This standard specifies the technical requirements, test methods, inspection rules and labeling, packaging, transportation and storage requirements for brown sugar. This standard applies to brown or yellowish brown sugar with honey obtained by separating the honey from low-purity massecuite. QB/T 2343.1-1997 Brown Sugar QB/T2343.1-1997 Standard download decompression password: www.bzxz.net

QB/T2343.1—-1997
This standard is formulated based on QB532—1967 "Yishang Sugar" and GB14964—1994 "Sanitary Standard for Brown Sugar". We strive to make the technical indicators of the new standard more accurately and effectively reflect the current quality of brown sugar, so as to promote the improvement of the quality of brown sugar, a flavored sugar.
Compared with QB532--1967, this standard has no additional items in the physical and chemical requirements, but only uses "loss on drying" instead of "water"; and adds hygienic requirements, including arsenic, lead, steel, sulfur dioxide, total bacterial count, coliform group, pathogenic bacteria and mites (directly quoted from GB14964-1994 "Sanitary Standard for Brown Sugar").
The new standard uses the Lan-Ainon constant volume method to replace the Lan-Ainon method for reducing sugar content determination. Since the 17th ICUMSA meeting has revoked the official method qualification of the Lan-Ainon method, the Lan-Ainon constant volume method is adopted as the official method. This standard is proposed by the Quality Standards Department of China Light Industry Association. This standard is under the jurisdiction of the National Sugarcane and Sugar Industry Standardization Center. The drafting unit of this standard is the Sugarcane and Sugar Industry Research Institute of China Light Industry Association. The main drafters of this standard are Liang Dafeng, Zhang Lingling, and Yan Rongbai. From the date of implementation of this standard, the original light industry department standard QB532--1967 "Brown Sugar" is invalid. 328
Light Industry Industry Standard of the People's Republic of China
Subject Content and Scope of Application
QB/T2343.1-1997
This standard specifies the technical requirements, test methods, inspection rules and labeling, packaging, transportation and storage requirements for brown sugar. This standard applies to brown-red or yellow-brown granulated sugar with honey obtained by separating the molasses from low-purity sugar. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB4789--1994 Microbiological inspection of food hygiene GB/T5009.55-1995 Analytical methods for hygienic standards for sugar GB7718-1994 General standard for food labeling GB14964--1994 Hygienic standards for brown sugar
QB/T2343.2-1997 Test methods for brown sugar 3 Technical requirements
Browse sugar is divided into two levels, primary and secondary, according to the provisions of physical and chemical requirements. 3.1 Sensory requirements
Browse sugar is brown-red or yellow-brown, sweet with a slight molasses flavor, and has no obvious black spots. 3.2 Physical and chemical requirements
Physical and chemical requirements are shown in Table 1.
Total sugar (sucrose + reducing sugar), %≥loss on drying, %
Insoluble impurities in water, mg/kg
3.3 Hygienic requirements
Hygienic requirements are shown in Table 2.
Physical and chemical requirements for brown sugar
Table 2 Hygienic requirements for brown sugar
Arsenic, mg/kg
Lead, mg/kg
Copper, mg/kg
Sulfur dioxide, mg/kg
Total colony count, pieces/g
Approved by China Light Industry Federation on January 16, 1998
Implemented on September 1, 1998
Escherichia coli, pieces/100g
Pathogenic bacteria (referring to intestinal pathogens and pathogenic cocci) Mites (in 250 g brown sugar)
4 Test method
QB/T 2343.1—1997
Table 2 (end)
4.1 Physical and chemical requirements Each item shall be tested according to the method specified in QB/T2343.2, indicating thatbzxz.net
shall not be detected
shall not be detected
4.2 Hygiene requirements Arsenic, lead, copper, and sulfur dioxide shall be tested according to the method specified in GB/T 5009.55; total colony count, coliform group, and pathogenic bacteria shall be tested according to the method specified in GB4789; mites shall be tested according to the method specified in GB14964. 5 Inspection rules
5.1 Type inspection
5.1.1 Each separated-marrow saccharide animal shall be numbered. Before weighing and packaging, continuously collect samples of about 4kg, put them in a container with a lid, and mix them to obtain the sample with that number. The sample is divided into two equal parts, one for the type inspection sample of the number; the other is sealed in a double-layer food-grade plastic bag or in a frosted glass bottle, marked with the product number, grade, production date, number of packages in the whole batch, inspection results and inspectors, and kept in a ventilated and dry environment for factory self-inspection or quality supervision inspection. With the approval of both the supplier and the receiver, it can be used as an arbitration inspection sample. The results of a single sampling or arbitration inspection are valid for the same number of sugars that are exported successively. 5.1.2 Under the premise of ensuring the stability of product quality, the manufacturer shall inspect each item of physical and chemical requirements for each numbered sample. 5.1.3 When one of the following situations occurs, all items of technical requirements should generally be inspected, and the inspection results shall be used as a comprehensive assessment of product quality.
a) When the production date starts or production resumes after washing the machine; b) In the early, middle and late stages of normal production; c) When unqualified batches appear in the delivery inspection;
d) When the quality supervision agency proposes to conduct type inspection. 5.2 Delivery Inspection
5.2.1 Each delivery of brown sugar is a delivery batch. Each batch of brown sugar must be accompanied by the manufacturer's product certificate. The consignee shall receive the goods with the certificate, but both parties have the right to request on-site sampling or sampling and sealing. If there is a quality dispute in the future, the sealed samples that meet the storage conditions shall be used as arbitration inspection samples, and the inspection results issued by the quality arbitration inspection agency shall be the arbitration inspection results of the batch of brown sugar. 5.2.2 Each delivery batch of brown sugar is an inspection batch. 5.2.3 Sampling Rules
Representatives of the supply and the consignee shall jointly randomly select 10 bags of brown sugar from the inspection batch, and then take out about 0.5kg of samples from each bag of brown sugar. After the 10 samples are mixed, 2kg samples are taken out by the quartering method as the samples of the batch of brown sugar. 5.2.4 In the written contract between the supply and the consignee, it shall be stated that the nationally recognized quality inspection agency is the arbitration inspection agency. 6 Labeling, packaging, transportation and storage
6.1 The label of brown sugar shall comply with the provisions of GB7718. 6.1.1 The label of brown sugar shall contain the following information: a) Product name;
b) Grade;
c) Net content (kg or g);
d) Name and address of the manufacturer or distributor;
e) Product standard number;
f) Production date (only year and month may be marked);g) Shelf life of brown sugar (not less than 18 months). 6.2 Packaging
6.2.1 Packaging bags
QB/T2343.1—1997
Browse sugar shall be packaged in bags that meet hygiene standards, and large packages shall have strong outer packaging bags (such as woven bags, etc.). 6.2.2 Packaging and measurement
The negative deviation of the net content of a single piece of 50kg packaged brown sugar shall not exceed 250g, and the average deviation of the batch shall be greater than or equal to zero. The packaging of other specifications shall be implemented in accordance with the "Regulations on the Supervision of Measurement of Quantitative Packaged Goods" formulated by the State Administration of Technical Supervision. 6.3 When each batch of sugar leaves the factory, the manufacturer shall attach a product certificate and a transportation and storage conditions manual. 6.4 Sugar transportation tools and sugar warehouses must be clean and tidy. It is strictly forbidden to mix and store with harmful, toxic, odorous and other easily contaminated items. When transporting and storing sugar by ship and in warehouses, there should be a cushion layer under the sugar pile to prevent moisture. 6.5 Sugar bags should be stacked 1m away from walls, heating pipes or concrete columns, and the height of the sugar pile should ensure safety. According to the principle of first in, first out, they are allocated and shipped out in sequence.
6.6 Keep the sugar warehouse dry and low temperature.
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