This standard specifies the technical requirements, test methods, inspection rules and requirements for labeling, packaging, transportation and storage of loquat in syrup can. This standard applies to loquat in syrup can made from fresh and moderately mature loquats, which are peeled, pitted, canned, sugared, sealed and sterilized. QB/T 2391-1998 Loquat in syrup QB/T2391-1998 Standard download decompression password: www.bzxz.net

QB/T2391-1998
This standard is proposed by the Industry Management Department of the State Bureau of Light Industry. This standard is under the jurisdiction of the National Food Fermentation Standardization Center.
The drafting units of this standard are: Fujian Food Industry Company, Putian Canning Factory, and China Food Fermentation Industry Research Institute. The main drafters of this standard are: Liu Xiufang, Chen Jinshu, Weng Guorong, and Wang Baiqin. This standard is entrusted to the National Food Fermentation Standardization Center for interpretation. 512
1 Scope
Light Industry Industry Standard of the People's Republic of China
Canned loquat in syrup
QB/T 2391—1998
This standard specifies the technical requirements, test methods, inspection rules and requirements for marking, packaging, transportation, and storage of canned loquat in syrup. This standard applies to canned loquats in syrup made from fresh, moderately mature loquats, which are peeled, pitted, canned, sugared, sealed, and sterilized.
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 317.1-1991
White sugar
GB 1987--1986
Food additives Citric acid
GB 4789.26-—1994
GB/T 10788--1989
GB 116711989
QB 1006—1990
QB 1007---1990
Food hygiene Microbiological examination of canned food Commercial sterility test of canned food Determination of soluble solids content in canned food Refractometer method Hygienic standard for canned fruit and vegetable foods
Rules for inspection of canned food
Determination of net weight and solid content of canned foodZBX 70004--1989
ZBX 70005—1989
3 Definitions
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food This standard adopts the following definitions.
3.1 Hole
The circular incision made when pitting loquat. 3.2 Notch
The opening larger than 5 mmX5 mm around the hole. 3.3 Mouth
The crack in the flesh that is one-third to two-thirds of the height of the fruit. 3.4 Flat soft fruit
The fruit with inelastic flesh and a flat shape after the hole is closed. 3.5 Mechanical injury
The part of the fruit that is damaged by external mechanical action and changes color obviously after contact with air or heat. 3.6. Brown spots
Brown spots or scars on the surface of the flesh. Approved by the State Bureau of Light Industry on August 17, 1998
Implemented on May 1, 1999
4 Product classification
The product code of canned loquat in syrup is 607.5 Technical requirements
5.1 Raw and auxiliary materials
QB/T 2391--1998
5.1.1 Loquats should be fresh and good, moderately mature, with normal flavor, free from mold, rot, shrinkage, pests and obvious mechanical damage. The horizontal diameter of oblate fruits should be more than 30mm, and the horizontal diameter of oval fruits should be more than 28mm. 5.1.2 White sugar: should meet the requirements of GB 317.1. 5.1.3 Citric acid: should meet the requirements of GB1987. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Taste, smell
Tissue morphology
5.3 Physical and chemical indicators
5.3.1 Net content
Superior quality
The flesh is orange-yellow to orange (withered)
red, uniform in color, shiny, without
obvious brown spots. The soup is transparent, and it is allowed to contain a very small amount of
flesh debris that does not cause turbidity
First-class quality
The flesh is orange-yellow to orange (withered)
Qualified quality
The flesh is light yellow to orange (orange)
! Yellow, the color is still uniform, and there is still a luster
Red, the color is relatively uniform, slightly shiny
, and there is no obvious brown spot. The soup is transparent and can contain unhardened brown spots. It is clear and can contain a small amount of pulp debris that does not cause turbidity. It has the taste and smell that canned loquats in syrup should have, rich, sweet and sour taste and smell, relatively rich, sour and palatable, no peculiar smell. The flesh is moderately soft and hard. The fruit shape is complete, the size is uniform, the hole is neat, and the sum of missing holes, cracks, mechanical injuries and fan-soft fruits shall not exceed the total number of fruits. It is sweet and palatable, without peculiar smell. The flesh is moderately soft and hard. The fruit shape is relatively complete, the size is relatively uniform, and it has a slight fiber feeling. The holes are relatively neat, and the sum of the gaps, cracks, mechanical injuries and flat and soft nests shall not exceed 25% of the total number of fruits. The requirements in Table 2 shall be met, and the average net content of each batch of products shall not be lower than the indicated net content. 5.3.2 Solids The soup is still transparent, and a small amount of nest meat debris that does not cause turbidity is allowed. It has the taste and smell that canned loquats in syrup should have, which is still rich and has no flesh. The flesh is moderately soft and hard. The fruit shape is still complete, the size is still uniform, and some fruits have a fibrous feel. The sum of notches, cracks and mechanically damaged fruits shall not exceed 30% of the total number of fruits. A small amount of flat and soft fruits is allowed. The requirements for solid content in Table 2 shall be met. The average solid weight of each batch of products shall not be less than the specified mass. Table 2 Net content and solid content Net content 500ml. Canned bottle Indicated mass 5.3.3 Permissible deviation of soluble solids (20℃, by refractometer) The maximum concentration is 17%~～20%, and the minimum concentration is 14%～17% (excluding 17%). 5.3.4 Heavy metals and pollutants The permitted deviation of solids The specified mass shall meet the requirements of GB11671, see Table 3. Item
Tin (measured in Sn)
Copper (measured in Cu)
Lead (measured in Pb)
Arsenic (measured in As)
5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5 Defects
QB/T 2391-1998
Table 3 Heavy metals and pollutants
If the sensory requirements and physical indicators of the sample do not meet the technical requirements, it should be recorded as a defect. Defects are classified according to Table 4 Table 4 Sample defect classification
Serious defects
General defects
Test methodswwW.bzxz.Net
6.1 Sensory requirements
There is obvious odor,
There are harmful impurities, such as broken glass, hair, foreign insects, metal shavings, and general impurities, such as cotton thread, synthetic fiber silk: trap
Sensory requirements obviously do not meet the technical requirements, and the quantity limit exceeds the standard; the negative deviation of the net content exceeds the allowable deviation;
The negative deviation of the solids exceeds the allowable deviation;
Sugar water concentration does not meet the requirements
Inspect according to the method specified in ZBX70004.
6.2 Net content
Inspect according to the method specified in QB1007.
6.3 Solids
Inspect according to the method specified in QB1007.
6.4 Sugar water concentration
Test according to the method specified in GB/T10788.
Heavy metal content and pollutants
Test according to the method specified in GB11671.
6.6 Microbiological indicators
Test according to the method specified in GB4789.26.
Inspection rules
Implement according to QB1006. Sensory, net content, solids, soluble solids, and microorganisms are mandatory inspection items for each batch, and other items are subject to irregular sampling.
8 Marking, packaging, transportation, storage
Implement according to ZBX70005.
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