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Views: 0 Author: Site Editor Publish Time: 2022-06-09 Origin: Site
Requirements for tea packaging machine when packaging tea
Tea contains various components such as ascorbic acid, tea tannins, tea compounds, aromatic oils, proteins, catechins, lipids, vitamins, pigments, pectin, enzymes and minerals. These ingredients are highly susceptible to deterioration due to moisture, oxygen, temperature, light and environmental odors. Therefore, when the tea packaging machine packs tea, the influence of the above factors should be weakened or prevented, and the specific requirements are as follows.
moisture proof
Moisture in tea leaves is the medium for the biochemical changes of tea leaves, and low moisture content is conducive to the preservation of tea quality. The water content in tea should not exceed 5%, and 3% is the best for long-term storage, otherwise the ascorbic acid in the tea will be easily decomposed, and the color, aroma, and taste of the tea will change, especially at higher temperatures. Speed will increase. Therefore, a composite film with good moisture-proof performance, such as aluminum foil or aluminum foil vapor-deposited film as the base material, can be used as the packaging material for moisture-proof packaging when packaging the tea packaging machine.
Antioxidant
Excessive oxygen content in the package will lead to the oxidative deterioration of some components in the tea. For example, ascorbic acid is easily oxidized into deoxyascorbic acid, and further combines with amino acids to cause pigment reaction, which will worsen the taste of tea. Therefore, the oxygen content in tea packaging must be effectively controlled below 1%. In packaging technology, inflatable packaging or vacuum packaging can be used to reduce the presence of oxygen. Vacuum packaging technology is a packaging method in which tea is put into a soft film packaging bag with good air tightness, and the air in the bag is removed during packaging to create a certain degree of vacuum, and then the packaging method is sealed and sealed; inflatable packaging technology is to exhaust air. At the same time, it is filled with inert gases such as nitrogen, and the purpose is to protect the color, aroma and taste of the tea leaves and maintain their original quality.
Gas choke
The aroma of tea leaves is easily lost, and it is easily affected by external odors, especially the residual solvent of the composite film and the peculiar smells decomposed by electric ironing and heat-sealing treatments, which will affect the flavor of tea leaves and affect the aroma of tea leaves. Therefore, tea must be packaged to avoid escaping aroma from the package and absorbing odors from the outside world. The packaging material of tea must have certain gas barrier properties.
high temperature
Temperature is an important factor affecting the change of tea quality. The difference in temperature is 10℃, and the rate of chemical reaction is different by 3 to 5 times. High temperature tea will aggravate the oxidation of the contained substances, resulting in the rapid reduction of effective substances such as polyphenols and accelerated quality deterioration. According to the implementation, the storage temperature of tea leaves has the best effect under 5 ℃. When the temperature is 10-15℃, the color of the tea leaves will decrease slowly, and the color and luster effect can also be maintained well. When the temperature exceeds 25℃, the color and luster of the tea will change rapidly. Therefore, tea leaves are suitable for storage at low temperatures.
The tea packaging machine should pay attention to the above problems when packaging, and do the above work first when packaging tea, and the work efficiency and output of the tea packaging machine will be greatly improved.
