In summer, with high temperature and humidity, chrysanthemum tea, rose tea and other herbal teas have loose texture and porous petals, which are prone to absorbing water vapor from the air, causing problems such as softening, clumping, and moisture regain. A humid environment can also breed a large number of hidden insect eggs, molds, and bacteria. Even if there is no abnormality with the naked eye, during storage, it is easy to encounter insect infestation, mold growth, odor deterioration, and other situations, seriously affecting the quality and shelf life of flower tea. Traditional drying techniques such as air drying and hot air drying result in uneven drying and incomplete insecticidal effects, making it difficult to meet the preservation needs of summer flower tea. Microwave processing can solve the two core problems of moisture drying and insecticidal eggs in one stop.
Microwave drying breaks the traditional heating short board from the outside to the inside, and has super penetrability. It can act on the inside of flower tea, allowing the internal and external water molecules of petals, stamens, and flower beds to vibrate synchronously to produce heat. It can quickly remove deep moisture from the surface and texture gaps of flower tea, dry evenly and thoroughly, effectively solve the problem of moisture adhesion in flower tea, and eliminate the hidden danger of mold caused by residual moisture from the root.
At the same time, microwave belongs to low-temperature rapid processing technology, which does not require long-term high-temperature baking and exposure. The processed flower tea can restore its dry and loose state, without yellowing or fading of petals. It can maximize the preservation of the sweet taste of chrysanthemum tea and the natural floral aroma of rose tea, and preserve the original flavor and aroma of flower tea.
In terms of killing eggs and inhibiting bacteria, microwave can eliminate disinfection and sterilization in all directions by relying on the dual effects of thermal and non thermal organisms. Not only can it destroy the protein structure of insect eggs and larvae to inactivate them, but it can also interfere with the microbial metabolic system, completely eliminate dormant insect eggs and mold bacteria hidden in petal folds and flower stamens, and prevent problems such as later hatching of insect eggs and insect decay.
In addition, microwave is a purely physical processing method, with no chemical residues, safe and healthy, and in line with food processing safety standards. And the operation is efficient and energy-saving, supporting continuous production. The processed flower tea has a stable moisture content, which can effectively resist the influence of humid summer environment and greatly extend the storage period. It is a high-quality processing technology for improving the quality, preservation, and loss control of summer flower tea.
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