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A method for the production of black tea by artificial intelligence enzymatic fermentation

An enzymatic fermentation and artificial intelligence technology, applied in the fields of oxygen supply and saccharification enzyme biological enzymatic fermentation, humidification, and intelligent temperature control of black tea, can solve problems such as poor quality of black tea, achieve significant ecological benefits, protect the ecological environment, The effect of saving production costs

Active Publication Date: 2016-01-20
陕西原生富硒工夫茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production realization shows that the quality of black tea processed in rainy and low temperature weather is often not good

Method used

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  • A method for the production of black tea by artificial intelligence enzymatic fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A spring tea intelligent enzymatic fermentation process

[0026] (1) Picking of fresh leaves: Picking standard: one bud and one leaf, and the first two leaves.

[0027] (2) Cold air withering: Start the blower in the withering tank, blow natural cold air, wither and spread the leaves to a thickness of 4-5 cm, and the time is 2 hours.

[0028] (3) Hot air withering: wither in the withering tank with hot air, set the artificial intelligence temperature control device to set the leaf temperature at 37-39°C, and wither for 5-6 hours (5 hours on sunny days and 6 hours on cloudy days). If it is found that the withering overtime device alarms, stop the withering immediately and enter the kneading process.

[0029] (4) Enzyme kneading: use 6CR-55 kneading machine for kneading, kneading speed is 32 revolutions per minute, after kneading for 10 minutes, evenly sprinkle 0.5% powdered glucoamylase into the kneading barrel and mix well up and down , then press and knead for 35 min...

example 2

[0038] A kind of summer tea intelligent enzymatic fermentation process

[0039] 1. Picking fresh leaves: pick one bud and two leaves, the more tender the better.

[0040] 2. Cold wind withering: Blow natural cold wind in the withering tank. Due to the high temperature in summer, the buds and leaves should be spread thinly by 3-4 cm, and the time is slightly shorter, about 1 hour.

[0041]3. Hot air withering: Due to the high temperature, the intelligent control system is fixed at 32-33°C for 3.5 hours. This withered state is conducive to the natural oxidation of tea polyphenols.

[0042] 4. Add enzyme and knead: adjust the speed of kneading machine, knead at 35 rpm, reduce the amount of glucoamylase added to 0.4%, and dilute glucoamylase with water at 1:5 and evenly sprinkle it into the kneading leaves. For the purpose of dilution, due to the high temperature in summer, dry kneading with powdered glucoamylase will affect the activity of biological enzymes. In the kneading p...

example 3

[0051] A kind of intelligent enzymatic fermentation process of autumn tea

[0052] 1. Picking of fresh leaves: the picking standard is mainly one bud and one or two leaves, and the old stem buds and leaves should be picked as little as possible.

[0053] 2. Cold wind withering: Spread 2-3 cm thinly and blow cold wind for 1-1.5 hours.

[0054] 3. Hot air withering: withering leaf temperature ≤ 33 ℃, time ≤ 3 hours.

[0055] 4. Adding enzyme and kneading: the amount of enzyme added is 0.4%, and the kneading time is the same as that of summer tea.

[0056] 5. Deblocking and screening: fast deblocking, 2-3 minutes.

[0057] 6. Enzymatic fermentation: temperature ≤ 35 ℃, humidification rate ≤ 90%, oxygen supply every 15 minutes.

[0058] 7. Initial drying with hot air: temperature ≤ 92°C, time ≤ 6 minutes, moisture content of dried leaves ≤ 50%.

[0059] 8. Hot air foot drying: temperature ≤ 90 ℃, time 4 minutes.

[0060] 9. Far-infrared aromatherapy: temperature ≤ 83 ℃, time ...

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Abstract

The invention discloses a method for producing black tea through artificial intelligence enzymatic fermentation. The method has the advantages as follows: (1) the preparation process for producing high-quality black tea is a mechanical, intelligent and biological fermentation preparation process; (2) mechanical equipment configured for the process is energy-saving and environment-friendly, so that the economic, social and ecological benefits are significant; (3) the process integrates a computer intellectual technology to the field of black tea processing, so that a new high-tech process technology is initiated for black tea processing in China; (4) a glucoamylase enzymatic biological fermentation technology in the method disclosed by the invention optimizes the quality of the black tea and increases the nutritional function of the black tea; (5) a microwave sterilization process of the method discloses by the invention thoroughly kills all harmful organisms to ensure the quality safety of a product.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a black tea intelligent temperature control, humidification, oxygen supply and glucoamylase biological enzymatic fermentation method. Background technique [0002] Black tea is an important tea in my country, its output accounts for about 30% of the national tea output, and its export volume accounts for about 35%. At present, the types of black tea produced and exported in my country mainly include: Gongfu black tea (bar-shaped black tea), crushed black tea, spiral-shaped black tea, needle-shaped black tea and other different varieties. In the black tea processing technology, the fermentation process is the key process for preparing black tea quality. The degree of fermentation directly affects the formation of its color, aroma, taste and shape. Studies have shown that the fermentation mechanism of black tea is that the tea polyphenols contained in the tea leaves undergo a series...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/10
Inventor 汪辉进赵行暇
Owner 陕西原生富硒工夫茶业有限公司
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