GB 8935-1988 Industrial lard

This standard specifies the technical content of industrial lard. This standard applies to lard for industrial use that is refined by high temperature and high pressure. GB 8935-1988 Industrial lard GB8935-1988 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of ChinabzxZ.net
Lard for industrial use
Subject content and scope of application
This standard specifies the technical content of the industrial lard standard. This standard applies to the lard for industrial use that is refined by high temperature and high pressure. 2 Referenced standards
GB 1.1 Guidelines for standardization Basic provisions for standard compilation GB1.3 Guidelines for standardization Provisions for product standard compilation GB5009.3 Method for determination of moisture in food GB5009.37 Method for analysis of hygienic standards for edible vegetable oils 3 Technical requirements
3.1 Raw materials
UDC 665. 222
GB8935-88
Industrial lard is determined to be non-edible by medical personnel, including pig carcasses, viscera and all fat-containing scraps and waste. 3.2_E Industrial lard is divided into two grades, namely: Grade 1 and Grade 2. 3.2.1 Sensory indexes for classification
Sensory indexes are shown in Table 1.
Properties and
At 15~20℃
When in condensed state
When in melted state
At 15～20℃
When in condensed state
When in melted state
3.2.2 Physical and chemical indexes for classification
Physical and chemical indexes are shown in Table 2.
Ointment, white or light yellow, glossyTransparent or slightly turbid, light yellow or yellow-brown, no sediment
Scorch and slight rancid smells are allowed
Obvious burnt and rancid smells are allowed
1988-03-12 Approval level of the Ministry of Commerce of the People's Republic of China
Ointment, white to brown or brown, slightly glossy
Transparent or translucent, slightly turbid, yellow to brown
Obvious burnt, acid and rancid smells are allowedStronger burnt, acid and rancid smells are allowed1988-08-01Implementation
Determination, %
Substances insoluble in etherContains bases, %
Test method
4.1 Sensory index
GB 8935—88
4.1.1 Properties and color: Take a clean, transparent and colorless glass test tube with a diameter of 1.5~2cm, inject the melted industrial lard into it, and observe its transparent state and color; then, in the melted state, let it stand for a suitable time and visually observe whether there is any sediment; finally, place it in an environment of 15~20℃ and visually observe the solid state properties and color after it solidifies. : 4.1.2 Odor: Test by sense of smell.
4.2, Physical and chemical indicators
4.2.1 Acid value: Determine according to the determination method of acid value in GB5009.37. 4.2.2 Water content: Determine according to the method specified in GB5009.3. 4.2.3 Content of substances insoluble in ether: Determine according to the method in Appendix A of this standard. 5 Inspection rules
5.1 Inspection
Each batch of products leaving the factory must be inspected and qualified by the enterprise inspection department, and the inspection certificate must be issued before it can leave the factory. 5.2 Sampling method
5.2.1 Sampling ratio: The number of sampled barrels for each batch is 10% of the total number of barrels. If the batch is too large or too small, the sampling ratio can be appropriately increased or decreased according to the size of the batch. However, when the quantity is large, the number of sampled barrels shall not be less than 5%. 5.2.2 Sampling method: Sampling barrels and samples should be randomly selected from the original barrels filled with each batch of products. 5.2.3 If any indicator in the inspection results does not meet the requirements of this level, re-inspection is allowed once. 5.3 Re-inspection: Re-sampling inspection should be carried out at double the ratio of the original batch. If the re-inspection is qualified, it will be considered qualified, otherwise it should be reprocessed or downgraded.
6 Marking, packaging, storage, transportation
6.1 Marking: The outer skin of the container must be marked with the product name, grade, weight (gross weight, net weight), company name, production date, storage conditions and the word "verification".
6.2 Packaging: Use clean iron barrel containers for packaging, and the seal should be tight. 6.3 Storage: The packaged industrial lard should be stored in a well-ventilated warehouse. The product storage shelf life is half a year. 6.4 Transportation: During transportation, it must not be exposed to sunlight or rain. It must not be mixed with toxic substances. 7 Others
7.1 If there are special specifications for export or domestic sales, it can be implemented according to the terms of the contract. 8
A1 Determination of ether-insoluble substances
GB 8935—88
Appendix A
Determination of ether-insoluble substances
(Supplement)
A1.1 Sample preparation: For solidified oil samples, they must be heated in a 50℃ water bath for 30 minutes before testing, and then cooled and mixed to make them uniform. A1.2 Operation method: Weigh 50g of the sample, place it in a conical flask, and add the same amount of ether to fully dissolve the sample. Filter with a No. 1 sand core funnel that has been dried to constant weight. Rinse the sand core funnel with ether several times until the oil stains are washed off, and then dry the funnel in an oven at 100-105℃ to constant weight.
A1.3 Calculation:
Wherein: a—
Content of ether-insoluble substances in the sample, %; mass of funnel, g;
Mass of funnel and insoluble substances, g;
Mass of oil sample, g.
The allowable error of the results of two parallel tests shall not exceed 0.04%, and the average of the two measurements shall be the final result. Additional remarks:
This standard is proposed by the Food Bureau of the Ministry of Commerce.
This standard is under the jurisdiction of the National Meat Industry Science and Technology Information Center. This standard was drafted by the National Meat Industry Science and Technology Information Center. The drafters of this standard are Guo Baozhu, Wang Yuande, Wang Zhensun, Wei Chungeng, and Deng Fujiang. 9
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