?)适用于作为食品或食品配料的由新鲜诺丽果发酵而成的果汁产品,应经过巴氏杀菌或其它方式以消灭致病微生物:/div>
?)产品可溶性固形物应不低于5.5,PH3.5-3.9,酒精含量不高于0.5%体积分数,应含有脱乙酰天冬氨酸和莨菪亭,不应含有不良杂质,加工符合GMP要求:/div>
?)不允许添加食品添加剂,污染物和卫生指标符合CAC相关标准要求:/div>
?)规定了发酵诺丽果汁包装、罐装、标签标识、取样和分析方法、/div>
更多详情参见:https://www.fao.org/fao-who-codexalimentarius/sh-proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FCircular%252520Letters%252FCL%2525202023-54-OCS%252Fcl23_54e.pdf :/div>
https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FMeetings%252FCX-732-16%252FFinal%252520report%252FREP23_NASWPe_.pdf