Potato Flakes National Standard 2024
The standard for the Grain Industry of the People’s Republic of China LS/T 3321-2023 Issued on November 14, 2023, for kepingan kentang To be Implemented on May 14, 2024
pengenalan
This document is drafted under the provisions of GB/T 1.1-2020 “Guidelines for Standardization Part 1: Structure and Drafting of Standards.” Please note that some contents of this document may involve patents. The issuing organization of this document does not assume responsibility for identifying patents; this document is proposed by the National Grain and Material Reserves Bureau.
This document is under the jurisdiction of the National Cereals and Oils Standardization Technical Committee (SAC/TC270). Drafting units: Henan University of Technology, Beijing Grain Science Research Institute Co., Ltd., Hohhot Grain and Oil Quality Inspection Center, Gansu Grain and Oil Quality Supervision and Inspection Institute, Ningxia Hui Autonomous Region Grain and Oil Product Quality Inspection Center, Guyuxiang (Ningxia) Biotechnology Development Co., Ltd. Main drafters of this document: Zhang Yurong, Zhou Xianqing, Lan Xiangdong, Zhang Dongdong, Wu Qiong, Han Jiajing, Shi Xiangmei, Wu Yi, Chen Zhao, Fu Tingting, Wang Xinglei, and Wang Tao.
1. Scope of potato flakes
This document specifies the classification, quality requirements, inspection rules, labeling and marking, packaging, transportation, and storage of potato flakes, and describes the corresponding inspection methods. This document applies to potato flakes processed from various types of potatoes after peeling for use in food processing.
2. Normative References
The contents of the following documents constitute indispensable elements of this document through normative references in the text. For referenced documents with dates, only the version corresponding to that date applies to this document. For referenced documents without dates, the latest version (including all amendments) applies to this document.
- GB/T 601 Preparation of Standard Titration Solutions for Chemical Reagents
- GB 2760 National Food Safety Standard Food Additive Usage Standard
- GB/T 5507 Determination of Granularity for Grain and Oil Inspection – Flour
- GB/T 5508 Determination of Sand Content in Grain and Oil Inspection – Flour
- GB/T 5509 Determination of Magnetic Metal Objects in Grain and Oil Inspection – Flour
- GB 5009.3 National Food Safety Standard Determination of Moisture in Food
- GB 5009.4 National Food Safety Standard Determination of Ash in Food
- GB 5009.7 National Food Safety Standard Determination of Reducing Sugars in Food
- GB/T 5490 General Rules for Grain and Oil Inspection
- GB/T 5491 Sampling Method for Grain and Oil Inspection
- GB/T 5492 Identification of Color, Odor, and Taste of Grain and Oil Inspection – Grain and Oil
- GB 7718 National Food Safety Standard General Rules for Prepackaged Food Labels
- GB 14881 National Food Safety Standard General Hygienic Specifications for Food Production
- GB/T 17109 Grain Sales Packaging
- SB/T 10968 Processing Potato Circulation Specification
3. Terms and Definitions
The following terms and definitions apply to this document:
- Uncooked Whole kepingan kentang Uncooked whole potato flakes refer to powdered products processed from potatoes through procedures including cleaning, peeling, slicing, color protection, drying, grinding, sieving, and packaging.
- Cooked Whole kepingan kentang Cooked whole potato flakes refer to powdered products processed from potatoes through procedures including cleaning, peeling, slicing, color protection, cooking, drying, grinding, sieving, and packaging.
- Granularity Granularity refers to the degree of fineness of potato flakes. Note: The quality fraction of potato flakes passing through and retained by specified sieves represents the mass fraction of the sample.
- Black Spot Black spots are heterochromatic spots observed under specified conditions. Note: Take 100g of potato flakes on a glass plate, gradually spread it with a spoon, and observe and count the number of heterochromatic spots.
- Sand Content Sand content refers to the amount of inorganic dust contained in potato flakes. Note: It is expressed as the mass fraction (%) of dust to the sample mass.
- Magnetic Metal Content Magnetic metal content refers to the magnetic metal substances mixed in potato flakes. Note: It is expressed as the grams of magnetic metal per kilogram of sample.
- Ash Content Ash content refers to the mass fraction of residual mass after high-temperature incineration to the total sample mass.
- Iodine Visibility Iodine visibility refers to the degree of starch gelatinization in potato flakes.
4. Classification
Based on the different processing techniques of potato flakes, products are classified into two types:
- Raw kepingan kentang
- Cooked kepingan kentang
5. Quality Requirements
- Quality Index
See Table 1 for quality indicators of potato flakes.
| Item | Specification |
| Color | Normal |
| Odor | Normal |
| Granularity | CB30 Fully Passed, CB36 Retained <10% |
| Black Spots (per 100g) | 100 |
| Sand Content (%) | 0.02 |
| Magnetic Metal Content (g/kg) | 0.003 |
| Moisture Content (%) | 10.0 |
| Ash Content (Dry Basis) (%) | 3.5 |
| Reducing Sugar Content (%) | 3.0 |
| Iodine Visibility | <2 |
- Raw Material Requirements
Raw material requirements should comply with the provisions of SB/T10968.
- Food Safety Requirements
Comply with national food safety standards and relevant regulations.
6. Inspection Methods
- Color, Odor, and Taste Identification: Conducted according to GB/T 5492.
- Granularity Inspection: Conducted according to GB/T 5507.
- Sand Content Inspection: Conducted according to GB/T 5508.
- Magnetic Metal Content Inspection: Conducted according to GB/T 5509.
- Moisture Content Inspection: Conducted according to GB 5009.3.
- Ash Content Inspection: Conducted according to GB 5009.4.
- Reducing Sugar Content Inspection: Conducted according to GB 5009.7.
- Iodine Visibility Inspection: Conducted according to Appendix A.
7. Inspection Rules
7.1 General Inspection Rules
Conducted according to GB/T 5490.
7.2 Sampling and Subsampling Methods
Conducted according to GB/T 5491.
7.3 Batch Production
Products of the same variety and specification produced from the same batch of raw materials, the same shift, and the same production line are considered as one batch.
7.4 Factory Inspection
7.4.1 Factory inspection items are carried out according to the provisions of Section 5.1.
7.4.2 Each batch must undergo factory inspection according to the specified items, and can only be released after passing the inspection.
7.5 Type Inspection
7.5.1 Type inspection includes all items specified in Section 5.1.
7.5.2 Type inspection is conducted once every two years. Type inspection should be conducted in the following circumstances:
- Significant changes in raw material sources or production processes.
- Production resumes after a halt of more than six months.
- Significant differences between the factory inspection results and the last type of inspection.
- Requirement for type inspection from national quality supervision authorities or competent departments.
7.6 Determination Rules
7.6.1 If all product inspection items comply with the specifications outlined in Section 5.1, the product is deemed qualified.
7.6.2 If one item in the product inspection does not meet the requirements of this document, random sampling for the specific item may be doubled for retesting. If the retesting still fails to meet the requirements of this document, the batch of products is deemed unqualified.
8. Labels and Markings
Pre-packaged products should comply with the provisions of GB 7718.
8.1 Non-retail packaging should label the product name, category, product standard number, raw materials, production date, shelf life, manufacturer, factory address, and contact information.
8.2 The labeled net content should be the mass at the maximum allowable moisture state.
9. Packaging, Storage, and Transportation
9.1 Packaging
- Packaging should comply with the provisions of GB/T 17109 and GB 14881.
- The packaging environment should be clean and hygienic.
- Materials should meet packaging technical requirements and relevant national food hygiene regulations.
- When using bags for packaging, the bags should have sufficient strength and be securely sewn or sealed. They should not be separated from the original retail packaging.
9.2 Transportation
Transportation vehicles and equipment should be clean, dry, and free from contamination, with facilities to prevent dust, rain, and snow. They should not be mixed with toxic or hazardous substances during transportation.
9.3 Storage
Bagged products should be stored in clean, dry, ventilated, and uncontaminated warehouses, with a distance of 15 cm from the ground and 20 cm above the walls, to prevent insects, rodents, and moisture. They should not be stored together with toxic or harmful substances.
Appendix A
(Normative)
Method for Determination of Iodine Visibility
A.1 Principle
Straight-chain starch molecules react with iodine to form a blue complex, while branched-chain starch reacts with iodine to produce a purple-to-red complex. Samples with higher degrees of gelatinization allow a portion of smaller straight-chain starch molecules to escape the starch granule and enter the solution. The more straight-chain starch enters the solution, the more iodine it absorbs, resulting in a deeper blue color in the solution. Therefore, the degree of gelatinization of potato flakes can be determined by the iodine visibility.
A.2 Instruments
Analytical balance.
UV-visible spectrophotometer.
Thermostatic oscillator.
Centrifuge.
A.3 Reagents
A.3.1 Preparation of 0.05 mol/L Potassium Iodide Solution: Prepared according to the method specified in GB/T 601.
A.3.2 Preparation of pH 5.8 Phosphate Buffer Solution:
a) Weigh 13.60g of potassium dihydrogen phosphate and dissolve it in distilled water, makeup to 1000 mL.
b) Weigh 16.42g of dipotassium hydrogen phosphate and dissolve it in distilled water, making up to 1000 mL.
c) Take 50 mL of solution a), add 4.5 mL of solution b), mix, and dilute to 100 mL with distilled water.
A.4 Experimental Procedure
A.4.1 Accurately weigh 2.0000g of potato flakes into a 150 mL conical flask, add 20.0 mL of distilled water, mix well, place in a thermostatic oscillator at 50°C ± 1°C, oscillate for 30 minutes, transfer to a centrifuge tube, and centrifuge at 3000 rpm for 10 minutes.
A.4.2 Take 1.00 mL of the supernatant, place it in a 50 mL volumetric flask, add 5 mL of pH 5.8 phosphate buffer solution and 1.00 mL of 0.05 mol/L potassium iodide solution, dilute to volume with distilled water, and mix well.
A.4.3 Prepare a blank solution by using 1 mL of distilled water instead of the supernatant.
A.4.4 Using a spectrophotometer, adjust the zero point with the blank solution at a wavelength of 570 nm in a 1 cm cuvette, and measure the absorbance value (A) of the sample.
A.5 Calculation
Calculate the iodine visibility (I) according to the formula (A.1).
Where:
I = 2 × A
I — iodine visibility (g/L)
A — absorbance value of the sample
2 — Dilution factor
The calculation results should be accurate to two decimal places, and the difference between two measurements of the same sample should not exceed 0.05.
Source from: China National Food and Strategic Reserves Administration
http://www.lswz.gov.cn/html/ywpd/bzzl/2024-01/26/275402/files/67a63941ccf44cacb815504d27ff749a.pdf