Canned buckwheat testing

The testing methods for canned radish mainly cover multiple aspects, including sensory testing, physical and chemical index testing, and microbial testing, to ensure the safety, quality, and compliance with relevant standards of the products. The following is a detailed summary of these testing methods:

1. Sensory testing
Sensory testing mainly evaluates the appearance, color, smell, taste, and tissue morphology of canned radish through vision, smell, taste, and touch.

Appearance: Check whether there is rust, deformation, or damage on the surface of the can and whether the can lid is well sealed.
Color: Observe whether the color of the radish and pepper is uniform, whether it meets the white or yellow-white specified in the standard, and the bright red or red color of the pepper.
Smell: Smell the smell in the can to determine whether it has the taste and smell that canned radish should have and no peculiar smell.
Taste: Taste the radish and soup in the can to evaluate whether its taste and flavor meet the standards.
Tissue morphology: Check whether the radish particles are complete, whether the tissue is tight, whether the meat is crisp and tender, and whether there is an outer membrane and peeling skin, etc.
2. Physical and chemical index detection
Physical and chemical index detection mainly uses laboratory instruments to measure and analyze various physical and chemical indicators of canned buckwheat.

Net weight: Use precise weighing equipment to measure the average net weight of each batch of products to ensure that it is not less than the indicated weight.
Solid content: Measure the average solid weight of each batch of products by a specific method (such as the method specified in QB1007) to ensure that it is not less than the specified weight.
Sodium chloride content: Use the sodium chloride determination method (such as the method specified in GB/T12457) to measure the sodium chloride content in the can to ensure that it is within the range specified by the standard (such as 0.3%1.5% or 1.5%3.0%, depending on the standard).
Acidity: Evaluate the acidity and alkalinity of the can by measuring the pH value to ensure that the acidity is within the range specified by the standard (such as 0.8%~1.8%, in acetic acid).
Soluble solids: Use the refractometer method to determine the content of soluble solids in the can to ensure that it is within the range specified by the standard (such as 24%~29%, in refractometer).
Heavy metal content: Determine the heavy metal content in canned food, such as tin, copper, lead, and arsenic, according to the methods specified in GB11671 and other standards to ensure compliance with relevant requirements.
3. Microbiological testing
Microbiological testing is one of the important indicators for evaluating the sanitary quality of canned buckwheat.

Total colony count test: Evaluate the number of all microorganisms on the sample to reflect the sanitary condition of the canned food.
Coliform group test: Determine whether there is fecal contamination, indicating possible sanitary problems with canned food.
Pathogenic bacteria tests: Such as Salmonella, Staphylococcus aureus, Shigella, etc., to confirm whether these pathogens that cause food poisoning are present in canned food.
Mold and yeast test: Evaluate the contamination level of these common microorganisms in canned food, which may affect the quality and shelf life of canned food.
Microbiological testing is usually carried out in accordance with national food safety standards such as GB 4789.26 to ensure the accuracy and reliability of the test results.

In summary, the testing methods for canned buckwheat involve multiple aspects, including sensory testing, physical and chemical index testing, and microbiological testing. These testing methods help ensure the safety, quality, and compliance of canned buckwheat products with relevant standards, providing consumers with healthy and delicious food choices. At the same time, they also help manufacturers to continuously optimize production processes and quality control systems during the production process, and improve the overall performance and market competitiveness of products.