GB/T 17891-2017 English PDF

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GB/T 17891-2017: High quality paddy
Status: Valid

GB/T 17891: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 17891-2017	279	Add to Cart	3 days	High quality paddy	Valid
GB/T 17891-1999	159	Add to Cart	2 days	High quality paddy	Obsolete

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GB 1351   NY/T 2006   GB/T 7416   GB/T 11766   GB/T 17892   

Basic data

Standard ID: GB/T 17891-2017 (GB/T17891-2017)
Description (Translated English): High quality paddy
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B22
Classification of International Standard: 67.060
Word Count Estimation: 14,192
Date of Issue: 2017-12-29
Date of Implementation: 2018-07-01
Older Standard (superseded by this standard): GB/T 17891-1999
Regulation (derived from): National Standards Bulletin 2017 No. 32
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China

GB/T 17891-2017: High quality paddy

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
High quality paddy ICS 67.060 B22 National Standards of People's Republic of China Replacing GB/T 17891-1999 High quality rice 2017-12-29 Posted 2018-07-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China China National Standardization Administration released

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); --- Canceled grain aspect ratio test method (see.1999 edition Appendix C). This standard proposed by the State Food Administration. This standard by the National Cereals and Oils Standardization Technical Committee (SAC/TC270) centralized. This standard drafting unit. National Grain Bureau standard quality center, Hubei National Food Quality Monitoring Center, Heilongjiang National Food Quality Supervision Test Center, Jilin National Food Quality Monitoring Center, Liaoning National Food Quality Monitoring Center, Jiangsu National Food Quality Monitoring Center, Anhui Province Home Food Quality Monitoring Center, Hunan Provincial Rice Research Institute, Jiangxi National Food Quality Monitoring Center, Hunan Provincial Grain Bureau, Guangdong National Food Quality Quantity Monitoring Center, Guangxi Zhuang Autonomous Region National Food Quality Monitoring Center, Sichuan National Food Quality Monitoring Center, Yunnan National Food Quality Monitoring Center, Ningxia Hui Autonomous Region Grain Bureau, China Reserve Grain Management Corporation, Henan University of Technology, Wuhan University of Light Industry, National Grain Reserve Reserve Bureau Chengdu Institute of Food Storage, COFCO Wuhan Science Research and Design Institute. The main drafters of this standard. Tang Ruiming, Long Ling Li, Zhu Zhiguang, Xiong Ning, Yu Dunian, Liu Li, Yong Liu, Dai Bo, Song Xiujuan, Yu Wei, Wang Yajun, Liu Yongying, Mou Jun, Ma Liyun, Duan Lanping, Zhang Yuzhu, Jiang Jianyun, Longhu Hao, Hu Feijun, He Xuechao, Zhou Xianqing, Yuan Xiaoping, Hu Shunhua, Wang Zhiming, Liu Zihao, Ni Shanshan, Liu Ying, Liu Hongbing, Liu Jiming, Xie Jian, Lu Xiang. This standard replaces the standards previously issued as. --- GB/T 17891-1999. High quality rice

1 Scope

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. ......

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