DB43/T 2317-2022 籼米食味品质感官评价方法

ICS65.020.020

CCSB21

43

湖南省地方标准

DB43/T2317—2022

籼米食味品质感官评价方法

MethodforsensoryevaluationofcookedIndicarice

2022-05-06发布2022-08-06实施

湖南省市场监督管理局发布

DB43/T2317—2022

目次

前言························································································································Ⅲ

1范围·····················································································································1

2规范性引用文件······································································································1

3术语和定义············································································································1

4原理·····················································································································1

5仪器和器具············································································································2

6操作步骤···············································································································2

7品评的要求············································································································3

8样品品评···············································································································4

附录A（规范性）米饭蒸煮记录表················································································5

附录B（规范性）最佳米水比试验方法··········································································6

附录C（规范性）食味品质评分规则和记录表·································································7

I

DB43/T2317—2022

II

DB43/T2317—2022

前言

本文件按照GB/T1.1—2020《标准化工作导则第1部分：标准化文件的结构和起草规则》的规

定起草。

请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。

本文件由湖南省农业农村厅提出。

本文件由湖南省农业标准化技术委员会归口。

本文件起草单位：湖南省水稻研究所、湖南农业大学。

本文件主要起草人：陶曙华、王洁敏、胡文彬、邓化冰、周政、苗雪雪、陈祖武、陈英姿、赵正洪、

龚浩如、刘烨、张家清。

III

DB43/T2317—2022

IV

DB43/T2317—2022

籼米食味品质感官评价方法

1范围

本文件规定了籼米食味品质感官评价方法的原理、仪器和器具、操作步骤、品评的要求及样品品评。

本文件适用于籼米食味品质感官的评价。

2规范性引用文件

下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文件，

仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用于本

文件。

GB1350稻谷

GB/T1354大米

GB/T5491粮食、油料检验扦样、分样法

GB/T15682粮油检验稻谷、大米蒸煮食用品质感官评价方法

GB/T15683大米直链淀粉含量的测定

GB19298食品安全国家标准包装饮用水

NY/T2639稻米直链淀粉的测定分光光度法

3术语和定义

GB1350、GB/T1354和GB/T15682界定的以及下列术语和定义适用于本文件。

3.1

最佳米水比optimumrice/waterratio

经米样与加水量比例梯度筛选，米饭食味品质最佳时的米重与水重的比例。

3.2

品评员assessor

经遴选、培训，具有一定稻米食味感官分析能力和经验的人员。

3.3

品评人员evaluator

参与食味感官品评的人员，包括合格的品评员和经过遴选的、不同年龄及不同性别的人员。

4原理

取一定量符合GB/T1354规定的标准适碾整精米试样，在规定条件下蒸煮成米饭，品评人员感官鉴

定米饭的气味、外观结构、适口性、冷饭质地等，评价结果以参加品评人员的综合评分的平均值表

示。

1

DB43/T2317—2022

5仪器和器具

5.1实验砻谷机。

5.2实验碾米机。

5.3砻谷碾米一体机（快速精米机）。

5.4天平：感量0.01g。

5.5蒸饭皿：直径为65mm、高40mm。

5.6蒸锅：直径为28cm～40cm铝（或不锈钢）蒸锅。

5.7电炉：220V，2kW或相同功率的电磁炉。

5.8直热式电饭锅：同一厂家、同一型号、1.5L～3L、350W～500W。

5.9电磁加热（IH）式电饭锅：同一厂家、同一型号、1.5L～4L、350W～1300W。

5.10带盖小碗：可放约50g试样。

5.11筷子：同一厂家、同一型号。

5.12标签：可写编号的纸质粘性小标签。

6操作步骤

6.1试样制备

6.1.1扦样

按GB/T5491执行。

评选优质水稻品种时，参评品种安排在同一地点种植且灌浆期一致。

6.1.2大米样品的制备

取稻谷600g～2000g，用实验砻谷机（5.1）去壳得到糙米，将糙米在实验碾米机（5.2）上制备

成GB/T1354中规定的标准适碾大米，或用砻谷碾米一体机（5.3）直接制备成GB/T1354中规定的标

准适碾大米，选出GB1350中规定的整精米作为蒸煮样品。商品大米筛选出整精米作为蒸煮样品。

6.1.3参照样品的选择

选取湖南省审定品种湘早籼45号为早稻三等对照样品；玉针香为中稻、一季晚稻一等对照样品，

兆优5455号为中稻、一季晚稻二等对照样品；玉针香为双晚稻一等对照样品，隆晶优1号为双晚稻二

等对照样品。一等、二等、三等标准食味