GB 1352-1986
Replaced
LS/T 6137-2020
Active
Industry standards-Food
LS/T 6137-2020 Method for sensory evaluation of rice vermicelli eating quality
LS/T 6137-2020 Method for sensory evaluation of rice vermicelli eating quality
Basic Information
Standard Code:
LS/T 6137-2020
Standard Type:
Industry standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Integrated food and feed crops
ICS Name:
Cereals, legumes, and their products
Publish Date:
2020-01-21
Implement Date:
2020-07-21
Publisher:
国家粮食和物资储备局
Technical Committee:
全国粮油标准化技术委员会(SAC/TC 270)
Pages:
7 pages
Scope
本标准规定了米粉条食用品质感官评价试验的术语和定义、原理、仪器和器具、操作步骤、品评要求和样品品评。
本标准适用于以大米为原料加工的米粉条（亦称米粉、米线、河粉等）食用品质感官评价。
本标准不适用于以糙米为原料加工成的米粉条食用品质感官评价。
Development Information
Drafting Units:
湖北省粮油食品质量监督检测中心、江西省粮油质量监督检验中心、江苏省粮食和物资储备局粮油质量监测所、黑龙江省粮油卫生检验监测站、广西壮族自治区粮油质量检验站、武汉市粮油食品中心检验站、沙洋县粮油食品质量监督检测站、益海嘉里食品营销有限公司
Drafting Persons:
熊宁、倪姗姗、刘利、孙婷琳、朱玫、孟欢、彭志兵、戴波、陈丽萍、罗雁、柳永英、田国军、吴莉莉、陈轲、许诗尧、李琦、彭毛、肖静、王格平
Referenced Standards
GB/T 15682-2008 Inspection of grain and oils—Method for sensory evaluation of paddy or rice cooking and eating quality
LS/T 3266-2020 Rice for rice vermicelli
GB/T 13868-1992 Sensory analysis—General guidance for the design of test rooms
GB/T 13868-2009 Sensory analysis—General guidance for the design of test rooms