Curling tea temperature-changing re-roasting shaping processing method

A processing method and curling technology, which is applied in tea processing before extraction, etc., can solve the problems that cannot meet the requirements of the continuous production line processing method, it is difficult to realize continuous processing, automatic feeding and discharging, etc., and achieve a curled and compact shape , the color of green tea is green, the effect of improving the quality of aroma and taste

Active Publication Date: 2016-01-06
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

Although the shape effect of this kind of frying pan is good, it is difficult to realize continuous processing, automatic feeding and discharging, etc. due to structural and heating system problems, and cannot meet the processing requirements of a continuous production line.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] One bud and one leaf fresh tea tree fresh leaves collected from the self-made green tea, after spreading, killing, rolling, and second greening, a product in process with a moisture content of about 38% is obtained.

[0019] In the first stage, set the pot temperature at 155°C ± 5°C, and continuously put it into the drum fryer with built-in guide vanes, and stir fry for 4min±0.5min from feeding to discharging, and the temperature of the finished product at the outlet is about 67°C, and then During the belt transmission process, the fan cools for 2 minutes ± 0.5 minutes, and the temperature of the finished product drops to about 36°C; this process is repeated several times until the finished product is basically curled and the moisture content is 30%. The first stage of frying is completed, and the longest is about It takes 20 minutes.

[0020] Continue to put the in-process product fried in the first stage into the same drum frying dryer, set the pot temperature at 110°...

Embodiment 2

[0025] The fresh leaves of tea trees with one bud and one leaf to two leaves collected from the self-made black tea are withered, kneaded, fermented, and initially baked to obtain a product in process with a moisture content of about 30%.

[0026] In the first stage, set the pot temperature at 150°C ± 5°C, and continuously put it into the drum fryer with built-in guide vanes, and stir fry for 4min±0.5min from feeding to discharging, and the temperature of the finished product at the outlet is about 62°C, and then During the belt transmission process, the fan cools for 2min±0.5min, and the temperature of the finished product drops to about 33°C; this process is repeated several times until the finished product is basically curled and the moisture content is 25%. The first stage of frying is completed, and the longest is about It takes 25 minutes.

[0027] Continue to put the in-progress product fried in the first stage into the same drum frying dryer, set the pot temperature at...

Embodiment 3

[0032] The fresh leaves of the paired three-leaf tea tree collected from the prepared oolong tea, after withering, shaking, kneading, and killing, the finished product with a moisture content of about 40% is obtained.

[0033] In the first stage, set the pot temperature at 130°C, continuously put it into the drum frying machine with guide vanes inside, and stir fry for 5min±0.5min from feeding to discharging. During the process, the fan cools for 2min±0.5min, and the temperature of the finished product drops to about 32°C; this process is repeated several times until the curl of the finished product is basically formed and the moisture content is about 25%. The first stage of frying is completed, and the longest time is about 25min. .

[0034] Continue to put the in-process product fried in the first stage into the same drum frying dryer, set the pot temperature at 100°C, fry for 6 minutes, and the temperature of the in-process product at the outlet is about 40°C, and then coo...

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PUM

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Abstract

The invention provides a curling tea temperature-changing re-roasting shaping processing method. The method is as below: preliminarily drying the tea being processed to the moisture content of 35-55%, and repeatedly extruding and moulding the tea in successive high temperature-low temperature repeated temperature change; for green tea, the tea being processed is rolled green tea after; for black tea, the tea being processed is fermented black tea; and for oolong tea, the tea being processed is rubbed oolong tea. The method of the invention is easy for realizing continuous operation from feeding to discharging; and the prepared tea product had the quality characteristics of smooth glossy dry tea color, curly tight shape, high aroma and mellow taste, and achieves the coordinating and unifying of color and shape of tea products.

Description

technical field [0001] The present invention relates to tea processing technology, in particular to the use of pure physical technology of temperature change and repeated rolling to make curly shapes (including hook green shape, bead shape, spiral shape, Granular shape, etc.) tea processing method. Background technique [0002] Curly type is a main type of tea in our country. This type of product is found in famous tea, high-quality tea and bulk tea, and its output accounts for about 25% of the total national output. The curling processing technology has become an important method of tea processing. It is used in the processing of the three main teas in my country: green tea, oolong tea, and black tea. , so that the finished product can be curled in the shape of tea leaves after a long time of frying. When working, use the heating of the frying pan and the coaxial arc-shaped stir-frying plate to continuously reciprocate 90 degrees. With the help of the centripetal force of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 叶阳董春旺朱宏凯何华锋桂安辉高明珠陈琳
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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