This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for labeling, packaging, transportation and storage of canned bayberry in syrup. This standard applies to canned bayberry in syrup made by sorting, canning, adding sugar water (or adding acid to adjust the box acid ratio), without adding pigments, sealing and sterilizing. QB/T 3610-1999 Canned Bayberry in syrup QB/T3610-1999 Standard download decompression password: www.bzxz.net

Classification number: X74
Light Industry Standard of the People's Republic of China
QB/T3610—1999
7R/X74005-1990
Canned Bayberry in Sugar Water
Published on April 21, 1999
State Bureau of Light Industry
Implemented on April 21, 1999
QE/T3610-1999
This standard is the original professional standard ZB/X74005-19 Canned Bayberry, which was converted to QB3610-1990 after being published by the National Light Industry Bureau in 1999112, and the format remains unchanged. This standard is issued by the National Food Fermentation Standardization Center. This standard is issued by Baiduanjiang Light Industry Research Institute, Jin'an Product Quality Testing Station, and Bo Canned Food Factory. Technical standards must be issued by: Gaoyuan Sa, Yironghua, Jianxiao, Changziji, Xiaohaihong, Zheng, Ping. Standards are from the original network of the light industry: 7R/X5-1990 Photo Ice Plum Burning Head 8: Www.bzxZ.net
People's Republic of China Light Industry Standard
Sugar canned bayberry
1 Subject content and applicable scope
QR/T3610-1999
Generation group ZB/TX74 (KNS-190
This standard specifies sugar can The basic requirements for the classification, technical requirements, test methods, inspection regulations and marking, packaging, transportation and storage of waxberry products.
This standard is used for waxberry with moderate maturity, after processing, packaging, adding requirements (or adding acid to adjust the pith ratio), without adding color, penetration, killing and strict sugar water. 2 Reference standards
317 White sand
(B1006 Food safety regulations
GB 1987
Food additives citric acid
ZB Yuan 700G4
QE1007
Testing of canned food packaging
Determination of net weight and total solid content of food GB 4789.26
GB6009.16
Microbiological examination of food products
Determination of copper in food
CE 5n08,12
Determination of lead in food
GR5009.11
ZX 70005
GB 11671
GE10788
3 Terminology
3.7 Cracks
Determination of total solids in food
Food packaging, labeling, transportation and health characteristics of fruits and vegetables
The refractometer method refers to the cracking of the flesh due to bacteria or poor cooling. 3.2 Cracks
Refers to irregular shapes such as protrusions or depressions in the flesh. 3.3 Machine damage
Refers to the damage of the fruit tissue due to the external wind and sugar. 3.1 Variegated fruit
Refers to fruits with a green color or other non-natural color. State Bureau of Light Industry 1959-04-21 Approved
1599-04-21 implementation
3.5 Application
Refers to the whole body and local organization of the fruit. 3.6 Soft and rotten
QB/T3610-1999
Refers to the obvious softening of the fruit body and the smell of rotten bayberry. 4 Product classification
According to the raw material variety, the sample head of the bayberry can be divided into two categories: charred bayberry raw material and other varieties. Charred bayberry raw material sugar bayberry. The number is 6081,6, and other varieties of raw bayberry raw material, the replacement rate is 60%. 5 Requirements
5.1 Raw materials
5.1,1 Bayberry: The fruit is fresh and good, moderately mature, full, purple-red to red, uniform in color, without rot. Free from traces of quality, insect pests and machine damage. 5.1.2 Surface finish: should meet the requirements of GB317. 5.1.3 Citric acid: should meet the requirements of GB98. 5.2 Flavor performance: should meet the requirements of Table 1. 5.3 Flavor index: dark red, no color, light water, no small amount of machine and group, only the water rotten female head has the risk of adverse, egg transport, with very strong flavor, no odor, fruit is gathered, plump, complete, not raised, with recovery, the diameter is larger than 21mm. The size is roughly even, there is a slight drop in color without fraud, and the color is slightly different. The color is red to dark red, and a color ghost is allowed in the habitat. It can be carried with water or during the avoidance period. A small amount of anti-rotation period is allowed. It has the flavor that the standard sugar head should have, suitable for age, with a fragrant aroma, no original taste, complete, no style, column: true, the core is greater than 20m m: size, large number of dock spoon, light spot shape, light pregnancy environment fruit not too sensitive, total flesh and sugar water color light red to red, no blue color is allowed, color fruit does not exceed 12% of the total effect, simple water-resistant, full of anti-starch and anti-acidity and other properties, no odor, dense texture, not soft and rotten, complete, full, diameter greater than 16mm. 5.3.1 The net weight shall contain the relevant net weight requirements in Table 2, and the average net weight of each batch of products shall not be lower than the indicated output. 5.3.2 The solid content shall meet the requirements of the relevant solid content in Table 2, and the average net weight of each batch of products shall not be lower than the specified weight of 2 batches.
500m1 bottle
Hydrogen content
QB/T3610—1999
Net weight and content
Filling tolerance
Specified weight
No public extraction
±ti,0
±,
5.3.3 Remove the extract seat, open the refractometer, the recommended concentration is 17%~20%, and the minimum setting is 14%~17%. 5.3.4 The heavy metal content plate shall meet the requirements of CR11571. 5.4 Biological indicators
Should meet the requirements of the food commercial light industry.
5.5 Quick-dip
If the sensory and physical indicators of the sample do not meet the requirements, it shall be recorded as a defect. The defects are classified according to Table 3. Table name Sample defect classification
Strict academic trap
6 Test method
6.1 Sensory performance
Obvious odor
No use, add body, head, foreign people, belonging to the long and harmful. The machine has been detached from the hate of a scattered impurity, blood line, fiber, length not more than 8m has fallen off the beads and the sensory performance is obviously not in line with the technical requirements, there are a number of excessive net placement tolerances
Solid color tolerances are too full of male stems
Inspect according to the method specified in ZB70005.
6.2 Net egg
Inspect according to the method specified in QB1007,
6.3 Round objects
Inspect according to the method specified in QB1007.
6.4 Water stain
Test according to the method specified in GB107.
White, 5 Heavy metal content
QB/T361D-1999
Determine the amount of silver, zinc, zinc and zinc by the methods specified in B6009.16, C83009.18, 5009-12 and GB5009.11.
6.6 Microbiological indicators
Test according to the method specified in GB48S,26. 7 Inspection and testing
Should comply with the provisions of QE1006.
Labeling, packaging, transportation and storage
Carry out according to the provisions of ZBXn006.
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