CN103478317A - Osmanthus fragrans black tea scenting method and scenting apparatus - Google Patents
Osmanthus fragrans black tea scenting method and scenting apparatus Download PDFInfo
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- CN103478317A CN103478317A CN201210195155.6A CN201210195155A CN103478317A CN 103478317 A CN103478317 A CN 103478317A CN 201210195155 A CN201210195155 A CN 201210195155A CN 103478317 A CN103478317 A CN 103478317A
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Abstract
The present invention discloses an osmanthus fragrans black tea scenting method and a scenting apparatus. The scenting method comprises: preparing a red strip tea billet, combining tea and osmanthus fragrans, carrying out a fragrance suction treatment, separating tea and osmanthus fragrans, firing in reginement processing, drying, and placing tea-osmanthus fragrans-separated tea into an automatic dryer with a temperature of 80 DEG C and a rapid speed to dry the tea until the water content in the tea is 6% to obtain the osmanthus fragrans black tea finished product. The scenting apparatus comprises a tea and osmanthus fragrans combining device (1), wherein a stainless steel screen (2) is arranged in the middle of the tea and osmanthus fragrans combining device (1), and is 30-40 cm away from the bottom of the tea and osmanthus fragrans combining device (1), the bottom and the four sides of the tea and osmanthus fragrans combining device (1) are sealed, and one side is provided with openings for ventilation fan (3) installation. In the prior art, with application of the conventional process to carry out fragrance suction and flower introduction heat elimination, the problems of complex production process, low treatment efficiency, influence of slow heat elimination or insufficient temperature reduction due to incomplete flipping on the tea quality, and the like exit. With the method and the apparatus, the problems are solved.
Description
Technical field
The present invention relates to the production technology and equipments of black tea, relate in particular to a kind of basement control equipment and method of sweet osmanthus black tea.
Background technology
Sweet osmanthus black tea originates in China, and its basic scenting process is: the camellia amalgamation, enfleurage, logical flower heat radiation, relapse fragrant the processing.Key operation is for enfleuraging and leading to the flower heat radiation, while enfleuraging, because camellia produces respiration, emit a large amount of carbon dioxide and heat, temperature is up to more than 40 ℃, due to hot effect, fresh sweet osmanthus is held the deficiency of time 12h of freshness, just can produce narcotic incense burned to paralyze victims phenomenon, as logical flower heat radiation not in time, sweet osmanthus will soon be rotted, therefore the narcotic incense burned to paralyze victims phenomenon that makes the people unhappy often occurs on quality.Conventional logical flower process adopts to be pushed the tea heap to dry in the air coolly aside, when the tea embryo, enfleurages 2-3 hour, tea stack temperature while rising to 40 ℃, push in time Cha Dui aside, stirs up and down once, allows its heat radiation.When the tea heap is cooled to below 30 ℃, must draw the basement flower for the second time that carries out in heaps in, the tea embryo is evenly enfleuraged, adopt common process to be enfleuraged and lead to the flower heat radiation, exist operating personnel's carelessness often to forget logical flower processing, because can causing tea leaf quality, excess Temperature descends, adopt and manually every 2 to 3 hours, just push Cha Dui aside, stir up and down single treatment, have complex manufacturing technology, treatment effeciency is low, and stirs not thorough, easily cause heat radiation slow, or temperature reduce the problem such as tea quality that affects not in place.
Summary of the invention
The technical problem to be solved in the present invention: the invention provides a kind of sweet osmanthus black tea basement method processed and basement control equipment, enfleuraged and led to the flower heat radiation to solve with common process, exist operating personnel's carelessness often to forget logical flower radiating treatment, because can causing tea leaf quality, excess Temperature descends, adopt and manually every 2 to 3 hours, just push Cha Dui aside, stir once and dispelled the heat up and down, the complex manufacturing technology existed, treatment effeciency is low, and stir not thorough, cause heat radiation slow, or temperature reduce impact not in place and the problems such as tea quality.
Technical solution of the present invention:
A kind of sweet osmanthus black tea basement method processed, it comprises the steps:
Step 1: red theine embryo made, and with manufactured red gross tea, carries out fine finishining, obtains red theine embryo;
Step 2: the camellia amalgamation, the stainless steel sift of fresh sweet osmanthus being put into to the basement control equipment is online, and lid layer nylon wire on fresh sweet osmanthus is laid in red theine embryo on nylon wire, and covers bamboo mat;
Step 3: enfleurage, start the ventilation fan of basement control equipment, the processing of being enfleuraged;
Step 4: camellia separates, and the tea of enfleuraging after processing is separated with flower;
Step 5: complex fire is dried, and it is 80 ℃ that the tea after camellia is separated is put into temperature, and speed, in automatic drier fast, is dried to 6% by the water content of tea, obtains sweet osmanthus black tea finished product.
The weight ratio of red theine embryo and fresh sweet osmanthus is 4:1.
Processing time of enfleuraging is 24 hours.
The basement control equipment that sweet osmanthus black tea basement system is used, it comprises camellia amalgamation device, and stainless steel mesh is installed in the middle of camellia amalgamation device, stainless steel mesh is apart from bottom 30-40 centimetre, camellia amalgamation device bottom and four side seals, a STH is equipped with ventilation fan.
The mesh size of stainless steel mesh is the 35-45 order.
Ventilation fan has two.
Beneficial effect of the present invention:
The present invention is improved the sweet osmanthus black tea basement manufacturing procedure processed of enfleuraging, compared with prior art, in sweet osmanthus black tea is enfleuraged basement process processed, ventilation fan gentle breeze by the basement control equipment penetrates enfleurages, ventilation fan plays the effect of ventilation and heat cooling in technique, and make fragrance of osmanthus more be conducive to pass through tealeaves, strengthen the effect that tealeaves is enfleuraged, the present invention has simplified the technical process of the logical flower heat radiation in the common process, reduced the camellia amalgamation number of plies, extend the sweet osmanthus fresh keeping time, prevented sweet osmanthus putrefactive phenomenon in basement process processed, the narcotic incense burned to paralyze victims phenomenon of thoroughly avoiding sweet osmanthus black tea easily to produce in the processing of basement system, improve the more refreshing fragrance of sweet osmanthus black tea, having solved common process is enfleuraged and is led to the flower heat radiation, exist operating personnel's carelessness often to forget logical flower radiating treatment, because can causing tea leaf quality, excess Temperature descends, adopt and manually every 2 to 3 hours, just push Cha Dui aside, stir once and dispelled the heat up and down, treatment effeciency is low, and stirs not thorough, cause heat radiation slow, or temperature reduce impact not in place and the problems such as tea quality.
the accompanying drawing explanation:
The basement control equipment structural representation that Fig. 1 sweet osmanthus black tea of the present invention basement system is used.
the specific embodiment:
A kind of sweet osmanthus black tea basement method processed, it comprises the steps:
Red the theine embryo is made, and with manufactured red gross tea, by common process, carries out fine finishining, obtains red the theine embryo that specification is consistent; Red the theine embryo that is 4:1 according to weight ratio and the configuration of fresh sweet osmanthus, the present embodiment adopts 40 jin of red theine embryos and 10 jin of fresh sweet osmanthus, the stainless steel sift of the fresh sweet osmanthus configured being put into to the basement control equipment is online, lid layer nylon wire on fresh sweet osmanthus, red theine embryo is laid on nylon wire, and covers bamboo mat; Start the ventilation fan of basement control equipment, carry out the gentle breeze processing of enfleuraging, after the gentle breeze of 24 hours is enfleuraged and processed; Tea and the flower of enfleuraging after processing are separated; It is 80 ℃ that sweet osmanthus black tea after camellia is separated is put into temperature, and speed, in automatic drier fast, is dried to 6% by the water content of tea, obtains sweet osmanthus black tea finished product.
The basement control equipment that sweet osmanthus black tea basement system is used, it comprises camellia amalgamation device 1, camellia amalgamation device 1 adopts wood materials to make, in it, sky is 150*150 centimetre, in the middle of camellia amalgamation device 1, stainless steel mesh 2 is installed, and the mesh size of stainless steel mesh is the 35-45 order, stainless steel mesh 2 is apart from bottom 30-40 centimetre, two holes are opened in camellia amalgamation device 1 bottom and four side seals on a side seal plate, and two ventilation fans 3 are installed.When making sweet osmanthus black tea, enfleurage and by ventilation fan, directly send continuously gentle breeze to carry out with ventilation and heat, do not need manual intervention.
Claims (6)
1. a sweet osmanthus black tea basement method processed, it comprises the steps:
Step 1: red theine embryo made, and with manufactured red gross tea, carries out fine finishining, obtains red theine embryo;
Step 2: the camellia amalgamation, the stainless steel sift of fresh sweet osmanthus being put into to the basement control equipment is online, and lid layer nylon wire on fresh sweet osmanthus is laid in red theine embryo on nylon wire, and covers bamboo mat;
Step 3: enfleurage, start the ventilation fan of basement control equipment, the processing of being enfleuraged;
Step 4: camellia separates, and the tea of enfleuraging after processing is separated with flower;
Step 5: complex fire is dried, and it is 80 ℃ that the tea after camellia is separated is put into temperature, and speed, in automatic drier fast, is dried to 6% by the water content of tea, obtains sweet osmanthus black tea finished product.
2. a kind of sweet osmanthus black tea basement according to claim 1 method processed, it is characterized in that: the weight ratio of red theine embryo and fresh sweet osmanthus is 4:1.
3. a kind of sweet osmanthus black tea basement according to claim 1 method processed, it is characterized in that: the processing time of enfleuraging is 24 hours.
4. a kind of sweet osmanthus black tea basement as claimed in claim 1 method processed basement control equipment used, it is characterized in that: it comprises camellia amalgamation device (1), stainless steel mesh (2) is installed in the middle of camellia amalgamation device (1), stainless steel mesh (2) is apart from bottom 30-40 centimetre, camellia amalgamation device (1) bottom and four side seals, a STH is equipped with ventilation fan (3).
5. a kind of sweet osmanthus black tea basement control equipment according to claim 1, it is characterized in that: the mesh size of stainless steel mesh (2) is the 35-45 order.
6. a kind of sweet osmanthus black tea basement control equipment according to claim 1, it is characterized in that: ventilation fan (3) has two.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210195155.6A CN103478317A (en) | 2012-06-14 | 2012-06-14 | Osmanthus fragrans black tea scenting method and scenting apparatus |
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| CN201210195155.6A CN103478317A (en) | 2012-06-14 | 2012-06-14 | Osmanthus fragrans black tea scenting method and scenting apparatus |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719538A (en) * | 2015-03-30 | 2015-06-24 | 南宁市化工研究设计院 | Preparation method of bamboo salt tea |
| CN105558210A (en) * | 2016-01-19 | 2016-05-11 | 广西昭平县凝香翠茶厂 | Sweet-scented osmanthus black tea making technology |
| CN105875895A (en) * | 2014-12-19 | 2016-08-24 | 姚秀珍 | Preparation method of sweet-scented osmanthus black tea |
| CN106063511A (en) * | 2016-08-01 | 2016-11-02 | 安徽霍山县东方大地生态农林有限公司 | A kind of device leading to colored fumigate for osmanthus flower tea |
| CN106538739A (en) * | 2016-10-28 | 2017-03-29 | 贵州省茶叶研究所 | A kind of Flos Camelliae Japonicae separation method of scenting sweet osmanthus scented black tea |
| CN106561865A (en) * | 2016-11-10 | 2017-04-19 | 贵州湄潭盛兴茶业有限公司 | Sweet-scented osmanthus black tea processing method |
| CN106889224A (en) * | 2015-12-17 | 2017-06-27 | 信阳市文新茶叶有限责任公司 | A kind of manufacture craft of sweet osmanthus scented black tea |
| CN110651873A (en) * | 2019-11-11 | 2020-01-07 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Mulberry leaf tea with gardenia fragrance and preparation method thereof |
| CN110651885A (en) * | 2019-10-30 | 2020-01-07 | 黑龙江劳力科技有限公司 | Protein powder preparation method based on water-washing degreasing superfine grinding rice residue |
| CN111713587A (en) * | 2020-08-05 | 2020-09-29 | 唐小军 | Scenting cylinder for osmanthus fragrans Longjing tea |
| CN112401023A (en) * | 2020-11-11 | 2021-02-26 | 湄潭银柜山茶业有限公司 | Intelligent production control equipment for black tea fermentation |
| CN113812497A (en) * | 2021-09-24 | 2021-12-21 | 湖北蓝云茶业发展有限公司 | Scenting rose black tea making equipment and process |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875895A (en) * | 2014-12-19 | 2016-08-24 | 姚秀珍 | Preparation method of sweet-scented osmanthus black tea |
| CN104719538A (en) * | 2015-03-30 | 2015-06-24 | 南宁市化工研究设计院 | Preparation method of bamboo salt tea |
| CN106889224A (en) * | 2015-12-17 | 2017-06-27 | 信阳市文新茶叶有限责任公司 | A kind of manufacture craft of sweet osmanthus scented black tea |
| CN105558210A (en) * | 2016-01-19 | 2016-05-11 | 广西昭平县凝香翠茶厂 | Sweet-scented osmanthus black tea making technology |
| CN106063511A (en) * | 2016-08-01 | 2016-11-02 | 安徽霍山县东方大地生态农林有限公司 | A kind of device leading to colored fumigate for osmanthus flower tea |
| CN106063511B (en) * | 2016-08-01 | 2023-08-15 | 安徽霍山县东方大地生态农林有限公司 | Device for osmanthus flower ventilation scenting |
| CN106538739A (en) * | 2016-10-28 | 2017-03-29 | 贵州省茶叶研究所 | A kind of Flos Camelliae Japonicae separation method of scenting sweet osmanthus scented black tea |
| CN106561865A (en) * | 2016-11-10 | 2017-04-19 | 贵州湄潭盛兴茶业有限公司 | Sweet-scented osmanthus black tea processing method |
| CN110651885A (en) * | 2019-10-30 | 2020-01-07 | 黑龙江劳力科技有限公司 | Protein powder preparation method based on water-washing degreasing superfine grinding rice residue |
| CN110651873A (en) * | 2019-11-11 | 2020-01-07 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Mulberry leaf tea with gardenia fragrance and preparation method thereof |
| CN111713587A (en) * | 2020-08-05 | 2020-09-29 | 唐小军 | Scenting cylinder for osmanthus fragrans Longjing tea |
| CN112401023A (en) * | 2020-11-11 | 2021-02-26 | 湄潭银柜山茶业有限公司 | Intelligent production control equipment for black tea fermentation |
| CN113812497A (en) * | 2021-09-24 | 2021-12-21 | 湖北蓝云茶业发展有限公司 | Scenting rose black tea making equipment and process |
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