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Jam technical conditions. Jam. Specifications. general specifications"

GOST R 51934-2002
Group H53

STATE STANDARD OF THE RUSSIAN FEDERATION

JAM
Specifications
Powidlo. Specifications

OKS 67.080.10
OKP 91 6321

Introduction date 2003-07-01

Foreword

1 DEVELOPED by the All-Russian Research Institute of the Canning and Vegetable Drying Industry (VNIIKOP)
INTRODUCED by the Technical Committee for Standardization TK 93 "Fruit and Vegetable Processing Products"

2 APPROVED AND PUT INTO EFFECT by the Decree of the State Standard of Russia dated September 6, 2002 N 326-st

3 INTRODUCED FOR THE FIRST TIME

1 area of use

This standard applies to jam made from fruit, berry, vegetable puree or mixtures thereof by boiling with sugar or sugar syrup, with or without the addition of pectin, citric acid and preservatives.
Jam is intended for sale in retail trading network, enterprises Catering and for industrial use.
Safety requirements are set out in 4.2.2 (in terms of mass fractions of sorbic and benzoic acids, sulfur dioxide), 4.2.4-4.2.6, mandatory quality requirements - in 4.2.2, for labeling - in 4.5.1.

2 Normative references

This standard uses references to the following normative documents:
GOST 21-94 Sugar-sand. Specifications
GOST 908-79 Food citric acid. Specifications
GOST 5037-97 Metal flasks for milk and dairy products. Specifications
GOST 5194-91* Starch syrup. Specifications
____________________
* Within the territory of Russian Federation GOST R 52060-2003 is valid. - Note.

GOST 5717-91 Glass jars for canning. Specifications
GOST 5981-88 (ISO 1361-83, ISO 3004-1-86) Metal cans for canned food. Specifications
GOST 8756.1-79 Canned food products. Methods for determining organoleptic indicators, net weight or volume and mass fraction of constituents
GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the state of the inner surface of metal containers
GOST 8777-80 Wooden jellied and dry barrels. Specifications
GOST 9338-80 Plywood drums. Specifications
GOST 10131-93 Boxes made of wood and wood materials for food industry products, Agriculture and matches. Specifications
GOST 10444.1-84 Canned food. Preparation of solutions, reagents, dyes, indicators and nutrient media used in microbiological analysis
GOST 10444.12-88 Food products. Method for the determination of yeasts and molds
GOST 10444.15-84 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
GOST 13358-84 Wooden boxes for canned food. Specifications
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, marking, transportation and storage
GOST 13950-91 Welded steel barrels and rolling barrels with corrugations on the body. Specifications
GOST 17065-94 Winding cardboard drums. Specifications

GOST 18192-72 Concentrated fruit and berry juices. Specifications

GOST 19360-74 Film liners. General specifications
GOST 21205-83 Food tartaric acid. Specifications
GOST 25250-88 Polyvinyl chloride film for the manufacture of containers for food products and medicines. Specifications
GOST 25555.0-82 Fruit and vegetable processing products. Methods for determining titratable acidity
GOST 25555.3-82 Fruit and vegetable processing products. Methods for determining mineral impurities
GOST 25555.5-91 Processed products of fruits and vegetables. Methods for the determination of sulfur dioxide
GOST 25749-83 Metal lids for glass containers with a type III neck rim. Specifications
GOST 26181-84 Fruit and vegetable processing products. Methods for the determination of sorbic acid
GOST 26313-84 Processed products of fruits and vegetables. Acceptance rules, sampling methods
GOST 26323-84 Fruit and vegetable processing products. Methods for determining the content of impurities of vegetable origin
GOST 26668-85 Food and flavor products. Sampling methods for microbiological analyzes
GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26671-85 Processed fruits and vegetables, canned meat and meat and vegetables. Sample preparation for laboratory analysis
GOST 26927-86 Food raw materials and products. Mercury determination method
GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26932-86 Food raw materials and products. Lead determination methods
GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium
GOST 26935-86 Canned food products. Tin determination method
GOST 28038-89 Fruit and vegetable processing products. Methods for the determination of mycotoxin patulin
GOST 28467-90 Processed products of fruits and vegetables. Method for the determination of benzoic acid

GOST 28562-90 Processed products of fruits and vegetables. Refractometric method for the determination of soluble solids
GOST 29186-91 Pectin. Specifications
GOST 29270-95 Fruit and vegetable processing products. Methods for the determination of nitrates
GOST 30178-86 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides
GOST 30425-97 Canned food. Method for determining industrial sterility
Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)
Food products. Method for detection of bacteria of the genus Salmonella
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides
GOST R 8.579-2001 State system ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import
GOST R 51074-97 Food products. Information for the consumer. General requirements
GOST R 51301-99 Food products and food raw materials. Stripping-voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51766-2001 Food raw materials and products. Atomic absorption method for the determination of arsenic
OST 10-33-87 Semi-finished fruit and berry puree. Specifications
OST 111-18-84 Puree and pulp - quick-frozen semi-finished fruit and berry products. Specifications
SanPiN 2.1.4.1074-2001 Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control
SanPiN 2.3.2.1078-2001 Hygienic requirements for safety and nutritional value food products
GN 1.1.546-96* Hygienic standards for the content of pesticides in objects environment(scroll)
___________________
* GN 1.2.1323-03 is in force on the territory of the Russian Federation. - Note.

3 Classification

3.1 Jam according to the method of manufacture is divided into:
sterilized, including packaged by the method of hot filling in hermetically sealed containers (canned food);
unsterilized (with or without preservative).

3.2 Jam according to quality indicators is divided into varieties: the highest and the first.
Jam made using sorbic acid and sodium benzoate, from semi-finished products preserved with these preservatives, from sulphated raw materials, and also packaged in containers with a capacity of more than 1 dm3, is evaluated as the first grade.

3.3 Jam is made of the following types and names:
fruit and berry:
apricot,
quince,
plum,
grape,
cherry,
pear,
blackberry,
zherdelevoe,
strawberry (strawberry),
dogwood,
cranberry,
gooseberry,
lemon,
raspberry,
peach,
plum,
tkemal,
chokeberry,
blackcurrant,
apple,
vegetable:
carrot,
pumpkin,
blended(from two or more types of fruit and/or berry and/or vegetable puree).
Blended jam from two types of puree is called by the name of the used puree in descending order of their mass fraction according to the recipe. In other cases, it is assigned a trade name, for example, "Citrus", "Berry", etc.

4 Technical requirements

4.1 Jam is produced in accordance with the requirements of this standard according to the technological instructions and recipes in compliance with sanitary standards and rules approved in the prescribed manner.

4.2 Characteristics

4.2.1 According to organoleptic indicators, jam must meet the requirements specified in table 1.

Table 1

Name of indicator	Characteristic for the variety
	higher	first
Appearance	Homogeneous mashed mass, free from seeds, seed nests, pits and unmashed pieces of skin and other vegetable impurities
	Allowed
	the presence of solid pulp cells in pear, quince and chokeberry jam and jam, which includes these purees;
	the presence of single seeds of berries in jam, which includes mashed strawberries (strawberries), blackberries, raspberries and black currants
Taste and smell	The taste is sour-sweet, the smell is characteristic of puree, from which jam is made. Taste and smell are well expressed
		Slight taste and smell are allowed
	Foreign taste and smell are not allowed
	Peculiar to the color of the puree or mixture of puree from which the jam is made
	Allowed
	for jam from light-colored fruits
	light brown shades	brown tones
	for jam from dark-colored fruits
		brownish tint
Consistency	Thick smearing mass. For jam from berries and stone fruits - a spreading gelled or non-gelled mass that does not spread on a horizontal surface.
	For jam packaged in boxes - a dense mass that retains the outlined edges when cut.
	Sugaring is not allowed

4.2.2 In terms of physico-chemical parameters, jam must comply with the standards specified in table 2.

table 2

Name of indicator	The norm for the variety		Analysis method
		first
Mass fraction of soluble solids, %, not less than:			According to GOST 28562
in sterilized jam
in unsterilized jam, packaged:			According to GOST 28562
in boxes
in another large unsealed container
in sealed containers made of thermoplastic polymeric materials (with a preservative)
Mass fraction of titratable acids, %, not less than for marmalade:			According to GOST 25555.0
vegetable and citric (based on citric acid)
the rest (based on malic acid)
Mass fraction of sorbic acid, %, no more			According to GOST 26181
Mass fraction of benzoic acid, %, no more			According to GOST 28467
Mass fraction of sulfur dioxide, %, no more			According to GOST 25555.5
Mass fraction of mineral impurities, %, not more than:			According to GOST 25555.3
Vegetable admixtures	Not allowed		According to GOST 26323
Foreign matter			Visually
Notes 1 Mass fraction sulfur dioxide is determined in products made from sulphated semi-finished products. In marmalade from sulphited raw materials, the presence of other preservatives is not allowed. 2 Mass fractions of sorbic and benzoic acids are determined in jam of the first grade, made using these preservatives or from semi-finished products containing these preservatives. 3 Presence in jam of the first grade at the same time of two preservatives (sorbic and benzoic acids) is allowed; their total mass fraction should not exceed 0.05%.

4.2.3 It is allowed to add up to 40% apple juice to the main puree instead of pectin to achieve the required jam consistency. In this case, the jam is called by the name of the puree.

4.2.5 According to microbiological indicators, the sterilized jam must meet the requirements of industrial sterility for canned foods of group G.

4.2.6 According to microbiological indicators, unsterilized jam must meet the requirements specified in table 3.

Table 3

Name of indicator	Norm, CFU/g	Analysis method
The number of mesophilic aerobic and facultative anaerobic microorganisms, not more than		According to GOST 10444.15
Number of molds, no more		According to GOST 10444.12
The amount of yeast, no more		According to GOST 10444.12
coliform bacteria (coliforms)	Not allowed in 1 g	According to GOST 30518 / GOST R 50474
Pathogenic microorganisms, including salmonella	Not allowed in 25g	According to GOST 30519 / GOST R 50480

4.3 Requirements for raw materials

4.3.1 For the manufacture of jam, the following raw materials and materials are used:
semi-finished fruit, berry and vegetable puree, freshly made, including from quick-frozen and sulphated fruits and berries;
fruit and berry puree preserved with chemical preservatives;
semi-finished fruit and berry puree, canned by aseptic method or "hot filling", according to OST 10-33;
puree and pulp - quick-frozen semi-finished fruit and berry products according to OST 111-18;
apple juice - a semi-finished product or freshly made;
concentrated fruit and berry juices according to GOST 18192;
granulated sugar according to GOST 21;
glucose-fructose syrup with a mass fraction of reducing sugars of at least 60%;
sugar syrup;
starch syrup according to GOST 5194;
starch sugar;
preservatives: sorbic acid, sodium benzoate, potassium sorbate;
food citric acid according to GOST 908;
food tartaric acid according to GOST 21205;
pectin according to GOST 29186;
pectin concentrate with mass fraction of pectin not less than 50%;
drinking water according to SanPiN 2.1.4.1074.
It is allowed to use imported raw materials with characteristics not lower than those specified, approved for use in the food industry by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia.
Raw materials, semi-finished products and materials in terms of safety indicators must comply with the requirements of SanPiN 2.3.2.1078, GN 1.1.546.

4.4 Packaging

4.4.1 Jam is packed in glass and metal lacquered jars, hermetically sealed with metal lacquered lids, in containers made of polymeric materials with a capacity of not more than 1 dm3 and packed in shipping container.
Paint coatings of the inner surface of metal cans and lids must comply with established requirements.
At the request of the consumer, jam is packaged in shipping containers with a capacity of not more than 200 dm3.
The recommended consumer and shipping containers for filling and packaging jam are given in Appendix A.
It is allowed to use imported containers, materials and lids approved by the state sanitary and epidemiological supervision authorities of the Ministry of Health of Russia.

4.4.2 Requirements for the net weight of one consumer packaging unit - according to GOST R 8.579.

4.5 Marking

4.5.1 Marking of consumer packaging - in accordance with GOST 13799 and GOST R 51074, shipping packaging - in accordance with GOST 13799.
The label of the packaging unit must additionally indicate "Sterilized" or "Unsterilized".
For jam made with the addition of apple juice, this should be reflected in the composition.

4.5.2 Information data on nutritional and energy value are given in Appendix B.

5 Acceptance

5.1 Acceptance rules - according to GOST 26313.

5.2 Quality control of marmalade in terms of organoleptic and physico-chemical parameters, net weight of a consumer packaging unit, packaging and labeling is carried out for each batch of the product.

5.3 The frequency of control of toxic elements, pesticides, nitrates, radionuclides, patulin mycotoxin and microbiological indicators of unsterilized marmalade is established by the manufacturer in agreement with the state sanitary and epidemiological supervision authorities of the Ministry of Health of Russia.

5.4 Microbiological quality control of canned food is carried out in accordance with the instructions on the procedure for sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail and in catering establishments.

6 Methods of analysis

6.1 Sampling for determining organoleptic and physico-chemical parameters - according to GOST 26313, sample preparation - according to GOST 26671 and GOST 26929, analysis methods - according to GOST 8756.1, GOST 8756.18 and specified in 4.2.2.

6.2 Determination of the net weight of a consumer packaging unit - according to GOST 8756.1.

6.3 Determination of toxic elements is carried out according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST 26935, GOST 30178, GOST 30538, GOST R 51301, GOST R 51766, patulin mycotoxin - according to GOST 28038, organochlorine pesticides - according to GOST 30349, organophosphorus pesticides - in accordance with GOST 30710, nitrates - in accordance with GOST 29270, radionuclides - according to procedures approved in the prescribed manner.

6.4 Sampling methods for microbiological analyzes - according to GOST 26668, sample preparation - according to GOST 26669, cultivation of microorganisms and processing of results - according to GOST 26670.

6.5 Microbiological analyzes for industrial sterility of canned food are carried out in accordance with GOST 30425.

6.6 Microbiological analyzes of unsterilized marmalade are carried out in accordance with GOST 10444.1 and specified in 4.2.6.

7 Transport and storage

7.1 Transportation of jam - according to GOST 13799.

7.2 Storage conditions for jam - according to GOST 13799.
Storage temperature should be for jam:
- sterilized - from 0 to 25 °C;
- unsterilized (with a preservative) - from 2 to 10 ° C;
- unsterilized (without preservative) - from 2 to 8 °C.

APPENDIX A (recommended). Consumer and shipping containers for packing jam

A.1 Jam is packed:
in glass jars according to GOST 5717 or other regulatory or technical paper with a capacity of not more than 1 dm;
in glass jars type III - according to a regulatory or technical document or imported from technical specifications not lower than those established by GOST 5717, with a capacity of not more than 1 dm3;
in varnished metal cans according to GOST 5981, with a capacity of not more than 1 dm3;
in aluminum tubes with a capacity of not more than 0.2 dm3;
in thermoformed cups with a capacity of not more than 0.5 dm3;
in containers made of thermoplastic polymeric materials in accordance with GOST 25250 and other regulatory or technical documents, with a capacity of not more than 0.75 dm3, approved for contact with food by the state sanitary and epidemiological supervision authorities of the Ministry of Health of Russia.
At the request of the consumer, jam is packaged:
in wooden jellied barrels in accordance with GOST 8777, with a capacity of not more than 100 dm3, with polyethylene liners in accordance with GOST 19360;
in cardboard winding drums in accordance with GOST 17065 and plywood drums in accordance with GOST 9338, with a capacity of not more than 50 dm3, with polyethylene liners in accordance with GOST 19360;
in barrels, barrels, buckets, containers made of polymeric materials according to the technical document, with a capacity of not more than 50 dm3;
in a combined "bag in a box" container according to the technical document, with a capacity of not more than 200 dm3;
in metal flasks of the FA type in accordance with GOST 5037 with polyethylene liners in accordance with GOST 19360;
in metal barrels in accordance with GOST 13950 and polymer barrels in accordance with the technical document, with a capacity of not more than 200 dm3, with polyethylene liners in accordance with GOST 19360;
in plywood boxes in accordance with GOST 10131, plank boxes in accordance with GOST 13358 with polymer liners in accordance with GOST 19360.

A.2 It is allowed, in agreement with the consumer, to pack jam in glass and metal jars according to a regulatory or technical document with a capacity of more than 1 dm3, as well as in other types of containers of various capacities, permitted for use in Food Industry bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia.

A.3 Type I glass jars are sealed with metal lids. industrial applications according to the technical document; type III glass jars - with lids for pasteurized or sterilized products in accordance with GOST 25749 and other regulatory or technical documents, or imported ones with technical characteristics not lower than those indicated.

A.4 Cups, boxes and other thermoformed containers are hermetically sealed by heat sealing with polymeric materials or aluminum foil with a heat sealable coating according to a regulatory or technical document.

A.5 Packaging of consumer containers with jam in shipping containers - according to GOST 13799.
Jam, packaged in thermoformed containers made of polymeric materials, is packed in corrugated cardboard boxes N 45 according to GOST 13516 or others of the same capacity.

APPENDIX B (informative). Nutritional and energy value of 100 g jam

APPENDIX B
(reference)

Product name	Carbohydrates, g	Energy value, kcal
Jam:
sterilized
Unsterilized:
packed in boxes
packaged in other large containers
packaged in containers made of thermoplastic polymeric materials

Jam expiration date:
- sterilized in glass jars - 2 years;
- sterilized in metal cans - 1 year;
- unsterilized (with a preservative), including in thermoformed containers - 6 months;
- unsterilized (without preservative), including in boxes - 3 months.

APPENDIX D (reference). Bibliography

APPENDIX D
(reference)

TU 10.963-11-90 Fruit and berry puree preserved with chemical preservatives
TU 111-4-29-84 Canned food. Juices semi-finished fruit and berry natural
TU 6-14-358-76 Sorbic acid
TU 64-6-395-86 Sodium benzoate
TU 10-05031531-187-92 Potassium sorbate
Technological instruction for varnishing hot and electrolytic tinplate in sheets intended for the production of canning containers, approved by VNIIKOP on December 16, 1993.
Guidelines for the use of chrome-plated lacquered tin according to TU 14-1-4756-89 for canning containers, approved by VNIIKOP on 06/21/1988
Guidelines for the use of aluminum cans for canned food, approved by VNIIKOP on 06/21/1988
Instructions on the procedure for the sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail trade and catering establishments N 01-19 / 9-11, approved on July 21, 1992
MUK 2.6.1.717-98 Radiation control. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygiene assessment
TU 21-074.1-97-96 New type glass jars for screw capping
TU 21-074.1-166-98 Glass jars for screw capping. New species
TU 5986-004-00287510-99 Glass jar III-55-350
TU 1417-041-04782324-94 Aluminum tubes for food products
TU 2291-001-52627524-00 Polypropylene cups for food products
TU 2291-001-51298461-99 Polypropylene cups for food
TU 2291-196-00419785-99 Polystyrene cups for dairy products
TU 2297-409-0020-3393-97 Polypropylene cups
TU 10-02-02-789-214-95 Polystyrene tape for the manufacture of consumer packaging
TU 2291-107-00419785-97 Polypropylene tape for the manufacture of consumer packaging
TU 2291-042-04001232-2-13-89 General purpose plastic products. Barrels polymer
TU 6-510002-89 Household products made of plastics. Barrels polymer
TU 10.244.003-90 Metal lids for glass jars with a type I neck rim
TU 1416-313-00008064-99 Metal lids for glass containers with a neck rim types III and IV
TU 1416-001-50195457-00 Metal lids for glass jars with type III neck rim
TU 54-198-0044197785-99 Laminated packaging foil
TU 2245-002-29007916-96 Combined material with a heat sealable coating
TU-1811-001-00463800-93 Aluminum foil with heat sealable coating
TU 1811-08-45094918-99 Combined materials based on aluminum foil for closing consumer containers
TU 2245-007-29-007916-95 Combined materials based on polypropylene, polyethylene terephthalate

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INTERSTATE COUNCIL FOR STANDARDIZATION. METROLOGY AND CERTIFICATION

INTERSTATE

STANDARD

GOST

32099-

General specifications

Official edition

Standartinform

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic Provisions” and GOST 1.2-2009 “Interstate Standardization System. Interstate standards. rules and recommendations for interstate standardization. Rules for the development, adoption, application, updating and cancellation "

About the standard

1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of the Canning and Vegetable-Drying Industry of the Russian Academy of Agricultural Sciences (GNU VNIIKOP of the Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (TK 093)

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (minutes dated June 07, 2013 No 43-2013)

4 Order of the Federal Agency for Technical Regulation and Metrology dated June 28, 2013 N? 334-st interstate standard GOST 32099-2013 was put into effect as a national standard of the Russian Federation on July 01, 2014.

5 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification and texts are also placed in information system general use - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet.

In the Russian Federation, this standard cannot be fully or partially reproduced. replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology

GOST 32099-2013

INTERSTATE STANDARD

General specifications

Introduction date - 2014-07-01

1 area of use

This standard applies to marmalade prepared from fruit or vegetable * lure or a mixture thereof by boiling with sugar or sugar syrup, with or without the addition of pectin, edible citric acid and preservatives.

Jam is intended for sale in a retail network, catering establishments and for industrial use.

2 Normative references

8 of this standard, normative references to the following interstate standards are used:

GOST 908-2004 Food grade citric acid monohydrate. Specifications

GOST 5037-97 Metal flasks for milk and dairy products. Specifications

GOST 5194-91 Starch syrup. Specifications

GOST 5981-2011 Metal cans and lids for them for canned food. Specifications GOST 8756.0-70 Canned food products. Sampling and preparing them for testing

GOST 8756.1-79 Canned food products. Methods for determining organoleptic indicators, net weight or volume and mass fraction of constituents

GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the state of the inner surface of metal containers

GOST 8777-80 Wooden jellied and dry barrels. Specifications GOST 9338-80 Plywood drums. Specifications

GOST 10131-93 Boxes made of wood and wood materials for food industry products, agriculture and matches. Specifications

GOST 10444.12-88 Food products. Method for determination of yeasts and molds GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 13358-84 Wooden boxes for canned food. Specifications

GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, marking, transportation and storage

GOST 13950-91 Welded steel barrels and rolling barrels with corrugations on the body. Specifications

GOST 14192-96 Marking of goods

GOST 17065-94 Winding cardboard drums. Specifications GOST 19360-74 Film liners. General specifications GOST 21205-83 Food tartaric acid. Specifications

GOST 25555.0-82 Fruit and vegetable processing products. Methods for determining titratable acidity

GOST 25555.3-82 Fruit and vegetable processing products. Methods for determining mineral impurities

GOST 25749-2005 Metal screw caps. General specifications GOST 26181-84 Processed fruits and vegetables. Methods for the determination of sorbic acid

GOST 26313-84 Processed products of fruits and vegetables. Acceptance rules, selection methods

GOST 26323-84 Fruit and vegetable processing products. Methods for determining the content of impurities of vegetable origin

GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis

GOST 26670-91 Food products. Methods for cultivating microorganisms GOST 26671-85 Processed products of fruits and vegetables, canned meat and meat and vegetables. Sample preparation for laboratory analysis

GOST 26927-86 Food raw materials and products. Methods for determination of mercury GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Food raw materials and products. Method for determination of arsenic GOST 26932-86 Raw materials and food products. Lead determination methods GOST 26933-66 Food raw materials and products. Methods for determination of cadmium GOST 26935-86 Canned food products. Method for determination of tin GOST 28038-89 Processed products of fruits and vegetables. Methods for determination of mycotoxin latulin

GOST 28467-90 Processed products of fruits and vegetables. Method for the determination of benzoic acid

GOST 28562-90 Processed products of fruits and vegetables. Refractometric method for the determination of soluble solids

GOST 29186-91 Pectin. Specifications

GOST 29270-95 Fruit and vegetable processing products. Method for determination of nitrates.

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides

GOST 30425-97 Canned food. Method for determining industrial sterility GOST 30538-97 Food products. Method for determination of toxic elements by atomic emission method

GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides

GOST 31659-2012 Food products. Method for detection of bacteria of the genus Salmonella GOST 31747-2012 Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)

GOST 31895-2012 White sugar. Specifications

GOST 31904-2012 Food and flavor products. Sampling methods for microbiological analyzes

GOST 32102-2013 Juice products. Concentrated fruit juices. General specifications.

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

In this standard, the following terms are used with their respective definitions:

3.1 fruit (vegetable) jam: Fruit (vegetable) preserves made from fruit (vegetable) puree boiled with sugar or sugars with or without molasses. gelling agents, food organic acids, preservatives and representing a homogeneous thick, smearing mass of mashed fruits (vegetables) or a mass of a mixture of mashed fruits and vegetables.

3.2 thermostable jam

4 Classification

4.1 Jam according to the method of manufacture is divided into:

Sterilized, including packaged by the "hot filling" method in hermetically sealed packaging (canned food);

Unsterilized (with or without preservative);

Non-steriliesvanmoe-semi-finished product (with or without preservative).

4.2 Jam according to quality indicators is divided into varieties: the highest and the first.

4.2.1 Jam packed in consumer packaging, made using oorbic acid and sodium benoate, as well as from semi-finished products preserved with these preservatives. rated first class.

4.2.2 Semi-finished jam intended for industrial processing. rated first class.

4.2.3 Jam packed in a package with a capacity of more than 1 dm3 is evaluated as the first grade.

4.3 Jam, depending on the additives used, may be thermostable.

4.4 Jam is made of the following names:

From one type of fruit (vegetable) puree:

From a mixture of two or more types of fruit and / or vegetable puree.

5 Technical requirements

5.1 Jam is made in accordance with the requirements of this standard, according to technological instructions for jam of specific names, in compliance with the requirements (1] or regulatory legal acts in force on the territory of the state that adopted the standard.

The requirements set forth in the regulatory documents for jams of specific names must not be lower than those established by this standard.

5.2 Characteristics

5.2.1 According to organoleptic indicators, jam must meet the requirements given in table 1.

Table 1

Name indicator	Characteristic for the variety
Name indicator	higher I
Appearance and consistency*	Homogeneous thick mashed mass, without seeds, seed nests, braids * points and not mashed pieces of skin and other vegetable impurities. Allowed: The presence of solid gum particles of pulp in pear, quince and chokeberry jam and jam, which includes these purees: The presence of single seeds of berries in jam, which includes puree of strawberries (strawberries), blackberries, raspberries and black currants
Consistency	Thick smearing mass. For jam from berries and stone fruits - a spreading gelled or non-gelled mass that does not spread on a horizontal surface. For jam packed in boxes - a dense mass that retains the outlined edges when cut. Sugaring is not allowed
Taste and smell	The taste is sour-sweet, the halls are typical for puree, from which jam is made. Taste and smell are well expressed. Mild taste and smell are allowed.
	Foreign taste and smell are not allowed Peculiar to the color of mashed potatoes or mixtures of mashed potatoes, from which marmalade is made. Allowed: For jam from light-colored fruits: light brown shades brown tones For jam from dark-colored fruits: dark brown shades brownish tint

5.2.2 Requirements for the physico-chemical parameters of jam are given in table 2. Table and tsa2_

Name		Meaning	indicator
indicator	Top grade		First grade
Mass fraction of soluble solids. %, not less than:
In sterilized jam; Unsterilized jam, packaged:

other transport leaky
packaging;
sealed thermoplastic packaging
polymeric materials (with preservative)
Mass fraction of titratable acids. %, not me-
her. for jam: Vegetable (based on citric acid):
Other types of jam, including from a mixture
fruits (vegetables) (based on citric acid) Mass fraction of sorbic acid. %, no more
Mass fraction of benzoic acid, %, no more
Mass fraction of sulfur dioxide. %. no more

Mass fraction of mineral impurities, %. no more
Vegetable admixtures
Foreign matter		Not allowed Not allowed

Notes:

1 Mass fractions of sorbic and benzoic acids are determined in the jam of the first grade, made using these preservatives or from semi-finished products preserved with these preservatives.

2 It is allowed to have no more than two preservatives (sorbic and benzoic acids) at the same time, while their total mass fraction should not exceed 0.1%.

3 The presence of sulfur dioxide is allowed only in the semi-finished product. made from sulphur-

fit puree._

5.2.3 It is allowed to add up to 40% apple juice to the main puree instead of pectin to achieve the required jam consistency.

5.2.5 Microbiological safety indicators must comply with the requirements or regulations in force in the territory of the state that adopted the standard.

5.3 Requirements for raw materials

5.3.1 For the manufacture of jam, the following raw materials are used:

Freshly made fruit and vegetable puree;

Fruit puree preserved with chemical preservatives:

Vegetable puree preserved with chemical preservatives;

Semi-finished fruit purees, preserved by aseptic method or

"hot filling":

Semi-finished vegetable puree, canned in an aseptic way:

Frozen semi-finished fruit puree:

Frozen semi-finished vegetable puree;

Semi-finished apple juice;

> freshly made apple juice;

Concentrated fruit juices according to GOST 32102:

White sugar according to GOST 31895;

natural sugars;

Starch molasses according to GOST 5194:

Sorbic acid;

Potassium sorbate;

Sodium benzoic acid;

Citric acid monohydrate food according to GOST 908;

Food tartaric acid according to GOST 21205;

Lectin according to GOST 29186;

Pectin concentrate with mass fraction of pectin not less than 50%:

Drinking water that does not contain spores of mesophilic cpostridium in 100 cm 3, according to regulatory documents. operating in the territory of the state that adopted the standard.

It is allowed to use other types of raw materials intended for use in the food industry.

The raw materials used for the manufacture of jam in terms of safety must meet the requirements. or regulatory legal acts in force on the territory of the state. adopted the standard.

5.4 Packaging

5.4.1 Consumer and transport packaging, closures must be designed for use in the food industry and comply with the requirements or regulations in force in the territory of the state that adopted the standard.

5.4.2 Jam intended for further industrial processing. packaged in transport packaging with or without a preservative.

5.4.4 The limit of permissible negative deviations of the contents of the consumer package from the nominal quantity must comply with GOST 8.579.

5.5 Marking

5.5.1 Labeling of products in accordance with the requirements or regulations in force in the territory of the state that adopted the standard.

5.5.2 Jam from two or more types of fruit and/or vegetable purees is called by the name of the used purees (juices) in descending order of their mass fraction in the recipe.

Jam can be given a commercial or fantasy name.

Examples of recording the names of jam:

> Sterilized apricot jam, GOST

Jam apple-plum thermostable unsterilized, GOST

Jam multicomponent "Amber" sterilized, GOST

Apple jam - semi-finished product, thermostable, unsterilized, GOST.

6 Acceptance rules

6.1 Acceptance rules - in accordance with GOST 26313 and this standard. Jam is accepted by the party * mi. A batch is considered a certain amount of products of the same name, equally packaged. made by one manufacturer on one document in a certain period of time. accompanied by shipping documentation that ensures product traceability.

6.2 The quality of jam in terms of organoleptic and physico-chemical parameters, the net weight of the consumer packaging unit, the quality of packaging and labeling are checked in each batch.

6.3 The mass fraction of mineral impurities is determined in case of disagreement in the organoleptic assessment of the quality of jam.

6.4 Microbiological quality control of the batch of jam is carried out in accordance with the requirements. operating in the territory of the state that adopted the standard.

6.5 Test frequency for toxic elements, patulin mycotoxin. nitrates, pesticides. radionuclides, preservatives and microbiological indicators of non-sterilizable jam are set in the production control program.

7 Control methods

7.1 Sampling - in accordance with GOST 8756.0 and GOST 26313. Sample preparation for determining physicochemical parameters - in accordance with GOST 26671. Mineralization for determining toxic elements - in accordance with GOST 26929, sampling and preparation of samples for determining radionuclides - in accordance with regulatory documents. acting on the territory of the state that adopted the standard, sampling for microbiological analyzes - according to GOST 31904. sample preparation - according to GOST 26669. cultivation of microorganisms - according to GOST 26670.

7.2 Determination of organoleptic indicators - according to GOST 8756.1. physical

chemical indicators - according to GOST 25555.0, GOST 25555.3. GOST 25555.5. GOST 26181, GOST 26323. GOST 26467 and GOST 26562.

7.3 Determination of foreign matter - visually.

7.4 Determination of the net mass of jam in one consumer packaging unit - according to GOST 8756.1.

7.5 Determination of the tightness of metal and glass packaging - according to GOST 8756.18.

7.6 Determination of safety indicators is carried out:

Toxic elements - according to GOST 26927. GOST 26930. GOST 26932. GOST 26935. GOST 30178. GOST 30538;

Patulin mycotoxin - according to GOST 28038;

Organochlorine pesticides - according to GOST 30349;

Phosphorus organic pesticides - according to GOST 30710;

Nitrates - according to GOST 29270.

7.7 Determination of the specific activity of radionuclides - according to the regulatory documents in force on the territory of the state that adopted the standard.

7.9 Determination of industrial sterility - according to GOST 30425.

7.10 Determination of microbiological indicators of unsterilized marmalade - according to GOST 10444.12. GOST 10444.15. GOST 29185. GOST 31659. GOST 31747.

8 Transport and storage

8.1 Transportation and storage conditions of jam - according to GOST 13799.

Jam packed in glass packaging should be protected from direct sunlight during storage.

8.2 The shelf life of the jam is set by the manufacturer, indicating the storage conditions (recommended storage conditions and periods during which the jam retains its quality are given in Appendix 3).

Annex A (informative)

Nutritional and energy value of 100 g jam

A.1 Nutritional and energy value of 100 g of jam are given in table A.1. Table A.1

Consumer and transport packaging for packaging jam

B.1 Jam is packed:

B.1.1 Sterilized jam is packed in consumer packaging:

In glass jars with a capacity of not more than 1.0 dm 3 in accordance with GOST S717.2 or regulatory documents * in force in the territory of the state that adopted the standard;

Type III glass jars with a capacity of not more than 1.0 dm 3 in accordance with GOST 5717.2 or regulatory documents in force on the territory of the state that adopted the standard, with technical characteristics not lower than those established by GOST 5717.2;

Metal lacquered cans with double lacquer or enamel coating according to GOST 5981 with a capacity of not more than 1.0 dm 3;

Aluminum tubes with a capacity of not more than 0.5 dm 3;

Thermoformed cups and boxes with a capacity not exceeding 0.5 dm 3 ;

Packaging made of thermoplastic polymeric materials with a capacity of not more than 0.75 dm 3, allowed for contact with food products in accordance with GOST 25250 or regulatory documents in force on the territory of the state that adopted the standard.

B.1.2 Sterilized marmalade preserved aseptically or by the “hot filling” method is packaged in the following types of packaging:

In a combined package ("bag in a box") with a capacity of over 1.0 dm e to 100 dm 3;

Glass jars with a capacity of more than 1.0 dm 3 to 10 dm 3 - in accordance with GOST 5717.2 or regulatory documents in force on the territory of the state that adopted the standard;

Metal lacquered cans with double lacquer or enamel coating, with a capacity of more than 1 dm 3 to 10 dm 3 - in accordance with GOST 5981 or regulatory documents in force on the territory of the state that adopted the standard.

B.1.3 Unsterilized jam with or without a preservative is packaged:

In wooden jellied barrels in accordance with GOST 8777. with a capacity of not more than 100 dm o.e. with polyethylene bags-liners - according to GOST 19360;

Cardboard winding drums according to GOST 17065 and plywood drums - according to GOST 9338. with a capacity of not more than 50 dm 3, with polyethylene liners - according to GOST 19360:

Barrels, barrels, buckets, containers made of polymeric materials, with a capacity of not more than 50 dm 3 according to the regulatory documents in force on the territory of the state that adopted the standard;

Buckets, with a capacity of 0.5 dm 3 .1.0 dm 3. 3.0 dm 3 . 5.0 dm. buckets, with a capacity of not more than 20 dm 3, made of polymeric materials permitted for food products according to regulatory documents in force on the territory of the state that adopted the standard;

Metal flasks of the FA type in accordance with GOST 5037 with polyethylene liners in accordance with GOST 19360;

Metal barrels in accordance with GOST 13950 and polymer barrels in accordance with regulatory documents in force in the territory of the state that adopted the standard, with a capacity of not more than 200 dm 3, with polyethylene liners in accordance with GOST 19360:

Plywood boxes in accordance with GOST 10131. plank boxes in accordance with GOST 13358 with polymer liners in accordance with GOST 19360.

B.2 It is allowed to pack jam in other types of packaging permitted for these purposes.

B.3 Type I glass jars are sealed with metal lids for industrial use; type III glass jars - with lids for pasteurized or sterilized products in accordance with GOST 25749 or according to regulatory documents in force on the territory of the state that adopted the standard, with technical characteristics not lower than those specified in GOST 25749.

Cups, boxes and other thermoformed packaging are hermetically sealed by heat sealing with polymeric materials or aluminum foil with a heat sealable coating in accordance with the regulations in force in the territory of the state that adopted the standard.

B.4 Packing in transport packaging - according to GOST 13799.

Sterilized in glass jars, at a temperature of 0 ° C to 25 * C - 24 months:

Sterilized in metal cans, at a temperature of 0 * C to 25 C - 12 months;

Sterilized, packaged by the method of "hot filling" or by the method of aseptic preservation - 12 months;

Unsterilized (with a preservative), in leaky packaging, as well as in thermoformed packaging, at a temperature of 0 * C to 10 * C - 6 months;

Unsterilized (without preservative), in unsealed packaging, including in boxes, at a temperature of 0 * C to 8 * C - 3 months.

Bibliography

TP CU 021/2011 Technical regulation Customs Union"On the safety of food products." Approved by the Decision of the Commission of the Customs Union of December 9, 2011,

TR TS 029/2012 Technical Regulations of the Customs Union "Safety requirements for food additives, flavors and technological aids". Approved by the Decision of the EEC dated July 20, 2012 N9 58 TR TS 005/2011 Technical Regulations of the Customs Union "On the safety of packaging". Approved by the Decision of the Commission of the Customs Union dated August 16, 2011 No. 769 TR TS 022/2011 Technical Regulations of the Customs Union "Food products in terms of their labeling". Approved by the Decision of the Commission of the Customs Union of December 9, 2011 N? 881

GOST 32099-2013 UDC 664.858:006.354

MKS 67.080.10 67.080.20

Key words: canned food, jam, terms and definitions, classifications, scope, technical requirements, quality and safety, acceptance rules, control methods. packaging, labeling, transportation, storage, shelf life

Signed for publication on 04/01/2014. Format 60xd4V".

Uel. pvc. l. 1.86. Circulation 35 copies. Zach. 1385.

Prepared on the basis of the electronic version provided by the developer of the standard

Jam, GOST R 51934-2002

Food production. GOST R 51934-2002: Jam. Specifications. OKS: Food production, Fruits. Vegetables. GOSTs. Jam. Specifications. class=text>

GOST R 51934-2002

Jam. Specifications

GOST R 51934-2002
Group H53

STATE STANDARD OF THE RUSSIAN FEDERATION

JAM
Specifications
Powidlo. Specifications

OKS 67.080.10
OKP 91 6321

Introduction date 2003-07-01

Foreword

2 APPROVED AND PUT INTO EFFECT by the Decree of the State Standard of Russia dated September 6, 2002 N 326-st

3 INTRODUCED FOR THE FIRST TIME

1 area of use

This standard applies to jam made from fruit, berry, vegetable puree or mixtures thereof by boiling with sugar or sugar syrup, with or without the addition of pectin, citric acid and preservatives.
Jam is intended for sale in a retail network, catering establishments and for industrial use.
Safety requirements are set out in 4.2.2 (in terms of mass fractions of sorbic and benzoic acids, sulfur dioxide), 4.2.4-4.2.6, mandatory quality requirements - in 4.2.2, for labeling - in 4.5.1.

2 Normative references

This standard uses references to the following normative documents:
GOST 21-94 Sugar-sand. Specifications
GOST 908-79 Food citric acid. Specifications
GOST 5037-97 Metal flasks for milk and dairy products. Specifications
GOST 5194-91* Starch syrup. Specifications
____________________
* On the territory of the Russian Federation, GOST R 52060-2003 applies. - Note.

GOST 5717-91 Glass jars for canning. Specifications
GOST 5981-88 (ISO 1361-83, ISO 3004-1-86) Metal cans for canned food. Specifications
GOST 8756.1-79 Canned food products. Methods for determining organoleptic indicators, net weight or volume and mass fraction of constituents
GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the state of the inner surface of metal containers
GOST 8777-80 Wooden jellied and dry barrels. Specifications
GOST 9338-80 Plywood drums. Specifications
GOST 10131-93 Boxes made of wood and wood materials for food industry products, agriculture and matches. Specifications
GOST 10444.1-84 Canned food. Preparation of solutions, reagents, dyes, indicators and nutrient media used in microbiological analysis
GOST 10444.12-88 Food products. Method for the determination of yeasts and molds
GOST 10444.15-84 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
GOST 13358-84 Wooden boxes for canned food. Specifications
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, marking, transportation and storage
GOST 13950-91 Welded steel barrels and rolling barrels with corrugations on the body. Specifications
GOST 17065-94 Winding cardboard drums. Specifications

GOST 18192-72 Concentrated fruit and berry juices. Specifications

GOST 19360-74 Film liners. General specifications
GOST 21205-83 Food tartaric acid. Specifications
GOST 25250-88 Polyvinyl chloride film for the manufacture of containers for food and medicines. Specifications
GOST 25555.0-82 Fruit and vegetable processing products. Methods for determining titratable acidity
GOST 25555.3-82 Fruit and vegetable processing products. Methods for determining mineral impurities
GOST 25555.5-91 Processed products of fruits and vegetables. Methods for the determination of sulfur dioxide
GOST 25749-83 Metal lids for glass containers with a type III neck rim. Specifications
GOST 26181-84 Fruit and vegetable processing products. Methods for the determination of sorbic acid
GOST 26313-84 Processed products of fruits and vegetables. Acceptance rules, sampling methods
GOST 26323-84 Fruit and vegetable processing products. Methods for determining the content of impurities of vegetable origin
GOST 26668-85 Food and flavor products. Sampling methods for microbiological analyzes
GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26671-85 Processed fruits and vegetables, canned meat and meat and vegetables. Sample preparation for laboratory analysis
GOST 26927-86 Food raw materials and products. Mercury determination method
GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26932-86 Food raw materials and products. Lead determination methods
GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium
GOST 26935-86 Canned food products. Tin determination method
GOST 28038-89 Fruit and vegetable processing products. Methods for the determination of mycotoxin patulin
GOST 28467-90 Processed products of fruits and vegetables. Method for the determination of benzoic acid

GOST 28562-90 Processed products of fruits and vegetables. Refractometric method for the determination of soluble solids
GOST 29186-91 Pectin. Specifications
GOST 29270-95 Fruit and vegetable processing products. Methods for the determination of nitrates
GOST 30178-86 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides
GOST 30425-97 Canned food. Method for determining industrial sterility
Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)
Food products. Method for detection of bacteria of the genus Salmonella
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides
GOST R 8.579-2001 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import
GOST R 51074-97 Food products. Information for the consumer. General requirements
GOST R 51301-99 Food products and food raw materials. Stripping-voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51766-2001 Food raw materials and products. Atomic absorption method for the determination of arsenic
OST 10-33-87 Semi-finished fruit and berry puree. Specifications
OST 111-18-84 Puree and pulp - quick-frozen semi-finished fruit and berry products. Specifications
SanPiN 2.1.4.1074-2001 Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control
SanPiN 2.3.2.1078-2001 Hygienic requirements for the safety and nutritional value of food products
GN 1.1.546-96* Hygienic standards for the content of pesticides in environmental objects (list)
___________________
* GN 1.2.1323-03 is in force on the territory of the Russian Federation. - Note.

3 Classification

4 Technical requirements

4.2 Characteristics

4.2.1 According to organoleptic indicators, jam must meet the requirements specified in table 1.

Table 1

Name of indicator	Characteristic for the variety
	higher	first
Appearance	Homogeneous mashed mass, free from seeds, seed nests, pits and unmashed pieces of skin and other vegetable impurities
	Allowed
	the presence of solid pulp cells in pear, quince and chokeberry jam and jam, which includes these purees;
	the presence of single seeds of berries in jam, which includes mashed strawberries (strawberries), blackberries, raspberries and black currants
Taste and smell	The taste is sour-sweet, the smell is characteristic of puree, from which jam is made. Taste and smell are well expressed
		Slight taste and smell are allowed
	Foreign taste and smell are not allowed
	Peculiar to the color of the puree or mixture of puree from which the jam is made
	Allowed
	for jam from light-colored fruits
	light brown shades	brown tones
	for jam from dark-colored fruits
		brownish tint
Consistency	Thick smearing mass. For jam from berries and stone fruits - a spreading gelled or non-gelled mass that does not spread on a horizontal surface.
	For jam packaged in boxes - a dense mass that retains the outlined edges when cut.
	Sugaring is not allowed

4.2.2 In terms of physico-chemical parameters, jam must comply with the standards specified in table 2.

table 2

Name of indicator	The norm for the variety		Analysis method
		first
Mass fraction of soluble solids, %, not less than:			According to GOST 28562
in sterilized jam
in unsterilized jam, packaged:			According to GOST 28562
in boxes
in another large unsealed container
in sealed containers made of thermoplastic polymeric materials (with a preservative)
Mass fraction of titratable acids, %, not less than for marmalade:			According to GOST 25555.0
vegetable and citric (based on citric acid)
the rest (based on malic acid)
Mass fraction of sorbic acid, %, no more			According to GOST 26181
Mass fraction of benzoic acid, %, no more			According to GOST 28467
Mass fraction of sulfur dioxide, %, no more			According to GOST 25555.5
Mass fraction of mineral impurities, %, not more than:			According to GOST 25555.3
Vegetable admixtures	Not allowed		According to GOST 26323
Foreign matter			Visually
Notes 1 The mass fraction of sulfur dioxide is determined in products made from sulphated semi-finished products. In marmalade from sulphited raw materials, the presence of other preservatives is not allowed. 2 Mass fractions of sorbic and benzoic acids are determined in jam of the first grade, made using these preservatives or from semi-finished products containing these preservatives. 3 Presence in jam of the first grade at the same time of two preservatives (sorbic and benzoic acids) is allowed; their total mass fraction should not exceed 0.05%.

4.2.3 It is allowed to add up to 40% apple juice to the main puree instead of pectin to achieve the required jam consistency. In this case, the jam is called by the name of the puree.

4.2.5 According to microbiological indicators, the sterilized jam must meet the requirements of industrial sterility for canned foods of group G.

4.2.6 According to microbiological indicators, unsterilized jam must meet the requirements specified in table 3.

Table 3

Name of indicator	Norm, CFU/g	Analysis method
The number of mesophilic aerobic and facultative anaerobic microorganisms, not more than		According to GOST 10444.15
Number of molds, no more		According to GOST 10444.12
The amount of yeast, no more		According to GOST 10444.12
coliform bacteria (coliforms)	Not allowed in 1 g	According to GOST 30518 / GOST R 50474
Pathogenic microorganisms, including salmonella	Not allowed in 25g	According to GOST 30519 / GOST R 50480

4.3 Requirements for raw materials

4.4 Packaging

4.4.1 Jam is packed in glass and metal lacquered jars, hermetically sealed with metal lacquered lids, in containers made of polymeric materials with a capacity of not more than 1 dm3 and packed in a shipping container.
Paint coatings of the inner surface of metal cans and lids must comply with the established requirements.
At the request of the consumer, jam is packaged in shipping containers with a capacity of not more than 200 dm3.
The recommended consumer and shipping containers for filling and packaging jam are given in Appendix A.
It is allowed to use imported containers, materials and lids approved by the state sanitary and epidemiological supervision authorities of the Ministry of Health of Russia.

4.4.2 Requirements for the net weight of one consumer packaging unit - according to GOST R 8.579.

4.5 Marking

4.5.2 Information data on nutritional and energy value are given in Appendix B.

5 Acceptance

5.1 Acceptance rules - according to GOST 26313.

6 Methods of analysis

6.2 Determination of the net weight of a consumer packaging unit - according to GOST 8756.1.

6.5 Microbiological analyzes for industrial sterility of canned food are carried out in accordance with GOST 30425.

6.6 Microbiological analyzes of unsterilized marmalade are carried out in accordance with GOST 10444.1 and specified in 4.2.6.

7 Transport and storage

7.1 Transportation of jam - according to GOST 13799.

APPENDIX A (recommended). Consumer and shipping containers for packing jam

A.1 Jam is packed:
in glass jars in accordance with GOST 5717 or other regulatory or technical document with a capacity of not more than 1 dm3;
in type III glass jars - according to a regulatory or technical document or imported with technical characteristics not lower than those established by GOST 5717, with a capacity of not more than 1 dm3;
in varnished metal cans according to GOST 5981, with a capacity of not more than 1 dm3;
in aluminum tubes with a capacity of not more than 0.2 dm3;
in thermoformed cups with a capacity of not more than 0.5 dm3;
in containers made of thermoplastic polymeric materials in accordance with GOST 25250 and other regulatory or technical documents, with a capacity of not more than 0.75 dm3, approved for contact with food by the state sanitary and epidemiological supervision authorities of the Ministry of Health of Russia.
At the request of the consumer, jam is packaged:
in wooden jellied barrels in accordance with GOST 8777, with a capacity of not more than 100 dm3, with polyethylene liners in accordance with GOST 19360;
in cardboard winding drums in accordance with GOST 17065 and plywood drums in accordance with GOST 9338, with a capacity of not more than 50 dm3, with polyethylene liners in accordance with GOST 19360;
in barrels, barrels, buckets, containers made of polymeric materials according to the technical document, with a capacity of not more than 50 dm3;
in a combined "bag in a box" container according to the technical document, with a capacity of not more than 200 dm3;
in metal flasks of the FA type in accordance with GOST 5037 with polyethylene liners in accordance with GOST 19360;
in metal barrels in accordance with GOST 13950 and polymer barrels in accordance with the technical document, with a capacity of not more than 200 dm3, with polyethylene liners in accordance with GOST 19360;
in plywood boxes in accordance with GOST 10131, plank boxes in accordance with GOST 13358 with polymer liners in accordance with GOST 19360.

A.2 It is allowed, in agreement with the consumer, to pack jam in glass and metal jars according to a regulatory or technical document with a capacity of more than 1 dm3, as well as in other types of containers of various capacities, approved for use in the food industry by the state sanitary and epidemiological supervision authorities of the Ministry of Health of Russia.

A.3 Type I glass jars are sealed with metal lids for industrial use according to the technical document; type III glass jars - with lids for pasteurized or sterilized products in accordance with GOST 25749 and other regulatory or technical documents, or imported ones with technical characteristics not lower than those indicated.

APPENDIX B (informative). Nutritional and energy value of 100 g jam

APPENDIX B
(reference)

Product name	Carbohydrates, g	Energy value, kcal
Jam:
sterilized
Unsterilized:
packed in boxes
packaged in other large containers
packaged in containers made of thermoplastic polymeric materials

APPENDIX D (reference). Bibliography

APPENDIX D
(reference)

TU 10.963-11-90 Fruit and berry puree preserved with chemical preservatives
TU 111-4-29-84 Canned food. Juices semi-finished fruit and berry natural
TU 6-14-358-76 Sorbic acid
TU 64-6-395-86 Sodium benzoate
TU 10-05031531-187-92 Potassium sorbate
Technological instruction for varnishing hot and electrolytic tinplate in sheets intended for the production of canning containers, approved by VNIIKOP on December 16, 1993.
Guidelines for the use of chrome-plated lacquered tin according to TU 14-1-4756-89 for canning containers, approved by VNIIKOP on 06/21/1988
Guidelines for the use of aluminum cans for canned food, approved by VNIIKOP on 06/21/1988
Instructions on the procedure for the sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail trade and catering establishments N 01-19 / 9-11, approved on July 21, 1992
MUK 2.6.1.717-98 Radiation control. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygiene assessment
TU 21-074.1-97-96 New type glass jars for screw capping
TU 21-074.1-166-98 Glass jars for screw capping. New species
TU 5986-004-00287510-99 Glass jar III-55-350
TU 1417-041-04782324-94 Aluminum tubes for food products
TU 2291-001-52627524-00 Polypropylene cups for food products
TU 2291-001-51298461-99 Polypropylene cups for food
TU 2291-196-00419785-99 Polystyrene cups for dairy products
TU 2297-409-0020-3393-97 Polypropylene cups
TU 10-02-02-789-214-95 Polystyrene tape for the manufacture of consumer packaging
TU 2291-107-00419785-97 Polypropylene tape for the manufacture of consumer packaging
TU 2291-042-04001232-2-13-89 General purpose plastic products. Barrels polymer
TU 6-510002-89 Household products made of plastics. Barrels polymer
TU 10.244.003-90 Metal lids for glass jars with a type I neck rim
TU 1416-313-00008064-99 Metal lids for glass containers with neck rim types III and IV
TU 1416-001-50195457-00 Metal lids for glass jars with type III neck rim
TU 54-198-0044197785-99 Laminated packaging foil
TU 2245-002-29007916-96 Combined material with a heat sealable coating
TU-1811-001-00463800-93 Aluminum foil with heat sealable coating
TU 1811-08-45094918-99 Combined materials based on aluminum foil for closing consumer containers
TU 2245-007-29-007916-95 Combined materials based on polypropylene, polyethylene terephthalate

Approved

Decree

Gosstandart of Russia

Introduction date -

STATE STANDARD OF THE RUSSIAN FEDERATION

TECHNICAL CONDITIONS

POWIDLO. SPECIFICATIONS

GOST R 51934-2002

Foreword

1. Developed by the All-Russian Research Institute of the Canning and Vegetable Drying Industry (VNIIKOP).

ContributedTechnical Committee for Standardization TK 93 "Fruit and Vegetable Processing Products".

2. Approved and put into effect by the Decree of the State Standard of Russia of September 6, 2002 N 326-st.

3. Introduced for the first time.

4. Reissue. November 2005

1 area of use

This standard applies to jam made from fruit, berry, vegetable puree or mixtures thereof by boiling with sugar or sugar syrup, with or without the addition of pectin, citric acid and preservatives.

Jam is intended for sale in a retail network, catering establishments and for industrial use.

Safety requirements are set out in 4.2.2 (in terms of mass fractions of sorbic and benzoic acids, sulfur dioxide), 4.2.4 - 4.2.6, mandatory quality requirements - in 4.2.2, for labeling - in 4.5.1.

This standard uses references to the following normative documents:

GOST 8.579-2002. State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST 21-94. Sugar sand. Specifications

GOST 908-2004. Citric acid monohydrate food. Specifications

GOST 5037-97. Metal flasks for milk and dairy products. Specifications

GOST 5717.2-2003. Banks glass for canned food. Main parameters and dimensions

GOST 5981-88 (ISO 1361-83, ISO 3004-1-86). Banks metal for canned food. Specifications

GOST 8756.1-79. Canned food products. Methods for determining organoleptic indicators, net weight or volume and mass fraction of constituents

GOST 8756.18-70. Canned food products. Method for determining the appearance, tightness of containers and the state of the inner surface of metal containers

GOST 8777-80. Wooden jellied and dry barrels. Specifications

GOST 9338-80. Plywood drums. Specifications

GOST 10131-93. Boxes made of wood and wood-based materials for food industry, agriculture and matches. Specifications

GOST 10444.1-84. Canned food. Preparation of solutions, reagents, dyes, indicators and nutrient media used in microbiological analysis

GOST 10444.12-88. Food products. Method for the determination of yeasts and molds

GOST 10444.15-84. Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 13358-84. Wooden boxes for canned food. Specifications

GOST 13516-86. Corrugated cardboard boxes for preserves, preserves and food liquids. Specifications

GOST 13799-81. Canned fruit, berry, vegetable and mushroom products. Packaging, marking, transportation and storage

GOST 13950-91. Barrels steel welded and sunset with corrugations on the case. Specifications

GOST 17065-94. Drums cardboard winding. Specifications

GOST 19360-74. Film liners. General specifications

GOST 21205-83. Food grade tartaric acid. Specifications

GOST 25250-88. Polyvinylchloride film for the manufacture of containers for food and medicines. Specifications

GOST 25555.0-82. Processed fruits and vegetables. Methods for determining titratable acidity

GOST 25555.3-82. Processed fruits and vegetables. Methods for determining mineral impurities

GOST 25555.5-91. Processed fruits and vegetables. Methods for the determination of sulfur dioxide

GOST 25749-83. Metal lids for glass containers with a type III neck rim. Specifications

GOST 26181-84. Processed fruits and vegetables. Methods for the determination of sorbic acid

GOST 26313-84. Processed fruits and vegetables. Acceptance rules, sampling methods

GOST 26323-84. Processed fruits and vegetables. Methods for determining the content of impurities of vegetable origin

GOST 26668-85. Food and flavor products. Sampling methods for microbiological analyzes

GOST 26669-85. Food and flavor products. Sample preparation for microbiological analysis

GOST 26670-91. Food products. Methods for cultivating microorganisms

GOST 26671-85. Processed products of fruits and vegetables, canned meat and meat and vegetable products. Sample preparation for laboratory analysis

GOST 26927-86. Raw materials and food products. Mercury determination method

GOST 26929-94. Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86. Raw materials and food products. Arsenic determination method

GOST 26932-86. Raw materials and food products. Lead determination methods

GOST 26933-86. Raw materials and food products. Methods for the determination of cadmium

GOST 26935-86. Canned food products. Tin determination method

GOST 28038-89. Processed fruits and vegetables. Methods for the determination of mycotoxin patulin

GOST 28467-90. Processed fruits and vegetables. Method for the determination of benzoic acid

GOST 28562-90. Processed fruits and vegetables. Refractometric method for the determination of soluble solids

GOST 29186-91. Pectin. Specifications

GOST 29270-95. Processed fruits and vegetables. Methods for the determination of nitrates

GOST 30178-96. Raw materials and food products. Atomic absorption method for the determination of toxic elements

GOST 30349-96. Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides

GOST 30425-97. Canned food. Method for determining industrial sterility

GOST 30518-97/GOST R 50474-93. Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)

GOST 30519-97/GOST R 50480-93. Food products. Method for detection of bacteria of the genus Salmonella

GOST 30538-97. Food products. Method for determining toxic elements by atomic emission method

GOST 30710-2001. Fruits, vegetables and products of their processing, Methods for determination of residual amounts of organophosphorus pesticides

GOST R 8.579-2001. State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST R 51301-99. Food products and food raw materials. Inversion- voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

GOST R 51766-2001. Raw materials and food products. Atomic absorption method for the determination of arsenic

GOST R 52060-2003. Molasses is starchy. General specifications

GOST R 52185-2003. Concentrated fruit juices. Specifications

OST 10-33-87. Puree-semi-finished fruit and berries. Specifications

OST 111-18-84. Puree and pulp - quick-frozen semi-finished fruit and berry products. Specifications

SanPiN 2.1.4.1074-2001. Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control

SanPiN 2.3.2.1078-2001. Hygienic requirements for the safety and nutritional value of food products

GN 1.1.546-96. Hygienic standards for the content of pesticides in environmental objects (list)

3. Classification

3.1. Jam according to the method of manufacture is divided into:

sterilized, including packaged by the method of hot filling in hermetically sealed containers (canned food);

unsterilized(with or without preservative).

3.2. Jam according to quality indicators is divided into varieties: the highest and the first.

Jam made using sorbic acid and benzoate sodium, from semi-finished products preserved with these preservatives, from sulphited raw materials, as well as packaged in containers with a capacity of more than 1 cu. dm, rated first grade.

3.3. Jam is made of the following types and names:

fruit and berry:

apricot;

quince;

cherry plum;

grape;

cherry;

pear;

blackberry;

zherdelevoe;

strawberry (strawberry);

dogwood;

cranberry;

gooseberry;

lemon;

raspberry;

peach;

plum;

tkemal;

chokeberry;

blackcurrant;

apple;

vegetable:

carrot, pumpkin;

blended(from two or more types of fruit and/or berry and/or vegetable puree).

Blendedjam from two types of puree is called by the name of the used puree in descending order of their mass fraction according to the recipe. In other cases, it is assigned a trade name, for example, "Citrus", "Berry", etc.

4. Technical requirements

4.1. Jam is produced in accordance with the requirements of this standard according to the technological instructions and recipes in compliance with sanitary standards and rules approved in the prescribed manner.

4.2. Characteristics

4.2.1. According to organoleptic indicators, jam must meet the requirements specified in table 1.

Table 1

┌────────────┬────────────────────────────────────────────────────────────┐

│Name│Characteristic for variety│

│ indicator ├────────────────────────── ───────────────┤

││higher│first│

├────────────┼──────────────────────────┼─────────────────────────────────┤

│Appearance │Homogeneous mashed mass, without seeds, seed nests,│

││bones and unrubbed pieces of skin and others│

││vegetable impurities│

││Allowed│

││ the presence of solid pulp cells in pear, quince and black │

││rowanberry jam and jam, which includes │

││these purees;│

││ the presence of single seeds of berries in jam, which includes │

││includes strawberry (strawberry), blackberry, raspberry puree and│

││blackcurrant│

│ Taste and smell │ Taste - sour-sweet, smell - characteristic of puree, from │

││of which jam is made. Taste and smell are well expressed

│││Taste and smell are allowed│

│││weakly expressed│

││Extraneous taste and smell are not allowed.│

│Color│Inherent in the color of the puree or puree mixture from which it is made - │

││leno jam│

││Allowed│

││for jam from light colored fruits│

│ │light brown shades │brown tones│

││for jam from dark colored fruits│

││-│brownish tint│

│Consistency│Thick smearing mass. For jam from berries and stone fruits│

││fruits - smeared gelled or non-gelled mass,│

││not spreading on a horizontal surface.│

││For jam packed in boxes - a dense mass, I save-│

││shaping outlined edges when cutting.│

││Candied is not allowed│

└────────────┴────────────────────────────────────────────────────────────┘

4.2.2. In terms of physico-chemical parameters, jam must comply with the standards specified in table 2.

table 2

┌───────────────────────────────┬────────────────────────┬────────────────┐

│Indicator name│Norm for variety│ Analysis method│

│├──────────┬─────────────┤│

││ higher│first││

├───────────────────────────────┼──────────┴─────────────┼────────────────┤

│Mass fraction of soluble dry│││

│substances, %, not less than:│││

│ in sterilized marmalade │61│P about GOST 28562│

│ in unsterilized jam, │││According to GOST 28562│

│packaged:││││

│ in boxes│-│70││

│ to another large leaky │-│66││

│taru││││

│ in a sealed container from thermo -│-│63││

│plastic polymeric materials - ││││

│lov (with preservative)││││

│Mass fraction of titratable acids, │││According to GOST 25555.0 │

│%, not less for jam:││││

│ vegetable and lemon (in races-│0.2││

│four for citric acid)│││

│ the rest (based on │0.3││

│malic acid)│││

│Mass fraction of sorbic │-│0.05│P about GOST 26181│

│acids, %, no more than ││││

│Mass fraction of benzoic│-│0.05│P about GOST 28467│

│acids, %, no more than ││││

│ Mass fraction of sulfur dioxide, %, │-│ 0.002 │ P about GOST 25555.5 │

│no more││││

│Mass fraction of mineral│0.03│0.05│P about GOST 25555.3 │

│impurities, %, not more than:││││

│Vegetable impurities│Not allowed│According to GOST 26323│

│origin│││

│Foreign impurities│T about the same│Visually│

├───────────────────────────────┴────────────────────────┴────────────────┤

│Notes.│

│1. The mass fraction of sulfur dioxide is determined in products made │

│from sulphited semi-finished products. In jam from sulphited raw materials │

│the presence of other preservatives is not allowed.│

│2. Mass fractions of sorbic and benzoic acids are determined in jam│

│ first grade, made with these preservatives or from │

│semi-finished products containing these preservatives.│

│3. It is allowed to have two at the same time in jam of the first grade │

│ preservatives (sorbic and benzoic acids); their total mass fraction is not

│must exceed 0.05%.│

└─────────────────────────────────────────────────────────────────────────┘

4.2.3. It is allowed to add up to 40% apple juice to the main puree instead of pectin to achieve the required jam consistency. In this case, the jam is called by the name of the puree.

4.2.4. The content of toxic elements, organochlorine pesticides, nitrates, radionuclides and patulin mycotoxin in jam should not exceed the permissible levels established by SanPiN 2.3.2.1078, organophosphorus pesticides - GN 1.1.546.

4.2.5. According to microbiological indicators, the sterilized jam must meet the requirements of industrial sterility for canned foods of group G.

4.2.6. According to microbiological indicators, unsterilized jam must meet the requirements specified in table 3.

Table 3

┌─────────────────────────────┬──────────────┬────────────────────────────┐

│Indicator name│ Norm, CFU/g │Analysis method│

├─────────────────────────────┼──────────────┼────────────────────────────┤

│Number of mesophilic aerobes-│5 x 10│P about GOST 10444.15│

│nyh and facultative anaerobic- │││

│ny microorganisms, not more than │││

│Number of molds, no more than │5 x 10│P about GOST 10444.12│

│Amount of yeast, no more than │5 x 10│P about GOST 10444.12│

│Bacteria of the intestinal group│Not allowed│According to GOST 30518/GOST R 50474│

│sticks (coliform)│in 1 g││

│Pathogenic microorganisms, in │Not allowed│According to GOST 30519/GOST R 50480│

│including salmonella│in 25 g││

└─────────────────────────────┴──────────────┴────────────────────────────┘

4.3. Raw material requirements

4.3.1. For the manufacture of jam, the following raw materials are used:

semi-finished fruit, berry and vegetable puree, freshly made, including from quick-frozen and sulphited fruits and berries;

fruit and berry puree preserved with chemical preservatives;

semi-finished fruit and berry puree, canned by aseptic method or "hot filling", according to OST 10-33;

puree and pulp - quick-frozen semi-finished fruit and berry products according to OST 111-18;

apple juice - a semi-finished product or freshly made;

concentrated fruit and berry juices according to GOST R 52185;

granulated sugar according to GOST 21;

glucose-fructose syrup with a mass fraction of reducing sugars of at least 60%;

sugar syrup;

starch syrup according to GOST R 52060;

starch sugar;

preservatives: sorbic acid, sodium benzoate, potassium sorbate;

food citric acid according to GOST 908;

food tartaric acid according to GOST 21205;

pectin according to GOST 29186;

pectin concentrate with mass fraction of pectin not less than 50%;

drinking water according to SanPiN 2.1.4.1074.

It is allowed to use imported raw materials with characteristics not lower than those specified, approved for use in the food industry by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia.

Raw materials, semi-finished products and materials in terms of safety indicators must comply with the requirements of SanPiN 2.3.2.1078, GN 1.1.546.

4.4. Package

4.4.1. Jam is packed in glass and metal lacquered jars, hermetically sealed with metal lacquered lids, in containers made of polymeric materials with a capacity of not more than 1 cubic meter. dm and packed in a shipping container.

Paint coatings of the inner surface of metal cans and lids must comply with the established requirements.

At the request of the consumer, jam is packaged in shipping containers with a capacity of not more than 200 cubic meters. dm.

It is allowed to use imported containers, materials and lids approved by the Gossanepidnadzor of the Ministry of Health of Russia.

4.4.2. Requirements for the net weight of one consumer packaging unit - according to GOST R 8.579.

4.5. Marking

4.5.1. Marking of consumer packaging - in accordance with GOST 13799, the Laws of the Russian Federation "On the Protection of Consumer Rights" and "On the Quality and Safety of Food Products" are in force, transport packaging - in accordance with GOST 13799.

The label of the packaging unit must additionally indicate "Sterilized" or "Unsterilized".

For jam made with the addition of apple juice, this should be reflected in the composition.

4.5.2. Information data on nutritional and energy value are indicated in Appendix B.

5. Acceptance

5.1. Acceptance rules - according to GOST 26313.

5.2. Quality control of marmalade by organoleptic and physico-chemical parameters, net weight of consumer packaging unit, packaging and labeling is carried out for each batch of the product.

5.3. The frequency of control of toxic elements, pesticides, nitrates, radionuclides, patulin mycotoxin and microbiological indicators of unsterilized marmalade is established by the manufacturer in agreement with the authorities of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia.

5.4. Microbiological quality control of canned food is carried out in accordance with the instructions on the procedure for sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, in retail trade and at catering establishments.

6. Methods of analysis

6.1. Sampling for determining organoleptic and physico-chemical parameters - according to GOST 26313, sample preparation - according to GOST 26671 and GOST 26929, analysis methods - according to GOST 8756.1, GOST 8756.18 and specified in 4.2.2.

6.2. Determination of the net weight of a consumer packaging unit - according to GOST 8756.1.

6.3. Determination of toxic elements is carried out according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST 26935, GOST 30178, GOST 30538, GOST R 51301, GOST R 51766, patulin mycotoxin - according to GOST 28038, organochlorine pesticides - according to GOST 30349, organophosphorus pesticides - in accordance with GOST 30710, nitrates - in accordance with GOST 29270, radionuclides - according to procedures approved in the prescribed manner.

6.4. Sampling methods for microbiological analyzes - according to GOST 26668, sample preparation - according to GOST 26669, cultivation of microorganisms and processing of results - according to GOST 26670.

6.5. Microbiological analyzes for industrial sterility of canned food are carried out according to GOST 30425.

6.6. Microbiological analyzes of unsterilized marmalade are carried out in accordance with GOST 10444.1 and specified in 4.2.6.

7. Transportation and storage

7.1. Jam transportation - according to GOST 13799.

7.2. Storage conditions for jam - according to GOST 13799. Storage temperature should be for jam:

Sterilized - from 0 to 25 ° C;

Unsterilized (with a preservative) - from 2 to 10 ° C;

Unsterilized (without preservative) - from 2 to 8 °C.

Application BUT

CONSUMER AND SHIPPING PACKAGING

FOR PACKAGING AND PACKAGING JAM

A.1. Jam is packaged:

in glass jars in accordance with GOST 5717 or other regulatory or technical document with a capacity of not more than 1 cu. dm;

in type III glass jars - according to a regulatory or technical document or imported with technical characteristics not lower than those established by GOST 5717.2 with a capacity of not more than 1 cubic meter. dm;

in varnished metal cans according to GOST 5981 with a capacity of not more than 1 cubic meter. dm;

in aluminum tubes with a capacity of not more than 0.2 cu. dm;

in cups thermoformed with a capacity of not more than 0.5 cubic meters. dm;

in containers made of thermoplastic polymeric materials in accordance with GOST 25250 and other regulatory or technical documents with a capacity of not more than 0.75 cubic meters. dm allowed for contact with food by the authorities of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia.

At the request of the consumer, jam is packaged:

in wooden jellied barrels in accordance with GOST 8777 with a capacity of not more than 100 cubic meters. dm with polyethylene bags-liners according to GOST 19360;

into cardboard winding drums in accordance with GOST 17065 and plywood drums in accordance with GOST 9338 with a capacity of not more than 50 cubic meters. dm with polyethylene bags-liners according to GOST 19360;

in barrels, barrels, buckets, containers made of polymeric materials according to the technical document with a capacity of not more than 50 cubic meters. dm;

in a combined "bag in a box" container according to the technical document with a capacity of not more than 200 cubic meters. dm;

in metal flasks of the FA type in accordance with GOST 5037 with polyethylene liners in accordance with GOST 19360;

in metal barrels according to GOST 13950 and polymer barrels according to the technical document with a capacity of not more than 200 cubic meters. dm with polyethylene bags-liners according to GOST 19360;

in plywood boxes in accordance with GOST 10131, plank boxes in accordance with GOST 13358 with polymer liners in accordance with GOST 19360.

A.2. It is allowed, in agreement with the consumer, to pack jam in glass and metal jars according to a regulatory or technical document with a capacity of more than 1 cubic meter. dm, as well as in other types of containers of various capacities, approved for use in the food industry by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia.

A.3. Type I glass jars are sealed with metal lids for industrial applications according to the technical document; type III glass jars - with lids for pasteurized or sterilized products in accordance with GOST 25749 and other regulatory or technical documents, or imported ones with technical characteristics not lower than those indicated.

A.4. Cups, boxes and other thermoformed the container is hermetically sealed by heat sealing with polymeric materials or aluminum foil with heat sealable coated according to a normative or technical document.

A.5. Packaging of consumer containers with jam in shipping containers - according to GOST 13799.

Jam packed in thermoformed containers made of polymeric materials are packed in corrugated cardboard boxes N 45 in accordance with GOST 13516 or others of the same capacity.

Application B

(reference)

NUTRITIONAL AND ENERGY VALUE OF 100 G JAM

┌─────────────────────────────────────┬───────────┬──────────────┐

│Product name│Carbohydrates, g│Energy│

│││value, kcal │

├─────────────────────────────────────┼───────────┼──────────────┤

│Jam:│││

│- sterilized│61│244│

│- unsterilized:│││

│ packed in boxes│70│280│

│ packaged in other large containers│66│252│

│ packaged in thermoplastic containers│63│264│

│polymer materials│││

└─────────────────────────────────────┴───────────┴──────────────┘

Application AT

EXPIRY DATES OF JAM

Jam expiration date:

Sterilized in glass jars - 2 years;

- sterilized in metal cans - 1 year;

- unsterilized(with preservative), including thermoformed container - 6 months;

Unsterilized (without preservative), including in boxes - 3 months.

Annex D

(reference)

BIBLIOGRAPHY

TU 10.963-11-90. Fruit and berry puree preserved with chemical preservatives

TU 111-4-29-84. Canned food. Juices semi-finished fruit and berry natural

TU 6-14-358-76. Sorbic acid

TU 64-6-395-86. Sodium benzoate

TU 10-05031531-187-92. Potassium sorbate

Technological instruction for varnishing hot and electrolytic tinplate in sheets intended for the production of canning containers, approved by VNIIKOP 16.12.1993

Guidelines for the use of chrome-plated lacquered tin according to TU 14-1-4756-89 for canning containers, approved by VNIIKOP 06/21/1988

Guidelines for the use of aluminum cans for canned food, approved by VNIIKOP 06/21/1988

Instructions on the procedure for the sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail trade and public catering establishments N 01-19 / 9-11, approved on 07/21/1992

MUK 2.6.1.717-98. Radiation control. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygiene assessment

TU 21-074.1-97-96. Glass jars for screw capping of a new type

TU 21-074.1-166-98. Banks glass under screw capping. New species

TU 5986-004-00287510-99. Glass jar III-55-350

TU 1417-041-04782324-94. Aluminum tubes for food products

TU 2291-001-52627524-00. Polypropylene food cups

TU 2291-001-51298461-99. Polypropylene cups for food products

TU 2291-196-00419785-99. Polystyrene cups for dairy products

TU 2297-409-0020-3393-97. Polypropylene cups

TU 10-02-02-789-214-95. Polystyrene tape for the manufacture of consumer packaging

TU 2291-107-00419785-97. Polypropylene tape for the manufacture of consumer packaging

TU 2291-042-04001232-2-13-89. General purpose plastic products. Barrels polymer

TU 6-510002-89. Household products made of plastics. Barrels polymer

TU 10.244.003-90. Metal lids for glass jars with rim type I

TU 1416-313-00008064-99. Metal lids for glass containers with neck rim types III and IV

TU 1416-001-50195457-00. Metal lids for glass jars with type III neck rim

TU 54-198-0044197785-99. Laminated packaging foil

TU 2245-002-29007916-96. Combined material with heat sealable coated

GOST 32099-2013

INTERSTATE STANDARD

JAM

General specifications

Powidlo. General specifications

MKS 67.080.10
67.080.20

Introduction date 2014-07-01

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, application, renewal and cancellation

About the standard

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (TK 093)

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of June 07, 2013 N 43-2013)

Voted to accept:


Short name of the country according to MK (ISO 3166) 004-97		Abbreviated name of the national standards body
Kazakhstan		State Standard of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandart
Russia		Rosstandart
Tajikistan		Tajikstandart
Uzbekistan		Uzstandard

4 By order of the Federal Agency for Technical Regulation and Metrology dated June 28, 2013 N 334-st, the interstate standard GOST 32099-2013 was put into effect as the national standard of the Russian Federation from July 01, 2014.

5 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet.

1 area of use

This standard applies to jam made from fruit or vegetable puree or mixtures thereof by boiling with sugar or sugar syrup, with or without the addition of pectin, edible citric acid and preservatives.

Jam is intended for sale in a retail network, catering establishments and for industrial use.

2 Normative references

This standard uses normative references to the following interstate standards:

GOST 908-2004 Food grade citric acid monohydrate. Specifications

GOST 5037-97 Metal flasks for milk and dairy products. Specifications

GOST 5194-91 Starch syrup. Specifications

GOST 5981-2011 Metal cans and lids for them for canned food. Specifications

GOST 8756.0-70 Canned food products. Sampling and preparing them for testing

GOST 8756.1-79 Canned food products. Methods for determining organoleptic indicators, net weight or volume and mass fraction of constituents

GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the state of the inner surface of metal containers

GOST 8777-80 Wooden jellied and dry barrels. Specifications

GOST 9338-80 Plywood drums. Specifications

GOST 10131-93 Boxes made of wood and wood materials for food industry products, agriculture and matches. Specifications

GOST 10444.12-88 Food products. Method for the determination of yeasts and molds

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 13358-84 Wooden boxes for canned food. Specifications

GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, marking, transportation and storage

GOST 13950-91 Welded steel barrels and rolling barrels with corrugations on the body. Specifications

GOST 14192-96 Marking of goods

GOST 17065-94 Winding cardboard drums. Specifications

GOST 19360-74 Film liners. General specifications

GOST 21205-83 Food tartaric acid. Specifications

GOST 25555.0-82 Fruit and vegetable processing products. Methods for determining titratable acidity

GOST 25555.3-82 Fruit and vegetable processing products. Methods for determining mineral impurities

GOST 25749-2005 Metal screw caps. General specifications

GOST 26181-84 Fruit and vegetable processing products. Methods for the determination of sorbic acid

GOST 26313-84 Processed products of fruits and vegetables. Acceptance rules, sampling methods

GOST 26323-84 Fruit and vegetable processing products. Methods for determining the content of impurities of vegetable origin

GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26671-85 Processed fruits and vegetables, canned meat and meat and vegetables. Sample preparation for laboratory analysis

GOST 26927-86 Food raw materials and products. Methods for the determination of mercury

GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Food raw materials and products. Arsenic determination method

GOST 26932-86 Food raw materials and products. Lead determination methods

GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium

GOST 26935-86 Canned food products. Tin determination method

GOST 28038-89 Fruit and vegetable processing products. Methods for the determination of mycotoxin patulin

GOST 28467-90 Processed products of fruits and vegetables. Method for the determination of benzoic acid

GOST 28562-90 Processed products of fruits and vegetables. Refractometric method for the determination of soluble solids

GOST 29186-91 Pectin. Specifications

GOST 29270-95 Fruit and vegetable processing products. Method for determination of nitrates.

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides

GOST 30425-97 Canned food. Method for determining industrial sterility

GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method

GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides

GOST 31659-2012 Food products. Method for detection of bacteria of the genus Salmonella

GOST 31747-2012 Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)

GOST 31895-2012 White sugar. Specifications

GOST 31904-2012 Food and flavor products. Sampling methods for microbiological analyzes

GOST 32102-2013 Juice products. Concentrated fruit juices. General specifications.

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

In this standard, the following terms are used with their respective definitions:

3.1 fruit (vegetable) jam: Fruit (vegetable) preserves made from fruit (vegetable) purees boiled down with sugar or sugars with or without the addition of molasses, gelling agents, food organic acids, preservatives and representing a homogeneous thick, smearing mass of mashed fruits (vegetables) or a mass of a mixture pureed fruits and vegetables.

3.2 thermostable jam: Jam that retains its consistency after heating above 150 ° C.

4 Classification

4.1 Jam according to the method of manufacture is divided into:

- sterilized, including packaged by the method of "hot filling" in a hermetically sealed package (canned food);

- unsterilized (with or without preservative);

- unsterilized-semi-finished product (with or without preservative).

4.2 Jam according to quality indicators is divided into varieties: the highest and the first.

4.2.1 Jam packed in consumer packaging, made using sorbic acid and sodium benzoate, as well as from semi-finished products preserved with these preservatives, is rated as the first grade.

4.2.2 Semi-finished jam intended for industrial processing is evaluated as the first grade.

4.2.3 Jam packed in a package with a capacity of more than 1 dm3 is evaluated as the first grade.

4.3 Jam, depending on the additives used, may be thermostable.

4.4 Jam is made of the following names:

- from one type of fruit (vegetable) puree;

- from a mixture of two or more types of fruit and/or vegetable puree.

5 Technical requirements

5.1 Jam is made in accordance with the requirements of this standard, according to technological instructions for jam of specific names, in compliance with the requirements or regulatory legal acts in force on the territory of the state that adopted the standard.

The requirements set forth in the regulatory documents for jams of specific names must not be lower than those established by this standard.

5.2 Characteristics

5.2.1 According to organoleptic indicators, jam must meet the requirements given in table 1.

Table 1


Name of indicator	Characteristic for the variety
	higher	first
Appearance and texture	Homogeneous thick mashed mass, without seeds, seed nests, stones and not mashed pieces of skin and other vegetable impurities. Allowed: The presence of solid gum particles of pulp in pear, quince and chokeberry jam and jam, which includes these purees; The presence of single seeds of berries in jam, which includes puree of strawberries (strawberries), blackberries, raspberries and black currants
Consistency	Thick smearing mass. For jam from berries and stone fruits - a spreading gelled or non-gelled mass that does not spread on a horizontal surface. For jam packed in boxes - a dense mass that retains the outlined edges when cut. Sugaring is not allowed
Taste and smell	The taste is sour-sweet, the smell is characteristic of the puree from which the jam is made. Taste and smell are well expressed. Mild taste and smell are allowed.
	Extraneous taste and smell are not allowed. Peculiar to the color of mashed potatoes or mixtures of mashed potatoes, from which marmalade is made. Allowed: For jam from light-colored fruits: light brown shades brown tones For jam from dark-colored fruits: dark brown shades brownish tint

5.2.2 The requirements for the physicochemical parameters of jam are given in table 2.

table 2


Name of indicator	Indicator value
	Top grade	First grade
Mass fraction of soluble solids, %, not less than:
In sterilized jam;
Unsterilized jam, packaged:
in boxes;
other transport leaky packaging;
sealed packaging made of thermoplastic polymer materials (with a preservative) Mass fraction of titratable acids, %, not less, for jam:
Vegetable (based on citric acid);
Other types of jam, incl. from a mixture of fruits (vegetables) (based on citric acid)
Mass fraction of sorbic acid, %, no more
Mass fraction of benzoic acid, %, no more
Mass fraction of sulfur dioxide, %, no more
Mass fraction of mineral impurities, %, no more
Vegetable admixtures	Not allowed
Foreign matter	Not allowed
Notes: 1 Mass fractions of sorbic and benzoic acids are determined in the jam of the first grade, made using these preservatives or from semi-finished products preserved with these preservatives. 2 It is allowed to have no more than two preservatives (sorbic and benzoic acids) simultaneously in jam, while their total mass fraction should not exceed 0.1%. 3 The presence of sulfur dioxide is allowed only in jam-semi-finished product made from sulphated puree.

5.2.3 It is allowed to add up to 40% apple juice to the main puree instead of pectin to achieve the required jam consistency.

5.2.5 Microbiological safety indicators must comply with the requirements or regulations in force in the territory of the state that adopted the standard.

5.3 Requirements for raw materials

5.3.1 For the manufacture of jam, the following raw materials are used:

- freshly made fruit and vegetable puree;

- fruit puree preserved with chemical preservatives;

- vegetable puree preserved with chemical preservatives;

- semi-finished fruit puree, canned by aseptic method or "hot filling" method;

- semi-finished vegetable puree, canned in an aseptic way;

- quick-frozen fruit puree-semi-finished products;

- frozen semi-finished vegetable puree;

- semi-finished apple juice;

- freshly made apple juice;

- concentrated fruit juices according to GOST 32102;

- white sugar according to GOST 31895;

- natural sugar substances;

- starch syrup according to GOST 5194;

- sorbic acid;

- potassium sorbate;

- sodium benzoate;

- food citric acid monohydrate according to GOST 908;

- food tartaric acid according to GOST 21205;

- pectin according to GOST 29186;

- pectin concentrate with mass fraction of pectin not less than 50%;

- drinking water that does not contain spores of mesophilic Clostridium in 100 cm 3, according to the regulatory documents in force on the territory of the state that adopted the standard.

It is allowed to use other types of raw materials intended for use in the food industry.

The raw materials used for the manufacture of jam in terms of safety must comply with the requirements, or regulatory legal acts in force in the territory of the state that adopted the standard.

5.4 Packaging

5.4.2 Jam intended for further industrial processing is packaged in transport packaging with or without a preservative.

5.4.3 Consumer and transport packaging must ensure the safety of products and their compliance with the requirements of this standard, during the entire shelf life, subject to the conditions of transportation and storage.

Recommended types of consumer and transport packaging for filling and packaging jam are given in Appendix B.

5.4.4 The limit of permissible negative deviations of the contents of the consumer package from the nominal quantity must comply with GOST 8.579.

5.5 Marking

5.5.1 Labeling of products in accordance with the requirements or regulations in force in the territory of the state that adopted the standard.

5.5.2 Jam from two or more types of fruit and/or vegetable purees is called by the name of the used purees (juices) in descending order of their mass fraction in the recipe.

Jam can be given a commercial or fantasy name.

Examples of recording the names of jam:

- Sterilized apricot jam, GOST

- Apple-plum jam, thermostable, non-sterilized, GOST

- Jam multicomponent "Amber" sterilized, GOST

- Apple jam-semi-finished product, thermostable, unsterilized, GOST.

6 Acceptance rules

6.1 Acceptance rules - in accordance with GOST 26313 and this standard. Jam is taken in batches. A batch is considered a certain amount of products of the same name, equally packaged, manufactured by one manufacturer according to one document in a certain period of time, accompanied by shipping documentation that ensures product traceability.

6.2 The quality of jam in terms of organoleptic and physico-chemical parameters, the net weight of the consumer packaging unit, the quality of packaging and labeling are checked in each batch.

6.3 The mass fraction of mineral impurities is determined in case of disagreement in the organoleptic assessment of the quality of jam.

6.4 Microbiological quality control of the batch of jam is carried out in accordance with the requirements in force in the territory of the state that adopted the standard.

6.5 The frequency of checking toxic elements, patulin mycotoxin, nitrates, pesticides, radionuclides, preservatives and microbiological indicators of non-sterilizable marmalade is set in the production control program.

7 Control methods

7.1 Sampling - in accordance with GOST 8756.0 and GOST 26313, sample preparation for determining physical and chemical parameters - in accordance with GOST 26671, mineralization for determining toxic elements - in accordance with GOST 26929, sampling and preparation of samples for determining radionuclides - in accordance with regulatory documents in force on the territory of the state , which adopted the standard, sampling for microbiological analyzes - according to GOST 31904, sample preparation - according to GOST 26669, cultivation of microorganisms - according to GOST 26670.

7.2 Determination of organoleptic indicators - according to GOST 8756.1, physico-chemical indicators - according to GOST 25555.0, GOST 25555.3, GOST 25555.5, GOST 26181, GOST 26323, GOST 28467 and GOST 28562.

7.3 Determination of foreign matter - visually.

7.4 Determination of the net mass of jam in one consumer packaging unit - according to GOST 8756.1.

7.5 Determination of the tightness of metal and glass packaging - according to GOST 8756.18.

7.6 Determination of safety indicators is carried out:

- toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26935, GOST 30178, GOST 30538;

- patulin mycotoxin - according to GOST 28038;

- organochlorine pesticides - according to GOST 30349;

- organophosphorus pesticides - according to GOST 30710;

- nitrates - according to GOST 29270.

7.7 Determination of the specific activity of radionuclides - according to the regulatory documents in force on the territory of the state that adopted the standard.

7.9* Determination of industrial sterility - according to GOST 30425.
________________
* The numbering corresponds to the original. - Database manufacturer's note.

7.10 Determination of microbiological indicators of unsterilized jam - according to GOST 10444.12, GOST 10444.15, GOST 29185, GOST 31659, GOST 31747.

8 Transport and storage

8.1 Transportation and storage conditions of jam - according to GOST 13799.

Jam packed in glass packaging should be protected from direct sunlight during storage.

Annex A (informative). Nutritional and energy value of 100 g jam

Annex A
(reference)

A.1 Nutritional and energy value of 100 g of jam are given in table A.1.

Table A.1


Product name	Carbohydrates, g	Energy value, kcal
Jam:
sterilized; Unsterilized:
packed in boxes
packaged in another large package,
packaged in packaging made of thermoplastic polymeric materials

Appendix B (recommended). Consumer and transport packaging for packaging jam

B.1 Jam is packed:

B.1.1 Sterilized jam is packed in consumer packaging:

- in glass jars with a capacity of not more than 1.0 dm3 in accordance with GOST 5717.2
- aluminum tubes with a capacity of not more than 0.5 dm3;

- thermoformed cups and boxes with a capacity of not more than 0.5 dm3;

- packaging made of thermoplastic polymeric materials with a capacity of not more than 0.75 dm3, allowed for contact with food products in accordance with GOST 25250

B.1.2 Sterilized jam preserved aseptically or by the "hot filling" method is packaged in the following types of packaging:

- in a combined package ("bag in a box") with a capacity of more than 1.0 dm3 to 100 dm3;

- glass jars with a capacity of more than 1.0 dm3 to 10 dm3 - in accordance with GOST 5717.2 or regulatory documents in force on the territory of the state that adopted the standard;

- lacquered metal cans with double lacquer or enamel coating, with a capacity of more than 1 dm3 to 10 dm3 - in accordance with GOST 5981 or regulatory documents in force on the territory of the state that adopted the standard.

B.1.3 Unsterilized jam with or without a preservative is packaged:
;

- barrels, barrels, buckets, containers made of polymeric materials with a capacity of not more than 50 dm3 according to the regulatory documents in force on the territory of the state that adopted the standard;

- buckets with a capacity of 0.5 dm, 1.0 dm, 3.0 dm, 5.0 dm, buckets with a capacity of not more than 20 dm, made of polymeric materials permitted for food products according to the regulatory documents in force on the territory of the state that adopted standard;

- metal flasks of the FA type in accordance with GOST 5037 with polyethylene liners in accordance with GOST 19360;

- metal drums in accordance with GOST 13950 and polymer drums in accordance with the regulatory documents in force on the territory of the state that adopted the standard, with a capacity of not more than 200 dm3, with polyethylene liners in accordance with GOST 19360 GOST 25749.

Cups, boxes and other thermoformed packaging are hermetically sealed by heat sealing with polymeric materials or aluminum foil with a heat sealable coating in accordance with the regulations in force in the territory of the state that adopted the standard.

B.4 Packing in transport packaging - according to GOST 13799.

Recommended storage conditions and periods during which the jam retains its quality, from the date of manufacture, no more than:

- sterilized in glass jars, at a temperature from 0 °C to 25 °C - 24 months;

- sterilized in metal cans, at a temperature from 0 °C to 25 °C - 12 months;

- sterilized, packaged by the method of "hot filling" or by the method of aseptic preservation - 12 months;

- unsterilized (with a preservative), in non-sealed packaging, as well as in thermoformed packaging, at a temperature of 0 ° C to 10 ° C - 6 months;

- unsterilized (without preservative), in unsealed packaging, including in boxes, at a temperature of 0 ° C to 8 ° C - 3 months.
Technical regulation of the Customs Union "On the safety of packaging". Approved by the Decision of the Commission of the Customs Union of August 16, 2011, N 769

Technical regulation of the Customs Union "Food products in terms of their labeling". Approved by the Decision of the Commission of the Customs Union of December 9, 2011, N 881

Electronic text of the document
prepared by CJSC "Kodeks" and checked against:
official publication
M.: Standartinform, 2014

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Jam technical conditions. Jam. Specifications. general specifications"

1 area of ​​use

2 Normative references

3 Classification

4 Technical requirements

5 Acceptance

6 Methods of analysis

7 Transport and storage

APPENDIX A (recommended). Consumer and shipping containers for packing jam

APPENDIX B (informative). Nutritional and energy value of 100 g jam

APPENDIX D (reference). Bibliography

GOST

32099-

Foreword

GOST 32099-2013

1 area of ​​use

2 Normative references

3 Terms and definitions

4 Classification

5 Technical requirements

6 Acceptance rules

7 Control methods

8 Transport and storage

Annex A (informative)

Nutritional and energy value of 100 g jam

Consumer and transport packaging for packaging jam

Bibliography

Jam. Specifications

1 area of ​​use

2 Normative references

3 Classification

4 Technical requirements

5 Acceptance

6 Methods of analysis

7 Transport and storage

APPENDIX A (recommended). Consumer and shipping containers for packing jam

APPENDIX B (informative). Nutritional and energy value of 100 g jam

APPENDIX D (reference). Bibliography

1 area of ​​use

2 Normative references

3 Terms and definitions

4 Classification

5 Technical requirements

6 Acceptance rules

7 Control methods

8 Transport and storage

Annex A (informative). Nutritional and energy value of 100 g jam

Appendix B (recommended). Consumer and transport packaging for packaging jam

1 area of use

1 area of use

1 area of use

1 area of use