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Green tea microwave processing and fresh-retaining method

A fresh-keeping method, microwave technology, applied in the direction of tea treatment before extraction, etc., can solve the problems of incomplete enzyme deactivation, lower tea quality, difficult to complete and even penetration, etc., so as to improve working conditions and labor intensity, ensure the quality of complete and good The effect of environmental conditions

Inactive Publication Date: 2005-12-21
NANJING AGRICULTURAL UNIVERSITY
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Problems solved by technology

Traditional Chinese tea processing adopts the method of roasting green tea. This method is difficult to quickly increase the temperature of the tea, inactivate the activity of the enzyme, and it is difficult to ensure that the greening is uniform. In addition to mechanical structure and other reasons, the color of the tea is often not green enough, resulting in the phenomenon of red stalks and red leaves. And the smell of smoke is serious, which reduces the quality of tea
Due to the incomplete enzymatic deactivation and slow temperature rise, a large amount of water remains in the traditional deenzyme and its processing method, which reduces the quality of green tea during storage, especially the famous green tea, which greatly reduces its value.

Method used

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  • Green tea microwave processing and fresh-retaining method

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Embodiment example 1

[0024] Implementation Case 1: Jiangpu Zheluo Mountain Tea Plantation

[0025] Microwave greening machine: 6CW-GE type tea microwave greening drying equipment. Transmission speed 450rpm, microwave power 5950w.

[0026] Processing technology:

[0027] (1) Spread fresh leaves

[0028] After the fresh leaves enter the factory for acceptance, they are spread out according to the variety, place of origin, picking time, and fresh leaf grade. Follow the principle of "old leaves are tender, young leaves are old" to control the thickness and time. Generally, for fresh leaves with a water content above 78%, it is advisable to control the weight loss rate at 15%-20%. After the fresh leaves are spread out, the leaf quality becomes soft, and it is moderate when it emits a delicate fragrance.

[0029] (2) Microwave finishing

[0030] Turn on the main power switch;

[0031] Turn on the power switch of the conveying mechanism;

[0032] Turn on the low-voltage power switch;

[0033] Ma...

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Abstract

The present invention relates to a green tea microwave processing fresh-keeping method. Said method includes the following steps: spreading fresh leaves, then utilizing microwave enzyme-inactivating green-retaining equipment to make enzyme-inactivating green-retaining process, its power is 5950 W, continuously changing speed within 2 min., spreading, drying, pneumatic separation and sorting so as to obtain the invented green tea. Said invention can raise vitamin C content of tea, as compared with traditional processing method its effective convenient components can be raised by above 10%.

Description

a technical field [0001] The invention relates to a microwave processing method for tea leaves, which belongs to the technical field of storage and processing of agricultural products and is specially used for keeping green tea fresh. Two technical background [0002] China is the hometown of tea and the birthplace of tea culture. Tea processing is a traditional industry in my country, and finishing is a key technical measure to form and improve the quality of green tea. Traditional Chinese tea processing adopts the method of roasting green tea. This method is difficult to quickly increase the temperature of the tea, inactivate the activity of the enzyme, and it is difficult to ensure that the greening is uniform. In addition to mechanical structure and other reasons, the color of the tea is often not green enough, resulting in the phenomenon of red stalks and red leaves. And the smell of smoke is serious, which reduces the quality of tea. Traditional deenzyming and proces...

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Application Information

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IPC IPC(8): A23F3/06
Inventor 胡秋辉黄媛媛杨方美张宴志宋卫东毛久庚肖红儒尹福生
Owner NANJING AGRICULTURAL UNIVERSITY
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