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茶叶礼品包装盒的生产技术要求!

来源:http://www.liufangshun.com/ 时间:2021-08-31 发布人:admin

1.1 防潮茶叶中的水分是茶叶生化变化的介质,低水分含量有利于茶叶品质的保存。茶叶中的含水量不宜超过5%,长期保存时以3%为佳,否则茶叶中的抗坏血酸容易分解,茶叶的色、香、味等都会发生变化,尤其在较高的温度下,变质的速度会加快。因此,在包装时可选用防潮性能好的,如铝箔或铝箔蒸镀薄膜为基础材料的复合薄膜为包装材料进行防潮包装。

1.1 moisture in moisture-proof tea is the medium of biochemical changes of tea. Low moisture content is conducive to the preservation of tea quality. The water content in tea should not exceed 5%, and 3% is preferred for long-term storage, otherwise the ascorbic acid in tea is easy to decompose, and the color, aroma and taste of tea will change, especially at high temperature. Therefore, when packaging, the composite film with good moisture-proof performance, such as aluminum foil or aluminum foil evaporated film as the basic material, can be selected as the packaging material for moisture-proof packaging.

1.2 防氧化包装中氧气含量过多会导致茶叶中某些成分的氧化变质,如抗坏血酸容易氧化变成为脱氧抗坏血酸,并进一步与氨基酸结合发生色素反应,使茶叶味道恶化。礼盒厂家因此,茶叶包装中氧的含量必须有效控制在1%以下。在包装技术上,可采用充气包装法或真空包装法来减少氧气的存在。真空包装技术是把茶中装入气密性好的软薄膜包装袋内,包装时排除袋内的空气,造成一定的真空度,再进行密封封口的包装方法;充气包装技术则是在排出空气的同时充入氮气等惰性气体,目的在于保护茶叶的色、香、味稳定不变,保持其原有的质量。

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1.2 excessive oxygen content in anti-oxidation packaging will lead to oxidative deterioration of some components in tea. For example, ascorbic acid is easy to oxidize into deoxyascorbic acid, and further combines with amino acids to produce pigment reaction, which will worsen the taste of tea. Therefore, the oxygen content in tea packaging must be effectively controlled below 1%. In packaging technology, inflatable packaging or vacuum packaging can be used to reduce the existence of oxygen. Vacuum packaging technology is to put tea into a soft film packaging bag with good air tightness, remove the air in the bag during packaging, create a certain vacuum degree, and then seal it; Inflatable packaging technology is to discharge air and fill nitrogen and other inert gases at the same time, in order to protect the color, aroma and taste of tea and maintain its original quality.

1.3 防高温温度是影响茶叶品质变化的重要因素,温度相差10℃,化学反应的速率相差3~5倍。茶叶在高温下会加剧内含物质的氧化,导致多酚类等有效物质迅速减少,品质劣变加快。根据实施,茶叶的贮存温度在5℃以下效果好。10~15℃时,茶叶色泽减退较慢,色泽效果也能保持尚好,当温度超过25℃时,茶叶的色泽会变化较快。因此,茶叶适合于在低温下保存。

1.3 anti high temperature temperature is an important factor affecting the change of tea quality. The temperature difference is 10 ℃, and the rate of chemical reaction is 3 ~ 5 times. Under high temperature, tea will aggravate the oxidation of its contents, resulting in the rapid reduction of polyphenols and other effective substances and the acceleration of quality deterioration. According to the implementation, the effect of tea storage temperature below 5 ℃ is good. At 10 ~ 15 ℃, the color of tea decreases slowly, and the color effect can remain good. When the temperature exceeds 25 ℃, the color of tea will change rapidly. Therefore, tea is suitable for preservation at low temperature.

1.4 遮光光线能促进茶叶中叶绿素和脂质等物质的氧化,使茶叶中的戊醛、丙醛等异味物质增加,加速茶叶的陈化,因此,在包装茶叶时,必须遮光以防止叶绿素、脂质等其它成分发生光催化反应。另外,紫外线也是引起茶叶变质的重要因素。解决这类问题可以采用遮光包装技术。

1.4 shading light can promote the oxidation of chlorophyll, lipid and other substances in tea, increase the odor substances such as glutaraldehyde and propionaldehyde in tea, and accelerate the aging of tea. Therefore, when packaging tea, shading must be done to prevent photocatalytic reaction of chlorophyll, lipid and other components. In addition, UV is also an important factor causing tea deterioration. Shading packaging technology can be used to solve these problems.

1.5 阻气茶叶的香味极易散失,而且容易受到外界异味的影响,特别是复合膜残留溶剂以及电熨处理、热封处理分解出来的异味都会影响茶叶的风味,使茶叶的香味受到影响。因此,包装茶叶时必须避免从包装中逸散出香味以及从外界吸收异味。茶叶的包装材料必须具备一定的阻隔气体性能。

1.5 the aroma of gas blocking tea is very easy to dissipate and is easily affected by external peculiar smell, especially the residual solvent of composite membrane and the peculiar smell decomposed by electric ironing treatment and heat sealing treatment will affect the flavor of tea and affect the aroma of tea. Therefore, when packaging tea, we must avoid escaping fragrance from the packaging and absorbing peculiar smell from the outside. Tea packaging materials must have certain gas barrier properties.

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