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ID:38064034
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页数:3页
时间:2019-05-25
《速冻杏丁质量指标》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、Tel:+86-21-58882332Fax:+86-21-58881938Email:shds@vip.sina.com地址:上海市浦东南路1036号隆宇大厦1602室200120To:FaxNo:Attn:Date:2011/5/2SpecificationofIQFApricotCube速冻杏丁质量指标Title:Apricotcubes,Frozen名称:速冻杏丁Productdescription:freeflowing,frozenapricotcubes产品描述:速冻杏丁粒Preparation:cleaned,withoutstones,cutincu
2、bes,frozen(IQF)准备:清洁的,无核,切成粒,速冻(IQF)SensoryCharacteristics感官指标Appearance外观:Cubeswithsmoothsidesandanaturalpartof“Slivers”,IQF立方体有光滑的边,及自然的纹理,IQFColour:颜色Stronggold-yellow;Pantone:desiredvalue1375c,alsoto128c;Pantone1385canddarkermax.5%byweight.Pantone386cmax.5%byweight金黄色。Odour:气味Typica
3、lforapricots,fruity杏特有的果味Taste:口味Typicalforapricots,fruity杏特有的果味Texture:质地Firmtobite有咬感ChemicalCharacteristics化学指标Drymatter:干物质Min9obrix糖度9度以上pHvalue:PH值min3.2;max.3.9Totalacid:总酸min.0.5%,max.2.0%,calculatedascitricacidpH8.1(0.5%-2.0%,在PH8.1条件下的柠檬酸计)So2:n.a.Pesticides:-Page3/3Tel:+86-21
4、-58882332Fax:+86-21-58881938Email:shds@vip.sina.com地址:上海市浦东南路1036号隆宇大厦1602室200120To:FaxNo:Attn:Date:2011/5/2PhysicalCharacteristics物理指标Minimumsizeofpieces:n.a.Caliber:大小Guidesize8-10mm;longestside;max.5%byweight<8mmlongestside;mx.5%weight>10-12mmlongestside;nonelongerthan12mm指导尺寸为8-10mm
5、,小于8mm的占总重的5%以下,10-12mm的占总重的5%以下,不得有大于12mm的。Foreignpartsofanimalorigin:外来物(动物)Insects:昆虫None/10kgMaggots/worms:蠕虫None/10kgForeignpartsofbotanicalorigin:外来物(来自杏)Partofskin:皮Noredorgreenspotsontheskin,在外皮上无红色或绿色斑点Blooms/caps:花n.a.Stalk/partofstalk茎Max.1piece/10kg最多1片每10kgLeafmaterial:叶Non
6、e/10kgForeignfruit:其它水果None/10kgRotten/mouldyfruit/scab:腐烂/发霉/疤Scab:max.5pieces/10kg疤:最多5片/10kgDeformeddamagedfruit:畸形,受损果n.a.Unripefruit:不成熟果None/10kgPartlyunripefruit部分未成熟果None/10kgOverripefruit:过熟果None/10kgPartofpip/stone(>1mm)果仁Max.1/100kgSplinter(partsofstones<1mm)碎片Max.1.5pieces/1
7、0kgPit/stone,核None/10kgWhiteapricotkernels白色杏仁None/10kgForeignbodies(forexample:soil,sand,straw,wood)其他(如泥,沙,稻草,木)None/10kgPage3/3Tel:+86-21-58882332Fax:+86-21-58881938Email:shds@vip.sina.com地址:上海市浦东南路1036号隆宇大厦1602室200120To:FaxNo:Attn:Date:2011/5/2MicobiologicalCharacteristics:
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