CN101366419A - Mechanized method for processing styliform green tea - Google Patents
Mechanized method for processing styliform green tea Download PDFInfo
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Abstract
The invention belongs to the technical field of tea manufacture, in particular to a method for mechanically processing acicular green tea. The method is characterized in that fresh green tea leaves are prepared into tea with acicular shape through spreading, enzyme deactivating, tightening, sorting, solidifying, drying, flavoring and other steps. The acicular well-known tea has the characteristics of tight, thin, round and straight strips, shape similar to pine straw, bright and green color and luster, silver tip exposedness, pure fragrance, fresh and rich taste, tender green and bright liquor color, tender and uniform leaves and the like. The tea quality can completely reach the level of manually processing, and the method is applicable to mechanical processing production.
Description
Technical field
The invention belongs to the tea making technology field, be specifically related to a kind of mechanized method for processing of needle-shaped green tea.
Background technology
Famous green tea is the main teas of China's tealeaves industry restructuring.According to the difference of quality and technology, famous green tea can be divided into teas such as flat, aciculiform, bar shaped, curl shape and circle.The aciculiform well-known tea is the main category in the well-known tea, economizes at the main tea that produces that production, its basic processing process are all arranged is bright leaf-spread-complete-knead-shaping-drying.The machine-processed technology of relevant aciculiform well-known tea, one class is to be raw material with the simple bud, water-removing leaves is managed bar, dry then, the product that obtains is tightly straight, can erect after boiling water brews in the cup, (department's brightness is clear at patent documentation for this, number of patent application: 02133968) and non-patent literature (Zheng Pinghan. Thousand Islands acupuncture needle well-known tea is gathered and processed technology. tealeaves circular, 2005,27 (2): 78; Wu Yan. famous needle-type tea is gathered and processed technology. Chinese tea .2006, (30): 32-33) grade all has report, and this class well-known tea fragrance and flavour are low light.Second class be imitation Japan steam green grass or young crops simmer tea design steam inactivation machine, kneading machine, just rub up rubbing machine, according to the technology that simmers tea process (Sun Chengye. famous needle-type tea continuous production device and technology. Chinese tea .2006, (1): 28-29).The dark brown pool of this class name is dark, and the bar rope is disconnected broken serious, and pekoe comes off, and is similar to Japanese Green Tea substantially, with the quality of China Styliform tea big gap is arranged.Another kind of is that fresh leaves of tea plant is kneaded through after completing, and passes through shaping, drying again, and the tight thin garden of the product bar rope that obtains is straight, the green profit of color and luster, pekoe appears, and fragrance is aloof from politics and material pursuits, the bright alcohol of flavour, and the soup look light green is bright, tender even at the bottom of the leaf, be the main type of aciculiform well-known tea, liked by the consumer.The machine-processed technology of this class Styliform tea patent documentation (Zhao Zhucheng, number of patent application: 03117589) and non-patent literature (Yu Zhi. machine-processed aciculiform well-known tea shaping technical study. tea science, 2007,27 (4): 311-315; Chen Yuqiong. famous needle-type tea Mechanized Processing technology. tealeaves, 1999,25 (3): 174) report is arranged all, but the problem that exists is that just cured leaf is dried after managing bar through carding machine, and the bar rope buckles, and is not straight, tea-making quality can not satisfy the requirement of aciculiform well-known tea, certain gap is still arranged with making by hand to compare.For this reason, in the production usually the shaping later stage in conjunction with manual shaping, to manage straight tea bar, this mode labour intensity is big, time-consuming taking a lot of work limited the development of aciculiform well-known tea.
Summary of the invention
The objective of the invention is at the deficiencies in the prior art, adopt new tea-manufacturing technology, make a kind of aciculiform well-known tea, make it reach " the tight thin garden of bar rope is straight, and like pine needle shape, the green profit of bright in color; pekoe appears, and fragrance is aloof from politics and material pursuits, flavour is bright pure; the soup look light green is bright, and is tender even at the bottom of the leaf ", can reach the home built level, can realize Mechanized Processing again, produce in enormous quantities, the economic benefit of product and social benefit obviously are better than the Styliform tea product of traditional handicraft processing, have improved the economic use value of tealeaves.
The present invention is achieved through the following technical solutions:
A kind of mechanized method for processing of aciculiform famous green tea, its step comprises the fresh tea leaf in its of will gather, spread, complete, tight bar, shaping and drying, main points of the present invention are that its procedure of processing also comprises tight bar, reason bar, solid shape and Titian, in process the profile of described tealeaves is made the tight thin garden of bar rope and directly is the pine needle shape, make its color and luster green for light, fragrance is delicate fragrance and Li Xiang, and flavour is bright alcohol, and its step is as follows:
(1) select fresh leaves of tea plant, at the indoor 5～8h that spreads, leaf-spreading thickness 5～10cm turns over leaf twice midway, makes its water content to 70～72%;
(2) complete with the pot that completes, temperature is 120～130 ℃, is 0.5～1.0min when completing, and makes its water content to 58～60%, with machine cooling moisture regain 30min under the water-removing leaves, obtains water-removing leaves;
(3) water-removing leaves is dropped into tight bar in the strip tightening machine, tight bar temperature is 100～120 ℃, and the tight bar time is 10-20min, obtains tight bar leaf;
(4) will manage bar in the tight bar leaf input carding machine, reason bar temperature is 120 ℃, and adding total leaf amount is 3.5～5.0Kg, the reason bar time is about 17min, makes tealeaves water content to 10～15%, and described tealeaves outward appearance is made aciculiform, and will manage bar leaf spreading for cooling moisture regain 30min, obtain managing the bar leaf;
(5) will manage shaping in the solid shape machine of bar leaf input, Gu shape leaf temperature is 50～60 ℃, leaf amount 1.5～6.0Kg, the time 15～20min that stir-fries makes its water content to 8-12%, and the profile of described tealeaves is made aciculiform, and the tight thin garden of bar rope is straight, obtains solid shape leaf;
(6) will consolidate shape leaf input drying machine mesopodium and do, baking temperature is 80 ℃, makes about tealeaves water content to 7%, with machine cooling moisture regain 30min under the sufficient cured leaf, obtains dried leaves;
(7) dried leaves is dropped into Titian in the drying machine, the Titian temperature is 90-110 ℃, and the Titian time is 10～15min, and making its fragrance is aloof from politics and material pursuits or Li Xiang.
(8) with the tealeaves check of step (6), the packing warehouse-in is the Styliform tea finished product.
The present invention has following good effect:
1, tea-making quality meets and makes the Styliform tea requirement by hand: the aciculiform well-known tea that utilizes this technology to make, and the tight thin circle of profile bar rope is straight, the green profit of bright in color, show milli, fragrance is aloof from politics and material pursuits, and the soup look green is bright, the bright alcohol of flavour is tasty and refreshing, and light green bright at the bottom of the leaf, tea-making quality reaches the level of manual processing fully.
2, Mechanized Processing, tea making work efficiency height, stay in grade: this technology relates to 4 kinds of tea manufacturing machines, realizes Mechanized Processing fully, and unit-hour output reaches 6～10kg/h.Because this technology is the entire mechanization operation, technological parameter is controlled, and tea-making quality is very stable.
3, cost of manufacture is lower than home built 70%, price with make by hand quite, improved the economic worth of tealeaves.
By consulting, retrieve a piece of writing surplus the non-patent literature relevant 30 with this patent, this patent and pertinent literature major technique feature and implementation result relatively see Table 1.
Table 1 is the main difference of main effect of the present invention compared with prior art
| Item compared | Technical characterictic of the present invention | The technical characterictic of pertinent literature | The present invention is with respect to the outstanding effect of pertinent literature |
| Complete | Adopt the cylinder continuous de-enzyming machine to complete, and propose to complete temperature, time and level index. | With Chen Yuqiong etc. is that the document of representative completes with the cylinder continuous de-enzyming machine, but concrete parameter | Complete 120～130 ℃ of temperature of proposition, time 0.5～1.0min makes its water content reach technical indicator about 58～60%, the water-removing leaves color and luster of gained |
| Comparatively fuzzy. | Greener. | ||
| Tight bar | In the kneading machine of band hot blast, rub tight tea bar, and propose corresponding temperature and time index. | Existing document does not all have report and with the hot blast kneading machine aciculiform well-known tea is kneaded. | Propose to squeeze 100～120 ℃ of the temperature of rubbing the tea bar, time 10-20min index.Characteristic is: the kneading machine of using the band hot blast is rubbed tight tea bar, and the bar rope is tighter, garden more, and color and luster is greener. |
| The reason bar | The straight tea bar of reason in having 11 groove carding machines of 5 convex muscle, and corresponding leaf amount, temperature, time and water-content indicator are proposed. | The carding machine that existing bibliographical information uses all is a muscle.This carding machine tea bar shaping rate has only about 80%. | 120 ℃ of the temperature of the straight tea bar of proposition reason, leaf amount 3.5～5.0Kg, about time 17min, tealeaves water content 10～15% indexs.Characteristic is: reason-bar in having 11 groove carding machines of 5 convex muscle, the rolled twig rate of tealeaves reaches more than 99%, and color and luster is green, the tight garden Du Genggao of tea bar. |
| Gu shape | Carry out in special solid shape machine, further solid shape forms the straight quality in tight thin garden. | Traditional Styliform tea shaping finishes back manual clamp bar on shape plateform, perhaps directly oven dry.Existing document does not all have the report of the solid shape technology of machinery. | Solid shape in the solid shape machine of 6CZG-series proposes 50～60 ℃ of the leaf temperature of solid shape in the solid shape machine of 6CZG-X by contrast test, leaf amount 1.5～6.0Kg, and the time 15～20min that stir-fries makes its water content reach 8-12%.Admittedly the characteristic of shape technology is: traditional Styliform tea shaping finishes the back in order to make the tea bar indeformable in drying course, need be with manual clamp bar on shape plateform, and this mode not only labour intensity is big, and quality is also unstable.Utilize the solid shape of the solid shape machine of 6CZG-series, guarantee that not only the tea bar is indeformable at drying course, and the bar rope is tighter thin, more even, tighter straight, tea-making quality reaches the level of making by hand fully, and quality is very stable. |
| Drying and Titian | In general famous-brand and high-quality tea dryer, carry out. | Dry report is arranged in the document, but less for the research that utilizes the continuous dryer Titian. | 80 ℃ of baking temperatures are proposed, tealeaves water content about 7%; 110-150 ℃ of continuous dryer Titian temperature proposed, time 10～15min index, making its fragrance is aloof from politics and material pursuits or Li Xiang.Characteristic is: generally with special-purpose fragrance extracting machine Titian, the suitcase built-in temperature is inhomogeneous in the production, and output is low, and labour intensity is big.And use the continuous dryer Titian, and stay in grade, labour intensity is little, can save manpower. |
| Innovative point is summed up | The present invention has carried out system research to the Styliform tea processing technology, the research means advanced person, and informative data is reliable. | Except that the operation that completes, less other critical processes to Styliform tea processing are studied, and research lacks systematicness, and the method for using is simpler. | The present invention proposes the new technology of Styliform tea Mechanized Processing, pass through contrast test, determine the related process parameter, changed the history of Styliform tea craft and half machining, realize Mechanized Processing fully, not only tea making work efficiency height, and productivity effect height, good in economic efficiency. |
The specific embodiment
Embodiment 1: the tight bar of hot blast is to the influence of machine-processed Styliform tea quality
With Fuding white tea kind one bud one leaf is raw material, after bright leaf evenly mixes, by spread, complete, tight bar, shaping, dry technological process operation.Complete and in 6CST-40 type cylinder continuous de-enzyming machine (Zhejiang Green Peak Machinery Co., Ltd.), carry out (120～140 ℃ of temperature), tight bar carries out in 6CR-35 type hot blast kneading machine (Zhejiang Green Peak Machinery Co., Ltd.), shaping is at shaping machine (6CLZ-60 type carding machine, Zhejiang Green Peak Machinery Co., Ltd.) carries out in (about 140 ℃ of temperature, every pot of groove is thrown leaf 150g), last oven dry in 90 ℃ 6HCT-60 type perfuming machine for tea (Zhejiang Green Peak Machinery Co., Ltd.).Setting does not heat kneads, wind-warm syndrome is kneaded for 80 ℃, 100 ℃, 120 ℃, 140 ℃, and every processing repeats 3 times.Analyze the tealeaves organoleptic quality, the result shows (table 2): the tight bar temperature of hot blast is bigger to the influence of machine-processed Styliform tea quality, use the kneading machine (Zhejiang Green Peak Machinery Co., Ltd.) of band hot blast and rub tight tea bar, the bar rope is tighter, round, color and luster is greener, tight bar temperature is with 100～120 ℃, and the time, 10-20min was advisable.
The tight bar of table 2 hot blast is to the influence of machine-processed Styliform tea quality
| Temperature/℃ | Profile | Color and luster | Fragrance | The soup look | Flavour | At the bottom of the leaf | Total points |
| Contrast | Tight knot, slightly straight 82 | Still green, slightly dark 80 | Pure 80 | Greenish-yellow 82 | Slightly puckery 71 | Shang Lvshang bright 80 | 79.0 |
| 80 | Still tight thin, still justify straight 86 | Still green 82 | Pure 80 | Greenish-yellow 83 | Slightly puckery 71 | Shang Lvshang bright 81 | 80.6 |
| 100 | Tight thin circle Helicopter-9 3 | Still green 85 | Pure 81 | Greenish-yellow 83 | Slightly puckery 72 | Still green 85 | 83.8 |
| 120 | Tight thin circle Helicopter-9 3 | Still green 85 | Pure 81 | Greenish-yellow 84 | Slightly puckery 72 | Still green 85 | 83.9 |
| 140 | Tight thin circle is straight, and slightly broken 89 | Still green, slightly dark 80 | Pure 81 | Greenish-yellow 83 | Slightly puckery 71 | Still green 85 | 81.9 |
Remarks: at the bottom of profile (30%), color and luster (10%), fragrance (20%), soup look (10%), flavour (20%), the leaf (10%)
Embodiment 2: the radical of carding machine muscle is to the influence of machine-processed Styliform tea quality
With Fuding white tea kind one bud one leaf is raw material, after bright leaf evenly mixes, by spread, complete, tight bar, shaping, solid shape, dry technological process operation.Complete and in 6CST-40 type cylinder continuous de-enzyming machine, carry out (120～140 ℃ of temperature), tight bar carries out (about 20min of time) in 6CR-35 type hot blast kneading machine, shaping is carried out (about 140 ℃ of temperature in shaping machine (6CLZ-60 type carding machine), every pot of groove is thrown leaf 150g), Gu shape is carried out in the solid shape machine of 6CZG-60 type, Gu the shape leaf is dried on 6CHP-2 shape platform.Shaping machine pot geosynclinal convex shape muscle number is established 1,2,3,5, and every processing repeats 3 times.The result shows that shaping machine pot groove muscle number all has utmost point remarkable influence to Tea Polyphenols, amino acid, soluble sugar, chlorophyllous content in the tealeaves.Increase with the muscle number, Tea Polyphenols and amino acid content all are reduction trend, and soluble sugar content raises earlier and afterwards reduces, and chlorophyll content is the trend of increase.The circle of tea bar is directly spent, also increasing and increase with pot groove muscle number of dried tea brightness and millet paste greenness.According to main quality constituent analysis (table 3, table 4) and sensory review result's (table 5), in conjunction with the quality requirements of aciculiform well-known tea, shaping machine pot geosynclinal convex shape muscle number should be defined as 5.
The tealeaves main quality constituent analysis result (%) that table 3 the present invention produces
| Shaping machine pot groove muscle number/root | Tea Polyphenols | Amino acid | Soluble sugar | Chlorophyll |
| 1 | 27.503A | 2.220A | 3.720B | 0.086B |
| 2 | 27.600A | 2.250A | 3.910A | 0.096A |
| 3 | 26.753AB | 2.150AB | 3.587B | 0.098A |
| 5 | 26.473B | 2.057B | 3.717B | 0.102A |
Remarks: same row same letter is represented through the check of LSR method not remarkable at 0.01 or 0.05 level difference in the table.a，b：p<0.05，A，B：p<0.01
Table 4 Tea Polyphenols, amino acid, soluble sugar, chlorophyll content analysis of variance table (F value)
| Factor | Tea Polyphenols | Amino acid | Soluble sugar | Chlorophyll |
| Shaping machine pot groove muscle number/root | 9.74 ** | 8.68 ** | 11.87 ** | 17.33 ** |
Remarks: F (3,8)
0.05=4.07, F (3,8)
0.01=7.59.Number tape "
*" represent that difference reaches F
0.05The level of signifiance, "
*" represent that difference reaches F
0.01The utmost point level of signifiance.
Table 5 organoleptic quality is evaluated the result
| Pot groove muscle number/root | Profile | Color and luster | Fragrance | The soup look | Flavour | At the bottom of the leaf | Total points |
| 1 | Tightly carefully slightly straight 86 | Still green summary dark 81 | Pure 80 | Greenish-yellow 82 | Slightly puckery 71 | Still green 84 | 80.7 |
| 2 | Tightly carefully still round Helicopter-9 1 | Still green summary dark 80 | Pure 80 | Greenish-yellow 83 | Slightly puckery 71 | Still green 84 | 82.2 |
| 3 | Tight thin circle Helicopter-9 3 | Still green summary dark 80 | Pure 81 | Greenish-yellow 83 | Slightly puckery 72 | Still green 83 | 83.1 |
| 5 | Tight thin circle Helicopter-9 6 | Still green 85 | Pure 81 | Yellowish green 86 | Slightly puckery 72 | Still green 85 | 85.0 |
Remarks: at the bottom of profile (30%), color and luster (10%), fragrance (20%), soup look (10%), flavour (20%), the leaf (10%)
Embodiment 3: the optimization of the solid shape technology of machine-processed Styliform tea
With a bud one leaf in the colony of tea place is raw material, after bright leaf evenly mixes, by spread, complete, tight bar, just do, shaping, solid shape, dry technological process operation.Complete and in 6CST-40 type cylinder continuous de-enzyming machine, carry out (120～140 ℃ of temperature), tight bar carries out (about 20min of time) in 6CR-35 type hot blast kneading machine, just do in 6CHW-4 net belt type dryer and carry out, shaping is carried out (90～110 ℃ of temperature in 6CLZ-60 type Reciprocating Rationale Machine, throw 3 jin on leaf for every pot), Gu shape is carried out in the solid shape machine of 6CPC-60 type, and oven dry in 6HCT-60 type perfuming machine for tea at last (92 ℃, 30min).On the basis of experiment of single factor (experiment of single factor factor and be horizontally disposed with see Table 6), will consolidate shape water content, temperature, throwing leaf amount three factors and adopt L
9(3
4) Orthogonal Experiment and Design (table 7).By analyzing component content and organoleptic quality (result who respectively tests attributional analysis and organoleptic analysis sees Table 8-19 respectively), in conjunction with production work efficiency reality, the best solid shape technological parameter of the solid shape machine of 6CZG-60 type aciculiform well-known tea is: water content about 20%, throw about 3 jin of leaf amounts, about 50 ℃ of leaf temperature, the time is 15～20min.
The single factor technological level of table 6 coding schedule
| Level | Gu shape water content/% | Gu shape leaf temperature/℃ | Gu shape is thrown leaf amount/jin | Gu shape time/min |
| 1 | 35 | 40 | 1.4 | 0 |
| 2 | 30 | 50 | 2.1 | 5 |
| 3 | 25 | 60 | 2.8 | 10 |
| 4 | 20 | 70 | 3.6 | 15 |
| 5 | 15 | 80 | 5.2 | 20 |
The solid shape technological level of table 7 quadrature, factor coding schedule
| Level | Water content/% before the solid shape of A | The solid shape leaf temperature of B/℃ | The solid shape of C is thrown leaf amount/jin |
| 1 | 20 | 40 | 2 |
| 2 | 25 | 50 | 3 |
| 3 | 30 | 60 | 4 |
The solid shape water content of table 8 is handled aciculiform well-known tea main quality constituent analysis result (%)
| Numbering | Gu shape water content/% | Tea Polyphenols | Amino acid | Soluble sugar | Chlorophyll |
| 1 | 35 | 32.736bc | 3.331 | 4.069 | 0.135Bc |
| 2 | 30 | 34.283a | 3.331 | 4.164 | 0.135Bc |
| 3 | 25 | 33.947ab | 3.375 | 4.110 | 0.136Bbc |
| 4 | 20 | 33.649ab | 3.361 | 4.121 | 0.139ABb |
| 5 | 15 | 32.127c | 3.313 | 3.975 | 0.142Aa |
Remarks: same row same letter is represented through the check of LSR method not remarkable at 0.01 or 0.05 level difference in the table.a，b：p<0.05，A，B：p<0.01
The solid shape leaf temperature of table 9 is handled aciculiform well-known tea main quality constituent analysis result (%)
| Numbering | Gu shape leaf temperature/℃ | Tea Polyphenols | Amino acid | Soluble sugar | Chlorophyll |
| 1 | 40 | 34.459a | 3.331 | 3.787 | 0.131ABb |
| 2 | 50 | 33.633ab | 3.343 | 3.876 | 0.133Aa |
| 3 | 60 | 33.501ab | 3.375 | 3.828 | 0.130BCb |
| 4 | 70 | 32.397c | 3.411 | 3.699 | 0.128Cc |
| 5 | 80 | 33.287bc | 3.373 | 3.822 | 0.128Cc |
Remarks: same row same letter is represented through the check of LSR method not remarkable at 0.01 or 0.05 level difference in the table.a，b：p<0.05，A，B：p<0.01
The solid shape of table 10 is thrown the leaf amount and is handled aciculiform well-known tea main quality constituent analysis result (%)
| Numbering | Gu shape is thrown leaf amount/jin | Tea Polyphenols | Amino acid | Soluble sugar | Chlorophyll |
| 1 | 1.4 | 33.513Bc | 3.393Aa | 3.825ABa | 0.140Aa |
| 2 | 2.1 | 35.255Aa | 3.417ABa | 3.815ABab | 0.134Bb |
| 3 | 2.8 | 34.641Ab | 3.372ABCa | 3.849Aa | 0.131Bc |
| 4 | 3.6 | 34.590Ab | 3.326BCb | 3.755ABbc | 0.131Bc |
| 5 | 5.2 | 33.695Bc | 3.321Cb | 3.729Bc | 0.131Bc |
Remarks: same row same letter is represented through the check of LSR method not remarkable at 0.01 or 0.05 level difference in the table.a，b：p<0.05，A，B：p<0.01
The solid shape time of table 11 is handled aciculiform well-known tea main quality constituent analysis result (%)
| Numbering | Gu shape time/min | Tea Polyphenols | Amino acid | Soluble sugar | Chlorophyll |
| 1 | 0 | 34.541Aa | 3.052 | 3.362Bb | 0.137 |
| 2 | 5 | 33.442Bb | 3.068 | 3.455ABab | 0.138 |
| 3 | 10 | 33.173Bb | 3.123 | 3.488ABab | 0.139 |
| 4 | 15 | 33.029Bb | 3.194 | 3.635Aa | 0.140 |
| 5 | 20 | 32.912Bb | 3.182 | 3.541ABab | 0.136 |
Remarks: same row same letter is represented through the check of LSR method not remarkable at 0.01 or 0.05 level difference in the table.a，b：p<0.05，A，B：p<0.01
Table 12 single factor experiment Tea Polyphenols, amino acid, soluble sugar, chlorophyll content analysis of variance table
| Factor | Tea Polyphenols | Amino acid | Soluble sugar | Chlorophyll |
| Gu shape water content/% | 5.70 * | 1.59 | 0.33 | 13.63 ** |
| Gu shape leaf temperature/℃ | 5.10 * | 0.77 | 1.67 | 15.68 ** |
| Gu shape is thrown leaf amount/jin | 15.74 ** | 8.05 ** | 6.28 ** | 44.29 ** |
| Gu shape time/min | 13.77 ** | 2.53 | 3.58 * | 1.46 |
Remarks: F (4,10)
0.05=3.48, F (4,10)
0.01=5.99.
*Expression difference reaches F
0.05The level of signifiance,
*Expression difference reaches F
0.01The utmost point level of signifiance.
The solid shape water content of table 13 is handled tea sample sensory review result
| Water content % | The bar rope | Do dark brown pool | Fragrance | The soup look | Flavour | At the bottom of the leaf | Total points |
| 35 | The bar rope is tightly thin, and bending is even neat, still shows milli 75 | Still green 80 | Pure 79 | Yellowish green 79 | Slightly puckery 79 | Yellowish green, slightly dark, delicacy, neat and well spaced 77 | 77.7 |
| 30 | The bar rope is tightly thin, and is slightly bent, still even, still shows milli 79 | Still green 81 | Pure 79 | Yellowish green 80 | Pure and mild 80 | Yellowish green, delicacy, neat and well spaced 79 | 79.5 |
| 25 | The bar rope is tightly thin, and Shang Yuanzhi is even neat, shows milli 88 | Shang Lvrun 83 | Pure 80 | Yellowish green, still bright 81 | Pure and mild 81 | Yellowish green, delicacy, neat and well spaced 79 | 82.9 |
| 20 | The bar rope is tightly thin, and circle is straight, and is even neat, shows milli 90 | Shang Lvrun 85 | Pure, higher 84 | Yellowish green 80 | Omit pained 77 | Yellowish green, still bright, delicacy, neat and well spaced 80 | 83.7 |
| 15 | The bar rope is tightly thin, and circle is straight, and is even neat, shows slightly milli 90 | Still green, slightly dark 78 | Pure, higher 84 | Yellowish green, bright 82 | Omit pained 77 | Yellowish green, still bright, delicacy, neat and well spaced 81 | 83.3 |
Remarks: at the bottom of profile (30%), color and luster (10%), fragrance (20%), soup look (10%), flavour (20%), the leaf (10%)
The solid shape Temperature Treatment tea sample sensory review result of table 14
| Temperature/℃ | Profile | Do dark brown pool | Fragrance | The soup look | Flavour | At the bottom of the leaf | Total points |
| 40 | The tight thin circle of bar rope is straight, neat and well spaced, and calm 90 | Shang Lvrun 85 | Pure 80 | Yellowish green 80 | Dense alcohol, slightly puckery 80 | Yellowish green, delicacy, neat and well spaced 82 | 83.7 |
| 50 | Bar Suo Shang is tightly thin, and circle is straight, and is still even, and calm 89 | Shang Lvrun 85 | Pure 80 | Yellowish green, still become clear 81 | Still dense pure 81 | Yellowish green, delicacy, neat and well spaced 82 | 83.7 |
| 60 | The bar rope is tightly thin, and circle is still straight, and still calm 87 | Shang Lvrun 85 | Pure 80 | Yellowish green, still become clear 81 | Still dense alcohol, still aquatic foods 82 | Yellowish green, delicacy, neat and well spaced 81 | 83.2 |
| 70 | The bar rope is tightly thin, circle, still straight 85 | Still green, darker 77 | Pure 81 | Yellowish green 80 | Still dense alcohol, still aquatic foods 82 | Yellowish green, delicacy, neat and well spaced 81 | 81.9 |
| 80 | Bar Suo Shang is tightly thin, and circle owes straight 83 | Still green, darker 75 | Pure 82 | Yellowish green, still become clear 81 | Still dense pure 81 | Yellowish green, delicacy, neat and well spaced 82 | 81.3 |
Remarks: at the bottom of profile (30%), color and luster (10%), fragrance (20%), soup look (10%), flavour (20%), the leaf (10%)
Table 15 is thrown the leaf amount and is handled tea sample sensory review result
| Leaf amount/jin | Profile | Do dark brown pool | Fragrance | The soup look | Flavour | At the bottom of the leaf | Total points |
| 1.4 | Bar Suo Shang is tightly thin, and circle is straight, and is still even, shows milli 88 | Shang Lvrun 85 | Pure, slightly high 82 | Yellowish green bright 82 | Still bright alcohol 87 | Yellowish green bright, delicacy, neat and well spaced 83 | 85.2 |
| 2.1 | Bar Suo Shang is tightly thin, and circle is straight, and is still even, shows milli 88 | Shang Lvrun 84 | Pure 80 | Yellowish green bright 81 | Still bright alcohol 87 | Yellowish green still bright, delicacy, neat and well spaced 81 | 84.4 |
| 2.8 | The bar rope is tightly thin, and circle is straight, and is neat and well spaced, calm, shows milli 89 | Still green summary dark 82 | Pure 80 | Yellowish green still bright 81 | Pure and mild, still bright 85 | Yellowish green still bright, delicacy, neat and well spaced 80 | 84.0 |
| 3.6 | The bar rope is tightly thin, and circle is straight, and is neat and well spaced, calm, still shows milli 89 | Still green summary dark 81 | Pure, lower slightly 78 | Yellowish green 79 | Pure and mild 80 | Yellowish green still bright, delicacy, neat and well spaced 80 | 82.3 |
| 5.2 | The bar rope is tightly thin, and circle is straight, and is neat and well spaced, calm, still shows milli 90 | Still green summary dark 80 | Pure, lower slightly vexed 77 | Yellowish green 80 | Pure and mild 80 | Yellowish green still bright, delicacy, neat and well spaced 80 | 82.4 |
Remarks: at the bottom of profile (30%), color and luster (10%), fragrance (20%), soup look (10%), flavour (20%), the leaf (10%)
The solid shape time of table 16 is handled tea sample sensory review result
| Time/min | Profile | Do dark brown pool | Fragrance | The soup look | Flavour | At the bottom of the leaf | Total points |
| 0 | Still tight thin, still round, straight, owe calm 83 | Still green, still moisten 81 | Pure 80 | Yellowish green still bright 81 | Still dense pure 83 | Delicacy, neat and well spaced, still green 82 | 81.9 |
| 5 | Still tight thin, Shang Yuanzhi, still even, still calm 88 | Still green, still moisten 81 | Pure 80 | Yellowish green still bright 81 | Still dense pure 83 | Delicacy, neat and well spaced, still green 82 | 83.4 |
| 10 | Still tight thin, Shang Yuanzhi, still even, still calm 87 | Still green, still moisten 80 | Pure 81 | Yellowish green bright 83 | Still dense pure 84 | Delicacy, neat and well spaced, still green, bright 83 | 83.7 |
| 15 | Tight thin, Shang Yuanzhi, still even, still calm 90 | Still green, still moisten 81 | Pure 81 | Yellowish green bright 82 | Still dense pure 84 | Delicacy, neat and well spaced, still green, bright 83 | 84.6 |
| 20 | Tight thin, circle, still straight, neat and well spaced, calm 93 | Still green, still moisten 80 | Pure 80 | Yellowish green summary dark 80 | Still dense pure 83 | Delicacy, neat and well spaced, still green 81 | 84.6 |
Remarks: at the bottom of profile (30%), color and luster (10%), fragrance (20%), soup look (10%), flavour (20%), the leaf (10%)
Table 17 orthogonal test mechanism aciculiform well-known tea main quality analysis result (%)
| Numbering | A | B | C | Empty row | Tea Polyphenols | Amino acid | Soluble sugar | Chlorophyll |
| 1 | 1 | 1 | 1 | 1 | 28.733 | 3.273 | 3.585 | 0.145 |
| 2 | 1 | 2 | 2 | 2 | 28.819 | 3.218 | 3.587 | 0.142 |
| 3 | 1 | 3 | 3 | 3 | 27.627 | 3.189 | 3.523 | 0.142 |
| 4 | 2 | 1 | 2 | 3 | 28.874 | 3.154 | 3.614 | 0.142 |
| 5 | 2 | 2 | 3 | 1 | 27.660 | 3.143 | 3.551 | 0.143 |
| 6 | 2 | 3 | 1 | 2 | 28.219 | 3.164 | 3.595 | 0.141 |
| 7 | 3 | 1 | 3 | 2 | 28.577 | 3.114 | 3.466 | 0.139 |
| 8 | 3 | 2 | 1 | 3 | 28.758 | 3.273 | 3.465 | 0.139 |
| 9 | 3 | 3 | 2 | 1 | 29.620 | 3.290 | 3.497 | 0.137 |
Table 18 orthogonal test Tea Polyphenols, amino acid, soluble sugar, chlorophyll content analysis of variance table (F value)
| The orthogonal test factor | Tea Polyphenols | Amino acid | Soluble sugar | Chlorophyll |
| Gu shape water content | 7.51 ** | 5.41 * | 19.12 ** | 54.42 ** |
| Gu shape leaf temperature | 3.55 * | 1.12 | 0.64 | 6.02 ** |
| Throw the leaf amount | 20.32 ** | 6.76 ** | 3.94 * | 6.94 ** |
Remarks: F (2,20)
0.05=3.49, F (2,20)
0.01=5.85.Number tape "
*" represent that difference reaches F
0.05The level of signifiance, "
*" represent that difference reaches F
0.01The utmost point level of signifiance.
Table 19 orthogonal test tea sample sensory review result
| Water content amount/% | Ye Wen/℃ | Throw leaf amount/jin | Profile | Do dark brown pool | Fragrance | The soup look | Flavour | At the bottom of the leaf | Total points |
| 20 | 40 | 2 | Tightly carefully still circle is straight, neat and well spaced, and calm 90 | Shang Lvshang profit 80 | Li Xiang higher 91 | Yellowish green bright 83 | Bright alcohol 90 | Delicacy, Shang Lvming 83 | 87.80 |
| 20 | 50 | 3 | Tightly carefully still circle is straight, neat and well spaced, and calm 91 | Shang Lvrun 85 | Delicate fragrance 86 | Yellowish green bright 84 | Still bright alcohol 88 | Delicacy, still green 82 | 87.20 |
| 20 | 60 | 4 | Tightly carefully still circle is straight, neat and well spaced, and calm 90 | Still green summary dark 75 | Delicate fragrance 86 | Greenish-yellow 77 | Still bright alcohol 88 | Delicacy, still green 82 | 85.20 |
| 25 | 40 | 3 | Tight thin, circle is still straight, neat and well spaced, and still calm 87 | Still green summary dark 75 | Delicate fragrance higher 88 | Yellowish green still bright 80 | Still bright alcohol 88 | Delicacy, still green 82 | 85.00 |
| 25 | 50 | 4 | Tight thin, circle is straight, and is neat and well spaced, and still calm 90 | Shang Lvshang profit 81 | Delicate fragrance higher 87 | Yellowish green still bright 80 | Still bright alcohol 88 | Delicacy, yellowish green summary dark 79 | 86.00 |
| 25 | 60 | 2 | Tight thin, circle, still straight, neat and well spaced, still calm 87 | Shang Lvshang profit 79 | Lower slightly 84 | Yellowish green bright 82 | Still bright alcohol 88 | Delicacy, still green 82 | 84.80 |
| 30 | 40 | 4 | Tight thin, circle, still straight, still spare 77 | Still green 73 | Li Xianggao long 93 | Yellowish green still bright 79 | Bright alcohol 90 | Delicacy, yellowish green 80 | 82.90 |
| 30 | 50 | 2 | Tight thin, circle, still straight, still spare 79 | Still green 73 | Li Xiang higher 91 | Yellowish green still bright 80 | Still bright alcohol 89 | Delicacy, yellowish green 80 | 83.00 |
| 30 | 60 | 3 | Tight thin, circle, still straight, still spare 78 | Still green 73 | Li Xiang higher 91 | Yellowish green still bright 80 | Still bright alcohol 89 | Delicacy, yellowish green 80 | 82.70 |
Remarks: at the bottom of profile (30%), color and luster (10%), fragrance (20%), soup look (10%), flavour (20%), the leaf (10%)
Embodiment 4: utilize the optimization of continuous dryer flavouring condition
With Fuding white tea one bud one leaf is raw material, after bright leaf evenly mixes, by spread, complete, tight bar, just do, the technological process operation of reason bar, solid shape, drying, Titian.Complete and in 6CST-40 type cylinder continuous de-enzyming machine, carry out (120～140 ℃ of temperature), tight bar carries out (about 20min of time) in 6CR-35 type hot blast kneading machine, just do in 6CHW-4 net belt type dryer and carry out, the reason bar carries out (90～110 ℃ of temperature in 6CLZ-60 type Reciprocating Rationale Machine, throw 3 jin on leaf for every pot), Gu shape is carried out in the solid shape machine of 6CZG-60 type, drying is dried (92 ℃ in 6CH-2 type continuous dryer, 30min), Titian carries out in 6CH-2 type continuous dryer.If 70 ℃, 90 ℃, 110 ℃, 130 ℃ processing of Titian temperature.By analyzing organoleptic quality (table 20), 6CH-2 type continuous dryer Titian temperature is 90～110 ℃, and the time is 10～15min.
Table 20 Titian humid test sensory review result
Remarks: flexible strategy are assigned as profile color and luster 10%, shape 30%6, and fragrance 20%, soup look 10%, flavour 20% is at the bottom of the leaf 10%;
Embodiment 5
(1) tea tree of adopting back spreads in the bamboo frame of cleaning, the indoor 5h that spreads, and leaf-spreading thickness 5cm turns over leaf twice midway, and control tealeaves water content 72% completes then; (2) completing is to finish in 120 ℃ cylinder continuous de-enzyming machine, and time 0.5min throws the many earlier backs of leaf amount and lacks, control tealeaves water content 60%, spreading for cooling moisture regain 30min behind the machine under the water-removing leaves; (3) with tight bar in the kneading machine of water-removing leaves input band hot blast, 100 ℃ of temperature, time 10-20min; (4) tight bar leaf is dropped into 11 grooves have in the carding machine of 5 convex muscle and manage bar, 120 ℃ of temperature, leaf amount 3.5～5.0Kg, about time 17min, tealeaves water content 10%, reason bar leaf spreading for cooling moisture regain 30min; (5) with shaping in the solid shape machine of tight bar leaf input, 50 ℃ of Ye Wen, leaf amount 6.0Kg, the time 10min that stir-fries makes its water content reach 12%; (6) will consolidate shape leaf input drying machine mesopodium and do, 80 ℃ of temperature, tealeaves water content about 7% is with machine cooling moisture regain 30min under the sufficient cured leaf; (7) dried leaves is dropped into Titian in the continuous dryer, 90 ℃ of temperature, time 15min, it is aloof from politics and material pursuits making its fragrance; (8) tealeaves check, the packing warehouse-in.
Embodiment 6
(1) tea tree of adopting back spreads in the bamboo frame of cleaning, the indoor 8h that spreads, and leaf-spreading thickness 10cm turns over leaf twice midway, and control tealeaves water content 70% completes then; (2) completing is to finish in 130 ℃ cylinder continuous de-enzyming machine, and time 1.5min throws the many earlier backs of leaf amount and lacks, control tealeaves water content 58%, spreading for cooling moisture regain 30min behind the machine under the water-removing leaves; (3) with tight bar in the kneading machine of water-removing leaves input band hot blast, 120 ℃ of temperature, time 10-20min; (4) tight bar leaf is dropped into 11 grooves have in the carding machine of 5 convex muscle and manage bar, 120 ℃ of temperature, leaf amount 3.5～5.0Kg, about time 17min, tealeaves water content 15%, reason bar leaf spreading for cooling moisture regain 30min; (5) with shaping in the solid shape machine of tight bar leaf input, 60 ℃ of Ye Wen, leaf amount 1.5Kg, the time 15min that stir-fries makes its water content reach 8%; (6) will consolidate shape leaf input drying machine mesopodium and do, 80 ℃ of temperature, tealeaves water content about 7% is with machine cooling moisture regain 30min under the sufficient cured leaf; (7) dried leaves is dropped into Titian in the continuous dryer, 110 ℃ of temperature, time 10min, making its fragrance is Li Xiang; (8) tealeaves check, the packing warehouse-in.
Claims (1)
1. the mechanized method for processing of an aciculiform famous green tea, its step comprises the fresh tea leaf in its of will gather, spread, complete, tight bar, shaping and drying, it is characterized in that, in process the profile of described tealeaves is made the tight thin garden of bar rope and directly be the pine needle shape, make its color and luster green for light, fragrance is delicate fragrance and Li Xiang, flavour is bright alcohol, and its step is as follows:
(1) select fresh leaves of tea plant, at the indoor 5～8h that spreads, leaf-spreading thickness 5～10cm turns over leaf twice midway, makes its water content to 70～72%;
(2) complete with the pot that completes, temperature is 120～130 ℃, is 0.5～1.0min when completing, and makes its water content to 58～60%, with machine cooling moisture regain 30min under the water-removing leaves, obtains water-removing leaves;
(3) water-removing leaves is dropped into tight bar in the strip tightening machine, 100～120 ℃ of tight bar temperature, the tight bar time is 10-20min, obtains tight bar leaf;
(4) will manage bar in the tight bar leaf input carding machine, 120 ℃ of reason bar temperature, adding total leaf amount is 3.5～5.0Kg, the reason bar time is about 17min, makes tealeaves water content to 10～15%, and described tealeaves outward appearance is made aciculiform, and will manage bar leaf spreading for cooling moisture regain 30min, obtain managing the bar leaf;
(5) will manage shaping in the solid shape machine of bar leaf input, Gu shape leaf temperature is 50～60 ℃, leaf amount 1.5～6.0Kg, the time 15～20min that stir-fries makes its water content to 8-12%, and the profile of described tealeaves is made aciculiform, and the tight thin garden of bar rope is straight, obtains solid shape leaf;
(6) will consolidate shape leaf input drying machine mesopodium and do, baking temperature is 80 ℃, makes about tealeaves water content to 7%, with machine cooling moisture regain 30min under the sufficient cured leaf, obtains dried leaves;
(7) dried leaves is dropped into Titian in the drying machine, the Titian temperature is 90-110 ℃, and the Titian time is 10～15min, and making its fragrance is aloof from politics and material pursuits or Li Xiang.
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