GB 1352-1986
Replaced
T/HBLS 0016-2023
Active
Group standards
T/HBLS 0016-2023 Jingchu Rice and Oil Rice-style Complete Black Rice (full grain)
T/HBLS 0016-2023 Jingchu Rice and Oil Rice-style Complete Black Rice (full grain)
Price:
$ 20.00
Basic Information
Standard Code:
T/HBLS 0016-2023
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's Rice-Type Whole Grain Black Rice", and stipulates the quality and safety requirements, inspection methods, inspection rules, labeling and marking, packaging, storage, transportation, sales, and shelf life requirements. This document applies to the production, procurement, storage, transportation, processing, and sales of commercial rice-type whole grain black rice. Main technical content: 3. Terms and definitions In addition to the terms and definitions specified in GB/T 1354, GB/T 17891, GB/T 18810, and NY/T 832, the following terms and definitions apply to this document: 3.1 Whole grain black rice Whole grain black rice (rice with black husks) is rice that has only had its husk removed, with the husk layer, embryo, and endosperm intact. For food safety and quality control purposes, it is permissible for processing such as husk removal to result in losses of no more than 3% of the grain's mass. 3.2 Whole grain black rice ratio The proportion of whole grain black rice in the black rice sample. T/HBLS 0016—2023 3.3 Cooking and steaming type whole grain black rice Black rice suitable for consumption after cooking and steaming, with quality and anthocyanin content meeting the requirements of this document. 3.4 Foreign variety rate The percentage of grains with shapes and appearances different from those of the current batch of black rice in the sample. 4. Quality requirements 4.1 The quality indicators of cooking and steaming type whole grain black rice shall meet the requirements of Table 1. Table 1 Quality indicator Indicator Overall flavor score/points ≥ 80 Anthocyanin content (dry basis)/(mg/100g) ≥ 100 Water content/% ≤ 13.5 Whole grain black rice ratio/% ≥ 95.0 Broken rice content total/% ≤ 5.0 Of which: Small broken rice content/% ≤ 0.5 Foreign variety rate/% ≤ 3.0 Imperfect grain content/% ≤ 2.0 Impurities limi