Low-temperature quick micro-freezing fresh-keeping technology for Lipton tea

Abstract

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of Lipton tea. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid from natural components is applied to the Lipton tea frozen for fresh keeping, an innovative freezing curve is applied, and the Lipton tea is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the Lipton tea is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the Lipton tea after the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the Lipton tea after thefreezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the Lipton tea are keptnot cracked, and the transformation of polysaccharides substances in the Lipton tea is improved; and when freezing fresh-keeping is performed on the fresh Lipton tea in the shortest time according tothe freezing curve, after the fresh Lipton tea is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh Lipton tea is still maintained.

Description

technical field [0001] The invention relates to the technical field of low-temperature preservation of Lipton tea, and proposes a low-temperature rapid micro-freezing preservation technology of Lipton tea. Background technique [0002] We have found that in nature, the somatic cells of hibernating animals have a natural antifreeze mechanism, such as frogs, loach, crucian carp, and other animals and aquatic animals that live in subtropical and frigid regions. The polysaccharide antifreeze substances of somatic cells have a sharp increase in the number of double bonds of fatty acid molecules in their subcellular membranes. The antifreeze is studied from the perspective of cell dynamics, so that the somatic cells are not frozen due to the drop in external temperature. Crystal frost heaves and ruptures; organisms preserve their living bodies by keeping their body cells in a slightly frozen state, and recover and revive when the temperature rises. The evolution of organisms alwa...

AI Technical Summary

Problems solved by technology

During the industrialized production process of Lipton tea freezing and cold storage, when the temperature of the freezing equipment is lowered, ice crystals are first produced between the cells of Lipton tea, and as the temperature gradually decreases, ice crystals are produced in the cells again, which leads to internal and external damage of the cells. The pressure is not balanced, which destroys the protoplasm and cell membrane, leading to cell lysis and death

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