This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned apricot jam. This standard applies to canned apricot jam made from aronia ovata, processed, pitted, cut or pulped, added with sugar and citric acid, concentrated, canned, sealed and sterilized. QB 1386-1991 Canned Apricot Jam QB1386-1991 Standard Download Decompression Password: www.bzxz.net

1 Subject content and scope of application
Industry Standard of the People's Republic of China
Canned apricot jam
Canned apricot jam
QB/T1386-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned apricot jam.
This standard applies to canned apricot jam made from apricots, which are processed, pitted, cut or pulped, added with sugar and citric acid, concentrated, canned, sealed and sterilized. 2 Reference standards
GBn246
GB1987
White sugar
Food additive pectin
Food additive citric acid
GB 4789.26
Microbiological examination of food hygiene-Testing for commercial sterility of canned foodsGB5009.8
Determination of sucrose in foods
GB5009.11
GB5009.12
GB5009.13
GB5009.16
Determination of total arsenic in foods
Determination of lead in foods
Determination of copper in foods
Determination of tin in foods
Determination of soluble solids content in canned foods-Refractometer methodGB107 88
GB11671
QB1006
QB1007
Hygienic standard for canned fruit and vegetable foods
Inspection rules for canned foods
Determination of net weight and solid content of canned foodsZBX70004
Sensory inspection of canned foods
Packaging, labeling, transportation and storage of canned foodsZBX70005
3 Terminology
3.1 Dispersion
At room temperature of 20℃, take 10~20g of jam sample and put it in a white porcelain dish. Within 1min, the jam will spread to all sides. 3.2 Juice precipitation
At room temperature of 20℃, take 10~20g of jam sample and put it in a white porcelain dish. Within 1min, sugar liquid will precipitate on the surface of the jam. 3.3 Soft gelatinous
At room temperature of 20℃, take 10-20g of jam sample and place it in a white porcelain dish. Within 1 minute, the jam body slowly collapses and does not disperse. When horizontally rotated around the axis of the glass bottle, it forms a complete elliptical surface. 3.4 Block canned apricot jam
Canned apricot jam containing block pulp and puree. 3.5 Puree canned apricot jam
Canned apricot jam containing only puree without block. 3.6 Low-sugar canned apricot jam
Canned apricot jam with a soluble solid content of 45% to 50%. 3.7 High-sugar canned apricot jam
Canned apricot jam with a soluble solid content of more than 65%. 4 Product classification
Canned apricot jam is divided into four categories according to the shape of the jam body and the content of soluble solids: block and puree, low-sugar and high-sugar canned apricot jam.
4.1 High sugar block canned apricot jam, product code 706. 4.2 High sugar paste canned apricot jam, product code 7061. 4.3
Low sugar block canned apricot jam, product code 7062. 4.4 Low sugar paste canned apricot jam, product code 7063. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Apricot fruit should be fresh and good, moderately mature, normal flavor, less crude fiber, free of mold and pests. 5.1.2
White sugar should meet the requirements of GB317.1.
Citric acid should meet the requirements of GB1987.
Pectin should meet the requirements of GBn246.
Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Superior quality
First-class quality
Qualified quality
"The sauce is yellow or golden yellow, "The sauce is light brown and shiny" The sauce is yellowish brown or light brown, shiny, uniform
"Luster, relatively uniform
"Uniform
Flavor"It has the rich flavor of canned apricot jam"It has the flavor that canned apricot jam should have. It also has the flavor and smell of canned apricot jam, without burnt smell and smell, without burnt smell and smell, a slight burnt smell is allowed, without"other odor
"Other odors
1 Odor
Group "The sauce is soft and gelatinous, slowly"The sauce is soft and gelatinous, slowly"The sauce is soft and gelatinous, The sauce is kept in a "state" and flows, the sauce keeps some fruit "flowing", the sauce keeps some fruit "holding some fruit blocks, allowing slight juice weaving sauce blocks, no juice precipitation, no sugar blocks, no juice precipitation, no sugar liquid precipitation, no sugar crystallization [crystallization
[crystallization
"The sauce is fine and uniform, with appropriate adhesiveness"The sauce is relatively fine and uniform, and the adhesiveness is still fine and uniform, allowing a light state, slowly flowing, no juice precipitation is moderate, slowly flowing, no juice slight juice precipitation, no sugar crystallization [sauce, no sugar crystallization
5.3 Physical and chemical indicators
[liquid precipitation, no sugar crystallization
5.3.1 The net weight shall meet the requirements of Table 2, and the average net weight of each batch of products shall not be less than the indicated weight. Table 2 Net weight requirements
High sugar apricot| |tt||【Indicated weight (g)
Low sugar apricot jam
1Tolerance (%)1Indicated weight (g)1Tolerance (%)+
260mL four-spin bottle1
380mL four-spin bottle
Soluble solids
According to the refractometer when opening the can, the low sugar apricot jam is 45% to 50%, and the high sugar apricot jam is not less than 65%. The total sugar content is calculated as invert sugar, the low sugar apricot jam is not less than 37%, and the high sugar apricot jam is not less than 57%. 5.3.3
5.3.4The heavy metal content shall comply with the requirements of GB11671. 5.4Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5Defects
If the sensory requirements and physical indicators of the sample do not meet the technical requirements Technical requirements, should be counted as defects. Defects are classified according to Table 3. Table 3 Sample defect classificationwww.bzxz.net
Serious defects
General defects1
6 Test methods
6.1 Sensory requirements
There is obvious odor;
There are harmful impurities, such as foreign insects, hair, metal scraps and tin beads with a long diameter greater than 3mm that have fallen off. There are general impurities, such as cotton thread, synthetic fiber yarn and tin beads with a long diameter not greater than 3mm that have fallen off; The net weight negative tolerance exceeds the allowable tolerance;
The soluble solid concentration does not meet the requirements; The sensory requirements obviously do not meet the technical requirements, and the excess with quantity restrictions shall be inspected according to the method specified in ZBX70004.
6.2 Net weight
Inspected according to the method specified in OB1007.
6.3 Soluble solids
Inspected according to the method specified in GB10788.
6.4 Total sugar content
Test according to the method specified in GB5009.8.
6.5 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.
6.6 Microbiological indicators
Test according to the method specified in GB4789.26.
Testing rules
Implement according to QB1006.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional remarks:
This standard is 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 is drafted by the Shaanxi Light Industry Science Research Institute. The main drafter of this standard: Wang Liping.
From the date of implementation of this standard, the original ministry standard QB295-76 "Canned apricot jam" will be invalidated. 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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