DB43-T 2406-2022柑橘罐頭加工技術(shù)規(guī)程

ICS67.080.10

CCSX74

43

湖南省地方標(biāo)準(zhǔn)

DB43/T2406—2022

柑橘罐頭加工技術(shù)規(guī)程

CodeofPracticeforcannedcitrusfruits

2022-07-08發(fā)布2022-10-08實(shí)施

湖南省市場(chǎng)監(jiān)督管理局發(fā)布

DB43/T2406—2022

目次

前言························································································································Ⅲ

1范圍·····················································································································1

2規(guī)范性引用文件······································································································1

3術(shù)語和定義············································································································1

4原輔料要求············································································································1

5食品添加劑要求······································································································2

6生產(chǎn)加工過程衛(wèi)生要求·····························································································2

7加工工藝···············································································································2

8標(biāo)簽、標(biāo)志、包裝、貯存、運(yùn)輸·················································································3

I

DB43/T2406—2022

前言

本文件按照GB/T1.1—2020《標(biāo)準(zhǔn)化工作導(dǎo)則第1部分：標(biāo)準(zhǔn)化文件的結(jié)構(gòu)和起草規(guī)則》的規(guī)

定起草。

請(qǐng)注意本文件的某些內(nèi)容可能涉及專利。本文件的發(fā)布機(jī)構(gòu)不承擔(dān)識(shí)別專利的責(zé)任。

本文件由湖南省農(nóng)業(yè)農(nóng)村廳提出。

本文件由湖南省食品標(biāo)準(zhǔn)化技術(shù)委員會(huì)歸口。

本文件起草單位：湖南省農(nóng)產(chǎn)品加工研究所、湖南熙可食品有限公司、湖南果秀食品有限公司、辣

妹子食品有限公司。

本文件主要起草人：李濤、張群、付復(fù)華、蘇東林、李綺麗、吳玉英、劉偉、魯勁峰、楊麗、張繼

光、肖偉振、丁小平。

III

DB43/T2406—2022

柑橘罐頭加工技術(shù)規(guī)程

1范圍

本文件規(guī)定了柑橘罐頭加工技術(shù)的原輔料、食品添加劑、生產(chǎn)過程衛(wèi)生、加工工藝、標(biāo)簽、標(biāo)志、

包裝、貯存、運(yùn)輸?shù)纫蟆?/p>

本文件適用于柑橘罐頭加工。

2規(guī)范性引用文件

下列文件中的內(nèi)容通過文中的規(guī)范性引用而構(gòu)成本文件必不可少的條款。其中，注日期的引用文件，

僅該日期對(duì)應(yīng)的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用于本

文件。

GB/T191包裝儲(chǔ)運(yùn)圖示標(biāo)志

GB/T317白砂糖

GB2760食品安全國家標(biāo)準(zhǔn)食品添加劑使用標(biāo)準(zhǔn)

GB2762食品安全國家標(biāo)準(zhǔn)食品中污染物限量

GB2763食品安全國家標(biāo)準(zhǔn)食品中農(nóng)藥殘留限量

GB5749生活飲用水衛(wèi)生標(biāo)準(zhǔn)

GB7718食品安全國家標(biāo)準(zhǔn)預(yù)包裝食品標(biāo)簽通則

GB/T12947鮮柑橘

GB14881食品安全國家標(biāo)準(zhǔn)食品生產(chǎn)通用衛(wèi)生規(guī)范

GB14930.1食品安全國家標(biāo)準(zhǔn)洗滌劑

GB28050食品安全國家標(biāo)準(zhǔn)預(yù)包裝食品營養(yǎng)標(biāo)簽通則

GB31621食品安全國家標(biāo)準(zhǔn)食品經(jīng)營過程衛(wèi)生規(guī)范

3術(shù)語和定義

本文件沒有需要界定的術(shù)語和定義。

4原輔料要求

4.1柑橘

柑橘應(yīng)新鮮、成熟適度、風(fēng)味正常、無病蟲害、無霉變，符合GB2762、GB2763、GB/T12947的

規(guī)定。

4.2白砂糖

應(yīng)符合GB/T317的規(guī)定。

1

DB43/T2406—2022

4.3生產(chǎn)加工用水

應(yīng)符合GB5749的規(guī)定。

4.4其他原輔料

應(yīng)符合相關(guān)食品安全標(biāo)準(zhǔn)規(guī)定。

5食品添加劑要求

5.1食品添加劑的質(zhì)量

應(yīng)符合相應(yīng)的食品添加劑質(zhì)量標(biāo)準(zhǔn)規(guī)定。

5.2食品添加劑的使用

應(yīng)符合GB2760的規(guī)定。

6生產(chǎn)加工過程衛(wèi)生要求

應(yīng)符合GB14881的規(guī)定。

7加工工藝

7.1工藝流程

選果→清洗→漂燙→剝皮分瓣→脫囊衣→裝罐→殺菌→冷卻→成品

7.2加工技術(shù)要求

7.2.1選果

應(yīng)剔除腐爛果、病蟲果、生果、畸形果及外來雜質(zhì)。

7.2.2清洗

宜采用自動(dòng)化清洗機(jī)進(jìn)行清洗。

7.2.3漂燙

鮮果原料用熱水漂燙，漂燙溫度60℃～95℃，時(shí)間不超過2min，以附著于橘球上的橘絡(luò)能除凈為度。

7.2.4剝皮分瓣

采用人工或機(jī)械剝皮，注意不傷及橘球。人工剝皮時(shí)從蒂部開始，剝好的橘球蒂部孔朝上擺放，有

利分瓣；分瓣時(shí)用力不宜過大，避免橘片損傷。

7.2.5脫囊衣

7.2.5.1酸堿脫囊衣

分瓣后的橘片先在流槽中用濃度0.3％～1.5％鹽酸溶液處理，室溫下時(shí)間不超過50min，以橘片

2

DB43/T2406—2022

表面囊衣松軟皺褶，手工可輕松去除為宜，鹽酸濃度和處理時(shí)間可根據(jù)不同成熟期、不同產(chǎn)地、不同品

種等因素適當(dāng)調(diào)整；橘片瀝除酸液后用流水漂洗兩次，每次時(shí)間至少5min；再用濃度0.2％～0.5％氫

氧化鈉溶液處理，時(shí)間為15min～20min；處理后橘片用清水漂洗，至囊衣去除干凈，手摸無滑感，

pH6～7。

7.2.5.2酶法脫囊衣

分瓣后的橘片先用濃度0.3％～1.5％鹽酸溶液在25℃～30℃處理40min～50min，具體參數(shù)根

據(jù)不同成熟期、不同產(chǎn)地、不同品種等因素進(jìn)行調(diào)整；橘片瀝除酸液后用清水漂洗兩次，每次時(shí)間至少

5min；漂洗后的橘片進(jìn)行復(fù)合酶處理，pH4～4.5，溫度45℃～50℃，處理時(shí)間40min～50min；酶

法處理后用清水進(jìn)行漂洗，至少兩次，至囊衣去除干凈。

7.2.6裝罐

7.2.6.1對(duì)包裝容器進(jìn)行清洗消毒，消毒劑應(yīng)符合GB14930.2的規(guī)定。

7.2.6.2對(duì)漂洗干凈后的橘片按大小進(jìn)行分級(jí)、整理、稱量、裝罐。

7.2.6.3加工用水加入白砂糖等輔料及食品添加劑，加熱至95℃以上，攪拌溶解，保溫5min以上，

過濾。趁熱裝罐，食品表面層和容器頂邊相距4mm～8mm。

7.2.7殺菌

低溫連續(xù)熱力殺菌。

7.2.8冷卻

采用冷切水進(jìn)行冷卻，冷卻用水的余氯含量3mg/kg～5mg/kg，冷卻到38℃～40℃。

8標(biāo)簽、標(biāo)志、包裝、貯存、運(yùn)輸

8.1標(biāo)簽、標(biāo)志

產(chǎn)品標(biāo)簽應(yīng)符合GB7718、GB28050的規(guī)定，標(biāo)志應(yīng)符合GB/T191的規(guī)定。

8.2包裝

外包裝采用鋼桶或塑料箱或紙箱，包裝應(yīng)牢固、防潮、整潔。包裝材料應(yīng)符合食品安全國家標(biāo)準(zhǔn)的

有關(guān)規(guī)定。

8.3貯存與運(yùn)輸

應(yīng)符合GB31621的規(guī)定。

3

DB43/T2406—2022

目次

前言························································································································Ⅲ

1范圍·····················································································································1

2規(guī)范性引用文件······································································································1

3術(shù)語和定義············································································································1

4原輔料要求············································································································1

5食品添加劑要求······································································································2

6生產(chǎn)加工過程衛(wèi)生要求·····························································································2

7加工工藝···············································································································2

8標(biāo)簽、標(biāo)志、包裝、貯存、運(yùn)輸···········