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1、 前 言 Foreword本文件为新疆屯河投资股份公司的质量管理三级文件，文件是参照国家相关标准和国外相关标准制订，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管理制度。在产品质量标准与检验方法中，将产品依据销售国（或区域）的不同分别规定，使之更加符合国际贸易中顾客的需要。This document is a third class quality management document of Tunhe (Xinjiang) Co., Ltd, it is enacted by consulting the relevant national standard an
2、d foreign standard, it rules the tomato paste products index, methods of products examination, packing materials inspection and part of the quality controlling system. The product quality standard and inspection measurment are made to be more accord with the custermers demands in the international t
3、rade, depending on the difference market.本文件由新疆屯河番茄事业部企管部编写。This document is written by Tunhe (Xinjiang) Tomato Industry Enterprise Management Department.本文件由番茄事业部企管部负责解释。The Enterprise Management Department of Tomato Industry Department takes the responsibility for explaination.目录Item 页 page产品质量标准
4、6 Chapter one product quality standard 欧洲市场产品质量标准 6Section one product quality standard for Europe market 美国市场产品质量标准 15Section two product qualiy standard for America market 东南亚市场产品质量标准 19Section three product quality standard for southeast Asia market 成品外包装质量标准 25Chapter two quality standard of out
5、er pakckage for finished products 圆柱形钢桶成品外包装质量标准 25Section one quality standard of cylindrical steel drums outer package for finished products圆锥形钢桶成品外包装质量标准 29Section two quality standard of conical steel drums outer package for finished products吨箱成品外包装质量标准 34Section three quality standard of wooden
6、 bins outer package for finished products产品检验方法 37Chapter three products testing method化验室设备、设施及环境要求 37Section one the requirement of equipment,facilites and environment in lab 检验频次与项目 39Section two testing frequency and item 欧洲产品检验方法 42Section three product testing method for Europe 感观检验方法 43Flavor
7、 testing method 可溶性固性物含量检验方法 44Soluble solid testing method粘度检验方法 52Viscosity (Bostwick) testing method色差检验方法 55Color testing method番茄红素检验方法 56Lycopene testing method 霍华德霉菌计数检验方法 59Howard mold count testing method值检验方法 63PH value testing method 总酸检验方法 64Total acid testing method 析水度检验方法 66Blotter te
8、sting method 还原糖检验方法 67Reducing sugar testing method商业无菌检验方法 69The commercial sterilization testing method美国产品检验方法 72Section four product testing method for America 一、感观检验方法 73Flavor testing method 二、天然可溶性固形物检验方法 74Natural total soluble solid testing method三、粘度检验方法 75Viscosity (Bostwick) testing met
9、hod四、色差检验方法 75Color testing method五、番茄红素检验方法 75Lycopene testing method六、霍华德霉菌计数检验方法 75Howard mold count testing method七、检验方法 75PH value testing method 八、总酸检验方法 76Total acid testing method九、析水度检验方法 75Blotter testing method十、浆汁粘度检验方法 78Serum viscosity testing method十一、商业无菌检验方法 75The commercial sterili
10、zation testing method东南亚产品检验方法 80Section five product testing method for southeast asia 一、感观检验方法 80Flavor testing method 二、可溶性固性物含量检验方法 80Soluble solid testing method三、粘度检验方法 80Viscosity (Bostwick) testing method 四、色差检验方法 80Color testing method 五、番茄红素检验方法 80Lycopene testing method 六、霍华德霉菌计数检验方法 80Ho
11、ward mold count testing method七、值检验方法 80PH value testing method 八、总酸检验方法 80Total acid testing method 九、还原糖检验方法 80Reduing sugar testing method十、商业无菌检验方法 80The commercial sterilization testing method十一、草酸钙晶体检验方法 81Calcium oxalate crystal testing method味可美公司产品检验方法 83Section six product testing method o
12、f Kagome company 一、天然可溶性固形物检验方法 83Natural total soluble solid testing method二、上清液检验方法 84Upper clear liquid testing method三、色差及检验方法 85Color and USDA value testing method 四、缺点限度检验方法 86Defect limitation testing method三菱公司产品检验方法 87Section seven product testing method Mitsubishr company 一、型流速检验方法 87Veloc
13、ity of flow testing method 二、滤着检验方法 88Serum color testing method 产品安全卫生检验方法 90Section eight product security and sanitation testing method一、水果、蔬菜及其制品亚硝酸盐及硝酸盐检验方法 90Fruits,vegetables and derived products determination of nitrite and nitrate content二、食品中菌落总数的检验方法 96Microbiological examination of food
14、hygiene detection of aerobic bacterial count 三、食品中大肠菌群的检验方法 100Microbiological examination of food hygiene detection of Coliforms bateria四、食品中酵母及霉菌的检验方法 104Microbiological examination of food hygiene Enumeration of molds and yeasts五、地门公司硝酸盐检验方法 108The nitrite testing method DNM company包装材料验收标准 111Ch
15、apter four the package material verification standard 木托盘验收标准 111Section one the wooden pallent verification standard 松木吨箱验收标准 116Section two the pine wooden bin verification standard 杨木吨箱验收标准 123 Section three the poplar wooden bin verification standard 返回吨箱验收标准 129Section four the return wooden bi
16、n verification standard 圆柱形开口钢桶验收标准 131Section five the open cylinder steel drum verification standard 圆锥形开口钢桶验收标准 135Section six the open conical steel drum verification standard 加仑和加仑无菌包装袋验收标准 139Section seven the 55 and 300 gallen aseptic package bags verification standard 塑料内衬袋验收标准 140Section ei
17、ght plastics bag of the inside liner verification standard 打包钢带验收标准 142Section night the steel band balled verification standard 质量管理制度 143Chapter the management system of quality 产品批次管理办法 143Section one the lot of product management method 不合格品管理办法 146Section two the nonconforming products manageme
18、nt method 番茄酱罐装净重与吨酱耗包装材料的规定 151Section three the rules of net weight of canned paste and the ton paste package consumption无菌袋贮存使用及不合格无菌袋保留管理办法 154Section four the aseptic bags storage and usage and unquailified bags holding management method 抽查抽样管理办法 158section five sampling management method 抽查抽样考
19、核办法 161section six sampling examination method 质量事故管理办法 163Section seven the management method of quality trouble 第 一 章 产品质量标准Chapter One product quality standard第一节 欧洲市场产品质量标准 Section One quality standard for the Europe market1 目的及适用范围 Purpose and scope 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。This stan
20、dard is established to unify the tomato product quality target that is produced for the Europe market.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。The standard applies to the tomato products that uses processing tomato as raw material, no additives added after washing, sorting,
21、crushing, seed peel off, concentrating, and were made by airproofing, sterilizing, filling with 200L steel drum and bin packages.2 引用标准Reference StandardGB/T 14215 - 93 番茄酱罐头GB/T 14215 - 93 canned tomato pasteGB 4789.2 - 94 食品卫生微生物学检验 菌落总数测定GB 4789.2 94 Food Hygiene and microbiological examination D
22、etection of aerobic bacterial count GB 4789.3 - 94 食品卫生微生物学检验 大肠菌群测定GB 4789.2 94 Food Hygiene and microbiological examination Detection of coliform bacteria GB 4789.15 - 94 食品卫生微生物学检验 霉菌和酵母计数GB 4789.15-94 Food hygiene and microbiological examination Molds and yeasts countGB 4789.26 - 94 食品卫生微生物学检验 罐
23、头食品商业无菌的检验GB 4789.15-94 Food hygiene-microbiological Examination Canned food commercial aseptic examinations3术语Terms3.1 罐头食品的商业无菌：罐头食品经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殖的非致病性微生物，这种状态称作商业无菌。Canned food commercial aseptic: after measurable heat sterilizing, the product have no microorganism that cau
24、ses illness, no microorganism that can propagate and causes illness under normal temperature. This state is called Commercial Aseptic.3.2 酸性罐头食品：指杀菌后平衡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。Acidity canned food: after sterilizing, canned food equation PH value 4.6. Tomatoes,
25、which PH value is less than 4.7, pears, pineapples and juices that are made by them, tables, which PH value is less than 4.9, are all called Acidity Food.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。 Black speck: dark, no including black or brown speck in tomato paste.3.4 大黑斑：单个黑斑的最大直径大于1.5mm。包括 Large black speck
26、: single black specks diameter exceeds 1.5mm3.5 中黑斑：单个黑斑的最大直径为1.0 - 1.5mm。 Middle black speck: single black specks maximum diameter1.0- 1.5mm3.6 小黑斑：单个黑斑的最大直径0.5 - 0.9mm。 Small black speck: single black specks maximum diameter 0.5- 0.9mm图示 Legend: 中黑斑 小黑斑 Middle black speck Small black speck: 4 产品规格
27、Product standard番茄酱产品规格见表1. Tomato paste standard see table 1 表1 table 1 产品规格 product standard可溶性固形物含量，Brix %生 产 工 艺 processing techniques包装规格packaging format28-30热 破 Hot break200L钢桶 200L steel drum吨 箱 bin28-30冷 破 Cool break30-32热 破 Hot break36-38 冷 破 Cold break38-40冷 破 Cold break39-41冷 破 Cold break
28、40-42冷 破 Cold break42-44冷 破 Cold break46-48冷 破 Cold break5 技术要求:Technology requirements5.1 感官 Flavor 应符合表2的要求。 Should be in compliance with Table 2表2 Table 2 感观要求 Flavor request项 目Item优 级 品Excellent一 级 品First class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，允许酱体表面有轻微褐色。Presents carmine or salmon pink
29、 within the same bag (can), slight brownness are permitted气滋味 Flavor/Taste具有番茄酱应有的滋味及气味，无异味 Have the flavor and odors which tomato paste should have ,with no off flavors组织形态 Texture酱体细腻均匀，粘稠适度 smooth paste, its viscidity is within measure 黑斑数 numbers of Black specks每10克酱中黑斑无，小黑斑2个In every 10 g sampl
30、es, Small specks2每10克酱中黑斑2个，小黑斑4个In every 10 g samples Middle specks2, small specks 4每10克酱中黑斑2个，小黑斑6个In every 10 g samples Middle specks 2, small specks 65.2 理化及微生物指标 Physical and microbial target5.2.1 28-30%热破碎番茄酱理化及微生物指标见表3。28-30% hot break tomato paste Physical and microbial target see table 3表3
31、28-30%热破碎番茄酱理化及微生物指标Table 3 28-30% hot break tomato paste Physical and microbial target项 目Items优 级 品Excellent 一 级 品First class合 格 品Regular 备 注note净 重N et WT200L钢桶包装单桶净重200Kg , 吨箱单箱净重1000KgEach200L steel drum Net weight200Kg , each bin Net weight1000Kg净重公差NW tolerance钢桶包装的产品，每桶、每四桶或每箱的标明净重与实际净重公差为0.5
32、% ，每批平均净重不得低于标明净重。Products in steel drums , each、each four drums or each bin s marked NT and NT actual tolerance should be 0.5%, each lot average NW should not below the marked NW.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%Each lot should not below the average value of 29.0%, single measure value shoul
33、d not below 28.0%每批平均值 Each lot averageValue番茄红素mg/100gLYCOPENE 5545 - 5435 - 44色差 (12.5%)a/b 2.202.10 - 2.191.80 - 2.09析水度mm/30min(12.5%)BLOTTER 2.02.1 - 3.03.1 - 6.0pHpH3.9 - 4.5还原糖%REDUCING SUGAR 45总酸%TOTAL ACID 8.0 (以无水柠檬酸干物质物计 Record as dried solids of Citric Acid)执行客户要求Perform consumers request 粘度cm/30”(12.5%)BOSTWICK 7.0霉菌%HMC 4041 - 50每批最高值Each lot Maximum商业无菌COMMERCIAL STERILIZATION符合商业无菌要求Accord with commercial asepses request5.2.2 28-30%冷破碎番茄酱理化及微生物指标见表4。28-30% cold break tomato paste P
