This standard specifies the technical requirements, test methods, inspection rules and requirements for marking, packaging, transportation and storage of walnut milk, a vegetable protein beverage. This standard applies to milky vegetable protein beverages made from walnut kernels as the main raw material, after processing, blending and other processes, and then high-pressure sterilization or aseptic packaging. QB/T 2301-1997 Vegetable protein beverage walnut milk QB/T2301-1997 Standard download decompression password: www.bzxz.net

QB/T2301—1997
Plant protein beverage walnut milk is a new type of beverage that was first successfully developed in my country. In order to meet the needs of the rapid development of this product, a unified industry standard must be formulated to strengthen the quality management of the industry. This standard is proposed by the Food and Papermaking Department of the China Light Industry Association. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. The drafting units of this standard: Hebei Hengshui Yuanyuan Health Drink Co., Ltd., Hengshui Sanitation and Epidemic Prevention Station, and China Food Fermentation Industry Research Institute.
The main drafters of this standard: Fu Shengfen, Zhang Yongshun, and Gong Lingdi. This standard was first issued on May 20, 1997. Light Industry Industry Standard of the People's Republic of China
Plant protein beverage
Walnut milk
QB/T2301—1997
1 Scope
This standard specifies the technical requirements, test methods, inspection rules and requirements for marking, packaging, transportation, and storage of plant protein beverage walnut milk. This standard applies to milky vegetable protein beverages made from walnut kernels as the main raw material, after processing, blending and other processes, and then sterilized or aseptically packaged. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T27601986 Hygienic standard for the use of food additives GB/T5009.6-1996 Method for determination of fat in food GB/T7718-1994 General standard for food labeling GB/T10790-1989 Inspection rules, marking, packaging, transportation and storage of soft drinks GB/T10791-1989 Requirements for raw and auxiliary materials of soft drinks GB/T12143.1-1989 Method for determination of soluble solid content in soft drinks Refractometer method GB/T14771-1993 Method for determination of protein in food GB/T16322-1996 Hygienic standard for plant protein beverages 3 Technical requirements
3.1 Raw and auxiliary materials
Should comply with the provisions of GB10791. Walnut kernels should be mature, full, milky white or slightly yellow in cross section, without rancid smell, mildew or insect infestation. 3.2 Sensory requirements
The sensory organs shall meet the requirements of Table 1.
Approved by China Light Industry Federation on May 20, 1997 and implemented on February 1, 1998
QB/T2301-1997
Taste and smell
Uniform milky white or slightly yellowish
Has the unique taste and aroma of walnut milk, without abnormal taste and smellUniform and delicate emulsion, slightly stratified after long-term storage, but still uniform after shaking
No foreign impurities visible to the naked eye
3.3 Net content deviation
The allowable deviation of net content shall meet the requirements of Table 2, and the average net content of samples taken from the same batch of products shall not be lower than the net content indicated on the label.
Types of packaging containers
Metal cans
Glass bottles
Paper-plastic-aluminum composite flexible packaging
3.4 ​​Physical and chemical indicators
Net content
Below 355mL
200~300mL
300~500ml
Below 375mL
Physical and chemical indicators shall comply with the requirements of Table 3.
Negative deviation allowable value
Relative deviation%
Soluble solids (20℃, by refractometer)%Protein (m/m)%
Fat (m/m)%
Food additives
3.5 Hygiene indicators
Hygiene indicators shall comply with the provisions of GB16322. Test method
4.1 Sensory
4.1.1 Taste and odor
Absolute deviation mLbZxz.net
Conform to the provisions of GB2760
After opening the packaging container, smell its aroma immediately to check whether there is any abnormal odor and taste. 4.1.2 Color, appearance and impurities
Shake the sample in the packaging container, pour it into a colorless and transparent container, place it in a bright place, and observe its color, appearance and impurities.
4.2 Net content
At a temperature of (20±2)℃, slowly pour the shaken sample liquid along the container wall into the measuring cylinder. After 1 minute, read its volume number.
4.3 Physical and chemical indicators
4.3.1 Soluble solids
Determine according to the method specified in GB12143.1.
4.3.2 Protein
Determine according to the method specified in GB/T14771.
Approved by China National Light Industry Association on May 20, 1997 and implemented on February 1, 1998
QB/T2301-1997
4.3.3 Fat
Determine according to the method specified in GB/T5009.6 acid hydrolysis method. 4.4 Hygiene indicators
Determine according to the method specified in GB/T16322.
5 Inspection rules
5.1 Batch
Products with the same process conditions, production lines and specifications are grouped as a batch. 5.2 Factory inspection
5.2.1 Before the products leave the factory, the inspection department of the manufacturer shall be responsible for inspecting each batch according to the provisions of this standard. Only products that meet the requirements of the standard and have a quality certificate in the packaging box can leave the factory. 5.2.2 Sampling method and quantity
12 cans (bottles, boxes) are randomly selected from each batch. 3 cans (bottles, boxes) are used for sensory, net content, and physical and chemical index inspections [3 cans (bottles, boxes) for net content determination]; 3 cans (bottles, boxes) are used for microbial inspection, and the other 6 cans (bottles, boxes) are reserved for standby.
5.2.3 Factory inspection items
Sensory, net content, soluble solids, total colony count, and coliform group are mandatory inspection items for each batch, and other items are subject to irregular sampling.
5.3 Type inspection
5.3.1 Type inspection is carried out once every quarter or once a production cycle. It should also be carried out in any of the following situations:
a) When the main raw and auxiliary materials or key processes are changed; b) When production is resumed after a long period of suspension;
c) When the national quality supervision agency proposes a requirement for type inspection. 5.3.2 Sampling method and quantity
12 bottles (bottles, boxes) are randomly selected from any batch. 3 bottles (bottles, boxes) are used for sensory, net content, physical and chemical indicators and arsenic, lead and copper tests [3 bottles (bottles, boxes) for net content determination]; 3 bottles (bottles, boxes) are used for microbiological tests; and the other 6 bottles (bottles, boxes) are reserved for use. 5.3.3 Type inspection items
Should include all items required by this standard. 5.4 Judgment rules
5.4.1 Factory delivery and inspection judgment
If the sensory, net content and soluble solids in the inspection results do not meet this standard, double sampling of the unqualified items shall be conducted from the batch for re-inspection. If one of the re-inspection results still does not meet the standard, the batch of products shall be judged as unqualified products. If the total bacterial count and coliform group do not meet this standard, the batch of products shall be judged as unqualified products.
5.4.2 Type inspection judgment
If one item other than net content does not meet this standard, the batch shall be judged as unqualified. If the net content has a negative deviation exceeding the allowable deviation or the average net content is lower than the marked net content, 3 bottles (bottles, boxes) may be re-tested. If one of the above conditions still exists, the batch shall be judged as unqualified. 6 Marking, packaging, transportation, storage
6.1 Marking
The label and marking of the product shall comply with the provisions of GB7718 and GB10790, and shall indicate the grade and type of the product and the protein content. If sweeteners are added, the name of the sweetener shall be indicated. 6.2 Packaging
Approved by China Light Industry General Association on May 20, 1997 and implemented on February 1, 1998
QB/T2301-1997
The packaging materials and containers must comply with the provisions of Chapter 5 of GB10790 and the corresponding hygiene requirements and management methods.
6.3 Transportation and storage
Transportation and storage must comply with the provisions of Chapter 6 of GB10790, and must not be close to heat sources and prevent freezing. 6.4 Shelf life
6.4.1 When the provisions of 6.3 are met, the shelf life of products using different packaging materials and containers is: 12 months for metal cans, 3 months for glass bottles, and 6 months for paper-plastic-aluminum composite flexible packaging. 6.4.2 Enterprises can set a shelf life of no less than that specified in 6.4.1 based on their own conditions. Approved by China National Light Industry Association on May 20, 1997 and implemented on February 1, 1998
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