This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned pineapple jam. This standard applies to canned pineapple jam made from fresh, plump or quick-frozen, moderately mature pineapples, which are processed, canned, sealed and sterilized after adding sugar and pectin. QB 1387-1991 Canned Pineapple Jam QB1387-1991 Standard download decompression password: www.bzxz.net

1 Subject content and scope of application
Industry Standard of the People's Republic of China
Canned pineapple jam
Canned pineapple jam
QB/T1387-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, and basic requirements for packaging, transportation and storage of canned pineapple jam.
This standard applies to canned pineapple jam made from fresh, plump or quick-frozen, moderately mature pineapples, which are processed, prepared with sugar and pectin, canned, sealed and sterilized. 2 Reference standards
White sugar
GBn246 Food additive Pectin
Food additive Citric acid
GB1987
GB4789.26 Food hygiene Microbiological examination Test for commercial sterility of canned food GB5009.8 Determination of sucrose in food Determination of total arsenic in food
GB5009.11
GB5009.12
Determination of lead in food
Determination of copper in food
GB5009.13
Determination of tin in food
GB5009.16
Canned Determination of soluble solids content in poultry products-Refractometer methodGB10788
GB11671
QB1006
QB1007
Hygienic standard for canned fruits and vegetables
Rules for inspection of canned foods
Determination of net weight and solid content of canned foodsZBX70004
ZBX70005
3 Terminology
3.1 Slow dispersion
Sensory inspection of canned foods
Packaging, labeling, transportation and storage of canned foods At room temperature of 20℃, take 10-20g of jam sample and place it in a white porcelain dish. The jam diffuses in all directions within 1 min. 3.2 Juice precipitation
At room temperature of 20℃, take 10-20g of jam sample and place it in a white porcelain dish. The phenomenon of sugar liquid precipitating on the surface of the jam within 1 minute. 3.3 Fruit core
The fibrous part of the pineapple fruit core. wwW.bzxz.Net
3.4 ​​Fruit eyes
The concave part on the surface of the pineapple that is sunken into the flesh. 4 Product classification
Canned pineapple jam is divided into low-sugar pineapple jam and high-sugar pineapple jam according to the content of soluble solids. 4.1 Low-sugar canned pineapple jam, product code 702. 4.2 High-sugar canned pineapple jam, product code 7021. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 The pineapple fruit is fresh and good, moderately mature, normal in flavor, and free of pests and rot. 5.1.2 White sugar should meet the requirements of GB317.1. 5.1.3 Citric acid shall comply with the requirements of GB1987. 5.1.4 Pectin shall comply with the requirements of GBn246. 5.2 Sensory requirements
shall comply with the requirements of Table 1.
Organoleptic requirements
Superior products
Color "The sauce is golden yellow or yellowish brown, shiny and uniform
Qualified products
"The sauce is yellow or yellowish brown, slightly shiny and uniform
Taste "It has the good taste and smell that canned pineapple sauce should have. It has a strong pineapple flavor. It has a sweet and sour taste and smell. A slight burnt smell is allowed. It has a sweet and sour taste, no burnt smell and other peculiar smells. Other peculiar smells
"The sauce is soft and gelatinous, with an appropriate amount of finely chopped pulp particles, No fruit, fruit "fine pulp particles, no fruit, fruit "fine pulp particles, no fruit and sugar "core lumps, sugar crystals and juice" core lumps and sugar crystals, crystals are allowed, a small amount of fruit core is allowed to be "precipitated, and slowly dispersed
5.3 Physical and chemical indicators
Slow dispersion and slight juice precipitation are allowed in, slowly dispersed and a small amount of-
"Juice precipitation is allowed
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 marked weight. Table 2 Net weight requirements
Marked weight (g)
Allowed tolerance (%)
5.3.2 Soluble solids When opening the can, according to the refractometer, low-sugar pineapple sauce is 45% to 50%, and high-sugar pineapple sauce is not less than 65%.||tt ||The total sugar content is calculated as invert sugar, and the low-sugar radish sauce shall not be less than 37%, and the high-sugar pineapple sauce shall not be less than 57%. 5.3.3
5.3.4 The heavy metal content shall comply with the requirements of GB11671. 5.4 Microbiological indicators
Should comply with 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 shall be counted as a defect. Defects are classified according to Table 3. Table 3 Classification of sample defects
Serious defects
General defects
6 Test methods
6.1 Sensory requirements
There is a distinct odor:
There are harmful impurities, such as foreign insects, hair, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off. There are general impurities, such as cotton thread, synthetic fiber silk and The concentration of soluble solids of tin beads with a long diameter of no more than 3mm and that have fallen off does not meet the requirements; the negative tolerance of net weight exceeds the allowable tolerance;
The sensory requirements obviously do not meet the technical requirements
Test according to the method specified in ZBX70004.
6.2 Net weight
Test according to the method specified in QB1007.
6.3 Soluble solids
Test according to the method specified in GB10788.
Total sugar content
Test according to the method specified in GB5009.8.
6.5 Heavy metal content
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11 respectively.
6.6 Microbiological indicators
Test according to the method specified in GB4789.26.
Testing rules
Implement according to QB1006.
8 Marking, packaging, transportation, storage
Implement according to the provisions of 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 the Haikou Canning Factory of Hainan Province. The main drafters of this standard: Zheng Zilong and Wu Duofu. From the date of implementation of this standard, the original departmental standard QB291-64 "Canned Pineapple Jam" will be invalid. 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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