The color fixing effect of drying leaves with microwave equipment
The turtle dove leaf is a high-quality natural raw material for making special jelly and Dim sum. The leaves ar...
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The turtle dove leaf is a high-quality natural raw material for making special jelly and Dim sum. The leaves are fresh and green, rich in active nutrients, but they are delicate and easy to be oxidized and discolored. The traditional drying method takes a long time and is prone to yellowing and scorching, which makes it difficult to retain the quality of the original color of the leaves. The microwave drying equipment for spotted dove leaves, with its minimalist operation mode and high-quality drying effect, has become a preferred equipment for deep processing of spotted dove leaves.
The advantage of microwave drying is that it is easy to operate, does not require tedious debugging, and abandons the preheating process and temperature setting steps of traditional drying equipment. The equipment has no thermal inertia and can be directly produced upon startup, without the need for preheating or manual adjustment of temperature control parameters, greatly simplifying the production process, saving waiting time and labor costs, and adapting to continuous batch processing in factories.
The equipment adopts a fully automatic conveyor belt assembly line operation mode, with a simple processing flow. Freshly picked and preliminarily processed spotted dove leaves only need to be evenly spread on a conveyor belt and enter the microwave drying chamber at a constant speed along the conveyor belt. Based on the principle of microwave internal heat generation, energy is directly applied to the inside of the blade, and the internal and external are synchronized for rapid dehydration, without the need for long drying time. The overall drying process can be completed in just a few minutes, with high processing efficiency.
In terms of drying quality, microwave drying is uniformly and gently heated throughout the entire processing process, without local high temperatures or internal drying. It can effectively inhibit the oxidase activity in the leaves of the spotted dove, and prevent problems such as blackening, yellowing, and browning of the leaves. After drying, the spotted dove leaves retain the bright green color of fresh leaves very well, with a clean and transparent appearance, no burnt edges, and no impurities.
At the same time, the dehydration of the leaves is uniform and thorough, resulting in a dry and crispy texture that is not soft or clumped, effectively preserving the original nutritional components and natural flavor of the spotted dove leaves. In addition, the equipment can synchronously complete sterilization and antibacterial treatment, improving the stability of finished product storage.
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