GB/T 1354-2018Milled rice (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 1354-2009 "rice". The main technical differences between this standard and GB/T 1354-2009 are as follows:

---Adjusted the scope of application;

--- Adjusted some terms;

---Adjusted the fixed indicators, highlighting moderate processing;

--- Adjusted some indicators;

---Adjusted the decision rules;

--- Adjusted the label requirements. This standard was proposed by the National Grain and Material Reserve Bureau. This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270). This standard was drafted. National Quality Bureau Standard Quality Center, Guoliang Wuhan Scientific Research and Design Institute Co., Ltd., Hunan Grain Group Division, Hunan Jinjian Rice Industry Co., Ltd., Hubei Province Grain and Oil Food Quality Supervision and Inspection Center. The main drafters of this standard. Tang Ruiming, Long Hao, Xie Jian, Xiong Ning, Wang Zhengyou, Liu Hua, Xu Guangchao, Zhang Yan, Yang Weimin, Xie Wenhui, Li Qisheng, Wang Hui, Cheng Ke, Zhang Chaofu, Yu Suping, Xie Tian, Li Zhifang, Yang Huibin, Zuo Jiarui, Guo Yali. The previous versions of the standards replaced by this standard are.

---GB 1354-1978, GB 1354-1986, GB/T 1354-2009. Rice

1 Scope

China's national standard for milled rice - the staple food of most of the country, and the grading document on which the crop is bought, stored, traded and sold to the consumer. It specifies the terms and definitions, the classification, the quality requirements, the inspection methods, the inspection rules and the requirements on packaging, labelling, storage and transport of milled rice. It applies to the edible commodity rice milled from paddy, from brown rice or from semi-milled rice. The classification separates the rice by type - the long grain and short grain non-glutinous rices and the glutinous rices - because they are different foods with different uses and different markets, and no amount of quality grading makes one substitute for another. The quality requirements then set the grade within a type. The degree of milling is the first of them and the one that distinguishes this product from brown rice: it determines how much of the bran layer has been removed, which decides the appearance, the cooking behaviour, the nutritional content and, importantly, the storage life - a more highly milled rice keeps better because the oil in the bran is what goes rancid. To it are added the broken grain content, which is the main determinant of price; the chalky and imperfect grains; the impurities and foreign matter; the moisture content, which governs whether the rice can be stored at all; and the colour, odour and taste. The standard sits alongside the food safety limits set elsewhere, and the labelling requirements are what carry the type, the grade and the milling degree to the person buying a bag. Issued on 10 October 2018 and in force since 1 May 2019, it replaces GB 1354-2009.

This standard specifies the terms and definitions, classification, quality requirements, inspection methods, inspection rules and packaging, labeling, storage and transportation of rice. Claim. This standard applies to edible commodity rice that has been milled from rice, brown rice or semi-finished rice.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document.

GB/T 191 packaging storage and transportation icon

GB 2715 National Food Safety Standard Food

GB 5009.3 National Food Safety Standard Determination of Moisture in Foods

GB/T 5490 General rules for grain and oil inspection

GB/T 5491 Inspection of food and oil materials, sample method

GB/T 5492 grain and oil inspection color, smell and taste identification of grain and oil

GB/T 5493 Grain and Oil Inspection Types and Intermixing Inspection

GB/T 5494 grain and oil inspection of impurities in food and oil, imperfect grain inspection

GB/T 5496 grain and oilseed inspection yellow grain rice and crack grain test method

GB/T 5502 grain and oil inspection rice processing precision test

GB/T 5503 grain and oil inspection broken rice test method

GB 7718 National Food Safety Standards for Prepackaged Food Labels

GB/T 15682 grain and oil test sensory evaluation method for rice and rice cooking quality