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Method for processing green tea by microwaves

A green tea and microwave technology, which is applied in the field of food processing, can solve the problems of temperature difference between inside and outside, humidity, and opposite directions of heat transfer, and achieve the effect of short time and less loss of effective nutrients.

Active Publication Date: 2010-02-24
RIZHAO BAIMAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the traditional way of roasting green tea is to heat the heat source from the outside of the tea leaves to the inside, and there are problems with the temperature difference between the inside and outside and the opposite direction of moisture and heat transfer.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0033] The standard of raw tea fresh leaves is one bud and one leaf, no insect damage, no rain attached, no mechanical damage. Process 1: Spread the fresh tea leaves and cool them. After the fresh leaves are harvested, they will be spread for 3-5 hours immediately. When the thickness of the spread is no more than 3 cm, and the leaf weight loss rate reaches 6%, it will enter the next process; Process 2: Microwave curing , The machine power is set to the specified gear 100 position 1000w, the temperature is 235℃, the running time is 50 seconds, the leaf throwing should be continuous and uniform, and the leaf throwing amount per hour is about 60 kg. When the moisture content of the fresh leaves reaches 60%, the leaf color is dark green and tender. The stems are broken and kept spreading cool for about 20 minutes, and then enter the next process; process three: initial kneading, put the finalized leaves into the kneading machine without pressure or pressure, after 7-10 minutes, wait...

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Abstract

The invention discloses a method for processing green tea by microwaves, which aims to popularize the application of microwave technology in green tea processing. Through the processes of airing, de-enzyming, first kneading, second kneading, first drying, second drying and the like, the method adopts advanced microwave technology instead of the conventional heat conduction heating mode to make the green tea, so that effective nutrients in the green tea are hardly lost, and color, flavor and taste are better than the green tea made by the conventional processing method. The whole process of processing does not require high temperature heat medium, has no dust pollution, and is in accordance with the processing requirements of green foods.

Description

Technical Field: [0001] The invention relates to food processing technology, especially the application of microwave technology in processing green tea. Background technique: [0002] At present, the traditional green tea frying method is to heat the tea by heat transfer from the outside surface to the inside of the tea, which has the problems of the temperature difference between inside and outside and the opposite direction of moisture and heat transfer. The use of microwave-fried green tea can penetrate into the raw material for heating and does not require high-temperature heating medium. When used in green tea processing, it fundamentally changes the conventional heating method that relies on high-temperature medium and heat conduction to heat up. At the same time, the microwave electromagnetic field is killing. , The drying process has a non-thermal effect, which greatly shortens the processing time and shows the unique advantages of microwave processing of green tea. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 宋百满
Owner RIZHAO BAIMAN TEA
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