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LS/T 3212-2014

Search Result of Chinese Standard: 'LS/T 3212-2014'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusRelated Standard
LS/T 3212-2014English259 Add to Cart Days<=3 Dried noodle Valid LS/T 3212-2014
LS/T 3212-2014Chinese14 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]

   
Detail Information of LS/T 3212-2014; LS/T3212-2014
Description (Translated English): Food & Beverage
Sector / Industry: Food & Beverage Industry Standard (Recommended)
Classification of Chinese Standard: X11
Classification of International Standard: 67.060
Word Count Estimation: 11,199
Date of Issue: 5/5/2014
Date of Implementation: 10/1/2014
Older Standard (superseded by this standard): LS/T 3212-1992
Quoted Standard: GB 1355; GB 2760; GB 2761; GB 2762; GB 2763; GB/T 2828.1; GB 5009.3; GB/T 5492; GB/T 5517; GB 5749; GB 7718; GB 8607; GB 14880; GB/T 21122; GB 28050; LS/T 3202; JJF 1070
Drafting Organization: Henan University of Technology
Administrative Organization: National Standardization Technical Committee of Oils
Regulation (derived from): National Food Authority Circular (No. 3 of 2014); the industry standard for the record Notice 2014 No. 6 (No. 174 overall)
Issuing agency(ies): National Food Authority
Summary: This Standard specifies the terms and definitions noodle, quality requirements, test methods, inspection rules, Labeling and packaging, transport and storage requirements. This Standard applies to edible commodities noodles.


LS/T 3212-2014
Dried noodle
ICS 67.060
X11
Record number. 44926-2014
People's Republic of China food industry standard
Replace LS/T 3212-1992
vermicelli
Published on.2014-04-28
2014-10-01 implementation
National Food Bureau released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the National Grain Administration.
This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270).
This standard was drafted. Henan University of Technology, Keming Face Industry Co., Ltd., Hunan Yinzhou Yuxiang Noodle Co., Ltd., Jinsha River, Hebei
Face Industry Co., Ltd., Zhengzhou Boda Face Industry Co., Ltd., Jiangxi Chunsi Food Co., Ltd., Sichuan Ruoer Food Co., Ltd.
The main drafters of this standard. Lu Qiyu, Li Bufan, Chen Keming, Zuo Shelin, Zhang Maosheng, Cao Min, Gong Huogen.
The previous versions of the standards replaced by this standard are.
---SB/T 10068-1992, LS/T 3212-1992.
vermicelli
1 Scope
This standard specifies the terms and definitions of the noodles, quality requirements, inspection methods, inspection rules, label identification, and packaging, transportation and storage.
Wait for the request.
This standard applies to edible food noodles.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 1355 wheat flour
GB 2760 food safety national standard food additive use standard
GB 2761 National Food Safety Standard for Mycotoxins in Foods
GB 2762 National Standard for Food Safety
GB 2763 National Food Safety Standard Maximum residue limits for pesticides in foods
GB/T 2828.1. Sampling and sampling procedures - Part 1 . Batch-to-batch sampling plan searched by the acceptance quality limit (AQL)
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB/T 5492 grain and oil inspection color, smell and taste identification of grain and oil
GB/T 5517 Determination of acidity of grain and oil products
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 8607 high-gluten wheat flour
GB 14880 Food Safety National Standard Food Nutrition Enhancer Standard
GB/T 21122 nutritionally fortified wheat flour
GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General
LS/T 3202 noodles with wheat flour
JJF1070 Quantitative packaging commodity net content measurement inspection rules
State Administration of Quality Supervision, Inspection and Quarantine, Order No. 75 (2005) Measures for the Supervision and Administration of Quantitative Packaging Commodity Measurement
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
A product obtained by processing wheat flour as a main raw material through a process of dough, tableting, cutting, and drying.
3.2
Natural broken rate naturalybrokenratio
In a certain amount of noodle samples, the part with a length less than two-thirds of the average length accounts for the mass fraction (%) of the sample.
Related standard:   LS/T 6133-2018  LS/T 6134-2018
   
 
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