Discharge, post-treatment and packaging discharge environment: freeze-dried Broth of white fungus soup is highly hygroscopic, and discharge should be carried out in a clean environment with low humidity. Crushing whole granules: If making Tremella powder or brewing granules, it needs to be crushed, sieved, and mixed; If making a whole piece of soup, demold and sort it. Packaging method: Priority should be given to using aluminum foil composite bags, high barrier bags, and vacuum or nitrogen filled sealing. Storage conditions: Store at room temperature, away from light, and dry to avoid moisture absorption and clumping caused by repeated heating and cooling.

Vacuum freeze drying of tremella soup:
The complete production process of tremella fuciformis soup vacuum freeze drying can be organized according to "pretreatment → boiling and shaping → pre freezing → sublimation drying → analytical drying → discharging → crushing and screening → moisture-proof packaging → finished product inspection". Broth of white fungus has high colloid, high sugar content and high viscosity, so the design of production line should focus on "evenly spreading, thoroughly freezing, stabilizing vacuum and low temperature
Vacuum freeze drying production process of tremella soup:

Sublimation drying vacuum degree: usually controlled at around 20-50 Pa, different equipment may have differences. Shelf temperature: Slowly increase the temperature from the low temperature range, commonly ranging from -35 ℃ to 30 ℃, to avoid surface crust formation. Time: The sublimation stage is usually longer, usually 10-18 hours, depending on the thickness of the tray, the solid content, and the water capture capacity of the equipment. Key points for judgment: When the material temperature approaches the shelf temperature, the vacuum degree tends to stabilize, and the frost growth in the cold trap slows down significantly, it can be considered to enter the analysis stage. Analysis of drying temperature: It can be gradually increased to 40-60 ℃, and some products may use a milder curve. Vacuum degree: usually controlled at around 20-30 Pa. Time: usually 8-10 hours, actual needs to be subject to final water testing. Endpoint indicator: The finished product is light and brittle, with no obvious soft core; The moisture content is usually controlled between 3% and 5%.
Pretreatment of tremella soup by vacuum freeze drying:
Classification of raw materials and pre-treatment materials: Tremella fuciformis is classified according to freshness, completeness, and color; Red dates, goji berries, lotus seeds, lilies and other auxiliary materials should be removed from mold, insect damage, and impurities. Cleaning and soaking: Fresh Tremella fuciformis is washed multiple times to remove impurities; Dried Tremella fuciformis needs to be soaked until it fully absorbs water and expands, and then drained after soaking. Splitting/breaking: determined by the shape of the finished product. Soup and brewing chunks can be chopped into small pieces; Silver ear powder can be further beaten or broken to facilitate subsequent rehydration and homogenization. Boiling and ingredients to make gelatin: Silver ear is slowly boiled with water to fully release the gelatin and form a soup skeleton. Seasoning ingredients: Add red dates, goji berries, lotus seeds, lilies, rock sugar or sugar substitutes to control sweetness and viscosity. Homogenization/concentration: If making brewing blocks or powders, it is necessary to control the solid content and viscosity to avoid uneven thickness and excessive sublimation resistance after plating.