Oxygen-isolating microwave fixation method for high-quality tea

Abstract

The invention discloses an oxygen-isolating microwave fixation method for high-quality tea. A theoretical basis and an implementation scheme of oxygen-isolating fixation of tea are put forward initially, in the microwave fixation process, inert protective gas is injected after oxygen isolation, oxygen is isolated while fixation is guaranteed, non-enzymatic oxidation of tea polyphenol, amino acid, vitamins and other nutritional substances in tea is avoided, and meanwhile, production of organic free radicals is substantially reduced; the tea subjected to fixation with the oxygen-isolating microwave fixation method retain nutritional substances in fresh leaves, such as tea polyphenol, amino acid, vitamins and the like, appearance quality such as the appearance, the soup color and the like of the tea is remarkably improved, the finished tea products with low free radical content as an interior characteristic has a longer guarantee period, the ageing speed is greatly reduced, besides, the operation cost is low, the operation is convenient and industrial production can be realized.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to an oxygen-isolated microwave greening technology for high-quality tea. Background technique [0002] Tea is rich in nutrients and curative ingredients that are beneficial to human health. With the rapid development of society and the improvement of people's living standards, people's consumption levels are also increasing, and the demand for high-grade high-quality tea is increasing. For the processing of tea, greening is an important process in the process of tea processing. The quality of greening directly affects the subsequent process of tea, and has a great impact on the shape, color and quality of finished tea. Greening is mainly to rapidly heat up the fresh leaves by heating, inactivate the activity of enzymes (mainly polyphenol oxidase PPO and peroxidase POD), prevent the enzymatic oxidation of polyphenols, and evaporate part of the water at the same time, so that the leaf q...

AI Technical Summary

Problems solved by technology

[0012] Purpose of the invention: In order to overcome the high-temperature deactivation process of tea leaves in the prior art, oxygen will produce non-enzymatic oxidation on polyphenols, amino acids, vitamins and other substances in tea leaves, which will affect the quality of tea leaves. At the same time, thermal oxygen catalysis The generation of organic free radicals stimulates the aging of tea leaves, which is unfavorable to the freshness of tea leaves. The present invention proposes a way to make processed tea leaves better retain nutrients and aroma components such as tea polyphenols, amino acids, chlorophyll, and vitamins. The shape, soup color and other qualities have been significantly improved, and the tea products with low free radicals as their inherent characteristics have a longer shelf life, greatly reduced aging speed, low cost, convenient operation, and an oxygen-isolated microwave method for high-quality tea that can be implemented industrially.

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