Abiding Food
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| Name: Sea-buckthorn Juice (organic) | |||
|---|---|---|---|
| Process flow: cold squeezed-centrifugal separation-filter-UHT-low temperature aseptic filling | |||
| Physical & chemical parameters | Color | Orange yellow to orange red |
Hygienic Parameters: • Lead (mg/L): ≤0.05 • Total bacterial count (CFU/ml): n=5, c=2, m=100, M=1000 • Coliforms (CFU/ml): n=5, c=2, m=3, M=10 • Yeast (CFU/ml): ≤10 • Mould (CFU/ml): ≤10 • Pathogen: ND |
| Flavor and taste | Inherent taste and aroma of sea-buckthorn, without any peculiar smell. | ||
| Appearance | A little sediment or fruit oil is allowed. | ||
| Impurity | No Visible foreign impurities. | ||
| Brix (20℃ %) | ≥10.0 | ||
| Acidity (as malic acid) | ≥2.0 | ||
| Vitamin (mg/100g) | ≥200 | ||
| Shelf life | At least 24 months after production, stored under required temperature. | ||
| Packing | Sealed package, packaging materials should conform to national relevant hygienic regulations and request. Packaging should be dedicated, clean, dry, sealed and should conform to food hygiene and safety request. Packaging marks labels should conform to GB7718 and GB28050 weight: 200kg/drum | ||
| Operation instructions | The product should be operated at cleaning area. |
Storage: Stored at cool and dry place without direct sunshine, or at cold place. It should be stored at -18℃ place after opening. Avoid sunshine and rain during transportation. It's not allowed to deliver the juice with poisonous, harmful goods or the goods that will |
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| The operator should be under health examination and special training. | |||
| Sterilize the tool that will be used for operation. | |||
| Handle with care. | |||
Seabuckthorn puree helps promote the secretion of digestive fluid, improves slow intestinal peristalsis, and supports the healing of damaged liver cells. Due to its high Vitamin C content, it also helps eliminate free radicals and promotes skin whitening.
The Vitamin C content in Seabuckthorn is exceptionally high. It is 3 times that of blueberries, 200 times that of an apple, 12 times that of an orange, and 8 times that of kiwifruit.
It has a shelf life of at least 24 months after production when stored under required temperatures. It should be kept in a cool, dry place away from direct sunlight, and must be stored at -18℃ after opening.
The SOD (superoxide dismutase) content of seabuckthorn fruit is 6 times that of ginseng, and its total flavonoid content is 20 times that of Ginkgo biloba.
The organic juice features a Brix level of ≥10.0%, acidity (as malic acid) of ≥2.0, Vitamin content of ≥200 mg/100g, and has an orange-yellow to orange-red color profile with a characteristic inherent aroma.
