1. Black Chinese wolfberry, rich in protein, wolfberry polysaccharides, amino acids, vitamins, minerals, trace elements and other nutrients, also rich in unique natural procyanidins.
2. Anthocyanins are the most effective natural water-soluble free radical scavenger, is its role 20 times that of VC, VE 50 times, the procyanidins content is 10 times more than blueberries, even is the most effective antioxidant, can be a very good play the role of anti-aging, beauty skin care.
3. Black Goji Berries have obvious lipid lowering and regulating lipid metabolism, and they have a positive effect on preventing cardiovascular disease.Black Chinese wolfberry have fall blood sugar, Chinese wolfberry polysaccharide can obviously increase the damaged islet cells of superoxide dismutase activity, improve the antioxidant ability of islet cell, reduce peroxide damage in cells.
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Production of walnut milk
1 Production process: Walnut soaking and disinfection → picking → boiling water → grinding → slurry separation → batching → homogenization → pre-sterilization → canned → sterilization. 2 Process points: Immersion disinfection: remove insects, moldy fruit, soaked in 1% sodium hydroxide and 1% sodium chloride solution for 10 minutes, remove and rinse, rinse with 0.35% peracetic acid for 10 minutes, rinse with water. Boiling water simmer: in boiling water for 20 to 30 seconds to go to astringency. Refining: The use of grinding wheel, grinding while adding water, the amount of water is about 8 times walnut. Then use a colloid mill. Slag separation: The slurry is separated using a slag separator. Ingredients: According to walnut 8 kg, milk powder 2.5 kg, sucrose 6 kg, vitamin C 0.02 kg, ethyl maltol 0.01 kg ratio, weigh milk powder, sucrose and other accessories, mixed into the mixing cylinder. Mix well and adjust pH to 6.8-7.2. Emulsification: This is done in a homogenizer. The pressure is 180-220 kg/cm2. Fineness of particles up to 2 mm. Pre-sterilization: Pre-sterilization must be performed before filling to control the liquid-carrying bacteria and oxidative discoloration during filling. The condition is 75-80°C and it is maintained for 15 minutes. Canned, sterilized: Canned, sealed, sealed vacuum controlled at 0.030 to 0.035 MPa. Sterilization: Sterilization 10 to 20 minutes - back pressure cooling / 118 °C. Wipe the tank into the storage promptly after sterilization. 3 product quality requirements: milky white, with a rich walnut flavor, slightly sweet, no odor; uniform emulsion stability, no precipitation layering phenomenon. Soluble solids range from 8% to 12% (by refractometer) and protein is 1.5% or more.