Some standard content:
GB1445-2000
Article 3.3 of this standard is mandatory, and the rest are recommended. This standard is revised based on GB1445.1-1991 "Softened White Sugar", GB/T1445.2-1991 "Test Method for Softened White Sugar" and QB1681-1993 "Refined Softened White Sugar". In terms of technical requirements, CODEXSTAN6-1981 "White Sugar" and "International Unified Analytical Methods for Sugar Products" are adopted in a non-equivalent manner. Other clauses are written in strict accordance with the requirements of relevant standards and regulations of my country. In the technical requirements, QB/T16811993 "Refined Softened White Sugar" is incorporated into the national standard "Softened White Sugar", that is, the "Refined" level is added to the grades of soft white sugar, and the "Secondary" grade mark is cancelled. The "Water-insoluble impurities" in the physical and chemical requirements and the "sulfur dioxide" in the hygiene requirements have been improved.
In the test methods, the buffer solution method is used to replace the previous pH adjustment method in the "determination of color value", and the "inspection of mites" is also added. In the "inspection rules", a new sampling method is stipulated. The chapter "labeling, packaging, transportation, storage" has also been revised according to the latest standards and regulations.
From the date of implementation, this standard will replace GB1445.1-1991, GB/T1445.2-1991 and QB/T1681-1993. This standard is proposed by the State Bureau of Light Industry.
This standard is under the jurisdiction of the National Beet Sugar Standardization Center. The drafting unit of this standard: Beet Sugar Research Institute of the State Bureau of Light Industry. The main drafters of this standard: Zhang Jifeng, Wang Ruju, Chen Fengbai. 120
1 Scope
National Standard of the People's Republic of China
White soft sugar
GB1445--2000
Replaces GB1445.1-1991
GB/T1445.2--.1991
This standard specifies the technical requirements, test methods, inspection rules and labeling, packaging, transportation and storage requirements for soft sugar. This standard applies to soft sugar produced from beets and raw sugar in the sugar industry. 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 are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. Microbiology part
GB4789.1~4789.31—1994 Food hygiene inspection methods GB/T5009.55-1996 Analytical methods for edible sugar hygiene standards GB7718-1994 General standard for food labeling
White sugar hygiene standards
GB 13104—1991
3 Technical requirements
Soft white sugar is divided into refined, superior, and first-class grades according to the technical requirements. 3.1 Sensory requirements
3.1.1 The crystals are small and uniform, white in color, and soft in texture. 3.1.2 The crystals or their aqueous solutions are sweet and have no peculiar smell. 3.1.3 The aqueous solution of the product is clear and transparent. 3.1.4 The number of black spots with a length greater than 0.2 mm per square meter of surface area for refined grades shall not exceed 12, and for other grades shall not exceed 16.
3.2 Physical and chemical requirements
The physical and chemical indicators of granulated sugar are shown in Table 1.
Total sugar content, %
Reducing sugar, %
Loss on drying, %
Conductivity ash, %
Color value, IU
Particle size, mm
Turbidity. degree
Insoluble impurities in water, mg/kg
Approved by the State Administration of Quality and Technical Supervision on November 21, 2000Refined
0.80~1.60
0.80~2.00
1.5～2.5
0.80~2.00
Implemented on October 1, 2001
3.3 Hygiene requirements
The various hygiene indicators of soft white sugar are shown in Table 2.
Arsenic (as As), mg/kg
Lead (as Pb), mg/kg
Copper (as Cu), mg/kg
Sulfur dioxide (as S0), mg/kg
Total colony count, pieces/g
Escherichia coli, pieces/100g
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci) Mites (in 250g sugar)
4Test methods
GB 1445--2000
Not detectable
Not detectable
Not detectable
Not detectable
Not detectable
Lead, arsenic, copper and sulfur dioxide in the hygiene requirements shall be determined according to the method specified in GB/T5009.55, the total colony count, coliform group and pathogenic bacteria shall be determined according to the methods specified in GB4789.1~4789.31, and the rest of the items shall be determined according to the corresponding methods of this chapter. 4.1 Determination of particle size
4.1.1 Summary of method
Measure the average length of the long axis of the granulated sugar crystals with a micrometer under a microscope. 4.1.2 Instruments and equipment
4.1.2.1 Microscope.
4.1.3 Reagents
4.1.3.1 Anhydrous ethanol.
4.1.3.2 Pure sucrose.
4.1.3.3 Saturated sucrose solution in anhydrous ethanol Take enough pure sucrose and put it into anhydrous ethanol. Stir it thoroughly with a glass rod. Let it stand for 1 hour. Filter out the undissolved sucrose. This is the saturated sucrose solution in anhydrous ethanol.
4.1.4 Steps
4.1.4.1 Determination
Take a small amount of sample and put it in a 50ml beaker. Add a small amount of saturated sucrose solution in anhydrous ethanol. Stir it with a glass rod to separate the crystals that stick together. Then spread it evenly on a slide and observe it under an 80x microscope. Select 10 particles with neat crystal shape and medium size. Use a micrometer to measure their long axis size and record it.
4.1.4.2 Calculation and result expression
The particle size of the sample is calculated using formula (1). The calculation result is rounded to two decimal places. Particle size -
Where: A-
-The sum of the long axis dimensions of 10 grains.
4.2 Determination of total sugar content
4.2.1 Summary of the method
The total sugar content is obtained by removing the drying loss and the conductivity ash content from the sample components. 4.2.2 Calculation and result expression
The total sugar content of the sample is calculated using formula (2), and the calculation result is rounded to two decimal places. Total sugar content 100 (X, +X)
(1)
GB 1445---2000
Where: X, - drying loss expressed in mass percentage); X2 - conductivity ash (expressed in mass percentage). 4.3 Determination of reducing sugars
4.3.1 Summary of the method
Under heating conditions, use tetramethyl blue as an indicator to titrate the calibrated Fehling's solution with the prepared sugar solution. Calculate the reducing sugar content in the sample based on the amount of sugar solution consumed. 4.3.2 Instruments and equipment
4.3.2.1 Volumetric flask: 200ml, 250mL, 1000mL. 4.3.2.2 Burette: 50mL, scaled to 0.1mL4.3.2.3 Pipette: 5mL.
4.3.2.4 Conical tube: 250ml.
4.3.2.5 Buchner funnel and suction filter bottle.
4.3.3 Reagents
4.3.3.1 Fehling's solution A: Take 69.28g of chemically pure copper sulfate (CuSO.·5HzO) and put it into a 1000mL beaker. Add about 500mL of distilled water and heat it in a boiling water bath to dissolve it. After cooling, adjust the volume to 1000mL. 4.3.3.2 Fehling's solution B: Take 346g of chemically pure potassium sodium tartrate (KNaC,HO·4H,0) and put it into a beaker. Add about 500mL of distilled water and heat it to dissolve it. Use another beaker to weigh 100g of sodium hydroxide and add about 500mL of distilled water to dissolve it. Mix the two solutions and adjust the volume to 1000ml after cooling.
4.3.3.3. Pure sucrose: Dissolve good quality white sugar in water, heat it to 70~80℃ on a water bath, continue to add white sugar and stir with a glass rod until it can no longer be dissolved. Use a small amount of defatted ethanol as the filter medium and filter it in a heat-insulating funnel. Put a cup of anhydrous ethanol under the funnel, and stir it continuously when the hot sugar solution drips, so that the granulated sugar solution will produce very fine crystals in the ethanol. When the sucrose crystals in the cup reach the required number, take out some of the small pieces of crystals, crush them with milk, and then suck them dry with vacuum suction in a Buchner funnel. Then dissolve the crystals in 70C~80℃ water until they can no longer be dissolved. Repeat the above operation method, grind the filtered sucrose in a mortar, and dry it to constant weight at 50℃ and a vacuum of -0.053MPa. 4.3.3.4 Standard invert sugar solution (1 invert sugar/100 mL): Dissolve 9.500 g pure sucrose in 100 mL distilled water, slowly add 5 ml analytical pure concentrated hydrochloric acid (specific gravity 1.19), place at 20℃-~25℃ for 3 days, dilute to 1000 ml in a volumetric flask, and pour into a bottle with a ground mouth for use. This solution is a stable reserve solution (can be stored for 3-4 months), dilute at any time before use. 4.3.3.5 Invert sugar solution (0.2 g invert sugar/100 ml): Pipette 50 mL of standard invert sugar solution into a 250 ml volumetric flask, add 0.1 mol sodium hydroxide solution to neutralize (the amount of sodium hydroxide is calculated by pre-titration with phenol as the indicator), and add distilled water to the mark. 4.3.3.6 Tetramethyl blue solution (1 g/100 mL): Weigh 5 g analytical pure tetramethyl blue, dissolve in distilled water and dilute to 500 mL. 4.3.4 Standardization of Fehling's solution
Pipette 5 ml of Fehling's solution A and B into a 250 ml conical flask and use the standard titration method (see 4.3.5.3). 25.64 ml of invert sugar solution (0.2 g invert sugar/100 ml) should be consumed. If a small amount of adjustment is required, add the calculated amount of copper sulphate or water and shake thoroughly. All adjusted solutions should be re-standardized until it is exactly 25.64 ml. 4.3.5 Steps
4.3.5.1 Preparation of sample solution
Weigh 20.00 ml of soft white sugar sample, dissolve it in distilled water and make up to 200 ml. Then put it into a 50 ml burette for later use. 4.3.5.2 Pre-test
Pipette 5 ml of Fehling's solution A and B into a 250 ml conical flask and mix well. Pre-add 15 ml of the sugar solution to be tested to the burette and heat it to boiling on an asbestos net with an electric furnace. After boiling the solution for 10s~15s, if its color shows that Fehling's solution has not been completely reduced, add more sugar solution (10mL or 5mL at a time). Boil for a few seconds after each boiling until the copper ions turn orange. Record the total volume of the sugar solution to be tested used for titration.
4.3.5.3 Standard titration method
GB 1445—2000
Pipette 5 mL of Fehling's A and B solutions into a 250 mL conical flask, add 0.5 mL~~1.0 mL less than the total amount of the pre-test sugar solution at a time, heat it to boiling on an asbestos net with an electric furnace, and boil gently for 2 minutes (limited to the continuous steam coming out of the bottleneck of the bottle to prevent the Fehling's solution from being oxidized by air), and add a few glass beads to prevent violent boiling. Then add 2-3 drops of tetramethyl blue solution, maintain boiling and continue to drop the sugar solution to be tested, with a drop rate of 2-3 drops per 10s, that is, it is completed within 1min, so that the entire boiling time is 3min. Record the total volume of the sugar solution to be tested used for titration.
4.3.6 Calculation and result expression
The reducing sugar content is calculated using formula (3) and expressed as a percentage. The calculation result is rounded to two decimal places. Reducing sugar (%) =
The amount of reducing sugar contained in 100mL of the sugar solution to be tested, mg (find it from Table 3); where: 1
s.--The amount of sample in 100mL of the sugar solution to be tested, g. 4.3.7 Allowable error
The difference between two measured values shall not exceed 15% of their average value. Table 3 Reducing sugar equivalent table
Total volume of sugar solution to be tested used for titration during retest, mL
When 100mL sugar solution to be tested contains 5g sucroseWhen 100mL sugar solution to be tested contains 10g sucroseWhen 100ml sugar solution to be tested contains 25g sucroseReducing sugar
Amount of reducing sugar in 100mL sugar solution to be tested
Amount of reducing sugar in 100mL sugar solution to be tested, mg
Reducing sugar
Amount of reducing sugar in 100mL sugar solution to be tested
Amount of reducing sugar in 100mL sugar solution to be tested, mg
Reducing sugar
Amount of reducing sugar in 100mL sugar solution to be tested
Amount of reducing sugar in 100mL sugar solution to be tested, mg
Total volume of sugar solution to be tested used for titration during retest, mL
GB 1445-2000
Table 3 (end)
When 100mL of the sugar solution tested contains 5g sucroseWhen 100mL of the sugar solution tested contains 10g sucrose|When 100mL of the sugar solution tested contains 25g sucroseReducing sugar
4.4 Determination of conductivity ash
4.4.1 Summary of the method
100mL of the sugar solution tested
Contains reducing sugar, mg
Reducing sugar
100mL of the sugar solution tested
Contains reducing sugar, mg
Reducing sugar
100mL of the sugar solution tested
Contains reducing sugar, mg
The ash in sugar products is composed of inorganic and organic salts, which are mostly dissociated into charged ions in water. Conductivity indicates the concentration of ionized water-soluble salts. Determine the conductivity of the sugar solution, and then use the conversion coefficient to calculate the conductivity ash. 4.4.2 Instruments and equipment
Conductivity meter: DDS-11A or DDS-11. 4.4.3 Reagents
4.4.3.1 Distilled water or deionized water: Refined soft sugar and premium white sugar must use distilled water or deionized water with a conductivity of less than 2uS/cm. First-grade soft sugar is allowed to use distilled water with a conductivity of less than 15 μuS/cm. 4.4.3.2 0.01mol/L potassium chloride solution: Take analytical pure potassium chloride, heat it to 500℃ (dark red hot), dehydrate for 30 minutes, weigh 0.7455g, dissolve it in a 1000mL volumetric flask, and add water to the mark. The conductivity of this solution is 1278μS/cm at 20℃. 4.4.3.3 0.0025mol/L potassium chloride solution: Pipette 250mL of 0.01mol/L potassium chloride solution and transfer it to a 1000mL volumetric flask, and dilute it to the mark with water. The conductivity of this solution is 328μS/cm at 20℃. 4.4.4 Steps
4.4.4.1 Determination
Weigh (31.7±0.1)g of soft white sugar sample in a clean beaker, dissolve it in distilled water and transfer it to a 100mL volumetric flask, rinse the beaker and glass rod with distilled water several times, transfer the rinse water to the volumetric flask, add water to the mark, and shake well. First rinse the conductivity electrode with the sample solution 2 to 3 times, then pour the sample solution into a small beaker, measure the conductivity of the sample solution with a conductivity meter, and record the reading and the temperature of the sample solution at that time. The conductivity cell constant should be calibrated and measured with 0.0025mol/L potassium chloride solution. 4.4.4.2 Calculation and result expression
The conductivity ash content is calculated by formula (4) and expressed as a percentage. The result is rounded to two decimal places. Conductivity ash content (%) = 6×10-4(C—0.35C2) Where: C, ---
The conductivity of the sugar solution to be tested at (20±0.2)℃, μS/cm; - The conductivity of the distilled water used for dissolving sugar at (20±0.2)℃, μS/cm. 4.4.4.3 Temperature correction
(4)
The standard temperature for measuring conductivity is (20±0.2)℃. If the temperature is not (20±0.2)℃ when measuring conductivity, it shall be corrected according to formula (5). However, the measuring temperature range shall generally not exceed (20±5)℃. The conductivity of the distilled water used for dissolving sugar can be ignored because the temperature has little effect on it and no correction is required.
C = Ct[1 + 0. 026(20 — t)J
Wherein: Ci
Conductivity of the sugar solution to be measured at t℃, uS/cm; - Temperature of the sugar solution when measuring the conductivity of the sugar solution; ℃. t wwW.bzxz.Net
·（5）
4.4.4.4 Allowable error
GB 1445—2000
The difference between two measured values shall not exceed 10% of their average value. 4.5 Determination of loss on drying
4.5.1 Summary of method
Weigh the sample after drying it at a certain temperature and vacuum degree, and calculate the loss on drying of the sample based on the mass lost by the sample before and after drying.
4.5.2 Instruments and equipment
4.5.2.1 Vacuum drying oven: 0~0.1MPa, temperature range 0～100℃. 4.5.2.2 Weighing dish: 50 mm in diameter, single-layer cover. 4.5.2.3 Balance: sensitivity 0.0001g.
4.5.3 Steps
4.5.3.1 Determination
Use a weighing dish that has been weighed to a constant weight to weigh about 10.000g of the soft white sugar sample, open the lid and place it in a vacuum drying oven to dry for 60 minutes (temperature 70℃~75C, vacuum degree 0.067MPa). After covering the lid, take out the weighed blood and place it in a dryer to cool to room temperature before weighing. 4.5.3.2 Calculation and result expression
The drying loss is calculated using formula (6) and expressed as a percentage. The calculation result is rounded to two decimal places. Ww×100
Drying loss (%)=
Where: W.——the mass of the weighing dish, g; W2——the total mass of the weighed blood and the sample before drying, g; W3——the total mass of the weighed blood and the sample after drying, g. 4.5.3.3 Allowable error
The difference between two measured values shall not exceed 0.05%. 4.6 Determination of color value
4.6.1 Summary of method
After the soft sugar sample is dissolved in pH7.0±0.1 buffer solution, it is filtered through a filter membrane, and then the absorbance coefficient of the solution is measured at a wavelength of 420nm with distilled water as the reference solution. The value of the absorbance coefficient is multiplied by 1000, which is the ICUMSA color value, unit (IU). 4.6.2 Instruments and equipment
4.6.2.1 Spectrophotometer: test range 0~2A, accuracy 0.01A, wavelength accuracy (4201)nm; 4.6.2.2 Colorimetric blood: 1~5cm; The transmittance of the two colorimetric bloods used for determination and reference should not exceed 0.2% (checked with distilled water). 4.6.2.3 Membrane filter: with a 0.45um filter membrane and a suction filter bottle. 4.6.2.4 Abbe refractometer: for sugar.
4.6.2.5 pH (acidity) meter: graduation value or minimum display value 0.02pH. 4.6.3 Reagents
4.6.3.10.1mol/l. hydrochloric acid solution.
4.6.3.2 Triethanolamine-hydrochloric acid buffer solution: weigh 14.920g of triethanolamine [(HOCH,CH,)NJ, dissolve it in distilled water and make it up to 1000mL, then transfer it into a 2000mL beaker, add about 800mL of 0.1mol/hydrochloric acid solution, stir evenly and continue to adjust the pH to 7.0 with 0.1mol/L hydrochloric acid (use the electrode of the acidometer to immerse in this solution to measure the pH value), and place it in a brown glass bottle. 4.6.4 Steps
4.6.4.1 Determination
Weigh 100.0 g of soft white sugar sample, place in a 200 ml beaker, add 135 ml of triethanolamine-hydrochloric acid buffer solution, and stir until completely dissolved. Pour into a filter pre-laid with a 0.45 μm filter membrane and filter under vacuum, discard the first 50 mL of filtrate, collect not less than 50 ml of filtrate and measure its brix, then use a cuvette to hold the sugar solution, use triethanolamine-hydrochloric acid buffer solution as a reference, and measure its absorbance at a wavelength of 420 nm on a spectrophotometer 126
. GB1445-2000
Refractive hammer and the number of grams of sucrose per milliliter (in air) Table 4
Refractive hammer
4.6.4.2 Calculation and result expression
Refractive hammer
Color value is calculated by formula (7) and expressed in IU. The calculation result is rounded to an integer. International sugar color value:
In the formula: A420
Refractive hammer
Absorbance of sample solution measured at a wavelength of 420nm; Thickness of cuvette, cm;
× 1 000
Refractive hammer
Concentration of sample solution (obtained by multiplying the hammer corrected to 20℃ by the coefficient 0.9854 and looking up Table 4), g/mL. C
4.6.4.3 Allowable error
The difference between two measured values shall not exceed 4IU.
4.7 Determination of turbidity
4.7.1 Summary of method
When monochromatic light passes through a solution containing suspended particles (turbidity), the intensity of the monochromatic light is attenuated due to the scattering of light caused by the suspended particles. The turbidity of the solution is expressed as the degree of light attenuation minus the influence of color. 4.7.2 Instruments and equipment
Same as 4.6.2.
4.7.3 Procedure
4.7.3.1 Determination
Take the unfiltered sugar solution of the color value to be measured, measure its absorbance under the same conditions as the color value to be measured, and calculate its attenuation index according to formula (8). A420
Attenuation index =
Where: A420...-absorbance of unfiltered sample measured at 420nm; b--colorimetric blood thickness, cm;
concentration of sample (obtained by multiplying the brix corrected to 20℃ by the coefficient 0.9854 and looking up Table 4), g/mL. 4.7.3.2 Calculation and result expression
The turbidity is calculated using formula (9), the unit is degree, and the calculation result is rounded to an integer. Turbidity 2
Where: \
sugar solution attenuation index before filtration, IU;
·（9）
sugar solution color value index after filtration, IU.
4.7.3.3 Allowable error
The difference between two measured values shall not exceed 1 degree.
4.8 Determination of water-insoluble impurities
4.8.1 Method summary
GB 1445-2000
Use a G3 crucible funnel to vacuum filter the sugar solution, then wash the filter residue with a large amount of distilled water, and then dry the filter residue to constant weight, and calculate its content in the sample.
4.8.2 Instruments and equipment
4.8.2.1G3 funnel: diameter 32mm.
4.8.2.2 Drying oven.
4.8.2.3 Balance: sensitivity 0.0001g.
4.8.3 Reagents
4.8.3.11% α-naphthol ethanol solution: weigh 1g of α-naphthol and dissolve it in 95% ethanol to 100mL. 4.8.3.2 Concentrated sulfuric acid: containing 95%~98% sulfuric acid. 4.8.4 Steps
4.8.4.1 Determination
Weigh 500.0g of soft white sugar sample and place it in a 1000mL beaker, add 700mL of distilled water at about 50℃, stir until all the sugar is dissolved, and pour it into a constant weight G3 funnel for vacuum filtration. Wash the filter residue thoroughly with distilled water, and check with α-phenol ethanol solution until the washing liquid does not contain sugar. Place the G3 crucible funnel in a drying oven, dry it at 125-130℃ for 1.0h, take it out and place it in a desiccator to cool to room temperature and weigh it. Then continue to dry it for 0.5h, weigh it after cooling, and repeat the operation until the difference between the two consecutive masses does not exceed 0.001g. At this time, it can be considered to have reached constant weight and its mass is recorded. Micro-sugar test method: Take 2mL of washing liquid in a test tube, add a few drops of 1% α-naphthol ethanol solution, and then slowly add 2mL of concentrated sulfuric acid along the tube wall. A purple ring appears at the interface between water and acid, indicating the presence of sugar; if it is a yellow-green ring, it means that no sugar exists. 4.8.4.2 Calculation and result expression
The number of milligrams of water-insoluble impurities contained in each kilogram of soft white sugar sample is calculated using formula (10), and the calculation result is rounded to an integer. Water-insoluble impurities = m2/m2 × 106
-the mass of the G3 crucible funnel, g;
Where: m,-
-the total mass of the G3 crucible funnel and the water-insoluble impurities, m. --Weigh the mass of the soft white sugar sample, g. 4.8.4.3 Allowable error
The difference between two measured values shall not exceed 15% of their average value. 4.9 Determination of black spots
4.9.1 Summary of the method
Fill the sample in a porcelain dish and flatten it. Check the number of black spots on the surface and calculate the number of black spots per unit area. 4.9.2 Instruments and equipment
4.9.2.1 White porcelain plate: surface area of about 0.25m2. 4.9.2.2 Glass plate.
4.9.3 Procedure
4. 9.3.1 Determination
Fill the porcelain plate with the sample, flatten it with a glass plate, and then check the number of black spots with a length greater than 0.2mm under strong light. 4.9.3.2 Calculation and result expression
The number of black spots in the soft white sugar sample (pcs/m2) is calculated using formula (11). 128
（ 10)
GB 1445—2000
Number of black spots = × 4
Where: α——
The number of black spots in the sample in the porcelain plate is obtained, pcs. 4.10 Determination of mites
4.10.1 Method summary
Dissolve a quantitative sugar sample in water in a conical flask and examine the floating objects on the surface of the sugar solution under a microscope to determine whether there are mites and the number of mites. 4.10.2 Instruments and equipment
4.10.2.1 Microscope.
4.10.2.2 Magnifying glass.
4.10.2.3 Conical flask: 500mL.
4.10.3 Procedure
4.10.3.1 Determination
(11)
Weigh 250g of soft white sugar sample and place it in a 500mL conical flask. Add distilled water not higher than 25℃ and stir continuously to make it completely dissolved. Then gradually add distilled water to the mouth of the flask until the water does not overflow. Then place a clean cover glass at the mouth of the flask so that it is in contact with the liquid surface. Let it stand for 15 minutes and remove it for microscopic examination. Repeat this operation several times and examine all floating objects under the microscope. 4.10.3.2 Calculation and result expression
The number of mites detected under the microscope is the total number of mites in the 250g soft white sugar sample, in units of pieces. 5 Inspection rules
5.1 Type inspection
5.1.1 Sampling method
Each separated can of sugar paste is numbered. When weighing and packaging, take samples of about 5kg continuously, put them in a container with a lid, and mix them to form numbered samples. In addition to the sample for number analysis, another 0.5 kg is placed in a container with a lid, and the daily collective sample is accumulated for 24 hours. Take 1.5 kg of the daily collective sample, seal it with a double-layer food-grade plastic bag, or put it in a frosted glass bottle, mark the product number, grade, production date, number of packages in the whole batch, test results and inspector, and store it in an environment with a relative humidity of 50% to 70% and a temperature not exceeding 30°C for production and quality management inspection. With the approval of both the supplier and the receiver, it can also be used as a sample for arbitration inspection. 5.1.2 Under the premise of ensuring quality, the manufacturer can conduct random inspections of indicators for each numbered sample and daily collective sample according to the actual production situation. If one or more of the test results do not meet the technical requirements of the level, it shall be handled according to the actual level. Those that do not reach the first level shall be treated as unqualified.
5.1.3 When any of the following situations occurs, all indicators in the technical requirements of this standard shall be inspected. a) At the beginning of the production period, when the production is resumed after tank washing, when the machine is restarted after being shut down due to a fault; b) When the raw materials used in production change;
c) When an unqualified batch appears in the delivery inspection;
d) When the quality supervision department makes a request.
5.2 Delivery Inspection
5.2.1 Each delivery of soft white sugar is a delivery batch. Each batch of soft white sugar must be accompanied by the manufacturer's product certificate. The consignee receives the goods with the certificate. Both parties to the delivery have the right to request on-site random inspection or sampling and sealing. If there is a quality dispute in the future, the samples that meet the storage and preservation conditions will be used as arbitration inspection samples, and the inspection results issued by the quality arbitration agency will be the arbitration inspection results of the batch of soft white sugar. 5.2.2 Each delivery batch of soft white sugar is an inspection batch. 5.2.3 Sampling Rules
5.2.3.1 The sampling of soft white sugar is based on the pile, and samples are taken from the four sides and the top of the sugar pile, a total of five surfaces. A point is drawn from the center. A number of points are drawn from one of the diagonals on each side according to the following provisions: three points for sugar piles below 300t (including 300t); one point is added for every 100t increase above 300t, that is, 13 points are drawn from each sugar pile below 300t (including 300t), and the number of points drawn from piles above 300t is calculated according to formula (12).
Where: m——sample mass, t, m/100 is an integer; n——number of sampling points, an integer.
GB 1445—2000
n=4(m/100)+1
（12）
5.2.3.2 Draw 150g of soft white sugar sample from each point, and mix the samples from each point of each pile as the sample of that pile. If there are multiple sugar piles in each batch, the samples from each sugar pile are mixed and used as the sample of that batch. 5.2.3.3 The sampler and sample container should be clean and sterile. 5.2.4 The delivery inspection items are all the items required by physical and chemical requirements. If additional items are required, they should be clearly stated in the written contract between the supplier and the receiver, and the nationally recognized quality inspection agency should be indicated as the arbitration inspection agency. 5.2.5 If there are unqualified indicators in the random inspection or arbitration inspection results, samples should be re-drawn for re-inspection of the unqualified indicators, and the re-inspection results shall be the final results of the batch.
6 Labeling, packaging, transportation and storage
6.1 The label of soft white sugar shall comply with the provisions of GB7718. 6.1.1 The label of soft white sugar shall contain the following contents: a) product name;
b) grade;
c) net content (kg or gram);
d) name and address of the manufacturer,
e) product standard number;
f) production date (only year and month can be marked). 6.1.2 The shelf life of soft white sugar shall not be less than 18 months. 6.2 Packaging
6.2.150kg packaging
The product shall be packaged in polypropylene woven bags with a layer of polyethylene film or other packaging bags that meet the requirements of food packaging. The packaging bags must be clean and leak-proof. The net content deviation of each bag shall not exceed ±0.1kg, and the average deviation of batch products shall be greater than or equal to zero. 6.2.2 Small bag packaging
The product shall be packaged in packaging bags that meet the requirements of food packaging and tied after packing. The net content deviation of each bag shall not exceed ±2% of its net content, and the average deviation of the net content of each box of products shall be greater than or equal to zero. 6.3 When each batch of sugar leaves the factory, the manufacturer shall attach a product certificate and a transportation and storage conditions manual. 6.4 It is strictly forbidden to store and transport it together with harmful, toxic, odorous and other easily contaminated items. 6.5 When transporting by vehicle, cover it with bitter cloth; when transporting by ship and storing in warehouses, there should be a cushion layer under the sugar pile to prevent moisture. 6.6 During transportation and storage, the relative humidity should be maintained between 50% and 70%, and the temperature should not exceed 30°C to prevent drying.3 The sampler and sample container should be clean and sterile. 5.2.4 The delivery inspection items are all the items required by physical and chemical requirements. If additional items are required, they should be clearly stated in the written contract between the supplier and the receiver, and the nationally recognized quality inspection agency should be indicated as the arbitration inspection agency. 5.2.5 If there are unqualified indicators in the random inspection or arbitration inspection results, samples should be re-drawn for re-inspection of the unqualified indicators, and the re-inspection results shall be the final results of the batch.
6 Labeling, packaging, transportation and storage
6.1 The label of soft white sugar shall comply with the provisions of GB7718. 6.1.1 The label of soft white sugar shall contain the following contents: a) Product name;
b) Grade;
c) Net content (kg or gram);
d) Name and address of the manufacturer,
e) Product standard number;
f) Production date (only year and month can be marked). 6.1.2 The shelf life of soft white sugar shall not be less than 18 months. 6.2 Packaging
6.2.150kg packaging
The product shall be packaged in polypropylene woven bags with a layer of polyethylene film or other packaging bags that meet the requirements of food packaging. The packaging bags must be clean and leak-proof. The net content deviation of each bag shall not exceed ±0.1kg, and the average deviation of batch products shall be greater than or equal to zero. 6.2.2 Small bag packaging
The product shall be packaged in packaging bags that meet the requirements of food packaging and tied after packing. The net content deviation of each bag shall not exceed ±2% of its net content, and the average deviation of the net content of each box of products shall be greater than or equal to zero. 6.3 When each batch of sugar leaves the factory, the manufacturer shall attach a product certificate and a transportation and storage conditions manual. 6.4 It is strictly forbidden to store and transport it together with harmful, toxic, odorous and other easily contaminated items. 6.5 When transporting by vehicle, cover it with bitter cloth; when transporting by ship and storing in warehouses, there should be a cushion layer under the sugar pile to prevent moisture. 6.6 During transportation and storage, the relative humidity should be maintained between 50% and 70%, and the temperature should not exceed 30°C to prevent drying.3 The sampler and sample container should be clean and sterile. 5.2.4 The delivery inspection items are all the items required by physical and chemical requirements. If additional items are required, they should be clearly stated in the written contract between the supplier and the receiver, and the nationally recognized quality inspection agency should be indicated as the arbitration inspection agency. 5.2.5 If there are unqualified indicators in the random inspection or arbitration inspection results, samples should be re-drawn for re-inspection of the unqualified indicators, and the re-inspection results shall be the final results of the batch.
6 Labeling, packaging, transportation and storage
6.1 The label of soft white sugar shall comply with the provisions of GB7718. 6.1.1 The label of soft white sugar shall contain the following contents: a) Product name;
b) Grade;
c) Net content (kg or gram);
d) Name and address of the manufacturer,
e) Product standard number;
f) Production date (only year and month can be marked). 6.1.2 The shelf life of soft white sugar shall not be less than 18 months. 6.2 Packaging
6.2.150kg packaging
The product shall be packaged in polypropylene woven bags with a layer of polyethylene film or other packaging bags that meet the requirements of food packaging. The packaging bags must be clean and leak-proof. The net content deviation of each bag shall not exceed ±0.1kg, and the average deviation of batch products shall be greater than or equal to zero. 6.2.2 Small bag packaging
The product shall be packaged in packaging bags that meet the requirements of food packaging and tied after packing. The net content deviation of each bag shall not exceed ±2% of its net content, and the average deviation of the net content of each box of products shall be greater than or equal to zero. 6.3 When each batch of sugar leaves the factory, the manufacturer shall attach a product certificate and a transportation and storage conditions manual. 6.4 It is strictly forbidden to store and transport it together with harmful, toxic, odorous and other easily contaminated items. 6.5 When transporting by vehicle, cover it with bitter cloth; when transporting by ship and storing in warehouses, there should be a cushion layer under the sugar pile to prevent moisture. 6.6 During transportation and storage, the relative humidity should be maintained between 50% and 70%, and the temperature should not exceed 30°C to prevent drying.
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