Tea microwave curing technology

Characteristics of tea microwaves: 1. Killing: It is one of the key processes of green tea, yellow tea, black tea and oolong tea. The main purpose is to inhibit the enzymatic oxidation of tea polyphenols in fresh leaves by high temperature destruction and passivation of oxidase activity in fresh leaves, evaporate some water of fresh leaves, make tea leaves soft, easy to form, and emit blue stin Taste, promote the formation of good aroma. Characteristics of tea and honeysuckle microwaves:

1. Killing: It is one of the key processes in the initial production of green tea, yellow tea, black tea and oolong tea. The main purpose is to inhibit the enzymatic oxidation of tea polyphenols in fresh leaves by high temperature destruction and passivation of oxidase activity in fresh leaves, evaporate some water of fresh leaves, make tea leaves soft, easy to form, and emit blue stin Taste, promote the formation of good aroma.

2, the way to kill is: fried green, steamed green, baked green, bubble green, radiation to kill. The microwave killing is the current type of tea fast killing equipment.

3, the principle of microwave killing: the use of microwave rapid, overall heating characteristics, can make tea quickly heat up, reach the critical point temperature of polyphenol oxidase to passivate its activity; accelerate the migration of tea structure water to evaporate part of the water, volatile The smell of grass, so as to achieve the purpose of rapid killing. The application of microwave in tea killing is mainly the thermal effect it produces. When the magnetron produces microwaves and shines on the tea leaves, the polar molecules inside the tea leaves are affected by the periodic changes of the microwaves, and periodically move with the microwaves. Due to the high frequency of the microwave, the high-speed collision of the molecules inside the tea leaves generates a large amount of frictional heat to rapidly increase the temperature of the material, thereby achieving the effect of rapid heating and killing.

4, the advantages of microwave killing: can maintain more green tea amino acid, vitamin C content so that the processed tea color is more green, the shape is naturally stretched, beautiful, improve the quality of tea. The test results showed that the quality of the tea processed by microwave sterilization and fried green was good, and there was no significant difference, but the short time of microwave sterilization (1/8 of the time of fried green) could be continuously carried out. Because of the high moisture content of steam, the outer layer of raw materials is affected by high temperature. Therefore, the tea leaves after greening have almost no weight loss, some chlorophyll is damaged, and the nutrients contained in the raw materials are partially lost with the condensed water, and the quality is not ideal. The advantage of microwave sterilization is that it is fast and efficient, and because of the short time, the organic matter loss of tea is less, the quality of tea is guaranteed, and the tea will not be astringent because of the production time. So how fast is the speed of microwave killing? According to the domestic and international data display and the actual experience of our customers, the speed and efficiency are 4 to 20 times that of the conventional heating method. Specifically, the fermented tea leaves are sterilized by microwaves, which can be completed in 3 minutes. At present, no other related equipment has been found to achieve this speed.