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● Tea/Coffee: Adjustable particle size (20–100 mesh) via ultra-fine grinding to prevent flavor loss

● Bone Broth: High-pressure hydraulic crushing + centrifugal degreasing (fat residue ≤1%) to minimize foaming and off-flavors

● Temperature gradient control: Tea extraction (60–95°C stepwise heating), coffee (85–92°C constant)

● Pressure optimization: Collagen yield increased by 40% under 0.2–0.5 MPa and 110–130°C

● Membrane filtration: Ceramic/organic ultrafiltration (1kDa–50kDa MWCO) removes macromolecular impurities; combined with RO pre-concentration and vacuum low-temperature concentration (≤50°C) to retain heat-sensitive components (e.g., coffee aroma)

● UHT sterilization (135–140°C, 4–6s): Microbial kill rate ≥99.99% (commercial sterility)

● Drying control: Inlet air temperature (tea powder: 180–200°C; bone broth powder: 80–100°C), final moisture ≤5%

● Nitrogen blanketing: Prevents oxidative browning

● Automated batch reports (temperature, pressure, extraction time) compliant with FDA 21 CFR Part 11