Microwave enzyme-deactivating process for green tea

Abstract

The invention discloses a microwave enzyme-deactivating process for green tea. The process comprises the following steps: setting the temperature of a microwave warehouse to be more than 200 DEG C and preheating the microwave warehouse; placing 1.5 to 2 kg of fresh tea leaves into the microwave warehouse, adjusting microwave power to be 1500 to 1800 W, stirring the fresh tea leaves, allowing leaf temperature to rapidly rise to more than 80 DEG C and maintaining the temperature for 5 min; shaking the leaves, throwing the enzyme-deactivated leaves upwardly to allow the leaves to scatter in the air and then to naturally fall into the microwave warehouse and repeatedly throwing the leaves until leaf temperature drops to less than 42 DEG C; adjusting the microwave power to be 2000 to 2200 W and stewing the leaves; and taking the enzyme-deactivated leaves out of the microwave warehouse when water content in the leaves is in a range of 55 to 60%. The process provided by the invention terminates metabolism of the tea leaves, allows substances related to tea quality to maintain optimal, removes grassy smell and retains original tea fragrance of the green tea; the prepared green tea has a good color, almost being dark blue, and has no burnt leaves; moisture in the leaves gradually decreases, the tea is soft and is difficult to triturate during rolling, and the tea naturally curls to form cords.

Description

technical field [0001] The invention relates to a green tea processing technology, in particular to a green tea removal technology. Background technique [0002] Greening is the earliest process in the process of tea manufacturing process in my country. The purpose of greening is to use the principle that protein is passivated and denatured at high temperature and is irreversible, and to use the heat conduction of water in fresh leaves. Through this heating method, improve The fresh leaf temperature achieves the purpose of biological enzyme denaturation and loss of activity, which is irreversible. The current methods of greening include steam greening, pan-fried greening, microwave greening and high-temperature gas greening, etc. The control of steam greening, pan-fried greening and high-temperature gas greening is difficult, and the leaves are prone to burnt, but at the same time there are still leaves that cannot be killed. The problem of penetration is uneven, resulting i...

AI Technical Summary

Problems solved by technology

The current methods of deenzyming include steam decapitation, pan-fried decapitation, microwave decapitation and high-temperature gas decapitation, etc. The control of steam decapitation, pan-fried decapitation and high-temperature gas decapitation is difficult, and the leaves are prone to burnt, but at the same time, there are still problems in the leaf core. The problem of penetration is uneven, resulting in energy waste, low efficiency and poor effect; while the existing microwave curing process makes the aroma, taste and color of the tea insufficient, and the green tea after greening is easily crushed and cannot be curled into strips. therefore poor quality