T/NSFST 005-2022 Black fruit wolfberry juice pulp

Scope

Main Technical Content: 3.1 Black Goji Berry Puree The black goji berry puree is made from black goji berries, and is processed through the steps of washing and rehydration, crushing, pulping, separation, high-pressure homogenization, blending (or without blending), sterilization, and filling. 4. Technical Requirements 4.1 Raw Material Requirements 4.1.1 Black goji berries shall meet the requirements specified in DBS64/006. 4.1.2 Production water shall meet the requirements specified in GB 5749. 4.2 Sensory Requirements The sensory requirements shall meet those specified in Table 1. Table 1: Sensory Requirements Item Requirement Color Deep purple or violet Taste and aroma Possess the taste and aroma characteristic of black goji berry puree, with no off-flavors Texture Opaque liquid. Sedimentation and layering are acceptable after standing, and no foreign matter visible to the naked eye 4.3 Physicochemical Indicators The physicochemical indicators shall meet those specified in Table 2. Table 2: Physicochemical Indicators Item Limit Soluble solids (20°C, measured by refractometry) ≥10.0% Total acid (calculated as citric acid) ≥0.2% Proanthocyanidins (mg/100 mL) ≥180 Lead (calculated as Pb) ≤0.05 mg/L Zinc, copper, and iron total (applicable to metal-can beverages) ≤20.0 mg/L 4.4 Microbiological Indicators 4.4.1 Pathogen limits shall meet the requirements specified in GB 29921. 4.4.2 Products produced under commercial aseptic conditions shall meet the requirements of commercial aseptic processing. 4.4.3 Microbiological indicators shall meet those specified in Table 3. Table 3: Microbiological Indicators Sampling Plan a and Limit n/cm2 Coliform bacteria/cfu/mL 5 210 210 Escherichia coli/cfu/mL 5 210 Mold/cfu/mL ≤20 Yeast/cfu/mL ≤20 4.5 Pollutant and Fungal Toxin Limits 4.5.1 Pollutant limits shall meet the requirements specified in GB 2762. 4.5.2 Fungal toxin lim

Development Information

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