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National Standard of the People's Republic of China
Dried red jujubes
This standard applies to the purchase, allocation and sale of small red dates, large red dates and other varieties of dried red dates. 1 Classification and varieties
1.1 Small red dates
Golden thread small dates, chicken heart dates, etc.
1.2 Large red dates
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GB 5835-86
Gray dates, board dates, Lang dates, round bell dates (walnut pattern dates, purple dates), long red dates, Zan dates, Lingbao dates (Tuntun dates), Huping dates, Xiang dates, Jun dates, flat nucleic acid dates, Po dates, Shanxi (Shaanxi) wooden dates, Dali round dates, Jin dates, oil dates, etc. 2 Grades and specifications
2.1 The quality of small red dates is shown in Table 1. Table 1
Indicator items
Fruit shape and size
The fruit shape is full, with the characteristics of this
variety, the heads are all comfortable, and the number of fruits per
kg of Jinsi Xiaozao does not exceed 300
The shape is full, with the characteristics of this
variety, the heads are all hooked, and the number of fruits per
kg of Jinsi Xiaozao does not exceed 360
. The number of fruits per kg of Jixin Jujube does not exceed 620:
The fruit shape is good, with the characteristics of this
variety, the heads are all spoonful, and the number of fruits per
kg of Jinsi Xiaozao should exceed 420
. The number of Jixin jujubes per nut shall not exceed 680. Published by the National Bureau of Standards on February 1, 1986. The flesh is thick. It has the color and luster that this variety should have, and is dry and not sticky to the hand. The foreign matter does not exceed 0.5%. The flesh is thick, with the color and luster that this variety should have, and is dry and not sticky to the hand. The foreign matter does not exceed 0.5%. The thickness of the internal fat of the Jixin
jujube is allowed to be thicker
the flesh is thicker, with the color
should be of this variety,
the body is dry, not sticky when held by hand,
the impurities do not exceed 0.5%
the damage and defects of the Minzi Miemiantang
no palm rot, pulp head,
unripe fruit, no diseased and worm-eaten fruit,
the two items of broken head and oily head do not exceed
no moldy, pulp head,
unripe fruit, no diseased and worm-eaten fruit,
the three items of broken head and oily head do not exceed
%
No mold, pulp,
worm-infested fruit, oily fruit,
dry fruit shall not exceed 10%
(among which diseased and insect-infested fruit shall not exceed
6%)
Moisture content%
Golden thread jujube shall not be higher than 28
Golden thread jujube shall not be higher than 28
Chicken heart jujube shall not be higher than 25
Golden thread jujube shall not be higher than 28
Chicken heart jujube shall not be higher than 25
Implemented on November 1, 1986
Indicator items
Fruit shape and size
The fruit shape is normal and has the characteristics of this
variety. The number of fruits per
public hall is unlimited
The grades, specifications and quality of large red dates are shown in Table 2.
Indicator items
Fruit shape and size
The fruit shape is full and has the characteristics of this
variety. The size is large and even.
The nest shape is good and has the characteristics of this
variety. The size is even
The fruit shape is normal and the size is not
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Continued Table 1www.bzxz.net
The flesh is uneven in fat and thin, and no more than 10 % of the fruit is slightly lighter in color, dry, not sticky when held in the hand, impurities do not exceed 0.5%, the flesh is thick, with the color that this variety should have, no damage or defects, no mold or rot, and the pulp head, diseased and insect-infested fruit, broken head, oily head, and dry strips are allowed to be no more than 15% (of which diseased and insect-infested fruit shall not exceed 5%), damage and defects, moisture content% of the golden thread jujube is not higher than 2 8
The moisture content of Jixin jujube is not higher than 25
No mold, pulp, no
No unripe fruit is not higher than 25
No diseased fruit, insect
No broken fruit is excessive
, no stickiness when held by hand, no more than 0.5%
The flesh is thick and has the color of this
variety, dry, no stickiness when shaken, no more than 0.6%
The flesh is uneven in fat and lean, and no more than 10 % of the fruit is slightly lighter in color, dry, and not sticky when held in the hand. The impurities do not exceed 0.5%*. No mold or rot, the pulp is allowed to be no more than 25%. No more than 2%, unripe fruit is no more than 3%, and the diseased and insect-infested fruit and broken head are no more than 5% each. No rot, the pulp is allowed to be no more than 5%, unripe fruit is no more than 5%, and the diseased and insect-infested fruit and broken head are no more than 15% (of which the diseased and insect-infested fruit shall not exceed 5%)! No more than 25% Note: ① There are many varieties of red dates, and the size of each variety varies greatly. The number of fruits per hall is not set. Each place of production can make appropriate regulations according to the characteristics of the local varieties.
②The moisture content indicates the degree of dryness and can be used as the basis for dryness when formulating grade standards. ③For varieties listed and not listed in this standard, provinces, cities, and autonomous regions can formulate local standards or enterprise standards suitable for their regions based on this standard, and their specifications and quality cannot be lower than the provisions of this standard. ④In the implementation of the standard, the fruit shape, size, quality and moisture content of the sales area shall be implemented in accordance with the provisions of the standard. However, injuries and defects can be appropriately relaxed by 3-5% according to the provisions of the standard due to the distance of transportation or the length of storage time. 8 Inspection rules
3.1 Red dates of the same variety, grade, and batch of delivery, transportation, and sales are regarded as an inspection batch. 8.2 Sampling method
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3.2.1 The samples for inspection must be representative. The specified number of samples should be taken from different parts of the whole batch of goods. The inspection results of the samples are applicable to the whole batch of samples.
3.2.2 The number of samples for inspection of each batch of red dates is shown in Table 3. Table 3
Number of pieces in each batch
101~500
501~1000
Above 1000
For every 100 pieces, 5 pieces will be sampled. If the number is less than 100 pieces, it will be counted as 100 pieces. The base number is 5 pieces per 100 pieces. For every additional 100 pieces, 2 pieces will be added. The base number is 13 pieces per 500 pieces. For every additional 100 pieces, 1 piece will be added. The base number is 18 pieces per 1000 pieces. For every additional 200 pieces, 1 piece will be added. 3.2.3 If problems are found during the inspection and it is necessary to expand the scope of inspection, the number of samples can be increased with the consent of both parties. 3.3 Sampling
3.3.1 Sampling quantity: In the sampled packages, 300-500g of samples are taken from the upper, middle and lower parts of each package. After all the samples are fully mixed, 15kg is taken from the mixed samples according to the quantity within 100 packages, 2kg is taken from 101-500 packages, 3kg is taken from 501-1000 packages, and 4kg is taken from more than 1000 packages. However, it can be increased or decreased as appropriate with the consent of both parties. 3.3.2 Sampling method: Pour each sample taken according to the regulations on the clean bedding material, mix it thoroughly, and then divide the required number of sample dates by quartering method and put them into sample bags (barrels) for inspection. 3.4 Red dates sold by individual households with scattered production areas can be randomly sampled according to the sales volume when purchased, but they must be graded and accepted according to the specified grade quality.
3.5 Red dates that do not meet the quality requirements of this grade after inspection can be graded and accepted according to their actual quality. If the seller or transfer unit does not agree to change the grade, it can be processed and re-tested with a new sample, and the re-test result shall prevail. 3.6#
Weight inspection: When the two parties hand over, the net weight of each package should be consistent with the specified weight. 3.71
Packaging inspection is carried out at the same time as sampling. Packaging containers and packaging methods that do not meet the requirements should be partially or completely sorted.
4 Inspection method
4.1 Grade and specification inspection
Formulate standard samples: Before starting to purchase, each place of production can formulate standard samples of grade and specification of various varieties of red dates according to the grade quality indicators specified in this standard as the basis for mastering the grade inspection during purchase and allocation. The body of the red dates should not exceed the moisture content specified in the standard. 4.1.1 Fruit shape and color: Spread the sampled dates on a clean surface, observe the shape and color of the sample dates with the naked eye, record the observation results, and compare them with the standard samples and standard regulations as the basis for evaluation. 4.1.2 Head: Take 1000g of the sample dates according to the quartering method, and pay attention to the size of the date grains and their uniformity. If there is a regulation on the number of grains, the number of date grains must be checked and recorded according to the number. And check whether there are any special small dates that do not meet the standard requirements. 4.1.3 Flesh quality: The dryness, wetness and fatness of the red date flesh shall be compared with the formulated standard samples. If the two parties disagree on the sensory test results, the percentage of moisture or edible part of the red dates can be determined according to the moisture content and reference indicators specified in this standard as the final basis for evaluation.
4.1.4 Impurities: For original package inspection, the number of pieces opened for inspection can be lower than the specified number of samples. During the inspection, pour the red dates on a clean board or cloth, check for sand and soil impurities with the naked eye, and weigh them together with the sand at the bottom of the bag. Calculate the percentage according to formula (1). 107
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Impurities (%) Three
Weight of soil impurities_×100
Weight of sample jujubes
4.1.5 Unqualified fruit: Randomly sample 1000g of the mixed jujube sample and inspect it with the naked eye. According to the standard, unripe fruit, diseased and insect-infested fruit, moldy and pulpy fruit, broken head, oily head and other damaged fruit are separated and the number of fruit is recorded. The percentage of each unqualified fruit is calculated according to formula (2).
Unqualified fruit for each item, (%) = —
Weight of unqualified fruit for each item, g×100…
Weight of sample, g
The sum of the percentage of unqualified fruit for each item is the total percentage of unqualified fruit for this batch of red dates. 4.2 Moisture content test
4.2.1 Rapid determination method
4.2.1.1 Main equipment: electronic moisture meter for red dates. 4.2.1.2 Test method
(2)
Select 50 red dates with representative size and dryness from the red date samples of the inspection grade and specifications as the date samples for measuring moisture content. When measuring, first connect the probe and the body of the instrument according to the instrument instructions, turn on the power, calibrate the zero point, and then test them one by one, record the moisture content indicated by the instrument, and calculate the average moisture content based on all the test data. 4.2.2 Toluene distillation method
4.2.2.1 Sample preparation
Weigh 250g of pitted red dates, cut them into strips with the peel, and then cut them into pieces crosswise (each piece is about 0.5mm thick), mix them evenly, and use them as the test sample for moisture content.
4.2.2.2 Apparatus and equipment
. Water distiller: including 40cm straight reflux condenser, distillate receiving tube (10ml, 1/10ml scale, inner diameter 1.6~1.7cm) and 500ml round bottom flask.
b. Balance: sensitivity 1/100g.
4.2.2.3 Reagent: pure toluene (boiling point 100～111.5℃). 4.2.2.4 Test method: Accurately weigh 25～30g of sample, put it into the flask, add 100～120ml of toluene (to immerse the sample), heat slowly, and control the heat appropriately according to the speed of the number of distillate drops. After circulating distillation for 2h, cool quietly and rinse the water droplets attached to the receiving tube wall with toluene, and continue to heat until the water content in the tube is obviously not increasing. After cooling, record the water content at the bottom of the receiving tube (the line of the curved bottom of toluene in the tube). Calculate the moisture content according to formula (-3): Moisture content (%)
Water content, ml
Sample weight, g
Note: (1) If accuracy is required, the water content can be multiplied by the density of water at room temperature. × 100
② The tolerance for parallel tests is 0.5%. Take the average value and calculate to two decimal places. 5 Packaging mark
Red dates can be packaged in sacks, nylon bags, cartons or plastic boxes. The net weight of each bag is 4060kg, and the net weight of each box is 15~25kg. 5.1 Sacks and nylon bags
5.1.1 The sacks or nylon bags for red dates must be tightly woven, solid, clean, dry and complete, non-toxic, odorless, free of insects, corrosion, mildew, etc.
5.1.2 Any packaging bags that have been used to pack pesticides, fertilizers, chemicals and other harmful substances cannot be recycled and reused to pack red dates. 5.1.3 After the sacks and nylon bags are packed with fruits, they must be tightly sealed with strong hemp ropes or other packing ropes, and the red dates must not leak out from the gaps when moving.
5.1.4 Cards should be hung on the outside of the packaging bags or printed with colors, indicating the product name, grade, net weight, place of origin, packaging date, packaging personnel or code, and a card with the same content should be placed in the bag. Each packaging bag can only hold red dates of the same variety and grade, and they must not be confused. The markings should be clear and accurate.
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5.1.5 The net weight of each package of the same batch of goods shall be completely consistent, and different colored packing ropes shall be used as identification marks of grade, with special grade in blue, first grade in red, second grade in green, and third grade in natural color. 5.2 Cartons and plastic boxes
5.2.1 Cartons are made of corrugated cardboard, and plastic boxes are made of non-toxic plastic boards. They must be clean and complete, lined with packaging paper, and packed firmly. 5.2.2 The specifications and dimensions of cartons and plastic boxes shall be appropriately adopted according to domestic and foreign trade practices and requirements, and no unified regulations shall be made for the time being. 5.2.3 The materials of cartons and plastic boxes must be solid and durable. After being made into packaging boxes, they should reach a negative pressure of 200kg and have no obvious deformation for 12 hours. 5.2.4 The name, grade, net weight, origin, packaging, date, packaging personnel or code and trademark logo must be printed or affixed to the outside of the box. 6 Transportation and Storage
6.1 After the red dates are dried, the sand and soil impurities should be removed, and they should be selected and graded, and packaged and stored separately according to their varieties and grades. 6.2 During the storage and transportation of red dates, it is strictly forbidden to be exposed to rain, and attention should be paid to moisture-proof. The floor of the warehouse where the red dates are stacked should be paved with wooden strips or grid boards to ensure good ventilation and prevent moisture from getting on the bottom.
6.3 During loading, unloading and storage of red dates, the packages must not be stepped on or sat or lied on. 6.4 In the warehouse where red dates are stored, it is strictly forbidden to mix with other toxic, odorous, hair follicles and other items that are easy to spread pests and diseases. 6.5 After the red dates are stored in the warehouse, anti-rodent and anti-rat measures should be strengthened in the warehouse. 109
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Appendix A
Reference index of main physical and chemical components of red dates
(Supplement)
A.1 Edible part: not less than 90% (converted according to standard moisture content) Test method: Weigh 200-300g of representative sample dates, cut them one by one to separate the date flesh and the date pit, weigh them separately, and calculate the percentage of edible part according to the following formula:
Edible part (%)=-Flesh weight: ×100Total fruit weight, g
A.2 Moisture content: According to the standard, the golden thread jujube is not higher than 28%, and the large jujube and the chicken heart jujube are not higher than 25%. Test method: For details, please refer to the provisions of the test method in Chapter 5 of this standard. A.3 Sugar content: 70-80% or above (calculated on the basis of edible dry matter). Test method: Use Fehling's reagent to analyze. A.4 Acid content: There is a large difference between varieties, 0.4-1.0% for Jinsi Xiaozao, 1.0-1.5% for Jixin Xiaozao, more than 2.0% for Shanxi Muzao and Jiaxian Changzao, and 1.0-2.0% for other jujubes (based on the dry matter of the edible part). Test method: Use alkali titration.
A.5 Vitamin C, not less than 10mg/100g of pulp. Test method: Use iodine titration.
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Appendix B
Explanation and explanation of relevant terms
(Supplement)
B.1 Red dates: Made from fully mature fresh dates, dried in the air, sun-dried or baked. The peel is red to purple. B.2 Variety characteristics: refers to the characteristics of each variety of red dates after drying, such as fruit shape, size, color, thickness of the peel, depth of wrinkles, ratio of flesh to core, and fleshy flavor. B.3 Color: The color of red dates is the natural color of fresh dates after drying, all of which are red. However, due to the different varieties of fresh dates, different maturity and the influence of the processing environment, the degree of red varies, including purple, bright red, and light red. B.4 Uniform size: The size of the same batch of red dates is basically consistent, which is called uniform. When inspecting, the difference between single fruit weights is no more than ±15% of the average fruit weight.
B.5 Flesh: refers to the edible part of the red dates, which must reach more than 90% to be fleshy, and the chicken heart date should be no less than 84%. B.6 Dryness: refers to the dryness of the red dates, which is closely related to the moisture content of the dates. Any dates with a moisture content of no more than 28% for golden silk dates and no more than 26% for large dates and chicken heart dates can be considered dry. Red dates with a lower moisture content have no effect on quality. B.7 Impurities: Impurities in red dates are mainly mixed in during the drying process. Impurities include sand, stones, branches, broken leaves, metal objects and other foreign inclusions.
B.8 No mold or rot: refers to the red dates without moldy, winey, rotten smells and traces of microorganisms such as yeast and explosive fungi. B.9 Pulp: refers to the red dates that are affected by rain during the growth period or drying process, and the two ends or parts of the dates are not properly dry, with high moisture content and dark color. Further development will become moldy dates. The bulging dates have cracks and are rotten, and no pulp treatment is performed. B.10 Unripe fruit: Uncolored fresh jujubes become unripe fruit after drying. They are yellowish in color, thin in shape, not full in flesh, and low in sugar content. B.11 Dried strips: refers to the unripe fruit mixed with fresh jujubes. They are yellow in color, hard in texture, and have no edible value. B.12 Broken head: Due to natural cracking and compression during the growth period, the red jujube has a crack that is more than 1/10 of the fruit length. Those that do not change color or rot are called broken heads. B.13 Oily head: Due to uneven turning during the drying process, some parts of the jujube are exposed to excessive temperature, causing polyphenols to oxidize, making the skin black and the flesh darker.
B.14 Worm fruit: Commonly known as worm eyes, it is the result of the damage of peach borer. There is a worm hole with a diameter of 1 to 2 mm on the top or bottom of the red jujube, and a large amount of sand-like insect feces is stored outside the fruit core. It tastes bitter and is not suitable for consumption. ． B.15 Diseased fruit: There are two main diseases of jujube fruit: B.15.1 Black iron head disease: This disease is called burnt eggplant disease in Henan and fog disease in Hebei. The top of the diseased jujube will show black diseased patches, with dense needle-point protrusions on the surface. The flesh under the diseased skin is pink, hard, dry like a piece of wood, and bitter. The diseased patches account for 1/4 to 1/2 of the whole fruit. B.15.2 Jujube fruit ulcer disease: It is a bacterial disease of jujube fruit during the growth period. Black spots with a diameter of about 2mm are scattered on the skin of the jujube. They are oval or round, slightly concave, smooth and shiny. The diseased part is 1 to 2mm deep under the skin, light red in color, bitter in taste, and affects the taste of the jujube.
Additional notes:
This standard was proposed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by the Jinan Fruit Research Institute of the Ministry of Commerce. 111
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