Specification——Mango?Puree?
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Production?Code:200411 | Execution?Standard:?Q/GXY0003S-2010 | |
Organoleptic?Attribute | ||
Color? | Light?yellow?to?Yellow | |
Taste?and?Flavor | Typical?flavor?of?Mango,no?abnormal?taste | |
Texture | Thick?Liquid? | |
Physical?and?Chemical?indexes? | ||
Brix(OBX) | ≥12.0 | |
Acidity(Base?on?Citric?Acid?%) | 0.30~1.50 | |
B/A?Ratio | ≥8.0 | |
Pulp?Contain(12?°BX),V/V% | / | |
PH?Value? | Natural?value? | |
Microorganism? | ||
Total?plate?count?(CFU/g) | ≤100 | |
Coliform?(MPN/100g) | ≤30 | |
Yeast?(CFU/g) | ≤20 | |
Mold?(CFU/g) | ≤20 | |
Pathogenic?Bacterium | Non?Detected? | |
Packed?Size | ||
Packed?size? | 220Kg/Drum | |
Packed?material? | Aseptic?bag?+?new?steel?drum | |
Storage?and?Transportation | ||
Storage?condition? | 0~18°C | |
Transportation?Requirement? | Ambient | |
Shelf?time? | 24?months?under?0~18°C?,12?months?at?ambient | |
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