Path:
Home >
SB/T >
Page3 > SB/T 10686-2012
Price & Delivery
US$809.00 · In stock · Download in 9 secondsSB/T 10686-2012: Soyfoods industry terminology
Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See
step-by-step procedureStatus: Valid
| Std ID | Version | USD | Buy | Deliver [PDF] in | Title (Description) |
| SB/T 10686-2012 | English | 809 |
Add to Cart
|
6 days [Need to translate]
|
Soyfoods industry terminology
|
Click to Preview a similar PDF
Basic data
| Standard ID | SB/T 10686-2012 (SB/T10686-2012) |
| Description (Translated English) | Soyfoods industry terminology |
| Sector / Industry | Domestic Trade Industry Standard (Recommended) |
| Classification of Chinese Standard | X60 |
| Classification of International Standard | 67.060 |
| Word Count Estimation | 33,384 |
| Regulation (derived from) | ?Ministry of Commerce released on "frozen food production management practices" and other 60 domestic trade industry standard announcement; Industry Standard Filing Announcement 2012 No.5 (Total No.149) |
| Issuing agency(ies) | Ministry of Commerce of the People's Republic of China |
| Summary | This standard specifies the soy food processing commonly used terms and definitions. This standard applies to soy food production, processing, management and research, , trade teaching. |
SB/T 10686-2012: Soyfoods industry terminology
---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.
Soyfoods industry terminology
ICS 67.060
X60
Record Number. 36240-2012
People's Republic of China domestic trade industry standards
Soybean Food Industry Terminology
Issued on. 2012-03-15
2012-06-01 implementation
People's Republic of China Ministry of Commerce released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
This standard is proposed and managed by the People's Republic of China Ministry of Commerce.
This standard was drafted. Hangzhou soy foods Co., China Food Industry Association Professional Committee of soy products, Shenzhen City blessings Food
Co., Ltd. Hangzhou Huayuan soy, nine Yang Co., Ltd., Chongqing Tianrun Food Development Co., Ltd., Hai Hankang beans
Food Co., Ltd., Nanjing Yurun Food Company.
The main drafters of this standard. Wu Yuefang, Wang Shengjian, Lin Yusheng, Qiya Jiang, Peng Rentang, Yang Dagang, Zhou Hankang, Tianying Gang, Li Yan, Dong Mei.
Soybean Food Industry Terminology
1 Scope
This standard specifies the soybean food processing commonly used terms and definitions.
This standard applies to soybean food production, processing, trade, management and scientific research and teaching work.
2 The term raw materials
2.1
Soybean soybean
Legume seeds, rich in protein and fat. According to seed coat color can be divided into yellow soybeans, green beans, black beans and so on.
2.1.1
Soybean yelowsoybean
Yellow seed coat, yellow, umbilical brown, light brown and dark brown grain number of not less than 95% of the soybeans.
2.1.2
Green soybeans greensoybean
Pericarp amount of green grain is not less than 95% of soybeans, according to their cotyledons color into Peel Peel Huang Ren Qing Ren soybeans and soy.
2.1.3
Black Soybean blacksoybean
The number of black seed coat grains not less than 95% soy, their cotyledons color into black and black Huang Ren Qing Ren soybean soybeans.
2.1.4
Other soybean othersoybean
Testa brown, brown, red and other colors of the single-color soybeans and soy.
2.1.5
Mixing soybean mixedsoybean
2.1.1 ~ 2.1.4 does not comply with the provisions of soybeans.
2.1.6
Non-genetically modified soybeans nongeneticalymodifiedsoybean
Gene selection only way to produce soybeans by nature survival of the fittest.
2.1.7
GM soy geneticalymodifiedsoybean
Soybeans through biotechnology to genetic change, with new features to produce soybeans.
2.1.8
Private soybean specialsoybean
Soybeans for specific purposes.
2.1.8.1
Protein soybean high-proteinsoybean
Crude protein (dry basis) content of not less than 40% of the soybeans.
...
