Zhenyuan tianxia fermented apple juice

Zhenyuan tianxia fermented apple juice -- plant probiotics fermented apple juice
Derived from gansu JingNing, ensure that every fruit are from the best source, starting from the source is to ensure that the best quality of fruit juice, select the valuable varieties in fruit, strictly follow the rules of the natural growth of fruit, only in the mature period of picking, presents the most pure flavor, without enrichment reduction, without adding water, fresh retain most of nutrients and best taste, added plant lactobacillus, and lactobacillus casei.

I. raw material advantages:

1. Xian: jingning county, pingliang city, where the factory is located, has been recognized as a domestic and even internationally recognized high-quality apple producing area, especially famous for its red Fuji. The apple juice of our company all chooses the local high quality not bagged half commodity fruit as the raw material. Instead of collecting some fallen fruit, incomplete fruit and even rotten fruit as raw materials, the concentrated juice can ensure that the production of our company is fresh pressed year round and in batches, rather than concentrated production in the concentrated juice industry in the apple season.

2. Sweet: the sugar content of jingning Fuji apple is between 12-16%, which is much higher than the sugar content of apples in other parts of the country (9-13%). This is also why there is no sugar added in apple juice of our company, while the first taste of others is "how sweet! Is it sugar?" The reason why. Fructose is a simple sugar that can be absorbed directly by the human body, while granulated sugar is a polysaccharide that needs to be transformed to be absorbed by the human body. In comparison, fructose in fruits is more beneficial to health.

Ii. Technological advantages:

1. Apple juice of our company is "freshly squeezed" juice, not juice reduced with concentrated jam mixed with water. This can be easily seen from the list of ingredients in all fruit juices;

2, low temperature plant probiotics "fermentation", dairy fermentation is more common, but less juice fermentation. After fermentation, the taste and nutritional composition of the product have been significantly changed. It can be compared with pure milk and probiotic yogurt.

Iii. Packaging advantages:

Paper packaging is a popular trend in the packaging industry, our company apple juice can have a shelf life of 12 months, in addition to the production process of instantaneous high-temperature sterilization, more important is the choice of environmentally friendly high-end paper packaging, to ensure that no preservatives, but to ensure the shelf life of 12 months.