LS/T 3267-2020 in English
VALIDGlutinous proso millet flour
- Issued on:2020-11-19
- Implemented on:2021-05-19
- File Format:PDF
- Delivery:Via email within 1~3 business days
$127.00
| Standard No: | LS/T 3267-2020 |
| Document status: | VALID |
| Title in English: | Glutinous proso millet flour |
| Title in Chinese: | 糯性黍（稷）米粉 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2020-11-19 |
| Implemented on: | 2021-05-19 |
| ICS Classification: | 67.060-Cereals, pulses and derived products |
| Chinese Classification: | X11-Grain processing and products |
| Professional Classification: | LS-Cereal |
| Related Keywords: | glutinous proso millet
glutinous millet flour product standards standard implementation raw material control requirements standard test method moisture content |
| Related Topics: | Organic Rice Noodles
rice flour rice Rice Noodle Standard Yi Nuoran ls/t 3245 Rice noodles Medium Rice Noodles Ji Yang Rice noodle industry |
本标准规定了糯性黍(稷）米粉的术语和定义、要求、检验方法、检验规则、标签、标志、包装、运输、贮存的要求。
本标准适用于以糯性黍（稷）米为原料在生产加工过程不添加任何物质制成供人类食用或用作食品原料的糯性黍（稷）米粉。
Introduction
Analysis of the core content of the standard
This standard applies to powder products made from glutinous millet as raw materials, and clearly stipulates that no substances shall be added during the production process. The quality index uses peak viscosity as the key indicator for grading, with the first-grade product requiring ≥250BU and the second-grade product requiring ≥215BU.
Comparison of key technical indicators
| Test items | Primary standard | Secondary standard | Test method |
|---|---|---|---|
| Moisture content (g/100g) | ≤14.0 | ≤14.0 | GB 5009.3 |
| Peak viscosity (BU) | ≥250 | ≥215 | GB/T 14490 |
| Gelatinization temperature (℃) | ≤73 | ≤73 | GB/T 14490 |
Key points for standard implementation
Raw material control requirements
Raw materials must comply with the provisions of GB/T 13356. It is recommended that enterprises establish millet raw material acceptance standards, focusing on:
- Impurity content ≤1.0%
- Moldy grains ≤0.5%
- Normal color and odor
Key points in the production process
According to the requirements of GB 14881, special control should be given to the following:
- Grinding temperature ≤40℃
- Moisture adjustment accuracy ±0.5%
- Metal detection sensitivity ≤0.3mm
Suggestions for optimization of detection methods
Notes on peak viscosity detection:
- Sample pretreatment must be strictly adjusted according to the 14% moisture standard
- Viscometer calibration temperature difference is controlled at ±0.1℃
- It is recommended to use three parallel measurements to take the average value
Background of standard evolution
This standard fills the gap in millet flour product standards, with major technical breakthroughs:
- Established a viscosity grading system for the first time
- Cleared the upper limit of gelatinization temperature
- Introduced a linkage mechanism for food safety indicators
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