Kiraz Suyu Konsantresi
20098990Kiraz suyu konsantresi, Prunus Cerasus L. bilimsel adına sahip kiraz ağacının sağlıklı ve olgun meyvelerinden fiziksel yöntemlerle elde edilen, fermente olmamış ancak fermente edilebilen bir üründür. Kiraz suyu konsantresi, istenen konsantrasyona ulaşana kadar fiziksel yöntemlerle yoğunlaştırılarak depolanır. Kiraz suyu konsantresi, çeşitli fabrikalara ve diğer ülkelere birçok ürün için hammadde olarak ihraç edilmektedir.
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 |
