Havuç Püresi
20079990Havuç püresi, Daucus carotta bilimsel adına sahip, olgun ve sağlıklı havuçların yıkanması, kabuklarının ayrılması, ezilmesi ve öğütülmesiyle elde edilen, fermente olmamış ancak fermente edilebilen bir üründür. İstenilen konsantrasyona ulaşmak için fiziksel yöntemler kullanılarak süzgeçten geçilmektedir.
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 |
