Yishangqiao (Hangzhou) International Trade Co., Ltd. offers high - quality frozen blackcurrants. This article delves into the advanced quick - freezing technology and the全程 - 18°C cold chain transportation standard used in their products.
The formation of ice crystals during freezing can significantly impact the cell structure of blackcurrants. When water in the fruit freezes slowly, large ice crystals are formed, which can pierce cell walls, leading to cell damage and loss of nutrients and flavor. In contrast, quick - freezing technology inhibits the growth of large ice crystals. By rapidly reducing the temperature, the ice crystals formed are small and less likely to damage the cell structure.
Industry data shows that traditional freezing methods may result in a nutrient retention rate of only about 60 - 70%. However, with advanced liquid nitrogen and tunnel quick - freezing equipment, the nutrient retention rate can reach up to 90%. This means that the blackcurrants retain most of their original flavor and nutritional value, such as vitamin C, anthocyanins, and antioxidants.
To ensure a high whole - fruit rate and stable quality, Yishangqiao implements a three - round manual screening process. In the first round, obvious damaged or sub - standard fruits are removed. The second round focuses on size and color uniformity, and the third round is a final check for any remaining imperfections.
This meticulous screening process can increase the whole - fruit rate to over 95%, which is crucial for food processing applications where a high - quality appearance and consistent taste are required.
Maintaining a constant - 18°C temperature throughout the transportation process is vital for controlling microbial growth and ensuring product quality. Microorganisms grow slowly at low temperatures, and - 18°C can effectively inhibit their reproduction, extending the shelf - life of frozen blackcurrants.
According to industry research, if the cold chain is broken during transportation, the spoilage rate of frozen blackcurrants can increase by 20 - 30%. Therefore, a reliable - 18°C cold chain is essential for safe and high - quality overseas supply.
Frozen blackcurrants have a wide range of applications in the food industry, including juice, jam, and frozen desserts. For juice production, it is recommended to control the pre - thawing time to 1 - 2 hours at room temperature to ensure maximum juice extraction. In jam - making, proper management of freeze - thaw cycles can improve the texture and flavor of the jam.
| Application Scenario | Recommended Parameter |
|---|---|
| Juice Production | Pre - thawing time: 1 - 2 hours at room temperature |
| Jam - making | Proper freeze - thaw cycle management |
In conclusion, Yishangqiao's frozen blackcurrants, with their advanced quick - freezing technology, strict quality control through manual screening, and reliable cold chain transportation, offer a high - quality solution for the food processing industry. Whether you are a food R & D professional or a supply chain manager, Yishangqiao can help you optimize your processing technology and achieve high - quality product output and safe overseas supply.
Are you ready to explore the potential of high - quality frozen blackcurrants in your food products? Click here to learn more about Yishangqiao's frozen blackcurrants and start a successful cooperation!
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