This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of Longpai canned walnut kernels. This standard applies to Longpai canned walnut kernels made from walnut kernels through boiling, sugar boiling, frying, tenderizing and sealing. QB 1410-1991 Amber canned walnut kernels QB1410-1991 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned amber sugar coated walnut meat
Canned amber sugar coated walnut meat1Subject content and scope of application
QB/T1410-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned amber walnut meat. This standard applies to canned amber walnut meat made from walnut meat through boiling, sugar boiling, frying, canning and sealing.
2 Reference standards
White sugar
GB1534
Peanut oil
GB5009.11
GB5009.12
GB5009.16
GB5009.37
GB4789.26
QB1006
QB1007
Determination of moisture in food
Determination of total iodine in food
Determination of lead in food
Food Determination of tin in the content
Analysis method of edible vegetable oil hygienic standard Microbiological examination of food hygiene Inspection of commercial sterility of canned food Inspection rules for canned food
Determination of net weight and solid content of canned food ZBX70004
ZBX70005
ZBX24006
3 Terminology
3.1 Amber
Sensory examination of canned foodwww.bzxz.net
Packaging, labeling, transportation and storage of canned food Inspection of walnut kernels for export
Walnut kernel seed coat is approximately yellow-brown.
3.2 Three-way walnut kernels
Walnut kernels that are smaller than or do not meet the requirements of quarter kernels and cannot pass through a 10mm round hole sieve. 3.3 Four-way walnut kernels
Walnut kernels that can pass through a 10mm round hole sieve but remain on the 2mm sieve. 3.4 Agglomeration
Amber walnut kernels stick together and will not fall apart by themselves with a little force or vibration, forming a clumping phenomenon. 3.5 Sanding
The surface of amber walnut kernels is dull and shows fine sugar crystals. 3.6 Kernel blocking
The soft skin inside the walnut separates the walnut kernel meat. 4 Product classification
Amber walnut kernel canned food is divided into three-way walnut kernel canned food and four-way walnut kernel canned food according to the shape and size of the product. 4.1 Amber walnut kernel canned food made of three-way walnut kernels has a product code of 960. 4.2 Amber walnut kernel canned food made of four-way walnut kernels has a product code of 9604. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Walnut kernels should meet the requirements of ZBX24006. It should meet the requirements of GB317.1.
5.1.2 White sugar
5.1.3 Peanut oil should meet the requirements of GB1534. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Item!
Superior quality
Qualified quality
"Amber color, uniform color, gloss"Amber color, relatively uniform color,"Amber color, dark amber color is allowed"Bright, no burning phenomenon
"Bright, no burning phenomenon
Taste"Has the taste and smell of amber walnut kernel can, no peculiar smell
"Color, uniform color, relatively bright
"No burning phenomenon
"Crisp, dipped in sugar evenly, large kernels"Crisp, dipped in sugar evenly, large kernels"Crisp, dipped in sugar evenly, kernels"Small and roughly uniform, not sticky, not sandy"Small and relatively uniform, not sticky, no obvious size is still uniform, not sticky, no organization"No clumping; three-way walnuts are allowed"Sanding phenomenon, no clumping; "Obvious sanding phenomenon, no clumping is allowed ;|There are pieces of 8mm or less in length in the kernel|There are pieces of 8mm or less in length in the three-way walnut kernel|Allowed to be 8mm in the three-way walnut kernel
The broken particles in the form of sieve shall not exceed 6% of the net weight. The broken particles under the sieve below shall not exceed the net weight of 1. The broken particles under the sieve below shall not exceed the net weight of -
5.3 Physical and chemical indicators
18% of the net weight
10% of the net weight
5.3.1 The net weight shall meet 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. The net weight requirements in Table 2
Not more than 1.5%.
Heavy metal content
Indicated weight
Should meet the requirements of Table 3.
Tin (Sn)
Heavy metal content
Lead (Pb)
Allowed Allowable tolerance (%)
Unit: mg/kg
Arsenic (As)
5.3.4 Oil peroxide value is not more than 0.15%. 5.4 Microbiological indicators
No pathogenic bacteria and signs of corruption caused by microbial action. 5.5 Defects
If the sensory requirements and physical indicators of the product 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
Serious defects
There is obvious odor or serious burnt phenomenon; traps
There are harmful impurities, such as broken glass, hair, foreign insects, metal chips and tin beads with a long diameter greater than 3mm that have fallen off1
There are general impurities, such as cotton thread, nuclear stopper, synthetic fiber silk and tin beads with a long diameter not greater than 3mm that have fallen off; general Defects
6 Test methods
6.1 Sensory requirements
Sensory requirements obviously do not meet the technical requirements, and the quantity limit exceeds the standard; the net weight negative tolerance exceeds the allowable tolerance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Moisture
Inspect according to the method specified in GB5009.3.
Heavy metal content
Determine tin, lead and arsenic according to the methods specified in GB5009.16, GB5009.12 and GB5009.11. 6.5 Oil peroxide value
After the oil is extracted and vacuum dried, inspect according to the method specified in GB5009.37. 6.6
Microbiological indicators
Inspect according to the method specified in GB4789.26.
Inspection rules
Follow QB1006.
Marking, packaging, transportation, storage
Follow the provisions of ZBX70005.
Additional instructions:
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 Tianjin Friendship Canned Food Factory. The main drafters of this standard: Su Lingrong and Li Chungui. 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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