Frozen Blueberries Tsiaj qus
Hauj lwm lawm
Kev tsis
Frozen Wild Blueberries rau Bulk Food Manufacturing thiab Private Label
Peb muab tag nrho IQF qus blueberries rau importers, khov- txiv hmab txiv ntoo distributors, yogurt thiab mis nyuj processors, bakery manufacturers, jam thiab puree nroj tsuag, haus dej haus, cov kev pab cuam zaub mov thiab private- cov npe khov txiv hmab txiv ntoo hom. Peb lub ntsiab Suav teb qus-blueberry specification qhiaVaccinium uliginosumL.; cais quoted bilberry ntau txheeb xyuasTshuaj tiv thaiv myrtillusL. ntawm specification thiab ntau cov ntaub ntawv.
Cov qib lag luam npog 6-10 hli thiab 8-12 hli tag nrho cov txiv hmab txiv ntoo, nrog 12-16 degrees Brix siv raws li cov lus hais ib txwm muaj. Teb Chaws Asmeskas Qib A muab cov ntsiab lus tsis raug: tsis pub ntau tshaj 6% crushed, mushy los yog tawg berries los ntawm qhov hnyav, ntxiv rau cov nplooj, qia, puas-Berry thiab qus-pawg tolerances ib 16 oz qauv.
IQF Wild Blueberry Product Overview
Peb npaj cov blueberries qus los ntawm kev tshaj tawm sau ntau ntau. Cov txiv hmab txiv ntoo tau txais, ntxuav, destemmed, ntxuav, txheeb, ib tus zuj zus sai khov, tshuaj xyuas, ntim thiab tuav ntawm -18 ° C lossis qis dua. Daim ntawv qhia cov khoom xyaw yog 100% qus blueberries uas tsis muaj qab zib ntxiv, xim, tsw, preservative lossis ice glaze.
Wild blueberry tsis yog ib qho kev lag luam thoob ntiaj teb.Vaccinium uliginosum, Tshuaj tiv thaiv myrtillusthiab cog qoob looVaccinium Corymbosumtxawv ntawm cov txiv hmab txiv ntoo loj, nqaij xim, kua txiv tso tawm, acidity thiab daim ntawv lo. Peb tso lub npe scientific, lub teb chaws thiab cheeb tsam sau rau ntawm qhov kos npe tshwj xeeb yog li kev cog qoob loo highbush tsis hloov pauv rau cov tsiaj qus ntau.
IQF khov cais cov txiv hmab txiv ntoo rau qhov hnyav, sib xyaw thiab ntim khoom muag, tab sis nws tsis yog ib kauj ruam tua. Khoom noj khoom haus- kev tsim khoom xaj siv cov kev txwv microbiological tau teev tseg hauv qab no. Thaw-thiab-siv los yog npaj tau- rau- noj cov kev pab cuam yuav tsum muaj ib tug cais kab mob thiab kab mob txoj kev pheej hmoo raws li lub hom phiaj- khw thiab cov neeg siv khoom.
Tag nrho cov txiv hmab txiv ntoo uas qhia txog ntuj xiav- xim dub hloov pauv, tawv nqaij, crowns thiab tawg paj.
Species Identity and Wild -Kawm Txhais
| Kev lag luam Identity | Lub npe scientific | Cov yam ntxwv zoo | Daim ntawv thov |
|---|---|---|---|
| Bilberry | Tshuaj tiv thaiv myrtillus L. | Cov txiv hmab txiv ntoo me me, cov tawv nqaij tsaus thiab muaj zog ntshav liab kua txiv xim | Yogurt, dej haus, puree, jam thiab anthocyanin- tswj cov khoom xyaw |
| Bog los yog Northern Wild Blueberry | Vaccinium uliginosum L. | Cov txiv hmab txiv ntoo qus nrog hom- tshwj xeeb ntawm daim tawv nqaij, nqaij, tsw thiab acidity | Bakery, jam, puree, dej haus thiab industrial npaj |
Tsiaj qus txhais tau tias cov khoom siv raw los ntawm ib txwm tshwm sim los yog ib txwm tsim tawmTshuaj tiv thaivsawv ntau dua li kev lag luam highbush blueberry cog. Peb cov tsiaj qus- keeb kwm keeb kwm muaj cov ntaub ntawv tshawb fawb - npe tshaj tawm, lub teb chaws, xeev lossis cheeb tsam, sau- cov lej cim, hnub sau qoob, hnub tau txais, cov khoom nyoos- cov khoom siv ntau, kev pom zoo ntawm tus neeg muag khoom thiab cov tsiaj qus- daim ntawv tshaj tawm keeb kwm. Kev tshawb nrhiav txuas ntxiv tuaj yeem ntxiv daim ntawv qhia sau, cheeb tsam code, sau- pawg cov ntaub ntawv, txhua hnub kom muaj nuj nqis, tau txais qhov hnyav, thauj cov ntaub ntawv thiab ntau lawm-batch kev sib txuas.
Blueberries pom ntawm khov - cov txiv hmab txiv ntoo ua kab; qhov no txhawb kev tu thiab txheeb xyuas qhov muaj peev xwm ntau dua li kev sau qoob loo- keeb kwm thov.
Sau Qhov rai thiab Xyoo-Round Frozen Supply
Tuam Tshoj qus- lub caij sau qoob loo blueberry ib txwm pib txij lub Xya Hli mus txog rau lub Cuaj Hli, nrog rau lub Yim Hli yog lub caij cog qoob loo loj. Peb tuav cov khoom khov ua tiav tom qab lub caij sau rau xyoo - khoom xa tuaj. Cov lus hais qhia txog xyoo qoob loo, muaj cov khoom lag luam, hom, qhov loj me thiab lub neej txee seem.
Cov kev pabcuam txhua xyoo khaws cov khoom siv raw, calibration, packing thiab testing peev thaum lub caij tseem ceeb. Cov ntaub ntawv khaws cia txuas rau thaj tsam, hnub tau txais thiab cov khoom nyoos- cov khoom siv ntau nrog cov khoom tiav yog li cov qoob loo- xyoo hloov pauv hauv Brix, acidity, xim thiab qhov loj me tseem pom es tsis txhob muab zais tom qab ib qho kev qhia txhua xyoo.
IQF Wild Blueberry Technical Specifications
| Khoom | IQF Frozen Wild Blueberries / Tag nrho Frozen Wild Blueberries |
|---|---|
| Main Tuam Tshoj hom | Vaccinium uliginosum L.; Tshuaj tiv thaiv myrtillusbilberry ntau muaj npe thiab hais cais |
| Cov khoom xyaw thiab daim ntawv | 100% mature qus blueberries; ntxuav, destemmed, tag nrho thiab ib tus zuj zus sai khov |
| Qib lag luam | Teb Chaws Asmeskas Qib A tsis raug cai hauv paus, cov neeg siv khoom Qib A, Qib B lossis qib ua tiav |
| Keeb kwm | Tuam Tshoj; cheeb tsam sau thiab qoob loo xyoo tau teev nyob rau hauv daim ntawv ntau |
| Loj | 6-10 mm, 8-12 mm lossis natural uncalibrated ntau los ntawm cov qauv |
| Brix thiab Acidity | 12-16 degrees Brix; pH 2.8-3.6; titratable acidity 0.70-1.80% raws li citric acid |
| Kev sib xyaw | Tsis ntxiv qab zib, xim, tsw, preservative los yog ice glaze |
| Cia thiab Txee Lub neej | 24 lub hlis ntawm -18 ° C lossis qis dua; seem txee lub neej teev rau cov khoom ntau |
| Ntim | 1 x 10 kg, 2 x 5 kg, 4 x 2.5 kg, 10 x 1 kg, 20 x 500 g los yog pom zoo OEM pob |
| MOQ thiab Lub Sijhawm Ua Haujlwm | 10 MT tus qauv MOQ; Feem ntau 15-21 hnub tom qab kev qhia tshwj xeeb thiab kev ntim khoom raug kho |
| Chaw thau khoom | Txog 10-12 MT ib 20 ft reefer los yog 23-25 MT ib 40 ft siab-lub voos xwmfab reefer, raws li lub thawv thiab pallet npaj |
Wild Blueberry Size Qib Qib
Peb muab 6-10 hli thiab 8-12 hli calibrated tag nrho berries. Natural uncalibrated lots khaws cov qoob loo qhov kev faib tawm tiag tiag thiab tau hais nrog tus qauv raws li qhov tsawg kawg nkaus thiab siab kawg. Txoj kab uas hla yog ntsuas thoob plaws berry equator nrog lub calibrated screen lossis ntsuas.
Cov txheej txheem ntsuas qhov ntsuas yuav tsum muaj tsawg kawg yog 90% ntawm cov txiv hmab txiv ntoo los ntawm suav nrog hauv qhov teev, nrog rau qhov qis dua thiab loj dua txhua qhov txwv rau 5%. Ib qhov kev sib tw nruj dua 95% tuaj yeem hais tawm tom qab kev pom zoo ua qauv. COA sau qhov tseeb hauv -ntau, undersize thiab oversize feem pua es tsis txhob rov ua qhov nominal ntau.
Txoj kab uas hla, tsis yog txiv hmab txiv ntoo suav ib kilogram, yog qhov kev tso tawm. Suav cov kev hloov pauv nrog hom, zoo li, kev loj hlob ntawm cov noob, kev loj hlob thiab noo noo. Cov txiv hmab txiv ntoo me me haum yogurt, khoom noj khoom haus thiab kev npaj txiv hmab txiv ntoo; 8-12 hli berries muab ntau pom pom tag nrho cov txiv hmab txiv ntoo tus kheej hauv khw muag khoom, kev pabcuam zaub mov thiab dej khov.
Ib txoj kab uas hla ntawm ib sab ntawm cov berries txhawb millimeter-raws li calibration thiab piv txwv piv txwv.
Brix, pH, Acidity thiab Anthocyanin Qhia
12-16 degrees Brix kev lag luam ntau yam; qhov kos npe tshwj xeeb hais txog qhov tsawg kawg nkaus lossis ntau yam.
2.8-3.6 raws li cov qoob loo thiab ntau hom; COA qhia qhov ntsuas tus nqi ntau.
0.70-1.80% xam raws li citric acid rau daim ntawv thov txuam.
Tshaj tawm-tsuas yog los yog tus neeg yuav khoom- teeb tsa yam tsawg kawg nkaus, teev tias mg cyanidin-3-glucoside sib npaug rau 100 g ntub dej.
Peb ntsuas Brix los ntawm refractometer ntawm tus qauv homogenized, pH nrog lub ntsuas ntsuas thiab acidity los ntawm titration. Tag nrho cov monomeric anthocyanins siv cov pH sib txawv. Daim ntawv tshaj tawm hauv lub chaw soj nstuam hais txog txoj hauv kev, chav tsev, ntub - qhov hnyav, tus lej ntau thiab ntsuas qhov tshwm sim. Peb tsis hloov cov ntaub ntawv nruab nrab lossis kev thov kev lag luam rau hauv kev tsim khoom- ntau yam.
US Qib A Wild Blueberry Defect Baseline
Cov kev txwv hauv qab no rov tsim dua cov khov -blueberry Qib A lub hauv paus hauv kev yuav khoom. Lawv thov ib qho piv txwv ntawm 16 oz (453.6 g) tshwj tsis yog tus qauv hais qhov nruab nrab ntawm qhov ntau. Ib tus neeg siv khoom tshwj xeeb tuaj yeem nruj dua, tab sis nws yuav tsum khaws tib lub ntsiab lus tsis raug thiab cov qauv hauv qab.
| Quality Point | Qib A Limit | Kev soj ntsuam lub ntsiab lus |
|---|---|---|
| Xim | Liab - ntshav berries max 5% los ntawm suav | Berries yuav tsum qhia ib tug ci, tsaus xiav -liab xim ntawm cov txiv hmab txiv ntoo paub tab. |
| Tag nrho nplooj thiab loj stems | Max 2; tag nrho cov nplooj ntawv max 1/2 square inch | Cov suav thiab thaj chaw tiv thaiv qhov tsis huv huv - cov khoom thov. |
| Ntsuab, undeveloped, lwm yam edible berries los yog puas berries | Ua ke max 10 berries | Nyob rau hauv tag nrho, undeveloped, lwm yam edible berries thiab puas berries ua ke yog max 5. |
| Wild- hom pawg | Nruab nrab max 12; txhua tus qauv max 16 | Ib pawg txhais tau hais tias peb lossis ntau dua koom nrog lub kaus mom, nrog lossis tsis muaj berries. |
| Crushed, mushy los yog tawg berries | Max 6% ntawm qhov hnyav | Qhov no yog Qib A cim txwv thiab txhais tau tias tsawg kawg 94% tsis crushed, mushy los yog tawg. |
| Pwm, lwj thiab tawm tsam cov khoom txawv teb chaws | Tsis muaj nyob rau hauv cov qauv kuaj | iav, hlau, pob zeb, tawv yas, ntoo, kab thiab cov txiv hmab txiv ntoo lwj yog tso tawm tsis ua haujlwm. |
Qib B tso cai rau 10% crushed, mushy los yog tawg berries thiab nplooj siab dua, puas - txiv hmab txiv ntoo thiab pawg tolerances. Cov qib ua tiav yog cais cais rau puree, kua txiv, jam thiab extraction; Nws tuaj yeem lees txais cov txiv hmab txiv ntoo tawg ntau dua thiab qhov sib txawv ntawm qhov loj, tab sis nws tsis so cov zaub mov -kev nyab xeeb, pwm, lwj lossis txawv teb chaws - cov khoom yuav tsum tau ua.
Cov neeg ua haujlwm manually txheeb cov txiv hmab txiv ntoo me me rau cov nplooj, stems, pawg, cov txiv hmab txiv ntoo puas thiab lwm yam tsis xws luag.
Tsis zoo, pawg, qia thiab nplooj tswj
Peb sau undercolored, ntsuab, undeveloped, crushed, mushy, tawg, dehydrated thiab kab - puas berries cais. Mouldy, lwj thiab fermented berries yog tso tawm tsis ua haujlwm. Cov kab pom pom, iav, hlau, pob zeb, tawv yas, ntoo, ntawv, av thiab xuab zeb tsis tau txais.
Qib A nplooj thiab loj- qia tswj raws li qhov tseeb 16 oz qauv hauv paus: ntau tshaj ob nplooj lossis cov qia loj, nrog rau tag nrho cov nplooj ntoo tsis pub ntau tshaj ib - ib nrab square inch. Cov pawg tsiaj qus nruab nrab tsis pub ntau tshaj 12 nyob rau hauv ntau thiab tsis muaj ib tus qauv ntau tshaj 16. Cap stems raug kaw cais thaum tus neeg yuav khoom teem caij suav.
Peb tshaj tawm suav thiab feem pua ntawm daim ntawv tshuaj ntsuam kom tus neeg yuav khoom tuaj yeem sib piv cov qauv, ua ntej - cov khoom xa tuaj thiab tau txais cov txiaj ntsig tib yam. Ntau sab nraum qhov kev kam rau kos npe yog tuav rau rov- kev faib lossis kev lag luam.
Dawb -Flowing Condition and Thawing Performance
Peb cov txheej txheem tag nrho -Berry quotation txwv clumps mus rau 2% los ntawm qhov hnyav thiab ntau xoob nto dej khov rau 2%. Cov dej khov loj loj, cov thawv ntim dej khov thiab cov pov thawj ntawm thaw-refreeze tsis tuaj. Ntxiv glaze yog 0%. Ntuj waxy Bloom tuaj yeem nyob ntawm qhov chaw ntawm cov txiv hmab txiv ntoo thiab tsis suav tias yog dej khov.
Daim ntawv thov kev sim siv ib qho kev ntsuas thaw: 500 g qauv ntawm 4 ntxiv lossis rho tawm 2 degrees C rau 16 teev, tom qab ntawd los ntawm ob feeb ntawm cov kua dej. Daim ntawv tshaj tawm sau tseg drip poob, tag nrho -zoo li khaws cia, tawg berries, kua txiv xim, aroma thiab pom stems. Daim ntawv cog lus kos npe teev cov kev lees paub tom qab tus neeg yuav khoom tshuaj xyuas cov qauv vim tias hom, kev loj hlob thiab cov txheej txheem kawg ntawm cov khoom hloov pauv thaw.
Microbiological thiab Virus Specifications
Cov kev lag luam hauv qab no siv rau tus qauv IQF qus-blueberry program. Qhov ntau lawm-COA ntau ntau qhia qhov ntsuas tau, thaum qhov kev qhia tshwj xeeb khaws qhov txwv tso tawm.
| Parameter | Specification txwv | COA nkag |
|---|---|---|
| Aerobic Phaj suav | Max 100,000 CFU/g | Tus lej ntau qhov tshwm sim |
| Coliforms | Max 100 CFU/g | Tus lej ntau qhov tshwm sim |
| E. coli | Tsawg dua 10 CFU / g | Qhov tshwm sim nrog txoj kev kuaj pom qhov txwv |
| Poov thiab Pwm | Max 1,000 CFU / g ua ke | Tus lej ntau qhov tshwm sim |
| Salmonella | Tsis pom nyob rau hauv 25 g | Nthuav / tsis pom |
| Listeria monocytogenes | Tsis pom nyob rau hauv 25 g | Nthuav / tsis pom |
| HAV / Norovirus GI / GII | Tsis tau kuaj pom thaum suav nrog hauv thaw-thiab- siv lossis tus neeg siv tus kab mob program | RT-PCR cov txiaj ntsig txuas rau ntau |
Residues, Heavy Metals thiab Organic Programs
Cov keeb kwm qus thiab kev ua raws li cov seem yog cais cov ntsiab lus tshwj xeeb. Cov tshuaj tua kab residues ua raws li qhov chaw - ua lag luam MRL daim ntawv cog lus. EU xaj ua raws Txoj Cai (EC) No 396/2005; qhov twg tsis muaj qhov tshwj xeeb EU MRL raug tsim, lub neej ntawd yog 0.01 mg / kg. Daim ntawv tshaj tawm teev cov analytes, txoj kev, txwv ntawm kom muaj nuj nqis thiab ntsuas tau.
Rau cov qauv EU khov qus-blueberry xaj, txhuas yog max 0.10 mg / kg thiab cadmium max 0.030 mg / kg ntawm ntub dej- hnyav hauv qab cov txiv hmab txiv ntoo thiab cov txiv ntoo tam sim no txwv hauv Kev Cai (EU) 2023/915. Cov no yog cov kev txwv tshwj xeeb. Daim Ntawv Qhia Txog Qhov Tseeb qhia txog qhov ntsuas qhov ntsuas rau qhov kev sim ntau lawm los yog pom zoo saib xyuas cov qauv.
Organic xwm txheej tsuas yog muaj rau ntau ntau los ntawm daim ntawv pov thawj siv tau rau thaj chaw sau, tus neeg teb xov tooj, chaw ua haujlwm thiab cov khoom lag luam. Cov ntaub ntawv organic suav nrog daim ntawv pov thawj, kev sau-cov ntaub ntawv cheeb tsam, kev cais tawm thiab pawg- cov ntaub ntawv sib npaug ntxiv rau cov ntaub ntawv kev lag luam uas xav tau los ntawm qhov kev zov me nyuam.
Blueberries pom nyob rau ntawm stainless-steel conveyor siv thaum tswj cov txiv hmab txiv ntoo tuav thiab sorting.
Kev ua, sorting thiab kuaj hlau
Peb cov txheej txheem suav nrog kev sau- ntau tau txais, hnyav, tu, destemming, potable- dej ntxuav, sorting, phau ntawv tshuaj xyuas, nto- dej tshem tawm, IQF khov, calibration, khov tshuaj ntsuam xyuas, hlau ntes, ntim, txias cia, batch tso tawm thiab reefer loading.
Kev tshuaj xyuas kho qhov muag thiab phau ntawv tshem tawm cov xim tsis zoo, ntsuab, pwm, lwj thiab puas berries nrog rau nplooj, stems loj, pawg thiab cov khoom txawv teb chaws. Frozen calibration cais 6-10 mm thiab 8-12 mm program. Cov txiv hmab txiv ntoo tiav tawm ntawm cov txheej txheem khov nrog qhov kub thiab txias ntawm -18 degrees C.
Hlau- cov qauv kuaj pom tau teev nyob rau hauv cov lus qhia ntau lawm thiab txheeb xyuas nrog cov khoom sib tw ntawm cov ntu ntu. Cov ntaub ntawv ntau muaj kev txheeb xyuas tus kheej, qhov rhiab heev, lub sijhawm sim, qhov tshwm sim thiab kev kho kom raug. Peb tsis luam ib yam khoom rhiab heev raws li ib tug universal cog lus thaum kab, aperture thiab pob hom hloov.
Daim ntawv thov Specification Matrix
Kev npaj yogurt thiab mis nyuj haus:siv 6-10 hli los yog 8-12 hli tag nrho cov txiv hmab txiv ntoo nrog ib tug txhais Brix yam tsawg kawg nkaus, max 6% crushed / mushy / tawg txiv hmab txiv ntoo, tswj pawg thiab cov txheej txheem microbiological kev pab cuam.
Bakery thiab khov khob noom cookie:siv 6-10 mm Qib A thaum tseem muaj kev faib khoom. Qhov kev kuaj tau txais qhia txog kev ncaj ncees ntawm cov txiv hmab txiv ntoo, cov kua txiv hmab txiv ntoo, cov clumps thiab cov khoom txawv teb chaws es tsis yog Brix nkaus xwb.
Jam, kis thiab puree:siv uncalibrated Qib B lossis qib ua tiav nrog 12-16 degrees Brix, pH thiab acidity qhia. Kev ua raws li qhov loj tuaj yeem so thaum pwm, lwj, kab mob thiab cov khoom txawv teb chaws tseem tso tawm cov qauv.
Dej haus thiab xim -kev npaj hnyav:txheeb xyuas cov tsiaj thiab sau Brix, pH, acidity, kua txiv xim, usable yield thiab anthocyanins thaum qhov parameter yog kev lag luam.
Ice cream, smoothie thiab khw muag khoom pob:siv 8-12 hli rau pom tag nrho cov txiv hmab txiv ntoo los yog 6-10 hli kom yooj yim faib thiab faib. Cov phiaj xwm khw muag khoom ntxiv pub dawb- ntws, foob, daim ntawv lo, ntsuas qhov hnyav thiab cov hlua txias txias.
Extract thiab functional ingredient processing:quote zaub mov-qib tag nrho los yog ua cov txiv hmab txiv ntoo nrog ib pawg anthocyanin qhia. Peb tsis piav txog IQF cov txiv hmab txiv ntoo zoo ib yam li qib tshuaj lossis ua kev kho mob -kev lees paub.
Frozen-cov txiv hmab txiv ntoo cartons stacked thiab ncab- qhwv ntawm ib lub pallet; qhov no txhawb nqa kev npaj ntim khoom thiab xa khoom xa tuaj, tsis yog cov tsiaj qus - keeb kwm thov.
Bulk, Foodservice thiab Retail Packing
Cov pob khoom muaj xws li 1 x 10 kg, 1 x 20 kg, 2 x 5 kg, 4 x 2.5 kg, 20 lb, 30 lb thiab 40 lb cartons. Cov kev pabcuam zaub mov muaj xws li 10 x 1 kg, 5 x 2 kg thiab 4 x 2.5 kg. Cov khw muag khoom muaj xws li 20 x 500 g, 10 x 1 kg, 12 x 1 lb, 24 x 8 oz thiab 10 x 10 oz.
Cov hnab ntim khoom loj siv zaub mov-qib PE ntawm 0.06-0.08 mm; cov pob khoom muag siv khov- zaub mov laminated zaj duab xis. Tsib -ply export cartons tsis muaj hlau staples. Cov khoom ntiag tug - cov ntawv sau muaj cov duab kos duab, barcode, ntau ntau, ntau lawm thiab ua ntej hnub zoo tshaj plaws, daim ntawv teev cia, keeb kwm, cov ntsiab lus ntawm tus neeg xa khoom thiab cov cim xa khoom.
General khov- txiv hmab txiv ntoo reefer loading pov thawj; cov cartons tsis tau nthuav tawm raws li ib lub npe qus-blueberry batch.
MOQ, Chaw thau khoom, Lub Sijhawm Lead thiab Txias Chain
Standard MOQ yog 10 MT ib specification. Mixed-container thiab private-label quantities nyob ntawm Tshuag, hnab zaj duab xis, artwork thiab carton plan. Ib tug 20-ko taw reefer ib txwm loads txog 10-12 MT; 40-foot high-cube reefer loads txog 23-25 MT, raws li lub thawv qhov ntev, pallets thiab kev them nyiaj raws cai.
Standard ntau lawm lub sij hawm yog 15-21 hnub tom qab cov khoom specification, packing thiab coj mus muag cov nqe lus yog tsau. Cov ntawv ntim cov khw muag khoom yuav tsum tau kev tso cai kos duab thiab kev npaj ua yeeb yaj kiab, yog li nws lub sijhawm tau teev tseg nyob rau hauv cov lus hais.
Kev cia txias, kev thauj khoom thiab thauj khoom tseem nyob ntawm -18 ° C lossis qis dua. Cov ntaub ntawv npog qhov txias-khoom qhov chaw, qhov kub thiab txias, kev tshuaj xyuas lub thawv khoob, kev teeb tsa reefer, thauj cov duab, suav thawv, thawv naj npawb, foob naj npawb thiab batch faib. Repeated thawing thiab refreezing yog tsis txais.
COA, Sampling thiab Batch Tso Tawm
COA txheeb xyuas cov tsiaj, cov xwm txheej qus, sau lub teb chaws thiab cheeb tsam, raw- cov khoom siv ntau, ntau lawm, hnub tsim khoom, qib, qhov loj me, ntim thiab cov neeg siv khoom xaj. Nws plaub kab qhia Parameter, Specification, Qhov tshwm sim tiag tiag thiab kev xeem. Qhov tshwm sim tiag muaj qhov ntsuas los ntawm qhov sib thooj ntau lawm.
Cov cim, qhov xav tau, qhov loj me, qhov tsis xws luag, Brix, pH, acidity, anthocyanins, microbiology, kab mob, glaze, net hnyav, foob, daim ntawv lo thiab cov tub ntxhais kub tshwm tuaj raws li muaj. Cov tsiaj qus, tsiaj qus- keeb kwm, tshuaj tua kab, hnyav- hlau, kab mob thiab cov ntaub ntawv anthocyanin tseem cais cov ntaub ntawv pov thawj txuas nrog tib pawg.
Txoj kev npaj sampling hais txog tus naj npawb ntawm cov thawv, cov qauv loj thiab cov qauv ntsuas. Kev tshuaj xyuas lub cev tus qauv siv tsib lub thawv nrog 500 g ntawm txhua lub thawv. Qhov loj me me siv tsawg kawg yog 200 berries ib chav tsev lossis cov qauv ua tiav. Extended txawv teb chaws -cov ntaub ntawv tshuaj xyuas siv cov loj sau nyob rau hauv daim ntawv cog lus, tiv thaiv ob lub chaw soj nstuam los ntawm kev ntsuam xyuas cov qauv sib txawv.
Daim duab qhia tau tias khov-blueberry cartons, cov khoom lag luam daim ntawv lo, net- luj xyuas thiab ua ntej- kev tshuaj xyuas khoom xa tuaj; nws yog ib qho piv txwv ntawm blueberry batch, tsis yog pov thawj ntawm txhua yam tsiaj qus.
Sau - mus rau -Container Traceability
Cov traceability chain links collection regions, zone code, collector, harvest date, daily lot, receive date and weight, raw-khoom siv, hom tshaj tawm, hnub ua, kab, hloov, calibration, packing time, tas ntau, COA, txias -khoom qhov chaw, thawv ntawv, thawv thiab foob.
Ntau yam xws li WB260805-R03-L2-A txheeb xyuas Wild Blueberry, hnub tsim tawm Lub Yim Hli 5, 2026, Sau Cheeb Tsam 03, Kab 2 thiab Ua Haujlwm A. Cartons qhia cov khoom, lub npe tshawb fawb, cov lus cog tseg qus, qhov loj, qib, cov khoom xyaw, keeb kwm, cov khoom xa tawm hnub qib, ntau ntau, tus lej, -1.
Cov ntaub ntawv pov thawj xa khoom thiab kev txhawb nqa ua raws
Cov tshuab thiab cov ntaub ntawv muaj xws li BRCGS, HACCP, ISO 22000, KOSHER, HALAL, FDA Food Facility Registration, organic certificates and social-cov ntaub ntawv tshawb xyuas. Peb muab cov ntawv pov thawj siv tau nrog cov khoom tsim tawm - qhov chaw thiab cov khoom lag luam pom.
Cov ntaub ntawv xa khoom muaj xws li cov lus qhia tshwj xeeb, COA, cov khoom muaj thiab cov lus tshaj tawm ua xua, tsiaj qus- daim ntawv tshaj tawm keeb kwm, cov khoom seem thiab hnyav-cov ntawv ceeb toom hlau, microbiology thiab kab mob cov ntaub ntawv, daim ntawv them nqi, cov ntawv ntim khoom, daim ntawv pov thawj ntawm keeb kwm, cov ntaub ntawv kho mob, daim nqi ntawm daim ntawv sau npe thiab ntim khoom - cov ntaub ntawv khaws cia.
Daim ntawv thov kev ua tau zoo
Kev npaj yogurt txiv hmab txiv ntoo:peb thaw ib tus qauv piv txwv, sau cov drip poob, tshuaj xyuas tag nrho -berry retention thiab sib tov rau hauv tus neeg yuav khoom siv cov txiv hmab txiv ntoo- npaj puag. Qhov kev ntsuam xyuas sau cov kua txiv los ntshav, kev faib cov txiv hmab txiv ntoo, kev pom cov noob, xim siv thiab qia muaj nyob.
Bakery batter:6-10 mm los yog 8-12 mm Qib A berries yog folded rau hauv tus neeg yuav khoom siv batter ntawm cov txiv hmab txiv ntoo sau tseg. Cov khoom ci yog tshuaj xyuas rau kev faib, crushing, xim tsiv teb tsaws thiab pom cov txiv hmab txiv ntoo yog leejtwg. Input txiv hmab txiv ntoo ua raws qib A siab tshaj plaws ntawm 6% crushed, mushy los yog tawg berries.
Jam thiab puree:Qhov kev ntsuam xyuas cov ntaub ntawv siv tau, Brix, pH, acidity, kua txiv xim, noob load thiab puree sib xws. Qib B thiab qib ua qib txo cov khoom nyoos- cov khoom siv tsis muaj pwm, lwj, txawv teb chaws - cov khoom siv lossis cov qauv microbiological.
Dej khov nab kuab:Qib A cov txiv hmab txiv ntoo raug kuaj xyuas tom qab sib xyaw thiab rov ua kom khov rau kev faib tawm, hardness, tawv tawv thiab xim tso tawm. Qib 6-10 mm faib tusyees; 8-12 hli muab kev pom ntau ntxiv.
Cov ncauj lus kom ntxaws COA tso tawm
Lub COA header qhia txog tus neeg xa khoom, chaw tsim khoom, cov khoom lag luam, lub npe hom, lub npe tshawb fawb, tsiaj qus- daim ntawv tshaj tawm keeb kwm, sau lub teb chaws thiab cheeb tsam, sau- ntau code, hnub sau, hnub tau txais, hnub tsim khoom, hnub tas sij hawm, ntau ntau, ntim, xaj xaj, hnub xeem, hnub xeem thiab hnub tshaj tawm.
Identity fields sau hom, wild status, origin thiab calibrated or uncalibrated form. Sensory teb sau cov xim, tsw, tsw, tsos, paj thiab dawb - ntws. Qhov loj thiab qhov tsis xws ntawm lub xeev txoj kab uas hla, kev sib haum xeeb, tsis zoo, crushed, mushy, tawg, undercolored, ntsuab, undeveloped, dehydrated thiab kab - puas berries, pawg, cap stems, nplooj, txawv teb chaws berries, clumps, nto dej khov thiab lub freezer hlawv.
Chemical teb qhia tseeb Brix, pH, acidity thiab sulfur dioxide. Anthocyanin ntau ntau qhia cov txiaj ntsig ntsuas, txoj kev thiab ntub dej - hnyav hauv paus. Microbiology cov ntaub ntawv suav los yog kuaj pom / tsis tau- kuaj pom cov txiaj ntsig. Txhim kho cov kev pab cuam ntxiv STEC, HAV thiab Norovirus GI/GII. Qhov tshwm sim tiag tiag ib txwm muaj qhov ntsuas batch tus nqi ntau dua li ib daim qauv ntawm cov kev txwv tshwj xeeb.
Kev tshuaj xyuas cov ntsiab lus thiab kev kho kom raug
Cov txiv hmab txiv ntoo tsis muaj xim tsis tau tsim qhov xav tau xiav - xim dub. Ib tug ntsuab Berry muaj ib tug meej ntsuab cam khwb cia. Cov txiv hmab txiv ntoo uas tsis tau tsim muaj qhov txawv txav me me, mummified, wrinkled los yog tawv - tawv. Ib tug crushed berries tau vau qauv; ib tug mushy Berry poob zoo li qub; ib lub txiv hmab txiv ntoo tawg tau qhib tawv nqaij, tsis muaj nqaij los yog tawg loj heev.
Txhua tus qauv uas tau teev tseg raug tshuaj xyuas nyias ua ntej xam qhov nruab nrab. Qib A sau ob qho tib si nruab nrab ntawm cov tsiaj qus- suav suav thiab cov txiaj ntsig siab tshaj plaws ntawm tus kheej. Ntau sab nraum qhov kev txwv kos npe yog cais tawm, rov- txheeb xyuas qhov ua tau zoo, rov- qauv thiab tso tawm tsuas yog tom qab qhov kev tshuaj xyuas tshiab ua tau raws li daim ntawv cog lus.
Cov khoom ntim tseem ceeb muaj xws li hom tsis ncaj ncees lawm, cov tsiaj qus tsis raug-cov ntsiab lus keeb kwm, cov khoom tsis raug lees paub, qhib lub hnab sab hauv, tsis muaj ntau, cov khoom txawv teb chaws thiab cov lus qhia tsis raug. Cov teeb meem loj muaj xws li qhov loj me lossis qib tsis raug, qhov hnyav hnyav, tsis zoo foob, hnub nyeem tsis tau thiab cov khoom siv - cuam tshuam rau lub thawv puas. Me tsis xws luag npog cosmetic printing variation.
Direct-Kev noj haus thiab zaub mov-Kev tsim khoom
Ntxiv mus - qib kev ua tiav nkag mus rau hauv kev ua noj, pasteurization, ci lossis lwm qhov ua tiav cov txheej txheem ua kom sov. Qhov kev txhim kho ncaj qha-kev noj haus ntxiv ntxiv cov kev txwv nruj dua, STEC tswj, HAV thiab Norovirus kuaj, kev tu neeg tu cev, khoom noj khoom haus - tswj dej, cov ntaub ntawv huv huv, kev saib xyuas ib puag ncig thiab kev khaws cia- rau{5}} thawv traceability.
Khw muag khoom smoothie packs thiab thaw-thiab- siv cov khoom nqa cia, thawing thiab tuav cov lus qhia. Khoom noj khoom haus- cov pob khoom tsim tau hais txog cov txheej txheem txuas ntxiv. Peb tsis sau npe zoo ib yam ntxiv- cov txiv hmab txiv ntoo ua tiav raws li kev npaj noj, thiab peb tsis txhawb nqa tag nrho IQF berries raws li cov khoom siv tshuaj- qib.
Dab tsi Peb Tsiaj qus Blueberry Quotation Qhia
Peb cov ntawv sau npe cov hom kev tshawb fawb, sau lub teb chaws thiab cheeb tsam, xyoo qoob loo, calibrated los yog uncalibrated loj, qib, yam tsawg kawg nkaus Brix, pH ntau, acidity ntau, zoo li -berry yam tsawg kawg nkaus, tawg-berry siab tshaj plaws, pawg thiab qia txwv, microbiological kev pab cuam, vaj huam sib luag kab mob, residue screen, packing, portment lub sij hawm, carton. Cov kab sib cais qhia cov ntawv pov thawj organic, kev sim tshuaj anthocyanin, cov khoom muag muag, pallets, cov ntaub ntawv loggers thiab cov ntaub ntawv kuaj xyuas ntxiv, tiv thaiv cov nqi no los ntawm kev tshwm sim tom qab kev pom zoo ua lag luam.
IQF Wild Blueberry FAQ
1. Hom twg koj muab?
Peb muab cov npe tsiaj qus suav nrogTshuaj tiv thaiv myrtillusthiabVaccinium uliginosum. Lub npe scientific tshwm rau ntawm qhov tshwj xeeb thiab COA.
2. Puas yog bilberries thiab qus blueberries zoo ib yam?
Bilberry feem ntau txhais tau tiasV. myrtillus; qus blueberry tuaj yeem npog ntau hom. Peb tsis siv cov ntsiab lus sib hloov yam tsis muaj lub npe tshawb fawb.
3. Qhov ntau thiab tsawg yog muaj?
Peb muab 6-10 hli, 8-12 hli thiab ntuj uncalibrated ntau ntau. Calibrated txiav txim ib txwm xav tau yam tsawg kawg 90% ntawm berries nyob rau hauv lub teev ntau yam.
4. Dab tsi yog Brix ntau?
Kev lag luam ntau yog 12-16 degrees Brix. COA qhia txog qhov ntsuas tau los ntawm cov khoom sib thooj.
5. Dab tsi yog pH thiab acidity?
pH yog 2.8-3.6 thiab titratable acidity 0.70-1.80% li citric acid.
6. Teb Chaws Asmeskas Qib A txhais tau li cas rau khov blueberries?
Qib A tau qhab nia tsawg kawg 90 ntsiab lus rau xim, qhov tsis xws luag thiab tus cwj pwm. Crushed, mushy los yog tawg berries raug txwv rau 6% ntawm qhov hnyav, nrog cov nplooj, qia, puas - txiv hmab txiv ntoo thiab qus- pawg txwv.
7. Cov pawg thiab stems tswj tau li cas?
Ib qho piv txwv 16 oz Qib A, cov tsiaj qus nruab nrab tsis pub ntau tshaj 12 thiab tsis muaj ib tus qauv ntau tshaj 16. Cov nplooj lossis cov qia loj raug txwv rau ob, nrog rau tag nrho cov nplooj ntoo tsis pub ntau tshaj ib -ib nrab square inch.
8. Puas yog glaze ntxiv?
Tsis tau. Ntxiv glaze yog 0%.
9. Koj puas tuaj yeem kuaj anthocyanins?
Yog lawm. Lub chaw kuaj mob qhia tag nrho cov monomeric anthocyanins li mg cyanidin-3-glucoside sib npaug rau 100 g ntub dej. Cov lus qhia tshwj xeeb yuav siv cov xwm txheej nkaus xwb lossis tus neeg yuav khoom-teeb yam tsawg kawg nkaus.
10. Yuav tswj cov tshuaj tua kab li cas?
Daim ntawv qhia txog qhov seem ua raws li qhov chaw nyob -kev ua lag luam MRL daim ntawv teev npe thiab lub xeev cov tshuaj ntsuam xyuas, txoj hauv kev, txwv qhov ntau thiab ntsuas cov txiaj ntsig. EU xaj siv cov MRL tshwj xeeb lossis 0.01 mg / kg default uas tsis muaj MRL tshwj xeeb.
11. Koj puas tuaj yeem kuaj HAV thiab norovirus?
Yog lawm. Qhov kev pab cuam txhim kho yuav tsum muaj HAV, Norovirus GI thiab GII tsis kuaj pom hauv 25 g los ntawm RT-PCR.
12. Lub txee lub neej yog dab tsi?
24 lub hlis ntawm -18 ° C lossis qis dua.
13. MOQ yog dab tsi?
Standard MOQ yog 10 MT. OEM thiab cov khoom sib xyaw- cov thawv ntim yog nyob ntawm cov khoom lag luam, lub hnab ntim khoom, cov duab kos duab thiab cov thawv ntim khoom.
14. Lub thawv ntim khoom yog dab tsi?
Txog 10-12 MT hauv 20-foot reefer thiab 23-25 MT hauv 40-foot high-cube reefer, raug rau cartons, pallets thiab payload raws li txoj cai.
15. Cov ntaub ntawv batch twg muaj?
Cov lus qhia tshwj xeeb, COA, tsiaj qus-cov lus tshaj tawm keeb kwm, hom, tshuaj tua kab, hnyav-hlau, microbiology, kab mob, anthocyanin thiab cov ntaub ntawv thauj khoom muaj.
Tsim Koj Cov Tsiaj qus Blueberry Specification
Xa cov hom kev tshawb fawb, sau keeb kwm, loj, qib, Brix, pH, acidity, anthocyanin yuav tsum tau, tawg -Berry txwv, pawg thiab nplooj txwv, microbiology, HAV/norovirus yuav tsum tau, residue scope, packing, kom muaj nuj nqis, lo lus uas peb chaw nres nkoj thiab lub hom phiaj shipping hnub. Piv txwv:Vaccinium uliginosum, 6-10 mm, US Qib A qhov tsis xws luag hauv qab, 12-16 degrees Brix, tus qauv microbiology, 4 x 2.5 kg carton, 23 MT.
Cim npe nrov: khov blueberries qus, Tuam Tshoj khov blueberries qus manufacturers, lwm tus neeg, Hoobkas
Tom ntej
Orchard Kub Frozen Blueberries
