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食品安全国家标准 食用淀粉
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GB 31637-2016
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标准编号: GB 31637-2016 (GB31637-2016)
中文名称: 食品安全国家标准 食用淀粉
英文名称: National Food Safety Standard -- Edible Starch
行业: 国家标准
中标分类: X09
字数估计: 3,331
发布日期: 2016-12-23
实施日期: 2017-06-23
标准依据: National Health and Family Planning Commission Notice No.17 of 2016
GB 31637-2016: 食品安全国家标准 食用淀粉
GB 31637-2016 英文名称: National Food Safety Standard -- Edible Starch
1 范围
本标准适用于食用淀粉。
2 术语和定义
2.1 食用淀粉
以谷类、薯类、豆类以及各种可食用植物为原料,通过物理方法提取且未经改性的淀粉,或者在淀粉
分子上未引入新化学基团且未改变淀粉分子中的糖苷键类型的变性淀粉(包括预糊化淀粉、湿热处理淀粉、多孔淀粉和可溶性淀粉等)。
2.1.1 谷类淀粉
以大米、玉米、高粱、小麦、荞麦等谷物为原料加工成的淀粉。
2.1.2 薯类淀粉
以木薯、甘薯、马铃薯等薯类为原料加工成的淀粉。
2.1.3 豆类淀粉
以绿豆、蚕豆、豌豆等豆类为原料加工成的淀粉。
2.1.4 其他类淀粉
以菱、藕、荸荠等为原料加工成的淀粉。
3 技术要求
3.1 原料要求
原料应符合相应的食品标准和有关规定。
3.2 感官要求
感官要求应符合表1的规定。
3.3 理化指标
理化指标应符合表2的规定。
3.4 污染物限量
污染物限量应符合GB 2762的规定。
3.5 微生物限量
微生物限量应符合表3的规定。
3.6 食品添加剂和食品营养强化剂
3.6.1 食品添加剂的使用应符合GB 2760的规定。
3.6.2 食品营养强化剂的使用应符合GB 14880的规定。
GB 31637-2016
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Edible Starch
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the
People 's Republic of China;
State Food and Drug Administration.
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
1 Scope ... 3
2 Terms and definitions ... 3
3 Technical requirements ... 3
National Food Safety Standard - Edible Starch
1 Scope
This Standard applies to edible starch.
2 Terms and definitions
2.1 Edible starch
the starch extracted by physical means and unmodified that takes cereals,
potatoes, beans and a variety of edible plants as raw materials, or the
modified starch of which no new chemical groups are introduced on the
starch molecules and it does not change the type of glycosidic linkages in the
starch molecule (including pre-gelatinized starch, moist heat treated starch,
porous starch and soluble starch, etc.)
2.1.1 Cereal starch
the starch processed by rice, corn, sorghum, wheat, buckwheat and other
grains as raw materials
2.1.2 Potato starch
the starch processed by cassava, sweet potato, potato, etc. as raw materials
2.1.3 Bean starch
the starch processed by mung beans, broad beans, peas and other beans as
raw materials
2.1.4 Other starch
the starch processed by water chestnut, lotus root, water chestnuts as raw
materials
3 Technical requirements
3.1 Raw material requirements
The raw material shall comply with the provisions of corresponding standards
and/or regulations.
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