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Congou black tea rolling and fermentation integrated machine and method for producing congou black tea

A technology of Gongfu black tea and all-in-one machine, applied in the direction of tea treatment before extraction, can solve the problems of affecting tea quality, producing broken tea, time-consuming and labor-intensive, etc., and achieve the effect of reducing equipment purchase cost, saving fermentation time, and reducing production cost.

Active Publication Date: 2014-12-10
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the processing technology of Gongfu black tea needs to be kneaded for 1-1.5 hours and then fermented for 3-4 hours, which is very time-consuming and labor-intensive.
At the same time, kneading machines and fermentation equipment are required during the processing process, which increases the production cost of the enterprise
In addition, the existing heating and rolling method is to knead the barrel wall or the kneading plate for heating and kneading, which will cause the tea juice to dry on the barrel wall or the kneading plate, and will reduce the moisture of the tea leaves, causing the tea leaves to be crushed, resulting in broken tea. Affect the quality of tea

Method used

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  • Congou black tea rolling and fermentation integrated machine and method for producing congou black tea
  • Congou black tea rolling and fermentation integrated machine and method for producing congou black tea
  • Congou black tea rolling and fermentation integrated machine and method for producing congou black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Gongfu black tea kneading and fermentation integrated machine

[0030] like figure 1 As shown, an integrated machine for kneading and fermentation of Gongfu black tea is composed of a main engine 1 , an oxygen generator 2 , an ultrasonic atomizer 3 and a constant temperature air heater 4 .

[0031] like figure 2 As shown, the main engine 1 includes a motor 6, a machine foot 7, a reduction box 8, a kneading plate 9, a kneading bucket 10, a pressurizing hand wheel 11, a column 12, a pressurizing arm 13, a spring 14, a pressurizing rod 15, and a kneading cover 16. , tripod 17, crank 18 and door handle 19.

[0032] The motor 6 is drivingly connected to the reduction box 8, the reduction box 8 is drivingly connected to the crank 18, the crank 18 is drivingly connected to the tripod 17, and the tripod 17 is sleeved on the kneading bucket 10. Driven by the motor 6 , the crank 18 and the tripod 17 run, and under the action of the tripod 17 , the kneading barrel 1...

Embodiment 2

[0038] Embodiment 2: the method that utilizes Gongfu black tea kneading and fermentation integrated machine to produce Gongfu black tea

[0039]1) Put the withered fresh tea leaves with a water content of 59-61% into the kneading bucket 10, adjust the position of the kneading cover 16 to the air pressure position 2-3 cm below the 10 mouth of the kneading bucket, turn on the oxygen generator 2, Adjust the oxygen generator 2 to a concentration of 85-90% and a flow rate of 2.8-3L / MIN, then turn on the ultrasonic atomizer 4. After the ultrasonic atomizer 4 produces water mist, turn on the constant temperature air heater 4 to heat the constant temperature air. The device 4 is adjusted to the temperature of 28~30℃ and the relative humidity of 80~87%. At this time, the temperature and humidity of the oxygen flow will be automatically controlled;

[0040] 2) Turn on the main engine 1, and run the air compressor for 7-10 minutes;

[0041] 3) Adjust the kneading cover 16 to the positio...

Embodiment 3

[0046] Comparison of sensory quality and time consumption of kung fu black tea by different kneading and fermentation processes

[0047] By comparing the integrated kneading and fermentation process of the present invention and the traditional kneading and fermentation process, it can be seen that the total sensory score of the kung fu black tea prepared by the present invention is higher than that of the kung fu black tea prepared by the traditional process, and the production efficiency is improved by about 52%. The kneading and fermentation process is obviously advanced. The results are shown in Table 1

[0048] Table 1 Comparison of sensory quality and time consumption of kung fu black tea by different kneading and fermentation processes

[0049]

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Abstract

The invention relates to a congou black tea rolling and fermentation integrated machine and a method for producing congou black tea and belongs to the technical field of tea leaf processing. The rolling and fermentation machine comprises a main machine, wherein the main machine comprises a rolling disk, a rolling barrel which is arranged on the rolling disk in a matching manner, and a rolling cover which is arranged on the rolling barrel in the matching manner, an oxygen making machine, an ultrasonic atomizing machine and a constant-temperature air heater are arranged on the main machine, an air inlet mechanism is arranged above the rolling cover, an air outlet mechanism is arranged in the middle of the bottom of the rolling cover, and the oxygen making machine, the ultrasonic atomizing machine, the constant-temperature air heater and the air inlet mechanism are connected through ventilation hoses. By combining the oxygen making machine, the ultrasonic atomizing machine, the constant-temperature air heater and the main machine of the rolling machine, the rolling machine has not only the functions of an ordinary rolling machine, but also the functions of automatic temperature control, moisture control and oxygen addition, so that tea leaves in the rolling machine can be rolled and the efficient fermentation of the tea leaves can be performed under oxygen-rich, high-moisture and constant-temperature conditions. By utilizing the rolling machine to ferment the congou black tea, the quality of the congou black tea is improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to an integrated machine for kneading and fermentation of Gongfu black tea and a method for producing Gongfu black tea by using the device. Background technique [0002] At present, the processing technology of Gongfu black tea needs to be rolled for 1 to 1.5 hours and then fermented for 3 to 4 hours, which is very time-consuming and labor-intensive. At the same time, kneading machine and fermentation equipment are required in the processing process, which increases the production cost of the enterprise. In addition, the existing heating and kneading method is to heat and knead the kneading barrel wall or kneading plate, which will cause the phenomenon that the tea juice is dried on the kneading barrel wall or kneading disk, and will reduce the moisture of the tea leaves, causing the tea leaves to be smashed, resulting in broken tea. affect the quality of tea. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 邓余良袁海波余书平尹军峰江用文许勇泉汪芳陈建新陈根生
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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