QB 1384-1991 Canned pineapple juice

This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned pineapple juice. This standard applies to canned pineapple juice made from fresh, plump (or frozen and refrigerated), moderately mature pineapple flesh or its skin and flesh, pineapple core, which is made by juicing, adding sugar and citric acid, canning, sealing and sterilization. QB 1384-1991 Canned Pineapple Juice QB1384-1991 Standard Download Decompression Password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned pineapple juice
Canned pineapple juice
1 Subject content and scope of application
QB 1384--91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned pineapple juice.
This standard applies to canned pineapple juice made from fresh, plump (or quick-frozen and refrigerated), moderately mature pineapple pulp or its skin and flesh, pineapple core as raw materials, which is made by juicing, adding sugar and citric acid, canning, sealing and sterilization. 2 Reference standards
GB 317.1 Granulated sugar
GB1987 Food additives Citric acid
GB4789.26 Food hygiene microbiological test Head food commercial sterility test GB 5009. 11
Determination of total arsenic in food
GB 5009. 12
Determination of lead in food
GB 5009.13
Determination of copper in food
GB 5009.161
Determination of tin in food
GB.10788 Determination of soluble solids content in canned food: refractometer method GB11671
Hygiene standards for canned fruits and vegetables
Determination of total acid in food
GB/T 12456
QB1006 Inspection Rules for Canned Food
Determination of Net Weight and Solid Content of Canned FoodQB1007
ZB X70 004
ZB X70 005
3 Product ClassificationWww.bzxZ.net
Sensory Inspection of Canned Food
Packaging, Labeling, Transportation and Storage of Canned FoodCanned pineapple juice is divided into two categories according to the pineapple variety: Sarawak variety and other varieties. 3.1 Canned pineapple juice made from Sarawak variety pineapple, product code 756. 3.2 Pineapple juice pith made from other varieties of pineapple, product code 7561. 4 Technical Requirements
4.1 Raw and Auxiliary Materials
4.1.1 Pineapple: The fruit should be fresh and good, moderately mature, with positive flavor, and free of pests and diseases and rot. 4.1.2 White sugar: It should meet the requirements of GB317.1. 4.1.3 Citric acid: It shall meet the requirements of GB1987. 4.2 Sensory requirements
The Ministry of Light Industry of the People's Republic of China approved 368 on December 31, 1991
Implementation on 1992-Q8-01
It shall meet the requirements of Table 1.
Taste, smell
Organizational morphology
Superior quality
The juice is light yellow or yellow, shiny, uniform
It has the good
taste and smell that canned pineapple juice should have, sweet and sour, no peculiar smell, uniform turbid liquid, after long-term standing,
allow slight precipitation
4.3 Physical and chemical indicators
QB1384-91
Table 1 Sensory requirements
The juice is light yellow, uniform
It has It has the good
taste and smell that canned pineapple juice should have, and is sweet and sour, with no peculiar smell. It is a uniform turbid liquid. After long-term standing, a slight precipitation is allowed.
Qualified products
The juice is grayish yellow and uniform. It has the taste
and smell that canned pineapple juice should have, with no peculiar smell. It is a uniform turbid liquid. After long-term standing, a precipitation is allowed.
4.3.1 Net weight: It should meet the requirements of 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 requirements
Indicate the weight, 8
2 Soluble solids: According to the refractometer when opening, the pineapple juice is 12%~16%. 4.3.2
4.3.3 Total acidity: 0.4%~0.9%.
4.3.4 Original juice content: not less than 40%. 4.3.5 Heavy metal content: should meet the requirements of GB11671. 4.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 4.5 Defects
Allowed tolerance, %
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. Table 3 Classification of sample defects
Serious defects
General defects
5 Test methods
5.1 Sensory requirements
There are obvious odors,
There are harmful impurities, such as foreign insects, hair, metal shavings and tweezer beads with a long diameter greater than 3mm that have fallen off. There are general impurities, such as cotton thread, synthetic fiber silk and 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 performance obviously does not meet the technical requirements
Inspect according to the method specified in ZBX70004.
5.2 Net weight
Inspect according to the method specified in QB1007.
5.3 Soluble solids
Inspect according to the method specified in GB10788.
Inspect according to the method specified in GB/T12456.
5.5 Heavy metal content
QB 138491
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11 respectively. 5.6 Microbiological indicators
Test according to the methods specified in GB4789.26.
6 Inspection 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. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. This standard was drafted by the head of Haikoukou Factory, Hainan Province. The main drafters of this standard are Zheng Zilong and Wu Duofu. From the date of implementation of this standard, the departmental standard QB299-64 "Canned Fresh Radish Juice" issued by the former Ministry of Light Industry of the People's Republic of China will be invalid.
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