The world is full of goodwill, and the world is all good. Nowadays, the development of science and technology is changing with each passing day, and the food industry is going all the way. When “how fast and good provinces†became the pursuit of enterprises, food safety problems also emerged, and people talked about the changes.
“Fast†means less time, higher efficiency, more quantity, and the pursuit of “fast†without mouth. In the juicer industry, more and more brands are pursuing “fastâ€, which is the high speed of the blade operation. From thousands to thousands of turns per minute, it can be a selling point that the juicer brand is proud of. At the same time, they also instill in consumers the notion that the faster they turn, the more broken the flesh is cut, the faster the juice is.
However, it has been proved by practice that the high-speed juice extraction method that the merchants are proud of has inevitably brought serious drawbacks. The high-speed rotation of the blade and the friction of the flesh will generate heat, while the heat is the natural enemy of nutrients. Many nutrients will decompose instantly when heated to 60 ° C ~ 80 ° C. For example, the optimal storage temperature of anthocyanins is 18 ° C ~ 25 ° C, vitamins will decompose at 80 ° C, and the highest activity of the enzyme as "the god of digestion" is 40 ° C. At the same time, the low juice rate also causes a lot of nutrients to be discarded along with the wet pomace.
To "fast" for "low quality" is obviously not worth the candle. In response to the above problems, people actively seek solutions. After half a century of technology development and innovation, Huiren juice machine came into being.
Huiren, as the founding company of the juice machine, has created a new technological road. In 1974, he developed a spiral propeller and made a cup of raw juice that preserves natural nutrition and deliciousness.
Huiren's slow press technology is a juice extraction method derived from a lemon press. The fresh fruits and vegetables are slowly squeezed under high pressure to extract the original juice. Relying on the internal spiral propeller to rotate at a low speed, the food is carefully squeezed and ground, and the juice is “screwed†out. Replacing the blade with a propeller can reduce a lot of friction, and fundamentally eliminate the generation of instantaneous heat, and maximize the nutrients that help skin health and enhance immunity such as vitamin C, anthocyanins, dietary fiber, and enzymes. Down, at the same time, the insoluble cellulose, which has a small amount of nutrients but consumes energy to digest, is filtered to achieve a higher degree of nutrient refining.
Adhering to the corporate philosophy of leading the right diet and living culture and contributing to human health through advanced technologies that benefit humanity. All parts of the Huiren juice machine are made of food-grade materials, using a precursor made of a material for making baby bottles (copolyester), a juice-making net made of food-grade stainless steel, and the like. Not only that, Hui people also did a lot of details to protect the health of consumers, such as Hui people have not produced a large-caliber body, because some fruit parts, like the apple core is toxin-containing, it is not appropriate to put the whole juice into the juice, and strive to comprehensive Ensure the health of consumers.
Hui people use practice to prove that slow juice extraction makes delicious food return to health. In the noise of the times, Hui people concentrated on human health in a quiet position, leading the beginning of the trend of slow juice, and will continue to move forward.
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