|
Fruit
Type:
|
Costa
Rica: Rubus sp. (Mora Vino)
|
|
Brix
|
Average
10.27
|
|
Acidity
(expressed as citric acid to pH 8.1 g/kg)
|
Average
23.4
|
|
Ratio
(Brix/Acidity as citric in g/100g)
|
Average
4.4
|
|
pH
|
3.50
+/- 0.5
|
|
Potassium/mg/L
|
1700
+/- 500
|
|
Lactic
Acid/mg/L
|
<300
|
|
Ethanol/mg/L
|
<1000
|
|
Ascorbic
Acid/mg/kg
|
0-100
|
|
Fiber
Size
|
<1
mm dia. x 10 mm length
|
|
Aroma
|
Characteristic-Normal
|
|
Flavor
|
Characteristic
– Normal
|
|
Color
|
(Hunter
Colormeter at 1 brix)
|
|
|
L
= 23 +/- 5
|
|
A
= 8 +/- 2
|
|
B
= 2.0 +/- 1
|
|
Processing |
Hot
Break
Sieve/sift
1.5 mm & 0.5 mm without homogenization
Without
Clarification
Pasteurization
84°C during 60 seconds
Filling
temperature less than 5°C |
|
Total
count of Microorganisms
Count
of Mushrooms and Yeast
|
<
1000 UFC/g
<
100 UFC/g
|
|
Count
of Escherichia coli (NMP)
|
<
3 UFC/g
|
|
Lactic
Acid bacteria
|
<
10 UFC/g
|
|
Count
of psychrophilic bacteria
|
<
10 UFG/g
|
|
Thermophilic
sporulated bacteria |
<
10 UFG/g |
|
Storage |
Metallic
drums/containers with 190 kg. of pulp packed in
two bags (HDPE), certified by the FDA with a nutritional degree.
Held in freezing condition –20 +/-2 °C |
