GB/T 8610-1988 Sweet potato chips for starch industry

This standard applies to sweet potato slices for starch industry. GB/T 8610-1988 Sweet potato slices for starch industry GB/T8610-1988 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Sweet potato flakes for
starch industry
This standard applies to sweet potato flakes for starch industry. 1 Technical conditions
GB/T 8610-88
1.1 Sweet potato flakes for starch industry are classified according to starch content. The grade index and other quality indexes are shown in the following table. Starch (based on 13% moisture), %
Minimum index
Quality [Water?
Classification [Imperfect sweet potato chips,
% [Total
≤1.5—≤13.0—≤15.0
1.2 Sweet potato chips below the third grade are not suitable for starch industry. 1.3 Good chips on the 3.0mm diameter sieve are calculated as complete potato chips. %
H Color, odor
Quantity [Among them: moldy chips
—≤4.0
1.4 The mold on the surface of the potato chips is light and can be wiped off. The moldy chips inside are still white and are intact sweet potato chips. 1.5 Animal and plant quarantine items shall be implemented in accordance with relevant national regulations. +
1.6 Hygiene standards shall be in accordance with national standards GB2715 -81 "Food Hygiene Standards", GB2761-81 "Standards for the Tolerance of Aflatoxin B1 in Foods", GB2762-81 "Standards for the Tolerance of Mercury in Foods", GB4790-84 "Sanitary Standards and Test Methods for Dibromoethane Residues in Foods", GB4809-84 "Standards for the Tolerance of Fluoride in Foods", GB5127-85 "Standards for the Tolerance of Dichlorvos, Dimethoate, Malathion and Parathion Residues in Foods". 2 Glossary
2.1 Imperfect sweet potato slices, including the following sweet potato slices that are still worth using. 2.1.1 Insect-eaten slices: Insect-eaten sweet potato slices. 2.1.2 Moldy slices: Sweet potato slices that are moldy on one side or have turned yellow due to internal saccharification due to heat damage, and the center of the slice is brown or black, with more than one-fifth of the slice visible, and are still worth using 2.1.3 Diseased slices: sweet potato slices damaged by diseases such as black spot. 2.1.4 Frozen slices: sweet potato slices made by drying fresh potatoes or wet sweet potato slices after being frozen at low temperatures. 2.2 Impurities: including substances that pass through a 3.0mm diameter round hole sieve, sweet potato slices of no use value, and other organic and inorganic substances.
2.3 Color and odor: refers to the comprehensive color and odor of a batch of sweet potato slices. 3 Inspection methods
3.1 Sampling and sub-sampling
In accordance with GB5491-85 "Sampling and sub-sampling methods for inspection of grains and oilseeds". 3.2 Starch determination
In accordance with GB5514-85 "Starch determination methods for inspection of grains and oilseeds". 3.3 Impurity determinationwwW.bzxz.Net
In accordance with GB5494-85 "Grain 3.4 Determination of imperfect sweet potato slices
According to GB5500-85 "Test Method for Pure Quality Rate of Sweet Potato Slices for Grain and Oilseeds". 3.5 Determination of moisture
According to GB5497-85 "Test Method for Moisture Content in Grain and Oilseeds".
3.6 Identification of color and odor
According to GB5492-85 "Test Method for Packaging, Transportation and Storage of Grain and Oilseeds". The packaging, transportation and storage of sweet potato slices must meet the requirements of quality preservation, quantity preservation, transportation safety and graded storage to prevent contamination.
Additional Notes:
This standard was proposed by the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard was drafted by the Beijing Grain, Oil and Food Inspection Institute. The main drafters of this standard are Li Zhigao, Wang Dong and Xie Zenghua. Approved by the Ministry of Commerce of the People's Republic of China on January 25, 1988 and implemented on July 1, 1988
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