| ≥1 piece |
|
No. |
ITEMS |
TEST METHOD REF. |
STANDARD |
RESULTS |
||||
|
1 |
Sensory index |
Color |
Q/NJKP0049S-2019 |
Orange red to dark brown |
Orange red |
|||
|
Odor |
Characteristic aroma and taste of goji juice |
It has the taste, smell and no peculiar smell of goji juice |
||||||
|
Shape and properties |
Thick liquid, with a small amount of pulp precipitation allowed |
Thick liquid with a small amount of pulp precipitation |
||||||
|
Impurity |
No visible impurities |
No visible impurities |
||||||
|
2 |
Brix（g/100g） |
GB/T12143-2008 |
≥10 |
15.8 |
||||
|
3 |
Total sugar (In glucose g/100g) |
GB5009.9-2016 |
≥5.0 |
12.0 |
||||
|
4 |
Pb（mg/kg） |
GB5009.12-2017 |
≤0.04 |
0.0374 |
||||
|
5 |
Total colonies (CFU/g) |
GB4789.2-2016 |
Acquisition scheme and limit |
＜100 |
||||
|
n |
c |
m |
M |
＜100 ＜100 |
||||
|
5 |
2 |
10² |
104 |
＜100 ＜100 |
||||
|
6 |
Coliforms (CFU/g) |
GB4789.3-2016 |
Acquisition scheme and limit |
＜1 |
||||
|
n |
c |
m |
M |
＜1 |
||||
|
5 |
2 |
1 |
10 |
＜1 |
||||
|
7 |
Molds and Yeast (CFU/g) |
GB4789.15-2016 |
≤20 |
＜10 |
||||
|
8 |
Salmonella |
GB4789.4-2016 |
Acquisition scheme and limit |
0/25ml |
||||
|
n |
c |
m |
- |
0/25ml |
||||
|
5 |
0 |
0/25ml |
—— |
0/25ml |
||||
|
9 |
Staphylococcus aureus (CFU/g) |
GB4789.10-2016 |
Acquisition scheme and limit |
＜100 |
||||
|
n |
c |
m |
M |
＜100 |
||||
|
＜100 |
||||||||
|
5 |
1 |
100 |
1000 |
＜100 |
||||
|
＜100 |
||||||||