CN102405990A - Technical method for controlling brick tea fermentation in digitized mode - Google Patents
Technical method for controlling brick tea fermentation in digitized mode Download PDFInfo
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- CN102405990A CN102405990A CN2011103981373A CN201110398137A CN102405990A CN 102405990 A CN102405990 A CN 102405990A CN 2011103981373 A CN2011103981373 A CN 2011103981373A CN 201110398137 A CN201110398137 A CN 201110398137A CN 102405990 A CN102405990 A CN 102405990A
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Abstract
The invention discloses a technical method for controlling brick tea fermentation in a digitized mode. Tea scenting moisture content, fermentation temperature and fermentation time of the brick tea are regulated in a fermentation chamber. The technical method comprises the following steps of: putting kneaded tea leaves in the previous working procedure into the fermentation frame of the fermentation chamber; automatically controlling temperature to 35-40DEG C; and controlling fermentation time to 9-10hours. The technical method has the advantages of short time, high efficiency and good quality and is safe and clean.
Description
Technical field
The invention belongs to the Food Engineering Development field, relate in particular to a kind of process of Digital Control brick tea fermentation.
Background technology
Brick tea in process because damp and hot and action of microorganisms; Tea Polyphenols has carried out sufficient autoxidation; Various chemical changes have taken place in internal substance, become ethnic groups such as wide geographic area Tibetan, northwest, illiteracy, Uygur and separate that oil goes to be bored with, helps digest, the daily living article of replenishing vitamins.The fermentation of brick tea is commonly called as " wet heap ".Wet heap is the critical process of decision brick tea quality, and the length of wet heap time, the weight of degree can make the quality style that becomes to sample tea that significant difference is arranged.The brick tea tradition pile-fermentation time is long, by rule of thumb and feel that homogeneity of product is bad, and security is not high.Adopt the brick tea zymotechnique of Digital Control, each link of fermentation is in the environment of a sealing, ferments through man-machine interface setting technique parameter, and consistency of product, wholesomeness are good.Produce brick tea at present and still adopt Digital Control brick tea zymotechnique first.
Summary of the invention
The process that the purpose of this invention is to provide a kind of Digital Control brick tea fermentation; Be to go up the brick tea tealeaves that an operation has been kneaded; Be placed in the fermenting cellar of a 4m * 4m * 3m in the fixing or frame that movably ferments; According to the raw material of Various Seasonal, different time, different cultivars, fermentation conditions such as temperature, microbial environment, gaseous environment, humidity, pH are set in advance and middle regulation and control through man-machine interface (computer) system.
A kind of technology of Digital Control brick tea fermentation adopts computer autocontrol technique to carry out the brick tea fermentation, and step is:
1, will go up the tealeaves that an operation has been kneaded, be placed in the fermentation frame of fermenting cellar, the fermentation frame can about the fermenting cellar, about shift one's position, make fermentation more even, each the fermentation frame can contain tea 20Kg;
2, control fermented tea base water content is at 60%-65%, and water content is higher than 65% or be lower than at 60% o'clock, and automatic control system is regulated and control;
3, fermentation temperature is controlled at 35 ℃-40 ℃, and temperature is higher than 40 ℃ or when being lower than 35 ℃, automatic control system is regulated and control;
4, fermentation time is controlled at 9h-10h, and every 2h adjustment one time fermentation frame position makes the tealeaves fermentation more even;
5, after the fermentation ends, get into subsequent processing and dry, water content is below 10%.
The beneficial effect that adopts technique scheme is that the time is short, and efficient is high, quality better, safety and sanitation.
The specific embodiment
The process of a kind of Digital Control brick tea fermentation of the present invention, to the tea base water content of fermenting cellar inner control brick tea, fermentation temperature, fermentation time, it is following to carry out auto-control:
With the tealeaves that a last operation has been kneaded, be placed in the fermentation frame of fermenting cellar, each fermentation frame can be contained tea 20Kg; The fermentation frame can about the fermenting cellar, about shift one's position, make fermentation more even.Automatically be controlled at 35 ℃-40 ℃; Fermentation time is controlled at 9h-10h, every 2h adjustment one time fermentation frame position; The tealeaves water content of oven dry is below 10%.
Claims (3)
1. the process of Digital Control brick tea fermentation; It is characterized in that: to the tea base water content of fermenting cellar inner control brick tea; Fermentation temperature, fermentation time are regulated and control; Step is: will go up the tealeaves that an operation has been kneaded, and be placed in the fermentation frame of fermenting cellar, and be controlled at 35 ℃-40 ℃ automatically; Fermentation time is controlled at 9h-10h.
2. the process of Digital Control brick tea fermentation according to claim 1 is characterized in that: each fermentation frame can be contained tea 20Kg; The fermentation frame in fermenting cellar about, about shift one's position, every 2h adjustment is once.
3. the process of Digital Control brick tea fermentation according to claim 1, it is characterized in that: the tealeaves water content of brick tea fermentating drying is below 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103981373A CN102405990A (en) | 2011-12-05 | 2011-12-05 | Technical method for controlling brick tea fermentation in digitized mode |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103981373A CN102405990A (en) | 2011-12-05 | 2011-12-05 | Technical method for controlling brick tea fermentation in digitized mode |
Publications (1)
| Publication Number | Publication Date |
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| CN102405990A true CN102405990A (en) | 2012-04-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011103981373A Pending CN102405990A (en) | 2011-12-05 | 2011-12-05 | Technical method for controlling brick tea fermentation in digitized mode |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666627A (en) * | 2004-03-12 | 2005-09-14 | 日本合成化学工业株式会社 | Process for preparing fermented tea and composition |
| CN101731381A (en) * | 2010-02-03 | 2010-06-16 | 贵州湄江印象茶业有限责任公司 | Instant brick tea and preparation method thereof |
| CN101766244A (en) * | 2010-02-03 | 2010-07-07 | 贵州湄江印象茶业有限责任公司 | Method for preparing instant tea powder by utilizing frontier tea and brick tea |
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2011
- 2011-12-05 CN CN2011103981373A patent/CN102405990A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666627A (en) * | 2004-03-12 | 2005-09-14 | 日本合成化学工业株式会社 | Process for preparing fermented tea and composition |
| CN101731381A (en) * | 2010-02-03 | 2010-06-16 | 贵州湄江印象茶业有限责任公司 | Instant brick tea and preparation method thereof |
| CN101766244A (en) * | 2010-02-03 | 2010-07-07 | 贵州湄江印象茶业有限责任公司 | Method for preparing instant tea powder by utilizing frontier tea and brick tea |
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| Date | Code | Title | Description |
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| ASS | Succession or assignment of patent right |
Owner name: ZUNYI HUNDRED YEARS AGRICULTURAL TECHNOLOGY DEVELO Free format text: FORMER OWNER: GUIZHOU MEIJIANG IMPRESSION TEA CO., LTD. Effective date: 20120428 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Free format text: CORRECT: ADDRESS; FROM: 564100 ZUNYI, GUIZHOU PROVINCE TO: 563000 ZUNYI, GUIZHOU PROVINCE |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20120428 Address after: 563000 Guizhou Province, Zunyi City Green Road No. 1 (Biyun Traders Hotel 4 floor) Applicant after: Zunyi Bainian Agricultural Technology Development Co., Ltd. Address before: 564100 Guizhou city of Zunyi province Meitan County Mei Jiang Zhen TA Ping Xiao Qu Applicant before: Guizhou Meijiang Impression Tea Industry Co.,Ltd. |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20120411 |