هريس الموز
20079990هريس الموز هو منتج غير مخمر ولكنه قابل للتخمير يتم الحصول عليه بعد فصل القشرة، وسحق، ونخل، وطحن الأجزاء الصالحة للأكل من فاكهة الموز الناضجة والصحية لشجرة الموز التي تحمل الاسم العلمي Musa acuminata باستخدام طرق فيزيائية.
Product Technical Specifications:
Banana Puree Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Appearance | The texture of banana puree should be uniform, homogeneous and without chopped pieces of banana. |
2 | Taste and Smell | Banana Puree should have its own taste and smell and be free of any foreign taste and smell, sourness, moldiness and burning. |
3 | Color | Banana puree should have a natural color specific to the banana fruit and according to the brix degree of the banana puree, from cream to light brown. |
4 | Foreign Material | Negative |
5 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 19 |
6 | Total Acidity in terms of Citric Acid (gram percentage gram) | 0.1-0.8 |
7 | PH | 4-5.5 |
8 | Sucrose (grams per kilogram) | Max 7 |
9 | Regenerating Sugars (grams per hundred milliliters) | Min 7 |
10 | Ethyl Alcohol after the product reaches natural Brix (grams per hundred milliliters) | Max 0.15 |
11 | Formalin Number (milliliters per hundred milliliters) | Min 20 |
12 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 |
13 | Hydroxymethylfurfural (mg/kg) | Max 0.6 |
Microbiology:
Microbiology of Banana Puree | |||
Measurement Limit | Unit | Characteristics | No. |
100 | (cfu/ml) | Lactic Acid Bacteria | 1 |
10 | (cfu/ml) | Acid Resistant Bacteria | 2 |
10 | (cfu/ml) | Mold | 3 |
10 | (cfu/ml) | Yeast | 4 |
