Recently, the company opened a new famous coffee brand store downstairs, so the little friends have an extra coffee for lunch. Listening a lot, I can't help but give the author a little interest in coffee. Today, instant coffee, coffee shop, ready-to-drink coffee and hand-made coffee are all integrated into the lives of many people. Who is the coffee industry boss? According to the data, instant coffee accounts for more than half of the coffee market share, and is the well-deserved big brother in the Chinese coffee market. However, in the past ten years, the proportion of instant coffee has fallen, how to change the market and revitalize the market has become a difficult problem for related companies.
Instant coffee aroma remains as a problem vacuum freeze-drying equipment to solve
Instant coffee is the most criticized coffee aroma. Many people think that instant coffee has only a cheap flavor and lacks the original flavor of coffee. This is actually determined by the production process and production equipment. Earlier, instant coffee production required the use of spray drying equipment, which used high-temperature nozzles to impact the incoming coffee liquid into tiny droplets, and then exchanged hot air with hot air to evaporate water, solvent, etc. to obtain instant coffee foam. The odor also dissipates during operation.
After recognizing that spray drying equipment does not retain the instant coffee aroma well, attempts have been made to improve this drying technique using a freeze-drying process for drying operations. Freeze-drying requires the use of a vacuum freeze-drying apparatus, which freezes the coffee liquid to be dried, and then sublimates the coffee liquid in a vacuum environment to obtain dried coffee granules. Compared with the traditional spray coagulation granulation process, the coffee aroma is more retained and the processed instant coffee dissolves faster.
In the past few years, Chongqing introduced a freeze-dried coffee production project, in which the vacuum freeze-drying equipment and roasting equipment were configured to ensure an annual output of 10,000 tons of freeze-dried instant coffee. The project is expected to be completed this year, when China's instant coffee market will usher in further upgrades.
The proliferation of instant coffee additives has become a hidden and related alternative that is accelerating research and development.
With the exposure of various food safety issues, illegal additions such as clenbuterol and melamine are well known. Coupled with the promotion of products with "preservative-free" as a slogan, people will inevitably let people take a one-vote veto attitude towards additives. From the table of instant coffee ingredients, it is arranged in the order of non-dairy creamer, emulsifier, white sugar, coffee, and other food additives, which indicates that instant coffee contains a large amount of food additives. In fact, for adults, these additives can be metabolized normally without worrying too much.
Among the instant coffee, the highest level of additives such as non-dairy cream has been unsettling. This ingredient in the non-dairy cream is an additive obtained by hydrotreating vegetable oil. During the production process, unsaturated fatty acids become saturated fatty acids, and may also be associated with some trans fatty acids. Among them, the trans-fatty acid damage to cardiovascular health has become the consensus of most people, so this has become a major reason for some people to resist instant coffee.
Seeing this phenomenon, China has a joint research center for R&D and innovation, and found that freeze-dried walnut protein powder produced by vacuum freeze-drying equipment can replace the non-dairy creamer as a raw material for production. This powder is processed and produced using walnut as a raw material. It has the characteristics of low fat, high protein and rich unsaturated fatty acids, which will play a huge role in promoting the health of instant coffee.
On the whole, vacuum freeze-drying equipment plays an important role in the improved production process of instant coffee, which not only improves the difficulty of retaining the aroma in the instant coffee production process, but also adds assistance to the process of seeking additive substitutes. However, it should also be seen that the vacuum freeze-drying equipment is not the universal key to solve the quick-frozen coffee. It also needs more food machinery and equipment to enter the game to save the instant coffee.
Instant coffee aroma remains as a problem vacuum freeze-drying equipment to solve
Instant coffee is the most criticized coffee aroma. Many people think that instant coffee has only a cheap flavor and lacks the original flavor of coffee. This is actually determined by the production process and production equipment. Earlier, instant coffee production required the use of spray drying equipment, which used high-temperature nozzles to impact the incoming coffee liquid into tiny droplets, and then exchanged hot air with hot air to evaporate water, solvent, etc. to obtain instant coffee foam. The odor also dissipates during operation.
After recognizing that spray drying equipment does not retain the instant coffee aroma well, attempts have been made to improve this drying technique using a freeze-drying process for drying operations. Freeze-drying requires the use of a vacuum freeze-drying apparatus, which freezes the coffee liquid to be dried, and then sublimates the coffee liquid in a vacuum environment to obtain dried coffee granules. Compared with the traditional spray coagulation granulation process, the coffee aroma is more retained and the processed instant coffee dissolves faster.
In the past few years, Chongqing introduced a freeze-dried coffee production project, in which the vacuum freeze-drying equipment and roasting equipment were configured to ensure an annual output of 10,000 tons of freeze-dried instant coffee. The project is expected to be completed this year, when China's instant coffee market will usher in further upgrades.
The proliferation of instant coffee additives has become a hidden and related alternative that is accelerating research and development.
With the exposure of various food safety issues, illegal additions such as clenbuterol and melamine are well known. Coupled with the promotion of products with "preservative-free" as a slogan, people will inevitably let people take a one-vote veto attitude towards additives. From the table of instant coffee ingredients, it is arranged in the order of non-dairy creamer, emulsifier, white sugar, coffee, and other food additives, which indicates that instant coffee contains a large amount of food additives. In fact, for adults, these additives can be metabolized normally without worrying too much.
Among the instant coffee, the highest level of additives such as non-dairy cream has been unsettling. This ingredient in the non-dairy cream is an additive obtained by hydrotreating vegetable oil. During the production process, unsaturated fatty acids become saturated fatty acids, and may also be associated with some trans fatty acids. Among them, the trans-fatty acid damage to cardiovascular health has become the consensus of most people, so this has become a major reason for some people to resist instant coffee.
Seeing this phenomenon, China has a joint research center for R&D and innovation, and found that freeze-dried walnut protein powder produced by vacuum freeze-drying equipment can replace the non-dairy creamer as a raw material for production. This powder is processed and produced using walnut as a raw material. It has the characteristics of low fat, high protein and rich unsaturated fatty acids, which will play a huge role in promoting the health of instant coffee.
On the whole, vacuum freeze-drying equipment plays an important role in the improved production process of instant coffee, which not only improves the difficulty of retaining the aroma in the instant coffee production process, but also adds assistance to the process of seeking additive substitutes. However, it should also be seen that the vacuum freeze-drying equipment is not the universal key to solve the quick-frozen coffee. It also needs more food machinery and equipment to enter the game to save the instant coffee.
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