4.1 Requirements for raw and auxiliary materials 4.1.1 Sorghum should comply with the regulations of GB/T8231 and GB2715. 4.1.2 Wheat should comply with the regulations of GB/T1351 and GB2715. 4.1.3 Production water should comply with the regulations of GB5749. 4.1.4 Other raw materials and auxiliary materials should comply with relevant national standards or food safety regulations. 4.2 Sensory indicators color and appearance, aroma, taste and mouthfeel, style 4.3 Physical and chemical indicators 4.4 Hygiene requirements 4.5 Net content 4.6 Hygiene requirements during production and processing should comply with the regulations of GB14881 and GB8951.