This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of coated peanuts. This standard applies to crispy and crunchy coated peanuts made from peanut kernels through coating, baking, frying or sugar coating. QB 1733.3-1993 Coated Peanuts QB1733.3-1993 Standard Download Decompression Password: www.bzxz.net

1 Subject content and scope of application
Industry Standard of the People's Republic of China
Coated Peanuts
QB/T1733.3-93
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of coated peanuts.
This standard applies to crispy and crunchy coated peanuts made from peanut kernels as the main raw material through coating, baking or frying or dissolving sugar coating.
2 Referenced Standards
White Granulated Sugar
GB1354
GB1355
GB1533
GB2760
GB2761
GB7100
Wheat Flour
Peanut Kernel
Hygienic Standard for the Use of Food Additives
Standard for the Allowable Amount of Aflatoxin B1 in Food Cake Sanitary standards for pastries, biscuits and bread
ZBX31005
Maltose He (He Tang)
QB1733.1Test methods, inspection rules and marking, packaging, transportation and storage requirements for peanut products3Product classification
3.1 Starch type refers to peanuts with crispy characteristics made from rice flour, wheat flour and other starches as the main raw materials, through coating, baking or frying, and material selection. Such as fish skin peanuts, etc. 3.2 Sugar-coated type refers to peanuts with crispy characteristics made from white sugar as the main raw material, through coating and other processes. Such as sugar-coated peanuts, etc.
3.3 Mixed type refers to peanuts with crispy, crunchy and fragrant characteristics made from starch and white sugar as the main raw materials, through coating and other processes. Such as multi-flavor peanuts, etc. 4 Technical requirements
4.1 Raw materials
a. Peanut kernels shall comply with the provisions of GB1533; b. White sugar shall comply with the provisions of GB317:
c. Rice shall comply with the provisions of GB1354;
d. Wheat flour shall comply with the provisions of GB1355; e. Maltose noodles shall comply with the provisions of ZBX31005. 4.2 Sensory requirements
Sensory requirements shall comply with the provisions of Table 1.
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The color is basically uniform, and the surface is slightly
glossy
The original color is white and brightly colored, "
"The color is basically uniform
The color is basically uniform
"It has the aroma of peanuts and the taste and smell of this variety is sweet, and it has the aroma of peanuts. "It has the aroma of peanuts and the taste and smell of this product"The taste should have. No burnt bitternessNo burnt bitterness, rancid taste and other flavors. No burnt|rancid taste and other strange smells
Other strange smells
"Bitterness, rancidity and other
"Strange smells
Approximately oval, large particles are approximately round or oval, particles are approximately round or oval, small and relatively uniform
"Particle size is relatively uniform, no sticking"Particle size is relatively uniform"Particles, no uncoated particles. Return to the sand
|The crystal flower points are obviously prominent
Crisp, the kernel is not undercooked or crispy, the skin is slightly crispy,
Overcooked, with a slight turtle pattern on the surface, Www.bzxZ.net
But not rough
Physical and chemical indicators
Physical and chemical indicators should comply with the provisions of Table 2.
No foreign impurities
Net content tolerance
≤100g/bag
101~250g/bag
）250g/bag
Price (based on fat)
Peroxide value (based on fat)
Health indicators
「Crispy skin, crispy core, inner kernel
「No undercooked or overcooked
Average net content shall not be less than the indicated amount
Health Health indicators should comply with the provisions of GB7100 and GB2761, and the indicators are shown in Table 3.
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Arsenic (measured in As)
Lead (measured in Pb)
Aflatoxin B1
Food additives
Total bacteria count, (ex-factory) pieces/g
(sale) pieces/g
Eliform bacteria pieces/100g
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci)+
Comply with the provisions of GB2760
Not detectable
Test method , inspection rules and signs, 1
Transportation, storage
Packaging,
Follow the provisions of QB1733.1.
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. The Food Fermentation Industry Science Research Institute of the Ministry of Light Industry is responsible for drafting. This standard is issued by Xiamen Food Factory, Che
Main drafters of this standard: Li Caixia, Dong Yansheng, Chen Yan
Approved by the Ministry of Light Industry of the People's Republic of China on April 15, 1993 and implemented on December 1, 1993
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