T/NZJX 0001-2024 Fuxi Da rice

Scope

Main Technical Content: 1. Terms and Definitions - The terms and definitions defined in GB/T 1354 and the following terms and definitions apply to this document. 1.1 Fuxi Rice - Originating from Jiancaoping District of Taiyuan City, Fuxi Rice is produced in accordance with specific production techniques and meets national food safety regulations. 2. Production Technical Requirements 2.1 Site Conditions - Comply with the provisions of NY/T 847 2.2 Varieties - Select high-quality japonica rice varieties with strong local adaptability, primarily "Jin Da No. 17". 2.3 Production and Processing 2.3.1 Fuxi Rice production and processing shall be carried out in accordance with the provisions of NY/T 4248. 2.3.2 Hygiene requirements for Fuxi Rice production and processing shall comply with GB 13122 and GB 14881. 3. Quality Requirements and Testing Methods 3.1 Product Classification - Fuxi Rice is graded into three levels: first-grade, second-grade, and third-grade, based on bulk density and milled rice yield. 3.2 Quality Indicators and Testing Methods - The quality indicators and testing methods for each grade of Fuxi Rice comply with Table 1. **Table 1: Quality Indicators of Fuxi Rice** **Item** **Standard** **Testing Method** **First-Grade** **Second-Grade** **Third-Grade** Overall Requirements - Fuxi rice grains should be plump, translucent, soft and elastic, with a pleasant fragrance and slightly sweet taste, and a glossy surface. - Broken rice - Total amount, % ≤ 10.0 12.5 15.0 - Of which: small broken rice content, % ≤ 0.20 0.5 1.0 Processing Precision - Fine milling - Fine milling - Appropriate milling GB/T 18810 Chalkiness - % ≤ 2.0 4.0 6.0 GB/T 1354 Moisture Content - % ≤ 15.5 GB 5009.3 Impurities -

Development Information

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