T/SDBX 003-2017 Active Group standards

T/SDBX 003-2017 Evaluation method for cooking rice in a rice cooker

Publish Date: 2017-05-25 Implement Date: 2017-05-25 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/SDBX 003-2017

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Normal diagnostic instruments

ICS Name: Comprehensive kitchen equipment

Publish Date: 2017-05-25

Implement Date: 2017-05-25

Scope

This method specifies the evaluation methods of the physical and chemical properties and sensory quality of rice cooked in electric rice cookers. This method is applicable to the quality evaluation of rice cooked by all household and similar-purpose electric rice cooker products using rice as the raw material. It is not applicable to the quality evaluation of rice added with other foods during the cooking process (such as mixed rice) or rice cooked by other processing methods (such as frying and stir-frying). The maximum pressure of the electric rice cooker products applicable to this method shall not exceed 30kPa. The experimental operation methods include requirements for the rice used in the experiment, experimental conditions, regulations on the amount of rice and water, requirements for rice washing operations, and testing requirements, etc. The technical requirements include flatness, fluffiness, expansion rate, moisture content (by weighing), texture, boiling holes, moisture deviation, volatile aroma, reducing sugar content, flavoring amino acids, gelatinization degree, and sensory quality evaluation standards, etc. Physical and chemical standards Sensory standards include personnel composition, selection of tasters, operating steps, tasting methods, scoring standards, and comprehensive scoring standards for rice, etc.