Some standard content:
ICS67.060
National Standard of the People's Republic of China
GB19503—2004
Product of designations of origin or geographical indication--Qinzhouhuang foxtail-millet
Issued on 2004-05-09
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Standardization Administration of China
Implemented on 2004-07-01
This standard is a mandatory standard in its entirety.
GB19503—2004
This standard is formulated in accordance with the Provisions on the Protection of Products of Origin and GB17924-—1999 General Requirements for Products of Origin issued by the former State Administration of Quality and Technical Supervision.
Appendix A and Appendix B of this standard are normative appendices. This standard was proposed by the Standardization Administration of China. This standard is under the jurisdiction of the National Origin Product Standardization Working Group. The main drafting units of this standard are: Changzhi Quality and Technical Supervision Bureau of Shanxi Province, Millet Institute of Shanxi Academy of Agricultural Sciences, Qinxian Quality and Technical Supervision Bureau of Shanxi Province, and Shanxi Qinzhou Yellow Millet (Group) Co., Ltd. The main drafters of this standard are: Niu Yucai, Wang Min, Jian Yi, Zhang Xiwen, Wei Guangrui, and Geng Juping. 1 Scope
Origin Product Qinzhou Yellow Millet
GB19503—2004
This standard specifies the origin scope, terms and definitions, requirements, inspection methods, inspection rules and signs, labels, packaging, transportation and storage of Qinzhou Yellow Millet.
This standard applies to Qinzhou Yellow Millet approved for protection by the national quality supervision, inspection and quarantine administrative department in accordance with the "Regulations on the Protection of Origin Products".
2 Normative References
The provisions in the following documents become the provisions of this standard through reference in this standard. For any dated referenced document, 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 any undated referenced document, the latest version is applicable to this standard. GB2715 Food hygiene standard
GB3095 Ambient air quality standard
GB/T5009.36 Analytical methods for food hygiene standardGB5491 Sampling and sub-sampling method for food and oil inspectionGB/T5492 Color, odor and taste identification method for food and oil inspectionGB/T5494 Inspection method for impurities and imperfect grains for food and oil inspectionGB/T5497 Moisture determination method for food and oil inspectionGB/T5503 Inspection method for broken rice for food and oil inspectionGB/T5511 Crude protein determination method for food and oil inspectionGB/T5512 Crude fat determination method for food and oil inspectionGB/T7628 Determination of vitamin Bl in cereals
GB7718 General standard for food labeling
GB/T 11766—1989 Millet
GB17924 General requirements for products of origin
NY/T55 Method for determination of amylose in rice, corn and millet grains (formerly GB7648—1987)NY/T83 Method for determination of rice quality (formerly NY147—1988)3 Scope of origin
The scope of origin of Zhouhuang millet is limited to the scope approved by the national quality supervision, inspection and quarantine administrative department in accordance with the "Regulations on the Protection of Products of Origin", see Appendix A. That is, Niu Si, Duan Liu, Song Village, Ci Village, Nanli, Nanquan, Yang'an Township, Zhangyuan, Dingchang, Xindian, Ce Village, Guo Village, Guxian Town in the county; Yongquan Township, Gucheng, Fengzhou Town in Wuxiang County; Huting, Wangcun Town in Xiangyuan County and Wuyuan Town in Tunliu County. 4 Terms and Definitions
The terms and definitions established in GB/T11766 and the following terms and definitions apply to this standard. 1
GB19503-2004
Qinzhouhuang foxtail-millet
Qinzhouhuang foxtail-millet
Originated from the ancient Qinzhou, which is a specific millet-producing area in Qinxian, Wuxiang, Xiangyuan and Tunliu counties under the jurisdiction of Changzhi City, Shanxi Province today. It is a stalked millet made from millet grown in accordance with specific production technology regulations using high-quality varieties such as Qinzhouhuang. 5 Requirements
5.1 Natural environment
5.1.1 Geographical environment
High and dry terrain, basically flat, ridges with an altitude of 900m to 1200m. 5.1.2 Soil
The soil layer is relatively thick, and the soil is red, yellow loam or red clay, red sand. 5.1.3 Sunshine
Sufficient sunshine, with annual sunshine hours of 2500h~2600h. 5.1.4 Temperature
Obvious seasonal changes, four distinct seasons, large temperature difference between day and night, annual active accumulated temperature of 2900℃~3250℃ with temperature not less than 10℃, and average temperature of 18.5℃~20℃ is appropriate for the whole growth period. 5.1.5 Precipitation
Moderate rainfall, with an annual average rainfall of about 600mm. 5.1.6 Atmosphere
The atmosphere in this area is well ventilated and meets the requirements of GB3095. 5.2 Source of raw materials
The raw materials of Qinzhou yellow millet come from the range specified in Chapter 3. 5.3 Sensory indicators
Qinzhou yellow millet is divided into two grades, superior and first grade, according to processing precision and quality, and its sensory indicators should meet the requirements of Table 1. Table 1 Sensory index
Transparency
Eating quality evaluation/points
5.4 Processing quality index
Bright yellow, no obvious sensory color difference, no mold
Bright yellow, no obvious sensory color difference, no mold Translucent, greasy
Natural fragrance inherent in millet in this region, no other odors Uniform and full grains
1. Evaluation requirements:
1. Evaluation requirements:
After steaming, the rice should have a strong aroma, the rice grains should be complete and golden, soft and not sticky, and taste good, and should not become hard after cooling; the rice soup should not stick and taste good; the rice soup should have a pure color, and the palatability should be better than the rice and soup, with a pure color and strong aroma, good solid content in the rice soup, high solid content in the rice soup, moderate expansion of the rice grains, low expansion of the rice grains, and good taste. 2. Score requirements: ≥85 (in percentage) The processing quality indicators of Qinzhou yellow millet should meet the requirements of Table 2. 2
2. Score requirement: ≥80 (in percentage) Item
Table 2 Processing quality indicators
Processing accuracy (grains with seed coat basically removed)/(%) ≥ Imperfect grains/(%)
Frame quality/(%)
Broken rice/(%)
Moisture/(%)
Minerals
5.5 Cooking and nutritional quality indicators
The cooking and nutritional quality indicators of Qinzhou yellow millet should comply with the provisions of Table 3. Table 3
Cooking and nutritional quality indicators
Amylose/()
Gel consistency/mm
Gelatinization temperature (alkali elimination value)/level
Protein/(%)
Crude fat/(%)
Vitamin Bi/(mg/100 g)
5.6 Hygiene indicators
Qinzhou yellow millet should not use additives, and the hygiene indicators should comply with the provisions of GB2715. Inspection method
Melt organ indicators
6.1.1 Color and odor shall be in accordance with the provisions of GB/T5492. Transparency and grain shape: Place the sample in a clean white porcelain dish for visual inspection. 6.1.2
6.1.3 Taste quality assessment shall be carried out in accordance with the provisions of Appendix B. 6.2 Processing quality indicators
Processing accuracy shall be carried out in accordance with the provisions of Appendix A of GB/T11766-1989. 6.2.1
Impurities and imperfect grains shall comply with GB/T5494. 6.2.2
Moisture shall comply with GB/T5497.
6.2.4Broken rice shall comply with GB/T5503.
Cooking and nutritional quality indicators
Linear flour shall comply with NY/T55.
Gel consistency and gelatinization temperature (alkali elimination value) shall comply with NY/T 83. Protein shall comply with GB/T5511.
Crude fat shall comply with GB/T5512.
Vitamin B shall comply with GB/T7628.
14.0~20.0
GB19503—2004
GB 19503—2004
6.4 Hygiene index
According to GB/T5009.36.
7 Inspection rules
7.1 Each batch of products shall be subject to routine inspection in accordance with the provisions of this standard. After passing the inspection and issuing the certificate of conformity, they can be shipped and sold. 7.2 Sampling shall be carried out in accordance with GB5491.
7.3 Inspection classification
Inspection is divided into routine inspection and type inspection.
7.3.1 Routine inspection
Routine inspection items include sensory indicators and processing quality indicators other than taste quality evaluation items. 7.3.2 Type inspection
Type inspection cycle is once a year, and type inspection items include all sensory indicators, processing quality indicators, cooking and nutritional quality indicators and hygiene indicators of this standard.
7.4 Judgment rules
If one of the hygiene indicators in the inspection results is unqualified, the batch of products shall be judged as unqualified. If one of the sensory indicators, processing quality indicators, cooking and nutritional quality indicators does not meet the requirements, double random sampling can be carried out from the same batch of products for re-inspection, and the re-inspection results shall prevail. 8 Marking, labeling, packaging, transportation and storage 8.1 Marking, labeling
8.1.1 Approved enterprises may use the special logo for the protection of geographical origin on the outer packaging of their products. 8.1.2 Marking and labeling shall comply with the provisions of GB7718 and GB17924. 8.2 Packagingwww.bzxz.net
Non-toxic, odorless and clean packaging shall be used. 8.3 Transportation
During transportation, it shall be protected from rain and moisture, and shall not be mixed with other toxic and harmful items. 8.4 Storage
Storage warehouses shall meet the requirements of ventilation, dryness, cleanliness, coolness, no rodent damage, no insect damage, and no direct sunlight. It is strictly forbidden to mix with toxic, odorous (gas), damp, easy to breed insects, and easy to contaminate items.
Appendix A
(Normative Appendix)
Map of the origin of Qinzhou yellow millet
Map of the origin of Qinzhou yellow millet
GB19503—2004
Boundaries of townships and towns
Townships with names noted are protected areas
GB 19503—2004
B.1 Utensils
Single crown steamer.
B.1.2300 mL beaker.
B.1.3500 mL beaker.
500 mL measuring cylinder.
B.1.5 Balance: sensitivity 0.01g.
B.1.6 2kW electric furnace.
White porcelain plate (bowl).
B.2 Evaluation method
Appendix B
(Normative Appendix)
Evaluation method for taste quality
Evaluation of millet taste quality is carried out in two ways: rice and rice soup (i.e. dry rice and porridge). B.3 Millet steaming method
B.3.1 Preparation of rice: weigh 50g of rice, pour it into a 300mL beaker, add 200mL of distilled water to rinse it once, pour out the rice washing water, add 97mL of boiling water (distilled water), and then put the beaker into a steamer with boiling water in a steamer and steam for 40 minutes. B.3.2 Preparation of rice soup: weigh 10g of rice, pour it into a 500mL beaker, rinse the rice once, and add 195mL of boiling water (distilled water). Put it in a steamer with boiling water in a steamer and steam for 40 minutes.
B.3.3 Place the rice and rice soup prepared in different samples in white porcelain plates (bowls) (one portion of rice and one portion of rice soup for each person) for evaluation. B.4 Evaluation content, sequence, requirements, scoring and result expression B.4.1 Evaluation content
Evaluate the four items of color, smell, appearance structure and palatability, and make a tasting score record according to Table B.1 B.1 Tasting score record
Sample number
B.4.2 Evaluation sequence
Color 30 points
(of which rice and rice
soup each account for 15 points)
Smell 30 points
( Rice and rice
soup each account for 15 points)
Appearance and structure 10 points
(rice and rice
soup each account for 5 points)
Palatability 30 points
(rice and rice
soup each account for 15 points)
Evaluators:
Comprehensive score
First smell the odor while it is hot, then observe its color and appearance and structure, and finally taste its palatability by chewing. Add up the scores of each item to get the comprehensive score.
B.4.3 Evaluation requirements
B.4.3.1 The evaluation team should be composed of 5 to 10 people. GB 19503—2604
B.4.3.2 The tasting should be conducted in a special room. When the tasting room is about 15m2, it should be equipped with four 40W fluorescent lamps. The lamp tube should be about 1.5m away from the tasting table. Each tasting staff should sit at one seat. The tasting should be conducted at room temperature (20℃~~25℃). The environment should be kept quiet and free from interference. B.4.3.3 The tasting time is preferably 1 hour before or 2 hours after a meal. Do not smoke or eat sweets before tasting. B.4.3.4 Before tasting, the tasting staff should rinse their mouths with warm water to remove the residue in their mouths. B.4.3.5 During the tasting, each person should have a portion of rice and rice soup. During the scoring, they should not discuss with each other, and the host should not explain the quality of the sample to the tasting staff.
B.4.4 Scoring
According to the actual situation of the taste quality of millet, score and evaluate according to the requirements of Table B.1. B.4.5 Result Expression
The average value is calculated based on the comprehensive score of each taster. Individual tasters with large errors (more than 10 points above the average value) can be discarded, and the average value is recalculated after discarding them. Finally, the average value of the comprehensive score is used as the evaluation result of millet taste quality, and the calculation result is rounded to an integer.1 Evaluation content
Evaluate the four contents of color, smell, appearance structure and palatability, with percentages, and make a tasting score record according to Table B.1. B.1 Tasting score record
Sample number
B.4.2 Evaluation order
Color 30 points
(of which rice and rice
soup each account for 15 points)
Smell 30 points
(of which rice and rice
soup each account for 15 points)
Smell 30 points
(of which rice and rice
soup each account for 15 points)
Appearance and structure 10 points
(of which rice and rice
soup each account for 5 points)
Palatability 30 points
(of which rice and rice
soup each account for 15 points)
Evaluators:
Comprehensive scoring
First smell the odor while it is hot, then observe its color and appearance and structure, and finally taste its palatability by chewing. Add up the scores of each item to get the comprehensive score.
B.4.3 Evaluation requirements
B.4.3.1 The evaluation team should be composed of 5 to 10 people. GB 19503—2604
B.4.3.2 The tasting should be conducted in a special room. When the tasting room is about 15m2, it should be equipped with four 40W fluorescent lamps. The lamp tube should be about 1.5m away from the tasting table. Each tasting staff should sit at one seat. The tasting should be conducted at room temperature (20℃~~25℃). The environment should be kept quiet and free from interference. B.4.3.3 The tasting time is preferably 1 hour before or 2 hours after a meal. Do not smoke or eat sweets before tasting. B.4.3.4 Before tasting, the tasting staff should rinse their mouths with warm water to remove the residue in their mouths. B.4.3.5 During the tasting, each person should have a portion of rice and rice soup. During the scoring, they should not discuss with each other, and the host should not explain the quality of the sample to the tasting staff.
B.4.4 Scoring
According to the actual situation of the taste quality of millet, score and evaluate according to the requirements of Table B.1. B.4.5 Result Expression
The average value is calculated based on the comprehensive score of each taster. Individual tasters with large errors (more than 10 points above the average value) can be discarded, and the average value is recalculated after discarding them. Finally, the average value of the comprehensive score is used as the evaluation result of millet taste quality, and the calculation result is rounded to an integer.1 Evaluation content
Evaluate the four contents of color, smell, appearance structure and palatability, with percentages, and make a tasting score record according to Table B.1. B.1 Tasting score record
Sample number
B.4.2 Evaluation order
Color 30 points
(of which rice and rice
soup each account for 15 points)
Smell 30 points
(of which rice and rice
soup each account for 15 points)
Smell 30 points
(of which rice and rice
soup each account for 15 points)
Appearance and structure 10 points
(of which rice and rice
soup each account for 5 points)
Palatability 30 points
(of which rice and rice
soup each account for 15 points)
Evaluators:
Comprehensive scoring
First smell the odor while it is hot, then observe its color and appearance and structure, and finally taste its palatability by chewing. Add up the scores of each item to get the comprehensive score.
B.4.3 Evaluation requirements
B.4.3.1 The evaluation team should be composed of 5 to 10 people. GB 19503—2604
B.4.3.2 The tasting should be conducted in a special room. When the tasting room is about 15m2, it should be equipped with four 40W fluorescent lamps. The lamp tube should be about 1.5m away from the tasting table. Each tasting staff should sit at one seat. The tasting should be conducted at room temperature (20℃~~25℃). The environment should be kept quiet and free from interference. B.4.3.3 The tasting time is preferably 1 hour before or 2 hours after a meal. Do not smoke or eat sweets before tasting. B.4.3.4 Before tasting, the tasting staff should rinse their mouths with warm water to remove the residue in their mouths. B.4.3.5 During the tasting, each person should have a portion of rice and rice soup. During the scoring, they should not discuss with each other, and the host should not explain the quality of the sample to the tasting staff.
B.4.4 Scoring
According to the actual situation of the taste quality of millet, score and evaluate according to the requirements of Table B.1. B.4.5 Result Expression
The average value is calculated based on the comprehensive score of each taster. Individual tasters with large errors (more than 10 points above the average value) can be discarded, and the average value is recalculated after discarding them. Finally, the average value of the comprehensive score is used as the evaluation result of millet taste quality, and the calculation result is rounded to an integer.
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