超清版 GB/T 13356-2024 黍米

ICS 67.060
CCS B 22
中华人民共和国国家标准
GB/T 13356—2024
黍　　米
Milled proso millet （glutinous）
代替 GB/T 13356—2008
2024-09-29 发布2025-04-01 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 质量要求 ······························································································ 2
4.1 质量指标 ························································································· 2
4.2 净含量 ··························································································· 2
5 检验方法 ······························································································ 2
6 检验规则 ······························································································ 3
6.1 一般规则 ························································································· 3
6.2 检验批次 ························································································· 3
6.3 出厂检验 ························································································· 3
6.4 判定规则 ························································································· 3
7 标签标识 ······························································································ 3
8 包装、储存和运输 ···················································································· 3
8.1 包装 ······························································································ 3
8.2 储存 ······························································································ 3
8.3 运输 ······························································································ 3
附录A （规范性） 黍米加工精度检验（EMB）方法 ················································· 4
A.1 仪器和用具 ······················································································ 4
A.2 试剂 ····························································································· 4
A.3 操作方法 ························································································ 4
A.4 结果表示 ························································································ 4
参考文献 ·································································································· 5


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 13356—2008《黍米》，与GB/T 13356—2008 相比，除结构调整和编辑性改动
外，主要技术变化如下：
—更改了部分术语和定义（见第3章，2008年版的第3章）；
—更改了部分质量要求（见4.1，