GB 1352-1986
Replaced
T/HBLS 0018-2023
Active
Group standards
T/HBLS 0018-2023 Jingchu Grain and Oil Wuhan Hot Dry Noodles (Fresh and Moist Type)
T/HBLS 0018-2023 Jingchu Grain and Oil Wuhan Hot Dry Noodles (Fresh and Moist Type)
Price:
$ 20.00
Basic Information
Standard Code:
T/HBLS 0018-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Cereals, legumes, and their products
Publish Date:
2023-03-13
Implement Date:
2023-04-01
Scope
Scope: This document defines the terms and definitions of Wuhan hot dry noodles (fresh-wet type), and stipulates the quality requirements, inspection methods, inspection rules, labeling, packaging, transportation and storage, and shelf life requirements. This document is only applicable to fresh-wet type, pre-cooked noodles processed in traditional Wuhan hot dry noodles production. This document is not applicable to fully cooked noodles that can be directly consumed. Main technical content: 3. Terms and definitions The following terms and definitions are applicable to this document. 3.1 Wuhan hot dry noodles (fresh-wet type) Wuhan Regan noodles (fresh-wet type) are made from wheat flour and water as the main raw materials, with added additives such as sodium carbonate and edible salt (or without addition). They are processed through mixing, kneading, maturation, rolling, molding, cutting, pre-cooking, cooling, oil mixing, and packaging. The water content of the product is between 48% and 55%. Before consumption, the noodles need to be blanched in boiling water for secondary cooking, drained, and then mixed with sesame paste and other seasonings for consumption. 3.2 T/HBLS 0018—20232 Cooking loss rate The percentage of dry matter lost in the noodle soup after cooking a certain quantity of noodle samples under specified conditions. 3.3 Water absorption rate The percentage of water absorbed by the noodle samples after cooking under specified conditions. 4 Quality requirements 4.1 Raw materials and additives requirements 4.1.1 Wheat flour: It shall comply with the provisions of GB/T 1355. 4.1.2 Production water: It shall comply with the provisions of GB 5749. 4.1.3 Sodium carbonate: It shall comply with the provisions of GB 1886.1. 4.1.4 Edible salt: It shall comply with the provisions of GB/T 5461. 4.2 Sensory requirements The sensory requirements shall comply with the requirements in Table 1. Table 1 Sensory requirements Item