Some standard content:
NY/T422—2000
This standard is formulated to determine the quality and safety of green food white granulated sugar made from sugarcane and frankincense as raw materials. This standard is proposed and managed by China Green Food Development Center. The drafting units of this standard are: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Zhanjiang), Guangdong Sugar Product Quality Supervision and Inspection Station (Zhanjiang Station).
The main drafters of this standard are: Li Zhenlian, Chen Yi, Wang Shaoxiong. 133
Agricultural Industry Standard of the People's Republic of China
Green food
White granulated sugar
Green food-White granulated sugarNY/T 422--2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food white granulated sugar. This standard applies to Grade A green food white granulated sugar produced from sugarcane as raw material. 2 Cited standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB317---1998 White sugar
GB4789.2--1994 Food hygiene microbiological examination Determination of total colony count
GB4789.3-1994 Food hygiene microbiological examination Determination of coliform group GB 4789.4-1994
Food hygiene microbiological examination Salmonella examination Food hygiene microbiological examination Shigella examination GB 4789.5—1994
GB 4789-10--1994
Food hygiene microbiological examination, Staphylococcus aureus examination GB 4789-11--1994
Food hygiene microbiological examination Hemolytic streptococcus examination GB/T5009.38--1996 Analytical methods for hygienic standards for vegetables and fruits GB/T5009.55—1996 Analytical methods for hygienic standards for sugar GB5749—1985 Hygienic standards for drinking water GB7718—1994
General standard for food labeling
NY/T391—2000 Technical conditions for the production environment of green food 3 Definitions
This standard adopts the following definitions.
3.1 Green food green food
See 3.1 of NY/T 391—2000.
3.2 A grade green food See 3.3 of NY/T 391—2000.
4 Requirements
4.1 Environmental requirements for sugarcane production areas
Should comply with the provisions of NY/T391.
4.2 Raw material requirements
Water should comply with the provisions of GB5749.
4.3 Requirements for taste
Ministry of Agriculture of the People's Republic of China approved on December 22, 2000 134
2001 ~ 04 ~ 01 Implementation
NY/T 422—2000
4.3.1 The crystals of white sugar shall be uniform, and the particle size shall be not less than 80% within the following range: coarse sugar: 0.8~2.5 mm;
large sugar: 0.63~1.6 mm;
medium sugar: 0.45~1.25 mm,
fine sugar: 0.28~0.8 mm.
4.3.2 The crystals or their aqueous solutions shall taste sweet, pure and free of peculiar smell. 4.3.3 The crystals shall be dry, white and shiny. 4.4 Physical and chemical requirements
The physical and chemical requirements shall meet the requirements of Table 1.
Table 1 Physical and Chemical Requirements
Sucrose content, %
Reducing sugar, %
Conductivity ash, %
Loss on drying, %
Color value, IUbzxZ.net
Turbidity, degree
Insoluble impurities in water, mg/kg
Net content
4.5 Hygienic requirements
Hygienic requirements shall comply with the provisions of Table 2.
Monument (as As)
Lead (as Pb)
Steel (as Cu)
Sulfur dioxide (as SO,)
Sulfur difluoride (as SO,)
Dolanine
4.6 Biological Requirements
Biological requirements shall comply with the provisions of Table 3.
Total colony count cfu /g
Escherichia coli, MPN/100
Pathogenic bacteria
5 Test method
Conform to the packaging label value, the negative deviation shall comply with the national packaging commodity measurement regulations Table 2 Hygiene requirements
Table 3 Biological requirements
≤20 (Carbon removal)
.≤50 (sulfite method)
Shall not be detected
Shall not be detected in 300g of white sugar
5.1 The determination of particle size, smoked sugar content, reducing sugar, conductivity ash content, drying loss, color value, turbidity and water-insoluble impurities shall be carried out in accordance with GB317 regulations.
NY/T 422--2000
5.2 Arsenic, lead, copper and sulfur dioxide shall be determined according to the method specified in GB/T5009.55. 5.3 Carbendazim shall be determined according to the method specified in GB/T5009.38. 5.4 The total colony count shall be tested according to the method specified in GB4789.2. 5.5 Coliform bacteria shall be tested according to the method specified in GB4789.3. 5.6 Pathogenic bacteria shall be tested according to the methods specified in GB4789.4, GB4789.5, GB4789.10 and GB4789.11. 5.7 Mites shall be tested according to the method specified in GB317. 6 Inspection rules
6.1 Type inspection
6.1.1 Sampling method
Each separated pulp paste shall be numbered. When weighing and packaging, continuously sample about 5kg, put it in a container with a lid, and mix it to obtain a numbered sample. In addition to the sample for number analysis, another 0.5 kg is placed in a container with a lid, and accumulated for 24 hours as a daily collective sample. Take 1.5 kg of each numbered sample (or daily collective sample), seal it in a double-layer food-grade plastic bag or a frosted glass bottle, mark the product number, production date, and the number of packages in the whole batch, and store it in a ventilated, dry, and low-temperature environment for factory self-inspection and quality supervision and inspection. With the approval of both the supplier and the receiver, it can be used as an arbitration sample. 6.1.2 The manufacturer should ensure the stability of product quality. Each numbered sample can be sampled according to the actual production situation, and the daily collective sample is tested for all physical and chemical indicators.
6.1.3 When one of the following situations occurs, sensory indicators, physical and chemical indicators, and biological indicators should be tested, and the test results shall be used as a comprehensive assessment of product quality.
a) Production starts or resumes after washing the machine; b) Collective samples during the early, mid-term and entire production period of normal production; c) Unqualified batches appear during the delivery inspection;
d) The quality supervision agency proposes a type inspection. 6.2 Delivery inspection
6.2.1 Each delivery of white sugar is a delivery batch. Each batch of sugar must be accompanied by a product certificate from the manufacturer. The consignee shall receive the goods with the certificate, but has the right to propose random inspection at the delivery site. 6.2.2 Each delivery batch of white sugar is an inspection batch 6.2.3 When a dispute arises and random inspection is required, representatives of the delivery parties may jointly take 10 sugar bags from the inspection batch at random on site, and then take out a representative sample of about 1kg from each sugar bag. After the 10 samples are mixed, a 5kg sample is taken out by the quartering method and sent to the arbitration agency for inspection. The result is the average quality of the factory products.
6.2.4 The inspection items for random inspection and arbitration inspection shall be agreed upon by the delivery parties. 6.3 Judgment rules
6.3.1 When there are indicators in the test results that do not meet the requirements of this standard, except for biological indicators, other unqualified indicators can be re-tested by taking two samples in the same test batch, and the re-test results will be used as the final test results. 6.3.2 If all items meet the indicator requirements, they will be judged as qualified, otherwise they will be judged as unqualified. 7 Marks and labels
7.1 The green food logo must comply with relevant regulations. 7.2 Labels
The labeling of packaging materials shall be implemented in accordance with the provisions of GB7718. 7.2.1 The shelf life of white sugar is more than 18 months. 7.2.2 When each batch of sugar leaves the factory, the manufacturer shall send a product certificate and a copy of the transportation and storage conditions manual. The product number, production date, grade, batch and inspector shall be marked on the certificate. 8 Packaging, transportation and storage
8.1 Packaging
NY/T422-2000
The packaging materials shall be sacks, cloth bags or plastic woven bags, which shall be lined with food-grade plastic bags or other packaging bags that meet the requirements of food packaging.
8.2 Transportation
The means of transportation should be clean, dry, odorless and pollution-free. During transportation, it should be protected from rain, moisture, exposure and pollution. It is strictly forbidden to mix with toxic, harmful, odorous and other goods that may affect the quality of white sugar. 8.3 Storage
The product should be stored in a clean, dry and low-temperature warehouse. It is strictly forbidden to mix with toxic, harmful and other items that may easily pollute white sugar. The product should be stored on a moisture-proof shelf 1m away from the wall, heating pipe, cement column and 0.1m above the ground. Avoid sudden cold and heat when leaving the warehouse.
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