Discussion on the Test Method of"Taste"of Sorghum Rice
Sorghum rice is very popular in the north,it is the main grain to adjust the diet structure in daily life.LS/T 3215-1985 is the current effective standard of sorghum rice,there is no test method to identify"Taste"in sensory index,and the test product can not give the conclusion whether it meets the standard.After consulting relevant information and standards on this issue,the experiment of cooking sorghum rice was carried out,accord-ing to GB/T 5492-1985 inspection of grain and oilseeds,identification of colour,lustre,smell and taste(abro-gated in January 2009),the identification method is put forward as the basis of"Taste"examination of sorghum rice,in order to make the test of"Taste"operational,experiments were carried out on the production process of rice,the key water content of rice was compared and optimized,and taste score was used to determine the"Taste",which provided a feasible technical means for practical work.
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