一. 品名Product Name | 冷冻橙果肉 Frozen Orange Pulp Cells |
二. 产地Origin | 哥斯达黎加Costa Rica |
三. 包装Packaging | 净重191公斤/内双层食品级PE袋 外大铁桶 或 净重18公斤/内双层食品级PE袋 外纸箱 N.W.191kg / Food-Grade PE bag-in-drum or N.W.18kg / Food-Grade PE bag-in-carton |
四. 技术标准Specification | |
1.感官Visual | |
色泽Color | 橙色 Orange |
滋味和气味Taste & Odor | 橙茸必须具有新鲜、成熟、高品质橙固有的风味，无发 酵味、无变质味、无煮熟味、无老化味，无烧焦味，无 苦味，无腐味，无不自然味，无蓖麻油味，无酸奶味， 无脂肪味，无不成熟味，无涩味，无油味或任何其他的 异味。 Orange pulp cells must exhibit a good flavor typical of fresh full mature,high quality orange, free from any fermented, spoiled, cooked, aged,scorched, bitter, stale, cardboard, caster oil, buttermilk, fat insipid,immature, astringent, oily, or any other off-taste or odor. |
组织形态Texture | 橙茸必须无籽、昆虫或昆虫残部、外来杂质、黑点或褐变果肉。Orange pulp cells must be practically free of seeds, insects or insect fragments, foreign material, black specs or browned cells. |
2.理化Physical and Chemical | |
可溶性固形物Soluble Solids | 9-16°Brix |
可滴定总酸，以柠檬酸计 Titrable Acidity as citric acid | ≤1.2% |
糖酸比 B/A Ratio | ≥7.5 |
果肉含量Pulp content@20mesh | ≥80% 目标值 Target：85% （20目X 1分钟） |
添加剂 Additives | 无 Absent |
3.微生物Microbiological | |
大肠菌群Coliform | 1ml中不得检出 Not detectable in 1ml |
耐热霉菌Heat Resistant Mold | 20mL中不得检出Not detectable in 20mL |
总嗜酸菌计数 Total Acidophilic Count | ≤1000cfu/ml |
第1页（共2页） | |
