Method for processing high quality tea and its key working procedure special purpose equipment

A processing method and high-quality technology, applied in the field of key special processing equipment, tea processing, tea mechanical processing, can solve the problem of reducing content and so on

Inactive Publication Date: 2008-04-30
NANJING AGRI MECHANIZATION INST MIN OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, high temperature cannot always avoid damage to the color, aroma and taste of fresh tea leaves, especially for a long time, it is easy to reduce the content of beneficial components such as soluble inclusions (such as tea polyphenols and free amino acids) in tea.

Method used

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  • Method for processing high quality tea and its key working procedure special purpose equipment

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The high-quality tea processing method of the present embodiment comprises the following steps:

[0022] 1) Microwave de-enzyming——send fresh tea leaves from the feeding port of the microwave de-enzyming machine into the de-enzyming machine for de-enzyming, keeping the temperature at 85°C for 2.5 minutes;

[0023] 2) Urgent——The tea leaves after being greened by the microwave greening machine are immediately cooled to a temperature of 4°C by the quenching machine for 60 seconds, and the holding time is 1 minute;

[0024] 3) Flattening - the tea leaves after being quenched by the quenching machine are flattened and shaped by the flattening machine, and the temperature is kept at 60°C for 2 minutes;

[0025] 4) Drying—the tea leaves formed by the flattening machine are dried and dehydrated by the dryer, and the temperature is kept at 55° C. for 55 minutes.

[0026] The special equipment for the key process of this embodiment is a quenching machine. As shown in Figure 1, ...

Embodiment 2

[0033] The high-quality tea processing method of the present embodiment is basically the same as embodiment one, the difference is:

[0034] 1) The finishing temperature of the step is kept at 95° C., and the time is kept for 2 minutes;

[0035]2) The rapid cooling time of the step is 80 seconds, the temperature is kept at 10° C., and the time is kept for 1.5 minutes;

[0036] In the 3rd) step, the flattening machine is replaced by a rafting machine, the temperature is kept at 70° C., and the time is kept for 30 minutes;

[0037] Step 4) The drying temperature in the step is kept at 60° C., and the drying time is kept for 40 minutes.

[0038] Specifically, when using the special equipment for the key process of this embodiment-the quenching machine to machine the tea leaves, the inlet end of the refrigeration chamber 2 and the outlet end of the microwave greening machine can be closed and connected to each other, and then the conveyor belt The outlet end of 3 is connected wi...

Embodiment 3

[0040] The high-quality tea processing method of the present embodiment is basically the same as embodiment one, the difference is:

[0041] 1) The finishing temperature of the step is kept at 105° C., and the time is kept for 1.2 minutes;

[0042] 2) The rapid cooling time of the step is 65 seconds, the temperature is kept at 17° C., and the time is kept for 2.5 minutes;

[0043] In the 3rd) step, the flattening machine is replaced by a kneading machine, and the temperature during kneading is kept at 65° C., and the time is kept for 35 minutes;

[0044] Step 4) The drying temperature in the step is kept at 70° C. for 30 minutes.

[0045] Specifically, when using the special equipment for the key process of this embodiment-the quenching machine to machine the tea leaves, the inlet end of the refrigeration chamber 2 and the outlet end of the microwave greening machine can be closed and connected to each other, and then the conveyor belt The outlet end of 3 is connected with t...

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Abstract

The invention relates to a high-quality tea processing method, and also relates to special equipment for key procedures for realizing the method, and belongs to the technical field of tea making. The method of the present invention comprises steps of de-enzyming, shaping and drying in sequence; at least one quenching step is added after the steps of de-enzyming and forming, and the quenching step is to rapidly cool the tea leaves after corresponding steps within 30-120 seconds To 0-20 ℃, keep 1-3 minutes. The special equipment for the key process of the present invention is a quenching machine, which includes a channel-type refrigeration chamber installed on the frame except for the openings at both ends, and the passage of the refrigeration chamber is provided with a circulation system that passes through the refrigeration chamber from the openings at both ends. The conveyor belt, the outer top of the cooling chamber is provided with a refrigerator and a circulation fan, the circulation fan communicates with the refrigeration chamber through the air supply channel and the return air channel, and the heat exchanger of the refrigerator is placed in the return air channel. The method and equipment can not only better protect the color, aroma and taste of the tea, but also increase the content of beneficial substances in the tea.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a tea mechanical processing method, and also relates to key special processing equipment for realizing the method, belonging to the technical field of tea making. Background technique [0002] The history of tea drinking in China can be traced back to the era of the Three Emperors. Tang Luyu pointed out in the "Six Drinks" of his "Tea Classic": "Tea as a drink originated from Shennong. It can be seen that drinking tea has been in our country for thousands of years. History. Tea contains a variety of ingredients that are beneficial to the human body, and has long been a traditional drink that is generally loved by people. The quality of finished tea made from the same fresh tea leaves mainly depends on the tea processing technology, especially the tea processing method. The currently known tea processing methods are divided into two types: manual processing and mechanical processing. Reg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 肖宏儒宋卫东钟成义李德权殷娟
Owner NANJING AGRI MECHANIZATION INST MIN OF AGRI
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