LST3212: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| LS/T 3212-2021 | English | 399 |
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3 days [Need to translate]
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(vermicelli)
| Obsolete |
LS/T 3212-2021
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| LS/T 3212-2014 | English | 439 |
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3 days [Need to translate]
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Dried noodle
| Obsolete |
LS/T 3212-2014
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| LS/T 3212-1992 | English | 199 |
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2 days [Need to translate]
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(Vermicelli)
| Obsolete |
LS/T 3212-1992
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PDF similar to LST3212-2021
Basic data | Standard ID | LS/T 3212-2021 (LS/T3212-2021) | | Description (Translated English) | (vermicelli) | | Sector / Industry | Food & Beverage Industry Standard (Recommended) | | Classification of Chinese Standard | X11 | | Word Count Estimation | 10,113 | | Issuing agency(ies) | National Grain and Material Reserves Administration | LST3212-2021: (vermicelli)---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(vermicelli)
ICS 67.060
CCSX11
Food Industry Standard of the People's Republic of China
Replaces LS/T 3212-2014
vermicelli
Driednoodle
Published on 2021-05-24
2021-11-24 Implementation
Released by the State Administration of Grain and Material Reserves
foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
drafted.
This document replaces LS/T 3212-2014 "Noodles". Compared with LS/T 3212-2014, the main technical changes are as follows.
a) the scope of application of the standard is clearly defined (see Chapter 1);
b) Clarified the excipients used in vermicelli (see 3.1, 3.1 of the.2014 edition);
c) The use of food excipients, nutritional fortifiers, and food additives has been deleted (see 4.5 of the.2014 edition).
This document is under the jurisdiction of the State Administration of Grain and Material Reserves.
This document is drafted by. Standard Quality Center of State Grain and Material Reserve Bureau, Henan University of Technology, Keming Noodle Industry Co., Ltd.,
Hebei Jinshahe Noodle Industry Co., Ltd., Hunan Yuxiang Food Co., Ltd., Zhengzhou Boda Noodle Industry Co., Ltd., Jiangxi Chunsi Food Co., Ltd.
Company, Sichuan Ruonan Food Co., Ltd., Binzhou Zhongyu Food Co., Ltd., Shandong Luhua Group Co., Ltd.
The main drafters of this document. Wang Yaopeng, Wang Zhengyou, Yang Lifei, Yuan Qiang, Lu Qiyu, Zuo Shelin, Chen Keming, Li Xianyin, Wang Sai, Gong Huogen,
Cao Min, Zhao Chengli, Gong Xuzhou.
The previous versions of the documents replaced by this document are as follows.
---SB/T 10068-1992, LS/T 3212-1992, LS/T 3212-2014.
vermicelli
1 Scope
This document defines the terms and definitions of vermicelli, specifies the quality requirements, inspection methods, inspection rules, label identification, and packaging of vermicelli.
technical requirements for packaging, transportation and storage.
This document is applicable to ordinary vermicelli made with wheat flour as raw material, adding water, edible salt (or not), and sodium carbonate (or not).
This document does not apply to the patterned vermicelli and hand-made vermicelli made by adding raw materials such as poultry eggs, vegetables, fruits or other grains.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document.
GB/T 1355 Wheat Flour
GB 1886.1 National Food Safety Standard Food Additive Sodium Carbonate
GB/T 2828.1 Counting Sampling Inspection Procedure Part 1.Lot-by-Lot Inspection Sampling Plan Retrieved by Acceptance Quality Limit (AQL)
GB 5009.3 National Food Safety Standard for Determination of Moisture in Food
GB 5009.239 National Food Safety Standard for Determination of Food Acidity
GB/T 5461 Edible salt
GB 5749 Hygienic Standard for Drinking Water
GB 7718 National Food Safety Standard General Rules for Prepackaged Food Labeling
GB 28050 National Food Safety Standard General Rules for Nutrition Labeling of Prepackaged Foods
GB/Z 31233 Implementation Guide for Random Sampling of Discrete Individual Products
Measures for the Supervision and Administration of the Measurement of Quantitative Packaged Commodities
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
driednoodle
Using wheat flour as raw material, adding water, edible salt (or not adding), sodium carbonate (or not adding), kneading, pressing, cutting into strips, hanging and drying
Products processed by other processes.
3.2
In a certain quality of noodle samples, the part whose length is less than 2/3 of the average length accounts for the mass fraction of the sample.
3.3
After a certain number of dried noodle samples are cooked under the specified conditions, the number of roots that are boiled off accounts for the percentage of the number of sample roots.
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