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Technology for mechanical and clean processing of black tea in different shapes

A processing technology and cleaning technology, applied in the field of mechanical cleaning processing technology of black tea of ​​different shapes, can solve the problems of tea sanitation, unstable quality, and difficulty in quality assurance, so as to improve production efficiency and quality assurance, improve hygienic quality and its level, quality assurance and the effect of hygiene requirements

Inactive Publication Date: 2006-06-28
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, the production of black tea in my country has mainly followed the traditional processing techniques, namely: withering, kneading or kneading and cutting, fermentation, and drying. Due to the lack of an effective "shaping" process to improve the appearance of black tea products in this process, current black tea products mainly use Confucian black tea (bar shape) and CTC red crushed tea are the main products, with a single shape and color
At the same time, although all kinds of famous and high-quality teas sold on the market have different shapes, most of their production methods are "manual", which is not only low in efficiency and difficult to guarantee quality, but also due to many human factors. It is difficult to popularize and achieve large-scale production; at the same time, from the analysis of the actual process of tea processing, "manual tea" is not only likely to cause unstable quality, but also easily cause artificial impact on tea hygiene, making it difficult to achieve clean production of tea
In a word, the defects in the above-mentioned existing black tea processing technology are the main reasons for the low production efficiency and difficult quality assurance of black tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Withering: spread the fresh leaves evenly by 5cm on the withering curtain, and naturally wither for 19 hours at a temperature of 20°C and a humidity of 80%-85%. The stems are not easy to break, the leaves are dark green and dull, the grassy smell is reduced, and it has a pleasant fragrance;

[0050] 2. Kneading: The specific operation is that do not compact when throwing leaves, make it into a natural state and fill the kneading bucket, after adding the cover, knead for 5 minutes under the condition of no pressure, that is, air pressure, add light pressure and knead for 5 minutes, Knead with air pressure for 3 minutes, light pressure for 10 minutes, air pressure for 5 minutes, heavy pressure for 6 minutes, air pressure for 3 minutes, heavy pressure for 2 minutes, and air pressure for 20 minutes. The total rolling time is about 60 minutes, and the cell fragmentation rate is 80%.

[0051] 3. Fermentation: Evenly and loosely stack the rolled leaves in a dustpan with a t...

Embodiment 2

[0057] 1. Withering: spread the fresh leaves evenly by 10cm on the withering curtain, wither naturally for 22 hours, the temperature is 28°C, and the humidity is 80%-85%. The moisture content of the withered leaves is 60%, the leaves are soft, the leaves are wrinkled, The stems are not easy to break, the leaves are dark green and dull, the grassy smell is reduced, and it has a pleasant fragrance;

[0058] 2. Kneading: The specific operation is that do not compact when throwing leaves, make it into a natural state and fill the kneading bucket, after adding the cover, knead for 5 minutes under the condition of no pressure, that is, air pressure, add light pressure and knead for 5 minutes, Knead with air pressure for 3 minutes, light pressure for 10 minutes, air pressure for 5 minutes, heavy pressure for 6 minutes, air pressure for 3 minutes, heavy pressure for 2 minutes, and air pressure for 20 minutes. The total rolling time is about 60 minutes, and the cell fragmentation rate i...

Embodiment 3

[0065] 1. Withering: spread fresh leaves evenly by 5cm on the withering curtain, wither naturally for 19 hours, temperature 24°C, humidity 85%, the moisture content of the withered leaves is 60%, the leaves are soft, the leaves are wrinkled, and the stems are not easy to break Broken, the leaves are dark green and dull, the grass gas is reduced, and it has a pleasant fragrance;

[0066] 2. Kneading: The specific operation is, after the leaves are cast and covered, knead for 5 minutes under air pressure, 8 minutes for light pressure, 3 minutes for air pressure, 10 minutes for heavy pressure, 5 minutes for air pressure, 8 minutes for heavy pressure, and 8 minutes for air pressure. Knead for 3 minutes, press for 2 minutes with increased pressure, and knead for 20 minutes with air pressure. The total kneading time is about 65 minutes, and the cell fragmentation rate is 80%;

[0067] 3. Fermentation: Evenly and loosely stack the rolled leaves in a dustpan with a thickness of 15cm, ...

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Abstract

A technology for mechanically preparing to black tea with different shapes including needle shape, spiral shape, flat shape and particles is disclosed.

Description

technical field [0001] The invention belongs to the technical field of tea processing technology, and in particular relates to a mechanical cleaning processing technology of black tea with different shapes. Background technique [0002] Nowadays, under the circumstance that the sales of bulk tea are sluggish and “difficulty selling tea” appears, the high quality and high price of famous tea are fully reflected. Some tea-producing provinces (such as: Zhejiang, Fujian, Hubei, etc.) adjust measures to local conditions and adjust the tea production structure. The production practice of developing famous and high-quality tea has proved that the development of famous and high-quality tea production is an effective measure to improve the economic benefits of the tea industry, meet market demand, and ease the contradiction between bulk tea production and sales. All kinds of famous and high-quality teas currently sold in the market not only win the favor of consumers for their good i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 高峻陈建斌李作森蔡新李振跃
Owner YUNNAN AGRICULTURAL UNIVERSITY
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