This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned plums in syrup. This standard applies to canned plums in syrup made from plums as raw materials, which are peeled, canned, added with syrup, sealed and sterilized. QB 1383-1991 Canned plums in syrup QB1383-1991 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned plum in syrup
Canned plum in syrup
QB/T1383—91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned plum in syrup.
This standard applies to canned plum in syrup made from plums, which are peeled, canned, added with syrup, sealed and sterilized.
2 Reference standards
White sugar
GB4789.26
GB5009.11
GB5009.12
GB5009.13
GB5009.16
GB10788
GB11671
QB1006
QB1007
Food hygiene microbiological examination Commercial sterility examination of canned food Determination of total arsenic in food
Determination of lead in food| |tt||Determination of copper in food
Determination of tin in food
Determination of soluble solids in canned food Refractometer method Hygienic standard for canned fruit and vegetable food
Inspection rules for canned food
Determination of net weight and solid content of canned food ZBX70004
ZBX70005
3 Terminology
3.1 Spots
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food Spots or discolored spots that are obviously different from the normal fruit color. 3.2 Excessive trimming
Trimming that obviously affects the appearance of the fruit shape.
3.3 Broken fruit
Fruit that loses its original shape after being crushed in canned plums in syrup. 3.4 Deformed fruit
Fruits that are deformed by squeezing or processing in canned plums in syrup. 4 Product classification
The product code of canned plums in syrup is 627. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Plums are fresh and full, moderately mature, with normal flavor, free from mold, pests and mechanical damage. The horizontal diameter of the fruit is more than 25mm, and the skin is purple-red, yellow or green-yellow. 5.1.2 White sugar should meet the requirements of GB317.1. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Item!
Superior Grade
First Grade
Qualified Grade
"The fruit is yellow, with a bright luster. "The fruit is yellow, and some varieties are allowed to have a luster. The color is roughly uniform:" The color in the same can is relatively uniform: "With a slight red or slightly green color, the color in the same can
"The sugar water is relatively transparent, basically no sugar water is relatively transparent, and a little is allowed" The color is still uniform: The sugar water is still transparent "Pulp debris| |tt||【Measurement of pulp debris
! Pulp debris that does not cause turbidity is allowed
Taste is sweet and sour, with syrup plums being relatively ... The size of the fruit in a can is moderate, the size of the fruit in the same can is relatively uniform, the transverse diameter of the fruit is uniform, the transverse diameter of the fruit is 22mm or more, no mechanical damage, above 25mm, slight mechanical damage and shape are allowed, no excessive trimming, mechanical damage is allowed in each can, 2 small spots, deformed fruits and trimming are allowed in each can, 3 spotted fruits are allowed, trimming of bad fruits and 5 spotted bad fruits is not allowed, reddish-brown spots penetrating into the flesh are allowed, spots penetrating into the flesh are not allowed, reddish-brown spots on damaged fruits and deformed flesh are not allowed, and the number of damaged fruits and deformed fruits does not exceed 1. 5.3 Physical and chemical indicators 5.3.1 The net weight shall meet the requirements of the net weight in Table 2. The average net weight of each batch of products shall not be less than the indicated weight. 5.3.2 Solids should meet the requirements of solid content in Table 2. The average solid weight of each batch of products should not be less than the specified weight.
Table 2 Requirements for net weight and solids
【Specified weight (g)
500mL canned bottle1
Sugar water concentration
1Allowed tolerance (%)1Content (%)|Specified weight (g)±3.0
1Allowed tolerance (%)
When opening the can, according to the refractometer, the superior and first-class products are 14%~18%, and the qualified products are 12%~18%. 5.3.4 Heavy metal content
5.4 Microbiological indicatorsbzxz.net
Should meet the requirements of GB11671.
Should meet the commercial sterility requirements of canned food. 5.5 Defects
If the sensory requirements and physical indicators of the sample do not meet the technical requirements, it should be counted as a defect. Defects are classified according to Table 3. Table 3 Classification of sample defects
Serious defects
General defects
Obvious odor:
Harmful impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off1
General impurities, such as cotton thread, synthetic fiber filaments and tin beads with a long diameter not greater than 3mm that have fallen off; The sensory requirements obviously do not meet the technical requirements, and the quantity limit exceeds the standard; The net weight negative tolerance exceeds the allowable tolerance;
The solid weight negative tolerance exceeds the allowable tolerance; The sugar water concentration does not meet the requirements
6 Test methods
6.1 Sensory requirements
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Solids
Test according to the method specified in GB1007.
6.4 Sugar water concentration
Test according to the method specified in GB10788.
6.5 Heavy metal content
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11 respectively.
6.6 Microbiological indicators
Test according to the method specified in GB4789.26.
Testing rules
Implement according to QB1006.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional remarks:
This standard is proposed by the Food Industry Department of the Ministry of Light Industry. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. This standard was drafted by the Zhengzhou Station of the Food Quality Supervision and Inspection Center of the Ministry of Light Industry. The main drafter of this standard is Xia Heshan.
From the date of implementation of this standard, the original ministry standard QB281-64 "Canned plums in syrup" will be invalidated. Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991 and implemented on August 1, 1992
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