This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned whole tomatoes. This standard applies to canned whole tomatoes made from whole tomatoes, which are blanched, peeled, canned, added with tomato juice, sealed and sterilized. QB 1394-1991 Canned Whole Tomatoes QB1394-1991 Standard download decompression password: www.bzxz.net

1 Subject content and scope of application
Industry Standard of the People's Republic of China
Canned tomatoes in tomatoe juice
Canned tomatoes in tomatoe juiceQB/T1394—91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned tomatoes in tomatoe juice. This standard applies to canned tomatoes in tomatoe juice made from whole tomatoes, which are blanched, peeled, canned, added with tomato juice, sealed and sterilized.
Cited Standards
Edible Salt
GB5161
White Sugar
GB X×XX
Canned tomato sauce
GB4789.26
GB5009.11
GB5009.12
GB5009.13
GB5009.16
GB11671
Microbiological examination of food hygiene Examination of commercial sterility of canned food Determination of total arsenic in food
Determination of lead in food
Determination of copper in food
Determination of tin in food Method
Hygienic standard for canned fruit and vegetable foods
7Determination of sodium chloride in foods
GB/T12457
QB1006
QB1007
Inspection rules for canned foods
Determination of net weight and solid content of canned foodsZBX70004
Sensory inspection of canned foods
3Terms
3.1 Fruit stalk
Canned food packaging, labeling, transportation and storage The connecting part of the fruit and the stalk.
3.2 Cracked fruit
Tomato fruit with cracked flesh and seeds flowing out. 3.3 Separation and precipitation
The phenomenon of clear juice separating from the added seasoning tomato juice. 3.4 Black-hearted fruit
Tomato with a black heart inside due to physiological variation during fruit growth. 4 Product classification
The product code of canned whole tomatoes is 807. Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Tomatoes should be fresh or well refrigerated, red in color, thick in flesh, small in seed chamber, without cracks, pests, black heart and mildew, and small in diameter of 30-50mm. 5.1.2 White sugar should meet the requirements of GB317.1. 5.1.3 Edible salt should meet the requirements of GB5461. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Item!
Superior quality
Table 1 Sensory requirements
Qualified quality
The tomatoes are red, the tomatoes in the same can are red or orange-red, the tomatoes in the same can are orange-red or orange-red, the color is consistent, the color of the tomatoes in the can is relatively consistent, it is allowed that the tomatoes in the same can are still consistent, [slightly orange-yellow; the soup is red "the fruit stem is orange-yellow; the soup is red" the fruit stem is slightly yellow; the soup [color to orange-red
|The juice is red to orange-yellow
The taste has the flavor of original canned tomatoes, the original fruit flavor is delicious, without odor, it has the smell of original canned tomatoes!
「flavor, no peculiar smell
The tomato is peeled, and the fruit shape is generally intact「The tomato is peeled, the fruit shape is relatively intact, the seeds are」The tomato is peeled, and the fruit shape is still intact」, there is no obvious loss of seeds and core「The seeds and core are slightly lost or exposed,」The seeds and core are lost or exposed」Or severely exposed, the fruit stalk is allowed to exist without affecting the appearance, the fruit stalk is allowed to exist without affecting the appearance; the size is large; the size is relatively uniform; the tomato juice does not exist; the fruit stalk exists; the size is relatively uniform; the tomato juice does not separate」separate and precipitate; a small amount of seeds is allowed to exist; the cracked fruit does not exceed 30%! "In; the cracked fruit does not exceed 20%
5.3 Physical and chemical indicatorsbzxz.net
5.3.1 Net weight shall comply with the relevant net weight in Table 2 The net weight requirement of each batch of products shall not be less than the marked weight. 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. 5.3.2
5.3.3 Sodium chloride content 0.3%~1.0%. 5.3.4 Heavy metal content shall meet the requirements of GB11671. Lycopene shall not be less than 6mg/100g. Microbiological indicators
Should meet the commercial sterility requirements of canned food. The number of molds
Based on the whole can, it shall not exceed 25% of the field of view. Table 2 Requirements for net weight and solids
Can No. H
【Marked weight丨
5.6 Defects
Allowed tolerance (%)||tt ||【Excellent, first-class products | qualified products (%)
【Specified weight
Allowed tolerance (%)
1Excellent,
First-class products | qualified products
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. Category!
There is a distinct odor:
Table 3 Classification of sample defects
Serious defectsThere are harmful impurities, such as broken glass, foreign insects, hair, metal shavings, and tin beads with a long diameter greater than 3mm that have fallen off
1There are general impurities, such as cotton thread, synthetic fiber filaments, and tin beads with a long diameter not greater than 3mm that have fallen off; General defects "Net weight negative tolerance exceeds the allowable tolerance;|Solid weight negative tolerance exceeds the allowable tolerance; The sensory requirements obviously do not meet the technical requirements, and there are quantities Limitation of exceeding the standard 6 Test method
6.1 Sensory requirements
Tested according to the method specified in ZBX70004.
6.2 Net weight
Tested according to the method specified in QB1007.
Solids
Tested according to the method specified in QB1007.
Sodium chloride content
Tested according to the method specified in GB/T12457.
6.5 Lycopene
Tested according to the method specified in Appendix A of GB××××. When testing, the whole can content is pulped and sampled. 6.6 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.
6.7 Microbiological indicators
Test according to the method specified in GB4789.26.
Testing rules
Implement according to QB1006.
8 Labeling, packaging, transportation and storage
Implement according to the provisions of ZBX70005.
Additional notes:
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 Shanghai Yimin Food Factory No. 1. The main drafters of this standard are: Zhang Jizheng, Bao Qixia, Bi Daoyuan. From the date of implementation of this standard, the original departmental standard QB633-76 "Canned whole tomatoes in original juice" will be invalid. 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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