T/HBLS 0021.4-2023 Jianghan Rice - Part 4: Rice

Scope

Scope: This document defines the terms and definitions of Jianghan rice, and stipulates the quality requirements, inspection methods, inspection rules, packaging and labeling, storage and transportation, traceability, and other requirements for edible rice products processed from paddy rice grown in 37 counties (cities and districts) within the Jianghan Plain region and processed by rice processing enterprises in the Jianghan Plain. Main technical content: 4. Quality requirements 4.1 Raw material requirements: The paddy rice shall comply with the requirements of T/HBLS 0021.1. 4.2 Sensory requirements: The sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory requirements Item Indicator Color The rice shall have the inherent color of the product, be naturally uniform, without obvious sensory color differences, and without mold. Smell The rice shall have the unique fragrance of the product, without other odors. 4.3 Quality indicators The quality indicators shall comply with the provisions of Table 2. Item Indicator Grade Superior First-grade Second-grade Broken rice total/（%） ≤8.0 10.0 12.5 Wherein: Small broken rice content/（%） ≤0.2 0.5 1.0 Processing accuracy Fine milling Fine milling Albino degree/（%） ≤2.0 5.0 7.0 Amylose content/（%） 13.0~20.0 Water content/（%） ≤14.5 Tasting score/（points） ≥85 80 75 Imperfect grain content/（%） ≤1.0 2.0 3.0 Impurities content/（%） ≤0.1 Yellow grain content/（%） ≤0.1 0.2 3.0 Intermixing rate/（%） ≤1.5 3.0 5.0 Grain length/（mm） ≥6.0 Length-width ratio ≥3.0 Table 2: Quality indicators 4.4 Hygiene requirements 4.4.1 Food safety requirements They shall be implemented in accordance with the requirements of food safety standards and laws and regulations. It is prohibited to use non-food raw materials and food additives. The limits of fungal toxins in food shall comply with the prov

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