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Tea-killing microwave equipment uses microwaves to rapidly increase the temperature of tea leaves and rapidly passivate oxidase. Efficiency is several to several times higher than traditional machines. Microwave tea-killing microwave equipment has penetrating and non-thermal effects, can rapidly heat up to the temperature required for tea to kill and dry, destroy the activity of enzymes in fresh leaves, stop the enzymatic reaction, and make full use of microwave for the biological and physical properties of tea. The basic characteristics, through the reasonable optimization of the equipment structure, can better solve the problem of reducing the quality of tea in the traditional killing and drying process.
The moisture content of the tea after the greening should be 60-65%, and the moisture content after drying should be 3-5%. The processed tea leaves are required to maintain the original taste, the original, the primary color, the basic nutrients are not lost, safe and hygienic, and the finished The tea leaves are opened by boiling water, and its color, shape and taste are basically the same as those of fresh tea. The actual situation of tea is that the physiological structure of the tea produced in different seasons will be different. The moisture content and the degree of tenderness of the tissue are different, and the raw materials used for making tea are different. For example, most of the tea leaves before and after the Qingming period are leaf buds with relatively tender tissue and high water content. The raw materials used for tea production in summer and autumn are mostly old leaves, and the fresh leaves produced in different seasons have different process requirements for drying and drying. This brings certain difficulties to the equipment and technology for killing and drying.
The use of microwave equipment heating technology for tea drying is essentially a microwave generator directly or indirectly radiating microwaves to the surface of the tea leaves and penetrating the interior thereof, so that the interior of the tea leaves generates frictional heat in an instant, resulting in simultaneous heating of the surface and interior of the tea leaves. Moreover, the internal temperature of the tea leaves is higher than the surface temperature, so that a large amount of water molecules escape from the tea leaves and are evaporated, thereby achieving the purpose of killing and drying. The microwave heating technology is characterized by short heating time, uniform internal and external temperature, and the heat transfer direction from the inside to the outside and the direction of the wet transfer; while the conventional heating method requires a certain time to remove the heat from the dried tea leaves. The outer surface is transferred to the inside of the tea leaves, and there is a problem that the temperature difference between the inside and the outside is opposite to the direction of the wet and heat transfer.
At present, the tea greening process and the hot air drying process are arbitrarily large, and the heating temperature of the equipment is difficult to control. During the processing, the tea leaves are prone to red stems, red leaves, yellowing of the leaves, uneven color and the like, and the quality of the tea is difficult to ensure. Microwave has penetrability and non-thermal effect. It can rapidly heat up to the temperature required for tea to kill and dry, destroy the enzyme activity in fresh leaves, stop the enzymatic reaction, and make full use of the basic characteristics of microwave for the biological and physical properties of tea. Through the reasonable optimization design of the structure of the greening equipment, a series of problems of reducing the quality of the tea in the traditional greening and drying process can be better solved.
Characteristics and application of microwave equipment
There are two general meanings of killing, one is a process of processing tea, and the other is that film and television works have completed the previous shooting work. Today we are talking about the process of processing tea. What is the process of tea? We have previously discussed it many times, that is, the newly picked tea leaves are destroyed by high temperature to destroy the activity of oxidase in fresh leaves, and inhibit the enzymatic oxidation of tea polyphenols in fresh leaves.