QB 1733.4-1993 Peanut butter

This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of peanut butter. This standard applies to peanut butter made from peanut kernels as the main raw material, through screening, roasting, peeling, sorting, grinding and other processes, with or without auxiliary materials and stabilizers. QB 1733.4-1993 Peanut Butter QB1733.4-1993 standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Peanut Butter
QB/T1733.4-93bzxz.net
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of peanut butter.
This standard applies to peanut butter made from peanut kernels as the main raw material, through screening, roasting, peeling, sorting, grinding and other processes, with or without the addition of auxiliary materials and stabilizers. Cited standards
GB1533
GB2760
GB2761
GB7100
Peanut kernels
Health standards for the use of food additives
Standards for the allowable amount of aflatoxin B1 in food Hygienic standards for cakes, biscuits and bread
3 Product categories
Test methods, inspection rules and marking, packaging, transportation and storage requirements for peanut products 3.1 Original peanut butter
Peanut butter without any additives.
Stable peanut butter Peanut butter with stabilizers (auxiliary materials may also be added). 4 Technical requirements
4.1 Raw materials
Peanut kernels should comply with the provisions of GB1533
Sensory requirements
Sensory requirements should comply with the provisions of Table 1
Original peanut butter
Stable peanut butter
Golden yellow to yellowish brown, the color should be basically the same Light yellowish brown to yellowish brown, the color should be basically the same Full
Taste and smell "With a strong peanut aroma, no burnt smell and" With peanut aroma and the flavor of this variety "Other odors
State "Thick sauce, oil precipitation is allowed | Fine texture, no coarse grains
"No burnt smell and other odors
No Flowing ointment-like uniform paste, no obvious oil|fat precipitation, no cracks
"Delicate, no waxy texture
No foreign impurities
com4.3 Physical and chemical indicators
Physical and chemical indicators should comply with the provisions of Table 2.
Net content tolerance
≤250/piece
251~1000g/piece
）1000g/piece
Protein
Original peanut butter
Stable peanut butter
The average net content shall not be less than the indicated amount
1 The treated sample passes the 100-mesh standard test sieve with a content of more than 98%40.0
|Price (in fat) ≤ 1
Peroxide value (in fat)
Sanitary index
Sanitary index should comply with the provisions of GB7100 and GB2761, and the index is shown in Table 3. Table 3
Arsenic (in As)
Lead (in Pb)
Aflatoxin B1
Food additives
μg/kg
Comply with GB2760
wTotal number of bacteria (ex-factory)
(sale)
(including dairy products)
Eliform bacteria
(including dairy products)
pieces/100g
Pieces/100g
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci)! 750
Not detectable
5Test method inspection, rules and marking, packaging, transportation and storage shall be carried out in accordance with the provisions of QB1733.1.
Additional instructions:
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 Qingdao Food Co., Ltd. and the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. The main drafters of this standard: Lian Yushan, Sun Shuqing, and Zhao Xianmin. Approved by the Ministry of Light Industry of the People's Republic of China on April 15, 1993 and implemented on December 1, 1993
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