This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for roasted peanut kernels. This standard applies to roasted peanut kernels with or without red skin, which are made from peanut kernels as the main raw material and are made by soaking, standing and roasting. QB 1733.6-1993 Roasted Peanut Kernels QB1733.6-1993 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry standard of the People's Republic of China
Roasted peanut kernels
QB/T1733.6-93
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for roasted peanut kernels.
This standard applies to roasted peanut kernels with or without red skin, which are made from peanut kernels as the main raw material and are soaked, left to stand and roasted. bZxz.net
Referenced standards
GB1533
GB2761
GB7100
Peanut kernels
Standard for the allowable amount of aflatoxin B1 in food Hygienic standard for pastries, biscuits and bread
3 Terminology
Test methods, inspection rules and marking, packaging, transportation and storage requirements for peanut products. Peeling The seed coat falls off after roasting, and its area is greater than 2/3 of the whole kernel. Technical requirements
4.1 Raw materials
Peanut kernels shall comply with the provisions of GB1533.
Organoleptic requirements
Organoleptic requirements shall comply with the provisions of Table 1.
Taste and smell!
Physical and chemical indicators
Reddish brown with seed coat, yellowish brown without seed coat, basically uniform in color, with the flavor of this variety, moderate saltiness, no burnt smell, rancid smell or other foreign smell, complete particles, with or without seed coat, basically uniform in size, no foreign impurities
Physical and chemical indicators shall comply with the provisions of Table 2.
Allowance of net content
≤250g/bag
）250g/bag
Average net content shall not be lower than the indicated amount
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Rate (with red coat)
Price (based on fat)
Peroxide value (based on fat)
Sanitary indicators
%≤一
Sanitary indicators shall comply with the provisions of GB7100 and GB2761. The indicators are shown in Table 3. Table 3
Arsenic (measured in As)
Lead (measured in Pb)
Aflatoxin B1
Total number of bacteria (ex-factory)
(sale)
Eliform bacteria
μg/kg
pieces/100g
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci) refer to
shall not be detected
Test methods, inspection rules and signs,
Packaging, transportation, storage
shall be implemented in accordance with the provisions of 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. 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: Gao Mingde, Liu Mei, Chen Yan, Guo Zongmei. 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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