Tea capsule processing technology

Abstract

The invention provides a tea capsule processing technology, comprising the steps of: acquiring tea leaves, and placing the tea leaves in a ventilated place for cooling; conducting aerobic fermentationon the tea leaves; steaming the tea leaves on a steamer, and after completing the steaming of the tea leaves, stir-frying the tea leaves in a wok; rolling the tea leaves, and drying the tea leaves; controlling a chopper to chop the tea leaves, and separating stems from the chopped tea leaves; filtering the tea leaves through a fan or a sieve, and weighing the filtered tea leaves; and controllingcapsule cups to load the filtered tea leaves, and controlling a standard industrial sealing machine to seal the capsule cups to obtain tea capsules. The invention has simple process steps and strong operability; and the prepared tea capsules have less impurity content and high quality.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a tea capsule processing technology. Background technique [0002] As the hometown of tea, China has a history of thousands of years of making and drinking tea. Tasting tea and entertaining guests are elegant entertainment and social activities for Chinese individuals. After entering the 21st century, people's demand for pure natural and pollution-free beverages is growing steadily. In the tea industry, teabags and tea deep processing will become new economic growth points for the tea industry, and the development of tea beverages is also very fast. Rapidly; in addition to people's direct consumption of tea, tea has also indirectly entered our lives, so the problem of tea hygiene, quality and safety has become one of the main problems facing the development of my country's tea industry in the new century. [0003] As a national traditional production industry, most tea fac...

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Problems solved by technology

[0003] As a national traditional production industry, most tea factories in my country have outdated processing equipment, poor processing environmental sanitation conditions, and hidden dangers of harmful microorganisms and heavy metal pollution, which have become weak links in the tea industry chain. The content of non-tea inclusions has a huge gap with the increasing distance of the international tea market for hygienic quality

The content of non-tea inclusions in tea directly reflects the processing technology level and hygienic status of the production enterprise, and directly affects the increase of added value of tea. However, the current domestic production line only guarantees the complete process from raw materials to bagging and packaging. The process is "no ground, no dust", and there is no in-depth research on the removal of non-tea inclusions in tea. At present, most of the domestic loose tea is processed as general agricultural and sideline products, and the non-tea inclusions are relatively high, mostly at 0.7% About 1 / 10,000, while the non-tea inclusions of industrial standardized raw materials with high added value generally require less than 1 / 10,000

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