Is microwave tea killing machine good?

Tea originated in China, and tea has long been used as an offering. However, it was used as food from the late Spring and Autumn period, developed into medicinal use in the middle of the Western Han Dynasty, and developed into a court drink in the late Western Han Dynasty. The popularization of folk as a common drink came after the Western Jin Dynasty. The ruins of Tianluoshan in Yuyao, Zhejiang Province, found the remains of early artificial cultivation of tea, which has a history of more than 6,000 years. Tea drinking began in China. Leaves are leathery, oblong or oval, and can be steeped directly in boiling water. It is divided into six categories according to varieties and production methods and product shapes. According to the different seasons, it can be divided into spring tea, summer tea, fall tea and winter tea. The reprocessing of various kinds of gross tea or refined tea leaves forms reprocessed tea, including flower tea, pressure tea, extracted tea, medicinal health tea, tea food, tea-containing beverages and so on. Tea processing is a traditional industry in China. In order to improve the processing quality of tea and industrial modernization, it is necessary to apply new technology in the tea processing industry and deep processing industry, and advanced microwave technology in tea has good prospects for application.

Microwave tea greening machine is good? Microwave tea greening machine is a new type of tea greening equipment, to overcome the roller greening machine on the shape of the tea, you can achieve the effect of no burnt edges burst point, especially the color of the killed leaves is the ordinary roller greening machine effect is good. Because of the high cost, most of the current manufacturers use it to kill the tea leaves. Microwave is an ultra-high electromagnetic wave between radio and light waves, between 300MHz-300000MHz.Currently, the center wavelength of microwave devices used in the food industry is 0.328m (915MHz) or 0.125m (2450MHz).

I. Tea microwave greening machine advantages and disadvantages Outline the application of microwaves in tea greening:

The production of green tea, oolong tea need to be heated to kill the greening process, passivate polyphenol oxidase activity, evaporate some of the water, volatilize the smell of grass, so the tissue becomes soft. At present, the production of commonly used frying method of greening treatment, a few places using steam greening method.

The test results show that the microwave killing and frying processed tea quality is good, there is no significant difference, but the microwave killing time is short (frying time 1/8) can be continuous. Steam killing steam with high water content, the outer layer of raw materials affected by high temperature, killing tea almost no weight loss, part of the chlorophyll is damaged, the nutrients in the raw material with the condensate part of the loss, the quality is not ideal.

The application of microwave in tea greening is mainly its thermal effect. When the magnetron generates microwaves, the polar molecules in the tea are affected by the microwave cyclic changes, with the microwave cyclic activity. Due to the high frequency of microwaves, the molecules in the tea occur high-speed collision, generating a large amount of frictional heat, rapidly increase the temperature of the material, so as to achieve the effect of rapid warming.

Second, the application of microwave drying in the tea general hot air drying process of the material external heat, surface drying, heat transfer inward, the direction of its direction and the direction of diffusion of moisture transfer in the opposite direction, affecting the evaporation of moisture to the outside. Microwave is internal heating, the part with high moisture content warms up fast. Therefore, in the process of microwave drying, the transfer of moisture from inside to outside is fast, and the drying speed is obviously faster than hot air drying. Microwave drying in the application of tea drying has the following advantages: (1) fast drying speed; (2) good product quality; due to the surface temperature of the tea is not high, the chlorophyll changes less, the color green and resistant to storage, the loss of aroma is less, drying uniformity; at the same time, due to the fast evaporation of water, easy to form porous, the product rehydration is good, the contents of the tea is easy to dissolve when brewing.

Third, the application of microwave in the tea insecticide and mildew tea in the storage and transportation process is prone to bugs, in the process of black tea stacking also often occurs in the insect pollution phenomenon. In the past, the insecticidal method of drug fumigation was commonly used, but there is a drug residue problem. Microwave treatment can obtain good insecticidal effect, the insecticidal effect of insects in tea is closely related to the dielectric properties of tea and insects, and the water content of tea is less than 12%, which helps to improve the insecticidal effect.

Tea in the processing and storage is susceptible to moisture and mold, quality decline. Wang Shengliang and other tests have proved that microwave technology has excellent killing effect on tea mold.

Microwave in the tea juice extraction tea soft drinks (plus tea drinks, tea punch) processing is inseparable from the extraction process. The current conventional method of tea extraction is to extract with hot water, microwave extraction technology in foreign countries is developing rapidly, to 1995, foreign countries have authorized two Chinese enterprises to develop industrial-scale microwave extraction technology. The use of microwave extraction of active ingredients in tea, has a fast extraction speed, short time (than the conventional extraction method of extraction 1 / 3), extraction rate and other characteristics. In general, the extraction steps are: a certain amount of tea into the microwave extractor, add the appropriate amount of water, and then the equipment will be controlled at the desired temperature and time to start heating and extraction, and then through the filtration of tea juice.

Microwave in the sterilization of tea beverages tea beverages in the traditional heat sterilization, due to the high temperature, so that the aroma of tea loss. The use of microwave sterilization, the effect is better. Microwave sterilization is the result of microwave thermal effect and biological effect **** with the action. Microwave thermal effect on microorganisms is protein denaturation, resulting in microbial death; microwave biological effect on microorganisms so that the microwave electric field to change the distribution of the diameter of the cell membrane cross-section, affecting the concentration of electrons and ions around the cell membrane, thereby altering the transparency of the cell membrane, inhibiting the growth and development of microorganisms. In addition, sufficiently strong microwave electric field can lead to biological DNA, RNA in the hydrogen bond relaxation, fracture and reorganization, thus inducing genetic mutations. Microwave sterilization using thermal and non-thermal effects on biological destruction, so the sterilization temperature is lower than the traditional method, which is conducive to maintaining the aroma of tea beverages.

Six, the application of microwave technology prospects At present, China's microwave technology and equipment has matured, continuous, high-power, different uses of microwave equipment has been basically finalized. However, microwave dry tea also has a large investment, power consumption and other shortcomings. In fact, microwave drying and hot air drying used in combination with better results.

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