What are the requirements for raw materials for quick-frozen fruits and vegetables?

1、 Preface

Frozen fruits and vegetables are an important component of modern food industry, and their standardized production and quality control are of great significance for ensuring public health and enhancing the added value of agricultural products. This standard aims to standardize the processing technology and quality requirements of frozen fruits and vegetables, in order to improve product quality and safety.

2、 Definition and classification of frozen fruits and vegetables

Quick frozen fruits and vegetables refer to fruits and vegetables that have undergone rapid freezing treatment to maintain their original nutritional content and freshness. According to product characteristics, frozen fruits and vegetables can be divided into the following categories:

1. Frozen fruits: including frozen fruit pulp, juice, jam, etc.

2. Frozen vegetables: including frozen vegetable leaves, stems, cauliflower, etc.

3、 Processing technical requirements

1. Raw material requirements: Fresh, pest free, and non spoiled fruits and vegetables should be used as raw materials, and ensure that the raw materials meet food safety standards.

2. Cleaning and disinfection: The raw materials should be thoroughly cleaned and disinfected to remove surface dirt, pesticide residues, and microorganisms.

3. Rapid freezing: Using rapid freezing technology, fruits and vegetables can reach a temperature of -18C or lower in a short period of time to maintain their original nutritional content and freshness.

4. Packaging identification: The product should be sealed and packaged, and the product name, production date, shelf life, manufacturer information, etc. should be indicated on the packaging.

4、 Quality requirements

1. Sensory requirements: Frozen fruits and vegetables should have their original color, aroma, and taste, without any odor or harmful impurities.

2. Physical and chemical indicators: should comply with the provisions of Table 1.

Table 1 Requirements for Physical and Chemical Index Project Indicators

Moisture content ≤ 60% (mass fraction)

Fat content ≤ 30% (mass fraction) (not applicable to fruits and vegetables)

Protein content ≥ 20% (mass fraction) (not applicable to fruits and vegetables)

Carbohydrate content ≤ 60% (mass fraction) (not applicable to fruits and vegetables)

3. Microbial indicators: should comply with the provisions of Table 2.

Table 2 Microbial Index Project Index Requirements

Total colony count ≤ 1000 CFU/g

Coliform group ≤ 10 MPN/g