Iced Black Tea Jelly in Winter: Hiding Two Cozy Magics
After a cold wind carrying fallen leaves blows by, one can’t help but crave something warm and cozy — yet surprisingly, the iced black tea jelly that swept through convenience stores last summer can, with a simple change of serving method in winter, transform into a warm, sweet little surprise held right in the palm of your hand.
Red bean and coix seed shake produced via traditional craftsmanship often faces two major technical challenges: first, natural raw materials are prone to delamination and water separation after boiling, which impairs product morphology and shelf life; second, in preservative-free systems, microbial indicators are difficult to control, leading to a high risk of spoilage. These two pain points once left many manufacturers caught in a dilemma between “natural and additive-free” and “product stability”, while tailored food processing technology has emerged as the key to breaking this deadlock.
Targeting the technical requirements of additive-free red bean and coix seed shake, professional food processing technology can provide customized solutions: in terms of system stability, it can firmly lock in moisture, starch, protein and other components in the shake through intermolecular complexation to form a uniform and stable solution system, fundamentally solving the problems of product delamination and water separation without altering its natural creamy texture; in terms of preservation and anti-corrosion, combined with aseptic filling technology, it effectively inhibits microbial reproduction, extends product shelf life and ensures food safety without adding chemical preservatives; and for the issue of bland flavor in some products, natural plant-extracted flavors (such as natural red bean flavor) can precisely replenish the natural aroma lost during raw material processing, restore the authentic flavor of traditional desserts, and fully comply with the labeling claims of additive-free requirements.
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