30%polysaccharide goji extract is one kind of Goji Extract which is our Herbal Product. It is a yellow brown powder and was producted by extracting,concentrating and drying;from the flower of Honeysuckle. Goji Extract,Wolfberry Extract Powder,Goji Extract Powder,Wolfberry Extract Shaanxi Kepler Biotech Co.,Ltd , https://www.keplerherb.com
The omponents are mainly polysaccharide,betane,atropine,gyoscyamine and so on.
Goji berry have been in use for at least the last 1,700 years. They have become a staple in not only in Eastern cuisine, but also Eastern medicine.
In Chinese mythology, goji berries are known as the fruit of immortality. Even today, Chinese medicine uses Ningxia goji berries to treat the liver, immune system, circulation problems, and more.
Chinese wolfberry has a lot of folk name, such as gouqi, Chinese wolfberry red fruit, beet seeds, western Chinese wolfberry, dog milk, red green pepper, cituta, Chinese wolfberry fruit, ground bone, cituta cituta, red ear drop, blood cituta fruit, cituta cituta ground bud, Chinese wolfberry beans, blood berries, jin Chinese wolfberry.Farmers in Zhongning County, Ningxia Province, the main production area of Chinese wolfberry in Ningxia, are used to calling Chinese wolfberry "zi", which means tribulus.This is because wild Chinese wolfberry is similar to thistles, which is often mixed to be used as firewood. In the folk, "Zi" is used as the common name of Chinese wolfberry.
In the countryside of Ning, lycium barbarum garden called the garden, lycium barbarum tree called the tree, lycium barbarum branch called the article.Therefore, the rich Chinese wolfberry in the ning rural area is also known as the village, rich in the local color of the ning culture is often called the title of the village, such as village drama, village ballads.However, in the field of medicinal materials, Chinese wolfberry namely Chinese wolfberry, not tz fruit, tz and other terms.
Cooked halogen food preservation technology application
Meat, vegetables, Chinese foods and vegetarian products in cooked foods are high-risk foods. Standardization, large-scale and clean production are the only feasible solutions to solve the development of enterprises:
(1) Cooked foods adopt the whole process of vacuum rapid cooling, antibacterial treatment, modified atmosphere packaging or vacuum packaging, and are produced under standard temperature and standard clean workshops to effectively control microbial pollution and reproduction and prevent cooked food. Oxidation at high temperatures to extend the shelf life of cooked foods.
(2) Through the storage, transportation and sales of the finished product, the temperature is always controlled within a certain range, so that the product preservation period is more than 7 days.
(3) According to the requirements of HACCP quality management system, control the safety and health indicators of microorganisms, heavy metals and residual substances from raw materials, control the amount of salt, the amount of additives such as nitrates, temperature and microbes in the processing stage, and determine the safety and health key according to different products. Control points, strict control of product quality in the production process.
Compared with the traditional processing technology, the whole process has the advantages of reasonable process, convenient operation and low energy consumption. The cooked foods produced by the company have outstanding advantages such as color, taste, shape, originality, high safety and safety, and the shelf life is extended from one day to more than five days.
Cooked foods need to be quickly cooled and cut into thin slices after cooking. If the processing conditions at this stage are poor, such as airborne pathogens and insufficient disinfection of the cutters and operators, the food will be contaminated again, and the residual bacteria will be proliferated. It is difficult to extend the shelf life from air-conditioned fresh-keeping packaging. Cooked food modified atmosphere packaging is a lag period that relies on carbon dioxide to inhibit the growth and reproduction curve of most aerobic bacteria and fungi. Therefore, the less the number of bacterial contamination before the packaging of cooked food, the better the antibacterial effect of the modified atmosphere packaging, and the longer the shelf life.