Product Information:
Botanical Resource:Fresh berry of LyciumBarbarum L .
Quality Standards:HACCP,ISO9001,Kosher.
Product Flow Chart:Use selected and highly quality fresh goji berry as raw material,Washing,Sterilization and Shower cleaning then smash them.Then pressing,Refing,Homogenization,Pasteurization,Aseptic filling and cooling,inspection and package.
Physical Information:
Appearance:Fresh dark orange juice.
Odor and Taste:Characteristic.
Application:
1. quickly solvent food and beverage and healthful juice
2. Food or beverage flavour.
Additive:
0.2% Citric Acid and 0.2% Ascorbic Acid.
Storage:
Store in cool & dry place,Keep away from strong and direct light and heat.
Relatively humidity:<60%,Temperature:<5℃- 8℃
Shelf Life:18 month
Safety Assurance:
Pesticide Residue(Cypermethrin & Fenvalerate) 0.05ppm Max.
SO2 10ppm Max.
Trtansportation:
Package:25kg per Iron drum 31x31x47cm;200kg per Iron drum 60x60x89cm Inner Aseptic packed with aliunium bag
Pallet:110x110cm,120x100cm
Container:25kg/iron drum:20’FCL---12Mt without pallet. 200kgs/iron drum:20’FCL----14.40Mt without pallet
Specification

Quality:Enterprise Specification       Product Code:OG301
Product Name:Goji Juice Aseptic
Test Items	Method	Specification
Appearance	Normal	Fresh orange juice
Taste	Normal	Characteristic
Brix	CP	13.0%Min.
Titratable Acidity	CP	0.4--1.2g/kg
Ash	CP	1.0% Max.
Heavy Metals	Atomic Absorption	≤ 10 ppm
Pb	Atomic Absorption	Max 0.10ppm
Hg	Atomic Absorption	Max 0.01ppm
As	Atomic Absorption	Max 0.5ppm
Cd	Atomic Absorption	Max 0.03ppm
Cu	Atomic Absorption	Max 5.00ppm
Pesticide Residue	EN 15662:2008, GC/MS,LC-MS/MS	Report only.
SO2	CP	10ppm Max
Total plate count	CP	100cfu/g Max
Yeast and Mold	CP	50 cfu/g Max
Coliform	CP	3cfu/g Max
Salmonella	CP	Negative
Microzyme & Mildew	CP	10cfu/g Max
Staphylococcus	CP	Negative