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Crude black tea extract contains colloids and macromolecular impurities, easily generating cold haze and precipitation. Traditional thermal processing destroys natural tea aroma and active ingredients. Membrane separation enables low-temperature physical treatment. It removes unstable substances to clarify tea liquid and gently concentrates feed liquid while retaining tea polyphenols and flavor components. This technology improves product stability, reduces energy consumption and preserves original tea taste, making it a superior processing solution for black tea extract and tea beverage production.
Fermented fruit wine easily develops turbidity and sediment owing to colloids, pectin and yeast residues. Conventional clarification and concentration tend to damage natural aroma and nutrients. Membrane separation conducts mild low-temperature physical treatment. It removes unstable macromolecules to clarify fruit wine, and retains flavor substances during concentration for fruit wine concentrate production. This technology reduces additive usage and thermal deterioration, enhances product stability and preserves original fruity taste, showing promising prospects for fruit wine manufacturing.
This article introduces the application of membrane filtration and membrane concentration technology in tea powder manufacturing. Different from traditional high-temperature thermal concentration, membrane separation operates under low-temperature room-temperature conditions. Microfiltration and ultrafiltration remove tea residues, colloids and suspended impurities to clarify tea leachate, while nanofiltration and reverse osmosis concentrate tea extracts without damaging tea polyphenols, tea aroma and active nutrients. The integrated membrane system reduces energy consumption, shortens spray drying cycles and improves the solubility, flavor and stability of finished instant tea powder, suitable for mass processing of green tea, black tea and oolong tea powder.
