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§146.185 菠萝汁(Pineapple juice)
2011-09-09 09:49  点击:4159
发布单位:FDA
发布文号:63 FR 14035
发布日期:1998-03-24
生效日期:暂无
有效性状态:
废止日期:暂无
备注:菠萝汁用于直接消费,用完好成熟菠萝的果肉或部分果肉榨汁制得,将果汁加以浓缩,然后用适量的水加以复水。可用营养性碳水化合物甜味剂,添加维生素C,符合本章173.340要求的二甲基硅氧烷用作消泡剂。若使用果汁未经浓缩或稀释,产品名称为“菠萝汁”,若果汁成品是浓缩菠萝汁制成,则名称为“浓缩菠萝汁制菠萝汁”。配料要按101和130部分要求在标签上加以说明,本节还规定了菠萝汁的质量标准和固形物测定方法,产品的灌装量不得低于容器的90%,低于灌装标准的需要在标签上加以说明。

      更多关于罐装果汁的法规,请详见美国FDA 21 CFR 第146部分关于罐装果汁的法规汇总

  § 146.185   Pineapple juice.

  (a) Identity. (1) Pineapple juice is the juice, intended for direct consumption, obtained by mechanical process from the flesh or parts thereof, with or without core material, of sound, ripe pineapple ( Ananas comosus L. Merrill). The juice may have been concentrated and later reconstituted with water suitable for the purpose of maintaining essential composition and quality factors of the juice. Pineapple juice may contain finely divided insoluble solids, but it does not contain pieces of shell, seeds, or other coarse or hard substances or excess pulp. It may be sweetened with any safe and suitable dry nutritive carbohydrate sweetener. However, if the pineapple juice is prepared from concentrate, such sweeteners, in liquid form, also may be used. It may contain added vitamin C in a quantity such that the total vitamin C in each 4 fluid ounces of the finished food amounts to not less than 30 milligrams and not more than 60 milligrams. In the processing of pineapple juice, dimethylpolysiloxane complying with the requirements of §173.340 of this chapter may be employed as a defoaming agent in an amount not greater than 10 parts per million by weight of the finished food. Such food is prepared by heat sterilization, refrigeration, or freezing. When sealed in a container to be held at ambient temperatures, it is so processed by heat, before or after sealing, as to prevent spoilage.

  (2) The name of the food is “Pineapple juice” if the juice from which it is prepared has not been concentrated and/or diluted with water. The name of the food is “Pineapple juice from concentrate” if the finished juice has been made from pineapple juice concentrate as specified in paragraph (a) of this section. If a nutritive sweetener is added, the label shall bear the statement “Sweetener added.” If no sweetener is added, the word “Unsweetened” may immediately precede or follow the words “Pineapple juice” or “Pineapple juice from concentrate.”

  (3) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

  (b) Quality. (1) The standard of quality for pineapple juice is as follows:

  (i) The soluble solids content of pineapple juice (exclusive of added sugars) without added water shall not be less than 10.5° Brix as determined by refractometer at 20 °C uncorrected for acidity and read as degrees Brix on International Sucrose Scales. Where the juice has been obtained using concentrated juice with addition of water, the soluble pineapple juice solids content (exclusive of added sugars) shall be not less than 12.8° Brix, uncorrected for acidity and read as degrees Brix on the International Sucrose Scales.

  (ii) The acidity, as determined by the method prescribed in paragraph (b)(2)(ii) of this section, is not more than 1.35 grams of anhydrous citric acid per 100 milliliters of the juice.

  (iii) The ratio of the degrees Brix to total acidity, as determined by the method prescribed in paragraph (b)(2)(iii) of this section, is not less than 12.

  (iv) The quantity of finely divided “insoluble solids”, as determined by the method prescribed in paragraph (b)(2)(iv) of this section, is not less than 5 percent nor more than 30 percent.

  (2) The methods referred to in paragraph (b)(1) of this section are as follows:

  (i) Determine the degrees Brix of the pineapple juice by the method prescribed in “Official Methods of Analysis of the Association of Official Analytical Chemists,” 13th Ed. (1980), section 31.009, “Solids by Means of Spindle—Official Final Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

  (ii) Determine the total acidity of the pineapple juice by titration by the method prescribed in §145.180(b)(2)(ix) of this chapter.

  (iii) Divide the degrees Brix determined as prescribed in paragraph (b)(2)(i) of this section by the grams of anhydrous citric acid per 100 milliliters of juice, determined as prescribed in paragraph (b)(2)(ii) of this section, and report the results as ratio of degrees Brix to total acidity.

  (iv) Determine the quantity of “insoluble solids” in pineapple juice as follows: Measure 50 milliliters of thoroughly stirred pineapple juice into a cone-shaped graduated tube of the long-cone type, measuring approximately 43/16inches from tip to top calibration and having a capacity of 50 milliliters. Place the tube in a suitable centrifuge the approximate speed of which is related to diameter of swing in accordance with the table immediately below. The word “diameter” means the over-all distance between the tips of opposing centrifuge tubes in operating position.
 

Diameter (inches) Approximate revolutions per minute
10 1,609
10 1/2 1,570
11 1,534
11 1/2 1,500
12 1,468
12 1/2 1,438
13 1,410
13 1/2 1,384
14 1,359
14 1/2 1,336
15 1,313
15 1/2 1,292
16 1,271
16 1/2 1,252
17 1,234
17 1/2 1,216
18 1,199
18 1/2 1,182
19 1,167
19 1/2 1,152
20 1,137


  The milliliter reading at the top of the layer of “insoluble solids,” after centrifuging 3 minutes, is multiplied by two to obtain the percentage of “insoluble solids.”

  (3) If the quality of pineapple juice falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in §130.14 (a) of this chapter, in the manner and form therein specified.

  (c) Fill of container. (1) The standard of fill of container for pineapple juice, except when the food is frozen, is not less than 90 percent of the total capacity of the container, as determined by the general method for fill of container prescribed in §130.12(b) of this chapter.

  (2) If pineapple juice falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the statement of substandard fill specified in §130.14(b) of this chapter, in the manner and form therein specified.

  [42 FR 14433, Mar. 15, 1977, as amended at 47 FR 11831, Mar. 19, 1982; 47 FR 52694, Nov. 23, 1982; 49 FR 10101, Mar. 19, 1984; 50 FR 19524, May 9, 1985; 54 FR 24895, June 12, 1989; 58 FR 2882, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]

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