This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned cherries dyed in syrup. This standard applies to canned cherries dyed in syrup made from cherries, which are hardened, pitted, dyed, sugared, etc., and then packed, added with sugar water, sealed and sterilized. QB 1688-1993 Canned cherries dyed in syrup QB1688-1993 standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned maras chino cherries in syrup
Canned maras chino cherries in syrup1Subject content and scope of application
QB/T1688-93
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned maras chino cherries in syrup. This standard applies to canned maras chino cherries made from cherries as raw materials, which are hardened, pitted, dyed, candied, canned, added with sugar water, sealed and sterilized. 2 Reference standards
White sugar
Food additivesAcetic acid (acetic acid)
Food additivesCitric acid
Food additivesCarmine
Food hygieneMicrobiological examination
Testing 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
Determination of colorants in food
Canned Determination of soluble solid content in canned food by refractometer Hygienic standard for canned fruit and vegetable food
Inspection rules for canned food
Determination of net weight and solid content of canned food 70004
Sensory inspection of canned food
Packaging, marking, transportation and storage of canned food GB Determination of sulfur dioxide in food
3 Terminology
3.1 Crack
Cracks in finished fruit caused by pit removal or poor handling are greater than 1/4 of the circumference of the fruit. 3.2 Black spots
Spots on the surface of cherries that turn black or remain black after dyeing due to leaf grinding, wind damage, etc. during the growth process. 3.3 Shrinkage
Severe wrinkles on the surface of cherries.
4 Product classification
The product code of canned peaches dyed with sugar water is R610.5 Technical requirements
5.1 Raw and auxiliary materials
Canned peaches should be of excellent varieties, with fresh and full fruits, moderate maturity, normal flavor, no deformity, cracking, 5.1.1
mildew, insect damage and mechanical damage, etc. The weight of each fruit should be above 3.5g. 5.1.2
White sugar should meet the requirements of GB317.1.
Citric acid should meet the requirements of GB1987.
Acetic acid should meet the requirements of GB1903.
Carmine should meet the requirements of GB4480.
Cherry flavor No. 4443, light yellow transparent liquid. Hydrogen peroxide is a clear colorless liquid with a H2O2 content of more than 29%. Benzaldehyde
Colorless or light yellow, purity above 98%. Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Items!
"The fruit is red, uniform and shiny. The fruit is red, relatively uniform and shiny. The fruit is red, relatively uniform and shiny. The syrup is light red to red, shiny. The syrup is light red to red, slightly transparent, and a small amount of pulp debris is allowed without causing turbidity. The taste has the inherent flavor of cherry after hardening and dyeing, and has no peculiar smell!
Sugar water is red and transparent,
Pulp fragments are allowed
The fruit is complete, the tissue is crisp, the cut fruit is relatively complete, the tissue is relatively crisp,
The tissue is good and the size is consistent, each fruit is well cut, the size is consistent, each fruit is consistent, no worm eyes and incomplete
[Not less than 2.5g, no worm eyes, black fruit is allowedNot less than 2.5g, no worm eyes, 1/4 of the fruit is allowed to be broken, black spots,
morphological spots, scars, cracked fruits are allowedThe total number of black spots, scars, cracks and shrunken fruits does not exceed 8% of the net weight
1The total number of scarred fruits does not exceed 3% of the net weight
5.3 Physical and chemical indicators||t t||Number shall not exceed 5% of net weight
5.3.1 Net weight shall meet the requirements of net weight in Table 2. The average net weight of each batch of products shall not be less than the marked weight. 5.3.2 Solids
Should meet the requirements of solid content in Table 2, and the average solid weight of each batch of production shall not be less than the specified weight.
Sugar water concentration
When opening the can, it is 45% to 50% according to the refractometer.
【Superior products,
Marked weight
400mL four-screw bottle
260mL four-screw bottle|
Requirements for net weight and solids
Superior products,
Qualified products【Superior products,
Allowed tolerance
Superior products!
Allowed Tolerance
【Content丨Specified weight! Content specified weight (%)1
Should meet the requirements of GB11671.
5.3.4 Heavy metals
5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5 Sulfur dioxide content ≤20mg/kg.
5.6 Coloring agent ≤0.025%.
5.7 Defects
If the sensory 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. Table 3 Sample defect classification
【There is a distinct odor;
Serious defects have 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.
[General impurities, such as sawdust, cotton thread, synthetic fiber filaments and tin beads with a long diameter less than 3mm that have fallen off: "The sensory requirements obviously do not meet the technical requirements, and the quantity limit exceeds the standard; general defects net weight tolerance exceeds the allowable tolerance; solid weight tolerance exceeds the allowable tolerance; "Sulfur dioxide content exceeds the allowable limit
6 Test method
6.1 Sensory
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Solids
Inspect according to the method specified in QB1007.Www.bzxZ.net
6.4 Bran water concentration
Inspect according to the method specified in GB10788.
6.5 Heavy metals
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, 5009.13, 5009.12 and 5009.11. 6.6 Microbiological indicators
Test according to the methods specified in GB4789.26.
6.7 Colorants
Determine carmine according to the methods specified in GB5009.35. Sulfur dioxide
Test according to the methods specified in GB
7 Inspection rules
Implement according to QB1006.
8 Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional instructions
This standard was proposed by the Food Industry Company of the Ministry of Light Industry. This standard is under the jurisdiction of the Food Fermentation Standardization Center of the Ministry of Light Industry. This standard was drafted by the Yantai Canning Factory. The main drafters of this standard are Liu Zhaoxiu, Zhao Kelan, and Xu.
From the date of implementation of this standard, the former Ministry of Light Industry Standard QB276-64 "Canned peaches in syrup" will be invalidated. Approved by the Ministry of Light Industry of the People's Republic of China on March 28, 1993 and implemented on October 1, 1993
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