GB 19640-2016Hygienic standard for breakfast cereal (English PDF)

2.1 Reconstituted grain products

The food taking grain or other starch as the major raw materials, adding or not adding

auxiliary materials; processed through the cooking and/or drying technologies; can be

edible after directly reconstituting or after reconstituting and heating; such as cereal,

sesame paste, lotus seed soup, lotus root starch, bean past, porridge, etc.

3.1 Requirements for raw materials

The raw materials shall conform to the corresponding food standards and relevant

provisions.

3.2 Sensory requirements

The sensory requirements shall conform to the provisions of Table 1.

Table 1 -- Sensory Requirements

Items Requirements Test Methods

Color and luster Have the due color and luster of the products Take appropriate amount of specimen onto the

clean white dish (porcelain dish or similar

container), check under natural light without

foreign matters. Smell the odor, use warm water

to wash mouth; taste it after reconstituting or

reconstituting and heating

Taste and smell Have the due taste and smell of the products, is odorless

State

No mildew, no normally visible

foreign matters. After

reconstituting, it is in the viscous

or solid-liquid mixed sate

......