T/MYMF 0001-2023 Mianyang rice noodles

Scope

Scope: This document specifies the terminology and definitions, product classification, technical requirements, inspection rules, marking, labeling, packaging, transportation, storage, and shelf life of Mianyang rice noodles. This document applies to the production, inspection, and sale of Mianyang rice noodles; Main technical content: 5 Technical requirements 5.1 Raw materials (rice) shall comply with the provisions of GB/T 1354 (excluding the broken rice index), and other auxiliary materials shall comply with the corresponding food standards and relevant national regulations. 5.2 Sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory requirements for rice noodles Item Requirements Test method Color The rice noodles shall have the inherent color of the product. Under sufficient natural lighting conditions, take an appropriate amount of samples and place them on a clean white porcelain plate. Observe their color, texture/appearance, and impurities visually. Smell their odor and test their taste and mouthfeel according to the method of consumption. Texture/appearance The rice noodles shall have the inherent texture/appearance of the product. Taste and odor The rice noodles shall have the inherent taste and odor of the product, without any abnormal odor. Mouthfeel The rice noodles shall have a smooth, soft, elastic, and non-sticky mouthfeel. Impurities No foreign impurities visible to the naked eye under normal vision. 5.3 Quality requirements Table 2: Quality requirements Item Standard Test method Fresh (wet) rice noodles Dry rice noodles a  Seasoning packet Diameter of rice noodles (mm) ≤2.5 1.0- Appendix A Water content (g/100g) 25.0–75.0 ≤15.0 -GB 5009.3 Water rehydration time (min) ≤8.0 Appendix B Acidity (OT) ≤6.0 2.0-GB 5009.2 Peroxide value (as fat) ≤-0.25 ≤-0.25 a Applicable only to products containing oil. Samples shall be mixed from all seasonin

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