CODEX STAN 179-1991 GENERAL STANDARD FOR VEGETABLE JUICES
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7F8C258D30F4424DBE5FC66412114960 |
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文件大小(MB)： |
0.02 |
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页数： |
4 |
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日期： |
2004-12-27 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 179 Page 1 of 4,GENERAL STANDARD FOR VEGETABLE JUICES,CODEX STAN 179-1991,1. SCOPE,This standard applies to all vegetable juices as defined below. It does not,apply to vegetable juices for which specific Codex Commodity Standards exist.,2. DESCRIPTION,2.1 "Vegetable juice" is the liquid unfermented but fermentable product or,lactic acid fermented product intended for direct consumption obtained from the,edible part of one or more sound vegetables and preserved exclusively by,physical means.1 The juice shall be free from skins, seeds and other coarse,parts of the vegetables. It may be clear, turbid or pulpy. It may have been,concentrated and reconstituted with water suitable for the purpose of,maintaining the essential composition and quality factors of the juice.,2.2 Vegetables for the purpose of the standard are: the parts of edible plants,including roots, corms and tubers (e.g. carrots, garlic and potatoes), stems and,shoots (e.g. asparagus), leaves and flowers (e.g. spinach, cauliflower) and,legumes (e.g. peas). Pumpkins and rhubarb are also considered as being,vegetables for the purpose of this standard.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Organoleptic Properties,The product shall have the characteristic colour, aroma and flavour of the,vegetables from which it has been prepared taking into consideration the,addition of ingredients and possible lactic acid fermentation. Natural volatile,constituents may be restored to the juice or nectars. They shall be derived from,the same types of vegetables used in the manufacture of the product.,3.2 Use of Concentrate,The addition of concentrated vegetable juice is permitted.,3.3 Blanching and Washing,The vegetables shall retain no more water from these operations than,technologically unavoidable.,3.4 Ingredients,The following ingredients may be used:,(a) food grade salt as defined in the Codex Alimentarius,(b) vinegar, except in vegetable juices treated by lactic acid,fermentation,1 For the purpose of this standard and at this time preservation by,physical means does not include ionizing radiation.,CODEX STAN 179 Page 2 of 4,(c) sugars in dry form and honey,(d) seasoning, spices and herbs,(e) fruit or fruit based products from which the essential elements of,the fruit have not been extracted,(f) whey or lactoserum having undergone lactic fermentation, not more,than 100 g/kg.,4. FOOD ADDITIVES,Maximum level,4.1 L-ascorbic acid 400 mg/kg in,the final,product,4.2 Citric acid GMP,4.3 Lactic acid (not in products having undergone lactic,acid fermentation) GMP,4.4 Malic acid GMP,4.5 Glutamic acid and its sodium or potassium salt GMP,4.6 Natural flavour obtained from seasonings, spices,herbs and fruit juices GMP,4.7 Carbon dioxide GMP,5. CONTAMINANTS,Maximum level,5.1 Arsenic (As) 0.2 mg/kg,5.2 Lead (Pb) 0.3 mg/kg 1,5.3 Copper (Cu) 5 mg/kg,5.4 Zinc (Zn) 5 mg/kg,5.5 Iron (Fe) 15 mg/kg,5.6 Tin (Sn) 200 mg/kg 1,5.7 Sum of copper, zinc and iron 20 mg/kg,5.8 Sulphur dioxide 10 mg/kg,5.9 Mineral impurities insoluble in 10% hydrochloric acid,shall not exceed 100 mg/kg,6. HYGIENE,6.1 It is recommended that the products covered by the provisions of this,standard be prepared in accordance with the Recommended International Code of,Hygienic Practice for Canned Fruit and Vegetable Products (Ref. No. CAC/RCP 2-,1969) and the General Principles of Food Hygiene (Ref. No. CAC/RCP 1-1969, Rev.,2-1985) recommended by the Codex Alimentarius Commission.,1 These limits remain under review, taking into account a sampling plan.,CODEX STAN 179 Page 3 of 4,6.2 When tested by appropriate methods of sampling and examination the,product:,(a) shall be free from microorganisms capable of development under,normal conditions of storage, except that in products having,undergone lactic acid fermentation, the microorganisms,technologically necessary for this fermentation may be present.,(b) shall not contain any substances originating from microorganisms in,amounts which may represent a hazard to health.,7. MARKING OR LABELLING,7.1 Containers Destined for the Final Consumer,In addition to the requirements of the Codex General Standard for the,Labelling of Prepackaged Foods (CODEX STAN 1-1985, Codex Alimentarius, Volume,1), the following specific provisions apply:,7.1.1 The Name of the Food,The name of the food shall be "x juice" or "juice from x" in which "x" is,the name(s) of the vegetable(s) used. In the case of juices made from two or,more types of vegetables the product may be called "vegetable juice cocktail".,If ingredients are used in quantities which characterize the product a,declaration in the name of the food shall be made, e.g. "sweeten……
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