GB/T 18960-2003
Replaced
T/PJDZ 0028-2020
Active
Group standards
T/PJDZ 0028-2020 The selection criteria for the benchmark rice for taste evaluation of rice
T/PJDZ 0028-2020 The selection criteria for the benchmark rice for taste evaluation of rice
Price:
$ 20.00
Basic Information
Standard Code:
T/PJDZ 0028-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Plant protection
ICS Name:
Agriculture (vocabulary)
Publish Date:
2020-06-15
Implement Date:
2020-06-19
Scope
Scope: This standard specifies the scoring criteria for benchmark rice required for rice flavor evaluation, the preparation standards for rice samples, the selection criteria for paddy samples, and other technical aspects necessary after the selection of benchmark rice. This standard applies to the selection of benchmark rice for rice flavor evaluation. Main technical content: 1. Selection of benchmark rice: Select 3 to 5 paddy samples with a freshness score of 85 points or higher. After sample preparation and rice cooking, evaluators conduct 2 to 3 evaluations according to the provisions of GB/T 15682-2008 "Sensory Evaluation Methods for Steamed Rice Quality of Paddy and Rice". Select one sample with normal color, aroma, and flavor, and a comprehensive score of around 80 points as the benchmark rice for each evaluation. 2. Preparation of rice samples 3. Selection of paddy samples 4. Measurement items required after the selection of benchmark rice
Development Information
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