Most of our products are made from our Organic Goji Berry Juice. That's why we are the only company can produce organic Goji Berry Juice Concentrate. We can control all the process lines from planting the goji berry fruit, picking up the fruit to producing the Goji Juice . Since 1997, we have changed our equipment for 4 times. We always keep the latest production ideas, strive to bring the most perfect products to our customers.
By comparing major nutrients of goji raw juice and Goji Juice Concentrate, we found that the nutrients of Goji juice concentrate are 3 times of Goji juice. The technique is scientific and quality stable and nutrients and active ingredients in particular do not lose. From the production and sales in the past two years, the shelf life can be as long as 18 months and products conform to clients` requirements. It is cost-saving for producing Goji powder or other uses. By adding 2 times of pure water and after high pressure and homogenization, it can be restored to the original state.
Appearance
1) Color: Red or deep red.
1) Brix(%): ≥36.0
NO
ZHONGNING, NINGXIA, CHINA
1) Inner package is 200kgs aseptic bag, outer package is opening steel drum.
Should be stored at room temperature in clean, cool, dry warehouse, prevent sun, rain, and not be stored with corrosive, toxic, and smelly item. With these conditions, product shelf life is 18 months. (suggestion: 5-8℃). Organic Goji Juice Concentrate (Brix 36%) Organic Goji Juice Concentrate (Brix 36%),Organic Goji Berry Acai Juice,Top Grade Goji Berry Juice Concentrate,Organic Goji Berry Concentrated Juice Ningxia Qixiang Biologic Foodstuff Co., Ltd. , http://www.qxgoji.com
2) Taste & Odor: Fresh Goji Berry Juice concentrate taste and smell, no peculiar smell.
3) Histomorphology: Turbid liquid with pulp, allowing the pulp precipitation phenomenon after completely standing.
4) Impurity: No visible foreign impurities
Physics & Chemical Specification
2) Total Acid(g/100mLas Citric Acid): ≥0.8
3) pH: 3.5-4.1
Microorganism Specification
1) TPC (CFU/mL): ≤100
2) Yeast (CFU/mL): ≤100
3) Mould (CFU/mL): ≤10
4) Coliform (CFU/mL): ≤10
Additive
Country of Origin
Package
2) Inner package is 25kgs aseptic bag, outer package is opening steel drum.
Storage
Cultivation techniques of greenhouse mushroom
Mushroom sheds were constructed with the option of sunny, ventilated, flat terrain, dry soil, convenient access to the material, and a mushroom shed. The mushroom shed is 6 meters long, 2.6 meters wide, and 2.4 meters high; at the ends and in the middle of the mushroom shed, there are 3 walls of bricks, the walls are curved, and the middle door is 2 meters high and 0.6 meters wide. Leave a square exhaust hole with a length of 12 cm on the side; use bamboo rafts as a shelf, with 8 layers on each layer, 33 cm apart, with a total of 6 layers, which can hold 500 bacteria bags; and cover a wide film. The best cultivation time for the cultivation time is mid-late August. At this time, the daily average temperature is 26°C to 28°C, which can meet the temperature requirement of the mushroom. After 60 to 70 days of growth, the mycelium can be filled with bacteria bags and the color change can be completed after 10 to 15 days. Generally in November, it will produce two mushrooms before the Spring Festival. After the Spring Festival, it will produce 1 mushroom, 1 mushroom, and 1 mushroom. Preparation of culture materials The branches of apple trees, pear trees, peach trees, and mulberry trees are pulverized into a bean-sized wood chips using a pulverizer. The wood chips must be free of impurities and no mildew. 1,000 kg of sawdust, 175 kg of bran, 2 kg of potassium dihydrogen phosphate, 18 kg of gypsum powder, and 2 kg of lime were formulated as a culture material, with a pH of 7 to 7.5 and a moisture content of 55% to 65%. Mix the broth thoroughly and turn it 3 to 4 times. Bagging Sterilization A 25 cm wide low-pressure polyethylene plastic tube membrane is cut to a length of 55 cm. One end is tightly spliced ​​with a cotton thread and burned with a candle flame to melt it into pellets. Put the culture material into the bag, and the load should be moderately tight. After being packed, it should be tied with a cotton thread and placed on the floor covered with sacks. With a good culture material required within 6 to 8 hours. Put the filled bag into the atmospheric pressure sterilizer, and at the same time, sterilize the bag (58cm in length and 26cm in width) and cotton wool in a steamer and leave 20-30cm in the pot. High voids. The fire was burnt so that the temperature in the pot reached 100°C within 4 to 6 hours, and the temperature was maintained for 36 hours. After the ceasefire, the pot was opened and when the temperature dropped to 70°C, the pot was panned and shipped to the inoculation room. Carefully inoculate good selection of good quality strains. Prepare a 15-m2 room in advance for vaccination and douche room, clean and paint for 7-10 days before use, and lay 5 to 10 cm thick lime at the door of the inoculation room. Closed doors and windows 4 days before inoculation, igniting 0.5 to 1 kilograms of sulfur fumigation. After the fumigation is over, doors and windows can be opened. When the temperature of the bag is reduced to 50°C, the strains and inoculation tools are placed in the room. Each room is then gasified with 0.5 to 1 kg of formaldehyde. After 8 to 10 hours of disinfection, the inoculation will be performed when the bag temperature falls below 30°C. The inoculation is best performed in the evening or in the morning. The timely reminder buds moved the transformed bacteria bags into the mushroom sheds. During the day, the film was warmed to maintain the temperature in the sheds at 18°C ​​to 22°C, and the air humidity was maintained at 85% to 95%. At 10 o'clock in the evening, the mushroom shed was opened for 40 minutes, so that the temperature in the shed dropped below 10 DEG C., resulting in a temperature difference of more than 10 DEG C. during the day and night. This continuous treatment for 3 to 4 days will allow the mycelium to kink and form a primordium. At this time, the temperature in the shed can be controlled at 15°C and 3°C, and for a while, the primordial will be transformed into a mushroom bud. When the diameter of the mushroom bud reaches 0.5 to 1 cm and the bag is lifted slightly, a “person†shaped hole is cut on the film in time with a blade, so that the mushroom bud grows freely from the cut. When the mushroom bud grows to 2 cm in diameter, mushroom cultivation starts. When the temperature difference between the day and night in the shed is more than 10°C, and the air humidity is below 70%, care should be taken to strengthen ventilation and avoid rain and fog. When the mushroom meets the 1st to 3rd grade breeze during the growth period, the membrane ventilation shall be carried out day and night; from the diameter of the mushroom bud up to 2 cm until the end of the harvest, the film shall be uncovered during the day, the film shall be covered at night, and the ventilation volume shall be increased to promote the mushroom. form. In addition, during the winter and early spring sunny days, the film can be uncovered during the day so that the sun shines directly on the mushroom to increase the whiteness of the mushroom and increase the level of the mushroom.