GB/T 13360-2024莜麥粉

ICS

67.060

CCS

X11

中華人民共和國國家標準

GB/T13360—2024

代替GB/T13360—2008

莜麥粉

Hullessoatflour

2024-09-29發(fā)布2025-04-01實施

國家市場監(jiān)督管理總局發(fā)布

國家標準化管理委員會

GB/T13360—2024

目次

前言

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Ⅲ

1

范圍

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2

規(guī)范性引用文件

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3

術語和定義

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4

分類

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5

技術要求

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5.1

質量要求

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5.2

原料要求

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6

檢驗方法

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7

檢驗規(guī)則

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7.1

檢驗的一般規(guī)則

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7.2

檢驗批次

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7.3

出廠檢驗

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7.4

判定規(guī)則

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8

標簽標識

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9

包裝、儲存、運輸和銷售

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9.1

包裝

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9.2

儲存和運輸

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9.3

銷售

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Ⅰ

GB/T13360—2024

前言

本文件按照GB/T1.1—2020《標準化工作導則第1部分：標準化文件的結構和起草規(guī)則》的規(guī)

定起草。

本文件代替GB/T13360—2008《莜麥粉》，與GB/T13360—2008相比，除結構調整和編輯性改

動外，主要技術變化如下：

—更改了質量要求（見5.1，2008年版的5.1）；

—增加了原料要求，刪除了衛(wèi)生要求（見5.2，2008年版的5.2）；

—更改了檢驗方法（見第6章，2008年版的第6章）；

—更改了檢驗規(guī)則（見第7章，2008年版的第7章）；

—更改了標簽標識的要求（見第8章，2008年版的第8章）；

—更改了包裝、儲存、運輸和銷售的要求（見第9章，2008年版的第9章、第10章）。

請注意本文件的某些內容可能涉及專利。本文件的發(fā)布機構不承擔識別專利的責任。

本文件由國家糧食和物資儲備局提出。

本文件由全國糧油標準化技術委員會（SAC/TC270）歸口。

本文件起草單位：內蒙古自治區(qū)糧油標準質量監(jiān)測中心、國家糧食和物資儲備局標準質量中心、

包頭市檢驗檢測中心、內蒙古農業(yè)大學、張家口市糧油質量檢測中心、山西省檢驗檢測中心（山西省標

準計量技術研究院）、包頭市糧食質量檢測中心、烏蘭察布市檢驗檢測中心、內蒙古燕谷坊全谷物產業(yè)

發(fā)展有限責任公司、內蒙古陰山優(yōu)麥食品有限公司。

本文件主要起草人：邱慶豐、徐廣超、賈俊亭、成志平、趙寶平、樊東岳、姚鳳桐、宋澤偉、

趙永生、張愛萍、張小利、張銀霞、張文麗、郭智慧、王靜、王文忠、李彥斌。

本文件及其所代替文件的歷次版本發(fā)布情況為：

—1992年首次發(fā)布為GB/T13360—1992，2008年第一次修訂；

—本次為第二次修訂。

Ⅲ

GB/T13360—2024

莜麥粉

1范圍

本文件規(guī)定了莜麥粉的技術要求、檢驗規(guī)則、標簽標識、包裝、儲存、運輸和銷售的要求，給出了

分類，描述了檢驗方法。

本文件適用于莜麥（裸燕麥）為原料加工的、無添加物的食用商品莜麥粉。

2規(guī)范性引用文件

下列文件中的內容通過文中的規(guī)范性引用而構成本文件必不可少的條款。其中，注日期的引用文

件，僅該日期對應的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用

于本文件。

GB5009.3食品安全國家標準食品中水分的測定

GB5009.4食品安全國家標準食品中灰分的測定

GB/T5490糧油檢驗一般規(guī)則

GB/T5491糧食、油料檢驗扦樣、分樣法

GB/T5492糧油檢驗糧食、油料的色澤、氣味、口味鑒定

GB/T5497糧食、油料檢驗水分測定法

GB/T5507糧油檢驗粉類粗細度測定

GB/T5508糧油檢驗粉類糧食含砂量測定

GB/T5509糧油檢驗粉類磁性金屬物測定

GB/T13359莜麥

GB/T15684谷物碾磨制品脂肪酸值的測定

GB/T17109糧食銷售包裝

GB/T22515糧油名詞術語糧食、油料及其加工產品

GB/T26631糧油名詞術語理化特性和質量

3術語和定義

GB/T22515和GB/T26631界定的以及下列術語和定義適用于本文件。

3.1

莜麥粉hulless