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Tea processing process

A processing technology and tea technology, applied in the field of tea preparation, can solve the problems of easy sticking to the bottom of the pan, time-consuming, small processing capacity, etc., and achieve the effects of reducing the degree of bending, avoiding a lot of damage, and improving production efficiency

Inactive Publication Date: 2017-11-24
XINYANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional craft, one is that the previous tilting pot has the disadvantages of less green leaves each time and the quality of the green is not easy to control; second, when the green leaves are kneaded, the amount of leaves is less each time, and the quality of the kneading is difficult to grasp; the third is Drying in a slanted pot with hand-cooking has the disadvantages of time-consuming, less leaves, and easy sticking to the bottom of the pot and burnt.
The traditional process has the disadvantages of long production time, small processing capacity, and low work efficiency, and cannot meet the needs of large-scale, automated, and standardized production. Therefore, it is urgent to systematically improve its processing equipment and supporting technology
The Chinese patent with the publication number CN 1105104586A discloses a semi-manual and semi-mechanized method for processing Xinyang Maojian. The rolled leaves are directly sorted to shape. Because the high moisture content of the rolled leaves increases the time for tea stripping, it is easy to make The color of the tea leaves becomes dark and easy to be stuffy yellow, and the semi-manual production method is adopted, which still cannot meet the needs of mass production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of tea processing technology, comprises the following steps:

[0027] a. Spread the fresh leaves: spread the fresh leaves of the tea tree for 6 hours, and the leaves must be spread;

[0028] b. Finishing: the spread leaves in step a are finished with a roller fixation machine, the finishing temperature is 150°C, the weight loss rate of finishing is 20%, and the green leaves are obtained;

[0029] c. Kneading: After the green leaves of step b are aired and regained moisture, use a kneading machine to knead for 15 minutes to get kneaded leaves;

[0030] d. Shaping: After the kneaded leaves in step c are cooled and regained moisture, use a rafting machine to trim and shape. The shaping temperature is 150°C, and the shaping time is 25 minutes, and the shaped leaves must be made;

[0031] e. Thinning and aroma: After cooling the shaped leaves in step d, use a bottle-type frying machine to fry the tea leaves until the moisture content of the tea leaves is 5%, and then...

Embodiment 2

[0033] A kind of tea processing technology, comprises the following steps:

[0034] a. Spread the fresh leaves: spread the fresh leaves of the tea tree for 4 hours before spreading the leaves;

[0035] b. Finishing: the spread leaves in step a are finished with a roller fixation machine, the finishing temperature is 120°C, the amount of leaf throwing is 2kg / min, the weight loss rate of finishing is 25%, and the green leaves are obtained;

[0036] c. Kneading: After the green leaves of step b are aired and regained moisture, use a kneading machine to knead and knead for 20 minutes with light pressure to obtain kneaded leaves;

[0037] d. Drying: Knead the leaf described in step c and roughen it with a dryer until the water content is 50%, so as to obtain the roughened leaf;

[0038] e. Shaping: After cooling and regaining moisture in the raw fire leaves in step d, use a rafting machine to trim and shape. The shaping temperature is 120°C, and the shaping time is 20 minutes, and...

Embodiment 3

[0042] A kind of tea processing technology, comprises the following steps:

[0043] a. Spread the fresh leaves: spread the fresh leaves of the tea tree for 4 hours before spreading the leaves;

[0044] b. Finishing: the spread leaves in step a are finished with a roller fixation machine, the finishing temperature is 120°C, the amount of leaves thrown is 1.5kg / min, the weight loss rate is 30%, and the green leaves are obtained;

[0045] c. Kneading: After the green leaves of step b are aired and regained moisture, use a kneading machine to knead and knead for 20 minutes with light pressure to obtain kneaded leaves;

[0046] d. Drying: knead the leaf described in step c and roughen it with a dryer until the moisture content is 30%, so as to obtain the roughened leaf;

[0047] e. Shaping: After cooling and regaining moisture in the raw fire leaves in step d, use a rafting machine to trim and shape. The shaping temperature is 120°C, and the shaping time is 20 minutes, and the sha...

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Abstract

The invention provides a tea processing process, which comprises the following steps of fresh leaf spreading and placing, enzyme deactivation by a roller enzyme deactivation machine, twisting by a twisting machine, shaping by a carding machine, and pekoe extraction and fragrance enhance by a bottle type dry stir-frying machine. A drying machine is used for drying before the shaping. Modern processing mechanical equipment is introduced; the production efficiency of Xinyangmaojian tea is improved; the production efficiency is 3 to 7 times of that of a conventional process; the production cost is reduced; the mass processing and production is realized; the conventional quality of the Xinyangmaojian tea is maintained; through the drying step before the shaping, the water content of the tea before the shaping is controlled; the round and straight appearance of the dry tea can be promoted; the bending degree is reduced; the damage on a great amount of chlorophyll in the high-temperature damp and hot environment is avoided; meanwhile, the quality of the tea is effectively improved.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a tea processing technique. Background technique [0002] Xinyang has unique natural conditions for the growth of tea trees. The area of ​​Dabie Mountain in Xinyang is 700,000 hectares, accounting for 37.1% of the city's total area. The whole area of ​​Xinyang is located between 31°46′-31°52′ north latitude. It belongs to the transitional climate from the subtropical zone to the warm temperate zone. The four seasons are warm and humid. The annual average temperature is about 15° and the average annual rainfall is 1134.7mm. Most of them are concentrated in the spring tea picking season. . Xinyang tea is generally planted in high mountainous areas, above 300m above sea level, surrounded by clouds and mist all year round, with weak daylight and large temperature difference between day and night. The high content of Xinyang tea has created the excellent quality of Xinyang t...

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 张伟王瑞芝许威崔继来王玲袁红雨
Owner XINYANG NORMAL UNIVERSITY
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