T/PJDZ 0005-2017 Active Group standards

T/PJDZ 0005-2017 The sensory evaluation method for cooking and eating quality of japonica rice varieties

Publish Date: 2017-03-12 Implement Date: 2017-03-22 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/PJDZ 0005-2017

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Basic standards and general methods

ICS Name: Sensory analysis

Publish Date: 2017-03-12

Implement Date: 2017-03-22

Scope

Scope: This standard is applicable to the steaming experiments of different varieties of japonica rice and the evaluation of the edible quality of rice; Main technical content: After the paddy is milled and polished to produce rice meeting the national standard of first-grade precision, a certain amount of rice is steamed into rice under specified conditions. The tasters use sensory evaluation to assess the aroma, appearance, taste, palatability, and texture of the rice when it is cold, and express the results with a comprehensive score. Statistical methods are used to eliminate biases in the evaluation, and finally an objective sensory evaluation of the eating quality of rice is made.