Пюре из моркови
20079990Пюре из моркови – это неферментированный, но ферментируемый продукт, получаемый после мытья, отделения кожицы, дробления и измельчения съедобных частей спелой и здоровой моркови с научным названием Daucus carota, и после прохождения через сито с использованием физических методов до достижения желаемой концентрации
Product Technical Specifications:
Carrot Puree Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Appearance | The texture of Carrot Puree should be uniform, homogeneous and without chopped pieces of carrot |
2 | Taste and Smell | Carrot Puree should have its own taste and smell and be free of any foreign taste and smell, sourness, moldiness and burning. |
3 | Color | Carrot Puree should have a natural color and special to the variety of carrot used in orange, yellow and purple colors. |
4 | Foreign Material | Negative |
5 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 7 |
6 | Total Acidity in Terms of Citric Acid (gram percentage gram) | Max 0.3 |
7 | PH | 4.5-6 |
8 | Regenerating Sugars (grams per hundred milliliters) | Min 10 |
9 | Ethyl Alcohol after the product reaches natural Brix (grams per hundred grams) | Max 0.15 |
10 | Formalin Number (grams per hundred milliliters) | 10-40 |
11 | Carotenoids (mg/kg) | 30-300 |
12 | Glucose (grams per kilogram) | 3-18 |
13 | Fructose (grams per kilogram) | 3-15 |
14 | Glucose to fructose ratio | 0.9-1.5 |
15 | Sucrose (grams per kilogram) | 20-50 |
16 | Hydroxymethylfurfural after the product reaches natural brix (mg/kg) | Max 20 |
17 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 |
Microbiology:
Microbiology of Carrot 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 |
