Codex Stan 129-1981 Codex Standard For Canned Apricots
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ID： |
3A1EE6F1265B4FB4AA2C719DF4028B0B |
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文件大小(MB)： |
0.03 |
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页数： |
9 |
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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 129 Page 1 of 9,CODEX STANDARD FOR CANNED APRICOTS,CODEX STAN 129-1981,1. DESCRIPTION,1.1 Product Definition,Canned apricots is the product (a) prepared from stemmed, fresh or frozen or previously canned,mature apricots of commercial canning varieties, conforming to the characteristics of the fruit of Prunus,armeniaca L.; (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 Styles,Canned apricots in these styles may be prepared as either peeled or unpeeled. In addition, solid,pack may be prepared using a combination of both peeled and unpeeled apricots in the same pack:,(a) Whole - unpitted whole apricots;,(b) Halves - pitted and cut into two approximately equal parts along the suture from stem to,apex;,(c) Slices - pitted and cut into wedge shaped sectors;,(d) Pieces -(or mixed pieces or irregular pieces) pitted and comprising irregular shapes and sizes.,1.3 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 other requirements of this standard;,(c) is adequately described on the label to avoid confusing or misleading the consumer.,1.4 Types of Pack,1.4.1 Regular Pack - with liquid packing medium.,1.4.2 Solid Pack - practically all fruit with very little free flowing liquid.,2. ESSENTIAL COMPOSITION AND QUALITY FACTORS,CODEX STAN 129 Page 2 of 9,2.1 Packing Media 1,2.1.1 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 2 - in which apricot juice, or any other compatible fruit juice, is the sole packing media.,2.1.1.3 Mixed Fruit Juices - in which two or more compatible fruit juices which may include apricot,juice, are combined to form the packing medium.,2.1.1.4 Water and Fruit Juice(s) - in which water and apricot juice, or water and any other single fruit,juice or water and two or more fruit juices are combined in any proportion to form the packing medium.,2.1.1.5 Fruit Nectar - in which apricot nectar or any other compatible nectar is the sole packing medium.,2.1.2 Any of the foregoing packing media 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.,2.1.3 Dry nutritive sweeteners namely sucrose, invert sugar, dextrose and dried glucose syrup may be,added to solid packs without added liquid but with such slight amounts of steam, water or natural juice as,occur in the normal canning of the product.,2.1.4 Classification of packing media when nutritive sweeteners are added,2.1.4.1 When nutritive sweeteners are added to fruit juice(s) the packing media shall be not less than 16°,Brix and shall be classified on the basis of the cut-out strength as follows:,Lightly sweetened fruit juice(s) - not less than 16° Brix,Heavily sweetened fruit juice(s) - not less than 21° Brix,2.1.4.2 When nutritive sweeteners added to water or water and fruit juice(s) or water and nectar the liquid,media shall be classified on the basis of the cut-out strength as follows:,1 See Appendix to Part I.,2 Fruit juice may be pulpy, turbid or clear.,CODEX STAN 129 Page 3 of 9,Slightly sweetened water } Not less than 10° Brix;,Water slightly sweetened } but less than 16° Brix,Extra light syrup },Light syrup - Not less than 16° Brix but less than 21° Brix,Heavy syrup - Not less than 21° Brix but less than 25° Brix,Extra heavy syrup - Not less than 25° Brix,2.1.4.3 When nutritive sweeteners are added to water and fruit juice(s) and the minimum fruit juice content,of the packing medium is not less than 40% m/m, the packing medium may be classified as 8a nectar provided,that the cut-out strength is not less than 16° Brix.,2.1.4.4 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.,2.2 Other Ingredients,Nutritive sweeteners, spices, vinegar, apricot pits and apricot kernels.,2.3 Quality Criteria,2.3.1 Colour,The colour of the product shall be normal for the apricot variety. Canned apricots containing,special ingredients shall be considered to be of characteristic colour when there is no abnormal discolouration,for the respective ingredient used.,2.3.2 Flavour,Canned apricots sh……
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