GB 1352-1986
Replaced
T/HNAGS 023-2023
Active
Group standards
T/HNAGS 023-2023 Hunan rice noodles, dried rice noodles
T/HNAGS 023-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/HNAGS 023-2023
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:
9 pages
Scope
Scope: 1 This document provides a technical specification for dried rice noodles, defining product categories, raw materials, sensory indicators, quality indicators, food safety indicators, net content, and allowable shortages, as well as technical requirements for food additives and production process hygiene. It also describes corresponding inspection methods and stipulates inspection rules, marking, labeling, packaging, transportation, and storage. This document applies to dried rice noodles in Hunan, but does not apply to powdered products made solely through milling processes of rice. Main technical content: 5.1.1 Rice shall comply with the provisions of GB/T 1354 or other applicable standards, with no requirements for broken rice content. 5.1.2 Water shall comply with the provisions of GB 5749. 5.1.3 Food 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 Requirements and Test Methods **Item** **Requirement** **Test Method** **Odor** Have a rice fragrance and no other abnormal odors. Take 200 g of the sample, spread it evenly on a clean white ceramic plate, and smell it. Observe the appearance and structure of the sample under natural light. Taste it after cooking according to the packaging instructions to evaluate its texture characteristics and flavor. **Appearance and Structure** Have the inherent color of the variety, no obvious bran spots, no visible foreign impurities with normal vision, and no mold stains. The noodles should have a compact structure, intact shape, and uniform thickness. **Texture and Flavor** Have a smooth texture, no stickiness, no grittiness, and moderate hardness with chewiness. **Flavor** Have a rice fragrance and no abnormal odors. **Quality Indicators** 5.2.1 Fermented vs. Non-fermented Water content – ≤15% GB 5009.3 Aci