T/QSX 0010-2024 Active Group standards

T/QSX 0010-2024 Green Hemp Paste

Publish Date: 2024-01-23 Implement Date: 2024-03-01 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/QSX 0010-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2024-01-23

Implement Date: 2024-03-01

Scope

Scope: This document defines the terms and definitions of cooked barley flour, and stipulates the technical requirements, production and processing process requirements, inspection rules, labeling, packaging, storage and transportation, and shelf life requirements. This document is applicable to ready-to-eat or food industry-used cooked barley flour products. Main technical content: (1) Protein: Based on research and testing of 22 samples, the protein content of cooked barley flour samples ranges from 7.28 to 20.21 g/100g, and it is determined that the protein content of cooked barley flour samples should be ≥7.0 g/100g. (2) Moisture: This standard specifies that the moisture content of cooked barley flour should be ≤9.0 g/100g. (3) Ash: In order to retain as much β-glucan and dietary fiber in the barley bran layer as possible, most products currently process barley flour while retaining a large amount of barley seed coats. Therefore, the ash content of standard cooked barley flour is set to ≤2.3 g/100g. (4) Sand content: In this standard, the magnetic metal content of cooked barley flour is tested according to GB/T 5509 "Grain and Oil Inspection - Determination of Magnetic Metal Content in Flour". The test results of 22 batches of samples range from 0.0018 to 0.0195 g/kg. Considering the actual difficulties of high hardness of barley seeds and difficult flour-making process, the sand content in standard cooked barley flour is set to ≤0.02%. (5) Magnetic metal content: Considering the actual difficulties of high hardness of barley seeds and difficult flour-making process, the magnetic metal content in standard barley flour is set to ≤0.003 g/kg. (6) Fatty acid value: Based on the test results and the requirements for shelf life of the product, this standard stipulates that the fatty acid value of cooked barley flour should be ≤80 mg/100g (calculated on a dry basis using KOH). (7) β-glucan: Referring to the local standard of Qinghai Province for foo