Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Process for producing dripping water incense tea

A production process and technology of fragrant tea, which is applied in the field of production technology of dripping fragrant tea, can solve the problems of low efficiency of dripping fragrant tea processing equipment and technology, failure to meet the needs of consumers, and lack of tea, so as to improve the quality of appearance production, Ensure the technical requirements of clean processing and improve the effect of internal quality

Inactive Publication Date: 2012-10-10
黄山市汪满田茶业有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The famous tea "Drip Fragrance" is carefully developed in view of the loose shape defect of Huangshan Maofeng, on the basis of inheriting the traditional processing technology of Huangshan Maofeng and fried green tea, and fully develops the green color, high aroma and strong taste of green tea. , compact shape, not only maintains the quality advantage of Huangshan Maofeng, but also has the characteristics of fried green tea with tight shape and special foam resistance, which is very popular among consumers, but the traditional dripping tea processing equipment and process efficiency is low The output is small, and the "dishuixiang" tea that meets the quality requirements put into the market every year is extremely scarce, which is far from meeting the needs of consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process for producing dripping water incense tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Storage of fresh leaves at low temperature and constant humidity: put the picked fresh leaves with one bud and one leaf into the leaf storage box and put the leaf storage box into the leaf storage room. The temperature in the storage room is 2°C and the humidity is 85%. The time should be within 3 days;

[0021] 2. Synthetic de-enzyming: fresh leaves (or fresh leaves stored at low temperature and constant humidity) are sent to 6CSF500 synthetic de-enzyming machine through the belt elevator unit for de-enzyming. The temperature of the hot air is controlled at 300°C, and the temperature of the drum wall is controlled at 290°C. . The greening time is 2-3 minutes, so that the greening leaves are dark green and soft, the stems are broken continuously, and the moisture content of the greening leaves is about 65%.

[0022] 3. On-line low-temperature cooling: the green leaves are transported to the cooling machine through the air conveying equipment for cooling. The cooling...

Embodiment 2

[0033] 1. Storage of fresh leaves at low temperature and constant humidity: put the picked fresh leaves with one bud and two leaves into the leaf storage box and put the leaf storage box into the leaf storage room. The temperature in the storage room is 5°C and the humidity is 90%. The time should be within 4 days;

[0034] 2. Synthetic de-enzyming: fresh leaves (or fresh leaves stored at low temperature and constant humidity) are sent to 6CSF500 synthetic de-enzyming machine through the belt elevator unit for de-enzyming. The temperature of the hot air is controlled at 280°C, and the temperature of the drum wall is controlled at 270°C. . The greening time is 2-3 minutes, so that the greening leaves are dark green and soft, the stems are broken continuously, and the moisture content of the greening leaves is about 65%.

[0035] 3. On-line low-temperature cooling: the green leaves are transported to the cooling machine through the air conveying equipment for cooling. The cooli...

Embodiment 3

[0046] 1. Storage of fresh leaves at low temperature and constant humidity: put the picked fresh leaves with one bud and three leaves into the leaf storage box and put the leaf storage box into the leaf storage room. The temperature in the storage room is 8°C and the humidity is 93%. The time should be within 5 days;

[0047] 2. Synthetic de-enzyming: fresh leaves (or fresh leaves stored at low temperature and constant humidity) are sent to 6CSF500 synthetic de-enzyming machine through the belt elevator unit for de-enzyming. The temperature of the hot air is controlled at 260°C, and the temperature of the drum wall is controlled at 260°C. . The greening time is 2-3 minutes, so that the greening leaves are dark green and soft, the stems are broken continuously, and the moisture content of the greening leaves is about 65%.

[0048]3. On-line low-temperature cooling: transport the green leaves to the cooling machine through the air delivery equipment for cooling. The cooling tim...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a process for producing dripping water incense tea, which comprises low-temperature constant-humidity storage of fresh leaves, compound fixation, on-line low-temperature spreading for cooling, separated weighing and kneading, primary drying in a roller, microwave tempering and dehydration, re-baking in the roller, constant-temperature remoistening, push type shaping, constant-temperature remoistening, high-temperature setting and quick cooling, packing and storage. Compared with the prior art, the process has the advantages that: 1, the process realizes scale production, and the processing process is completely automatic and continuous; 2, the shape fabricating quality of the tea leaves is improved by repeated tempering, spreading for cooling and remoistening in the production process; 3, the fixation is evener and more thorough through the compound fixation, the color can be kept emerald due to timely moisture removal through hot air, and meanwhile an explosion point on the baked edge is avoided so as to ensure the proper conversion of the internal substances and play a role in color increment, quality promotion and incense promotion; and 4, through the push type shaping and drying, the shaping and tight shaping processes of the tea leaves are finished, and the defect of loose shape of Huangshan Maofeng tea is overcome.

Description

technical field [0001] The invention relates to the technical field of tea processing technology, in particular to the production technology of dripping fragrant tea. Background technique [0002] The famous tea "Drip Fragrance" is carefully developed in view of the loose shape defect of Huangshan Maofeng, on the basis of inheriting the traditional processing technology of Huangshan Maofeng and fried green tea, and fully develops the green color, high aroma and strong taste of green tea. , compact shape, not only maintains the quality advantage of Huangshan Maofeng, but also has the characteristics of fried green tea with tight shape and special foam resistance, which is very popular among consumers, but the traditional dripping tea processing equipment and process efficiency is low The output is small, and the "dishuixiang" tea that meets the quality requirements for sale on the market every year is extremely scarce, which is far from meeting the needs of consumers. Conte...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23F3/06A23L1/29A23L33/00
Inventor 汪智利汪在中余利发姜东风汪胜安
Owner 黄山市汪满田茶业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com