CODEX STAN 145-1985 CODEX STANDARD FOR CANNED CHESTNUTS AND CANNED CHESTNUT PUREE
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ID： |
B9013B4529444D92A892D83676466394 |
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文件大小(MB)： |
0.03 |
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页数： |
7 |
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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 145 Page 1 of 7,1,CODEX STANDARD FOR CANNED CHESTNUTS AND CANNED CHESTNUT PUREE,CODEX STAN 145-1985,1. DESCRIPTION,1.1 Product Definition,1.1.1 Canned chestnuts is the product (a) prepared from fresh, sound, mature chestnuts of varieties,conforming to the characteristics of the species Castanea crenata Sieb et Zucc. (Japanese chestnut) or,Castanea sativa Miller (European chestnut) which shall be shelled and may be pellicled or unpellicled;1 (b),packed with or without water which may or may not contain sugars, seasonings and other ingredients,appropriate to the product; and (c) processed by heat in an appropriate manner, before or after being,hermetically sealed in a container, so as to prevent spoilage.,1.1.2 Canned chestnut puree is the product (a) pureed by sieving, or other mechanical means in order,to obtain a fruit pulp from chestnuts, as defined in sub-section 1.1.1(a); (b) packed with or without sugars and,other ingredients appropriate to the product; and (c) heat processed by a procedure as defined in sub-section,1.1.1(c).,1.2 Styles,1.2.1 Canned Chestnuts,Canned chestnuts may be packed in the following styles:,(a) Whole - whole chestnuts which are pellicled or unpellicled and/or trimmed into a practical,tetrahedron.,(b) Brokens2 - small pieces which may not be uniform in size and/or shape.,1.2.2 Canned Chestnut Puree,(a) Sweetened - with added sugars listed in 2.1 (b); not less than 12 percent total soluble solids,(12° Brix).,(b) Unsweetened - without added sugars; not less than 10 percent total soluble solids (10°,Brix).,1 In the case of unpellicled chestnuts, they should be previously processed by alcohol so as to remove the,astringency of the pellicles.,2 The term "Brokens" is translated into French as "Brisure".,CODEX STAN 145 Page 2 of 7,2,1.2.3 Other Styles,Any other presentation of the product shall be permitted provided that it:,(a) is sufficiently distinctive from other forms of presentation laid down in this standard;,(b) meets all other requirements of this standard; and,(c) is adequately described on the label to avoid confusing or misleading the consumer.,2. ESSENTIAL COMPOSITION AND QUALITY FACTORS,2.1 Packing Media,Where a packing medium is used, it may consist of:,(a) Water - in which water is the sole packing medium;,(b) Water which may have one or more of the following nutritive sweeteners as defined by the,Codex Alimentarius Commission added: sucrose, invert sugar syrup, dextrose, dried glucose,syrup, glucose syrup, fructose, fructose syrup, honey.,2.2 Classification of packing media when nutritive sweeteners are added,2.2.1 When nutritive sweeteners are added to water, the liquid media shall be classified on the basis of,the cut-out strength as follows:,Slightly sweetened water } - Not less than 10° Brix,Water slightly sweetened } - but less than 14° Brix,Extra light syrup },Light syrup - Not less than 14° Brix,- but less than 18° Brix,Heavy syrup - Not less than 18° Brix,but less than 22° Brix,Extra Heavy syrup - Not less than 22° Brix,2.2.2 The cut-out strength for any packing medium shall be determined on average, but no container,may have a Brix value lower than that of the next category below.,CODEX STAN 145 Page 3 of 7,3,2.3 Other Ingredients,Canned chestnut puree may contain "sugars", as listed in sub-section 2.1 (b), they shall amount,to not more than 2 percent of total net contents. Canned Chestnuts and Chestnut Puree may contain "salt",(sodium chloride) in an amount not exceeding 1 percent of total net contents.,2.4 Quality Criteria,2.4.1 Colour,When colour is not added, canned chestnuts or canned chestnut puree shall have a normal colour,characteristic of the varieties used. Browning and discolouration shall be regarded as defects.,2.4.2 Flavour,Canned chestnuts or canned chestnut puree shall have a normal flavour and odour free from,flavours and odours foreign to the products.,2.4.3 Texture,2.4.3.1 Canned chestnuts shall have a reasonably uniform thick texture and shall not be excessively firm,nor unreasonably soft.,2.4.3.2 Canned chestnut puree shall have a uniform consistency and particle size.,2.4.4 Uniformity of size,Whole - in 95 percent, by count, of units that are most uniform in size, the weight of the largest,unit shall be no more than twice the weight of the smallest unit.,2.4.5 Defects and Allowances,The product shall be substantially free from defects such as harmless plant material, shell,pellicle (in pellicled styles), blemished units, split and broken units (in whole styles) and discoloured units.,Slight syneresis in canned chestnut puree should not be regarded as a defect. Certain common defects shall not,b……
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