The tea industry is a traditional industry in China. In order to improve the processing quality of tea and industrial modernization, it is necessary to apply new science and technology in tea primary processing industry and deep processing industry, and advanced freezing technology has a good application prospect in tea.

Function 1 in the application of hairy tea drying

Freeze-drying technology When drying tea leaves, the temperature of the tea leaves is always kept below -16 °C. Due to the low temperature of the tea leaves, the chlorophyll hardly changes, the color is green and green, and the original nutrients and various organic substances in the aroma and tea are almost No loss, even drying, water content can be as low as 3% or less; at the same time, because the water has been frozen before drying, the product is spongy porous after drying, the product has good rehydration, and the content is easy to dissolve when brewing. The freeze-dried tea leaves can improve the quality of the tea industry by one or two grades based on traditional techniques. The tea leaves dried by the device can be preserved to the maximum extent and color, fragrance, taste and shape, and the water content can be reduced to less than 3%, so the product quality is greatly improved, and the shelf life of the product is maximized. Good product quality;

When the tea leaves are generally dried by hot air, the tea leaves are heated in hot air. Some organic substances in the tea leaves continue to oxidize under heat, consuming some nutrients; chlorophyll is also decomposed and destroyed at high temperature, which causes the color of the tea to become darker; Some of the aroma substances are also dispersed with the hot air, and the water content can only reach about 9 to 12% under normal conditions, and the product is not resistant to storage.

Application of function two in the production process of flower tea

The general flower tea production process is to mix green tea and flowers and then bake together, so that the floral fragrance is absorbed by green tea, so that the green tea releases the floral fragrance when soaked, but the green tea also undergoes an oxidation reaction at a high temperature, thereby making the flower tea in the soup color. Close to golden yellow, similar to the soup color of oolong tea.

The new process is to separate the green tea and the flowers into their respective trays, and put them together in the same freeze-drying chamber. As the freeze-drying and drying process, the aroma components in the flowers are evaporated and absorbed by the green tea, and the temperature of the green tea is also It is further dried at a relatively low temperature. After a period of time, most of the aroma components in the flowers are transferred to the green tea, and the composition of the green tea itself does not change. One has the aroma of the flower tea and has green tea. The new green tea tastes like this.

Application of function three in tea refining process

In the process of tea refining, when vacuum baking is used, the taste and tea taste in the tea can be removed, and the color in the tea can be maintained.

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