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Method for recycling aroma in process of processing oolongs

A technology for aroma recovery and processing, which is applied in the field of aroma recovery in the process of oolong tea processing, to achieve huge commercial value, low cost and high efficiency

Active Publication Date: 2015-03-25
ZHEJIANG ECONOMIC & TRADE POLYTECHNIC
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0005] At present, there is no effective and practical method to achieve the above-mentioned purpose.

Method used

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  • Method for recycling aroma in process of processing oolongs

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Embodiment Construction

[0018] The technical solution of the present invention will be described in further detail below in conjunction with the accompanying drawings and specific embodiments:

[0019] Such as figure 1 Shown, a kind of aroma recovery method in oolong tea processing, comprises the steps:

[0020] Step 1. Drying: Put the tea leaves that have been greened and twisted into a drying box to dry, and the drying time does not exceed 4 hours;

[0021] Step 2. Enrichment: In the later stage of oolong tea drying, when the water content in the tea leaves is 8%, use a high-pressure blower to pump the hot air in the air generator into the drying box, and heat it to pressurize it to 0.15MPa at a temperature of 80°C -85°C, after standing for 10-15 minutes, fully mix the exhaust port of the drying box with the steam pipe heated by n-hexane in the gas-gas mixer and pass it into the water condenser for condensation to collect n-hexane after absorbing aroma solution, as the drying ends, so does the ar...

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Abstract

The invention provides a method for recycling aroma in a process of processing oolong. The method comprises the following steps: drying, namely putting oolongs which are subjected to fixation and rolling into a drying box to be dried, wherein the drying time is not more than 4 hours; enriching, namely at the post-period of drying the oolongs, pumping hot air in an air generator into the body of the drying box by a high-pressure air blower after the content of moisture of the oolongs is 8%; heating and pressurizing the hot air to 0.15MPa at the temperature is 80-85 DEG C; standing for 10-15 minutes and sufficiently mixing the hot air on an exhausting opening of the drying box and a steam pipe heated by n-hexane in a gas-gas mixer; introducing the sufficiently mixed hot air into a water condenser, condensing, and collecting an n-hexane solution adsorbed with the aroma; finishing the recycling of the aroma along with the finishing of drying; recycling, namely carrying out on-line recycling on the n-hexane solution enriched with the aroma, and continually heating the recycled n-hexane to obtain steam adsorbed aroma; singly collecting condensed aroma essence oil; and removing the moisture in the aroma essence oil by using activated anhydrous sodium sulfate.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for recovering aroma during oolong tea processing. Background technique [0002] Oolong tea, also known as green tea and semi-fermented tea, is a unique and distinctive tea category among the major tea categories in China. Oolong tea is a high-quality tea produced after processes such as greening, wilting, shaking, semi-fermentation, and baking. Oolong tea evolved from Song Dynasty tribute tea dragon balls and phoenix cakes, and was created around 1725 (Yongzheng period of Qing Dynasty). After tasting, the teeth and cheeks remain fragrant, and the aftertaste is sweet and fresh. The pharmacological effects of oolong tea are prominently manifested in the decomposition of fat, weight loss and bodybuilding. It is called "beauty tea" and "fitness tea" in Japan. Oolong tea is a unique tea in China, mainly produced in northern Fujian, southern Fujian, Guangdong, and Taiwan in ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 张星海许金伟虞培力周晓红
Owner ZHEJIANG ECONOMIC & TRADE POLYTECHNIC
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