T/JALNCP 1101-2023 Active Group standards

T/JALNCP 1101-2023 Jinggang Soft Clay

Publish Date: 2023-01-05 Implement Date: 2023-01-10 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/JALNCP 1101-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Cereal crops and products

ICS Name: Food processing

Publish Date: 2023-01-05

Implement Date: 2023-01-10

Scope

Main Technical Content: 4.1 The production environment shall comply with the requirements of NY/T 391. 4.2 Agricultural inputs used in the cultivation of Jinggang soft sticky rice shall comply with the provisions of NY/T 393 and NY/T 394. 4.3 The sensory characteristics include: grain length of 5.9mm to 6.1mm, grain length-to-width ratio of 3.2, transparent and slender grains, soft and sticky texture upon chewing, with a sweet and fragrant flavor. 4.4 Grains are graded into three levels based on quality requirements: Extra Grade, First Grade, and Second Grade. 4.5 Production and processing shall comply with the provisions of GB 14881. 4.6 Quality requirements shall meet the specifications in Table 1: - Extra Grade: Total broken rice % ≤ 10.0; - Small broken rice % ≤ 0.2; - Processing precision: fine grinding; - Chalkiness % ≤ 2.0; - Tasting score ≥ 90; - Amylopectin content % 13.0–22.0; - Imperfect grains % ≤ 1.0; - Moisture content % ≤ 14.0; - Total impurities % ≤ 0.20; - Sticky viscosity (mm) 60–78; - Alkali digestion value (grade) ≥ 6.3; - Mixing rate % ≤ 5.0; - Yellow grains % ≤ 0.5. - First Grade: Total broken rice % ≤ 12.0; - Small broken rice % ≤ 0.5; - Processing precision: fine grinding; - Chalkiness % ≤ 5.0; - Tasting score ≥ 80; - Amylopectin content % 13.0–22.0; - Imperfect grains % ≤ 2.0; - Moisture content % ≤ 14.0; - Total impurities % ≤ 0.20; - Sticky viscosity (mm) 60–78; - Alkali digestion value (grade) ≥ 6.3; - Mixing rate % ≤ 5.0; - Yellow grains % ≤ 0.5. - Second Grade: Total broken rice % ≤ 15.0; - Small broken rice % ≤ 1.0; - Processing precision: moderate grinding; - Chalkiness % ≤ 8.0; - Tasting score ≥ 70; - Amylopectin content % 13.0–22.0; - Imperfect grains % ≤ 3.0; - Moisture content % ≤ 14.0; - Total impurities % ≤ 0.20; - Sticky viscosity (mm) 60–78; - Alkali digestion value (grade) ≥