Kivi Suyu Konsantresi
20098990Kivi suyu konsantresi, Actinidia deliciosa L. bilimsel adına sahip, sağlıklı ve olgun kivi meyvelerinin fiziksel yöntemlerle yoğunlaştırılmasıyla elde edilen, fermente olmamış ancak fermente edilebilen bir üründür. İstenilen konsantrasyona ulaşana kadar fiziksel yöntemlerle depolanır. Kivi suyu konsantresi, çeşitli fabrikalara ve diğer ülkelere birçok ürün için hammadde olarak ihraç edilmektedir.
Product Technical Specifications:
Kiwi Juice Concentrate Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Color | Kiwi Juice Concentrate should have a natural color, specific to kiwi fruit, from deep green to pale green. |
2 | Taste and Smell | Kiwi 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 50 |
5 | Dry residue (grams per hundred grams) | Min 55 |
6 | Total Acidity in Terms of Citric Acid (grams per hundred grams) | Max 10 |
7 | PH | 2.7-3.8 |
8 | Regenerating Sugars (grams per hundred milliliters) | Min 35 |
9 | Ethyl Alcohol after the product reaches natural Brix (grams per hundred ml) | Max 0.15 |
10 | Formalin Number (milliliters per hundred milliliters) | Min 30 |
11 | Sucrose (grams per hundred milliliters) | Max 5 |
12 | Free sulfur anhydride SO2 after dilution and reaching natural concentration (mg/kg) | Max 10 |
13 | Hydroxymethylfurfural after Reaching Natural Brix (mg/kg) | Max 0.6 |
Microbiology:
Microbiology of Kiwi 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 |
