Green beans

This standard specifies the classification, quality indicators, terminology, inspection methods, packaging, transportation and storage requirements of mung beans. This standard applies to the purchase, sale, allocation, storage, processing and export of commercial mung beans. It does not apply to rare varieties of mung beans. GB 10462-1989 Mung Beans GB10462-1989 Standard Download Decompression Password: www.bzxz.net
This standard specifies the classification, quality indicators, terminology, inspection methods, packaging, transportation and storage requirements of mung beans. This standard applies to the purchase, sale, allocation, storage, processing and export of commercial mung beans. It does not apply to rare varieties of mung beans.

National Standard of the People's Republic of China
1 Subject content and scope of application
Green beans
UDC 635.654
GB 10462—89
This standard specifies the classification, quality indicators, terminology, inspection methods, packaging, transportation and storage requirements of mung beans. This standard applies to the purchase, sale, allocation, storage, processing and export of commercial mung beans. It does not apply to precious varieties of mung beans. 2 Reference standards
GB2715 Food hygiene standards
GB5009.36 Analytical methods for food hygiene standards GB5491
GB5492
GB5493
GB5494
GB5497
3 Terms and definitions
Grain and oil inspection Sampling and sampling methods
Grain and oil inspection
Color, odor and taste identification methods
Grain and oil inspection types and mutual mixing inspection methods Grain and oil inspection:www.bzxz.net
Inspection methods for impurities and imperfect grains
Grain and oil inspection Moisture content determination methods
3.1 Pure grain rate: the percentage of the net sample weight minus 1/2 of the imperfect grain weight in the net sample weight. 3.2 Imperfect kernels: kernels that are imperfect but still have edible value, including the following: 3.2.1 Unripe kernels: kernels that are not full, wrinkled to more than 1/2 of the kernel surface, and significantly different from normal kernels. 3.2.2 Insect-eaten kernels: kernels that are eaten by insects and have damaged cotyledons. 3.2.3 Diseased kernels: kernels with diseased spots on the kernel surface and damaged cotyledons. Broken kernels: kernels with incomplete, cross-sectioned, or broken cotyledons. 3.2.4
3.2.5 Bud kernels: kernels with buds or young roots breaking through the seed coat. 3.2.6 Moldy kernels: kernels with moldy and discolored kernel surfaces. 3.2.7 Hard kernels: kernels that cannot absorb water and swell normally and are not easy to cook. 3.3 Impurities: substances that pass through the specified sieve holes and have no use value, including the following: 3.3.1 The undersize material that passes through the sieve with a diameter of 2.0 mm. 3.3.2 Minerals such as sand, coal slag, bricks and tiles, and metal objects. 3.3.3 Mud lumps, mung beans without edible value, foreign grains, and other organic matter. 3.4 Color and smell: refers to the comprehensive color and smell of a batch of mung beans. 4 Classification
4.1 Mung beans are divided into four categories according to the color of the seed coat. 4.1.1 Bright mung beans: mung beans with green, dark green, and shiny seed coats account for 95% or more. Approved by the Ministry of Commerce of the People's Republic of China on March 9, 1989 and implemented on October 1, 1989
GB10462-89
4.1.2 Yellow mung beans: mung beans with yellow, yellow-green, and shiny seed coats account for 95% or more. 4.1.3 Gray mung beans: mung beans with gray-green seed coats and dull seed coats account for 95% or more. 4.1.4 Mixed mung beans: mung beans that do not meet the above three categories. 5 Quality indicators
Various types of mung beans are classified according to the net pure grain rate. The grade indicators and other quality indicators are shown in the following table: Grade
Pure grain rate, %
Minimum indicators
Various types of mung beans are priced according to the second grade.
For mung beans used as vegetables, the germination rate shall not be less than 90%. 5.4
Sanitary indicators shall be implemented in accordance with GB2715 and relevant regulations. 5.5
Plant quarantine items shall be implemented in accordance with relevant national regulations. 6 Inspection methods
Sampling and sub-sampling: in accordance with the provisions of GB5491. 6.1
Color and odor determination: in accordance with the provisions of GB5492. 6.2
Impurities, %
Minerals
Type and intermixing determination: in accordance with the provisions of GB5493. 6.3
Determination of impurities and imperfect kernels: in accordance with the provisions of GB5494. 6.4
Color and smell
6.5 Inspection of hard kernels: soak the sample without other imperfect kernels in warm water at 35℃ for 1 hour, take it out and drain the surface water, then use filter paper to absorb the water adsorbed by the epidermis, and compare it with the sample without soaking. The kernels whose seed coats are not wrinkled or whose volume does not expand are hard kernels. 6.6 Determination of moisture: in accordance with the provisions of GB5497. 6.7
Germination rate test: in accordance with GB5520 and refer to the soybean method. Determination of health items: in accordance with the provisions of GB5009.36. 6.8
Packaging, transportation and storage
The packaging, transportation and storage of mung beans must meet the requirements of quality assurance, quantity assurance, transportation safety and classification and graded storage. Strictly prevent pollution. Additional Notes:
This standard was proposed and managed by the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard was drafted by the Grain Bureaus of Hebei, Henan, Anhui and Jiangsu Provinces. This standard is interpreted by the Inspection Division of the Grain Storage and Transportation Bureau of the Ministry of Commerce. The main drafters of this standard are Yang Baogui, Jiang Zhongqiang, Lu Honggui, Du Jun and Wang Zhidao. 56
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