XX投资股份公司质量管理质量文件汇编(原件)

XX投资股份公司质量管理质量文件汇编(原件)Foreword本文件为新疆屯河投资股份公司的质量治理三级文件，文件是参照国家有关标准和国外有关标准制订，全面系统规定了番茄酱产品指标、产品检验方法、包装物检验方法以及部分质量治理制度。在产品质量标准与检验方法中，将产品依据销售国（或区域）的不同分不规定，使之更加符合国际贸易中顾客的需要。ThisdocumentisathirdclassqualitymanagementdocumentofTunhe(Xinjiang)Co.,Ltd,itisenactedbyconsultingtherelevantnationalstandardandforeignstandard,itrulesthetomatopasteproduct’sindex,methodsofproduct’sexamination,packingmaterialsinspectionandpartofthequalitycontrollingsystem..Theproductqualitystandardandinspectionmeasurmentaremadetobemoreaccordwiththecustermers’demandsintheinternationaltrade,dependingonthedifferencemarket..本文件由新疆屯河番茄事业部企管部编写。ThisdocumentiswrittenbyTunhe(Xinjiang)TomatoIndustryEnterpriseManagementDepartment.本文件由番茄事业部企管部负责讲明。TheEnterpriseManagementDepartmentofTomatoIndustryDepartmenttakestheresponsibilityforexplaination.名目Item页page产品质量标准6Chapteroneproductqualitystandard欧洲市场产品质量标准6SectiononeproductqualitystandardforEuropemarket美国市场产品质量标准15SectiontwoproductqualiystandardforAmericamarket东南亚市场产品质量标准19SectionthreeproductqualitystandardforsoutheastAsiamarket成品外包装质量标准25Chaptertwoqualitystandardofouterpakckageforfinishedproducts圆柱形钢桶成品外包装质量标准25Sectiononequalitystandardofcylindricalsteeldrumsouterpackageforfinishedproducts圆锥形钢桶成品外包装质量标准29Sectiontwoqualitystandardofconicalsteeldrumsouterpackageforfinishedproducts吨箱成品外包装质量标准34Sectionthreequalitystandardofwoodenbinsouterpackageforfinishedproducts产品检验方法37Chapterthreeproductstestingmethod化验室设备、设施及环境要求37Sectiononetherequirementofequipment,facilitesandenvironmentinlab检验频次与项目39Sectiontwotestingfrequencyanditem欧洲产品检验方法42SectionthreeproducttestingmethodforEurope感观检验方法43Flavortestingmethod可溶性固性物含量检验方法44Solublesolidtestingmethod粘度检验方法52Viscosity(Bostwick)testingmethod色差检验方法55Colortestingmethod番茄红素检验方法56Lycopenetestingmethod霍华德霉菌计数检验方法59HowardmoldcounttestingmethodＰＨ值检验方法63PHvaluetestingmethod总酸检验方法64Totalacidtestingmethod析水度检验方法66Blottertestingmethod还原糖检验方法67Reducingsugartestingmethod商业无菌检验方法69Thecommercialsterilizationtestingmethod美国产品检验方法72SectionfourproducttestingmethodforAmerica一、感观检验方法73Flavortestingmethod二、天然可溶性固形物检验方法74Naturaltotalsolublesolidtestingmethod三、粘度检验方法75Viscosity(Bostwick)testingmethod四、色差检验方法75Colortestingmethod五、番茄红素检验方法75Lycopenetestingmethod六、霍华德霉菌计数检验方法75Howardmoldcounttestingmethod七、ＰＨ检验方法75PHvaluetestingmethod八、总酸检验方法76Totalacidtestingmethod九、析水度检验方法75Blottertestingmethod十、浆汁粘度检验方法78Serumviscositytestingmethod十一、商业无菌检验方法75Thecommercialsterilizationtestingmethod东南亚产品检验方法80Sectionfiveproducttestingmethodforsoutheastasia一、感观检验方法80Flavortestingmethod二、可溶性固性物含量检验方法80Solublesolidtestingmethod三、粘度检验方法80Viscosity(Bostwick)testingmethod四、色差检验方法80Colortestingmethod五、番茄红素检验方法80Lycopenetestingmethod六、霍华德霉菌计数检验方法80Howardmoldcounttestingmethod七、ＰＨ值检验方法80PHvaluetestingmethod八、总酸检验方法80Totalacidtestingmethod九、还原糖检验方法80Reduingsugartestingmethod十、商业无菌检验方法80Thecommercialsterilizationtestingmethod十一、草酸钙晶体检验方法81Calciumoxalatecrystaltestingmethod味可美公司产品检验方法83SectionsixproducttestingmethodofKagomecompany一、天然可溶性固形物检验方法83Naturaltotalsolublesolidtestingmethod二、上清液检验方法84Upperclearliquidtestingmethod三、色差及ＵＳＤＡ检验方法85ColorandUSDAvaluetestingmethod四、缺点限度检验方法86Defectlimitationtestingmethod三菱公司产品检验方法87SectionsevenproducttestingmethodMitsubishrcompany一、Ｃ型流速检验方法87Velocityofflowtestingmethod二、滤着检验方法88Serumcolortestingmethod产品安全卫生检验方法90Sectioneightproductsecurityandsanitationtestingmethod一、水果、蔬菜及其制品亚硝酸盐及硝酸盐检验方法90Fruits,vegetablesandderivedproductsdeterminationofnitriteandnitratecontent二、食品中菌落总数的检验方法96Microbiologicalexaminationoffoodhygienedetectionofaerobicbacterialcount三、食品中大肠菌群的检验方法100MicrobiologicalexaminationoffoodhygienedetectionofColiformsbateria四、食品中酵母及霉菌的检验方法104MicrobiologicalexaminationoffoodhygieneEnumerationofmoldsandyeasts五、地门公司硝酸盐检验方法108ThenitritetestingmethodDNMcompany包装材料验收标准111Chapterfourthepackagematerialverificationstandard木托盘验收标准111Sectiononethewoodenpallentverificationstandard松木吨箱验收标准116Sectiontwothepinewoodenbinverificationstandard杨木吨箱验收标准123Sectionthreethepoplarwoodenbinverificationstandard返回吨箱验收标准129Sectionfourthereturnwoodenbinverificationstandard圆柱形开口钢桶验收标准131Sectionfivetheopencylindersteeldrumverificationstandard圆锥形开口钢桶验收标准135Sectionsixtheopenconicalsteeldrumverificationstandard５５加仑和３００加仑无菌包装袋验收标准139Sectionseventhe55and300gallenasepticpackagebagsverificationstandard塑料内衬袋验收标准140Sectioneightplasticsbagoftheinsidelinerverificationstandard打包钢带验收标准142Sectionnightthesteelbandballedverificationstandard质量治理制度143Chapterthemanagementsystemofquality产品批次治理方法143Sectiononethelotofproductmanagementmethod不合格品治理方法146Sectiontwothenonconformingproductsmanagementmethod番茄酱罐装净重与吨酱耗包装材料的规定151Sectionthreetherulesofnetweightofcannedpasteandthetonpastepackageconsumption无菌袋贮存使用及不合格无菌袋保留治理方法154Sectionfourtheasepticbagsstorageandusageandunquailifiedbagsholdingmanagementmethod抽查抽样治理方法158sectionfivesamplingmanagementmethod抽查抽样考核方法161sectionsixsamplingexaminationmethod质量事故治理方法163Sectionseventhemanagementmethodofqualitytrouble第一章产品质量标准ChapterOneproductqualitystandard第一节欧洲市场产品质量标准SectionOnequalitystandardfortheEuropemarket1目的及适用范畴Purposeandscope制定本标准为统一番茄产业各生产分公司为欧洲市场生产的番茄酱产品质量指标。ThisstandardisestablishedtounifythetomatoproductqualitytargetthatisproducedfortheEuropemarket.本标准适用于以加工番茄为原料，经清洗、打浆、去皮去籽、浓缩后不加任何调味剂，密封、杀菌、灌制成的200L钢桶和吨箱包装的番茄酱产品。Thestandardappliestothetomatoproductsthatusesprocessingtomatoasrawmaterial,noadditivesaddedafterwashing,sorting,crushing,seedpeeloff,concentrating,andweremadebyairproofing,sterilizing,fillingwith200Lsteeldrumandbinpackages.2引用标准ReferenceStandardGB/T14215--93番茄酱罐头GB/T14215--93cannedtomatopasteGB4789.2--94食品卫生微生物学检验菌落总数测定GB4789.2–94FoodHygieneandmicrobiologicalexaminationDetectionofaerobicbacterialcountGB4789.3--94食品卫生微生物学检验大肠菌群测定GB4789.2–94FoodHygieneandmicrobiologicalexaminationDetectionofcoliformbacteriaGB4789.15--94食品卫生微生物学检验霉菌和酵母计数GB4789.15--94FoodhygieneandmicrobiologicalexaminationMoldsandyeastscountGB4789.26--94食品卫生微生物学检验罐头食品商业无菌的检验GB4789.15--94Foodhygiene-microbiologicalExaminationCannedfoodcommercialasepticexaminations3术语Terms3.1罐头食品的商业无菌：罐头食品通过适度的热杀菌以后，不含有致病的微生物，也不含有在通常温度下能在其中繁育的非致病性微生物，这种状态称作商业无菌。Cannedfoodcommercialaseptic:aftermeasurableheatsterilizing,theproducthavenomicroorganismthatcausesillness,nomicroorganismthatcanpropagateandcausesillnessundernormaltemperature.ThisstateiscalledCommercialAseptic.3.2酸性罐头食品：指杀菌后平稳pH值等于或小于4.6的罐头食品。pH值小于4.7的番茄、梨和菠萝以及由其制成的汁，以及pH值小于4.9的无花果都算作酸性食品。Aciditycannedfood:aftersterilizing,cannedfoodequationPHvalue≤4.6.Tomatoes,whichPHvalueislessthan4.7,pears,pineapplesandjuicesthataremadebythem,tables,whichPHvalueislessthan4.9,areallcalledAcidityFood.3.3黑斑：番茄酱中的黑色斑点，深色或褐色斑点均不算作黑斑。Blackspeck:dark,noincludingblackorbrownspeckintomatopaste.3.4大黑斑：单个黑斑的最大直径大于1.5mm。包括Largeblackspeck:singleblackspeck‘sdiameterexceeds1.5mm3.5中黑斑：单个黑斑的最大直径为1.0--1.5mm。Middleblackspeck:singleblackspeck’smaximumdiameter1.0--1.5mm3.6小黑斑：单个黑斑的最大直径0.5--0.9mm。Smallblackspeck:singleblackspeck’smaximumdiameter0.5--0.9mm图示Legend:中黑斑小黑斑MiddleblackspeckSmallblackspeck:4产品规格Productstandard番茄酱产品规格见表1.Tomatopastestandardseetable1表1table1产品规格productstandard可溶性固形物含量，Brix%生产工艺processingtechniques包装规格packagingformat28-30热破Hotbreak200L钢桶200Lsteeldrum吨箱bin28-30冷破Coolbreak30-32热破Hotbreak36-38冷破Coldbreak38-40冷破Coldbreak39-41冷破Coldbreak40-42冷破Coldbreak42-44冷破Coldbreak46-48冷破Coldbreak5技术要求:Technologyrequirements5.1感官Flavor应符合表2的要求。ShouldbeincompliancewithTable2表2Table2感观要求Flavorrequest项目Item优级品Excellent一级品Firstclass合格品Regular色泽Color同一袋（罐）中酱体呈一致的深红色或橙红色，承诺酱体表面有轻微褐色。Presentscarmineorsalmonpinkwithinthesamebag(can),slightbrownnessarepermitted气味道Flavor/Taste具有番茄酱应有的味道及气味，无异味Havetheflavorandodorswhichtomatopasteshouldhave,withnooffflavors组织形状Texture酱体细腻平均，粘稠适度smoothpaste,itsviscidityiswithinmeasure黑斑数numbersofBlackspecks每10克酱中黑斑无，小黑斑≤2个Inevery10gsamples,Smallspecks≤2每10克酱中黑斑≤2个，小黑斑≤4个Inevery10gsamplesMiddlespecks≤2,smallspecks≤4每10克酱中黑斑≤2个，小黑斑≤6个Inevery10gsamplesMiddlespecks≤2,smallspecks≤65.2理化及微生物指标Physicalandmicrobialtarget5.2.128-30%热破裂番茄酱理化及微生物指标见表3。28-30%hotbreaktomatopastePhysicalandmicrobialtargetseetable3表328-30%热破裂番茄酱理化及微生物指标Table328-30%hotbreaktomatopastePhysicalandmicrobialtarget项目Items优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NWtolerance可溶性固形物含量%BRIX每批平均不低于29.0%,单个测量值不低于28.0%Eachlotshouldnotbelowtheaveragevalueof29.0%,singlemeasurevalueshouldnotbelow28.0%每批平均值EachlotaverageValue番茄红素mg/100gLYCOPENE≥5545--5435--44色差(12.5%)a/b≥2.202.10--2.191.80--2.09≤2.02.1--3.03.1--6.0pHpH3.9--4.5还原糖%REDUCINGSUGAR≥45总酸%TOTALACID≤8.0()执行客户要求Performconsumer’srequest粘度cm/30”(12.5%)BOSTWICK<7.0霉菌%HMC≤4041--50每批最高值EachlotMaximum商业无菌COMMERCIALSTERILIZATION符合商业无菌要求Accordwithcommercialasepsesrequest5.2.228-30%冷破裂番茄酱理化及微生物指标见表4。28-30%coldbreaktomatopastePhysicalandmicrobialtargetseeTable4表428-30%冷破裂番茄酱理化及微生物指标28-30%coldbreaktomatopastePhysicalandmicrobialtarget项目Items优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NetWttolerance可溶性固形物含量%BRIX每批平均值不低于29.0%，单个测量值不低于28.0%Eachlotshouldnotbelowtheaveragevalueof29.0%,singlemeasurevalueshouldnotbelow28.0%每批平均值EachlotaverageValue≥5545-5435-44色差a/b≥2.302.20-2.291.80-2.19pHpH3.9--4.5还原糖%REDUCINGSUGAR≥45总酸%TOTALACID≤8.0()执行客户要求Performconsumer’srequirement7.0–12.0霉菌%HMC≤4041–50每批最高值Eachlotmaximum商业无菌COMMERCIALSTERILIZATION符合商业无菌要求accordwiththecommercialasepticrequest5.2.330-32%热破裂番茄酱理化及微生物指标见表5。30-32%hotbreaktomatopastePhysicalandmicrobialtargetseeTable5表530-32%热破裂番茄酱理化及微生物指标Table530-32%hotbreaktomatopastePhysicalandmicrobialtarget项目Items优级品Excellent一级品Firstclass合格品Regular备注note净重NTEach200LsteeldrumNetweight净重公差NTtolerance可溶性固形物含量%BRIX每批平均不低于31.0%,单个测量值不低于30.0%Eachlotshouldnotbelowtheaveragevalueof31.0%,singlemeasurevalueshouldnotbelow30.0%每批平均值Eachlotaveragevalue番茄红素mg/100gLYCOPENE≥5545--5435--44色差a/b≥2.202.10--2.191.80--2.09≤3.53.6--4.54.6-5.5执行客户要求Performconsumerrequest≤2.02.1--3.03.1--6.0pHpH3.9–4.5还原糖%REDUCINGSUGAR≥45总酸%TOTALACID≤8.0()执行客户要求Performconsumerrequest霉菌%HMC≤40每批最高值Eachlotmaximum商业无菌COMMERCIALSTERILIZATION符合商业无菌要求Conformtocommercialsterilizationrequest5.2.436-38%冷破裂番茄酱理化及微生物指标见表6。36-38%coldbreaktomatopastePhysicalandmicrobialtargetseetable6表636-38%冷破裂番茄酱理化及微生物指标Table636-38%coldbreaktomatopastePhysicalandmicrobialtarget项目Items优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于37.0%,单个测量值不低于36.0%Eachlotshouldnotbelowtheaveragevalueof37.0%,singlemeasurevalueshouldnotbelow36.0%每批平均值Eachlotaveragevalue番茄红素mg/100gLYCOPENE≥6555--6440–54色差a/b≥2.302.20--2.291.80--2.19pH3.9--4.5还原糖%REDUCINGSUGAR≥45总酸%TOTALACID≤8.0()执行客户要求Performconsumer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041–50每批最高值Eachlotmaximum商业无菌COMMERCIALSTERILIZATION符合商业无菌要求Conformtocommercialsterilizationrequest5.2.538-40%冷破裂番茄酱理化及微生物指标见表7。38-40%coldbreaktomatopastePhysicalandmicrobialtargetseetable7表738-40%冷破裂番茄酱理化及微生物指标Table738-40%coldbreaktomatopastePhysicalandmicrobialtarget项目Item优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于39.0%,单个测量值不低于38.0%Eachlotshouldnotbelowtheaveragevalueof39.0%,singlemeasurevalueshouldnotbelow38.0%每批平均值EachlotaverageValue番茄红素mg/100gLYCOPENE≥6555--6440–54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5还原糖%REDUCINGSUGAR≥45总酸%TOTALACID≤8.0()执行客户要求Performthebuyer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041–50每批最高值Eachlotmaximum商业无菌COMMERCIALSTERILIZATION符合商业无菌要求Conformtothecommercialsterilizationrequest5.2.639-41%冷破裂番茄酱理化及微生物指标见表8。39-41%coldbreaktomatopastePhysicalandmicrobialtargetseetable8表839-41%冷破裂番茄酱理化及微生物指标Table839-41%coldbreaktomatopastePhysicalandmicrobialtarget项目Item优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于40.0%,单个测量值不低于39.0%Eachlotshouldnotbelowtheaveragevalueof40.0%,singlemeasurevalueshouldnotbelow39.0%每批平均值EachlotaverageValue番茄红素mg/100gLYCOPENE≥6555--6440–54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5还原糖%REDUCINGSUGAR≥45总酸%TOTALACID≤8.0粘度cm/30”(12.5%)BOSTWICK7.0--12.0执行客户要求Performthebuyer’srequest霉菌%HMC≤4041–50每批最高值Eachlotmaximum商业无菌COMMERCIALSTERILIZATION符合商业无菌要求Conformtothecommercialsterilizationrequest5.2.740-42%冷破裂番茄酱理化及微生物指标见表9。40-42%coldbreaktomatopastePhysicalandmicrobialtargetseetable9。表940-42%冷破裂番茄酱理化及微生物指标Table940-42%coldbreaktomatopastePhysicalandmicrobialtarget项目Item优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于41.0%,单个测量值不低于40.0%Eachlotshouldnotbelowtheaveragevalueof40.0%,singlemeasurevalueshouldnotbelow39.0%每批平均值EachlotaverageValue番茄红素mg/100gLYCOPENE≥6555--6440–54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5还原糖%REDUCINGSUGAR≥45总酸%TOTALACID≤8.0（）执行客户要求Performthebuyer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041--50每批最高值Eachlotmaximum商业无菌COMMERCIALSTERILIZATION符合商业无菌要求Conformtothecommercialsterilizationrequest5.2.842-44%冷破裂番茄酱理化及微生物指标见表10。42-44%coldbreaktomatopastePhysicalandmicrobialtargetseetable10。表1042-44%冷破裂番茄酱理化及微生物指标Table1042-44%coldbreaktomatopastePhysicalandmicrobialtarget项目Item优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于43.0%,单个测量值不低于42.0%Eachlotshouldnotbelowtheaveragevalueof43.0%,singlemeasurevalueshouldnotbelow42.0%每批平均值EachlotaverageValue番茄红素mg/100gLYCOPENE≥6555--6440--54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5还原糖%REDUCINGSUGAR≥45总酸%TOTALACID≤8.0（）执行客户要求Performthebuyer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041--50每批最高值Eachlotmaximum商业无菌COMMERCIALSTERILIZATION符合商业无菌要求Conformtothecommercialsterilizationrequest5.2.946-48%冷破裂番茄酱理化及微生物指标见表11。46-48%coldbreaktomatopastePhysicalandmicrobialtargetseetable11。表1146-48%冷破裂番茄酱理化及微生物指标Table1146-48%coldbreaktomatopastePhysicalandmicrobialtarget项目Item优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于47.0%,单个测量值不低于46.0%Eachlotshouldnotbelowtheaveragevalueof47.0%,singlemeasurevalueshouldnotbelow46.0%每批平均值EachlotaverageValue番茄红素mg/100gLYCOPENE≥6555--6440--54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5还原糖%REDUCINGSUGAR≥45总酸%TOTALACID≤8.0（）执行客户要求Performthebuyer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041--50每批最高值Eachlotmaximum商业无菌COMMERCIALSTERILIZATION符合商业无菌要求Conformtothecommercialsterilizationrequest5.3重金属指标应符合表12的要求。Heavymetalstargetshallconformtherequirementoftable8表12重金属指标Table12heavymetalstarget项目Item指标target锡Tin(以Sn计),mg/Kg≤200铜Copper(以Cu计),mg/Kg≤10铅Lead(以Pb计),mg/Kg≤1砷Arsenic(以As计),mg/Kg≤0.5其它重金属Otherheavymetals符合顾客要求Conformtothebuyer’srequirement5.4农残与放射性物质限制浓度标准符合国家规定标准或顾客要求。PesticideResidueandRadioactivitylimitationtargetsshallconformtothenationalstandardorConformtothebuyer’srequirement.第二节美国市场产品质量标准ScetiontwoqualitystandardfortheAmericamarket1目的及适用范畴Purposeandscope制定本标准为统一番茄产业各生产分公司为美国市场生产的番茄酱产品质量指标。ThisstandardisestablishedtounifythetomatoproductqualitytargetthatisproducedfortheAmericamarket.本标准适用于以加工番茄为原料，经清洗、打浆、去皮去籽、浓缩后不加任何调味剂，密封、杀菌、灌制成的200L钢桶和吨箱包装的番茄酱产品。Thestandardappliestothetomatoproductsthatusesprocessingtomatoasrawmaterial,noadditivesaddedafterwashing,sorting,crushing,seedpeeloff,concentrating,andweremadebyairproofing,sterilizing,fillingwith200Lsteeldrumandbinpackages.引用标准ReferencestandardGB/T14215--93番茄酱罐头GB/T14215--93cannedtomatopasteGB4789.2--94食品卫生微生物学检验菌落总数测定GB4789.2–94FoodHygieneandMicrobiologicalexaminationDetectionofaerobicbacterialcountGB4789.3--94食品卫生微生物学检验大肠菌群测定GB4789.2–94FoodHygieneandMicrobiologicalexaminationDetectionofcoliformbacteriaGB4789.15--94食品卫生微生物学检验霉菌和酵母计数GB4789.15--94FoodHygieneandMicrobiologicalexaminationmoldsandyeastscountGB4789.26--94食品卫生微生物学检验罐头食品商业无菌的检验GB4789.15--94Microbiologicalexaminationoffoodhygiene-Examinationcannedfoodcommercialsterilization术语Terms3.1罐头食品的商业无菌：罐头食品通过适度的热杀菌以后，不含有致病的微生物，也不含有在通常温度下能在其中繁育的非致病性微生物，这种状态称作商业无菌。Cannedfoodcommercialaseptic:aftermeasurableheatsterilizing,theproducthavenomicroorganism,whichcausesillness,havenomicroorganism,whichcanpropagateandcausesillnessundernormaltemperature.Thisstateiscalledcommercialaseptic3.2酸性罐头食品：指杀菌后平稳pH值等于或小于4.6的罐头食品。pH值小于4.7的番茄、梨和菠萝以及由其制成的汁，以及pH值小于4.9的无花果都算作酸性食品。Aciditycannedfood:aftersterilizing,cannedfood’sequationPHvalue≤4.6.Tomatoes,whichPHvalueislessthan4.7,pears,pineapplesandjuicesthataremadebythem,tables,whichPHvalueislessthan4.9,areallcalledAcidityFood.4产品规格productstandard番茄酱产品规格见表1Tomatopasteproductsizeseetable1表1table1产品规格productsize可溶性固形物含量，Brix%生产工艺processtechniques包装规格packagingsize28-30%热破Hotbreak200L钢桶200Lsteeldrum吨箱bin30-32%热破Hotbreak5技术要求:Technologyrequest5.1感官Flavor应符合表2和表3的要求。ShouldconformtoTable2and3.表2table2感观要求Flavorrequest项目Item优级品Excellent一级品Firstclass合格品Regular色泽Color同一袋（罐）中酱体呈一致的深红色或橙红色，承诺酱体表面有轻微褐色。Presentscarmineorsalmonpinkwithinthesamebag(can),slightbrownnessarepermitted气味道Flavor/Taste具有番茄酱应有的味道及气味，无异味havetheflavorandodorswhichtomatopasteshouldhave,withnooffflavors组织形状Texture承诺有适量的皮籽，较粘稠measurablepeelandseedsarepermitted,comparativelysticky表3斑点数指标3TableSpeckstarget项目Item大小Size承诺数量（个）amountpermitted备注Note果皮peel<4.8mm≤36每100ml(8.5%Brix)产品中Inevery100mlofthe(8.5%Brix)product碎颗粒籽brokenseeds<0.8mm≤36浅褐色斑点sandybeigespecks<0.8mm≤36深色或黑色斑点Darkorblackspecks<0.8mm≤361.6-3.2mm≤43.3-6.4mm≤1>6.4mm0整颗粒籽Wholeseeds≤5斑点大小见图1。SizeofspecksSeetable1图1table15.2理化及微生物指标Physicalandmicrobialtarget5.2.128-30%热破裂番茄酱理化及微生物指标见表4。28-30%HotBreaktomatopastePhysicalandmicrobialtargetseetable4表428-30%热破裂番茄酱理化及微生物指标Table428-30%hotbreaktomatopastePhysicalandmicrobialtarget项目Item优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NetWttolerance每批平均值不低于29.0%，单个测量值不低于28.0%Eachlotshouldnotbelowtheaveragevalueof31.0%,singlemeasurevalueshouldnotbelow30.0%每批平均值Eachlotaveragevalue番茄红素mg/100gLYCOPENE不做要求norequirement色差TPS(8.5%)a/b≥49.0048.00--48.99粘度cm/30S(12.0%)BOSTWICK≤3.53.6--4.54.6--5.5执行客户要求Conformtothebuyer’srequirementPH值PHvalue3.9--4.5析水度mm(12.5%)BLOTTER≤2.02.1--3.03.1--5.0执行客户要求Conformtothebuyer’srequirement浆汁粘度(”)SERUMVISCOSITY>250总酸(%)TOTALACID≤3.0(以无水柠檬酸计RecordasdriedsolidsofcitricAcid)霉菌%HMC≤2021--3031--40每批最高值Eachlotmaximum商业无菌COMMERCIALASEPTIC符合商业无菌要求Conformtocommercialasepticrequest5.2.230-32%热破裂番茄酱理化及微生物指标见表5。30-32%HotBreaktomatopastePhysicalandmicrobialtargetseetable5表530-32%热破裂番茄酱理化及微生物指标5Table30-32%HotBreaktomatopastePhysicalandmicrobialtarget项目Item优级品Excellent一级品Firstclass合格品Regular备注note净重NetWTEach200LsteeldrumNetweight净重公差NetWttolerance每批平均值不低于31.0%，单个测量值不低于30.0%Eachlotshouldnotbelowtheaveragevalueof31.0%,singlemeasurevalueshouldnotbelow30.0%每批平均值Eachlotaveragevalue番茄红素mg/100gLYCOPENE不做要求norequirement色差TPS(8.5%)a/b≥49.0048.00--48.99粘度cm/30S(12.0%)BOSTWICK≤3.53.6--4.54.6--5.5执行客户要求Conformtothebuyer’srequirementPH值PHvalue3.9--4.5析水度mm(12.5%)BLOTTER≤2.02.1--3.03.1--5.0执行客户要求Conformtothebuyer’srequirement浆汁粘度(”)SERUMVISCOSITY>250总酸(%)TOTALACID≤3.0(以无水柠檬酸计RecordasdriedsolidsofcitricAcid)霉菌%HMC≤2021--3031--40每批最高值Eachlotmaximum商业无菌COMMERCIALASEPTIC符合商业无菌要求Conformtocommercialasepticrequest5.3重金属指标应符合表6的要求。Heavymetalstargetshouldconformtotherequirementoftable6表6重金属指标Table6heavymetalstarget项目指标锡Tin(以Sn计),mg/Kg≤200铜Copper(以Cu计),mg/Kg≤10铅Lead(以Pb计),mg/Kg≤1砷Arsenic(以As计),mg/Kg≤0.5其它重金属Otherheavymetals符合顾客要求Conformtothebuyer’srequirement5.4农残与放射性物质限制浓度标准符合国家规定标准或顾客要求PesticideResidueandRadioactivitylimitationtargetshouldconformtothenationalstandardorConformtothebuyer’srequirement第三节东南亚市场产品质量标准SectionthreequalitystandardfortheSoutheastAsiamarket1目的及适用范畴Purposeandscope制定本标准为统一番茄产业各生产分公司为东南亚市场生产的番茄酱产品质量指标。ThisstandardisestablishedtounifythetomatoproductqualitytargetthatisproducedfortheSoutheastAsiamarket.本标准适用于以加工番茄为原料，经清洗、打浆、去皮去籽、浓缩后不加任何调味剂，密封、杀菌、灌制成的200L钢桶和吨箱包装的番茄酱产品。Thestandardappliestothetomatoproductsthatusesprocessingtomatoasrawmaterial,noadditivesaddedafterwashing,sorting,crushing,seedpeeloff,concentrating,andweremadebyairproofing,sterilizing,fillingwith200Lsteeldrumandbinpackages.2引用标准ReferencestandardGB/T14215--93番茄酱罐头GB/T14215--93CannedtomatopasteGB4789.2--94食品卫生微生物学检验菌落总数测定GB4789.2–94Foodhygien