T/CAS 596-2022 Active Group standards

T/CAS 596-2022 Technical specifications for evaluating the quality of rice cooked in a low-sugar electric pressure cooker

Publish Date: 2022-05-11 Implement Date: 2022-05-11 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/CAS 596-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Other kitchen equipment

Publish Date: 2022-05-11

Implement Date: 2022-05-11

Scope

Scope: This standard specifies the test methods and technical requirements for the content of resistant starch in rice starch cooked in a low-sugar mode using electric pressure cookers with low-sugar functions, the increase in the content of resistant starch in rice starch, the reduction in the content of digestible starch in rice, the gelatinization degree, and the moisture content. This standard applies to electric pressure cookers with low-sugar functions and the quality evaluation of low-sugar rice made from rice (excluding glutinous rice) cooked in a low-sugar mode. This standard does not apply to the quality evaluation of rice (such as mixed grain rice) added with other foods during cooking, or rice processed by other methods (such as frying or stir-frying) and/or with other tools. Main technical content: This standard specifies the test methods and technical requirements for the content of resistant starch in rice starch cooked in a low-sugar mode using electric pressure cookers with low-sugar functions, the increase in the content of resistant starch in rice starch, the reduction in the content of digestible starch in rice, the gelatinization degree, and the moisture content. This standard applies to electric pressure cookers with low-sugar functions and the quality evaluation of low-sugar rice made from rice (excluding glutinous rice) cooked in a low-sugar mode. This standard does not apply to the quality evaluation of rice (such as mixed grain rice) added with other foods during cooking, or rice processed by other methods (such as frying or stir-frying) and/or with other tools.