This standard applies to sweet potato slices for fermentation industry. GB/T 8609-1988 Sweet potato slices for fermentation industry GB/T8609-1988 Standard download decompression password: www.bzxz.net

8609-88
National Standard of the People's Republic of China
Sweet potato flakes for fermentation industry
Sweet potato flakes
forfermentationindustry
This standard applies to sweet potato flakes for fermentation industry. 1 Technical conditions
Sweet potato flakes for fermentation industry are graded according to starch value. The grade indication and other quality indicators are shown in the following table. Starch value (based on 13% moisture), %
Minimum index
|Impurities|Moisture
≤1.5≤13.0
Good fragments on the sieve with a diameter of 3.0mm are calculated as complete sweet potato flakes. 1.2
! Imperfect sweet potato flakes!
「Color, smell
Sweet potato slices with mildew on the surface can be wiped off, and the moldy slices with white inside are intact sweet potato slices.1.4 Animal and plant quarantine items shall be implemented in accordance with relevant national regulations.1.5 Hygiene standards shall be implemented in accordance with national standards GB2715-81 "Food Hygiene Standards", GB2761-81 "Standards for the Allowable Amount of Aflatoxin B1 in Food", GB2762-81 "Standards for the Allowable Amount of Mercury in Food", GB4790-84 "Hygiene Standards and Inspection Methods for Dibromoethane Residues in Food", GB4809-84 "Standards for the Allowable Amount of Fluoride in Food", and GB5127-85 "Standards for the Allowable Residues of Dichlorvos, Dimethoate, Malathion, and Parathion in Food".2 Glossary
2 .1 Starch value: the sum of the starch content of sweet potato slices and 90% soluble sugar. That is,
the starch value of sweet potato slices is three percent of the starch + ninety percent of the soluble sugar × 0.9. 2.2 Impurities: including substances that pass through a 3.0mm diameter round hole sieve, sweet potato slices of no use value, and other organic and inorganic substances.
2.3 Imperfect sweet potato slices include the following sweet potato slices that are still worth using 2.3.1 Worm-eaten slices: Worm-eaten sweet potato slices. 2.3.2 Moldy slices: Sweet potato slices that are still worth using if the surface is moldy or the inside is saccharified and yellowed due to heat damage, and the brown or black part of the slice core exceeds one-fifth. 2.3.3 Diseased slices: Sweet potato slices damaged by diseases such as black spot. 2.3.4 Frozen slices: Fresh potatoes or wet sweet potato slices that are frozen at low temperatures and then dried. Sweet potato slices. 2.3.5 Color and smell: the comprehensive color and smell of a batch of sweet potato slices. 3 Inspection methods
3.1 Sampling and sub-sampling
In accordance with GB5491-85 "Sampling and sub-sampling method for inspection of grains and oilseeds". 3.2 Determination of impurities
Inspection method for impurities and imperfect grains". In accordance with GB5494-85 "Inspection method for grains and oilseeds". 3.3 Determination of imperfect sweet potato sliceswwW.bzxz.Net
In accordance with GB5500-85 "Inspection method for purity rate of sweet potato slices for inspection of grains and oilseeds". 3.4 Determination of moisture
In accordance with GB5497-85 "Determination method for moisture in grains and oilseeds".
3.5 Identification of color and smell
Identification of color, smell and taste In accordance with GB5492-85 "Grain and Oil Inspection 1 Starch Price Determination
In accordance with GB5514-85 "Grain and Oil Inspection Starch Determination Method". The sample is not washed with sugar, and all the results are converted into starch, which is the starch price. Packaging, transportation and storage
The packaging, transportation and storage of sweet potato chips must meet the requirements of quality assurance, quantity assurance, transportation safety and graded storage, and strictly prevent contamination.
Additional notes:
This standard was proposed and coordinated by the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard was drafted by the Beijing Grain, Oil and Food Inspection Institute. The main drafters of this standard are Li Zhigao, Wang Dong and Xie Zenghua. Approved by the Ministry of Commerce of the People's Republic of China on January 25, 1988 and implemented on July 1, 1988
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