In the field of modern food processing, low-temperature grinding technology has become an important processing method. Especially in the field of kitchen grinders, the application of low-temperature grinding technology not only improves the quality and taste of products, but also retains the nutritional content of ingredients, and is favored by more and more consumers.
Preserve the nutritional content of food:
Low-temperature grinding technology controls the working temperature of the grinder to minimize the heat generated during the grinding process, thereby avoiding the loss of nutrients in the ingredients. Traditional high-temperature grinding may cause the loss of nutrients such as vitamins and proteins in the food, but low-temperature grinding technology can effectively retain these nutrients and make the finished product more nutritious.
Improve product taste:
Because low-temperature grinding technology does not cause overheating of ingredients, it can maintain its original flavor and texture. The ground powder has a finer texture and smoother taste without being rough or sticky. This fine processing effect improves the taste of the finished product, making the food more delicious.
Avoid oxidation reactions:
During the high-temperature grinding process, food ingredients are easily affected by oxidation reactions, which intensifies the oxidation of the finished product and reduces the quality and taste of the product. Low-temperature grinding technology can effectively avoid the occurrence of this oxidation reaction, maintain the original color and flavor of the ingredients, and ensure the bright color and delicious taste of the finished product.
Reduce heat loss:
Cryogenic grinding technology reduces heat loss by reducing heat generation during the grinding process. This not only helps retain the nutrients in the ingredients, but also saves energy and reduces production costs. At the same time, reduced heat loss also means that the grinding mill works more efficiently, processing faster, and improving production efficiency.
Increase product stability:
Low-temperature grinding technology can make the finished product more stable and extend the shelf life of the product. Since the nutrients in the ingredients are effectively retained, the quality and taste of the product can remain stable for a long time and are not easily affected by external factors. For food processing companies, this can reduce inventory costs and improve product competitiveness.