标准编号:	GB/T 317-2018
中文名称:	白砂糖
英文名称:	White granulated sugar
中标分类:	X31    制糖
行业分类:	GB    国家标准
ICS分类:	67.180 67.180    糖、糖制品、淀粉 67.180
发布机构:	中华人民共和国国家质量监督检验检疫总局 中国国家标准化管理委员会
发布日期:	2018-09-01
实施日期:	2018-9-1
标准状态:	valid
替代旧标准:	GB/T 317-2006 白砂糖
翻译语言:	英文
文件格式:	PDF
中文字符数:	7000 字
翻译价格(元):	290.0
交付时间:	付款后 1 个工作日

Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard is developed in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 317-2006 White granulated sugar. In addition to a number of editorial changes, the following main technical changes have been made with respect to GB/T 317-2006: ——The requirements of dark spot are added (see 3.2.3); ——The food safety requirements are modified (see 3.4; 3.4 of Edition 2006). ——The requirements for raw materials are added (see 3.5); ——The test methods for sensory items and physical and chemical items are modified (see clause 4; clause 4 of Edition 2006); ——The inspection rules are modified (see clause 5; clause 5 of Edition 2006). This standard is redrafted by reference to but is not equivalent to Codex Stan212-1999 Codex standard for sugars of CAC. This standard was proposed by China National Light Industry Council. This standard is under the jurisdiction of SAC/TC 373 National Technical Committee on Sugaring of Standardization Administration of China. The previous editions replaced by this standard are as follows: ——GB 317-1984, GB 317-1998 and GB/T 317-2006; ——GB 317.1-1991; ——GB 317.2-1991. White granulated sugar 1 Scope This standard specifies the technical requirements, test methods, inspection rules as well as marking, packaging, transport and storage for white granulated sugar. This standard is applicable to white granulated sugar produced with sugarcane, beet or raw sugar as direct or indirect raw materials. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. GB/T191 Packaging - Pictorial marking for handling of goods GB 7718 National food safety standard - General standard for the labeling of prepackaged foods GB/T 10496 Sugar beet GB/T 10498 Sugar cane GB 13104 National food safety standard - Sugar GB/T 15108 Raw material GB/T 35887 Analysis method of white granulated sugar JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content AQSIQ Decree No.75 Measures for the metrological supervision and administration of quantitatively packed commodities 3 Technical requirements 3.1 Levels White granulated sugar is divided into four levels: Refined, Superior, Level I and Level II. 3.2 Sensory characteristics 3.2.1 The grain size shall be uniform and not less than 80% of one of the following ranges: ——coarse grain: 0.80mm~2.50mm; ——large grain: 0.63 mm~1.60 mm; ——medium grain: 0.45mm~1.25mm; ——small grain: 0.28mm~0.80mm; ——fine grain: 0.14mm~0.45mm. 3.2.2 Grain or its aqueous solution shall be sweet and free of peculiar smell. 3.2.3 The appearance of sugar products shall be dry, loose, white and glazed, and the number of dark spots with a length greater than 0.2 mm per square meter of surface area shall not exceed 15. 3.3 Physical and chemical requirements They shall meet the requirements of Table 1. Table 1 Physical and chemical requirements Item Index Refined Superior Level I Level II Sucrose content /(g/100g) ≥ 99.8 99.7 99.6 99.5 Reducing sugar content /(g/100g) ≤ 0.03 0.04 0.10 0.15 Conductometric ash /(g/100 g) ≤ 0.02 0.04 0.10 0.13 Drying loss /(g/100 g) ≤ 0.05 0.06 0.07 0.10 Color value /IU ≤ 25 60 150 240 Turbidity /MAU ≤ 30 80 160 220 Water-insoluble impurity /(mg/kg) ≤ 10 20 40 60 3.4 Food safety requirements They shall meet the requirements of GB 13104. 3.5 Requirements for raw materials 3.5.1 With sugar cane as raw material They shall meet the requirements of GB/T 10498. 3.5.2 With beet as raw material They shall meet the requirements of GB/T 10496. 3.5.3 With raw sugar as raw material They shall meet the requirements of GB/T 15108. 3.6 Requirements for quantitative packaging The net content shall meet the requirements of Measures for the metrological supervision and administration of quantitatively packed commodities. 4 Test methods 4.1 Sensory items The color, taste, smell and state shall be determined in accordance with the method specified in GB 13104. The grain size and dark spots shall be determined in accordance with the method specified in GB/T 35887. 4.2 Physical and chemical items The sucrose content, reducing sugar content, conductometric ash content, drying loss, color value, turbidity and water-insoluble impurities shall be determined in accordance with the method specified in GB/T 35887. 4.3 Food safety requirements They shall be determined in accordance with the method specified in GB 13104. 4.4 Net content It shall be determined in accordance with the method specified in JJF 1070. 5 Inspection rules 5.1 Type inspection 5.1.1 After being separated, each tin of the massecuite shall be numbered. While weighing the package, continuously collect about 3kg of sample and put it in a container with a lid, mix it uniformly to use it as the numbered sample; in addition to using this sample for numbered analysis, take other 0.5kg of sample in a container with a lid and accumulate for 24h to make the daily collected sample. Take 1.5kg of daily collected sample, seal it with food grade plastic bag or fill it into a glass stoppered bottles, with the product No., level, production date, sample base, inspection result and the inspector marked; preserve the bag or bottle in a dry and ventilated environment for self-inspection of factory and quality supervision and inspection. It may be used as the reserved sample for arbitration inspection through the agreement of the supplier and the demander, and the result of single sampling inspection or arbitration inspection is effective for the sugar delivered successively with the same serial number. 5.1.2 Under the premise of ensuring stable product quality, the manufacturer may carry out random inspection for each numbered sample according to the actual production situation and the inspection items include: sucrose content, reducing sugar content, conductometric ash, drying loss, color value, turbidity, water-insoluble impurities and all items required in the physical and chemical inspection on daily collected samples; if one or more items of the inspection results fail to meet the requirements of a particular level, the sample will be treated according to the requirements for the actually reached level, and those failing to reach the index of Level 2 white granulated sugar will be treated as rejected products. 5.1.3 Under one of the following conditions, all the items in the technical requirements shall be inspected and the inspection result is regarded as the comprehensive assessment of product quality: a) trial production and stereotyping appraisement of new products or for transfer-plant production of products. b) the beginning of the production period or the production resumption after washing; c) early, intermediate and later stages of normal production; d) in case of unacceptable batch in acceptance inspection; e) the relative large change of raw materials and process may affect the product quality f) the quality supervision organization requires to carry out the inspection.

Foreword i 1 Scope 2 Normative references 3 Technical requirements 4 Test methods 5 Inspection rules 6 Labeling, packaging, transport and storage

ICS 67.180 X 31 中华人民共和国国家标准 GB/T 317—2018 代替GB/T 317—2006 白砂糖 White granulated sugar (Codex Stan 212—1999，Codex standard for sugars，NEQ) 2018-02-06发布 2018-09-01实施 中华人民共和国国家质量监督检验检疫总局 中国国家标准化管理委员会 发布 前言 本标准按照GB/T 1.1—2009给出的规则起草。 本标准代替GB/T 317—2006《白砂糖》。本标准与GB/T 317—2006相比，除编辑性修改外主要技术差异如下： ——增加了黑点要求(见3.2.3)； ——修改了食品安全要求(见3.4，2006年版的3.4)； ——增加了原料要求(见3.5)； ——修改了感官项目、理化项目试验方法(见第4章，2006年版的第4章)； ——修改了检验规则(见第5章，2006年版的第5章)。 本标准使用重新起草法参考国际食品法典委员会(CAC)Codex Stan212—1999《国际食品法典标准糖》编写，与Codex Start212—1999的一致性程度为非等效。 本标准由中国轻工业联合会提出。 本标准由全国制糖标准化技术委员会(SAC/TC 373)归口。 本标准所代替标准的历次版本发布情况为： ——GB 317—1984、GB 317—1998、GB/T 317—2006； ——GB 317.1—1991； ——GB 317.2—1991。 白砂糖 1范围 本标准规定了白砂糖的技术要求、试验方法、检验规则和标识、包装、运输、贮存。 本标准适用于以甘蔗、甜菜或原糖为直接或间接原料生产的白砂糖。 2规范性引用文件 下列文件对于本文件的应用是必不可少的。凡是注日期的引用文件，仅注日期的版本适用于本文件。凡是不注日期的引用文件，其最新版本(包括所有的修改单)适用于本文件。 GB/T 191包装储运图示标志 GB 7718食品安全国家标准 预包装食品标签通则 GB/T 10496糖料甜菜 GB/T 10498糖料甘蔗 GB 13104食品安全国家标准 食糖 GB/T 15108原糖 GB/T 35887 白砂糖试验方法 JJF 1070定量包装商品净含量计量检验规则 定量包装商品计量监督管理办法 国家质量监督检验检疫总局第75号令 3技术要求 3.1级别 白砂糖分为精制、优级、一级和二级共四个级别。 3.2感官 3.2.1 晶粒应均匀，粒度在下列某一范围内应不少于80％： ——粗粒：0.80 mm～2.50 mm； ——大粒：0.63 mm～1.60 mm； ——中粒：0.45 mm～1.25 mm； ——小粒：0.28 mm～0.80 mm； ——细粒：0.14 mm～0.45 mm。 3.2.2晶粒或其水溶液应味甜、无异味。 3.2.3糖品外观应干燥松散、洁白、有光泽，每平方米表面积内长度大于0.2 mm的黑点数量不多于15个。 3.3理化要求 应符合表1的规定。 表1理化要求 项目 指标 精制 优级 一级 二级 蔗糖分/(g/100 g) ≥ 99.8 99.7 99.6 99.5 还原糖分/(g/100 g) ≤ 0.03 0.04 0.10 0.15 电导灰分/(g/100 g) ≤ 0.02 0.04 0.10 0.13 干燥失重/(g/100 g) ≤ 0.05 0.06 0.07 0.10 色值/TU ≤ 25 60 150 240 混浊度/MAU ≤ 30 80 160 220 不溶于水杂质/(mg/kg) ≤ 10 20 40 60 3.4食品安全要求 应符合GB 13104的规定。 3.5原料要求 3.5.1 以甘蔗为原料 应符合GB/T 10498的规定。 3.5.2以甜菜为原料 应符合GB/T 10496的规定。 3.5.3以原糖为原料 应符合GB/T 15108的规定。 3.6定量包装要求 净含量应符合《定量包装商品计量监督管理办法》的规定。 4试验方法 4.1感官项目 色泽、滋味、气味、状态按GB 13104规定的方法测定；粒度、黑点按GB/T 35887规定的方法进行测定。 4.2理化项目 蔗糖分、还原糖分、电导灰分、干燥失重、色值、混浊度、不溶于水杂质按GB/T 35887规定的方法进行测定。 4.3食品安全要求 按GB 13104规定的方法进行测定。 4.4净含量 按JJF 1070规定的方法进行测定。 5检验规则 5.1型式检验 5.1.1 每分离一罐糖膏为一个编号，在称量包装时，连续采集样品约3 kg，放在带盖的容器中，混匀后为编号样品，该样品除供编号分析之用外，另取0.5 kg放在带盖的容器中，积累24 h后为日集合样品。 取1.5 kg日集合样品，用食品级塑料袋密封包装，或磨砂口玻璃瓶盛装，标明产品编号、级别、生产日期、样品基数、检验结果及检验员，于通风干燥的环境中留存，供工厂自检及质量监督检验之用。经供、收双方认可，可作为仲裁检验留样，一次抽检或仲裁检验结果，对先后出厂的同一编号糖有效。 5.1.2生产厂在保证产品质量稳定的前提下，每编号样品可按生产的实际情况进行项目的抽检，检验项目包括：蔗糖分、还原糖分、电导灰分、干燥失重、色值、混浊度、不溶于水杂质，日集合样品检验理化要求的全部项目；检验结果若有一项或一项以上不符合该级别要求的，则按实达级别处理，达不到二级白砂糖指标的按不合格品处理。 5.1.3有下列情况之一时，进行技术要求全部项目的检验，检验结果作为对产品质量的全面考核： a)新产品或者产品转厂生产的试制定型鉴定； b)生产期开始或洗机后恢复生产时； c)正常生产的前期、中期、后期； d)交收检验出现不合格批时； e)原料、工艺有较大变化，可能影响产品质量时； f)质量监督机构提出要求检验时。 5.2交收检验 5.2.1每一次交货的白砂糖为一个交收批，每批白砂糖应附有生产厂的检验合格报告，收货方凭检验合格报告收货，交收双方均有权提出在现场抽检或抽样封存。日后若有质量争议，符合贮存条件保管的封存样品作为仲裁检验样品，由法定质量仲裁检验机构出具的检验结果为该批自砂糖仲裁检验结果。 5.2.2每个交收批为一个检验批。 5.2.3从同一批次样品堆的4个不同部位随机抽取4个或4个以上的大包装。抽取小于1 kg包装单位的产品，抽样数量不少于4个包装，抽样量不少于2 kg；太子1 kg的包装单位产品，抽样量不少于2 kg。 5.2.4交收检验项目至少为理化要求的全部项目，需增加项目时，在供、收双方的书面合同中明确。 5.2.5抽样器、盛装容器应洁净。 5.3判定规则 5.3.1检验结果如有一项指标检验不合格，则该批产品为不合格产品。 凡某指标检验不合格，应另取一份样品复检，若仍不合格，则判该项目不合格；若复检合格，则应再取一份样品作第二次复检，以第二次复检结果为准。食品安全要求中生物指标不合格，判为不合格品。 5.3.2当供需双方对产品质量发生争议时，可由双方协商解决或委托仲裁机构复检及判定。 6标识、包装、运输、贮存 6.1标识 6.1.1预包装白砂糖标签应符合GB 7718的规定。 6.1.2推荐在白砂糖标签上标注保质期，保质期由生产企业或包装单位自行确定。 6.1.3包装储运标志应符合GB/T 191的规定。 6.2包装 6.2.1 包装容器与材料应符合相应的卫生标准和有关规定。 6.2.2产品包装应严密，无破损现象。 6.2.3外包装箱应完整、牢固、外表清洁，与所装内容物相符合、箱外胶封、捆扎结实。 6.2.4每批糖出厂时，由生产厂附送产品检验报告，运输与保管条件说明书各一份。 6.3运输、贮存 6.3.1运糖工具和糖仓应清洁、干燥，不应与有害、有毒、有异味和其他易污染物品混运、混贮，用船运载和仓贮时糖堆下面应有垫层，以防受潮。 6.3.2贮存环境的空气相对湿度应保持在70％以下，温度不超过38℃。