Концентрат вишневого сока
20098990Концентрат вишневого сока – это неферментированный, но ферментируемый продукт, получаемый путем концентрации вишневого сока, приготовленного из здоровых и спелых плодов вишневого дерева с научным названием Prunus Cerasus L., физическими методами до достижения желаемой концентрации и хранения физическими методами. Концентрат вишневого сока экспортируется на различные заводы и в другие страны для использования в качестве сырья для многих продуктов.
Product Technical Specifications:
Cherry Juice Concentrate Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Color | Cherry Juice Concentrate should have a natural color and specific to the variety of apple used. |
2 | Taste and Smell | Cherry Juice Concentrate should have its own taste and smell and be free of any foreign taste and smell, sourness, mold and burn. |
3 | Foreign Material | Negative |
4 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 60 |
5 | Density at 20 Degrees Celsius | Min 1.280 |
6 | Total Ash (grams per hundred milliliters) | 1.3-4 |
7 | Total Acidity in Terms of Malic Acid (grams per hundred milliliters) | 2.8-12 |
8 | PH | 2.5-4 |
9 | Regenerating Sugars (grams per hundred milliliters) | Min 22 |
10 | Ethyl Alcohol after the product reaches natural Brix (grams per hundred ml) | Max 0.15 |
11 | Formalin Number (grams per hundred milliliters) | Min 60 |
12 | Sucrose (grams per hundred milliliters) | Max 5.5 |
14 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 |
Microbiology:
Microbiology of Cherry Juice Concentrate | |||
Measurement Limit | Unit | Characteristics | No. |
100 | (cfu/gr) | Aerobic Bacteria | 1 |
10 | (cfu/gr) | Acid Resistant Bacteria | 2 |
10 | (cfu/gr) | Mold | 3 |
10 | (cfu/gr) | Yeast | 4 |
Storage Conditions:
Cherry Juice Concentrate should be stored at temperatures below -18°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 produc
