T/YYXM 0002-2024 Cloudy County's floral-patterned noodles

Scope

Scope: This document specifies the terms and definitions, quality requirements, inspection and packaging, transportation, and storage requirements for colorful noodles produced in Yunyang County. This document applies to small food production and processing workshops in Yunyang County that use wheat flour as the main raw material, add one or more types of food raw materials such as grains, poultry eggs, fruits, and vegetables, and add (or not add) food additives. The noodles are processed through pre-treatment, dough mixing (kneading), rolling, cutting, hanging, drying, and packaging (or not packaging) processes. Main technical contents: 4.1 Quality requirements shall comply with the provisions of Table 1. Table 1: Sensory Requirements - Color: The color should be consistent with the product's characteristics and relatively uniform. - Odor: The product should have its inherent odor without any abnormal odors or impurities. - Taste: After cooking, the noodles should not be sticky or have gritty texture. 4.3 Physical and chemical indicators shall comply with the provisions of Table 2. Table 2: Physical and Chemical Indicators - Moisture (%) ≤ 14.5 - Acidity (mL/10g) ≤ 4.0 - Natural breakage rate (%) ≤ 5.0 - Cooked breakage rate (%) ≤ 5.0 - Cooking loss rate (%) ≤ 15.0 - Contaminant limits shall comply with GB 2762. - Fungal toxin limits shall comply with GB 2761. - Food additives shall comply with GB 2760 and relevant announcements of the health administrative department.

Development Information

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