Tea is the national drink of China, and the production and processing of health is particularly attractive. At present, the microbiological health and safety of tea products has become one of the main problems of tea export. In order to improve the sanitary quality of tea, according to the characteristics of its processing technology, the tea samples in the cooling and inner packaging production are randomly selected. Analysis of the total number of bacteria, the most approximate number of coliforms, and the total number of molds showed that the secondary pollution of microorganisms in the air and the secondary cross-infection of hand bacteria were the total number of bacteria, the most approximate number of coliforms, and the total number of molds. The increase of dozens of times has seriously affected the sanitary quality of tea. Mr. Shen Yang, an engineer specializing in food sterilization and disinfection technology research and equipment development, believes that the use of good quality raw materials and scientific processing technology, the use of dynamic continuous sterilization equipment, and automatic hand sterilizer can be effective Controlling secondary pollution and secondary cross-infection of microbial tea and improving the sanitary quality of tea products are of great significance for promoting tea consumption and tea trade. According to the agricultural industry standard NY5244-2004, the limit index of coliforms in tea is ≤300MPN/100g, and the finishing process is: raw material inspection (semi-finished product procurement) → screening → wind selection → picking → strong magnetic iron removal → static electricity Hair→baking→cooling→metal detection→internal packaging→boxing→into the warehouse (factory inspection)→marketing, after a series of processing steps, how to ensure that the microbes of tea products do not exceed the standard? According to Mr. Shen Yang, an engineer of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., to reduce pollution in tea processing, you need to: 1. The location of the tea factory is preferably close to the tea garden, so as to avoid and reduce the pollution of the smoke to the fresh leaves and tea. 2. Keep the workshop clean and prevent all pollutants from entering. 3, to maintain natural purity, must not add any additives in the process, so as not to cause pollution and pollution. 4, packaging storage equipment, should also prevent pollution, PVC, polystyrene, polyethylene can be used; heavy metal materials and alloy materials related to equipment, storage, often contain cadmium, lead, chromium and other ingredients, may be for tea create pollution. During the processing of tea, the physical and chemical test results of each process showed that after the fresh leaves were spread, the total number of coliforms and colonies increased significantly, but after the process of killing (high temperature baking), the coliform group could be reduced to 30MPN/100g. In the following, the requirements for commercial sterility are basically met, and then packaged after cooling; if the air quality in the workshop is not good and the air contains many microorganisms, the microorganisms may adhere to the surface of the tea leaves, resulting in unqualified sanitary quality of the semi-finished products, thereby Lead to excessive microbial content of tea. It is understood that Shanghai Kangjiu Environmental Protection Technology Co., Ltd. is a professional developer of dynamic disinfection products. It is the only supplier in the industry to provide a full range of system-wide air disinfection solutions, and the only company that provides tailor-made sterilization products for customers. Tailored according to the company's product nature, space volume, workshop environment, temperature and humidity, airtightness and other actual conditions. The tailor-made dynamic sterilization product purchase price and operating cost are cheaper than traditional products, effectively eliminating the influence of the use method and external factors on the dynamic sterilization effect. The following schemes are available for customers' reference: 1. Multi-functional air disinfection machine: It is a comprehensive equipment for sterilization and purification. The principle is to use the bipolar plasma electrostatic field to decompose and break the negatively charged bacteria, and then combine the components such as drug-impregnated activated carbon, electrostatic network and photocatalyst device. Sterilization and filtration, the treated clean air flows quickly and in large quantities, keeping the controlled environment in a “sterile and dust free†standard. The biggest advantages of this technology are: 1. After 60 minutes of starting, the air deposition bacteria in the workshop is ≤10 CFU/dish • 30 MIN, the floating bacteria in the air is ≤500/m3, the air cleanliness level is ≥300000, and the initial input is only the layer. 1/6 of the flow purification, running cost is 1/30, is a real low-cost "sterile clean room". 2. After purchase, plug in the power supply and use it. No need to stop production and stop work, no need for workshop decoration and renovation, mobile, input command is one-button, it is the best disinfection and purification equipment for air quality compliance when applying for QS, HACCP and GMP. . Second, automatic hand sterilizer: killing hand bacteria to reduce secondary cross infection, the principle is: 75% concentration of medical alcohol or 50% concentration of green grass brand Chinese medicine disinfectant added to the hand sterilizer, infrared automatic set No, pure atomization design, the hand can stretch the hand to disinfect, inhibit the growth of bacteria on the surface of the object. The biggest advantages of this technology are: 1. The equipment is made of 304 stainless steel 1.5 material and plasma polished. 2, external nozzle, nozzle damage or blockage, you can handle it yourself. 3, the equipment comes with a tray, will not stain the ground or the wall. 4. The price is half of that of similar products, and consumes 20W per hour. Mr. Shen Yang of the company said: In order to communicate with more tea manufacturers, it can design floor plan papers and technical solutions free of charge; adopt various marketing measures to provide more excellent sterilization equipment to more tea companies. Application technology to ensure food safety and help tea to stay away from secondary pollution of microorganisms. Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months. Flowers Cattle Apple,Fresh Skin Thin Apple,Sweet And Juicy Fruit,No Wax Red Fuji Apple Ningxia hongxingda fruit industry , http://www.hxdfruit.com
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.