As tea is a natural plant, some of its natural properties lead to strict tea packaging.
Therefore, tea packaging has the requirements of anti oxidation, moisture-proof, high temperature resistance, shading and gas resistance.
Anti oxidation
Excessive oxygen content in the package will lead to the oxidative deterioration of some components in the tea. For example, lipid substances will oxidize with oxygen in space to generate aldehydes and ketones, thus producing rancid odor. Therefore, the oxygen content in tea packaging must be effectively controlled below 1%. In terms of packaging technology, inflatable packaging or vacuum packaging can be used to reduce the presence of oxygen. The vacuum packaging technology is a packaging method that puts tea into a soft film packaging bag (or aluminum foil vacuum bag) with good air tightness, removes the air in the bag during packaging, creates a certain degree of vacuum, and then seals it; Inflatable packaging technology is to fill inert gases such as nitrogen or deoxidizer while discharging air, so as to protect the stability of the color, aroma and taste of tea and maintain its original quality.
High temperature resistance.
Temperature is an important factor affecting the quality of tea. The temperature difference is 10 ℃, and the rate of chemical reaction is 3~5 times different. Tea will intensify the oxidation of its contents under high temperature, resulting in rapid reduction of polyphenols and other effective substances and accelerated quality deterioration. According to the implementation, tea storage temperature below 5 ℃ is the best. When the temperature is 10~15 ℃, the color of tea will decline slowly, and the color effect can also be maintained. When the temperature exceeds 25 ℃, the color of tea will change rapidly. Therefore, tea is suitable for preservation at low temperatures.
moisture-proof
Water content in tea is the medium of biochemical changes in tea, and low water content is conducive to the preservation of tea quality. The water content in the tea should not exceed 5%, and 3% is the best for long-term storage, otherwise the ascorbic acid in the tea is easy to decompose, and the color, aroma, and taste of the tea will change, especially at a higher temperature, the deterioration rate will be accelerated. Therefore, when packaging, we can choose the composite film with good moisture-proof performance, such as aluminum foil or aluminum foil evaporation film as the basic material for moisture-proof packaging.
shading
Light can promote the oxidation of chlorophyll, lipid and other substances in tea, increase the amount of glutaraldehyde, propionaldehyde and other odorous substances in tea, and accelerate the aging of tea. Therefore, when packaging tea, light must be shielded to prevent the photocatalytic reaction of chlorophyll, lipid and other components. In addition, ultraviolet radiation is also an important factor causing tea deterioration. To solve this problem, shading packaging technology can be used.
Choke
The aroma of tea is very easy to dissipate, and is vulnerable to the influence of external odor, especially the residual solvent of composite membrane and the odor decomposed by heat sealing treatment will affect the flavor of tea, which will affect the aroma of tea. Therefore, tea packaging must avoid escaping fragrance from the packaging and absorbing odor from the outside. Tea packaging materials must have certain gas barrier properties.
Post time: Oct-31-2022