| ≥1 piece |
Detailed introduction to carrot puree concentrate:
Carrot puree concentrate:
1)Specifications:
Shape: Suspending liquid, a little food fiber sediment is allowed.
Colour: Typical orange yellow colour of carrot.
Taste And Flavour: Dilute the concentrated juice to 8% of soluble solid content, the juice should be of the flavor of FRESH CARROT, and without strange smell.
Impurity: None
Soluble Solid Content ( 20 degree centigrade refractometric ) BX: 40 - 42
Carotenoid (mg/ kg): ≥ 100
Total Acidity, (as citric acid, g/ kg): 15 - 20
PH: 4.3 - 4.5
Total Bacterial ( pieces/ gram): ≤ 100
Colibacillus/ 100ml: < 3
Yeast/ Fungus/ ml: ≤ 20
Colour ( 8 BX ) : fresh carrot colour.
Flavour ( 8 BX ) : Typical flavour of carrot.
Impurity ( 8 BX ) : None
Soluble Solids ( 20 degree centigrade refractometric ) BX: 65 ± 1.0
Total Acidity ( as citric acid %): 0.8 - 1.4
Unsoluble Solids% ( 8 BX ): ≤ 3.0
Amino Nitrogen mg/ 100g: ≥ 180
PH: ≥ 4.6
Total Germ/ mL: ≤ 1000
E. Coli./ 100mL: ≤ 3
Yeast/ fungus / mL: ≤ 50
Steel Drum: Net weight/ drum (kg)
2)Packing:
1. In aseptic bag with iron drum outside, N.W. 235kgs/ drum, 80drums/ 18.8mts/ 20' reefer container.
2. In aseptic bag with iron drum outside, N.W. 260kgs/ drum, 72drums/ 18.72mts/ 20' reefer container.