QB 1687-1993 Concentrated apple juice

This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for concentrated apple juice. This standard applies to concentrated apple juice (hereinafter referred to as "concentrated juice") with a soluble solid content of not less than 60% (m/m) made from fresh, moderately mature apples through crushing, squeezing, clarification, sterilization and concentration. QB 1687-1993 Concentrated Apple Juice QB1687-1993 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Concentrated Apple Juice
QB/T1687-93
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for concentrated apple juice.
This standard applies to concentrated apple juice with a soluble solid content of not less than 60% (m/m) made from fresh and moderately mature apples through crushing, squeezing, clarification, sterilization and concentration (hereinafter referred to as "concentrated juice"). 2
Referenced standards
GB4789.10
GB5009.11
GB5009.12
GB5009.13
GB7718
GB10790
GB10791
Microbiological examination of food hygiene
Determination of total colony count
Microbiological examination of food hygiene
Determination of coliform group
Microbiological examination of food hygiene Shigella examination Microbiological examination of food hygiene
Staphylococcus examination
Determination of total arsenic in food
Determination of lead in food
Determination of copper in food
General standard for food labeling
Inspection rules, marking, packaging, transportation and storage of soft drinks Requirements for raw and auxiliary materials of soft drinks
GB/T12456 Determination of total acid in food GB/T12143.1
Determination of soluble solids in soft drinks Refractometer method GP/T12143.5 Determination of ethanol in concentrated juice 3 Technical requirements
Apple flavors captured in the process are added to the concentrated juice according to the proportion of captured flavors (m/m). Product classification
According to the different contents of soluble solids, they are divided into: a. 60%~70% (excluding 70%);
b. More than 70%.
Technical requirements
5.1 The raw and auxiliary materials used in the processing of this product shall comply with the provisions of GB10791. 5.2
Organic requirements
Organic requirements shall comply with the provisions of Table 1.
Color is brown or brown, slightly darker after long-term storage
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Aroma and taste
Dilute the concentrated juice to soluble solids of 10%. The juice should have the inherent taste and aroma of fresh apples, without peculiar smell
Appearance
Transparent without sediment and suspended matter||tt ||Quality "No visible impurities are allowed
Net weight tolerance
Net weight tolerance shall comply with the provisions of Table 2. Table 2
Net weight kg
>1~200
Note: The average net weight of each batch shall not be lower than the specified net weight 5.4
Physical and chemical indicators
Physical and chemical indicators shall comply with the provisions of Table 3
Soluble solids (20℃ refractometer method)%Total acid (calculated as malic acid)%
g / kg
Absorbance
Transmittance%
Copper (Cu)
mg / kg
Rare earth
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60~70 (excluding 70%)
0.15~0.70Www.bzxZ.net
Packaging and cleaning
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Lead (Pb) mg / kg
Arsenic (As) mg / kg
Note: Except for soluble solids and ethanol, all other contents are calculated based on 10% soluble solids. 5.5 Microbiological indicators
Microbiological indicators shall comply with the requirements of Table 4.
Total bacteria count (pieces/ml)
Escherichia coli (pieces/100ml) ≤
Pathogenic bacteria
Not to be detected
This product allows the return of natural apple flavors, and synthetic edible apple flavors, preservatives and sugars shall not be added. 5.6
Test method
The water used in this test refers to deionized water or distilled water, and all reagents used are analytical grade unless otherwise specified. 6.1 Sampling
Sampling shall be carried out in accordance with the provisions of Article 7.2.2 of this standard.
Uterine infection Calculate
Color, appearance and impurities
Put 50ml of the evenly mixed concentrated juice in a colorless and transparent container, place it in a bright place, and observe its color, appearance and impurities facing the light.
Aroma and flavor
Add it to the concentrated juice according to the proportion of captured spices (m/m), take 10ml of the concentrated juice, dilute it with water to 10% soluble solids, stir it thoroughly, smell its aroma, and taste its flavor. 6.3
Physical and chemical indicators
Soluble solids
Determine according to the method specified in GB12143.1.
Determine according to the method specified in GB/TT2456.
Determine according to the method specified in GB/T12143.5. Absorbance
6.3.4.1 Instrument
Spectrophotometer.
6.3.4.2 Analysis steps
After the concentrated juice is diluted with water to a soluble solid content of 10%, use a 1cm colorimetric tube, adjust to zero with distilled water, and measure its absorbance at a wavelength of 420nm.
6.3.5 Transmittance
According to the standard
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6.3.7 Pectin
6.3.7.1 Reagents
Ethanol (GB 629) 95%.
6.3.7,2 Analysis steps
After diluting the concentrated juice with water until the soluble solid content is 10%, take the juice and mix it with 90% ethanol in a ratio of 1:1, and shake it slightly to avoid destroying the formation of the colloid. If flocs appear within 15 to 30 minutes, there is pectin in the juice; if no flocs appear, there is no pectin in the juice. 6.3.8 Starch
6.3.8.1 Reagents
Iodine solution 0.005mol/L
Weigh 0.65g iodine (GB675) and 1.75g ​​potassium iodide (GB1272) in a 100ml beaker, add a small amount of water to dissolve, and dilute to 500ml, shake well, and store in a stoppered brown bottle. 6.3.8.2
Analysis steps
After diluting the concentrated juice with water to 10% soluble solids, take 20ml into a 50ml beaker, heat to 70℃, cool, add 1ml 0.005mol/L iodine solution, shake the spoon, and observe the color reaction. If it turns yellow, there is no starch; if it turns blue, there is starch; if it turns brown, there is a small amount of starch. 6.3.9 Copper
Determine according to the method specified in GB5009.13.
6.3.10 Lead
Determine according to the method specified in GB5009.12.
6.3.11 Monument
Determine according to the method specified in GB5009.11.
Microbiological indicators
6.4.1 Total bacteria
Determine according to the method specified in GB4789.2.
6.4.2 Coliform bacteria
Determine according to the method specified in GB4789.3.
6.4.# Pathogenic bacteria
Determine according to the methods specified in GB4789.5 and GB4789.10. Inspection rules
7.1 Batch products of the same variety and specification produced in one cleaning cycle are considered a batch. 7.2 Factory inspection
7.3 Factory inspection items
Glue, starch and microorganisms.
Organic requirements, net weight, soluble solids, total acid, absorbance, transmittance, fruit 7.2.2 Sampling method and quantity Randomly select 2% of the boxes and barrels from each batch. Box packing, one piece per box; barrel packing, 1L per barrel, the samples taken are mixed and inspected according to the factory inspection items. 7.2.3 Each batch of products must be inspected by the factory inspection department according to the methods specified in this standard, and qualified ones can only leave the factory after issuing a certificate of conformity.
7.3 Type inspection
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7.3.1. Carry out a comprehensive assessment of product quality every quarter, and also when any of the following situations occur. a. Change of raw materials:
b. Change of key processes;
c. When the product is resumed after a long-term suspension; d. When the factory inspection results are significantly different from the last type inspection: e. When the national quality supervision agency proposes a type inspection. 7.3.2 Type inspection items
All items in the technical requirements of this standard. 7.3.3 Sampling method and quantity
2 to 3 samples are randomly selected from any batch of products and inspected according to the methods specified in this standard. Judgment rules
When the inspection results such as sensory requirements, net weight, soluble solids, total acid, absorbance, transmittance, pectin, starch, and ethanol do not meet this standard, double sampling should be carried out and the unqualified items should be re-inspected. If one of the indicators in the retest results still does not meet the requirements of this standard, the batch of products shall be judged as unqualified products; if one of the microbiological indicators, copper, lead and arsenic indicators does not meet the requirements of this standard, the batch of products shall be judged as unqualified products. 7.5 During the shelf life, if the supply and demand parties have disputes over product quality, the two parties shall negotiate to resolve or entrust the arbitration unit to retest, and the retest results shall be used as the final basis for judgment. 8 Labeling, packaging, transportation and storage
8.1 In addition to complying with GB7718, the labels and signs of this product shall also comply with the provisions of Chapter 4 of CB10790. 8.2 Packaging materials and containers must comply with the provisions of Chapter 5 of GB10790. 8.3 The transportation and storage of finished products must comply with the provisions of Chapter 6 of GB10790 and stipulate that if the soluble solid content is above 70%, it should be stored at a low temperature of 0-5℃; if the soluble solid content is between 60% and 70% (excluding 70%), it should be stored in a frozen state.
8.4 Shelf life
Under normal storage and transportation conditions, the shelf life shall not be less than 12 months if stored in accordance with the provisions of this standard. Enterprises may determine the shelf life or storage period on their own according to production conditions and specific product circumstances, but it shall not be less than the period specified in 8.4.1.
Additional instructions:
This standard was proposed by the Food Industry Division of the Ministry of Light Industry. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. This standard was drafted by Shandong Rushan Juice Beverage Company. The main drafters of this standard are: Cao Jihai, Xu Guangzhou, Xu Qingqu, and Gong Lingdi. Approved by the Ministry of Light Industry of the People's Republic of China on March 28, 1993, and implemented on October 1, 1993
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