blackberry

Blackberry Blackberry is a plant of Rubus in Rosaceae, and its fruit is a small aggregate fruit berry. Blackberry was introduced and cultivated from the United States by Jiangsu Institute of Botany, China Academy of Sciences in 1986. The fresh blackberry juice, which is made of fresh blackberry fruit or fresh blackberry monomer frozen fruit, keeps natural rose red, fresh and elegant, with unique taste and rich nutrition. Blackberry contains sugar; Organic acids (citric acid, malic acid, salicylic acid, tartaric acid, oxaloacetic acid, lactic acid, etc.); Vitamins such as Vc, Ve and Vp; A variety of amino acids (Asp, Ser, Glu, Gly, etc.) and rich mineral elements (iron, zinc, selenium, etc.). Blackberry contains SOD enzyme, which cooperates with organic acids such as r- aminobutyric acid to regulate the metabolism of free radicals, thus achieving anti-inflammatory, anti-mutation and anti-aging effects. In the country of origin, the United States is known as the fruit of life. Blackberry juice is made of high-quality, fresh and ripe fresh fruit, and the materials are exquisite. The production process flow is as follows: fresh blackberry → clean water → precooling → monomer quick freezing → selecting frozen fruit (90% maturity) → packaging and refrigeration → defreezing clean water → superfine grinding → pulp and residue separation → batching → homogenization → vacuum degassing → instantaneous sterilization → cold filling aseptic packaging → finished product → refrigerated storage and transportation. Blackberry fresh juice is acidic juice, which can be kept fresh at about 5℃ without adding any preservatives, and the shelf life can reach 45 days. In the processing of blackberry fresh juice, a brand-new technological formula was applied, which not only retained the complete nutritional components of fresh fruit, but also maintained its unique flavor. Different varieties and maturity of blackberry will affect the sweetness, acidity and juice concentration of blackberry juice. Tracking control was carried out during the processing, so that the technical indicators such as sweetness, acidity and concentration of each batch of juice were consistent, and the juice products met the requirements of standardization. Blackberry juice can keep its bright color for a long time under acidic conditions, but this natural color will brown under high temperature and strong light. For this reason, measures such as cold filling process and opaque material for packaging carton are adopted in the processing to ensure the high quality of products.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)