T/HBLS 0001-2024 Active Group standards

T/HBLS 0001-2024 Jingchu Grain and Oil Variety of Vermicelli Noodles (Straw)

Publish Date: 2024-09-25 Implement Date: 2024-10-01 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/HBLS 0001-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Cereals, legumes, and their products

Publish Date: 2024-09-25

Implement Date: 2024-10-01

Scope

Scope: This document defines the terms and definitions of multi-grain dried noodles, and stipulates the quality requirements, inspection methods, inspection rules, labeling and marking, as well as requirements for packaging, storage, transportation, and quality traceability information. This document applies to edible commercial dried noodles made from wheat flour as the main raw material and other grains as auxiliary materials. Main technical content: 3 Terms and Definitions In addition to the terms and definitions defined in GB/T 40636, the following terms and definitions apply to this document. 3.1 Multi-grain Dried Noodles A strip-shaped dried product made from wheat flour as the main raw material, with added grain supplements (including corn, buckwheat, mung beans, potatoes, purple sweet potatoes, yams, konjac, and radix puerariae) of not less than 5% in total. No other nutritional fortifiers or food additives may be added to the product except wheat flour, grain supplements, water, and edible salt. 4 Quality Requirements T/HBLS 0001-2024 44.1 Raw Material Requirements 4.1.1 Wheat flour shall comply with the provisions of GB/T 1355. Other grain supplements shall comply with the corresponding standards and relevant regulations. 4.1.2 Production water shall comply with the provisions of GB 5749. 4.1.3 Edible salt shall comply with the provisions of GB/T 5461. 4.2 Sensory Requirements The sensory requirements shall comply with Table 1. Table 1 Sensory Requirements Item Requirement Color Have the inherent color and luster of the added grain supplements, and be uniform and consistent. Impurities No visible abnormalities under normal vision. Odor Have the unique odor of the multi-grain dried noodles, without any abnormal odor. Taste Have the unique taste of the multi-grain dried noodles after cooking, and not be gritty when chewed. 4.3 Physical and Chemical Indicators The physical and chemical indicators shall com