Rice quality detection and displaying method

Abstract

The invention discloses a rice quality detection and displaying method, comprising the steps of measuring rice swelling ratio; measuring weight m<0> of an empty electric rice cooker pot, weighing m<1>g of rice, cooking the m1 g of rice in the electric rice cooker to obtain cooked rice, measuring total weight M of the electric rice cooker pot with the cooked rice, and calculating the rice swellingratio P0 according to the formula of rice swelling ratio equal to (M-m<0>) / m<1>*100%; measuring rice texture parameters, to be specific, using a texture meter to detect the cooked rice to obtain hardness S<0>, loose degree Y<0> and chewiness T<0>; measuring rice whiteness, to be specific, using a whiteness meter to detect the cooked rice to obtain whiteness value B<0>; preparing limit values; displaying in charts. The rice quality detection and displaying method has the advantages that detection results are objective and comprehensive, and consumers can clearly know the rice quality.

Description

technical field [0001] The invention relates to a method for detecting and displaying rice quality. Background technique [0002] Rice safety and quality are the two aspects that consumers are most concerned about. On the premise that the Food, Drug and Health Inspection Bureau effectively guarantees rice safety, rice quality is the main factor in consumers' purchase intentions and market prices. At present, the detection of rice quality in the market is limited to the evaluation personnel through the taste of rice according to the "GB / T15682-2008 Grain and Oil Inspection Rice, Rice Cooking and Eating Quality Sensory Evaluation Method", and the test results only present a subjective sense. The numerical value makes the test results more subjective and one-sided. Moreover, consumers cannot clearly understand the quality of rice only through the sensory value when purchasing. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the obje...

AI Technical Summary

Problems solved by technology

At present, the detection of rice quality in the market is limited to the evaluation personnel through the taste of rice according to the "GB / T15682-2008 Grain and Oil Inspection Rice, Rice Cooking and Eating Quality Sensory Evaluation Method", and the test results only present a subjective sense. The value makes the test results more subjective and one-sided. Moreover, consumers cannot clearly understand the quality of rice only through the sensory value when purchasing.

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