CN102960480A - Fabrication method of machine-made Biluochun tea - Google Patents
Fabrication method of machine-made Biluochun tea Download PDFInfo
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- CN102960480A CN102960480A CN 201210502427 CN201210502427A CN102960480A CN 102960480 A CN102960480 A CN 102960480A CN 201210502427 CN201210502427 CN 201210502427 CN 201210502427 A CN201210502427 A CN 201210502427A CN 102960480 A CN102960480 A CN 102960480A
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Abstract
The invention discloses a fabrication method of machine-made Biluochun tea. The method comprises the following steps: (1) enzyme deactivation, wherein a 6CSW-65 minitype enzyme deactivation machine is adopted, the enzyme deactivation temperature is 165-175 DEG C, the leaves input quantity is 2.8-3.3 kilograms; (2) twisting, wherein a 6CRW-25 minitype twisting machine is adopted for once twisting of a pan of enzyme deactivated leaves obtained in step (1), and the pressure is controlled to be light, heavy and then light; }(3) pan frying, wherein an electric pan with a frying handle is used, the leaves input quantity is 3 kilograms of twisted leaves, the pan temperature is controlled to be 85-105 DEG C, and the temperature is controlled to be from high to low; and (4) drying, wherein a minitype automatic dryer is adopted, the dryer temperature is controlled to be 110-130 DEG C, the leaves feeding quantity is regulated, the tea is dried until the tea becomes powder after being twisted by hands, drying is stopped when the moisture content of leaves reaches 5-10% of the moisture content of fully dry leaves, and after the tea is spread for cooling, the tea fabrication is completed. The method for fabricating tea is high in efficiency, fast in speed, and the tea fabricating cost can be greatly reduced.
Description
Technical field
The present invention relates to a kind of preparation method of tealeaves, specifically a kind of preparation method of machine-processed Biluochun tea.
Background technology
Historical famous tea Pilochun (a green tea), traditional method for making be always by hand in pot frying finish overall process, namely complete pot expert worker, knead, rubbing, in pot, dry at last.Using method between the different workmans of manual tea making, Grasping level differs, make tealeaves after the poor quality opposite sex large, be exactly same person, because also there is larger difference in the error on the sense organ in different time.In addition, we feel that this method for making is time-consuming and take a lot of work in production practices in pure manual tea making, and work efficiency is low, present stage particularly, tea making employee's pay rise, and the tealeaves price descends, if tea-manufacturing technology is not reformed, reduce cost, tea processing factory's economic benefit certainly will be affected.
Summary of the invention
For solving the technical problem of above-mentioned existence, the invention provides a kind of preparation method of machine-processed Biluochun tea, the method makes constant product quality, and good uniformity meets the requirement of commodity tea.
The preparation method of mechanism Biluochun tea, this preparation method may further comprise the steps:
(1) complete, adopt the miniature green-keeping machine of 6CSW-65, the temperature that completes is 165～175 degree, throws 2.8～3.3 kilograms of leaf amounts, complete rear without red stalk without red autumnal leaves, smokeless burnt leaf;
(2) knead, adopt the miniature kneading machine of 6CRW-25, (1) one pot of water-removing leaves of step is once kneaded, and pressure is grasped " light-heavy-light ", and light the pressure makes leaf curling first, then that the tea silver lap is got is tighter for weight, last pine is pressed and regains tea juice, dismisses agglomerate, rubs tea juice and overflows, bar rope tight knot is degree, and the time was at 15～20 minutes;
(3) pot is fried, and adopts with stir-fry-hand's grill pan and fries, and throws the leaf amount and is 3 kilograms and kneads leaf, and the pot temperature control is at 85～105 degree, and temperature is controlled from high to low;
(4) small-sized automatic drier is adopted in oven dry, and the dryer temperature is controlled at the 110-130 degree, and leaf amount in the adjusting is dried to the tealeaves hand and is twisted powder, stops when reaching sufficient cured leaf water content 5-10%, after the spreading for cooling, finishes tea making.
Described step (1) temperature that completes is 170 degree, throws 3 kilograms of leaf amounts, first vexed killing after 3 minutes, and the blowing steam discharge, afterwards every 2 minutes steam discharges once, it is soft to fry the food value of leaf, and the leaf look dark green, and blue or green gas disappears.
It is curling that described step (3) is fried leaf, during the spinosity feel, took the dish out of the pot spreading for cooling 20-40 minute, and then two pots and one pot, the pot temperature control was fried 30-60 minute at the 50-80 degree.
Beneficial effect of the present invention: machine-processed Biluochun tea efficient is high, speed is fast, and can greatly reduce the tea making cost, and each process temperature control accuracy of machine-processed tea is high, thereby on end product quality, machine-processed tea is better than manual tea quality.
The specific embodiment
Embodiment 1
The preparation method of mechanism Biluochun tea may further comprise the steps:
(1) complete, adopt the miniature green-keeping machine of 6CSW-65, the temperature that completes is 170 degree, throws 3 kilograms of leaf amounts, first vexed killing after 3 minutes, the blowing steam discharge, afterwards every 2 minutes steam discharges once, stir-fry is soft to the food value of leaf, the leaf look dark green, and blue or green gas disappears, complete rear without red stalk without red autumnal leaves, smokeless burnt leaf;
(2) knead, adopt the miniature kneading machine of 6CRW-25, (1) one pot of water-removing leaves of step is once kneaded, and pressure is grasped " light-heavy-light ", and light the pressure makes leaf curling first, then that the tea silver lap is got is tighter for weight, last pine is pressed and regains tea juice, dismisses agglomerate, rubs tea juice and overflows, bar rope tight knot is degree, and the time was at 15 minutes;
(3) pot is fried, and adopts with stir-fry-hand's grill pan and fries, and throwing leaf amount is 3 kilograms and kneads leaf that the pot temperature control is at 85 degree, temperature is controlled from high to low, and it is curling to fry leaf, and during the spinosity feel, spreading for cooling 20 minutes takes the dish out of the pot, then two pots and one pot, the pot temperature control was fried 40 minutes at 50 degree;
(4) small-sized automatic drier is adopted in oven dry, and the dryer temperature is controlled at 110 degree, and leaf amount in the adjusting is dried to the tealeaves hand and is twisted powder, stops when reaching sufficient cured leaf water content 7%, after the spreading for cooling, finishes tea making.
Embodiment 2
The preparation method of mechanism Biluochun tea may further comprise the steps:
(1) complete, adopt the miniature green-keeping machine of 6CSW-65, the temperature that completes is 165 degree, throws 3.3 kilograms of leaf amounts, first vexed killing after 3 minutes, the blowing steam discharge, afterwards every 2 minutes steam discharges once, stir-fry is soft to the food value of leaf, the leaf look dark green, and blue or green gas disappears, complete rear without red stalk without red autumnal leaves, smokeless burnt leaf;
(2) knead, adopt the miniature kneading machine of 6CRW-25, (1) one pot of water-removing leaves of step is once kneaded, and pressure is grasped " light-heavy-light ", and light the pressure makes leaf curling first, then that the tea silver lap is got is tighter for weight, last pine is pressed and regains tea juice, dismisses agglomerate, rubs tea juice and overflows, bar rope tight knot is degree, and the time was at 20 minutes;
(3) pot is fried, and adopts with stir-fry-hand's grill pan and fries, and throwing leaf amount is 3 kilograms and kneads leaf that the pot temperature control is at 85 degree, temperature is controlled from high to low, and it is curling to fry leaf, and during the spinosity feel, spreading for cooling 30 minutes takes the dish out of the pot, then two pots and one pot, the pot temperature control was fried 30 minutes at 70 degree;
(4) small-sized automatic drier is adopted in oven dry, and the dryer temperature is controlled at 120 degree, and leaf amount in the adjusting is dried to the tealeaves hand and is twisted powder, stops when reaching sufficient cured leaf water content 5%, after the spreading for cooling, finishes tea making.
Embodiment 3
The preparation method of mechanism Biluochun tea may further comprise the steps:
(1) complete, adopt the miniature green-keeping machine of 6CSW-65, the temperature that completes is 175 degree, throws 2.8 kilograms of leaf amounts, first vexed killing after 3 minutes, the blowing steam discharge, afterwards every 2 minutes steam discharges once, stir-fry is soft to the food value of leaf, the leaf look dark green, and blue or green gas disappears, complete rear without red stalk without red autumnal leaves, smokeless burnt leaf;
(2) knead, adopt the miniature kneading machine of 6CRW-25, (1) one pot of water-removing leaves of step is once kneaded, and pressure is grasped " light-heavy-light ", and light the pressure makes leaf curling first, then that the tea silver lap is got is tighter for weight, last pine is pressed and regains tea juice, dismisses agglomerate, rubs tea juice and overflows, bar rope tight knot is degree, and the time was at 18 minutes;
(3) pot is fried, and adopts with stir-fry-hand's grill pan and fries, and throwing leaf amount is 3 kilograms and kneads leaf that the pot temperature control is at 85 degree, temperature is controlled from high to low, and it is curling to fry leaf, and during the spinosity feel, spreading for cooling 40 minutes takes the dish out of the pot, then two pots and one pot, the pot temperature control was fried 60 minutes at 80 degree;
(4) small-sized automatic drier is adopted in oven dry, and the dryer temperature is controlled at 130 degree, and leaf amount in the adjusting is dried to the tealeaves hand and is twisted powder, stops when reaching sufficient cured leaf water content 10%, after the spreading for cooling, finishes tea making.
From end product quality, machine-processed tea is better than manual tea quality.
Embodiment 4
The preparation method of mechanism Biluochun tea may further comprise the steps:
(1) complete, adopt the miniature green-keeping machine of 6CSW-65, the temperature that completes is 170 degree, throws 3 kilograms of leaf amounts, first vexed killing after 3 minutes, the blowing steam discharge, afterwards every 2 minutes steam discharges once, stir-fry is soft to the food value of leaf, the leaf look dark green, and blue or green gas disappears, complete rear without red stalk without red autumnal leaves, smokeless burnt leaf;
(2) knead, adopt the miniature kneading machine of 6CRW-25, (1) one pot of water-removing leaves of step is once kneaded, and pressure is grasped " light-heavy-light ", and light the pressure makes leaf curling first, then that the tea silver lap is got is tighter for weight, last pine is pressed and regains tea juice, dismisses agglomerate, rubs tea juice and overflows, bar rope tight knot is degree, and the time was at 15 minutes;
(3) pot is fried, and adopts with stir-fry-hand's grill pan and fries, and throwing leaf amount is 3 kilograms and kneads leaf that the pot temperature control is at 85 degree, temperature is controlled from high to low, and it is curling to fry leaf, during the spinosity feel, takes the dish out of the pot and spreads out 30 minutes, then two pots and one pot, the pot temperature control was fried 50 minutes at 75 degree;
(4) small-sized automatic drier is adopted in oven dry, and the dryer temperature is controlled at 110 degree, and leaf amount in the adjusting is dried to the tealeaves hand and is twisted powder, stops when reaching sufficient cured leaf water content 7%, after the spreading for cooling, finishes tea making.
From end product quality, machine-processed tea is better than manual tea quality.
Embodiment 5
The preparation method of mechanism Biluochun tea may further comprise the steps:
(1) complete, adopt the miniature green-keeping machine of 6CSW-65, the temperature that completes is 175 degree, throws 2.8 kilograms of leaf amounts, first vexed killing after 3 minutes, the blowing steam discharge, afterwards every 2 minutes steam discharges once, stir-fry is soft to the food value of leaf, the leaf look dark green, and blue or green gas disappears, complete rear without red stalk without red autumnal leaves, smokeless burnt leaf;
(2) knead, adopt the miniature kneading machine of 6CRW-25, (1) one pot of water-removing leaves of step is once kneaded, and pressure is grasped " light-heavy-light ", and light the pressure makes leaf curling first, then that the tea silver lap is got is tighter for weight, last pine is pressed and regains tea juice, dismisses agglomerate, rubs tea juice and overflows, bar rope tight knot is degree, and the time was at 20 minutes;
(3) pot is fried, and adopts with stir-fry-hand's grill pan and fries, and throwing leaf amount is 3 kilograms and kneads leaf that the pot temperature control is at 105 degree, temperature is controlled from high to low, and it is curling to fry leaf, and during the spinosity feel, spreading for cooling 30 minutes takes the dish out of the pot, then two pots and one pot, the pot temperature control was fried 30 minutes at 60 degree;
(4) small-sized automatic drier is adopted in oven dry, and the dryer temperature is controlled at 110 degree, and leaf amount in the adjusting is dried to the tealeaves hand and is twisted powder, stops when reaching sufficient cured leaf water content 7%, after the spreading for cooling, finishes tea making.
From end product quality, machine-processed tea is better than manual tea quality.
Mechanism tea and manual tea sensory review quality relatively see the following form.
Quality is evaluated scores, and manual total points is 92 minutes, and machine-processed total points is 94 minutes, and quality total points mechanism tea is a little more than manual tea.
Certainly; above-mentioned explanation is not to be limitation of the present invention; the present invention also be not limited in above-mentioned for example, the variation that those skilled in the art make in essential scope of the present invention, remodeling, interpolation or replacement also should belong to the protection domain of invention.
Claims (3)
1. the preparation method of machine-processed Biluochun tea, it is characterized in that: this preparation method may further comprise the steps:
Complete, adopt the miniature green-keeping machine of 6CSW-65, the temperature that completes is 165～175 degree, throws 2.8～3.3 kilograms of leaf amounts, complete rear without red stalk without red autumnal leaves, smokeless burnt leaf;
Knead, adopt the miniature kneading machine of 6CRW-25, (1) one pot of water-removing leaves of step is once kneaded, and pressure is grasped " light-heavy-light ", and light the pressure makes leaf curling first, then that the tea silver lap is got is tighter for weight, last pine is pressed and regains tea juice, dismisses agglomerate, rubs tea juice and overflows, bar rope tight knot is degree, and the time was at 15～20 minutes;
Pot is fried, and adopts with stir-fry-hand's grill pan and fries, and throws the leaf amount and is 3 kilograms and kneads leaf, and the pot temperature control is at 85～105 degree, and temperature is controlled from high to low;
Small-sized automatic drier is adopted in oven dry, and the dryer temperature is controlled at the 110-130 degree, and leaf amount in the adjusting is dried to the tealeaves hand and is twisted powder, stops when reaching sufficient cured leaf water content 5-10%, after the spreading for cooling, finishes tea making.
2. the preparation method of machine-processed Biluochun tea according to claim 1 is characterized in that: described step (1) temperature that completes is 170 degree, throws 3 kilograms of leaf amounts, first vexed killing after 3 minutes, the blowing steam discharge, afterwards every 2 minutes steam discharges once, it is soft to fry the food value of leaf, and the leaf look dark green, and blue or green gas disappears.
3. the preparation method of machine-processed Biluochun tea according to claim 1 and 2 is characterized in that: it is curling that described step (3) is fried leaf, during the spinosity feel, took the dish out of the pot spreading for cooling 20-40 minute, then two pots and one pot, the pot temperature control was fried 30-60 minute at the 50-80 degree.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478310A (en) * | 2013-09-13 | 2014-01-01 | 姚振东 | White Biluochun tea and method for preparing white Biluochun tea |
| CN103621691A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup Biluochun tea |
| CN105166101A (en) * | 2015-08-14 | 2015-12-23 | 惠州市杰普特电子技术有限公司 | Processing method for Biluochun tea |
| CN109924293A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | Pilochun green tea preparation method |
-
2012
- 2012-11-30 CN CN 201210502427 patent/CN102960480A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478310A (en) * | 2013-09-13 | 2014-01-01 | 姚振东 | White Biluochun tea and method for preparing white Biluochun tea |
| CN103621691A (en) * | 2013-11-12 | 2014-03-12 | 苏州市邓尉茶叶有限责任公司 | Production method of cup Biluochun tea |
| CN105166101A (en) * | 2015-08-14 | 2015-12-23 | 惠州市杰普特电子技术有限公司 | Processing method for Biluochun tea |
| CN109924293A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | Pilochun green tea preparation method |
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Application publication date: 20130313 |