Some standard content:
National Standard of the People's Republic of China
Raw material of starch
This standard applies to the raw materials required for the production of starch. General requirements for raw materials
1.1 Quality requirements
No mold, fever, mildew, taste change and insect pests. Hygiene requirements
GB/T8886-88
In accordance with the relevant provisions of GB2763-81 "Standard for the Residual Amount of 666 and DDT in Foods such as Grains and Vegetables", GB2762-81 "Standard for the Allowable Amount of Mercury in Foods", and GB2761-81 "Standard for the Allowable Amount of Aflatoxin B1 in Foods". 2 Classification of raw materials
Raw materials are divided into four categories: cereals, potatoes, beans and other categories. Quality requirements for various raw materials
Quality requirements for cereal raw materials are shown in Table 1.
Wheat flour
Barley flour
Rye flour
For quality requirements of potato raw materials, see Table 2.
Fresh cassava
According to GB1355-86
According to ZBB22010-85
According to GB1355-86
According to GB1353-86
According to GB1354-86
According to GB1354-86
According to ZBB22004-85
The tubers are large, free of pests, frost damage,
damage, roots without soil, no rot
Dry cassava slices are dry, without mold, heat, discoloration, Taste and infection with insect pests, no mycelium entangled and agglomerated
Potato
Fresh sweet potato
Dried sliced sweet potato
Clean, without mud, hairy roots, external injuries, scars, no soil, hairy roots, no diseases and insects, frost damage, damage, smooth skin, not rotten, no dry scars, no buds in the later stage
Clean without soil, hairy roots, smooth skin, not cracked, not soft, not rotten, no external injuries, clean without soil, smooth skin, not cracked, not soft, not rotten, no external injuries, dry, no mold, heat, discoloration, taste change and infection with insect pests, no mycelium entangled and agglomerated
Smooth and complete, no damage, insect bites, disease spots, frost damage, no rot. Quality requirements for bean raw materials are shown in Table 3.
Quality requirements for other types of raw materials are shown in Table 4.
Follow ZBB23003-85
Follow ZBB23004-85
Follow ZBB23005-85
Follow ZBB23002-85
Follow ZBB23006-85
Follow ZBB23006-85
Follow ZBB23006-85
"Fresh and tender, without mud soil, the skin should be light chestnut, purple, not wilt, not rotten Lily
Acorn kernel
Inspection rules and methods
Fresh, clean without mud, without roots, large scales, not wilt, not rust, no external injuries "Acorns that mature after frost
Flesh is fresh and tender, clean without mud, without hairy roots, smooth skin, not wilt. Old and ripe fruit, color turns darker, shell is hard, fruit body is plump, easy to separate from stalk Fresh and tender, clean without mud, without forks, not wilt, not rotten, no back handle The sampling of damaged grain samples and the inspection of various indicators shall be carried out in accordance with GB5490~5539-85 "Inspection of Grain, Oil and Vegetable Oils".
Packaging, marking, transportation, storage
The packaging materials shall meet the requirements of food hygiene. 5.2 MarkingbzxZ.net
It shall be carried out in accordance with GB7718-87 "General Standard for Food Labeling". 5.3 Transportation
When handling, it should be handled with care to prevent moisture, and the transport vehicles and ships should be prevented from contamination. 5.4 Storage
5.4.1. Raw materials should be stored in a ventilated, dry warehouse, away from sunlight and rain. 5.4.2 The warehouse should be free of bad odors and protected from insect pests. Additional remarks:
This standard was proposed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by Shanghai Vegetable Company. The main drafters of this standard were Huang Xionghui, Chen Huiying, Wang Baodi, and Huang Shaolai. Approved by the National Bureau of Standards on March 26, 1988
Implemented on July 1, 1988
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