organic carrot juice

NO.1.  washing, sorting, crushing, pressing, pasteurization, enzymatic treatment, ultra-filtration and evaporation etc.  It can be used as an ingredient in soft drinks, cider, yoghurt and candies.

NO.2. Sense Requirement

Color                 orange yellow to orange red

Aroma/Flavor       The juice should have normal carrot  flavor and aroma, no peculiar smell.

Appearance         Clarity, no sedimentation and suspension.

Impurity               Macroscopic impurity not allowed.

NO.3. Physica

Brix                                  40%

Acid                                  ≥0.7%

PH                                    3.0-6.0

Color(T440nm  11.5Bx)       ≥40%

Clarity (T625nm 11.5Bx)     ≥95%

Turbidity11.5Bx  NTU         ≤5.0

Amino-nitrogen                  ≥42mg/100g

Copper                             ≤5.0mg/kg

Lead                                 ≤0.2mg/kg

Arsenic                             ≤0.1mg/kg

Pectin                               Negative

Starch                               Negative

Patulin                               <50ppb    

NO.4. Microbiological  

TPC (cfu/ml)                    ≤100

Yeast/Mould(cfu/ml)         ≤20

Coliform(cfu/100ml)          ≤3

ATB(cfu/ml)                     ≤1

Pathogenic bacteria         Negative 

NO.5. Package 

(1)230kg steel drum outside, aseptic bag inside,Storage at 0~5 or-18

(2)Marked Product name/Type/Quantity/Manufacture/DOM etc

(3)Other packages: the special requirement up to customers demand.