LST1219-2018 English PDF

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LST1219-2018: The preparation technical requirements of reference sample for rice taste evaluation
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
LS/T 1219-2018	279	Add to Cart	3 days	The preparation technical requirements of reference sample for rice taste evaluation	Valid

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Basic data

Standard ID: LS/T 1219-2018 (LS/T1219-2018)
Description (Translated English): The preparation technical requirements of reference sample for rice taste evaluation
Sector / Industry: Food & Beverage Industry Standard (Recommended)
Classification of Chinese Standard: X04
Word Count Estimation: 12,164
Date of Issue: 2018-04-09
Date of Implementation: 2018-07-01
Quoted Standard: GB 1350; GB/T 1354; GB/T 5491; GB/T 15000.3-2008; GB/T 15000.4; GB/T 15000.6; GB/T 15682; GB/T 24852; GB/T 29405
Regulation (derived from): State-Grain-Communication (2018) 2
Issuing agency(ies): National Grain and Material Reserves Administration

LST1219-2018: The preparation technical requirements of reference sample for rice taste evaluation

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(Rice tasting score reference sample preparation specification) ICS 67.050 X04 People's Republic of China food industry standard Rice Tasting Score Reference Sample Preparation Technical Specification Published on.2018-04-09 2018-07-01 implementation National Food and Material Reserve Bureau released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the National Grain and Material Reserve Bureau. This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270). This standard was drafted. National Academy of Food Science Research Institute. The main drafters of this standard. Duan Xiaoliang, Sun Hui, Fang Xiuli, Ouyang Yuhong, Chang Liu, Hong Yu, Chen Yao, Zhou Guiying. Rice Tasting Score Reference Sample Preparation Technical Specification

1 Scope

This standard specifies the terms and definitions, instruments, sample preparation, uniformity test, setting, and stability of the reference sample for preparing rice tasting scores. Sex tests, development reports and valuation reports, certificates, and labels and packaging. This standard applies to the preparation of reference samples for rice tasting.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 1350 rice paddy GB/T 1354 rice GB/T 5491 Inspection of food and oil materials, sample method GB/T 15000.3-2008 Standard sample working guidelines (3) General principles and statistical methods for standard sample setting GB/T 15000.4 Standard Sample Working Guidelines (4) Contents of Standard Sample Certificates and Labels GB/T 15000.6 standard sample working guide (6) standard sample packaging general rules GB/T 15682 grain and oil test sensory evaluation method for rice and rice cooking quality GB/T 24852 Determination of gelatinization characteristics of rice and rice flour GB/T 29405 Grain and oil testing methods for the determination of fatty acids in cereals and products

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Rice tasting score reference sample referencesampleforricetestevaluation It has a uniform and stable rice tasting score, which is used as a reference for rice tasting. Including glutinous rice tasting score reference sample Product and glutinous rice tasting score reference samples. 3.2 Fixed certificare A procedure for determining one or more measured values of a sample using a technically correct method. 3.3 Uniformity homogenenty The difference in the peak viscosity value of the rice tasting reference sample is between the bag and the bag. 3.4 Stability stability The degree of change in the tasting score of the rice tasting reference sample under specified storage conditions. 3.5 Standard value The rice tasting score reference sample score obtained after sampling, measurement, and data processing. ......

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