close
Choose Your Site
Global
Social Media
Views: 0 Author: Stella Publish Time: 2026-07-14 Origin: Site
Tea powder is widely used in instant drinks, baked foods and health care products. Traditional tea processing often adopts thermal evaporation to concentrate tea extract, which easily destroys tea polyphenols, catechins and natural aroma substances under high temperature, resulting in dull flavor, deep color and serious loss of active nutrients. Membrane filtration and membrane concentration technology perfectly solve these pain points and become the core low-temperature processing technology for high-quality tea powder manufacturing.
Membrane filtration works at room temperature with precise molecular interception. Microfiltration membrane first removes tea residue, macromolecular pectin and suspended impurities from raw tea leachate to clarify the feed liquid and reduce subsequent membrane pollution. Ultrafiltration membrane intercepts large protein and colloidal particles while allowing small-molecule tea flavor components to pass through, effectively improving the clarity and solubility of finished tea powder and avoiding precipitation after brewing.
Membrane concentration relies on reverse osmosis or nanofiltration membranes to separate water molecules from tea extract without heating. Compared with thermal concentration, its operating temperature stays below 40°C, fully retaining fresh tea fragrance, bright liquor color and bioactive ingredients such as tea polyphenols and caffeine. The concentrated tea liquid has stable solid content, which shortens the drying time of spray drying and cuts overall energy consumption by over 30%.
In industrial mass production, the integrated membrane filtration-concentration line runs continuously with automatic cleaning CIP system to extend membrane service life. It adapts to green tea, black tea, oolong tea and matcha raw materials, producing instant tea powder with high dissolution rate, pure taste and long shelf life. This membrane technology greatly upgrades the quality grade of tea powder and lowers comprehensive production costs for tea processing factories.
