范围:本标准规定了襄垣手工挂面的技术要求、试验方法、检验规则及标志、包装、运输与贮存。 本标准适用于以小麦粉为原料，以水、食用盐为辅料，经调制、和面、醒面、手工加工成条状，晾干、截断、装袋、包装加工而成的手工挂面; 主要技术内容:一、感官要求项 目                                要 求色泽                             均匀一致杂质                      无肉眼可见的异物气味                 无酸味、霉味及其他异味口感                 煮熟后口感不粘，不牙碜二、理化指标项目                 一级品指标      二级品指标         三级品指标直径（mm）        ≤0.9              ≤1.20                 >1.20长度（mm）      100-260        100-260             100-260烹调损失/(%)       ≤ 9.0               11.0                    14.0自然断条率/(%)    ≤ 2.0                5.0                     10.0水分/(g/100g)     ≤ 14.5           ≤ 14.5                ≤ 14.5酸度/(°T)              ≤ 3.0              ≤ 3.0                  ≤ 3.0氯化物(以 Cl-计)/(g/100g)             ≤ 5.0              ≤ 5.0                  ≤ 5.0铅（以 Pb 计）/（mg/kg）         ≤ 0.18            ≤ 0.18                ≤ 0.18镉（以 Cd 计）/（mg/kg）         ≤ 0.1              ≤ 0.1                  ≤ 0.1总砷（以 As 计）/（mg/kg）         ≤ 0.5              ≤ 0.5                  ≤ 0.5铬（以 Cr 计）/（mg/kg）         ≤ 1.0              ≤ 1.0                  ≤ 1.0黄曲霉毒素 B1/（μg /kg）         ≤ 5.0              ≤ 5.0                  ≤ 5.0铝的残留量按 GB 2760 执行二氧化硫残留量按 GB 2760 执行