T/SXAGS 0044-2024 Active Group standards

T/SXAGS 0044-2024 The standard for sensory evaluation of glutinous rice consumption quality

Publish Date: 2024-11-26 Implement Date: 2024-11-26 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/SXAGS 0044-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-11-26

Implement Date: 2024-11-26

Scope

Scope: This document specifies the terms and definitions, evaluation methods, instruments and equipment, operational procedures, basic requirements for sample evaluation, and evaluation conclusions for the sensory evaluation of millet's edible quality. This document is applicable to the sensory evaluation of millet's edible quality; Main technical content: Millet is made from sorghum as the raw material and processed by dehulling and peeling. Evaluators are trained and assessed, and they are sensory analysis personnel with high sensory analysis ability and certain sensory analysis experience. 4 Evaluation methods: Take a certain amount of samples and steam them into millet rice under specified conditions. Evaluators evaluate the smell, appearance, palatability, taste, and retrogradation of the millet rice, and the evaluation results are expressed as the average value of the comprehensive scores of the participating evaluators.