This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned kiwifruit in syrup. This standard applies to canned kiwifruit in syrup made from kiwifruit, which is peeled, canned, added with syrup, sealed and sterilized. QB/T 3614-1999 Canned Kiwifruit in Syrup QB/T3614-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned kiwifruit in syrup
QB/T3614-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned kiwifruit in syrup. This standard applies to canned kiwifruit in syrup made from kiwifruit, which is peeled, canned, added with syrup, sealed and sterilized.
Reference standards
GB317 White sugar
ZBX70004
Organic examination of canned food
QB1007
Determination of net weight and solid content of canned foodMicrobiological examination of food hygieneTesting of commercial sterility of canned foodGB4789.26
Determination of soluble solids content in canned food-Refractometer methodGB10788
GB1006
Inspection rules for canned food
GB5009.16||tt ||GB5009.13
GB5009.12
GB5009.11
ZBX70005
Determination of tin in food
Determination of copper in food
Determination of lead in food
Determination of total arsenic in food
Canned food packaging, labeling, transportation and storage GB11671 Hygienic standard for canned fruits and vegetables 3 Terminology
3.1 First slice
Refers to the first slice at both ends of the kiwi fruit after peeling. 3.2 Spots
Refers to the brown spots left on the fruit due to incomplete peeling. 3.3 Notches
Refers to the incomplete slice shape caused by deformed fruit or mechanical damage. 3.4 Over-trimming
Refers to obvious knife marks after trimming, losing the normal shape of the original fruit. 3.5 Longitudinal slices
refer to small slices cut longitudinally along the axis of the fruit. 3.6 Canned kiwifruitbZxz.net
refers to canned kiwifruits that have been peeled, trimmed, and then added with sugar water. 3.7 Canned kiwifruit in slices
refers to canned kiwifruits that have been peeled, evenly cut along the axis into slices with a thickness of 3 to 5 mm, and the slices at both ends are discarded and added with sugar water.
4 Product classification
Canned kiwifruit in syrup is divided into two categories according to the shape of its contents: whole kiwifruit and sliced ​​kiwifruit: a. Whole canned kiwifruit, product code 637; b. Sliced ​​canned kiwifruit, product code 6371. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Kiwifruit: Use fresh, plump, moderately mature, complete and good shape, normal flavor, smooth skin or hairy kiwifruit without cracks, mildew, pests and mechanical injuries as raw materials. The weight of a single fruit for producing superior and first-class products shall not be less than 20g. 5.1.2 White sugar: It shall meet the requirements of GB317. 5.2 Sensory properties
It shall meet the requirements of Table 1.
Table 1 Sensory properties
Yellow or yellow-green, the color is roughly the same in the same can, the syrup is relatively transparent, basically no pulp debris, "the syrup is relatively transparent, a small amount of pulp debris and seeds are allowed" The syrup is relatively sweet and sour, with a strong flavor of canned kiwi in syrup, no peculiar smell
"Qualified products
"Yellow or yellow-green, the color is roughly the same in the same can, the syrup is relatively transparent, a small amount of pulp debris and seeds are allowed" The syrup is relatively sweet and sour, with a strong flavor of canned kiwi in syrup, no peculiar smell
" It is allowed to have
pulp debris and seeds that do not cause turbidity
" The sweetness and sourness are moderate, and it has the good flavor of sugar water
" Canned kiwifruit,
" "Strange smell
" The hardness and softness are moderate, and the shape and size in the same can are relatively uniform, without mechanical damage, and the size is roughly uniform. The shape and size are uniform, and 1 mechanical injury is allowed, and the spots do not exceed 2,
【There are slight mechanical injuries, and the spots do not exceed "Slight mechanical injuries and a small number of spots,| The horizontal diameter of the slice should be greater than 20mm.
1 The horizontal diameter of the slice should be greater than 25mm. Each| More than 5. The horizontal diameter of the slice should be greater than the number of slices in the can. No more than 2 slices. 123mm, the number of slices in each can is not【Whole pack (No. 7113 can) Each can| |tt||1 The number of fruits shall not exceed 15
5.3 Physical and chemical indicators
1 More than 3 pieces in a whole pack (7113
"The number of first pieces in each can shall not exceed 5
No. 1 can) The number of fruits in each can shall not exceed 15!
The net weight shall comply with the requirements of the relevant net weight in Table 2, and the average net weight of each batch of products shall not be less than the indicated weight. 5.3.1
5.3.2 The solid content shall comply with the requirements of the relevant solid content in Table 2, and the average solid weight of each batch of products shall not be less than the specified weight.||tt ||Table 2 Net weight and solid content
【Specify weight丨Allow tolerance!
500ml canned bottle
60 (pieces)
【50 (whole package)
Specified weight
【Allow tolerance
5.3.3 Sugar water concentration: According to the refractometer when opening the can, the high concentration of superior and first-class products is 17%~21%, and the low concentration is 14%~18%; the qualified product is 12%~16%.
5.3.4 The heavy metal content should comply with GB11671 Requirements. Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5 Defects
If the sensory performance and physical indicators of the sample do not meet the technical requirements, it should be recorded as a defect, and the defects are classified according to Table 3. Table 3 Classification of sample defects
「Obvious odor
Serious defectsHazardous impurities, such as broken glass, hair, foreign insects, metal chips and tin beads with a length greater than 3mm that have fallen off
」General impurities, such as cotton thread, synthetic fiber filaments, tin beads with a length not greater than 3mm that have fallen off, etc.General defects! The sensory performance obviously does not meet the technical requirements, and the quantity is limited to exceed the standard
|Net weight negative tolerance exceeds the allowable tolerance
|Solid tolerance exceeds the allowable tolerance
6 Test method
6.1 Sensory performance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
Solid content
Tested by the method specified in QB1007.
6.4 Bran water concentration
Tested by the method specified in GB10788.
Heavy metal content
Determine the content of tin, copper, lead and arsenic by the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11.
6.5 Microbiological indicators
Tested by the method specified in GB4789.26.
Testing rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005, and the labels and packaging boxes should have the "superior product", "first-class product" or "qualified product" marks respectively.
Additional Notes:
This standard is under the jurisdiction of the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. This standard was drafted by the National Food Industry Product Quality Inspection Zhengzhou Station. The main drafters of this standard are Zhang Jian and Xia Heshan. Approved by the Ministry of Light Industry of the People's Republic of China on March 27, 1990 and implemented on October 1, 1990
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