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一. 品名Product Name |
冷冻橙果肉 Frozen Orange Pulp Cells |
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二. 产地Origin |
哥斯达黎加Costa Rica |
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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 |
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四. 技术标准Specification |
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1.感官Visual |
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色泽Color |
橙色 Orange |
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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. |
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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. |
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2.理化Physical and Chemical |
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可溶性固形物Soluble Solids |
9-16°Brix |
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可滴定总酸，以柠檬酸计 Titrable Acidity as citric acid |
≤1.2% |
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糖酸比 B/A Ratio |
≥7.5 |
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果肉含量Pulp content@20mesh |
≥80% 目标值 Target：85% （20目X 1分钟） |
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添加剂 Additives |
无 Absent |
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3.微生物Microbiological |
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大肠菌群Coliform |
1ml中不得检出 Not detectable in 1ml |
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耐热霉菌Heat Resistant Mold |
20mL中不得检出Not detectable in 20mL |
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总嗜酸菌计数 Total Acidophilic Count |
≤1000cfu/ml |
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第1页（共2页） |
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Product 品名 |
Frozen Orange Pulp Cell 冷冻橙果肉 |
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Packing 包装 |
N.W 30 Kg / Food-Grade PE bag-in-carton 净重30公斤/内双层食品级PE袋外纸箱 |
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Origin 产地 |
Brazil 巴西 |
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1 |
Physico-Chemical 理化 |
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1.1 |
Brix TSS @ 20℃糖度 |
≥9 |
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1.3 |
Ratio 糖酸比 |
9.0-25.0 |
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1.4 |
Oil Content %V/V 含油量 |
≤0.2 |
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1.5 |
Size of Cells(Average) 果肉大小（平均） mm |
≥1.6 |
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2 |
Microbiological微生物 |
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2.1 |
Total Plate Count CFU/ml 细菌总数 |
≤1000 |
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2.2 |
Yeast & Mould Count CFU/ml 霉菌&酵母菌 |
≤100 |
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2.3 |
Total Coliforms CFU/gm 大肠菌群 |
≤1 |
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3 |
Organoleptic 感官 |
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3.1 |
Colour 色泽 |
Orange 橙黄色 |
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3.2 |
Flavour & Aroma
风味香气 |
Characteristic of fresh and mature Orange in taste and odor 新鲜成熟的橙的滋味香气特点 |
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4 |
Shelf-Life保质期 24 months from the date of manufacturing, when stored below -18 degree C. -18℃储存条件下自生产日期起24个月 |
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