This standard specifies the analysis methods for various hygienic indicators of steamed and cooked products such as jelly and rice noodle skin, as well as vermicelli, rice noodle, and starch products made from grain starch such as beans and potatoes. This standard is applicable to the analysis of various hygienic indicators of steamed and cooked products such as jelly and rice noodle skin, as well as vermicelli, rice noodle, and starch products made from grain starch such as beans and potatoes. GB/T 5009.53-2003 Analysis methods for hygienic standards of starch products GB/T5009.53-2003 standard download decompression password: www.bzxz.net

ICS67.040
National Standard of the People's Republic of China
GB/T5009.532003
Replaces GB/T5009.53—1996
Method for analysis of hygienic standard of products made by starch
Issued on August 11, 2003
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implementation on January 1, 2004
GB/T5009.53—2003
This standard replaces GB/T5009.53—1996 "Method for analysis of hygienic standard of products made by starch". Compared with GB/T5009.53-1996, the main changes of this standard are as follows: The structure of the original standard has been modified in accordance with GB/T20001.4-2001 "Standard Preparation Rules Part 4: Chemical Analysis Methods".
This standard was proposed and managed by the Ministry of Health of the People's Republic of China. This standard was drafted by the Beijing Municipal Health and Epidemic Prevention Station. This standard was first issued in 1985, revised for the first time in 1996, and this is the second revision. 442
1 Scope
Analysis methods for hygienic standards of starch products GB/T5009.53-2003
This standard specifies the analysis methods for various hygienic indicators of steamed and boiled products such as jelly and rice noodle skin, and vermicelli, rice noodle, starch and other products made from grain starch such as beans and potatoes as raw materials. This standard is applicable to the analysis of various hygienic indicators of steamed and boiled products such as jelly and rice noodle skin, and vermicelli, rice noodle, starch and other products made from grain starch such as beans and potatoes as raw materials.
2 Normative References
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB2713 Hygienic standard for starch products
GB/T5009.3 Determination of moisture in food
GB/T5009.11 Determination of total arsenic and inorganic arsenic in foodGB/T5009.12
Determination of lead in food
GB/T5009.22 Determination of aflatoxin B, in foodGB/T5009.29
Determination of sorbic acid and benzoic acid in food
GB/T5009.34 Determination of sulfite in food3 Sensory inspection
This product should have the body and color, not sour, not sticky, no impurities, no peculiar smell, no mildew. It should meet the requirements of GB2713. 4 Physical and chemical inspection
4.1 Moisture
Operate according to the direct drying method in GB/T5009.3. 4.2 Arsenic
Operate according to GB/T5009.11.
Operate according to GB/T5009.12.
4.4 Preservatives
Operate according to GB/T5009.29. bZxz.net
4.5 Aflatoxin Bl
Operate according to GB/T5009.22.
4.6 Starch acidity
4.6.1 Definition
Starch acidity is expressed as the volume (mL) of sodium hydroxide solution (0.1000mol/L) consumed by 10.0g of sample. 4.6.2 Reagents
4.6.2.1 Standard sodium hydroxide titration solution [c(NaOH)=0.1000mol/L]. 4.6.2.2 Phenolphthalein indicator solution: Weigh 0.50g of phenolphthalein and dissolve it in ethanol (95%) and dilute to 50.0mL. 443
GB/T5009.53—2003
4.6.3 Analysis steps
Weigh 5.0g of the ground and homogenized sample and place it in a 250mL conical flask. Add 30.0mL~40.0mL of water, shake well to make a paste, add 5 drops of phenolphthalein indicator solution, and titrate with sodium hydroxide standard titration solution (4.6.2.1) until the initial pink color appears. The end point is that the color does not fade for 0.5min.
4.6.4 Calculation of results
X=V×2×0.100 0
Wherein:
X Sample acidity, T;
V—-Volume of sodium hydroxide standard titration solution consumed by the sample, in milliliters (mL);-Concentration of sodium hydroxide standard titration solution, in moles per liter (mol/L): Concentration of sodium hydroxide standard titration solution [c(NaOH)=0.1000mol/LJ, in moles per liter (mol/L). 0.1000
The calculation result shall retain three significant figures.
4.6.5 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 10% of the arithmetic mean. 4.7 Sulfur dioxide
Operate in accordance with GB/T5009.34.
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