T/JALNCP 2601-2023 Active Group standards

T/JALNCP 2601-2023 Jinggangshan rice noodles

Publish Date: 2023-11-20 Implement Date: 2023-11-25 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/JALNCP 2601-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Cereals, legumes, and their products

Publish Date: 2023-11-20

Implement Date: 2023-11-25

Scope

Main Technical Content: 4.1 Requirements for Raw and Auxiliary Materials 4.1.1 Rice shall comply with the provisions of GB/T 1354 (except for the broken rice index); green food shall comply with the requirements of NY/T 419; organic products shall comply with the requirements of GB/T 19630. 4.1.2 Broken rice shall comply with the provisions of LS/T 3246; green food shall comply with the requirements of NY/T 419 (except for the broken rice index); organic products shall comply with the requirements of GB/T 19630. 4.1.3 Water shall comply with the requirements of GB 5749. 4.1.4 Edible starch shall comply with the requirements of GB 31637; green food shall comply with the requirements of NY/T 1039; organic products shall comply with the requirements of GB/T 19630. The addition of edible starch shall be ≤20%. 4.2 The hygiene requirements for the production and processing process shall comply with the provisions of GB 14881. 4.3 Sensory indicators shall comply with the requirements of Table 1. Table 1: Sensory Indicator Items Indicator Testing Method Appearance Straight strip shape, semi-transparent Take an appropriate amount of sample and place it in a clean, dry white ceramic plate. Observe the appearance and color as well as impurities under natural light and smell it. Cooking characteristics According to the method of eating rice noodles, after boiling until the rice noodles are just cooked through with no hard core, use a stainless steel sieve to pick them up and taste their color. It shall have the color of rice noodles and be uniform in color. It shall have the aroma of rice noodles, without sourness, moldiness, or other abnormal odors or impurities. No visible foreign impurities shall be present. 4.4 Physical and chemical indicators and safety indicators shall comply with the provisions of Table 2. Green food shall also comply with the requirements of NY/T 1512; organic products shall comply with the requirements of GB/T 1963