CN101953404A - Mechanical tea making process of Liuan Guapian - Google Patents

Abstract

The invention discloses a Lu'an Guapian mechanized tea-making process. On the basis of simulating the traditional hand-made tea-making process, all the mechanized tea-making processes are adopted. The unique color of tea is precious green, moist and frosty, forming the quality of clear and bright green soup, high aroma, and long aftertaste; and the processed Lu'an Guapian tea is flat and beautiful, naturally closed, shaped like melon seeds, and of uniform quality; , the mechanized tea making process is suitable for standardization, automation, continuous, clean and large-scale production, which is conducive to increasing the added value of products and enhancing market competitiveness, which is in line with the development trend of Lu'an Guapian industrialization.

Description

Lu'an Guapian mechanized tea-making process

technical field

The invention relates to a mechanized tea-making process of Lu'an Guapian, which belongs to the technical field of tea processing.

Background technique

Lu'an Guapian tea is one of the top ten famous teas in China. It has unique qualities such as a single leaf without stem buds, rich green color, moist and frosty, clear and bright green soup, high aroma, and long aftertaste. The traditional Lu'an Guapian tea adopts the method of manual frying to complete the greening and shaping processes; the method of artificial charcoal baking is used to complete the processes of raw fire, low fire, and old fire. The advantage of manual processing of Lu'an Guapian tea is that when the technical quality of tea makers is good, high-quality tea can be produced, but the output is not large. Its shortcomings are as follows: the technical difficulty is relatively large, the quality of its finished tea is seriously affected by human beings, the work efficiency is low, and a large amount of high-quality charcoal resources are used, which will destroy the ecological balance of the tea production area and bring certain environmental pollution. The bad gas or bad products produced will cause secondary pollution to the tea leaves; there are many opportunities for human hands to touch the tea leaves during the processing process, and the sanitary conditions are poor; the quality of tea production varies from person to person, and the degree of standardization is not high, especially in foreign countries that require uniform quality. For large orders, it is difficult to make tea by hand to meet the requirements, which seriously restricts the development of Lu'an Guapian industry.

Contents of the invention

The purpose of the present invention is to provide a mechanized tea-making process with the unique quality of Lu'an Guapian tea on the basis of summarizing and analyzing the traditional Lu'an Guapian tea-making process by hand.

The technical solution is: a mechanized tea-making process of Lu'an melon slices, including washing machine, dehydrator, grading machine, spreading machine, shaker, roller fixing machine, rolling machine, stripping machine, low-temperature far-infrared baking, etc. Mechanized tea-making equipment consisting of machine, cooling machine, huiguo machine, tea color sorter, high-temperature far-infrared roasting machine and tea packaging machine, characterized in that:

Send the picked tea leaves to the cleaning machine for spray cleaning, the pressure of the spray outlet is 0.14-0.16Mpa, and the spray cleaning time is 5-10min;

The tea leaves after spray cleaning are sent to the dehydrator for dehydration treatment. The dehydration barrel speed is 2800-3000rpm, and the dehydration time is 3-5min;

The dehydrated tea leaves are graded by a cone-shaped cylinder classifier, the speed of the classifier is 30-60rpm, and the mesh size is 15*15, 25*25, 35*35;

The graded fresh leaves are spread green by a green spreading machine, the green spreading time is 20-30min, the temperature is room temperature, and the relative humidity is about 60%;

The fresh leaves after greening are shaken by a conical cylinder shaker, the shaking speed is 15-30rpm, and the time is 5-10min:

After shaking, the fresh leaves are de-enzymed by an electric heating drum-type de-enzyming machine. The set temperature of the de-enzyming drum is 220-240°C, the leaf temperature is 90-115°C, and the de-enzyme time is 60-130s;

The finished tea leaves are cooled at 25-30°C for 10-15 minutes and then sent to the kneading machine for kneading. The kneading time is 5-8 minutes, the kneading barrel speed is 48-66rpm, and the pressure in the barrel is 5-20Kgf;

The rolled tea leaves are deblocked and cooled for 5-7 minutes under the condition of 25-30°C, and then sent to the rafting machine for shaping. The temperature of the pot is 230-250°C, and 0.5- 1.5Kgf weight of the pressurized bar for pressurization;

The shaped tea leaves are roasted at low temperature by a far-infrared low-temperature roaster. The temperature set by the far-infrared radiation heater is 450-500°C, the leaf temperature is 60-80°C, and the roasting time is 30-40min;

The tea leaves baked at low temperature are cooled and softened by a cooling machine. The temperature of the air-conditioning outlet of the cooling machine is 18-20°C, and the relative humidity is 80-90%;

The cooled tea leaves are frosted in the pot by the pot machine. The temperature of the pot wall is set at 200-240°C, the leaf temperature is 60-80°C, and the pot time is 5-10 minutes;

The tea leaves after the hui pot are sorted by the tea color sorter, and after removing the floating leaves, broken leaves, and discolored leaves, they enter the far-infrared high-temperature roasting machine for high-temperature roasting. The temperature set by the far-infrared radiation heater is 520-600°C , the leaf temperature is 80-105°C, and the baking time is 35-50min;

The tea leaves baked at high temperature are put into cylinders while they are hot, pressed tightly, sealed, and put aside for a period of time at room temperature before being sent to the tea fresh-keeping warehouse for storage. The temperature of the fresh-keeping warehouse is set at 0-8°C and the relative humidity is 30-50%.

Its technical effect: the present invention adopts mechanized tea-making equipment and technology on the basis of simulating the traditional manual processing of Lu'an Guapian tea, so the processed Lu'an Guapian tea has the characteristics of traditional manual processing of Lu'an Guapian tea. The unique color is precious green, moist and frosty, forming the quality of clear and bright green soup, high aroma, and long aftertaste; and the processed Lu'an Guapian tea is flat and beautiful, naturally closed, shaped like melon seeds, and of uniform quality; at the same time, The mechanized tea making process is also suitable for standardization, automation, continuous, clean and large-scale production, which is conducive to increasing product added value and enhancing market competitiveness, which is in line with the development trend of Lu'an Guapian industrialization.

Description of drawings

Fig. 1 is a schematic diagram of the process flow of the mechanical equipment of the present invention.

Detailed ways

As shown in Figure 1, the mechanized tea-making process of Lu'an Guapian consists of a cleaning machine, dehydrator, classifier, spreading machine, shaking machine, roller fixing machine, rolling machine, stripping machine, and low-temperature far-infrared roasting machine. Mechanized tea-making equipment consisting of cooling machine, tea pot machine, tea color sorter, high-temperature far-infrared roasting machine and tea packaging machine.

According to the standards and time of hand-picked tea leaves, select relatively mature fresh leaves, do not take buds and leaf stalks, only take a single mature leaf, and spray and wash it with a washing machine to wash away the dust remaining on the fresh leaves. Insect eggs, bird droppings, bacteria and other sundries. The pressure of the spray outlet of the washing machine is 0.14-0.16Mpa, and the spray cleaning time is 5-10min.

The tea leaves after spraying and cleaning are sent to the dehydrator for dehydration treatment. The dehydration barrel speed is 2800-3000rpm, and the dehydration time is 3-5min.

The dehydrated tea leaves are graded by a cone-shaped cylinder classifier. The speed of the classifier is 30-60rpm, and the mesh size is 15*15, 25*25, and 35*35, corresponding to the three grades of small leaf, middle leaf and large leaf respectively. , Different sizes of fresh leaves correspond to different tenderness, and different process parameters are used.

The fresh leaves after grading are spread green by a green spreading machine, the green spreading time is 20-30min, the temperature is room temperature, and the relative humidity is about 60%. Through spreading the green tea, the tea green will be moderately dehydrated, the activity of the enzyme will be enhanced, and the biochemical changes of the inclusions will be caused.

The fresh leaves after greening are shaken by a cone-shaped green shaking machine. The young leaves picked during the Grain Rain period may not be shaken. The old leaves picked in the later period of the Grain Rain are shaken for 2-10 minutes, and the shaking speed is 15-30rpm. Under the action of external force, the green tea will scratch the cell tissue of leaf edge, destroy chlorophyll, emit green smell, overflow tea juice and contact with air, cause local enzymatic oxidation of polyphenol compounds, and use the micro-fermentation effect when shaking green Increase tea aroma.

After shaking, the fresh leaves are de-enzymed by an electric heating drum-type de-enzyming machine. The set temperature of the de-enzyming drum is 220-240°C, the leaf temperature is 90-115°C, and the de-enzyme time is 60-130s. Use high temperature to quickly destroy the activity of enzymes and consolidate the formed quality.

After the tea leaves are cooled at 25-30°C for 10-15min, they are sent to a kneading machine for 5-8min, the kneading barrel speed is 48-66rpm, and the pressure in the barrel is 5-20Kgf. The purpose of rolling is to break the leaf cells and squeeze out the tea juice to adhere to the surface of the leaves to increase the concentration of the tea soup.

The tea leaves after kneading are deblocked and cooled for 5-7 minutes at 25-30°C, and then sent to the shaping machine for shaping. The temperature of the pot is 230-250°C, and 0.5- 1.5Kgf weight of the pressurized bar for pressurization;

The shaped tea leaves are roasted at a low temperature by a far-infrared low-temperature roaster. The temperature set by the far-infrared radiation heater is 450-500°C, the leaf temperature is 60-80°C, and the roasting time is 30-40min. Low-temperature roasting is equivalent to the low fire of traditional tea-making process.

The tea leaves baked at low temperature are cooled and softened in a multi-layer conveyor belt cooling and humidifying machine, and the relative humidity inside the machine is kept at 85-95%, and the fan is used to dissipate heat for 40 minutes to prevent damage caused by far-infrared low-temperature baking The moisture content on the surface of the tea leaves is too low, and the broken tea rate is too high in the next potting process.

After cooling, the tea leaves are frosted in the pot by the pot machine. Through thermochemical and mechanical effects, it is beneficial to the generation of tea aroma. The frost on the surface can be polished by mechanical friction to improve the appearance quality of the tea and fix the green color of the tea. wait. The temperature set for the boiler wall is 200-240°C, the leaf temperature is 60-80°C, and the potting time is 5-10min.

The tea leaves after the hui pot are sorted by the tea color sorter, and after removing the floating leaves, broken leaves, and discolored leaves, they are sent to the far-infrared high-temperature baking machine for high-temperature baking (equivalent to the large fire in the traditional tea-making process), and the far-infrared The temperature of the radiation heater is 520-600°C, and the leaf temperature is 80-105°C. The heating method is to heat every 2-3s, stop heating for 2-3s, reheat for 2-3s, stop heating for 2-3s, and so on. The total time is 40-45min and the baking ends when the water content is 6%. Pack the tea into the tube while it is hot, press it tightly, and seal it; keep it fresh for storage, and the baking time is 35-50 minutes.

The tea leaves baked at high temperature are sent to the tea packaging machine for packaging or packing, and after being left at room temperature for a period of time, they are sent to the tea fresh-keeping warehouse for storage. The temperature of the tea fresh-keeping storehouse is set at 0-8°C and the relative humidity is 30-50%.

Claims (1)

1. pacify green tea produced in Anhui Province mechanization tea-manufacturing technology for one kind six, comprise the mechanization tea making equipment of forming by cleaning machine, dewaterer, grader, tea leaf tedder, vibration machine, roller fixation machine, kneading machine, carding machine, Low Temperature Far Infrared curer, spreading for cooling machine, grightening pot machine, tealeaves color selector, high temperature far infrared curer and tea packaging machine successively, it is characterized in that:

The tealeaves of plucking is sent into the cleaning machine spray Cleaning for High Capacity, and spray delivery port pressure is 0.14-0.16Mpa, and the spray Cleaning for High Capacity time is 5-10min;

Tealeaves after the spray Cleaning for High Capacity is sent into dewaterer and is carried out processed, and the dehydration barrel rotating speed is 2800-3000rpm, and dewatering time is 3-5min;

Tealeaves after the dehydration carries out classification through taper cartridge type grader, and the grader rotating speed is 30-60rpm, and screen size is three grades of 15*15,25*25,35*35;

Bright leaf after the classification spreads out green grass or young crops through tea leaf tedder, and the blue or green time of stand is 20-30min, and temperature is a room temperature, relative humidity about 60%;

Bright leaf behind the green grass or young crops of stand shakes green grass or young crops through taper cartridge type vibration machine, and shaking blue or green rotating speed is 15-30rpm, and the time is 5-10min;

The bright leaf that shakes behind the green grass or young crops completes through the electric heating cylinder type water-removing machine, and the design temperature of the cylinder that completes is 220-240 ℃, and Ye Wen is 90-115 ℃, and fixation time is 60-130s;

Tealeaves after completing is sent into kneading machine and is kneaded behind spreading for cooling 10-15min under 25-30 ℃ the condition, and the time of kneading is 5-8min, and the rub barrel rotating speed is 48-66rpm, and the bucket internal pressure is 5-20Kgf;

Tealeaves after kneading is sent into carding machine and is carried out shaping behind spreading for cooling 5-7min under 25-30 ℃ the condition, and groove pot pot temperature is 230-250 ℃, and the pressure bar that adds of adding 0.5-1.5Kgf weight pressurizes in U type groove pot;

Tealeaves after the shaping carries out low temperature through far infrared low temperature curer and cures, and the temperature that far infrared is sent out the pharoid setting is 450-500 ℃, and Ye Wen is 60-80 ℃, and the time of curing is 30-40min;

Tealeaves after low temperature cures carries out spreading for cooling through the spreading for cooling machine and eases back, and the air-conditioner air outlet temperature of spreading for cooling machine is 18-20 ℃, and relative humidity is 80-90%;

Tealeaves after the spreading for cooling carries out frost on the brightness pot through grightening pot machine, and the temperature that brightness drum wall is set is 200-240 ℃, and Ye Wen is 60-80 ℃, and the brightness pot time is 5-10min;

Tealeaves behind the brightness pot carries out the look choosing through the tealeaves color selector, removes the leaf that wafts, broken leaf, behind the variable color blade, enter the far infrared cure box and carry out high temperature and cure, it is 520-600 ℃ that far infrared is sent out the temperature that pharoid sets, Ye Wen is 80-105 ℃, and the time of curing is 35-50min;

Tealeaves after high temperature cures is fitted tube while hot, compresses, and seals, and shelves at normal temperatures to send into the tea fresh keeping storehouse after a period of time and store, and the fresh-keeping warehouse temperature is set at 0-8 ℃, and relative humidity is 30-50%.

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