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GB/T 25005-2010 English PDF

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GB/T 25005-2010: Sensory analysis -- Methods for sensory evaluation of instant noodles
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Basic data

Standard ID GB/T 25005-2010 (GB/T25005-2010)
Description (Translated English) Sensory analysis -- Methods for sensory evaluation of instant noodles
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X00
Classification of International Standard 67.240
Word Count Estimation 12,194
Date of Issue 2010-09-02
Date of Implementation 2010-12-01
Quoted Standard GB/T 10220; GB/T 12313; GB/T 13868; GB/T 14195; GB/T 16291.2; GB/T 21172; ISO 4121
Regulation (derived from) National Standard Approval Announcement 2010 No.4 (Total No.159)
Issuing agency(ies) General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary This standard provides instant sensory evaluation of terms and definitions, general requirements, . Evaluation procedures and statistical analysis and presentation of the results of the evaluation criteria applied to instant noodles, cooking, sensory evaluation of noodles and other kinds of instant noodles, bread.

GB/T 25005-2010: Sensory analysis -- Methods for sensory evaluation of instant noodles

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Sensory analysis. Methods for sensory evaluation of instant noodles ICS 67.240 X00 National Standards of People's Republic of China Sensory analysis sensory evaluation method of instant noodles Issued on. 2010-09-02 2010-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Table of Contents

Introduction Ⅲ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 principle of the method 2 5 2 General requirements 5.1 Environmental Assessment 2 5.2 2 reviewers 5.3 Evaluation Team 2 5.4 Evaluation of the appliance 2 5.5 Evaluation of Time 2 Step 6 Evaluation 2 6.1 provides two sample 6.2 Evaluation of appearance 2 6.3 Taste Evaluation 2 The results of analysis and expression 7 3 7.1 Evaluation of the data processing outliers 3 7.2 Calculation of individual score 3 7.3 Evaluation of the results of the calculation 3 7.4 3 expression evaluation results 8 Evaluation Report 3 Appendix A (informative) provides sample table format like 4 Appendix B (normative) instant noodles sensory evaluation score Rule 5 Like format Annex C (informative) test answer sheet 6 Format like 7 Appendix D (informative) single-sample test results are summarized in the table Like format Appendix E (normative) Test results are summarized in Table 8

Foreword

Appendix B of this standard is a normative appendix, Appendix A, Appendix C, Appendix D and Appendix E is an informative annex. This standard is proposed and managed by China National Institute of Standardization. This standard was drafted. Shanghai University, China National Institute of Standardization, Jinmailang Food Company. The main drafters of this standard. Gao Haiyan, Zhao Lei, Liu Yin Beijing Court, Houguo You, rice military front. Sensory analysis sensory evaluation method of instant noodles

1 Scope

This standard specifies the instant noodles sensory evaluation of terms and definitions, general requirements, evaluation procedures and statistical analysis and presentation of evaluation results. This standard applies to instant noodles, cooking sensory evaluation, instant noodles, bread and other types of noodles.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB/T 10220 Sensory analysis Subjects (GB/T 10220-1988, neqISO 6658. 1985) GB/T 12313 Sensory Analysis flavor sectional test (GB/T 12313-1990, eqv ISO 6564. 1985) GB/T 13868 Sensory analysis sensory analysis laboratory to establish general guidelines (GB/T 13868-2009, ISO 8589.2007, IDT) GB/T 14195 Sensory analysis Sensory analysis of selection and training of selected assessors guidelines (GB/T 14195-1993, neq ISO 8586-1.1993) GB/T 16291.2 sensory analysis selection, training and monitoring of assessors general guidelines - Part 2. Expert reviewers (GB/T 16291.2-2010, ISO 8586-2.2008, IDT) GB/T 21172 Sensory analysis - General and testing methods (GB/T 21172-2007, ISO 11037 food color evaluation of. 1999, IDT) ISO 4121 Sensory analysis using quantitative response scales general guidelines (Sensoryanalysis-Guidelinesfortheuseof quantitativeresponsescales)

3 Terms and Definitions

The following terms and definitions apply to this standard. 3.1 Color color Bread color and brightness. 3.2 Apparent state apparentstatus Bread surface smoothness, blistering, delamination situation. 3.3 Rehydration rehydrationcharacter Rehydrated noodles reach a particular case the cooking time. 3.4 Smoothness smoothness Smoothness mouth organ felt when tasting noodle noodles. 3.5 Flex hardnessorsoftness Noodles with his teeth biting a desired amount of force.

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