Detection of hawthorn type in canned mixed jam apples

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 sensory quality, determination of net content and solid content of various canned foods; Determination of soluble solid content in viscous products, products containing suspended substances, and heavy sugar products, and determination of approximate soluble solid content in other soluble substances; Determination of dry matter content and pH in canned fruits and vegetables. 2. Sensory inspection of canned food 2.1 Tools: white porcelain plate, spoon, stainless steel round sieve (wire diameter 1 mm, sieve hole 2.8 mm) × 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, anchovies, 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 syrup. Open the cans at room temperature, filter out 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 can, tilt the contents flat into a stainless steel round sieve and let it stand for 3 minutes to observe whether the tissue and morphology meet the standards. 22.4 Canned jam products are opened at room temperature (15 ℃ -20 ℃), and then a spoon is used to take about 20 g of jam and place it on a dry white porcelain plate. Within 1 minute, the jam body is checked for signs of bleeding and 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 poured into a measuring cylinder and allowed to stand for 3 minutes before observing its color and clarity. 2.3.2 Canned fruits and vegetables in sugar water should be observed in a white porcelain plate to see if their color meets the standard. The juice should be poured into a beaker to observe if it is clear and transparent, and if there are 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 is a large amount of fruit crumbs 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 concentration), and then evaluate whether the sour and sweet taste is palatable -2.4.3 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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