Some standard content:
Commercial Industry Standard of the People's Republic of China
1 Subject Content and Scope of Application
This standard specifies the commodity quality, inspection rules and methods, packaging and marking, transportation and storage of kidney beans. This standard applies to fresh-eating young pod kidney beans, but not to granulated and processed kidney beans. 2 Reference standards
GB2762
Standard for the allowable amount of mercury in food
GB2763 Standard for the residual amount of BHC and DDB in food such as grains and vegetablesGB4788 Hygienic standard for the residual amount of phorate, fenothion and fenthion in foodAllowable limit of fluorine in food
GB4809
GB4810 Standard for the total allowable amount in food
GB/T8855 Sampling method for fresh fruits and vegetablesGB8866 Plastic turnover box for vegetables
3 Quality requirements
3.1 Terminology
3.1.1 Same variety: Bean pods have the typical characteristics of the variety, such as shape, color, size, etc. 3.1.2 Similar varieties: Bean pods have similar variety characteristics. Such as similar shape, color, size, etc. SB/T10025---1992
3.1.3 Good shape: The pods have developed to the normal shape of the variety, and the strips are symmetrical, without distortion or thin tails. 3.1.4 Good shape: The pods have developed to the normal shape of the variety, and the strips are symmetrical, without obvious distortion or thin tails.
3.1.5 Good shape: The pods have developed to the normal shape of the variety, and the strips are symmetrical, without serious distortion or thin tails. 3.1.6 Normal color: The pods have developed to the normal color and luster of the variety, without color inconsistency. 3.1.7 Clean: There is no foreign matter such as dirt, dirt spots, and drug marks on the surface of the pods. 3.1.8 Clean: The surface of the pods is basically clean, and small stains are allowed. 3.1.9 Fresh: The pods are shiny, firm, not shrunken or wrinkled. 3.1.10 Relatively fresh: the beans are basically firm and basically maintain their color. 3.1.11 Crisp and tender without tendons: the pod flesh and the dorsal and ventral sutures are not fibrotic, the flesh is tight, the beans are very small, very easy to break, and have no tender tendons. Crisp and tender with few tendons: the pod flesh is not fibrotic, the dorsal and ventral sutures are slightly fibrotic, the flesh is relatively tight, the beans are small, and when broken, there are short tender tendons. Crisp and tender with tendons: the pod flesh is slightly fibrotic, the dorsal and ventral sutures are obviously fibrotic, the flesh is slightly loose, and the beans are obviously enlarged. When broken, the bean pods have long tendons that are not easy to break and are still edible.
3.1.14 High uniformity: the shape, color and size of the beans in the same batch are relatively consistent. 3.1.15 High uniformity: the shape, color and size of the bean pods in the same batch are relatively consistent. 3.1.16 Neat uniformity: the shape, color and size of the same batch of commercial beans are normal. Approved by the Ministry of Commerce of the People's Republic of China on August 14, 1992 and implemented on December 1, 1992
SB/T 10025—1992www.bzxz.net
3.1.17 No peculiar smell: smell or taste the flavor of kidney beans, without bad smell and taste caused by pollution in the cultivation or storage and transportation environment. 3.1.18 No impurities: no leaves, petioles and other debris. 3.1.19 No mechanical damage: no damage caused by mechanical action, such as squeezing, crushing, abrasion, etc. 3.1.20 Chilling injury: physiological disease caused by bean pods in low temperatures above freezing point. 3.1.21 Freezing injury: damage caused by freezing of bean tissues at or below freezing point. 3.2. Classification of quality specifications
Kidney beans are divided into first, second and third grades according to their commercial quality, and each grade must comply with the provisions in Table 1. Table 1 Kidney bean quality specifications
1. The same variety, good shape, normal color, fresh and clean, tender and without tendons, high uniformity
2, no rot, odor, wilting sugarcane, impurities, chilling damage, frost damage, pests and diseases, mechanical damage 1. The same variety, good shape, normal color, fresh and clean, tender and with few tendons, high uniformity
2, no rot, odor, wilting sugarcane, impurities, chilling damage, frost damage, pests and diseases, mechanical damage 1. Similar varieties, good shape, normal color, fresh and clean, tender and with tendons, fair uniformity
2. No rot, odor, wilt, impurities, chilling, freezing, pests and diseases. Slight scars, stains and rust are allowed.
3 Hygiene indicators
First grade: The weight of unqualified products that do not meet the quality requirements shall not exceed 5%, of which rotten beans shall not exceed 0.5%. Second and third grades: The weight of unqualified products that do not meet the quality requirements shall not exceed 10%, of which rotten beans shall not exceed 1%. Follow the relevant provisions of GB2762, GB2763, GB4788, GB4809 and GB4810. 4 Inspection rules and methods
4.1 Inspection rules
4.1.1 Beans of the same variety, grade and purchased at the same time shall be regarded as an inspection batch. 4.1.2 The items filled in the inspection form shall be consistent with the actual goods. If the goods list does not match, the variety and grade are confused, and the packaging container is seriously damaged, the delivery unit shall sort it out and then sample it.
4.1.3 Packaging inspection shall be carried out in accordance with the provisions of Chapter 5. 4.2 Inspection methods
4.2.1 Sampling methods shall be carried out in accordance with the relevant provisions of GB/T8855. 4.2.2 The samples shall be weighed piece by piece, and the weight of each piece shall be consistent and shall not be less than the weight marked on the outside of the package. In order to make up for the natural loss during transportation, more samples may be appropriately loaded. After weighing, the samples shall be opened piece by piece, and the beans shall be taken out and laid flat on the inspection table without overlapping for individual inspection. 4.2.3 Quality inspection. Sensory inspection shall be adopted for variety, shape, color, freshness, cleanliness, crispness, uniformity, rot, odor, water chestnut, impurities, chilling damage, freezing damage, and mechanical damage. If there are obvious symptoms of pests and diseases or if the symptoms are not obvious but there are doubts, samples shall be taken for dissection inspection with a knife. If internal symptoms are found, the number of inspections shall be increased. After sampling and inspection of each batch of beans, for beans that do not meet the standards, according to the records recorded on the record sheet, if a bean has several defects at the same time, one major defect shall be selected for calculation. Finally, the weight of the unqualified products shall be weighed respectively, and the percentage shall be calculated respectively. The percentage shall be retained to one decimal place. The percentage of unqualified products for a single item (%) minus (weight of unqualified products for a single item/total weight of the inspection batch) x 100 is equal to the sum of the percentages of unqualified products for each single item. 4.3 Limit range
Each batch of beans inspected shall be sampled and inspected according to its quality, and the percentage of unqualified products shall be calculated according to its average value, which shall not exceed the specified limit range. If the percentage of a certain unqualified product exceeds the specified limit, in order to avoid too large a variation in the unqualified rate, the following provisions are made. 4.3.1 If the total of the specified limits does not exceed 5%, 0.5% and 1%, the upper limit of the percentage of unqualified products in any one of them shall not exceed 10%, 1% and 2% respectively.
SB/T10025-1992
4.3.2 If the total of the specified limits does not exceed 10%, the upper limit of the percentage of unqualified products in any one of them shall not exceed 15%. 4.3.3 If it exceeds the above provisions, it shall be downgraded to the corresponding grade or treated as a substandard product. 5 Packaging and marking
The container (box, basket, etc.) for holding kidney beans must better protect the pods from damage, and should be uniform in size, neat, dry, firm, pressure-resistant, breathable, beautiful, pollution-free, odor-free, without sharp objects inside, without nails outside, without insects, decay, mildew, and the carton shall not be damp or delaminated. Plastic boxes shall be implemented in accordance with the relevant provisions in GB8868. 5.1 Packaging should be done according to grade
5.2 The packaging specifications and unit weight of each batch of goods should be consistent, and the net weight of each package should not exceed 15kg. 5.3 The package should indicate the product name, grade, weight, net weight, origin, producer, and packaging date. 6 Transportation conditions
6.1 Temperature
Before shipping, the kidney beans should be pre-cooled. If the temperature of the kidney beans exceeds 18~～20℃, they must be quickly cooled to 10℃. Do not cool them slowly in the transport vehicle, otherwise the kidney beans will rot faster. The transportation temperature must be maintained at 11℃±1℃. 6.2 Relative humidity
The relative humidity of the kidney beans during transportation must be 80%～90%. 6.3 Ventilation
Take appropriate ventilation measures to promptly expel the bad gases released by the breathing of the kidney beans. 7 Storage conditions
Temporary storage must be carried out in a cool, ventilated, clean and sanitary environment, and must be protected from exposure to the sun, rain, high temperature, freezing, wilting, pests and diseases, and contamination by toxic substances. When stacking, the beans must be unloaded and loaded lightly to prevent squeezing and collision. When refrigerated, they must be stored separately by variety and grade. Be careful when stacking to prevent damage to the beans. The stacking method must ensure that airflow can pass through the stack evenly.
7.1 Storage temperature
Must be kept at a low temperature of 11℃±1℃.
7.2 Relative humidity
The relative humidity of the air in the storage warehouse must be 90%~95%. 7.3 Management
Ensure the stability and uniformity of temperature and relative humidity, ventilate regularly, check regularly, and remove rotten, shrunken, or diseased and insect-infested beans in time.
Additional remarks:
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by the Vegetable and Flower Research Institute of the Chinese Academy of Agricultural Sciences, the Department of Commodity Science of Renmin University of China, and the Beijing Vegetable Storage and Processing Research Institute.
The main drafters of this standard are Zhao Depei, Zhong Xiaobo, Zheng Jishun, Li Shaomin, and Chang Fanglin. 375
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