Nutrition and health is a lifestyle that everyone should pursue. The food we eat every day not only determines our physical condition, but also affects our quality of life. Therefore, how to manage our diet scientifically, paying attention to nutrition and health, has become a crucial issue.

On the premise of this demand, it is necessary to pay attention to nutrition, customized and efficient household refrigerator, that is, COLMO refrigerator.

At present, high-end refrigerators are undergoing an intelligent revolution, jumping from simple performance to nutrition management, opening the experience gap with traditional high-end refrigerators, and COLMO refrigerator is this pioneer.

COLMO Refrigerator
COLMO positioning high-end home appliance brands, currently combined with the big wave of AI

Create a smart life of science and technology for users. COLMO refrigerator does not meet the limitations of traditional high-end refrigerators simply pursuing performance and appearance, but actively embraces intelligence and creates an AI-level nutrition refrigerator to provide a full range of nutrition management for ingredients.

Here I will say one comment: redefine the high-end refrigerator!

COLMO Villa 615 refrigerator

You may also be curious, how does COLMO build a nutritious refrigerator? That is, the refrigerator usually faces the following problems when preserving food.

Solve the problem of food nutrients - not decrease, but increase
Traditional refrigerators, the idea is how to reduce the loss of nutrients of ingredients, and the practice of COLMO Tianshu refrigerator is not only to lock in nutrition, but also to increase nutrition.

Fruit and vegetable nutrient loss:
In daily life, we often find that even fruits and vegetables that are fresh at the time of purchase will lose their freshness and nutrition after a period of time. This is due to the fact that fruits and vegetables continuously lose nutrients such as antioxidants during storage.

In order to solve this problem, the COLMO Tianshu refrigerator is equipped with a light quantum enhancement chamber, and the nutrients of fruits and vegetables are not reduced but increased. The irradiation principle of red and blue waves is used to deeply nourish fruits and vegetables through specific wavelengths, increase anthocyanins in fruits and vegetables, enhance antioxidants, and ensure that fruits and vegetables can remain healthy and fresh for a long time.

We all know that anthocyanins have a lot of benefits for the human body, including antioxidant, immune enhancement, cardiovascular health, eye health, activation of rhodopsin synthesis and sunscreen damage to the skin, etc. Eat more fruits and vegetables rich in anthocyanins, and the body is healthier.

This function is especially suitable for fruits and vegetables rich in VC& anthocyanins, such as citrus fruits, strawberries, blueberries, blackcurrant, kiwi, purple cabbage, etc.

How to store high purine foods:
For those who like to eat beef, lamb, and seafood, the biggest concern when storing is that high purine content will increase the risk of gout.

When meat is frozen, it inhibits the formation of uric acid in the blood. However, if meat is left in the refrigerator for too long, its purine content will gradually increase.

Especially now that gout is young, many friends around them began to gout in their 20s, prevent from eating meat at the daily family table to avoid high uric acid problems, if you are already gout friends, you should pay attention to avoid or limit the intake of high purine foods.

The solution of COLMO Tianshu refrigerator is very clear, using AI purine inhibition technology to inhibit the growth of purines in food.

Through the built-in I-Brain smart chip, the non-freezing temperature of 110 kinds of ingredients is intelligably matched, which is the best temperature that does not freeze and can inhibit the growth of purine, effectively inhibit the growth rate of purine in the freezing process of high-purine foods such as seafood, and avoid the loss of nutrients.

For example, for friends who like to eat seafood, if the seafood is frozen, it will not only cause damage to the high-quality protein of the seafood, but also increase the content of purines, which increases the risk of gout. If the AI purine inhibitory technology of COLMO Tianshu refrigerator is used, the corresponding temperature can be automatically adjusted according to the type of seafood, so that the purine generation rate in seafood can be slowed down by 60%, reducing the harmful substances in seafood, so that users can enjoy the food under the premise of health.

Thanks to the intelligent matching function of the I-Brain smart chip, it can automatically adjust the freezing temperature according to different ingredients, thereby maximizing the protection of the nutritional value of the ingredients while effectively inhibiting the increase of purine content in high-purine foods such as seafood.

Nutritional damage to food materials by traditional freezing methods
The traditional freezing method will have a certain impact on the nutritional value of food materials, which will cause the loss of nutrients of meat and other ingredients, and the taste will also be affected after thawing. The reason is that during the slow freezing process, the water in the ingredients will form ice crystals, causing cell membranes to break, resulting in the loss of nutrients. In addition, the prolonged freezing process may damage the cellular structure of the ingredients, making it easier for nutrients to be oxidized or broken down.

Ice crystal damage: Traditional freezing in the refrigerator will lead to the formation of large ice crystals in the ingredients, which will Pierce the cell wall or muscle membrane of the ingredients, destroy the original structure of the ingredients, and affect the taste and texture of the ingredients. For example, frozen grapes, strawberries and other fruits will appear brown, soft, water and other phenomena, frozen meat will become dry and hard, water loss.
Loss of nutrients: Traditional freezing in the refrigerator will cause some water-soluble nutrients in the ingredients, such as minerals, soluble proteins, etc., to be lost with the formation of ice crystals and the loss of water during the thawing process. For example, frozen meat loses some of its protein and iron.

One of the solutions to avoid these phenomena is rapid freezing, rapid cooling in the freezing space, and the above two situations in the process of avoiding slow cooling, but this has a great test for the freezing capacity of the refrigerator.

COLMO Tianshu Refrigerator directly faced the difficulties and created the first -40℃ refrigerator, which is a milestone in the refrigerator freezing power in the industry. -40℃ deep freeze lock, can be reduced to -40℃, so as to avoid ice crystal damage and lock meat nutrients.

The use of rapid freezing, meat and other ingredients quickly reduced to -40 ° C, so as to maximize the retention of their nutrients. Compared with the traditional freezing method, the juice loss rate of the food stored in the -40℃ deep freeze lock is up to 56% less than that in the ordinary freezing, and more soluble protein is retained, which can more effectively prevent the loss of the nutrients of the food, and does not affect the nutrition after thawing.

It is suitable for foods that need to be frozen quickly, especially meat. For people who like to cook, the -40℃ deep freeze lock technology can make it more convenient for them to preserve the nutrients of meat and other ingredients, and improve the quality and taste of cooking.