T/SLRA 01-2007 Active Group standards

T/SLRA 01-2007 Shulan rice

Publish Date: 2007-11-22 Implement Date: 2020-12-01 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/SLRA 01-2007

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2007-11-22

Implement Date: 2020-12-01

Scope

Main technical content: 5.1 Natural environment 5.1.1 Annual average sunshine duration is 2,400h to 2,700h. 5.1.2 Annual average temperature is 4°C to 6°C. During the rice growing season, the average temperature is 18°C to 24°C, with a day-night temperature difference of 13°C and a maximum temperature difference of nearly 20°C. The frost-free period lasts 110 days to 135 days. 5.1.3 Annual average precipitation is 650mm to 682mm. 5.1.4 Soil The soil has good permeability, with an organic matter content of up to 3.14% and a pH value of 6.0 to 7.2 in the topsoil. 5.1.5 Water source The annual average precipitation in this area is 682.6mm, with a water hardness of 58.7mg and a pH value of 6.8. 5.1.6 Environmental air The atmospheric environment in this area meets the national A-level green food air quality standards. 5.2 Raw materials Seeds should be selected from high-quality rice varieties that have been approved by national or local authorities. The seed quality should comply with GB 4404.1 standards. 5.3 Processing technology The processing of high-quality Shulan rice should include polishing and white rice grading procedures. 5.4 Sensory requirements a) Shulan rice should have no odor or live insects; b) The rice grains should be semi-transparent, with a clear and glossy color; c) When cooked, it should have a unique fragrance, a soft and slightly sticky texture with a sweet flavor, and an oily sheen on the surface of the rice grains. After cooling, it should still maintain a good taste. 5.5 Processing quality 5.6 Physicochemical indicators 5.7 Hygiene indicators They shall be implemented in accordance with GB 2715 standards.