It is reported that a tea processing area in Menghai Town, West Coast New District, Qingdao City, Shandong Province, is mainly based on small workshops. The production specifications are not uniform, and the qualified rate of product sampling is not high. The passing rate of 100 small workshop products is only about 70%.
Qingdao: The pass rate of tea sampling is not high. Food machinery ensures quality and safety
Among them, microorganisms accounted for more than half of the total number of unqualified, mainly due to the non-standard production conditions of small workshops, incomplete processing equipment, poor sanitation, and cross-contamination of raw and cooked foods that did not meet the requirements.
In addition, some small workshops have exceeded the standard of pesticide residues in tea products. After the upgrade, the tea processing area invested tens of millions of yuan to build an automatic tea production line and a tea testing laboratory, and actively introduced a number of testing instruments to implement multi-level inspections. , The production process and quality inspection have been unified and standardized. Before the test of Haiqing Town, the qualified rate of pesticide residues and heavy metal indicators was only 70%. The passing rate in 2017 has reached 100%, which has effectively promoted tea in the area. Safety level and comprehensive competitiveness.
We know that tea production requires many processes such as picking, drying, drying, rolling, frying, rubbing, bagging, drying, testing, and packaging. In the past, these processes were mostly manual operations. To ensure the taste of the industry, but it is inefficient, costly, and can not guarantee tea safety, health, and thus affect the quality of tea.
However, with the rapid development of food machinery, the full-automatic production line of tea has achieved the function of 'fresh tea leaves and finished packaging products', which not only saves a lot of labor, reduces labor costs, but also eliminates the need for intermediate drying and fixing. Human involvement, more efficient, clean, safe, hygienic.
The author was informed that the tea production line launched by an enterprise in Changsha adopts a hot-air deblocking process, which allows the kneading leaves to be “dried and dried” to effectively maintain the green color of the tea. Temperature segment design, to do type, Titian temperature to achieve precise control, can effectively retain the original 'aroma' of tea.
In the above-mentioned tea multi-processing steps, the detection process cannot be ignored. According to relevant personnel, tea leaves generally require pesticide residue detection, heavy metals, nutrients (tea polyphenols, amino acids), microbiological indicators and mycotoxin indicators, etc. Several tests.
At present, tea safety detectors on the market can quantitatively detect pesticide residues and lead content in tea. Multi-channel design is used to improve detection efficiency. At the same time, 12 independent detection units have high detection efficiency and do not interfere with each other. The accuracy of the test ensures the quality and safety of the tea.
In fact, in addition to pesticide residues, microorganisms exceeding the standard is also one of the main factors that affect the unqualified tea sampling. It is understood that an ATP fluorescence detector developed by a Beijing company is based on the principle of bioluminescence counting to determine the degree of microbiological contamination in samples. Equipment. The detection equipment is light in weight, small in size, and easy to operate. In addition, the built-in tilt sensor, when the instrument tilts beyond the range, detects the interruption and ensures the accuracy of the test.
All in all, there are no uniform regulations, and the processing equipment is incomplete. The quality of tea is also mixed. It not only has hidden dangers in food safety, but also is not conducive to brand building, and is not conducive to the sustained and healthy development of the tea industry. Compared with the previous small workshop tea production, The application of relevant food processing machinery not only improves work efficiency, but also guarantees the taste and quality of tea.