T/MYMF 0001-2024 Mianyang rice noodles

Scope

Scope: This document specifies the terms and definitions, product classification, technical requirements, inspection rules, marking, labeling, packaging, transportation, storage, and shelf life of Mianyang rice noodles. This document applies to the production, inspection, and sale of Mianyang rice noodles; Main technical content: 5 Technical Requirements 5.1 The raw materials (rice) shall comply with the provisions of GB/T 1354 (excluding the indicators for broken rice), and other auxiliary materials shall comply with the corresponding food standards and relevant national regulations. 5.2 The sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory Requirements for Rice Noodles Item Requirement Test Method Color The rice noodles shall have the inherent color of the product. Under sufficient natural lighting conditions, take an appropriate amount of samples and place them on a clean white porcelain plate to visually inspect their color, texture/appearance, and impurities, and smell their odor. Test their taste and mouthfeel according to the method of consumption. Texture/appearance The rice noodles shall have the inherent texture/appearance of the product. Taste and odor The rice noodles shall have the inherent taste and odor of the product, without any abnormal odor. Mouthfeel The rice noodles shall have a smooth, soft, elastic, and non-sticky mouthfeel. Impurities No foreign matter visible to the naked eye under normal vision. 5.3 Quality requirements shall comply with the provisions of Table 2. Table 2: Quality Requirements Item Standard Test Method Fresh (wet) rice noodles Dry rice noodles a  Spice packet Diameter of the noodles (mm) ≤ 2.5 1.0- Appendix A Water content (g/100g) 25.0–75.0 ≤ 15.0 GB/T 5009.3 Water rehydration time (min) ≤ 8.0 Appendix B Acidity (0T) ≤ 6.0 2.0- GB/T 5009.2 Peroxide value (g/100g) ≤ -0.25 GB/T 5009.2 a  Only for products co

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