GB 1352-1986
Replaced
GB/T 40636-2021
Active
National standards
GB/T 40636-2021 Dried noodle
GB/T 40636-2021 Dried noodle
Basic Information
Standard Code:
GB/T 40636-2021
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2021-10-11
Implement Date:
2022-05-01
Pages:
10 pages
Scope
This document specifies the terms and definitions, quality requirements, inspection methods, inspection rules, and packaging, transportation, and storage for noodles.
This document is applicable to ordinary noodles made from wheat flour as the raw material, with water, edible salt (or without addition), and sodium carbonate (or without addition) as auxiliary materials.
This document is not applicable to colorful noodles made from ingredients such as poultry eggs, vegetables, fruits, or other grains, nor to handmade noodles.
Development Information
Referenced Standards
GB/T 1355-1986 Wheat flour
GB/T 1355-2021 Wheat flour
GB/T 2828.1-2003 Sampling procedures for inspection by attributes—Part 1:Sampling schemes indexed by acceptance quality limit(AQL) for lot-by-lot inspection
GB/T 2828.1-2012 Sampling procedures for inspection by attributes—Part 1:Sampling schemes indexed by acceptance quality limit(AQL) for lot-by-lot inspection
GB/T 5009.3-2003 Determination of moisture in foods
GB 5009.3-2010 National food safety standard Determination of moisture in foods
GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods
GB 5009.239-2016 National Standards for Food Safety: Determination of Acidity in Foods
GB 5461-2000 Edible salt
GB/T 5461-2016 Edible salt
GB 5749-1985 Sanitary standard for drinking water
GB 5749-2006 Standards for drinking water quality
GB 5749-2022 Standards for drinking water quality
GB/Z 31233-2014 Implementation guide of random sampling for discrete items