This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for labeling, packaging, transportation and storage of canned Hericium erinaceus. This standard applies to canned Hericium erinaceus made from Hericium erinaceus through sorting, adding salt water (or acid adjustment), canning, sealing and sterilization. QB 1397-1991 Canned Hericium erinaceus QB1397-1991 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned Hericium erinaceus
Canned hericiumcrimacens
QB/T1397-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned Hericium erinaceus.
This standard applies to canned Hericium erinaceus made from Hericium erinaceus, which is processed through sorting, adding salt water (or acidification), canning, sealing and sterilization.
2 Reference standards
GB5461
GB1987
Edible salt
Food additivesCitric acid
GB4789.26
GB5009.11
GB5009.12
GB5009.13
GB5009.16
GB11671
Food hygieneMicrobiological examinationTesting of commercial sterility of canned foodDetermination of total arsenic in food
Determination of lead in food
Determination of copper in food||tt| |Determination method of tin in food
Hygienic standard for canned fruit and vegetable food
GB/T12457
QB1006
QB1007
Determination method of sodium chloride in food
Inspection rules for canned food
Determination of net weight and solid content of canned foodZBX70004
ZBX70005
3 Terminology
3.1 Deformed mushrooms
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food Deformed mushrooms with seriously irregular mushroom bodies and abnormal shapes of caps and stems. 3.2 Mushroom thorns
The protruding gills on the mushroom body.
4 Product classification
The product code of canned Hericium erinaceus is 861.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Hericium erinaceus should be fresh and good, milky white or light yellow, without cracks, different colors, diseases and insect pests. 5.1.2 Edible salt should meet the requirements of GB5461. 5.1.3
Citric acid
Should meet the requirements of GB1987.
Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Superior products
Qualified products
Mushrooms are milky white to grayish white; "Mushrooms are light milky yellow to light gray; Mushrooms are light gray to gray; The soup is of good color | The soup is relatively clear
【; The soup is relatively clear
"Clear, a small amount of debris is allowed
Taste | It has the taste and smell that canned Hericium erinaceus should have, without any peculiar smell!
"Tissue is tight, mushroom shape is complete: "Tissue is relatively tight, mushroom shape is still complete "Tissue is still tight, mushroom body diameter is greater than tissue mushroom body diameter is greater than 40mm, mushroom|intact; mushroom body diameter is greater than 30mm, "15mm, mushroom thorn length does not exceed 25mm;
The thorn length does not exceed 10mm, the mushroom thorn length does not exceed 15mm, 1 Deformed mushroom does not exceed 30% of the solid weight
Morphology "Stipe not more than 20mm; no deformity" Stem length not more than 25mm; 1 mushroom
5.3 Physical and chemical indicators
"Deformed mushrooms do not exceed 15% of the solid weight
5.3.1 Net weight shall meet the requirements of net weight in Table 2, and the average net weight of each batch of products shall not be less than the indicated weight. 5.3.2 Solids shall meet the requirements of solid content in Table 2, and 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
【Indicated weight (g)
315mL four-spin bottle
380mL four-spin bottle
500mL canned bottle1
Sodium chloride content
Heavy metal content
Microbial Physical index
1 Allowable tolerance (%)|Content (%)1Specified weight (g)±3.0
0.3%~1.0%.
Should meet the requirements of GB11671.
Should meet the commercial sterility requirements of canned food. Defects
Allowable tolerance (%)
If the sensory requirements and physical indicators of the sample do not meet the technical requirements, it should be counted as a defect. Defects are classified according to Table 3. Table 3 Sample defect classification
Category 1
Serious defects!
There is a distinct odor;
Iron sulfide obviously contaminates the contents;
There are harmful impurities, such as broken glass, hair, foreign insects and metal shavings, etc. There are general impurities, such as cotton thread, synthetic fiber silk, wood chips, etc.; General defects
6 Test methods
6.1 Sensory requirements
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;wwW.bzxz.Net
Solid weight tolerance exceeds the allowable tolerance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
Solids
Inspect according to the method specified in QB1007.
Sodium chloride content
Inspect according to the method specified in GB/T12457.
6.5 Heavy metal content
Determine tin, copper, lead and arsenic 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.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional instructions:
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 Zhejiang Light Industry Research Institute, Hangzhou Food Quality Inspection Station and Changshan Microbiological Factory. The main drafters of this standard: Gao Zongyu, Yu Ronghua, Zhang Shikang, Chen Runlin, Ren Yiping and Ye Longni. 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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