Beverage, beverage, canned food testing

This standard specifies the methods for sensory inspection of canned food, the determination of soluble solid content, the determination of net content and solid content, the determination of pH, and the determination of dry matter content. This standard is applicable to the inspection of the sensory quality of various canned foods, the determination of net content and solid content, the determination of soluble solid content in viscous products, products containing suspended substances, and heavy sugar products, and the determination of approximate soluble solid content in other soluble substances, the determination of dry matter content and pH in canned fruits and vegetables. 2. Sensory Inspection of Canned Food 2.1 Tools: White Energy Plate, Spoon, Stainless Steel Round Sieve (with a diameter of 1mm and a mesh size of 2.8mm) × 2.8 mm), beaker, measuring cylinder, can opener, etc. 2.2 Tissue and Morphological Examination 2.2.1 Canned animal meat, poultry, and aquatic products are first heated until the soup dissolves (some canned foods such as lunch meat, windtail fish, etc. are not heated), and then the contents are poured into a white porcelain plate to observe whether their tissue and morphology meet the standards. 2.2.2 Canned fruits and vegetables in sugar water. Open the cans at room temperature, remove the soup, and then pour the contents into a white porcelain plate to observe if the tissue morphology meets the standards. 2.2.3: After opening the syrup type can, the contents are flattened and placed in a stainless steel round sieve, and left to stand for 3 minutes to observe whether the tissue and morphology meet the standards. 2, 2.4: After opening the canned jam at an empty temperature (15 ℃~20 ℃), use a spoon to take out the jam (about 20 g) and place it on a dry white porcelain plate. Within 1 minute, observe whether the jam has dispersed and if there is any sign of juice separation. 2.2.5 After opening the juice can, pour the contents into a glass container and let it stand for 30 minutes. Observe the degree of sedimentation, layering, and oil ring phenomenon. 2.2.6 For other types of canned goods, refer to similar methods mentioned above. 2.3 Color inspection 2.3.1 Canned animal meat, poultry, and aquatic products should be observed in a white porcelain plate to see if their color meets the standard. The soup should be injected into a small amount and allowed to stand for 3 minutes. The color should be cloudy and the degree of clarity should be observed. 2.3.2: Canned fruits and vegetables in syrup are placed on a white porcelain plate to observe if their color meets the standard. The juice is poured into a beaker to observe if it is clear and transparent, without any inclusions or cloudy flesh fragments. 2.3.3 Canned Syrup: Pour all the syrup into a white porcelain plate and observe if it is cloudy, if there is jelly, and if there are large amounts of fruit chips and inclusions present. Pour the flesh from the stainless steel round sieve into the plate and observe if its color meets the standard. 2.3.4 Canned jam and tomato sauce. Pour all the sauce into a white porcelain plate and observe if its color meets the standard. 2.3.5- Pour canned fruit juice into a glass container and let it stand for 30 minutes, then observe if its color meets the standard. 2.4 Taste and Odor Inspection 2.4.1 Canned animal meat, poultry, and aquatic products should be inspected to see if they have the taste and odor that the product should have, as well as whether they have a hala or odor. 2.4.2 Canned fruits and vegetables should be inspected to see if they have a similar aroma to the original fruits and vegetables. Canned fruit juice should first smell its aroma (concentrated fruit juice should be diluted to the specified H degree), and then evaluate whether it is sour or sweet. Personnel participating in sensory testing must have normal taste and smell, and the sensory evaluation process should not exceed 2 hours

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