莜　　麦　　粉 Hulless oat flour  ICS  67.060 CCS  X 11   中华人民共和国国家标准 GB/T 13360—2024 代替 GB/T 13360—2008 2024-09-2 9发布 2025-04-0 1实施     国家市场监督管理总局 国家标准化管理委员会 发 布目　　次 前言   ·····································································································   Ⅲ 1     范围   ··································································································   1 2     规范性引用文件   ······················································································   1 3     术语和定义   ···························································································   1 4     分类   ··································································································   2 5     技术要求   ······························································································   2      5.1     质量要求   ·························································································   2      5.2     原料要求   ·························································································   2 6     检验方法   ······························································································   3 7     检验规则   ······························································································   3      7.1     检验的一般规则   ·················································································   3      7.2     检验批次   ·························································································   3      7.3     出厂检验   ·························································································   3      7.4     判定规则   ·························································································   3 8     标签标识   ······························································································   3 9     包装、储存、运输和销售   ············································································   3      9.1     包装   ······························································································   3      9.2     储存和运输   ······················································································   3      9.3     销售   ······························································································   3 GB/T 13360—2024     Ⅰ 前　　言 本文件按照GB/T 1.1—2020《标准化工作导则　第1部分：标准化文件的结构和起草规则》的规 定起草。 本文件代替GB/T 13360—2008《莜麦粉》，与GB/T 13360—2008相比，除结构调整和编辑性改 动外，主要技术变化如下： 更改了质量要求（见5.1，2008年版的5.1）； — 增加了原料要求，删除了卫生要求（见5.2，2008年版的5.2）； — 更改了检验方法（见第6章，2008年版的第6章）； — 更改了检验规则（见第7章，2008年版的第7章）； — 更改了标签标识的要求（见第8章，2008年版的第8章）； — 更改了包装、储存、运输和销售的要求（见第9章，2008年版的第9章、第10章）。 — 请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。 本文件由国家粮食和物资储备局提出。 本文件由全国粮油标准化技术委员会（SAC/TC 270）归口。 本文件起草单位：内蒙古自治区粮油标准质量监测中心、国家粮食和物资储备局标准质量中心、 包头市检验检测中心、内蒙古农业大学、张家口市粮油质量检测中心、山西省检验检测中心（山西省标 准计量技术研究院）、包头市粮食质量检测中心、乌兰察布市检验检测中心、内蒙古燕谷坊全谷物产业 发展有限责任公司、内蒙古阴山优麦食品有限公司。 本文件主要起草人：邱庆丰、徐广超、贾俊亭、成志平、赵宝平、樊东岳、姚凤桐、宋泽伟、 赵永生、张爱萍、张小利、张银霞、张文丽、郭智慧、王静、王文忠、李彦斌。 本文件及其所代替文件的历次版本发布情况为： 1992年首次发布为GB/T 13360—1992，2008年第一次修订； — 本次为第二次修订。 —   GB/T 13360—2024     Ⅲ 莜　　麦　　粉 1　范围   本文件规定了莜麦粉的技术要求、检验规则、标签标识、包装、储存、运输和销售的要求，给出了 分类，描述了检验方法。 本文件适用于莜麦（裸燕麦）为原料加工的、无添加物的食用商品莜麦粉。 2　规范性引用文件   下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文 件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用 于本文件。 GB 5009.3　食品安全国家标准　食品中水分的测定 GB 5009.4　食品安全国家标准　食品中灰分的测定 GB/T 5490　粮油检验　一般规则 GB/T 5491　粮食、油料检验　扦样、分样法 GB/T 5492　粮油检验　粮食、油料的色泽、气味、口味鉴定 GB/T 5497　粮食、油料检验　水分测定法 GB/T 5507　粮油检验　粉类粗细度测定 GB/T 5508　粮油检验　粉类粮食含砂量测定 GB/T 5509　粮油检验　粉类磁性金属物测定 GB/T 13359　莜麦 GB/T 15684　谷物碾磨制品　脂肪酸值的测定 GB/T 17109　粮食销售包装 GB/T 22515　粮油名词术语　粮食、油料及其加工产品 GB/T 26631　粮油名词术语　理化特性和质量 3　术语和定义   GB/T 22515和GB/T 26631界定的以及下列术语和定义适用于本文件。 3.1　 莜麦粉　hulless oat flour 莜麦面 莜面 由莜麦加工制成的粉状产品。 3.2　 精制莜麦粉　refined hulless oat flour 加工过程研磨精细，麸皮碎片小、含量少的莜麦粉。     GB/T 13360—2024     1 3.3　 全莜麦粉　whole hulless oat flour 加工过程研磨粗，麸皮碎片大、含量多的莜麦粉。 3.4　 粗细度　fineness degree 莜麦粉颗粒的大小程度。 注：以留存在规定筛号筛面上的部分占试样的质量分数（%）表示。 [来源：GB/T 5507－2008，3.1，有修改] 3.5　 灰分含量　ash content 试样经高温灼烧后残留的无