XX投資股份公司質量管理質量文件匯編(原件)

XX投資股份公司質量管理質量文件匯編(原件)Foreword本文件為新疆屯河投資股份公司的質量治理三級文件，文件是參照國家有關標準和國外有關標準制訂，全面系統(tǒng)規(guī)定了番茄醬產品指標、產品檢驗方法、包裝物檢驗方法以及部分質量治理制度。在產品質量標準與檢驗方法中，將產品依據(jù)銷售國（或區(qū)域）的不同分不規(guī)定，使之更加符合國際貿易中顧客的需要。ThisdocumentisathirdclassqualitymanagementdocumentofTunhe(Xinjiang)Co.,Ltd,itisenactedbyconsultingtherelevantnationalstandardandforeignstandard,itrulesthetomatopasteproduct’sindex,methodsofproduct’sexamination,packingmaterialsinspectionandpartofthequalitycontrollingsystem..Theproductqualitystandardandinspectionmeasurmentaremadetobemoreaccordwiththecustermers’demandsintheinternationaltrade,dependingonthedifferencemarket..本文件由新疆屯河番茄事業(yè)部企管部編寫。ThisdocumentiswrittenbyTunhe(Xinjiang)TomatoIndustryEnterpriseManagementDepartment.本文件由番茄事業(yè)部企管部負責講明。TheEnterpriseManagementDepartmentofTomatoIndustryDepartmenttakestheresponsibilityforexplaination.名目Item頁page產品質量標準6Chapteroneproductqualitystandard歐洲市場產品質量標準6SectiononeproductqualitystandardforEuropemarket美國市場產品質量標準15SectiontwoproductqualiystandardforAmericamarket東南亞市場產品質量標準19SectionthreeproductqualitystandardforsoutheastAsiamarket成品外包裝質量標準25Chaptertwoqualitystandardofouterpakckageforfinishedproducts圓柱形鋼桶成品外包裝質量標準25Sectiononequalitystandardofcylindricalsteeldrumsouterpackageforfinishedproducts圓錐形鋼桶成品外包裝質量標準29Sectiontwoqualitystandardofconicalsteeldrumsouterpackageforfinishedproducts噸箱成品外包裝質量標準34Sectionthreequalitystandardofwoodenbinsouterpackageforfinishedproducts產品檢驗方法37Chapterthreeproductstestingmethod化驗室設備、設施及環(huán)境要求37Sectiononetherequirementofequipment,facilitesandenvironmentinlab檢驗頻次與項目39Sectiontwotestingfrequencyanditem歐洲產品檢驗方法42SectionthreeproducttestingmethodforEurope感觀檢驗方法43Flavortestingmethod可溶性固性物含量檢驗方法44Solublesolidtestingmethod粘度檢驗方法52Viscosity(Bostwick)testingmethod色差檢驗方法55Colortestingmethod番茄紅素檢驗方法56Lycopenetestingmethod霍華德霉菌計數(shù)檢驗方法59HowardmoldcounttestingmethodＰＨ值檢驗方法63PHvaluetestingmethod總酸檢驗方法64Totalacidtestingmethod析水度檢驗方法66Blottertestingmethod還原糖檢驗方法67Reducingsugartestingmethod商業(yè)無菌檢驗方法69Thecommercialsterilizationtestingmethod美國產品檢驗方法72SectionfourproducttestingmethodforAmerica一、感觀檢驗方法73Flavortestingmethod二、天然可溶性固形物檢驗方法74Naturaltotalsolublesolidtestingmethod三、粘度檢驗方法75Viscosity(Bostwick)testingmethod四、色差檢驗方法75Colortestingmethod五、番茄紅素檢驗方法75Lycopenetestingmethod六、霍華德霉菌計數(shù)檢驗方法75Howardmoldcounttestingmethod七、ＰＨ檢驗方法75PHvaluetestingmethod八、總酸檢驗方法76Totalacidtestingmethod九、析水度檢驗方法75Blottertestingmethod十、漿汁粘度檢驗方法78Serumviscositytestingmethod十一、商業(yè)無菌檢驗方法75Thecommercialsterilizationtestingmethod東南亞產品檢驗方法80Sectionfiveproducttestingmethodforsoutheastasia一、感觀檢驗方法80Flavortestingmethod二、可溶性固性物含量檢驗方法80Solublesolidtestingmethod三、粘度檢驗方法80Viscosity(Bostwick)testingmethod四、色差檢驗方法80Colortestingmethod五、番茄紅素檢驗方法80Lycopenetestingmethod六、霍華德霉菌計數(shù)檢驗方法80Howardmoldcounttestingmethod七、ＰＨ值檢驗方法80PHvaluetestingmethod八、總酸檢驗方法80Totalacidtestingmethod九、還原糖檢驗方法80Reduingsugartestingmethod十、商業(yè)無菌檢驗方法80Thecommercialsterilizationtestingmethod十一、草酸鈣晶體檢驗方法81Calciumoxalatecrystaltestingmethod味可美公司產品檢驗方法83SectionsixproducttestingmethodofKagomecompany一、天然可溶性固形物檢驗方法83Naturaltotalsolublesolidtestingmethod二、上清液檢驗方法84Upperclearliquidtestingmethod三、色差及ＵＳＤＡ檢驗方法85ColorandUSDAvaluetestingmethod四、缺點限度檢驗方法86Defectlimitationtestingmethod三菱公司產品檢驗方法87SectionsevenproducttestingmethodMitsubishrcompany一、Ｃ型流速檢驗方法87Velocityofflowtestingmethod二、濾著檢驗方法88Serumcolortestingmethod產品安全衛(wèi)生檢驗方法90Sectioneightproductsecurityandsanitationtestingmethod一、水果、蔬菜及其制品亞硝酸鹽及硝酸鹽檢驗方法90Fruits,vegetablesandderivedproductsdeterminationofnitriteandnitratecontent二、食品中菌落總數(shù)的檢驗方法96Microbiologicalexaminationoffoodhygienedetectionofaerobicbacterialcount三、食品中大腸菌群的檢驗方法100MicrobiologicalexaminationoffoodhygienedetectionofColiformsbateria四、食品中酵母及霉菌的檢驗方法104MicrobiologicalexaminationoffoodhygieneEnumerationofmoldsandyeasts五、地門公司硝酸鹽檢驗方法108ThenitritetestingmethodDNMcompany包裝材料驗收標準111Chapterfourthepackagematerialverificationstandard木托盤驗收標準111Sectiononethewoodenpallentverificationstandard松木噸箱驗收標準116Sectiontwothepinewoodenbinverificationstandard楊木噸箱驗收標準123Sectionthreethepoplarwoodenbinverificationstandard返回噸箱驗收標準129Sectionfourthereturnwoodenbinverificationstandard圓柱形開口鋼桶驗收標準131Sectionfivetheopencylindersteeldrumverificationstandard圓錐形開口鋼桶驗收標準135Sectionsixtheopenconicalsteeldrumverificationstandard５５加侖和３００加侖無菌包裝袋驗收標準139Sectionseventhe55and300gallenasepticpackagebagsverificationstandard塑料內襯袋驗收標準140Sectioneightplasticsbagoftheinsidelinerverificationstandard打包鋼帶驗收標準142Sectionnightthesteelbandballedverificationstandard質量治理制度143Chapterthemanagementsystemofquality產品批次治理方法143Sectiononethelotofproductmanagementmethod不合格品治理方法146Sectiontwothenonconformingproductsmanagementmethod番茄醬罐裝凈重與噸醬耗包裝材料的規(guī)定151Sectionthreetherulesofnetweightofcannedpasteandthetonpastepackageconsumption無菌袋貯存使用及不合格無菌袋保留治理方法154Sectionfourtheasepticbagsstorageandusageandunquailifiedbagsholdingmanagementmethod抽查抽樣治理方法158sectionfivesamplingmanagementmethod抽查抽樣考核方法161sectionsixsamplingexaminationmethod質量事故治理方法163Sectionseventhemanagementmethodofqualitytrouble第一章產品質量標準ChapterOneproductqualitystandard第一節(jié)歐洲市場產品質量標準SectionOnequalitystandardfortheEuropemarket1目的及適用范疇Purposeandscope制定本標準為統(tǒng)一番茄產業(yè)各生產分公司為歐洲市場生產的番茄醬產品質量指標。ThisstandardisestablishedtounifythetomatoproductqualitytargetthatisproducedfortheEuropemarket.本標準適用于以加工番茄為原料，經清洗、打漿、去皮去籽、濃縮后不加任何調味劑，密封、殺菌、灌制成的200L鋼桶和噸箱包裝的番茄醬產品。Thestandardappliestothetomatoproductsthatusesprocessingtomatoasrawmaterial,noadditivesaddedafterwashing,sorting,crushing,seedpeeloff,concentrating,andweremadebyairproofing,sterilizing,fillingwith200Lsteeldrumandbinpackages.2引用標準ReferenceStandardGB/T14215--93番茄醬罐頭GB/T14215--93cannedtomatopasteGB4789.2--94食品衛(wèi)生微生物學檢驗菌落總數(shù)測定GB4789.2–94FoodHygieneandmicrobiologicalexaminationDetectionofaerobicbacterialcountGB4789.3--94食品衛(wèi)生微生物學檢驗大腸菌群測定GB4789.2–94FoodHygieneandmicrobiologicalexaminationDetectionofcoliformbacteriaGB4789.15--94食品衛(wèi)生微生物學檢驗霉菌和酵母計數(shù)GB4789.15--94FoodhygieneandmicrobiologicalexaminationMoldsandyeastscountGB4789.26--94食品衛(wèi)生微生物學檢驗罐頭食品商業(yè)無菌的檢驗GB4789.15--94Foodhygiene-microbiologicalExaminationCannedfoodcommercialasepticexaminations3術語Terms3.1罐頭食品的商業(yè)無菌：罐頭食品通過適度的熱殺菌以后，不含有致病的微生物，也不含有在通常溫度下能在其中繁育的非致病性微生物，這種狀態(tài)稱作商業(yè)無菌。Cannedfoodcommercialaseptic:aftermeasurableheatsterilizing,theproducthavenomicroorganismthatcausesillness,nomicroorganismthatcanpropagateandcausesillnessundernormaltemperature.ThisstateiscalledCommercialAseptic.3.2酸性罐頭食品：指殺菌后平穩(wěn)pH值等于或小于4.6的罐頭食品。pH值小于4.7的番茄、梨和菠蘿以及由其制成的汁，以及pH值小于4.9的無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：番茄醬中的黑色斑點，深色或褐色斑點均不算作黑斑。Blackspeck:dark,noincludingblackorbrownspeckintomatopaste.3.4大黑斑：單個黑斑的最大直徑大于1.5mm。包括Largeblackspeck:singleblackspeck‘sdiameterexceeds1.5mm3.5中黑斑：單個黑斑的最大直徑為1.0--1.5mm。Middleblackspeck:singleblackspeck’smaximumdiameter1.0--1.5mm3.6小黑斑：單個黑斑的最大直徑0.5--0.9mm。Smallblackspeck:singleblackspeck’smaximumdiameter0.5--0.9mm圖示Legend:中黑斑小黑斑MiddleblackspeckSmallblackspeck:4產品規(guī)格Productstandard番茄醬產品規(guī)格見表1.Tomatopastestandardseetable1表1table1產品規(guī)格productstandard可溶性固形物含量，Brix%生產工藝processingtechniques包裝規(guī)格packagingformat28-30熱破Hotbreak200L鋼桶200Lsteeldrum噸箱bin28-30冷破Coolbreak30-32熱破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技術要求:Technologyrequirements5.1感官Flavor應符合表2的要求。ShouldbeincompliancewithTable2表2Table2感觀要求Flavorrequest項目Item優(yōu)級品Excellent一級品Firstclass合格品Regular色澤Color同一袋（罐）中醬體呈一致的深紅色或橙紅色，承諾醬體表面有輕微褐色。Presentscarmineorsalmonpinkwithinthesamebag(can),slightbrownnessarepermitted氣味道Flavor/Taste具有番茄醬應有的味道及氣味，無異味Havetheflavorandodorswhichtomatopasteshouldhave,withnooffflavors組織形狀Texture醬體細膩平均，粘稠適度smoothpaste,itsviscidityiswithinmeasure黑斑數(shù)numbersofBlackspecks每10克醬中黑斑無，小黑斑≤2個Inevery10gsamples,Smallspecks≤2每10克醬中黑斑≤2個，小黑斑≤4個Inevery10gsamplesMiddlespecks≤2,smallspecks≤4每10克醬中黑斑≤2個，小黑斑≤6個Inevery10gsamplesMiddlespecks≤2,smallspecks≤65.2理化及微生物指標Physicalandmicrobialtarget5.2.128-30%熱破裂番茄醬理化及微生物指標見表3。28-30%hotbreaktomatopastePhysicalandmicrobialtargetseetable3表328-30%熱破裂番茄醬理化及微生物指標Table328-30%hotbreaktomatopastePhysicalandmicrobialtarget項目Items優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NWtolerance可溶性固形物含量%BRIX每批平均不低于29.0%,單個測量值不低于28.0%Eachlotshouldnotbelowtheaveragevalueof29.0%,singlemeasurevalueshouldnotbelow28.0%每批平均值EachlotaverageValue番茄紅素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還原糖%REDUCINGSUGAR≥45總酸%TOTALACID≤8.0()執(zhí)行客戶要求Performconsumer’srequest粘度cm/30”(12.5%)BOSTWICK<7.0霉菌%HMC≤4041--50每批最高值EachlotMaximum商業(yè)無菌COMMERCIALSTERILIZATION符合商業(yè)無菌要求Accordwithcommercialasepsesrequest5.2.228-30%冷破裂番茄醬理化及微生物指標見表4。28-30%coldbreaktomatopastePhysicalandmicrobialtargetseeTable4表428-30%冷破裂番茄醬理化及微生物指標28-30%coldbreaktomatopastePhysicalandmicrobialtarget項目Items優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NetWttolerance可溶性固形物含量%BRIX每批平均值不低于29.0%，單個測量值不低于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還原糖%REDUCINGSUGAR≥45總酸%TOTALACID≤8.0()執(zhí)行客戶要求Performconsumer’srequirement7.0–12.0霉菌%HMC≤4041–50每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALSTERILIZATION符合商業(yè)無菌要求accordwiththecommercialasepticrequest5.2.330-32%熱破裂番茄醬理化及微生物指標見表5。30-32%hotbreaktomatopastePhysicalandmicrobialtargetseeTable5表530-32%熱破裂番茄醬理化及微生物指標Table530-32%hotbreaktomatopastePhysicalandmicrobialtarget項目Items優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NTEach200LsteeldrumNetweight凈重公差NTtolerance可溶性固形物含量%BRIX每批平均不低于31.0%,單個測量值不低于30.0%Eachlotshouldnotbelowtheaveragevalueof31.0%,singlemeasurevalueshouldnotbelow30.0%每批平均值Eachlotaveragevalue番茄紅素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執(zhí)行客戶要求Performconsumerrequest≤2.02.1--3.03.1--6.0pHpH3.9–4.5還原糖%REDUCINGSUGAR≥45總酸%TOTALACID≤8.0()執(zhí)行客戶要求Performconsumerrequest霉菌%HMC≤40每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALSTERILIZATION符合商業(yè)無菌要求Conformtocommercialsterilizationrequest5.2.436-38%冷破裂番茄醬理化及微生物指標見表6。36-38%coldbreaktomatopastePhysicalandmicrobialtargetseetable6表636-38%冷破裂番茄醬理化及微生物指標Table636-38%coldbreaktomatopastePhysicalandmicrobialtarget項目Items優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于37.0%,單個測量值不低于36.0%Eachlotshouldnotbelowtheaveragevalueof37.0%,singlemeasurevalueshouldnotbelow36.0%每批平均值Eachlotaveragevalue番茄紅素mg/100gLYCOPENE≥6555--6440–54色差a/b≥2.302.20--2.291.80--2.19pH3.9--4.5還原糖%REDUCINGSUGAR≥45總酸%TOTALACID≤8.0()執(zhí)行客戶要求Performconsumer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041–50每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALSTERILIZATION符合商業(yè)無菌要求Conformtocommercialsterilizationrequest5.2.538-40%冷破裂番茄醬理化及微生物指標見表7。38-40%coldbreaktomatopastePhysicalandmicrobialtargetseetable7表738-40%冷破裂番茄醬理化及微生物指標Table738-40%coldbreaktomatopastePhysicalandmicrobialtarget項目Item優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于39.0%,單個測量值不低于38.0%Eachlotshouldnotbelowtheaveragevalueof39.0%,singlemeasurevalueshouldnotbelow38.0%每批平均值EachlotaverageValue番茄紅素mg/100gLYCOPENE≥6555--6440–54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5還原糖%REDUCINGSUGAR≥45總酸%TOTALACID≤8.0()執(zhí)行客戶要求Performthebuyer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041–50每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALSTERILIZATION符合商業(yè)無菌要求Conformtothecommercialsterilizationrequest5.2.639-41%冷破裂番茄醬理化及微生物指標見表8。39-41%coldbreaktomatopastePhysicalandmicrobialtargetseetable8表839-41%冷破裂番茄醬理化及微生物指標Table839-41%coldbreaktomatopastePhysicalandmicrobialtarget項目Item優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于40.0%,單個測量值不低于39.0%Eachlotshouldnotbelowtheaveragevalueof40.0%,singlemeasurevalueshouldnotbelow39.0%每批平均值EachlotaverageValue番茄紅素mg/100gLYCOPENE≥6555--6440–54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5還原糖%REDUCINGSUGAR≥45總酸%TOTALACID≤8.0粘度cm/30”(12.5%)BOSTWICK7.0--12.0執(zhí)行客戶要求Performthebuyer’srequest霉菌%HMC≤4041–50每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALSTERILIZATION符合商業(yè)無菌要求Conformtothecommercialsterilizationrequest5.2.740-42%冷破裂番茄醬理化及微生物指標見表9。40-42%coldbreaktomatopastePhysicalandmicrobialtargetseetable9。表940-42%冷破裂番茄醬理化及微生物指標Table940-42%coldbreaktomatopastePhysicalandmicrobialtarget項目Item優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于41.0%,單個測量值不低于40.0%Eachlotshouldnotbelowtheaveragevalueof40.0%,singlemeasurevalueshouldnotbelow39.0%每批平均值EachlotaverageValue番茄紅素mg/100gLYCOPENE≥6555--6440–54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5還原糖%REDUCINGSUGAR≥45總酸%TOTALACID≤8.0（）執(zhí)行客戶要求Performthebuyer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041--50每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALSTERILIZATION符合商業(yè)無菌要求Conformtothecommercialsterilizationrequest5.2.842-44%冷破裂番茄醬理化及微生物指標見表10。42-44%coldbreaktomatopastePhysicalandmicrobialtargetseetable10。表1042-44%冷破裂番茄醬理化及微生物指標Table1042-44%coldbreaktomatopastePhysicalandmicrobialtarget項目Item優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于43.0%,單個測量值不低于42.0%Eachlotshouldnotbelowtheaveragevalueof43.0%,singlemeasurevalueshouldnotbelow42.0%每批平均值EachlotaverageValue番茄紅素mg/100gLYCOPENE≥6555--6440--54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5還原糖%REDUCINGSUGAR≥45總酸%TOTALACID≤8.0（）執(zhí)行客戶要求Performthebuyer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041--50每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALSTERILIZATION符合商業(yè)無菌要求Conformtothecommercialsterilizationrequest5.2.946-48%冷破裂番茄醬理化及微生物指標見表11。46-48%coldbreaktomatopastePhysicalandmicrobialtargetseetable11。表1146-48%冷破裂番茄醬理化及微生物指標Table1146-48%coldbreaktomatopastePhysicalandmicrobialtarget項目Item優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NetWttolerance可溶性固形物含量%BRIX每批平均不低于47.0%,單個測量值不低于46.0%Eachlotshouldnotbelowtheaveragevalueof47.0%,singlemeasurevalueshouldnotbelow46.0%每批平均值EachlotaverageValue番茄紅素mg/100gLYCOPENE≥6555--6440--54色差a/b≥2.302.20--2.291.80--2.19pHpH3.9--4.5還原糖%REDUCINGSUGAR≥45總酸%TOTALACID≤8.0（）執(zhí)行客戶要求Performthebuyer’srequest粘度cm/30”(12.5%)BOSTWICK7.0--12.0霉菌%HMC≤4041--50每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALSTERILIZATION符合商業(yè)無菌要求Conformtothecommercialsterilizationrequest5.3重金屬指標應符合表12的要求。Heavymetalstargetshallconformtherequirementoftable8表12重金屬指標Table12heavymetalstarget項目Item指標target錫Tin(以Sn計),mg/Kg≤200銅Copper(以Cu計),mg/Kg≤10鉛Lead(以Pb計),mg/Kg≤1砷Arsenic(以As計),mg/Kg≤0.5其它重金屬Otherheavymetals符合顧客要求Conformtothebuyer’srequirement5.4農殘與放射性物質限制濃度標準符合國家規(guī)定標準或顧客要求。PesticideResidueandRadioactivitylimitationtargetsshallconformtothenationalstandardorConformtothebuyer’srequirement.第二節(jié)美國市場產品質量標準ScetiontwoqualitystandardfortheAmericamarket1目的及適用范疇Purposeandscope制定本標準為統(tǒng)一番茄產業(yè)各生產分公司為美國市場生產的番茄醬產品質量指標。ThisstandardisestablishedtounifythetomatoproductqualitytargetthatisproducedfortheAmericamarket.本標準適用于以加工番茄為原料，經清洗、打漿、去皮去籽、濃縮后不加任何調味劑，密封、殺菌、灌制成的200L鋼桶和噸箱包裝的番茄醬產品。Thestandardappliestothetomatoproductsthatusesprocessingtomatoasrawmaterial,noadditivesaddedafterwashing,sorting,crushing,seedpeeloff,concentrating,andweremadebyairproofing,sterilizing,fillingwith200Lsteeldrumandbinpackages.引用標準ReferencestandardGB/T14215--93番茄醬罐頭GB/T14215--93cannedtomatopasteGB4789.2--94食品衛(wèi)生微生物學檢驗菌落總數(shù)測定GB4789.2–94FoodHygieneandMicrobiologicalexaminationDetectionofaerobicbacterialcountGB4789.3--94食品衛(wèi)生微生物學檢驗大腸菌群測定GB4789.2–94FoodHygieneandMicrobiologicalexaminationDetectionofcoliformbacteriaGB4789.15--94食品衛(wèi)生微生物學檢驗霉菌和酵母計數(shù)GB4789.15--94FoodHygieneandMicrobiologicalexaminationmoldsandyeastscountGB4789.26--94食品衛(wèi)生微生物學檢驗罐頭食品商業(yè)無菌的檢驗GB4789.15--94Microbiologicalexaminationoffoodhygiene-Examinationcannedfoodcommercialsterilization術語Terms3.1罐頭食品的商業(yè)無菌：罐頭食品通過適度的熱殺菌以后，不含有致病的微生物，也不含有在通常溫度下能在其中繁育的非致病性微生物，這種狀態(tài)稱作商業(yè)無菌。Cannedfoodcommercialaseptic:aftermeasurableheatsterilizing,theproducthavenomicroorganism,whichcausesillness,havenomicroorganism,whichcanpropagateandcausesillnessundernormaltemperature.Thisstateiscalledcommercialaseptic3.2酸性罐頭食品：指殺菌后平穩(wěn)pH值等于或小于4.6的罐頭食品。pH值小于4.7的番茄、梨和菠蘿以及由其制成的汁，以及pH值小于4.9的無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產品規(guī)格productstandard番茄醬產品規(guī)格見表1Tomatopasteproductsizeseetable1表1table1產品規(guī)格productsize可溶性固形物含量，Brix%生產工藝processtechniques包裝規(guī)格packagingsize28-30%熱破Hotbreak200L鋼桶200Lsteeldrum噸箱bin30-32%熱破Hotbreak5技術要求:Technologyrequest5.1感官Flavor應符合表2和表3的要求。ShouldconformtoTable2and3.表2table2感觀要求Flavorrequest項目Item優(yōu)級品Excellent一級品Firstclass合格品Regular色澤Color同一袋（罐）中醬體呈一致的深紅色或橙紅色，承諾醬體表面有輕微褐色。Presentscarmineorsalmonpinkwithinthesamebag(can),slightbrownnessarepermitted氣味道Flavor/Taste具有番茄醬應有的味道及氣味，無異味havetheflavorandodorswhichtomatopasteshouldhave,withnooffflavors組織形狀Texture承諾有適量的皮籽，較粘稠measurablepeelandseedsarepermitted,comparativelysticky表3斑點數(shù)指標3TableSpeckstarget項目Item大小Size承諾數(shù)量（個）amountpermitted備注Note果皮peel<4.8mm≤36每100ml(8.5%Brix)產品中Inevery100mlofthe(8.5%Brix)product碎顆粒籽brokenseeds<0.8mm≤36淺褐色斑點sandybeigespecks<0.8mm≤36深色或黑色斑點Darkorblackspecks<0.8mm≤361.6-3.2mm≤43.3-6.4mm≤1>6.4mm0整顆粒籽Wholeseeds≤5斑點大小見圖1。SizeofspecksSeetable1圖1table15.2理化及微生物指標Physicalandmicrobialtarget5.2.128-30%熱破裂番茄醬理化及微生物指標見表4。28-30%HotBreaktomatopastePhysicalandmicrobialtargetseetable4表428-30%熱破裂番茄醬理化及微生物指標Table428-30%hotbreaktomatopastePhysicalandmicrobialtarget項目Item優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NetWttolerance每批平均值不低于29.0%，單個測量值不低于28.0%Eachlotshouldnotbelowtheaveragevalueof31.0%,singlemeasurevalueshouldnotbelow30.0%每批平均值Eachlotaveragevalue番茄紅素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執(zhí)行客戶要求Conformtothebuyer’srequirementPH值PHvalue3.9--4.5析水度mm(12.5%)BLOTTER≤2.02.1--3.03.1--5.0執(zhí)行客戶要求Conformtothebuyer’srequirement漿汁粘度(”)SERUMVISCOSITY>250總酸(%)TOTALACID≤3.0(以無水檸檬酸計RecordasdriedsolidsofcitricAcid)霉菌%HMC≤2021--3031--40每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALASEPTIC符合商業(yè)無菌要求Conformtocommercialasepticrequest5.2.230-32%熱破裂番茄醬理化及微生物指標見表5。30-32%HotBreaktomatopastePhysicalandmicrobialtargetseetable5表530-32%熱破裂番茄醬理化及微生物指標5Table30-32%HotBreaktomatopastePhysicalandmicrobialtarget項目Item優(yōu)級品Excellent一級品Firstclass合格品Regular備注note凈重NetWTEach200LsteeldrumNetweight凈重公差NetWttolerance每批平均值不低于31.0%，單個測量值不低于30.0%Eachlotshouldnotbelowtheaveragevalueof31.0%,singlemeasurevalueshouldnotbelow30.0%每批平均值Eachlotaveragevalue番茄紅素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執(zhí)行客戶要求Conformtothebuyer’srequirementPH值PHvalue3.9--4.5析水度mm(12.5%)BLOTTER≤2.02.1--3.03.1--5.0執(zhí)行客戶要求Conformtothebuyer’srequirement漿汁粘度(”)SERUMVISCOSITY>250總酸(%)TOTALACID≤3.0(以無水檸檬酸計RecordasdriedsolidsofcitricAcid)霉菌%HMC≤2021--3031--40每批最高值Eachlotmaximum商業(yè)無菌COMMERCIALASEPTIC符合商業(yè)無菌要求Conformtocommercialasepticrequest5.3重金屬指標應符合表6的要求。Heavymetalstargetshouldconformtotherequirementoftable6表6重金屬指標Table6heavymetalstarget項目指標錫Tin(以Sn計),mg/Kg≤200銅Copper(以Cu計),mg/Kg≤10鉛Lead(以Pb計),mg/Kg≤1砷Arsenic(以As計),mg/Kg≤0.5其它重金屬Otherheavymetals符合顧客要求Conformtothebuyer’srequirement5.4農殘與放射性物質限制濃度標準符合國家規(guī)定標準或顧客要求PesticideResidueandRadioactivitylimitationtargetshouldconformtothenationalstandardorConformtothebuyer’srequirement第三節(jié)東南亞市場產品質量標準SectionthreequalitystandardfortheSoutheastAsiamarket1目的及適用范疇Purposeandscope制定本標準為統(tǒng)一番茄產業(yè)各生產分公司為東南亞市場生產的番茄醬產品質量指標。ThisstandardisestablishedtounifythetomatoproductqualitytargetthatisproducedfortheSoutheastAsiamarket.本標準適用于以加工番茄為原料，經清洗、打漿、去皮去籽、濃縮后不加任何調味劑，密封、殺菌、灌制成的200L鋼桶和噸箱包裝的番茄醬產品。Thestandardappliestothetomatoproductsthatusesprocessingtomatoasrawmaterial,noadditivesaddedafterwashing,sorting,crushing,seedpeeloff,concentrating,andweremadebyairproofing,sterilizing,fillingwith200Lsteeldrumandbinpackages.2引用標準ReferencestandardGB/T14215--93番茄醬罐頭GB/T14215--93CannedtomatopasteGB4789.2--94食品衛(wèi)生微生物學檢驗菌落總數(shù)測定GB4789.2–94Foodhygien