GB/T 17891-2017High quality paddy (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 17891-1999 "high quality rice", compared with GB/T 17891-2009, the main technical changes are as follows:

--- Modify the terms and definitions (see 3.2, 3.4, 3.5,.1999 edition 3.5, 3.8, 3.10);

--- Canceled some terms and definitions (see.1999 edition 3.2,3.4,3.7,3.9);

--- Modify the classification of high-quality rice (see Chapter 4,.1999 edition Chapter 4);

--- Canceled the gel consistency, roughness, chalky grain rate, grain aspect ratio indicators (see.1999 edition Table 1);

--- Modify the quality requirements of the whole milled rice rate, chalkiness, amylose content, different varieties, yellow rice content (see Table 2,.1999 Edition Table 1);

--- Increasing the decision rules (see 7.3);

--- Modify the chalkiness test method (see Appendix A, see.1999 version 6.3);

--- Modify the different varieties rate test method (see Appendix B, see.1999 version 6.4);

--- Increase the length of brown rice testing methods (see Appendix C);

--- Increase the yellow rice content test method (see Appendix D);

--- Canceled chalky grain rate test method (see.1999 version 6.2);

--- Canceled gel consistency test methods (see.1999 edition Appendix A);

--- Elimination of eating quality test methods (see.1999 edition Appendix B);

1 Scope

GB/T 17891-2017 is the Chinese national standard on high quality paddy, in the field of food technology. The /T suffix marks it as a recommended standard: it is not compulsory by itself, but it becomes binding as soon as a contract, a tender or a customer specification calls it up - which in practice is how most foreign buyers meet it. It was issued on 29 December 2017 by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China, and has been in force since 1 July 2018. Classification: ICS 67.060, CCS B22. This page is published from the official record of the standard held by the Chinese standards administration: the identification, the dates, the classification and the issuing body are taken from there. The clause text, the tables and the numeric limits are in the document itself, which is delivered complete in English translation.

This standard specifies the terms and definitions of high-quality rice, classification, quality requirements and food safety requirements, test methods, inspection rules, labels, Identification and packaging, storage and shipping requirements. This standard applies to the acquisition, storage, transportation, processing and marketing of high quality rice products.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 1350 rice GB/T 1354 rice

GB 2715 National Food Safety Standard Food

GB 2761 National Food Safety Standard Mycotoxins in foods

GB 2762 National Food Safety Standard Food contaminants limited

GB 2763 National Food Safety Standard Pesticide Residues in Foods

GB/T 5490 General inspection of grain and oil

GB/T 5491 grain, oil test sampling, sub-sample method

GB/T 5492 grain and oil inspection of food, oil color, smell, taste identification Grain and oil testing of grain, oil impurities, imperfect grain test

GB/T 5495 grain and oil test to test the roughness of rice

GB/T 5497 food, fuel oil moisture test method Grain and oil testing methods for sensory evaluation of rice and rice cooking edible quality GB/T 15682

GB/T 15683 rice Determination of amylose content

GB/T 21719 rice whole rice rate test

3 Terms and definitions

GB 1350 and defined by the following terms and definitions apply to this document.

3.1 Chalky chalkiness The white opaque part of the grain endosperm, including belly white, heart white and back white.

3.2 Chalky size chalkinessareapercentageinricekernel; chalkyarea The projected area of chalky rice chalkiness area as a percentage of the projected area of the grain rice.

3.3 Chalkiness degree The percentage of the total chalky area of chalky rice grains to the total rice grain area of the sample.