Tea moisture drying nano forming method

Abstract

The present invention relates to a tea water-content drying nano forming process and its equipment. Said invention is aimed at retaining chlorophyll and fragrance of tea and raising quality of tea. Said invention includes the steps of withering by sunlight or vacuum drying machine, stir-frying, rolling and forming, etc.

Description

technical field [0001] The present invention relates to a tea moisture drying and nano-forming method, in particular to a vacuum drying method to assist tea drying, using its low-temperature and low-pressure conditions to make the moisture in the tea small, so as to increase the moisture output, which can The chlorophyll and tea fragrance of the tea leaves are retained, and a forming method and device for drying and nano-moisture are formed, which has the benefit of improving the quality of the tea leaves and achieves remarkable practicability. Background technique [0002] The culture of drinking tea in China has a long history. In the early days, tea was marketed as medicinal materials, and then gradually evolved into beverages. At the same time, as early as the 1980s, the argument that tea can prevent cancer was launched, and the results of continuous research by the scientific community have confirmed that tea has many benefits such as antibacterial, anti-cancer, lowerin...

AI Technical Summary

Problems solved by technology

[0004] In the traditional tea making process, it is necessary to wither in the sun to remove part of the water. However, if the climate is not good, the humidity is too high or too dry, it is easy to affect the withering effect, and the withering time cannot be accurately grasped. The production process is a hot-air drying method. Usually, high-temperature air is brought into contact with the surface of the tea leaves to continuously evaporate and dehydrate the water in the tea leaves to achieve the purpose of drying. However, the aroma of the tea leaves is mainly produced during the tea-making process. The high temperature produced by the hot air The air will make the volatile components contained in the tea evaporate and disappear together with the water in the tea, and its high-temperature drying will destroy the chlorophyll of the tea, or cause the tea to be too burnt, so that it will feel burnt and bitter when eating, causing The original flavor of tea is lost, affecting the quality of the overall tea

[0005] Among them, the traditional drying methods are generally dehumidifiers, air conditioners, low-temperature drying or hot air drying, but they are all dried from the outside to the inside to remove moisture, which often needs to be controlled very precisely, otherwise it is easy to cause the tea to deteriorate, deform or burn. Even though the surface has been dried, the inside still contains water, so the drying effect cannot be fully achieved; or there are also far-infrared, high-frequency, low-frequency, and microwave drying methods. Although it is difficult to achieve the drying effect from the inside to the outside, they are all based on The method of heating removes water, and its high temperature will still cause an important factor affecting the quality of tea. The above-mentioned defects really need to be improved.

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