Pear Puree
20079990Pear Puree is a product that is obtained from the fruit of the year and fully ripe or peeled pear tree with the scientific name Pyrus Communis L. from the Rosaceae family without removing the fruit juice, without adding any natural and artificial colors and sweeteners. In the preparation of Pear Puree, processes such as crushing, grinding, smoothing the edible parts, as well as passing through sieves with a maximum pore diameter of 0.841 mm and separating the skin, core and coarse tissue are performed.
Product Technical Specifications:
Pear 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 25 |
3 | Solids insoluble in water (gram percentage) | Max 1 | Max 2 |
4 | Total Ash (gram percentage) | 0.2-0.6 | 0.5-1 |
5 | Acidity in Terms of Citric Acid (gram percentage) | 0.1-0.4 | 0.2-0.8 |
6 | PH | 3.4-4.4 | 3.4-4.4 |
7 | Regenerating Sugars (grams per hundred milliliters) | Min 5 | Min 12 |
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 5 | Min 14 |
10 | Sucrose (grams per hundred milliliters) | Max 2 | Max 4 |
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) | 0.25-0.7 | 0.4-0.75 |
Microbiology:
Microbiology of Pear 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 Pear 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: Pear 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
