T/HLX 001.4-2023 Wai'an rice Part 4: Paddy grains

Scope

Scope: This document specifies the terms and definitions, classification, quality and safety requirements, inspection methods, inspection rules, labeling, packaging, storage and transportation, and traceability information for paddy rice used as raw materials for rice processing in Huai'an City. This document applies to glutinous and indica paddy rice grown in the Huai'an region; Main technical content: 1. Terms and definitions: GB 1350 and GB/T 17891 define the following terms and definitions applicable to this document. 1.1 Variety: A group of cultivated plants with relative genetic stability and biological consistency. 1.2 Eating quality: A comprehensive score value of the aroma, appearance, palatability, taste, and cold-rice texture of cooked rice, expressed as the eating quality value, according to specified procedures and methods. 1.3 Freshness: The freshness of paddy rice measured under specified experimental conditions. 1.4 Consistency: An indicator characterizing the purity and characteristics of rice varieties. 2. Classification: Divided into glutinous and indica paddy rice according to variety type. 3. Quality requirements: 3.1 Quality indicators: 3.1.1 Glutinous paddy rice quality indicators: See Table 1, where eating quality, husk content, and whole milled rice rate are fixed indicators. Table 1: Glutinous paddy rice quality indicator requirements Item Level Eating quality (eating quality value), points ≥85 80 Husk content, % ≥81.0 79.0 Whole milled rice rate, % ≥68.0 62.0 Color and aroma Normal Impurities, % ≤1.0 Broken grains, % ≤3.0 Yellow grains, % ≤0.5 Extraneous husk, % ≤2.0 Consistency, % ≥95 Amylopectin (dry basis), % 9.0~19.0 Fatty acid value (KOH/dry basis), mg/100g ≤25.0 Freshness, points ≥70 Note: Based on actual needs, the maximum safe moisture content limit can be determined within a certain period of time. 3.1.2 Indica paddy rice quality indicators: See Table 2, where eating quality, husk

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