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Using microwave to inactive enzymes in the processing of O Long tea

Code: 001
Title of technology/equipment: Using microwave to inactive enzymes in the processing of O Long tea

Countries Technology offering : VN Việt Nam
Index classification SPC : Food products and beverages

Description:

Oolong tea is an industrial plant which has high economic value. In order to achieve particular smell and taste, Oolong tea must be sophisticated processing through many stages: withering, fermentation, eliminating the yeasts, shaping ... In the amount of these, the stage of yeast elimination is considered as a decided stage of the tea’s quality later. This is

Areas of application:

Tinned food, dry fruit and vegetables and dense food

Development status: Pilot

Mode of transfer

Keywords:
Inactivate enzyme, polyphenols, tanin, using microwave to inactive enzymes, processing technology of O Long tea

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Code : VN158613

Using microwave to inactive enzymes in the processing of O Long tea

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