Everyone knows that tea is afraid of moisture. Nowadays, there are bulk and bagged products on the market. Because most of the tea leaves are dried, they are easily wetted by moist air, even oxidized and moldy. The shelf life is not too long, and there is a certain health for people. The hazard, so considering the various factors such as climate, good tea needs to be packaged through the tea vacuum packaging machine, which can prevent the oxidative deterioration of tea. Nowadays, the tea in the general tea shop is packaged by the tea vacuum packaging machine, and the quality of the tea is also superior. The reason why vacuum packaging is used is mainly to remove oxygen, because the deterioration of the mold in the tea is caused by the microbial activity, and most of the microbial molds can not survive the oxygen, the tea vacuum packaging machine is also caught. In this regard, the oxygen in the tea bag is removed to destroy the environment in which the microorganisms depend to achieve the packaging effect on the tea. Our company provides tea vacuum packaging machine equipment, its main advantages are: moisture, oxidation, gas barrier (that is, avoiding the fragrance from the packaging during the packaging process and absorbing odor from the outside), anti-high temperature, shading, and ultimately for the purpose Prevent tea from deteriorating and odor, and contribute to people's healthy life.
The finest tea leaves must be colored, fragrant and tasteful. The various factors such as moisture, temperature and light will have a negative impact on the tea. Therefore, there is a certain way to protect the quality of the tea. The machine is an effective method of preservation.
Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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