胡萝卜泥

Carrot Puree ProductCarrot pureeItemsStandardsOdor and flavorColorOrange yellow to orange redFlavorTypical flavor of carrotAppearanceUniformityImpurityNo foreign impuritiesPhysical and chemical analysisSoluble solids(20Refractometric) , oBX8.0±2.0Insoluble solids,V/V%≥30.0pH (20oC)4.0-5.5Acidity (as Citric Acid), %≤0.3As, mg/kg≤0.1Cu, mg/kg≤5.0Pb, mg/kg≤0.2MicrobiologyTotal plate count, ufc/ml ≤1000Yeasts & molds, ufc/ml≤20Coliforms, MPN/100ml≤3Pathogen(Salmonella, Shigella, Staphylococcus aureus)Not DetectedCarrot puree