هريس الجزر
20079990هريس الجزر هو منتج غير مخمر ولكنه قابل للتخمير يتم الحصول عليه بعد غسل الجزر، وفصل القشرة، وسحق وطحن الأجزاء الصالحة للأكل من جزر ناضج وصحي يحمل الاسم العلمي Daucus carotta، وبعد تمريره عبر مصفاة باستخدام طرق فيزيائية حتى الوصول إلى التركيز المطلوب.
Product Technical Specifications:
Carrot Puree Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Appearance | The texture of Carrot Puree should be uniform, homogeneous and without chopped pieces of carrot |
2 | Taste and Smell | Carrot Puree should have its own taste and smell and be free of any foreign taste and smell, sourness, moldiness and burning. |
3 | Color | Carrot Puree should have a natural color and special to the variety of carrot used in orange, yellow and purple colors. |
4 | Foreign Material | Negative |
5 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 7 |
6 | Total Acidity in Terms of Citric Acid (gram percentage gram) | Max 0.3 |
7 | PH | 4.5-6 |
8 | Regenerating Sugars (grams per hundred milliliters) | Min 10 |
9 | Ethyl Alcohol after the product reaches natural Brix (grams per hundred grams) | Max 0.15 |
10 | Formalin Number (grams per hundred milliliters) | 10-40 |
11 | Carotenoids (mg/kg) | 30-300 |
12 | Glucose (grams per kilogram) | 3-18 |
13 | Fructose (grams per kilogram) | 3-15 |
14 | Glucose to fructose ratio | 0.9-1.5 |
15 | Sucrose (grams per kilogram) | 20-50 |
16 | Hydroxymethylfurfural after the product reaches natural brix (mg/kg) | Max 20 |
17 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 |
Microbiology:
Microbiology of Carrot Puree | |||
Measurement Limit | Unit | Characteristics | No. |
1 | (cfu/ml) | Lactic acid bacteria | 1 |
1 | (cfu/ml) | Acid Resistant Bacteria | 2 |
1 | (cfu/ml) | Mold | 3 |
1 | (cfu/ml) | Yeast | 4 |
