Codex Stan 75-1981 Codex Standard For Quick Frozen Peaches
|
ID： |
04FB52D7B63449E8B3D6FC5C21D91768 |
|
文件大小(MB)： |
0.03 |
|
页数： |
8 |
|
文件格式： |
|
|
日期： |
2004-12-24 |
|
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 75 Page 1 of 8,CODEX STANDARD FOR QUICK FROZEN PEACHES1,1 Formerly CAC/RS 75-1976.,CODEX STAN 75-1981,1. SCOPE,This standard shall apply to quick frozen peaches of the species Prunus persica L. as defined,below and offered for direct consumption without further processing, except 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 peaches is the product prepared from fresh, sound, properly ripened fruit conforming,to the characteristics of Prunus persica L., but excluding nectarine varieties, which fruit is packed with or,without a dry sugar of a syrup and is packaged.,2.2 Process Definition,Quick frozen peaches 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 Varietal Type,Peaches of distinct varietal types shall be designated:,"Freestone" - where the pit separates readily from the flesh; or,CODEX STAN 75 Page 2 of 8,"Clingstone" - where the pit adheres to the flesh,2.4.2 Colour Type,Peaches of distinct varietal differences shall be designated according to the colour of the ripe flesh.,(a) white - varietal types in which the predominant colour ranges from white to yellow-white;,(b) yellow - varietal types in which the predominant colour ranges from pale yellow to light,orange;,(c) red - varietal types in which the colour ranges from orange red to red with more or less,pronounced variegated red colouring other than that associated with the pit cavity;,(d) green - varietal types in which the predominant colour is light green but which are fully,mature and properly ripened.,2.4.3 Style,Quick frozen peaches shall be presented in the following styles:,(a) whole - unpitted whole peaches;,(b) halves - pitted and cut into two approximately equal parts;,(c) quarters - pitted and cut into four approximately equal parts following the longitudinal axis;,(d) sliced - pitted and cut into wedge shaped sectors of approximately equal size;,(e) pieces - (regular or irregular) - pitted and comprising regular or irregular shapes and sizes;,(f) diced - pitted and cut into cube-like parts having a maximum size of 15 mm long on one edge.,2.4.4 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;,(c) is adequately described on the label to avoid confusing or misleading the consumer.,CODEX STAN 75 Page 3 of 8,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Optional Ingredients,Sugars (sucrose, invert sugar, invert sugar syrup, dextrose, fructose, glucose syrup, dried glucose,syrup).,3.2 Composition,3.2.1 Peaches prepared with dry sugars,The total soluble solids content of the liquid extracted from the thawed, comminuted sample shall,not be more than 35% m/m nor less than 18% m/m, as determined by refractometer at 20°C.,3.2.2 Peaches prepared with syrup,The amount of syrup used shall be no more than that required to cover the peaches and fill the,spaces between them. The total soluble solids content of the liquid extracted from the thawed, comminuted,sample shall not be more than 30% m/m nor less than 15% m/m, as determined by refractometer at 20°C.,3.2.3 Definition of "Defective" for Composition,Any sample unit that falls outside the limits for the soluble solids range specified in 3.2.1 and 3.2.2,shall be regarded as a "defective" provided it does not exceed the limits of the range by more than 5% m/m,soluble solids.,3.2.4 Lot Acceptance for Composition,A lot is considered acceptable for compositional criteria when the numb……
……