GB/T 31323-2014Instant rice (English PDF)

3.1 Instant rice

It is made from rice as raw material, processed through alpha oxidation, and dried and dehydrated by hot air (or freezing). After soaking in water, it can be consumed and has the characteristics of easy consumption, carrying, and storage.

3.2 Alpha-subject

The process of converting starch inside rice into alpha-1 starch through heating treatment.

3.3 Alpha-subject rice

After the alpha-subject treatment of rice, dispersion and dehydration treatment are carried out to stabilize the starch in the alpha-subject state.

3.4 Alpha-subject degree

The degree of starch alpha-subject in rice.

3.5 Black kernel

It refers to the black endosperm of yellow grain rice after alpha-subject processing.

3.6 Bitter cress

Alpha-subject rice passes through a 2.0 mm diameter circular hole sieve, leaving rice grains on a 1.0 mm diameter circular hole sieve.

3.7 Water-borne

The characteristics of restoring the appearance structure, palatability, taste, and odor of rice to their original state through the rehydration of alpha-subject rice.

4.1 Requirements for main raw and auxiliary materials

Rice should comply with the provisions of GB 1354.

4.2 Sensory requirements

The sensory requirements should comply with the provisions of Table 1.

6.3.2 Type inspection

The type inspection items refer to all the items specified in this Standard. Type inspection should be conducted every 6 months during normal production. Type inspection should be conducted in case of any of the following situations.

a) Before the new product is put into production;

b) When production has been suspended for more than a year and resumed;

c) When the main raw materials, formulas, and key processes are changed;

d) When the competent department or authorized institution requests a full project inspection.

6.4 Determination rules

When all inspection items meet the requirements of this Standard, it is judged as a qualified product. When a non-conforming item appears in the inspection results, double sampling and retesting can be carried out to retest the non-conforming item. If another non-conforming item appears, the batch is considered non-conforming.

7.1 Labeling and marking

7.1.1 Labeling shall comply with the provisions of GB 7718.

7.1.2 The packaging, storage and transportation diagram markings shall comply with the provisions of GB/T 191.

7.2 Packaging

The packaging materials should be clean, non-toxic, odorless, and comply with the corresponding food safety standards. The packaging should be undamaged and tightly sealed.

If corrugated cardboard boxes are used for transportation packaging, they should comply with the requirements of GB/T 6543.

7.3 Transportation

Transportation vehicles should be dry, clean, odorless, and pollution-free. During transportation, attention should be paid to moisture prevention, sun protection, and rain

B.1 Principle

Alpha-subject starch is hydrolyzed and converted into glucose by glucose amylase.

Glucose is oxidized to gluconic acid by iodine in alkaline solution, and excess iodine is acidified and titrated with sodium thiosulfate. The ratio of the amount of glucose produced by enzymatic hydrolysis of the specimen to the amount of glucose produced by enzymatic hydrolysis of the specimen after complete alpha-subject is called the alpha-subject degree.

B.2 Reagents and materials

The reagents and materials used for alpha-subject degree determination are as follows.

a) Water. it should meet the requirements for grade three water specified in GB/T 6682.

b) 0.05 mol/L iodine standard solution. prepare and calibrate a 0.1 mol/L iodine standard solution according to the method specified in GB/T 601. Then dilute and prepare a 0.05 mol/L iodine standard solution.

c) 0.02 mol/L sodium thiosulfate standard solution. prepare and calibrate a 0.1 mol/L sodium thiosulfate standard solution according to the method specified in GB/T 601. Dilute and prepare a standard solution of 0.02 mol/L sodium thiosulfate.

d) 0.1 mol/L sodium hydroxide solution. weigh 4.0 g of sodium hydroxide and dissolve in water. Make up to the volume of 1000 mL.

e) 1 mol/L hydrochloric acid solution. take 9 mL of concentrated hydrochloric acid and inject it into 100 mL of water. Mix well.

f) Sulfuric acid solution (1+9). take 10 mL of concentrated sulfuric acid and slowly inject it into a beaker containing 90 mL of water. Cool. Mix well.

g) 5% glucose amylase solution. weigh 5.0 g of glucose amylase into a beaker.

Dissolve in 100 mL of water. Shake evenly. This solution is prepared when needed.

h) Starch indicator. take 1.0 g of soluble starch. Add 5 mL of water and stir well.

Then slowly pour into 100 mL of boiling water. Stir as you add. Boil for 2 min.

Let cool. Take the upper clear liquid. Starch indicator is prepared when needed. i) Filter paper.

B.3 Instruments

The instruments used for alpha-subject degree determination are as follows.

a) Analytical balance. sensitivity is 0.001 g;

b) Electric furnace. adjustable temperature, with water bath;

c) Constant temperature water bath. temperature control accuracy is 1°C;

d) Acid burette;

e) Iodine volumetric flask;

f) Crusher;

g) Sieve. 150 µm.

B.4 Specimen preparation

Crush the specimen with a grinder and sieve it through a 150 µm sieve.

B.5 Determination steps

Weigh 1 g of each specimen (accurate to 0.001 g). Put them into two 100 mL conical flasks (labeled as V1 and V2) respectively. Take another 100 mL conical flask (designated as V0) as a blank. Add 50 mL of water to each of the three conical flasks.

Heat the conical flask V1 on low heat on an electric furnace until boiling. Put it in a 100°C-water bath. Maintain for 30 min. Fully "alpha" the starch and then cool it to room temperature. Add 5 mL of 5% glucose amylase solution [B.2 g)] to each of the three conical flasks. Shake well and place in a 50°C constant temperature water bath.

Maintain for 60 min. Shake from time to time. Immediately add 2 mL of 1 mol/L hydrochloric acid solution to terminate the reaction. Then transfer the test solution to 100 mL volumetric flasks separately. Fixed volume. Filter with filter paper and set aside for later use.

Take 10 mL of filtrate separately using pipettes and transfer it to 250 mL iodine volumetric flasks. Accurately add 10 mL of 0.05 mol/L iodine standard solution [B.2

b)] and 18 mL of 0.1 mol/L sodium hydroxide using a pipette. Cover with a stopper.

Shake evenly. Place in a dark place for 15 min. Add 2 mL of sulfuric acid solution (1+9) separately using pipettes. Titrate with 0.02 mol/L sodium thiosulfate. Add 0.5 mL of starch indicator when approaching the finish line. Titrate until colorless. Record the volume of sodium thiosulfate used in each bottle. […]

B.6 Calculation