行业标准：T∕CHEAA 0002-2018 电饭煲烹饪米饭品质评价方法.pdf

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1、ICS号97.040.50中国标准文献分类号Y68团体标准T/CHEAA0002—2018电饭煲烹饪米饭品质评价方法Methodforqualityevaluationofcookedricebyelectricricecooker2018-7-1发布2018-7-1实施T/CHEAA0002—2018目次前言..................................................................................II引言.....................................................

2、............................III1范围..................................................................................12规范性引用文件........................................................................13术语和定义............................................................................14方法原理.........

3、.....................................................................45评价试验的基本要求....................................................................45.1试验条件........................................................................45.2试验用米要求.........................................................

4、...........55.3煮饭用水要求....................................................................55.4米水量规定......................................................................55.5洗米操作要求....................................................................56理化评价...........................................

5、...................................56.1测试方法........................................................................56.2结果判定........................................................................67感官评价..............................................................................87.1人员选定........

6、................................................................87.2操作步骤........................................................................87.3评价方法........................................................................97.4评价标准...............................................................

7、.........98米饭综合评分标准.....................................................................10附录A（规范性附录）理化评价各指标测试方法.............................................12A.1平整度..................................................................