Automatic production technology for pu'er ripe tea

A Pu-erh ripe tea and production process technology, which is applied in the field of Pu-erh ripe tea fermentation automation production process, can solve problems such as pollution, product quality without quality traceability, quality control system and control indicators, etc., to achieve a high degree of automation and promote health Effect

Inactive Publication Date: 2008-03-19
冉文学
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process is not complete, and there is no mature and complete quality control system and control indicators, that is, there is no systematic quality traceability of product quality from raw materials
3. Pu’er cooked tea is susceptible to contamination by various bacteria and germs, including Escherichia coli and other pathogenic bacteria, which will affect the internal quality of Pu’er cooked tea and even fail to meet food hygiene standards
4. The existing technology cannot meet the requirements of mass production in modern society for quality stability

Method used

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  • Automatic production technology for pu'er ripe tea
  • Automatic production technology for pu'er ripe tea
  • Automatic production technology for pu'er ripe tea

Examples

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Embodiment Construction

[0020] Figure 1 shows the process flow of the present invention. The automatic production process of Pu’er cooked tea of ​​the present invention includes feeding—humidification and dampening—packing—transportation in real boxes—fermentation—extraction and turning over boxes—disassembly of tea bags—soft beating and loosening—cooling and air drying— Processes such as packaging of ripe Pu-erh tea and loose tea, especially including:

[0021] A. Boxing—feed the Pu’er tea raw material sun-dried green tea through the automatic uniform distribution boxing equipment 10, and transport the raw materials loosely and evenly into the drum-type spray humidification and moisture-resurfacing machine 5 to regulate the moisture and temperature of the stacked raw materials. The belt conveyor is sent to the unit distribution machine to automatically pack into the unit fermentation box 1026 and slightly pre-compressed;

[0022] B. Fermentation—Put the unit fermentation tanks in a ventilated and c...

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Abstract

The invention discloses an automatic production process of pu-er ripe tea, which comprises the following procedures: material feeding, humidification moistening, packaging, real box transportation, fermentation, extraction and overturning box, resolution of tea package, flexible beating and loosening, sunning and air drying, loose pu-er ripe tea packaging, etc. the whole process of the invention can be automatically controlled by a central control system, index of each procedure can be set up flexibly and controlled effectively by the system, moreover, the invention has high degree of automation and can meet the manufacturing requirement of large-scale pu-er tea enterprise of information, digitalization, large scale and flexibility. Considering the cost, automation level of the invention can be reduced and the mainframe equipment can be used alone while supported by little manual work, therefore, the invention also can upgrade shortcoming of the prior pu-er tea production process and promote healthy and stable growth of the Yunnan pu-er tea industry.

Description

technical field [0001] The invention belongs to the technical field of food fermentation automation production, in particular to the technical field of Pu'er tea fermentation production technology, and specifically relates to an automatic production process of Pu'er ripe tea fermentation. Background technique [0002] Pu'er tea is a symbolic product of Yunnan's unique origin. The large-leaf tea grown in Yunnan's special growing environment is sun-dried and processed, and Pu'er tea products with unique quality characteristics are produced according to specific processing techniques. Pu-erh tea can be divided into raw tea and cooked tea. The most critical production process of cooked tea is stacking fermentation. Through the joint action of microorganisms, microbial heat, microbial metabolism and enzymes, complex chemical changes in the tea content are promoted, such as Oxidation, degradation, decomposition, transformation, polymerization, condensation and other reaction proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 冉文学李严锋宋志兰鲍立威王菽兰
Owner 冉文学
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