T/TLMY 004-2020 Tongling Small Grind Soybean Oil

Scope

Scope: This standard specifies the terms and definitions, requirements, food additive requirements, hygiene requirements for the production and processing process, inspection methods, inspection rules, labeling and marking, packaging, transportation, storage, and shelf life of Xiaomo sesame oil from Tongzhou City, Anhui Province. This standard applies to Xiaomo sesame oil made from black sesame seeds originating from Dadaotong in Tongzhou City, which undergoes processes such as washing, drying, roasting, stone milling, water extraction, and packaging. Main technical content: 4.1 Raw materials: 4.1.1 The production water shall comply with the provisions of GB 5749. 4.1.2 Black sesame shall comply with the provisions of GB/T 11761. At the same time, the food raw materials used shall comply with the provisions of GB 2760, GB 2761, GB 2762, and GB 2763, and no non-edible substances shall be added. 4.2 Quality requirements: The basic composition and main physical parameters of Xiaomo sesame oil shall comply with the requirements specified in Table 1. Table 1: Basic composition and main physical parameters of Xiaomo sesame oil Item Indicator Refractive index (n20) 1.4575–1.4795 Relative density (d2020) 0.915–0.924 Typical value (calculated in I) / (g/100g) 104–120 Saponification value (calculated in KOH) 186–195 Main fatty acid composition / % Palmitic acid (C16:0) 7.9–12.0 Stearic acid (C18:0) 4.5–6.9 Oleic acid (C18:1) 34.5–45.5 Linoleic acid (C18:2) 36.9–47.9 Linolenic acid (C18:3) 0.2–1.0 4.3 Quality indicators shall comply with the requirements specified in Table 2. Table 2: Physical and chemical indicators Item Indicator First-grade Second-grade Colour Orange-yellow, orange-red to brown-red Odour and taste With a rich aroma and taste characteristic of sesame oil, good texture, and no off-flavours Transparency (200C) Transparent, with slight turbidity allowed Water and volatile matter content /

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