This standard specifies the technical requirements, test methods, inspection rules, and requirements for labeling, packaging, transportation, and storage of canned eight-treasure porridge. It is applicable to canned eight-treasure porridge made from eight or more kinds of cereals, beans, dried fruits, grains, and non-animal foods (excluding sugar and water) through processing, canning, sealing, and sterilization. QB/T 2221-1996 Canned Eight-Treasure Porridge QB/T2221-1996 Standard download decompression password: www.bzxz.net

QB/T2221—1996
This standard is proposed by the Quality Standards Department of China Light Industry General Association. This standard is under the jurisdiction of the National Instrument Fermentation Standardization Center. This standard is drafted by Jiangsu Light Industry Food General Company, Yangzhou Xinxin Food Co., Ltd., China Food Fermentation Industry Research Institute, and Guangzhou Yingjinqian Enterprise Group Co., Ltd. The main drafters of this standard are Wu Mingqin, Gao Dequan, Wang Baiqin, and Chen Weishan. This standard is interpreted by the National Food Fermentation Standardization Center entrusted by the Quality Standards Department of China Light Industry General Association. Industry Standard of the People's Republic of China
Canned Eight Treasure Porridge
QB/T2221—1996
1 Scope
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of canned eight-treasure porridge: It is applicable to canned eight-treasure porridge made from eight or more kinds of cereals, beans, dried fruits, grains, and non-animal foods (excluding sugar and water) through processing, canning, sealing, and sterilization.
2 Cited standards
The provisions contained in the following standards constitute the provisions of this standard through reference in the standard. The versions shown are valid when the standard is published. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T3171—1991 White sugar
GB2760—1989 Hygienic standard for the use of food additives GB4789.26—1989 Microbiological examination of food hygiene Inspection of commercial sterility of canned food GB/T5009.111985 Determination method for total arsenic in food GB/T5009.12—1985 Determination method for lead in food GB/T5009.13—1985 Determination method for copper in food GB/T5009.16—1985 Determination method for tin in food GB7718—1994 Food standard General Standards GB/T10786—1989 Determination of pH of canned foods GB/T10788—1989
GB/T14251—1993
Determination of soluble solids content in canned foods Refractometer method Technical conditions for round canned containers made of tinned steel sheets GB14964-1994 Hygienic standards for brown sugar
Inspection rules for canned foods
QB1006—1990
QB1007—1990
Determination of net weight and solids content of canned foods ZBX 70004—1989
ZBX70005—1989
3 Definitions
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food This standard adopts the following definitions
Approved by China Light Industry Federation on June 5, 1996 and implemented on March 1, 1997
QB/T2221—1996
3.1 Agglomeration
After the product is left for a long time, the contents clump together. 3.2 Delamination
After the product is left for a long time, there is a phenomenon of obvious sweat precipitation. 4 Product code
The product code is 943.
5 Requirements
5.1 Raw and auxiliary materials
5.1.1 Cereals, beans, dried fruits, grains and other raw materials should be full of grains, normal color, free of insects, mildew, impurities and pollution. They should meet the requirements of relevant standards. 5.1.2 White sugar should meet the requirements of GB/T317.1. 5.1.3 Brown sugar should meet the requirements of GB14964. 5.1.4 Additive thickeners should meet the requirements of GB2760. 5.2 Sensory requirements
Should meet the requirements of Table 1. bzxZ.net
Table 1 Sensory requirements
Flavor and smell
Tissue morphology
5.3 Physical and chemical indicators
Show the natural color after various ingredients are cooked
It should have the taste and smell of eight-treasure porridge, moderate sweetness, no peculiar smell, and be soft and sticky, with moderate viscosity. A small amount of agglomeration and stratification is allowed, the contents are evenly distributed, there are no hard particles and regeneration, and there shall be no impurities visible to the naked eye.
5.3.1 The net content and solid content shall meet the requirements of Table 2. The average net content and solid content of each batch of products shall not be less than the marked net content and solid content. Table 2 Net content and solid content
209/211/209×413
209/211/209×309
Standard weight (g)
Net content
Allowed tolerance (%)
Note: Other tank numbers and standard weights can be determined by the enterprise. The dry matter content shall not be less than 16%.
Solid content
Content (%)
Allowed tolerance (%)
Soluble solids should be within the range of 9% to 14% by refractometer (20℃). The pH value of the product should be within the range of 5.6 to 6.7. The heavy metal content should comply with Table 3.
3Heavy metal content
Tin (Sn)
5.3.6Microbiological indicators
Copper (Cu)
Should comply with the requirements for commercial sterility of canned food. 5.3.7Defects
Lead (Pb)
Arsenic (As)
If the sensory and physical indicators of the sample do not meet the technical requirements, it should be recorded as a defect, and the defects should be classified according to Table 4. Table 4 Classification of sample defects
Approved by China Light Industry General Association in 1996-06-05
Implemented in 1997-03-01
QB/T2221-1996
6 Test methods
6.1 Sensory requirements
PH value does not meet the requirements
Obvious odor or obvious contamination of iron sulfide Contents have impurities, such as broken glass, hair, insects, metal chips, cracks and leaks at the cut line and rivets of the easy-open lid
Trace impurities, such as cotton thread, sand, fruit core, etc. Net content tolerance exceeds the allowable negative tolerance
Sensory indicators obviously do not meet the requirements
Soluble solids, dry matter content or solid content are lower than the specified indicators. Test according to the method specified in ZBX70004.
6.2 Net content
Test according to the method of QB1007.
6.3 Soluble solids
Test according to the method specified in GB/T10788.
6.4 Solids
6.4.1 After opening the can, pour the contents onto a pre-weighed 20-mesh round sieve without stirring the product, tilt the sieve, drain for 5 minutes, weigh the round sieve and the drained material together, and calculate the solid content according to the following formula. m2-ml×100%
Where: X-solid content, mass percentage, %; m2
6.5 Dry matter
-mass of solids plus round sieve, g;
mass of round sieve, g;
net content marked on the can, g.
6.5.1 Apparatus, equipment and materials
a. Constant temperature drying box with temperature control of 50～250±1℃; b. Desiccant in the dryer;
c. Analytical balance with sensitivity of 0.0001g;
d. Flat weighing dish with diameter of 7cm;
Tissue crusher;
f. Sea sand.
6.5.2 Preparation of sample
Pour the whole can of sample into the crusher to make a uniform slurry, and store it in a 500mL beaker for later use. 6.5.3 Analysis steps
Accurately weigh 10g (accurate to 0.01) of the sample (6.5.2) into a weighing tube with a known constant weight containing a glass rod and 10g of sea sand, mix well, put it into a constant temperature drying box, and dry it at 1032℃ for about 5h to constant weight.
6.5.4 Expression of analysis results
Total solid content = m3-m2×100%
Where: mi
The mass of the sample, g;
Approved by China Light Industry General Association on 1996-06-05 and implemented on 1997-03-01
QB/T2221-1996
The mass of sea sand, glass rod and weighing blood, g; The mass of the dried sample, sea sand, glass rod and weighing blood, g. 6.5.5 Allowable difference
The difference between the two measured values ​​of the same sample shall not exceed 10% of the average value of the two measurements. 6.6 pH value
Carry out according to the method specified in GB/T10786.
6.7 Heavy metal content
Tin, copper, lead and arsenic shall be tested according to the methods specified in GB/T5009.16, GB/T5009.13, GB/T5009.12 and GB/T5009.11.
6.8 Microorganisms
According to GB/T4789.26. Inspection rules
Should comply with the provisions of QB1006. The dry matter content is a formal inspection. When there is a conflict between the solid content and the dry matter, the dry matter shall prevail. 8 Marking, packaging, transportation and storage
Carry out in accordance with the provisions of ZBX70005.
8.1 Sales packaging markings shall comply with the provisions of GB7718. 8.2 The packaging box shall indicate the product name, specifications, quantity, manufacturer name, address, gross weight, net weight, etc.
8.3 Shelf life
The shelf life shall not be less than two years.
Approved by China Light Industry Federation on June 5, 1996 and implemented on March 1, 1997
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