T/HBLS 0007-2018 Active Group standards

T/HBLS 0007-2018 The land of Jingchu, fragrant rice

Publish Date: 2018-06-12 Implement Date: 2018-07-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HBLS 0007-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Geodetic and oceanographic mapping

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2018-06-12

Implement Date: 2018-07-01

Scope

Scope: This standard specifies the terminology and definitions, quality requirements, inspection methods, inspection rules, packaging, labeling, and storage and transportation requirements for fragrant rice. This standard applies to edible fragrant rice products milled from Hubei-produced fragrant rice grains or their processed brown rice and semi-finished rice as raw materials. Main Technical Content: 4. Classification: - Long-grain fragrant rice and pearl fragrant rice are divided by grain shape. - Long-grain fragrant rice meets the requirements of GB/T 6116 for long-grain types, while pearl fragrant rice meets the requirements of GB/T 1354 for medium-short-grain types. 5. Quality Requirements: - 5.1 Aroma Quality Requirements: The comprehensive aroma score should not be less than 80 points. - 5.2 Quality Indicators: Implemented in accordance with the provisions for high-quality rice in GB/T 1354. - 5.3 Food Safety Requirements: Implemented in accordance with the relevant provisions of LS/T 3247. - 5.4 Food Safety Requirements during Production Process: Raw materials shall comply with the provisions of GB 1350 and GB/T 17891. The production process shall comply with GB 14881. During production, no substances may be added except for water that meets the requirements of GB 5749. - 5.5 Net Content: The mass under the maximum allowable moisture content of the product. - 5.6 Traceability Information: See Appendix A. 6. Inspection Methods: - Comprehensive Aroma Score Inspection: Implemented in accordance with Appendix A of NY/T 596. - Quality Indicator Inspection: Implemented in accordance with GB/T 1354. - Food Safety Indicator Inspection: Implemented in accordance with the relevant provisions of LS/T 3247. - Net Content Inspection: Implemented in accordance with JJF 1070. 7. Inspection Rules: - 7.1 Sampling and Sub-sampling: Implemented in accordance with GB/T 5491. - 7.2 General Ins