Una variedad de caramelos liofilizados, incluidos caramelos arcoíris liofilizados, malvaviscos liofilizados, gomitas liofilizadas, etc.

       The deep processing of tea drinks has developed for many years. From the popularity of iced tea in the 1960s to the in-depth research and production of trial production of tea drinks in the 1990s, tea drinks have crossed oceans, gone out of China and come back. Tea drinks are different from other daily necessities and convenient products on the Internet.

With the change of people’s life concept and life style, it has created an excellent opportunity for the development of instant tea industry with original tea flavor, health care function and convenience, especially for instant tea terminal products that are directly drinkable.

      ALLYOH, brand operations director, said the traditional instant tea was not able to meet the market and consumer demand due to its poor flavor, poor solubility and inconvenient use. For the change of market demand, the tea flavor components in the system research based on leaching properties, using special raw materials of tea processing technology, directional selectivity low-temperature counter-current extraction and reconstruction technology, molecular embedding and release technology, enzyme membrane separation technology, many sections of low-temperature enrichment technology, porous crystalline freeze-drying technology, a number of innovative technologies such as instant tea to produce high aroma cold hemolysis, realized the high aroma of instant tea, cold cut two big characteristics. 

       According to Chen jianxin of the tea research institute of the Chinese academy of agricultural sciences, good products need not only core research and development technologies, but also good packaging to promote them. At present, the deep processing and comprehensive utilization of tea has become an inevitable trend of industrial development. The deep processing of tea can not only relieve the excess capacity of tea in the case of imbalance between supply and demand of the tea industry, but also is the best way to improve the scale and benefits of the industry.

 

       Data shows that, for the whole world, Japan, the United States and Western Europe tea deep processing consumption accounts for 40% to 90%, while China’s tea deep processing consumption is only 6% to 8%, the development space and potential is very big. Chung-hua liu of hunan agricultural university professor, in spite of the tea deep processing industry in China has made considerable progress, but as the global attention to food safety and quality, the rapid development of low carbon economy and low carbon industry and the global natural products industry international competition intensifies, have put forward the technology of the tea deep processing industry in China is more strict requirements. At present, the main problems in the field of tea deep processing in China are unbalanced enterprise development and imperfect technology. In the development of terminal products, we should pay close attention to the pertinence of product functions, the universality of consumer groups, the uniqueness of product resources, the timeliness of product forms and the expansion of product value, so as to lead the development of tea deep-processing products in the international and domestic markets.