T/HNAGS 021-2023 Active

Scope: This document provides a product classification for fresh and wet rice noodles, specifies technical requirements for raw materials, sensory indicators, quality indicators, food safety indicators, net content, and allowable shortages, food additives, and production process hygiene, and describes corresponding inspection methods. It also stipulates inspection rules, marking, labeling, packaging, transportation, and storage. This document applies to fresh and wet rice noodles in Hunan; Main technical content: 5.1.1 Rice shall comply with the provisions of GB/T 1354 or other implementation standards, with no requirements for the content of broken rice. 5.1.2 Water shall comply with the provisions of GB 5749. 5.1.3 Edible starch shall comply with the provisions of GB 31637. 5.1.4 Edible oil shall comply with the provisions of GB 2716. Sensory indicators shall comply with the requirements of Table 1. Table 1 Sensory Indicator Items Requirements Inspection Methods Odor With a rice fragrance and no musty, moldy, or other abnormal odors. Take 200 g of the sample and spread it evenly on a clean white ceramic plate to smell its odor; observe the appearance and structure of the sample under natural light; and taste it after cooking according to the method indicated on the packaging to judge its texture characteristics and flavor. The appearance structure shall be white or light yellow or the inherent color of the variety, with no obvious bran spots or discoloration. No visible foreign impurities shall be present under normal vision, and no mold stains shall be observed. The structure of the noodles shall be compact, with no obvious broken powder and a smooth surface. The texture characteristics shall be smooth, not sticky, not gritty, and not undercooked, with a moderate softness and elasticity. When chewed, it shall have a rice fragrance and no abnormal or gritty flavors. Quality indicators shall comply with the requirements of Table 2. Table 2 Q