Three-phase combined type enzyme deactivating device and enzyme deactivating method thereof

Abstract

The present invention discloses a three-phase combined type enzyme deactivating device and an enzyme deactivating method thereof. The three-phase combined type enzyme deactivating device comprises a rolling cylinder; a hot air generator, a hot air releaser, a steam generator and a steam releaser are arranged in the rolling cylinder; the rolling cylinder is provided with a heating device to conductheating of the inner wall of the rolling cylinder; the steam releaser is arranged inside the inner cavity of the rolling cylinder and comprises a steam pipeline communicating with the steam generator; the part of the steam pipeline entering into the inner cavity of the rolling cylinder is shorter in length than the rolling cylinder; the part of the steam pipeline entering into the inner cavity ofthe rolling cylinder is provided with steam releasing holes; the hot air releaser is arranged in the inner cavity of the rolling cylinder and comprises an hot air pipeline communicating with the hotair generator; the part of the hot air pipeline entering into the inner cavity of the rolling cylinder is shorter in length than the rolling cylinder; and the part of the hot air pipeline entering into the inner cavity of the rolling cylinder is provided with hot air releasing holes. Traditional rolling cylinder enzyme deactivating, steam enzyme deactivating, hot air enzyme deactivating, etc. areoptimized and integrated innovatively; the advantages of the enzyme deactivating are used; weaknesses is avoided; and overall improvements of color, luster, aroma, uniformity, etc. of enzyme deactivated leaves are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to tea processing technology, in particular to a three-phase combined de-greening device and a de-greening method thereof. Background technique [0002] Tea is a healthy drink. With the continuous improvement of people's living standards and consumption concepts, the appearance, color, aroma, and taste of tea have become the primary conditions for consumers to choose tea, and the finishing process is the key to obtaining excellent quality. The aroma and taste are significantly affected. The principle is to use high temperature and high humidity to destroy oxidases in fresh tea leaves, so that polyphenols are oxidized as little as possible, so as to obtain a mellow and refreshing tea taste, and at the same time remove green odor in fresh leaves, develop tea aroma, and Maintain the unique bright green color of green tea, and form the sensory qualities such as color, aroma and ...

AI Technical Summary

Problems solved by technology

It mainly has the following defects: 1. The hot air and steam are mixed first, and the heat of the mixed gas is then transmitted to the de-encapsulation chamber through a long distance instead of directly mixing in the de-encapsulation chamber. The decline will lead to deviations in the effect of killing green enzymes, and is not conducive to the stimulation of aroma; 2. The drum is not heated, and the advantages of improving the aroma quality of the finished product after the drum killing are not brought into play; 3. The heat of the mixed gas enters from a section of the drum, Going out from the other end, the details of the uniform distribution of gas and heat are not considered, and there is a temperature difference phenomenon

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