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Traditional high-temperature processing for osmanthus tea often loses precious floral aroma and causes liquid turbidity. Tubular membrane separation and concentration technology adopts room-temperature physical separation to remove pectin, colloids and suspended residues from osmanthus tea extracts. Featuring low loss, pollution resistance and flavor retention, this technology avoids aroma volatilization and nutrient damage. It efficiently concentrates tea liquor with lower energy consumption, ideal for producing osmanthus tea drinks, concentrated extracts and instant tea powder, delivering stable and high-quality finished products for beverage manufacturers.
Combining membrane technology with ultrasonic extraction creates a synergistic system for maximizing herbal ingredient yield, and membrane integration with ultrasonic plant extraction is a cutting-edge solution for high-efficiency botanical processing.Ultrasonic waves break down plant cell walls to
With the vigorous development of the tea beverage market in recent years, it has become one of the favorite drinks for consumers. According to the forecast of market research company Technavio, the global tea beverage market size will grow at a compound annual growth rate of 6% from 2021 to 2025. Th
