This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free canned Flammulina velutipes. This standard applies to pollution-free canned Flammulina velutipes made from fresh Flammulina velutipes, including glass bottles, metal cans, soft packaging, etc. NY 5187-2002 Pollution-free canned Flammulina velutipes NY5187-2002 Standard download decompression password: www.bzxz.net

ICS 67. 080. 20
Agricultural Industry Standard of the People's Republic of China
NY51872002bzxZ.net
Pollution-free food
Issued on 2002-07-25
Canned Flammulina velutipes
Implemented on 2002-09-01
Issued by the Ministry of Agriculture of the People's Republic of China
NY5187-2002
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. Foreword
Drafting units of this standard: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Yangling), Northwest Agriculture and Forestry University, Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Chengdu).
Main drafters of this standard: Cheng Zhihui, Meng Huanwen, Peng Yukui, Li Shengyin, Hu Mobiao, Liang Baokui, An Jiru. 264
1 Scope
Pollution-free food
Canned Flammulina velutipes
NY 5187--2002
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free canned Flammulina velutipes. This standard applies to pollution-free canned Flammulina velutipes made from fresh Flammulina velutipes, including glass bottles, metal cans, soft packaging, etc.
2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB1987 Food additive citric acid
GB2760 Hygienic standard for the use of food additives GB4789.26 Microbiological examination of food hygiene Inspection of commercial sterility of canned food
GB/T5009.11 Determination method of total phthalate in food, determination method of lead in food
GB/T 5009.12
GB/T 5009.13
GB/T 5009.16
GB/T 5009.17
GB/T 5009.20
GB/T 5009.29
GB/T5009.33
GB 5009. 34
Determination of copper in food
Determination of tin in food
Determination of total mercury in food
Determination of organophosphorus pesticide residues in foodDetermination of sorbic acid and benzoic acid in foodDetermination of nitrite and nitrate in foodDetermination of sulfite in food
Analysis method for hygienic standard of vegetables and fruitsGB5009.38
GB 5461 Edible salt
GB5749 Hygienic standard of drinking water
GB/T10786 Determination of pH value of canned food
GB/T 12457
Determination of sodium chloride in food
Determination of thiophanate-methyl residue in foodGB/T 14878 1
QB1007 Determination of net weight and solid content of canned food QB/T3600 Packaging, labeling, transportation and storage of canned food 3 Requirements
3.1 Raw and auxiliary materials
3.1.1 Enoki mushrooms
should be fresh and good, with complete fungus bodies, milky white or yellow, with a cap diameter of about 1.5cm, a stipe length of 13cm~~15cm, and no more than 60% of the mushrooms open, without mycorrhiza, no rot and deterioration, and no diseases and insect pests. 3.1.2 Edible salt
should meet the requirements of GB5461.
3.1.3 Citric acid
NY 5187—2002
should meet the requirements of GB1987.
3.1.4 Processing water
should meet the requirements of GB5749.
3.2 Sensory organs
Sensory organs shall meet the requirements of Table 1.
Flavor and smell
Tissue morphology
3.3 Physical and chemical indicators
Table 1 Sensory requirements for pollution-free canned Flammulina velutipes
Mushroom body is milky white to yellow, with a relatively uniform color, and the soup is clear and transparent. It has the taste and smell that canned Flammulina velutipes should have, without peculiar smell. The tissue is crisp and tender, and the mushroom body is complete
There should be no visible foreign matter
The container is sealed intact, without leakage and bulging (bulging bag) phenomenon, the container surface is not rusted, and the inner wall paint is not falling off. Net content and solid content
Should meet the requirements of Table 2. The average net content and solid content of each batch of products should not be lower than the marked net content and solid content. Table 2 for the net content and solid index of pollution-free canned Flammulina velutipes
315 ml. Four-spin bottle
500mL canned bottle
Indicated content·g
Allowed tolerance, %
Content, %
Solids
Specified content, more
Allowed tolerance, %
Note: The net content and solid content of other can numbers and their allowable tolerances can refer to the requirements of this table. The allowable tolerance of net content is ±3.0%~±5.0%, and the allowable tolerance of solid content is ±9.0%~~±11.0%. 3.3.2 The sodium chloride content
should be within the range of 0.3%~1.3%.
3.3.3 The pH value
should be within the range of 5.0~~6.0.
3.4 ​​Hygiene requirements
Hygiene requirements shall comply with the provisions of Table 3.
Table 3 Hygiene requirements for pollution-free food canned enoki mushrooms No.
Arsenic (as As)/(mg/kg)
Lead (as Pb)/(mg/kg)
Multiply (as Hg Note 1: Export products shall be tested in accordance with the agreement between the two parties. Table 3 (Continued) Carbendazim Chlorothalonil Nitrite Benzoic acid Sorbic acid Sulfite (SO2) Microorganisms NY 5187--2002
Should meet the commercial sterility requirements of canned food
Note 2: According to the "Regulations of the People's Republic of China on Pesticide Management", highly toxic and highly toxic pesticides should not be used in vegetable production. Note 3: Benzoic acid, sorbic acid and sulfurous acid are the main test indicators for canned Flammulina velutipes food additives, and other additives should comply with the provisions of GB2760 Test methods
4.1 Sensory inspection
4.1.1 Color and structure
Open the packaging can, pour the soup into the beaker, and observe whether the juice is clear and transparent; pour the solids into a white porcelain plate, and observe whether its color and structure meet the requirements of this standard. 4.1.2 Taste and smell
Open the packaging can, use the sense of smell to detect whether it has the smell that canned Flammulina velutipes should have; use tasting to evaluate whether the solids have the inherent taste of canned Flammulina velutipes.
4.1.3 Impurities and appearance
Use visual inspection.
4.2 Physical and chemical index inspection
4.2.1 Net content
According to QB/T1007.
4.2.2 Solid content
According to QB/T1007.
4.2.3 Sodium chloride content
According to GB/T12457.
4.2.4 pH value
According to GB/T10786.
4.3 Hygiene requirements inspection
4.3.1 Total arsenic
According to GB/T5009.11.
According to GB/T5009.12.
In accordance with GB/T5009.13.
In accordance with GB/T5009.17.
NY 5187--2002
In accordance with GB/T5009.16.
4.3.6 Dichlorvos
In accordance with GB/T5009.20.
4.3.7 Carbendazim
In accordance with GB/T5009.38.
4.3.8 Thiophanate
In accordance with GB/T14878.
4.3.9 Nitrite
According to GB/T5009.33.
4.3.10 Benzoic acid
According to GB/T5009.29.
4.3.11 Sorbic acid
According to GB/T5009.29.
4.3.12 Sulfite
According to GB5009.34.
4.3.13 Microbiological inspection
According to GB4789.26.
5 Inspection rules
5.1 Inspection classification
5.1.1 Type inspection
Type inspection is a comprehensive assessment of the product, that is, the inspection of all indicators specified in the standard. Type inspection should be carried out in any of the following circumstances.
When the national quality supervision agency or the competent department of the industry puts forward the type inspection requirements; when there is a big difference between the results of two inspections;
When there are big changes in the processing raw materials, auxiliary materials, key processes or equipment. c)
5.1.2 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct delivery inspection. Delivery inspection items include sensory, marking and packaging. Delivery can only be made after passing the inspection and attaching the certificate of conformity.
5.2 Grouping
5.2.1 Products with the same process conditions, shifts, varieties and specifications are one inspection batch. 5.2.2 When the output is small (shift output is less than 2t), the products of adjacent shifts (with the same process conditions, varieties and specifications) can be combined into one batch. 5.3 Sampling
Random sampling shall be carried out from different positions of the batch goods according to the provisions of Table 4. The samples are in cans. Table 4 Sampling quantity of pollution-free canned Flammulina velutipes Batch
51~500
501~3500
≥3501
Sampling quantity
Unit is can
5.4 Judgment rules
5.4.7 If one of the sensory and hygienic indicators is unqualified, or the national banned pesticide is detected, the batch of products is unqualified. 5.4.2 Re-inspection
NY 5187—2002
When there is a big dispute over the inspection results of signs, net content, solids, packaging, etc., the disputed items can be re-inspected once; if the sensory and hygienic indicators are unqualified, no re-inspection will be carried out. Signs and labels
Should comply with the provisions of GB7718.
7 Packaging, transportation, purchase and storage
Should comply with the provisions of QB/T3600.
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