Freeze Drying In Instant Coffee Manufacturing Process
Although instant coffee is convenient and quick, some people think that instant coffee will lose its aroma during processing, and it will be compensated with chemical flavors. In addition, the coffee beans used are of lower quality. Is it really? To answer these questions, we should talk about the instant coffee manufacturing process.
Instant coffee manufacturing process — step 1
The coffee beans are sent to a barrel building outside the factory for storage. A barrel can store nearly 560 tons of beans. The beans are then sent to the oven and baked at a temperature of 200 degrees. And they will be constantly stirred to prevent the local temperature from being too high and causing different degrees of roasting or even burning. After roasting, the grinder grinds the coffee beans into a coarse powder.
Instant coffee manufacturing process — step 2
In a very large coffee machine, the flavor in the coffee powder is squeezed out by hot steam under high pressure. 18,000 liters of coffee can be squeezed every hour. After that, the coffee will be heated and extracted until it is concentrated into essence, and then sent to the freezer with a conveyor belt.
Instant coffee manufacturing process — step 3
The temperature of the freezer reaches minus 50 degrees, and workers must wear thermal insulation to enter. In order to retain the aroma of coffee, the next step of extracting coffee must be operated when the coffee is frozen into ice. The espresso on the conveyor belt will be frozen into ice during transportation when the temperature is at most minus 40 degrees.
Instant coffee manufacturing process — step 4
At the end of the conveyor belt, the frozen coffee will be crushed. However, the coffee that is frozen into ice cubes still contains water. To make instant coffee, you need to remove this water, but if you let the coffee ice melt, you will lose the aroma. How can the water be removed without the coffee ice cubes melting?
The solution is to put the coffee ice cubes in a tray, pile them up, and then leave them in the low-pressure pipes for 5 hours. When heated to 60 degrees in the vacuum environment of the pipeline, the water will directly sublimate from the solid to a gas. The solution indicates how freeze drying is applied in the manufacturing process of instant coffee.
Instant coffee manufacturing process — step 5
When the coffee in the tray comes out of the pipe, it has become frozen but dry coffee powder. The aroma will be locked and will not be lost at room temperature, which is the core of freeze-dried coffee production. Then the tray will be rotated and the coffee powder is poured into the bag, ready for packaging. The glass container will pass through the conveyor belt and fill a bottle of coffee in less than a second.
Finally, we will show the application characteristics of freezing drying in the process of instant coffee production.
Advantages of freezing drying in the process of instant coffee production:
1. After rehydration, the product has the same performance as the original product.
2. Short product preparation time
3. The performance of the product remains unchanged because the drying process is carried out at a low temperature.
4. Excellent product quality
5. The product structure remains intact, which is why the product can absorb liquid again after the drying process.
Disadvantages of freezing drying in the process of instant coffee production:
1. The cost of the whole process is very high, and the drying time is very long
2. Freeze drying is an energy-consuming process.
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