This standard specifies the technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned lychees in syrup. This standard applies to canned lychees in syrup made from fresh or well-refrigerated lychees, which are peeled, pitted, canned, added with syrup, sealed and sterilized. QB/T 3611-1999 Canned lychees in syrup QB/T3611-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned Lychee in Syrup
QB/T3611-1999
This standard specifies the technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned lychee in syrup.
This standard applies to canned lychee in syrup made from fresh or well-refrigerated lychees, which are peeled, pitted, canned, added with syrup, sealed and sterilized. 2
Cited standards
GB317 White sugar
GB1987 Food additives Citric acid
Sensory inspection of canned food
ZBX70004
ZBX70005
QB1006
QB1007
Packaging, marking, transportation and storage of canned food Inspection rules for canned food
Determination of net weight and solid content of canned food GB4789.26
GB5009.16
GB5009.13
GB50 09.12
GB5009.11
GB10788
GB11671
3 Terminology
3.1 De-molding
Food hygiene microbiological examination Canned food commercial sterility examination Determination of tin in food
Determination of copper in food
Determination of lead in food
Determination of total arsenic in food
Determination of soluble solids content in canned food Refractometer method Hygienic standard for canned fruit and vegetable food
Refers to the peeling of the surface film exceeding one-third of the entire flesh area. 3.2 Crack
Refers to the length of the crack in the flesh exceeding one-half of the height of the fruit. 3.3 Notch
Refers to a notch larger than 5mm×5mm around the hole. 3.4 Discolored fruit
refers to fruit with abnormal flesh color that seriously affects the appearance. 3.5 Defective fruit
A general term for peeled fruit, cracked fruit, notched fruit and discolored fruit. 4 Product classification
The product code is 605.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Litchi: The fruit should be fresh or well refrigerated, moderately mature, dense in texture, normal in flavor, free from mold, pests and mechanical damage. The fruit should have a horizontal diameter of more than 28mm, and some varieties can have a diameter of more than 25mm. 5.1.2 White sugar: It should meet the requirements of GB317. 5.1.3 Citric acid: It should meet the requirements of GB1987. 5.2 Sensory properties
It should meet the requirements of Table 1.
Table 1 Sensory properties
"The flesh is milky white with a slight reddish tint"The flesh is milky white, slightly reddish or
or slightly yellowish and shiny. The tip of the fruit
is allowed to have a slight yellowish brown.
Slightly yellowish and slightly shiny. The tip of the fruit is yellow. The tip of the fruit is allowed to have a yellowish brown. "Partial yellowish brown is allowed, and the sugar water in the core chamber is approximately light milky white, and the inner wall of the core chamber is allowed to have a reddish brown. The sugar water has a fleshy color. The sugar water is approximately light milky white, and the sugar water is approximately light milky white, and it is allowed to have! Very small amount of pulp debris is allowed
A small amount of pulp debris
Nourishing||Sweet and sour taste, with the rich aroma of lychee in syrup" Sweet and sour taste, with lychee in syrup" Sweet and sour taste, with the rich aroma of lychee in syrup
No peculiar smell
"Good aroma of lychee in syrup, no
Good aroma of lychee in syrup, no
"The flesh is moderately soft and hard, and elastic. The flesh is moderately soft and hard, and slightly elastic." The flesh is moderately soft and hard, and some debonding is allowed
The fruit shape is complete, the hole is relatively neat, the fruit shape is complete, the hole is relatively neat, the membrane is flat, the top is broken, the cracks, and slight cracks and gaps are allowed. A small amount of debonding and slight cracks are allowed, but the shape should be basically complete and the size should be roughly uniform. The pitted, notched and flattened fruits shall be uniform in size. The defective fruits shall not exceed 15% of the total number of fruits. The defective fruits shall not exceed 50% of the total number of fruits. The defective fruits shall not exceed 20% of the total number of fruits.
5.3 Physical and chemical indicators
5.3.1 The net weight shall meet the requirements of the 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 The solid content shall meet the requirements of the solid content in Table 2. The average solid weight of each batch of products shall not be less than the specified weight.
Net weight and solid content
丨Marked weight丨Allowed tolerance丨Contains
500ml canned bottle
Quantity Specified weight
Allowed tolerance
Sugar water concentration, press the refractometer when opening the can , the high concentration is 17% 20%, and the low concentration is 14%~17%. 5.3.4 The heavy metal content shall comply with the requirements of GB11671. Microbiological indicators
Should comply with the commercial sterility requirements of canned food. Defects
If the sensory performance and physical indicators of the sample do not meet the technical requirements, it shall be recorded as a defect, and the defects shall be classified according to Table 3. Table 3 Classification of sample defects
There is a distinct odor
Serious defects 1 There are harmful impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a length greater than 3mm that have fallen off
There are general impurities, such as cotton thread, synthetic fiber silk, tin beads with a length not greater than 3mm that have fallen off, etc. General defects The sensory performance obviously does not meet the technical requirements, and there are quantity restrictions on the excess|Net weight is overweight The difference exceeds the allowable tolerance
Solids tolerance exceeds the allowable tolerance
6 Test methods
6.1 Sensory performance
Test according to the method specified in ZBX70004.
6.2 Net weight
Test according to the method specified in QB1007.
6.3 Solid content
Test according to the method specified in QB1007.
Bran water concentration
Test according to the method specified in GB10788. www.bzxz.net
6.5 Heavy metal content
Determine the content of tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11.
6.5 Microbiological indicators
Test according to the method specified in GB4789.26.
Inspection rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation, storage
Should be carried out in accordance with the provisions of ZBX70005.
Additional notes:
This standard is under the jurisdiction of the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. This standard was drafted by Zhangzhou Canning Factory, Fujian Food Industry Company, Standard and Metrology Division of Fujian Light Industry Department, and Fuzhou Station of National Food Industry Product Quality Inspection. The main drafters of this standard: Huang Bingheng, Liu Xiufang, Zhang Jianhe, and Chen Keyan. From the date of implementation of this standard, the former Ministry of Light Industry standard QB271-76 "Canned Lychees in Sugar Water" will be invalid. Approved by the Ministry of Light Industry of the People's Republic of China on March 10, 1990 and implemented on October 1, 1990
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