Some standard content:
NY/T421—2000
This standard is specially formulated to determine the quality and safety of green food wheat flour. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: Green Food Shenyang Food Monitoring Center of Chinese Academy of Sciences. The main drafters of this standard: Wang Yanhong, Yao Jiabiao, Cao Jie, Yang Yulan. 127
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food wheat flour
Green food--Wheat flour
NY/T 421—2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food wheat flour. This standard applies to the production and circulation of Grade A green food wheat flour. The wheat flour referred to in this standard includes all kinds of special wheat flour processed with wheat as raw material.
2 Referenced 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. GB191—2000 Pictorial marking for packaging, storage and transportation
GB1355—1986 Wheat flour
GB/T5009.11-1996 Determination of total mercury in food GB/T5009.12--1996 Determination of lead in food Determination of lead in food
GB/T 5009.15—1996
GB/T 5009. 17--1996
Determination of total mercury in food
GB/T 5009.18—1996
Determination of fluorine in food
GB/T5009.19-1996 Determination of 666 and 1,4-trichloroethane residues in food Determination of organophosphorus pesticide residues in food GB/T 5009.20—-1996
GB/T5009.22—1996Determination of aflatoxin B in foodGB/T 5009.36—-1996
Analytical methods for food hygiene standards
GB5491—1985Sampling and subsampling for inspection of grains and oilseedsDetermination of moisture content for inspection of grains and oilseeds
GB/T 5497--1985
GB/T 5505-—1985
Inspection of grains and oilseeds
GB/T 5506--1985
GB/T 5507—1985
GB/T 5508—1985
Inspection of grain and oilseeds
Inspection of grain and oilseeds
Inspection of grain and oilseeds
Determination of ash content
Determination of gluten
Determination of coarseness of flour
Determination of sand content of flour
Determination of magnetic metal content in flour
5 Inspection of grain and oilseeds
GB/T 5509—1985
GB/T5510-1985 Inspection of grain and oilseeds
Determination of fatty acid value
GB/T 5517-1985 Inspection of grain and oilseeds Determination of grain acidity
GB/T 5918—1997 Determination of mixing uniformity of compound feeds GB7718--1994 General standard for food labeling GB/T10361--1989 Method for determination of grain falling number GB13122--1991 Hygienic standard for flour mills
Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000 128
Implementation on April 1, 2001
GB/T 14614--1993
NY/T 391--2000
NY/T 392--2000
NY/T 393--2000
NY/T 394--2000
SB/T 10136--1993
NY/T 421-2000
Determination of water absorption and dough kneading properties of wheat flourGreen food
Green food
Green production
Green production
Technical conditions for production environment
Guidelines for the use of food additives
Guidelines for the use of pesticides
Guidelines for the use of fertilizers
Wheat flour for bread
SB/T 10137—1993
SB/T10138—-1993
SB/T 10139--1993
SB/T 10140--1993
SB/T 10141-—1993
SB/T 10142-1993
SB/T 10143—1993
SB/T 10144--1993
3 Definition
Wheat flour for noodles
Wheat flour for dumplings
Wheat flour for steamed bread
Wheat flour for fermented biscuits
Wheat flour for crisp biscuits
Wheat flour for cakes
Wheat flour for pastries
Self-raising wheat flour
green food
3.1 Green food
See 3.1 in NY/T 391—2000.
3.2 A grade'green food See 3.3 in NY/T 391--2000.
4 Requirements
4.1 Raw material requirements
Farinograph method
Should comply with the green food wheat production operation procedures and the requirements of NY/T393 and NY/T394. 4.2 Processing plant requirements
Should comply with the requirements of GB13122.
4.3 Physical and chemical requirements
Physical and chemical requirements should comply with the provisions of special products in GB1355, SB/T10136, SB/T10137, SB/T10138.SB/T10139.SB/T10140, SB/T10141, SB/T10142, SB/T10143 and SB/T10144 (see Table 1). Table 1 Physical and chemical requirements
Coarseness
CB30 sieve
CB36 sieve
CB42 sieve
Sand content, %
Magnetic metallic sodium, g/kg
Fatty acid value
(by humidity)
Water content, %
(by dry matter), %
Xiaoqi powder
For two packsbzxz.net
Wheat flour
All pass
For noodles
Wheat flour
All pass Pass national reserve <15% all passed
Retained <10%
wheat flour
wheat flour for steamed bread fermented biscuits crispy biscuits cakes
wheat flour
wheat flour
wheat flour
small variable flour
self-raising wheat flour
additives should be all
all passed all passed
all passed
all passed all passed all passed
national reserve <10% retained <10% all passed retained <10%cQ20 No. sieve retention 10% retention <10%
Gluten quality
(wet meter), %
Flour curve stability time
Falling number, s
Alkali solution mL /10 g Grain
Mixed uniformity
Specific volume of steamed bread
Odor and taste
4.4 Hygiene requirements
Wheat flour
Bread
Wheat flour
250~350
Hygiene requirements should comply with the requirements of Table 2.
Mercury (in terms of Hg),mg/kg
Cadmium (in terms of Cd),mg/kg
Monochrome (in terms of Ag),mg /kg
Lead (in terms of Pb),mg/kg
Fluorine.mg/kg
BHC.mg/kg
Drip boiling,mg /kg
Phosphide (in terms of PH,)mg/kg
Chloride (in terms of HCN),mg/kg
Chloropicrin.mg/kg
Carbon disulfide,mg/kg
Aflatoxin B1 μg /kg
Phosphorate.mg/kg
Spirothione,mg /kg
fenthion, mg/kg
dichlorvos, mg/kg
dimethoate, mg/kg
malathion, mg /kg
parathion.mg /kg
food additives
for noodles
wheat flour
≥200
NY/T 421--2000
Table 1 (end)
For dumplings
Wheat flour
≥200
For fermented biscuitsFor crispy biscuitsFor cakes
For slow-cooked food
Wheat flour
Wheat flour
250~350
≥250
Normal, no odor
Table 2 Hygiene requirements
Note: Other pesticide application methods and their limits should comply with the provisions of NY/T393. 130
Wheat flour
≥150
Wheat flour
≥250
Not detectable
Not detectable
Not detectable
Not detectable
Not detectable
Not detectable
Not detectable
For pastry
Wheat flour
≥160
According to NY/T392
Spontaneous wheat flour
Coefficient of variation
5 Test method
NY/T 421—2000
5.1 The coarseness, sand content, magnetic metal content and fatty acid value shall be in accordance with GB/T5507, GB/T5508, GB/T5509 and GB/T5510. 5.2 Moisture content shall be in accordance with GB/T5497.
5.3 Ash content and gluten content shall be in accordance with GB/T5505 and GB/T5506. 5.4 Stabilization time of powder curve shall be in accordance with GB/T14614. 5.5 Falling number shall be in accordance with GB/T10361. 5.6 Acidity shall be in accordance with GB/T5517.
5.7 Mixing uniformity shall be in accordance with the precipitation method in GB/T 5918. 5.8 Specific volume of steamed bread shall be in accordance with the specific volume of steamed bread in SB/T10144. 5.9 Mercury shall be in accordance with GB/T5009,17.
5.10 Specific volume of steamed bread shall be in accordance with GB/T5009.15.
Arsenic shall be in accordance with GB/T5009.11.
Lead shall be in accordance with GB/T5009.12.
Fluorine shall be in accordance with GB/T5009.18.
5.14 BHC and DDB shall be in accordance with GB/T5009.19. Phosphide, cyanide, chloropicrin and carbon disulfide shall be in accordance with GB/T5009.36. 5.15
Aflatoxin B shall be in accordance with GB/T5009.22. 5.16
Phorate, fenothion, fenthion, dichlorvos, dimethoate, malathion and parathion shall be in accordance with GB/T5009.20. 6 Inspection rules
6.1 Batch rules
Products of the same variety and specification produced in the same shift and the same production line shall be one batch. 6.2 Sampling method
Perform according to GB5491.
6.3 Type inspection
Type inspection is a comprehensive assessment of the product, that is, to inspect all the requirements (indicators) specified in this standard. Type inspection should also be carried out in any of the following situations:
a) Products applying for the green food mark,
b) After formal production, if there are major changes in raw materials and processes, which may affect product quality; c) When the factory inspection results are significantly different from the last type inspection, d) When the national quality supervision agency or competent department proposes a type inspection requirement. 6.4 Factory inspection
The factory quality department shall conduct various physical and chemical inspections on the samples taken. Only when the product quality is qualified can it be shipped out of the factory after issuing a certificate of conformity. 6.5 Judgment rules
If any item in the inspection results does not meet the requirements, two samples can be drawn from the batch of products for re-inspection, and the re-inspection results shall prevail. If there is still one indicator that does not meet the requirements in the re-inspection results, the product is judged to be unqualified. 7 Signs and Labels
7.1 Signs
The sales and transportation packages of products shall be marked with the green food logo. The specific marking shall be carried out in accordance with relevant regulations. 7.2 Labels
In accordance with the provisions of GB7718, the product name, product trademark, factory name, factory address, telephone number, postal code, product trademark, production date, standard number, product code, shelf life and necessary storage and transportation diagrams shall be marked on the label. The storage and transportation diagrams shall be marked in accordance with GB191. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Clean and pollution-free plastic bags, paper bags or other packaging containers that meet food hygiene standards shall be used. 8.1.2 The packaging materials shall be tight and sealed tightly without damage or leakage. 8.2 Transportation
The vehicles, tools, bedding and rainproof facilities used for transportation must be clean and dry. Finished products and dirt must not be transported in the same vehicle. 8.3 Storage
8.3.1 The product storage warehouse should be well ventilated, dry and clean. 8.3.2 The packages should be stacked at least 20 cm from the ground and the wall. They must not be stacked together with corrosive, moisture-prone, moldy and harmful goods. Pay attention to preventing insects and rodents.3 Type inspection
Type inspection is a comprehensive assessment of the product, that is, to inspect all the requirements (indicators) specified in this standard. Type inspection should also be carried out in any of the following situations:
a) Products applying for the green food mark,
b) After formal production, if there are major changes in raw materials and processes, which may affect product quality; c) When the factory inspection results are significantly different from the last type inspection, d) When the national quality supervision agency or competent department proposes a type inspection requirement. 6.4 Factory inspection
The factory quality department shall conduct various physical and chemical inspections on the samples taken. Only after the product quality is qualified, a certificate of conformity shall be issued before it can be shipped. 6.5 Judgment rules
If any item in the inspection results does not meet the requirements, two samples can be drawn from the batch of products for re-inspection, and the re-inspection results shall prevail. If there is still one indicator that does not meet the requirements in the re-inspection results, the product is judged to be unqualified. 7 Signs and Labels
7.1 Signs
The sales and transportation packages of products shall be marked with the green food logo. The specific marking shall be carried out in accordance with relevant regulations. 7.2 Labels
In accordance with the provisions of GB7718, the product name, product trademark, factory name, factory address, telephone number, postal code, product trademark, production date, standard number, product code, shelf life and necessary storage and transportation diagrams shall be marked on the label. The storage and transportation diagrams shall be marked in accordance with GB191. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Clean and pollution-free plastic bags, paper bags or other packaging containers that meet food hygiene standards shall be used. 8.1.2 The packaging materials shall be tight and sealed tightly without damage or leakage. 8.2 Transportation
The vehicles, tools, bedding and rainproof facilities used for transportation must be clean and dry. Finished products and dirt must not be transported in the same vehicle. 8.3 Storage
8.3.1 The product storage warehouse should be well ventilated, dry and clean. 8.3.2 The packages should be stacked at least 20 cm from the ground and the wall. They must not be stacked together with corrosive, moisture-prone, moldy and harmful goods. Pay attention to preventing insects and rodents.3 Type inspection
Type inspection is a comprehensive assessment of the product, that is, to inspect all the requirements (indicators) specified in this standard. Type inspection should also be carried out in any of the following situations:
a) Products applying for the green food mark,
b) After formal production, if there are major changes in raw materials and processes, which may affect product quality; c) When the factory inspection results are significantly different from the last type inspection, d) When the national quality supervision agency or competent department proposes a type inspection requirement. 6.4 Factory inspection
The factory quality department shall conduct various physical and chemical inspections on the samples taken. Only after the product quality is qualified, a certificate of conformity shall be issued before it can be shipped. 6.5 Judgment rules
If any item in the inspection results does not meet the requirements, two samples can be drawn from the batch of products for re-inspection, and the re-inspection results shall prevail. If there is still one indicator that does not meet the requirements in the re-inspection results, the product is judged to be unqualified. 7 Signs and Labels
7.1 Signs
The sales and transportation packages of products shall be marked with the green food logo. The specific marking shall be carried out in accordance with relevant regulations. 7.2 Labels
In accordance with the provisions of GB7718, the product name, product trademark, factory name, factory address, telephone number, postal code, product trademark, production date, standard number, product code, shelf life and necessary storage and transportation diagrams shall be marked on the label. The storage and transportation diagrams shall be marked in accordance with GB191. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Clean and pollution-free plastic bags, paper bags or other packaging containers that meet food hygiene standards shall be used. 8.1.2 The packaging materials shall be tight and sealed tightly without damage or leakage. 8.2 Transportation
The vehicles, tools, bedding and rainproof facilities used for transportation must be clean and dry. Finished products and dirt must not be transported in the same vehicle. 8.3 Storage
8.3.1 The product storage warehouse should be well ventilated, dry and clean. 8.3.2 The packages should be stacked at least 20 cm from the ground and the wall. They must not be stacked together with corrosive, moisture-prone, moldy and harmful goods. Pay attention to preventing insects and rodents.
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