This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for fried peanut kernels. This standard applies to fried peanut kernels made from peanut kernels as the main raw material, which are soaked, peeled, fried and mixed with auxiliary materials. QB 1733.5-1993 Fried peanut kernels QB1733.5-1993 standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Fried peanut kernels
QB/T1733.5-93
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for fried peanut kernels.
This standard applies to fried peanut kernels made from peanut kernels as the main raw material, which are soaked, peeled, fried and mixed with auxiliary materials.
Reference standards
GB1533
GB2760
GB2761
GB7100
GB7102
Technical requirements
3.1 Raw materials
3.1.1 Peanut kernels
Peanut kernels
Hygiene standards for the use of food additives
Standards for the allowable amount of aflatoxin B1 in food Hygiene standards for cakes, biscuits and bread
Hygiene standards for edible frying oil
The test methods, inspection rules and marking, packaging, transportation and storage requirements of peanut products shall comply with the provisions of GB1533.
Should comply with the provisions of GB7102.
3.1.2 Frying oil
3.2 Sensory requirements
Sensory requirements shall comply with the provisions of Table 1.
The color is light yellow or brownish yellow, and the color is basically uniform.
Taste and mouthfeel | It has the flavor that this variety should have, with moderate taste, crispy mouthfeel, no raw smell, burnt smell or other peculiar smell.
The shape is whole grain or half grain, and the size of whole grain or half grain is basically uniform.
Physical and chemical indexes
Physical and chemical indexes shall comply with the provisions of Table 2.
Net content tolerance
≤250g/bag
〉250g/bag
Price (based on fat)
Peroxide value (based on fat) %≤
3.4 ​​Hygiene indexes
The average net content shall not be less than the indicated amount
Hygiene indexes shall comply with the provisions of GB7100 and GB2761, and the indexes are shown in Table 3. Table 3
Arsenic (measured in As)
Lead (measured in Pb)
Aflatoxin B1
Food additives
Total number of bacteria (ex-factory)
(sale)
Eliform bacteria
pieces/100gbzxZ.net
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci)-
According to GB2760
Not containing cream
Test methods, inspection rules and signs, packaging, transportation and storage shall be carried out in accordance with QB1733.1.
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. -
Not detectable
Containing cream
This standard was drafted by Qingdao No. 2 Food Factory and the Food Fermentation Industry Scientific Research Institute of the Ministry of Light Industry. The main drafters of this standard are: Liu Mei, Chen Yan, Gao Mingde, Guo Zongxian. Approved by the Ministry of Light Industry of the People's Republic of China on April 15, 1993, and implemented on December 1, 1993
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