هريس الكيوي
20079990هريس الكيوي هو منتج يتم الحصول عليه من ثمار الكيوي الناضجة بالكامل أو المقشرة لشجرة الكيوي ذات الاسم العلمي Actinidia من عائلة الأكتينيديا دون إزالة عصير الفاكهة، ودون إضافة أي ألوان أو محليات طبيعية أو صناعية. في تحضير هريس الكيوي، يتم تنفيذ عمليات مثل السحق والطحن وتنعيم الأجزاء الصالحة للأكل، وكذلك تمريرها عبر منخل بأقصى قطر للمسام يبلغ 0.841 مم وفصل القشرة.
Product Technical Specifications:
Kiwi Puree Technical Specifications | |||
No. | Characteristics | Measurement Limit | |
Unconcentrated Apricot Puree | Concentrated Apricot Puree | ||
1 | Foreign Material | Negative | Negative |
2 | Brix at 20 Degrees Celsius (Soluble solids in water) grams per hundred grams | Min 9 | Min 20 |
3 | Solids insoluble in water (gram percentage) | Max 1 | Max 2 |
4 | Total Ash (gram percentage) | 0.2-0.5 | 0.3-1 |
5 | Acidity in Terms of Citric Acid (gram percentage) | 0.12-0.2 | 0.5-4 |
6 | PH | 2.9-3.9 | 2.9-3.9 |
7 | Regenerating Sugars (grams per hundred milliliters) | Min 5 | Min 15 |
8 | Ethyl Alcohol after the product reaches natural Brix (grams per Kg) | Max 1.5 | Max 1.5 |
9 | Formalin Number (milliliters per hundred grams) | Min 6 | Min 14 |
10 | Sucrose (grams per hundred milliliters) | Max 0.5 | Max 1 |
11 | Hydroxymethylfurfural after the product reaches natural brix (mg/kg) | Max 0.6 | Max 0.6 |
12 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 | Max 10 |
13 | Ash Alkalinity in Terms of Potassium Carbonate (gram percentage) | 0.2-0.6 | 0.1-0.8 |
Microbiology:
Microbiology of Kiwi 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 |
The Maximum Amount of Metal Pollutants in Kiwi Puree | |||
Measurement Limit | Unit | Characteristics | No. |
0.2 | (Mg/Kg) | Arsenic (AS) | 1 |
0.3 | (Mg/Kg) | Lead (Pb) | 2 |
5 | (Mg/Kg) | copper (Cu) | 3 |
5 | (Mg/Kg) | Zinc (Zn) | 4 |
15 | (Mg/Kg) | Iron (Fe) | 5 |
150 | (Mg/Kg) | Tin (Sn) | 6 |
Product Technical Specifications
Kiwi Puree Technical Specifications | |||
No. | Characteristics | Measurement Limit | |
Unconcentrated Apricot Puree | Concentrated Apricot Puree | ||
1 | Foreign Material | Negative | Negative |
2 | Brix at 20 Degrees Celsius (Soluble solids in water) grams per hundred grams | Min 9 | Min 20 |
3 | Solids insoluble in water (gram percentage) | Max 1 | Max 2 |
4 | Total Ash (gram percentage) | 0.2-0.5 | 0.3-1 |
5 | Acidity in Terms of Citric Acid (gram percentage) | 0.12-0.2 | 0.5-4 |
6 | PH | 2.9-3.9 | 2.9-3.9 |
7 | Regenerating Sugars (grams per hundred milliliters) | Min 5 | Min 15 |
8 | Ethyl Alcohol after the product reaches natural Brix (grams per Kg) | Max 1.5 | Max 1.5 |
9 | Formalin Number (milliliters per hundred grams) | Min 6 | Min 14 |
10 | Sucrose (grams per hundred milliliters) | Max 0.5 | Max 1 |
11 | Hydroxymethylfurfural after the product reaches natural brix (mg/kg) | Max 0.6 | Max 0.6 |
12 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 | Max 10 |
13 | Ash Alkalinity in Terms of Potassium Carbonate (gram percentage) | 0.2-0.6 | 0.1-0.8 |
Microbiology:
Microbiology of Kiwi 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 |
The Maximum Amount of Metal Pollutants in Kiwi Puree | |||
Measurement Limit | Unit | Characteristics | No. |
0.2 | (Mg/Kg) | Arsenic (AS) | 1 |
0.3 | (Mg/Kg) | Lead (Pb) | 2 |
5 | (Mg/Kg) | copper (Cu) | 3 |
5 | (Mg/Kg) | Zinc (Zn) | 4 |
15 | (Mg/Kg) | Iron (Fe) | 5 |
150 | (Mg/Kg) | Tin (Sn) | 6 |
