T/HBLS 0015-2023 in English

Scope

Terms and definitions The following terms and definitions apply to this document. 3.1 Wholegrain black rice Black rice (rice with black peel) Whole black rice with only the husk removed during processing, and the cortex, embryo and endosperm intact. Based on food safety and quality control, the loss of cortex and other factors caused by hulling and other processing processes is allowed to not exceed 3% of the grain mass. 3.2 Sensory evaluation of wholegrain black rice palatability Wholegrain black rice is steamed into rice under specified conditions, and the tasters conduct a comprehensive tasting evaluation of the smell, appearance structure, palatability, taste and cold rice texture of the tested rice by smelling, observing and tasting, and the results are expressed as the average value of the comprehensive taste score. 3.3 Tasting assessment value of black rice The comprehensive score of the smell, appearance structure, palatability, taste and cold rice texture obtained from the wholegrain black rice tasting test. 3.4 The recognition ability of taste assessors assessorevaluationsensitivity The ability of taste assessors to recognize the difference in rice taste between different whole-grain black rice samples. A one-way ANOVA was performed on the taste assessors with samples as variables, and the ANOVA test value F=0.05 level was used as the evaluation index to determine whether there were significant differences in the black rice samples evaluated by the taste assessors. 3.5 The preference of taste assessors assessorevaluationpreference 1 T/HBLS0015—2023 2 The correlation between the individual evaluation results of taste assessors and the evaluation results of all taste assessors. Calculate the correlation coefficient r between the average evaluation value of all taste assessors on each black rice sample and the individual evaluation value of each taste assessor, and use the correlation coefficient r=0.05 level to significantly assess the individual preference of the taste assessors. 3.6 Primary whole-grain black rice taste assessor primaryassessor A sensory evaluator who has been selected and trained to have basic whole-grain black rice taste recognition ability. 3.7 Selected whole-grain black rice taste assessor A sensory evaluator who has been selected and trained to have a high whole-grain black rice taste recognition ability and rich sensory analysis experience. 4 Principle Take a certain amount of whole-grain black rice sample and cook it into whole-grain black rice under specified conditions. The assessor will evaluate the smell, appearance structure, palatability, taste and cold rice texture of the whole-grain black rice through sensory evaluation. The evaluation result is expressed as the average value of the comprehensive taste score of the whole-grain black rice evaluated by the assessors. 5 Instruments and appliances 5.1 Experimental rice huller. 5.2 Balance: sensitivity 0.01g. 5.3 Beaker: volume 500ml. 5.4 Direct heating rice cooker (the model and specifications are consistent, and the results must be consistent after the same cooking test under the same conditions). 5.5 Rice tasting box: can hold 50g sample. 5.6 Dinner plate. 6 Operation steps 6.1 Preparation of whole-grain black rice sample 6.1.1 Sampling and sample separation shall be carried out in accordance with GB5491. 6.1.2 Preparation of whole-grain black rice sample Black rice is processed and shelled by rice husking machine (5.1) to prepare whole-grain black rice, and commercial black rice is directly sampled. 6.1.3 Sample numbering Arrange the sample number, rice cooker number (5.4) and rice tasting box number (5.5). 6.1.4 Selection of whole-grain black rice reference sample Whole-grain black rice reference sample is required to have stable annual quality and moderate taste. Whole-grain black rice taste testers shall conduct 2-3 evaluations in accordance with 8.3.1, take the average value, and select one sample with normal color, aroma and taste and a comprehensive score of about 75 points as the reference sample for evaluation. 6.2 Preparation of whole-grain black rice 6.2.1 The water used for washing and cooking rice shall meet the requirements of packaged drinking water in GB19298. 6.2.2 Weighing samples T/HBLS0015-2023 3 Weigh 150-200g of the sample into a 500mL beaker (5.3). 6.2.3 Washing rice Pour the weighed whole-grain black rice sample into the inner pot of the electric rice cooker (5.4), quickly add water once, stir back and forth 4 times, quickly change the water, and repeat 2-3 times. After the first washing, the water needs to be quickly changed to avoid turbid water from entering the rice. The washing time should be controlled within 2-3 minutes. 6.2.4 Soaking with water The mass of water added is 1.4 times the mass of the whole-grain black rice. The amount of water added can be appropriately increased or decreased based on the water content of the black rice with 13.5% as the reference value. Soak in water at room temperature of 20℃~25℃ for 1 hour. 6.2.5 Steaming When cooking, turn on the power of the rice cooker (5.4) and start steaming the rice. Do not open the lid during the cooking process. 6.2.6 Stirring the rice After the switch of the rice cooker is turned off, stir the cooked rice with a rice spoon immediately. First, draw a "cross" in the middle of the pot in both horizontal and vertical directions, and then loosen the pot from the periphery to separate the rice from the pot wall. Then use the rice spoon to gently stir up and down to evaporate the excess water, then cover the pot and simmer for 10 minutes. 6.2.7 Sampling After the rice is simmered, take about 50g of rice from the pot and loosely put it into a rice tasting box (5.5) with different color labels (red, yellow, blue, green), and place it on a dinner plate (5.6). Each person has 1 plate, and each plate has 4 samples and 1 control. 7 Requirements for evaluation test 7.1 The environment of the inspection room should comply with the provisions of GB/T10220. 7.2 The evaluation laboratory should comply with the provisions of GB/T13868. 7.3 The tasters shall select 5 to 10 preferred whole-grain black rice taste tasters or no less than 15 primary whole-grain black rice taste tasters according to Appendix A, and randomly number the tasters. The tasters shall be required not to drink excessive alcoholic products the day before and on the day of the taste test, to eat irritating meals in moderation, not to be too full or too hungry for breakfast and lunch, to eat a light diet, to avoid using irritating cosmetics, perfumes and hair care products, and not to smoke or drink irritating drinks such as coffee within 30 minutes before the taste test. 7.4 The number of rice portions and the time of the taste test The information of the sample for each taste test shall not be disclosed to the tasters. For each round of tasting test, 5 samples (including 4 samples to be tested and 1 reference sample (6.1.4)) shall be arranged; when there are more than 5 samples, the test shall be arranged in more than two times; when there are less than 5 samples, the same sample can be tasted repeatedly. The same whole-grain black rice taster shall not taste more than 2 rounds per day, and the tasting time shall be arranged 1 hour before or 2 hours after meals. 7.5 Numbering and arrangement order of tasting samples All samples shall be randomly numbered for testing, and each group of 4 samples shall be a group. They shall correspond to four color labels: red, yellow, blue and green respectively. The reference sample (6.1.4) shall be blank and shall not be labeled with a color label. For each group of samples, the tasting shall be repeated twice, and the samples shall be randomly arranged in the order of the repeated tasting. 8 Sample tasting 8.1 Tasting content T/HBLS0015—2023 4 Whole-grain black rice The smell, appearance structure (color, gloss and rice grain integrity), palatability (including stickiness, elasticity, softness and hardness and smoothness), taste and cold rice texture of the cooked rice. 8.2 Tasting order and requirements 8.2.1 Preparation before tasting Maintain optimal sensory sensitivity. Before each tasting, the taster rinses the mouth with warm water to rinse away the residue in the mouth. 8.2.2 Identify the smell of rice Place the whole-grain black rice under the nose while it is still hot, inhale with appropriate force, and carefully identify the smell of the sample rice. 8.2.3 Observe the appearance of the rice Observe the color, glossiness and integrity of the whole-grain black rice surface. 8.2.4 Identify the palatability of the rice Use chopsticks to take a little whole-grain black rice and put it in the mouth. Chew it for 3-5 seconds. While chewing, use the teeth, tongue and other sensory organs to carefully taste it. Compare it with the reference sample (6.1.4) to identify the viscosity, elasticity, softness, hardness, smoothness, taste and cold rice texture of the sample rice. 8.2.5 Cold rice texture After the whole-grain black rice is left at room temperature for 1 hour, taste and judge the viscosity, elasticity, cohesion and hardness of the cold rice. 8.3 Scoring 8.3.1 Scoring Method 1 8.3.1.1 Based on the smell, appearance structure (color, gloss and rice grain integrity), palatability (including stickiness, elasticity, softness and smoothness), taste and cold rice texture of whole-grain black rice, compare with the reference sample (6.1.4) for comprehensive scoring. The comprehensive score is the sum of the scores of each item. The scoring rules and record table format are shown in Appendix B. 8.3.1.2 Statistically analyze the comprehensive scoring results of each taster, eliminate the comprehensive scores with large errors (more than 10 points higher than the average value), and calculate the average value. The average value of the comprehensive score is used as the result of sensory evaluation, and the calculation result is rounded to integers. Fill in the "Statistical Table of Sensory Evaluation Results of Black Rice Edible Quality" in the format of Appendix D. 8.3.1.3 According to the comprehensive score, it is divided into 5 levels, with 59 points or less as very poor, 60 points to 69 points as poor, 70 points to 79 points as fair, 80 points to 89 points as good, and 90 points or more as excellent. 8.3.2 Scoring method 2 8.3.2.1 Compare and evaluate the smell, appearance structure, palatability, taste, cold rice texture and comprehensive score of the test sample rice with the reference sample (6.1.4) one by one. According to the degree of goodness, score with seven levels: "worst" (-3), "poor" (-2), "slightly worse" (-1), "same as reference" (0), "slightly better" (+1), "better" (+2), and "best" (+3), and draw a zero in the corresponding column. The scoring record table format is shown in Appendix C. When scoring, refer to the sensory quality evaluation content and description of rice listed in Table 1. T/HBLS0015—2023 5 Table 1 Content and description of sensory evaluation of whole-grain black rice Evaluation content Description Odor Unique aroma It has the unique aroma of whole-grain black rice, and the aroma is strong; the aroma is light or not obvious It has a foreign smell, stale rice smell or unpleasant taste Appearance structure Color Rice color Black uniform; color is uneven, showing black brown or partially black; color is uneven, Brown glossy surface Degree of light reflection: obvious gloss, slightly glossy, no gloss Integrity of rice grains Degree of cracking/popping of rice grains: less or very little cracking/popping, more cracking/popping, no cracking or severe cracking/popping Palatability Degree of adhesion to teeth: sticky, slightly sticky, no stickiness Elasticity Whether it is chewy when chewing: chewy, slightly chewy, and the rice is loose, hard, and feels like there is residue Softness and hardness Pressure of rice on teeth when chewing: soft and hard, suitable Medium, slightly hard or slightly soft, very soft or very hard Smoothness Whether the texture of the rice is uniform when chewing, and the smoothness when swallowing: smooth, relatively smooth, waxy texture Taste purity and persistence Taste when chewing: sweetness, fragrance, purity, thickness and persistence of taste Texture of cold rice Agglomeration Viscoelasticity Hardness Taste of cooled rice: rice adhesion, agglomeration, viscoelasticity and regeneration 8.3.2.2 Arrange the scoring record table, read the value marked with 0 in the table, if there is a missing mark, it will be treated as "same as reference". 8.3.2.3 Count the comprehensive scoring results of each taster, eliminate the comprehensive scores with large errors (the comprehensive scores are inconsistent with the average value in positive or negative or differ by more than 2 levels), and calculate the average comprehensive score. The comprehensive score of the sample is converted according to formula (1), and the calculation result is rounded. Summarize the "Statistical Table of Sensory Evaluation Results of Whole Grain Black Rice Edible Quality" in the format of Appendix D. T=75+((100-75)/3×A)............................. Formula (1) In the formula: T—comprehensive score of the sample A—average comprehensive score of the second scoring method T/HBLS0015-2023 1 Appendix A (Normative) Training and assessment methods for whole-grain black rice taste assessors A.1 General requirements The assessors should be composed of people of different ages and genders. After passing the assessment of odor discrimination ability, taste recognition ability, color recognition ability, whole-grain black rice taste judgment ability, and black rice scale evaluation, and obtaining the whole-grain black rice tasting evaluation ability after standardized training, they can participate in the whole-grain black rice taste quality evaluation as assessors. A.2 Ability test A.2.1 Odor discrimination ability test Test content: Set up 5 solutions for olfactory sensitivity testing, and soak paper sticks in the 5 solutions respectively. The test participants identify the odor of the odor paper sticks dipped in different solutions to determine whether there is odor, and test the odor discrimination ability of the test participants. Assessment criteria: less than 1 wrong answer (including 1) is considered a pass. A.2.2 Taste ranking test Test content: Provide 5 concentration gradients of monohydrate citric acid solutions, and the participants correctly sort them from low to high concentrations to test the taste sensitivity of the participants. Assessment criteria: less than 1 wrong answer (including 1) is considered a pass. A.2.3 Color ranking test Test content: Provide 4 color difference test papers from light to dark, and the participants correctly sort them from light to dark to test the participants' ability to identify the depth of color. Assessment criteria: less than 1 wrong answer (including 1) is considered a pass. A.2.4 Whole-grain black rice and rice difference recognition ability test Test content: Provide 3 whole-grain black rice and rice samples, two of which are the same and one is different. It is required to select different sample numbers from the 3 samples to test the participants' sensitivity and recognition ability to the taste differences of different whole-grain black rice. Assessment criteria: All correct answers are considered a pass. A.2.5 Whole-grain black rice palatability ranking test Test content: The test is conducted in two groups. One group is the same whole-grain black rice sample, with 4 rice samples of different hardness with 1.0 times, 1.2 times, 1.4 times, and 1.6 times the amount of water added. The participants correctly sorted them in order from soft to hard to test the participants' ability to rank the palatability of whole-grain black rice. The other group is whole-grain black rice samples and white rice samples configured in different proportions (100% black rice, 80% black rice + 20% white rice, 50% black rice + 50% white rice, 20% black rice + 80% white rice). The participants correctly sorted them in the order of rice smoothness to test the participants' ability to rank the palatability of rice. Assessment criteria: Less than 1 wrong answer (including 1) is considered a pass. A.2.6 Whole-grain black rice and rice taste pairing ability test content: prepare whole-grain black rice sample 1 with good taste quality and whole-grain black rice sample 2 with poor taste quality, and set up 3 kinds of rice samples (100% black rice sample 1, 50% black rice sample 1 + 50% black rice sample 2, 100% black rice sample 2). Divide into Group A and Group B for two replicates, and randomly number the 3 kinds of rice samples in each group. Participants first taste all the rice in Group A, then taste all the rice in Group B, and pair the rice samples with the same taste in Groups A and B to test whether the participants can correctly judge the taste of whole-grain black rice. Assessment criteria: All correct answers are recorded as passing the rice taste pairing ability test. T/HBLS0015—2023 2 A.2.7 Whole-grain black rice scoring scale ability test Test content: Prepare whole-grain black rice sample 1 with good taste quality and whole-grain black rice sample 2 with poor taste quality, set up 4 kinds of rice samples (100% black rice sample 1, 50% black rice sample 1+50% black rice sample 2, 20% black rice sample 1+80% black rice sample 2, 100% black rice sample 2), inform the test participants that the best taste is 7 points, the worst taste is 2 points, and ask the test participants to score the 4 samples. Randomly set the order of the 4 samples, repeat the test once, and statistically evaluate. Assessment standard: The standard deviation of the test results is within 1.5, which is considered to be qualified. A.3 Training Train the selected qualified tasters to master the taste quality evaluation method of whole-grain black rice, and train and improve the ability of the evaluators to evaluate the taste quality of whole-grain black rice. A.3.1 Training content Prepare whole-grain black rice sample 1 with good taste quality and whole-grain black rice sample 2 with poor taste quality, configure them according to different proportions, and conduct 4 trainings with different levels of difficulty. Training on the evaluation methods of whole-grain black rice smell, color, appearance, stickiness, elasticity, softness and hardness, smoothness, taste, cold rice texture, comprehensive score and other indicators. Experiment 1: Set up 4 samples, and the proportions of whole-grain black rice samples with poor taste quality are 0%, 20%, 80%, and 100% respectively. Take the sample with 100% proportion of whole-grain black rice with poor taste quality as the control, and conduct scoring training on the smell, color, appearance, stickiness, elasticity, softness and hardness, smoothness, taste, cold rice texture, and comprehensive score of the remaining 3 samples. Experiment 2: Set up 4 samples, and the proportions of whole-grain black rice samples with poor taste quality are 0%, 20%, 80%, and 100% respectively. The sample with 0% whole-grain black rice with poor taste quality was used as the control, and the smell, color, appearance, stickiness, elasticity, softness and hardness, smoothness, taste, cold rice texture, and comprehensive score of the other three samples were trained for scoring. Experiment 3: Set up 4 samples, and the proportion of whole-grain black rice samples with poor taste quality is 0%, 50%, 80%, and 100%, respectively. The sample with 50% whole-grain black rice with poor taste quality was used as the control, and the smell, color, appearance, stickiness, elasticity, softness and hardness, smoothness, taste, cold rice texture, and comprehensive score of the other three samples were trained for scoring. Experiment 4: Repeat Experiment 3 to confirm the repeatability of the evaluation results of the tasters. A.3.2 Training method The control is set as 7-stage evaluation samples with 0 points, ±1, ±2, and ±3. The evaluation table is shown in Table A.1. Table A.1 Sensory evaluation table for whole-grain black rice Items Comparison with reference sample Poor Reference sample Good Best Slightly Better Score -3 -2 -10 +1 +2 +3 Odor Color Gloss Rice grain integrity Viscosity Elasticity Softness and hardness Smoothness Taste Cold rice texture Comprehensive score Remarks T/HBLS0015-2023 3 A.4 Assessment A.4.1 Primary whole-grain black rice taste tester Steam 5 portions of rice according to the preparation method of whole-grain black rice in 6.2, one of which is a reference sample, and taste it according to the standard regulations, and repeat it 3 times. Based on the sensory evaluation results of 3 repeated tests, calculate the recognition ability and preference of each taster. The comprehensive evaluation is within ±1.0 of the average overall score of all trainees, and at the same time has basic whole-grain black rice taste recognition ability (F=0.05 level) as a primary whole-grain black rice taste tester. A.4.2 Preferred whole-grain black rice taste testers shall participate in no less than 10 whole-grain black rice taste test and comprehensively examine the sensory evaluation results. Those with higher whole-grain black rice taste recognition ability, richer sensory analysis experience and stable scoring shall be selected as preferred whole-grain black rice taste testers. T/HBLS0015—2023 1 Appendix B (Normative) Scoring rules and record sheet for sensory evaluation of whole-grain black rice (scoring method 1) Evaluation group number: Name: Gender: Age: Place of birth: Evaluation time: Year, month, day, noon, minute First-level indicator score Second-level indicator score Specific characteristic description: Score Sample score No.1 (red) No.2 (yellow) No.3 (blue) No.4 (green) Smell 5 points Purity and richness 5 points Has the unique aroma of whole-grain black rice, and the aroma is rich: 5 points Has the unique aroma of whole-grain black rice, and the aroma is light or not obvious: 2 points? 4 points The rice has a strange smell, stale rice or unpleasant taste: 0 points? 1 point Appearance structure 24 points Color 10 points The rice color is uniform and black: 9 points? 10 points The rice color is uneven, dark brown or partially black: 7 points? 8 points The rice color is uneven, brown: 0 points? 6 points Gloss 11 points There is obvious gloss: 10 points? 11 points Slightly shiny: 7 points? 9 points Dull: 0 points? 6 points Rice grain integrity 3 points Rice grains are less or less cracked/popped: 3 points Rice grains are more cracked/popped: 1? 2 points Rice grains are not cracked, or the degree of cracking/popping is serious: 0 points Palatability 48 points Stickiness 12 points Sticky: 10 points? 12 points Slightly sticky: 7 points? 9 points No stickiness: 0 points? 6 points Elasticity 12 points The rice is chewy: 10 points? 12 points The rice is slightly chewy: 7 points? 9 points The rice is loose, hard, and feels like there are residues: 0 points? 6 points Softness and hardness 12 points Moderate hardness and softness: 10 points? 12 points Slightly hard or slightly soft: 7 points? 9 points Very hard or very soft: 0 points? 6 points Smoothness 12 points The texture of the rice is uniform when chewing and smooth when swallowing: 10 points? 12 points The texture of the rice is more uniform when chewing and smoother when swallowing: 7 points? 9 points The texture of the rice is granular when chewing and feels waxy when swallowing: 0 points? 6 points Taste 12 points Purity and persistence 12 points When chewing, there is a strong fragrance and sweetness: 10 points? 12 points When chewing, the fragrance and sweetness are not obvious, but there is no odor: 6 points? 9 points When chewing, there is an unpleasant taste: 0 points? 5 points Cold rice texture 11 points Agglomeration, viscoelasticity, hardness 11 points The rice is sticky into a mass, with good viscoelasticity and moderate hardness: 10 points? 11 points The rice is sticky into a mass, with slightly poor viscoelasticity and slightly hard rice: 7 points? 9 points The rice is loose, with poor viscoelasticity and hard rice: 0 points? 6 points Comprehensive score notes T/HBLS0015-2023 1 Appendix C (Normative) Whole Grain Black Rice Sensory Evaluation Scoring Record Table (Scoring Method 2) Evaluation group number: Name: Gender: Age: Place of birth: Evaluation time: Year Month Day Noon Reference sample: Sample marking: Item Compared with reference sample Worse Reference sample Better Best Slightly Better Score -3-2-10+1+2+3 Odor Color Gloss Rice grain integrity Viscosity Elasticity Softness and hardness Smoothness Taste Cold rice texture Comprehensive score Remarks Note 1: Compared with the reference sample, draw a zero in the corresponding column according to the degree of goodness or badness. Note 2: The comprehensive score is a comprehensive evaluation based on the recognition ability, preferences and reference sample of the taster. Note 3: Fill in the "Remarks" column with special evaluation of rice (optional). T/HBLS0015—2023 2