This standard specifies the test methods, inspection rules and marking, packaging, transportation and storage requirements for peanut products. This standard applies to various peanut products made from peanut kernels as the main raw material. QB 1733.1-1993 Test methods, inspection rules, marking, packaging, transportation and storage requirements for peanut products QB1733.1-1993 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
QB1733.1~1733.6-93
Peanut products
Issued on 1993-04-15
Implemented on 199-12-01
Issued by the Ministry of Light Industry of the People's Republic of China
Industry Standard of the People's Republic of China
Test methods, inspection rules and marking, packaging, transportation, and storage requirements for peanut products Subject content and scope of application
Q 1733.183
This standard specifies the test methods, inspection rules and marking, packaging, transportation, and storage requirements for peanut products. This standard applies to all kinds of products made from peanut kernels as the main raw material. 2 Reference standards GB475 Methods for hygienic inspection of finished products Microbiology part (E17B9.2 Microbiological inspection of finished products Determination of total quantity of steam GB4789.31 Large intestine Microbiology Microbiological inspection of food hygiene GB 5U99.31 Determination method of moisture in food Determination method of protein content in food CB 5009.3 Determination method of protein content in food Determination method of protein content in food GB ECOU,11 CB6009.13 CR5D09.37 GD 7718
GBS68Y
GR9GBB
GB10805
CB 1168U
Method for determination of lead in food
Method for determination of lead in food
Method for determination of lead in food
Method for determination of lead in food
Method for determination of edible food hygiene standards
Method for determination of edible food hygiene standards
General standard for product standards
Hygiene standard for polypropylene molded products for food packagingHygiene standard for polypropylene molded products for food packaging t||Food packaging drum original line health standard
GH(2517,1bZxz.net
Bangguo test piece tour
3 test method
The person weighing the sensitive level is not less than the package (media) selection product, and the value is received. 3.2 Drop rate
3.2.1 Instrument
Day sensitivity 0.1.
3-2.2 Steps
Ministry of Light Industry of the People's Republic of China 1993-C4-15 approved 19312-verification
Q8 1733.1-: 93
Weigh more than 10 products, select the tax-free products, and weigh their quality and benefits. 5.2.3 Description of the fruit
X,-2×10%
In:, one
Peel retention rate, road,
Peel-free grains,
3.3 Moisture
Sample, B.
Use the method of GB5009.3 first method to formulate, and the sample with high sugar content adopts H3 yuan 17,: 4.1 The method of the above method.
3.4 ​​Fine spot
3.4.1 Collection equipment
Ten drying ovens!
b, instrument:
E Analytical accuracy,|| 3.4.2 Step: Put the rubber sample in a 100:10 beaker, stir constantly, add 80% water to make it frosty, then pour all into 10U standard glycerol, sieve the water until it is clean. Put the rubber sample in a beaker without high light value, filter out the excess water, put it in a dry box for 21 hours, take out the solution, weigh it, and repeat the drying process until it is constant. 5.4.3 Step: Put the rubber sample in a 100:10 beaker, stir constantly, add 80% water to make it frosty, then pour all into 10U standard glycerol, sieve the water until it is clean. Put the rubber sample in a beaker without high light value, filter out the excess water, put it in a dry box for 21 hours, take out the solution, weigh it, and repeat the drying process until it is constant. 5.4.3 Step: Put the rubber sample in a beaker with high light value, stir constantly, add 80% water to make it frosty, then pour all into 10U standard glycerol, sieve the water until it is clean.
3.5 Protein
Determine by the method specified in B500.3.
3.G Fat content
Determine by the method specified in 5,6:
3.7 Ash
Determine by the method specified in GBA,4.
According to the method specified in CR50US.5, fat energy is obtained and the service value is determined by the method specified in GD9.5. 3.9 Peroxide ratio
According to the method specified in R., the physical and chemical information is measured by the method specified in 9. 3.1G
Q6 17.193
Determine by the method specified in G509.11.
3.11 Lead
Determine by the method specified in CB5009.12. 3.12
The total particle size of the following 4 groups shall be tested by the method specified in GB00112.
3.13 The curvature B
The curvature B shall be tested by the method specified in GB5039.23. 3.4 The total particle size of the following 4 groups shall be tested by the tablet method specified in GB4789.2.
3.15 The total particle size of the following groups shall be tested by the method specified in GB1789.9.
3.16 The effective particle size shall be tested by the method specified in CB47B.
4 Inspection rules
4! In the same shift, the same products produced on the same production line shall be a batch: 4.2 Take samples from 1/100 of the batch of products, and the sampling of the lower batch shall not be less than 7 digits (): 43 The effective batch of products must be inspected by the "production inspection department" and can only be shipped after the product certificate is issued. 4.4、Inspection is divided into delivery inspection and type inspection. Delivery inspection items include packaging requirements, net color, moisture content, batch inspection, monthly inspection, type inspection items are specified in the standard, and the product quality can be checked irregularly, with an annual inspection rate of less than 1 time. 4.5 When there are some changes in the raw materials or production process, type inspection should be carried out to verify that the results meet the requirements of the corresponding strict product standards. 4.6 If there is any objection to the result, re-inspection is allowed. The difference between the inspection results and the sample shall prevail. The combined indicators shall not be left unchecked, and unqualified products shall be marked. 4.7 When the supply and demand parties have disputes over product quality, the parties may negotiate to resolve the dispute or ask the production unit to make a final judgment. 5.1 Labeling, packaging, transportation, storage 5.1.1 The labeling of the packaging should comply with the provisions of GB7718. 5.1.2 The packaging should indicate the product name, factory name, weight, date of production, and note "protection, sun protection, handle with care" and other protection signs. 5-2 Packing 5.2-1 The packaging materials should also comply with the provisions of GB9687, R9688, B1U503, and GB11. 5.2.2 The packaging should be in the form of packaging, with smooth sealing, no air leakage, and clean and smooth. 5.2.2 The outer packaging should be a carton. The inner packaging should be moisture-proof. There should be two sets of packaging materials in the packaging box. The upper and lower packaging materials should be in the same position. 5.3 Storage
QB 1733-1-93
Products should be clean, dry, flat, odorless and non-toxic. During transportation, they should be made of durable, light, rainproof and sun-proof. 5+4 Storage
5.4.1 Products should be stored in a safe, dry, cool and dry warehouse and should not be mixed with noisy, odorous, corrosive and miscible items
5.4.2 Products should be placed on the machine, above the ground, more than 20sm away from the filter, and there should be a passage in the middle. Products should be placed neatly, and the stacking height should not be too high, and the outer packaging should not be crushed. 5 Under the conditions specified by Taiwan standards, the shelf life of peanuts is no more than one year, and the shelf life of other products is no more than one month. Small-scale production enterprises can set the shelf life of products according to local production conditions, but the lower limit cannot be set. Additional Notes:
This standard was proposed by the Ministry of Food Industry. This standard was proposed by the Food Standard Promotion Center of the Ministry of Food Industry and drafted by the Shandong Institute of Product Development and Finance of the Ministry of Light Industry. The main drafter of this standard is Chen Yanmu Dejin. 4
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