Some standard content:
QB/T2300—1997
Plant protein beverage coconut milk (juice) is a new type of beverage that was first successfully developed in my country. Since the product was launched on the market, it has been well received by consumers and sold well at home and abroad. It is now produced by many manufacturers. In order to meet the needs of the rapid development of this product, a unified industry standard must be formulated to strengthen the quality management of the industry, improve product quality, and promote domestic and foreign trade. This standard is proposed by the Food and Papermaking Department of the China Light Industry Association. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. The drafting units of this standard are: Hainan Haikou Canning Factory, China Food Fermentation Industry Research Institute. The main drafters of this standard are: Zhan Zizhi, Wu Kesheng, Qin Bixia, Zheng Zilong, Huo Xiuyan. This standard was first issued on May 20, 1997. Light Industry Industry Standard of the People's Republic of China
Plant Protein Beverage
Coconut Milk (Juice)
QB/T2300—1997
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This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for coconut milk (juice), a vegetable protein beverage. This standard applies to milky vegetable protein beverages made from new coconut pulp or its products, which are processed, blended, and then sterilized or aseptically packaged after high pressure sterilization. Cited Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. The versions shown at the time of publication of this standard 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. GB/T2760—1986 Hygienic standard for the use of food additives GB/T5009.6—1996 Method for determination of fat in food GB/T77181994 General standard for food labeling GB/T10790—1989 Inspection rules, marking, packaging, transportation and storage of soft drinks GB/T10791—1989 Requirements for raw and auxiliary materials of soft drinks GB/T12143.1—1989 Method for determination of soluble solid content in soft drinks Refractometer method GB/T14771—1993 Method for determination of protein in food GB/T16322—1996 Hygienic standard for vegetable protein beverages 3 Technical requirements
3.1 Raw and auxiliary materials
Should comply with the provisions of GB10791. Coconut pulp or its products should be white, with normal taste and aroma, and no peculiar smell.
3.2 Sensory requirements
Approved by China Light Industry Federation on May 20, 1997, and implemented on February 1, 1998
QB/T2300-1997
The sensory organs shall meet the requirements of Table 1.
Uniform milky white or slightly grayish white, shiny Taste and smell
3.3 Net content deviation
Has the unique taste and aroma of natural coconut milk (juice), no peculiar smell, is a uniform and delicate emulsion, and allows slight stratification after long-term storage, but can still be uniform and consistent after shaking, and there is no stratification within 4 hours. No foreign impurities visible to the naked eye
The allowable deviation of net content shall meet the requirements of Table 2, and the average net content of samples taken from the same batch of products shall not be lower than the net content indicated on the label.
Types of packaging containers
Metal cans
Glass bottles
Paper-plastic-aluminum composite flexible packaging
3.4 Physical and chemical indicators
Net content
355mL or less
200~300mL
300~500ml
375mL or less
Physical and chemical indicators shall comply with the requirements of Table 3.
Soluble solids (20℃, by refractometer)%Protein (m/m)%
Fat (m/m)%
Food additives
3.5 Hygiene indicators
Hygiene indicators shall comply with the provisions of GB16322. Test method
4.1 Sensory
4.1.1 Taste and smell
Negative deviation allowable value
Relative deviation %
Absolute deviation
Comply with the provisions of GB2760
After opening the packaging container, immediately smell its aroma and taste its flavor to check whether there is any abnormal smell and taste. 4.1.2 Color, appearance and impurities
After shaking the sample in the packaging container, pour it into a colorless and transparent container, place it in a bright place, and observe its color, appearance and impurities.
4.2 Net content
At a temperature of (20±2)℃, slowly pour the shaken sample liquid along the container wall into the measuring cylinder. After 1 minute, read its volume number.
4.3 Physical and chemical indicators
4.3.1 Soluble solids
Determined by the method specified in GB/T12143.1. 4.3.2 Protein
Determined by the method specified in GB/T14771.
4.3.3 Fat
Approved by China Light Industry General Association on May 20, 1997 and implemented on February 1, 1998
QB/T2300—1997
Determined by the method specified in GB/T5009.6 acid hydrolysis method. 4.4 Hygiene indicators
Determined by the method specified in GB/T16322.
5 Inspection rules
5.1 Batch
Products with the same process conditions, production lines and specifications are grouped as one batch. 5.2 Factory Inspection
5.2.1 Before the product leaves the factory, the inspection department of the manufacturer shall be responsible for the batch inspection according to the provisions of this standard. Only the products that meet the standard requirements and have the quality certificate of the inspection department in the packaging box can leave the factory. 5.2.2 Sampling method and quantity
12 cans (bottles, boxes) are randomly selected from each batch. 3 cans (bottles, boxes) are used for sensory, net content, and physical and chemical index inspection [3 cans (bottles, boxes) for net content determination]; 3 cans (bottles, boxes) are used for microbial inspection, and the other 6 cans (bottles, boxes) are reserved for standby.
5.2.3 Factory Inspection Items
Sensory, net content, soluble solids, total colony count, and coliform group are mandatory inspection items for each batch, and other items are subject to irregular sampling.
5.3 Type Inspection
5.3.1 Type inspection is carried out once every quarter or once a production cycle. It should also be conducted in any of the following situations:
a) When the main raw and auxiliary materials or key processes are changed; b) When production is resumed after a long-term shutdown;
c) When the national quality supervision agency proposes a requirement for type inspection. 5.3.2 Sampling method and quantity
Randomly select 12 bottles (bottles, boxes) from any batch of products. 3 cans (bottles, boxes) are used for sensory, net content, physical and chemical indicators and arsenic, lead and copper inspection [3 cans (bottles, boxes) for net content determination; 3 cans (bottles, boxes) are used for microbial inspection; and the other 6 cans (bottles, boxes) are reserved for backup. 5.3.3 Type inspection items
Should include all items required by this standard. 5.4 Judgment rules
5.4.1 Factory inspection judgment
In the factory inspection results, if the sensory, net content and soluble solids do not meet this standard, double sampling of the unqualified items from the batch will be conducted for re-inspection. If one of the retest results still does not meet this standard, the batch of products shall be judged as unqualified. If the total bacterial count and coliform group do not meet this standard, the batch of products shall be judged as unqualified.
5.4.2 Type inspection judgment
If one of the items other than net content does not meet this standard, the batch shall be judged as unqualified. If the negative tolerance of one bottle of net content exceeds the allowable tolerance or the average net content is lower than the marked net content, 3 bottles (bottles, boxes) are allowed to be retested. If one of the above situations still exists, the batch shall be judged as unqualified. 6 Marking, packaging, transportation, storage
6.1 Marking
In addition to complying with the provisions of GB7718 and GB10790, the label and marking of the product shall also indicate the protein content. Products with added synthetic fragrances shall not be named "natural coconut milk (juice)". 6.2 Packaging
Packaging materials and containers must comply with the provisions of Chapter 5 of GB10790 and the corresponding hygiene requirements and management methods. Approved by the China National Light Industry Council on May 20, 1997 and implemented on February 1, 1998.
QB/T2300-1997
Methods.
6.3 Transportation and storage
Transportation and storage must comply with the provisions of Chapter 6 of GB10790, and must not be close to heat sources to prevent freezing. 6.4 Shelf life
6.4.1 When the provisions of 6.3 are met, the shelf life of products using different packaging materials and containers is: 12 months for metal cans, 3 months for glass bottles, and 6 months for paper-plastic-aluminum composite flexible packaging. 6.4.2 Enterprises may stipulate a shelf life that is not less than that specified in 6.4.1 based on their own conditions. Approved by the China National Light Industry Council on May 20, 1997 and implemented on February 1, 1998.
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