GB/T 25733-2022General quality of lotus rhizome starch (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules of Standardization Documents" drafted.

This document replaces GB/T 25733-2010 "Lotus root powder". Compared with GB/T 25733-2010, except for structural adjustments and editorial changes, The main technical changes are as follows.

--- Added the definition of "modified lotus root starch" (see 3.4);

--- Delete the definition of "typical lotus root starch granules" (see 3.4 of the 2010 edition);

--- Changed "Product Classification" (see Chapter 4 of 4.1, 2010 edition);

--- Deleted "requirements for the morphology of typical lotus starch granules" (see 5.3 of the 2010 edition);

--- Added the classification of pure lotus root starch (see 4.2);

--- Changed sensory indicators (see 5.2.1, 5.2 of the 2010 edition);

--- Added the grading index of pure lotus root starch (see 5.2.2);

--- Delete the acidity index of modulated lotus root starch and instant lotus root starch (see 5.4 of the 2010 edition);

--- Delete the net content requirements and test methods (see 5.5 and 6.3 of the 2010 edition);

--- Delete the requirements for food additives (see 5.6 of the 2010 edition);

--- Deleted "hygienic requirements for production and processing" (see 5.7 of the 2010 edition);

--- Added "sample processing" (see 6.1);

--- Modified the identification method of typical lotus root starch granules (see 6.3.5.4, 6.2.5 of the 2010 edition);

--- Changed the acidity detection method (see 6.3.6, 6.2.6 of the 2010 edition);

--- Changed the factory inspection items (see 7.3, 7.3 of the 2010 edition);

--- Changed the requirements for signs and labels (see 8.1, 8.1 of the 2010 edition).

--- Deleted the shelf life (see 8.4.3 of the 2010 edition);

--- Changed the relevant expression of Appendix A (see Appendix A, Appendix A of the 2010 edition).

1 Scope

This document specifies product requirements, inspection rules, signs, labels, packaging and storage of lotus root starch, gives product classification and grading, describes experiment method.

This document applies to the production, inspection and sale of lotus root starch.

This document does not apply to products with a pure lotus root starch content of less than 50%, nor to products containing non-lotus root starch starch.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document.

GB/T 191 Graphical signs of packaging, storage and transportation

GB/T 317 White sugar

GB 5009.3-2016 National Food Safety Standard for Determination of Moisture in Food

GB 5009.4-2016 National Food Safety Standard for Determination of Ash in Food

GB 5009.7-2016 National Food Safety Standard for Determination of Reducing Sugars in Foods

GB 5009.9-2016 National Food Safety Standard for Determination of Starch in Food

GB 5009.239-2016 National Food Safety Standard for Determination of Food Acidity

3 Terms and Definitions

The following terms and definitions apply to this document.