Сироп из лимона
20079998Сироп из лимона — это продукт, получаемый путем смешивания лимонного пюре или концентрата лимона с водой, сахаром и разрешенными добавками с помощью нагревания до достижения желаемой концентрации, а затем хранения и упаковки физическими методами
Product Technical Specifications:
Lemon Syrup Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Lemon Syrup should have its own natural taste and smell and should be free of any taste and smell caused by burning, fermentation, sourness and moldiness. |
2 | Color | Natural |
3 | Foreign Material | Negative |
4 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 65 |
5 | Total Acidity in terms of Citric Acid (grams per hundred milliliters) | Min 0.4 |
6 | Sucrose (weight percentage) | Max 40 |
8 | Formalin (milliliters in 100 milliliters) | Min 3 |
9 | PH | 2.3-3 |
10 | Sulfuric Anhydride SO2 Residue (mg/kg) | Max 10 |
Microbiology:
Microbiology of Lemon Syrup | |||
Measurement Limit | Unit | Characteristics | No. |
100 | (cfu/gr) | Aerobic Bacteria | 1 |
10 | (cfu/gr) | Acid Resistant Bacteria | 2 |
10 | (cfu/gr) | Mold | 3 |
50 | (cfu/gr) | Smophilic Yeasts | 4 |
