Processing method for mechanical heaping-yellowing of yellow tea

A processing method, the technology of stuffy yellow, applied in the direction of tea treatment before extraction, etc., can solve the problems of unfavorable influence on the quality stability of finished tea, high technical ability requirements of tea masters, etc., achieve convenient parameter adjustment and easy control, and improve quality stability , high aroma and sweet effect

Inactive Publication Date: 2017-11-24
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The continuous change of environmental parameters in the process of this "stuffy yellow" method not only requires high technical ability of the tea maker, but also directly or indirectly adversely affects the quality stability of the finished tea.

Method used

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  • Processing method for mechanical heaping-yellowing of yellow tea
  • Processing method for mechanical heaping-yellowing of yellow tea
  • Processing method for mechanical heaping-yellowing of yellow tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: Analysis of the influence of the "initial baking" process on the quality of finished yellow tea

[0042] The fresh leaves of Zhenong 113 picked in late March, mid-April, and early-to-mid May were evenly divided into two parts, and the yellow tea was processed by process 1 and process 2 respectively. The fresh leaves in late March were composed of: single bud 15%, one bud and one leaf 53%, one bud and two leaves 26%, one bud and three leaves 2%, single leaf 4%; the mechanical composition of fresh leaves in mid-April is: single bud 8.8%, one bud and one leaf 37.8%, 40% of one bud and two leaves, 7% of one bud and three leaves, and 6.4% of single leaf; the mechanical composition of fresh leaves in early and mid-May is: 4.5% of single bud, 27% of one bud and one leaf, 52% of one bud and two leaves, one bud Clover 10.5%, Single Leaf 6%.

[0043] Each process step is as follows respectively:

[0044] Process 1: ① Fresh leaves spread → ② Greening → ③ Cooling and r...

Embodiment 2

[0061] Example 2: Optimization of Technical Parameters of "Stuffy Yellow" Process

[0062] Pick the fresh leaves of Zhenong 113 in the middle and late April. The mechanical composition is as described in Example 1. The fresh leaves are evenly divided into several equal parts. Initial drying → ⑥ stuffy yellow → ⑦ initial drying → ⑧ secondary cooling and regaining moisture → ⑨ re-drying and full-drying process for yellow tea processing, in which the parameters of processes ①, ②, ③, ④, ⑤, ⑦, ⑧, ⑨ are in accordance with the implementation Set up as described in Example 1. The technical parameters of the ⑥ dull yellowing process are different in different processes, and the dull yellowing time is 8h. The prepared yellow tea also adopts the evaluation method stipulated in the national standard of "Tea Sensory Evaluation Method" (GB / T 23776-2009). The appearance, soup color, aroma, taste, and leaf bottom "five factors" are respectively described and scored for quality characteristic...

Embodiment 3

[0067] Embodiment 3: a specific implementation process utilizing optimal process flow and optimal process technical parameters, comprising the following steps:

[0068] ①Fresh leaf picking: pick Zhenong 113 fresh leaves in the middle and late April. The picking standard is one bud with two leaves to one bud with three leaves. The mechanical composition of fresh leaves is 8.8% for single bud, 37.8% for one bud and one leaf, and one bud for two leaves 40%, one bud three leaves 7%, single leaf 6.4%.

[0069] ② Spreading: Spread the fresh leaves evenly in the withering trough with a thickness of about 3cm, and let them stand naturally for 14 hours, during which time there will be assisted blowing twice, until the moisture content of the fresh leaves is about 67%, and the leaf shape will shrink slightly. The stems and leaves are soft and not easy to break.

[0070] ③Finishing: Use 6CST-50 type roller fixing machine, set the heat source temperature to 300°C, and the actual temperat...

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Abstract

The invention discloses a processing method for mechanical heaping-yellowing of yellow tea. The processing method comprises the following successive steps: plucking of fresh tea leaves, spreading, deactivation of enzymes, spreading for cooling and moisture regaining, and rolling. The processing method further comprises primary drying, secondary spreading for cooling and moisture regaining, and re-baking and sufficient drying, and primary baking and heaping for yellowing are successively carried out between the procedures of rolling and primary drying. In the step of primary baking, the temperature of the tea leaves is controlled to be 50 +/- 2 DEG C, and the tea leaves are baked until the water content of dried tea leaves is 30 to 40%. In the step of heaping for yellowing, heaping for yellowing is carried out by a fermentation machine; the dried tea leaves having undergone primary baking are uniformly spread and heaped to a thickness of 2 to 4 cm; and in the process of heaping for yellowing, the temperature of the tea leaves is controlled to be 43 to 54 DEG C, relative environment humidity is controlled to be 61 to 83%, ventilation is carried out once every 10 to 20 min, and heaping for yellowing lasts for 4 to 8 h. According to the invention, mechanical accurate regulation and control of technological parameters are carried out in the whole process, so the processing efficiency of yellow tea is improved, output is increased, cost is lowered, and the quality stability of yellow tea products is substantially improved, which enables the quality of the yellow tea products to be enhanced.

Description

technical field [0001] The invention belongs to the field of tea processing, and relates to a yellow tea processing technology, in particular to a mechanized yellow tea processing method. Background technique [0002] As one of the six major teas in my country, yellow tea has a long history and the unique quality of "yellow soup and yellow leaves". Due to various reasons, the production of yellow tea in my country was once shrinking. In recent years, with the in-depth research on the function of yellow tea and the increase in the market's diversified demand for tea products, consumers' awareness of the health care function of yellow tea and the effect of yellow tea alcohol and The recognition of the taste continues to increase, which leads to a rapid increase in the production and sales of yellow tea, and the prospect of industrial development is broad. "Stuffy yellow" is a unique process of yellow tea processing, which is the key link affecting the quality of yellow tea. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 范方媛龚淑英杨晓蕾钱虹徐鹏程张甜
Owner ZHEJIANG UNIV
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