CN102488033A - Green tea processing technology being capable of keeping green and increasing fragrance - Google Patents
Green tea processing technology being capable of keeping green and increasing fragrance Download PDFInfo
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- CN102488033A CN102488033A CN2011104347296A CN201110434729A CN102488033A CN 102488033 A CN102488033 A CN 102488033A CN 2011104347296 A CN2011104347296 A CN 2011104347296A CN 201110434729 A CN201110434729 A CN 201110434729A CN 102488033 A CN102488033 A CN 102488033A
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Abstract
The invention discloses a green tea processing technology being capable of keeping green and increasing fragrance, comprising the following steps of: firstly, spreading fresh leaves, comprising the step of spreading the fresh leaves for 4-6 hours, fully converting substances in the fresh leaves under the premise that freshness of the fresh leaves is maintained, so as to improve freshness of tea; secondly, removing green, wherein a drum-type continuous removing green machine is adopted, temperature of the wall of the drum-type continuous removing green machine is controlled to be 300-320 DEG C, and time is controlled to be 1-2 minutes; thirdly, twisting, processing shape of the tea by utilizing mechanical equipment; fourthly, drying; fifthly, increasing fragrance, wherein an ultrashort microwave fragrance increasing machine is adopted to cause water molecules inside the tea to collide at high speed and produce heat; and sixthly, rapidly cooling, namely rapidly cooling the tea subjected to fragrance increasing to 2-5 DEG C by virtue of strong cold wind equipment. By adopting the green tea processing technology disclosed by the invention, colour of a tea finished product is guaranteed to be constant, flavour does not change, the tea finished product can be stored for a long time, the tea finished product can be crisp and have lingering fragrance, grade of the tea is improved, and economic benefit is increased.
Description
Technical field
The present invention relates to the technical field of Green Tea Processing, be specifically related to a kind of Green Tea Processing technology that keeps green and improve fragrance
Background technology
Since ancient times, green tea all exists only green not fragrant, perhaps only fragrant not green contradiction.Constantly explore in the engineering of making in order to solve this contradiction scientific and technical personnel, effort combines traditional production procedure and solves this contradiction with this with new technology, but does not still have good technical scheme at present.
There is following technological deficiency in existing producing green tea technology:
At first, traditional facility tail fire high temperature Titian, careless slightly tealeaves will have high-fire taste (smell of burning), dried dark brown change to influence quality of tea leaves, possibly cause the tealeaves loss from spoilage;
Secondly, general traditional dryer is that tealeaves is individual contact with the stand impeller of dryer from the individual appearance heating of tealeaves, and what have reaches a few minutes or tens minutes, probably makes tealeaves surface zoom change paste;
Have, put through the long-time stand of the tealeaves behind the Titian, slowly cooling causes a large amount of fragrance to scatter and disappear.
Summary of the invention
The present invention has overcome the deficiency of prior art, and a kind of Green Tea Processing technology that keeps green and improve fragrance is provided.
For solving above-mentioned technical problem, the present invention adopts following technical scheme:
A kind of Green Tea Processing technology that keeps green and improve fragrance may further comprise the steps:
Put at step 1, bright leaf stand
Bright leaf stand was put 4 to 6 hours, and bright leaf is transformed the material in it under the prerequisite that keeps fresh and alive degree fully, increases the refreshing degree of aquatic foods of tealeaves with this;
Step 2, complete
Utilize the drum-type continuous de-enzyming machine to complete, the barrel temperature of drum-type continuous de-enzyming machine is controlled in 300 to 320 degrees centigrade, and the time was controlled in 1 to 2 minute;
Step 3, knead
Utilize plant equipment that the profile of tealeaves is processed, and adopt the stainless steel material electric heater, temperature is controlled in 260 to 280 degrees centigrade;
Step 4, drying
At first utilize dynamic drying machine that tealeaves is dried for the first time, temperature is controlled in 140 to 150 degrees centigrade, makes tea-drying even, does not have Jiao Bian and burnt burning;
Utilize continuous dryer to carry out flash baking then, guarantee the bud green of tealeaves;
Step 5, Titian
Adopt ultrashort microwave fragrance extracting machine to make the heat production of tealeaves internal water molecule high velocity impact, temperature is controlled between 115 to 118 degrees centigrade;
Step 6, fast cold
Tealeaves through behind the Titian is cooled to 2-5 degree centigrade rapidly through strong cold wind equipment.
In order better to realize the present invention making further technological improvement below:
As preferably: the water content in the above-mentioned steps two behind the tea green-keeping is controlled in the 58-60%.
The present invention can also be following technical scheme:
As preferably: when kneading in the above-mentioned step 3, when tealeaves during for the green tea of band leaf, according to the old tender degree of tealeaves, Lao Ye is long to be rubbed, heavily rubs; The tender leaf weak point is rubbed, is gently rubbed.
As preferably: when kneading in the above-mentioned step 3, when tealeaves is simple bud, select for use the large-scale reciprocating motion Multi Role Aircraft of 11 grooves to do shape.
In order to realize the present invention better, further technical scheme is.
Compared with prior art, the invention has the beneficial effects as follows:
Guaranteed to become sample tea nondiscolouring, not mutation of fragrance through the present invention, and can long preservation; Finished tea is clear and melodious, lingering fragrance curls up, and has improved the tealeaves class, has increased economic benefit.
The specific embodiment
Below in conjunction with embodiment the present invention is done to specify further, but embodiment of the present invention is not limited thereto.
Embodiment 1
A kind of Green Tea Processing technology that keeps green and improve fragrance may further comprise the steps:
Put at step 1, bright leaf stand
Bright leaf stand was put 4 hours, and bright leaf is transformed the material in it under the prerequisite that keeps fresh and alive degree fully, increases the refreshing degree of aquatic foods of tealeaves with this;
Step 2, complete
Utilize the drum-type continuous de-enzyming machine to complete, the barrel temperature of drum-type continuous de-enzyming machine is controlled at 300 degrees centigrade, and the time was controlled at 1 minute; Water content behind the tea green-keeping is controlled at 58%;
Standard is: color and luster is emerald green, the food value of leaf is soft, hand pinch agglomerating and flexible, folding stalk constantly, slightly delicate fragrance, not have burnt limit, quick-fried point, bud-leaf complete.
Attach: drum-type continuous de-enzyming machine and the generally difference of bottle formula green-keeping machine
Step 3, knead
Utilize plant equipment that the profile of tealeaves is processed, and adopt the stainless steel material electric heater, temperature is controlled in 260 degrees centigrade;
Tealeaves in the present embodiment is the Lao Ye of band leaf, needs length to rub, heavily rub; The tender leaf weak point is rubbed, is gently rubbed.
Step 4, drying
At first utilize dynamic drying machine that tealeaves is dried for the first time, temperature is controlled in 140 degrees centigrade, makes tea-drying even, does not have Jiao Bian and burnt burning;
Utilize continuous dryer to carry out flash baking then, guarantee the bud green of tealeaves;
The dynamic drying machine advantage: adopt stainless steel material, the oven body Rotating with Uniform makes tealeaves evenly dehydration at the volley, avoids producing the burnt limit smell of burning, and the speed regulation scope is big, can use the different speed of curing according to different tealeaves.
Difference with the general continuous dryer:
Step 5, Titian
Adopt ultrashort microwave fragrance extracting machine to make the heat production of tealeaves internal water molecule high velocity impact, temperature is controlled at 115 degrees centigrade;
Introduce the original-pack extremely ultrashort microwave dryer of Japan, be used for the Titian technology of tealeaves.The characteristic of this microwave machine is: microwave machine is with the ultrashort microwaves emission of per second more than 20 hundred million times, make the individual sub-high velocity impact of inner contained humidity of tealeaves and generate heat, and general traditional dryer is from individual appearance heating; Tealeaves is individual to be contacted with the stand impeller of dryer; What have reaches a few minutes or tens minutes, make tealeaves surface zoom probably, become and stick with paste, and microwave is from the individual inner heat of tealeaves; The temperature of tealeaves reaches degree more than 100; And the stand impeller temperature of machine is very low, has avoided the tealeaves surface to contact with the stand impeller of high temperature, has also just avoided tealeaves to produce burnt limit, has stuck with paste leaf and variable color.Also having the characteristic of microwave machine is exactly the temperature precise control, can be controlled in 1 degree centigrade, and the heat time heating time of use is accurate, can be controlled at 1 second, and temperature and the control of heat time heating time are that any a dryer that uses in the current Tea Processing all can't be compared.Body all seals, and can not exert an influence to human body.(first order is the high strength magnetism stick, can remove tealeaves some equipment in process and be shed to metal or metal sundries in the tealeaves to have three grades of metal sundries prevention facilities; The second level is the electromagnetism ring, and it is individual more to remove the tealeaves that is stained with metal particle in the process exactly, and the third level is a magnetic sheet, can remove the more small metal dust in the tealeaves) tealeaves is more cleaned; The extremely ultrashort microwave that microwave machine produces can be killed the harmful microorganism in the tealeaves completely, guarantees that the tealeaves of producing is aseptic, is health drink, is the unique function that general drying machine can not possess.Like following table:
Step 6, fast cold
Tealeaves through behind the Titian is cooled to 5 degrees centigrade rapidly through strong cold wind equipment.
Experimental study through repeatedly draws; The green tea thick aroma and good taste that microwave machine was carried with 118 ℃ of high temperature if naturally cool to normal temperature, needs about 2 hours; Take the electric fan cooling to need 30 minutes; And the place of wanting a large amount of stand to put vessel and broad, key is: put through the long-time stand of the tealeaves behind the Titian, slowly cooling causes a large amount of fragrance to scatter and disappear.Company through repeatedly research, independent development fast cool equipment.This equipment adopts minimum temperature can reach-5 ℃ strong cold wind refrigeration machine, can reduce to about 5 ℃ the tealeaves of 118 ℃ of Titians in 1 minute; Through experimental study repeatedly, developed long 2.8 meters, wide 1.2 meters; High 1.5 meters fast household freezer; Interior installation can reach-5 ℃ strong cold refrigeration plant, and the continuous vibra shoot of operation makes dried tea behind the Titian dried tea of cooling protection green constant rapidly in 1 minute; And in the individuality that to greatest extent some useful low boilings, aromatic substance is remained in tealeaves, show not only perfume (or spice) but also green when brewing.
Speed cool equipment advantage: reduce the labour, reduce the Titian place, it is fast cold that tealeaves evenly, is promptly dispelled the heat, and keeps tealeaves green, fixedly the fragrance of tealeaves.
Titian, the cold result who green tea is protected green solid perfume of speed:
Utilize the green tea green behind the extremely ultrashort microwave machine Titian constant, utilize the fast cool equipment speed of independent development cold solid fragrant again, solved common drying machine up hill and dale and can't give the honest fire of tealeaves fragrant problem; The fragrance that tealeaves itself is had is further improved; Give birth to the complete obiteration of blue or green flavor, the aromatic substance with special aroma forms, and removes the fragrant and sweet flavor of bitter taste, microorganism, bacterium, enhancing of tealeaves; Nondiscolouring forms the GOOD TASTE green tea with four characteristics.The one, look green.Protecting in each link of producing green tea that look protects green lands is the most difficult work, particularly green tea through the high temperature Titian can keep still that dried tea is emerald green, the soup look dark green and leaf at the bottom of light green green tea, quality is the maximum bright spot of its product.The 2nd, aromatic: digitized aroma increasing equipment, the precision that is accurate to centisecond is tea aroma raising technology regularly.The 3rd, delicious: through changing traditional method for increasing aroma technological innovation, the tealeaves Titian technology of being heated from inside to outside, fast cool equipment makes and is able to behind the Titian fully fixingly, the interior quality of tealeaves self is showed fully, thereby brought up the beautiful characteristic of green tea flavour.The 4th, safe and sanitary: adopt the extremely ultrashort microwave aroma increasing equipment of most advanced world, also have three grades of foreign matters and metal device, level Four microwave disinfection function.
Will through the microwave Titian and not the dried tea of Titian send the food analysis center to and detect, its difference is obvious. based on the calibrating gas similar degree,, the difference more than 10% is arranged except that hydrogen sulfide and the ammonia.The gases affect value is analyzed kind if any the difference more than 2 except that hydrogen sulfide with the ammonia, and people's sense of smell just can be discerned.Gas similar degree between the corpse or other object for laboratory examination and chemical testing does not reach 90%, and promptly the fragrance value between the corpse or other object for laboratory examination and chemical testing is variant.The similar degree of this experiment, gases affect value and gas exponential quantity are represented a corpse or other object for laboratory examination and chemical testing 1) to a corpse or other object for laboratory examination and chemical testing 2) similar degree difference is 82%.Can judge a corpse or other object for laboratory examination and chemical testing 2 from above comparison) to a corpse or other object for laboratory examination and chemical testing 1) fragrance value and intensity variant, people's sense of smell also can be discerned.And intensity is variant, and people's sense of smell also can be discerned.
Table 1-tea aroma identification testing result
Embodiment 2
A kind of Green Tea Processing technology that keeps green and improve fragrance may further comprise the steps:
Put at step 1, bright leaf stand
Bright leaf stand was put 5 hours, and bright leaf is transformed the material in it under the prerequisite that keeps fresh and alive degree fully, increases the refreshing degree of aquatic foods of tealeaves with this;
Step 2, complete
Utilize the drum-type continuous de-enzyming machine to complete, the barrel temperature of drum-type continuous de-enzyming machine is controlled in 310 degrees centigrade, time control 1.5 minutes; Water content behind the tea green-keeping is controlled at 59%;
Step 3, knead
Utilize plant equipment that the profile of tealeaves is processed, and adopt the stainless steel material electric heater, temperature is controlled in 270 degrees centigrade;
Tealeaves in the present embodiment is the tender leaf of band leaf, and tender leaf need be lacked and rubbed, gently rubs.
Step 4, drying
At first utilize dynamic drying machine that tealeaves is dried for the first time, temperature is controlled at 145 degrees centigrade, makes tea-drying even, does not have Jiao Bian and burnt burning;
Utilize continuous dryer to carry out flash baking then, guarantee the bud green of tealeaves;
Step 5, Titian
Adopt ultrashort microwave fragrance extracting machine to make the heat production of tealeaves internal water molecule high velocity impact, temperature is controlled at 116 degrees centigrade;
Step 6, fast cold
Tealeaves through behind the Titian is cooled to 5 degrees centigrade rapidly through strong cold wind equipment.
Embodiment 3
A kind of Green Tea Processing technology that keeps green and improve fragrance may further comprise the steps:
Put at step 1, bright leaf stand
Bright leaf stand was put 6 hours, and bright leaf is transformed the material in it under the prerequisite that keeps fresh and alive degree fully, increases the refreshing degree of aquatic foods of tealeaves with this;
Step 2, complete
Utilize the drum-type continuous de-enzyming machine to complete, the barrel temperature of drum-type continuous de-enzyming machine is controlled at 320 degrees centigrade, time control 2 minutes; Water content behind the tea green-keeping is controlled in 60%;
Step 3, knead
Utilize plant equipment that the profile of tealeaves is processed, and adopt the stainless steel material electric heater, temperature is controlled at 280 degrees centigrade;
Tealeaves in the present embodiment is simple bud, selects for use the large-scale reciprocating motion Multi Role Aircraft of 11 grooves to do shape.
This machine advantage: adopt stainless steel material, full electrical heating has more accurate temperature and speed regulation.
Operation technique: when being divided into the reason bar, groove pot motion frequency is 120-150 time/minute; During pressure bar, groove pot motion frequency is 50-70 time/minute, and temperature is controlled at about 120 ℃ (cell wall temperature, or a horizontal mouthful air themperature is about 70 ℃), Production Time: reason bar 4-7 minute; Pressurizeed 1-2 minute.
Attach: compare with general Multi Role Aircraft
Step 4, drying
At first utilize dynamic drying machine that tealeaves is dried for the first time, temperature is controlled at 150 degrees centigrade, makes tea-drying even, does not have Jiao Bian and burnt burning;
Utilize continuous dryer to carry out flash baking then, guarantee the bud green of tealeaves;
Step 5, Titian
Adopt ultrashort microwave fragrance extracting machine to make the heat production of tealeaves internal water molecule high velocity impact, temperature is controlled at 118 degrees centigrade;
Step 6, fast cold
Tealeaves through behind the Titian is cooled to 2 degrees centigrade rapidly through strong cold wind equipment.
Claims (4)
1. a Green Tea Processing technology that keeps green and improve fragrance is characterized in that, may further comprise the steps:
Put at step 1, bright leaf stand
Bright leaf stand was put 4 to 6 hours, and bright leaf is transformed the material in it under the prerequisite that keeps fresh and alive degree fully, increases the refreshing degree of aquatic foods of tealeaves with this;
Step 2, complete
Utilize the drum-type continuous de-enzyming machine to complete, the barrel temperature of drum-type continuous de-enzyming machine is controlled in 300 to 320 degrees centigrade, and the time was controlled in 1 to 2 minute;
Step 3, knead
Utilize plant equipment that the profile of tealeaves is processed, and adopt the stainless steel material electric heater, temperature is controlled in 260 to 280 degrees centigrade;
Step 4, drying
At first utilize dynamic drying machine that tealeaves is dried for the first time, temperature is controlled in 140 to 150 degrees centigrade, makes tea-drying even, does not have Jiao Bian and burnt burning;
Utilize continuous dryer to carry out flash baking then, guarantee the bud green of tealeaves;
Step 5, Titian
Adopt ultrashort microwave fragrance extracting machine to make the heat production of tealeaves internal water molecule high velocity impact, temperature is controlled between 115 to 118 degrees centigrade;
Step 6, fast cold
Tealeaves through behind the Titian is cooled to 2-5 degree centigrade rapidly through strong cold wind equipment.
2. the Green Tea Processing technology that keeps green and improve fragrance according to claim 1, it is characterized in that: the water content in the said step 2 behind the tea green-keeping is controlled in the 58-60%.
3. the Green Tea Processing technology that keeps green and improve fragrance according to claim 1 is characterized in that: when kneading in the described step 3, when tealeaves was the green tea of band leaf, according to the old tender degree of tealeaves, Lao Ye is long to be rubbed, heavily rubs; The tender leaf weak point is rubbed, is gently rubbed.
4. the Green Tea Processing technology that keeps green and improve fragrance according to claim 1 is characterized in that: when kneading in the described step 3, when tealeaves is simple bud, select for use the large-scale reciprocating motion Multi Role Aircraft of 11 grooves to do shape.
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Cited By (8)
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| CN103283874A (en) * | 2013-05-31 | 2013-09-11 | 句容市赵庄林苗场 | Processing method of pan-fired green tea |
| CN103891928A (en) * | 2014-03-04 | 2014-07-02 | 郎溪县雪瓯茶业有限公司 | Mechanical preparation method for green tea |
| CN104222331A (en) * | 2013-06-24 | 2014-12-24 | 郎溪县白阳岗瑞草魁茶厂 | Production method of green tea |
| CN104782808A (en) * | 2015-05-12 | 2015-07-22 | 鹰潭市润神茶叶有限公司 | Preparation method of tea leaf |
| CN105248678A (en) * | 2014-05-29 | 2016-01-20 | 于嘉 | Microwave heating equipment for baking small amount of tea leaves before infusion |
| CN106359685A (en) * | 2016-11-10 | 2017-02-01 | 贵州省湄潭县栗香茶业有限公司 | Green tea fragrance enhancing treatment process |
| CN106551016A (en) * | 2016-11-17 | 2017-04-05 | 杨攀 | A kind of preparation method of green tea |
| CN108323584A (en) * | 2017-11-01 | 2018-07-27 | 宣恩县伍台昌臣茶业有限公司 | A method of improving No. 10 excellent green tea shape green qualities of Hubei Province tea |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283874A (en) * | 2013-05-31 | 2013-09-11 | 句容市赵庄林苗场 | Processing method of pan-fired green tea |
| CN104222331A (en) * | 2013-06-24 | 2014-12-24 | 郎溪县白阳岗瑞草魁茶厂 | Production method of green tea |
| CN103891928A (en) * | 2014-03-04 | 2014-07-02 | 郎溪县雪瓯茶业有限公司 | Mechanical preparation method for green tea |
| CN105248678A (en) * | 2014-05-29 | 2016-01-20 | 于嘉 | Microwave heating equipment for baking small amount of tea leaves before infusion |
| CN104782808A (en) * | 2015-05-12 | 2015-07-22 | 鹰潭市润神茶叶有限公司 | Preparation method of tea leaf |
| CN106359685A (en) * | 2016-11-10 | 2017-02-01 | 贵州省湄潭县栗香茶业有限公司 | Green tea fragrance enhancing treatment process |
| CN106551016A (en) * | 2016-11-17 | 2017-04-05 | 杨攀 | A kind of preparation method of green tea |
| CN108323584A (en) * | 2017-11-01 | 2018-07-27 | 宣恩县伍台昌臣茶业有限公司 | A method of improving No. 10 excellent green tea shape green qualities of Hubei Province tea |
| CN108323584B (en) * | 2017-11-01 | 2021-04-13 | 宣恩县伍台昌臣茶业有限公司 | Method for improving appearance green quality of Hubei No.10 high-quality green tea |
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