İncir Suyu
08042090İncir suyu, incir püresi veya incir özünün su ve şeker ile ısı yardımıyla karıştırılmasıyla elde edilen ve istenilen konsantrasyona ulaşınca fiziksel yöntemlerle depolanan ve paketlenen bir üründür.
vProduct Technical Specifications:
Fig Syrup Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Fig 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 | Foreign Material | Negative |
5 | Brix at 20 Degrees Celsius (grams per hundred grams) | Min 65 |
6 | Acidity (weight percentage) | Min 0.5 |
7 | Total Sugar (weight percentage) | Min 58 |
8 | Formalin (milliliters in 100 milliliters) | Min 7 |
9 | PH | Max 4 |
10 | Sulfuric Anhydride SO2 Residue (mg/kg) | Max 10 |
Microbiology:
Microbiology of Fig 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 |
