Some standard content:
QB/T2320—1997
Maltodextrin is a starch derivative made by enzymatically controlling low-degree hydrolysis, purification and spray drying of starch or starchy raw materials. It is a basic raw material widely used in the food industry.
This standard adopts the Australian Food Standards and Regulations (1992) Part K K1.18. Maltodextrin standard. This standard is proposed by the Food and Papermaking Department of the China Light Industry Association. This standard is technically managed by the National Food Fermentation Standardization Center. This standard was drafted by Wuhan Science and Technology and Talent Development Exchange Center, Shanghai Jinquan Glucose Factory, Hangzhou Grain and Oil Chemical Factory, Guangzhou Zhujiang Food Factory, Jilin Gongzhuling Maltodextrin Factory, and Changchun Yikang Fructose Factory. The main drafters of this standard are: Lu Yicheng, Chu Yiping, Wang Shigen, Su Zuming, Xia Deshun, and Peng Zhengwang. 181
1 Standard of Light Industry of the People's Republic of China
Maltodextrin
QB/T 2320-1997
This standard specifies the definition, classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of maltodextrin. This standard applies to maltodextrin without free starch made by enzymatically controlled low-degree hydrolysis, purification and spray drying of starch or starchy raw materials.
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. GB191--1990 Packaging, storage and transportation diagrams GB601-1988 Preparation of standard solutions for titration analysis (volume analysis) of chemical reagents GB603-1988 Preparation of preparations and products used in chemical reagent test methods GB4789.2-1994 Food hygiene microbiological examination Determination of total colony count GB4789.3-1994 Food hygiene microbiological examination Determination of coliform group GB4789.4-1994 Food hygiene microbiological examination Salmonella examination GB/T 5009.11--1996 Determination of total toxicity in food GB/T5009.12-1996 Determination of lead in food 3 Definitions This standard adopts the following definitions. Maltodextrin: Starch is prepared by enzymatic low-degree hydrolysis, purification, spray drying, DE value <20%, and does not contain free starch.
4 Classification
This standard is divided into three categories according to DE value:
MD100:DE value,%(m/m)≤10;
MD150:DE value,%(m/m)<15;
MD200:DE value,%(m/m)≤20.
(MD is the English abbreviation of maltodextrin). 5 Technical requirements
5.1 Physical and chemical requirements
Should meet the requirements of Table 1.
Approved by China Light Industry General Association on September 1, 1997
Implemented on May 1, 1998
5.2 Physical and chemical requirements
Should meet the requirements of Table 2.
DE value, %(m/m)
Moisture, %(m/m)
Solubility, %(m/m)
Sulfated ash, %(m/m）
Iodine test
Hygiene requirements
Should conform to the provisions of Table 3.
Monument, mg/kg
Lead, mg/kg
Total colony count, pieces/g
Eliform bacteria, pieces/100g
Salmonella
6Test method
QB/T2320—1997
White or slightly light yellow amorphous powder, no visible impurities, with the special smell inherent in maltodextrin, no peculiar smell, not sweet or slightly sweet, no oh, no peculiar smell
No blue reaction
Not detectable
The water used in the test method is deionized water or distilled water, and the reagents used are analytically pure unless otherwise specified. 6.1 Sensory inspection
6.1.1 Appearance
Take an appropriate amount of sample, and observe the color and shape of the sample with the naked eye under natural light to see if there are any impurities. 6.1.2 Odor
Take 20g of sample, put it into a 100ml ground-mouth bottle, add 50mL of warm water at 50℃, cover it, shake for 30s, pour out the supernatant, and smell its odor.
6.1.3 Taste
QB/T 2320--- 1997
Take a small amount of sample, put it in your mouth, and taste it carefully. Before tasting the second sample, you must rinse your mouth with clean water. 6.2 Physical and Chemical Tests
6.2.1 Moisture (Direct Drying Method)
6.2.1.1 Instruments
a) Spill-proof drying oven: temperature control accuracy ±2C; b) Analytical balance, sensitivity 0.1mg;
c) Weighing bottle: 50mm×30mm;
d) Desiccator: use color-changing silica gel as desiccant. 6.2.1.2 Analysis steps
Weigh 2g of sample (accurate to 0.0002g) in a weighing scale that has been dried to constant weight, place in a 103±2°C constant temperature drying oven to dry for 2h, transfer to a desiccator to cool, and weigh after 30min. Place in a constant temperature drying oven to dry for 1h, and weigh until constant weight is reached. 6.2.1.3 Calculation
mlm2×100
Where: X.-water content of sample, %,
m weighing blood mass, g;
m\--weight of weighing blood plus sample before drying?g; my
weight of weighing sample plus sample after drying, this. 6.2.2 DE value
6.2.2.1 Reagents
a) Methylene blue indicator solution 10g/L: Weigh 1.0g of methylene blue, dissolve in water and dilute to 100ml. (1)
b) Glucosamine standard solution 2g/L: Weigh 0.5000g of standard anhydrous Glucosamine dried to constant weight at 100±2℃, weigh to 0.0001g, dissolve in water, wash into a 250mL volumetric flask and dilute to the mark, shake and set aside. c) Zanlin solution: Prepare according to GB603.
Calibration: During the pre-titration, first draw 5.0mL of Fehling's solution 1 and then draw 5.0mL of Fehling's solution 1 into a 150mL conical flask, add 20mL of water, add 3 glass beads, use a 50mL burette to pre-add 24mL of glucose standard solution (b.), shake the hook, place it on an electric stove covered with asbestos mesh to heat, control the liquid in the bottle to boil within 120s±15s, and keep it boiling slightly, add 2 drops of methylene blue indicator solution (a.), continue to titrate with glucose standard solution until the blue color just disappears as the end point, and the entire titration operation should be completed within 3min. During the formal titration, pre-add 1mL less glucose standard solution than the above titration consumption, do parallel experiments, and record the total volume of glucose standard solution consumed. Take the arithmetic mean. Calculation is shown in formula (2).
Where: Rp-Fehling solution 1 each 5mL is equivalent to the mass of glucose, name, m. Weigh the amount of standard anhydrous glucose g;
V,-the total volume of glucose standard solution consumed, mL250--the total volume of glucose standard solution prepared, mL. 6.2.2.2 Determination
a) Preparation of sample solution
Weigh a certain amount of sample, accurate to 0.0001g (the sampling volume is preferably 125~200mg of reducing sugar per 100mL sample solution) and place it in a 50ml beaker, add hot water to dissolve it, and then transfer it all to a 250mL volumetric flask, cool to room temperature, add water to dilute to the scale, shake well, and set aside.
b) Pre-titration
QB/T2320
According to the operation of calibrating Fehling's solution, first aspirate 5.0mL of Fehling's solution I and then Fehling's solution I into a 150mL conical flask, add 20mL of water, add 3 glass beads, use a 50mL burette to pre-add a certain amount of sample solution (a,), place the conical flask on an electric stove covered with asbestos mesh and heat to boiling, control the boiling within 120s±15s, and keep it boiling slightly, continue to titrate with the sample solution (the speed of adding the sample solution is about 1 drop every two seconds), when the blue color of the solution is about to disappear, add 2 drops of methylene blue indicator solution, and continue to add the sample solution until the blue color just disappears as the end point, and record the total volume of the sample solution consumed.
c) Formal titration
According to the above operation, take 5.0mL of Fehling's solution 1 and I into a 150mL conical flask, use a burette to add about 1mL less sample solution than the predicted consumption into the conical flask, heat the solution to make it boil within 120s±15s, and keep it boiling. Perform the same operation as the preliminary titration, and continue to titrate with the sample solution to the end point. The entire titration operation must be completed within 3min. Record the total volume of sample solution consumed. 6.2.2.3 Calculate
DE value=
Vx(1-X)
mz×250
Wherein: DE value
sample glucose equivalent value (the percentage of reducing sugar in the sample to dry matter), %; -5 ml of Fehling's solution 1 and 1 is equivalent to the mass of glucose, g; -sampling volume, g;
total volume of prepared sample solution, mL;
the volume of sample solution consumed during titration, mL; X,——the water content of the sample, %.
6.2.3 Solubility (gravimetric method)
6.2.3.1 Apparatus
a) Quantitative filter paper: Φ12.5cm,
b) Weighing m: $50~70mm;
c) Analytical balance: sensitivity 0.1mg;
d) Dryer: use color-changing silica gel as desiccant; e) Constant temperature drying oven: temperature control accuracy ±2℃. 6.2.3.2 Analysis steps
·(3)
Weigh 5g of sample (accurate to 0.0001g) in a 50mL beaker, add 50mL of 35-40℃ water to dissolve, and filter with quantitative filter paper (put the quantitative filter paper in the weighing blood in advance and dry it in a 105℃ drying oven to constant weight, that is, the difference between the last two weights does not exceed 2mg). Then wash the beaker and quantitative filter paper with 50mL of water 3~4 times. Then rinse the quantitative filter paper twice with a washing bottle. Put the quantitative filter paper with the filter residue in the weighing blood, dry it in a drying oven at 105℃ for 2 hours, move it to a dryer to cool, and weigh it after 30 minutes. Put it in a constant temperature drying oven for 1 hour, weigh it, until constant weight.
6.2.3.3 Calculate
(mz-m)X100
Xz=100--
(1-X)Xm
Where: X2—the solubility of the sample, %;
the moisture content of the sample, %,
m--the mass of the sample.g;
ml-the mass of the weighing blood and the quantitative filter paper, g; m2-the mass of the weighing blood and the quantitative filter paper plus the filter residue after drying, g. 6.2.4 pH value
6.2.4.1 Instrument
Acidometer (accuracy ± 0.02 pH) equipped with glass electrode and calomel electrode (or composite electrode). (4)
6.2.4.2 Determination
QB/T 2320—1997
a) Adjust and calibrate the acidometer at 25°C according to the instrument manual. b) Weigh 20 g of sample into a 50 mL beaker, heat and dissolve with 40 mL of water without carbon dioxide, and measure the pH value of the sample solution after cooling. The pH value stabilizes within 1 min and the reading is read. Repeat the determination (the difference between the two determinations shall not exceed 0.05 pH), take the arithmetic mean and report the result.
6.2.5 Sulfate ash
6.2.5.1 Reagent
Concentrated sulfuric acid. ．
6.2.5.2 Apparatus
a) Platinum-glycan (or quartz crucible, porcelain crucible): 50mL; b) High temperature furnace: 525℃±25℃,
c) Desiccator: use color-changing silica gel as desiccant; d) Analytical balance: sensitivity 0.1mg.
6.2.5.3 Determination
a) The crucible is first heated and boiled with hydrochloric acid to wash, then rinsed with tap water, and then rinsed with distilled water. Place the clean crucible in a high temperature furnace, burn it at 525℃±25℃ for 0.5h, cool it to below 200℃, take it out, put it in a desiccator to cool it to room temperature, weigh it accurately, and repeat the burning until constant weight.
b) Weigh 2g of sample (accurate to 0.0001g), place it in the above constant weight crucible, add 5mL of concentrated sulfuric acid, rotate it slowly to make it uniform, place it on an electric furnace and heat it carefully until it is completely carbonized. Then, put it in a high-temperature furnace and burn it at 525℃±25℃, and keep this temperature until all carbides disappear (at least 2h). Take it out and cool it, add a few drops of concentrated sulfuric acid to moisten the residue, and put it back in the high-temperature furnace to burn until it is completely ash, cool it to about 200℃, take it out, put it in a desiccator, cool it to room temperature, and weigh it accurately. Repeat the burning until the difference between the two weighing values before and after does not exceed 0.5mg to be constant weight. c) Calculate
m2-mo×100
Where: X. ——sulfuric acid ash content of the sample, %; n2
add ash mass, g:
add collapse mass, g,
add sample mass, nom.
6.2.6 Iodine test
6.2.6.1 Reagents
(5)
a) 0.1mol/L iodine stock solution: Weigh 1.3g iodine and 3.5g potassium iodide, dissolve in 50mL water, dilute to 100ml, and store in a brown bottle.
b) Iodine indicator solution: Take 20mL of 0.1mol/L iodine stock solution and dilute to 100mL with water. 6.2.6.2 Analysis steps
Weigh 1g sample, add 10mL of freshly boiled and cooled water to dissolve, add 5 drops of iodine indicator solution, stir well and carefully observe whether there is a blue reaction.
6.3 Hygiene requirements
Measure in accordance with GB/T5009.11.
Measure in accordance with GB/T5009.12.
6.3.3 Total colony count
Determine in accordance with GB4789.2.
6.3.4 Coliform bacteria
Determine in accordance with GB4789.3.
6.3.5 Salmonella
Determine in accordance with GB4789:4.
7 Inspection rules
7.1 Batch
QB/T 2320--1997
All products produced in the same shift and packaged and shipped out of the factory and with the same quality certificate are considered a batch. Before leaving the factory, the products must be inspected batch by batch by the factory inspection department in accordance with the provisions of this standard. Only after passing the inspection and issuing the product certificate can they leave the factory. 7.2 Sampling
When sampling from a batch of products, a number of packaging units should be sampled from the batch first, and then uniform samples should be sampled from the sampled packaging units.
7.2:1 Extraction of packaging units from the whole batch of products The number of packaging units to be extracted is calculated according to the following formula. AN/2
Where: A-the number of packaging units to be extracted, bags; N-the total number of packaging units in the batch, relatively.
7.2.2 Extraction of uniform samples
(6)
When sampling, use a clean and dry sampling tool to insert it into 2/3 of the packaging bag. Sample 100g per bag, quickly mix the extracted sample, divide it into quarters, and then divide it into two 1000mL clean and dry wide-mouth bottles, seal it, and label it. One bottle is for testing and one bottle is sealed for future reference.
8 Marking, packaging, transportation, storage
8.1 Marking
8.1.1 Each batch of products shall be accompanied by a quality certificate, and the outer packaging shall indicate the product name, manufacturer name, factory address, production date, batch number, net weight, specifications, and implementation standard number. Relevant text and diagrams shall be marked according to GB191. 8.1.2 Products for export shall be implemented in accordance with the contract.
8.2 Packaging
8.2.1 The inner packaging shall be a tight vinyl plastic bag that meets the food hygiene requirements; the outer packaging may be a plastic woven bag or a double-layer kraft paper bag. 8.2.2 The packaging of the product must be strong, with clear and neat labels and sealed bag mouths to ensure that there is no leakage during loading, unloading, transportation and storage.
8.2.3 The allowable tolerance for 25kg of bagged maltose dextrin is ±1%; for 50kg, the allowable tolerance is ±0.5%. 8.3 Transportation
The transportation equipment should be clean and sanitary, without any other strong irritating smell. During transportation, it must be covered with a tarpaulin. It must not be exposed to moisture. It must be kept dry and clean during the entire transportation process. It must not be mixed with toxic, harmful, or corrosive items. Avoid exposure to sunlight and rain. During loading and unloading, it should be handled with care. It is strictly forbidden to directly hook or tie the packaging bags.
8.4 Storage
The storage place should be kept clean, ventilated, dry, and cool. It must be strictly prevented from sunlight and rain. Fire is strictly prohibited. It must not be stacked together with toxic, harmful, corrosive, and odorous items. Product packaging bags should be stacked on a pad more than 100mm above the ground, the stack should be more than 500mm away from the wall, and there should be a passage of more than 600mm between stacks. 1871mg;
d) Dryer: use color-changing silica gel as desiccant; e) Constant temperature drying oven: temperature control accuracy ±2℃. 6.2.3.2 Analysis steps
·(3)
Weigh 5g of sample (accurate to 0.0001g) in a 50mL beaker, add 50mL of 35-40℃ water to dissolve, and filter with quantitative filter paper (put the quantitative filter paper in the weighing blood in advance and dry it in a 105℃ drying oven to constant weight, that is, the difference between the last two weights does not exceed 2mg). Then wash the beaker and quantitative filter paper with 50mL of water 3-4 times. Then rinse the quantitative filter paper twice with a washing bottle. Put the quantitative filter paper with filter residue in the weighing blood, dry it in a 105℃ drying oven for 2h, move it to the desiccator to cool, and weigh it after 30min. Put it in a constant temperature drying oven for 1h and weigh it until constant weight.
6.2.3.3 Calculation
(mz-m)X100
Xz=100--
(1-X)Xm
Wherein: X2-solubility of sample, %;
water content of sample, %,
m-mass of sample, g;
ml-mass of weighing blood and quantitative filter paper, g; m2-mass of weighing blood and quantitative filter paper plus filter residue after drying, g. 6. 2.4 pH value
6.2.4.1 Instrument
Acidity meter (accuracy ± 0.02 pH) equipped with glass electrode and calomel electrode (or composite electrode). (4)
6.2.4.2 Determination
QB/T 2320—1997
a) Adjust and calibrate the acidometer at 25℃ according to the instrument manual. b) Weigh 20g of sample into a 50mL beaker, heat and dissolve with 40mL of water without carbon dioxide, and measure the pH value of the sample solution after cooling. The pH value stabilizes within 1min and the reading is read. Repeat the determination (the difference between the two determinations shall not exceed 0.05pH), take the arithmetic mean and report the result.
6.2.5 Sulfate ash
6.2.5.1 Reagents
Concentrated sulfuric acid. ．
6.2.5.2 Apparatus
a) Platinum-glycan (or quartz crucible, porcelain crucible): 50mL; b) High temperature furnace: 525℃±25℃,
c) Desiccator: use color-changing silica gel as desiccant; d) Analytical balance: sensitivity 0.1mg.
6.2.5.3 Determination
a) The crucible is first heated and boiled with hydrochloric acid to wash, then rinsed with tap water, and then rinsed with distilled water. Place the clean crucible in a high temperature furnace, burn it at 525℃±25℃ for 0.5h, cool it to below 200℃, take it out, put it in a desiccator to cool it to room temperature, weigh it accurately, and repeat the burning until constant weight.
b) Weigh 2g of sample (accurate to 0.0001g), place it in the above constant weight crucible, add 5mL of concentrated sulfuric acid, rotate it slowly to make it uniform, place it on an electric furnace and heat it carefully until it is completely carbonized. Then, put it in a high-temperature furnace and burn it at 525℃±25℃, and keep this temperature until all carbides disappear (at least 2h). Take it out and cool it, add a few drops of concentrated sulfuric acid to moisten the residue, and put it back in the high-temperature furnace to burn until it is completely ash, cool it to about 200℃, take it out, put it in a desiccator, cool it to room temperature, and weigh it accurately. Repeat the burning until the difference between the two weighing values before and after does not exceed 0.5mg to be constant weight. c) Calculate
m2-mo×100
Where: X. ——sulfuric acid ash content of the sample, %; n2
add ash mass, g:
add collapse mass, g,
add sample mass, nom.
6.2.6 Iodine test
6.2.6.1 Reagents
(5)
a) 0.1mol/L iodine stock solution: Weigh 1.3g iodine and 3.5g potassium iodide, dissolve in 50mL water, dilute to 100ml, and store in a brown bottle.
b) Iodine indicator solution: Take 20mL of 0.1mol/L iodine stock solution and dilute to 100mL with water. 6.2.6.2 Analysis steps
Weigh 1g sample, add 10mL of freshly boiled and cooled water to dissolve, add 5 drops of iodine indicator solution, stir well and carefully observe whether there is a blue reaction.
6.3 Hygiene requirements
Measure in accordance with GB/T5009.11.
Measure in accordance with GB/T5009.12.
6.3.3 Total colony count
Determine in accordance with GB4789.2.
6.3.4 Coliform bacteria
Determine in accordance with GB4789.3.
6.3.5 Salmonella
Determine in accordance with GB4789:4.
7 Inspection rules
7.1 Batch
QB/T 2320--1997
All products produced in the same shift and packaged and shipped out of the factory and with the same quality certificate are considered a batch. Before leaving the factory, the products must be inspected batch by batch by the factory inspection department in accordance with the provisions of this standard. Only after passing the inspection and issuing the product certificate can they leave the factory. 7.2 Sampling
When sampling from a batch of products, a number of packaging units should be sampled from the batch first, and then uniform samples should be sampled from the sampled packaging units.
7.2:1 Extraction of packaging units from the whole batch of products The number of packaging units to be extracted is calculated according to the following formula. AN/2
Where: A-the number of packaging units to be extracted, bags; N-the total number of packaging units in the batch, relatively.
7.2.2 Extraction of uniform samples
(6)
When sampling, use a clean and dry sampling tool to insert it into 2/3 of the packaging bag. Sample 100g per bag, quickly mix the extracted sample, divide it into quarters, and then divide it into two 1000mL clean and dry wide-mouth bottles, seal it, and label it. One bottle is for testing and one bottle is sealed for future reference.
8 Marking, packaging, transportation, storage
8.1 Marking
8.1.1 Each batch of products shall be accompanied by a quality certificate, and the outer packaging shall indicate the product name, manufacturer name, factory address, production date, batch number, net weight, specifications, and implementation standard number. Relevant text and diagrams shall be marked according to GB191. 8.1.2 Products for export shall be implemented in accordance with the contract.
8.2 Packaging
8.2.1 The inner packaging shall be a tight vinyl plastic bag that meets the food hygiene requirements; the outer packaging may be a plastic woven bag or a double-layer kraft paper bag. 8.2.2 The packaging of the product must be strong, with clear and neat labels and sealed bag mouths to ensure that there is no leakage during loading, unloading, transportation and storage.
8.2.3 The allowable tolerance for 25kg of bagged maltose dextrin is ±1%; for 50kg, the allowable tolerance is ±0.5%. 8.3 Transportation
The transportation equipment should be clean and sanitary, without any other strong irritating smell. During transportation, it must be covered with a tarpaulin. It must not be exposed to moisture. It must be kept dry and clean during the entire transportation process. It must not be mixed with toxic, harmful, or corrosive items. Avoid exposure to sunlight and rain. During loading and unloading, it should be handled with care. It is strictly forbidden to directly hook or tie the packaging bags.
8.4 Storage
The storage place should be kept clean, ventilated, dry, and cool. It must be strictly prevented from sunlight and rain. Fire is strictly prohibited. It must not be stacked together with toxic, harmful, corrosive, and odorous items. Product packaging bags should be stacked on a pad more than 100mm above the ground, the stack should be more than 500mm away from the wall, and there should be a passage of more than 600mm between stacks. 1871mg;
d) Dryer: use color-changing silica gel as desiccant; e) Constant temperature drying oven: temperature control accuracy ±2℃. 6.2.3.2 Analysis steps
·(3)
Weigh 5g of sample (accurate to 0.0001g) in a 50mL beaker, add 50mL of 35-40℃ water to dissolve, and filter with quantitative filter paper (put the quantitative filter paper in the weighing blood in advance and dry it in a 105℃ drying oven to constant weight, that is, the difference between the last two weights does not exceed 2mg). Then wash the beaker and quantitative filter paper with 50mL of water 3-4 times. Then rinse the quantitative filter paper twice with a washing bottle. Put the quantitative filter paper with filter residue in the weighing blood, dry it in a 105℃ drying oven for 2h, move it to the desiccator to cool, and weigh it after 30min. Put it in a constant temperature drying oven for 1h and weigh it until constant weight.
6.2.3.3 Calculation
(mz-m)X100
Xz=100--
(1-X)Xm
Wherein: X2-solubility of sample, %;
water content of sample, %,
m-mass of sample, g;
ml-mass of weighing blood and quantitative filter paper, g; m2-mass of weighing blood and quantitative filter paper plus filter residue after drying, g. 6. 2.4 pH value
6.2.4.1 Instrument
Acidity meter (accuracy ± 0.02 pH) equipped with glass electrode and calomel electrode (or composite electrode). (4)
6.2.4.2 Determination
QB/T 2320—1997
a) Adjust and calibrate the acidometer at 25℃ according to the instrument manual. b) Weigh 20g of sample into a 50mL beaker, heat and dissolve with 40mL of water without carbon dioxide, and measure the pH value of the sample solution after cooling. The pH value stabilizes within 1min and the reading is read. Repeat the determination (the difference between the two determinations shall not exceed 0.05pH), take the arithmetic mean and report the result.
6.2.5 Sulfate ash
6.2.5.1 Reagents
Concentrated sulfuric acid. ．
6.2.5.2 Apparatus
a) Platinum-glycan (or quartz crucible, porcelain crucible): 50mL; b) High temperature furnace: 525℃±25℃,
c) Desiccator: use color-changing silica gel as desiccant; d) Analytical balance: sensitivity 0.1mg.
6.2.5.3 Determination
a) The crucible is first heated and boiled with hydrochloric acid to wash, then rinsed with tap water, and then rinsed with distilled water. Place the clean crucible in a high temperature furnace, burn it at 525℃±25℃ for 0.5h, cool it to below 200℃, take it out, put it in a desiccator to cool it to room temperature, weigh it accurately, and repeat the burning until constant weight.
b) Weigh 2g of sample (accurate to 0.0001g), place it in the above constant weight crucible, add 5mL of concentrated sulfuric acid, rotate it slowly to make it uniform, place it on an electric furnace and heat it carefully until it is completely carbonized. Then, put it in a high-temperature furnace and burn it at 525℃±25℃, and keep this temperature until all carbides disappear (at least 2h). Take it out and cool it, add a few drops of concentrated sulfuric acid to moisten the residue, and put it back in the high-temperature furnace to burn until it is completely ash, cool it to about 200℃, take it out, put it in a desiccator, cool it to room temperature, and weigh it accurately. Repeat the burning until the difference between the two weighing values before and after does not exceed 0.5mg to be constant weight. c) Calculate
m2-mo×100
Where: X. ——sulfuric acid ash content of the sample, %; n2
add ash mass, g:
add collapse mass, g,
add sample mass, nom.
6.2.6 Iodine test
6.2.6.1 Reagents
(5)
a) 0.1mol/L iodine stock solution: Weigh 1.3g iodine and 3.5g potassium iodide, dissolve in 50mL water, dilute to 100ml, and store in a brown bottle.
b) Iodine indicator solution: Take 20mL of 0.1mol/L iodine stock solution and dilute to 100mL with water. 6.2.6.2 Analysis steps
Weigh 1g sample, add 10mL of freshly boiled and cooled water to dissolve, add 5 drops of iodine indicator solution, stir well and carefully observe whether there is a blue reaction.
6.3 Hygiene requirements
Measure in accordance with GB/T5009.11.
Measure in accordance with GB/T5009.12.
6.3.3 Total colony count
Determine in accordance with GB4789.2.
6.3.4 Coliform bacteria
Determine in accordance with GB4789.3.
6.3.5 Salmonella
Determine in accordance with GB4789:4.
7 Inspection rules
7.1 Batch
QB/T 2320--1997
All products produced in the same shift and packaged and shipped out of the factory and with the same quality certificate are considered a batch. Before leaving the factory, the products must be inspected batch by batch by the factory inspection department in accordance with the provisions of this standard. Only after passing the inspection and issuing the product certificate can they leave the factory. 7.2 Sampling
When sampling from a batch of products, a number of packaging units should be sampled from the batch first, and then uniform samples should be sampled from the sampled packaging units.
7.2:1 Extraction of packaging units from the whole batch of products The number of packaging units to be extracted is calculated according to the following formula. AN/2
Where: A-the number of packaging units to be extracted, bags; N-the total number of packaging units in the batch, relatively.
7.2.2 Extraction of uniform samples
(6)
When sampling, use a clean and dry sampling tool to insert it into 2/3 of the packaging bag. Sample 100g per bag, quickly mix the extracted sample, divide it into quarters, and then divide it into two 1000mL clean and dry wide-mouth bottles, seal it, and label it. One bottle is for testing and one bottle is sealed for future reference.
8 Marking, packaging, transportation, storage
8.1 Marking
8.1.1 Each batch of products shall be accompanied by a quality certificate, and the outer packaging shall indicate the product name, manufacturer name, factory address, production date, batch number, net weight, specifications, and implementation standard number. Relevant text and diagrams shall be marked according to GB191. 8.1.2 Products for export shall be implemented in accordance with the contract.
8.2 Packaging
8.2.1 The inner packaging shall be a tight vinyl plastic bag that meets the food hygiene requirements; the outer packaging may be a plastic woven bag or a double-layer kraft paper bag. 8.2.2 The packaging of the product must be strong, with clear and neat labels and sealed bag mouths to ensure that there is no leakage during loading, unloading, transportation and storage.
8.2.3 The allowable tolerance for 25kg of bagged maltose dextrin is ±1%; for 50kg, the allowable tolerance is ±0.5%. 8.3 Transportation
The transportation equipment should be clean and sanitary, without any other strong irritating smell. During transportation, it must be covered with a tarpaulin. It must not be exposed to moisture. It must be kept dry and clean during the entire transportation process. It must not be mixed with toxic, harmful, or corrosive items. Avoid exposure to sunlight and rain. During loading and unloading, it should be handled with care. It is strictly forbidden to directly hook or tie the packaging bags.
8.4 Storage
The storage place should be kept clean, ventilated, dry, and cool. It must be strictly prevented from sunlight and rain. Fire is strictly prohibited. It must not be stacked together with toxic, harmful, corrosive, and odorous items. Product packaging bags should be stacked on a pad more than 100mm above the ground, the stack should be more than 500mm away from the wall, and there should be a passage of more than 600mm between stacks. 18702pH) equipped with glass electrode and calomel electrode (or composite electrode). (4)
6.2.4.2 Determination
QB/T 2320—1997
a) Adjust and calibrate the acidometer at 25℃ according to the instrument manual. b) Weigh 20g of sample into a 50mL small beaker, heat and dissolve with 40mL of water without carbon dioxide, and measure the pH value of the sample solution after cooling. The pH value stabilizes within 1min and the reading is taken. Repeat the determination (the difference between the two determinations shall not exceed 0.05pH), take the arithmetic mean and report the result.
6.2.5 Sulfate ash
6.2.5.1 Reagents
Concentrated sulfuric acid. ．
6.2.5.2 Apparatus
a) Platinum-glycan (or quartz crucible, porcelain crucible): 50mL; b) High temperature furnace: 525℃±25℃,
c) Desiccator: use color-changing silica gel as desiccant; d) Analytical balance: sensitivity 0.1mg.
6.2.5.3 Determination
a) The crucible is first heated and boiled with hydrochloric acid to wash, then rinsed with tap water, and then rinsed with distilled water. Place the clean crucible in a high temperature furnace, burn it at 525℃±25℃ for 0.5h, cool it to below 200℃, take it out, put it in a desiccator to cool it to room temperature, weigh it accurately, and repeat the burning until constant weight.
b) Weigh 2g of sample (accurate to 0.0001g), place it in the above constant weight crucible, add 5mL of concentrated sulfuric acid, rotate it slowly to make it uniform, place it on an electric furnace and heat it carefully until it is completely carbonized. Then, put it in a high-temperature furnace and burn it at 525℃±25℃, and keep this temperature until all carbides disappear (at least 2h). Take it out and cool it, add a few drops of concentrated sulfuric acid to moisten the residue, and put it back in the high-temperature furnace to burn until it is completely ash, cool it to about 200℃, take it out, put it in a desiccator, cool it to room temperature, and weigh it accurately. Repeat the burning until the difference between the two weighing values before and after does not exceed 0.5mg to be constant weight. c) Calculate
m2-mo×100
Where: X. ——sulfuric acid ash content of the sample, %; n2
add ash mass, g:
add collapse mass, g,
add sample mass, nom.
6.2.6 Iodine test
6.2.6.1 Reagents
(5)
a) 0.1mol/L iodine stock solution: Weigh 1.3g iodine and 3.5g potassium iodide, dissolve in 50mL water, dilute to 100ml, and store in a brown bottle.
b) Iodine indicator solution: Take 20mL of 0.1mol/L iodine stock solution and dilute to 100mL with water. 6.2.6.2 Analysis steps
Weigh 1g sample, add 10mL of freshly boiled and cooled water to dissolve, add 5 drops of iodine indicator solution, stir well and carefully observe whether there is a blue reaction.
6.3 Hygiene requirements
Measure in accordance with GB/T5009.11.
Measure in accordance with GB/T5009.12.
6.3.3 Total colony count
Determine in accordance with GB4789.2.
6.3.4 Coliform bacteria
Determine in accordance with GB4789.3.
6.3.5 Salmonella
Determine in accordance with GB4789:4.
7 Inspection rules
7.1 Batch
QB/T 2320--1997
All products produced in the same shift and packaged and shipped out of the factory and with the same quality certificate are considered a batch. Before leaving the factory, the products must be inspected batch by batch by the factory inspection department in accordance with the provisions of this standard. Only after passing the inspection and issuing the product certificate can they leave the factory. 7.2 Sampling
When sampling from a batch of products, a number of packaging units should be sampled from the batch first, and then uniform samples should be sampled from the sampled packaging units.
7.2:1 Extraction of packaging units from the whole batch of products The number of packaging units to be extracted is calculated according to the following formula. AN/2
Where: A-the number of packaging units to be extracted, bags; N-the total number of packaging units in the batch, relatively.
7.2.2 Extraction of uniform samples
(6)
When sampling, use a clean and dry sampling tool to insert it into 2/3 of the packaging bag. Sample 100g per bag, quickly mix the extracted sample, divide it into quarters, and then divide it into two 1000mL clean and dry wide-mouth bottles, seal it, and label it. One bottle is for testing and one bottle is sealed for future reference.
8 Marking, packaging, transportation, storage
8.1 Marking
8.1.1 Each batch of products shall be accompanied by a quality certificate, and the outer packaging shall indicate the product name, manufacturer name, factory address, production date, batch number, net weight, specifications, and implementation standard number. Relevant text and diagrams shall be marked according to GB191. 8.1.2 Products for export shall be implemented in accordance with the contract.
8.2 Packaging
8.2.1 The inner packaging shall be a tight vinyl plastic bag that meets the food hygiene requirements; the outer packaging may be a plastic woven bag or a double-layer kraft paper bag. 8.2.2 The packaging of the product must be strong, with clear and neat labels and sealed bag mouths to ensure that there is no leakage during loading, unloading, transportation and storage.
8.2.3 The allowable tolerance for 25kg of bagged maltose dextrin is ±1%; for 50kg, the allowable tolerance is ±0.5%. 8.3 Transportation
The transportation equipment should be clean and sanitary, without any other strong irritating smell. During transportation, it must be covered with a tarpaulin. It must not be exposed to moisture. It must be kept dry and clean during the entire transportation process. It must not be mixed with toxic, harmful, or corrosive items. Avoid exposure to sunlight and rain. During loading and unloading, it should be handled with care. It is strictly forbidden to directly hook or tie the packaging bags.
8.4 Storage
The storage place should be kept clean, ventilated, dry, and cool. It must be strictly prevented from sunlight and rain. Fire is strictly prohibited. It must not be stacked together with toxic, harmful, corrosive, and odorous items. Product packaging bags should be stacked on a pad more than 100mm above the ground, the stack should be more than 500mm away from the wall, and there should be a passage of more than 600mm between stacks. 18702pH) equipped with glass electrode and calomel electrode (or composite electrode). (4)
6.2.4.2 Determination
QB/T 2320—1997
a) Adjust and calibrate the acidometer at 25℃ according to the instrument manual. b) Weigh 20g of sample into a 50mL small beaker, heat and dissolve with 40mL of water without carbon dioxide, and measure the pH value of the sample solution after cooling. The pH value stabilizes within 1min and the reading is taken. Repeat the determination (the difference between the two determinations shall not exceed 0.05pH), take the arithmetic mean and report the result.
6.2.5 Sulfate ash
6.2.5.1 Reagents
Concentrated sulfuric acid. ．
6.2.5.2 Apparatus
a) Platinum-glycan (or quartz crucible, porcelain crucible): 50mL; b) High temperature furnace: 525℃±25℃,
c) Desiccator: use color-changing silica gel as desiccant; d) Analytical balance: sensitivity 0.1mg.
6.2.5.3 Determination
a) The crucible is first heated and boiled with hydrochloric acid to wash, then rinsed with tap water, and then rinsed with distilled water. Place the clean crucible in a high temperature furnace, burn it at 525℃±25℃ for 0.5h, cool it to below 200℃, take it out, put it in a desiccator to cool it to room temperature, weigh it accurately, and repeat the burning until constant weight.
b) Weigh 2g of sample (accurate to 0.0001g), place it in the above constant weight crucible, add 5mL of concentrated sulfuric acid, rotate it slowly to make it uniform, place it on an electric furnace and heat it carefully until it is completely carbonized. Then, put it in a high-temperature furnace and burn it at 525℃±25℃, and keep this temperature until all carbides disappear (at least 2h). Take it out and cool it, add a few drops of concentrated sulfuric acid to moisten the residue, and put it back in the high-temperature furnace to burn until it is completely ash, cool it to about 200℃, take it out, put it in a desiccator, cool it to room temperature, and weigh it accurately. Repeat the burning until the difference between the two weighing values before and after does not exceed 0.5mg to be constant weight. c) Calculate Www.bzxZ.net
m2-mo×100
Where: X. ——sulfuric acid ash content of the sample, %; n2
add ash mass, g:
add collapse mass, g,
add sample mass, nom.
6.2.6 Iodine test
6.2.6.1 Reagents
(5)
a) 0.1mol/L iodine stock solution: Weigh 1.3g iodine and 3.5g potassium iodide, dissolve in 50mL water, dilute to 100ml, and store in a brown bottle.
b) Iodine indicator solution: Take 20mL of 0.1mol/L iodine stock solution and dilute to 100mL with water. 6.2.6.2 Analysis steps
Weigh 1g sample, add 10mL of freshly boiled and cooled water to dissolve, add 5 drops of iodine indicator solution, stir well and carefully observe whether there is a blue reaction.
6.3 Hygiene requirements
Measure in accordance with GB/T5009.11.
Measure in accordance with GB/T5009.12.
6.3.3 Total colony count
Determine in accordance with GB4789.2.
6.3.4 Coliform bacteria
Determine in accordance with GB4789.3.
6.3.5 Salmonella
Determine in accordance with GB4789:4.
7 Inspection rules
7.1 Batch
QB/T 2320--1997
All products produced in the same shift and packaged and shipped out of the factory and with the same quality certificate are considered a batch. Before leaving the factory, the products must be inspected batch by batch by the factory inspection department in accordance with the provisions of this standard. Only after passing the inspection and issuing the product certificate can they leave the factory. 7.2 Sampling
When sampling from a batch of products, a number of packaging units should be sampled from the batch first, and then uniform samples should be sampled from the sampled packaging units.
7.2:1 Extraction of packaging units from the whole batch of products The number of packaging units to be extracted is calculated according to the following formula. AN/2
Where: A-the number of packaging units to be extracted, bags; N-the total number of packaging units in the batch, relatively.
7.2.2 Extraction of uniform samples
(6)
When sampling, use a clean and dry sampling tool to insert it into 2/3 of the packaging bag. Sample 100g per bag, quickly mix the extracted sample, divide it into quarters, and then divide it into two 1000mL clean and dry wide-mouth bottles, seal it, and label it. One bottle is for testing and one bottle is sealed for future reference.
8 Marking, packaging, transportation, storage
8.1 Marking
8.1.1 Each batch of products shall be accompanied by a quality certificate, and the outer packaging shall indicate the product name, manufacturer name, factory address, production date, batch number, net weight, specifications, and implementation standard number. Relevant text and diagrams shall be marked according to GB191. 8.1.2 Products for export shall be implemented in accordance with the contract.
8.2 Packaging
8.2.1 The inner packaging shall be a tight vinyl plastic bag that meets the food hygiene requirements; the outer packaging may be a plastic woven bag or a double-layer kraft paper bag. 8.2.2 The packaging of the product must be strong, with clear and neat labels and sealed bag mouths to ensure that there is no leakage during loading, unloading, transportation and storage.
8.2.3 The allowable tolerance for 25kg of bagged maltose dextrin is ±1%; for 50kg, the allowable tolerance is ±0.5%. 8.3 Transportation
The transportation equipment should be clean and sanitary, without any other strong irritating smell. During transportation, it must be covered with a tarpaulin. It must not be exposed to moisture. It must be kept dry and clean during the entire transportation process. It must not be mixed with toxic, harmful, or corrosive items. Avoid exposure to sunlight and rain. During loading and unloading, it should be handled with care. It is strictly forbidden to directly hook or tie the packaging bags.
8.4 Storage
The storage place should be kept clean, ventilated, dry, and cool. It must be strictly prevented from sunlight and rain. Fire is strictly prohibited. It must not be stacked together with toxic, harmful, corrosive, and odorous items. Product packaging bags should be stacked on a pad more than 100mm above the ground, the stack should be more than 500mm away from the wall, and there should be a passage of more than 600mm between stacks. 18711.
Determine in accordance with GB/T5009.12.
6.3.3 Total bacterial count
Determine in accordance with GB4789.2.
6.3.4 Coliform bacteria
Determine in accordance with GB4789.3.
6.3.5 Salmonella
Determine in accordance with GB4789:4.
7 Inspection rules
7.1 Batch
QB/T 2320--1997
All products produced in the same shift and packaged and shipped out of the factory and with the same quality certificate are considered a batch. Before leaving the factory, the products must be inspected batch by batch by the factory inspection department in accordance with the provisions of this standard. Only after they pass the inspection and are issued with a product certificate, can they leave the factory. 7.2 Sampling
When sampling from a batch of products, a number of packaging units should be sampled from the batch first, and then uniform samples should be sampled from the sampled packaging units.
7.2:1 Sampling of packaging units from a batch of products The number of packaging units to be sampled is calculated according to the following formula. AN/2
Where: A is the number of packaging units to be sampled, bags; N is the total number of packaging units in the batch, relatively.
7.2.2 Sampling of uniform samples
(6)
When sampling, use a clean and dry sampling tool to insert it into 2/3 of the packaging bag. Sample 100g per bag, quickly mix the sample, divide it into quarters, and then divide it into two 1000mL clean and dry wide-mouth bottles, seal it, and label it. One bottle is for testing and the other is sealed for future reference.
8 Marking, packaging, transportation, storage
8.1 Marking
8.1.1 Each batch of products shall be accompanied by a quality certificate, and the outer packaging shall indicate the product name, manufacturer name, factory address, production date, batch number, net weight, specifications, and implementation standard number. Relevant text and diagrams shall be marked according to GB191. 8.1.2 Products for export shall be implemented in accordance with the contract.
8.2 Packaging
8.2.1 The inner packaging shall be a tight vinyl plastic bag that meets the food hygiene requirements; the outer packaging may be a plastic woven bag or a double-layer kraft paper bag. 8.2.2 The packaging of the product must be strong, with clear and neat labels and sealed bag mouths to ensure that there is no leakage during loading, unloading, transportation and storage.
8.2.3 The allowable tolerance for 25kg of bagged maltose dextrin is ±1%; for 50kg, the allowable tolerance is ±0.5%. 8.3 Transportation
The transportation equipment should be clean and sanitary, without any other strong irritating smell. During transportation, it must be covered with a tarpaulin. It must not be exposed to moisture. It must be kept dry and clean during the entire transportation process. It must not be mixed with toxic, harmful, or corrosive items. Avoid exposure to sunlight and rain. During loading and unloading, it should be handled with care. It is strictly forbidden to directly hook or tie the packaging bags.
8.4 Storage
The storage place should be kept clean, ventilated, dry, and cool. It must be strictly prevented from sunlight and rain. Fire is strictly prohibited. It must not be stacked together with toxic, harmful, corrosive, and odorous items. Product packaging bags should be stacked on a pad more than 100mm above the ground, the stack should be more than 500mm away from the wall, and there should be a passage of more than 600mm between stacks. 18711.
Determine in accordance with GB/T5009.12.
6.3.3 Total bacterial count
Determine in accordance with GB4789.2.
6.3.4 Coliform bacteria
Determine in accordance with GB4789.3.
6.3.5 Salmonella
Determine in accordance with GB4789:4.
7 Inspection rules
7.1 Batch
QB/T 2320--1997
All products produced in the same shift and packaged and shipped out of the factory and with the same quality certificate are considered a batch. Before leaving the factory, the products must be inspected batch by batch by the factory inspection department in accordance with the provisions of this standard. Only after they pass the inspection and are issued with a product certificate, can they leave the factory. 7.2 Sampling
When sampling from a batch of products, a number of packaging units should be sampled from the batch first, and then uniform samples should be sampled from the sampled packaging units.
7.2:1 Sampling of packaging units from a batch of products The number of packaging units to be sampled is calculated according to the following formula. AN/2
Where: A is the number of packaging units to be sampled, bags; N is the total number of packaging units in the batch, relatively.
7.2.2 Sampling of uniform samples
(6)
When sampling, use a clean and dry sampling tool to insert it into 2/3 of the packaging bag. Sample 100g per bag, quickly mix the sample, divide it into quarters, and then divide it into two 1000mL clean and dry wide-mouth bottles, seal it, and label it. One bottle is for testing and the other is sealed for future reference.
8 Marking, packaging, transportation, storage
8.1 Marking
8.1.1 Each batch of products shall be accompanied by a quality certificate, and the outer packaging shall indicate the product name, manufacturer name, factory address, production date, batch number, net weight, specifications, and implementation standard number. Relevant text and diagrams shall be marked according to GB191. 8.1.2 Products for export shall be implemented in accordance with the contract.
8.2 Packaging
8.2.1 The inner packaging shall be a tight vinyl plastic bag that meets the food hygiene requirements; the outer packaging may be a plastic woven bag or a double-layer kraft paper bag. 8.2.2 The packaging of the product must be strong, with clear and neat labels and sealed bag mouths to ensure that there is no leakage during loading, unloading, transportation and storage.
8.2.3 The allowable tolerance for 25kg of bagged maltose dextrin is ±1%; for 50kg, the allowable tolerance is ±0.5%. 8.3 Transportation
The transportation equipment should be clean and sanitary, without any other strong irritating smell. During transportation, it must be covered with a tarpaulin. It must not be exposed to moisture. It must be kept dry and clean during the entire transportation process. It must not be mixed with toxic, harmful, or corrosive items. Avoid exposure to sunlight and rain. During loading and unloading, it should be handled with care. It is strictly forbidden to directly hook or tie the packaging bags.
8.4 Storage
The storage place should be kept clean, ventilated, dry, and cool. It must be strictly prevented from sunlight and rain. Fire is strictly prohibited. It must not be stacked together with toxic, harmful, corrosive, and odorous items. Product packaging bags should be stacked on a pad more than 100mm above the ground, the stack should be more than 500mm away from the wall, and there should be a passage of more than 600mm between stacks. 187
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