NY/T 1510-2007 Green Food Wheat Products NY/T1510-2007 Standard download decompression password: www.bzxz.net
This standard specifies the terms and definitions, requirements, test methods, inspection rules, signs, inspection labels, packaging, transportation and storage of green food wheat products. This standard applies to wheat products with green food barley (including highland barley), buckwheat and oats (including naked oats) as the main raw materials.

ICS67.060
Agricultural Industry Standard of the People's Republic of China
NY/T1510—2007
Green food
Wheat products
Green foodProducts of barley, buckwheat or oat2007-12-18 Issued
2008-03-01 Implementation
Ministry of Agriculture of the People's Republic of China
This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: China Agricultural University. The main drafters of this standard: Li Zaigui, Zhang Xiujin, Hu Xinzhong, Bi Ying, Li Peng. NY/T1510—2007
1 Scope
Green food
Wheat products
NY/T1510—2007
This standard specifies the terms and definitions, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food wheat products.
This standard applies to wheat products with green food barley (including highland barley), barley and oats (including naked oats) as the main raw materials. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated references, the latest versions shall apply to this standard. GB/T4789.2 Microbiological examination of food hygiene Determination of total colony count GB/T4789.3 Microbiological examination of food hygiene Determination of coliform group GB/T4789.41
Microbiological examination of food hygiene Test for Salmonella GB/T4789.5 Microbiological examination of food hygiene Test for Shigella GB/T4789.10 Microbiological examination of food hygiene Test for Staphylococcus aureus
GB/T4789.15
Microbiological examination of food hygiene
Count of mold and yeast
GB/T5009.31
Determination of moisture in food
GB/T 5009.4
Determination of ash in food
GB/T 5009.11
GB/T 5009.12
GB/T 5009.15
GB/T 5009.17
GB/T 5009.18
GB/T 5009.22
GB/T 5009.28
GB/T 5009.29
GB/T 5009.56
GB/T 5009.97
Determination of total arsenic and inorganic arsenic in food
Determination of lead in food
Determination of cadmium in food
Determination of total mercury and organic mercury in food
Determination of fluorine in food
Determination of aflatoxin BI in food
Determination of sodium saccharin in food
Determination of benzoic acid and sorbic acid in food
Analytical method for hygienic standard of pastry
Determination of sodium cyclohexylaminosulfonate in foodGB/T5009.123Determination of chromium in food
GB7099 Hygienic standard of pastry and bread
GB/T5510—1985Determination of fatty acid value for inspection of grain and oilseedsGB7100
GB7718
GB14881||tt| |Hygiene standard for biscuits
General rules for labeling of prepackaged food
General hygiene standards for food enterprises
Metrological inspection rules for net content of quantitatively packaged goods JJF1070
NY/T392
NY/T658
NY/T1055
Guidelines for the use of green food additives
General guidelines for green food packaging
Inspection rules for green food products
NY/T1056 Guidelines for storage and transportation of green food NY/T1510—2007
Order No. 75 of 2005 of the General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China “Measurement Supervision and Management Measures for Quantitatively Packaged Goods” 3 Terms and definitions
The terms and definitions determined in GB7099 and GB7100 and the following terms and definitions apply to this standard. 3.1
Wheat products products of barley, buckwheat oat Products made from wheat as the main raw material. 3.2
Baked wheat food of barley, buckwheat oat Food made from wheat as the main raw material, with appropriate amount of auxiliary materials, and after preparation, shaping and baking. 3.3
Instant wheat food instant food of barley buckwheat oat Food made from wheat as the main raw material, which can be eaten after simple treatment such as brewing. 3.4
Germinated wheat products germinated products of barley, buckwheat oat Germinated barley (including highland barley), buckwheat (including bitter oats) or oats (including naked oats) or products made from them as the main raw materials, including barley malt, germinated wheat grains and maltodextrin. 3.5
Broken kernel
A kernel with more than 1/3 of its surface incomplete. 3.6
Broken rate
Rate of broken kernel
The ratio of broken kernel to the total mass of the sample.
4 Requirements
4.1 Raw materials
4.1.1 Main ingredients
The raw materials and ingredients of barley, oats, rye and other wheat materials used shall comply with the relevant standards and regulations for green food. 4.1.2 Food additives
The use of food additives shall comply with the provisions of NY/T392. 4.2 Processing
It shall comply with the provisions of GB14881.
4.3 Sensory indicators
It shall comply with the provisions of Table 1.
Table 1 Sensory index
Taste and smell
4.4 Physical and chemical index
Has the inherent shape of the product
Has the color that the product should have, and is uniform and consistentHas the taste and smell that the product should have, no peculiar smell, no foreign impurities visible to the naked eye
Should meet the requirements of Table 2.
Breakage rate, %
Moisture, %
Ash, %
Acid value, mgKOH/g
Peroxide value, g/100g
Fatty acid value, mgKOH/100g
Note: The values ​​in brackets are the index values ​​of wheat paste,
4.5 Hygiene index
Should meet the requirements of Table 3.
Inorganic arsenic (as As), mg/kg
Total mercury (as Hg), mg/kg
Lead (as Pb), mg/kgbZxz.net
Saw (as Cd), mg/kg
Chromium (as Cr), mg/kg
Fluorine (as F), mg/kg
Sodium saccharin, mg/kg
Benzoic acid, mg/kg
Sorbic acid + g/kg
Sodium cyclohexylaminosulfonate, mg/kg
Aflatoxin B, μg/kg
4.6 Microbiological indicators
Should comply with the requirements of Table 4.
Total colony count, cfu/g
Escherichia coli, MPN/100g
Berry fungi and yeast, cfu/g
Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus)
4.7Net content
Table 2 Physical and chemical indicators
Baked wheat products
Table 3 Hygiene indicators
Ready-to-eat wheat products
Oatmeal (paste)
≤10.0(8.0)
Baked and ready-to-eat wheat products
Not to be detected (≤0.15)
Shall not be detected (≤1)
Shall not be detected (<2)
Table 4 Microbiological indicators
Baked wheat products
Non-filled
≤2000
Bread and pastry
Hot processing
≤1500
Cold processing
NX/T1510-2007
Sprouted wheat products
Malt and wheat grains
Maltodextrin
Sprouted wheat products
Instant wheat
Foods
≤10000
≤750
Shall not be detected
Shall comply with the requirements of Order No. 75 of 2005 of the General Administration of Quality Supervision, Inspection and Quarantine. 5 Test methods
5.1 Sensory test
Take 20g~50g sample and place it in a clean white porcelain dish, visually observe the shape, color and impurities, and taste its flavor. Sprouted wheat
Products
NY/T1510—2007
5.2 Physical and chemical index detection
5.2.1 Damage rate
Weigh 200g of the sample, accurate to 0.1g, remove the damaged particles, weigh their mass, and calculate the percentage. 5.2.2 Moisture
According to the provisions of GB/T5009.3.
5.2.3 Ash
According to the provisions of GB/T5009.4.
5.2.4 Acid value and peroxide value
According to the provisions of GB/T5009.56.
5.2.5 Fatty acid value
According to the provisions of GB/T5510--1985. 5.3 Hygiene index detection
5.3.1 Inorganic
According to the provisions of GB/T5009.11.
5.3.2 Total mercury
According to the provisions of GB/T5009.17.
According to the provisions of GB/T5009.12.
According to the provisions of GB/T5009.15.
According to the provisions of GB/T5009.123.
According to the provisions of GB/T5009.18.
5.3.7 Saccharin sodium
According to the provisions of GB/T5009.28.
5.3.8 Benzoic acid and sorbic acid
According to the provisions of GB/T5009.29.
5.3.9 Sodium cyclohexylaminosulfonate
According to the provisions of GB/T5009.97
5.3.10 Aflatoxin B
According to the provisions of GB/T5009.22.
5.4 Microbiological index inspection
5.4.1 Total colony count
According to the provisions of GB/T4789.2.
5.4.2 Coliform bacteria
According to the provisions of GB/T4789.3.
5.4.3 Molds and yeasts
According to the provisions of GB/T4789.15.
5.4.4 Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) shall comply with the provisions of GB/T4789.4, GB/T4789.5 and GB/T4789.10. 5.5 Net content
Comply with the provisions of JJF1070.
6 Inspection rules
Comply with the provisions of NY/T1055.
7 Signs and labels
7.1 Signs
NY/T1510--2007
The green food logo shall be marked on the product packaging, and the marking method shall comply with the relevant regulations of the China Green Food Development Center. 7.2 Labels
Product labels shall comply with the provisions of GB7718. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Packaging materials shall comply with the provisions of NY/T658. 8.1.2 For oat paste, oatmeal and maltodextrin, paper packaging should not be used to prevent moisture absorption. 8.2 Transportation and storage
8.2.1 Transportation and storage should comply with the provisions of NY/T1056. 8.2.2 The storage room should be dry and ventilated.
8.2.3 For baked foods, they should be handled with care during loading, unloading and transportation to prevent squeezing.
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