This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned crabapples in syrup. This standard applies to canned crabapples in syrup made from crabapples as raw materials, which are processed, canned, added with sugar water, sealed and sterilized. QB/T 3613-1999 Canned crabapples in syrup QB/T3613-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned Begonia in Syrup
QB/T3613-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned Begonia in Syrup. This standard applies to canned Begonia in Syrup made from Begonia as raw material, through processing, canning, adding sugar water, sealing and sterilization.
Cited standards
GB317 White sugar
ZBX70004 Sensory inspection of canned food
QB1006
QB1007
Inspection rules for canned food
Determination of net weight and solid content of canned foodGB4789.26
GB5009.16
GB5009.13
GB5009.12
GB5009.11
ZBX70005
GB11671||t t||GB10788
3 Terminology
3.1 Cracked fruit
Food hygiene microbiological examination Inspection of commercial sterility of canned food Method for determination of tin in food
Method for determination of copper in food
Method for determination of lead in food
Method for determination of total arsenic in food
Packaging, labeling, transportation and storage of canned food Hygienic standard for canned fruit and vegetables
Determination of soluble solids content in canned food Refractometer method
Refers to fruits with cracks with a width of more than 3mm and a length of more than half of the circumference. 3.2 Leaf abrasion
Refers to localized scars formed on fruits due to wear and tear of leaves. 3.3 Stem crabapple
Refers to the whole crabapple with stems and stalks removed.
3.4 ​​Sessile Begonia
Refers to the whole begonia without stems and stalks.
4 Product Classification
Canned begonia in syrup is divided into two categories according to whether the fruit has stems or not: begonia with stems and begonia without stems. a. Canned begonia with stems, product code is 615; b. Canned begonia without stems, product code is 6151. 5 Technical Requirements
Raw and Auxiliary Materials
5.1.1 Begonia: The fruit is fresh, moderately mature, of good quality, with stalks, white, yellowish white or bluish white, free of mold, pests and diseases, black spots, deformities, and large leaf grinding. Natural yellow spots and slight mechanical injuries are allowed. The weight of each begonia fruit shall not be less than 10g.
5.1.2 White Granulated Sugar: It shall meet the requirements of GB317. 5.2 Sensory Properties
It shall meet the requirements of Table 1.
Table 1 Sensory performance
Item level|
"The fruit is light yellow or yellowish white,丨The fruit is light yellow or yellowish white,"The fruit is light yellow, yellowish white or|The color is consistent in the same can, and the sugar water|The color is relatively consistent in the same can. Sugar is bluish white, the color is relatively transparent in the same can, and a few seeds are allowed. The water is relatively transparent, and a small amount of seeds are allowed"Consistent. The sugar water is still transparent, and it is allowed to exist
【Seeds exist||tt| |【There are a small amount of seeds
flavor】It has the flavor that canned crabapple in syrup should have丨It has the flavor that canned crabapple in syrup should have丨It has the flavor that canned crabapple in syrup should have
"flavor, sweet and sour is palatable, no strange smell"flavor, sweet and sour is relatively palatable, no flavor, sweet and sour is still palatable, no strange smell
flavor"The whole fruit has a stem and is relatively uniform in size. The whole fruit has a stem and is relatively uniform in size. The fruit has a stem or is without a stem, is uniform in size, and is moderately soft and hard. The cracked fruit is not uniform, and the hardness is moderate. A small number of relatively uniform fruits with moderate hardness is allowed.|More than 10% of the total number of fruits
5.3 Physical and chemical indicators
The cracked fruit does not exceed the natural spots and leaf grinding of the cracked fruit.
The cracked fruit does not exceed the total number of fruits
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. 5.3.2 The solid content shall meet the requirements of the 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 Net weight and solid content
丨Marked weight丨Allowed tolerance丨Contains
500ml canned bottle
Quantity! Specified weight!bzxz.net
Allowed tolerance Poor
5.3.3 Sugar water concentration, measured by refractometer when opening the can, is 14%~18% for superior and first-class products, and 12%-16% for qualified products. 5.3.4 Heavy metal content shall comply with the requirements of GB11671. 5.4 Microbiological indicators
Should comply with the commercial sterility requirements for canned food. 5.5 Defects
If the sensory properties and physical indicators of the sample do not meet the technical requirements, it shall be recorded as a defect, and the defects shall be classified according to Table 3. Table 3 Classification of sample defects
There is obvious odor
Serious defects|There are harmful impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a length greater than 3mm that have fallen off
1There are general impurities, such as cotton thread, synthetic fiber silk, tin beads with a length not greater than 3mm that have fallen off, etc. General defects|Sensory properties are obvious Non-conforming to technical requirements, with quantity restrictions | Net weight negative tolerance exceeds the allowable tolerance
Solids tolerance exceeds the allowable tolerance
6 Test methods
6.1 Sensory properties
Tested according to the method specified in ZBX70004.
6.2 Net weight
Tested according to the method specified in QB1007.
Solids content
Tested according to the method specified in QB1007.
6.4 Bran water concentration
Tested according to the method specified in GB10788.
6.5 Heavy metal content
Determine tin, copper, lead, Arsenic content.
6.6 Microbiological indicators
Test according to the method specified in GB4789.26.
Test rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation, storage
Should comply with the provisions of ZBX70005.
Additional notes:
This standard is under the jurisdiction of the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. This standard was drafted by the Dalian Canned Food Factory. The main drafters of this standard: Li Shiting, Yang Yinwu, Li Dangsheng, Gui Di "Canned Begonia in Sugar Water" is invalid
From the date of implementation of this standard, the former Ministry of Light Industry standard QB282-76 "Approved by the Ministry of Light Industry of the People's Republic of China on March 10, 1990 and implemented on October 1, 1990"
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