This standard specifies the technical requirements, test methods and inspection rules for jujube tincture. This standard applies to jujube tincture made by ethanol extraction and concentration with red dates as raw materials. This product is mainly used to prepare edible flavors and tobacco flavors. QB 1953-1994 Food Additive Jujube Tincture QB1953-1994 Standard Download Decompression Password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Food Additives
1 Subject Content and Scope of Application
This standard specifies the technical requirements, test methods and inspection rules for dates. QB1953-94
This standard applies to dates made by ethanol extraction and concentration using red dates as raw materials. This product is mainly used to prepare edible flavors and tobacco flavors.
2 Reference Standards
GB8450 Determination of Monel in Food AdditivesGB8451 Test Method for Limits of Heavy Metals in Food AdditivesGB/T14454.2 Flavor Aroma Test Method
GB/T14454.3 Flavor
Color Test Method
3 Technical Requirements
3.1 Color: Reddish brown thick clear liquid. 3.2 Aroma: Distinct sweet date aroma, no peculiar smell, no burnt smell. 3.3 Sugar content: ≥35.0.
3.4 ​​Sediment (%): ≤3.0.
3.5 Ethanol content (%): 16.0~20.0. The ethanol used is edible ethanol.
3.6 Heavy metal (in terms of Pb,%): ≤0.001. 3.7 Arsenic content (As,%): ≤0.000 3.4 Test method
Unless otherwise specified, the reagents used in the test are analytical reagents, and the water is distilled water or water of equivalent purity. Color and appearance verification
See GB/T 14454.3.
4.2 Aroma evaluation
See GB/T 14454.2.
4.3 Determination of sugar content
Use a hand-held sugar meter to read the sugar content directly.
4.4 Determination of precipitate (25℃)
4.4.1 Apparatus
a. 10mL stoppered graduated conical bottom centrifuge tube (with 0.1mL graduation), approved by the Ministry of Light Industry of the People's Republic of China on June 10, 1994 176
Implementation on February 1, 1995
b. Test tube rack;
Constant temperature device (24±1℃).
4.4.2 Determination method
QB1953-94
Shake the sample and carefully pour it into two 10mL stoppered centrifuge tubes respectively, then use a capillary dropper to drop the liquid level to the 10mL mark, plug it with a ground stopper, place it on a test tube rack, and place it in a constant temperature device at 24±1℃ for 24 hours, read the volume of the precipitate respectively, and then take the average value.
4.4.3 Determination of precipitate: Calculate according to formula 1)
XV/10x100-
Where: X—percentage of precipitate, %; V-volume of precipitate, mL.
The allowable difference of parallel tests is ≤5%.
4.5 Determination of ethanol content
4.5.1 Instruments
One set of 250mL steaming filling device,
100mL measuring cylinder;
One 100℃ thermometer;
One alcohol meter.
(1)
4.5.2 Determination method
Measure 100mL of sample and water respectively into a 250mL distillation flask, then heat it and control the distillation speed so that the distillate is at 3~4mL/min. When the distillate reaches 100mL, stop heating and remove the measuring cylinder immediately. Then use an alcohol meter to measure the degree of the distillate, use a thermometer to measure the temperature, and then convert it into the ethanol content at 20°C. 4.6 Determination of heavy metal content (in terms of Pb) See GB8451
4.7 Determination of As content
See GB8450.
5 Inspection rules
5.1 Each batch of finished products of jujube should be inspected by the inspection department of the manufacturer, and the manufacturer should ensure that all products leaving the factory meet the requirements of this standard. Each batch of products leaving the factory should be accompanied by a quality certificate, including: manufacturer name, product name, trademark, factory date, batch number, net weight, product quality certificate of compliance with this standard and standard number. 5.2 The acceptance unit has the right to inspect whether the quality of the received products meets the requirements of this standard in accordance with the provisions of this standard, and each batch number shall be inspected and different batches shall be inspected separately.
5.3 For each batch of packaging units, two barrels (bottles) are taken if the number is less than 100 barrels (bottles), and three barrels (bottles) are taken if the number is more than 100 barrels (bottles). When opening the package for sampling, check the appearance for impurities, then shake it to mix it thoroughly, then use a glass sampling tube to absorb 50-100mL of the sample, inject it into a mixer to mix it evenly, and put it into two clean and dry glass bottles with frosted stoppers. The bottles are marked with: manufacturer name, product name, batch number, quantity and sampling date. The bottle is used for inspection, and the other bottle is kept for future reference. 5.4 If one of the indicators in the acceptance results does not meet the requirements of this standard, the manufacturer can re-examine the sample from twice the amount of packaging together with the manufacturer. If the re-examination results still show unqualified indicators, the batch of products cannot be accepted. 5.5 When the supply and demand parties have objections to the product quality, they can resolve it by agreement or invite the statutory testing agency for arbitration, and the cost shall be borne by the responsible party.
6 Marking, packaging, transportation, storage
6.1 Jujubes should be packed in aluminum barrels or galvanized iron barrels, and the packaging should be marked on the outside: product name, manufacturer name, trademark, batch number, net weight, production date, 177wwW.bzxz.Net
QB195394
standard number and relevant packaging marks. If the ordering unit has special requirements, it can make a separate agreement with the manufacturer. 6.2 During transportation, it should be protected from sunlight, rain and foreign air pollution, and should be placed in a cool place during transportation. 6.3 The product should be stored in a dry, ventilated and cool warehouse. Prevent foreign air pollution and keep away from fire sources. 6.4 The shelf life of the product is one year if it meets the specified storage and transportation conditions, the packaging is intact and it is not unsealed. 6.5 Jujubes have a small amount of suspended matter during the storage shelf life, but it does not affect the use effect. Additional instructions:
This standard is proposed by the Quality Standards Department of the Ministry of Light Industry. This standard is under the jurisdiction of the National Flavor Standardization Center and the Food Hygiene Supervision and Inspection Institute of the Ministry of Health. This standard was drafted by Shanghai Daily Fragrance Factory, Xinzheng Station Jujube Fragrance Factory, Xinzheng Guodian Jujube Fragrance Factory, Dezhou Winery and Xinzheng Tobacco Company Flavor and Fragrance Factory.
The main drafters of this standard are Yu Cuidi, Gao Linhua, Wang Hezheng, Yu Hongbo and Zhao Zhijun. 178
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