T/XYHNA 001-2019 Active Group standards

T/XYHNA 001-2019 Geographical Indication Products - Xingyuan Handmade Noodles

T/XYHNA 001-2019

Publish Date: 2019-09-10 Implement Date: 2019-09-15 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/XYHNA 001-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2019-09-10

Implement Date: 2019-09-15

Scope

Scope: This standard specifies the technical requirements, test methods, inspection rules, and marking, packaging, transportation, and storage for handmade noodles from Xingyuan County, China. This standard applies to handmade noodles made from wheat flour, water, and edible salt, which are processed through kneading, fermentation, and manual shaping into strips, then dried, cut, bagged, and packaged. Main technical content: I. Sensory requirements: - Color: Uniform and consistent. - Impurities: No visible foreign matter. - Odor: No acidic, moldy, or other abnormal odors. - Taste: No stickiness or grittiness after cooking. II. Physical and chemical indicators: - First-grade product indicators: - Second-grade product indicators: - Third-grade product indicators: - Diameter (mm): ≤0.9 - Length (mm): 100-260 - Cooking loss (%) ≤9.0 - Natural breakage rate (%) ≤2.0 - Moisture (g/100g): ≤14.5 - Acidity (°T): ≤3.0 - Chloride (as Cl-) (g/100g): ≤5.0 - Lead (as Pb) (mg/kg): ≤0.18 - Cadmium (as Cd) (mg/kg): ≤0.1 - Total arsenic (as As) (mg/kg): ≤0.5