CN104621276B - A kind of scented tea manufacture craft - Google Patents
A kind of scented tea manufacture craft Download PDFInfo
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- CN104621276B CN104621276B CN201510015976.0A CN201510015976A CN104621276B CN 104621276 B CN104621276 B CN 104621276B CN 201510015976 A CN201510015976 A CN 201510015976A CN 104621276 B CN104621276 B CN 104621276B
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Abstract
The invention discloses a kind of scented tea manufacture craft, belong to Tea Production technical field.A kind of scented tea manufacture craft, comprises the following steps：A, the preparation b of raw material, wither；C, fixing；D, knead；E, drying；F, Titian；Step d, is to insert the water-removing leaves in tea twisting machine, is kneaded；First pine rubs 10~15min, and tea twisting machine rotating speed is 57r/min；Then the pressurization lid of tea twisting machine moves down 2cm, rubs 5min；Pressurization lid moves down 2cm again, then rubs 3min；Pressurization lid continues to move down 1cm, rubs 6min；Last pressurization lid moves up 2cm, rubs 6min, treats water-removing leaves cell crashing ratio >=90%, rubs juice spilling, during bar leaf tight knot, kneads completion.The tealeaves made using scented tea manufacture craft provided by the present invention, tea flavour is fresh aromatic, capitally remains the mellowness of tealeaves, and market value is high.
Description
Technical field
The present invention relates to a kind of scented tea manufacture craft, belong to Tea Production technical field.
Background technology
Rich in natural benefit materials elements such as substantial amounts of theine, theanine, Tea Polyphenols, caffeines in tealeaves, to health care
Always, reducing blood lipid blood glucose, sterilization, anti-inflammatory etc. have special efficacy；Meanwhile, soaked to drink, unusual mellowness, tasty and refreshing, also with shape is beautiful, benefit
The function of brain, therefore liked deeply by consumers in general.In the manufacturing process of tealeaves, when being plucked due to tea raw material
Between, the influence of temperature Change, tea raw material is easily thicker ageing, therefore, in the manufacturing process of tealeaves, how to keep tealeaves
It is fresh fragrant while, the benefit materials in tealeaves can be brought into play just into a hang-up to greatest extent again.
The content of the invention
For above the deficiencies in the prior art, the present invention proposes a kind of scented tea manufacture craft, comprised the following steps：
A, raw material preparation：Plucking fresh tea leaf is used as tea making raw material from Fuding white tea；The fresh tea leaf of the harvesting
For the two of a bud, three leaves, tenderness is obstructed for three leaves, and fracture not belt leather；Do not squeeze and do not press during storage；
B, wither：The fresh tea leaf is uniformly placed into withering trough, withered；When fresh tea leaf percentage of water loss reaches
28~32%, color turns green, when soft texture is uniform, obtains withering leaf；
C, fixing：The withering leaf is inserted in roller continuous de-enzyming machine, finished；When withering leaf totality is not burnt not
Profit, stalk leaf is killed, and when showing fire fragrance, obtains water-removing leaves；During fixing, the temperature of roller continuous de-enzyming machine is 150~200 DEG C, rotating speed
For 50r/min；Withering leaf is from import to the common 3min in outlet；
D, knead：The water-removing leaves is inserted in tea twisting machine, first pine rubs 10~15min, tea twisting machine rotating speed is
57r/min；Then the pressurization lid of tea twisting machine moves down 2cm, rubs 5min；Pressurization lid moves down 2cm again, then rubs 3min；Pressurization lid
Continue to move down 1cm, rub 6min；Last pressurization lid moves up 2cm, rubs 6min, treats water-removing leaves cell crashing ratio >=90%, rubs juice and overflows
Go out, during bar leaf tight knot, leaf must be kneaded；
E, drying：Described knead is inserted after leaf spreading for cooling in roller roasting machine, in three times fried dry；
For the first time, the temperature of roller roasting machine is 150~170 DEG C, and rotating speed is 33r/min, and the time is 20min；
Second, the temperature of roller roasting machine is 120~150 DEG C, and rotating speed is 30r/min, and the time is 20min；
For the third time, the temperature of roller roasting machine is 40~50 DEG C, and rotating speed is 28r/min, and the time is 25min；
F, Titian：After the completion of step e, continuation carries out Titian with roller roasting machine；When aromatic oil overflows, tea perfume is assailed the nostrils
When, obtain finished product scented tea；The temperature of roller roasting machine is 200~230 DEG C, 8~10min of time.
It is preferred that, in order to which fresh tea leaf is withered as soon as possible, it is to avoid the standing time of fresh tea leaf is long and causes fresh
Tealeaves is thicker ageing, in the step b, and the thickness when fresh tea leaf is uniformly placed is 10~15cm；Use air blower simultaneously
8~10h of secondary ventilation..
It is preferred that, in order to simply, easily remove in the burnt leaf in water-removing leaves and other debris, the step c, described
Roller continuous de-enzyming machine exit is provided with a hair-dryer.
It is preferred that, for the convenience kneaded to water-removing leaves, in the step d, the tea twisting machine is 6CR-45V tealeaves
Kneading machine；For the fresh perfume (or spice) of tealeaves produced, when the water-removing leaves is inserted in tea twisting machine, using gland to flush, not tightly
Pressure.
It is preferred that, for the preservation beneficial to finished product scented tea, transport and sale, after step f, in addition to step packaging；Treat
Finished product scented tea is cooled to after room temperature, is packaged.
The beneficial effects of the present invention are：
1st, scented tea preparation method provided by the present invention, simple, easy to operate, greatly reduces the working strength of workman.
2nd, in scented tea preparation method provided by the present invention, water-removing, the temperature of roller continuous de-enzyming machine for 150~
200 DEG C, rotating speed is 50r/min, and tealeaves is from import to the common 3min in outlet；So that the natural alcohol that tealeaves is carried fragrance spread out, greatly carry
The high mouthfeel of tealeaves.
3rd, scented tea preparation method provided by the present invention, is kneaded in process, and the water-removing leaves is inserted in tea twisting machine,
First pine rubs 10~15min, and tea twisting machine rotating speed is 57r/min；Then the pressurization lid of tea twisting machine moves down 2cm, rubs 5min；
Pressurization lid moves down 2cm again, then rubs 3min；Pressurization lid continues to move down 1cm, rubs 6min；Last pressurization lid moves up 2cm, rubs 6min, makes
Obtain more than water-removing leaves cell crashing ratio >=90% so that when making tea, benefit materials can be incorporated in tea well, improve tealeaves
Fragrance and curative effect.
4th, in scented tea preparation method provided by the present invention, drying process, it is dried using roller roasting machine；In three times
Fried dry；For the first time, the temperature of roller roasting machine is 150~170 DEG C, and rotating speed is 33r/min, and the time is 20min；Second, rolling
The temperature of cylinder roasting machine is 120~150 DEG C, and rotating speed is 30r/min, and the time is 20min；For the third time, the temperature of roller roasting machine
For 40~50 DEG C, rotating speed is 28r/min, and the time is 25min；By this drying process, tealeaves is broken off in process is kneaded
Benefit materials be concentrated in well on tealeaves, and do not destroy the structure of benefit materials；And the outward appearance of tealeaves is also unusual
It is good.
Embodiment
Embodiment 1
A kind of scented tea manufacture craft, comprises the following steps：
A, raw material preparation：In spring, plucking fresh tea leaf is used as tea making raw material from Fuding white tea；The harvesting it is fresh
Tealeaves is two, three leaves of a bud, and tenderness is obstructed for three leaves, and fracture not belt leather；Do not squeeze and do not press during storage；
B, wither：The fresh tea leaf is uniformly placed into withering trough, withered；When fresh tea leaf percentage of water loss reaches
28~32%, color turns green, when soft texture is uniform, obtains withering leaf；The thickness when fresh tea leaf is uniformly placed for 10~
15cm；When fresh tea leaf has attached water, the time withered is 10~12h, while with 8~10h of air blower secondary ventilation；When new
When fresh tea passes are without attached water, the time withered is 5~7h, while with 4~6h of air blower secondary ventilation；
C, fixing：The withering leaf is inserted in roller continuous de-enzyming machine, finished；When withering leaf totality is not burnt not
Profit, stalk leaf is killed, and when showing fire fragrance, obtains water-removing leaves；During fixing, the inducer temperature of roller continuous de-enzyming machine is 180~200
℃；Outlet block temperature cuts 150~170 DEG C, and rotating speed is 50r/min；Withering leaf is from import to the common 3min in outlet；The roller is continuous
Green-keeping machine exit is provided with a hair-dryer, blows away Jiao Ye and other debris.
D, knead：After after water-removing leaves cooling 10min, it is put into 6CR-45V tea twisting machines, first pine rubs 10min,
Tea twisting machine rotating speed is 57r/min；Then the pressurization lid of tea twisting machine moves down 2cm, rubs 5min；Pressurization lid moves down 2cm again,
3min is rubbed again；Pressurization lid continues to move down 1cm, rubs 6min；Last pressurization lid moves up 2cm, rubs 6min, treats water-removing leaves cell crashing ratio
>=90%, juice spilling is rubbed, during bar leaf tight knot, leaf must be kneaded；It is neat using gland when the water-removing leaves is inserted in tea twisting machine
It is flat, do not press；
E, drying：Described knead is inserted after leaf spreading for cooling in roller roasting machine, in three times fried dry；
For the first time, the temperature of roller roasting machine is 150~170 DEG C, and rotating speed is 33r/min, and the time is 20min；
Second, the temperature of roller roasting machine is 120~150 DEG C, and rotating speed is 30r/min, and the time is 20min；
For the third time, the temperature of roller roasting machine is 40~50 DEG C, and rotating speed is 28r/min, and the time is 25min；
F, Titian：After the completion of step e, continuation carries out Titian with roller roasting machine；When aromatic oil overflows, tea perfume is assailed the nostrils
When, obtain finished product scented tea；The temperature of roller roasting machine is 200~230 DEG C, 8~10min of time；
G, packaging：After finished product scented tea is cooled to room temperature, packaged.
Embodiment 2
A kind of scented tea manufacture craft, comprises the following steps：
A, raw material preparation：Summer, plucking fresh tea leaf is used as tea making raw material from Fuding white tea；The harvesting it is fresh
Tealeaves is two, three leaves of a bud, and tenderness is obstructed for three leaves, and fracture not belt leather；Do not squeeze and do not press during storage；
B, wither：The fresh tea leaf is uniformly placed into withering trough, withered；When fresh tea leaf percentage of water loss reaches
28~32%, color turns green, when soft texture is uniform, obtains withering leaf；The thickness when fresh tea leaf is uniformly placed for 10~
15cm；When fresh tea leaf has attached water, the time withered is 6~8h, while with 5~7h of air blower secondary ventilation；When fresh
When tealeaves is without attached water, the time withered is 3~5h, while with 3~4h of air blower secondary ventilation；
C, fixing：The withering leaf is inserted in roller continuous de-enzyming machine, finished；When withering leaf totality is not burnt not
Profit, stalk leaf is killed, and when showing fire fragrance, obtains water-removing leaves；During fixing, the inducer temperature of roller continuous de-enzyming machine is 160~180
℃；Outlet block temperature cuts 150~160 DEG C, and rotating speed is 50r/min；Withering leaf is from import to the common 3min in outlet；The roller is continuous
Green-keeping machine exit is provided with a hair-dryer, blows away Jiao Ye and other debris.
D, knead：After after water-removing leaves cooling 8min, it is put into 6CR-45V tea twisting machines, first pine rubs 10min, tea
Leaf kneading machine rotating speed is 57r/min；Then the pressurization lid of tea twisting machine moves down 2cm, rubs 5min；Pressurization lid moves down 2cm again, then
Rub 3min；Pressurization lid continues to move down 1cm, rubs 6min；Last pressurization lid moves up 2cm, rubs 6min, treat water-removing leaves cell crashing ratio >=
90%, juice spilling is rubbed, during bar leaf tight knot, leaf must be kneaded；When the water-removing leaves is inserted in tea twisting machine, using gland to flush,
Do not press；
E, drying：Described knead is inserted after leaf spreading for cooling in roller roasting machine, in three times fried dry；
For the first time, the temperature of roller roasting machine is 150~170 DEG C, and rotating speed is 33r/min, and the time is 20min；
Second, the temperature of roller roasting machine is 120~150 DEG C, and rotating speed is 30r/min, and the time is 20min；
For the third time, the temperature of roller roasting machine is 40~50 DEG C, and rotating speed is 28r/min, and the time is 25min；
F, Titian：After the completion of step e, continuation carries out Titian with roller roasting machine；When aromatic oil overflows, tea perfume is assailed the nostrils
When, obtain finished product scented tea；The temperature of roller roasting machine is 200~230 DEG C, 8~10min of time；
G, packaging：After finished product scented tea is cooled to room temperature, packaged.
Embodiment 3
A kind of scented tea manufacture craft, comprises the following steps：
A, raw material preparation：In autumn, plucking fresh tea leaf is used as tea making raw material from Fuding white tea；The harvesting it is fresh
Tealeaves is two, three leaves of a bud, and tenderness is obstructed for three leaves, and fracture not belt leather；Do not squeeze and do not press during storage；
B, wither：The fresh tea leaf is uniformly placed into withering trough, withered；When fresh tea leaf percentage of water loss reaches
28~32%, color turns green, when soft texture is uniform, obtains withering leaf；The thickness when fresh tea leaf is uniformly placed for 10~
15cm；When fresh tea leaf has attached water, the time withered is 4~6h, while with 3~5h of air blower secondary ventilation；When fresh
When tealeaves is without attached water, the time withered is 2~4h, while with 2~3h of air blower secondary ventilation；
C, fixing：The withering leaf is inserted in roller continuous de-enzyming machine, finished；When withering leaf totality is not burnt not
Profit, stalk leaf is killed, and when showing fire fragrance, obtains water-removing leaves；During fixing, the inducer temperature of roller continuous de-enzyming machine is 180~200
℃；Outlet block temperature cuts 150~170 DEG C, and rotating speed is 50r/min；Withering leaf is from import to the common 3min in outlet；The roller is continuous
Green-keeping machine exit is provided with a hair-dryer, blows away Jiao Ye and other debris.
D, knead：After after water-removing leaves cooling 10min, it is put into 6CR-45V tea twisting machines, first pine rubs 15min,
Tea twisting machine rotating speed is 57r/min；Then the pressurization lid of tea twisting machine moves down 2cm, rubs 5min；Pressurization lid moves down 2cm again,
3min is rubbed again；Pressurization lid continues to move down 1cm, rubs 6min；Last pressurization lid moves up 2cm, rubs 6min, treats water-removing leaves cell crashing ratio
>=90%, juice spilling is rubbed, during bar leaf tight knot, leaf must be kneaded；It is neat using gland when the water-removing leaves is inserted in tea twisting machine
It is flat, do not press；
E, drying：Described knead is inserted after leaf spreading for cooling in roller roasting machine, in three times fried dry；
For the first time, the temperature of roller roasting machine is 150~170 DEG C, and rotating speed is 33r/min, and the time is 20min；
Second, the temperature of roller roasting machine is 120~150 DEG C, and rotating speed is 30r/min, and the time is 20min；
For the third time, the temperature of roller roasting machine is 40~50 DEG C, and rotating speed is 28r/min, and the time is 25min；
F, Titian：After the completion of step e, continuation carries out Titian with roller roasting machine；When aromatic oil overflows, tea perfume is assailed the nostrils
When, obtain finished product scented tea；The temperature of roller roasting machine is 200~230 DEG C, 8~10min of time；
G, packaging：After finished product scented tea is cooled to room temperature, packaged.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (5)
1. a kind of scented tea manufacture craft, it is characterised in that comprise the following steps：
A, raw material preparation：Plucking fresh tea leaf is used as tea making raw material from Fuding white tea；The fresh tea leaf of the harvesting is one
Two, three leaves of bud, tenderness is obstructed for three leaves, and fracture not belt leather；Do not squeeze and do not press during storage；
B, wither：The fresh tea leaf is uniformly placed into withering trough, withered；28 are reached when fresh tea leaf percentage of water loss~
32%, color turns green, when soft texture is uniform, obtains withering leaf；
C, fixing：The withering leaf is inserted in roller continuous de-enzyming machine, finished；Do not moisten when withering leaf is not totally burnt, obstruct
Leaf is killed, and when showing fire fragrance, obtains water-removing leaves；During fixing, the temperature of roller continuous de-enzyming machine is 150~200 DEG C, and rotating speed is 50r/
min；Withering leaf is from import to the common 3min in outlet；
D, knead：The water-removing leaves is inserted in tea twisting machine, first pine rubs 10~15min, tea twisting machine rotating speed is 57r/
min；Then the pressurization lid of tea twisting machine moves down 2cm, rubs 5min；Pressurization lid moves down 2cm again, then rubs 3min；Pressurization lid continues
1cm is moved down, 6min is rubbed；Last pressurization lid moves up 2cm, rubs 6min, treats water-removing leaves cell crashing ratio >=90%, rubs juice spilling, bar
During leaf tight knot, leaf must be kneaded；
E, drying：Described knead is inserted after leaf spreading for cooling in roller roasting machine, in three times fried dry；
For the first time, the temperature of roller roasting machine is 150~170 DEG C, and rotating speed is 33r/min, and the time is 20min；
Second, the temperature of roller roasting machine is 120~150 DEG C, and rotating speed is 30r/min, and the time is 20min；
For the third time, the temperature of roller roasting machine is 40~50 DEG C, and rotating speed is 28r/min, and the time is 25min；
F, Titian：After the completion of step e, continuation carries out Titian with roller roasting machine；When aromatic oil overflows, when tea perfume is assailed the nostrils, obtain
Finished product scented tea；The temperature of roller roasting machine is 200~230 DEG C, and the time is 8~10min.
2. scented tea manufacture craft according to claim 1, it is characterised in that：In the step b, the fresh tea leaf is uniform
Thickness during placement is 10~15cm；Simultaneously with 8~10h of air blower secondary ventilation.
3. scented tea manufacture craft according to claim 1, it is characterised in that：In the step c, continuously killed in the roller
Blue or green machine exit is provided with a hair-dryer.
4. scented tea manufacture craft according to claim 1, it is characterised in that：In the step d, the tea twisting machine is
6CR-45V tea twisting machines；When the water-removing leaves is inserted in tea twisting machine, using gland to flush, do not press.
5. scented tea manufacture craft according to claim 1, it is characterised in that：After step f, in addition to step packaging；Treat
Finished product scented tea is cooled to after room temperature, is packaged.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211334B (en) * | 2015-08-25 | 2019-06-21 | 中国农业科学院茶叶研究所 | A kind of machine fresh tea picking classification processing method |
| CN106417694A (en) * | 2016-09-14 | 2017-02-22 | 丽水市农业科学研究院 | Processing method capable of improving fragrant tea quality |
| CN106852376A (en) * | 2016-11-29 | 2017-06-16 | 四川洪椿茶业有限公司 | A kind of scented tea production technology and its system |
| CN106819179A (en) * | 2017-03-20 | 2017-06-13 | 贵州安顺春来茶业有限公司 | A kind of processing method of green scented tea |
| CN107019064A (en) * | 2017-05-22 | 2017-08-08 | 四川省登尧机械设备有限公司 | A kind of scented tea production line |
| CN108850242A (en) * | 2018-08-13 | 2018-11-23 | 孝昌县凤凰茶叶有限责任公司 | White tea preparation process |
| CN109090276A (en) * | 2018-09-03 | 2018-12-28 | 雷俊桢 | A kind of jade needle tea preparation process |
| CN110915951A (en) * | 2019-12-04 | 2020-03-27 | 天方茶业股份有限公司 | Preparation method of high-quality tea |
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|---|---|---|---|---|
| CN102907509A (en) * | 2012-10-24 | 2013-02-06 | 贵州省湄潭县一丫翠片茶业有限公司 | Processing technique of Cui Ya tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907509A (en) * | 2012-10-24 | 2013-02-06 | 贵州省湄潭县一丫翠片茶业有限公司 | Processing technique of Cui Ya tea |
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| "试论绿茶初制揉捻工艺加压技术";刘唐发;《广西热作科技》;19971230(第4期);第63～65页 * |
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