关键词: 科技培训, 科技培训, 农民, 影响因素

Abstract: The conventional testing methods for chemical analysis and sensory evaluation of percentile system is currently millet palatability evaluation carried out two kinds of main methods. In this paper, millet color, aroma, taste, viscosity, retrogradation, and comprehensive evaluation of the six sensory traits for the evaluation of indicators, based 3,2,1,0, -1, -2, -3 judge the value of a total of seven to unified control (Jin Gu 21) for reference, on average judged participating varieties T Tests for statistical evaluation and analysis. Results: Chang Nong 35, eating a long agricultural value of 1.389, Chang Nong 39 agro-long taste even 1.000, two varieties of taste and eating high-value, and on the Jin Gu 21 level of 95% on the significant differences in palatability are good quality millet varieties. The results of the analysis with the former two kinds of methods are basically the same, to facilitate scientific analysis methods can be used as a new evaluation method of millet palatability.