Yishangqiao (Hangzhou) International Trade Co., Ltd. has adopted an advanced quick-freezing technology that is revolutionizing the preservation of blackcurrants. This technology focuses on rapidly freezing the blackcurrants, which has a profound impact on their nutrition and flavor.
During the quick-freezing process, the formation mechanism of ice crystals and the protection of cell structure are crucial. When blackcurrants are frozen rapidly, the ice crystals formed are smaller, which helps to protect the cell structure from damage. According to a study by an authoritative food research institute, compared with traditional freezing methods, the advanced quick-freezing technology used by Yishangqiao can retain up to 90% of the original nutrients in blackcurrants. In contrast, traditional freezing methods may only retain about 70% of the nutrients.
| Freezing Method | Nutrient Retention Rate |
|---|---|
| Advanced Quick-Freezing | 90% |
| Traditional Freezing | 70% |
In addition to the advanced quick-freezing technology, Yishangqiao also conducts three rounds of manual screening. This process plays a key role in improving the whole fruit rate and quality stability of frozen blackcurrants. Through careful selection, damaged or sub - standard blackcurrants are removed, ensuring that only high - quality products enter the market. After the three - round screening, the whole fruit rate of frozen blackcurrants can reach over 95%, which is significantly higher than the industry average of about 85%.
The -18°C cold chain transportation standard is the core of ensuring the safety of the frozen blackcurrant supply chain. Temperature control has a direct impact on microbial activity and product safety. At -18°C, the growth of most microorganisms is effectively inhibited, which greatly reduces the risk of product spoilage.
According to a report from a food safety research center, when the temperature of frozen blackcurrants is maintained at -18°C during transportation, the microbial growth rate can be reduced by up to 95% compared with non - cold chain transportation. This not only ensures the safety of the product but also extends its shelf life.
Frozen blackcurrants from Yishangqiao have significant application advantages in various processing scenarios such as juice, jam, and frozen desserts. In juice production, the high - nutrient retention of frozen blackcurrants can produce juice with a richer flavor and higher nutritional value. In jam processing, the stable quality of frozen blackcurrants ensures consistent product quality.
For example, in the production of blackcurrant jam, using Yishangqiao's frozen blackcurrants can reduce the production time by about 20% due to their high - quality and stable characteristics. In frozen desserts, the natural flavor and texture of frozen blackcurrants can enhance the overall taste of the product.
Key insights: Yishangqiao's advanced quick - freezing technology, combined with three rounds of manual screening and -18°C cold chain transportation, provides a comprehensive solution for ensuring the quality and safety of frozen blackcurrants. This not only benefits food processing enterprises but also promotes the development of the entire supply chain.
Interactive questions: How do you think the application of frozen blackcurrants can be further expanded in the food industry? What other factors do you think are important for ensuring the quality of frozen fruits?
Are you looking for high - quality frozen blackcurrants with a reliable supply chain? Click here to learn more about Yishangqiao's products and start a long - term and mutually beneficial cooperation!
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