This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of vegetable protein beverages - peanut milk (dew). This standard applies to milky vegetable protein beverages made from peanut kernels, processed and blended, and then sterilized or aseptically packaged. QB/T 2439-1999 Vegetable protein beverage peanut milk (dew) QB/T2439-1999 Standard download decompression password: www.bzxz.net

QB/T2439—1999
The microbiological indicators of this standard are formulated in accordance with GB16332-1996 "Sanitary Standards for Plant Protein Beverages". 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: Henan Kaifeng Longshi Instrument Co., Ltd. and China Food Fermentation Industry Research Institute. The main drafters of this standard are: Guan Mingde, Ma Sizhi, Wang Jingdao, Zhang Guoyan, Chen Bo, and Gong Lingdi. Light Industry Industry Standard of the People's Republic of China
Plant Protein Beverage Peanut Milk (Dew)
QB/T2439—1999
1 Scope
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of plant protein beverages-peanut milk (dew). This standard applies to milky plant protein beverages made from peanut kernels, processed and blended, and then sterilized or aseptically packaged. 2 Cited 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/T1553—1986 Peanut kernels
GB27601996 Hygienic standard for the use of food additivesGB4789.26—1994 Microbiological examination of food hygiene-Testing of commercial sterility of canned foodsGB/T5009.5—1995 Method for determination of protein in foodsGB/T5009.6—1995 Method for determination of fat in foodsGB77181994 General standard for food labeling
GB/T10786—1989 Canned foods pH determination 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/T12143.11989 Determination of soluble solids in soft drinks Refractometer method GB16332—1996 Hygienic standard for plant protein beverages 3 Technical requirements
3.1 Raw and auxiliary materials
3.1.1 Peanut kernels shall meet the requirements of GB/T1533. 3.1.2 Other raw and auxiliary materials shall meet the requirements of GB/T10791. 3.2 Sensory requirements
The sensory requirements shall meet the requirements of Table 1.
Milky white or slightly grayish white
Approved by the State Bureau of Light Industry on May 6, 1999
Implementation on December 1, 1999
QB/T2439-1999
Smell and taste
It has the unique aroma and taste of peanut kernels, and is a uniform emulsion without any peculiar smell. A small amount of precipitation is allowed after long-term storage, but it still retains the original uniform state after being shaken
No foreign impurities visible to the naked eye
3.3 Negative deviation of net content
The negative deviation of the net content of a single quantitative package shall not exceed the provisions of Table 2, and the average net content of the same batch of products shall not be lower than the net content indicated on the label.
Net content Q
100200
200~300
300～500
500~1000
Physical and chemical indicators
Physical and chemical indicators should comply with the provisions of Table 3.
Soluble solids (20℃, by refractometer)%Protein
pH (20℃)
Food additives
Arsenic (as As)
Lead (as Pb)
Copper (as Cu)
3.5 Microbiological indicators
Negative deviation allowed
Light type
Sweet type
Should comply with the provisions of GB2760
The microbiological indicators of canned products should comply with commercial sterility, and other packaging should comply with the provisions of Table 4. Table 4
Total colony count
cfu/mL
MPN of coliform group/100mL
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci) mold, yeast cfu/mL
4 Test method
4.1 Sensory organ
4.1.1 Odor and taste
≤100
Not detectable
After opening the packaging container, immediately smell its aroma and taste its taste to check whether there is any abnormal odor and taste. 4.1.2 Color, appearance and impurities
After shaking 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
Approved by the State Bureau of Light Industry on May 6, 1999 and implemented on December 1, 1999
QB/T2439-1999
Under the condition of (20±2)℃, pour the shaken sample solution slowly into the measuring cylinder along the wall of the measuring cylinder. After 1 minute, read the volume number.
4.3 Physical and chemical indicators
4.3.1 Soluble solids
Determine according to the method of GB/T12143.1.
4.3.2 Protein
Determine according to the method of GB/T5009.5.
4.3.3 Fat
Determine according to the method of GB/T5009.6 acid hydrolysis method. 4.3.4 pH
Determine according to the method of GB/T10786.
4.3.5 Arsenic, lead and copper
Determine according to the method of GB16322.
4.4 Microbiological indicators
Inspect according to the method of GB16322.
5 Inspection rules
5.1 Batch
Products with the same production line, shift and specifications are considered a batch. 5.2 Factory inspection
5.2.1 Before the product leaves the factory, the inspection department of the manufacturer shall inspect each batch in accordance with the provisions of this standard. After passing the inspection, a certificate of conformity shall be issued, and the product with a signed quality certificate attached inside (outside) the packaging box can leave the factory.
5.2.2 Sampling method and quantity
15 cans (bottles, boxes) are randomly selected from each batch. 6 cans (bottles, boxes) are used for sensory, net content, protein, and pH tests [3 cans (bottles, boxes) for net content determination: 3 bottles (boxes) are used for total bacterial count and coliform group tests; the other 6 cans (bottles, boxes) are reserved for standby. The sampling volume of canned samples for microbial indicators shall be implemented in accordance with the provisions of commercial sterility.
5.2.3 Factory inspection items
Sensory, net content, soluble solids, protein, pH, total bacterial count, and coliform group are mandatory inspection items, 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) Changes in major raw and auxiliary materials or changes in key processes; 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
15 cans (bottles, boxes) are randomly selected from any batch. 6 cans (bottles, boxes) are used for sensory, net content, and physical and chemical index inspection [3 cans (bottles, boxes) for net content determination]: 3 bottles (boxes) are used for microbiological inspection: the other 6 cans (bottles, boxes) are reserved for standby. The sampling quantity of microbiological indicators of canned samples shall be implemented in accordance with the provisions of commercial sterility. 5.3.3 Type inspection items
Should include all items required by this standard. 5.4 Judgment rules
5.4.1 Factory inspection judgment
Approved by the State Bureau of Light Industry on May 6, 1999 and implemented on December 1, 1999
QB/T2439-1999
If the sensory, net content, soluble solids, protein, and pH in the factory inspection results do not meet this standard, double sampling of the unqualified items from the batch shall be conducted for re-inspection. If one of the retest results still fails to meet this standard, the batch of products shall be doubled for retesting. If one of the retest results still fails to meet this standard, the batch of products shall be judged as unqualified. If the total bacterial count and coliform group do not meet this standard or the commercial sterility does not meet the provisions of GB4789.26, the batch of products shall be judged as unqualified. 5.4.2 Type inspection judgment
If one of the items other than net content does not meet this standard, the batch of products shall be judged as unqualified. If the negative deviation of the net content of one can (bottle, box) exceeds the allowable negative deviation or the average net content is lower than the marked net content, the unqualified item shall be doubled for retesting. If one of the above situations still exists, the batch of products shall be judged as unqualified. 6 Marking, packaging, transportation, storage
6.1 Markingwww.bzxz.net
In addition to complying with the provisions of GB7718 and Chapter 4 of GB/T10790, the labeling and marking of the product shall also indicate the content of soluble solids and protein. 6.2 Packaging
Packaging materials and containers shall comply with the provisions of Chapter 5 of GB/T10790 and the corresponding hygiene requirements and management methods.
6.3 Transportation and storage
Transportation and storage shall comply with the provisions of Chapter 6 of GB/T10790, and shall not be close to heat sources to prevent freezing. 6.4 Shelf life
6.4.1 When the provisions of 6.3 are met, the shelf life is: not less than 12 months for metal cans; not less than 3 months for glass bottles; not less than 6 months for paper-plastic-aluminum composite flexible packaging. 6.4.2 Enterprises may, based on their own conditions, stipulate a shelf life that is not less than that specified in 6.4.1. Approved by the State Bureau of Light Industry on May 6, 1999 and implemented on December 1, 1999
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