This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned mung bean sprouts. This standard applies to canned mung bean sprouts made from mung bean sprouts through blanching, acidification, canning, sealing and sterilization. QB 1405-1991 Canned mung bean sprouts QB1405-1991 Standard download decompression password: www.bzxz.net

1405-91
1 Subject content and scope of application
Industry Standard of the People's Republic of China
Canned mung bean sprouts
Canned mung bean sprouts
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned mung bean sprouts.
This standard applies to canned mung bean sprouts made from mung bean sprouts through blanching, acidification, canning, sealing and sterilization. 2 Reference standards
GB5461 Edible salt
GB1987
White sugar
Food additives Citric acid
GB4789.26
Microbiological examination of food hygiene
Testing of commercial sterility of canned food
GB5009.11
GB5009.12
GB5009.13
GB5009.16
GB10786
GB11671
Determination of total arsenic in food
Determination of lead in food
Determination of copper in food
Determination of tin in food Determination method
Determination of pH of canned food
Hygienic standard for canned fruit and vegetable food
GB/T12457
HGB3208
QB1006
QB1007
Determination method of sodium chloride in food
Anhydrous calcium chloride
Inspection rules for canned food
Determination of net weight and solid content of canned foodZBX70004
ZBX70005
3 Terminology
3.1 White stem
Sensory inspection of canned food
Packaging, marking, transportation and storage of canned foodWhite tender stems of bean sprouts after removing the root and cotyledon parts. 3.2 Spotted beans
Beans have obvious visible spots of different colors on the surface. 4 Product classification
The product code of canned mung bean sprouts is 837.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 After germination, the stems of mung bean sprouts are plump and white, with a length of 40~70mm, and no root rot, discoloration, shrinkage or decay.
5.1.2 Edible salt shall comply with the requirements of GB5461. 5.1.3 White sugar shall comply with the requirements of GB317.1. 5.1.4 Citric acid shall comply with the requirements of GB1987. 5.1.5 Anhydrous calcium chloride shall comply with the requirements of HGB3208. 5.2 Sensory requirements
Should comply with the requirements of Table 1.
Item丨
Table 1 Sensory requirements
Superior quality
"Beans and cotyledons are light yellow, slightly
allowed
First-class quality
"Beans and cotyledons are light yellow, yellow beans and cotyledons are allowed, "some slightly light green, stems are white to slightly light green, not more than 10%, stems" not more than 20% with light green Stems are
"Light yellowish white; juice is relatively transparent
【White to light yellow; juice is relatively transparentLight yellow; juice is relatively transparent
Taste and smell It has the taste and smell of canned mung bean sprouts, no peculiar smell" Crisp, plump, not shrunk; white stems "Relatively crisp, tender, plump, not shrunk; white stems are relatively crisp, tender, slightly shrunk; white
Length 4 0~60mm, no rotten roots; 385g| Length 40~70mm, no rotten roots; 385g stem length 40~70mm,
no rotten roots;
[no more than 3 beans in shell, 2840g beans [no more than 3 beans in shell, 2840g 1385g and 500g beans in shell no more than 5
Morphology "no more than 15 shells; no more than 20 beans in shell; no more than 25 beans in shell for spotted beans;
"2% of solid weight
6% of solid weight
5.3 Physical and chemical indicators
1 more than 3% of solid weight
spotted beans no more than solid
5.3.1 Net weight should meet the requirements of net weight in Table 2, The average net weight of each batch of products shall not be less than the marked weight. 5.3.2 The solid content shall meet the requirements for solid content in Table 2. The average solid weight of each batch of products shall not be less than the specified weight.
Table 2 Requirements for net weight and solids
Marked weight (g)1 Allowable tolerance (%)
【Content (g)
【Specified tolerance (%)
1 Allowable tolerance (%)
500ml canned bottle l
5.3.3 Sodium chloride content 0.8%~1.5%.
5.3.4 pH value 4.1~4.5.
5.3.5 Heavy metal content shall meet the requirements of GB11671. 5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food . 5.5 Defects
If the sensory requirements and physical indicators of the sample do not meet the technical requirements, it should be counted as a defect. Defects are classified according to Table 4. Table 4 Classification of sample defects
Category「
There is an obvious odor;
Serious defects!
There are harmful impurities such as broken glass, foreign insects, hair, metal chips and tin beads with a long diameter greater than 3mm that have fallen off
「There are general impurities, such as cotton thread, synthetic fiber filaments and tin beads with a long diameter not greater than 3mm that have fallen off; general defects Net weight negative tolerance exceeds the allowable tolerance: "Solid weight negative tolerance exceeds the allowable tolerance: The sensory requirements obviously do not meet the technical requirements, and the quantity is limited. 6 Test methods
6.1 Sensory requirements
Inspect according to the method specified in ZBX70004.
6.2 Net weightbZxz.net
Inspect according to the method specified in QB1007.
6.3 Solids
Tested according to the method specified in QB1007.
Sodium chloride content
Tested according to the method specified in GB/T12457.
Tested according to the method specified in GB10786.
6.6 Heavy metal content
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11.
6.7 Microbiological indicators
Tested according to the method specified in GB4789.26.
Testing rules
Implemented according to QB1006.
8 Marking, packaging, transportation and storage
Carry out according to the methods specified in ZBX70005. Additional Notes:
This standard was 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 Xiamen Canning Factory, Food Industry Department of Fujian Provincial Light Industry Department, Standard and Metrology Division of Fujian Provincial Light Industry Department, and Fuzhou Station of National Food Industry Product Quality Inspection. The main drafters of this standard: Zheng Aiguang, Liu Xiufang, Zhang Jian and Chen Keyan
Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991 and implemented on August 1, 1992
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