新茶保鲜贮藏技术

• 出 处: 农民文摘
• 发表日期: 2006年04期
• 关键词: 保鲜 充氮包装 铝箔包装袋 抽气 充气过程 陈化变质 茶叶 维生素 牢固性 贮藏 置换 氧化 密封 绿茶 漏气 空气 含量 氮气

一、茶叶保鲜技术1.抽气充氮保鲜抽气充氮保鲜是采用氮气来置换包装袋内的空气,防止茶叶氧化,从而达到茶叶陈化变质。采用铝箔包装袋充氮包装绿茶,经6个月贮藏后,维生素C含量可保持96%以上。充氮包装在充气过程中一定要注意包装袋密封的牢固性,要防止充氮不足或漏气现象的发生。在充氮包装之前,首先将袋内的空气抽掉,形成真空状态,然后充入氮气并严密封口。全过程都以专用的抽气充氮包装机来完成。

First, the preservation technology of tea 1. Aspirated nitrogen fresh air extraction Nitrogen preservation is the use of nitrogen to replace the air inside the bag to prevent tea oxidation, so as to achieve the tea aging metamorphism. Using aluminum foil packaging bags nitrogen packaging green tea, after 6 months of storage, the vitamin C content can be maintained above 96%. Nitrogen packaging in the inflatable process must pay attention to the firmness of the bag seal, to prevent inadequate nitrogen filling or leakage occurred. Before filling the nitrogen package, the air in the bag is first pumped out to form a vacuum, then filled with nitrogen and sealed tightly. The whole process are dedicated to nitrogen filling machine to complete the vacuum.