This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned peanuts. This standard applies to canned peanuts made from peanuts, which are peeled (or not peeled), fried, salted, packed and sealed. QB 1409-1991 Canned Peanuts QB1409-1991 Standard Download Decompression Password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned Peanutswww.bzxz.net
canned roasted peanuts saltedQB/T1409-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned peanuts.
This standard applies to canned peanuts made from peanuts, which are peeled (or not peeled), fried, salted, canned and sealed.
Reference standards
Edible salt
GB5461
GB1534
Peanut oil
GB4789.26
GB5009.11
GB5009.12
GB5009.13
GB5009.16
GB5009.23
GB5009.37
GB11671
Food hygieneMicrobiological examinationTesting of commercial sterility of canned foodDetermination of moisture in food
Determination of total in food
Determination of lead in food
Determination of copper in food|| tt||Determination of tin in food
Determination of aflatoxin B1, B2, G1, G2 in foodAnalysis method of edible vegetable oil hygienic standardHygienic standard of canned fruit and vegetable food
GB/T12457Determination of sodium chloride in foodQB1006Inspection rules for canned food
QB1007
Determination of net weight and solid content of canned foodZBB33005Inspection procedures for export grade peanut kernelsZBX70004
ZBX70005
3Terms
3.1Red heart rice
Sensory inspection of canned food
Packaging, marking, transportation and storage of canned foodPeanuts with red to reddish brown stripes in the heart groove. 3.2Yellow spot rice
Peanuts with flake or dot brownish yellow spots on the surface. 3.3 Diseased and spoiled peanuts
Peanuts with brownish red or black spots on some parts. 3.4 Broken peanuts
Peanuts smaller than half a kernel.
3.5 Sprouting peanuts
Peanuts with germs that have developed into buds.
3.6 Germ
The embryo part that has fallen off.
3.7 Blisters
Small bubbles that bulge or burst on the surface of peanuts. 3.8 Burnt spots
Dark yellow-brown spots caused by local overheating during the frying process of peanut kernels. 3.9 Small cracks
The opening between the two pieces of peanuts at the tail does not exceed 2mm. 3.10 Slightly misaligned
The width of the misalignment at the crack at the tail of peanuts does not exceed 2mm. 4 Product categories
Canned peanuts are divided into three categories: whole peanuts without skin, half peanuts without skin, and whole peanuts with skin. 4.1 The product code of canned peanuts with skin removed and whole kernel is 901. 4.2 The product code of canned peanuts with skin removed and half kernel is 9011. 4.3 The product code of canned peanuts with skin removed and whole kernel is 9012. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Peanuts shall be full, uniform in size, with a moisture content not exceeding 9%, impurities not exceeding 0.5%, imperfect kernels not exceeding 4%, aflatoxin not exceeding 20ug/kg, free of mold, cracks, insects, freeze-dried cancer, etc., and the kernels shall be white after skin removal.
5.1.2 Edible salt shall meet the requirements of GB5461. 5.1.3 Peanut oil shall meet the requirements of GB1534. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Item丨
Superior quality
First-class quality
Qualified quality
"Light yellow to yellow, uniform color,"Yellow to dark yellow, yellower to yellowish brown, fairly uniform color"No burnt spots; yellow spots do not exceed the net uniformity, no burnt spots; yellow spots do not exceed the net uniformity; no burnt color"15% of the net weight, red heart rice does not exceed"Does not exceed 20% of the net weight, red! 3% of the net weight
Luster"With" Dark red, uniform color
【Clothes】
The core rice does not exceed 5% of the net weight!
"Dark red, relatively uniform color
Taste and smell" It has the taste and smell that canned peanuts should have, without any peculiar smell "Dark red, relatively uniform color
【Peanuts are crispy and uniform in size; "Peanuts are crispy and relatively uniform in size: Peanuts are relatively crispy and uniform in size｜Every 60g of finished product has sprouted rice, diseased and rotten｜Every 60g of finished product has sprouted rice, diseased and rotten｜Uniform; Every 60 g The finished product shall not contain more than 1 sprouted rice (piece); the rice mixed with salt shall not contain more than 1 piece; the rice mixed with salt and the rice with disease shall not contain more than 1 piece "relatively uniform.
1 relatively uniform.
(piece); the salt mixed is relatively uniform.
"Divided into whole grain and half grain. 1Divided into whole grain and half grain. Divided into whole grain and half grain. "Whole grain: half peanut shall not exceed | Whole grain: half peanut shall not exceed | Whole grain: half peanut shall not exceed [15% of the net weight, each 20g finished product shall not exceed 20% of the net weight, every 20g of finished product|more than 25% of the net weight, every 25g of broken rice and germ each does not exceed "the broken rice and germ in the product do not exceed 11 (pieces);
11 (pieces);
1 more than 2 (pieces);
group rice half-grain package: every 20g of finished product broken|half-grain package: every 15g of finished product broken"half-grain package: every 10g of finished product broken
"rice and germ each do not exceed 1
1 (piece).
"rice and germ each do not exceed 1
1 (piece).
"rice and germ each do not exceed 1
1 (piece).
Wet peeling allows small cracks and slight dislocation at the tail of the whole kernel, "small cracks and slight dislocation" are allowed!
"Slight scratches on the surface are allowed; the weight of the peanuts with blistering on the surface shall not exceed 10% of the net weight of the peanuts with blistering on the surface.
15% of the net weight
1 weight shall not exceed 20% of the net weight
"The peanuts are crispy and uniform in size, "The peanuts are crispy , the size is more uniform, the peanuts are crispy, and the size is uniform, without burnt phenomenon; the peeled peanuts are not burnt; the peeled peanuts are uniform, without serious burnt phenomenon; the peeled peanuts and half peanuts shall not exceed 15% of the net weight and the half peanuts shall not exceed 20% of the net weight of the peeled peanuts and half peanuts respectively; some peanuts are allowed to have no more than 25% of the net weight; some peanuts are allowed to have black natural spots on the skin. 5.3.1 The net weight shall meet the requirements of the net weight in Table 2, and the average net weight of each batch of products shall not be less than the marked weight. Table 2 Net Weight Requirements 500mL Canned Bottle Marked Weight Sodium Chloride Content 0.8%~1.5%. 5.3.3 Water content is less than 2%.
5.3.4 Heavy metal content shall comply with the requirements of GB11671. 5.3.5 Oil peroxide value shall not exceed 0.15%. 5.4 Microbiological indicators
No pathogenic bacteria and signs of corruption caused by microbial action. 5.5 Defects
Allowed tolerance (%)
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 4. Table 4 Classification of sample defects
Serious defect 1
Distinctive 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 off
General impurities, such as cotton thread, synthetic fiber filament and tin beads with a long diameter not greater than 3mm that have fallen off; Net weight negative tolerance exceeds the allowable tolerance;
General defect
Sensory requirements obviously do not meet technical requirements, and the quantity is limited and exceeds the standard 5.6 Aflatoxin content
Aflatoxin B1 is not more than 20 ug/kg. Test method
6.1 Sensory performance
Test according to the method specified in ZBX70004.
6.2 Net weight
Test according to the method specified in QB1007.
6.3 Sodium chloride content
Test according to the method specified in GB/T12457.
6.4 Water content
Test according to the method specified in GB5009.3.
6.5 Heavy metal content
Test according to GB5009.16, GB5009.13, GB5009.12. Determine tin, copper, lead and arsenic by the method specified in GB5009.11.
6.6 Oil peroxide value
After the oil is extracted with ether and vacuum dried, it shall be tested according to the method specified in GB5009.37. 6.7 Microbiological test
Test according to the method specified in GB4789.26.
6.8 Aflatoxin content
Test according to the method specified in GB5009.23.
Testing rules
Follow QB1006.
Marking, packaging, transportation and storage
Follow 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 Jinan Canning Factory. The main drafters of this standard are Zhang Suqin and Guo Jiafu. From the date of implementation of this standard, the original Ministry Standard QB313-64 "Canned Peanuts" 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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