The main factors that affect the preservation of mushrooms are the following: Temperature: The higher the temperature, the poorer the preservation of the mushrooms. 0-4°C is the optimum temperature for mushroom preservation. In addition to quick-freezing, it is easy to cause freezing damage below 0°C. Water quality: When the content of iron or copper in water exceeds 2 mg/l, the color of the mushroom becomes darker and brown, so iron and copper vessels and tools are forbidden. Humidity: 95-100% required. Less than 90% of the color becomes dark, easy to open parachute deterioration. Gas composition: This is an important cause of decay, which can be inhibited by sterilization and pH adjustment. Enzyme activity: Polyphenol oxidase is the main cause of mushroom browning. Therefore, the mushroom has the following five preservation methods: The mushroom preservation method is modified atmosphere preservation, low temperature preservation, radiation preservation and chemical drug preservation. Low-temperature one-atmosphere fresh-keeping effect is best. 1. Modified air conditioning and preservation: Treated with a special physical method with a 0.05 mm thick PE bag, the simple air conditioning and preservation of the mushroom indicates that the storage is simple and the atmosphere is kept fresh within 3-5 days. There is basically no browning. Water loss rate is less than 1%. At present, it is packed in air-permeable plastic film bags. The oxygen concentration in the bag is maintained at 1% and the carbon dioxide concentration is 10-15%, which can keep the mushrooms white and fresh for 4 days. 2, cold preservation: low temperature can keep mushrooms fresh and high quality. During storage and transportation, the temperature is maintained at 0-3°C and the relative humidity is 90-95%. 3, quick-freezing preservation: within 30-40 minutes, the mushroom from normal temperature down to -30 - 40 °C, frozen mushroom center humidity should be -20 °C, and then frozen at -18 °C, can maintain the original long-term The quality and flavor. The quick-freezing process includes: raw material acceptance, washing, color protection, rinsing, manual grading, air purging, one-time cooling, two-time cooling, quick-freezing, selected ice packs, packaging, frozen storage, and transportation. 4. Preservation of chemical drugs: antiseptic cleaning agents: 10-20 mg/L of potassium sorbate and sodium benzoate; 20 mg/L of sodium sulfite; 10 mg/L of phenylephthalate; 5-10 mg/L of carbendazim or methyl Topushing. Rinse whitener: 0.1-0.5% sodium metabisulfite rinsed for 5-6 minutes; 0.1-0.2% sodium metabisulfite plus 10 mg/l guanine solution. To prevent discoloration agent: soak with 0.01-0.1% dimethylamine succinamide acid for 10 minutes, pick up and drain and place it in a sterilized plastic bag to seal it. At 0-4°C, it can be kept fresh for 6-8 days without discoloration; use 0.02- The 0.05% ascorbic acid solution is immersed for 10-20 minutes. The total time cannot exceed 4 hours. The mushroom sprays stable chlorine dioxide both during and after harvesting. The effect is significant. In short, preservatives prepared with ascorbic acid and citric acid-based food additives are added to equal weight, soaked in 0.25% pyrosulfurous acid solution for 10 minutes, rinsed with clean water for 20-30 minutes, and fresh mushrooms after draining can be stored. Solve the problem of distance storage and transportation, and also bring economic benefits to processing plants. 5, salt preservation: The hot cooked mushrooms immediately placed in 19 waves of salt solution in gourmet salt, a few days later add the right amount of salt, continue to maintain 19 waves of culinary salt solution. After 4-6 days, the aliquots, weight, and pH are stable and can be kept fresh.
Certificate: FDA/HACCP/KOSHER/HALAL/ISO9001/GMA-SAFE
Detection Institution:Eurofins
Batch No:1317001Y1017
Brix>16.5%
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