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Baking and drying method of strong-flavor green tea leaves

A technology of green tea leaves and drying method, which is applied in the direction of tea treatment before extraction, etc., to achieve the effects of high thermal efficiency, low energy consumption, and golden and bright tea soup.

Inactive Publication Date: 2017-05-31
六安市笑春堂农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, heat pump drying and far-infrared baking have not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for roasting and drying Luzhou-flavor green tea leaves, comprising the following steps:

[0022] (1) Put the tea leaves in a heat pump drying box, spread them to a thickness of 3cm, and dehumidify them at a temperature of 45°C and an air flow rate of 1m / s in a nitrogen atmosphere for 1.5h; then dry them at a temperature of 30°C for 6h and cool down;

[0023] (2) Put the cooled tea into the dryer, bake at 125°C for 40 minutes, cool to 60°C, then heat up to 105°C at a heating rate of 0.5°C / min, bake for 5 hours, and send cold air through the blower Cool down to room temperature, the speed of the dryer is 80r / min, and the speed of the blower is 3000r / min;

[0024] (3) The tea leaves in step (2) are roasted by far infrared, and paved to a thickness of 4 cm. The far infrared heating temperature is 90° C., the wavelength is 35 μm, and the heating time is 2 hours.

Embodiment 2

[0026] A method for roasting and drying Luzhou-flavor green tea leaves, comprising the following steps:

[0027] (1) Put the tea leaves in a heat pump drying box, spread them to a thickness of 5cm, and dehumidify them at a temperature of 52°C and an air flow rate of 3m / s in a nitrogen atmosphere for 1h; then dry them at a temperature of 35°C for 4h and cool down;

[0028] (2) Put the cooled tea into the dryer, bake at 132°C for 30 minutes, cool to 60°C, then heat up to 110°C at a heating rate of 0.8°C / min, bake for 4 hours, and send cold air through the blower Cool to room temperature, the speed of the dryer is 70r / min, and the speed of the blower is 3500r / min;

[0029] (3) The tea leaves in step (2) are roasted by far infrared, and spread to a thickness of 4 cm. The far infrared heating temperature is 100° C., the wavelength is 60 μm, and the heating time is 1 h.

Embodiment 3

[0031] A method for roasting and drying Luzhou-flavor green tea leaves, comprising the following steps:

[0032] (1) Put the tea leaves in a heat pump drying box, spread them to a thickness of 4cm, and dehumidify them at a temperature of 49°C and an air flow rate of 2m / s in a nitrogen atmosphere for 2h; then dry them at a temperature of 28°C for 5h and cool down;

[0033] (2) Put the cooled tea leaves into the dryer, bake at 128°C for 35 minutes, cool to 60°C, then heat up to 115°C at a heating rate of 1°C / min, bake for 3 hours, and send cold air through the blower Cool to room temperature, the speed of the dryer is 60r / min, and the speed of the blower is 4000r / min;

[0034] (3) The tea leaves in step (2) are roasted by far infrared, and paved to a thickness of 4 cm. The far infrared heating temperature is 95° C., the wavelength is 45 μm, and the heating time is 1.5 h.

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PUM

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Abstract

The invention discloses a baking and drying method of strong-flavor green tea leaves. The method comprises the steps of putting the tea leaves into a heat-pump drying oven to dehumidify and dry the tea leaves; putting the tea leaves into a dryer after the tea leaves are cooled down, baking the tea leaves for 30-40 min at the temperature of 125-132 DEG C, cooling the tea leaves to 60 DEG C, then heating the tea leaves to raise the temperature to 105-115 DEG C to bake the tea leaves for 3-5 h, and then cooling the tea leaves to the room temperature; then conducting far-infrared baking, wherein the far-infrared heating temperature is 90-100 DEG C, the wavelength is 35-60 micrometers, and the heating duration is 1-2 h. According to the baking and drying method of the strong-flavor green tea leaves, a heat pump is firstly chosen to conduct drying and dehumidification, the thermal efficiency of the heat pump is high, and nutritional ingredients can be effectively prevented from being oxidized after the heat pump is filled with nitrogen to dry the tea leaves; meanwhile, consumed energy is little, moisture and foreign flavor are removed through high-temperature baking, the fragrance is pure, low-temperature baking is conducted so that the tea leaves can slowly and sufficiently absorb heat, the substances in the leaves change steadily, through far-infrared baking, a thermalization effect is further achieved, and the fragrance is further improved. The fragrance of the tea leaves baked through the baking and drying method of the strong-flavor green tea leaves is obviously improved, the taste is more mellow and fresher, and the tea liquor color is golden yellow and bright.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a roasting and drying method of strong-flavor green tea leaves. Background technique [0002] Green tea is one of the top ten famous teas in China. It is fragrant and elegant. After brewing, it has a natural orchid fragrance. The taste is pure and strong, and the fragrance is long-lasting. Diabetes, weight loss and bodybuilding, prevention and treatment of dental caries, clearing heat and reducing fire, anti-smoking and sobering up, etc. Green tea contains high levels of amino acids, vitamins, minerals, tea polyphenols and alkaloids, has a variety of nutritional and medicinal ingredients, and has the function of health care. [0003] Roasting and drying is an important process in the green tea processing process. The function of baking is to reduce the water content of tea leaves, remove green odor and other peculiar smells of tea leaves, enhance tea aroma, and make amino...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 蔡运峰
Owner 六安市笑春堂农业开发有限公司
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