Homogeneous concentrated, evenly rubbed mass without seeds, seeds, remnants of the skin and seed nests and stalks, spreading on a horizontal surface. The taste is sour-sweet, pleasant, characteristic of boiled puree made from this type of fruit, berry, fruit or a mixture thereof. The color is uniform throughout the mass, characteristic of apricots from which puree is made.
According to physical and chemical indicators, apricot puree meets the standards specified below: Mass fraction of soluble solids, %, not less than: 30-32 Mass fraction of titratable acids in terms of malic acid, %, max: 5 Mass fraction of sorbic acid, %: 0.05 Mineral impurities: no Vegetable impurities: no Foreign matter: no