QB 1393-1991 Canned orange cysts

This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned orange cysts. This standard applies to canned dried cysts made from citrus fruits through the processes of removing cyst skins, dispersing cysts, sorting (or acidification), canning, sealing and sterilization. QB 1393-1991 Canned Orange Cysts QB1393-1991 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned orange sacs suspension
Canned orange sacs suspensionSubject content and scope of application
QB 1393—91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of orange sacs suspension.
This standard applies to canned orange sacs suspension made from citrus fruits through processes such as removing sac skins, dispersing sacs, sorting (or acidification), packaging, sealing and sterilization.
Cited Standards
White Sugar
GB 317. 1
GB1987 Food Additive Citric Acid
GB 4789.26
GB 5009.11
GB 5009. 12
GB5009.13
GB5009.16
GB10786
GB 10788
GB 11671
QB 1006
QB1007
Microbiological examination of food hygiene Inspection of commercial sterility of canned foods Method for determination of total arsenic in foods
Method for determination of lead in foods
Method for determination of copper in foods
Method for determination of tin in foods
Determination of pH of canned foods
Determination of soluble solids content in canned foods Refractometer method Hygienic standards for canned foods of fruits and vegetables
Rules for inspection of canned foods
Determination of net weight and solid content of canned foods: ZB X70 004
ZBX70.005
3 Terminology
Sensory examination of canned foods
Packaging, labeling, transportation and storage of canned foods After removing the cystic skin of citrus fruits, disperse them into individual plump orange grains. 3.2 Cyst
After the cyst is ruptured, there is almost no orange juice in the capsule. 3.3 Broken cyst
After the cyst membrane is ruptured, there is still orange juice but the cyst is not full. 3.4 Clear particles
The cysts can be clearly separated.
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
The product code of canned orange cysts is 647. 5 Technical requirements
5.1 Raw and auxiliary materials
QB1393-91
5.1.1 Citrus: Use fresh and good, moderately mature, normal flavor, free of pests, diseases, cancer and rot. 5.1.2 White sugar: It should meet the requirements of GB317.1. 5.1.3 Citric acid: It should meet the requirements of GB1987. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Taste, smellwwW.bzxz.Net
Superior quality
Cysoderm is golden yellow to orange yellow; the soup
has the good flavor of canned orange cysts, no peculiar smell
Cysoderm is full, and the particles are distinct; the orange kernel is allowed to be no more than 1% of the solid weight, and the broken cysts
cells and cancer cells are no more than
5.3 Physical and chemical indicators
Cysoderm is orange yellow to yellow, the soup
has the flavor of canned dried cysts, no peculiar smell
Cysoderm is full, and the particles are The orange seeds are allowed to be no more than 2% of the solid weight. The cysts are yellow, the soup is clear, and a small amount of white precipitate is allowed. It has the flavor of canned orange cysts, no peculiar smell. The cysts are still full and the particles are still clear. The orange seeds are allowed to be no more than 3% of the solid weight. The broken cysts and carcinomas do not exceed 20% of the solid weight. The broken cysts and carcinomas do not exceed 30% of the solid weight. 5.3.1 Net weight: It shall meet the requirements of net weight in Table 2. The average net weight of each batch of products shall not be less than the indicated weight. 5.3.2 Solids: It shall meet the requirements of solid content in Table 2. The average solid weight of each batch of products shall not be less than the specified weight. Table 2 Requirements for net weight and solids
500mL canned bottle
Marked weight·g
Allowed tolerance, %
5.3.3 Sugar water concentration When opening the can, measured by refractometer, is 9.0%~12.0%. 5.3.4 pH 3.2~3.4.
5.3.5 Heavy metal content shall comply with the requirements of GB11671. 5.4 Microbiological indicators
Should comply with the commercial sterility requirements of canned food. Content, %
Specified weight·g
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 shall be classified according to Table 3. 398
Allowable tolerance, %
Serious defects
General defects
6 Test methods
6.1 Sensory requirements
Obvious odor;
QB1393-91
Table 3 Classification of sample defects
Hazardous impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off. General impurities, such as cotton thread, synthetic fiber filaments and tin beads with a long diameter not greater than 3mm that have fallen off. The sensory requirements obviously do not meet the technical requirements, and the quantity limit exceeds the standard; the net weight negative tolerance exceeds the allowable tolerance;
The solid weight negative tolerance exceeds the allowable tolerance
Sugar water concentration does not meet the requirements
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Solids
Test according to the method specified in QB1007.
6.4 Sugar water concentration
Test according to the method specified in GB10788.
Test according to the method specified in GB10786.
6.6 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. 6.7 Microbiological indicators
Test according to the method specified in GB4789.26.
Testing rules
Implement according to QB1006.
8 Marking, packaging, transportation and storage
Carry out 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 Zhejiang Light Industry Research Institute, the Quality Inspection Hangzhou Station, and the Huangyan Canning Factory. The main drafters of this standard are Gao Zongyu, Yu Ronghua, Zhang Shikang, Wu Meibing, Li Qieliang, and Wang Yin'e. From the date of implementation of this standard, the departmental standard QB267-76 "Canned Oranges in Syrup" issued by the former Ministry of Light Industry of the People's Republic of China will be invalidated.
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