Application of Vacuum Freeze Drying Technology in Solid Beverage（二）

Application of Vacuum Freeze Drying Technology in Solid Beverage（二）
Solid beverage refers to solids made up of sugar, milk and dairy products, eggs and egg products, fruit juices or edible plant extracts, and added with appropriate amount of excipients and food additives to produce no more than 5 grams of water per 100 grams of finished product. product. Vacuum freeze-drying can well maintain the color, aroma, taste and form of food, making it a very important part in the processing of solid beverages.
Application of vacuum freeze drying technology in instant tea beverage
Shi Yuyin et al carried out research on the process of freeze-dried instant green tea powder. The product obtained by the best process has luster and can be dissolved in cold water. The soup color is clear and transparent, with original tea flavor and flat taste. It has been found that the Pu'er instant tea powder extracted by vacuum freeze-drying technology has better brewing quality and quality. The soup color is clear and green, bright and fragrant, and the taste is fresh and thick. The instant freeze tea is made by vacuum freeze-drying technology. The color of the product is yellow and transparent, and the tea tastes thick and slightly sweet.

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