GB/T 13358-2024 稷米

ICS

67.060

CCS

B22

中华人民共和国国家标准

GB/T13358—2024

代替GB/T13358—2008

稷米

Milledprosomillet（non-glutinous）

2024-09-29发布2025-04-01实施

国家市场监督管理总局

发布

国家标准化管理委员会

GB/T13358—2024

目次

前言

Ⅲ

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1

范围

1

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2

规范性引用文件

1

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3

术语和定义

1

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4

质量要求

2

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4.1

质量指标

2

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4.2

净含量

3

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5

检验方法

3

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6

检验规则

3

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6.1

一般规则

3

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6.2

检验批次

3

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6.3

出厂检验

3

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6.4

型式检验

3

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6.5

判定规则

4

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7

标签标识

4

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8

包装、储存和运输

4

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8.1

包装

4

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8.2

储存

4

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8.3

运输

4

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附录A（规范性）

稷米加工精度检验（EMB）方法

5

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A.1

仪器和用具

5

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A.2

试剂

5

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A.3

操作方法

5

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A.4

结果表示

5

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参考文献

6

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Ⅰ

GB/T13358—2024

前言

本文件按照GB/T1.1—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/T13358—2008《稷米》，与GB/T13358—2008相比，除结构调整和编辑性改动

外，主要技术变化如下：

a）更改了部分质量指标（见4.1，2008年版的4.1）；

b）删除了卫生要求（见2008年版的4.2）；

c）增加了净含量的规定及其检验方法（见4.2、5.8）；

d）更改了水分的测定方法（见5.6，2008年版的5.5）；

e）更改了型式检验的要求（见6.4，2008年版的6.4）；

f）更改了判定规则（见6.5，2008年版的6.5）；

g）更改了标签标识的要求（见第7章，2008年版的第7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/TC270）归口。

本文件起草单位：陕西省粮食质量安全中心、国家粮食和物资储备局标准质量中心、陕西省粮油科

学研究院、陕西省标准化研究院、延安市储备粮管理中心、河北省粮油质量检测和信息服务中心、铜川

市粮油产品质量监督检验站、咸阳市粮油质量检验所、商洛市粮油质量检验所。

本文件主要起草人：蒋国振、刘萍、杨利飞、吴静、师麟阁、刘晓松、张战国、张学斌、檀军锋、

唐亚娥、杨征向、郭婷。

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/T13358—1992，2008年第一次修订；

—本次为第二次修订。

Ⅲ

GB/T13358—2024

稷米

1范围

本文件界定了稷米的相关术语和定义，规定了稷米的质量要求、检验规则、标签标识、包装、储存

及运输的要求，描述了相应的检验方法。

本文件适用于收购、储存、运输、加工和销售的食用商品稷米。

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。

GB5009.3食品安全国家标准食品中水分的测定

GB/T5490粮油检验一般规则

GB/T5491粮食、油料检验扦样、分样法

GB/T5492粮油检验粮食、油料的色泽、气味、口味鉴定

GB/T5493粮油检验类型及互混检验

GB/T5494粮油检验粮食、油料的杂质、不完善粒检验

GB/T5497粮食、油料检验水分测定法

GB/T5503粮油检验碎米检验法

GB/T6682分析实验室用水规格和试验方法

GB/T22515粮油名词术语粮食、油料及其加工产品

GB/T26631粮油名词术语理化特性和质量

JJF1070定量包装商品净含量计量检验规则

3术语和定义

GB/T22515、GB/T26631界定的以及下列术语和定义适用于本文件。

3.1

稷米

milledprosomillet（non﹘glutinous）

稷子米

糜子米

由稷加工成的粒状产品。

[来源：GB/T22515—2008，2.2.6.24]

3.2

加工精度millingdegree

稷粒经加工后米粒表面残留皮层的程度。

注：以100粒稷米中，除种脐以外粒面皮层基本去净的颗粒所占的百分数表示。

[来源：GB/T26631—2011,6.5，有修改]

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