High-aroma Maojian and processing technology thereof

A processing technology and high-fragrance hair tip technology, which is applied in the field of high-fragrance hair tip and its processing technology, can solve the problems of opacity, bursting point, low work efficiency, etc.

Inactive Publication Date: 2017-11-17
信阳市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional frying requires high skill of the fryer, high labor intensity, low work efficiency, high cost of tea making, and unstable quality due to technical differences of tea making personnel, making it difficult to standardize and form large-scale production
Since the 1980s, the processing of Xinyang Maojian tea has gradually realized mechanization and semi-mechanization. Although the processing technology has been continuously improved, there are still outstanding problems such as uneven greening, imperviousness, obvious cracking points, cloudy tea soup, yellowish tea soup, and low aroma.

Method used

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  • High-aroma Maojian and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of high-fragrance hair tip processing technology, it comprises the following steps:

[0026] Spread airing at 25-30°C, spread 50kg of Maojian fresh leaves to a thickness of 8cm, and spread them in the air for 5 hours to obtain air-dried leaves with a water content of 70%; wherein, the Maojian fresh leaves are selected from Xinyang City tea demonstration The fresh leaves of the first-grade tea from the Xinyang group are taken from the garden;

[0027] Shake blue and green leaves by shaking green and green machine to carry out shaking green and green processing to described airing leaf, shake green and green 5min for the first time, spread and air 30min, shake green and green 5min again, obtain shaking green leaves;

[0028] Under the condition of 265°C, use a roller fixer to fix the shaken green leaves for 80s to obtain the semi-finished finished leaves with a water content of 60%; wherein, the outlet leaf temperature of the roller fixer is 110°C; The leaf semi-f...

Embodiment 2

[0037] A kind of high-fragrance hair tip processing technology, it comprises the following steps:

[0038] Spread airing at 25-30°C, spread 40kg of fresh leaves of Maojian to a thickness of 7cm, and spread them in air for 4 hours to obtain air-dried leaves with a water content of 68%; wherein, the fresh leaves of Maojian are selected from Shihe, Xinyang City Baiyun Village, Shihegang Town, District takes the first-class fresh leaves of Xinyang Group;

[0039] Shake the blue and green leaves by shaking the blue and green machine to carry out the green and green processing to the described air-dried leaves, shake the blue and green leaves for the first time for 4 minutes, spread and air for 20 minutes, and shake the green and green leaves for 4 minutes again to obtain shake green leaves;

[0040] Under the condition of 250°C, use a roller fixer to fix the shaken green leaves for 90s to obtain the semi-finished finished leaves with a moisture content of 55%; wherein, the outlet l...

Embodiment 3

[0049] A kind of high-fragrance hair tip processing technology, it comprises the following steps:

[0050] Spread airing at 25-30°C, spread 25kg of fresh leaves of Maojian to a thickness of 6cm, and spread them in air for 3 hours to obtain air-dried leaves with a water content of 69%; wherein, the fresh leaves of Maojian are selected from Guangshan County, Xinyang City Wenshu Township Zhushanquan Village Chengxin Industrial Co., Ltd. takes the fresh leaves of the first-class tea from Xinyang Group;

[0051] Shake blue and green leaves by shaking green and green machine to carry out shaking green and green treatment to described air-drying leaves, shake green and green 3min for the first time, spread and air 40min, shake green and green 3min again, obtain shaking green leaves;

[0052] Under the condition of 245°C, use a roller fixing machine to fix the shake green leaves for 100s to obtain the semi-finished finished leaves with a moisture content of 58%; wherein, the outlet le...

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Abstract

The invention provides high-aroma Maojian and a processing technology thereof. The processing technology comprises the following steps of performing spreading for cooling, performing rocking of green tea leaves, performing fixation, performing screening, performing moisture regain, performing rolling, performing baking, performing trimming, performing strip tidying and preparing finished products. The high-aroma Maojian is obtained through the processing technology. The high-aroma Maojian is fine and round in dried tea strips, slightly tippy, high in aroma, rich in flower aroma, clear, fresh, green and bright rather than turbid in tea soup color, mellow, fresh and refreshing in taste, obvious in sweetness after taste, and uniform and consistent in leaf bases, and the sense organ enjoyment of people when the people drink the high-aroma Maojian is greatly improved.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a high-fragrance Maojian and its processing technology. Background technique [0002] Xinyang Maojian tea is a special green tea with a unique frying process. The traditional frying process is divided into three processes: "raw pot", "cooked pot" and "baking". Catch strips, manually "grab strips, throw strips, and organize strips", that is, cook them in a pot to make shapes. The bamboo weaving drying head is used for baking, and the charcoal fire is used for drying. Use initial drying and re-drying to dry twice. The shape of Xinyang Maojian tea is thin, round, tight and straight, the color is emerald green, and the pekoe is exposed; the inner quality of the soup is bright green, the aroma is fresh and strong, with the aroma of cooked chestnuts, the taste is fresh and refreshing, and the aftertaste is sweet. However, the traditional frying requires high skills of the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 郑杰吕立哲李彬青金开美赵丰华吴淑平蒋双丰蔡一鸣王杉邹俊吕未陈勇郭建锋
Owner 信阳市农业科学院
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