T/CQWLCGSGSF 01-2023 Active Group standards

T/CQWLCGSGSF 01-2023 Cang Gao Manual Shutong Shuofan Powder Production and Processing Technical Specification

Publish Date: 2023-11-30 Implement Date: 2023-11-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CQWLCGSGSF 01-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Starch and its derivative products

Publish Date: 2023-11-30

Implement Date: 2023-11-30

Scope

Scope: This document specifies the terms and definitions, processing requirements, production and processing, inspection rules, marking and labeling, packaging, transportation and storage, and record-keeping for the handmade sweet potato noodle processing in Cang Gou, Wulong District, Chongqing City. This document is applicable to the members of the Cang Gou Handmade Sweet Potato Noodle Association in Wulong District, Chongqing City. Main technical content: 5.2.1 For the raw material, sweet potato starch, it is recommended to select the starch-type sweet potato varieties mainly grown in Cang Gou Town, Wulong District, Chongqing City, and the quality shall comply with the provisions of GB 31637. 5.2.2 For the raw material washing, select sweet potatoes with smooth surfaces and free from diseases and pests. Place the sweet potatoes in water and wash off the sediment and impurities. 5.2.3 For the peeling, use manual or peeling machines to remove the outer skin of the sweet potatoes. 5.2.4 Pre-crushing: After washing, crush the sweet potatoes into pieces of about 2mm or less using a crusher. 5.2.5 Slurry grinding and pulping: Use a slurry grinding machine to grind the pre-crushed sweet potato raw material to a mesh size of 120 to 180, adding 75% of the sweet potato's weight of water during the grinding process to fully release the starch in the sweet potato pieces. 5.2.6 Filtration: Filter the mashed sweet potato using a coarse cloth to remove the sediment. 5.2.7 Sedimentation and settling: Place the filtered sweet potato powder in wooden barrels and stir to settle. After settling, pour off the water to remove impurities such as sediment and oil powder from the sweet potato powder. Each stirring should last 40 to 45 minutes, repeated three times, to make the sweet potato starch present its original flavor, color, and fragrance. Filter again. 5.2.8 Second sedimentation and settling: Filter the sediment and oil powder again. 5.2.9 Third sedimentation and settling: Filter