CXS 69-1981 速冻覆盆子（2019版）

STANDARDFORQUICKFROZENRASPBERRIESCXS69-1981*Adoptedin1981.Amendedin2019.*FormerlyCAC/RS69-1974.CXS69-198121.SCOPEThisstandardshallapplytoquickfrozenraspberriesofthespeciesRubusidaeusL.asdefinedbelowandofferedfordirectconsumptionwithoutfurtherprocessing,exceptforrepackingifrequired.Itdoesnotapplytotheproductwhenindicatedasintendedforfurtherprocessingorforotherindustrialpurposes.2.DESCRIPTION2.1ProductDefinitionQuickfrozenraspberriesaretheproductpreparedfromfresh,clean,sound,ripeandstemmedraspberriesoffirmtextureconformingtothecharacteristicsofRubusidaeusL.(red,yelloworblackvarieties).2.2ProcessDefinitionQuickfrozenraspberriesistheproductsubjectedtoafreezingprocessinappropriateequipmentandcomplyingwiththeconditionslaiddownhereafter.Thisfreezingoperationshallbecarriedoutinsuchawaythattherangeoftemperatureofmaximumcrystallizationispassedquickly.Thequickfreezingprocessshallnotberegardedascompleteunlessanduntiltheproducttemperaturehasreached-18C(0F)atthethermalcentreafterthermalstabilization.Therecognizedpracticeofrepackingquickfrozenproductsundercontrolledconditionsispermitted.2.3HandlingPracticeTheproductshallbehandledundersuchconditionsaswillmaintainthequalityduringtransportation,storageanddistributionuptoandincludingthetimeoffinalsale.Itisrecommendedthatduringstorage,transportation,distributionandretail,theproductbehandledinaccordancewiththeprovisionsintheCodeofPracticefortheProcessingandHandlingofQuickFrozenFoods(CXC8-1976).2.4PresentationStyleQuickfrozenraspberriesmaybepresentedasfree-flowing(i.e.asindividualberriesnotadheringtooneanother)ornonfree-flowing(i.e.asasolidblock).3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1OptionalIngredientsSugars(sucrose,invertsugar,invertsugarsyrup,dextrose,fructose,glucosesyrup,driedglucosesyrup).3.2Composition3.2.1RaspberriespreparedwithdrysugarsThetotalsolublesolidscontentoftheliquidextractedfromthethawedcomminutedsampleshallbenotmorethan35%m/mnorlessthan18%m/mexpressedassucrose,asdeterminedbyrefractometerat20C.3.2.2RaspberriespreparedwithsyrupTheamountofsyrupusedshallbenotmorethanthatrequiredtocovertheberriesandfillthespacesbetweenthem.Thetotalsolublesolidscontentoftheliquidextractedfromthethawed,comminutedsampleshallbenotmorethan30%m/mnorlessthan15%m/mexpressedassucrose,asdeterminedbyrefractomerat20C.3.2.3DefinitionofDefectiveforCompositionAnysampleunitthatfallsoutsidethelimitsforthesolublesolidsrangespecifiedin3.2.1and3.2.2shallberegardedasadefectiveprovidedthatitdoesnotexceedthelimitsoftherangebymorethan5%solublesolids.3.2.4LotAcceptanceforCompositionAlotisconsideredacceptableforCompositionalCriteriawhenthenumberofdefectivesdoesnotexceedtheacceptancenumber(c)ofanappropriatesamplingplanwithanAQLof6.5.(SeerelevantCodextextsonmethodsofanalysisandsampling.).3.3QUALITYFACTORS3.3.1GeneralRequirementsQuickfrozenraspberriesshallbe:(a)ofgood,reasonablyuniformcolour,characteristicofthevariety;(b)clean,soundandpracticallyfreefromforeignmatter;(c)freefromforeignflavourandodour;CXS69-19813andwithrespecttovisualorotherdefectswithatoleranceshallbe:(d)practicallyfreefromsandandgrit;(e)whenpresentedasfree-flowing,practicallyfreefromberriesadheringonetoanotherandwhichcannotbeeasilyseparatedwheninthefrozenstate;(f)reasonablyfreefromuncolouredberries;(g)practicallyfreefromcompletelyuncolouredberries;(h)reasonablyfreefromstalks(capstems);(i)practicallyfreefromextraneousvegetablematter;(j)reasonablyfreefromdamageorblemishduetopathologicalinjuryorpests;(k)normallydeveloped;(l)ofsimilarvarietalcharacteristics(m)reasonablyfreefromdisintegratedberriesorberriesnotintact.3.3.2AnalyticalcharacteristicsMineralimpurities-notmorethan0.05%m/monawholeproductbasis(berriesandpackingmedium,ifany).3.3.3Free-flowingcharacteristics(a)Whenpresentedasfree-flowingatoleranceof10%m/mshallbeallowedforberrieswhichadheretooneanotherandnoteasilyseparatedinthefrozenstate.(b)Thesampleunitforthedeterminationoftherequirementforfreeflowingistheentirecontentsofthecontaineroraslargeaquantityaspracticable.3.3.4DefinitionofVisualDefects(a)Partiallyuncolouredberries-25to75%ofthesurfaceareawithoutthecolourcharacteristicofthevariety;(b)Completelyuncolouredberries-75%ormoreofthesurfaceareawithoutthecolourcharacteristicofthevariety;(c)Stalks(capstems)-astalkorportionsofstalk,eitherlooseorattachedtotheberry,andgreaterthan3mminlength;(d)Extraneousvegetablematter(E.V.M.)-calycesorportionofcalyces,leavesorotherharmlessextraneousvegetablematerial;(e)Blemished-anydamagewhetherduetopathologicalinjuryorpestswhichmateriallyaffecttheappearanceoftheberry;Minorblemishesarethosethatdonotexceedtheareaofacirclehavingadiameterof5mm.Majorblemishesarethosethatexceedtheareaofacirclehavingadiameterof5mm.(f)Notnormallydeveloped-berriescontainingshrivelledpartsinthefruitfresh(drupelets);(g)Dissimilarvarieties-berriesthataresignificantlydifferentincolourorshapeduetovarietalcharacteristics;(h)Disintegratedornotintact-berriesinwhichmorethan25%oftheberryismissingorberrieswhicharecrushed,brokenorsmashedintosmallpiecesorflattenedintoapulpymass.3.3.5Standar