QB 1388-1991 Canned Applesauce

This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned applesauce. This standard applies to canned applesauce made from apples that have been peeled, deseeded, cut or pulped, concentrated in syrup, packed, sealed and sterilized. QB 1388-1991 Canned Applesauce QB1388-1991 Standard Download Decompression Password: www.bzxz.net

1 Subject content and scope of application
Industry Standard of the People's Republic of China
Canned apple jam
Canned apple jam
QB/T1388-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned apple jam.
This standard applies to canned apple jam made from apples, which are peeled, deseeded, cut or beaten, concentrated in syrup, canned, sealed and sterilized. 2 Reference standards
GBn246
GB1987
White sugar
Food additives Pectin
Food additives Citric acid
GB4789.26 Microbiological examination of food hygiene Inspection of commercial sterility of canned food GB5009.8 Determination of sucrose in food GB5009.11
GB5009.12
GB5009.13
GB5009.16bZxz.net
Determination of total arsenic in food
Determination of lead in food
Determination of copper in food
Determination of tin in food
Canned food Determination of soluble solids content in foods GB10788
Refractometer method
GB11671
QB1006
QB1007
Hygienic standard for canned fruits and vegetables
Inspection rules for canned foods
Determination of net weight and solid content of canned foodsZBX70004
ZBX70005
3 Terminology
3.1 Slow dispersion
Sensory inspection of canned foods
Packaging, labeling, transportation and storage of canned foods At room temperature of 20℃, take 10-20g of jam sample and place it in a white porcelain dish. The jam will diffuse in all directions within 1 min. 3.2 Juice precipitation
At room temperature of 20℃, take 10~20g of jam sample and put it in a white porcelain dish. Within 1min, sugar liquid precipitates on the surface of the jam. 3.3 Soft gelatin
At 20℃ in the greenhouse, take 10~20g of jam sample and put it in a white porcelain dish. Within 1min, the jam slowly collapses and does not disperse. When rotating horizontally around the axis of the glass bottle, it forms a complete elliptical surface. 3.4 Block applesauce canned
Canned applesauce containing block pulp and puree. 3.5 Mud applesauce canned
Canned applesauce containing only puree without block. 3.6 Low-sugar applesauce canned
Canned applesauce with soluble solid content of 45%~50%. 3.7 High-sugar canned applesauce
Canned applesauce with a soluble solid content of more than 65%. 4 Product classification
Canned applesauce is divided into four categories according to the shape of the sauce and the content of soluble solids: block and paste, low-sugar and high-sugar canned applesauce.
4.1 High-sugar block applesauce, product code 704. 4.2 High-sugar paste applesauce, product code 7041. 4.3 Low-sugar block applesauce, product code 7042. 4.4 Low-sugar paste applesauce, product code 7043. 5 Technical requirements
5.1 Raw and auxiliary materials
Apples should be fresh and plump, moderately mature, with normal flavor, free of mold, rot, diseases and insect pests. 5.1.2
White granulated sugar should meet the requirements of GB317.1.
Citric acid shall meet the requirements of GB1987.
Pectin shall meet the requirements of GBn246.
Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Superior products
Qualified products
【The sauce is reddish brown or amber, with a luster.
【It has the taste and smell of canned applesauce, without any foreign smell.
【It has the taste and smell of canned applesauce, without any foreign smell.
【It has the taste and smell of canned applesauce, without any foreign smell.
【It has the taste and smell of canned applesauce, without any foreign smell. A slight burnt smell is allowed.
The sauce is soft and gelatinous, and it slowly disperses. The sauce is soft and gelatinous, and the sauce retains some fruit pieces. There is no juice dispersion. The sauce retains some fruit pieces. Slight juice precipitation is allowed. There is no sugar crystallization.
【It has the taste and smell of canned applesauce, and it has a luster. out, no sugar|liquid precipitation, no sugar crystallization
shape||paste|| fine and uniform, moderate viscosity, "sauce is relatively fine and uniform, viscosity "sauce is still fine and uniform, allowing "slow dispersion, no juice precipitation, no "moderate, slowly dispersed, no "slight juice precipitation, no sugar crystallization
5.3 Physical and chemical indicators
"juice precipitation, no sugar crystallization
5.3.1 Net weight
Shall meet the requirements of Table 2, and the average net weight of each batch of products shall not be less than the indicated weight. Table 2 Net weight requirements
High sugar apple sauce
[Indicated weight (g)
1 Allowable tolerance (%)
Low sugar apple sauce
1 Indicated weight (g)
Allowable tolerance (%)
500mL glass bottle 1
260mL four-spin bottle
Soluble solids
According to the refractometer when opening the can, high-sugar applesauce ≥65%, low-sugar applesauce ≥45%. Total sugar content is calculated as invert sugar, high-sugar applesauce ≥57%, low-sugar applesauce ≥37%. 5.3.4 The heavy metal content shall comply with the requirements of GB11671. Microbiological indicators
Should meet the commercial sterility requirements of canned food. 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 are classified according to Table 3 Table 3 Classification of sample defects
Serious defects
General defects!
6 Test methods
6.1 Sensory requirements
There is a distinct odor;
There are harmful impurities, such as foreign insects, hair, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off; there are general impurities, such as cotton thread, synthetic fiber silk and tin beads with a long diameter not greater than 3mm that have fallen off; the concentration of soluble solids does not meet the requirements; the negative tolerance of net weight exceeds the allowable tolerance;
The sensory requirements obviously do not meet the technical requirements
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Soluble solids
Inspect according to the method specified in GB10788.
Total sugar content
Inspect 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 respectively.
6.6 Microbiological indicators
Test according to the methods specified in GB4789.26.
Testing rules
Perform according to QB1006.
Marking, packaging, transportation and storage
Perform according to the provisions of ZBX70005.
Additional remarks:
This standard is proposed by the Food Industry Department of the Ministry of Light Industry and is under the jurisdiction of the National Food Fermentation Standardization Center. This standard is drafted by Yingkou Canned Food Factory. The main drafters of this standard are Fang Guihua and Qu Xiufang. From the date of implementation of this standard, the original departmental standard QB293-64 "Canned Apple Sauce" will be invalidated. Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991 and implemented on August 1, 1992
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.