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

        In terms of solubility, there are two types of instant tea: cold tea and hot tea. The price of instant tea on the international market is about 10 times that of dry tea. Moreover, the more developed countries are, the greater the consumption. For example, the consumption of instant tea in the United States accounts for about 1/3 of the tea consumption, about 30,000 tons per year. The development of instant tea in China started from the 1970s in Shanghai, changsha, hangzhou and other places, and has taken shape up to now.

 

      Instant tea can be quickly developed, which is inseparable from its inherent characteristics. Instant tea is the product of deep processing of tea leaves. The raw materials come from a wide range of sources and are not restricted by the origin of tea. Instant tea finished products can be directly drunk, and can be mixed with fruit juice, sugar and other auxiliary materials for drinking, so as to meet the needs of different consumers; Instant tea conforms to the requirements of food hygiene and safety. Heavy metals, sand and gravel and pesticide residues carried in the raw materials are removed together with leaf residue in the process of instant tea processing. It can be said that instant tea almost no pollution components, is a relatively pure drink; Instant tea production is easy to realize mechanization, automation and continuity. Instant tea is small in size, firm in package, light in weight, less in freight, convenient to drink, cold and hot to drink, and free from dregs, meeting the needs of the fast pace of modern life.

        The manufacturing process of instant tea includes: water treatment, material selection, extraction, filtration, purification, concentration, mixing and drying. Instant tea processing is not simply to concentrate and dry the tea soup, it must use high-tech means to overcome the problems of being difficult to dissolve, easy to deliquescence, no aroma of tea. Because the concentration and drying of instant tea juice is the key, the general heat concentration, easy to replace tea flavor, tea soup easy to brown. Therefore, it has started to study the application of normal temperature membrane concentration technology, the effect is very good, the so-called membrane concentration, is to choose a fact of porosity of semi-permeable membrane, only allow water molecules to pass through, and tea dry substances can not pass through, so the water to a certain extent, to achieve the purpose of concentration. 

     The manufacturing process of instant tea includes: water treatment, material selection, extraction, filtration, purification, concentration, mixing and drying. Instant tea processing is not simply to concentrate and dry the tea soup, it must use high-tech means to overcome the problems of being difficult to dissolve, easy to deliquescence, no aroma of tea. Because the concentration and drying of instant tea juice is the key, the general heat concentration, easy to replace tea flavor, tea soup easy to brown. Therefore, it has started to study the application of normal temperature membrane concentration technology, the effect is very good, the so-called membrane concentration, is to choose a fact of porosity of semi-permeable membrane, only allow water molecules to pass through, and tea dry substances can not pass through, so the water to a certain extent, to achieve the purpose of concentration.