GB 1352-1986
Replaced
T/SXAGS 0019-2020
Active
Group standards
T/SXAGS 0019-2020 Shanxi Good Grain and Oil Noodles
T/SXAGS 0019-2020 Shanxi Good Grain and Oil Noodles
Price:
$ 20.00
Basic Information
Standard Code:
T/SXAGS 0019-2020
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:
2020-09-28
Implement Date:
2020-10-08
Scope
Scope: This standard specifies the terms and definitions, classification, quality and safety requirements, inspection methods, inspection rules, labeling, packaging, storage and transportation, and archival management requirements for Shanxi Haograiny & Oily Noodles. This standard applies to commercial noodles processed primarily from wheat produced in Shanxi Province; Main technical content: 3 Terms and Definitions In addition to the terms and definitions specified in LS/T 3212 and LS/T 3304, the following terms and definitions also apply to this standard. 3.1 Shanxi Haograiny & Oily Noodles Noodles produced in Shanxi Province from wheat, with or without the addition of other grain raw materials (including coarse grains, legumes, and tubers) and additives, and meeting or exceeding the national standards for quality and safety. 3.2 Multi-grain Noodles A type of noodle product that adds one or more raw materials (including coarse grains, legumes, and tubers) in addition to wheat flour, with an addition ratio of not less than 10% and a clear indication of the addition ratio. 4 Classification Divided into noodles and multi-grain noodles according to the raw materials and processing methods. 5 Quality and Safety Requirements 5.1 Raw Material Requirements 5.1.1 Wheat flour: Shall comply with the provisions of GB 1355 and LS/T 3212. 5.1.2 Other raw materials: Shall comply with the provisions of LS/T 3212 in Clauses 4.1 and 4.5. 5.2 Quality Requirements The quality indicators of noodles are shown in Table 1. Table 1 Quality Indicators Noodles Multi-grain Noodles Water content /% ≤14.0 Acidity / (mL/10g) ≤3.0 Impurities /% No visible foreign matter with the naked eye Uniform and consistent color No sour, moldy, or other abnormal odors Taste: Clear soup color after cooking, non-sticky texture, soft and refreshing, no grit Natural breakage rate /% ≤3 ≤5 Cooking loss rate /% ≤8 ≤13 Note: The "water content"