GB 1352-1986
Replaced
T/HBLS 0007-2023
Active
Group standards
T/HBLS 0007-2023 Jingchu grain and oil, fragrant rice
T/HBLS 0007-2023 Jingchu grain and oil, fragrant rice
Price:
$ 20.00
Basic Information
Standard Code:
T/HBLS 0007-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Cereals, legumes, and their products
Publish Date:
2023-03-13
Implement Date:
2023-04-01
Scope
Scope: This document defines the terms and definitions of "Jingchu Grain and Oil Aromatic Rice" and stipulates the quality requirements, inspection methods, inspection rules, labeling and marking, packaging, storage, transportation, sales, and shelf life requirements for this product. This document applies to edible rice products processed from natural Jingchu-scented rice grown in Hubei Province. This document does not apply to colored rice and glutinous rice. Main Technical Content: 3 Terms and Definitions: The terms and definitions defined in GB/T 1354, GB/T 26631, and LS/T 3247, as well as the following terms and definitions, apply to this document. 3.1 Jingchu Grain and Oil Aromatic Rice: Rice processed from natural Jingchu-scented rice grown in Hubei Province and meeting the requirements of this document. 3.2 Jingchu Fragrance Type: A unique fragrance type of rice grown in Hubei Province, which maintains its distinctive fragrance throughout its growth period and after processing into rice. T/HBLS 0007-2023 3.3 Cooked Rice Smell Score: The smell score of cooked rice obtained under specified conditions from the sample. 3.4 Best Appreciation Taste Period: The period during which the product's appearance, color, smell, texture, and taste remain at their best under the storage conditions specified on the label. 4 Quality Requirements 4.1 Raw Material and Auxiliary Requirements 4.1.1 Rice: It shall comply with the provisions of GB 1350 and GB/T 17891. 4.1.2 Processing Water: It shall comply with the provisions of GB 5749. 4.2 Sensory Requirements The sensory requirements shall comply with Table 1. Table 1 Sensory Requirements Item Indicator Standard Length-width ratio ≥ 2.8 Color Normal Smell With natural Jingchu fragrance 4.3 Quality Indicators The quality indicators shall comply with Table 2, where processing accuracy, chalkiness, tasting score, and cooked rice smell score are fixed indicators. Table 2 Quality Indicators Grade Level 1