T/YCXH 1-2016 The sensory evaluation method for eating quality of steamed yellow rice

Scope

Main Technical Content: 1 Scope: This standard specifies the terms and definitions, evaluation methods, instruments and equipment, operational procedures, and basic requirements for the sensory evaluation of the cooking and edible quality of yellow rice. This standard applies to yellow rice cooking trials and rice edible quality assessments. 2 Normative Reference Documents: The following documents are essential for the application of this standard. For dated reference documents, only the version dated on the specified date applies to this standard. For undated reference documents, the latest version (including all amendment sheets) applies to this standard. - GB 5491 *Sampling and Sample Division Methods for Grains and Oilseeds* - GB/T 10220 *General Principles of Sensory Analysis Methods* - GB/T 13355 *Millet* - GB/T 13356 *Glutinous Millet* - GB/T 13357 *Millet* - GB/T 13868 *General Guidelines for Establishing Sensory Analysis Laboratories* 3 Terms and Definitions: The following terms and definitions apply to this standard. 3.1 *Panicum miliaceum L.* 3.1.1 *Japonica millet* 3.1.2 *Glutinous millet* 3.2 *Yellow rice* 3.3 *Sensory evaluation of the edible quality of yellow rice* 3.4 *Evaluators* 4 Evaluation Methods: 5 Instruments and Equipment: 5.1 *Experimental paddy thresher* 5.2 *Experimental rice mill* 5.3 *Balance*: Resolution 0.01 g 5.4 *Steamer* 5.5 *Basin*: For washing rice, 1,000 ml 5.6 *Bowl*: For steaming rice, 500 ml 5.7 *White porcelain plate*, diameter 20 cm 6 Operational Steps: 6.1 Sample Preparation 6.1.1 *Millet sampling* 6.1.2 *Preparation of yellow rice samples* 6.1.3 *Sample numbering and registration* 6.2 Preparation of yellow rice 6.2.1 *Weighing samples* 6.2.2 *Washing rice* 6.2.3 *Soaking in water* 6.2.4 *Steaming* 7 Basic Requirements for Evaluation: 7.1 *Environment* 7.2 *Evaluation Laboratory* 7.3 *Evaluators* 7.4 *Evaluation Time* 7

Development Information

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