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LST3266-2020: Rice for rice vermicelli
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| LS/T 3266-2020 | English | 169 |
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Rice for rice vermicelli
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LS/T 3266-2020
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Basic data | Standard ID | LS/T 3266-2020 (LS/T3266-2020) | | Description (Translated English) | Rice for rice vermicelli | | Sector / Industry | Food & Beverage Industry Standard (Recommended) | | Classification of Chinese Standard | B22 | | Classification of International Standard | 67.060 | | Word Count Estimation | 7,716 | | Date of Issue | 2020 | | Date of Implementation | 2020-07-21 | | Issuing agency(ies) | National Grain and Material Reserves Administration | LST3266-2020: Rice for rice 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.
Rice for rice vermicelli
ICS 67.060
B22
People's Republic of China Food Industry Standard
Rice noodles
2020-01-21 release
2020-07-21 implementation
Issued by the National Grain and Material Reserve Bureau
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 and Material Reserve Bureau.
This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270).
This standard was drafted by. Hubei Provincial Grain, Oil and Food Quality Supervision and Inspection Center, Jiangxi Provincial Grain and Oil Quality Supervision and Inspection Center, Jiangsu Provincial Grain
Grain and Oil Quality Monitoring Institute of Hehe Material Reserve Bureau, Heilongjiang Grain and Oil Hygiene Inspection and Monitoring Station, Guangxi Zhuang Autonomous Region Grain and Oil Quality Inspection Station, Yunnan
Provincial Grain and Oil Product Quality Supervision, Inspection and Testing Center, Hunan Grain and Oil Product Quality Monitoring Center, Wuhan Grain, Oil and Food Center Inspection Station, Yihai
Kerry Food Marketing Co., Ltd.
The main drafters of this standard. Xiong Ning, Liu Li, Ni Shanshan, Sun Tinglin, Zhu Mei, Guo Lili, Yang Xuewen, Peng Zhibing, Dai Bo, Tong Chunyan,
Xu Chunfeng, Zhou Guangbin, Huang Xiaozan, Ma Liyun, Huang Wei, Tian Guojun, Li Qi, Wu Lili, Chen Ke, Wei Jianlin, Pan Kun.
Rice noodles
1 Scope
This standard specifies the terms and definitions, requirements, inspection methods, inspection rules and packaging, labeling, storage and transportation of rice for rice noodles.
Claim.
This standard applies to commercial rice, brown rice or rice for making rice noodles.
2 Normative references
The following documents are essential for the application of this document. For dated references, only the dated version applies to this article
Pieces. For the cited documents without date, the latest version (including all amendments) applies to this document.
GB 1350-2009 rice
GB/T 1354-2009 rice
GB 2715 National Food Safety Standard Grain
GB/T 5490 General Rules for Grain and Oil Inspection
GB/T 5491 Grain and Oil Inspection Sampling and Sampling Method
GB 13122 National Food Safety Standard Hygienic Specification for Grain Processing
GB 14881 National Food Safety Standard General Sanitary Code for Food Production
GB/T 15683 Determination of rice amylose content
GB/T 17891 high-quality rice
GB/T 18810-2002 Brown rice
LS/T 6137-2020 Sensory Evaluation Method of Rice Vermicelli Edible Quality
3 Terms and definitions
The terms and definitions defined in GB 1350, GB/T 18810, GB/T 1354 and the following apply to this document.
3.1
Rice vermicelli ricevermiceli
Strip products made from rice or brown rice as raw materials and processed through certain processes are also known as rice noodles, rice noodles, and rice noodles.
3.2
Riceforricevermiceli
The general name of raw rice, brown rice and rice used for processing and making rice noodles, including rice for rice noodles, brown rice for rice noodles, and rice noodles
Rice.
3.3
Sensory evaluation of rice noodles edible quality sensoryevaluationofricevermicelieatingquality
After the rice vermicelli noodles were cooked, the tasters conducted a comprehensive tasting evaluation of the odor, appearance structure, texture characteristics and taste of the rice vermicelli noodles
process.
[LS/T 6137-2020 "Rice vermicelli edible quality sensory evaluation method", definition 3.2. ]
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