Tea drying and fixing machine is suitable for：Honeysuckle, chrysanthemum, rose and other flowers, all kinds of fresh vegetables and all kinds of tea are dried by microwave.

Why should tea be dried and fixed?

Generally speaking, high temperature destroys and passivates the oxidase activity in fresh tea, inhibits the enzymatic oxidation of tea polyphenols in fresh leaves, evaporates part of the water in fresh leaves, softens the tea, facilitates rolling and forming, emits green odor, and promotes the formation of good aroma.

What is the technology of tea color fixation?

Tea is rich in polyphenol oxidase. If the color is not fixed, polyphenols will be enzymatically fermented under the action of enzymes. In this way, the tea will quickly lose its color and then go bad. Therefore, tea color fixation is an essential process in tea processing.

In recent years, with the continuous development of tea color fixation technology, the microwave color fixation technology has been successfully applied to the tea production process. The microwave temperature rises rapidly, and the temperature for green removal is generally above 85 ℃. The microwave can quickly raise the temperature to 85 ℃, which can immediately inhibit the oxidase activity, so as to achieve the color fixation effect. Microwave tea color fixing machine is a new type of tea color fixing equipment. Compared with traditional equipment such as pot type color fixing and roller type color fixing, it has fast color fixing speed, high efficiency and good effect. Microwave color fixing can keep the color as before and the color is intact.

Characteristics of tea drying and fixing machine：

1. Uniform drying: no matter what shape, microwave drying can make the surface and interior of the object evenly permeate the electromagnetic wave to generate heat energy, so that the material can be dried evenly, which is unmatched by other drying equipment.

2. Fast drying speed: Microwave directly acts on water molecules, which makes the water in the material rapidly heat up, vaporize and dry, greatly improving the production efficiency.

3. No discoloration during drying: high temperature passivates the oxidase activity, inhibits the oxidation of polyphenols and other phenols in fresh tea, and prevents discoloration。

4. The dried tea is of good quality: due to the instant high-temperature drying, the water evaporates rapidly, the surface is easy to form porous, has good water absorption, is easy to brew, and maintains good flavor. It is very suitable for the green tea color fixation process and the later drying operation of tea.