Black tea vacuum pulsating drying and fragrance improving method

A technology of vacuum drying and vacuum pulsation, applied in the direction of tea treatment before extraction, can solve the problems of prone to burnt edge, smoky smell of tea, and high temperature, and achieve the effect of fast extraction rate, mellow taste of tea and improvement of taste quality.

Active Publication Date: 2015-10-14
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

At present, the biggest problem of black tea drying is that the traditional hot air drying method consumes too much energy; secondly, the hot air drying tempe...

Method used

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  • Black tea vacuum pulsating drying and fragrance improving method
  • Black tea vacuum pulsating drying and fragrance improving method
  • Black tea vacuum pulsating drying and fragrance improving method

Examples

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Effect test

example 1

[0026] Example 1 The Selection of Vacuum Pulse Drying Parameter Range

[0027] Pulse time control:

[0028] The degree of vacuum is represented by atmospheric pressure-absolute pressure. During the vacuum pulsation drying process, the pressure change in the vacuum drying chamber is as follows: figure 1 Shown: In each pulsation cycle, the time for vacuuming is 20s≤T1≤120s; the time for vacuum holding is 0s≤T2≤120s; the time for returning to normal pressure is 18s≤T3≤35s.

[0029] Vacuum pulse drying temperature control:

[0030] Set the vacuum degree to 95KPa and the vacuum holding time to 2min, and use this pulsation parameter to study the change curve of the moisture ratio of the finished product with the drying time at different temperatures (75, 90, 105, 120 and 135°C), see figure 2 . When the black tea fermented leaves were dried to 10% water content, the required periods were 116.67, 97.67, 80.83, 60.50 and 40.67min with the increase of temperature. In view of the en...

Embodiment 2

[0046] The following steps are used to carry out vacuum pulse drying and aroma enhancement of black tea:

[0047] (1) Spread the moderately fermented fermented leaves (with a water content of 55-60%;) on the partition in the vacuum drying room, the temperature of the drying room is 80°C, and the degree of vacuum is 0-65KPa. Middle: vacuum pumping time T1≤60s, vacuum holding time T2≤120s, return to normal pressure time T3≤60s.

[0048] When drying for 90 minutes, the water content of tea leaves dropped to about 12%.

[0049] (2) At this time, carry out the pulsating aroma enhancing process, set the temperature of the vacuum drying chamber to 90°C, continue the aroma enhancing time for 2 hours, and the tea moisture will drop to about 5-7%;

[0050]In the pulsating aroma-lifting process, the pressure of the vacuum drying chamber is carried out the pulsation adjustment of the pulsation adjustment of normal pressure maintenance-vacuumization-vacuum maintenance, and the vacuum degr...

Embodiment 3

[0054] (1) Spread the moderately fermented fermented leaves (with a water content of 55% to 60%;) on the partition in the vacuum drying chamber. The temperature of the drying chamber is 80°C and the degree of vacuum is 0 to 95KPa. Middle: vacuum pumping time T1 = 120s, vacuum holding time T2 = 0s, return to normal pressure time T3 = 35s.

[0055] When the drying is carried out to 120min, the water content of the tea leaves drops to about 12%.

[0056] (2) At this time, carry out the pulsating aroma enhancing process, set the temperature of the vacuum drying chamber to 90°C, continue the aroma enhancing time for 2 hours, and the tea moisture will drop to about 5-7%;

[0057] In the pulsating aroma-lifting process, the pressure of the vacuum drying chamber is carried out the pulsation adjustment of the pulsation adjustment of normal pressure maintenance-vacuumization-vacuum maintenance, and the vacuum degree is not less than 65KPa; the pulsation cycle is the same as step (1), in...

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Abstract

The present invention provides a black tea vacuum pulsating drying and fragrance improving method. The method is conducted by drying the tea leaves in a vacuum pulsating manner, then improving the fragrance of the dried tea leaves in the case of pressure pulsation adjustment, and then improving the fragrance under ordinary pressure. The advantages of vacuum pulsating drying and fragrance improving method are as follows: 1, the energy consumption of the vacuum pulsating drying is about 1/2 of the traditional hot air drying, indicating the pulsating vacuum drying technology has a relative good energy saving effect; 2, compared to the traditional hot air drying method, thearubigins, theaflavin, amino acids and other physiochemical quality ingredients have higher retention levels in the black tea during high-temperature drying using the vacuum pulsating drying method; and 3, the finished black tea obtained by the vacuum pulsating drying method has a higher sensory quality than that obtained by the traditional hot air drying method, and has significantly enhanced tea soup color and taste quality.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for vacuum pulsation drying and aroma enhancing of black tea. Background technique [0002] Black tea is the most sold tea in the world, and can be divided into traditional Gongfu black tea and red crushed tea. According to the bulletin issued by the Food and Agriculture Organization of the United Nations on June 30, 2010, in the past five years, black tea accounted for 65% of the world's total tea production, 67% of total consumption, and 80% of trade. The Food and Agriculture Organization of the United Nations predicts that by 2019, world black tea exports will increase by 1.8%. Therefore, it can be predicted that black tea will still be in the leading position in the international tea market for a long time. In recent years, in the domestic tea market, the consumption of black tea is on the rise. [0003] Drying is the last process of making all ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 董春旺叶阳朱宏凯何华锋高明珠桂安辉陈琳
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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