Apricot puree concentrate is produced by washing, sorting, destoring, pre heating extracting, sieving of fresh apricots to produce a puree which is then evaporated to the final concentration, sterilized and packed under aseptic conditions.
Composition
100% apricots
Physical And Chemical Characteristics
Characteristic
Tolerances
Methods/Procedures
Brix°25°C
30-32°
Abbe refractometer
PH
3.5-4.5
PH meter temperature adjusted
Taste
Typical apricot
Organoleptic
Clor
Natural of apricot and free from browning
Visual
Bostwick (cms)
10-24
Bostwick meter at single strength
Screen (mm)
0.6
To measure fiber length (mm)
Microbiological Limits
Limits
Methods/Procedures
Total count/ml
<10
0.CA, 30°C, 3-5 days
Mold/ml
<5
DRBC, 25°C, 3-5 days
Yeast/ml
<5
DRBC, 25°C, 3-5 days
Heat Resistant Mold Spores
Negative/ml
P.D.A.30°C, 7 days
Lactic acid becteria/ml
Absent
MRS, 30°C, 3-5 days
A MORE DETAILED SPECIFICATION CAN BE AGREED WITH THE CUSTOMER
Packaging
Aseptically bag-in-drum 220kg, 80 drums per container.