| ≥1 piece |
Detailed introduction to Carrot puree:
| Product | carrot puree | |
| Items | Standards | |
| Odor and flavor | Color | Orange yellow to orange red |
| Flavor | Typical flavor of carrot | |
| Appearance | Uniformity | |
| Impurity | No foreign impurities | |
| Physical and chemical analysis | Soluble solids(20Refractometric) , °BX | 8.0±2.0 |
| Insoluble solids,V/V% | ≥30.0 | |
| pH (20) | 4.0-6.0 | |
| Acidity (as Citric Acid), % | ≤0.3 | |
| As, mg/kg | ≤0.1 | |
| Cu, mg/kg | ≤5.0 | |
| Pb, mg/kg | ≤0.2 | |
| Microbiology | Total plate count, ufc/ml | ≤1000 |
| yeasts & molds, ufc/ml | ≤20 | |
| Coliforms, MPN/100ml | ≤3 | |
| Pathogen(Salmonella, Shigella, Staphylococcus aureus) | Not Detected | |