T/LLMFQX 001-2020 Active Group standards

T/LLMFQX 001-2020 Mi Fans

T/LLMFQX 001-2020

Publish Date: 2020-05-25 Implement Date: 2020-06-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/LLMFQX 001-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2020-05-25

Implement Date: 2020-06-01

Scope

Scope: The standard specifies the terminology and definitions of rice noodles, product classification, raw material and auxiliary material requirements, sensory requirements, physicochemical indicators, pollutant limits, mycotoxin limits, microbial limits, pathogenic bacteria limits, food additives, shelf life, etc. The indicators and limit values comply with the relevant provisions of food safety standards. Main technical content: 1. Sensory requirements: Color: It should have the color characteristic of the variety. Odor and taste: It should have the taste and odor characteristic of the product, without sourness, moldy odor, or other abnormal odors. State: It should have the state characteristic of the variety, without moldiness. When tasted, there should be no gritty texture, and no visible foreign impurities with normal vision. 2. Physicochemical indicators: The moisture content of wet rice noodles shall be ≥60 g/100g, ≤70 g/100g; the moisture content of dry rice noodles shall be ≤15 g/100g; the moisture content of semi-dry rice noodles shall be ≥30%, <45%; the acidity of wet rice noodles shall be ≤2.0°T; the acidity of dry and semi-dry rice noodles shall be ≤1.5°T. 3. Microbial limits: The pathogenic bacteria limits shall comply with the provisions of GB 29921 for grain products. The microbial limits are as follows: the total colony count of wet rice noodles shall be n=5 c=2 m=105 M=106; the E. coli count of wet and semi-dry rice noodles shall be n=5 c=2 m=20 M=102. 4. Mycotoxin limits: The mycotoxin limits shall comply with the provisions of GB 2761. 5. Pollutant limits: The pollutant limits shall comply with the provisions of GB 2762. 6. Food additives: 6.1 The quality of food additives shall comply with the national food safety standards and related provisions. 6.2 The varieties and usage amounts of food additives shall comply with the provisions of GB 2760. 7. Net content: The net content shall comply with the provisions of the State Council Order No. 75 o