GB/T 40772-2021Instant noodles (English PDF)
方便面
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
October 11, 2021
Implementation date
May 1, 2022
Scope
GB/T 40772-2021 is the English-translated version of 方便面.
GB/T 40772-2021 is the Chinese product standard for instant noodles made mainly from wheat flour by forming and gelatinising, in both fried and non-fried form. It covers terms and definitions, product classification, quality requirements, inspection methods, inspection rules, packaging and labelling, and transport and storage.
The definitions adapt those of GB 17400-2015 for instant noodles and fried noodles, the fried kind including noodles soaked in boiling water, dry noodles eaten directly and noodles that are cooked.
The test references include GB 5009.6-2016 for fat, GB 5009.44 for chloride, GB/T 25005 for sensory evaluation and JJF 1070 for net content, with sampling to GB/T 2828.1.
It does not apply to fresh wet instant noodles, instant rice noodles or instant vermicelli. It was issued on 11 October 2021 and has applied since 1 May 2022.
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Document preview — GB/T 40772-2021
National Standard of the People's Republic of China
- ICS
- 67.060
- Classification
- X 11
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
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" Drafting.
1 Scope
This document specifies the terms and definitions of instant noodles, product classification, quality requirements, inspection methods, inspection rules, packaging and labeling, transportation and Storage requirements.
This document is applicable to fried and non-fried instant noodles that are processed by forming and gelatinizing edible wheat flour as the main raw material.
This document does not apply to fresh-keeping wet noodle instant noodles, instant rice noodles (rice noodles), and instant vermicelli.
2 Normative references
The contents of the following documents constitute indispensable clauses of this document through normative references in the text. Among them, dated reference documents, Only the version corresponding to that date is applicable to this document; for undated references, the latest version (including all amendments) is applicable to this document. document.
GB/T 191 Packaging, storage and transportation pictorial signs
GB/T 601 Preparation of Standard Titration Solution for Chemical Reagents
GB/T 2828.1 Sampling Inspection Procedures by Attributes Part 1: Batch Inspection Sampling Plan Retrieved by Acceptance Quality Limit (AQL)
GB 5009.6-2016 National Food Safety Standard Determination of Fat in Food
GB 5009.44 National Food Safety Standard Determination of Chloride in Food
GB/T 5490 General Rules for Grain and Oil Inspection
GB/T 25005 Sensory Analysis Method for Sensory Evaluation of Instant Noodles
JJF1070 Quantitative packaging commodity net content measurement inspection rules
3 Terms and definitions
The following terms and definitions apply to this document.
3.1 Instant noodles
Wheat flour and/or other grain flour, starch, etc. as the main raw materials, with or without auxiliary materials, processed dough cakes, with or without Prepackaged instant noodles with instant seasonings.
Note: Including fried instant noodles and non-fried instant noodles. [Source: GB 17400-2015, 2.1, with modification]
3.1.1 Fried noodles
Instant noodles dried by deep-frying technology.
Note: Including instant noodles, dry noodles and boiled noodles. The instant noodles that need to be soaked in boiling water are instant noodles; the noodles do not need to be soaked in boiling water and eat directly The instant noodles used are dry noodles; the instant noodles that need to be cooked and eaten are boiled noodles. [Source: GB 17400-2015, 2.1.1, with modification]
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Normative references
- GB/T 191Graphical symbols marking for handling and storage of packages
- GB/T 601Chemical Reagent - Preparations of Standard Volumetric Solutions
- GB/T 2828.1Sampling procedures for inspection by attributes - Part 1: Sampling schemes indexed by acceptance quality limit (AQL) for lot-by-lot inspection
- GB 5009.6-2016National food safety standard - Determination of fat in foods
- GB 5009.44National food safety standard Determination of chloride in foods
- GB/T 5490Inspection of grain and oils - General rules
Cited by
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Related Standards
GB 5009.44-2016 — National food safety standard Determination of chloride in foods
GB/T 191-2025 — Graphical symbols marking for handling and storage of packages
GB/T 1910-2015 — Newsprint
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GB/T 40772-2021
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