Abstract: Drying is an important process in the initial processing of tea, which is of great significance for the formation of sensory quality of tea. During the drying process, under the action of heat and force, with the continuous loss of moisture, the physical properties and endoplasmic components of the product change drastically, thus forming the unique sensory quality of the tea.
The author expounds the principles and characteristics of the drying technology of Chinese tea, and points out the trend of tea drying from single technology to joint application technology, and proposes to improve the basic research of new joint drying technology and the on-line detection technology of dry product moisture. The development of new tea microwave drying equipment and future tea drying technology provide certain development ideas.
Key words: microwave drying of tea; drying principle; single drying; combined drying; on-line detection
Drying is a key process in the initial production of tea, which forms different sensory qualities of tea while removing excess water. In recent years, with the increase of consumers’ health awareness, tea processing technology has developed towards green, low-energy and energy-saving.
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