not be too large to prevent damage to product packaging.
7.5 Sales
The product sales area should be kept dry and clean, and should not be coexisting with toxic, harmful, or smelly items.
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