IQF Black Currant

详情

Product Name: IQF Black Currant

Main Point:Blackcurrant should correspond with the definition IQF, i.е. should be quick frozen fruits with the temperature inside any part of container equal or less *8 0 С. Raw materials used should be fresh and of a good quality. As chilling agents one may use nitrogen, air or carbon dioxide only. IQF blackcurrant should be really individual with no aggregation between each other.

Organoleptic:

Appearance:

Berries of one vegetable sort well-ripened, clean, without sepals and pedicles, not added freeze, not damaged, not putrid or moldy

Color (after defrosting)Dark black, or black with no color variations

Taste and odor (after defrosting)

Correspond to fresh blackcurrant with no off-tastes and/or odors,

taste of old or bad-ripened berries is forbidden

Consistency(after defrosting)

As close as possible to the consistency of fresh blackcurrant

Size of berriesDia: ***5mm

Chemical characteristics

Brix>*0°

Titratable acidity(to рН=8,1, calc. as citric acid) 2.8 3.6 %

Impurities

Stalks 4 mm Absent.

Unripe white and green Absent

Unripe light and red Max. *0 per kg

Shriveled Max 5 per kg

Foreign materials (wood, paper, snails, stones, insects, etc) Absent.

Microbiology

Yeast Max. *0 per 1 gram

Mould Max. *0 per 1 gram

Pathogenic bacteria Absent

Total coliformsin 0.1g Not allowed

Escherichia coli. , listeria, etc. in *5g Not allowed