QB/T 1733.7-1996 Salted and dried peanuts

This standard specifies the classification, technical requirements, test methods, inspection rules, marking, packaging, transportation and storage of salted and dried peanuts. This standard applies to products made from fresh and dried peanuts as the main raw materials, edible salt and other condiments as the base, and processed through pre-selection, rinsing, soaking and drying. QB/T 1733.7-1996 Salted and Dried Peanuts QB/T1733.7-1996 Standard download decompression password: www.bzxz.net

Light Industry Industry Standard of the People's Republic of China
Salted and Dried Peanuts
QB/T1733.7-1996
This standard specifies the technical requirements, test methods, inspection rules and markings, packaging, transportation and storage requirements for salted and dried peanuts. This standard applies to products made of fresh and dried peanuts as the main raw materials, edible salt and other condiments as auxiliary materials, and processed by pre-selection, rinsing, soaking and drying.
2 Cited Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T1532-86 Peanuts
GB2760-86 Hygienic Standard for the Use of Edible AdditivesGB5461-92 Edible Salt
GB/T12457-90 Determination of Sodium Chloride in FoodsQB1733.1-93 Test Methods, Inspection Rules and Labeling, Packaging, Transportation and Storage Requirements for Peanut Products3 Definitions
This standard adopts the following definitions.
3.1 Kernel Rate
The percentage of the kernel mass of the shelled net fruit (excluding kernels with no edible value) to the net fruit mass. 3.2 Pure Quality Rate
The percentage of the kernel mass of the net fruit (excluding kernels with no edible value and imperfect kernels calculated at half the amount) to the total kernel mass. 3.3 Imperfect kernels
Include the following seeds that still have edible value.
3.3.1 Unripe kernels: kernels that are shrunken, with a volume less than half of the perfect kernels of this batch or a weight less than half of the average weight of the perfect kernels of this batch.
3.3.2 Broken kernels: kernels with damaged peels that damage the kernel to one-fifth or more of the whole kernel. 3.3.3 Insect-eaten kernels: kernels eaten by insects. 4 Technical requirements
4.1 Raw materials
Peanuts should comply with the provisions of GB/T1532. Edible salt should comply with the provisions of GB5461.
4.2 Sensory organs
The sensory organs should comply with the provisions of Table 1.
Approved by China Light Industry Association on January 31, 1996
Implemented on September 1, 1996
Flavor and mouthfeel
4.3 Net content
QB/T1733.7—1996
The shell is yellowish white or milky white, and the kernel after removing the red coat is yellowish white, slightly shiny and crispy, light and palatable, and has the aroma that this variety should have, without the smell of raw peanuts and other odors. The shape is complete, the kernel is full, and a small amount of kernel shrinkage is allowed. No foreign impurities
The allowable difference in net content shall comply with the provisions of Table 2, and the average net content of each batch shall not be less than the amount indicated on the label. Table 2
4.4 Physical and chemical indicators
≤250
The physical and chemical indicators shall comply with the provisions of Table 3.
Kernel yield, %
Purity rate, %
Moisture, %
Salt (calculated as sodium chloride), %
Aflatoxin B
Acid value, mgKOH/g
Peroxide value, meq/kg
Food additives
Monument, mg/kg
Lead, mg/kg
μg/kg
Tolerance of net content, %
Should conform to the provisions of GB2760
Note: Moisture, salt, aflatoxin B, food additives, monument and lead are calculated based on the kernel after shelling. Acid value and peroxide value are calculated based on the fat in the kernel. 4.5 Microbiological indexes
Microbiological indexes shall comply with the provisions of Table 4
Total colony count
Ex-factory, pieces/g
Sales, pieces/g
Escherichia coli, pieces/100g
Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci) Note: The indexes in Table 4 refer to the kernels after shelling.
Not to be detected
5 Test method
5.1 Kernel yield
QB/T1733.71996
Use a balance with a sensitivity of 1g to weigh the sample mass (m) as 200g, peel off the shell by hand, remove the kernels without edible value, weigh the mass of the remaining kernels (ma), and calculate the kernel yield according to formula (1). Xi=\㎡2×100%
Where: X,-kernel rate, %,
m1—sample mass, g,
m2—kernel mass, g.
5.2 Pure rateWww.bzxZ.net
（1）
Use a balance with a sensitivity of 1g to weigh the mass of the shelled kernel (m3) as 200g, select the kernels and imperfect kernels with no edible value, weigh the mass of the remaining kernels (m) and the mass of the imperfect kernels (ms), and calculate the pure rate according to formula (2). X2(%)=m+ms/2
Where: X,-
-pure rate, %,
m—sample mass, g,
m—the mass of the net kernel after selecting the kernels and imperfect kernels with no edible value, g; ms—the mass of the imperfect kernels, g.
5.3 Net content
Determine according to the method specified in QB1733.1.
Determine according to the method specified in Appendix A of GB/T12457. Among them, the preparation of the test solution shall be carried out in accordance with Article 2.5.1 of the standard. Before filtering with filter paper, centrifuge for 15 minutes at a speed of 3000r/min. After centrifugation, filter with filter paper again. 5.5 Moisture, aflatoxin B1, acid value, peroxide value, arsenic, lead, total colony count, coliform group and pathogenic bacteria shall be determined and tested according to the method specified in QB1733.1. 6 Inspection rules
Follow the provisions of QB1733.1.
Marking, packaging, transportation and storage
Follow the provisions of QB1733.1.
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.