Some standard content:
ICS 67.16C.20
Classification number: X51
Shandong case number: 504-2005
Light Industry Standard of the People's Republic of China
QB 2657 -2004
Concentrated clouded apple juice
Cloudy apple juice concentrate2004-12-14 Issued
Implementation on 2005-06-01
QQ2657-2004
4.1.2, 4.2, soluble solids in Table 2, 4.5 and Chapter 6 of this standard are mandatory, and the rest are recommended. The soluble solid index of this standard is the same as that of CAC CODEX STAN 63-1981 Juice concentrated by physical method 1.1
4.5 (T-bar index) of this standard is consistent with GB17325-1998 "Sanitary Standard for Vegetable Juice (Collective) for Food Industry" 3: the total oil limit index is the same as that of CAC CODEX STAN 48-1981 Juice with Vegetables (Concentrated by Physical Method)> 4. Single pollutant content,
Appendix A of this standard is a short-term appendix.
This standard was proposed by China National Light Industry Federation. This standard is under the jurisdiction of the Beverage Sub-Technical Committee of the National Food Industry Standardization Technical Committee, and is drafted by the Technical Working Committee of China Beverage Industry Association, Guotou Zhongguo Guoji Co., Ltd., and Tuoyuan Agricultural Green Industry Co., Ltd.
The main contributors of this standard are: Leng Xiushuo, Zhu Fengzhi, Fang Xiaosong. This standard is to be released this time.
1 Scope
Concentrated apple juice
This small standard specifies the technical requirements and specifications for concentrated apple juice measurement, test methods and test results. This standard is used by manufacturers to provide concentrated apple juice products and for acceptance inspection. 2 Normative references
QB26572004
The clauses in these three documents are almost all cited in the small standard and become non-standard clauses. For all referenced documents with an indicated date, their subsequent amendments (excluding errors, revisions, revisions and amendments) shall apply to this standard. The latest versions of these documents shall apply to all parties involved in the reference of this standard. For all referenced documents without an indicated date, the latest version shall apply to this standard. GB276D Standard for Use of Food Additives GB/T4789.2 Microbiological examination of food - Determination of the number of droplets GB/T47R9.3 Microbiological examination of food hygiene - Escherichia coli - Food hygiene microbiological examination - Salmonella examination GB/T4789.4 Microbiological examination of food - Shigella examination GB/T 4789.5 Microbiological examination of food - Staphylococcus aureus examination GB/T 4789.15 Microbiological examination of food hygiene - Particle count and yeast count GR/T 5009.11
GB/T 5009.12
GB/T 5009.13
Determination of total alcohol and mineral content in foods
Determination of alcohol content in foods
GB/T 12143.1
Determination of viscous solids in soft drinks - refractometer method GB/T 12143.5 Determination of alcohol in fruit juice - lime method GB/T 112456 Determination of total alcohol in foods GB17325-1998 1. Health Standard for Concentrated Fruit Juice (Pulp) for Food Industry GB18406.2 Safety Quality of Agricultural Products Safety Requirements for Non-polluting Fruits SV0589 Inspection Method for Beverage Sticks 3 Terms and Definitions
The following definitions apply to this standard:Www.bzxZ.net
Concentrated apple juice cuudyApplruiceudcrntrateThe unripe but viscous liquid formed by apple selection, washing, crushing, pressing, killing, centrifuging and concentrating3.2
calyxes
Apple flower fragments in the finished product.
burntpierea
Concentrated burnt pieces in the finished product.
QE26572004
4Ingredients
4Raw materials and antioxidants
1. 11 Apples
Good freshness, ripe in the right year, with apple aroma, normal flavor, no insect pests, no rotten apples, and meet the requirements of GB13406.2.
year. 1.2 Antioxidants
Antioxidants permitted by GB2780 should be used and should meet the relevant national standards. 4.2 Sensory properties
The sensory properties of the finished product should meet the requirements of Table 1. Sensory properties|| tt||Aroma and flavor
4.3 Negative deviation of net content
When the juice is diluted to a viscous state with a fresh taste and aroma, and a uniform viscous state without any foreign impurities
The negative deviation of net content of a single package should comply with the provisions of 5A: For a single package exceeding 25 kg (251.5 kg), the negative deviation of net content should be 0.0.>.
4.4 Physical and chemical indicators
The solid content should comply with the provisions of Table 2: The solid content should comply with the indicators recommended in Table 2.
Table 2 Physical and chemical indicators
Number of pieces/pieces/100g
Color: calculated as 10% of the available solids
Decomposable solids (20% analysis rate
Total (calculated as energy)%
Non-shrinkage (calculated as 0% of the available solids)%Ratio: calculated as 10% of the available solids (7/% calculated as 10% of the available solids/(gkg
4. 5 Hygiene indicators
Hygiene indicators should comply with Table 3
Exhibition of military powder (calculated as 10% of biodegradable solids>/: g/g) Table 3 Hygiene indicators
Amount (calculated as 10% of biodegradable solids) (calculated as Pt (calculated as 10% of biodegradable solids/m) Total species (calculated as A) (calculated as 10% of biodegradable solids) (calculated as g/kg) Microbial indicators Total colony count, Escherichia coli, Escherichia coli and ethanol, Salmonella, Salmonella, Golden Grapevine)
5 Test method
5.1 Batching and sampling
511 Batch
There is a concentrated product added as follows: Add: 5.1.2 Combined sampling
QK 2657-2304
Comply with GB17325-198 standard
After the liquid system operation is completed, the concentrated finished product is stirred evenly and the liquid is condensed and then thrown into the mouth to represent the detailed product, and then divided into 3 systems for storage. 5.2 Sensory properties
5.2.1 Color, state, impurities
Weigh about 80g of the mixed finished product and put it in 120mL of blue-free transparent ionizer. Under natural light and in the sensory evaluation room of the same day, use the conventional observation method to identify: 5.2.2, aroma, taste
You and the decomposed medicine, steam the filling water to reduce the decomposable solid matter to (mass fraction, stir evenly:! ! Scientific identification of aroma, identification of condensation by sensory whole method. 5.3 Number of sepals and coke
5.3.1 Apparatus
Reduced super bottle:
Filter two leaking 2-, suitable for storage 33mm, 80 days.b
5.3.3. Steps of research
Note that the need to take the tour, through the cat net, add the suction filter bottle. Weigh or finished product 200 points: put the full filter bucket into the net, reduce the filter, heat the flow release sample in the method funnel. Take out the filter, take out the lock, When the finished product is released, observe and count the pieces and coke pieces on the filter screen.
53.3 Calculation
The number of pieces and coke pieces is expressed as the number of pieces per 100 samples, in pieces/, and is calculated according to the formula (. The number of pieces and coke pieces (pieces/100 samples) is the final piece and count "pieces" x 100
Sampling plate (g)
5.4 Color value
5. 4.1 Instrument
Analysis step
Reducing the amount of sample to the mass ratio of the flash solid to % by mass, add the volume/mass ratio of 99% and collect it, let it stand for 30 minutes, and filter it with oil. Take a suitable amount of blood and pour it into 1cm colorimetric blood. Use the zero table of the evaporation rate spectrophotometer. QB2657-2004
5.5 Insoluble solids
According to GB/T 12143.1-
5.8 Total acid
Nutrients
Specified by GB/T12456.
5.7 Insoluble solids
5.7.1 Apparatus
a) Centrifuge: Rotate at not less than 1000r/min. The distance between the upper center of the centrifuge tube and the upper center of the centrifuge should be 14.5cm; b) graduated dimensional centrifuge tube: 10mL, specific gravity 0.1ml 5.7.2 Dilute the appropriate amount of sample with hot water to a total insoluble solid content of [0% (mass fraction), measure 10mL respectively, and put them into two dimensional centrifuge tubes respectively. Adjust the centrifuge speed to 3000t/in, centrifuge the test solution for 10min. Remove the dimensional centrifuge tube, read the volume of insoluble solids at the bottom of the conical centrifuge section, and average the volume weight of insoluble solids in the two dimensional centrifuge tubes. Results: 5.7.3 Calculation
Insoluble solids are expressed as a fraction, and the value is expressed as %, and the calculation is performed using formula (2). Insoluble solids (volume fraction) %) = volume of insoluble solids (nL) × 101U
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