T/HBLS 0023-2025 Xiangyang Rice

Scope

Scope: This document specifies the terms and definitions of Xiangyang rice, and stipulates the requirements, inspection methods, inspection rules, and labeling, marking, packaging, transportation, storage, and shelf life of Xiangyang rice. This document applies to edible commercial rice made from rice grown in 9 counties (cities and districts) within the administrative area of Xiangyang City and processed by rice processing enterprises in Xiangyang City. Main technical content: 3 Terms and Definitions In addition to the terms and definitions defined in GB/T 1354 and NY/T 593, the following terms and definitions apply to this document. Xiangyang Rice Rice grown in 9 counties (cities and districts) within the administrative area of Xiangyang City and processed into edible commercial rice by rice processing enterprises in Xiangyang City. 4 Requirements Raw material requirements: The rice shall comply with the provisions of GB 1350 and GB/T 17891. Sensory requirements: The sensory requirements shall comply with Table 1. Table 1: Sensory Requirements Item Standard Aroma Strong rice aroma without any odor. It should have the inherent rice aroma when steamed. Color Transparent and shiny rice grains with a glossy surface after cooking. Taste Slightly sticky, slightly sweet, and slightly chewy texture. It should maintain a good texture after cooling. Quality indicators: The quality indicators shall comply with Table 2. Table 2: Quality Indicators Item Standard Grade First grade Second grade Third grade Broken rice Total amount ≤10.0 12.5 14.0 Broken rice Total amount ≤10.0 12.5 14.0 Broken rice ≤0.20 ≤0.50 ≤1.00 Impurities Total amount ≤0.25 Inorganic impurities ≤0.02 Mixing rate ≤2.0 ≤3.0 ≤5.0 Yellow grains ≤0.20 ≤0.30 ≤0.40 Chalkiness ≤2.0 ≤3.0 ≤8.0 Length-width ratio ≥3.0 Amylose content 13.0–20.0 Water content ≤14.5 Tasting score ≥90 80 75 H

Development Information

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