QB/T 3609-1999 Canned strawberry jam

This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned strawberry jam. This standard applies to canned strawberry jam made from fresh or quick-frozen strawberries, which are processed, added with sugar, citric acid and pectin, and then canned, sealed and sterilized. QB/T 3609-1999 Canned Strawberry Jam QB/T3609-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned Strawberry Jam
QB/T3609-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned strawberry jam. This standard applies to canned strawberry jam made from fresh or quick-frozen strawberries, which are processed, added with sugar, citric acid and pectin, and then canned, sealed and sterilized. Cited standards
GB1987
GB2760
White sugar
Food additivesCitric acid
Hygiene standards for the use of food additives
Food hygieneMicrobiological examinationTesting of commercial sterility of canned foodsGB4789/26bZxz.net
QB1006
Inspection rules for canned foods
GB10788
GBn246
Determination of soluble solids content in canned foodsRefractometer method
Food additivesPectin
GB5009.16
GB5009.13
GB5009.12
GB5 009.11
ZBX70004
ZBX70005
Determination method of tin in food
Determination method of copper in food
Determination method of lead in food
Determination method of total arsenic in food
Sensory inspection of canned food
Packaging, marking, transportation and storage of canned food 1 Hygienic standard for canned fruits and vegetables
GB11671
QB1007
3 Terminology
3.1 Slow dispersion
The determination of net weight and solid content of canned food refers to taking 10-20g of jam and placing it in a white porcelain dish at room temperature of 20℃, and the jam slowly spreads around. 3.2 Juice precipitation
refers to the precipitation of sugar liquid on the surface of the jam when 10-20g of jam is placed in a white porcelain plate at room temperature of 20℃. 3.3 Fruit pedicle
refers to the complete part of the strawberry stalk and calyx leaves. 3.4 Dry scar fruit
refers to the black dry knot on the surface and tip of the fruit. 3.5 Rigid fruit
refers to the rigid fruit that cannot be spread by rubbing or pressing.
4 Product classification
Canned strawberry jam is divided into two categories according to the content of soluble solids in the finished product: a. Canned high-sugar strawberry jam, product code 703; b. Canned low-sugar strawberry jam, product code 7031. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Strawberry: The fruit should be fresh and good, moderately mature, with normal flavor, and the fruit surface should be red or light red without mildew, disease or insect pests. 5.1.2 White sugar: shall meet the requirements of GB317. 5.1.3 Citric acid: shall meet the requirements of GB1987. 5.1.4 Pectin: shall meet the requirements of GBn246. 5.1.5 If preservatives are used, they shall meet the requirements of GB2760. 5.2
Sensory properties
shall meet the requirements of Table 1.
Table 1 Sensory properties
Qualified products
【The sauce is purple or red, slightly
"The sauce is red or dark red
"The sauce is light red or reddish brown
"Lustrous, uniform
"Lustrous, relatively uniform
"Relatively consistent
"It has the taste and smell that canned strawberry jam should have, and the fruit aroma is strong, "Taste and smell, the fruit aroma is relatively strong, taste and smell, no peculiar smell
"Sweet and sour is more palatable, no peculiar smell
【The sauce is sticky and flows slowly, the sauce is sticky and flows slowly, the sauce is sticky and flows slowly| |tt||「Some fruit pieces and fruits, no fruit」 scattered, some fruit pieces and fruits, "scattered, some fruit pieces and fruits, "stems, no juice precipitation
Physical and chemical indicators
No fruit stems, slight juice is allowedNo fruit stems, a small amount of juice is allowed to flow out
The net weight should meet the requirements of the net weight in Table 2. The average net weight of each batch of products should not be less than the indicated weight. Table 2 Net weight
Net|Indicated weight, g
115267/250ml/365ml/750ml
【Four-spin bottle丨Four-spin bottle丨Four-spin bottle
Weight|Tolerance, %±3.0|±2.0|±1.5!±3.0|±3.01±2.05.3.2Soluble solid content||t t||According to the refractometer when the can is opened, the high-sugar strawberry jam is greater than 65%, and the low-sugar strawberry jam is 45% to 55%. 5.3.3 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 properties and physical indicators of the sample do not meet the technical requirements, it shall be recorded as a defect, and the defects shall be classified according to Table 3. Table 3 Classification of sample defects
「There is an obvious odor
Serious defectsThere are harmful impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a length greater than 3mm that have fallen off
There are general impurities, such as cotton thread, synthetic fiber silk, tin beads with a length not greater than 3mm that have fallen off, etc.General defectsThe sensory properties obviously do not meet the technical requirements 、Non-standard net weight with quantity limit exceeds the allowable tolerance
6 Test method
6.1 Sensory performance
Test according to the method specified in ZBX70004.
6.2 Net weight
Test according to the method specified in QB1007.
Soluble solid content
Test according to the method specified in GB10788.
6.4 Heavy metal content
Determine the content of tin, copper, lead, mercury and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009,12 and GB5009.11.
6.5 Microbiological indicators
Test according to the method specified in GB4789.26.
Test rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation and storage
shall be carried out in accordance with the provisions of ZBX70005.
Additional notes:
This standard is under the jurisdiction of the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. This standard was drafted by the Baoding Canning Factory of Hebei Province. The main drafters of this standard are: Jie Jigang and Shen Wanjuan. This standard refers to the Codexstan79-1981 "Regulations and Standards for Jam (Preserved Fruit) and Jelly" of the Codex Alimentarius Commission (CAC).
From the date of implementation of this standard, the former Light Industry Ministry standard QB292-76 "Canned Strawberry Jam" will be invalid. Approved by the Ministry of Light Industry of the People's Republic of China on March 10, 1990 and implemented on October 1, 1990
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