NY/T 2964-2016 in English
VALIDTechnical specification for processing of fresh fermented rice noodles
- Issued on:2016-10-26
- Implemented on:2017-04-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$97.00
| Standard No: | NY/T 2964-2016 |
| Document status: | VALID |
| Title in English: | Technical specification for processing of fresh fermented rice noodles |
| Title in Chinese: | 鲜湿发酵米粉加工技术规范 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2016-10-26 |
| Implemented on: | 2017-04-01 |
| Professional Classification: | NY-Agriculture |
| Related Keywords: | rice noodles introduction standard background
rice noodles fermented rice product industry traditional rice product key process parameters process links control parameters technical basis fermentation |
| Related Topics: | fermentation
rice flour Rice Noodle Standard Omega starch fermentation Directed fermentation technology Directed fermentation technology wet eppendorf humidification technology Rice flour processing grade Industrial humidifier hg/t 2964 ny/t2997-2016 |
Introduction
Standard Background and Significance
As my country's first industry standard for fresh wet fermented rice noodles, NY/T 2964-2016 fills the gap in the traditional rice product processing standard system. The standard was proposed by the Agricultural Products Processing Bureau of the Ministry of Agriculture and formulated based on the GB/T 1.1-2009 standardization work guidelines, reflecting the technological transformation of the fermented rice product industry from experience-based production to standardized production.
Analysis of core technical requirements
1. Key process parameters
| Process links | Control parameters | Technical basis |
|---|---|---|
| Fermentation | 26-30℃, pH value 4.0-6.0 | GB 14881-2013 Hygiene Standard |
| Maturation | ≥90℃, gelatinization degree ≥90% | GB 5083 Equipment Safety Requirements |
| Sterilization | Long shelf life products 100℃/100-200s | GB 2760 Additive Standard |
2. Raw material quality control
- Indica rice: Meet GB 1354 Grade 2 or above standards
- Production water: GB 5749 drinking water standard
- Additives: Strictly follow the limit requirements of GB 2760
Standard implementation recommendations
1. Process optimization direction
It is recommended that enterprises establish a fermentation process monitoring system to monitor key parameters such as temperature and pH value in real time. A benchmark enterprise reduced the acidity fluctuation range of its products from ±0.8 to ±0.3 by introducing a PLC control system.
2. Quality Risk Control
In accordance with clause 7.11 of the standard, a shelf life verification procedure should be established:
- Short shelf life products: daily microbial testing
- Long shelf life products: accelerated testing + actual storage testing
Analysis of standard technology evolution
Compared with the old workshop production, the main technological breakthroughs of this standard are:
- For the first time, the moisture content index of fermented rice flour is quantified (≥50%)
- Clearly distinguish the extrusion/slicing molding process parameters
- Introduction of new sterilization technologies such as acid electrolyzed water
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