Qhov zoo tshaj plaws Freeze Dried Strawberry Powder

Khov qhuav strawberry hmoovyog cov txiv hmab txiv ntoo uas muaj concentrated ua los ntawm cov txiv pos nphuab tshiab (Fragaria ananassa). Nws muab cov tsw tsw qab, ci xim liab, thiab tag nrho cov spectrum ntawm cov as-ham thiab antioxidants nyob rau hauv ib tug huv - daim ntawv lo, cov cab kuj - dawb hom.

Peb cov khoom yog tsim los raukhoom noj khoom haus, dej haus, khoom siv me nyuam mos, khoom noj khoom haus, khoom noj txom ncauj, thiab tshuaj pleev ib ce ntuj.

Freeze qhuav strawberry hmoov yog ib txwm nplua nuj nyob rau hauv:

Vitamin C (txog 60 mg rau 100 g tshiab qhov hnyav)

B-cov vitamins complex

Anthocyanins thiab polyphenols

Noj fiber ntau

Organic acids

Carotenoids

Cov as-ham no muaj feem xyuam nrog:

Antioxidant thiab tiv thaiv - cov teebmeem

Lub plab noj qab haus huv thiab kev zom zaub mov

Ntshav siab thiab kev txhawb nqa metabolic

Kev paub txog kev noj qab haus huv

Kev noj qab haus huv ntawm daim tawv nqaij thiab tiv thaiv -aging zog

Vim tias khov drying yog iblow-kub dehydration txheej txheem, bioactives yog khaws cia zoo dua li cov pa thermal kom qhuav.

Cov khoom xyaw qhuav qhuav yog tsim rauhwm, natural, huv daim ntawv lo khoom, thaum tshuaj tsuag- cov hmoov qhuav yog feem ntau siv nyob rau hauv siab - ntim, nqi- cov qauv tsim nyog.

✔ Antioxidant tiv thaiv

nplua nuj nyob rau hauv anthocyanins thiab vitamin C uas tiv thaiv oxidative kev nyuaj siab.

✔ Txhawb Kev Noj Qab Haus Huv Digestive

Kev noj haus fiber ntau txhawb nqaplab motility thiab plab hnyuv balance.

✔ Lub plawv & Metabolic Health

Cov khoom noj muaj txiaj ntsig tuaj yeem pab txhawb kev noj qab haus huv ntawm cov ntshav siab thiab cov lus teb rau qhov mob.

✔ Kev txawj ntse & lub hlwb ua haujlwm

Polyphenols tau kawm raucov txiaj ntsig neuroprotective.

✔ Kev zoo nkauj & tawv nqaij noj qab haus huv

Antioxidants txhawb nqacollagen ntau lawm, daim tawv nqaij hydration, thiab tiv thaiv -aging.

Khoom noj khoom haus & dej qab zib formulations

Smoothies, kua txiv, teas

Bakery, pastries, khoom noj txom ncauj

Khoom noj khoom haus & yogurt

Confectionery, gummies

Pom zoo noj ntau npaum:2-8 g ib servings

Me nyuam mos & Me Nyuam Khoom Noj

Clean-label, qab zib-dawb, additive-dawb
Pom zoo noj ntau npaum:1-2 g ib servings

Nutraceuticals & Supplements

Kev tiv thaiv sib xyaw

Cov tshuaj tiv thaiv antioxidant

Kev noj qab haus huv lub hlwb

Tshuaj pleev ib ce & Kev kho tus kheej

Mask, scrubs, serums

Ntuj xim rau kev zoo nkauj huv si

Kev siv:0.2-1% hauv formulations

Peb cov khoom yog tsim nyob rau hauvGMP thiab HACCP systems, siv automated kab thiab ntse saib xyuas kom zoo sib xws.

Tested rau:

1. Cov hlau hnyav

2. Microbiological tsis

3. Tshuaj tua kab

4. Moisture & dej ua haujlwm

5. Particle loj & solubility

6. Nutrient stability

Tsis yog -irradiated, allergen-dawb, vegan, thiab huv daim ntawv lo.

1) Cov khoom siv zoo tshaj plaws

Traceable, siab -qib strawberries los ntawm kev tswj thaj chaw ua liaj ua teb.

2) Clean-Label, Nutrient Preservation

Tsis muaj cov khoom thauj, excipients, preservatives, los yog sweeteners.

3) Kev lag luam-Scale Manufacturing

70,000 m² GMP Hoobkas
10 automated ntau lawm kab
6,000 tons txhua xyoo muaj peev xwm

4) Kev sib txuam siab & Cov kab mob tsawg

Batch-rau-batch uniformity
Tsawg hnyav hlau & microbes

5) Sustainable & Zog -Kev Siv Tshuab Zoo

Thaum tshav kub kub rov qab, txo cov pov tseg, cov pa roj carbon tsawg

Peb muab qhov kawg -rau- xaus kev daws teeb meem rau cov hom thiab cov tuam ntxhab:

Cov qauv tsim

Kev cai particle loj

Kev tsim kho tsw

Blends & premixes

Private labeling

Kev cog lus tsim khoom

MOQ:1 kg rau kev sim / 500 kg rau ntau lawm

Ntiaj teb no khov- cov khoom xyaw txiv hmab txiv ntoo qhuav ua lag luam yog tsav los ntawm:

√ Ntxuav - daim ntawv lo thiab cov qauv ntuj

√ Cov dej haus ua haujlwm thiab khoom noj txom ncauj

√ Kev noj zaub mov zoo rau menyuam mos

√ Cog -raws li thiab vegan txav

Kev ua lag luam cia siab tias yuav loj hlob ntawm7-9% CAGR los ntawm 2030.

Rau daim ntawv qhia tshwj xeeb, qauv, lossis MOQ tus nqi:

📧 elsa.marketing@jiuybiotech.com

OEM / private daim ntawv lo ua haujlwm txais tos.

1 kg / aluminium foil hnab

25 kg / fiber nruas

Kev cai ntim khoom muaj.

Kev nthuav qhia (DHL / UPS)

Cua freight

Hiav txwv freight

Qhov rooj - mus rau - qhov rooj logistics

Peb xyuas kom cov khoom tuaj txogqhuav, tshiab, thiab tsis zoo.

Cov ntaub ntawv:

1. Kristina Tsartsali et al. (2025).Kev cuam tshuam ntawm kev ziab ntawm strawberry hmoov yam ntxwv. Phau ntawv Journal of Food Measurement and Characterization, 19: 6694–6704. 
2. Zhihao Zhou, Carlos Parra-Escudero, Hengjun Du, Xiaojing Guo, Qi Wang, Hang Xiao & Jiakai Lu (2025).Ua kom khov tau zoo- ziab ntawm foamed strawberry puree: kev kawm txog kev ziab kinetics thiab physicochemical zog. Sustainable Food Technology. 
3. Hu, J., Sun, X., Xiao, H., Yang, F., Liu, C., Wang, H., Zhang, H., & Zhang, W. (2022).Kev ua kom zoo ntawm cov xwm txheej rau kev khov -Txoj kev kho cov Strawberry qhuav los ntawm kev ntxiv Guar Gum, Pectin thiab Gelatin. Nroj tsuag, 11(21): 2809. MDPI
4. Baslam, M., & Morales, FJ (2009).Txias- cov txiv pos nphuab qhuav hmoov txhim kho lipid profile thiab lipid peroxidation hauv cov poj niam uas muaj cov kab mob metabolic: lub hauv paus thiab tom qab- cuam tshuam cuam tshuam. Nutrition Journal, 8:43. 
5. Garcia-Alvarez, R., et al. (2013).Txias-qhuav strawberry supplementation txhim kho metabolic biomarkers ntawm atherosclerosis nyob rau hauv cov neeg mob ntshav qab zib hom 2: ib qho kev sim randomized. PubMed. 
6. E-Santos, PC et al. (2018).Qhuav strawberries ua ib qho khoom noj muaj txiaj ntsig zoo txiv hmab txiv ntoo khoom txom ncauj. Food Science thiab Biotechnology. 
7. Samotica, J., et al. (2021).Crunchiness ntawm Osmotically Dehydrated Freeze-Dried Strawberries. Applied Sciences, 15(21), 11704. 
8. Di Luccio, M., Petrus, JCC (2017).Txhim kho cov ntsiab lus phenolic tebchaw thiab kev ua haujlwm antioxidant ntawm cov kua txiv pos nphuab los ntawm kev thaiv khov khov concentration technology. International Journal of Food Science & Technology, 52(3): 781–787.