This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned dry apples. This standard applies to canned dry apples made from apples that have been peeled, deseeded, cut into pieces, evacuated, dehydrated, maleated, sealed and sterilized. QB 1392-1991 Canned Dry Apples QB1392-1991 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned apples, solid pack
1 Subject content and scope of application
QB1392-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned apples.
This standard applies to dry apple cans made from apples that have been peeled, seeded, cut, emptied, dehydrated, packed, sealed and sterilized. 2 Reference Standards
GB317.1 Granulated sugar
GB1987
GB 1898
Food additives Citric acid
Food additives
Precipitated calcium carbonate
Food hygiene microbiological examination
GB 4789. 26
GB 5009. 11
GB 5009. 12
GB 5009. 13
Determination of total arsenic in food
Determination of lead in food
Determination of copper in food
GB 5009. 16
Determination of tin in food
GB11671 Hygienic standard for canned fruit and vegetable foods Determination of total acid in food
GB/T 12456 1
QB1006
QB1007
Inspection rules for canned food
Inspection of commercial sterility of canned food
Determination of net weight and solid content of canned foodZB X70 004
Sensory inspection of canned foodbzxZ.net
ZB X70 005
Packaging, labeling, transportation and storage of canned food3 Terms
3.1 Broken pieces
Broken pieces of various shapes that are less than half of a normal piece. 3.2 Corrected fruit
Fruit pieces that have been corrected after processing and have basically maintained their appearance due to local damage or unclean handling. 4 Product classification
The product code of canned apple is 630. 5 Technical requirements
5.1 Raw and auxiliary materials
Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991394
Implemented on August 1, 1992
QB 1392--91
5.1.1 Apples: Use canned high-quality varieties, the fruit should be fresh and full, moderately mature, with normal flavor, without deformity, mildew, frostbite, pests and mechanical damage, and the fruit should be more than 60mm in diameter. 5.1.2 White sugar: It should meet the requirements of GB317.1. 5.1.3 Citric acid: It should meet the requirements of GB1987. 5.1.4 Calcium carbonate: It should meet the requirements of GB1898. 5.2 Sensory requirements
It should meet the requirements of Table 1.
Table 1 Sensory requirements
Taste, smell
Superior quality
The flesh is light yellow or yellowish white, and the color
is relatively consistent
The flesh is light yellow, yellowish white or light green
and the color is relatively consistent
It has the taste and smell of dried apple heads, and has no peculiar smell. The fruit is cut into 6 or 8 strips
small pieces, with a relatively complete shape and good hardness; Corrected fruit and a very small amount of slight mechanical damage are allowed, and the broken pieces do not exceed 5% of the net weight. 5.3 Physical and chemical indicators The fruit is cut into 6 or 8 strips, the shape is relatively complete, and the hardness is good; Corrected fruit and a small amount of slight mechanical damage are allowed, and the broken pieces do not exceed 6% of the net weight. The flesh is light yellow, yellow-white or light green, and the color is consistent. The fruit is cut into 6 or 8 strips, the shape is still complete, the hardness is good, and corrected fruit and slight mechanical damage are allowed, and the broken pieces do not exceed 7% of the net weight. 5.3.1 Net weight: It should meet the requirements of the net weight in Table 2. The average net weight of each batch of products should not be less than the indicated weight. 5.3.2
Solids: Shall meet the requirements of solid content in Table 2. The average solid weight of each batch of products shall not be less than the specified weight. Table 2 Requirements for net weight and solids
Indicate weight, g
Allowed tolerance, %
5.3.3 Total acid: 0.25%~0.6% (calculated as malic acid). 5.3.4 Heavy metal content: Shall meet the requirements of GB11671. 5.4 Microbiological indicators
Shall meet the commercial sterility requirements of canned food. 5.5 Defects
Content, %
Specified weight, B
If the sensory requirements and physical indicators of the sample do not meet the technical requirements, it shall be counted as a defect. Defects are classified according to Table 3. Table 3 Classification of sample defects
Serious defects
General defects
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 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
Allowed tolerance, %
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
Inspect according to the method specified in QB1007.
6.4 Total acid
Test according to the method specified in GB/T12456.
6.5 Heavy metal content
QB1392-91
Determine tin, copper, lead and 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.
8 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 is drafted by Dalian Canned Food Factory. The main drafters of this standard are Li Shiting, Yang Yinwu, Gui Di and Li Dangsheng.
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