T/JALNCP 2701-2023 Jinggangshan red rice

Scope

Main Technical Content: 4.1 Environmental Requirements of the Production Area The environmental conditions of the production area shall comply with the requirements of NY/T 391. Organic products shall comply with the requirements of GB/T 19630. 4.2 Input Materials During the production process, the use of pesticides and fertilizers shall comply with the requirements of NY/T 393 and NY/T 394, respectively. Organic products shall comply with the requirements of GB/T 19630. 4.3 Raw Material Requirements Rice shall comply with the provisions of GB 1350. 4.4 Production and Processing The production and processing process shall comply with the requirements of GB 13122 and GB 14881. 4.5 Grading Red rice shall be graded based on the content of imperfect grains, the rate of whole red rice, the total amount of broken rice, and the content of small broken rice. It is divided into three grades: Excellent, First-Class, and Second-Class. 4.6 Sensory Requirements They shall comply with the requirements of Table 1. **Table 1: Sensory Requirements** **Item** **Requirement** **Test Method** **Color** Red or purple-red. A small amount of white rice grains is allowed. **GB/T 5492** **Smell** A normal rice fragrance after cooking. **GB/T 5492** **Taste** A taste characteristic of the variety after cooking. **GB/T 5492** **4.7 Physical and Chemical Indicators** They shall comply with the requirements of Table 2. **Table 2: Physical and Chemical Indicators** **Item** **Requirement** **Test Method** **Excellent Grade** **First-Class Grade** **Second-Class Grade** **Content of Imperfect Grains, %** ≤ 2.0 3.0 4.0 **Rate of Whole Red Rice, %** ≥ 96.0 94.0 92.0

Development Information

Related Standards