This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of peanut candy products. This standard applies to peanut candy products made from peanut kernels and sugar as the main raw materials, with appropriate amounts of nuts or other auxiliary materials added. QB 1733.2-1993 Peanut candy products QB1733.2-1993 Standard download decompression password: www.bzxz.net

1 Subject content and scope of application
Industry Standard of the People's Republic of China
Peanut candy products
QB/T1733.2-93
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of peanut candy products.
This standard applies to peanut candy products made from peanut kernels and sugar as the main raw materials, with appropriate amounts of nuts or other auxiliary materials added.
2 Reference standards
GB1355
White sugar
Wheat flour
GB1533
Peanut kernels
GB2760
GB2761
GB8885
GB9678
Sanitary standards for the use of food additives
Standard for the allowable amount of aflatoxin B1 in food Edible corn starch
Sanitary standards for candies
ZBX31005
Maltose (饸糖)
3 Product categories
Test methods, inspection rules and marking, packaging, transportation and storage requirements for peanut products 3.1 Crisp products Crisp products made from roasted and crushed peanut kernels and added with boiled syrup or powdered sugar. Such as peanut crisps, peanut cakes, etc.
3.2 Crispy products: white sugar and other sweeteners are boiled at high temperature, and then fried peanuts and other nuts are added to make a hard and crispy product. Such as peanut crisps, peanut candy, etc. 3.3 Semi-soft products: white sugar and maltose are boiled, gelling agent is added, and then fried peanuts and other nuts are mixed to make a soft, tough and slightly elastic product. Such as peanut soft candy, etc. 3.4 Egg crisps: products made of peanuts, white sugar, wheat flour, corn starch and eggs as the main raw materials, boiled sugar, core making, and rolled into pancakes. Such as peanut egg rolls, etc. 4 Technical requirements
4.1 Raw materials
a. Peanut kernels should comply with the provisions of GB1533; b. White sugar should comply with the provisions of GB317;
c. Wheat flour should comply with the provisions of GB1355; d. Maltose noodles should comply with the provisions of ZBX31005: e. Edible corn starch should comply with the provisions of GB8885. 4.2 Sensory requirements
4.2.1 Color
Uniform and consistent, in line with the color of this variety. 4.2.2 Taste and smell
The aroma is pure, with a strong peanut aroma and the flavor of the added auxiliary materials of this variety, without rancidity, burnt bitterness and other peculiar smells. Www.bzxZ.net
4.2.3 Shape
The block shape is basically complete, the size, thickness, length are relatively uniform and consistent, and there is no adhesion. 4.2.4 Organization
4.2.4.1 Crisp
The crispy type has crispy skin and filling, fine filling, and does not stick to the teeth. The loose type has a loose texture, delicate taste, and does not stick to the teeth. 4.2.4.2 Crispy
The texture is crispy, the peanuts and auxiliary materials are evenly distributed, and they are not sticky. The thickness of the sandwich skin is relatively uniform, and the stuffing is not exposed. 4.2.4.3 Semi-soft
The texture is slightly soft, slightly elastic, and does not return sand. The peanuts and other auxiliary materials are evenly distributed, and they are not sticky to the teeth or paper. 4.2.4.4 Egg crisps
The skin and core of the egg roll are crispy, the egg roll has clear layers, and the surface is smooth or patterned. There is no undercooked or burnt phenomenon. Egg crisps
4.2.5 Impurities
The texture is crispy, the ingredients are evenly distributed, the surface is smooth, and it is not sticky. There are no foreign impurities.
Physical and chemical indicators
The physical and chemical indicators should meet the requirements of Table 1.
Tolerance of net content%
≤100g/bag
101~250g/bag
）250g/bag
Crispy crispy crispy semi-soft crispy egg crispy
【The average net content shall not be less than the indicated amount
%/≤3.0/≤3.0/3.5~8.5/≤3.5
(based on fat)≤I
Peroxide value (based on fat)%≤
Health indicators
Health indicators shall comply with the provisions of GB9678 and GB2761. The indicators are shown in Table 2. Table 2
Arsenic (as As) mg/kg
Lead (as Pb) mg/kg
Copper (as Cu) mg/kg
Aflatoxin B1
μg/kg
Crispy, crispy, semi-soft
Egg crisps
Food additives
Total bacteria
pieces/100g
Escherichia coli
1Should comply with the provisions of GB2760
Pathogenic bacteria (Staphylococcus, Shigella, Salmonella, hemolytic streptococci)! Test methods, inspection rules and marking, packaging, transportation, storage shall be carried out in accordance with the provisions of QB1733.1.
Additional remarks:
This standard is 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. 2500
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This standard was drafted by Xiamen Food Factory and the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. The main drafters of this standard are: 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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