This standard specifies the index requirements, food additives, hygienic requirements for the production and processing process, packaging, labeling, storage and transportation requirements and inspection methods for instant noodles. This standard applies to instant foods that are made of wheat flour, buckwheat flour, corn flour, mung bean flour, rice flour, etc. as the main raw materials, add salt or food additives, etc., add appropriate amount of water to mix, roll, shape, steam, and then fry or dry to reach a certain degree of maturity. This standard does not apply to fresh wet noodles. GB 17400-2003 Hygienic Standard for Instant Noodles GB17400-2003 Standard Download Decompression Password: www.bzxz.net

The full text of this standard is mandatory.
The core standard replaces GB74GG—Instant Noodles Standard: The six requirements of the standard compared with G17400938 are as follows: According to GB/1.1-2CCe, the standard text format is modified; GB17400—2003
The original research and development details are modified, and the value of product additives is added, and the production and maintenance of hygienic requirements are added. Packaging, labeling, storage and sales requirements:
The measurement unit of oxidation value m/kg is changed to %1co. This standard is effective from: CB-1! At the same time, this standard is issued by the People's Republic of China and the State Administration of Industry and Commerce. Water standard units: China Center for Disease Control and Prevention, Institute of Health and Food Safety, Beijing Municipal Bureau of Industrial Biotechnology, Tianfa Preventive International Consulting Co., Ltd.,
This standard is drafted by Lu Zhengbo, Wei Fengying, Zhang Zheng. The previous versions of the standard replaced by this standard are as follows: This standard was first issued in 1999.
1 Scope
Instant Noodle Hygiene Standard
GB 17400—2003
This standard specifies the requirements for instant noodles, production and processing of food additives, packaging, labeling, storage and transportation requirements and inspection methods.
This standard is applicable to instant noodles that are made of small flour, wheat flour, rice flour, rice flour, etc. as the main raw materials, with salt or food additives, etc., and are mixed with appropriate amount of water, extended, filtered, steamed, and then deep-fried or dry-dried to reach a certain degree of maturity. This standard does not apply to preservative noodles.
2 Normative reference documents
The clauses in the following documents must be referenced by This standard is referenced or is a clause of this standard. For any dated referenced document, its subsequent amendments (excluding error rates) or revisions are not applicable to this standard. However, the parties to the agreement on this standard shall study whether the latest versions of these documents can be used. For any undated referenced document, its latest version is applicable to this standard. GB27S0 Food additives GB/T47B3.3J Food hygiene microbiological examination of grains. Inspection of special foods: T5C09. Determination of moisture in food GR/T 5CC9.11 Determination of total organic matter in food T/TCC9.12 Determination of sodium ions in food GR/T :GG9, 37
Analysis method of edible plant hygienic standard GR/T:069.36 Decomposition method of pastry hygienic standard GB8957 Specification for pastry factory production
3 Technical terms and definitions
The following technical terms and definitions apply to this standard: 3.1
Fried instant noodles
Instant noodles that have been fried or dehydrated with good fats (fried instead of fried). 3.2
Non-fried instant noodles
Instant noodles that have been dried by freezing, microwave, vacuum and hot air (non-fried noodles). 4 Index requirements
4.1 Raw material requirements
Specification of corresponding standards and relevant regulations
4.2 Sensory requirements
4.2.1 Color The color should be unique to the variety, without burnt, firm and smooth. There is a slight difference between the two sides. 4.2.2 Smell: The smell is cool, fresh, smooth and has no other odor. 4.2.3 Shape: The shape and texture are uniform, and there should be no foreign matter or dirt. 4.4 Separation of steel: After water, the strips should be particularly obvious, and the taste should not be sticky. GB1/400—2003
Physical and chemical indicators
The physical and chemical indicators should comply with the thermal stability of Table 1,Www.bzxZ.net
Water/(/100)
Acid (OHm of the product)
Peroxide value (sticky)
Vegetable (1/(mekg)
(Pb);kg)
Total (A:1) (gkg)
Microbiological indicators
Microbiological indicators should comply with the provisions of Table 2.
Total number of seedlings et/
Person per mu sample/(MPN/100)
Table 1 Physical and chemical indicators
Public disease indicators (Salmonella contagiosum) 5
Food additives
Oil-fried noodles
Microbiological indicators
5.1 The quality of food additives shall comply with the corresponding standards and relevant regulations 5.2 The variety and use of food additives shall comply with the provisions of GB27). 6. Health requirements for the production and processing process
The requirements of GH8957
7. Packaging
Other packaging equipment and materials shall comply with relevant 1. Health standards and relevant regulations. 8. Labeling
Non-fried flour
Fried flour
5. Labeling of the final packaging shall comply with relevant regulations and indicate whether it is fried or not fried on the product package. 9. Purchase, storage and transportation
9.1. Storage
Products shall be stored in a dry, well-ventilated place and shall not be stored in places with longevity, smell, odor, or easy to separate. 9.2. Transportation
Products shall be kept away from food and rain during transportation. Products shall not be shipped in contact with materials with foreign smell, smell, or that may affect the comfort of the product. 10 Inspection methods
10.1 Sensory requirements
10.1.1 Take two or more bags of sample for inspection. They shall meet the requirements of 4.2.1, 1.2.2 and 1.2.7.2
GB17400—2003
10.1.2 Take one bag of sample and put it in 505ml of water and brew for 3min. After that, it shall meet the requirements of 2, 2 and 4.
10.2 Physical and chemical indicators
The reagents used in this test method are all pure unless otherwise specified. 10.2.1 Sample treatment
10.2.1, 1. Take three bags of instant noodles without seasoning (sparse) as a whole (about 25g), and grind 200g of instant noodles in ten glass milk (or bulk) and store in a wide-mouth bottle in a refrigerator for later use. 10.2.1.2 Placement of seasonings: Take three bags of instant noodles (yes) as one (about 200g), and then mix the noodles and seasonings in a glass mortar and put them in a bottle. Store them in a box for a month. 10.2.2 Moisture content: Determine according to the method specified in GB5005.3. 10.2.3 Acid value, peroxide value, base value |According to GT/50G9,35, the extracted fat is determined. The analytical core is determined by the heat determination method of GB/T5009.37, 10.2.4 God
According to the method specified in GH50CD, 1,
10.2.5 Lead
According to the method specified in Gn/50G5.2,
10.2.6 Microbiological indicators
According to the method specified in GB/4789.33,
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