This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned apricots in syrup. This standard applies to canned apricots in syrup made from apricots, which are pre-treated, canned, added with sugar water, sealed and sterilized. QB 1611-1992 Canned Apricots in Syrup QB1611-1992 Standard download decompression password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Canned apricot in syrup
1 Subject content and scope of application
QB 1611—92
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned apricots in syrup.
This standard applies to canned apricots in syrup made from apricots, which are pre-treated, filled with pith, added with syrup, sealed and sterilized. 2 Reference standards
GB 317.1 White sugar
GB 4789. 26
GB 5009. 11
GB 5009.12
GB 5009. 13
GB 5009. 16
Food hygiene microbiological examination Inspection of commercial sterility of canned food Determination of total tartar in food
Determination of lead in food
Determination of copper in food
Determination of tin in food
GB10788 Determination of soluble solids content in canned food-Refractometer methodGB11671
QB1006
QB1007
Hygienic standard for canned fruits and vegetables
Inspection rules for canned food
Determination of net weight and solid content of canned foodZB X70 004
ZB X70 005
3 Terms
3.1 Spots
Sensory inspection of canned foodbzxz.net
Spots or brown 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
Fruits that have lost their original shape after being crushed in the whole syrup apricot heads. 3.4 Deformed fruit
Fruits that have been deformed by squeezing or processing in the whole syrup apricot heads. 3.5 Cracked fruit
Fruit slices that are obviously broken or cracked in the canned syrup apricot slices. 4 Product classification
Canned apricots in syrup are divided into two categories according to the shape of their contents: whole apricots in syrup and sliced ​​apricots in syrup. Approved by the Ministry of Light Industry of the People's Republic of China on November 10, 1992 and implemented on July 1, 1993
QB 1611--92
4.1 Whole apricots in syrup: canned apricots that are peeled, trimmed and added with syrup. The product code is 614. 4.2 Sliced ​​apricots in syrup: canned apricots that are peeled, cut into two pieces along the core seam, the core removed and added with syrup. The product code is 6141. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Apricots: Use fresh and plump fruits that are moderately mature, have normal flavor, less crude fiber, and are free of deformity, mildew, pests and mechanical damage.
5.1.2 White sugar: It shall meet the requirements of GB317.1. 5.2 Sensory requirements
It shall meet the requirements of Table 1.
Table 1 Sensory requirements
Taste, smell
Superior quality
The fruit is yellow or orange-yellow, shiny
, and the color is roughly uniform. The syrup is relatively transparent, with basically no pulp debris
It is sweet and sour, and has a good flavor of syrup apricots, without peculiar smell
The fruit is complete with a core, moderately soft and hard, and roughly uniform in size in the same
can, with a horizontal diameter of more than 30mm, no mechanical damage, no over
The fruit is yellow or orange-yellow, slightly shiny
, and the color is relatively uniform in the same pith. The syrup is relatively transparent, with a small amount of pulp debris allowed. It is sweet and sour and has a good flavor of canned apricots in syrup without any peculiar smell. The fruit is complete with the core, moderately soft and hard, and uniform in size. The horizontal diameter of the fruit is above 28 mm. Slight mechanical trimming is allowed. There shall be no damage to the broken and deformed fruits in each can. There shall be no more than 1 broken and over-trimmed fruit in each can, no more than 2 spotted fruits, no more than 600 pieces of residual peel per 500g, moderate hardness and softness, horizontal diameter shall be above 30 mm, slice thickness shall be ≥10mm, and thickness shall be roughly uniform. There shall be no more than 1 over-trimmed fruit, no more than 2 spotted fruits, and no more than 2 cracked fruits. 5.3 Physical and chemical indicators There shall be no more than 2 spotted fruits, no more than 5 spotted fruits, no more than 600 pieces of residual peel per 500g, moderate hardness and softness, horizontal diameter shall be above 28 mm, slice thickness shall be ≥8mm, and thickness shall be relatively uniform. There shall be no more than 2 over-trimmed fruits. There are no more than 3 pieces of spotted fruits and no more than 3 pieces of cracked fruits.
Qualified products
The fruits are yellow, orange-yellow or light yellow
, and the color is uniform in the same can. The syrup is transparent, and pulp fragments that do not cause turbidity are allowed. The sweet and sour taste is appropriate, and it has the flavor of syrup apricots, without peculiar smell. The fruit is complete with core, moderately hard and soft, and the size is uniform in the same can. The fruit diameter is more than 25 mm. Slight mechanical damage and a small amount of spots are allowed. The deformed fruit and over-trimmed fruit do not exceed 15% of the solid weight. The residual peel per 500g does not exceed 800 mm2. The hardness is moderate, the diameter is more than 25mm, the slice thickness is ≥5mm, and the thickness is uniform. Spotted fruit, over-trimmed fruit and cracked fruit are allowed to not exceed 15% of the solid weight. 5.3.1 Net weight: It shall meet the requirements of 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
500mL canned bottle
Marked weight
Allowed tolerance
Specified weight
5.3.3 Sugar water concentration: When opening the can, according to the refractometer, the high concentration is 18%~22%, and the low concentration is 12%~18%. 5.3.4 Heavy metal content: Should meet the requirements of GB11671. 488
Allowed tolerance
5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5 Defects
QB 1611-92
If the sensory and physical indicators of the sample do not meet the 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
6 Test methods
6.1 Sensory organs
There is obvious odor,
There are harmful impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off. There are general impurities, such as cotton thread, synthetic fiber silk, tin beads with a long diameter not greater than 3mm that have fallen off. The sensory requirements obviously do not meet the technical requirements. The quantity restrictions are obviously exceeded. The net benefit negative tolerance exceeds the allowable tolerance:
The solid weight negative tolerance exceeds the allowable tolerance; the sugar water concentration does not meet the requirements
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Solids
Inspect according to the method specified in QB1007.
6.4 Sugar water concentration
Test according to the method specified in GB10788.
6.5 Heavy metals
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11. 6.6 Microbiological indicators
Test according to the method specified in GB4789.26.
7 Inspection rules
Implement according to QB1006.
8 Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional remarks:
This standard was 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 former Light Industry Ministry Standard QB280-76 "Canned Apricots in Syrup" will be invalidated.
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.