Enzyme deactivation method for black tea

Abstract

The invention discloses an enzyme deactivation method for black tea, and relates to a process for producing tea leaves. An enzyme deactivation device for the black tea is used for implementing the enzyme deactivation method and comprises a framework and a steam barrel. The steam barrel is fixed onto the framework, a piston is slidably connected into the steam barrel, a low-temperature water tank is arranged on the upper side of the piston, an enzyme deactivation barrel is arranged on the lower side of the piston, is positioned in the steam barrel and is fixed to the steam barrel, a high-temperature water tank is formed between the enzyme deactivation barrel and the steam barrel, a heating device is arranged in the high-temperature water tank, the low-temperature water tank is connected with the high-temperature water tank by a communicating pipe, and a stop valve is arranged on the communicating pipe; a gas guide pipe is fixed to the middle of the piston, the lower end of the gas guide pipe extends into the enzyme deactivation barrel, and the upper end of the gas guide pipe extends out of the low-temperature water tank; the lower end surface of the piston is in contact with the upper end surface of the enzyme deactivation barrel. The enzyme deactivation method has the advantages that enzyme deactivation can be carried out on tea leaves by the enzyme deactivation device, the internal temperatures of the enzyme deactivation barrel are stable, and enzyme deactivation procedures are easy to implement.

Description

technical field [0001] The invention relates to a processing method of tea leaves, in particular to a black tea greening method. Background technique [0002] Black tea is a global public beverage. Its main components are 12 substances such as tea polyphenols, amino acids, alkaloids, organic acids, pigments, aromatic substances, and sugars. There are not many active ingredients that are dissolved and absorbed by the human body. Its ecological environment, Varieties, raw materials, and processing techniques have a great influence on the sensory evaluation and ecological testing results of black tea quality. Studies have found that black tea has antibacterial, antiviral, antioxidative, and antiradiation effects, anti-inflammatory, digestive, diuretic, anti-cancer, anti-cancer, Lowering blood sugar, lowering blood fat, lowering blood pressure, enhancing and regulating immunity and other functions. [0003] At present, the general process of black tea processing is: fresh leave...

AI Technical Summary

Problems solved by technology

When finishing, the tea leaves are usually put into the killing cylinder, and then high-temperature steam is passed into the killing cylinder for finishing. Before the steam is introduced, high-temperature steam needs to be passed into the killing cylinder for preheating, so as to prevent the steam from entering the killing cylinder quickly. Reduced; although the preheating cylinder is preheated before finishing, but after the steam enters the cylinder, the heat radiates outwards, which will cause the temperature fluctuation in the cylinder, which is not convenient to control the temperature inside the cylinder

In addition, the existing de-enzyming cylinder is a three-stage type. When the tea leaves are completed in the first stage of de-enzyming, the tea leaves need to be discharged into the next-stage de-enzyming cylinder, which increases the intermediate process of de-enzyming and is inconvenient to operate.

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