CN102599286B - Processing method and device for strip-shaped black tea by oxygen fermentation - Google Patents
Processing method and device for strip-shaped black tea by oxygen fermentation Download PDFInfo
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- CN102599286B CN102599286B CN201210079794.6A CN201210079794A CN102599286B CN 102599286 B CN102599286 B CN 102599286B CN 201210079794 A CN201210079794 A CN 201210079794A CN 102599286 B CN102599286 B CN 102599286B
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- oxygen
- black tea
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 title claims abstract description 61
- 229910052760 oxygen Inorganic materials 0.000 title claims abstract description 61
- 239000001301 oxygen Substances 0.000 title claims abstract description 61
- 238000000855 fermentation Methods 0.000 title claims abstract description 40
- 230000004151 fermentation Effects 0.000 title claims abstract description 40
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 26
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 22
- 235000020279 black tea Nutrition 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 238000003892 spreading Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000009736 wetting Methods 0.000 claims description 4
- 235000013616 tea Nutrition 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 abstract 1
- 229910001882 dioxygen Inorganic materials 0.000 abstract 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 2
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 2
- 240000003553 Leptospermum scoparium Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000014620 theaflavin Nutrition 0.000 description 2
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 2
- 229940026509 theaflavin Drugs 0.000 description 2
- 235000008118 thearubigins Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
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- Tea And Coffee (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a processing method and device for strip-shaped black tea by oxygen fermentation. The method comprises spreading selected tea green on a green feed storage tank, and withering to obtain withered leaves; filling the withered leaves in a rolling barrel of a rolling machine, and rolling until the cell broken rate of the withered leaves reaches above 90%; uniformly spreading rolled leaves in an oxygen fermentation device, introducing steam and oxygen gas to the oxygen fermentation device, and fermenting the rolled leaves in oxygen environment to obtain fermented leaves; and drying the fermented leaves to obtain finished product. The processing method firstly fully rolls the withered tea green, which makes the cell broken rate reach above 90% while ensuring the integrality of raw material, and ensures the speed and effect of subsequent fermentation, and then performs oxygen fermentation on the rolled leaves in the oxygen fermentation device, which greatly shortens the processing time while ensuring the product quality. The obtained product is compact and thin in shape, red and bright in soup color, and fresh, full, sweet and fragrant in taste.
Description
Technical field
The present invention relates to a kind of method and device of Tea Processing, the logical aerobe fermentation processing method of especially a kind of strip black tea and device.
Background technology
At present, the processing technology of China's strip black tea is: dark brownish green → to wither → to knead → fermentation → dry.Wherein the essence of fermentation is a process rather than a step process, and from kneading, when leaf cell starts fragmentation, the zymotechnique of black tea processing has just started, and fermentation is the qualities such as flavour, soup look, fragrance of decision black tea directly; Dry most important to the development of black tea later stage fragrance.Black tea traditional zymotic must be built fermenting cellar, and fermenting cellar requires to ventilate, and by boil water, open the traditional approach such as super bath in fermenting cellar, regulates fermentation temperature; By regulating humidity in fermenting cellar watering around; By the intermittent tea that turns, pile, tea heap is ventilated and dispelled the heat, fermentation time is longer, and labour intensity is large, controls difficulty large.
Summary of the invention
The object of the invention is: the logical aerobe fermentation processing method of a kind of strip black tea and device are provided, and it can significantly shorten fermentation time, and does not need to build fermenting cellar, can be from main control temperature, humidity and ventilation, to overcome the deficiencies in the prior art.
The present invention is achieved in that strip black tea leads to aerobe fermentation processing method, and dark brownish green the spreading on the blue or green groove of storage of choosing withered, and rear acquisition withering leaf has withered; Withering leaf is completely loaded in the rub barrel of kneading machine and kneads, knead to born of the same parents' percentage of damage of withering leaf and reach more than 90%, obtain and knead leaf; Spreading is in logical aerobe fermentation device equably will to knead leaf, and spreading thickness is 12～15cm, to the oxygen that passes into water vapour and 23～28 ℃ in logical aerobe fermentation device, makes to knead the leaf 90～150min that ferments in logical oxygen environment, acquisition fermentated leaves; Fermentated leaves is dried, makes its water content be down to 6～7%, obtain finished product.
Described withering refers to, by dark brownish green, spread after the blue or green groove of storage, and leaf-spreading thickness 3～5cm, under the condition of secondary ventilation, the 18～24h that withers, the withering leaf that acquisition water content is 60～64%.Withering degree directly determines to knead the integrality of process to the fragmentation of leaf cell and tealeaves profile, according to above-mentioned technological parameter, withers, and can improve the quality of production.
The rotating speed of kneading is 35～40r/min, and the time of kneading is 90～120min, gently presses 30～45min midway.The rotating speed of kneading need to decide according to dark brownish green tender degree, its objective is the integrality that will guarantee tealeaves profile, then so that the time of kneading obtains higher cell crashing ratio fully.
Described dry be the first dry 10～15min of gross fire at 120～150 ℃, make the water content of fermentated leaves be down to 15～20%, carry out foot fire again and process after natural spreading for cooling, the fiery temperature of foot is 70～80 ℃, be 45～60min drying time, the finished product that acquisition water content is 6～7%.
Strip black tea is led to aerobe fermentation device, comprise fermenting cellar, top at fermenting cellar is provided with top cover, in the bottom of fermenting cellar, be provided with water-bath oxygen constant temperature and humidity compensate chamber, in water-bath oxygen constant temperature and humidity compensate chamber, be provided with spiral transferring tracheae and electrothermal tube, spiral transferring tracheae is connected with oxygen tank by oxygen appendix; Bottom in water-bath oxygen constant temperature and humidity compensate chamber is provided with discharge outlet.
On oxygen appendix, be provided with oxygen valve and oxygen flow meter.
Top cover is truncated cone-shaped, in the bottom of top cover, is provided with wetting towel.During fermentation, wetting towel keeps humidity; The structure of top hollow makes whole top cover form chimney benefit, gives oxygen the above power rising.
Owing to adopting above-mentioned technical scheme, compared with prior art, the present invention first fully kneads having passed through wither dark brownish green, when guaranteeing the integrality of raw material, the percentage of damage of its cell is reached more than 90%, speed and the effect of follow-up fermentation have been guaranteed, this being kneaded to leaf puts into logical aerobe fermentation device and leads to aerobe fermentation again, such mode is when guaranteeing product quality, greatly shortened process time, the product design of acquisition is tightly thin, and soup look red is gorgeous bright, the fresh alcohol of flavour is thick and heavy, fragrant and sweet strong; Whole sweat does not need manually to turn ventilative, and logical aerobe fermentation device can not only be saved labour from main control temperature, humidity and logical oxygen, guarantees that product quality is unified yet, and does not need to build fermenting cellar.The inventive method is simple, easily implements, and the apparatus structure adopting is simple, and effect is good.
Accompanying drawing explanation
Fig. 1 is structural representation of the present invention.
The specific embodiment
Embodiments of the invention 1: the structure of the logical aerobe fermentation device of strip black tea as shown in Figure 1, comprises fermenting cellar 9, is provided with top cover 10 at the top of fermenting cellar 9, and top cover 10 is the truncated cone-shaped structure of top hollow, is provided with wetting towel in the bottom of top cover 10; In the bottom of fermenting cellar 9, be provided with water-bath oxygen constant temperature and humidity compensate chamber 8, be provided with spiral transferring tracheae 5 and electrothermal tube 6 in water-bath oxygen constant temperature and humidity compensate chamber 8, spiral transferring tracheae 5 is connected with oxygen tank 1 by oxygen appendix 3; Bottom in water-bath oxygen constant temperature and humidity compensate chamber 8 is provided with discharge outlet 7; On oxygen appendix 3, be provided with oxygen valve 2 and oxygen flow meter 4.
Strip black tea is led to aerobe fermentation processing method, dark brownish green Guizhou Province river bank 601 tea tree breeds of selecting, and solely bud accounts for the just exhibition of 95%, one bud one leaf and accounts for 5%; By dark brownish green the spreading on the blue or green groove of storage of choosing, leaf-spreading thickness 4cm, under the condition of secondary ventilation, the 18h that withers, the withering leaf that acquisition water content is 60%; Withering leaf is completely loaded in the rub barrel of kneading machine, the rotating speed of kneading is 35r/min, and the time of kneading is 90min, gently presses 30min midway, kneads acquisition cell crashing ratio and reaches more than 90% leaf of kneading; Again by after deblocking knead leaf equably spreading in the fermenting cellar 9 of logical aerobe fermentation device, spreading thickness is 12cm, cover moistening top cover 10, make oxygen tank 1 pass into oxygen in water-bath oxygen constant temperature and humidity compensate chamber 8, oxygen is heated to 26 ℃ through water-bath environment in spiral transferring tracheae 5, because the proportion of oxygen is larger than air, therefore along with the increase of oxygen, oxygen will enter fermenting cellar 9, and bring steam into, keep fermentated leaves humidity; Required oxygen ferments to the amount of inputting oxygen in fermenting cellar 9 much larger than fermentated leaves, so just can promote rapidly that in fermentated leaves, Tea Polyphenols material transforms to theaflavin, thearubigin, significantly shorten fermentation time, knead leaf and ferment after 120min in logical oxygen environment, obtain fermentated leaves; By the dry 15min of fermentated leaves gross fire at 120 ℃, make the water content of fermentated leaves be down to 15%, after natural spreading for cooling, to carry out again foot fire and process, the fiery temperature of foot is 70 ℃, be 60min drying time, the finished product that acquisition water content is 6%.
Embodiments of the invention 2: strip black tea is led to aerobe fermentation processing method, the dark brownish green Fuding white tea tea tree breed of selecting, just exhibition of bud one leaf accounts for 10%, one bud one leaf and accounts for 90%; By dark brownish green the spreading on the blue or green groove of storage of choosing, leaf-spreading thickness 5cm, under the condition of secondary ventilation, the 24h that withers, the withering leaf that acquisition water content is 64%; Withering leaf is completely loaded in the rub barrel of kneading machine, the rotating speed of kneading is 40r/min, and the time of kneading is 120min, gently presses 45min midway, kneads acquisition cell crashing ratio and reaches more than 90% leaf of kneading; Again by after deblocking knead leaf equably spreading in the fermenting cellar 9 of logical aerobe fermentation device, spreading thickness is 15cm, cover moistening top cover 10, make oxygen tank 1 pass into oxygen in water-bath oxygen constant temperature and humidity compensate chamber 8, oxygen is heated to 23 ℃ through water-bath environment in spiral transferring tracheae 5, because the proportion of oxygen is larger than air, therefore along with the increase of oxygen, oxygen will enter fermenting cellar 9, and bring steam into, keep fermentated leaves humidity; Required oxygen ferments to the amount of inputting oxygen in fermenting cellar 9 much larger than fermentated leaves, so just can promote rapidly that in fermentated leaves, Tea Polyphenols material transforms to theaflavin, thearubigin, significantly shorten fermentation time, knead leaf and ferment after 150min in logical oxygen environment, obtain fermentated leaves; By the dry 10min of fermentated leaves gross fire at 150 ℃, make the water content of fermentated leaves be down to 20%, after natural spreading for cooling, to carry out again foot fire and process, the fiery temperature of foot is 80 ℃, be 45min drying time, the finished product that acquisition water content is 7%.
Claims (6)
1. a strip black tea is led to aerobe fermentation device, comprise fermenting cellar (9), it is characterized in that: at the top of fermenting cellar (9), be provided with top cover (10), in the bottom of fermenting cellar (9), be provided with water-bath oxygen constant temperature and humidity compensate chamber (8), in water-bath oxygen constant temperature and humidity compensate chamber (8), be provided with spiral transferring tracheae (5) and electrothermal tube (6), spiral transferring tracheae (5) is connected with oxygen tank (1) by oxygen appendix (3); Bottom in water-bath oxygen constant temperature and humidity compensate chamber (8) is provided with discharge outlet (7); Top cover (10) is truncated cone-shaped, in the bottom of top cover (10), is provided with wetting towel.
2. the logical aerobe fermentation device of strip black tea according to claim 1, is characterized in that: on oxygen appendix (3), be provided with oxygen valve (2) and oxygen flow meter (4).
3. the logical aerobe fermentation processing method of strip black tea that adopts the logical aerobe fermentation device of strip black tea as claimed in claim 1, is characterized in that: dark brownish green the spreading on the blue or green groove of storage of choosing withered, and rear acquisition withering leaf has withered; Withering leaf is completely loaded in the rub barrel of kneading machine and kneads, knead to the cell crashing ratio of withering leaf and reach more than 90%, obtain and knead leaf; To knead leaf equably spreading in logical aerobe fermentation device, spreading thickness is 12～15cm, make oxygen tank pass into oxygen in water-bath oxygen constant temperature and humidity compensate chamber, oxygen is heated to 23～28 ℃ through water-bath environment in spiral transferring tracheae, oxygen enters fermenting cellar, and bring steam into, and make to knead the leaf 90～150min that ferments in logical oxygen environment, obtain fermentated leaves; Fermentated leaves is dried, makes its water content be down to 6～7%, obtain finished product.
4. the logical aerobe fermentation processing method of strip black tea according to claim 3, is characterized in that: described withering refers to, by dark brownish green, spreads after the blue or green groove of storage, leaf-spreading thickness 3～5cm, under the condition of secondary ventilation, the 18～24h that withers, the withering leaf that acquisition water content is 60～64%.
5. the logical aerobe fermentation processing method of strip black tea according to claim 3, is characterized in that: the rotating speed of kneading is 35～40r/min, and the time of kneading is 90～120min, gently presses 30～45min midway.
6. strip black tea according to claim 3 is led to aerobe fermentation processing method, it is characterized in that: described dry be the first dry 10～15min of gross fire at 120～150 ℃, make the water content of fermentated leaves be down to 15～20%, after nature spreading for cooling, carrying out foot fire processes again, the fiery temperature of foot is 70～80 ℃, be 45～60min drying time, the finished product that acquisition water content is 6～7%.
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| CN102907513B (en) * | 2012-11-14 | 2013-11-27 | 张伟 | Preparation method and system of fermented tartary buckwheat tea |
| CN102919403B (en) * | 2012-11-15 | 2013-09-25 | 青岛农业大学 | High quality production method of summer black tea |
| CN102919406B (en) * | 2012-11-22 | 2013-11-06 | 刘文新 | High-aroma black tea preparation method |
| CN103315076A (en) * | 2013-06-25 | 2013-09-25 | 浙江永金茶业有限公司 | Processing method for manufacturing black tea by using prostheca No.1 white tea |
| CN103535459B (en) * | 2013-10-29 | 2014-09-03 | 国丰(福建)农业投资有限公司 | Dry fermentation device for processing tea |
| CN105309669A (en) * | 2014-06-27 | 2016-02-10 | 镇江市五峰茶场 | Fermentation system for black tea production |
| CN104824187A (en) * | 2015-03-30 | 2015-08-12 | 贵州省茶叶研究所 | Black tea oxygen introducing fermentation processing method and device |
| CN106942407A (en) * | 2017-05-17 | 2017-07-14 | 镇坪欣陕农业科技有限公司 | A kind of processing method of high mountain black tea |
| CN113735643B (en) * | 2021-09-30 | 2023-04-14 | 湖南特沃斯生态科技股份有限公司 | Preparation process of bio-organic fertilizer |
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| CN202680389U (en) * | 2012-03-23 | 2013-01-23 | 贵州省茶叶研究所 | Bar-shaped oxygen passing and fermenting processing device for black tea |
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| CN101961058B (en) * | 2010-10-14 | 2012-12-19 | 林和荣 | Automatic red strip tea fermentation machine |
| CN201947891U (en) * | 2011-01-24 | 2011-08-31 | 福建坦洋工夫集团股份有限公司 | Tea-leaf fermentation chamber |
| CN102204599A (en) * | 2011-05-10 | 2011-10-05 | 贵州湄潭百道茶业有限公司 | Self-control oxygen-charging fermentation method for black tea |
| CN102318695A (en) * | 2011-10-14 | 2012-01-18 | 成都市碧涛茶业有限公司 | Processing method of bar-shaped fermented tea and composition thereof |
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| CN202680389U (en) * | 2012-03-23 | 2013-01-23 | 贵州省茶叶研究所 | Bar-shaped oxygen passing and fermenting processing device for black tea |
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Effective date of registration: 20160504 Address after: 550000, Guizhou province new district government service hall 2 floor office Patentee after: GUIZHOU MINGXIANG TEA TECHNOLOGY DEVELOPMENT CO.,LTD. Address before: 550009 Guizhou Academy of Agricultural Sciences, Xiaohe District, Guizhou, Guiyang Patentee before: Guizhou Tea Research Institute |
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