粮食级别的高级qulity蛋白质稻米集中我

Qualityparametersandstandardvalues Organoleptic method Foreign absent Q/PYJ0002S--2010 Infestation absent Colour primroseyellow Odourandflavour typical Taste typical Appearance finepowder Physico-chemicalmeasurements value unit method Moisturecontent Max.8% % GB/T5009.3 Ash Max.6% %/ds GB/T5009.4 Protein(drybasisN*6.25) YJ-Pro-S80+ Min80% %/ds GB/T5009.5 YJ-Pro-C80+ Min80% %/ds GB/T5009.5 Fat Max.5% %/ds GB/T5009.6 Cholesterol absent Totalsugar 1 % GB/T5009.7 Sieving YJ-Pro-S80+ <150μm(100mesh) min.95 % Q/PYJ0002S--2010 YJ-Pro-C80+ <48μm(300mesh) min.95 % Q/PYJ0002S--2010 Contaminants value unit method Melamine absent max2.0mg/kg GB/T22388 AflatoxinB1 absent max5μg/kg GB/T5009.22 Heavymetals Lead Max1.0 mg/kg GB/T5009.12 Mercury Max0.02 mg/kg GB/T5009.13 Arsenic Max0.5 mg/kg GB/T5009.11 Cadmium Max1.0 mg/kg ISO11212-4-1997 Ricestarchisakindofveryfine,whitepowder,withanumberofspecialfeatureswhichtheotherstarchdonthave.Comparedwiththeothercerealstarch,thegranuleofricestarchisverysmallinsizebetween2 8μm,andhasuniformparticlesize.Basedonthesecharacteristicsofricestarch,itcanbeusedasfollows:(1)FoodIndustryGelatinizedricestarchwithsoft,creamyconsistencyandcreamodorisveryeasytosmear,whichisagoodstarchforcream.Becausericestarchgranulesandhomogeneousfatballhasalmostthesamesize,ricestarchandfathasthesimilartexture,itcanbeusedinsomepartsoffattyfoods,insteadoffat.Thedigestibilityofricestarchis98% 100%,andthebindingproteininricestarchiscompletelynon-allergic,soitcanbeusedcommonlyinbabyfoodandtheotherspecialfoods.(2)PharmaceuticalIndustryRicestarchhasespeciallysmallparticlediameterlargersurfaceareaagooddegreeofcollapsefastwateradsorptiondelicatetexturelowanti-allergicreactionsoftfragrance,soricestarchiscommonlyusedinmoldingandbondingofhigh-grades.(3)ChemicalIndustryRicestarchiswellattachedtotheskinsurfaceinordertogetsmoothlytouch,andalsolow-allergy,soitcanbewidelyusedincosmeticsindustry.