Pulp / Puree
Acidified Banana Puree
The product derived from fully matured, sound, fresh, naturally / Controlled Ripened Cavendish variety banana fruits which are harvested and quickly transported to our fruit processing plant. The preparation process includes manual peeling, mashing the ripe fruit, deseeding, deaerating and homogenizing. In case of aseptic packing the puree is sterilized and packed in presterilised, high-barrier bags placed in steel drums. The bag is heat sealed and the drum tight-closed to ensure no free space inside the drum.
SPECIFICATIONS
Organoleptical, Physical and Chemical Analysis
| Appearance | Uniform, homogeneous smooth, free from fibers and any foreign and Extraneous matter. |
| Taste | Characteristics of Banana |
| Colour | Creamy White |
| Brix | 20° - 22° |
| pH at 20 °C | 3.75 – 4.50 |
| Consistency | 10.0 - 14.0 Cm / 30 Sec |
| Brown specks | 5 nos per 10 Gms |
| Black specks | Nil |
| Acidity % | 0.55 - 0.80% |
| Aroma and flavour | Characteristics of Banana. |
STANDARDS
MICROBIOLOGICAL STANDARDS
| Total Plate Count | Absent |
| Coliform | Absent |
| Pathogens | Absent |
| Yeast and Mold | Absent |
| Comments | “Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination. |
| E Coli | Absent |
PACKAGING
PACKAGING
Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.
LOADABILITY
80 drums per 20 feet container Palletized or Non palletized.
STORAGE CONDITION
Storage at ambient temperature.
SHELF LIFE
24 months from the date of production under above mentioned Storage conditions.