CN101731375A - Production technology of chinensis tea machining - Google Patents
Production technology of chinensis tea machining Download PDFInfo
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- CN101731375A CN101731375A CN200810181993A CN200810181993A CN101731375A CN 101731375 A CN101731375 A CN 101731375A CN 200810181993 A CN200810181993 A CN 200810181993A CN 200810181993 A CN200810181993 A CN 200810181993A CN 101731375 A CN101731375 A CN 101731375A
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Abstract
The invention discloses a production technology of chinensis tea machining, which is a novel technology for carrying out machining manufacture on chinensis by depending on the manufacture principle of tea leaves and adopting a machining technology. A finished chinensis tea is prepared by processing steps of choiceness, cleaning, dehydration, spreading, deactivating enzymes, rolling, block seperating, cutting up, drying, roasting and the like. The chinensis tea has the characteristics of three green and one high of green teas and the advantages of tight, strong and thin stripes, beauty, emerald color, verdure in tea soup, pure and lofty fragrance and fresh taste and has both favorable drinking effect and health function. The invention has purely natural raw materials, no residue of chemical pesticides, non industrial pollution, wide source and high scientific and technical content of the processing technology and provides a new and special natural drink with favorable health effect to daily health care and leisure entertainment of people.
Description
Bitter dish tea and manufacturing technology thereof
One, affiliated technical field:
The invention belongs to and drink teas, different is to utilize the Tea Science principle, forms with natural Wild bitter herb leaf machining.
Two, background technology:
In recent years, the economy of China develops rapidly, people's daily life level improves constantly, and what increasing people had not satisfied green tea and possessed drinks and health-care efficacy, and more pay attention to follow the fashion, name, spy, excellent, new product that novelty and promoting health and curing diseases are had both.Thereby the tea product of non-traditional meaning are exploitation further.These class tea product, component content is abundant, through special processing, possesses the tealeaves resemblance, its color unique flavor, health care is more attained perfect, enjoys the consumer to favor and praises highly.
Three, summary of the invention:
Purpose of the present invention is to quote green tea manufacturing machine process technology, and gives innovation, manufactures bitter dish tea.Change the traditional diamond-making technique of in the past bitter dish tea preparation, improve the production and processing ability, improve bitter dish tea quality, improve whole economic efficiency.The solution handicraft technique falls behind, and scientific and technological content is low, the problem that production efficiency is low.Its effect: the one, increase new varieties for drinking teas, flavour is pure, and delicate fragrance overflows, no bitter taste; The 2nd, fully develop natural resources, promote agriculture specialty industries construction, for local common people seek new get rich by way of; The 3rd, for people's amusement health care provides emerging health product.
Bitter dish is a kind of green edible wild herbs of natural no any pollution, claims bitter horse tea again, " the real register of examining of plant ", and sowthistle belongs to the herb of Chinese ixeris herb (Ixeris chine-hiss[Thuhb] nadai) for feverfew.Annual to biennial herb, high 50-100 centimetre, stem is upright, and the leaf alternate has Virgin's milk juice in the blade, bitter, cold in nature, nontoxic.Medical functions with disease preventing and treating of rich nutrient substances and uniqueness.Its function cures mainly: heat-clearing, cool blood, detoxifcation.Can control dysentery, jaundice, hemorrhoid complicated by anal fistula.Ancient Chinese many airing oven dry of generation are used as medicine.Modern scientific research proves: bitter dish tea set has clearly that heat relieves inflammation or internal heat, the effect of the cool blood that detoxifies, have anticancer, anti-ageing, improve the human immunological competence, improve brain function, effect such as the beauty treatment that improves the health, makes eye bright.Simultaneously can remove the infringement of nicotine to human body.
Main contents of the present invention provide production technology of chinensis tea machining, to realize large-scale production, reach the scale benefit.
For achieving the above object, the technical scheme that the present invention takes is: with bitter dish leaf meticulous choose to pick be machined into bitter dish and become to sample tea.Its qualitative characteristics is: it is emerald green glossy to do dark brown pool, and the bar rope is tight clean thin straight, and outward appearance is beautiful, and the soup look clear is green bright, and pure time of flavour is sweet, and fragrance is bright refreshing lasting, possesses green tea " Three Greens one height " feature.And different, bitter dish leaf is tender more with the old tender degree of bitter dish leaf for its quality scale, and its one-tenth quality of sampling tea is high more, and bitter dish leaf is thick, and quality is taken second place.
The technological process that machining of the present invention is made bitter dish tea is:
Bitter dish is selected---to clean that---------completing,---airing---kneads that---deblocking,------oven dry---airing---is fried and done in chopping in airing in dehydration.Its key technology measure is temperature controlling and the control of throwing the leaf amount.
1, picking of raw material: to all bitter dish leaf raw materials, require fresh and alive well-balanced completely, based on the tender leaf monolithic, acaulescence is hard, no dust impurity.Lao Ye not, sick worm leaf not, rot to go mouldy and withered leaf not.When selected,, carry out classification, spread respectively and process, to guarantee the bitter dish quality that becomes to sample tea according to old tender the varying in size of bitter dish leaf.
2, bright leaf cleans: the bright leaf of the bitter dish of selected purchase, contain impurity earth, and reach neat and tidy with clear water rinsing 3-4 time.
3, dehydration: the bright leaf that cleans up, dehydration is 2-3 minute in 90 type dewaterers, removes airing behind the blade surface moisture.
4, airing: bitter dish leaf water content reaches more than 90%, its internal moisture is evaporated in a large number through abundant airing, to guarantee to complete quality.Special airing workshop is generally arranged, and ground requires cleaning dry, and airing thickness can not surpass 4cm, and the airing time, bitter dish leaf weight-loss ratio was 25-30% with 5-6 hour, and food value of leaf deliquescing is advisable.Require the airing thickness even, per hour stir once.
5, complete: use 60 types, 80 type cylinder continuous de-enzyming machines complete, and adopt " green removing in high temperature " principle, with oxidasic activity in the bitter dish leaf of abundant destruction, prevent the red stain of bitter dish leaf, temperature 300-350 ℃.The standard appropriateness of completing is: leaf is soft as continuous, stalk is rolled over and continuous, and it is flexible that hand is pinched no moisture, do not have red stalk red autumnal leaves, no Jiao Bianjiaoye.Faint scent in the bitter dish leaf fully overflows.
6, knead: knead with 55 type kneading machines.Because of bitter dish leaf water content is heavy, though through airing, complete and fully distributed portion of water, moisture content still reaches about 50-55%, therefore can only take the principle of " light press short rubbing ", kneads time 20-25 minute.General tender leaf is kneaded the time weak point, and it is light slightly to pressurize, and it is slightly long that Lao Ye kneads the time, and its pressurization is also heavy slightly.Knead method: the reason bar is 5 minutes earlier, gently presses 10 minutes, and pine presses reason to be engaged in 5 minutes again, and the bar of receiving guest with tea forms, and tea juice is fully rubbed out, can descend machine.
7, deblock: the bitter dish of kneading, big tighter tea group is arranged, fully deblock to it and tremble diffusingly, the tea that helps cutting the tea operation is engaged in evenly, and is neat.
8, chopping: the bitter dish that will rub is cut into 8-10mm tea bar, requires neat and well spaced unanimity, to guarantee the thin straight feature of the tight knot of dried tea profile.
9, drying:
A: dry by the fire two green grass or young crops: will shred good tea bar and put into automatic drier and dry, temperature 110-140 ℃, time 40-50 minute, treat that hand pinches agglomeratingly, to loose one's grip and promptly loose, tea bar spinosity feel (sixty percent does) is machine at present, and airing 30 minutes is offered in the bar moisture redistribution tea evenly.
B: fry three green grass or young crops: baking two blue or green bitter dish leaves are well put into 100 type tealeaves bottle formula roasting machines and are fried dried after abundant airing.Temperature 80-100 ℃, low earlier back is high.Throwing the leaf amount is two leafiness about 60 jin every pot.The long stir-fry 60-70 minute, hand are pinched tealeaves and are become the end, heat to 110 ℃ of Titians 2 minutes, treat the airing that takes the dish out of the pot when tealeaves suffuses an exquisite fragrance all around.
10, selected classification: dry one-tenth is sampled tea, by sorting, and the sifting tea of winnowing with a dustpan, sieve goes tea not, carry out manually selectedly again, choose tea stalk, pornographic movie is determined special I and II, it is superfine that generally well-balanced, complete, tiny is, bigger and neat and well spaced be one-level, tea be engaged in irregular uneven be secondary.Sifting tea, tea dust can be made into tea in bag, tea beverage by pulverizing.
1, packing: before packing, at first carry out the product export check, require bitter dish tea branch to be no more than 6%, output and quality is qualified, just can pack.Substandard product can not dispatch from the factory.The 2nd, packaging material will meet national quality safe and sanitary standard, and requirement is sealed neatly, nothing is leaked gas, appearance looks elegant is generous.
The bitter dish tea of finished product through machining, detecting the main component content of chemical examination through tea quality supervision and inspection center of the Ministry of Agriculture, inspection center of academy of agricultural sciences, the Henan Province Ministry of Agriculture, inspection center of Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology has: amino acid/11 7.1%, vitamin e76.99mg/kg, vitamin c 0.03%, protein 18.91%, carrotene 73.45mg/100g, Tea Polyphenols 4.5% contains zinc 127mg/kg, magnesium 1.28%, calcium 1.6%, copper 8.63mg/kg, moisture≤6%, total ash≤8%, crude fibre≤16%, water extraction 36.6%.
Advantage of the present invention:
1, adopts modernized tea manufacturing machine, according to bitter dish biological characteristics, utilize tealeaves to make principle, the rational bitter dish tea production technology flow process of design science, harmful components in the bitter dish have been removed, keep beneficiating ingredient and nutritional labeling, made bitter dish tea on the basis of quenching one's thirst, more paid attention to the promoting health and curing diseases function, mouthfeel delicate fragrance, flavour is pure, does not have bitterness, suitable mass consumption.
2, mechanization production is beneficial to product and forms scale, makes the rich natural resource advantage change economic advantages, commodity advantage into, promotes regional economy development and agriculture industrialization construction.Thereby increase economic efficiency, promote increasing peasant income, local financial resources increase.
3, based on These characteristics, the present invention is modernized machinery production, domestic beyond example still; Have advance, science, applicability and operability.Manufactured goods of the present invention are compared with relevant invention data, and 1 kilogram of used bitter dish raw material of the dried tea of finished product reduces the 2.5-3.5 kilogram on year-on-year basis, greatly reduces the production cost.
Embodiment one:
With selected cleaned bitter dish, complete without spreading, temperature per hour can go out water-removing leaves 30-50 kilogram for 320 ℃-350 ℃, kneads 25 minutes, warm 110-140 ℃ in baking two blue or green pots, 50 minutes time, fry warm 80-110 ℃ in three blue or green pots, 80 minutes time, bitter dish is fried doing the back color and luster is crineous, take the dish out of the pot during flavor delicate fragrance, the production overall process needs 3.5-4 hour, and the fresh bitter dish leaf of 7.5-8 kilogram can be made into the bitter dish tea of 1 kilogram of finished product.
Embodiment two:
To gather, selected good tender bitter dish leaf, through spreading 4-5 hour, complete in 60 type green-keeping machines during food value of leaf deliquescing, temperature 300-320 ℃, per hour can complete spreads bitter dish leaf 50-80 kilogram, knead chopping baking two green grass or young crops on automatic drier after 20 minutes, warm 110-140 ℃ in pot, time 40-45 minute, the bar of the receiving guest with tea airing 30 minutes that takes the dish out of the pot when drying by the fire to spinosity feel (sixty percent do), after the bar of receiving guest with tea cooling moisture evenly distributes, drop into and fry three green grass or young crops in the 100 type bottle formula roasting machines, warm 80-110 ℃ in pot, high long the stir-fry 80 minutes in low earlier back, bitter dish is fried to be done, color is emerald green, and fragrance takes the dish out of the pot when fully distributing, and the production overall process is about 3 hours.After waiting to fall its natural temperature, the bitter dish leaf of every 6.5-7.5 kilogram can be made into the bitter dish tea of 1 kilogram of high-quality finished product.
The used manufacturing machine of the present invention is identical with Tea Production machinery.Consumption of the present invention and drinking method, store method is identical with tealeaves.With high-grade tea set brew drink better.
Claims (7)
1. the technological process that machining of the present invention is made bitter dish tea is: bitter dish is selected---cleans that---------completing,---airing---kneads that---deblocking,------oven dry---airing---is fried and done in chopping in airing in dehydration.The key technology measure is temperature controlling and the control of throwing the leaf amount.
2. be to all bitter dish leaf raw materials by the described picking of raw material of the present invention of claim 1, require fresh and alive well-balanced complete, based on the tender leaf monolithic, no stalk, no dust impurity.Lao Ye not, sick worm leaf not, rot to go mouldy and withered leaf not.
By the described content of claim 1 airing operation of the present invention be bitter dish leaf after cleaning and dewatering, its internal moisture is evaporated in a large number through abundant airing, to guarantee to complete quality.Special airing workshop is generally arranged, and ground requires cleaning dry, and airing thickness can not surpass 4cm, and the airing time, bitter dish leaf weight-loss ratio was 25-30% with 5-6 hour, and food value of leaf deliquescing is advisable.Require the airing thickness even, per hour stir once.
4. be to use 60 types by the described operation that completes of the present invention of claim 1,80 type cylinder continuous de-enzyming machines complete, and adopt " green removing in high temperature " principle, with oxidasic activity in the bitter dish leaf of abundant destruction, prevent the red stain of bitter dish leaf, temperature 300-350 ℃.The standard appropriateness of completing is: leaf is soft as continuous, stalk is rolled over and continuous, and it is flexible that hand is pinched no moisture, do not have red stalk red autumnal leaves, no Jiao Bianjiaoye.Faint scent in the bitter dish leaf fully overflows.
Key technology of the present invention is the operation that completes, and relevant Patent data shows 110-140 ℃ of the temperature that completes, through the author's pilot production repeatedly, the bitter dish temperature that completes is lower than 280 ℃, be difficult to kill-acquaintance, kill saturating, kill evenly, red stalk red autumnal leaves are many, influence bitter famished look pool fragrance, cause the flavour bitterness, low quality, and production efficiency is extremely low, no utilization and extention is worth, and more is difficult to utilize aborning.The present invention fully overcomes above-mentioned defective, adopt " green removing in high temperature " principle, 300-350 ℃ of temperature range, control the appropriateness that completes to throw the leaf amount, raw material was thrown more when temperature was high, throw less when temperature is low, tender leaf is thrown more, and Lao Ye throws less, guarantees that bitter dish leaf moisture fully distributes, it is emerald green to guarantee to do dark brown pool, the better quality that the soup look dark green.
5. be to knead by the described operation of kneading of the present invention of claim 1 with 55 type kneading machines.Because of bitter dish leaf water content is heavy, though through airing, complete and fully distributed portion of water, moisture content still reaches about 50-55%, therefore can only take the principle of " the light weak point of pressing is rubbed ", kneads time 20-25 minute.General tender leaf is kneaded the time weak point, and it is light slightly to pressurize, and it is slightly long that Lao Ye kneads the time, and its pressurization is also heavy slightly.Knead method: the reason bar is 5 minutes earlier, gently presses 10 minutes, and pine was pressed the reason bar 5 minutes again, and the bar of receiving guest with tea forms, and tea juice is fully rubbed out, can descend machine.
6. be that the bitter dish that will rub is cut into 8-10mm tea bar by the described chopping of the present invention of claim 1, require neat and well spaced unanimity, to guarantee the thin straight feature of the tight knot of dried tea profile.
7. by the described drying process of the present invention of claim 1 in two steps:
A: dry by the fire two green grass or young crops: will shred good tea bar and put into automatic drier and dry, temperature 110-140 ℃, time 40-50 minute, treat that hand pinches agglomeratingly, to loose one's grip and promptly loose, tea bar spinosity feel (sixty percent does) is machine at present, and airing 30 minutes is offered in the bar moisture redistribution tea evenly.
B: fry three green grass or young crops: baking two blue or green bitter dish leaves are well put into 100 type tealeaves bottle formula roasting machines and are fried dried after abundant airing.Temperature 80-100 ℃, low earlier back is high.Throwing the leaf amount is two leafiness about 60 jin every pot.The long stir-fry 60-70 minute, hand are pinched tealeaves and are become the end, heat to 110 ℃ of Titians 2 minutes, treat the airing that takes the dish out of the pot when tealeaves suffuses an exquisite fragrance all around.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810181993A CN101731375A (en) | 2008-11-26 | 2008-11-26 | Production technology of chinensis tea machining |
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| CN200810181993A CN101731375A (en) | 2008-11-26 | 2008-11-26 | Production technology of chinensis tea machining |
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| CN101731375A true CN101731375A (en) | 2010-06-16 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138611A (en) * | 2010-12-07 | 2011-08-03 | 雷国俊 | Natural plant herbal tea and preparation method and use thereof |
| CN102239946A (en) * | 2011-07-08 | 2011-11-16 | 张志年 | Perennial sowthistle health-care tea and its preparation method |
| CN102499297A (en) * | 2011-12-30 | 2012-06-20 | 昆明振华制药厂有限公司 | Chinese gentian health-care tea and preparation method thereof |
| CN102657275A (en) * | 2012-04-16 | 2012-09-12 | 庄振展 | Manufacturing process and method of leak tea |
| CN103071639A (en) * | 2013-01-11 | 2013-05-01 | 青岛海馨茶业有限公司 | Method for cleaning green tealeaves |
| CN103238705A (en) * | 2013-04-19 | 2013-08-14 | 宁夏迎春食品有限公司 | Preparation method of wild bitter herb tea |
| CN104171166A (en) * | 2014-07-04 | 2014-12-03 | 子洲县天赐中药材有限责任公司 | Processing method for bitter herb tea |
| CN106260269A (en) * | 2015-05-23 | 2017-01-04 | 泸溪县武陵阳光生物科技有限责任公司 | A kind of manufacture method of rosemary tea |
| CN106879759A (en) * | 2017-03-23 | 2017-06-23 | 贵州省凤冈县永田露茶业有限公司 | tea deblocking technique |
| CN107996745A (en) * | 2017-12-13 | 2018-05-08 | 安徽农业大学 | A kind of mechanization, which continuously makes, gushes the blue or green method of small stream fire |
| CN108157557A (en) * | 2018-01-03 | 2018-06-15 | 刘旻 | A kind of preparation method of Dahurian patrinia herb tea |
| CN109662181A (en) * | 2019-03-05 | 2019-04-23 | 李玉 | A kind of health-care tea and its production and method for pouring |
-
2008
- 2008-11-26 CN CN200810181993A patent/CN101731375A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138611B (en) * | 2010-12-07 | 2012-10-31 | 雷国俊 | Natural plant herbal tea and preparation method and use thereof |
| CN102138611A (en) * | 2010-12-07 | 2011-08-03 | 雷国俊 | Natural plant herbal tea and preparation method and use thereof |
| CN102239946A (en) * | 2011-07-08 | 2011-11-16 | 张志年 | Perennial sowthistle health-care tea and its preparation method |
| CN102499297B (en) * | 2011-12-30 | 2013-11-27 | 昆明振华制药厂有限公司 | Chinese gentihealth-care tea and preparation method thereof |
| CN102499297A (en) * | 2011-12-30 | 2012-06-20 | 昆明振华制药厂有限公司 | Chinese gentian health-care tea and preparation method thereof |
| CN102657275A (en) * | 2012-04-16 | 2012-09-12 | 庄振展 | Manufacturing process and method of leak tea |
| CN102657275B (en) * | 2012-04-16 | 2013-09-11 | 庄振展 | Manufacturing process and method of leak tea |
| CN103071639A (en) * | 2013-01-11 | 2013-05-01 | 青岛海馨茶业有限公司 | Method for cleaning green tealeaves |
| CN103238705A (en) * | 2013-04-19 | 2013-08-14 | 宁夏迎春食品有限公司 | Preparation method of wild bitter herb tea |
| CN104171166A (en) * | 2014-07-04 | 2014-12-03 | 子洲县天赐中药材有限责任公司 | Processing method for bitter herb tea |
| CN106260269A (en) * | 2015-05-23 | 2017-01-04 | 泸溪县武陵阳光生物科技有限责任公司 | A kind of manufacture method of rosemary tea |
| CN106879759A (en) * | 2017-03-23 | 2017-06-23 | 贵州省凤冈县永田露茶业有限公司 | tea deblocking technique |
| CN106879759B (en) * | 2017-03-23 | 2019-11-19 | 贵州省凤冈县永田露茶业有限公司 | Tea deblocking technique |
| CN107996745A (en) * | 2017-12-13 | 2018-05-08 | 安徽农业大学 | A kind of mechanization, which continuously makes, gushes the blue or green method of small stream fire |
| CN108157557A (en) * | 2018-01-03 | 2018-06-15 | 刘旻 | A kind of preparation method of Dahurian patrinia herb tea |
| CN109662181A (en) * | 2019-03-05 | 2019-04-23 | 李玉 | A kind of health-care tea and its production and method for pouring |
| CN109662181B (en) * | 2019-03-05 | 2021-07-02 | 李玉 | Health tea and preparation and brewing method thereof |
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Open date: 20100616 |