T/HIFSA 0001-2023 Noni enzyme juice

Scope

Scope: This document specifies the technical requirements, production and processing standards, hygiene requirements, inspection methods, inspection rules, and requirements for labeling, marking, packaging, transportation, storage, and shelf life of Noni fermentation extract. This document applies to the production control, inspection, and storage of Noni fermentation extract containing specific bioactive components, which is made from fresh Noni fruits as raw materials through pre-processing, fermentation, filtration, and sterilization (or non-sterilization) processes. Main technical content: 4.1.1 Noni Fruit: The fruit of Morinda citrifolia L. from the Rubiaceae family. The fruit should be fully mature or nearly mature, with intact and fresh fruit bodies, free from mold, rot, or pests. The limits for contaminants and maximum residue levels of pesticides shall comply with GB 2762 and GB 2763 respectively. 4.1.2 Production Water: It shall comply with the requirements of GB 5749. Sensory Requirements: The sensory requirements shall comply with Table 1. Table 1: Sensory Requirements Item Requirements Test Method Color The Noni fermentation extract shall have the appropriate color. Take an appropriate sample and place it in a 50 mL beaker. Observe the color, state, and impurities under natural light, smell it, rinse with warm water, and taste it. Flavor and Odor The Noni fermentation extract shall have the inherent flavor and odor without any abnormal smell. State It shall be a uniform liquid state, with a small amount of fruit pulp sediment allowed. Impurities No visible foreign impurities shall be observed by normal vision. Physical and Chemical Indicators The physical and chemical indicators shall comply with Table 2 requirements. Table 2: Physical and Chemical Indicators Item Standard Test Method pH ≤4.2 GB 5009.237 Ethanol Content, g/100g ≤0.5 GB/T 12143 Soluble Solids (determined by refractometry at 20°C), %

Development Information

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