CODEX STANDARD FOR QUICK FROZEN RASPBERRIES
CODEX STAN 69-1981
1. SCOPE
This standard shall apply to quick frozen raspberries of the species Rubus idaeus L. as defined below and offered for direct consumption without further processing, except for repacking if required. It does not apply to the product when indicated as intended for further processing or for other industrial purpos.
2. DESCRIPTION
Definition
2.1 Product
Quick frozen raspberries are the product prepared from fresh, clean, sound, ripe and stemmed raspberries of firm texture conforming to the characteristics of Rubus idaeus L. (red, yellow or black varieties).
Definition
2.2 Process
Quick frozen raspberries 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 pasd 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.
Practice
2.3 Handling
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 Prentation
Style
Quick frozen raspberries may be prented as free-flowing (i.e. as individual berries not adhering to one another) or non free-flowing (i.e. as a solid block).
Formerly CAC/RS 69-1974. Adopted 1981.
3.ESSENTIAL COMPOSITION AND QUALITY FACTORS烧杂烩
Ingredients
3.1 Optional
Sugars (sucro, invert sugar, invert sugar syrup, dextro, fructo, gluco syrup, dried gluco syrup).
3.2 Composition
3.2.1Raspberries 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 expresd as sucro, as determined by refractometer at 20°C.
3.2.2Raspberries prepared with syrup
The amount of syrup ud 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 30% m/m nor less than 15% m/m expresd as sucro, as determined by refractomer at 20°C.
3.2.3Definition 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 that it does not exceed the limits of the range by more than 5% soluble solids.
3.2.4Lot Acceptance for Composition
A lot is considered acceptable for Compositional Criteria when the number of "defectives" does not e
xceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5. (See relevant Codex texts on methods of analysis and sampling.).
3.3 QUALITY
FACTORS
Requirements
3.3.1 General
Quick frozen raspberries shall be:
(a) of good, reasonably uniform colour, characteristic of the variety;
(b) clean, sound and practically free from foreign matter;
(c) free from foreign flavour and odour;
and with respect to visual or other defects with a tolerance shall be:
(d) practically free from sand and grit;
(e) when prented as free-flowing, practically free from berries adhering one to another and
which cannot be easily parated when in the frozen state;馋怎么读
手脚冰冷怎么调理(f) reasonably free from uncoloured berries;
(g) practically free from completely uncoloured berries;
(h) reasonably free from stalks (cap stems);
(i) practically free from extraneous vegetable matter;
(j) reasonably free from damage or blemish due to pathological injury or pests;
developed;
normally
(k)
(l) of similar varietal characteristics
(m) reasonably free from disintegrated berries or berries not intact.
characteristics
3.3.2 Analytical
Mineral impurities - not more than 0.05% m/m on a whole product basis (berries and packing medium, if any).
职业礼仪characteristics
3.3.3 Free-flowing
(a) When prented as "free-flowing" a tolerance of 10% m/m shall be allowed for berries which
adhere to one another and not easily parated in the frozen state.
(b) The sample unit for the determination of the requirement for "free flowing" is the entire
contents of the container or as large a quantity as practicable.
3.3.4Definition of Visual Defects
英语书写比赛
(a)Partially uncoloured berries - 25 to 75% of the surface area without the colour characteristic
of the variety;
(b)Completely uncoloured berries - 75% or more of the surface area without the colour
characteristic of the variety;
(c)Stalks (cap stems) - a stalk or portions of stalk, either loo or attached to the berry, and
greater than 3 mm in length;
(d)Extraneous vegetable matter (E.V.M.) - calyces or portion of calyces, leaves or other
harmless extraneous vegetable material;
(e) Blemished - any damage whether due to pathological injury or pests which materially affect
the appearance of the berry;
Minor blemishes are tho that do not exceed the area of a circle having a diameter of 5 mm.
Major blemishes are tho that exceed the area of a circle having a diameter of 5 mm.
(f)Not normally developed - berries containing shrivelled parts in the fruit fresh (drupelets);
(g) Dissimilar varieties - berries that are significantly different in colour or shape due to varietal
characteristics;
(h)Disintegrated or not intact - berries in which more than 25% of the berry is missing or
berries which are crushed, broken or smashed into small pieces or flattened into a pulpy mass.
3.3.5Standard Sample Unit
The sample unit for gregation and evaluating visual effects shall be 300 grammes of drained berry ingredient (e relevant Codex texts on methods of analysis and sampling.).
3.3.6Tolerances for Visual Defects
Bad on standard sample unit size of 300 grammes, visual defects shall be assigned points in accordance with Table 1. The maximum number of defects permitted is the "Total Allowable Point" r
ating indicated for the respective categories "minor", "major", "rious" and "total".
TABLE 1
(Sample Unit - 300 grammes drained berries)
Defect Unit of Measurement Defect Categories
Minor Major Serious Total
(a) Partially uncoloured berries
(b) Completely uncoloured
berries
(c) Stalks (cap stems)
(d) E.V.M.
(e) Blemished
Minor
Major
(f) Not normally developed
(g) Dissimilar varieties Each berry
Each berry
Each piece
Each cm²
Each berry
Each berry
Each berry
Each berry
1
1
1
2
2
2
2
4
TOTAL ALLOWABLE POINTS 15 10 4 20 (h) Disintegrated or not intact Maximum of 35% m/m
3.3.7Definition of "defective" for Quality Criteria十一休假
Any sample unit taken in accordance with an appropriate sampling plan with an AQL 6.5 (e releva
nt Codex texts on methods of analysis and sampling) shall be regarded as a "defective" for the respective characteristics as follows:
(a) that exceeds the tolerance for mineral impurities (3.3.2);
(b) that exceeds the tolerance for "free flowing" (3.3.3);
(c) that exceeds the "Total Allowable Points" for "Visual Defects" in any one or more of the
categories in Table 1 (3.3.6);
(d) that exceeds the tolerance for "Disintegrated" in Table 1 (3.3.6).
3.3.8Lot Acceptance for Quality Criteria
A lot is considered acceptable for quality criteria when the number of "defectives", as defined in paragraph 3.3.7, does not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5 (e relevant Codex texts on methods of analysis and sampling). In applying the lot acceptance procedure, a "defective" for "free-flowing" is treated individually and in addition to the allowance for other product characteristics.
ADDITIVES
4. FOOD
permitted.
None
5. HYGIENE
5.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate ctions of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.
5.2 To the extent possible in Good Manufacturing Practice, the product shall be free from objectionable matter.嘴角长疱疹是什么原因
5.3 When tested by appropriate methods of sampling and examination, the product:
- shall be free from microorganisms in amounts which may reprent a hazard to health;
- shall be free from parasites which may reprent a hazard to health; and
- shall not contain any substance originating from microorganisms in amount which may reprent a hazard to health.
6. LABELLING
In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the following specific provisions apply:
梁思成与林徽因6.1The Name of the Food
6.1.1 The name of the food as declared on the label shall include "raspberries". The words "quick frozen"
