Immediate spraying damp pressing method of compacted ripe Pu'er tea

Abstract

The invention discloses an instant spraying wetting compacting method for compression type Pu'er cooked tea. The method comprises the following steps: adding water, softening by steam, compacting and baking. The water adding process is characterized in that an automation spraying / water adding apparatus is used for spraying hot water at 60-80 DEG C in a mist state on the upper surface of the tea material in a tea steaming barrel without an infiltration process, steam softening is carried out for 5-6 seconds after water is added or spraying wetting is carried out when steam softening is carried out, the baking time is shortened to 3 hours after compacting. The production period is greatly shortened by the technology, the processing time is shortened by 50-60%, the production process is controllable, the quality and the stability of the products with different batches are consistent, the product is safe and healthy, and accords with the requirements of a standard production. The product keeps the Pu'er tea quality. The method has the advantages of shortened production period, reduced cost, increased efficiency, standard processing technology and simple operation, and can be widely used for compression type Pu'er cooked tea large scale and standardization production.

Description

technical field [0001] The invention belongs to the technical field of molding and processing of pressed Pu'er cooked tea, in particular relates to a process of "instant spraying and damp pressing" of pressed Pu'er cooked tea, and mainly aims at improving the tidal water process in the preparation process of pressed pressed Pu'er cooked tea . Background technique [0002] With the good health function and collection value of Puer tea being recognized and accepted by consumers, Puer tea has gradually gained the favor of consumers at home and abroad, and the production volume has also increased rapidly. In 2008, the output of Pu'er tea was 52,800 tons, accounting for 31.1% of the total annual tea production in Yunnan Province. In recent years, Yunnan Pu'er tea production areas have made full use of the advantages of rich tea tree varieties, superior ecological environment, and mature Pu'er tea processing technology in Yunnan tea area to develop a series of Pu'er pressed tea p...

AI Technical Summary

Problems solved by technology

[0007] The main purpose of the cooked tea tide is to promote better cohesion between the tea strands during pressing and forming, to ensure the firmness and aesthetics of the cake surface after the tea is formed, and to facilitate later transportation and storage. However, the above traditional process has factors such as long production time and many process parameters are uncontrollable, as follows:

[0008] 1. Human factors in the tide process are greatly affected. According to the experience of the employees, there are individual differences in the tide, the tide is uncontrollable, and the tide is uneven, and the moisture content in each area of ​​the pile has a large deviation;

[0009] 2. The soaking time after sprinkling water is long, and the soaking time is longer than 4 hours, which seriously delays the production progress and prolongs the production cycle, and the moisture content is uncontrollable due to factors such as natural volatilization of water during the soaking process;

[0010] 3. After the tide of cooked tea is suppressed, due to the high moisture content, the baking time is as long as 13 hours, and the baking cycle is too long, which occupies the resources of the drying room and consumes a lot of energy;

[0011] 4. The manual labor intensity is high, the process is cumbersome, and it is difficult to realize online production, etc.

However, many disadvantages of this process seriously affect and restrict the expansion of Pu'er tea production:

[0013] 1. High labor intensity: the tidal water process requires manual turning and mixing while sprinkling water

[0014] 2. Large human factors, uneven tide: it is difficult to achieve uniform tide in the tide process, the main reasons are:

[0015] (1) The human factor in the control of water quantity is relatively large when sprinkling water;

[0016] (2) It is difficult to ensure that the tea leaves in each part are consistent when turning and mixing;

[0017] (3) During the infiltration process, due to the influence of environmental wind speed, temperature, humidity, etc., the amount of water lost in each part of the tea leaves during the infiltration process is not the same, resulting in subsequent weighing, baking, and net content. Differences, some tea leaves with high water content are prone to mildew after they are made into products and put on the market

[0018] 3. The degree of food hygiene and safety is not high: At present, before pressing and forming Pu-erh cooked tea, it is difficult to mechanize these two processes due to the need for tidal water and infiltration, so it is basically completed manually. Therefore, food hygiene and safety standards difficult to secure

[0019] 4. The process takes a long time: after the tide water is cooked, it needs to be soaked naturally for more than 4 hours before it can be pressed and formed, which not only prolongs the processing cycle of pressed tea, but also occupies a large amount of production plant resources and increases production costs

[0020] 5. Unable to achieve online production: With the continuous increase in the output of Pu’er pressed tea and the sound development of the market, in order to save labor costs and increase production efficiency, various manufacturers are promoting their own industrialized and mechanized production models. Tea has an infiltration time of more than 4 hours after the tide, so online production cannot be realized, which has become the biggest bottleneck of the assembly line operation

[0021] 6. After the tide of cooked tea is suppressed, due to the high moisture content, the baking time is as long as 13 hours, and the baking cycle is too long, which occupies the resources of the drying room and consumes a lot of energy

[0022] It can be seen that there are many improvements to be made in the production and processing technology of the existing compacted Pu-erh cooked tea in the compacted molding process.

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