After the fresh leaves of the tea are removed from the tea tree, its contents cause intense oxidation. As vitamin content reduces the oxidation of polyphenolic compounds, the change in aroma components of carbohydrate consumption is also very obvious. For example, there is a fresh leafy scent of cyanol acetate, and the components such as ethyl laureth and ethyl acetate gradually disappear. At the same time, lipids are oxidatively decomposed to form new aroma components.
At the peak of large-scale production, it is difficult for tea to be harvested. Fresh leaves must be stored and kept fresh, especially in the south and summer. High temperatures, rot of fresh leaves due to poor preservation, or economic losses caused by degraded processing are common. thing. Therefore, fresh leaf storage and fresh-keeping technology is a priority for fresh leaf processing. Any tea plant (fresh leaf processing) should have good fresh leaf storage equipment to keep it fresh.
High-quality tea leaves are green and long-scented, but when the bagged tea is left for a slightly longer time, the original color will change. This is because the tea is still in the bag, but the air in the bag will still be related to the tea's vc and carbohydrates. The reaction will directly affect the quality of fresh tea.
Due to the chemical nature of nitrogen, nitrogen does not react with other chemicals under normal conditions, so nitrogen is a good protective gas. Therefore, in regions or tea factories that are in a condition, they should use vacuum nitrogen-filled packaging to pack tea leaves. Keep the tea longer, keep the original color, and improve the quality of the tea.
Tea packaging can not be simply used for vacuum packaging, because in the process of transporting finished tea, it will be piled up. There is no air in the vacuum bag, so it is easy to smash the tea.
Preservation of Fresh Leaves and Finished Products Many of the contents of the fresh leaves can be converted into active components and quality components of tea color and flavor quality during the process of making tea. During the storage process, it is consumed due to intense oxidation, which increases the loss of dry matter in fresh leaves. The dry matter loss rate of the fresh leaves reached 5% when stored at 20 degrees for 24 hours, and it was 60% higher than the dry matter loss stored under the 5 degree conditions. The amount of dry matter loss increases with the storage temperature. This loss led to a reduction in the rate of fresh leaf tea production and a dry matter loss rate of 5%, which is equal to a 5% reduction in the finished tea produced. The original can produce 100Kg of fresh leaves, and now it can only produce 95Kg of tea and 5Kg less. This invisible economic loss is quite serious. Therefore, it is very necessary to rapidly reduce the leaf temperature after harvesting.
After the fresh leaves are harvested, the continuous high temperature and intense oxidation of VC seriously affect the quality of fresh tea. If the fresh leaves are stored for too long, the water compounds will be consumed in large quantities, and the proteins will be hydrolyzed to produce amino acids and amides, which will then be converted into ammonia. Can smell the smell of corruption, indicating that the fresh leaves have deteriorated, the value of lost tea, can only be abandoned as fertilizer. And the continuous high temperature will make fresh leaves red under the effect of oxygen, which will greatly affect the quality of the finished tea.
There will be different problems in storage. Each area must operate according to its own conditions. The basic steps are as follows:
In order to ensure that fresh leaves do not have high field heat, they should be bundled before 9 to 10 in the morning. After the fresh leaves are harvested, they should be quickly moved to the cold storage and put into pre-prepared paper packaging boxes and placed on the shelves inside the warehouse. It is better not to use bare packaging because fresh leaves are at high wind speed and high wind pressure. Under the circumstance, the moisture evaporates faster, so you must use a closed package to make small holes around the carton for heat dissipation.
The storage of fresh leaves depends on the production. In some regions, the collection of tea leaves is relatively concentrated. Therefore, it is necessary to construct large-scale libraries accordingly, and large-scale machinery and equipment should be used so that after the tea is put into storage, there is enough cold to reduce the temperature. . In the M. Mtbapamh test, fresh leaves can be preserved for 10 to 12 days at 1 degree, which will not only reduce the quality of fresh leaves, but also improve the quality of tea production.
The redness of tea leaves has a direct relationship with high temperature and oxidation, which can be solved by the above methods. Conditionally, the fresh leaves can be filled into a plastic bag and filled with 95 to 98% of nitrogen, which can effectively solve the problem of reddening. .
After the finished tea is nitrogen-packed, it can be stored in a cold storage, but it can not be stored naked. The humidity inside the refrigerator is much higher than the outside, and bare storage will change the internal moisture content of the finished product, thereby greatly reducing the quality of tea.
After the tea is packed into the carton, it can be stored in the warehouse. The temperature can be controlled between -10 and 0 degrees. The investment can be filtered and the control can be made between -1 and 0 degrees. However, few people currently store finished products, mainly to solve the problem of fresh leaves. After the storage, it can be sold according to the market conditions, but the real significance of nitrogen-filled packaging and refrigeration is to extend the sales period of tea, maintain the original quality, and stimulate market demand, rather than hoarding.
With the emergence of quality consciousness and the continuous improvement of the people’s living standards and changes in the demand for physical forms, mechanical refrigeration will play an important role in the production of tea.
At the peak of large-scale production, it is difficult for tea to be harvested. Fresh leaves must be stored and kept fresh, especially in the south and summer. High temperatures, rot of fresh leaves due to poor preservation, or economic losses caused by degraded processing are common. thing. Therefore, fresh leaf storage and fresh-keeping technology is a priority for fresh leaf processing. Any tea plant (fresh leaf processing) should have good fresh leaf storage equipment to keep it fresh.
High-quality tea leaves are green and long-scented, but when the bagged tea is left for a slightly longer time, the original color will change. This is because the tea is still in the bag, but the air in the bag will still be related to the tea's vc and carbohydrates. The reaction will directly affect the quality of fresh tea.
Due to the chemical nature of nitrogen, nitrogen does not react with other chemicals under normal conditions, so nitrogen is a good protective gas. Therefore, in regions or tea factories that are in a condition, they should use vacuum nitrogen-filled packaging to pack tea leaves. Keep the tea longer, keep the original color, and improve the quality of the tea.
Tea packaging can not be simply used for vacuum packaging, because in the process of transporting finished tea, it will be piled up. There is no air in the vacuum bag, so it is easy to smash the tea.
Preservation of Fresh Leaves and Finished Products Many of the contents of the fresh leaves can be converted into active components and quality components of tea color and flavor quality during the process of making tea. During the storage process, it is consumed due to intense oxidation, which increases the loss of dry matter in fresh leaves. The dry matter loss rate of the fresh leaves reached 5% when stored at 20 degrees for 24 hours, and it was 60% higher than the dry matter loss stored under the 5 degree conditions. The amount of dry matter loss increases with the storage temperature. This loss led to a reduction in the rate of fresh leaf tea production and a dry matter loss rate of 5%, which is equal to a 5% reduction in the finished tea produced. The original can produce 100Kg of fresh leaves, and now it can only produce 95Kg of tea and 5Kg less. This invisible economic loss is quite serious. Therefore, it is very necessary to rapidly reduce the leaf temperature after harvesting.
After the fresh leaves are harvested, the continuous high temperature and intense oxidation of VC seriously affect the quality of fresh tea. If the fresh leaves are stored for too long, the water compounds will be consumed in large quantities, and the proteins will be hydrolyzed to produce amino acids and amides, which will then be converted into ammonia. Can smell the smell of corruption, indicating that the fresh leaves have deteriorated, the value of lost tea, can only be abandoned as fertilizer. And the continuous high temperature will make fresh leaves red under the effect of oxygen, which will greatly affect the quality of the finished tea.
There will be different problems in storage. Each area must operate according to its own conditions. The basic steps are as follows:
In order to ensure that fresh leaves do not have high field heat, they should be bundled before 9 to 10 in the morning. After the fresh leaves are harvested, they should be quickly moved to the cold storage and put into pre-prepared paper packaging boxes and placed on the shelves inside the warehouse. It is better not to use bare packaging because fresh leaves are at high wind speed and high wind pressure. Under the circumstance, the moisture evaporates faster, so you must use a closed package to make small holes around the carton for heat dissipation.
The storage of fresh leaves depends on the production. In some regions, the collection of tea leaves is relatively concentrated. Therefore, it is necessary to construct large-scale libraries accordingly, and large-scale machinery and equipment should be used so that after the tea is put into storage, there is enough cold to reduce the temperature. . In the M. Mtbapamh test, fresh leaves can be preserved for 10 to 12 days at 1 degree, which will not only reduce the quality of fresh leaves, but also improve the quality of tea production.
The redness of tea leaves has a direct relationship with high temperature and oxidation, which can be solved by the above methods. Conditionally, the fresh leaves can be filled into a plastic bag and filled with 95 to 98% of nitrogen, which can effectively solve the problem of reddening. .
After the finished tea is nitrogen-packed, it can be stored in a cold storage, but it can not be stored naked. The humidity inside the refrigerator is much higher than the outside, and bare storage will change the internal moisture content of the finished product, thereby greatly reducing the quality of tea.
After the tea is packed into the carton, it can be stored in the warehouse. The temperature can be controlled between -10 and 0 degrees. The investment can be filtered and the control can be made between -1 and 0 degrees. However, few people currently store finished products, mainly to solve the problem of fresh leaves. After the storage, it can be sold according to the market conditions, but the real significance of nitrogen-filled packaging and refrigeration is to extend the sales period of tea, maintain the original quality, and stimulate market demand, rather than hoarding.
With the emergence of quality consciousness and the continuous improvement of the people’s living standards and changes in the demand for physical forms, mechanical refrigeration will play an important role in the production of tea.
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