CN103815067B - A kind of processing technology of congou tea - Google Patents
A kind of processing technology of congou tea Download PDFInfo
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- CN103815067B CN103815067B CN201410015009.XA CN201410015009A CN103815067B CN 103815067 B CN103815067 B CN 103815067B CN 201410015009 A CN201410015009 A CN 201410015009A CN 103815067 B CN103815067 B CN 103815067B
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Abstract
The invention provides a kind of processing technology of high-quality congou tea, comprise selected dark brownish green, temperature control withers, constant temperature is kneaded, intelligence control fermentation, shaping, first drying, sub-sieve, secondary drying, bake and bank up with earth Titian, screening, cutting, Titian, screening, classification packaging process.The children that the present invention adopts only bud and bud one leaf just to open up is tender dark brownish green; Kneaded by constant temperature, intelligence control is fermented, bake and bank up with earth Titian and bar Titian technology and the accurate classification technique of standardization are done in optimization, not only can effectively reduce energy consumption 40% ~ 50%, productive rate and the output value of high-grade congou tea is improved while ensuring the quality of products, the outward appearance bar shaped of obtained congou tea product is tight directly, length is consistent, neat and well spaced, cleaner, fragrance is fragrant and sweet, still dense, soup look red is gorgeous, bright, flavour is mellow, tender even, red still bright at the bottom of leaf, interior quality is excellent, reaches congou tea primary standard, has good economic benefit.
Description
Technical field
The present invention relates to a kind of processing technology of congou tea.
Background technology
Congou tea is the distinctive black tea kind of China, and therefore, the research level of China's congou tea represents the development trend of world's congou tea.Due to history, the black tea of Chinese exports mostly is red fannings and raw tea material, and high-grade black tea is mainly used in domestic.And the congou tea local tea variety that to be China go abroad at first, possessing certain export volume for a long time, in outlet black tea, be only second to red fannings, is that the strategic local tea variety of main product tea district exploitation outlet is selected.Congou tea is gained the name because its manufacture craft is meticulous, is also referred to as " red bar tea ", " bar black tea ".Modern congou tea is developed by souchong, and as famous keemun, Yunnan black tea, river is red, Fujian is red, suitable red, lake is red and Guizhou Province is red etc.The red congou tea in traditional Guizhou Province is the abbreviation of Guizhou black tea, main product in Meitan, wormwood, Hua Gong, the extensively big-and-middle-sized professional tea plantation such as suitable, double-current, with tealeaves " profile bar rope tight knot, Jin Hao appear; fresh and tender neat and well spaced at the bottom of leaf, and soup look red is gorgeous bright, fragrant and sweet dense; flavour is sweet and pure ", being rich in amino acid, Tea Polyphenols is world-famous for, is the traditional advantage local tea variety of one of the famous brand name of China's congou tea, the outlet of Zeng Shi Guizhou Province.The processing first processed of congou tea comprises withers, kneads, ferments and 4 procedures such as drying, and its quality depends on leaf quality and process technology, and high-quality fits the fresh leaf of system, through the process of withering of appropriateness, for good basis is established in follow-up making.Fermentation is the critical process that congou tea is just made, and free-revving engine creates suitable condition, promotes a series of biochemical reactions centered by Polyphenols enzymatic oxidation, forms the distinctive color of congou tea, shape qualitative characteristics.And congou tea continues to use the traditional handicraft of the ferment that heavily withers, retransmits for a long time always, cause its flavour by force dense not.
Better, high financial profit, has become the second product line being only second to " the emerald green bud in Meitan " in " Zun Yi is red " famous-brand and high-quality congou tea series of products domestic market impact in area, Meitan, Zunyi City, Guizhou Province.Selecting materials and technique by improving, developing the high-grade congou tea of excellent quality, is the inevitable choice of famous-brand and high-quality congou tea development.Congou tea processing technology of the prior art is unsuitable for the processing of the famous-brand and high-quality black kung fu tea in Zun Yi.
A kind of congou tea processing technology disclosed in CN102125118B, that selection 60 ~ 80% maturity reaches the little fresh leaf opening face, in at 10 in the fine day morning to harvesting at 4 in afternoon, carry out daylight to shine blue or green or indoor and heat and shine blue or green, move into indoor and turn green, put into vibration machine and carry out shaking green grass or young crops, cool green grass or young crops, knead again, adopt fermentation frame to ferment, the blade after fermentation carries out gross fire, twice drying of foot fire.The quality that have impact on congou tea selected by the raw material of the method, and adopts daylight to shine blue or green, indoor to heat leaf quality process technologies such as shining blue or green, process that is that turn green, be unfavorable for the quality keeping black tea; Fermentation mode and fermentation post processing can not ensure the stable of product quality.
Summary of the invention
In order to solve the problems of the technologies described above, the present invention solves the problem that common congou tea processing technology of the prior art is unsuitable for the famous-brand and high-quality congou tea in Zun Yi.
The content of technical solution of the present invention is as follows:
A kind of processing technology of congou tea, comprise dark brownish green harvesting, wither, knead, ferment, dry, packaging process, it is selected dark brownish green, employing temperature control withers and constant temperature is kneaded, ferment with intelligent mechanic control, limit fermentation procedure and the temperature and time of baking and banking up with earth Titian operation, between first drying and secondary drying, increase sub-sieve operation rub again, manage bar process, specifically comprise following operation:
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35 ~ 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 24 DEG C ~ 32 DEG C, and humidity is 93% ~ 97%, and the time is 2h ~ 5h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 80 DEG C ~ 150 DEG C, the time of baking and banking up with earth is 2h ~ 5h, and entering machine Measuring Moisture Content of Tea content is 15% ~ 20%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
In described step (4), fermentation power controls at 2kw/h.
In described step (9), the temperature of curing Titian controls, at 110 ~ 130 DEG C, to bake and bank up with earth time controling at 3h ~ 4h.
In described step (9), the temperature of curing Titian controls at 120 DEG C.
The power of baking and banking up with earth Titian in described step (9) is 14kw/h.
The temperature that in described step (3), constant temperature is kneaded is 22 ~ 24 DEG C, and relative humidity is 82% ~ 88%, and the time of kneading is 70min ~ 80min.
In described step (3), the rotating speed of kneading machine is 45r/min.
In described step (4), fermentation temperature is 26 DEG C ~ 30 DEG C, and humidity is 94% ~ 96%, and the time is 3h ~ 4h.
Compared with prior art, the beneficial effect that the present invention reaches is: the high-grade congou tea of the tender dark brownish green development of raw materials of the children adopting only bud and bud one leaf just to open up; Kneaded by constant temperature, intelligence control is fermented, bake and bank up with earth Titian and bar Titian technology and the accurate classification technique of standardization are done in optimization, not only can effectively reduce energy consumption 40% ~ 50%, productive rate and the output value of high-grade congou tea is improved while ensuring the quality of products, the outward appearance bar shaped of obtained congou tea product is tight directly, length is consistent, neat and well spaced, cleaner, fragrance is fragrant and sweet, still dense, soup look red is gorgeous, bright, flavour is mellow, tender even, red still bright at the bottom of leaf, interior quality is excellent, and quality testing reaches GB/T 13738.2-2008 " black tea part 2: congou tea " primary standard.Food safety control index meets GB2763-2012 " the maximum limitation of national food safety standard Pesticide Residues ", the standard-required such as GB2762-2005 " pollutants in food limitation ", GB7718-2011 " national food safety standard prepackaged food label general rule " and " Tea Production licensing detailed rules for the implementation ".Invention achieves and do type Titian effect preferably and grading effect is refined in standardization.
Present invention employs the children that only bud and bud one leaf just open up tender dark brownish green, especially the plantation of area, Meitan, Zunyi City, Guizhou Province is dark brownish green, ensure that the quality of the famous-brand and high-quality congou tea product in Zun Yi from the basis that raw material is selected.The present invention also adopts Mechaniaed harvest dark brownish green, dark brownish green cost can be adopted work cost rate and drop to about 15%, and can improve Summer-autumn tea seed output and quality, ensure that raw material supply.Dark brownish green harvesting of the prior art normally people employs the workman that picks tea-leaves to carry out picked by hand, and cause adopting work cost up to 50% of dark brownish green selling price, economic benefit is low, and well can not ensure raw material supply, can not ensure fresh dark brownish greenly to be processed in time.Therefore, the present invention adopts Mechaniaed harvest, solves dark brownish green raw material supply and problem of guaranteeing both quality and quantity.
The present invention adopts the method temperature difference in withering trough controlled at 1 DEG C ~ 2 DEG C, and efficiency of withering improves 50%, and the concordance rate that makes to wither reaches 95% ~ 98%.The dark brownish green weight that after the described concordance rate that withers refers to and withers, dark brownish green water content is consistent accounts for the percentage of whole dark brownish green weight, reflects the dark brownish green uniformity consistency that withers and effect to a certain extent.Described efficiency of withering refers under the prerequisite ensureing dark brownish green quality of withering, the production efficiency of operation of withering.Withering is first operation in black tea processing, the transforming degree of the various materials of factors influence such as different withering degrees, withering time, withering temperature.It is constantly outstanding and show that the increase etc. of the raising of the various enzymatic activity of process of withering, chlorophyllous degraded, aroma substance is conducive to the factor that black tea quality formed, some disadvantageous factors are slowly desalinated and disappear, and these are all that black tea formation best in quality provides precondition and basis.Although freeze withering of the prior art, the naturally method such as to wither can promote to also reduce the enzymatic catalysis of polyphenols the activity of glycosidase, limit the hydrolysis release action of Aroma precursor material, create negative effect to black tea fragrance.The present invention at 1 DEG C ~ 2 DEG C by controlling the temperature difference in withering trough, had both facilitated the enzymatic catalysis of polyphenols, had also improved glycosidase activity, be conducive to the generation of black tea fragrance.The temperature difference of withering trough controls can conventionally by changing withering trough internal structure as flute length, groove width, total ventilation, setting parameter between blast and the bottom land elevation angle, control the temperature difference in withering trough, also reach control object by other routine techniques means.
What present invention improves over congou tea kneads technology, have employed constant temperature and kneads, and kneads temperature, reach the effect that constant temperature is kneaded by what regulate and control that the rotating speed of kneading machine controls congou tea.The object of kneading destroys leaf cell, makes tea juice excessive, and polyphenols and other composition generation chemical reaction promote the enzymatic oxidation of polyphenol compound, form the distinctive qualitative characteristics of black tea; Meanwhile, blade is rubbed and is rolled into bar, form graceful profile, tea juice overflows in surface, soluble in water, and increases millet paste concentration.The rotating speed of the kneading machine used in prior art is fixed, and what can not meet production different stage tea products kneads technical requirement.Because produce high level congou tea requirement to knead rotating speed relatively slow, it is very fast that the product producing similar Zun Yi congou tea rank then requires to knead rotating speed.Therefore, by routine techniques regulation and control kneading machine rotating speed, determine its control technique parameter according to routine techniques again, adjust corresponding rotating speed according to the kind of dark brownish green raw material and the requirement of specification to rotating speed speed and knead, the target that controllable rotating speed target and constant temperature are kneaded can be realized.Adopt and above-mentionedly knead method, can make to knead efficiency and improve 20%, dark brownish green cell crashing ratio reaches 85% ~ 90%, by destroying chlorophyll, promoting the oxidation of Polyphenols, promote coloring matter and polyphenol compound, alkaloid and the aromatic substances such as theaflavin (TF), thearubigin (TR), theabrownin (TB), dark brownish green Middle nutrition composition and antioxidant content are discharged fully, strengthens fragrance and the antioxidation of black tea product.Described knead efficiency refer to guarantee dark brownish green knead the prerequisite of quality under, the production efficiency of operation of withering.
The present invention have studied fermentation technique condition control and quality of congou black tea relation, effectively improves the quality of congou tea.Black tea process employing electrothermal furnace of the prior art heats, pot burns steam conditioning, air blast air-supply etc., and its facilities and equipment falls behind, and can not realize Based Intelligent Control.The present invention has carried out fermentation of black tea facility and plant modification in conjunction with routine techniques, such as design fermenting cellar, configuration fermentation dish and temperature, humidity, wind speed master control control device, realize the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet master control, realizes intelligentized control method fermentation.Fermentation power controls at 2kw/h by the present invention, and fermentation energy consumption can be made to reduce by 45%.Fermentation energy consumption is every hundred jin of fermentated leaves about 0.8KW, reduces energy consumption 45%, effectively energy-conservation, and the policy having responded energy-saving and emission-reduction is called, and is conducive to Environmental security and resources conservation.Fermentation is the critical process forming black tea feature quality, it is the enzymatic oxidation effect based on polyphenol compound, the complicated chemical change such as a series of oxidation, polymerization, condensation is produced along with other internal substance of fresh leaf, form coloring matter and other materials such as Tea Pigment, greenery are reddened, the comprehensive process forming the distinctive color quality of black tea.Final black tea quality is affected between material change and the control of the technique factor such as temperature, humidity and Shi Wen in sweat.The present invention is by improving fermentation procedure, utilize enzymatic oxidation effect during the fermentation, the inclusion oxidations such as the polyphenols in tealeaves, polymerization, condensation is made to generate the coloring matter such as theaflavin, thearubigin, the glow of formation high-quality Black Tea look, the qualitative characteristics that fragrance is fragrant and sweet, flavour is sweet and pure, be conducive to the health-care efficacy strengthening black tea.
Present invention improves over shaping Titian technology and standardization classification technique, such as use carding machine auxiliary reason bar shaping etc., reach product sensory Appearanceindex requirement bar shaped tight straight, length is consistent, neat and well spaced, more only, the effect that brown is comparatively moistened.The present invention is to the gross tea production Technology of drying from the shaping operation after fermenting raw materials to curer between Titian operation, carry out innovation to improve, between first drying operation and secondary drying operation, add screening and rub the process of reason bar again, strengthen the control to product Titian effect; Product slivering ratio of briquetting is improved, and fragrance gets a promotion.The present invention also by the technology of " screening → cutting → bake and bank up with earth, Titian → sieving and grading, packaging ", improves standardization classification technique, improves the quality of congou tea product.The present invention bakes and banks up with earth output and controls at 100 ~ 200kg.The present invention will bake and bank up with earth power and control at 14kw/h, can effectively reduce energy consumption 40%.The energy consumption of baking and banking up with earth Titian is every hundred jin of dry tea about 3.5KW, reduces energy consumption 40%, effectively energy-conservation, and the policy having responded energy-saving and emission-reduction is called, and is conducive to Environmental security and resources conservation.In addition, the present invention refines classification through standardization, and product appearance bar shaped is tight directly, length is consistent, neat and well spaced.
Test example 1
1.1 test raw material
The children that only bud and bud one leaf are just opened up is tender dark brownish green.
1.2 testing equipment
Containing the withering trough of air blast, containing the intelligent temperature control fermenting cellar of the equipment such as fermentation dish, Temperature and Humidity Control and air-supply arrangement, 6chb-20 turning plate type dryer, 6CR-55 tea twisting machine, 6CUY-600 conveyer belt type elevator, 6CCP-80 tea leaf frying machine, 12 layers of baking machine etc.
1.3 test method
The method of the invention is adopted to carry out pilot production.
1.4 result of the test
The aesthetic quality testing the congou tea product obtained is as shown in table 1.
The aesthetic quality of table 1 product
As shown in Table 1, the aesthetic quality of gained congou tea product of the present invention is excellent, and especially profile and fragrance are all good, reach the standard of high-quality congou tea.
The physical and chemical index testing the congou tea product obtained is as shown in table 2.
| Project | Index | Congou tea product of the present invention |
| Moisture (%) | ≤7.0 | 6.5 |
| Total ash (%) | ≤6.5 | 5.4 |
| Water extraction (%) | ≤34.0 | 36.8 |
| Powder (%) | ≤1.2 | 0.06 |
| Plumbous (Pb) (mg/kg) | ≤5 | 0.4 |
| Total amount of rare earth (mg/kg) | ≤2.0 | 0.4 |
| BHC (mg/kg) | ≤0.2 | Do not detect (< 0.001) |
| DDT (mg/kg) | ≤0.2 | Do not detect (< 0.001) |
| Permethrin (mg/kg) | ≤20 | Do not detect (< 0.0125) |
| Cypermethrin (mg/kg) | ≤20 | Do not detect (< 0.0125) |
| Flucythrinate (mg/kg) | ≤20 | Do not detect (< 0.005) |
| To take advantage of a situation fenvalerate (mg/kg) | ≤0.01 | Do not detect (< 0.0125) |
| Decis (mg/kg) | ≤10 | Do not detect (< 0.0125) |
| Orthene (mg/kg) | ≤0.1 | Do not detect (< 0.03) |
As shown in Table 2, the physical and chemical index of congou tea product of the present invention is qualified.
Adopt the congou tea of the inventive method production and processing high-quality, while guarantee product quality is up to standard, yearly productive capacity can reach 10000kg, and accumulative production 20000kg, effectively improves productive rate and the output value of high-grade congou tea at present.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
In order to deepen to understand the present invention, below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, and this embodiment only for explaining the present invention, does not form limiting the scope of the present invention.The amendment that basis of the present invention is made or improvement, if it will be apparent to those skilled in the art that, then belong to the scope of protection of present invention.
Fig. 1 is process chart of the present invention, as shown in Figure 1, the operation of processing technology of the present invention comprise selected dark brownish green, temperature control withers, constant temperature is kneaded, intelligence control fermentation, shaping, first drying, sub-sieve, secondary drying, bake and bank up with earth Titian, screening, cutting, Titian, screening, classification packaging process.The processing technology of a kind of congou tea of the present invention specifically comprises following operation:
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35 ~ 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 24 DEG C ~ 32 DEG C, and humidity is 93% ~ 97%, and the time is 2h ~ 5h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 80 DEG C ~ 150 DEG C, the time of baking and banking up with earth is 2h ~ 5h, and entering machine Measuring Moisture Content of Tea content is 15% ~ 20%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
In described step (4), fermentation power controls at 2kw/h.
In described step (9), the temperature of curing Titian controls, at 110 ~ 130 DEG C, to bake and bank up with earth time controling at 3h ~ 4h.
In described step (9), the temperature of curing Titian controls at 120 DEG C.
The power of baking and banking up with earth Titian in described step (9) is 14kw/h.
The temperature that in described step (3), constant temperature is kneaded is 22 ~ 24 DEG C, and relative humidity is 82% ~ 88%, and the time of kneading is 70min ~ 80min.
In described step (3), the rotating speed of kneading machine is 45r/min.
In described step (4), fermentation temperature is 26 DEG C ~ 30 DEG C, and humidity is 94% ~ 96%, and the time is 3h ~ 4h.
Embodiment 1
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; The rotating speed of kneading machine is 45r/min; The temperature that described constant temperature is kneaded is 22 DEG C, and relative humidity is 82%%, and the time of kneading is 70min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 24 DEG C, and humidity is 93%, and the time is 2h; Described fermentation power controls at 2kw/h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in cure Titian temperature control, at 110 DEG C, to bake and bank up with earth time controling at 3h, entering machine Measuring Moisture Content of Tea content is 15%; The power of baking and banking up with earth Titian is 14kw/h;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged.
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 2
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; The rotating speed of kneading machine is 45r/min; The temperature that described constant temperature is kneaded is 24 DEG C, and relative humidity is 88%, and the time of kneading is 80min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 32 DEG C, and humidity is 97%, and the time is 5h; Described fermentation power controls at 2kw/h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in cure Titian temperature control, at 130 DEG C, to bake and bank up with earth time controling at 4h, entering machine Measuring Moisture Content of Tea content is 20%; The power of baking and banking up with earth Titian is 14kw/h;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 3
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 24 DEG C, and humidity is 93%, and the time is 2h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 80 DEG C, the time of baking and banking up with earth is 2h, and entering machine Measuring Moisture Content of Tea content is 15%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 4
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 32 DEG C, and humidity is 97%, and the time is 5h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 150 DEG C, the time of baking and banking up with earth is 5h, and entering machine Measuring Moisture Content of Tea content is 20%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 5
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 40r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 26 DEG C, and humidity is 94%, and the time is 3h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 90 DEG C, the time of baking and banking up with earth is 3h, and entering machine Measuring Moisture Content of Tea content is 16%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 6
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 28 DEG C, and humidity is 95%, and the time is 4h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 100 DEG C, the time of baking and banking up with earth is 4h, and entering machine Measuring Moisture Content of Tea content is 17%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 7
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 40r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 30 DEG C, and humidity is 96%, and the time is 3h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 140 DEG C, the time of baking and banking up with earth is 4h, and entering machine Measuring Moisture Content of Tea content is 18%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 8
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 28 DEG C, and humidity is 95%, and the time is 4h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 120 DEG C, the time of baking and banking up with earth is 3h, and entering machine Measuring Moisture Content of Tea content is 19%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Claims (1)
1. the processing technology of a high-quality congou tea, comprise dark brownish green harvesting, wither, knead, ferment, dry, packaging process, it is characterized in that: it is selected dark brownish green, employing temperature control withers and constant temperature is kneaded, ferment with intelligent mechanic control, limit fermentation procedure and the temperature and time of baking and banking up with earth Titian operation, between first drying and secondary drying, increase sub-sieve operation rub again, manage bar process, specifically comprise following operation:
(1) selected dark brownish green:
The children that selected only bud and bud one leaf are just opened up is tender dark brownish green;
(2) temperature control withers:
The temperature difference in withering trough is controlled at 1 DEG C ~ 2 DEG C, raw material is withered process, the control concordance rate that withers is 95% ~ 98%, described in the concordance rate that withers be the percentage that dark brownish green weight that after withering, dark brownish green water content is consistent accounts for whole dark brownish green weight, carry out temperature control and wither;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 45r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 26 DEG C ~ 30 DEG C, and humidity is 94% ~ 96%, and the time is 3h ~ 4h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 120 DEG C, the time of baking and banking up with earth is 3h ~ 4h, and entering machine Measuring Moisture Content of Tea content is 15% ~ 20%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception;
The temperature that in described step (3), constant temperature is kneaded is 22 ~ 24 DEG C, and relative humidity is 82% ~ 88%, and the time of kneading is 70min ~ 80min.
In described step (4), fermentation power controls at 2kw/h;
The power of baking and banking up with earth Titian in described step (9) is 14kw/h.
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| CN105941685A (en) * | 2016-05-09 | 2016-09-21 | 贵州凤冈县北纬二十七度生态黄茶有限公司 | Processing technology of 'phoenix-shaped' black tea |
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| CN104222333B (en) * | 2014-08-22 | 2016-09-28 | 贵州祥华生态农业发展有限公司 | Shiqian tongue tea kind congou tea processing technology |
| CN104543068A (en) * | 2015-01-05 | 2015-04-29 | 中国农业科学院茶叶研究所 | Congou black tea dynamic fermentation method |
| CN104605043A (en) * | 2015-01-28 | 2015-05-13 | 成都市碧涛茶业有限公司 | Preparation method of strip-shaped black tea |
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| CN107467266A (en) * | 2017-08-25 | 2017-12-15 | 贵州安顺春来茶业有限公司 | A kind of preparation method of black tea |
| CN109924282A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of preparation method of black tea |
| CN110403030A (en) * | 2019-09-06 | 2019-11-05 | 贵州省凤冈县浪竹有机茶业有限公司 | A kind of processing technology of black tea |
| CN111528295A (en) * | 2020-04-29 | 2020-08-14 | 贵州省湄潭县芸香茶业有限公司 | Flower fragrance type congou black tea processing method |
| CN112219911A (en) * | 2020-09-24 | 2021-01-15 | 上海市黄山茶林场 | Preparation method of strip-shaped black tea |
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| CN102007980A (en) * | 2010-11-15 | 2011-04-13 | 云南龙生茶业股份有限公司 | Processing technology of straight bar black tea |
| CN102630769B (en) * | 2012-05-09 | 2015-01-21 | 桂东县玲珑王茶叶开发有限公司 | Red tea processing method |
| CN103141596B (en) * | 2013-03-07 | 2014-07-16 | 福建归来客有机茶叶有限公司 | High-aroma oolong black tea and making method thereof |
| CN203353559U (en) * | 2013-06-19 | 2013-12-25 | 宁德市白马山茶叶有限公司 | Constant temperature rolling device for tea |
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