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Fabrication method of machine-made Biluochun tea

A production method, the technology of Biluochun, is applied in the production field of mechanism Biluochun tea, which can solve the problems of low work efficiency, large quality difference, and uneven mastery, and achieve the effect of reducing tea production cost, high accuracy and fast speed

Inactive Publication Date: 2013-03-13
梁昌连
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hand-made tea is used by different workers, and the degree of mastery is different. The quality of the tea after being made varies greatly. It is the same person. Due to sensory errors, there are also large differences at different times.
In addition, in the production practice of pure hand-made tea, we feel that this method is time-consuming and labor-intensive, and the work efficiency is low. Especially at this stage, the wages of tea-making employees have risen, while the price of tea has dropped. If the tea-making process is not reformed, Reducing costs will inevitably affect the economic benefits of tea factories

Method used

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  • Fabrication method of machine-made Biluochun tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The preparation method of machine-made Biluochun tea comprises the following steps:

[0014] (1) For greening, use 6CSW-65 miniature greening machine, the temperature for curing is 170 degrees, and the amount of leaves is 3 kg. After suffocating for 3 minutes, blow the steam to exhaust, and then exhaust the steam every 2 minutes, and fry until the leaves are soft. , dark green leaves, green gas disappears, no red stalks, no red leaves, no smoke burnt leaves;

[0015] (2) Kneading, using 6CRW-25 micro-twisting machine, kneading the green leaves in a pot of step (1) once, the pressure is "light-heavy-light", first lightly press to make the leaves curl, and then press heavily to make the tea sticks Make it tighter, and finally loosen the pressure to take back the tea juice, dissolve the lumps, knead until the tea juice overflows, and the ropes are tightly knotted, the time is 15 minutes;

[0016] (3) Stir-fry in a pan, use an electric pan with frying hands, throw 3 kg of ...

Embodiment 2

[0019] The preparation method of machine-made Biluochun tea comprises the following steps:

[0020] (1) For greening, use 6CSW-65 miniature greening machine, the temperature of greening is 165 degrees, the amount of leaves thrown is 3.3 kg, first smothered for 3 minutes, then blow the steam to exhaust, and then exhaust the steam every 2 minutes, fry until the leaves are soft , dark green leaves, green gas disappears, no red stalks, no red leaves, no smoke burnt leaves;

[0021] (2) Kneading, using 6CRW-25 micro-twisting machine, kneading the green leaves in a pot of step (1) once, the pressure is "light-heavy-light", first lightly press to make the leaves curl, and then press heavily to make the tea sticks Make it tighter, and finally loosen the pressure to take back the tea juice, dissolve the lumps, knead until the tea juice overflows, and the ropes are tightly knotted, the time is 20 minutes;

[0022] (3) Stir-fry in a pan, use an electric pan with frying hands, throw 3 kg...

Embodiment 3

[0025] The preparation method of machine-made Biluochun tea comprises the following steps:

[0026] (1) For greening, use 6CSW-65 miniature greening machine, the temperature of greening is 175 degrees, the amount of leaves thrown is 2.8 kg, first smothered for 3 minutes, then blow the steam to exhaust, and then exhaust the steam every 2 minutes, fry until the leaves are soft , dark green leaves, green gas disappears, no red stalks, no red leaves, no smoke burnt leaves;

[0027] (2) Kneading, using 6CRW-25 micro-twisting machine, kneading the green leaves in a pot of step (1) once, the pressure is "light-heavy-light", first lightly press to make the leaves curl, and then press heavily to make the tea sticks Make it tighter, and finally loosen the pressure to take back the tea juice, dissolve the lumps, knead until the tea juice overflows, and the ropes are tightly knotted, the time is 18 minutes;

[0028] (3) Stir-fry in a pan, use an electric pan with frying hands, throw 3 kg...

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Abstract

The invention discloses a fabrication method of machine-made Biluochun tea. The method comprises the following steps: (1) enzyme deactivation, wherein a 6CSW-65 minitype enzyme deactivation machine is adopted, the enzyme deactivation temperature is 165-175 DEG C, the leaves input quantity is 2.8-3.3 kilograms; (2) twisting, wherein a 6CRW-25 minitype twisting machine is adopted for once twisting of a pan of enzyme deactivated leaves obtained in step (1), and the pressure is controlled to be light, heavy and then light; }(3) pan frying, wherein an electric pan with a frying handle is used, the leaves input quantity is 3 kilograms of twisted leaves, the pan temperature is controlled to be 85-105 DEG C, and the temperature is controlled to be from high to low; and (4) drying, wherein a minitype automatic dryer is adopted, the dryer temperature is controlled to be 110-130 DEG C, the leaves feeding quantity is regulated, the tea is dried until the tea becomes powder after being twisted by hands, drying is stopped when the moisture content of leaves reaches 5-10% of the moisture content of fully dry leaves, and after the tea is spread for cooling, the tea fabrication is completed. The method for fabricating tea is high in efficiency, fast in speed, and the tea fabricating cost can be greatly reduced.

Description

technical field [0001] The invention relates to a method for making tea, in particular to a method for making machine-made Biluochun tea. Background technique [0002] Biluochun, a famous historical tea, has been traditionally made by hand frying in a pot to complete the whole process, that is, hand-cooking, kneading, kneading in a pot, and finally drying in a pot. Different workers in hand-made tea use techniques and have different levels of mastery, and the quality of tea leaves after making them varies greatly. Even for the same person, due to sensory errors, there are also large differences at different times. In addition, in the production practice of pure hand-made tea, we feel that this method is time-consuming and labor-intensive, and the work efficiency is low. Especially at this stage, the wages of tea-making employees have risen, while the price of tea has dropped. If the tea-making process is not reformed, To reduce costs, the economic benefits of tea factories ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 梁昌连
Owner 梁昌连
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