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Mulberry leaf dark tea fermentation process and pre-wetting rotary drum

A fermentation process and drum technology, which is applied in the field of mulberry leaf black tea fermentation process and pre-wet drum, can solve problems such as unsuitable for annual production, long production cycle, and the growth of miscellaneous bacteria, so as to improve the utilization rate of equipment and reduce the cost of enterprises Production cost and the effect of improving production efficiency

Pending Publication Date: 2020-08-18
宜昌市农业科学研究院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the invention provides a fermentation process of mulberry leaf black tea, which solves the problem that the production cycle of mulberry leaf black tea in the prior art is long, it is easy to cause the growth of miscellaneous bacteria to affect the quality, and it is not suitable for annual production. The problem

Method used

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  • Mulberry leaf dark tea fermentation process and pre-wetting rotary drum
  • Mulberry leaf dark tea fermentation process and pre-wetting rotary drum
  • Mulberry leaf dark tea fermentation process and pre-wetting rotary drum

Examples

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Embodiment 1

[0038] Present embodiment provides a kind of mulberry leaf black tea fermentation process, it comprises the following steps:

[0039] The first step: raw material tea production: mulberry leaf raw material tea is harvested mulberry leaves by classification, cleaned, cut leaves, greening, kneaded, dried (dried to 10% moisture content) to become raw material tea;

[0040] Step 2: Use a pre-wet drum to humidify the raw tea until the water is 28%, then transfer it to a 1m*1m*1m or 1m*1m*1.2m fermenter without a cover, and compact the raw tea so that the upper surface Descend to 85% of the original height, and transfer to the fermentation room for the first fermentation, in which 24 fermentation boxes are placed in each fermentation room, arranged in double layers, and can ferment 2.5 tons of mulberry leaf tea each time:

[0041] During the first fermentation process, the temperature of the fermentation chamber is controlled at 40-60°C and the humidity is 60-65%. The heating proces...

Embodiment 2

[0050] The present embodiment provides a kind of mulberry leaf dark tea fermentation process, except for the following content, all the other are the same as embodiment 1, the specific difference is:

[0051] In the first step, the raw tea moisture is dried to 12%;

[0052] In the second step, the raw tea is pre-wetted to a moisture content of 30%;

[0053] During the first fermentation, the heating process in the fermenter is:

[0054] It takes 20 hours to raise the temperature from the initial temperature to 40°C → 24 hours to rise to 50°C → 30 hours to rise to 60°C → 24 hours to rise to 65°C → 24 hours to rise to 68°C → maintain 65°C to 68°C for 24 hours, the whole process is 6 days;

[0055] In the third step, during the second fermentation, the heating process in the fermentation tank is:

[0056] It takes 30 hours for the tea in the box to rise to 40°C → 36 hours for the temperature to 60°C → 30 hours for the temperature to 65°C → 24 hours for the temperature to 68°C → m...

Embodiment 3

[0061] The present embodiment provides a kind of mulberry leaf dark tea fermentation process, except for the following content, all the other are the same as embodiment 1, the specific difference is:

[0062] In the first step, the raw tea moisture is dried to 15%;

[0063] In the second step, the raw tea is pre-wetted to a moisture content of 32%;

[0064] In the fourth step, the raw tea after three times of fermentation is dried to a moisture content of 13%.

[0065] In the above-mentioned Examples 1-3, due to the biological heat generated during the fermentation process and the evaporation of water vapor, etc., the ambient temperature and humidity will change, so the temperature and humidity of the fermentation room are in a state of real-time change. When the temperature of the fermentation room is high At 58°C, turn on the exhaust fan configured in the fermentation room to exhaust and cool down, so that the temperature is within the range required by this process.

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Abstract

The invention provides a mulberry leaf dark tea fermentation process which comprises the following steps of: pre-wetting of dry tea: humidifying the dry tea with the water content of 10-15% by adopting a pre-wetting rotary drum until the water content is 28-35%, and leading out the pre-wetted tea from the pre-wetting rotary drum; three-time fermentation: compacting the pre-wetted tea through a cube or cuboid fermentation box and then transferring into a fermentation chamber, setting the fermentation temperature to 40 DEG C-60 DEG C, and setting the fermentation humidity to 60%-65%, and conducting three-time fermentation, wherein the first fermentation lasts for 5-7 d, the second fermentation is conducted for 5-6 d, and the third fermentation is conducted for 4-5 d; and drying: drying the pre-wetted tea fermented for three times until the water content is 8-13%. The invention further provides a pre-wetting rotary drum which facilitates pre-wetting operation. Meanwhile, the production period of the mulberry leaf dark tea is greatly shortened from 20-25 days to about 17 days, and the production efficiency of enterprises is improved.

Description

technical field [0001] The invention relates to the technical field of mulberry leaf deep processing, in particular to a mulberry leaf black tea fermentation process and a pre-wet drum. Background technique [0002] Mulberry leaves contain an alkaloid of 1-deoxynojirimycin (DNJ), and are rich in aminobutyric acid and phytoalcohol, which are 3-4 times that of green tea. It has the functions of losing weight, beautifying and lowering blood sugar. [0003] Utilize mulberry leaves to ferment and produce black tea enterprise to be few, and existing production technology still continues past traditional artificial fermenting way of heaping natural fermentation. For example, the "Mulberry Leaf Fu Brick Tea and Its Production Method (Patent No. 201310441068.9)" patent applied by Hunan Sangyejia Agricultural Technology Co., Ltd., Anhua County Yuntiange Tea Co., Ltd., etc., the process is The product is prepared by harvesting mulberry leaves by grade, green spreading and cutting, ki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 刘世玲高新章王昌付李克彬夏辉申露露周刚史高睿李云飞孔祥琼
Owner 宜昌市农业科学研究院
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