Microwave tea drying and greening equipment

- May 08, 2019 -

Henan Microwave Equipment Network News: Tea processing is a traditional industry in China. In order to improve the quality of tea processing and industrial modernization, it is necessary to apply new science and technology in tea preliminary processing industry and deep processing industry, and advanced microwave technology has a good application prospect in tea. < P > < P > 1. Tea defoliation by microwave equipment: green tea, oolong tea and health tea need to be heated to passivate the activity of polyphenol oxidase, evaporate part of water, volatilize the odor of green grass and soften tissues. At present, the method of stir-frying is commonly used in production, and steam method is used in a few places. The results showed that the quality of tea processed by microwave and stir-frying was good, but the time of microwave was short (1/8 of stir-frying time) and could be carried out continuously.

2. Tea drying by microwave equipment: In the process of general hot air drying, the material is heated outside, the surface is dry, and the heat is transferred inward. Its direction is opposite to that of water diffusion, which affects the outward evaporation of water. The microwave heating is internal heating, and the high water content part warms up faster. Therefore, in the process of microwave drying, moisture migration from the inner layer to the outer layer is faster, and drying speed is obviously faster than hot air drying. The application of microwave drying in tea drying has the following advantages: (1) fast drying speed; (2) good product quality; because the surface temperature of tea is not too high, the chlorophyll changes little, the color is green and green, and the storage is durable, the fragrance loss is less, and the drying is even; at the same time, because of the rapid evaporation of water, it is easy to form porous, the product has good rehydration, and the content is easy to dissolve when making tea. Application of microwave in tea insecticide and mildew control: Tea is prone to insects during storage and transportation, and insect contamination often occurs in the process of black tea stacking. In the past, the insecticidal methods of drug fumigation were commonly used, but there was a problem of drug residue. Good insecticidal effect can be achieved by microwave treatment. The insecticidal effect of insects in tea is closely related to the dielectric properties of tea and insects. When the moisture content of tea is less than 12%, it is beneficial to enhance the insecticidal effect. The application of microwave in tea juice extraction: the processing of tea soft drinks (tea drinks, tea granules) can not be separated from the extraction process. At present, the conventional method of tea extraction is hot water extraction. Microwave extraction equipment technology has developed rapidly in foreign countries. Microwave extraction of active ingredients in tea has the characteristics of fast extraction speed, short time (1/3 shorter than conventional method) and high extraction yield. The general extraction steps are: putting a certain amount of tea in the microwave extractor, adding appropriate amount of water, then controlling the equipment at the required temperature and time, starting to heat the extraction, and finally filtering to get the tea juice. Application of microwave in tea beverage sterilization: tea beverage in conventional thermal sterilization, because of high temperature for a long time, the aroma of tea is greatly damaged. Microwave sterilization is the result of the combined action of microwave thermal effect and biological effect. The thermal effect of microwave on microorganism is to denaturate protein and cause microorganism death, while the biological effect of microwave on microorganism changes the permeability of cell membrane and inhibits the growth and development of microorganism. Because microwave sterilization utilizes the destructive effects of thermal and non-thermal effects on organisms, its sterilization temperature is lower than that of conventional methods, which is conducive to maintaining the aroma of tea drinks.

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