Some standard content:
ICS65.020.20
Agricultural Industry Standard of the People's Republic of China
NY/T594—2002
Edible Japonica Type Cooking Rice
Issued on 2002-11-05
Implemented on 2002-12-20
Issued by the Ministry of Agriculture of the People's Republic of China
Appendix A and Appendix B of this standard are normative appendices. This standard is proposed by the Department of Crop Production of the Ministry of Agriculture. NY/T594--2002
Drafting units of this standard: Quality Supervision, Inspection and Testing Center of Rice and Products of the Ministry of Agriculture, China National Rice Research Institute, and China Northern Hybrid Stem Rice Engineering Technology Center.
Main drafters of this standard: Cai Hongfa, Luo Yukun, Chen Neng, Chen Mingxue, Zhu Zhiwei, Min Jie, and Shao Guojun. 1 Scope
Edible stalked rice
NY/T594—2002
This standard specifies the relevant definitions, classification requirements, test methods and inspection rules of edible stalked rice, as well as the requirements for packaging, transportation and storage. This standard applies to the inspection, evaluation and identification of edible stalked rice during production, processing, storage, transportation, purchase and sale, import and export, and scientific research. This standard is not suitable for raw stalked rice for industrial use such as food and brewing. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest versions shall apply to this standard. GB1354 Rice
GB/T5490 General rules for inspection of grains, oils and vegetable oils Method for sampling and dividing grains and oils
GB5491
GB/T5492 Method for identification of color, odor and taste of grains and oils GB/T5494
Inspection of grains and oils Method for inspection of impurities and imperfect grains Inspection of grains and oils Method for inspection of yellow rice and cracked grains GB/T5496
GB/T5497
Inspection of grains and oils Method for determination of moisture content
GB/T5502
Grain and oils Inspection Method for inspection of rice processing precision GB/T15682
Rice cooking test Quality assessment
GB/T15683—1995 Determination of amylose content in rice GB/T17891—1999 High-quality rice
NY/T3—1982 Determination of crude protein in cereal and legume seeds (semi-micro Kjeldahl method) (formerly GB2905—1982)NY/T83-1988 Rice quality determination method
3 Terms and definitions
The terms and definitions established in GB1354 and GB/T17891 and the following terms and definitions apply to this standard. 3.1
Edible whip rice
Rice milled from rice for consumption as food. Including non-sticky edible rice and sticky edible stalk rice, usually called edible rice and edible stalk glutinous rice respectively.
The degree of whiteness and brightness of the rice grain surface.
Abnormal rice grains
Rice grains with a shape, structure and color that are obviously different from those of the rice in this batch. 3.4
Broken rice
Broken grains whose length is less than four-fifths of the average length of normal, intact and polished rice grains in this batch. NY/T594—2002
Small broken rice
Broken grains that pass through a 2.0mm diameter round sieve hole + remain on a 1.0mm diameter round sieve hole. [GB1354—1986, definition 3.5.2]
Yin glutinous rice
Glutinous rice grains with transparent or translucent endosperm. 3.7
Yin glutinous rice rate
The percentage of Yin glutinous rice grains in the whole polished glutinous rice to the total number of rice grains. 3.8
The degree of whiteness of the whole polished rice grains.
Alkali elimination value
The degree of erosion of polished rice grains by alkali solution.
Gelatinization temperature
The temperature at which the rice starch granules are heated in water and produce irreversible swelling (gelatinization), and the birefringence disappears. In this standard, alkali elimination value is used. The alkali elimination value can indirectly indicate the gelatinization temperature of rice. The larger the alkali elimination value, the lower the gelatinization overflow. 3.11
Transparency
The degree of transparency of the whole polished rice kernel, expressed by the relative light transmittance of the rice. 3.12
Protein content
The percentage of protein in polished rice to the weight of polished rice. 3.13
Steaming and eating quality
Comprehensive evaluation of the sensory indicators such as smell, color, shape, palatability and taste of rice after it is steamed into rice under certain conditions.
Quality index
Parameter for comprehensive evaluation of rice quality, indicating the overall quality level of this batch of rice. It is expressed as the percentage of the total score of each quality index (including physical and chemical indexes and cooking and eating quality) of this batch of samples to the highest total score of the corresponding quality index. 4 Classification
This standard divides edible stalk rice into two categories according to its sticky and glutinous characteristics, namely edible rice and edible stalk rice. 5 Requirements
5.1 Basic quality requirements: Edible rice and edible stalk rice should meet the basic requirements of Table 1. 2
Moisture/
Table 3.
Total amount/
(%)
Of which·
Basic quality requirements for edible stalked rice and edible rice Table 1
Minerals/
Powdered sugar/
(%)
Yellow rice/
Barnyard grass with shell/
(grain/kg)
Rice grain
(grain/kg)
Imperfect grain/
NY/T594—2002
Special-shaped rice grain/
Color and odor
Quality Quality grade requirements: The quality of edible stalk rice and edible stalk thin rice is divided into five grades. The quality requirements of each grade are shown in Table 2 and Edible whip rice quality grade requirements
Total amount/(%)
Total amount/(%)
Among which: small broken rice/(%)
Chalky whiteness/(%)
Suitable brightness/grade
Quality grade requirements for edible stalk glutinous rice
Among which: small drunk rice/(%)
Yinji rate/(%)
Sanitary inspection and plant quarantine shall be carried out in accordance with relevant national standards and regulations. Whiteness/grade
For the calculation method of the quality index of edible whip rice and edible whip glutinous rice, please see Appendix A. 6 Test methods
Color and odor inspection shall be carried out in accordance with GB/T5492. 6.1
Amylose/(%) Quality index/(%) 15.0~18.0
15.0~~18.0
15.0~20.0
13.0~22.0
13.0-22-0
Amylose/(%) Quality index/(%) 2.0
6.2Special-shaped rice grains: Randomly select two samples of polished rice, each with 100 grains, and wipe out the rice grains that are obviously different from the shape, structure, and color of this batch of rice. Count them as special-shaped rice grains, and take the average value, which is the special-shaped rice grains. 6.3 Inspection of impurities and imperfect grains shall be carried out in accordance with GB/T5494. Inspection of yellow rice shall be carried out in accordance with GB/T5496.
6.5 Moisture content shall be carried out in accordance with GB/T5497.
6.6 The inspection of processing accuracy shall be carried out in accordance with GB/T5502. 6.7
The inspection of broken rice shall be carried out in accordance with Appendix B.
The inspection of chalkiness, chalkiness and gel consistency shall be carried out in accordance with 6.2, 6.3 and Appendix A of GB/T17891-1999. 6.8
NY/T594-2002
6.9 The transparency and alkali elimination value shall be carried out in accordance with 5.3 and 6.2 of NY/T83-1988. 6.10 The inspection of amylose shall be carried out in accordance with GB/T15683. 6.11 The inspection of protein content shall be carried out in accordance with NY/T3-1982, among which 4.1 shall be carried out in accordance with the following provisions: Select representative rice and clean it, reduce the sampling by quartering method, and the sampling volume shall not be less than 20. 6.12 The quality inspection of rice cooking test shall be carried out in accordance with GB/T15682. 6.13 Whiteness: Randomly take out the amount of whole refined glutinous rice required by the whiteness meter from the rice and measure it with the whiteness meter. The white light emitted by the burning magnesium strip is stipulated as the standard value of whiteness, that is, 100%. This standard divides the whiteness of glutinous rice into 5 levels, and the corresponding value range is shown in Table 4. Table 4 Whiteness classification
Whiteness value/(%)
47.1~50.0
44.1-47.0
41.1-44.0
6.14 Rate of Yin-sown Rice: Randomly select 100 grains of whole polished rice from the glutinous rice, and calculate the Yin-sown Rice Rate according to formula (1). Repeat once, take the average of the two measurements, which is the Yin-sown Rice Rate, and take the integer as the result. Yin-sown Rice Rate (%) = Number of Yin-sown Rice Grains
Total Number of Grains
6.15 Gloss: This standard stipulates that gloss is divided into five grades. When testing the gloss of rice, it should be tested against the gloss standard sample. When formulating the gloss standard sample, refer to the following text regulations: First grade: The rice grains are clean, crystal clear and bright:
Second grade: The rice grains are clean and bright in color:
Third grade: There are slight bran spots on the surface of the rice grains, and the color is bright; Fourth grade, there are obvious bran on the surface of the rice grains, and the color is bright: Fifth grade: There is more bran on the surface of the rice grains, and there is no color. 7 Inspection rules
7.1 The general rules for inspection shall be implemented in accordance with GB/T5490. 7.2 Sampling and sub-sampling: According to GB5491. 7.3 Qualification judgment: Any product that does not meet the relevant provisions of national health inspection and plant quarantine and any of which does not meet the basic quality requirements of 5.1 of this standard shall be judged as unqualified products. 7.4 Grade judgment: The quality grade of edible rice or stalk polished rice is comprehensively evaluated based on the test results of the batch of rice samples, and is judged by the highest grade that meets all standard conditions. That is, any test result that meets the first-grade five indicators in the quality grade standard shall be rated as first-grade; if one or more indicators do not reach the first-grade, it shall be downgraded to the second grade; if one or more indicators do not reach the second grade, it shall be downgraded to the third grade; and so on.
7.5 Quality classification: Edible rice or stalked rice that reaches grade three or above is high-quality edible stalk rice or high-quality edible stalk glutinous rice, grade four or five is ordinary edible stalk rice or ordinary edible stalk glutinous rice, and below grade five is substandard edible stalk rice or substandard edible stalk rice. 8 Packaging, transportation and storage
Packaging, transportation and storage shall be carried out in accordance with relevant national standards and regulations. A.1 Scope
Appendix A
(Normative Appendix)
Calculation of quality index of edible rice and stalked glutinous rice NY/T594—2002
The calculation of quality index of edible stalked rice and stalked glutinous rice includes the steps of grading of quality index, weighted scoring of index grade, calculation of total rice quality score and calculation of quality index, for details, see A.2 to A.4. A.2 Grading regulations of quality index of edible stalked rice and stalked rice A.2.1 Grading regulations of quality index of edible stalked rice are shown in Table A.1. Grading of quality indicators of edible stalked rice
Quality indicators
Broken rice/(%)
Processing accuracy/etc
Gloss/etc
Impurities/(%)
Chalkiness/(%)
Transparency/gradewwW.bzxz.Net
Alkali elimination value/grade
Gum consistency/mm
Amylose/%)
Protein/(%)
15.0~~18.0
13.0~149 or
18.1~20.0
The grading regulations of quality indicators of edible stalked rice are shown in Table A2. Etc.
0.16~0.20
11.0~12.9 or
20.1-22.0
Grading of quality indexes of edible whip glutinous rice
Quality index
Broken rice/(%)
Processing accuracy/etc.
Gloss/etc.
Impurities/(%)
Yin glutinous rice rate/(%)
Whiteness/grade||t t||Alkali elimination value/grade
Gel consistency/mm
Amylose/(%)
Protein/(%)
0.11--0.15
0.21~0.25
5.1~~10.0
9.0~10.9 or
0.21~0.25
NY/T594—2002
A. 3 Weighted scoring regulations for quality index grades A.3.1 The weighted scoring regulations for each grade of edible rice physical and chemical indicators are shown in Table A.3. Table A.3 Weighted scoring of physical and chemical indicators of edible glutinous rice for each grade Index grade
Processing accuracy
Broken rice
Chalkiness rate
Chalkiness
Transparency
For the provisions of weighted scoring of physical and chemical indicators of edible glutinous rice, see Table A. 4. Table A.4
Indicator level
Processing sugar content
Calculation of total quality score
Calculation of total score of physical and chemical indicators
Alkali consumption value
Except the weighted scores of each level of physical and chemical indicators of edible stalk glutinous rice
Broken rice
Yin sperm rate
Alkali consumption value
Gel consistency
Unit is points
Protein
Amylose
Amylose
Unit is points
Protein
A.4.1.1 The total score of physical and chemical indicators of edible stalk rice quality is equal to the sum of the scores of 11 indicators such as processing accuracy, gloss, impurities, broken rice, chalky grain rate, chalkiness, transparency, alkali consumption value, gel consistency, amylose and protein of the sample, with a full score of 100 points. A.4.1.2 The total score of physical and chemical indicators of edible stalk glutinous rice quality is equal to the sum of scores of 10 indicators such as processing accuracy, impurities, gloss, broken rice, yin rate, whiteness, alkali elimination value, gelatinization, amylose and protein of the sample, and the full score is 100. A.4.2 Calculation of total score of sensory indicators
The total score of sensory indicators is equal to the sum of scores of five indicators such as smell, color, shape, palatability and taste of the rice made from the rice sample. The full score is 100. Please refer to GB/T15682 for the specific calculation method. A.5 Calculation of quality index
The quality index of edible stalk rice and edible stalk glutinous rice is calculated by formula (A.1): #=t±×100
Wherein:
The quality index of the sample, %:
The total score of the physical and chemical indicators of the sample quality, in points:The total score of the sensory indicators of the sample quality, in points:(A.1)
The constant is the highest total score of the physical and chemical indicators of edible stalk rice and edible stalk rice and the sensory indicators of rice, which is 200 points here. B.1 Screening method
B.1.1 Instruments and equipment
B.1.1.1 Balance: sensitivity 0.01g.
B.1.1.2 Watch glass, analysis plate, tweezers, etc. 。 1.2 Operation method
Appendix B
(Normative Appendix)
Broken rice inspection method
NY/T594—2002
Weigh 50g (m) of the sample that has been inspected for impurities, put it into a 2.0mm diameter round hole sieve, connect a 1.0mm diameter round hole sieve and sieve bottom, cover the sieve cover, and screen according to regulations. Then weigh the broken rice (excluding whole rice) retained on the 1.0mm diameter round hole sieve (m), which is the mass of small broken rice. The sample retained on the 2.0 mm diameter round hole sieve is separated into broken rice according to regulations and weighed (m2). B.1.3 Calculation of results
The content of small broken rice and the content of broken rice are calculated according to formula (1) and formula (2) respectively: A = m × 100
B = m±m2 × 100
Where:
Percentage of small broken rice, %!
Percentage of broken rice, %:
Mass of sample, in grams (g);
Mass of small broken rice, in grams (g);
Mass of broken rice other than small broken rice. In grams (g). (B.1)
The difference between the two test results of broken rice content is allowed to be no more than 1%. The average is the test result, and the test result is rounded to the first decimal place.
B.2 Broken rice separator method
B.2.1 Instruments and equipment
B.2.1.1 Electric broken rice separator.
Warning.2.1.2 Other instruments are the same as B.1.1.
B.2.2 Operation method
Pour the rice grains remaining on the 2.0mm round hole sieve after the inspection of small broken rice into the broken rice separator for separation for 2 minutes, pour the whole rice and broken rice separated preliminarily into the analysis plate respectively, remove the broken rice grains from the whole rice and put them into the broken rice, and then discard the rice grains larger than four-fifths (including four-fifths) of the whole rice in the broken rice, and then weigh the broken rice. B.2.3 Calculation of results
The calculation method is the same as B.1.3.
NY/T 594-2002
Agriculture
Industry Standard of the People's Republic of China
Edible Whip Rice
NY/T 594--2002
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