This standard specifies the definition, classification, requirements, test methods, inspection rules, and packaging, transportation, and storage requirements of fragrant rice. This standard applies to the inspection, evaluation, and identification of fragrant rice during production, processing, storage, transportation, purchase and sale, import and export, and scientific research. This standard does not apply to fragrant rice produced by adding fragrances, flavor enhancers, etc. NY/T 596-2002 Fragrant Rice NY/T596-2002 Standard download decompression password: www.bzxz.net
This standard specifies the definition, classification, requirements, test methods, inspection rules, and packaging, transportation, and storage requirements of fragrant rice. This standard applies to the inspection, evaluation, and identification of fragrant rice during production, processing, storage, transportation, purchase and sale, import and export, and scientific research. This standard does not apply to fragrant rice produced by adding fragrances, flavor enhancers, etc.

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Agricultural Industry Standard of the People's Republic of China
NY/T 596—2002
Aronmalic rice
Issued on 2002-11-05
Implemented on 2002-12-20
Issued by the Ministry of Agriculture of the People's Republic of China
The normative appendix after Appendix A of this standard.
This standard is consistent with the standards of the Ministry of Agriculture. The original units of this standard are the China Water Conservancy and Hydropower Research Institute, the Ministry of Agriculture's Rice Sales and Product Quality Supervision and Inspection Center. This standard is based on the single person, the unknown immortal Chen Mingxue Anzhu post Jinnanxue, the fraud text Chen Nengkai Fabin NY/1 596-2002
r/Jiang 596
Incense refers to the light layer of the stone special state ancient type special ball, the strange my text selection of our country's protection of the teaching of the production of the mountain fruit singing hole non-field convex has a considerable amount of. The labor force abandoned the double evaluation of the quality of the incense water, the standard for the purchase and market circulation of the incense group water according to the quality of the price of the world to promote the development of the incense industry. Shu made this standard. 1 Scope
Incense Taomi
NY/T596—2002
This standard specifies the relevant definitions, classifications, fees, inspection methods, packaging, transportation, storage requirements, this standard is applicable to the purchase and sale of the following space! The standard is used for inspection, evaluation and determination of flavors and fragrances by scientific planning, etc. This standard does not allow the addition of flavors and fragrances to single-agent dosage forms. 2 Normative referenced documents
The following documents are outdated before the date of reference and become the major standard clauses. Please note all revisions and the risk of not using the established standard or making incorrect versions. However, the standard can only be used by those who want to study the long-term use of these documents. Any document that does not note its date of reference shall not be used in conjunction with this standard. GB1351 Rice
9 Technical rules for the collection and use of raw materials and materials
GB41 Root sample, sample and tooth test method G022 Sensory analysis method (egS) x)
CiB10301
Sensory analysis t15192:1332
GE/T 3XRX
Sensory analysis laboratory of the Society for the Study of Sensory Analysis 1506580:1988)G.RT 1:19:
Sensory evaluation guide for sensory organs and training GB/T15549
(7:1625
Sensory evaluation method for the evaluation of human beings and training (96: Beijing:
National standard for the evaluation of human beings and training) lS086-2:1991) NYTSE
Food quality book
NY:T 591
NY/T SUS
3 Terms and Definitions
Use tree rice
GTU,NY:NYI and NYF as well as the following terms and definitions are applicable to this standard: Fragrant rice
Contains its own flavor, and the flavor quality exceeds the human recognition network. The rice can be selected from some familiar products or can produce fragrant rice that makes people sensitive to it. The rice is classified into four categories: strict economic type, standard type, and added product type. 5 Requirements for independent rice
5.1 Grading indicators
The quality of rice refers to the quality requirements of external and internal rice. Part of the year. The foam quality index includes four indicators: aroma, aroma type, aroma intensity and comprehensive evaluation; the quality of the foam shall be calculated according to the actual implementation of VY3.Y/ and VY/T1. VY/T5962002. 5.2 Sanitary inspection and sugar test. Sanitary inspection and sugar control shall be carried out according to the relevant national standards and current regulations. 6. Aroma evaluation shall be carried out in Appendix A. 6-2 Calculation of aroma index shall be carried out according to NY/T, NT/T S4 and NY/T 595. 7 Inspection rules
7. General rules
General rules for minor items shall be implemented in accordance with (35490. 7.2 Sampling and sub-sampling
Sampling and sub-sampling shall be implemented in accordance with 5491.
7.3 Qualification
Any product that does not meet the relevant requirements of the relevant NYT5M or 120 in the quarantine and any item thereof shall be judged as unqualified products. 7.1 Determination of grades
7.4.1 According to the comprehensive quality score of the box, the rice quality of the damaged fragrant rice or the stalk fragrant rice is divided into a grade with a comprehensive quality score of 85 points, and the grade is divided into three grades. The grade of fragrant rice and the grade of rice is divided into three grades according to the comprehensive quality score method of fragrant rice. 7.2.2 The aroma of rice with a score of 60 can be considered as fragrant rice. 8 Packaging, transportation and storage Packaging and transportation and storage shall be carried out in accordance with relevant state standards and regulations: A.1 Method Summary (Normative Appendix) Rice Aroma Evaluation Method NY/T5962002 This method is based on the following concepts: Scientific evaluation of rice aroma is a combination of recognizable sensory characteristics and characteristics that cannot be identified separately. This method uses a comprehensive way to describe and estimate the aroma characteristics of rice, and to identify the various aroma characteristics of rice, so as to establish a method for describing the aroma. 4.7 Measuring equipment A.2.1 Small rice aroma machine.
4.2.2 Small sugar rice.
A.2.3 Human P volume 0.01g
4.2.4 Water drop pot:
4.2.5 135ml. Narrow mouth bottle:
4.2.6 Ticket box: 0.10ml or more:
4.2.7 Hot rice cooker,
A. 3 General conditions for inspection
Laboratory
The actual driving laboratory for inspection shall meet the requirements of GB[8]. 4.3.2 Evaluators
A. 3.2.1 The evaluation personnel shall meet the requirements of 5102. All the evaluation personnel involved in the control shall have the qualifications and inspection capabilities of the company. The evaluation personnel shall be experts. 4.3.2.2 Selection and training of evaluators
The preferred evaluators and experts should be selected and trained according to GB/T11195 and GB/T1329. And each evaluator should be specially trained in identifying odors according to GB/T1329. The purpose is to improve their ability to identify the aroma quality of the product and increase their familiarity with the terminology, so as to ensure the accuracy and effectiveness of the evaluation. A.3-2.3 Number of evaluators
Each batch of evaluation requires 8-10 trained preferred evaluators and 1-2 experts. A.4 Inspection method
A.4.1 Evaluation and scale
Evaluate the aroma intensity of the rice, the intensity and duration of the aroma, and the overall impression, and describe the aroma speed of the rice: make a safety record of the items listed in Table A and the scoring criteria: NT/T 596 -20C2
Heavy taste
Color reduced taste
4. 4. 1.1 No aroma intensity
No aroma intensity is evaluated by the following criteria: "No treatment in
1=Special recognition or reading
1=16 characters-24 households, etc.
24 names ~2 = General
2 = 4n points only strong
.4.1.2 Fragrance evaluation
No flavor is evaluated by the following scale:
3=Unpleasant
1=Neither pleasant nor annoying ~12 points pleasant
1: 1# The organizer is happy
points-good = happy
21 points~0 points The reporter received
A.4.1.3 Net retention evaluation
1.2.1.3.1 Intensity evaluation
No taste quality score
Overall impression
Overall planning committee
After tasting celery (after vomiting), the actual taste that continues to be felt is called hunger, zero (3/T132211998 3. 2.20.
, and · 2 points can be identified within the reduction
points--points = different
1 point-5 points = tenth grade
6 points~&one point missing
special and limited
A.4.1.3.2. Duration evaluation
The duration of retention is evaluated by the following scale: B-1, that is, whether the taste makes the taste change or not: 3-8, a longer one, that is, after tasting, the taste is almost gone, and only a certain lingering aroma is left: 4-5, that is, after tasting, the taste is gone, and there is no taste; 1-4, a shorter one, that is, after tasting, the aroma disappears quickly. 4.4.1.4 Comprehensive evaluation
Comprehensive impression scale is used to evaluate the overall impression of the product, including the overall characteristics of the product, the overall quality of the product, etc.:
5-10 points! Score = very good
~8 good
-5 for one
~4 points relatively left
4.4.1.5 Fragrance description
NY/T 596—2002
The fragrance description can be described by the fragrance of popcorn, millet, mushroom or chicory. 4.4.2 Inspection method
Complete or not, the rice flavor can be divided into two parts. If there is no special test method, it is called a unique method.
4.4.2: The necessary condition in the method is that the evaluation team leader also participates in all the price points as a member of the year, and the evaluation team leader organizes the discussion to reach a consensus on the characteristics of the rice flavor. The evaluation team leader organizes the discussion to reach a consensus on each conclusion. The reference sample can be used to help reach a consensus. For this purpose, after one or more discussions, the evaluation team leader reports and explains the results. A, 4.2-2 In a small independent method, the group is generally responsible for 4 items. The evaluation group does not need to be reckless. The evaluators discuss the characteristics of the product in the small plan and then record their feelings. The small responsible person summarizes and divides these single items into, A.5 Specification Test Steps
4.5.1 Preparation of grains
5.1 Rice processing: Use a small grain mill to get the finished rice, and then make it into the standard long section of 14 on the step rice machine
A.5.1.2 Commercial rice Qiubo Collect samples separately, A.4.2 Preparation of samples, 5.2.1 Preparation of identification of fragrant rice flavor and aroma, put the rice into a 17gm brown glass bottle with 5 steam, leave it in the bottle for 15m1. Remove from the bottle and cool it down. Before pricing, lightly draw the sample,
A.5.2.2 Judge the samples by the overall system and comprehensive impression: 1. The sample has a moderate taste and the number of people participating in the tasting is :) Sand rice; use disinfectant to moisten it half once, and use an appropriate amount of sewage to flow out, and it is water-resistant! Requirements: According to the special requirements of the country, soak the water in a steamer and heat it at a rate of only 0.3mm/|tt||4.5.2.3 To prevent fatigue and suitability, no more than 3 samples shall be evaluated at one time. A5.2.4 When distributing samples, the box code shall be used. If a random number is used, it shall be randomly distributed to the people who have made the evaluation. The order of sample distribution shall not be affected by the price.
4.5.3 Evaluation method and sequence
The flavor and aroma evaluation can be achieved by: Before the evaluation, the staff will carefully open the sample bottle, take a sip (after a proper interval, such as your breathing or deep breathing) to evaluate all the products. The flavor of the product will be evaluated by the taste description, and the overall impression will be given. The staff will put the sample in the aluminum container, take out the rice, and evaluate the taste. Only the population, while chewing, in the process of breathing, use the throat sensation method to evaluate the special taste of rice. Taichung case: A.5.3.1-Leading method
Evaluation of product singleness, and when the evaluation is completed, it is! At the beginning, the evaluation team responsible for the collection of the results: discuss until the team agrees with the plan, in order to achieve the desired effect, the most important thing is to hold a meeting. NY/T5962002
4.5.3.2 Successive method
Evaluation of blood first in the small The group discusses the characteristics of the flavor, and the evaluation group has reached a certain level of understanding of the characteristics of the group. The evaluation can be done independently! Record the sensory heart tablets, and use the same standard to determine the aroma intensity, flavor, lingering time and overall performance, and describe the aroma pulse.
Note: In the fusion method, the peptide summary analysis should also use the expression of the AE results
A-6.1-Fluorescence method
The drug should include all the components of the test results, A.6.2 Independent method ||t t||The person in charge of the evaluation team shall collect and approve the evaluation results and the average score of the evaluation team: the calculation results shall be energy efficiency A. Test report
The test report shall include the following contents
) The details of the sample use,
The method of each sample;
11 Test case: In particular;
1 Evaluation number and total test water,
2) The specific material used (if any): 3) Test method.
The results obtained shall include the comprehensive score of aroma and smoothness; e) When the test is carried out according to this standard, if there are any differences with this standard, please explain; this is the name of the person in charge
1) The test point is called1—Consequent method
Evaluate the product characteristics. When the evaluation team has finished the evaluation, the evaluation team will discuss the results of the evaluation: discuss until the team agrees with the plan. In order to achieve the desired effect, the evaluation team must hold a meeting. NY/T5962002
4.5.3.2 Successive method
Evaluate the product characteristics first. When the evaluation team reaches the specified characteristics, the evaluation team can work independently and record the sensory heart tablets. The doctor will determine the aroma intensity, aroma type, flavor, retention and overall performance, and describe the aroma pulse.
Note: In the fusion method, the summary analysis of peptides should also use the expression of AE results.
A-6.1—Independent method
The reported drug results should include the results of all components, A.6.2 Independent method
The evaluation team is responsible for collecting and reporting the results submitted by the evaluators and the average score of the evaluation group: the results are calculated to obtain the energy efficiency A. Test report
The test report shall include the following contents
) Details of the sample use,
Example methods for each sample;
11 Test cases: Specifically;
1 Evaluation number and total test water,
2) Specific substances used (if any): 3) Test method.
Mountain! The results obtained should include the comprehensive score of aroma and smoothness; e) When the test is carried out according to this standard, if there are any differences with this standard, please explain; this is the point of the test.1—Consequent method
Evaluate the product characteristics. When the evaluation team has finished the evaluation, the evaluation team will discuss the results of the evaluation: discuss until the team agrees with the plan. In order to achieve the desired effect, the evaluation team must hold a meeting. NY/T5962002
4.5.3.2 Successive method
Evaluate the product characteristics first. When the evaluation team reaches the specified characteristics, the evaluation team can work independently and record the sensory heart tablets. The doctor will determine the aroma intensity, aroma type, flavor, retention and overall performance, and describe the aroma pulse.
Note: In the fusion method, the summary analysis of peptides should also use the expression of AE results.
A-6.1—Independent method
The reported drug results should include the results of all components, A.6.2 Independent method
The evaluation team is responsible for collecting and reporting the results submitted by the evaluators and the average score of the evaluation group: the results are calculated to obtain the energy efficiency A. Test report
The test report shall include the following contents
) Details of the sample use,
Example methods for each sample;
11 Test cases: Specifically;
1 Evaluation number and total test water,
2) Specific substances used (if any): 3) Test method.
Mountain! The results obtained should include the comprehensive score of aroma and smoothness; e) When the test is carried out according to this standard, if there are any differences with this standard, please explain; this is the point of the test.
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