This standard specifies the terminology, classification, quality indicators, inspection methods, packaging, transportation and storage requirements for edible peanut cakes and meals. This standard applies to edible peanut cakes and meals for processing, acquisition, sale, allocation, storage and export. GB/T 13383-1992 Edible peanut cakes, meals GB/T13383-1992 Standard download decompression password: www.bzxz.net
This standard specifies the terminology, classification, quality indicators, inspection methods, packaging, transportation and storage requirements for edible peanut cakes and meals. This standard applies to edible peanut cakes and meals for processing, acquisition, sale, allocation, storage and export.

1 Subject content and scope of application
National Standard of the People's Republic of China
Cake and meal
Edible peanut cake and meal
GB/T13383-92bZxz.net
This standard specifies the terminology, classification, quality index, inspection method, packaging, transportation and storage requirements of edible peanut cake and meal.
This standard applies to the processing, purchase, sale, allocation, storage and export of edible peanut cake and meal. 2 Reference standards
GB1533 Peanut kernel
GB5009.22 Determination of aflatoxin B1 in food GB5009.37
Analysis method of edible vegetable oil hygienic standard General rules for inspection of grains, oils and vegetable oils GB5490
GB5492
GB5510
GB5511
Inspection of grains and oils Method for identification of color, odor and taste Inspection of grains and oils Method for determination of fatty acid value Method for determination of crude protein
Inspection of grains and oils
GB5515
Inspection of grains and oils Method for determination of crude cellulose GB 8115
GB9823
Grain packaging sacks
Determination of total nitrogen content in oilseed cake
Determination of total ash content in oilseed cake
GB9824
GB9825
GB10358
GB10359
GB10360
3 Terminology
3.1 Peanut cake
Determination of hydrochloric acid insoluble ash in oilseed cake Determination of moisture and volatile matter in crude oilseed cake Determination of oil content in oilseed cake
Oilseed cake sampling method
Material obtained after most of the oil is extracted from peanut kernels by machine. 3.2 Highly denatured peanuts
Peanut cake with high protein denaturation obtained after most of the oil is extracted from peanut kernels by pre-pressing and leaching at a higher temperature.
3.3 Low-denatured peanuts
Peanut kernels are processed at a relatively low temperature to extract most of the oil, resulting in peanut meal with less protein denaturation. 3.4 Color
The overall color of a batch of peanut cakes and grains.
3.5 Odor
The overall odor of a batch of peanut cakes and meal.
3.6 Water-soluble protein
Protein soluble in water in peanut cakes and meal under certain conditions. 3.7 Water-soluble nitrogen
Nitrogen soluble in water in peanut cakes and meal under certain conditions. 3.8
Nitrogen solubility index (NSI,%)
The percentage of water-soluble nitrogen in total nitrogen, or the percentage of water-soluble protein in crude protein. Hydrochloric acid insoluble ash (sand content)
Substances in peanut cakes and ash that are insoluble in 10% hydrochloric acid. 3.10 Impurities
Material other than peanut cakes and cakes and meal without edible value. Classification
4.1 Peanut cakes.
4.2 Peanut meal.
Highly denatured peanut meal.
Lowly denatured peanut meal.
Quality indicators
Sensory requirements
For the sensory requirements of peanut cakes, see Table 1:
For the sensory requirements of peanut meal, see Table 2:
Highly denatured
Low denatured
Round, square, flake or tile-shaped
The inherent yellowish white or light yellowish brown of peanut cakesThe inherent yellowish white or brownish brown of peanut cakes
The inherent smell of peanut cakes, no peculiar smell
Powdered, granular or loose flakes
Flower Raw meal inherent light yellowish brown, yellowish brown Low-denatured peanut meal inherent near white or brown mouth
5.2 Physical and chemical indicators
Physical and chemical indicators of peanut cake, see Table 3:
Processing temperature, ℃
Moisture, %
Crude protein, % (dry basis)
Crude fat, % (dry basis)
Crude cellulose, % (dry basis)
Ash, % (dry basis)
Sand content, %
Impurities, %|| tt||Physical and chemical indicators of peanut meal are shown in Table 4:
Moisture%
Inherent smell of peanut meal, no peculiar smell
≤120
Highly denatured peanut meal
Lowly denatured peanut meal
≤—11.00/11.00—8.00—9.0010.00Crude protein, % (dry basis)
Nitrogen solubility index (NSI), %
Crude fat, % (dry basis)
50.0048.0 0
55.0050.00
170.0060.00/50.00
2.0012.001
2.0012.00
Crude cellulose, % (dry basis)
Ash, % (dry basis)
Sand content, % (dry basis)
Impurities, %
5.3 Hygiene indicators
≤—5.00—5.50—4.0015.005.50≤ 1 5.50 ~ 6.00 / 5.50 1 5.50 1 5.50≤—0.10—0.50—0.0510.100.10≤10.1010.10
Implement according to the relevant national health indicators. Requirements for raw materials
Not to be detected
6.1 In addition to complying with the GB1533 standard, the raw materials shall also meet the following requirements. 10.10
6.1.1 For general peanut cake raw materials and first-grade highly modified peanut meal, the residual rate of raw material red skin shall be less than 15%. 6.1.2 For first-grade low-modified peanut meal, the residual rate of raw material red skin shall be less than 10%. For second-grade low-modified peanuts, the residual rate of raw material red skin shall be less than 15%. For third-grade low-modified peanut meal, the residual rate of raw material red skin shall be less than 20%. 6.1.3 No poisonous weed seeds shall be mixed in.
6.1.4 There shall be no spoiled contaminated particles and no peculiar smell. 6.1.5 There shall be no other substances that cannot be removed during processing. 7
Testing methods
The sampling and analysis of edible peanut cakes shall be carried out in accordance with GB5490 and GB10360. 7.1
7.2 The identification of color and smell shall be carried out in accordance with GB5492. 7.3 The determination of moisture shall be carried out in accordance with GB10358. 7.4 The determination of crude protein shall be carried out in accordance with GB9823. 7.5 The determination of water-soluble protein shall be carried out in accordance with Appendix A of GB5511. 7.6 Calculation of nitrogen solubility index (NSI,%): N1
NSI(%)=
NSI(%)=
Wherein: N1-
water-soluble nitrogen, g;
total nitrogen in sample, g;
-×100
Nwater-water-soluble protein, g;
Ncrude-crude protein, g.
7.7 The determination of crude fat shall be carried out in accordance with GB10359. 7.8 The determination of crude cellulose shall be carried out in accordance with GB5515. 7.9 The determination of ash shall be carried out in accordance with GB9824.
7.10 The determination of sand content shall be carried out in accordance with GB9825. 7.11 The determination of impurities shall be carried out in accordance with Appendix A of this standard. 7.12 The determination of red clothing residue rate shall be carried out in accordance with Appendix B of this standard. 7.13 The determination of sanitary indicators shall be carried out in accordance with the relevant national grain and oil sanitary inspection methods. 8 Packaging, transportation and storage
8.1 Packaging: The sacks used for large packaging shall be implemented in accordance with GB8115. Small packaging can be plastic bags, plastic bottles or glass bottles of appropriate capacity. At the same time, the name, manufacturer, variety, net weight, batch number and production date must be indicated. 8.2 Packaging, transportation and storage must meet the requirements of quality assurance, quantity assurance, transportation safety and classification and graded storage, and strictly prevent rain and pollution.
Appendix A
Determination of impurities in peanut cake and meal
(Supplement)
A1 Instruments and utensils
A1.1 Balance, sensitivity 0.5g, 0.01g
A1.2 Sample divider and sample dividing plate
A1.3 Analysis plate
A1.4 Tweezers
A2 Sample preparation: Use appropriate methods to break the sample so that the maximum length of one dimension of the particles does not exceed 20mm. A3 Operation method
Use the quartering method to take out two average samples of about 1000g each. Weigh (accurate to 0.5g) and spread them evenly on the analysis plate. Use tweezers to wipe out the non-peanut cake and meal substances and peanut cake and meal without edible value, and weigh them again (accurate to 0.01g).
A4 Result Calculation
—×100
Impurity (%)=
Impurity weight, g;
Where: W1-
W2—sample weight, g
The allowable error of the double test results shall not exceed 0.2%. The average value is the measurement result.The determination result shall be rounded to two decimal places. Appendix B
Determination of residual red skin rate of peanut kernels
(Supplement)
B1 Instruments and appliances
B1.1 Balance, sensitivity 0.5g, 0.01g
B1.2 Sample plate
B2 Operation method
Take about 500g of peanut kernels before and after removing the red skin from the same batch, place them in an electric heating box preheated to 105℃±2℃, bake for about 1h, take them out, cool them to room temperature, weigh out 200g (accurate to 0.5g) respectively, rub off the red skin or the remaining red skin with your fingers, and weigh the rubbed red skin separately (accurate to 0.01g). B3 Result calculation
Red skin residual rate (%)=
Wherein: W1—weight of red skin remaining on peanut kernel after removing red skin, g; W——weight of red skin on peanut kernel before removing red skin, g. The allowable error of double test results shall not exceed 1%, and the average value shall be the measurement result. Additional notes:
This standard is proposed and coordinated by the Grain Storage and Transportation Bureau of the Ministry of Commerce. (B1)
This standard was drafted by the Science and Education Grassroots Department of the Shandong Provincial Grain Bureau and the Yantai Cereals and Oils Science Research Institute. The main drafters of this standard are Zhang Zhidong, Yao Xia, Sun Jiarui, Lin Zhong, and Wang Jialiang. Approved by the State Bureau of Technical Supervision on February 10, 1992 and implemented on October 1, 1992
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