SB/T 10686-2012Soyfoods industry terminology (English PDF)

SB/T 10686-2012 (Soyfoods industry terminology) is available as an English-translated PDF.

SB/T 10686-2012 — This standard specifies the soybean food processing commonly used terms and definitions. This standard applies to soybean food production, processing, trade, management and scientific research and teaching work.

2 The term raw materials 2.1 Soybean Legume seeds, rich in protein and fat. According to seed coat color can be divided into yellow soybeans, green beans, black beans and so on.

2.1.1 Soybean yelowsoybean Yellow seed coat, yellow, umbilical brown, light brown and dark brown grain number of not less than 95% of the soybeans. 2.1.2 Green soybeans greensoybean Pericarp amount of green grain is not less than 95% of soybeans, according to their cotyledons color into Peel Peel Huang Ren Qing Ren soybeans and soy.

2.1.3 Black Soybean the number of black seed coat grains not less than 95% soy, their cotyledons color into black and black Huang Ren Qing Ren soybean soybeans.

2.1.4 Other soybean Testa brown, brown, red and other colors of the single-color soybeans and soy. 2.1.5 Mixing soybean mixedsoybean 2.1.1 ~ 2.1.4 does not comply with the provisions of soybeans.

2.1.6 Non-genetically modified soybeans nongeneticalymodifiedsoybean Gene selection only way to produce soybeans by nature survival of the fittest. 2.1.7 GM soy geneticalymodifiedsoybean Soybeans through biotechnology to genetic change, with new features to produce soybeans.

2.1.8 Private soybean specialsoybean Soybeans for specific purposes. 2.1.8.1 Protein soybean high-proteinsoybean Crude protein (dry basis) content of not less than 40% of the soybeans.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 22 pages — is available in the English PDF.

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