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

The instant tea manufacturing process includes: water treatment, material selection, leaching, filtration, purification, concentration, ingredient 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 disadvantages of insoluble, deliquescent, and no tea. Because the concentration and drying of instant tea juice is the key, it is generally concentrated in heat, easy to replace the tea, and the tea is easy to brown. Therefore, it has been studied to apply the normal temperature membrane concentration technology, and the effect is very good. The so-called membrane concentration is to select a semi-permeable membrane with a practical porosity, which only allows the water molecules to pass through, and the dry matter of the tea leaves cannot pass through. Reduce the water to a certain extent to achieve the purpose of concentration.

There are two methods for drying instant tea, one is spray drying, and the other is freeze drying. Before the spray drying, carbon dioxide is introduced into the tea soup deep, so that the tea juice is filled with tiny gas muddy. When the spray is combined and dried, the carbon dioxide gasification runs out, and the tea powder forms a small hollow particle in the middle, which can increase the instant solubility. . If the tea is added with sugar and juice, it may be boiled or freeze-dried. The product is like maltex. Freeze-drying is to reduce the temperature of the tea juice to a few tens of degrees below zero, then gradually increase the temperature, while decompressing the helium, excluding the sublimated water, freeze-dried instant tea, loose texture, particularly good solubility, hot and cold solution Row.