Apricot Juice

Production management: under ISO9002 and HACCP.   

Fresh apricot:  (GMO free)    

 Production method: apricot- washing- cutting- preheating-pulping and refining evaporating-sterilizing-cooling-aseptic filling- finished products.

Note

2 years from date of manufacture under appropriate storage conditions.  

Shelf life

Store in a clean, dry, well-ventilated area; prevent direct sunshine to the products.  

Storage condition

In 200 liter aseptic bag in steel drums, 80drums/20fcl ,4drums/pallet  

Remnants of agricultural chemicals

Not to be detected.

Food additives

In comply with commercial sterilization  

Microorganism

Products shall have the flavor and taste peculiar to it, and have no abnormal taste or odor.

Flavor and taste

< 0.5mg/kg

< 5.0mg/kg

< 1.0mg/kg

< 200mg/kg

As

Cu

Pb 

Sn

Heavy meteral

Shall be free from pits, stems, skins, dirt and other foreign material

Foreign material

Product shall be uniformly bright apricot (yellow-orange) color free from discoloration  

Color

3.2-4.2             

Ph

50% max positive field     

Haward mold count

12-18cm/30sec. At brix 12.5%      

Bostwick

30-32%    

Brix (solids)

100% Fresh, Sound, Ripe Apricot   

Raw material (ingredients)

STANDARD   

 Item

Apricot juice features:
1) Appearance: natural carrot color, taste and flavor, black spots are less