Hoʻohuihui wai Hawthorn
Kūlana Sensory:
Waihoʻoluʻu a me ka ʻono: hiʻohiʻona kala a me ka ʻono o ka haw hou
ʻAno: wai-ʻano, mānoanoa, ʻae ʻia kahi liʻiliʻi o ka ua ma hope o ke kau ʻana no ka manawa lōʻihi
Nā mea haumia: ʻAʻohe mea haole i ʻike ʻia
Kūlana Physics a me Chemistry：
| ccInoa huahana | Hoʻohuihui Wai Hawthorn Maʻamau | |
| Noi Manaʻo | Waihoʻoluʻu | peoni |
| ʻOno a me ke ʻala | Pono ka wai i ka ʻono a me ka ʻala o ka hawthorn, ʻaʻohe ʻala ʻē. | |
| helehelena | ʻAkaʻaka, ʻaʻohe lepo a me ke kau ʻana | |
| Haumia | ʻAʻohe haumia haole i ʻike ʻia. | |
| Kino & Kemika nā ʻano | Paʻa hiki ke hoʻoheheʻe ʻia, Brix | ≥70.0 |
| ʻAkika hiki ke hoʻohuihui ʻia (e like me ka waikawa citric) | ≤0.05 | |
| Ka Waiwai PH | 3.0-5.0 | |
| Ka moakāka (12ºBx, T625nm)% | ≥97 | |
| Waihoʻoluʻu (12ºBx, T440nm)% | ≥96 | |
| Ka Turbidity (12ºBx)/NTU | <1.0 | |
| Pectin a me ka Starch | Maikaʻi ʻole | |
| Kepau （@12brix, mg/kg)ppm Keleawe （@12brix,mg/kg)ppm Cadimum （@12brix,mg/kg)ppm Nitrate (mg/kg)ppm ʻAkika fumaric (ppm) ʻAkika Lactic (ppm) HMF HPLC (@Con. ppm) | ≤0.05 ≤0.05 ≤0.05 ≤5ppm ≤5ppm ≤200ppm ≤10ppm | |
| Ka hoʻopili ʻana | ʻEke aseptic hui pepa alumini 220L i loko/pahu kila poʻo hāmama ma waho NW±kg/pahū 265kgs±1.3, GW±kg/pahū 280kgs±1.3 | |
| Nā Papa Kuhikuhi Hoʻomaʻemaʻe | Patulin /（µg/kg） ≤10 TPC / (cfu/ml) ≤10 Coliform/(MPN/100g) Maikaʻi ʻole ʻAʻole maikaʻi ka bacteria pathogenic ʻŌpala/Hū /(cfu/ml) ≤10 ATB （cfu/10ml） <1 | |
| Manaʻo | Hiki iā mākou ke hana e like me ke kūlana o nā mea kūʻai aku | |
ʻO ka ʻike paʻa hiki ke hoʻoheheʻe ʻia (20 ℃ Refractomter)% ≥58.0
Huina ʻakika (e like me ka waikawa citric) %: 0.70～1.40（ma 7.50BX）
PH: ：3.10 ± 0.30（ma 7.50BX）
kēpau (Pb)/(mg/L)：≤0.45
penicillin（µg/L）：≤50
Pūʻolo:
Pūʻolo waho: Pahu kila, pūʻolo loko: ʻEke aseptic vacuum,awelikahoʻokahi pahu260Kg/Pahu a i ʻole 25kg/pahu
Ola papa：Tʻekolunā makahiki
Ka Waihona：Kūlana hau
Noi
Hoʻopili ʻana
E kākau i kāu leka ma aneʻi a hoʻouna mai iā mākou
