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Who knows how many specifications there are for rice bags?

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ICs 67.060
b 22
national standard of the people’s Republic of China
GB 1354-2007
replaces GB 1354-1986
rice
rice
(Draft for approval)
(completion date of this draft: March 2007)
××××-××-×× Publish
××××-××-×× Implement
GB 1354-2007
I
preface issued by the General Administration of quality supervision, inspection and quarantine
yellow rice, minerals, color and smell in Table 1 and table 2 of this standard are mandatory indicators; Articles 5.3.3, 7.5, 8.2 and Chapter 9 are mandatory provisions, and the rest are recommended provisions
this standard is a revision of GB 1354-1986 rice
this revision is based on the original standard and refers to ISO 7301:2002 rice – Specifications and CODEX STAN 198-1995 rice standard of Codex Alimentarius Commission
the main technical differences between this standard and GB 1354-1986 are as follows:
— from “mandatory in full text” to “mandatory in articles”
— defines the scope of application of this standard
— divide rice into high-quality rice and rice
— Terms and definitions such as chalky grain rate are added
— revised the definition of broken rice and machining accuracy<- increased recommendability index br>
— Requirements for identification and label are added
— judgment rules are added
this standard replaces GB 1354-1986 from the date of implementation
this standard is proposed by the State Food Administration
this standard is under the jurisdiction of the national grain and oil Standardization Technical Committee
this standard is drafted by the standard quality center of the State Grain Administration, Wuhan scientific research and Design Institute of COFCO, Hunan Jinjian Rice Industry Co., Ltd. and Hubei grain, oil and food quality monitoring station
the main drafters of this standard are Du Zheng, Tang Ruiming, Xie Jian, long Lingli, Zhu Zhiguang, Li Meiqin, Xie Huamin, Li Yue, Lu Qisong, Li Qisheng, Yu dunnian, Xiong Ning, Yang Hong and Chen debing
the previous versions of the standards replaced by this standard are:
GB 1354-1978, GB 1354-1986. GB 1354-2007
1
rice
1 Scope
this standard specifies the relevant terms and definitions, classification, quality requirements, inspection methods, inspection rules, as well as the requirements for packaging, labeling, storage and transportation of rice
this standard is applicable to general edible commodity rice, not special rice, special rice and other special varieties of rice
2 normative references
the terms in the following documents become the terms of this standard through the reference of this standard. For dated references, all subsequent amendments (excluding Corrigendum) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest edition is applicable to this standard
GB 1350 rice
GB 2715 food hygiene standard
GB /T 5009.36 analysis method of food hygiene standard
GB /T 5490 general rules for the inspection of grain, oil and vegetable oil
GB 5491 cutting and sampling method for the inspection of grain and oil
GB /T 5492 identification method of color, smell and taste for the inspection of grain and oil
GB /T 5493 inspection type and mutual mixing method for grain and oil
GB /T 5494 inspection of impurities and Imperfect grain inspection method
GB /T 5496 grain and oil inspection yellow grain rice and cracked grain inspection method
GB /T 5497 grain and oil inspection moisture determination method
GB /T 5502 grain and oil inspection rice processing accuracy inspection method
GB /T 5503 grain Oil inspection broken rice inspection method
GB 5749 hygienic standard for drinking water
GB 7718 general rules for labeling prepackaged food
GB 14881 general hygienic code for food production enterprises
GB /T 15682 rice cooking test quality evaluation
GB /T 15683 determination of amylose content in Rice
GB /T 17109 grain sales packaging
GB /T 17891 high quality rice
3 terms and definitions
the following terms and definitions are applicable to this standard
3.1
milling degree
the degree of residual rice germ and residual cortex on the surface and dorsal sulcus of rice grain after processing. The processing accuracy standard samples formulated by the state are used for comparison and inspection. When formulating the standard sample of processing accuracy, the following provisions shall be referred to:
level I: there is no skin in the back ditch, or there is no line with skin, and more than 90% of the rice germ and grain surface skin layer are removed
grade II: there is skin in the dorsal sulcus, and more than 85% of the rice embryo and grain surface skin layer are removed
grade III: there is skin in the dorsal sulcus, and the residue of granular skin layer is not more than 1 /5, accounting for more than 80%
grade 4: more than 75% of them have skin in the dorsal sulcus and the residue of granular skin layer is not more than 1 /3
3.2
imperfect kernel
includes the following rice grains with edible value:
immature grains: rice grains that are not full and all look like powder
insect eaten grains: rice grains eaten by insects
diseased grains: rice grains with diseased spots on the grain surface
moldy grain: a grain of rice with mildew on the grain surface
brown rice grain: rice grain without peeling layer at all
3.3
rice bran power
the substances under the sieve passing through the round hole sieve with a diameter of 1.0mm and the powdery substances adhered to the sieve
3.4
impurities foreign matter
other substances except rice grains, including bran powder, minerals, barnyardgrass grains with shells, rice grains, etc
3.5
complete rice kernel
intact rice kernel except embryo
3.6
average length
the arithmetic mean of the length of complete rice grains in the sample
3.7
broken rice kernel
the length is less than 3 /4 of the average length of rice grains of the same batch of samples, and the incomplete rice grains on the 1.0mm round hole sieve are retained
3.8
small broken rice kernel
pass through a 2.0 mm diameter round hole sieve and leave incomplete rice grains on a 1.0 mm diameter round hole sieve
3.9
yellow colored kernel
the endosperm is yellow, which is obviously different from the color of normal rice
3.10
indica rice milled long grain rice
the rice grains made from indica non waxy rice are generally long oval or slender
3.11
milled medium to short grain rice
3.12
waxy rice
rice made from waxy rice can be divided into the following two types:
— indica glutinous rice: rice made from indica glutinous rice. Rice grains are generally long oval or slender, milky white, opaque, and some are translucent (commonly known as Yin waxy) with large viscosity
— japonica glutinous rice: rice made from Japonica glutinous rice. Rice grains are generally oval, milky white, opaque, and some are translucent (commonly known as Yin waxy) with high viscosity
3.13
chalky kernel
2
GB 1354-2007
3
rice grains with white opaque parts (including belly white, heart white and back white) in endosperm
3.14
chalky kernel
percentage of chalky grains in the number of rice grains in the sample
3.15
taste evaluated value
the sum of the scores of various factors such as smell, color, appearance structure and taste of rice
3.16
amylose content
the percentage of amylose content in the total sample
3.17
mixing other kind rice kernel
other types of rice grains in the same batch of rice
3.18
color, smell color, odour
the comprehensive color, luster and smell of the whole batch of rice
4 Class
ification
rice is divided into indica rice, japonica rice and glutinous rice, and glutinous rice is divided into indica glutinous rice and japonica glutinous rice
5 quality requirements
5.1 quality indicators
5.1.1 rice quality indicators are shown in Table 1. Among them, “processing accuracy”, “broken rice”, “imperfect grain” and “maximum limit of impurities” are the fixed indexes
5.1.2 see Table 2 for the quality indicators of high-quality rice. Among them, high-quality indica rice and high-quality japonica rice are determined by “processing accuracy”, “broken rice”, “imperfect grain”, “chalky grain rate”, “taste score value”, “amylose content” and “maximum impurity limit”, while high-quality indica glutinous rice and high-quality japonica glutinous rice are determined by “processing accuracy”, “broken rice”, “imperfect grain” and “maximum impurity limit”
Table 1 quality indexes of rice
varieties
indica rice
japonica rice
indica glutinous rice
japonica glutinous rice
grade I
grade II
grade III
grade IV
grade
grade I
grade II
grade III
grade IV
grade I
grade II
grade III
grade III
grade III
grade I
grade II
grade III
grade I
grade II
grade III
processing accuracy
skin retention degree of control standard samples
total amount /(%) In the case of a
3.0
4.0
6.0
3.0
4.0
6.0
3.0
4.0
6.0
3.0
4.0
6.0
total /(%)
In the case of a
5
5
maximum limit of impurities
rice grain /(grain /kg)

4
6
8
4
6
8
4
6
6
4
4
6
moisture/(%) ≤
14.5
15.5
14.5
15.5
yellow rice /(%) ≤
1.0
mixed /(%) ≤
5.0
color Smell
no abnormal color and smell
4
GB 1354-2007
5
Table 2 quality indicators of high-quality rice
varieties
indica rice
japonica rice
indica glutinous rice
japonica glutinous rice
grade
grade 1
grade 2
grade 3
grade 1
grade 2
grade 3
grade 1
grade 2
grade 3
grade 1
grade 2
grade 3
processing accuracy
degree of skin retention in comparison with standard samples
total amount /(%) In the case of a half of a
in the 15.5
4.0
3.0
4.0
3.0
4.0
chalky grain rate /(%)
In the case of a 10-0
<
<
<
<
< <





15.0
~ 20.0
≤ 2.0
total /(%) In the case of a <
5
5
5

4
6
4
6
4
6
4
6
6
moisture /(%) ≤
14.5
15.5
14.5
15.5
yellow rice /(%) ≤
1.0
mixed /(%) ≤
5.0
color and smell
no abnormal color and smell
5.2 health indicators
5.2.1 health indicators and inspection shall be carried out in accordance with GB 2715 and relevant national regulations
5.2.2 plant quarantine shall be carried out in accordance with relevant standards and relevant national regulations
5.3 hygienic requirements during processing and production
5.3.1 raw materials shall comply with GB 1350 and GB /T 17

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