This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned kiwifruit jam. This standard applies to canned kiwifruit jam made from kiwifruit fruits through peeling, heating and beating, adding sugar, concentrating, canning, sealing and sterilization. QB 1391-1991 Canned Kiwifruit Jam QB1391-1991 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned gooseberry jam
Canned gooseberry jam
1 Subject content and scope of application
QB 1391--91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned kiwifruit jam.
This standard applies to kiwifruit jam made from kiwifruit fruits through peeling, heating and beating, adding sugar, concentrating, canning, sealing and sterilization.
2 Reference standards
GB317.1 White sugar
GB4789.26 Microbiological examination of food hygiene-Testing of commercial sterility of canned food-Determination of sucrose in food
GB 5009.8
GB 5009.111
Determination of total tantalum in food
GB5009.12 Determination of lead in food
GB 5009.131
Determination of copper in food
Determination of tin in food
GB 5009. 16
GB10788
GB 11671
QB1006
QB 1007
Determination of soluble solid content in canned food Refractometer method Hygienic standard for canned fruit and vegetable food
Inspection rules for canned food
Determination of net weight and solid content of canned food ZB X70 004
ZBX70005
3 Terminology
3.1 Slow dispersion
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food At room temperature of 20℃, take 10~20g of jam sample and place it in a white porcelain dish. Within 1 minute, the jam body diffuses to all sides. 3.2 Juice precipitation
At room temperature of 20℃, take 10~20g of jam sample and place it in a white porcelain dish. Within 1 minute, sugar liquid precipitates on the surface of the jam body. 3.3 Soft gelatinous state
At room temperature of 20℃, take 10-20g of jam sample and place it in a white porcelain plate. Within 1 minute, the jam body slowly collapses and does not disperse. When horizontally rotated around the axis of the glass bottle, it forms a complete elliptical surface. 3.4 Low-sugar kiwi jam canned
Kiwi jam canned with a soluble solid content of 45% to 50%. 3.5 High-sugar kiwi jam canned
Kiwi jam canned with a soluble solid content of more than 65%. Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991, and implemented on August 1, 1992
4 Product classification
QB1391-91
Kiwi jam seams are divided into low-sugar and high-sugar kiwi jam canned according to the content of soluble solids. 4.1 High-sugar kiwifruit sauce can, product code 697. 4.2 Low-sugar kiwifruit sauce head, product code 6971. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Kiwifruit: The fruit should be fresh and good, moderately ripe, with normal flavor, free from mold, pests and mechanical damage, and the color should be basically uniform. 5.1.2 White sugar: It should meet the requirements of GB317.1. 5.2 Sensory requirements
It should meet the requirements of Table 1.
Table 1 Sensory requirements
Superior quality
The sauce is amber in color, and the color in the same can is roughly uniform
It has the good taste and smell of canned kiwi fruit sauce, without burnt smell or other peculiar smell. The sauce is soft and gelatinous, and flows slowly;
The sauce retains some fruit particles, without fruit stems, no juice precipitation, and no sugar crystallization
5.3 Physical and chemical indicators
Grade jewelry|| The sauce is amber in color, and the color in the same can is relatively uniform. It has a good taste and smell of canned kiwi sauce, without burnt smell or other foreign smell. The sauce is soft and gelatinous, and slowly disperses. The sauce retains some fruit particles, and one fruit stalk is allowed in each can. Slight juice precipitation is allowed, and there is no sugar crystallization. 5.3.1 Net weight: It shall meet the requirements of Table 2. The average net weight of each batch of products shall not be less than the indicated weight. Table 2 Net weight requirements
260mL four-screw bottle
380mL four-screw bottle
High sugar kiwi sauce
Indicate weight, g
Allowed tolerance, %
Qualified products
Sauce is creamy yellow or dark amber, with uniform color
Has good taste and smell of canned kiwi sauce, slight burnt is allowed Taste, no peculiar smell
The sauce is soft and gelatinous, and it flows slowly;
The sauce retains some fruit particles, two fruit stems are allowed in each can, and juice is allowed to precipitate, no sugar crystals
Low-sugar kiwi sauce
Indicate weight, name
Allow tolerance, %
5.3.2 Soluble solids: According to the refractometer when opening, low-sugar kiwi sauce is 45%~~50%, and high-sugar kiwi sauce is not less than 65%. 5.3.3 Total sugar content: Calculated as invert sugar, low-sugar kiwi sauce is not less than 37%, and high-sugar kiwi sauce is not less than 57%. 5.3.4 Heavy metal content: It should meet the requirements of GB11671. 5.4 Microbiological indicators
It should meet the commercial sterility requirements of head 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 3. 392
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Standard labor and fee room
Serious defects
General defects
6 Test methods
6.1 Sensory requirements
No obvious odor;
QB 1391--91
Table 3 Classification of sample defects
Hazardous impurities, such as foreign insects, hair, metal shavings and beads with a long diameter greater than 3mm that have fallen off. General impurities, such as cotton thread, synthetic fiber silk and beads with a long diameter not greater than 3mm that have fallen off: Soluble solid concentration does not meet the requirements; Net weight negative tolerance exceeds the allowable tolerance,
Sensory requirements obviously do not meet the technical requirements, and the excess with quantity restrictions shall be inspected according to the method specified in ZBX70004.
6.2 Net weight
Inspected according to the method specified in QB1007.
6.3 Soluble solids
Tested according to the method specified in GB10788.
6.4 Total sugars
Tested 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. 6.6 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 provisions of ZBX70005.
Additional remarks:wwW.bzxz.Net
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. This standard was drafted by the Zhengzhou Station of the Food Quality Supervision and Inspection Center of the Ministry of Light Industry. The main drafter of this standard is Xia Heshan.
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