T/SXAGS 0018-2020 Shanxi Good Grain Oil Corn Flour

Scope

Scope: This standard specifies the terms and definitions, classification, quality and safety requirements, inspection methods, inspection rules, labeling, packaging, storage and transportation, and file management requirements for Shanxi Good Grain and Oil Corn Flour. This standard applies to commercial corn flour processed primarily from corn produced in Shanxi Province; Main technical content: 3. Terms and definitions: In addition to the terms and definitions specified in GB/T 10463 clauses 3.3 to 3.8 and LS/T 3110 clause 3.2, the following terms and definitions also apply to this standard. Shanxi Good Grain and Oil Corn Flour refers to corn flour produced in Shanxi Province, which meets or exceeds the national standards for quality, quality, and safety indicators. 4. Classification: It is divided into two categories according to its use in food processing: coarse corn flour and fine corn flour. 5. Quality and safety requirements: 5.1 Quality requirements: The quality indicators of corn flour shall meet the requirements specified in Table 1. Table 1 Quality Indicators Category Coarse Corn Flour Fine Corn Flour Grain Size (%) All passing through CQ20 sieve All passing through CB30 sieve Sand content (%) ≤0.02 Magnetic metal content (g/kg) ≤0.002 Water content (%) 14.0 Fatty acid value (mg KOH/100g, dry basis) 45 Color, odor, and taste: The inherent color, odor, and taste of corn flour. 5.2 Quality requirements: The quality indicators of corn flour shall meet the requirements specified in Table 2. Table 2 Quality Indicators Item Requirements Coarse Protein (%) ≥8.0 5.3 Food safety requirements: The safety index (PN) is calculated based on the limits specified in GB 2761, GB 2762, and GB 2763. The safety index indicators of corn flour are specified in Table 3. Table 3 Safety Index Indicators Item Index PN Fungal toxins ≤0.7 PN Contaminants ≤0.7 PN Pesticide residues ≤0.7 5.4 Production process q

Development Information

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