Raw material origin
Gannan, the hometown of navel oranges: The Gannan region, located in the south of Jiangxi Province, is the core production area of navel oranges in China. There are four distinct seasons here, with more than 1,800 hours of sunshine per year, sufficient sunshine for the oranges to accumulate sufficient sugar; the average annual rainfall reaches 1,600 millimetres, which nourishes the growth of fruit trees; the unique slightly acidic red soil is rich in iron, phosphorus and other minerals, which gives navel oranges golden flesh and sweet, slightly acidic flavour. Local farmers have passed on their farming experience for generations, insisting on manual weeding, physical pest control, refusing ripening agents, and hand-picking only when the oranges are naturally ripe to ensure that each and every one of them achieves the best flavour.
Orange fruit puree process
Fresh navel oranges are selected from Gannan in season, and undergo a strict triple screening process: defective and unripe fruits are eliminated, and only high-quality fruits with a diameter of ≥75mm are retained. The traditional hand peeling technique is used to remove the white orange complex to reduce the bitter and astringent flavour; after the seeds are removed manually, the pulp is ground into a fine puree through a low-speed grinding process, and the whole process is controlled at a temperature of less than 10℃, to avoid destroying the aroma of the fruit at high temperature. The finished product does not add a drop of water, the pulp content is ≥95%, the colour is as bright as freshly squeezed orange juice, the shelf life is up to 18 months under refrigeration, and can be stored for 2 years under frozen condition.
Mandarin Orange Cell Sacs Product Introduction
| Shape and size | Support the customisation of slices/dices / filaments, and the production of specific shapes according to customers' requirements. |
| Type selection | provide water, sugar water, candied fruit, dried fruit, candied fruit and other standard types, and support customers to customise special specifications. |
| Packing specification | regular package is 15kg, 28kg. |
| Solids content | not less than 60%. |
| Production process | made from citrus fruits, cleaned, sliced, de-bittered, pressed, blended, weighed and filled. |
| Quality certification |
ISO22000, HACCP, HALAL certified. |
Product Characteristics
Original Fruit Flavour
Each batch of puree is made from fresh fruits picked within 48 hours from the same orchard, with a stable sweet-sour ratio of 1:12-1:15 (sugar 13-15°Brix, acidity 0.8-1.2%), preserving the taste of fresh fruit juice. The pulp fibre is fine and uniform, which gives a natural fruit suspension effect when brewing drinks.
Nutritional peace of mind
According to third-party testing, each 100g of fruit puree contains vitamin C ≥ 28mg (equivalent to 35% of the recommended daily intake), dietary fibre 1.8g. The production process has passed the HACCP certification, with no preservatives, colourings added, and infant supplement grade safety standards.
Time-saving and efficient
1kg of puree can replace 5-6kg of fresh oranges, eliminating the need for washing, peeling and other cumbersome processes, and can be used directly in drinks and desserts without pre-treatment after opening the bag, with a loss rate of less than 3%.
Product Application
Basic beverages: can be added as a core ingredient in NFC fruit juices, restored fruit juices, fruit drinks and other products, through the natural fruit particles suspension effect to enhance the visual appeal.
Functional beverages: used as texture improver in vitamin drinks and probiotic drinks, providing chewiness and enhancing nutritional density at the same time.
Ready-to-drink products: used in bottled tea beverages (e.g. lemon tea), milk beverages (e.g. AD calcium milk), through the pulp fibre to improve the taste level of the product.
Ready-to-drink products: provide fresh fruit ingredients for milk tea shops and coffee shops, and support customised formulations (e.g. Orange Pop Bead Milk Tea).
Fermented milk: added to curdled yoghurt and stirred yoghurt to create a granularity similar to Greek yoghurt
Frozen desserts: in ice cream, ice-cream as a natural pulp sandwich, instead of artificial jam to enhance the sense of value of the product
Milk beverages: used in milk beverages (e.g. yoghurt) to differentiate the product by suspending fruit particles.
Cheese products: used as a flavour enhancer in spread cheese and cheesecake to balance the heavy texture of dairy products.
Pasta products: added to European-style bread (e.g. Chabata), soft bread, forming a natural fruit meat sandwich
Cakes: as a mousse cake, cheesecake sandwich raw materials, to enhance the three-dimensional texture of the product
Patisserie fillings: used in the modulation of the inner fillings of puff pastry such as custard, wife cake, etc., to provide a popping effect.
Decorative ingredients: used as natural decorative materials on the surface of cake laminations and biscuits to enhance the visual appeal of products
Gel products: used as suspended particles in jellies and puddings, replacing traditional coconut to enhance nutritional value
Confectionery: used in the sandwich layer of soft candy and pressed candy to achieve the composite taste of fruit and sweetness
Chocolate products: added to dark chocolate and milk chocolate to form an innovative category of fruit chocolate.
Healthy snacks: used as a natural ingredient in energy bars and meal replacement biscuits to meet the consumer trend of healthy food.
Catering kitchen: provide standardised fruit ingredients for chain restaurants to support the rapid production of fruit salad and desserts.
Sauce industry: as a natural flavour enhancer added to salad dressings, mayonnaise, the development of fruit flavour sauces
Health care industry: Combined with functional ingredients, develop fruit drinks with beauty and skin care effects
Specifications of Citrus peel strips
1:Specification size： Din/flake/filament, also can be customised according to customer's requirement.
2: Packing: 15 kg 28kg, also can be customised according to customer's requirement.
3:Sugar level: water type/sugar type/candied/dried Available, also can be customised according the customer's requirement.
4:Storage Condition: Protected from light and stored in a cool place.
FAQ
Introduction
| Name | Orange fruit puree |
| Use | Beverage. Baking, etc. |
| Origin | Mainland China (Gannan Navel Orange) |
| Certification | ISO22000 HACCP HALAL |
| Process | Cleaning - Peeling - Kerneling - Grinding - Weighing - Sealing - Packing |
| Price | Negotiable |
| Ingredients | Oranges |
| Payment method | T/T, L/C |
| Delivery date | Negotiable |
| Packing specification | 20kg |
| Market | Middle East/Africa/Asia/South America/Europe/North America/Southeast Asia |
| Warranty | 24 months |
| Storage condition | -18° frozen storage |
| Minimum order quantity | 10 tonnes Product traceability |
Raw material origin
Gannan, the hometown of navel oranges: the Gannan region, located in the south of Jiangxi Province, is the core production area of navel oranges in China. There are four distinct seasons here, with more than 1,800 hours of sunshine per year, sufficient sunshine for the oranges to accumulate sufficient sugar; the average annual rainfall reaches 1,600 millimetres, which nourishes the growth of fruit trees; the unique slightly acidic red soil is rich in iron, phosphorus and other minerals, which gives navel oranges golden flesh and sweet, slightly acidic flavour. Local farmers have passed on their farming experience for generations, insisting on manual weeding, physical pest control, refusing ripening agents, and hand-picking only when the oranges are naturally ripe to ensure that each and every one of them achieves the best flavour.
Orange fruit puree process
Fresh navel oranges are selected from Gannan in season, and undergo a strict triple screening process: defective and unripe fruits are eliminated, and only high-quality fruits with a diameter of ≥75mm are retained. The traditional hand peeling technique is used to remove the white orange complex to reduce the bitter and astringent flavour; after the seeds are removed manually, the pulp is ground into a fine puree through a low-speed grinding process, and the whole process is controlled at a temperature of less than 10℃, to avoid destroying the aroma of the fruit at high temperature. The finished product does not add a drop of water, the pulp content is ≥95%, the colour is as bright as freshly squeezed orange juice, the shelf life is up to 18 months under refrigeration, and can be stored for 2 years under frozen condition.
Product Characteristics
Original Fruit Flavour
Each batch of puree is made from fresh fruits picked within 48 hours from the same orchard, with a stable sweet-sour ratio of 1:12-1:15 (sugar 13-15°Brix, acidity 0.8-1.2%), preserving the taste of fresh fruit juice. The pulp fibre is fine and uniform, which gives a natural fruit suspension effect when brewing drinks.
Nutritional peace of mind
According to third-party testing, each 100g of fruit puree contains vitamin C ≥ 28mg (equivalent to 35% of the recommended daily intake), dietary fibre 1.8g. The production process has passed the HACCP certification, with no preservatives, colourings added, and infant supplement grade safety standards.
Time-saving and efficient
1kg of puree can replace 5-6kg of fresh oranges, eliminating the need for washing, peeling and other cumbersome processes, and can be used directly in drinks and desserts without pre-treatment after opening the bag, with a loss rate of less than 3%.
Product specification
Conventional: 20kg/food grade aseptic bag (with self-sealing strip), suitable for tea and beverage shops, baking workshops Large capacity: 200kg/food grade stainless steel drum, suitable for central kitchens, food processing factories Portable: 1kg/stand-up pouch (10 bags/ctn.), to meet the needs of private desserts, home baking.
Support customised sugar level and pulp granularity (fine/coarse grinding specifications).
Application Scenario
Tea Drink Shop Popping Recipe Fresh Orange Jasmine Tea
Orange fruit puree50g + Jasmine Green Tea Soup 200ml + Ice Cubes 50g, Shake well and top with fresh orange slices to decorate Orange Fragrance Milk Cover: Fruit puree 30g base, pour fresh milk cover, sprinkle orange peel shavings to add aroma.
Baking recipe upgrade Orange Soft Omelette
Add 8% puree to the dough, fermentation and baking, the finished product moistness increased by 20% Fruit Cookies: puree to replace 30% butter in the recipe, reduce the heat and increase the level of fruity aroma.
Creative applications for dessert shops Orange Mousse
1:3 ratio of fruit puree and light cream, after solidification, drizzle orange mirror Pectin Ice Cream Sandwich: Fruit puree mixed with yogurt frozen into a ball of ice, wrapped in the centre of vanilla ice cream.
Beverage nutrition formula
The nutritional components in the fruit paste can make up for the nutritional deficiency of ordinary beverages, making the beverage not only quench thirst but also provide certain health value to consumers, meeting their demand for healthy beverages.
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