CN104824187A - Black tea oxygen introducing fermentation processing method and device - Google Patents
Black tea oxygen introducing fermentation processing method and device Download PDFInfo
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- CN104824187A CN104824187A CN201510143167.8A CN201510143167A CN104824187A CN 104824187 A CN104824187 A CN 104824187A CN 201510143167 A CN201510143167 A CN 201510143167A CN 104824187 A CN104824187 A CN 104824187A
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Abstract
The invention discloses a strip-shaped black tea oxygen introducing fermentation processing method and device, selected tea leaves are spread on a green feed storage tank for withering, after the withering is completed, withered leaves are obtained; the withered leaves are fully filled in a rolling barrel of a rolling machine for rolling until the cell broken rate of the withered leaves reaches more than 90% to obtain rolled leaves; the rolled leaves are evenly paved and spread in an oxygen introducing fermentation device, water vapor and oxygen are introduced into the oxygen introducing fermentation device for oxygen introducing fermentation of the rolled leaves to obtain fermented leaves; and the fermented leaves are dried to obtain the finished product. According to the method, the withered tea leaves are fully rolled, while assurance of integrity of raw materials, the cell broken rate reaches more than 90%, and subsequent fermentation speed and effect can be ensured, the rolled leaves are put into the oxygen introducing fermentation device for oxygen introducing fermentation, in the manner, while assurance of product quality, processing time can be greatly shortened, and the obtained product is tight and thin in shape, red and bright in soup color, fresh, mellow and heavy in taste, and sweet and rich.
Description
Technical field
The present invention relates to a kind of method and device of Tea Processing, especially a kind of black tea leads to aerobe fermentation processing method and device.
Background technology
The essence of fermentation of black tea is the enzymatic oxidation reaction of Polyphenols of Tea, the temperature of major control yeasting, humidity and oxygen-supplying amount in actual production process, be beneficial to carrying out smoothly of polyphenols enzymatic oxidation reaction, generate theaflavin, thearubigin etc. to the favourable composition of black tea quality and other fragrance components.Black tea traditional zymotic must build fermenting cellar, and fermenting cellar requires to ventilate, and regulates fermentation temperature by traditional approach such as the super baths that boils water in fermenting cellar, opens; Humidity is regulated by watering around fermenting cellar; Turn tea heap by intermittent, ventilate to tea heap and dispel the heat, fermentation time is longer, and labour intensity is large, controls difficulty large.
Summary of the invention
The object of the invention is: provide a kind of black tea to lead to aerobe fermentation processing method and device, it significantly can shorten fermentation time, and do not need to build fermenting cellar, the autonomous control temperature of energy, humidity and ventilation, to overcome the deficiencies in the prior art.
The present invention is achieved in that black tea leads to aerobe fermentation processing method, and dark brownish green the spreading chosen withered on the blue or green groove of storage, withered rear acquisition withering leaf; Completely be loaded on by withering leaf in the rub barrel of kneading machine and knead, the born of the same parents' percentage of damage kneaded to withering leaf reaches more than 85%, obtains and kneads leaf; Spreading is in logical aerobe fermentation device equably will to knead leaf, and spreading thickness is 1 ~ 3cm, passes into the oxygen of water vapour and 30 ~ 35 DEG C in logical aerobe fermentation device, makes to knead leaf and to ferment in logical oxygen environment 50 ~ 60min, obtain fermentated leaves; Fermentated leaves is carried out drying, makes its water content be down to 6 ~ 7%, namely obtain finished product.
Described withering refers to, spread after the blue or green groove of storage by dark brownish green, leaf-spreading thickness 3 ~ 5cm, under the condition of secondary ventilation, wither 18 ~ 24h, and obtaining water content is the withering leaf of 60 ~ 64%.
The rotating speed kneaded is 50 ~ 55r/min, and the time of kneading is 60 ~ 120min, and midway is light pressure 30 ~ 45min first, then weight 10 ~ 15 min.
Described drying is elder generation gross fire drying 10 ~ 15min at 120 ~ 150 DEG C, make the water content of fermentated leaves be down to 15 ~ 20%, carry out the process of foot fire after natural spreading for cooling again, the fiery temperature of foot is 80 ~ 105 DEG C, drying time is 30 ~ 60min, and obtaining water content is the finished product of 6 ~ 7%.
Black tea leads to aerobe fermentation device, comprise fermentation casing, bottom in fermentation casing is provided with water-bath, spiral oxygen-supplying tube and electric heating tube is provided with in water-bath, round is provided with above water-bath, be provided with ventilating fan at the top of fermentation casing, be provided with control panel at the outer wall of fermentation casing, control panel is connected with the control assembly of spiral oxygen-supplying tube and electric heating tube.
Described round is three layers of independent drawers structure.
Owing to adopting above-mentioned technical scheme, compared with prior art, present invention employs the logical aerobe fermentation device of a set of black tea, before use of the device, first fully knead have passed through wither dark brownish green, while the integrality ensureing raw material, the percentage of damage of its cell is made to reach more than 85%, to ensure speed and the effect of subsequent fermentation, recycle this device to knead leaf and carry out logical aerobe fermentation, such mode is while guarantee product quality, highly shortened process time, the product design obtained is tightly thin, soup look red is gorgeous bright, the fresh alcohol of flavour is thick and heavy, fragrant and sweet strong, whole sweat does not need manually to turn ventilative, and logical aerobe fermentation device can autonomous control temperature, humidity and logical oxygen, not only saves labour, also ensure that product quality is unified, and do not need to build fermenting cellar.The inventive method is simple, easily implements, and the apparatus structure adopted is simple, and effect is good.
Accompanying drawing explanation
Fig. 1 is structural representation of the present invention.
Detailed description of the invention
Embodiments of the invention: black tea leads to the structure of aerobe fermentation device as shown in Figure 1, comprise fermentation casing 1, bottom in fermentation casing 1 is provided with water-bath 2, spiral oxygen-supplying tube 3 and electric heating tube 4 is provided with in water-bath 2, above water-bath 2, be provided with round 5, described round 5 is three layers of independent drawers structure; Be provided with ventilating fan 6 at the top of fermentation casing 1, be provided with control panel 7 at the outer wall of fermentation casing 1, control panel 7 is connected with the control assembly of spiral oxygen-supplying tube 3 and electric heating tube 4; Control panel 7 adopts commercially available micro computer time-temperature controller, and for controlling fermentation of black tea technical parameter, the working time of control appliance and temperature, according to setting-up time and temperature, equipment can automatically be closed down and start.
Black tea leads to aerobe fermentation processing method, the method adopting said apparatus to carry out black tea to lead to aerobe fermentation processing, and dark brownish greenly select Fuyun No.6 tea tree breed, a bud three-leaf tea green grass or young crops is raw material; By choose dark brownish green spread in storage blue or green groove on, leaf-spreading thickness 3cm, under the condition of secondary ventilation, wither 16h, obtain water content be the withering leaf of 60%; Completely be loaded in the rub barrel of kneading machine by withering leaf, the rotating speed kneaded is 55r/min, and the time of kneading is 60min, midway weight 15min, knead obtain cell crashing ratio reach more than 85% knead leaf; Leaf spreading (three layers) in the round 5 of logical aerobe fermentation device equably will be kneaded after deblocking again, every layer of spreading thickness is 1cm, oxygen is passed in water-bath 2, oxygen is heated to 30 DEG C through water bath in spiral oxygen-supplying tube 3, under the effect of ventilating fan 6, make oxygen evenly by fermentated leaves, and bring steam into, keep fermentated leaves humidity; The amount of oxygen is inputted much larger than the required oxygen of fermentated leaves fermentation in round 5, so just can promote rapidly that in fermentated leaves, Tea Polyphenols material transforms to theaflavin, thearubigin, significantly shorten fermentation time, knead leaf and ferment after 60min in logical oxygen environment, namely obtain fermentated leaves; By the dry 15min of fermentated leaves gross fire at 120 DEG C, make the water content of fermentated leaves be down to 15%, carry out the process of foot fire after natural spreading for cooling again, the fiery temperature of foot is 90 DEG C, and drying time is 30min, and obtaining water content is the finished product of 6%.
Claims (6)
1. black tea leads to an aerobe fermentation processing method, it is characterized in that: dark brownish green the spreading chosen withered on the blue or green groove of storage, withered rear acquisition withering leaf; Completely be loaded on by withering leaf in the rub barrel of kneading machine and knead, the born of the same parents' percentage of damage kneaded to withering leaf reaches more than 85%, obtains and kneads leaf; Spreading is in logical aerobe fermentation device equably will to knead leaf, and spreading thickness is 1 ~ 3cm, passes into the oxygen of water vapour and 30 ~ 35 DEG C in logical aerobe fermentation device, makes to knead leaf and to ferment in logical oxygen environment 50 ~ 60min, obtain fermentated leaves; Fermentated leaves is carried out drying, makes its water content be down to 6 ~ 7%, namely obtain finished product.
2. black tea according to claim 1 leads to aerobe fermentation processing method, it is characterized in that: described withering refers to, spreads after the blue or green groove of storage by dark brownish green, leaf-spreading thickness 3 ~ 5cm, under the condition of secondary ventilation, wither 18 ~ 24h, and obtaining water content is the withering leaf of 60 ~ 64%.
3. black tea according to claim 1 leads to aerobe fermentation processing method, it is characterized in that: the rotating speed kneaded is 50 ~ 55r/min, and the time of kneading is 60 ~ 120min, and midway is light pressure 30 ~ 45min first, then weight 10 ~ 15 min.
4. black tea according to claim 1 leads to aerobe fermentation processing method, it is characterized in that: described drying is elder generation gross fire drying 10 ~ 15min at 120 ~ 150 DEG C, the water content of fermentated leaves is made to be down to 15 ~ 20%, the process of foot fire is carried out again after nature spreading for cooling, the fiery temperature of foot is 80 ~ 105 DEG C, drying time is 30 ~ 60min, and obtaining water content is the finished product of 6 ~ 7%.
5. a black tea leads to aerobe fermentation device, comprise fermentation casing (1), it is characterized in that: the bottom in fermentation casing (1) is provided with water-bath (2), spiral oxygen-supplying tube (3) and electric heating tube (4) is provided with in water-bath (2), round (5) is provided with in the top of water-bath (2), ventilating fan (6) is provided with at the top of fermentation casing (1), be provided with control panel (7) at the outer wall of fermentation casing (1), control panel (7) is connected with the control assembly of spiral oxygen-supplying tube (3) and electric heating tube (4).
6. black tea according to claim 5 leads to aerobe fermentation device, it is characterized in that: described round (5) is three layers of independent drawers structure.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724620A (en) * | 2016-02-25 | 2016-07-06 | 安顺南春茶果业发展有限公司 | Black tea processing method |
| CN106376654A (en) * | 2016-08-18 | 2017-02-08 | 内蒙古西贝汇通牧业科技发展有限公司 | A method of producing fresh milk skin |
| CN106720478A (en) * | 2016-11-10 | 2017-05-31 | 贵州省湄潭县鑫辉茶业有限公司 | Black tea withers fermentation all-in-one |
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| CN201947891U (en) * | 2011-01-24 | 2011-08-31 | 福建坦洋工夫集团股份有限公司 | Tea-leaf fermentation chamber |
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| CN102599286A (en) * | 2012-03-23 | 2012-07-25 | 贵州省茶叶研究所 | Processing method and device for strip-shaped black tea by oxygen fermentation |
| CN104430980A (en) * | 2014-11-21 | 2015-03-25 | 湖北龙王垭茶业有限公司 | Rolling method of black tea |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101717285A (en) * | 2009-11-26 | 2010-06-02 | 芜湖东源新农村开发股份有限公司 | Multibore tunnel type continuous fermentation method of edible fungi culturing material |
| CN201947891U (en) * | 2011-01-24 | 2011-08-31 | 福建坦洋工夫集团股份有限公司 | Tea-leaf fermentation chamber |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724620A (en) * | 2016-02-25 | 2016-07-06 | 安顺南春茶果业发展有限公司 | Black tea processing method |
| CN106376654A (en) * | 2016-08-18 | 2017-02-08 | 内蒙古西贝汇通牧业科技发展有限公司 | A method of producing fresh milk skin |
| CN106720478A (en) * | 2016-11-10 | 2017-05-31 | 贵州省湄潭县鑫辉茶业有限公司 | Black tea withers fermentation all-in-one |
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