T/ZZFSA 003-2021 Active Group standards

T/ZZFSA 003-2021 noodles

Publish Date: 2021-01-06 Implement Date: 2021-01-06 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/ZZFSA 003-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Cereals, legumes, and their products

Publish Date: 2021-01-06

Implement Date: 2021-01-06

Scope

Main Technical Content: 5.1 Requirements for Raw Materials and Additives The raw materials and additives shall comply with the corresponding food standards and relevant regulations. 5.2 Sensory Requirements The sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory Requirements Item Requirement Inspection Method Color The product should have a uniform and consistent color. Take an appropriate sample and place it in a clean white dish (porcelain dish or similar container) under natural light to observe its color and state, and smell for any impurities. No visible foreign impurities. No sour, moldy, or other abnormal odors. Texture After cooking, the product should have a desirable texture, be non-sticky, and not have a gritty feel. LS/T 3212. 5.3 Physicochemical Indicators The physicochemical indicators shall comply with the provisions of Table 2. Table 2: Physicochemical Indicators Item Standard Inspection Method Water Content (%) ≤ 14.5 GB 5009.3 Direct drying method Acidity (mL/10g) ≤ 4.0 GB 5009.239 Phenolphthalein indicator method Natural breakage rate (%) ≤ 5.0 8.0 LS/T 3212 Cooking loss rate (%) ≤ 10.0 15.0 LS/T 3212 T/ZZFSA 003-202 5.4 Limits for Fungal Toxins and Contaminants 5.4.1 The limits for fungal toxins shall comply with the provisions of GB 2761 for cereal products. 5.4.2 The limits for contaminants shall comply with the provisions of GB 2762 for cereal products. 5.5 Limits for Pesticide Residues The maximum pesticide residue limits shall comply with the provisions of GB 2763. 5.6 Food Additives and Nutritional Enhancers 5.6.1 For wheat flour noodles, the use of food additives shall comply with the provisions of GB 2760 for dry noodles and related announcements from the National Health Commission. 5.6.2 For other cereal flour noodles, the use of food additives shall comply with the provisions of GB 2760 for miscellaneous grai