T/HNM 001-2022 Huaiyuan glutinous rice。

Scope

Main Technical Content: 5 Technical Requirements 5.1 Basic Requirements The basic requirements and management guidelines for venues, facilities, and personnel involved in raw material procurement, processing, packaging, storage, and transportation during the production process shall comply with Chapter IV of the Food Safety Law and GB 14881, and no non-edible substances may be added. The food raw materials used shall comply with GB 2761, GB 2762, and GB 2763. 5.2 Requirements for Raw and Auxiliary Materials 5.2.1 Rice shall comply with the requirements of Q/HYNM 0001S-2021. 5.2.2 Other raw and auxiliary materials shall comply with the corresponding safety standards and/or relevant regulations. 5.3 Sensory Indicators The sensory indicators shall comply with the requirements specified in Table 1. Table 1: Sensory Indicator Items and Requirements Test Method Color and Luster White and glossy with a uniform texture. GB/T 5492 Taste and Odor Soft, sticky, and elastic after steaming, with a normal rice aroma. GB/T 5492 External Appearance Oval, short-round, and plump. Place a suitable sample in a clean white porcelain plate and observe its appearance under natural light. 5.4 Physicochemical Indicators The physicochemical indicators shall comply with the requirements specified in Table 2. Table 2: Physicochemical Indicator Items and Requirements Test Method First-Class Second-Class Total Broken Rice (%) ≤ 10.0 ≤ 15.0 GB/T 5503 Among which: Small Broken Rice (%) ≤ 1.5 2.3 Processing Precision Appropriate milling GB/T 5502 Imperfect Grains (%) ≤ 4.0 ≤ 6.0 GB/T 5494 Amylose Content (%) ≤ 2.0 GB/T 15683 Moisture Content (%) ≤ 15.5 GB 5009.3 Total Impurities (%) ≤ 0.25 GB/T 5494 Mineral Content (%) ≤ 0.02 Yellow Grain Rice Content (%) ≤ 1.0 GB/T 5496 GB/T 35881 Intermixing Rate (%) ≤ 5.0 GB/T 5493 Color and Odor No abnormal color or odor. GB/T 5492 Viscos

Development Information

Related Standards