Fresh tea storage shelf life?? Mechanical refrigeration – tea packaging, vacuum packaging – Food Industry
Fresh leaves of tea plucked from tea plants after its inclusion on the heated oxidation. Such as vitamin content decreases the oxidation of polyphenols, aroma components of the consumption of carbohydrates is also very obvious changes. If fresh leaves have a fresh smelling alcohol Aoba Vinegar Ester, Aoba ethyl alcohol has been the gradual disappearance. While lipid oxidation and decomposition to form a new fragrance ingredients.
Peak in mass production, Tea Difficult to be taken and the system, especially the fresh leaves must Storage South and summer, high temperatures, fresh leaves and rotting due to improper care, or economic loss caused by degradation treatment is common. Therefore, the fresh leaves of fresh leaf processing Storage technology is top heavy things. Any tea factory (fresh leaf processing) should have good storage facilities for preservation of fresh leaves.
Quality green tea color, aroma long, but tea bags placed on a slightly longer period, the original color will have to change, because although the packaging bag tea, but the air bag will still be with the tea vc and carbohydrates react directly affect the quality of fresh tea.
As nitrogen chemistry under normal conditions does not react with other chemicals, it is a good protection of nitrogen gas, the region or tea factory conditions, nitrogen should be used vacuum packaging tea packaging methods, This will not only save time for more tea can keep the original color, but also to improve the grade of tea.
Tea packing can not simply vacuum packaging, as transportation in the process of finished tea, will be piled up high, vacuum-packed bag without air, it is easy to tea burst.
Fresh leaves and fresh storage of finished products
Fresh leaves many inclusions in the process of making tea into tea color, flavor and quality of active ingredients and quality ingredients. During storage due to intense oxidation and consumed so fresh leaf dry matter loss increase. Stored at 20 degrees 24 hours under 5% of the fresh leaves of dry matter loss, which under the conditions of storage than 5 degrees loss of dry matter content 60% higher. Amount of dry matter loss, with the storage temperature increased. This rate of loss to reduce the tea fresh leaves, dry matter loss rate of 5%, equivalent to the system virtually out of the finished tea decreased by 5%. The original can produce 100Kg of fresh leaves, now only produce 95Kg tea, less 5Kg. This invisible economic loss is very serious. Therefore, to quickly lower the leaf temperature after harvest is necessary.
Fresh leaves are picked they are continuing the intense heat and VC oxidation, seriously affected the quality of fresh tea, if the fresh leaves piling up for too long, the water consumption of a large number of compounds, amino acids and proteins amide hydrolysis, and then into can smell the ammonia smell of corruption, indicating fresh leaves have been bad, the value of loss tea can only be discarded as fertilizer. And continued to make fresh leaves at high temperature under the action of oxygen, the red wound, greatly affect the quality of finished tea.
Storage encounter different problems, all areas should operate under their own conditions, the basic steps are as follows:
Fresh leaves warehouse in to ensure the fields will have a higher heat, should be 9 to 10 o’clock in the morning before the festival ended. Leaves move quickly after harvest to cold storage, loading boxes in a prepared paper, into the bank’s shelves, it is best not to use bare package, because fresh leaves at high speed and high wind pressure cases, water evaporation is faster, so use a closed package, you can play some small holes around the cartons to heat.
Leaves warehouse determined according to the production, harvesting tea in some areas more concentrated, should the appropriate building large libraries, and to use larger equipment, in to focus on storage, after tea, cold enough lowering the volume of the temperature. Gewalami (M. Mtbapamh) test, 1 degree in the fresh leaves can be preserved under the conditions of 10 to 12 days, not only does not decrease the quality of fresh leaves, but increase the quality of tea.
Wound red and hot tea, and is directly related to oxidation, can solve the above, conditions can be placed in fresh leaves Plastic bags Pumped into 95 ~ 98% of nitrogen, can effectively solve the red problem.
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