Commodity
Goji Juice
Specification
500ml, 700ml,1100ml
Brix
13%-18%
(Raw Juice)
36%-40%(Concentrated
Juice)
Shelf Life
18 Months
Storage
Ventilation, Dry Place,No
More Than 20
Payment Terms
Negotiable
Minimum Order Quantity
1 Ton
Package
on request
Independent Laboratory Testing
All of our products are tested for strict adherence to microbiological
standards before they are released for sale. We utilize the services of outside
independent laboratories to assure you that our results are fair and unbiased.
We only use certified laboratories, such as Eurofins Labs, Eurofins is the
leading internationally accredited provider of food safety, quality and
nutrition services .
Organic Certification
We sell both organic and coventional products. All organic documentation
is available upon request.
Certificates of Analysis
For every order that is shipped there is a certificate of analysis that is
either faxed or emailed prior to shipment upon customer request. This
certificate includes both our physical testing (to make sure that variables such
as brix and pH are within the range of specification), and microbiological
results as determined by an accredited independent testing laboratory to assure
that the product is safe and meets all customer specifications.
HACCP
Hazard Analysis Critical Control Point (HACCP) is a common sense approach
to control food safety hazards. It is a preventive system of hazard control
rather than a reactive one. It is not a zero risk system, but is designed to
minimize the risk of food safety hazards to LOVE GOJI Customers. HACCP is not a
standalone program, but is one part of a larger system of control perquisites
procedures that takes place in order for HACCP to function effectively.
Packaging Regulations
LOVE GOJI products are labeled to conform to all appropriate standards
including ingredient statement, net weight statement, country of origin, lot
number, etc.
Organic Goji Drink,Organic Goji Wolfberry Juice,Organic Original Goji Juice NINGXIA LOVE GOJI SUPPLY CHAIN CORPORATION , http://www.gojiscm.com
Processing of pears
1. Selection and treatment of raw materials The raw materials with good fruit shape, small fruit, high acidity, and insignificant browning are better. Generally, the fruit is harvested after the fruit matures at a high hardness, and the fruit is sorted by size and maturity, and the pest and fruit of the pest are removed. Peel, cut in half, and immersed in a mixed solution containing 0.1% calcium chloride (or 1.5% lime) and 0.2%-0.3% sodium sulfite for hardening and sulfur treatment for 10-15 hours. Fruits with hard flesh are only soaked in sulfur and are not hardened. The treated fruit should be fully rinsed before sugar is processed to remove residual sulfur and lime. 2, sugar pears are more closely organized, generally using multiple sugar, boiled once. That is, in the pot, prepare a sugar solution with a concentration of 35% to 40%, about 25 kilograms, pour the processed 50-60 kilograms of pears into the pot, and pour about 5 kilograms of cool sugar solution 5 kilograms after boiling. Repeat this three times, each time about 10 minutes. The appearance of wrinkles on the surface of the fruit pieces can be added after the fruit flesh has been expanded. Add sugar six times, add 5 kg for the first and second time, add 6 kg for the third and fourth times, and add a small amount of cold sugar to stop the boiling of the sugar in the pan. The temperature drops slightly. The reduction of water vapor pressure is conducive to the dehydration of sugar and speed up the sugar production process. For the fifth time, only 6 kg of sugar was added. Each time the sugar was added for about 5 minutes, it was all done at the time of boiling. The sixth sugar 7 kg, cook for 20 minutes, when the pulp was pale yellow, with the sugar poured into the cylinder, maceration 48 hours, until the fruit block transparent and shiny, that is, the cylinder drying. 3, dry, plastic and packaging of fruit pieces after dipping out, remove excess sugar solution, spread on a baking tray, into the drying room, at 60-65 °C bake until the hands touch the fruit surface is not sticky, Slightly elastic, brownish yellow, remove when the moisture content is 15%-18%, remove the lumps, scars, and residual fruit pieces that are not soaked in sugar, and then cut the qualified fruit pieces into flat round shapes, using moisture-proof paper or plastic Carton packs into the box.