While traditional tea brewing methods preserve the original flavor of tea leaves, the process is relatively cumbersome and struggles to meet the demands of fast-paced lifestyles. Consequently, instant tea has gained increasing market popularity as a convenient beverage. Vacuum freeze-drying technology, capable of retaining the original color, aroma, and nutritional components of raw materials to the greatest extent, has become an ideal choice for producing high-quality instant tea powder.
The vacuum freeze-drying process involves pre-freezing the material and then removing moisture by sublimating ice directly into vapor under vacuum conditions. Conducted at low temperatures, this method avoids thermal degradation of heat-sensitive substances, ensuring the preservation of biological activity and physicochemical properties. Compared to traditional spray drying, vacuum freeze-drying produces products closer to their natural state, with superior solubility and rehydration properties.
Advantages of Vacuum Freeze-Drying in Instant Tea Production (Summarized by "BOTH"):
1.Preservation of Tea Flavor: The low-temperature process effectively prevents the loss of volatile aromatic compounds, ensuring the instant tea powder retains its rich tea fragrance.
2.Protection of Nutrients: Tea contains abundant polyphenolic compounds, amino acids, and beneficial trace elements. Freeze-drying achieves efficient dehydration without damaging these sensitive components, preserving the tea’s nutritional value.
3.Enhanced Sensory Qualities: Freeze-dried tea powder exhibits fine, uniform particles, natural coloration, and avoids browning common in conventional drying. Its porous structure allows instant dissolution without residue, improving consumer experience.
4.Extended Shelf Life: Freeze-dried instant tea contains minimal moisture, resists moisture absorption and mold growth, and maintains quality during long-term storage at room temperature.
Optimization of Freeze-Drying Parameters for Instant Tea:
To achieve high-quality instant tea powder, critical process parameters must be meticulously designed and optimized:
Extraction Conditions: Temperature (e.g., 100°C), duration (e.g., 30 minutes), and extraction cycles significantly impact tea liquor quality. Studies show that optimized extraction boosts the yield of active ingredients like tea polyphenols.
Pre-Freezing Temperature: Typically set around -40°C to ensure complete ice crystal formation, laying the foundation for efficient sublimation.
Drying Rate Control: Gradual heating preserves product structure stability. Rapid or slow heating may compromise quality.
Cold Trap Temperature & Vacuum Level: A cold trap below -75°C and vacuum ≤5 Pa enhance dehumidification efficiency and shorten drying time.
"BOTH" Perspective:
Vacuum freeze-drying not only elevates instant tea quality but also expands its applications—such as incorporating it into functional food ingredients for snacks, beverages, and even skincare products. This technology also empowers SMEs to enter the instant tea market, driving industrial upgrading and technological innovation. In an era demanding high food standards, "BOTH" Freeze Dryer—tailored for premium requirements—are widely adopted. Contact us for further collaboration opportunities.
If you are interested in our Freeze Dryer Machine or have any questions, please feel free to Contact us. As a professional manufacturer of freeze dryer machine, we offer a variety of specifications, including household, laboratory, pilot, and production models. Whether you need equipment for home use or larger-scale industrial equipment, we can provide you with the highest quality products and services.
Post time: Mar-10-2025
