杏汁杏浆 杏汁

item

standard

rawmaterial (ingredients)

fresh, sound, ripe apricot

brix (solids)

30-32%

bostwick

12-18cm/30sec. at brix 12.5%

haward mold count

50% max positive field

ph

3.2-4.2

color

product shall be uniformly bright apricot (yellow-orange) color free from discoloration

foreign material

shall be free from pits, stems, skins, dirt and other foreign material

heavy meteral

sn

pb

cu

as

< 200mg/kg

< 1.0mg/kg

< 5.0mg/kg

< 0.5mg/kg

flavor and taste

products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor.

microorganism

in comply with commercial sterilization

food additives

not to be detected.

remnants of agricultural chemicals

in 200 liter aseptic bag in steel drums, 80drums/20fcl ,4drums/pallet

storage condition

store in a clean, dry, well-ventilated area; prevent direct sunshine to the products.

shelf life

2 years from date of manufacture under appropriate storage conditions.

note

production method: apricot- washing- cutting- preheating-pulping and refining –evaporating-sterilizing-cooling-aseptic filling- finished products.

fresh apricot:(gmo free)

production management: under iso9002 and haccp.