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GB/T 15682-2008 (GBT 15682-2008)

GB/T 15682-2008_English: PDF (GBT15682-2008)
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GB/T 15682-2008English205 Add to Cart 0--10 minutes. Auto-delivered. Inspection of grain and oils -- Method for sensory evaluation of paddy or rice cooking and eating quality GB/T 15682-2008 Valid GB/T 15682-2008
 

BASIC DATA
Standard ID GB/T 15682-2008 (GB/T15682-2008)
Description (Translated English) Inspection of grain and oils. Method for sensory evaluation of paddy or rice cooking and eating quality
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard B20
Classification of International Standard 67.060
Word Count Estimation 12,113
Date of Issue 2008-11-04
Date of Implementation 2009-01-20
Older Standard (superseded by this standard) GB/T 15682-1995
Quoted Standard GB 1354; GB 5491; GB/T 10220; GB/T 13868
Drafting Organization Henan University of Technology
Administrative Organization National Standardization Technical Committee Agri
Regulation (derived from) National Standard Approval Announcement 2008 No.18 (Total No.131)
Proposing organization National Food Authority
Issuing agency(ies) Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China
Summary This standard specifies the rice, terms and definitions rice cooker trials, principle, instruments and appliances, steps, rice taste quality assessment content, order, requirements and scoring results said. This standard applies to rice, rice cooking rice eating quality test and evaluation.

GB/T 15682-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.060
B 20
Replacing GB/T 15682-1995
Inspection of grain and oils - Method for sensory
evaluation of paddy or rice cooking and eating quality
ISSUED ON: NOVEMBER 04, 2008
IMPLEMENTED ON: JANUARY 20, 2009
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of the People’s Republic of
China.
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Normative references ... 4 
3 Terms and definitions ... 4 
4 Principle ... 5 
5 Instruments and appliances ... 5 
6 Operation steps ... 6 
7 Evaluation requirements ... 8 
8 Sample evaluation ... 9 
Appendix A (Normative) Assessor selection method ... 12 
Appendix B (Normative) Rice sensory evaluation scoring rules and record
sheets (scoring method I) ... 13 
Appendix C (Normative) Rice sensory evaluation score record sheet (scoring
method II) ... 15 
Appendix D (Informative) Rice sensory evaluation result statistical table ... 17 
Inspection of grain and oils - Method for sensory
evaluation of paddy or rice cooking and eating quality
1 Scope
This Standard specifies the terms and definitions, principles, instruments and
appliances, operation steps, tasting evaluation contents, sequence,
requirements and scoring results of rice quality of paddy or rice cooking and
eating test.
This Standard applies to the cooking test of paddy or rice and the evaluation of
rice eating quality.
2 Normative references
The terms in the following documents become the terms of this Standard by
reference to this Standard. For dated references, all subsequent amendments
(not including errata content) or revisions do not apply to this standard. However,
parties to agreements that are based on this Standard are encouraged to study
whether the latest versions of these documents can be used. For undated
references, the latest edition applies to this Standard.
GB 1354, Milled rice
GB 5491, Inspection of grain and oilseeds - Methods for sampling and
sample reduction
GB/T 10220, Sensory analysis - Methodology - General guidance
GB/T 13868, Sensory analysis - General guidance for the design of test
rooms
3 Terms and definitions
The following terms and definitions are applicable to this Standard.
3.1 Sensory evaluation of rice eating quality
The process, after the rice is cooked into rice under specified conditions, that
the assessor perform a comprehensive tasting evaluation of the color, odour,
5.11 Round white porcelain dinner plate: the diameter is about 20 cm; the edge
of the plate is equally glued with plastic adhesive tapes in four colors of red,
yellow, blue and green.
6 Operation steps
6.1 Sample preparation
6.1.1 Sampling
Perform according to BG 5491.
6.1.2 Preparation of rice samples
Take 1 500 g ~ 2 000 g of rice; use the hulling machine (5.1) for hulling to obtain
brown rice; prepare the brown rice on the rice mill (5.2) into the standard third-
class precision rice that is specified in GB 1354. For commercial rice, directly
take samples.
6.1.3 Number and registration of samples
Randomly arrange the sample number, the box number (5.6) and pot number
(5.4 or 5.7) of the prepared rice. Record the necessary information such as the
type, place of origin, harvest or production time, storage and processing
methods and time of the sample.
6.1.4 Selection of reference samples
6.1.4.1 Paddy reference sample
Select 3 ~ 5 samples whose paddy fatty acid value (calculated by KOH) is not
greater than 20 mg/100g (dry basis); after sample preparation and rice
production, the assessor shall conduct 2 ~ 3 tastings in accordance with the
provisions of 8.3.1, to select one sample of normal color, aroma and odour,
whose comprehensive score is about 75 points, as the reference sample for
each evaluation.
6.1.4.2 Rice reference sample
Select 3 ~ 5 fresh rice samples that meet the standard third-class precision that
is specified in GB 1354. Through rice production, the assessor shall conduct 2
~ 3 tastings in accordance with 8.3.1, to select one sample of normal color,
aroma and odor, whose comprehensive score is about 75 points, as the
reference sample for each evaluation.
6.2 Preparation of rice
6.2.1 Preparation of small sample rice
6.2.1.1 Weighing: weigh each 10 g of sample in a steam rice dish (5.6). The
number of samples is prepared as 1 for each assessor.
6.2.1.2 Rice washing: pour the weighed sample into the drain sieve (5.9); place
the drain sieve in the pot (5.8); quickly add 300 mL of water; stir clockwise 10
times; stir counterclockwise 10 times; quickly change the water and repeat the
above operation once. Use 200 mL of distilled water to rinse again; drain the
remaining water; put it in a steam rice dish. Control the rice washing time within
3 min ~ 5 min.
6.2.1.3 Water soaking: the amount of distilled water that is added to milled long-
grain nonglutinous rice is 1.6 times the sample amount; the amount of distilled
water that is added to milled medium to short-grain nonglutinous rice is 1.3
times the sample amount. The water addition can be appropriately increased
or decreased according to the hardness of the rice. The soaking water
temperature is about 25 °C; soak for 30 min.
6.2.1.4 Steaming: add an appropriate amount of water to the steamer (5.4); use
an electric stove (or induction cooker) (5.5) to heat it to boiling; remove the lid;
then, cover the steam rice dish that contains the sample and place it on the
steamer; cover the pot; continue to heat and start timing; steam for 40 minutes;
stop heating; simmer for 20 minutes.
6.2.1.5 Put the prepared steam rice dishes of different samples on the white
porcelain plate (5.11) (1 plate per person), 4 samples per plate; taste while it is
hot.
6.2.2 Preparation of large sample rice
6.2.2.1 Rice washing: weigh 500 g of sample into the drain sieve (5.9); place
the drain sieve in the pot (5.8); quickly add 1 500 mL of tap water; every time,
stir clockwise 10 times, and counterclockwise 10 times; quickly change the
water and repeat the above operation once. Use 1 500 mL of distilled water to
rinse again; drain the remaining water; pour it into the directly-heated rice
cooker of corresponding number (5.7). Control the rice washing time within 3
min ~ 5 min.
6.2.2.2 Water soaking: the amount of distilled water that is added to milled long-
grain nonglutinous rice is 1.6 times the sample amount; the amount of distilled
water that is added to milled medium to short-grain nonglutinous rice is 1.3
times the sample amount. The water addition can be appropriately increased
or decreased according to the hardness of the rice. The soaking water
temperature is about 25 °C; soak for 30 min.
Code all samples into numbers No.1, No.2, No.3, No.4; the reference sample
number is No.1, and other samples are randomly numbered. Assessors of the
same group adopt the same arrangement order; different groups try to achieve
the same number of evaluation samples and the same arrangement order.
8 Sample evaluation
8.1 Evaluation content
Evaluate the rice's odour, exterior structure, palatability (including viscosity,
elasticity, hardness), taste and cold rice texture.
8.2 Evaluation order and requirements
8.2.1 Preparation before the evaluation
The assessor shall use warm water to rinse the mouth before each evaluation,
to remove the residue in the mouth.
8.2.2 Distinguish the rice odour
Place the rice under the nasal cavity while it is hot; breathe in appropriately and
forcefully to distinguish the odour of the rice carefully.
8.2.3 Observe the rice appearance
Observe the color, luster and rice integrity of the rice surface.
8.2.4 Distinguish the palatability of rice
Use chopsticks to take a little rice and put it in the mouth; chew it for 3 s ~ 5 s.
While chewing, use the teeth, tongue and other sensory organs to carefully
taste the viscosity, hardness, elasticity, and taste of the rice.
8.2.5 Cold rice texture
After the rice is left at room temperature for 1 hour, taste to judge the
viscoelasticity, bonding and hardness of the rice.
8.3 Score
8.3.1 Scoring method I
8.3.1.1 According to the odour, exterior structure, palatability, taste and cold rice
texture of the rice, compare the reference sample (6.1.4) to score; the
comprehensive score is the sum of the scores of each item. See Appendix B
for the scoring rules and record table format.