Банановое пюре
20079990Банановое пюре — это неферментированный, но ферментируемый продукт, который получают после отделения кожуры, измельчения, просеивания и перетирания съедобных частей спелых и здоровых плодов бананового дерева с научным названием Musa acuminta с использованием физических методов.
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 |
