GB/T 40772-2021 in English

Analysis of the core content of the standard

GB/T40772-2021, as the national recommended standard for the instant noodles industry, systematically integrates the technical requirements of fried instant noodles and non-fried instant noodles for the first time. The standard constructs a quality system through three key dimensions:

Detailed explanation of key technical indicators

1. Sensory requirements for bread

The standard regulates the quality of bread through a five-dimensional evaluation system: color uniformity requires that process color difference is allowed on both sides, but burning is strictly prohibited; taste and odor detection covers 7 common odors such as moldy and rancid; morphological indicators clearly state that the rate of broken strips after rehydration should be <5%.

2. Iodine color detection

This indicator reflects the degree of starch gelatinization, and the detection adopts spectrophotometry (570nm wavelength). It is worth noting that the standard innovatively uses a phosphate buffer system (pH5.8) to stabilize the color reaction, which is 30% more precise than traditional methods.

Key points for the implementation of the standard

1. Labeling requirements

• Product type (fried/non-fried) must be clearly marked
• Dry noodles must be double-labeled
• Net content must distinguish between the weight of the noodles and the weight of the seasoning package

2. Transportation and storage conditions

The standard particularly emphasizes the four-proof requirements of the storage environment (dust-proof, fly-proof, insect-proof, and rat-proof), and the temperature and humidity control range is recommended: temperature ≤25℃, relative humidity ≤65%. It is prohibited to mix with toxic and hazardous substances during transportation, and the vibration intensity must be controlled below 3G.

Industry impact analysis

The implementation of this standard will bring three major changes: 1) Prompt enterprises to upgrade fat control technology; 2) Promote the transformation of non-fried instant noodles production lines; 3) Standardize the standardized production of seasoning packages. According to estimates, the cost of transforming a production line that meets the requirements of the new standard is about 800,000 to 1.2 million yuan per line.