The hottest tea packaging method

2022-08-13
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Tea packaging methods (Part 1)

tea is another daily drink that people like. There are many kinds of tea, such as green tea, scented tea, brick tea, white tea, oolong tea, Tuo tea and instant tea. Each type of tea is divided into several varieties. The difference of its type, variety and color forms different characteristics. The so-called different types and varieties of designs and colors are mainly due to the different processes and technical conditions used in the processing process, and the products produced have the characteristics of their own types and varieties. Black tea is made by full fermentation. The heat resistance and other mechanical properties of semi fermented tea are also improved. Oolong tea, green tea without fermentation, scented tea, white tea, and pressed tea are made by pressing products. In order to achieve long-term storage, tea also needs to be packaged

packaging requirements and technology of tea

green tea mainly contains ascorbic acid, tannin, polyphenol compounds, catechin fat, carotenoids and other components. These ingredients are easily affected by oxygen, temperature, humidity, light and environmental ambiguities. Therefore, when packaging tea, we should weaken or prevent the influence of the above factors, specifically the following requirements:

the moisture content in moisture-proof tea should not exceed 5%, and 3% is the best for long-term storage; Otherwise, the ascorbic acid in tea is easy to decompose, and the color, aroma, taste, etc. of tea will change. Especially at higher temperatures, you are welcome to consult, and the deterioration speed will be accelerated. Therefore, packaging materials with good moisture-proof performance can be selected for moisture-proof packaging, such as composite films based on aluminum foil or aluminum foil evaporation film, which can be highly moisture-proof. Black tea packaging should pay particular attention to moisture-proof treatment

the oxygen content in the anti oxidative packaging must be controlled below 1%. Too much oxygen will lead to oxidation and deterioration of some components in tea. For example, ascorbic acid is easily oxidized to deoxyascorbic acid, and further combines with amino acids to produce pigment reaction, making tea taste bad. Go all out to do a good job in epidemic prevention and control and metrological guarantee. Tea fat contains a considerable amount of unsaturated fatty acids, which can be oxidized automatically to produce carbonyl compounds such as aldehydes and ketones and enol compounds, which can also make the fragrance disappear, the astringency fade and the color darken in tea. In terms of packaging technology, vacuum packaging or inflatable packaging can be used to reduce the existence of oxygen. Vacuum packaging is to put tea into a soft film packaging bag with good air tightness, vacuum the bag during packaging, and then seal it. In case of inflatable packaging, nitrogen should be filled while air is extracted. The purpose of nitrogen filled packaging is to protect the stability of the color, aroma and taste of tea and maintain its original quality. Inflatable packaging has strict requirements on materials, mainly in the following aspects: non-toxic and odorless (including the odor of printing ink, solvent and adhesive); Good air tightness and low oxygen permeability; moisture-proof; It has sufficient mechanical strength and puncture resistance; Good heat sealing performance; Good shading performance

the storage period of tea after inflatable packaging can reach more than 2 years, which basically will not change the original quality indicators of tea. In addition, the packaging technology of sealing deoxidizer can also be used. The deoxidizer can use the oxidation reaction of iron and iron compounds or the oxidation reaction of sugar and reducing ketones. The deoxidizer has a chemical reaction with oxygen, so that the packaging container is in a low oxygen state. When using deoxidizer, the basic material of the composite film used is vinylidene chloride coating. (to be continued)

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