Peach Puree
20079990Peach Puree is a product that is obtained from the whole and ripe fruit of the peach tree with the scientific name Prunus Persica from the Rosaceae family without removing the juice, without adding any natural or artificial colors and sweeteners. In the preparation of peach puree, processes such as crushing, grinding, smoothing the edible parts and also passing through sieves with a maximum pore diameter of 0.841 mm and separating the skin, core and its coarse texture are performed.
Product Technical Specifications:
Peach 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 8 | Min 20 |
3 | Solids insoluble in water (gram percentage) | Max 1.2 | Max 3 |
4 | Total Ash (gram percentage) | 0.5-1 | 0.5-1.5 |
5 | Acidity in Terms of Citric Acid (gram percentage) | 0.4-1 | 0.8-1.7 |
6 | PH | 3.3-4.5 | 3.4-4.4 |
7 | Regenerating Sugars (grams per hundred milliliters) | Min 4.5 | Min 8 |
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 15 | Min 30 |
10 | Sucrose (grams per hundred milliliters) | Max 3 | Max 7 |
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) | 0.4-0.8 | 0.4-1 |
Microbiology:
Microbiology of Peach 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 Peach 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 |
Storage Conditions: Apricot Puree should be stored at temperatures below 0°C to maintain their quality over time. Ensure the concentrate is sealed in airtight containers to prevent exposure to air, which can lead to oxidation and degradation of the product.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
