Codex Stan 52-1981 Codex Standard For Quick Frozen Strawberries
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ID： |
6BDA272F70B84F1A8C3FE6923E02897E |
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文件大小(MB)： |
0.03 |
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页数： |
6 |
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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 52 Page 1 of 6,CODEX STANDARD FOR QUICK FROZEN STRAWBERRIES1,1 Formerly CAC/RS 52-1971.,CODEX STAN 52-1981,1. SCOPE,This standard shall apply to quick frozen strawberries (excluding quick frozen strawberry puree) of,the species Fragaria grandiflora L. and Fragaria vesca L. as defined below and offered for direct,consumption without further processing, except for size grading or repacking if required. It does not apply to,the product when indicated as intended for further processing or for other industrial purposes.,2. DESCRIPTION,2.1 Product Definition,Quick frozen strawberries are the product prepared from fresh, clean, sound, ripe and stemmed,strawberries of firm texture conforming to the characteristics of Fragaria grandiflora L. or Fragaria vesca L.,2.2 Process Definition,Quick frozen strawberries is the product subjected to a freezing process in appropriate equipment,and complying with the conditions laid down hereafter. This freezing operation shall be carried out in such a,way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process,shall not be regarded as complete unless and until the product temperature has reached -18°C (0°F) at the,thermal centre after thermal stabilization. The recognized practice of repacking quick frozen products under,controlled conditions is permitted.,2.3 Handling Practice,The product shall be handled under such conditions as will maintain the quality during,transportation, storage and distribution up to and including the time of final sale. It is recommended that,during storage, transportation, distribution and retail, the product be handled in accordance with the provisions,in the Recommended International Code of Practice for the Processing and Handling of Quick Frozen Foods,(CAC/RCP 8-1976).,2.4 Presentation,2.4.1 Style,(a) Quick frozen strawberries shall be presented as whole, halved, sliced or cut.,(b) Quick frozen strawberries may be presented as free-flowing (i.e. as individual berries not adhering,CODEX STAN 52 Page 2 of 6,to one another) or non free-flowing (i.e. as a solid block).,(c) Other Styles,Any other presentation of the product shall be permitted provided that it:,(i) is sufficiently distinctive from other forms of presentation laid down in this standard;,(ii) meets all other requirements of this standard;,(iii) is adequately described on the label to avoid confusing or misleading the consumer.,2.4.2 Sizing,(a) Whole strawberries may be presented as sized or unsized.,(b) If whole strawberries are size graded they shall be reasonably uniform within each package such,that the diameter of the largest berry does not exceed the diameter of the smallest berry by more than,10 mm, measured according to the maximum diameter.,(c) In the case of Fragaria grandiflora L. the maximum diameter of each berry whether sized or,unsized shall not be less than 15 mm.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Optional Ingredients,Sugars (sucrose, invert sugar, dextrose, fructose, glucose syrup, dried glucose syrup).,3.2 Composition,3.2.1 Strawberries prepared with dry sugars: The total soluble solids content of the liquid extracted,from the thawed, comminuted sample shall be not more than 35% m/m nor less than 18% m/m expressed as,sucrose, as determined by refractometer at 20°C.,3.2.2 Strawberries prepared with syrup: The amount of syrup used shall be not more than that required,to cover the berries and fill the spaces between them. The total soluble solids content of the liquid extracted,from the thawed, comminuted sample shall be not more than 25% m/m nor less than 15% m/m expressed as,sucrose, as determined by refractometer at 20°C.,3.3 Quality Factors,3.3.1 Organoleptic and other characteristics,Quick frozen strawberries shall be:,(a) of good colour;,(b) free from foreign flavour and odour;,CODEX STAN 52 Page 3 of 6,(c) intact, if whole, and not materially disintegrated;,(d) intact, if halved, sliced or cut and not seriously affected by disintegrated fruit;,(e) clean, practically free from sand and grit and free from other foreign material;,(f) practically free from stalks, parts of stalks, calyces, leaves and other extraneous vegetable,material;,(g) sound, practically free from mould, insect bites and other blemishes;,(h) normally developed;,(i) of similar varietal characteristics in each package;,(j) when presented as free-flowing, practically free from berries adhering to one another (whole,halved, sliced or cut), which cannot be easily separated by hand without damage when in a,frozen state; not icy.,3.3.2 Analytical characteristics,Mineral impurities such as sand not more……
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