Let's take a look at the story behind Red Power QIZITO Goji Puree.
First of all, as an enterprise producing goji puree, Red Power has more than ten years of industry experience.
In 2007, Red Power invested and built a factory in Ningxia, which was mainly engaged in the export of raw materials in the early stage. With the anti-aging, anti-oxidant, nourishing, kidney and liver functions of goji, the international health community pays much attention to it. In order to expand the range of goji consumption, Red Power Goji Company began to prepare goji clear juice, and its preparation method has obtained national patents, and become the largest manufacturer of Goji Juice in Ningxia in 2010.
In 2017, with the advancement of 2030 Healthy China, the national health awareness gradually increased, and Red Power goji puree entered the attention of domestic consumers.
Under the guidance of the value of " Originate from Genuineness and Insist on Originality to Sincerely Rehabilitate all Sentient Beings. Fidelity to Science and Focus on Effectiveness to Make Perfect Products", based on its rich production experience and a series of product standards established at the time of export, such as HACCP, KOSHER, HALAL, FDA, EU organic, USDA organic, JAS, ISO9001 etc.,, Red Power goji puree can guarantee the pure quality of goji puree.
Next, I would like to share with you briefly of the production process of Red Power QIZITO goji puree, so that everyone can understand the QIZITO goji puree more clearly from the production side.
In the whole puree production process, there are four key steps to ensure the quality of QIZITO goji puree:
1) Surf cleaning:
The dust attached to the surface of the fresh goji is cleaned by twice surfing cleaning, and the fresh goji is cleaned more thoroughly by bubbling and tumbling. After second cleaning, lifting and draining, spraying with pure water, and drying, so the cleaned fresh goji enter the pureeing process in a dry state to ensure that no water is added to the goji puree.
It is worth mentioning that in all the above cleaning steps, Red Power insists on using pure water, and only uses it once, and does not reuse it.
2) Crushing and beating:
Red Power's beater uses ultra-high-speed centrifugal rotation force to quickly separate the fresh goji seed, skin and juice. Unlike traditional physical pressing, it can release the juice more quickly and retain the nutrients in the goji puree.
3) Ultra-high pressure homogenization:
The original puree after crushing and beating is very similar to the finished product in sensory. However, in order to allow customers to get a better taste and improve the absorption rate of goji puree by the human body, Red Power adopts ultra-high pressure homogenization equipment. Through the huge pressure difference, the molecules of goji puree are smaller and better absorbed. Also more delicate.
4) Aseptic filling:
Red Power uses pasteurization to sterilize the prepared goji puree, which retains the taste and color while retaining the effective nutrients.
After pasteurization, the original puree is controlled to enter the filling barrel through a fully automatic program. The entire process is carried out in a closed manner to ensure that there is no bacterial infection, and it is stored avoiding sunshine. It is worth mentioning that, in order to retain nutrients, Red Power adopts cold filling method for filling after pasteurization to avoid the loss of nutrients.
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This is the peak period of vegetable colonization. Many vegetable farmers fertilized, turned to the ground, ridged and prepared for planting. Most vegetable farmers carry out flood irrigation after planting, but few people pour water in advance after they are ready for planting. In fact, pouring water once before planting maintains good soil moisture, which is more conducive to vegetable seedlings. The vegetable farmer Gong Zhichang of Shouguang Rice Field Town repeatedly won the title of Shouguang International Vegetable Expo “Melon King†and “Sharp Pepper Kingâ€, and was well-known in Shouguang and other vegetable areas. Lao Gong paid great attention to the watering before planting. In other regions, many growers with higher planting levels will also pour water once before planting. Summarizing their experience, watering before planting has the following advantages: 1. Watering before planting can reduce the amount of watering during planting, which will help increase the activity of the root system, reduce the root system, and promote planting. At the time of colonization, the root system was damaged, the ability to absorb water and fertilizer was blocked, the photosynthesis was weak, the organic nutrition was insufficient, and the plant disease resistance was poor. There are many dead trees after the colonization of vegetables such as peppers and tomatoes, and there is a certain relationship with this. After planting, the roots of the plants must first be expanded, and the roots need to consume more oxygen. This ensures good soil permeability. If the watering is too large during planting, the soil structure will be seriously damaged and the permeability will be poor. The soil will be “more water and less gasâ€, and the respiration of roots will be hindered, which is not conducive to the development of the root system. Before the vegetables are planted, pour water once. When planting, you can pour small water or even only a small amount of water with buckets. The soil has better permeability, sufficient water and oxygen, strong root activity, and is more conducive to slow seedlings. A lot of watering when planting, slow seedlings difficult, but also easily lead to weakened plant disease resistance, multiple diseases. 2. Watering before planting is conducive to the promotion of organic fertilizer maturity and reduce the damage. Summer and autumn at the end of the use of fertilizer, manure-based, such as eggplant acres often more than 20 cubic meters of manure. However, it is difficult for the manure to completely decompose, and it is easy to cause problems such as burning seedlings when applied to the soil. Watering once before planting can promote the beneficial propagation of soil microorganisms, promote the decomposing of manure, reduce the harmful substances in manure, create a better environment for the expansion of vegetable roots after planting, promote root development, and facilitate the rapid seedling growth. . 3. Watering before planting helps stabilize temperature. The large specific heat of water can play a very stable role in temperature, making the soil “cool in winter and cool in summerâ€. In the winter season, the low ground temperature is the most important factor affecting the growth of vegetables. It is watered as early as when it is planted and has a relatively low temperature, which is beneficial to the growth of vegetables. If the watering is too large during planting, it is difficult to quickly recover the ground temperature. A long period of low temperature will seriously affect the growth of the root system. In summer, on the contrary, early watering can avoid excessively high temperatures, and it is also beneficial to slow seedlings. After the planting, flood irrigation, poor soil permeability, lack of beneficial microorganisms, the ground temperature is affected, and is not conducive to the seedling root development. Therefore, in the case of loose time, farmers may wish to pour water in advance after fertilizing and soil preparation. The effect is good.