Blackberry

Blackberry

　　Blackberry

　　Blackberry is a plant of the genus Rubus in the Rosaceae family, and its fruit is an aggregate of small berries. Blackberries were introduced and cultivated in China in 1986 by the Jiangsu Institute of Botany, Chinese Academy of Sciences, from the United States. Using fresh blackberries or individually quick-frozen fresh blackberries as the main ingredients, the produced blackberry fresh juice retains a natural rosy red color, offering a refreshing, elegant taste, unique flavor, and rich nutrition.

　　Blackberries contain sugars; organic acids (such as citric acid, malic acid, salicylic acid, tartaric acid, oxaloacetic acid, lactic acid, etc.); vitamins such as Vc, Ve, and Vp; various amino acids (such as Asp, Ser, Glu, Gly, etc.) and abundant mineral elements (such as iron, zinc, selenium, etc.).

　　Blackberries also contain SOD enzymes, which, in synergy with organic acids such as r-aminobutyric acid, help regulate the body’s free radical metabolism, thereby achieving anti-inflammatory, anti-mutation, and anti-aging effects. In its place of origin, the United States, it is hailed as the "fruit of life."

　　Blackberry juice is made from high-quality, fresh, ripe berries with careful selection of raw materials. Its production process is as follows: fresh blackberries → purified water washing → pre-cooling → individual quick freezing → selection of frozen berries (90% ripeness) → packaged refrigeration → purified water thawing → ultra-fine crushing → pulp residue separation → ingredient mixing → homogenization → vacuum deaeration → instant sterilization → cold aseptic filling → finished product → refrigerated storage and transport.

　　Fresh blackberry juice is an acidic beverage that can be preserved in refrigeration at around 5°C without the need for any preservatives, with a shelf life of up to 45 days. During processing, a new formula and technique are applied, not only retaining the complete nutritional content of the fresh fruit but also preserving its unique flavor. Varieties and ripeness stages of blackberries can affect the sweetness, acidity, and concentration of the juice. These factors are closely monitored during processing to ensure consistent sweetness, acidity, and concentration levels across all batches, meeting standardized quality requirements.

　　Blackberry juice can maintain its bright color for a long time under acidic conditions, but this natural color may brown when exposed to high temperatures or strong light. To ensure high product quality, cold filling technology is used during processing, and the packaging cartons are made of light-blocking materials.