Designing our fresh fruit purees is an art; ensuring quality and food safety is a science.
Puree
Persian Noosh is able to produce natural brix puree for all seeded and non-seeded fruits in aseptic packages, also puree concentrate up to 38 brix, in near future.
The state-of-the-art technologies of Persian Noosh company makes it possible to produce delicate puree preserving color, original flavor and a wide range of vitamins and microelements of fresh fruit and vegetable.
Purees are separable for the production of juice and baby nutrition.
- The peach puree product by physical methods from mature peach without any additives .
2 – Chemical parameters :
- Brix = 10-13
- PH = 3-4
- Total acidity (as citric acid) = 0.4 -1
3 – Microbiological parameters :
- Total aerobic count =negative cFu / ml
- Yeast & molds =negative cFu / ml
- Acid resistant bacteria =negative cFu / ml
4 – Heavy metals :
- Lead (Pb) =< 0.05
5 – Packaging and storage :
- Packed in aseptic bag in 210 kg.metal drum .
6 – Recommendation :
- Keep out of sunlight .
- Best temperature of protection for long period at2- 4°C .
7 – Side – effect :
- 100% natural , compatible with body organs . ther is no side effect .
8 – Shelf life :
2 years after the production
- The apple puree product by physical methods from mature apple without any additives
2 – Chemical parameters:
- Brix = 14-18
- PH = 3-4
- Total acidity (as malic acid) = 0.1- 0.5
3 – Microbiological parameters:
- Total aerobic count =negative cFu / ml
- Yeast & molds =negative cFu / ml
- Acid resistant bacteria =negative cFu / ml
4 – Heavy metals:
- Lead (Pb) =< 0.05
5 – Packaging and storage:
- Packed in aseptic bag in 210 kg.metal drum .
6 – Recommendation:
- Keep out of sunlight.
- Best temperature of protection for long period at 4°C .
7 – Side – effect:
- 100% natural, compatible with body organs. There is no side effect.
8 – Shelf life:
2 years after the production -
- The apple strawberry puree product by physical methods from mature strawberry without any
additives .
2 – Chemical parameters :
- Brix = 6-8
- PH = 3-4
- Total acidity (as citric acid) = 0.5- 1.5
3 – Microbiological parameters :
- Total aerobic count =negative cFu / ml
- Yeast & molds =negative cFu / ml
- Acid resistant bacteria =negative cFu / ml
4 – Heavy metals :
- Lead (Pb) =< 0.05
5 – Packaging and storage :
- Packed in aseptic bag in 200 kg.metal drum .
6 – Recommendation :
- Keep out of sunlight .
- Best temperature of protection for long period at -18°C .
7 – Side – effect :
- 100% natural , compatible with body organs . ther is no side effect .
8 – Shelf life :
2 years after the production -
- The apricot puree product by physical methods from
mature apricot without any additives
2 – Chemical parameters :
- Brix = 12-15
- PH = 3.5-4.5
- Total acidity (as citric acid) = 0.2- 0.6
-color:natural
3 – Microbiological parameters :
- Total aerobic count =negative cFu / ml
- Yeast & molds =negative cFu / ml
4 – Heavy metals :
- Lead (Pb) =< 0.05
5 – Packaging and storage :
- Packed in aseptic bag in 210 kg.metal drum .
6 – Recommendation :
- Keep out of sunlight .
- Best temperature of protection for long period at 2-4 ˚C .
7 – Side – effect :
- 100% natural , compatible with body organs . ther is no side effect .
8 – Shelf life :
2years after the production
- The Kiwi puree product by physical methods from mature Kiwi without any additives
2 – Chemical parameters :
- Brix = 12±2
- PH = 3.3
- Total acidity (as malic acid) = 1.5
3 – Microbiological parameters :
- mold/gm=Negative
- Yeast /gm =Negative
- Acid resistant bacteria/gm=Negative
4 – Heavy metals :
- Lead (Pb) =< 0.05 ppm
5 – Packaging and storage :
- Packed in aseptic bag in 210 kg.metal drum .
6 – Recommendation :
- Keep out of sunlight .
- Best temperature of protection for long period at 0- 4°C .
7 – Side – effect :
- 100% natural , compatible with body organs . ther is no side effect .
8 – Shelf life :
-2 years after the production
