In the global food processing industry, the demand for high - quality raw materials is constantly growing. Among them, blackberries have attracted much attention due to their rich nutritional value. However, how to preserve the nutrients in blackberries during the freezing process has always been a key issue. This article will focus on the flash - freezing technology of Yishangqiao's frozen blackberries and analyze its protection effect on vitamins and antioxidants in blackberries.
Flash - freezing technology is a revolutionary innovation in the field of food preservation. It rapidly lowers the temperature of blackberries to - 18°C, which is much faster than traditional freezing methods. According to a recent scientific study, within 30 minutes, flash - freezing can reduce the temperature of blackberries from room temperature to - 18°C, while traditional freezing may take up to 2 - 3 hours.
This rapid temperature drop has significant advantages. First of all, it can effectively reduce the formation of ice crystals in blackberries. Large ice crystals in traditional freezing methods can damage the cell structure of blackberries, leading to the loss of nutrients. In contrast, flash - freezing forms only small ice crystals, which can better maintain the integrity of the cell structure.
The protection of key nutrients such as vitamin C and anthocyanins is one of the most important indicators of the quality of frozen blackberries. According to research data, after flash - freezing at - 18°C, the retention rate of vitamin C in blackberries can reach more than 90% within 6 months, while traditional freezing methods can only maintain about 70% of vitamin C content.
Anthocyanins, as powerful antioxidants in blackberries, also benefit from flash - freezing technology. The research shows that the degradation rate of anthocyanins in flash - frozen blackberries is only about 10% within 6 months, while in traditional freezing, the degradation rate can reach up to 30%.
| Nutrient | Flash - freezing Retention Rate (6 months) | Traditional Freezing Retention Rate (6 months) |
|---|---|---|
| Vitamin C | >90% | ~70% |
| Anthocyanins | ~90% | ~70% |
Yishangqiao's frozen blackberries implement strict quality control from the moment of picking to the final packaging. The entire process is in line with the HACCP/ISO 22000 certification system. For example, blackberries are required to be sent to the freezing workshop within 2 hours after picking to ensure the freshness of the raw materials. During the freezing process, the temperature is strictly controlled within the range of - 18°C ± 1°C to ensure the stability of the freezing effect.
Flash - freezing technology not only protects the nutrients of blackberries but also has a positive impact on the supply chain and consumer experience. In terms of the supply chain, the stability of flash - frozen blackberries is significantly improved, reducing the loss during transportation and storage. It is estimated that the loss rate of flash - frozen blackberries during transportation and storage is only about 5%, while traditional freezing may have a loss rate of up to 15%.
For consumers, flash - frozen blackberries can better maintain their original color, flavor, and texture. Whether used in baking, making beverages, or direct consumption, they can provide a better sensory experience.
In conclusion, Yishangqiao's flash - frozen blackberries, with their advanced flash - freezing technology, strict quality control, and excellent nutrient - preservation ability, have become a reliable choice for global food processors. If you are a food processor or industry professional who is concerned about healthy ingredients, supply chain optimization, and product quality improvement, don't miss this opportunity. Click here to learn more scientific preservation details and get a customized solution!
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