Vacuum microwave enzyme deactivating method

Abstract

The invention discloses a vacuum microwave enzyme deactivating method, wherein the deactivation of enzyme is carried out on spread tea in a microwave heating manner under the condition of vacuum. Under the condition of vacuum, the microwave power is controlled for carrying out enzyme deactivating, the boiling point of water is reduced, and the evaporation rate of water vapor is increased, so that the enzyme deactivating time of tea is further shortened; and the enzyme deactivating temperature is reduced, so that the method is beneficial to reservation of nutrition substances such as amino acids, vitamin C, chlorophyll, aromatic matters and the like, and the quality of the tea subjected to enzyme deactivating is improved. According to the vacuum microwave enzyme deactivating method, the problems of inconsistent uniformity of enzyme deactivation, red peduncles and red leaves, burned edge, fire point, damage on the nutrition substances, more draining amount and reduction of the tea quality in the existing processes of tea withering, tea drying and tea steaming, high boiling point of water and slow evaporation rate of water in the tea is slow during the process of microwave enzyme deactivation under normal pressure, and serious damage on amino acids, vitamin C, chlorophyll and aromatic matters in the tea because of high water-removing temperature, and the like can be solved. The vacuum microwave water-removing method is simple and easy, and the water-removing tea quality is good.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a vacuum microwave degreening method. Background technique [0002] Tea greening is one of the important processes in the primary processing of green tea, yellow tea, dark tea, oolong tea, etc. The main purpose is to inhibit the polyphenol oxidase activity in fresh leaves by destroying and passivating the polyphenol oxidase activity in fresh leaves. Oxidation of phenols, etc. evaporates the water in the fresh leaves, making the tea soft and easy to shape, and at the same time emits the smell of green grass to promote the formation of good aroma. Existing methods of greening: fried greens, baked greens, steamed greens and ordinary microwaves. Among them, the heat transfer method of frying, baking and steaming is from outside to inside, which is prone to shortcomings such as inconsistent greening and penetration, red stalks and red leaves, burnt edges, etc., which affect the color, a...

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Problems solved by technology

[0003] The purpose of the present invention is to provide a vacuum microwave method for greening, which can solve the shortcomings of the existing fried greens, baked greens, steamed greens, etc. Solve the existing problems and improve the processing efficiency and quality of tea

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