In the realm of international trade, Yishangqiao (Hangzhou) International Trade Co., Ltd. stands out with its cutting - edge quick - freezing technology for blackcurrants. This technology is not only a boon for preserving the nutritional value and natural flavor of frozen blackcurrants but also a significant factor in enhancing the quality of products in the food processing industry.
When it comes to freezing blackcurrants, the formation of ice crystals during the freezing process plays a crucial role. In traditional freezing methods, large ice crystals can form, which may damage the cell structure of the blackcurrants, leading to a loss of nutrients and flavor. However, Yishangqiao's advanced quick - freezing technology, specifically the liquid nitrogen tunnel - type quick - freezing, can rapidly lower the temperature of blackcurrants. According to research, this method can freeze blackcurrants from room temperature to - 30°C within 3 - 5 minutes. This rapid freezing results in the formation of tiny ice crystals, minimizing damage to the cell structure and effectively retaining the nutrients and natural flavor of the blackcurrants.
In addition to the quick - freezing technology, Yishangqiao employs three - round manual screening. This meticulous process significantly improves the whole - fruit rate and quality stability of the frozen blackcurrants. Through the first - round screening, obvious impurities and damaged fruits are removed. The second - round screening focuses on the size and shape of the blackcurrants, ensuring uniformity. The final round of screening is a comprehensive check to guarantee that only high - quality blackcurrants are selected for export. Data shows that after this three - round manual screening, the whole - fruit rate of the frozen blackcurrants can reach over 95%, which is much higher than the industry average of around 85%.
Maintaining the quality of frozen blackcurrants doesn't stop at the freezing and screening processes. A well - established - 18°C cold - chain transportation system is essential. At this temperature, the activity of microorganisms is effectively controlled. Research indicates that at - 18°C, the growth rate of most microorganisms is reduced by over 90% compared to room temperature. This cold - chain transportation system ensures that the nutritional value and flavor of the frozen blackcurrants remain stable from the production site to the destination, providing a reliable guarantee for food processing enterprises.
Frozen blackcurrants have wide applications in the food processing industry, such as in the production of fruit juices, jams, and frozen desserts. For juice production, the frozen blackcurrants can be directly thawed and squeezed, and due to the high - quality freezing and screening, the juice yield can reach up to 70%, compared to the average 60% in the market. When making jams, the natural flavor and nutrients of the blackcurrants are well - preserved, resulting in a more delicious and nutritious product. In the production of frozen desserts, the - 18°C cold - chain transportation ensures that the blackcurrants can be directly used in the production process without significant quality degradation.
Are you interested in learning more about how to improve the quality of your food products with high - quality frozen blackcurrants? Do you have any questions about the quick - freezing technology or cold - chain transportation? Feel free to leave your comments below and start a discussion!
If you're a food processing or supply - chain management professional looking to enhance your product quality and processing efficiency, Yishangqiao's frozen blackcurrants are the ideal choice. Click here to explore more about our high - quality frozen blackcurrants and advanced supply - chain services!
.png?x-oss-process=image/resize,h_100,m_lfit/format,webp)
.png?x-oss-process=image/resize,h_100,m_lfit/format,webp)
.png?x-oss-process=image/resize,h_100,m_lfit/format,webp)
English
