CODEX STAN 14-1981 Codex Standard For Canned Peaches
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EEE99F8F4CFF418B9632A09C0043DEAA |
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文件大小(MB)： |
0.03 |
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页数： |
8 |
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文件格式： |
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日期： |
2004-12-24 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 14 Page 1 of 8,CODEX STANDARD FOR CANNED PEACHES1,CODEX STAN 14-1981,1. DESCRIPTION,1.1 Product Definition2,Canned peaches is the product (a) prepared from peeled, stemmed, fresh or frozen or,previously canned mature peaches of commercial canning varieties, conforming to the,characteristics of the fruit of Prunus persica L., but excluding nectarine varieties: (b) packed with,or without a suitable liquid packing medium, nutritive sweeteners, and seasoning or flavouring,ingredients appropriate to the product; and (c) processed by heat, in an appropriate manner,before or after being sealed in a container, so as to prevent spoilage.,1.2 Varietal Type,Peaches of distinct varietal types shall be designated:,1.2.1 Freestone - where the pit separates readily from the flesh; or,1.2.2 Clingstone - where the pit adheres to the flesh.,1.3 Colour Type,Peaches of distinct varietal differences shall be designated:,1.3.1 Yellow - varietal types in which the predominant colour ranges from pale yellow to rich,red orange.,1.3.2 White - varietal types in which the predominant colour ranges from white to yellowwhite.,1.3.3 Red - varietal types in which the predominant colour ranges from pale yellow to orange,red and with variegated red colouring other than that associated with the pit cavity.,1.3.4 Green - varietal types in which the predominant colour ranges from pale green to,green when fully ripe.,1.4 Styles,1.4.1 Whole - unpitted whole peaches.,1.4.2 Halves - pitted and cut into two approximately equal parts.,1.4.3 Quarters - pitted and cut into four approximately equal parts.,1.4.4 Sliced - pitted and cut into wedge-shaped sectors.,1 Formerly CAC/RS 14-1969, Rev. 1 as amended.,2 The exclusion of nectarines has been applied only for reasons of processing.,CODEX STAN 14 Page 2 of 8,1.4.5 Diced - pitted and cut into cube-like parts.,1.4.6 Pieces - (or irregular pieces) - pitted and comprising irregular shapes and sizes.,1.5 Other styles,Any other presentation of the product shall be permitted provided that the product:,(a) is sufficiently distinctive from other forms of presentation laid down in this standard;,(b) Meets all relevant requirements of this standard, including requirements relating to,limitations on defects, drained weight, and any other requirements in this standard,which are applicable to that style in the standard which most closely resembles the,style or styles intended to be provided for under this provision.,(c) is adequately described on the label to avoid confusing or misleading the,consumer.,1.6 Types of Pack,1.6.1 Regular Pack - with liquid packing medium.,1.6.2 Solid Pack - practically all fruit with very little free flowing liquid.,2. ESSENTIAL COMPOSITION AND QUALITY FACTORS,2.1 Packing Media1,2.1.1 Where a packing medium is used, it may consist of:,2.1.1.1 Water - in which water is the sole packing medium;,2.1.1.2 Fruit juice - in which peach juice, or any other compatible fruit juice is the sole packing,medium;,2.1.1.3 Water and fruit juice(s) - in which water and peach juice or water and any other single,fruit juice or water and two or more fruit juices, are combined to form the packing,medium;,2.1.1.4 Mixed fruit juices - in which two or more fruit juices, which may include peach, are,combined to form the packing medium;,2.1.1.5 With sugar(s) - any of the foregoing packing media (2.1.1.1 through 2.1.1.4) may have,one or more of the following sugars added: sucrose, invert sugar syrup, dextrose,dried glucose syrup, glucose syrup.,2.1.2 Classifications of packing media when sugars are added:,2.1.2.1 When sugars are added to peach juice or other fruit juices, the liquid media shall be,not less than 14o Brix and shall be classified on the basis of the cutout strength as follows:,1 See Appendix to Part I.,CODEX STAN 14 Page 3 of 8,Lightly sweetened (name of fruit) juice - not less than 14o Brix,Heavily sweetened (name of fruit) juice - not less than 18o Brix,2.1.2.2 When sugars are added to water or water and peach juice or water and fruit juices the,liquid media shall be classified on the basis of the cut-out strength as follows:,Basic Syrup Strengths,Light Syrup - Not less than 14o Brix,Heavy Syrup - Not less than 18o Brix,2.1.3 Optional Packing Media,When not prohibited in the country of sale, the following packing media may be used:,Slightly Sweetened Water ),Water Slightly Sweetened ) Not less than 10o Brix but less than 14o Brix,Extra Light Syrup ),Extra Heavy Syrup More than 22o Brix,2.1.4 The cut-out strength of sweetened juice or syrup shall be determined on sample,average, but no container may have a Brix value lower than that of the minimum of the……
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