GB 1352-1986
Replaced
T/HNAGS 022-2023
Active
Group standards
T/HNAGS 022-2023 Hunan rice noodles, semi-dry rice noodles
T/HNAGS 022-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/HNAGS 022-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Cereals, legumes, and their products
Publish Date:
2023-06-05
Implement Date:
2023-06-15
Pages:
8 pages
Scope
Scope: This document provides a classification of products for semi-dry 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 semi-dry 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 salt shall comply with the provisions of GB 2721. Sensory indicators shall comply with the requirements specified in Table 1. Table 1 Sensory Indicator Items Requirements Inspection Methods Odor With a rice fragrance, no musty or moldy odors, or other abnormal odors. Take 200 g of the sample and spread it evenly on a clean white ceramic plate. Smell the odor; observe the appearance and structure of the sample under natural light; taste it after cooking according to the method indicated on the packaging to determine its texture characteristics and flavor. White or light yellow in color, or the inherent color of the variety, without obvious bran spots or re-whitening phenomena, and no visible foreign impurities with normal vision, nor mold stains. The structure of the noodles should be compact, without obvious broken powder, smooth on the surface, and uniform in thickness. The texture should be smooth, not sticky, not gritty, and not undercooked, with a moderate softness and chewiness. The flavor should have a rice fragrance and no abnormal odors or gritty texture. Quality indicators shall comply with the requirements specified in Table 2. Table 2 Quality Indicat