CN101167504A - Method for processing high quality tea and its key working procedure special purpose equipment - Google Patents
Method for processing high quality tea and its key working procedure special purpose equipment Download PDFInfo
- Publication number
- CN101167504A CN101167504A CNA2007101332409A CN200710133240A CN101167504A CN 101167504 A CN101167504 A CN 101167504A CN A2007101332409 A CNA2007101332409 A CN A2007101332409A CN 200710133240 A CN200710133240 A CN 200710133240A CN 101167504 A CN101167504 A CN 101167504A
- Authority
- CN
- China
- Prior art keywords
- shaping
- tealeaves
- tea
- machine
- completes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention relates to a process for processing high-quality tea, simultaneously to a special purpose device for realizing key procedures of the process, belonging to technical field of tea manufacturing. The process of the invention comprises a water-removing procedure, a shaping procedure and a drying procedure which are sequentially carried out. At least one fast cooling procedure is increased after the water-removing procedure and the shaping procedure, the fast cooling procedure is that temperature of the tea after corresponding procedures is fast cooled to 0-20 DEG C within 30-120 seconds, which keeps 1-3 minutes. The special purpose device for realizing key procedures of the process of the invention is a fast cooling machine which comprises a channel type refrigerating cavity body arranged on a stand, with all the parts sealed except two ends. The channel of the refrigerating cavity body is provided inside with a cyclic conveyor belt threading the refrigerating cavity body from openings on two ends, the outer top of the refrigerating cavity body is provided with a refractor and a circulating fan which is communicated with the refrigerating cavity body through a delivery conduit and a return-air delivery, and the heat exchanger of the refractor is arranged inside the return-air delivery. The process and the device can not only greatly keep color, smell and taste of the tea, but also enhance available matter content in the tea.
Description
Technical field
The present invention relates to a kind of tea Processing method, especially a kind of tea machinery method for processing also relates to the crucial special processing equipment of realizing this method simultaneously, belongs to the tea making technology field.
Background technology
The history of drinking tea of China can trace back to for three emperor's epoch, and Tang Luyu points out in " six the drinks " of its " tea through ": " tea be drink, send out Shen Nongshi.As seen drink tealeaves in the history in existing several thousand of China.Tealeaves contains the multiple composition useful to the person, is to be subjected to traditional drink that people generally like for a long time always.The finished tea quality of using same fresh tea leaf raw material to make depends primarily on the Tea Processing technology, especially tea Processing method.Tea Processing mode known today is divided into two kinds of manual processing and machinings, no matter manual processing or machining, its main technique method all be by complete, shaping (flatten, reason bar or knead etc.) and this three roads basic working procedure (step) formation of drying.
Add man-hour by hand, tealeaves in a bite frying pan, there is no strict boundary all the time between each operation, often intersects and carries out, and is regular relatively poor.And during machining, each operation is finished by different mechanical parts, so complete, the boundary line of shaping and drying process is relative clearly demarcated, must carry out in order.
Facts have proved that the critical process of machined tealeaves is to complete and shaping.What is called completes, be to send into fresh tea passes from the green-keeping machine spout, under action of high temperature, make the various biological oxidation enzyme loss of activity in the tealeaves on the one hand, to avoid the inner disadvantageous biochemical reaction (as Tea Polyphenols oxidation stain under the effect of biological oxidation enzyme) that takes place of tealeaves in follow-up manufacturing process; Make tealeaves forfeiture part moisture on the other hand, and bump, roll, tealeaves is softened because of cell wall rupture, be convenient to follow-up shaping machinery tealeaves is made into various required forms through constantly wiping.So-called shaping then is under high temperature action, according to difform requirement, respectively by flattening, knead or manage the tealeaves that bar is made shapes such as straight flat, curl shape or aciculiform; Wherein kneading the preceding working procedure that also can become shaping sometimes becomes pre-shaping, its objective is that to make tealeaves more softening because of cell membrane further breaks, simultaneously tentatively curling, is convenient to final shaping.
Now, tealeaves machly completes, shaping and drying process all have various special equipments and finish.These special equipments are existing a lot, wherein have some can be referring to the applicant in first to file and disclosed patent: 1)
02218674.3The tea microwave de-enzyming drying equipment; 2)
02258117.0Use automatic steaming machine more; 3)
200510038431.8Continuous tea kills the sound carding machine; 4)
200520139620.XNeedle-like flat name tea continuous molding machine; 5)
200520139621.4The continuous carding machine of needle-like flat well-known tea; 6)
200610161349.9Flat tea complete forming process and special equipment.
The applicant is to the traditional tea processing method, and especially the problem of the rule of forming tea processing method and existence has been carried out more deep probing into.Find that by repetition test above-mentioned traditional tea processing method comprises in the process of existing forming tea processing method, needs all the time by higher temperature, promptly complete, shaping and dry these three basic steps carry out under hot conditions all the time.And high temperature always can't be avoided the damage to the bright leaf color of tea, and high temperature also reduces the content of the solubility inclusion beneficiating ingredients such as (as Tea Polyphenols and free amino acids) in the tealeaves easily especially for a long time.
Summary of the invention
The technical problem to be solved in the present invention is: at the problem that exists in the especially existing mach basic skills of above-mentioned existing Tea Processing, propose a kind of color that can effectively avoid damaging tealeaves, and can effectively keep the method for processing high quality tea of tealeaves beneficiating ingredient content; Provide the key working procedure special purpose equipment of this method of realization simultaneously.
In order to solve above-mentioned technical problem, method for processing high quality tea of the present invention may further comprise the steps:
1) complete--the fresh tea passes heating is dried;
2) shaping--to the insulation of the tealeaves after the completing application of force, make it to present required form;
3) drying--the tealeaves after the shaping is continued thermal dehydration, make it dry; Improvements are: add quench step at least after the described step that completes is with the shaping step; Described quench step is immediately to be chilled to 0-20 ℃ through the tealeaves after the corresponding steps in 30 seconds-120 second time, to keep 1-3 minute.
Method for processing high quality tea of the present invention is changed the prejudice of only having used high temperature since thousand in the traditional tea processing method process, after high-temperature step, increased rapid K cryogenic treatment breakthroughly, neither influence original high-temperature step to the due treatment effect of tealeaves, stopped high temperature lagging influence this " sequelae " that original high-temperature step certainly exists again to the damage of tealeaves color and to the adverse effect of tealeaves beneficiating ingredient content.Also can be described as, in Tea Processing, not only use the favourable one side of high-temperature process but also avoided high-temperature process that the one side of fraud is arranged, thoroughly make the high-temperature process in the traditional tea processing become the processing that has every advantage and not a single disadvantage, allow the traditional tea technological method for processing shine brand-new vitality.
Experiment is proof also, and tealeaves is through behind above-mentioned three kinds of method steps, promptly mainly through green removing in high temperature and/or shaping again after chilling is handled, the final taste effect of tealeaves is better than the tealeaves do not handled through over-quenching really; The color that its one-tenth is sampled tea, shape are evaluated mark apparently higher than the tealeaves that does not go out through the over-quenching processing through teacher of the evaluating; Simultaneously, the content of main inclusion composition also is better than the tealeaves that traditional handicraft processes.Specifically evaluate result and experimental data referring to the specific embodiment.
Because the difference of above-mentioned method for processing high quality tea and traditional tea processing method is to increase this critical process of chilling (step), therefore in the equipment that is disposed around this each operation of tea Processing method, main difference be the equipment that tealeaves is carried out the chilling treatment process, and the facilities and equipments of other basic working procedure and existing identical (equipment component see also applicant described in the background technology of front applied for and disclosed patent).Therefore, the facilities and equipments of chilling treatment process are to realize the key working procedure special purpose equipment of method for processing high quality tea of the present invention, this key working procedure special purpose equipment promptly be meant can with any matching used Chiller of existing various tea-processing equipments (craft or machining equipment), described Chiller comprises and is installed on the frame the airtight channel-type refrigeration cavity in other position except that both ends open, be provided with the endless apron that passes through the refrigeration cavity from its both ends open in the passage of described refrigeration cavity, the outer top of described refrigeration cavity is provided with refrigeration machine and circulating fan, described circulating fan is communicated with the refrigeration cavity by air delivery duct and air-return duct, and the heat exchanger of described refrigeration machine is placed in the described air-return duct.
During concrete the use, key working procedure special purpose equipment-the Chiller and the existing various tea-processing equipment of the invention described above can be carried out any combination accessory, for example: 1) combination of this Chiller and existing microwave de-enzyming machine promptly forms microwave de-enzyming chilling all-in-one after supporting; 2) promptly form enzyme deactivating and strip sorting chilling all-in-one behind this Chiller and the existing continuous tea enzyme deactivating and strip sorting machine combination accessory; 3) behind this Chiller and the existing manual frying pan combination accessory, manual frying can be completed or shaping after tealeaves send into Chiller rapidly and carry out chilling; Or the like.Like this; after entering this Chiller through the tealeaves after other Tea Processing operations; can be reduced to low temperature by high temperature rapidly, in this temperature-fall period, can realize look, perfume and flavor protection better, and effectively keep and improve the useful content of material of including of tealeaves tealeaves.
Description of drawings
The present invention is further illustrated below in conjunction with accompanying drawing.
Fig. 1 is the structural representation of Chiller in the embodiment of the invention one.
Fig. 2 be among Fig. 1 B-B to partial view.
Fig. 3 be among Fig. 2 A-A to view.
The specific embodiment
Embodiment one
The method for processing high quality tea of present embodiment may further comprise the steps:
1) microwave de-enzyming---fresh tea passes is sent into green-keeping machine from microwave de-enzyming machine spout complete, temperature remains on 85 ℃, and the time kept 2.5 minutes;
2) anxious---the tealeaves after the microwave de-enzyming machine completes immediately was cooled to 4 ℃ of temperature, 1 minute retention time by Chiller through 60 seconds;
3) flattening---the tealeaves behind the Chiller chilling flattens shaping by flatting mill, and temperature remains on 60 ℃, and the time kept 2 minutes;
4) drying---the tealeaves after flatting mill is shaped carries out drying and dehydrating by drying machine, and temperature remains on 55 ℃, and the time kept 55 minutes.
The key working procedure special purpose equipment of present embodiment is a Chiller, as shown in Figure 1, this Chiller comprises in the passage that is installed on the frame 1 the airtight channel-type refrigeration cavity 2 in except that both ends open other position, refrigeration cavity 2 and is provided with the endless apron 3 that passes through whole refrigeration cavity 2 from its both ends open that the outer top of refrigeration cavity 2 is provided with refrigeration machine 4 and circulating fan 5.
As shown in Figure 1, roller 6 is equipped with at the two ends of refrigeration cavity 2, and conveyer belt 3 is enclosed within on the roller 6 and by roller 6 and drives, and roller 6 is driven by drive motors again.The inside of refrigeration cavity 2 is divided into up and down two inner chamber body-top inner chamber body 8 and lower part inner chamber body 9 by horizontal baffle 7.Conveyer belt 3 passes from the lower part inner chamber body 9 that constitutes refrigeration cavity 2 passages.
As Fig. 2, shown in Figure 3, top inner chamber body 8 is vertically divided into 12 two parts of wind pushing cavity 11 and return air chamber by vertical partition plate 10, and has air outlet 13 and return air inlet 14 on wind pushing cavity 11 and the return air chamber 12 corresponding horizontal baffles 7.The top in wind pushing cavity 11 and return air chamber 12 is communicated with the air delivery duct and the air-return duct of circulating fan 5 respectively, and like this, circulating fan 5 promptly is connected with the refrigeration cavity.Refrigeration machine 4 is to use the compressor formula air conditioner of refrigerant (as R22 etc.), and its evaporimeter that contains 15 is placed in the air-return duct of circulating fan 5.
When the key working procedure special purpose equipment of present embodiment-Chiller was worked, conveyer belt 4 continuous end from refrigerating chamber under the drive of roller 3 entered, and comes out from the other end.Tealeaves enters the lower part inner chamber body 9 in the refrigeration cavity 2 under the drive of conveyer belt.The cold wind of evaporimeter 15 coolings in refrigeration machine 4 is located at circulating fan 5 air-return ducts is sent into wind pushing cavity 11 by circulating fan 5 through the air delivery duct, air outlet on horizontal baffle 7 13 enters lower part inner chamber body 9 again, thereby cools off the tealeaves that is placed on the conveyer belt 3 fast; Hot blast after the cooling tealeaves, the return air inlet 14 on horizontal baffle 7 enters return air chamber 12, returns in circulating fan 5 air-return ducts, freezes again by evaporimeter 15.Circulation is so repeatedly promptly finished the chilling of high temperature tealeaves is handled.
When key working procedure special purpose equipment-the Chiller of concrete use present embodiment carries out machined to tealeaves, the entrance point of described refrigeration cavity 2 can be sealed each other with the port of export of described microwave de-enzyming machine and be connected, the port of export of cavity 2 of will freezing again seals each other with the entrance point of described flatting mill and is connected, and described conveyer belt 3 passes microwave de-enzyming machine, Chiller and flatting mill in turn.Like this, can finish forming tea processing operation by the step of present embodiment method for processing high quality tea.
Below key working procedure special purpose equipment-Chiller of each embodiment identical with present embodiment, repeat no more.
Embodiment two
The method for processing high quality tea of present embodiment and embodiment one are basic identical, and different is:
The 1st) temperature that completes of step remains on 95 ℃, and the time kept 2 minutes;
The 2nd) chilling period of step is 80 seconds, and temperature remains on 10 ℃, and the time kept 1.5 minutes;
The 3rd) in the step, flatting mill is substituted by carding machine, and temperature remains on 70 ℃, and the time kept 30 minutes;
The 4th) baking temperature of step remains on 60 ℃, and the time kept 40 minutes.
When key working procedure special purpose equipment-the Chiller of concrete use present embodiment carries out machined to tealeaves, the entrance point of described refrigeration cavity 2 can be sealed each other with the port of export of described microwave de-enzyming machine and be connected, the port of export with described conveyer belt 3 is connected each other with the charging aperture of described carding machine again, and described conveyer belt 3 passes the charging aperture that tealeaves is transported to behind microwave de-enzyming machine and the Chiller carding machine in turn.Like this, can finish forming tea processing operation by the step of present embodiment method for processing high quality tea.
Embodiment three
The method for processing high quality tea of present embodiment and embodiment one are basic identical, and different is:
The 1st) temperature that completes of step remains on 105 ℃, and the time kept 1.2 minutes;
The 2nd) chilling period of step is 65 seconds, and temperature remains on 17 ℃, and the time kept 2.5 minutes;
The 3rd) in the step, flatting mill is substituted by kneading machine, and the temperature when kneading remains on 65 ℃, and the time kept 35 minutes;
The 4th) baking temperature of step remains on 70 ℃, and the time kept 30 minutes.
When key working procedure special purpose equipment-the Chiller of concrete use present embodiment carries out machined to tealeaves, the entrance point of described refrigeration cavity 2 can be sealed each other with the port of export of described microwave de-enzyming machine and be connected, the port of export with described conveyer belt 3 is connected each other with the charging aperture of described kneading machine again, and described conveyer belt 3 passes the charging aperture that tealeaves is transported to behind microwave de-enzyming machine and the Chiller kneading machine in turn.Like this, can finish forming tea processing operation by the step of present embodiment method for processing high quality tea.
The applicant makes two groups of flat tea respectively with traditional method for preparing tea with by the method for processing high quality tea of the foregoing description one, embodiment two and embodiment three, through the professional reviewer color, the shape of tealeaves finished product is evaluated; The evaluation method is referring to tealeaves sense organ evaluation method standard SB/T10157-1993 tea; Review result such as following table one:
Table one complete the back chilling with contrast the sensory review result comparison of becoming to sample tea
| Method for preparing tea | Profile and score value 20% | Whole broken and |
Color and luster and |
Fragrance and score value 20% | Soup look and |
Flavour and score value 20% | At the bottom of the leaf and |
Total points |
| Conventional method | Flat smoothness, straight and upright 19.5 | Neat and well spaced 9.1 | Dark greenly still moisten 9.0 | Delicate fragrance 18.8 | Light green still bright 9.0 | Denseer still thick 19.1 | Delicate, even 9.2 | ?93.7 |
| The back chilling completes | Flat straight and upright 19.4 | More neat and better spaced 9.3 | Light green, Shang Xianrun 9.6 | Delicate fragrance still lasting 19.8 | Light green 9.2 | Alcohol Shang Houwei bright refreshing 19.2 | Light green, bright 9.7 | ?96.2 |
The applicant is again to carrying out inclusion mensuration, measurement result such as following table two with traditional method for preparing tea with by two groups of flat tea finished products that the method for processing high quality tea of the foregoing description one, embodiment two and embodiment three is made.After chilling was handled, bigger variation had all taken place in most of inclusion composition in the tealeaves.For simplifying the analysis, only select for use here, analyze of the influence of chilling tea-manufacturing technology tea leaf quality to tealeaves nutritive value and bright refreshing polyphenol content and the free aminoacid content that two index of quality have material impact of spending.Following table two has been listed with the influence to Tea Polyphenols in the tealeaves and free aminoacid content of different tea making means and different disposal temperature.Wherein Tea Polyphenols and free amino acid data are that tealeaves is dissolved in the mass percent that the meltage of then being surveyed in the standard water gaging accounts for all solable matters in the millet paste.The Tea Polyphenols assay method is referring to Tea Polyphenols bioassay standard GB/T8313-2002 tea, and the free amino acid assay method is referring to free amino acid total amount bioassay standard GB8314-2002 tea.
Chilling was to the influence of part solubility inclusion component content in the tealeaves after table two completed
| The method kind | Temperature | Polyphenol content (meltage accounts for dried tea mass percent in the water) | Standard deviation | Aa (free amino acid) content (meltage accounts for dried tea mass percent in the water) | Standard deviation |
| Tradition | High temperature | 34.92 | 0.65 | 1.00 | 0.04 |
| Chilling after completing | 4℃ | 40.17 | 0.20 | 1.21 | 0.10 |
| 10℃ | 39.93 | 0.55 | 1.10 | 0.03 | |
| 17℃ | 39.68 | 0.52 | 0.98 | 0.02 |
Embodiment four
The method for processing high quality tea of present embodiment may further comprise the steps:
1) microwave de-enzyming---fresh tea passes is sent into green-keeping machine from microwave de-enzyming machine spout complete, temperature remains on 85 ℃, and the time is 2.5 minutes;
2) flattening---the tealeaves behind the Chiller chilling forms by flatting mill, and temperature remains on 65 ℃, and the time is 2 minutes;
3) chilling---tealeaves after flatting mill flatten to be shaped immediately was cooled to temperature by Chiller through 100 seconds be 5 ℃, 1.5 minutes retention times;
4) drying---the tealeaves behind chilling carries out drying and dehydrating by drying machine, and temperature remains on 60 ℃, and the time is 50 minutes.
When key working procedure special purpose equipment-the Chiller of concrete use present embodiment carries out machined to tealeaves, the entrance point of described refrigeration cavity 2 can be sealed each other with the port of export of described flatting mill and be connected, described conveyer belt 3 passes microwave de-enzyming machine, flatting mill and Chiller in turn.Like this, can finish forming tea processing operation by the step of present embodiment method for processing high quality tea.
Embodiment five
The method for processing high quality tea of present embodiment and embodiment four are basic identical, and different is:
The 1st) the microwave de-enzyming temperature of step remains on 95 ℃, and the time kept 2 minutes;
The 2nd) flatting mill of step is substituted by carding machine, and temperature remains on 75 ℃, and the time kept 25 minutes;
The 3rd) chilling period of step is 110 seconds, and temperature remains on 1 ℃, and the time kept 1 minute;
The 4th) baking temperature of step remains on 55 ℃, and the time kept 60 minutes.
When key working procedure special purpose equipment-the Chiller of concrete use present embodiment carries out machined to tealeaves, the entrance point of described refrigeration cavity 2 can be connected each other with the discharging opening of described carding machine, tealeaves behind manager's bar is delivered on the described conveyer belt 3 from the discharging opening of carding machine, sends into Chiller by conveyer belt 3 again and carries out the chilling processing.Like this, can finish forming tea processing operation by the step of present embodiment method for processing high quality tea.
The applicant makes two groups of flat tea respectively with traditional method for preparing tea with by the foregoing description four and embodiment five method for processing high quality tea, and it is the same that method is examined in the same commentary, and color, the shape of tealeaves finished product evaluated review result such as following table three:
Chilling becomes to sample tea sensory review result relatively with conventional process after table three shaping
| Method for preparing tea | Profile and score value 20% | Whole broken and score |
Color and luster and score |
Fragrance and score value 20% | Soup look and score |
Flavour and score value 20% | At the bottom of the leaf and score |
Total points |
| Conventional method | Flat smoothness, straight and upright 19.5 | Neat and well spaced 9.1 | Dark greenly still moisten 9.0 | Delicate fragrance 18.8 | Light green still bright 9.0 | Denseer still thick 19.1 | Delicate, even 9.2 | ?93.7 |
| Chilling after the shaping | Flat smooth 19.5 | Still neat and well spaced 9.4 | Light green, bright profit 9.8 | Delicate fragrance lasting 19.9 | Light green 9.1 | Mellow little aquatic foods refreshing 18.8 | Light green, bright 9.8 | 96.3 |
The applicant is again to traditional method for preparing tea and two groups of flat tea making by the method for processing high quality tea of the foregoing description four and embodiment five, and is the same with above-mentioned assay method, the tealeaves finished product carried out inclusion measure measurement result such as following table four:
Chilling is to the influence of part solubility inclusion component content in the tealeaves after table four shaping
| The method kind | Temperature | Polyphenol content (meltage accounts for dried tea mass percent in the water) | Standard deviation | Aa (free amino acid) content (meltage accounts for dried tea mass percent in the water) | Standard deviation |
| Tradition | High temperature | 34.92 | 0.65 | 1.00 | 0.04 |
| Chilling after shaping | 5℃ | 40.17 | 0.20 | 1.21 | 0.10 |
| 1℃ | 43.32 | 0.50 | 1.12 | 0.02 |
Embodiment six
The method for processing high quality tea of present embodiment may further comprise the steps:
1) microwave de-enzyming---the bright leaf of tea is sent into green-keeping machine from microwave de-enzyming machine spout complete, temperature remains on 90 ℃, and the time kept 2.5 minutes;
2) first chilling---tealeaves after green-keeping machine completes immediately was cooled to temperature by first Chiller through 40 seconds be 12 ℃, 1.5 minutes retention times;
3) flattening---the tealeaves behind the Chiller chilling forms by flatting mill, and temperature remains on 70 ℃, and the time kept 2 minutes;
4) second chilling---tealeaves after flatting mill is shaped immediately was cooled to temperature by second Chiller through 65 seconds be 12 ℃, and the time kept 1.5 minutes;
5) drying---the tealeaves after flatting mill is shaped carries out drying and dehydrating by drying machine, and temperature remains on 60 ℃, and the time kept 45 minutes.
The key working procedure special purpose equipment of present embodiment-Chiller adopts two, is divided into first Chiller and second Chiller.When concrete these two Chillers of use carry out machined to tealeaves, the entrance point of the first refrigeration cavity of first Chiller is sealed each other with the port of export of described microwave de-enzyming machine and is connected, again first port of export that freezes cavity is sealed each other with the entrance point of described flatting mill and be connected, entrance point with the second refrigeration cavity of second Chiller seals each other with the port of export of described flatting mill and is connected then, and described conveyer belt 3 passes microwave de-enzyming machine, first Chiller, flatting mill and second Chiller in turn.Like this, can finish forming tea processing operation by the step of present embodiment method for processing high quality tea.
Embodiment seven
The method for processing high quality tea of present embodiment and embodiment six are basic identical, and different is:
The 1st) temperature that completes of step remains on 105 ℃, and the time kept 1.5 minutes;
The 2nd) first chilling period of step is 75 seconds, and temperature remains on 9 ℃, and the time kept 1.5 minutes;
The 3rd) flatting mill in the step is substituted by carding machine, and temperature remains on 65 ℃, and the time kept 30 minutes;
The 4th) second chilling period of step is 90 seconds, and temperature remains on 9 ℃, and the time kept 1.5 minutes;
The 5th) baking temperature of step remains on 55 ℃, and the time kept 50 minutes.
Different is except that identical for the situation that present embodiment specifically uses key working procedure special purpose equipment-Chiller and embodiment six, the port of export of the first refrigeration cavity is to be connected with the charging aperture of described carding machine, the entrance point of the second refrigeration cavity is to be connected with the discharging opening of described carding machine, first Chiller and second Chiller are respectively established first endless apron and second endless apron, after first endless apron passes the microwave de-enzyming machine and first Chiller in turn, tealeaves is sent into carding machine from the charging aperture of carding machine, tealeaves behind manager's bar is delivered on second endless apron from the discharging opening of carding machine, sends into first Chiller again.Like this, can finish forming tea processing operation by the step of present embodiment method for processing high quality tea.
The applicant makes two groups of flat tea respectively with traditional method for preparing tea with by the foregoing description six and embodiment seven method for processing high quality tea, and it is the same that method is examined in the same commentary, and color, the shape of tealeaves finished product evaluated review result such as following table five:
Table five chilling and the conventional process sensory review result's comparison that becomes to sample tea that completes after back chilling and the shaping
| Method for preparing tea | Profile and score value 20% | Whole broken and score |
Color and luster and score |
Fragrance and score value 20% | Soup look and score |
Flavour and score value 20% | At the bottom of the leaf and score |
Total points |
| Conventional method | Flat smoothness, straight and upright 19.5 | Neat and well spaced 9.1 | Dark greenly still moisten 9.0 | Delicate fragrance 18.8 | Light green still bright 9.0 | Denseer still thick 19.1 | Delicate, even 9.2 | 93.7 |
| Chilling after the back chilling shaping that completes | Flat, smoothness 19.8 | Neat and well spaced 9.6 | Light green, bright profit 9.7 | Delicate fragrance lasting 19.8 | Bud green 9.5 | Mellow aquatic foods refreshing 19.3 | Light green, bright 9.9 | 97.6 |
The applicant is again to traditional method for preparing tea and two groups of flat tea making by the method for processing high quality tea of the foregoing description six and embodiment seven, and is the same with above-mentioned assay method, the tealeaves finished product carried out inclusion measure measurement result such as following table four:
Table six completes after back chilling and the shaping chilling to the influence of part solubility inclusion component content in the tealeaves
| The method kind | Temperature | Polyphenol content (meltage accounts for dried tea mass percent in the water) | Standard deviation | Aa (free amino acid) content (meltage accounts for dried tea mass percent in the water) | Standard deviation |
| Tradition | High temperature | 34.92 | 0.65 | 1.00 | 0.04 |
| Chilling after shaping | 12℃ | 40.11 | 0.22 | 1.18 | 0.08 |
| 9℃ | 37.82 | 0.30 | 1.07 | 0.05 |
From above-mentioned table one to table six as can be known, complete and shaping after again through the tealeaves of above chilling operation processing once, aspect four of colors, shape and overall evaluation mark do not have the tealeaves of chilling processing method significantly better than tradition; Especially complete and shaping after when increasing by two road chilling operations simultaneously, tealeaves overall evaluation mark is higher.It can also be seen that from experimental result simultaneously, no matter be complete or shaping after carry out chilling separately and handle, still complete with shaping after carry out chilling simultaneously and handle, the tealeaves that Tea Polyphenols and the meltage of free amino acid in water are handled than traditional method for preparing tea in the tealeaves solubility inclusion all is significantly improved; And along with the reduction of chilling temperature, the inclusion composition has the trend of increase.Thus should be provable, the tealeaves that adopts method for processing high quality tea of the present invention and key working procedure special purpose equipment thereof (Chiller) to process, not only realized look, perfume and flavor protection better, but also effectively improved the content that tealeaves includes benefit materials tealeaves; Thereby for people's healthy living provides a kind of high-quality tealeaves of drinking again.
Obviously, also can adopt each step of method for processing high quality tea described in the foregoing description during manual tea-processing fully, just employed instrument or equipment difference in each step.
In addition to the implementation, the present invention can also have other embodiments.Such as, when 1) having manual tea-processing or machined tealeaves now, usually employing completes with the shaping while or hockets, this order that just will have completing of Tea Processing and these two steps of shaping now makes up variation, itself does not lack step, and the present invention does not get rid of the variation of this sequence of steps; 2) refrigeration machine in the Chiller 4 also can be the refrigeration machine that is arranged near the cooling-water machine the refrigeration cavity 2 or adopts other, and the heat exchanger of cooling-water machine (chilled water coil) is located in the air-return duct of circulating fan 5; Or the like.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of requirement of the present invention.
Claims (10)
1. method for processing high quality tea may further comprise the steps:
1) complete--the fresh tea passes heating is dried;
2) shaping--to the insulation of the tealeaves after the completing application of force, make it to present required form;
3) drying--the tealeaves after the shaping is continued thermal dehydration, make it dry;
It is characterized in that: after the described step that completes is with the shaping step, add quench step at least; Described quench step is immediately to be chilled to 0-20 ℃ through the tealeaves after the corresponding steps in 30 seconds-120 second time, to keep 1-3 minute.
2. according to the described method for processing high quality tea of claim 1, it is characterized in that: the described step that completes is sent into green-keeping machine with fresh tea passes from the green-keeping machine spout and is completed, and temperature remains on 80-110 ℃, and the time is 1-3 minute; Described shaping step will form by the shaping machine through the tealeaves behind the Chiller chilling, and temperature remains on 60-80 ℃, and the time is 1-40 minute; Described drying steps will carry out drying and dehydrating by drying machine through the tealeaves after the shaping machine is shaped, and temperature remains on 50-70 ℃, and the time is 20-60 minute.
3. according to the described method for processing high quality tea of claim 2, it is characterized in that: described quench step is right after the described step that completes, and the tealeaves after completing is immediately cooled off fast by Chiller.
4. according to the described method for processing high quality tea of claim 3, it is characterized in that: the green-keeping machine in the described step that completes adopts microwave de-enzyming machine, 85 ℃ of the temperature that completes, 2.5 minutes time; Described quench step will immediately be chilled to 4 ℃ through the tealeaves after the step that completes in 60 second time, kept 1 minute; Shaping machine in the described shaping step adopts flatting mill, and the shaping temperature is 60 ℃, 2 minutes time; Baking temperature in the described drying steps is 55 ℃, 55 minutes time.
5. according to the described method for processing high quality tea of claim 2, it is characterized in that: described quench step is right after after the described shaping step, and the tealeaves after the shaping is immediately cooled off fast by Chiller.
6. according to the described method for processing high quality tea of claim 5, it is characterized in that: the green-keeping machine in the described step that completes adopts the microwave de-enzyming machine, and the temperature that completes is 85 ℃, 2.5 minutes time; Shaping machine in the described shaping step adopts flatting mill, and the shaping temperature is 65 ℃, 2 minutes time; To in 100 second time, immediately be chilled to 5 ℃ through the tealeaves after the shaping step in the described quench step, keep 1.5 minutes; Baking temperature in the described drying steps is 60 ℃, 50 minutes time.
7. according to the described method for processing high quality tea of claim 2, it is characterized in that: described quench step comprises first chilling and second chilling, described first chilling is right after after the described step that completes, and the tealeaves after completing is immediately cooled off fast by Chiller; Described second chilling is right after after the described shaping step, and the tealeaves after the shaping is immediately cooled off fast by Chiller.
8. according to the described method for processing high quality tea of claim 7, it is characterized in that: the green-keeping machine in the described step that completes adopts the microwave de-enzyming machine, and the temperature that completes is 105 ℃, 1.5 minutes time; Described first quench step will immediately be chilled to 9 ℃ through the tealeaves after the step that completes in 75 second time, kept 1.5 minutes; Shaping machine in the described shaping step adopts carding machine, and the shaping temperature is 65 ℃, 30 minutes time; Described second quench step will immediately be chilled to 9 ℃ through the tealeaves after the shaping step in 90 second time, kept 1.5 minutes; Baking temperature in the described drying steps is 55 ℃, 50 minutes time.
9. key working procedure special purpose equipment that is used for arbitrary described method for processing high quality tea of claim 1-8, it is characterized in that: described key working procedure special purpose equipment is a Chiller, described Chiller comprises and is installed on the frame the airtight channel-type refrigeration cavity in other position except that both ends open, be provided with the endless apron that passes through the refrigeration cavity from its both ends open in the passage of described refrigeration cavity, the outer top of described refrigeration cavity is provided with refrigeration machine and circulating fan, described circulating fan is communicated with the refrigeration cavity by air delivery duct and air-return duct, and the heat exchanger of described refrigeration machine is placed in the described air-return duct.
10. according to the described key working procedure special purpose equipment of claim 9, it is characterized in that: roller is equipped with at the two ends of described refrigeration cavity, and described conveyer belt is enclosed within on the roller and by roller and drives, and described roller is driven by drive motors; The inside of described refrigeration cavity is divided into top inner chamber body and lower part inner chamber body by horizontal baffle, and described lower part inner chamber body constitutes the passage of refrigeration cavity; Described conveyer belt passes from described lower part inner chamber body; Described top inner chamber body is vertically divided into two parts of wind pushing cavity and return air chamber by vertical partition plate, described horizontal baffle has respectively and corresponding air outlet of wind pushing cavity and return air chamber and return air inlet, and the top in described wind pushing cavity and return air chamber is communicated with the air delivery duct and the air-return duct of circulating fan respectively; Described refrigeration machine is the compressed air conditioner machine, and described heat exchanger is an evaporimeter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101332409A CN101167504B (en) | 2007-09-26 | 2007-09-26 | Method for processing high quality tea and its key working procedure special purpose equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101332409A CN101167504B (en) | 2007-09-26 | 2007-09-26 | Method for processing high quality tea and its key working procedure special purpose equipment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101167504A true CN101167504A (en) | 2008-04-30 |
| CN101167504B CN101167504B (en) | 2010-12-22 |
Family
ID=39388368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101332409A Expired - Fee Related CN101167504B (en) | 2007-09-26 | 2007-09-26 | Method for processing high quality tea and its key working procedure special purpose equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101167504B (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318694A (en) * | 2011-10-21 | 2012-01-18 | 黄山市猴坑茶业有限公司 | New process for making Taiping kowkui |
| CN102715292A (en) * | 2012-07-09 | 2012-10-10 | 贵州怡壶春生态茶业有限公司 | Method for quickly cooling tea leaves after water removing |
| CN102919400A (en) * | 2012-11-15 | 2013-02-13 | 贵州省湄潭县黔茗茶业有限责任公司 | Tea production method adopting steam roller type combined green removal and quenching technology |
| CN103125618A (en) * | 2013-01-17 | 2013-06-05 | 吴景伦 | Processing method of flat-shaped green tea |
| CN104075541A (en) * | 2013-03-29 | 2014-10-01 | 南通繁华玻璃金属制品有限公司 | Drying and cooling device |
| CN105035623A (en) * | 2015-06-11 | 2015-11-11 | 柳州市侗天湖农业生态旅游投资有限责任公司 | Tea cooling conveyor |
| CN105028724A (en) * | 2015-08-24 | 2015-11-11 | 王传财 | Tea processing equipment |
| CN105173526A (en) * | 2015-06-11 | 2015-12-23 | 柳州市侗天湖农业生态旅游投资有限责任公司 | Tea leaf cooling net belt conveyor |
| CN105851331A (en) * | 2016-05-09 | 2016-08-17 | 广西顺来茶业有限公司 | Method for quickly preparing jasmine tea |
| CN105941699A (en) * | 2016-05-09 | 2016-09-21 | 广西顺来茶业有限公司 | Jasmine tea processing method capable of reducing dissipation of flower fragrance |
| CN109122940A (en) * | 2018-09-18 | 2019-01-04 | 普定县新民茶叶生产专业合作社 | A kind of processing method of improving eyesight green tea |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2113620U (en) * | 1992-02-13 | 1992-08-26 | 云南省临沧行署技术监督局 | Steam green removing machine for treating tea |
| CN2450895Y (en) * | 2000-11-02 | 2001-10-03 | 绍兴茶叶机械总厂 | Tea steam heating machine |
| CN1957721B (en) * | 2006-05-15 | 2010-05-12 | 黄山市新安源有机茶开发有限公司 | Technique for processing organic green tea |
-
2007
- 2007-09-26 CN CN2007101332409A patent/CN101167504B/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318694A (en) * | 2011-10-21 | 2012-01-18 | 黄山市猴坑茶业有限公司 | New process for making Taiping kowkui |
| CN102318694B (en) * | 2011-10-21 | 2013-06-19 | 黄山市猴坑茶业有限公司 | Method for making Taiping kowkui |
| CN102715292A (en) * | 2012-07-09 | 2012-10-10 | 贵州怡壶春生态茶业有限公司 | Method for quickly cooling tea leaves after water removing |
| CN102919400A (en) * | 2012-11-15 | 2013-02-13 | 贵州省湄潭县黔茗茶业有限责任公司 | Tea production method adopting steam roller type combined green removal and quenching technology |
| CN103125618A (en) * | 2013-01-17 | 2013-06-05 | 吴景伦 | Processing method of flat-shaped green tea |
| CN104075541A (en) * | 2013-03-29 | 2014-10-01 | 南通繁华玻璃金属制品有限公司 | Drying and cooling device |
| CN105035623A (en) * | 2015-06-11 | 2015-11-11 | 柳州市侗天湖农业生态旅游投资有限责任公司 | Tea cooling conveyor |
| CN105173526A (en) * | 2015-06-11 | 2015-12-23 | 柳州市侗天湖农业生态旅游投资有限责任公司 | Tea leaf cooling net belt conveyor |
| CN105028724A (en) * | 2015-08-24 | 2015-11-11 | 王传财 | Tea processing equipment |
| CN105851331A (en) * | 2016-05-09 | 2016-08-17 | 广西顺来茶业有限公司 | Method for quickly preparing jasmine tea |
| CN105941699A (en) * | 2016-05-09 | 2016-09-21 | 广西顺来茶业有限公司 | Jasmine tea processing method capable of reducing dissipation of flower fragrance |
| CN109122940A (en) * | 2018-09-18 | 2019-01-04 | 普定县新民茶叶生产专业合作社 | A kind of processing method of improving eyesight green tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101167504B (en) | 2010-12-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101167504B (en) | Method for processing high quality tea and its key working procedure special purpose equipment | |
| CN104826872B (en) | A kind of controlled rolling method eliminating Surfaces of Hot Rolled Strip chromatic aberration defect | |
| CN105689392A (en) | Production method for ultra-thin cold-rolled enamelled steel strips | |
| CN205161771U (en) | Full -automatic flat green tea production line | |
| CN110126901A (en) | A kind of fresh product cold chain distribution device and its application method | |
| CN201088110Y (en) | Tea processing special quenching machine and tea processing complete equipment | |
| CN102217778A (en) | Method for improving using value of tobacco leaf raw material through cigarette processing | |
| US2113575A (en) | Method of making stick supported confections | |
| CN110613153A (en) | Production system of organic dry fruit matrimony vine | |
| CN102986996A (en) | Method for isolated humidifying and microwave processing of chrysanthemum tea | |
| Ferrari et al. | Redesign of the Mozzarella cheese production process through development of a micro-forming and stretching extruder system | |
| CN107668263A (en) | A kind of single bubble type compressed tea and preparation method thereof | |
| CN203207136U (en) | Vacuum-freezing puffing dryer | |
| CN209527745U (en) | Quick-freezing plant is used in a kind of processing of cultivation porcupine | |
| CN219621184U (en) | Mould incubator is used in processing of nutrition health products | |
| CN100373159C (en) | Preparation of laboratorial noodle and method for evaluating quality | |
| CN110338259A (en) | A kind of 3D building blocks shape soft sweets and preparation method thereof can be used for building moulding | |
| CN105558922A (en) | Haw, bergamot pear and orange compound fruity fruit rolls and preparation method thereof | |
| CN220489554U (en) | Cleaning platform for tea processing | |
| EP0940087A1 (en) | Device for manufacturing chocolate articles with at least one cooling section | |
| CN207185823U (en) | A kind of black tea deterioration device | |
| CN106260121A (en) | A kind of Green tea processing technology | |
| Parvin et al. | Isolation and identification of bacteria with determination of bacterial loads from different brands of butter and cheese | |
| CN202456317U (en) | Tunnel type low-temperature drying tunnel | |
| Niro et al. | An innovative pre-ripening drying method to improve the quality of pasta filata cheeses |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101222 Termination date: 20120926 |