CN103891928A - Mechanical preparation method for green tea - Google Patents
Mechanical preparation method for green tea Download PDFInfo
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- CN103891928A CN103891928A CN201410077256.2A CN201410077256A CN103891928A CN 103891928 A CN103891928 A CN 103891928A CN 201410077256 A CN201410077256 A CN 201410077256A CN 103891928 A CN103891928 A CN 103891928A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention provides a mechanical preparation method for green tea and relates to the technical field of food processing. The mechanical preparation method comprises the following steps: (1) picking fresh leaves: manually picking the fresh leaves with dew by hands in the morning and putting the fresh leaves into a bamboo basket with the capacity which is not more than one kilogram; after carrying back, spreading by using a bamboo ware, wherein the height of the fresh leaves is not more than 0.4cm; airing the water of leaf surfaces without direct radiation of sunlight, wherein the temperature of the leaves is 20-30 DEG C; (2) removing water at high temperature: taking 20-30 kilograms of the fresh leaves and adding the fresh leaves into a water removing machine; controlling the temperature of a pan from high to low, wherein the common pan temperature is 200 DEG C; (3) rolling and molding: controlling a common rotary speed to be 45-60rpm by using middle-size and small-size rolling machines; (4) drying and storing: drying and frying, namely carrying out first-step roasting by a drying method. According to the mechanical preparation method, a traditional manual process is subjected to mechanical standard operation, the manufacturing time and the manufacturing temperature are accurately determined and the quality of the tea leaves is ensured. No additive is added, the production efficiency is improved and the production cost of enterprises is reduced.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of mechanization preparation method of green tea.
Background technology
Green tea production history is of a specified duration, and variety design is many.Quality characteristic is the green soup of greenery or greenery clear soup, requires polyphenol compound not substantially to be oxidized.Its general production process is: leaf picking---green removing in high temperature---is kneaded shaping---dry storage.Because inaccuracy, leaf picking, the green removing in high temperature of the control such as temperature, time all can make the not high and polyphenol compound oxidation of the tea leaf quality made not in time, destroy the local flavor of tea natural, greatly reduce original nutritive value.
Summary of the invention
Technical problem to be solved by this invention is replacing traditional-handwork to make with mechanization, standard operation method, accurately process time and temperature, guarantee tea leaf quality, retain original nutritive value and taste, and enhance productivity, reduce enterprise's production cost.
Technical problem to be solved by this invention realizes by the following technical solutions:
A mechanization preparation method for green tea, comprises following methods step,
1, leaf picking: by the artificial manual fresh leaf of band dew of plucking, the bamboo basket that is no more than 1 kilogram with capacity holds, and prevents fresh leaf extruding and fermentation in the morning.After transporting back, then divide out with articles made of bamboo, fresh leaf height is no more than 0.4cm, is drying blade face moisture without sunlight direct irradiation place, and Ye Wen, at 20-30 DEG C, prevents that red stalk red autumnal leaves time general control is in 8 hours.Then screen according to fresh leaf size, classification is placed.
Tender degree: require two leaves and a bud and bud three leaves just to open up.High-grade green tea, requires bud one leaf and two leaves and a bud just to open up.
Leaf look: require leaf look green and dark green, protein, chlorophyll content are high, to better at the bottom of Appearance color and leaf.
Blade profile: long fried green requires willow leaf type.
Kind: best with little man of wild origin.Because the general tender stem of leaflet kind is short thin, bud-leaf is less than large leaf, makes green tea profile bar rope comparatively tightly carefully attractive in appearance, and middle leaflet kind Tea Polyphenols, and caffeine content is relatively less, can alleviate the bitter taste of green tea.
The food value of leaf: require fresh leaf food value of leaf softness.
2, green removing in high temperature: the machinery that completes divides again caldron type water-removing machine, cylinder type water-removing machine, slot type continuous de-enzyming machine.Get fresh leaf 20-30 jin, drop in green-keeping machine, the warm GPRS of pot is first high rear low, and general pot temperature is 200 DEG C of left and right.When fried green, to fry soon, turn over evenly, tremble loosely, drag for to obtain head, accomplish that high temperature fries soon, tremble less vexed more.Fry about two minutes, when leaf moisture distributes in a large number, should reduce pot temperature, then fry about one minute.The standard completing is: food value of leaf softness, slightly stickiness, holds agglomeratingly, looses one's grip that it is loose to be difficult for bullet, thick stalk folding and not brittle failure, thin stalk folding and constantly.Leaf look is from the bud green dead color that becomes, and lustrous surface disappears, and smells without green grass gas, slightly delicate fragrance.
3, knead shaping: use middle-size and small-size kneading machine, as CR-20 type, CR-40 type, Zhejiang 245 types, 265 types etc.General rotating speed is controlled between 45-60 rev/min.
Throw leaf amount: depending on the old Tender degree of kneading machine size, performance and raw material generally to throw leaf to edge on rub barrel, slightly after kneading slivering for being advisable in 2/3rds left and right in barrel chamber.
Knead leaf temp: high-grade tea is rubbed as good with cold, after completing, should spread immediately heat radiation out, knead after cooling again, Appearance color is good, water colour Clear and Bright, there is no water sulks; After medium raw material completes, slightly through spreading for cooling, when waste heat is not loose, knead (40 DEG C of left and right of Ye Wen), tightly rolls up in order to tea bar, is temperature and rubs; Thick old fresh leaf, rubs as good with heat, is convenient to slivering and can promotes again the conversion of inclusion, reduces the thick oldish taste of tealeaves, should not after spreading for cooling, rub again.Be summarized as Tender leaf and always rub, Lao Ye Tender rubs.
Knead pressurization weight and time: pressurization all should be grasped gently---weight---light principle, start not pressurize, in bucket, rub slightly now bar shaped of leaf, when viscosity increases, the old Tender difference of optic lobe, pressurization gradually, impel bar rope to roll tightly, rub tea juice and absorbed by tea bar, in order to avoid run off.Accomplish short the rubbing of the light pressure of Tender leaf, Lao Ye weight length is rubbed, the sub-sieve that deblocks, the principle that gradation is kneaded.Cause is compared with the easy slivering of the bud-leaf of Tender, and tea juice is easily excessive, and kneading middle pressure should be light, and the time should be short, otherwise cause fragment many, rubs leaf tea bar imperfect, flavour bitterness.Thick old raw material, food value of leaf sclerosis, cell are difficult to breakage, and tea bar is difficult for rubbing tightly, therefore pressurizes heavier, and the time of kneading is also corresponding longer, and rudimentary raw material is after screening, and compass screen surface tea is rubbed again.The length of pressing time and the adjusting of pressure, also will be according to the difference in season, temperature difference, grasps flexibly, sees that leaf rubs tea, rationally regulates.
The degree of kneading: require tender leaf rolled twig rate more than 85%, thick Lao Ye rolled twig rate is more than 60%.Broken cell rate requires at 45-65%.
Knead under leaf after machine, should carry out immediately block-separating and sifting, reduce leaf temperature, the tea base after deblocking, must be dried in time, in order to avoid the flavescence of leaf look, the not enough leaf that especially completes, more wants timely high temperature drying, prevents that leaf from continuing red stain.
4, dry storage: adopt and first dry afterwards and fry, be i.e. the two blue or green methods of drying that adopt.
Dry two green grass or young crops on producing with automatic drier or pull shutter type drying machine, take primary drying method.Temperature is controlled at 100-110 DEG C, leaf-spreading thickness 1.5-2CM.When becoming dry, 6-8 goes out to dry spreading for cooling heat radiation when being dried to.
Brightness pot temperature is advisable to grasp 100 DEG C of left and right, when tea bar eases back, when interior siphonal lobe temperature is consistent, also can suitably improve leaf temperature, grasping temperature in brightness pot process is also from high to low, minimum 60 DEG C of left and right, while taking the dish out of the pot, pot temperature is with 50-60 for well, and its Appearance color ash profit of tealeaves that brightness pot is good is glossy, and tea bar integrity degree is good, fragrance is invigorating, and dry tea moisture content is in 5% left and right.
After gross tea is off the pot, the heat radiation of spreading for cooling immediately, airtight storage at once, to prevent tealeaves moisture absorption moisture regain, affects tea leaf quality.
The invention has the beneficial effects as follows: the present invention carries out mechanization standard operation to traditional-handwork technique that accurately Production Time and temperature guaranteed the quality of tealeaves.Do not add any additive, enhance productivity, reduce enterprise's production cost.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A mechanization preparation method for green tea, comprises following methods step,
1, leaf picking: by the artificial manual fresh leaf of band dew of plucking, the bamboo basket that is no more than 1 kilogram with capacity holds, and prevents fresh leaf extruding and fermentation in the morning.After transporting back, then divide out with articles made of bamboo, fresh leaf height is no more than 0.4cm, is drying blade face moisture without sunlight direct irradiation place, and Ye Wen, at 20-30 DEG C, prevents that red stalk red autumnal leaves time general control is in 8 hours.Then screen according to fresh leaf size, classification is placed.
Tender degree: require two leaves and a bud and bud three leaves just to open up.
Leaf look: require leaf look green and dark green, protein, chlorophyll content are high, to better at the bottom of Appearance color and leaf.
Blade profile: long fried green requires willow leaf type.
Kind: best with little man of wild origin.
The food value of leaf: require fresh leaf food value of leaf softness.
2, green removing in high temperature: the machinery that completes is selected cylinder type water-removing machine.Get fresh leaf 20-30 jin, drop in green-keeping machine, the warm GPRS of pot is first high rear low, and general pot temperature is 200 DEG C of left and right.When fried green, to fry soon, turn over evenly, tremble loosely, drag for to obtain head, accomplish that high temperature fries soon, tremble less vexed more.Fry about two minutes, when leaf moisture distributes in a large number, should reduce pot temperature, then fry about one minute.The standard completing is: food value of leaf softness, slightly stickiness, holds agglomeratingly, looses one's grip that it is loose to be difficult for bullet, thick stalk folding and not brittle failure, thin stalk folding and constantly.Leaf look is from the bud green dead color that becomes, and lustrous surface disappears, and smells without green grass gas, slightly delicate fragrance.
3, knead shaping: use small-sized kneading machine, as CR-20 type etc.General rotating speed is controlled between 45-60 rev/min.
Throw leaf amount: to throw leaf to edge on rub barrel, slightly after kneading slivering for being advisable in 2/3rds left and right in bucket chamber.
Knead leaf temp: cold rubbing, after completing, spread immediately heat radiation out, knead again after cooling.
Knead pressurization weight and time: pressurization all should be grasped gently---weight---light principle, start not pressurize, in bucket, rub slightly now bar shaped of leaf, when viscosity increases, the old Tender difference of optic lobe, pressurization gradually, impel bar rope to roll tightly, rub tea juice and absorbed by tea bar, in order to avoid run off.Accomplish short the rubbing of the light pressure of Tender leaf, Lao Ye weight length is rubbed, the sub-sieve that deblocks, the principle that gradation is kneaded.Cause is compared with the easy slivering of the bud-leaf of Tender, and tea juice is easily excessive, and kneading middle pressure should be light, and the time should be short, otherwise cause fragment many, rubs leaf tea bar imperfect, flavour bitterness.
The degree of kneading: require tender leaf rolled twig rate more than 85%, thick Lao Ye rolled twig rate is more than 60%.Broken cell rate requires at 45-65%.
Knead under leaf after machine, should carry out immediately block-separating and sifting, reduce leaf temperature.
4, dry storage: adopt and first dry afterwards and fry, be i.e. the two blue or green methods of drying that adopt.
Dry two green grass or young crops automatic drier or pull shutter type drying machine, taking primary drying method.Temperature is controlled at 100-110 DEG C, leaf-spreading thickness 1.5-2CM.When becoming dry, 6-8 goes out to dry spreading for cooling heat radiation when being dried to.
Brightness pot temperature is advisable to grasp 100 DEG C of left and right, when tea bar eases back, when interior siphonal lobe temperature is consistent, also can suitably improve leaf temperature, grasping temperature in brightness pot process is also from high to low, minimum 60 DEG C of left and right, while taking the dish out of the pot, pot temperature is with 50-60 for well, and its Appearance color ash profit of tealeaves that brightness pot is good is glossy, and tea bar integrity degree is good, fragrance is invigorating, and dry tea moisture content is in 5% left and right.
After gross tea is off the pot, the heat radiation of spreading for cooling immediately, airtight storage at once, to prevent tealeaves moisture absorption moisture regain, affects tea leaf quality.
Embodiment 2
A mechanization preparation method for green tea, comprises following methods step,
1, leaf picking: by the artificial manual fresh leaf of band dew of plucking, the bamboo basket that is no more than 1 kilogram with capacity holds, and prevents fresh leaf extruding and fermentation in the morning.After transporting back, then divide out with articles made of bamboo, fresh leaf height is no more than 0.4cm, is drying blade face moisture without sunlight direct irradiation place, and Ye Wen, at 20-30 DEG C, prevents that red stalk red autumnal leaves time general control is in 8 hours.Then screen according to fresh leaf size, classification is placed.
Tender degree: require bud one leaf and two leaves and a bud just to open up.
Leaf look: require leaf look green and dark green, protein, chlorophyll content are high, to better at the bottom of Appearance color and leaf.
Blade profile: long fried green requires willow leaf type.
Kind: best with little man of wild origin.
The food value of leaf: require fresh leaf food value of leaf softness.
2, green removing in high temperature: the machinery that completes is selected slot type continuous de-enzyming machine.Get fresh leaf 20-30 jin, drop in green-keeping machine, the warm GPRS of pot is first high rear low, and general pot temperature is 200 DEG C of left and right.When fried green, to fry soon, turn over evenly, tremble loosely, drag for to obtain head, accomplish that high temperature fries soon, tremble less vexed more.Fry about two minutes, when leaf moisture distributes in a large number, should reduce pot temperature, then fry about one minute.The standard completing is: food value of leaf softness, slightly stickiness, holds agglomeratingly, looses one's grip that it is loose to be difficult for bullet, thick stalk folding and not brittle failure, thin stalk folding and constantly.Leaf look is from the bud green dead color that becomes, and lustrous surface disappears, and smells without green grass gas, slightly delicate fragrance.
3, knead shaping: use medium-sized kneading machine, as Zhejiang 245 types, 265 types etc.General rotating speed is controlled between 45-60 rev/min.
Throw leaf amount: to throw leaf to edge on rub barrel, slightly after kneading slivering for being advisable in 2/3rds left and right in bucket chamber.
Knead leaf temp: after completing,, slightly through spreading for cooling, when waste heat is not loose, knead (40 DEG C of left and right of Ye Wen), tightly rolls up in order to tea bar, is temperature and rubs.
Knead pressurization weight and time: pressurization all should be grasped gently---weight---light principle, start not pressurize, in bucket, rub slightly now bar shaped of leaf, when viscosity increases, the old Tender difference of optic lobe, pressurization gradually, impel bar rope to roll tightly, rub tea juice and absorbed by tea bar, in order to avoid run off.
The degree of kneading: require tender leaf rolled twig rate more than 85%, thick Lao Ye rolled twig rate is more than 60%.Broken cell rate requires at 45-65%.
Knead under leaf after machine, should carry out immediately block-separating and sifting, reduce leaf temperature.
4, dry storage: adopt and first dry afterwards and fry, be i.e. the two blue or green methods of drying that adopt.
Dry two green grass or young crops automatic drier or pull shutter type drying machine, taking primary drying method.Temperature is controlled at 100-110 DEG C, leaf-spreading thickness 1.5-2CM.When becoming dry, 6-8 goes out to dry spreading for cooling heat radiation when being dried to.
Brightness pot temperature is advisable to grasp 100 DEG C of left and right, when tea bar eases back, when interior siphonal lobe temperature is consistent, also can suitably improve leaf temperature, grasping temperature in brightness pot process is also from high to low, minimum 60 DEG C of left and right, while taking the dish out of the pot, pot temperature is with 50-60 for well, and its Appearance color ash profit of tealeaves that brightness pot is good is glossy, and tea bar integrity degree is good, fragrance is invigorating, and dry tea moisture content is in 5% left and right.
After gross tea is off the pot, the heat radiation of spreading for cooling immediately, airtight storage at once.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. a mechanization preparation method for green tea, is characterized in that: comprises the following steps,
(1), leaf picking: in the morning by the artificial manual fresh leaf of band dew of plucking, the bamboo basket that is no more than 1 kilogram with capacity holds, after transporting back, divide out with articles made of bamboo, fresh leaf height is no more than 0.4cm again, is drying blade face moisture without sunlight direct irradiation place, Ye Wen is at 20-30 DEG C, prevent that the red stalk red autumnal leaves time is controlled in 8 hours, then screen according to fresh leaf size, classification is placed;
(2), green removing in high temperature: get fresh leaf 20-30 jin, drop in green-keeping machine, low after the warm GPRS of pot is first high, general pot temperature, at 200 DEG C, will be fried soon when fried green, turns over evenly, trembles loosely, drags for to obtain head, accomplishes that high temperature fries soon, trembles less vexedly more, fries about two minutes;
(3), knead shaping: use middle-size and small-size kneading machine, general rotating speed is controlled between 45-60 rev/min, throw leaf amount: generally to throw leaf to edge on rub barrel, after kneading slivering, be slightly 2/3rds of barrel chamber depending on the old Tender degree of kneading machine size, performance and raw material; Knead leaf temp: high-grade tea is rubbed with cold, after completing, should spread immediately heat radiation out, knead again after cooling; After medium raw material completes, slightly through spreading for cooling, 40 DEG C of Ye Wen knead; Thick old fresh leaf, heat is rubbed; The degree of kneading: require tender leaf rolled twig rate more than 85%, thick Lao Ye rolled twig rate is more than 60%; Broken cell rate requires at 45-65%; Knead under leaf after machine, should carry out immediately block-separating and sifting, reduce leaf temperature, the tea base after deblocking;
(4), dry storage: adopt and first dry afterwards and fry, be i.e. the two blue or green methods of drying that adopt; Dry two green grass or young crops on producing with automatic drier or pull shutter type drying machine, take primary drying method, temperature is controlled at 100-110 DEG C, leaf-spreading thickness 1.5-2CM goes out to dry spreading for cooling heat radiation when being dried to when 6-8 becomes dry;
Brightness pot temperature is advisable to grasp 100 DEG C of left and right, when tea bar eases back, when interior siphonal lobe temperature is consistent, also can suitably improve leaf temperature, grasping temperature in brightness pot process is also from high to low, minimum 60 DEG C, while taking the dish out of the pot, pot temperature is with 50-60, and its Appearance color ash profit of tealeaves that brightness pot is good is glossy, and tea bar integrity degree is good, fragrance is invigorating, and dry tea moisture content is 5%.
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| CN201410077256.2A CN103891928A (en) | 2014-03-04 | 2014-03-04 | Mechanical preparation method for green tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489153A (en) * | 2014-11-27 | 2015-04-08 | 常熟市海虞茶叶有限公司 | Gastrointestinal function adjusting tea |
| CN105124010A (en) * | 2015-08-14 | 2015-12-09 | 郧县青山青凤茶场 | Making method of green tea |
| CN106260269A (en) * | 2015-05-23 | 2017-01-04 | 泸溪县武陵阳光生物科技有限责任公司 | A kind of manufacture method of rosemary tea |
| CN110419609A (en) * | 2019-08-19 | 2019-11-08 | 福建海诚药业有限公司 | A kind of full automatic mechanical, intelligence, medicinal vine tea processing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489153A (en) * | 2014-11-27 | 2015-04-08 | 常熟市海虞茶叶有限公司 | Gastrointestinal function adjusting tea |
| CN106260269A (en) * | 2015-05-23 | 2017-01-04 | 泸溪县武陵阳光生物科技有限责任公司 | A kind of manufacture method of rosemary tea |
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| CN110419609A (en) * | 2019-08-19 | 2019-11-08 | 福建海诚药业有限公司 | A kind of full automatic mechanical, intelligence, medicinal vine tea processing method |
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