GB 1352-1986
Replaced
T/TBIA 0002-2019
Active
Group standards
T/TBIA 0002-2019 Tibetan barley rice
T/TBIA 0002-2019 Tibetan barley rice
Price:
$ 20.00
Basic Information
Standard Code:
T/TBIA 0002-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2019-12-03
Implement Date:
2019-12-03
Scope
Scope: This standard specifies the terminology, technical requirements, test methods, inspection rules, marking, packaging, transportation, and storage requirements for Tibetan barley rice. This standard applies to the production, inspection, and sales of Tibetan barley rice; Main technical content: 3.3.2.1 Terminology and definitions Tibetan barley rice: A grain processing product produced in Tibet, made from barley grown and harvested in the Tibetan region, and processed through processes such as sorting, peeling, and screening. 3.3.2.2 Raw material requirements Barley varieties grown in the Tibetan region shall comply with the provisions of GB/T 11760. 3.3.2.3 Production process The hygiene requirements of the production and processing process shall comply with the provisions of GB 14881. 3.3.2.4 Sensory requirements In the food field, food quality refers to the degree to which a set of inherent characteristics of a food meet requirements. Its quality requirements typically include food safety, edibility, nutrition, enjoyability, and economy. Therefore, the sensory indicators, physical and chemical indicators, and their detection methods in food standards are considered as the quality requirements of the food. Among them, physical and chemical indicators mainly reflect the requirements for food safety, while sensory indicators not only reflect the requirements for food enjoyability and edibility, but also, compared with physical and chemical indicators, sensory indicators such as appearance, color, taste, and smell are often the most intuitive indicators for describing and judging product quality. Scientific and reasonable food sensory indicators can reflect the characteristic quality and quality requirements of the food, and directly affect the definition of food quality and the control of food quality and safety. This standard, based on the actual situation of the processing of Tibetan barley rice, describes and stipulates the color, form, taste