QB 1389-1991 Canned Watermelon Sauce

This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned watermelon paste. This standard applies to canned watermelon paste with melon particles made from watermelon rind, which is processed and crushed, softened and concentrated in syrup, colored, flavored, canned, sealed and sterilized. QB 1389-1991 Canned Watermelon Paste QB1389-1991 Standard Download Decompression Password: www.bzxz.net

1 Subject content and scope of application
Industry standard of the People's Republic of China
Canned watermelon jam
Canned watermelon jam
QB/T1389-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned watermelon jam.
This standard applies to canned watermelon jam with melon grains made from watermelon rind, which is processed and minced, softened and concentrated in syrup, colored, flavored, canned, sealed and sterilized. 2 Reference standards
1 White sugarWww.bzxZ.net
GBn246
GB1987
GB4481
Food additive Pectin
Food additive Citric acid
Food additive Tartrazine
GB4789.26
Food hygiene Microbiological examination Inspection of commercial sterility of canned food Determination of sucrose in food
GB5009.11
GB5009.12
GB5009.13
GB5009.16
GB10788
GB11671
QB1006
QB1007
Determination method of total tin in food
Determination method of lead in food
Determination method of copper in food
Determination method of tin in food
Determination of soluble solids content in canned food Refractometer method Hygienic standard for canned fruit and vegetable food
Inspection rules for canned food
Determination of net weight and solid content of canned food ZBX70004
ZBX70005
3 Terminology
3.1 Slow dispersion
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food 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 minute. 3.2 Juice precipitation
At room temperature of 20℃, take 10-20g of jam sample and put it in a white porcelain dish. Within 1 minute, sugar liquid precipitates on the surface of the jam. 3.3 Sugar crystallization
The phenomenon of sugar crystallization in the syrup due to too low proportion of reducing sugar or other reasons. 3.4 Melon rind amount
The amount of melon rind in the jam. The melon rind should have an appropriate proportion in the sugar sauce. 3.5 Soft gelatin
At room temperature of 20℃, take 10-20g of jam sample and put it in a white porcelain dish. Within 1 minute, the jam slowly collapses and does not disperse. When horizontally rotated around the axis of the glass bottle, it forms a complete elliptical surface. 4 Product classification
The product code of canned watermelon jam is 692.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Watermelon rind Use watermelons of normal quality, which are washed, disinfected, and the outer green rind is scraped off, and the fresh rind or frozen rind is removed. 5.1.2 White sugar should meet the requirements of GB317.1. 5.1.3 Citric acid should meet the requirements of CB1987. 5.1.4 Pectin should meet the requirements of GBn246. 5.1.5 Lemon yellow should meet the requirements of GB4481. 5.1.6 Glucose syrup is a colorless or light yellow slurry liquid without impurities, soluble solids 80%~82% (refractometer), reducing sugar 35%~40%, normal smell, and no fermentation phenomenon. 5.1.7 Lemon flavor has a pure aroma.
5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Item!
Superior grade
First grade
Qualified grade
"The sauce and melon rind are light yellow. The sauce is light yellow to dark yellow, and the sauce and melon rind are light yellow to yellow, and the color is roughly uniform.
"The melon rind is light yellow to yellow-green to dark yellow, and the color is relatively uniform.
Taste"It has the fresh fragrance of watermelon rind, and has the flavor that canned watermelon sauce should have. It has the flavor that canned watermelon sauce should have. It has a moderate lemon fragrance, no burnt smell and other smells, no peculiar smells, and no peculiar smells.
"It has no peculiar smells, and a slight burnt smell is allowed.
"The sauce is soft and gelatinous, and the melon rind is soft and gelatinous. The melon rind is soft and gelatinous, and the melon rind tissue is in the sauce. Evenly distributed, the hardness and softness are evenly distributed in the sauce, the particle size is allowed to be uniform, the sauce is moderate, and it flows slowly. The melon rind particles have a hard taste, the sauce flows quickly, and a small amount of juice crystallization and juice precipitation are allowed. The melon rind flows slightly faster, and the sugar-free crystals are precipitated. The sugar-free crystals are moderate
5.3 Physical and chemical indicators
, and a little juice precipitation is allowed
5.3.1 The net weight should meet the requirements of Table 2, and the average net weight of each batch of products should not be less than the indicated weight. Table 2 Net weight requirements
1 Indicated weight (g)
Allowed tolerance (%)
Superior grade, first grade
5.3.2 The soluble solids are measured by refractometer when opening the can, not less than 65%. The total sugar content is calculated as invert sugar, not less than 57% . 5.3.3
5.3.4. The colorant lemon yellow pigment shall not exceed 50mg/kg. 5.3.5 The heavy metal content shall comply with the requirements of GB11671. 5.4 Microbiological indicators
Qualified products
shall comply with 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 long Tin beads with a diameter of no more than 3mm that have fallen off; Soluble solids concentration does not meet the requirements; Net weight negative tolerance exceeds the allowable tolerance;
Sensory requirements obviously do not meet the technical requirements
Tested according to the method specified in ZBX70004.
6.2 Net weight
Tested according to the method specified in QB1007.
6.3 Soluble solids
Tested according to the method specified in GB10788.
6.4 Total sugar content
Tested 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 method specified in GB4789.26.
Testing rules
Perform according to OB1006.
Marking, packaging, transportation and storage
Perform according to the provisions of ZBX70005.
Additional instructions:
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 Yimin Food Factory No. 1. The main drafters of this standard are: Zhang Jizheng, Bao Qixia, Bi Daoyuan. Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991 and implemented on August 1, 1992
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