Food Safety and Bubble Tea
Everyone wants to have a cup combines both good taste and food safety.
Considerations of tea shops: If the cooling is not fast enough, there’s no obvious affections. Tea may taste bitter and harsh.
If the cooling is fast, is this costly?
As chilling fast, they thinking about use ice cube melting inside the tea. This is the most common way in the tea cooling process.
But this method is like you use pager to contact your friend now. It’s an old method for cooling. The environment where the ice cube making machine stays is wet and hot. Considering the cost, rare people use R.O. water to make ice cubes and use normal filter cartridge to filter the water. This can not avoid bacteria growing problem.
Actually, the bacteria exist friendly with human beings. When the bacteria number raise, there may be some bad affection to human body. To control the bacteria number is the real meaning of food safety.
Using R.O. water and better filter cartridge, there’s still problem of ice cubes cooling.
The latent heat value and the density of each ice cube are different.
different density = different calories = different cooling temperature = percentage of every batch of tea is different
A cup of ice tea can calm down our temper and cool our body. The texture and flavor will not be good if we add too much ice cubes inside the tea. The best choice is more than 80% of tea and less than 20% of ice cubes.
Here are our suggestions:
- Chilled down to 18 minutes in 20 minutes by rapid cooling machine.
- Preserve the tea in the fridge which temperature is lower than 4°C.
- Sell 4°C tea with some ice cubes. These ice cubes are using for preserving the tea temperature, not for cooling.
This beverage can preserve at least 3.5 hours chilled. This smooth texture, sweet aftertaste and original flavor tea will let the customers come frequently.
Freshness doesn’t mean to cook and sell quickly. The new definition of freshness should combine, heat up fast, chill fast and low temperature preserving.
Despite its popularity with young consumers, bubble tea is critically discussed in European media, NGOs, political parties, and market surveillance regarding its nutritional values, choking hazards, and traces of unwanted chemical substances. Boba pearls, milk powder, and juice syrups may contain banned chemical additives in order to reduce costs. In May 2011, food scandal broke out in Taiwan where DEHP (a chemical plasticizer and potential carcinogen used to make plastic) was found as a stabilizer in drinks and juice syrups. Some of these products may have been exported and used in bubble tea shops in the US and around the world. DEHP can affect hormone balances. In June 2011, the Health Minister of Malaysia, Liow Tiong Lai instructed companies selling “Strawberry Syrup”, a material used in some bubble teas, to stop selling them after chemical tests showed they were tainted with a carcinogen identified as DEHP. In August 2012, scientists from the Technical University of Aachen in Germany analyzed bubble tea samples within a research project in order to look for allergenic substances. The result indicated that the products contain chemicals. These chemicals are styrene, acetophenone and brominated substances. The report was published by German newspaper Rheinische Post and caused Taiwan’s representative office in Germany to issue a statement, saying food items in Taiwan are monitored under the laws. Taiwan’s Food and Drug Administration confirmed in September that in a second round of tests conducted by German authorities, Taiwanese bubble tea was found to be free of cancer-causing chemicals as the German media reports alleged. The products were also found to contain no excessive levels of heavy-metal contaminants or other health-threatening agents.
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Reference: Test rebut claims about carcinogenic German bubble tea, Taipei Times. 11 September 2012.Reckless’ report has hurt Taiwanese bubble tea industry: supplier Central News Agency. 28 September 2012., Wikipedia