At present, there are many products in the food industry that require vacuum packaging to extend their shelf life, such as meat, aquatic food, agricultural products, pickles, prepared foods, spices, electronics, hardware parts, medicines, etc. In addition, the commercial vacuum sealer also has very prominent advantages in tea leaf packaging.
Vacuum packaging machine packs some products by way of air extraction or inflation. It can pack a lot of items. When packing food with a vacuum packaging machine, pay attention to many things, because food is easily corroded and spoiled, which affects the taste. Today we mainly come to understand the matters needing attention when packing tea.
Several tips for helping packing tea leaves with the commercial vacuum sealer
- Gas blocking
The aroma of tea leaves is easy to lose, and it is easily affected by external odors, especially the residual solvents of the composite film and the odors decomposed by the electric ironing and heat sealing processes will affect the flavor of tea leaves. Therefore, the commercial vacuum sealer should avoid escaping fragrance from the package and absorbing odor from the outside when packaging tea. Tea packaging materials need to have certain gas barrier properties.
- Avoid high temperatures
Temperature is an important factor affecting the quality of tea. If the temperature differs by 10 ° C, the rate of chemical reactions will differ by 3 to 5 times. The high temperature of tea will intensify the oxidation of the contained substances, resulting in the rapid reduction of polyphenols and other substances and the deterioration of quality. The storage temperature of tea leaves is better than 5 ℃. When the temperature is 10 ~ 15 ° C, the color of tea leaves decreases slowly, and the color effect can be maintained. When the temperature exceeds 25 ° C, the color of tea leaves will change rapidly. Therefore, tea leaves are suitable for storage and packaging at low temperatures.
- Avoid excessive moisture
Vacuum packaging sealers can efficiently complete the vacuum packaging of tea. Water is the medium through which tea leaves change. Low moisture content helps to ensure the quality of tea. The water content of tea should not exceed 5%, and 3% is appropriate for long-term storage, otherwise, the ascorbic acid in the tea will easily decompose, and the color, aroma, and taste of the tea will change. When using commercial vacuum sealers to package tea, you can choose packaging materials with good moisture-proof properties, such as aluminum foil or aluminum foil-evaporated film as the base material for the moisture-proof packaging.
When packing the tea leaves, the excessive oxygen content in the packaging bag will lead to oxidative deterioration of certain ingredients in the tea. For example, ascorbic acid is easily oxidized into deoxyascorbic acid, and further pigments are combined with amino acids to cause a change in tea taste. therefore. The content of oxygen in tea packaging should be controlled below 1%. Vacuum packaging technology can put the tea in soft airtight packaging bags. When packing, the air in the bag is exhausted, causing a certain degree of vacuum, and then the packaging method of sealing and sealing is performed. Inflatable packaging technology can also be used, while the air in the packaging bag is exhausted and filled with inert gases such as nitrogen, the purpose is to protect the color, aroma, and taste of tea and maintain its original quality.
- Shading treatment
Light can promote the oxidation of chlorophyll and lipids in tea, increase the odor substances such as valeraldehyde and propionaldehyde in tea, and accelerate the aging of tea. Therefore, when using a vacuum packaging machine to pack tea, it must be shielded from light Chlorophyll, lipids and other components that undergo photocatalytic reactions.