A New Microwave Tea Bleaching Machine to Improve the Aroma and Rehydration of Flower Tea

Green killing refers to the use of high temperature or other methods to inhibit the fermentation, destroy and passivation of oxidase activity in fresh leaves, inhibit tea polyphenols in fresh leaves, prevent discoloration during drying, keep inherent green, reduce water content in leaves, soften leaves, facilitate further processing, and promote the formation of aroma of products. p strong microwave tea-killing machine /strong is a new type of green-killing equipment. Compared with traditional equipment such as pot-type and drum-type, it has fast speed, high efficiency and good effect. Microwave can remove about 10% of fresh leaf moisture while killing green leaves. Microwave tea green killer is now widely used: tea, chrysanthemum, honeysuckle, flowers and other agricultural products for green killing, green killing effect is remarkable.

Microwave defoliation equipment adopts microwave special technology, uses microwave thermal effect and biological effect to rapidly passivate the oxidase activity under low temperature (60-80 degrees Celsius), so that the material composition is not destroyed by high temperature, and is fast and efficient. Because of its fast speed, high efficiency and good effect, it can remove about 10% of water while killing, and the effect of killing is much better than that of traditional killing. The principle of

microwave tea-killing machine is to passivate the active oxidase of fresh leaves by rapidly increasing temperature, inhibit the accelerated oxidation of tea polyphenols and other enzymes in fresh leaves, prevent serious changes in color and luster during subsequent drying, and volatilize the flavor of fresh leaves, so as to make tea fragrance better.

When microwave tea is killed, the temperature should be raised rapidly, and all microwave power should be turned on. If the time is less than 1.5 minutes, the leaves will be red-mouthed; if the time is too long, the leaves will lose too much water, and the tea will be dry and hard, which is not conducive to later rolling and shaping.

Microwave cyaniding equipment uses tunnel pipeline operation, all stainless steel structure, simple and convenient operation, can be used for chrysanthemum, honeysuckle, wheat sprouts, tea, Eucommia ulmoides, roses and other cyaniding treatment. Characteristics of

1, fast heating speed: microwave can directly heat both inside and outside of tea, without preheating, it can be processed on-line.

2, heating uniformity: microwave defoliation is the electromagnetic wave produced by magnetron uniformly irradiated on tea leaves, heating both inside and outside, no coke leaves, coke edges, debris and so on.

3. Tea is heated evenly: Tea stays in the microwave oven for a short time, and does not need air and steam heat conduction, so it can retain the nutrients in tea to the maximum extent.

4. Sterilization and alcoholization have great effects. Tea can be polluted twice in the process of picking and making. Microwave sterilization and drying have the functions of sterilization and alcoholization. Microwave is very effective in eliminating bitterness and astringency of summer and autumn tea. This alcoholization function can not be latent for other machines.

5, the quality of tea has been improved: the surface temperature of tea leaves is not high when the microwave is used to kill green leaves, and there is no need to cool the leaves when they emerge, so the green leaves change little, the color and lustre are green, the aroma loss is less, and the drying is even. At the same time, because of the rapid evaporation of water, it is easy to form porous, the product has good rehydration, and the solute in tea is easy to dissolve.

6. Reduce labor intensity and improve work efficiency: using automatic feeding and discharging, operators only need to press buttons, monitor equipment operation and inspect the degree of green-killing of fresh leaves, only 1-2 people are needed to complete the green-killing and drying.