CN105166134A - Method for processing white tea - Google Patents
Method for processing white tea Download PDFInfo
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- CN105166134A CN105166134A CN201510618643.7A CN201510618643A CN105166134A CN 105166134 A CN105166134 A CN 105166134A CN 201510618643 A CN201510618643 A CN 201510618643A CN 105166134 A CN105166134 A CN 105166134A
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Abstract
The invention relates to a method for processing white tea. The method comprises the following steps of spreading, wherein freshly-picked tea leaves are evenly placed on a pre-arranged spreading tool, indoor temperature is controlled to range from 9 DEG C to 12 DEG C, and the spreading time is controlled to range from 2 hours to 6 hours; freezing, wherein the spread tea leaves are frozen for 3-5 hours at the temperature of -25 DEG C to -21 DEG C; tea kneading, wherein the frozen tea leaves are processed into finished products. According to the method for processing the white tea, the freshly-picked tea leaves are spread at the room temperature of 9 DEG C to 12 DEG C, frozen at the temperature of -25 DEG C to -21 DEG C and then processed into the finished tea. Therefore, the produced products meet the requirements that the appearances of the tea leaves are flat, smooth and straight, the produced tea leaves are balanced in color, fragrance and taste, the utilization rate of the tea leaves is increased, and tea leaf resources are saved.
Description
Technical field
The present invention relates to Tea Production technical field, particularly relate to method for processing white tea.
Background technology
At present, the processing mode of tealeaves is varied.The dry tea kind of fresh leaf through adopting different plant equipment and different processing technologys to make of tealeaves is not identical yet.Such as, such as, white tea is after plucking, and through micro-fermented tea, and passes through the tea of solarization or the dry aft-loaded airfoil of slow fire.
Further, can be made into again the tea of different profile with different machinery, as Longjing tea (flat tea) can be made with Tea Frying Device; Mee tea (camber tea) etc. can be made with mee tea frying machine.The Processes and apparatus related to is that fresh leaf is put down defeated, vertical defeated, transition and put down the tealeaves transporters such as defeated, tea water-removing machine, cooling device, kneading machine, tea drier, dryer discharging vibra shoot, roasting machine, circular screening machine, Pneumatic separator, the even heap machine of rolling substantially.So in the outfit of plant equipment type selecting, mainly should consider that the tea-manufacturing technology which kind of adopts be applicable to local feature is selected, do what tea and select what tea machine.
Application number be 201410726035.3 patent of invention disclose a kind of tea preparation, this preparation method is: step one: select fresh leaf: color and luster: select bottle green; Blade profile size: middle leaflet is advisable; Step 2: just make: (A), complete; (B), knead; (C), dry.This preparation technology is simple, easy and simple to handle, and improve the quality of tealeaves, save time, efficiency is high.
Application number be 201410669911.3 patent of invention disclose a kind of tea Processing method, this processing technology comprises the steps: to select leaf, withers, just kneads, ferments, secondary is kneaded, complete, secondary completes, complete for three times, polishing, oven dry, packed products.The tealeaves that this processing technology goes out overcomes the problems such as the tea leaf fermentation that traditional approach processes is uneven, yeast-bitten, glossiness are inadequate.There is limpid becoming clear, without beneficial effects such as bitter tastes.
But the index such as flat, flat, straight of the product that the Processes and apparatus of above-mentioned two open patents of invention is made does not reach the requirement of high grade tealeaves outward appearance, and the color difference of the product made is large, is worth height greatly different, and wastage of material is many.
Summary of the invention
Therefore, in order to solve the technical problem of how to improve the quality of products, the object of this invention is to provide a kind of method for processing white tea.
A kind of method for processing white tea, comprises the steps:
Spread step: be evenly placed in by the tealeaves of fresh harvesting and default spread on instrument, control to spread temperature between 9 DEG C ~ 12 DEG C, control to spread the time between 2 ~ 6 hours;
Freezing step: by the tealeaves after spreading under the condition of-21 DEG C ~-25 DEG C of temperature freezing 3 ~ 5 hours;
Vacuum step: the tealeaves after freezing is carried out limited heat under vacuum;
Fermentation step: fermented on the fermentation instrument preset by the tealeaves after heating in vacuum, wherein, fermentation time is 1 ~ 2 hour;
Rub tea step: the Tea Processing after fermentation is become finished product, wherein, with pulse laser, tealeaves is irradiated in process.
Wherein in an embodiment, described in spread instrument be wooden hopper.
Wherein in an embodiment, described in spread in step, control this and spread temperature in 10 DEG C.
Wherein in an embodiment, described in spread in step, control spread the time in 4 hours.
Wherein in an embodiment, described in rub tea step and be:
By the tealeaves after fermentation in 90 DEG C ~ 120 DEG C temperature evaporates to dryness 10 minutes, can take out and tealeaves is shaken loose spread placement out until the weight of tealeaves after evaporate to dryness is 0.7 ~ 0.8 times of the weight of tealeaves before evaporate to dryness;
Tealeaves after evaporate to dryness is carried out 3 hours kneading, and, in the process of kneading, adopt pulse laser to irradiate the tealeaves after this evaporate to dryness;
By the drying tea leaves after kneading 30 ~ 50 minutes, then the tealeaves after drying is carried out fried dry 10 ~ 30 minutes.
Above-mentioned method for processing white tea, by carrying out the tealeaves of fresh harvesting spreading under the room temperature of 9 DEG C ~ 12 DEG C and be processed into finished tea again after-25 DEG C ~-21 DEG C temperature being freezing, thus make the product produced meet flat, flat, the straight requirement of tealeaves outward appearance, and, the tealeaves color produced is balanced, the retention rate of various active ingredient is high, improves the utilization rate of tealeaves, saves tea resources.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of method for processing white tea one embodiment of the present invention;
Fig. 2 is the structural representation of one embodiment of the invention tea-processing equipment;
Fig. 3 is the high-level schematic functional block diagram spreading device;
The structural representation of net cage of Fig. 4 for using in dust removal step;
Fig. 5 is the high-level schematic functional block diagram of refrigerating plant;
Fig. 6 is the high-level schematic functional block diagram of rubbing tea device.
Detailed description of the invention
For enabling above-mentioned purpose of the present invention, feature and advantage become apparent more, are described in detail the specific embodiment of the present invention below in conjunction with accompanying drawing.Set forth a lot of detail in the following description so that fully understand the present invention.But the present invention can be much different from alternate manner described here to implement, those skilled in the art can when without prejudice to doing similar improvement when intension of the present invention, therefore the present invention is by the restriction of following public specific embodiment.
Refer to Fig. 1, it is the flow chart of steps of method for processing white tea one embodiment of the present invention, and method for processing white tea comprises: spread step S01, freezing step S02, vacuum step S03, fermentation step S04, rub tea step S05.The tealeaves of fresh harvesting is made into finished product after above-mentioned five steps, and carries out follow-up package processing process.Such as, the tealeaves of described fresh harvesting is the alternative tealeaves of white tea of fresh harvesting, for the preparation of white tea.
In order to remove on tealeaves residual dust, such as, described spread step before also comprise the steps: dust removal step: the tealeaves of fresh harvesting is loaded in the net cage of pre-XianCheng, utilizes dust extraction fan to carry out the blowing of 10 ~ 30 minutes to tealeaves.Such as, described dust removal step is carried out in the indoor that a relative humidity is 130% ~ 150%.Such as, by the packed bag of tealeaves mesh grid of fresh harvesting, dust extraction fan is utilized to carry out the blowing of 10 ~ 30 minutes to the braiding mesh bag that this is equipped with tealeaves.Preferably, dust extraction fan carries out the blowing of 20 minutes to the braiding mesh bag that this is equipped with tealeaves, excessively runs off to avoid Measuring Moisture Content of Tea.Like this, the dust remained on tealeaves can being removed as much as possible, to reach the high-quality from ensureing tea raw material before Tea Processing, thus obtaining the finished product of better quality after the process.
Before spreading step, sampling records the average content of each component of main chemical in tealeaves as following table 1:
Wherein,
Protein (15%-23%) comprising: glutelin, globulin, protamine.
Amino acid (1%-5%) comprising: theanine, asparatate, glutamic acid etc.
Alkaloid (3%-5%) comprising: caffeine, theophylline, theobromine.
Tea Polyphenols (20%-25%) comprising: catechin.
Carbohydrate (20%-25%) comprising: cellulose, hemicellulose, pectin, Tea Saponin, lipopolysaccharides, glucose, maltose.
Organic acid (3%) comprising: malic acid, citric acid, oxalic acid, aliphatic acid, gallic acid.
Lipid (about 8%) comprising: fat, phosphatide, glyceride, thioester and glycolipid.
Enzyme (about 3%) comprising: hydrolase, phosphorylase, lyases, oxidoreducing enzyme, isoenzymes.
Pigment (about 1%) comprising: the oxidation product of chlorophyll, lutein, carrotene, brass class material, anthocyanidin, Tea Polyphenols.
Aromatic substance (0.005%-0.03%) comprising: to contain alcohols and part aldehydes, acid compounds.
Vitamin (0.6%-1.0%) comprising: vitamin C, A, E, D, B1, B2, B3, B5, B11, K, P and inositol.
Such as, spread step S01 and be specially: the tealeaves of fresh harvesting is evenly placed in and default spreads on instrument, control this indoor temperature between 9 DEG C ~ 12 DEG C, control to spread the time between 2 ~ 6 hours.Such as, the instrument that spreads described in is wooden hopper.In other embodiments, spreading instrument described in also can make air by the braid spreading instrument side surface current and pass to another side for having of other.
Spreading effect to reach preferably tealeaves, such as, adopting and somely spreading instrument.Such as, each is spread instrument evenly distributed.Such as, each being spread instrument becomes matrix to arrange.Preferably, each surface area spreading instrument is 25 square metres.After arranging the instrument of spreading, the tealeaves of fresh harvesting is evenly placed in each and spreads on instrument.Such as, the average thickness being layed in the tealeaves of the instrument of spreading is 4 ~ 5 centimetres.Such as, shake loose being placed in each tealeaves spread on instrument, tealeaves is made to present more fluffy state, so that air circulates in tealeaves, tealeaves and air is made fully to contact the preliminary oxidation being convenient to tealeaves on the one hand, the pliability of tealeaves improved, makes air take away moisture between tealeaves on the other hand, thus simply dewaters.Like this, what improve tealeaves spreads effect, improves whole Tea Processing efficiency.
Spread effect in order to what improve tealeaves further, such as, control this and spread temperature between 9 DEG C ~ 12 DEG C, the indoor temperature namely spread is between 9 DEG C ~ 12 DEG C.That is, control indoor temperature excessively to run off to prevent Measuring Moisture Content of Tea.Such as, this indoor temperature of described control is specially between 9 DEG C ~ 12 DEG C: control this indoor temperature between 10 DEG C ~ 11 DEG C.Be preferably, control this indoor temperature in 10 DEG C.Such as, while controlling this indoor temperature, control the circulation of room air, thus take away the moisture on tealeaves.Like this, under temperature is the indoor between 9 DEG C ~ 12 DEG C, tealeaves can fully with air catalytic oxidation, make tealeaves become soft so that follow-up processing process.Further, by controlling the circulation of room air, can take away the moisture on tealeaves in time, at the bottom of room temperature, its moisture not easily excessively runs off, thus further increasing tealeaves spread effect.
Such as, control to spread the time between 2 ~ 6 hours.Such as, described control spreads the time and was specially between 2 ~ 6 hours: control to spread the time between 3 ~ 6 hours.Also can be understood as, when tealeaves, to spread the time in indoor excessively of a specified duration, and it contacts the time just corresponding increase occurring to be oxidized with air, further, because room ventilation is breathed freely, the excessive water in tealeaves runs off, cause tealeaves excessive dehydration oxidation soft, unfavorable with follow-up processing process.Preferably, each spreads the tealeaves that instrument (25 square metres of sizes) spreads and controls within the time of about 3 hours.When spreading the less tealeaves of instrument area and being more again, suitably increase the time spread.When spreading the larger tealeaves of instrument area and being less again, suitably reduce the time spread.Further, in the process spread, should be not too much stir tealeaves, prevent from smashing tealeaves to pieces.Like this, improve the quality of the tealeaves after spreading.
Spread after step terminates, sampling records the average content of each component of main chemical in tealeaves as following table 2 again:
Like this, from this table 2, the moisture after spreading step in tealeaves suitably evaporates, and enzyme there occurs oxidation reaction, and content reduces in expected range.
Such as, freezing step S02 was specially: by the tealeaves after spreading under the condition of-25 DEG C ~-21 DEG C of temperature freezing 3 ~ 5 hours.Preferably, by the tealeaves after spreading under the condition of-22 DEG C ~-23 DEG C freezing 4 hours, like this can the content of organics maintained in tealeaves of the overwhelming majority, such as, maintain the enzyme content in tealeaves.Such as, the tealeaves of fresh harvesting carries out in 3 hours spreading and processing in 12 hours after harvesting completes.
Preferably spreading and refrigerating effect for reaching, such as, repeating to spread step and freezing step 3 to 4 times, namely carry out freezing after spreading end at tealeaves, spread after freezing end, like this, repeat 3 to 4 times, make the moisture content of tealeaves between 45%-60%, like this, various oxidasic activity in passivation tealeaves, prevents the oxidation of active ingredient, maintain the original color and luster of tealeaves, flavour, fragrance, especially freshness.
Tealeaves surface is caused to speckle with moisture for avoiding the contact with moisture moisture in the tealeaves of freezing rear low temperature surface and air to liquefy, such as, also comprise before freezing step: vacuum packaging step: after the tealeaves after spreading is placed on default vacuum plant, then the air in vacuum plant is extracted out.Such as, vacuum plant is vacuum bag.Preferably, tealeaves after spreading is put into the vacuum bag of squarely shape, after tealeaves is filled into this vacuum bag, then the air in vacuum bag is extracted out, the shape of whole vacuum bag is made to become flat, to avoid damaging tealeaves in the process of being extracted out by the air in true bag.Such as, vacuum plant is vacuum glass container.Be appreciated that and carry out freezing processing again after vacuum tea being packed, can avoid when the tealeaves after freezing is taken out, cause tealeaves surface to speckle with moisture liquefying with the contact with moisture moisture in air, affect follow-up processing process.
Such as, the freezing mode in freezing step is: utilize freezer or the tealeaves of low temperature refrigerator to required drying to freeze, freeze to-25 DEG C ~-21 DEG C, and maintain more than 2h (hour).And for example, the tealeaves of vacuum freeze drier to required drying is directly utilized to freeze.Like this, ensure that the one-tenth tea quality of freezing rear tealeaves.
After freezing step terminates, sampling records the average content of each component of main chemical in tealeaves as following table 3 again:
Like this, from this table 3, by the tealeaves after spreading under the condition of-23 DEG C ~-22 DEG C freezing 4 hours, the content of organics maintained in tealeaves of the overwhelming majority, such as, maintained the enzyme content in tealeaves.
Such as, vacuum step S03: the tealeaves after freezing is carried out limited heat under vacuum, be specially: the vacuum freeze drying tealeaves after freezing being sent into tea vacuum freeze dryer is indoor, then, limited heat is carried out under high vacuum state, make freezing after tealeaves in contained humidity directly to be distilled by solid ice be that the steam of gaseous state is evaporated, reach the object of removing moisture and drying.Because tealeaves is in vacuum freeze drying process, tea bar internal and external temperature controls all the time under lower state, and aroma substance and nutritional labeling obtain and retain to greatest extent, dried one-tenth tea can be made to keep genuine, the green kingfisher of color and luster is bright-coloured, and color, shape are good, and uniform drying, fully.The moisture content of dry tea even can reach less than 3%, significantly improves Tea Processing quality and extends shelf life of products.Meanwhile, because the moisture in tealeaves is on hold before evaporation drying, leave the spongy micropore that a lot of naked eyes are almost difficult to see after distillation evaporation in tealeaves inside, when becoming tea to brew, moisture will be easy to leaching people tealeaves micropore, be beneficial to the stripping of active ingredient.
After vacuum step terminates, sampling records the average content of each component of main chemical in tealeaves as following table 4 again:
Like this, from this table 4, moisture is kept to the half before vacuum step, known, the vacuum freeze drying that tea vacuum freeze dryer sent into by tealeaves after freezing is indoor, under high vacuum state, carry out limited heat, the steam that in tealeaves, contained humidity is directly gaseous state by solid ice distillation is evaporated, reaches the object of removing moisture and drying.Further, because tealeaves is in vacuum freeze drying process, tealeaves internal and external temperature controls all the time under lower state, aroma substance and nutritional labeling obtain and retain to greatest extent, dried one-tenth tea can be made to keep genuine, and the green kingfisher of color and luster is bright-coloured, and color, shape are good.And uniform drying, fully.
Such as, fermentation step S04 is specially: fermented on the fermentation instrument preset by the tealeaves after heating in vacuum.Such as, by vibration machine or the manual fricting movement stirred, galling leaf margin cell, thus promote enzymatic oxidation effect, make tealeaves that a series of biochemical change occur.Such as, in vibration machine or the manual fricting movement process stirred, by shaking, cool (namely dynamic and static) carry out 4-5 time repeatedly, lasts 1 ~ 2 hour, make leaf from hard to soft, thus complete a sweat.
Such as, tealeaves after heating in vacuum is carried out fermenting twice on the fermentation instrument preset, wherein, tealeaves is carried out the slight friction 10 minutes on surface and under the condition continuing friction, utilizes fermentation instrument to rock tealeaves in friction after 10 minutes by first time, such as, carry out 180 degree back and forth rock 20 minutes; Tealeaves after rocking is left standstill 20 minutes by second time, and in standing process, the temperature controlling tealeaves is 20 degrees Celsius, after leaving standstill 20 minutes, two 360 degree of enclosing of the reciprocation cycle utilizing fermentation instrument to last 30 minutes to tealeaves are rotated counterclockwise and 3 360 degree of clockwise rotations of enclosing, namely each circulation comprises 360 degree of two circles and to be rotated counterclockwise and 360 degree of three circles turn clockwise, continuous this circulation of execution in 30 minutes, thus completes comparatively slight fermentation.Such as, each circulation is consuming time is 2 ~ 3 minutes, and and for example, 1 minute consuming time of each circle, each circulation is consuming time is 5 minutes.
Such as, rub tea step S05 to be specially: the Tea Processing after freezing is become finished product.Such as, be processed into finished product described in comprise: processing technology and technology of the package.Such as, processing technology is specially: by the tealeaves after freezing in 90 DEG C ~ 120 DEG C temperature evaporates to dryness 10 minutes, twice is stirred continuously in first 5 minutes in evaporate to dryness process, stir once in latter 5 minutes, the tealeaves after evaporate to dryness can be shaken loose spread placement out until the weight of tealeaves after evaporate to dryness is 70% ~ 0.80% of the weight of tealeaves before evaporate to dryness; Tealeaves after evaporate to dryness is carried out 3 hours kneading, and, in the process of kneading, adopt pulse laser to irradiate the tealeaves after this evaporate to dryness, and kneading as under type is carried out under the irradiation of pulse laser: it is 30 minutes knead without pressure that first time kneads, it is 30 minutes knead without pressure that second time is kneaded, it is that half pressure of 30 minutes is kneaded that third time kneads, and kneading for the 4th time is that the summary weight power of 20 minutes is kneaded, and kneading for the 5th time is that the weight power of 20 minutes is kneaded; By the drying tea leaves after kneading 30 ~ 50 minutes, then the tealeaves after drying is carried out fried dry 10 ~ 30 minutes.
For improving the content of the tannic acid be dissolved in tea, such as, in the process of kneading of being carried out by the tealeaves after evaporate to dryness, employing wavelength is 100 λ, the pulse period is 0.02s, light intensity is 230cd, the irradiation time pulse laser of 3 hours irradiates the tealeaves after this evaporate to dryness.For saving irradiation time, the energy of pulse laser can be increased, such as, in the process of kneading of being carried out by the tealeaves after evaporate to dryness, employing wavelength is 300 λ, the pulse period is 0.03s, light intensity is 430cd, the irradiation time pulse laser of 1 hour irradiates the tealeaves after this evaporate to dryness.So, effectively in rational time range, improve the content of the tannic acid be dissolved in tea, improve the product quality of yellow tea tealeaves finished product.
For improving quality further, such as, in the process of kneading that the tealeaves after evaporate to dryness is carried out, first, the pulse laser that wavelength is 100 λ, the pulse period is 0.02s, light intensity is 230cd is adopted to carry out irradiation after 2 hours to the tealeaves after this evaporate to dryness, then, close pulse laser, and tealeaves is delivered to no light conditions and place 30 minutes, finally, be 300 λ by tealeaves wavelength, the pulse period is 0.03s, pulse laser that light intensity is 430cd carries out the irradiation of 1 hour to tealeaves.So, after the pulsed laser irradiation of 2 hours, transfer no light conditions to and preserve 30 minutes, and finally use the pulsed laser irradiation 1 hour of stronger energy again, under the no light conditions of 30 minutes, for organic acid in tealeaves, such as tannic acid provides buffer environment, avoids, because irradiating, other unpredictable chemical reaction occurs, and makes the quality improving tealeaves in controllable scope further.
For contrast pulsed laser irradiation is on the impact of tea quality, rubs in tea step an embodiment, cancel and adopt pulsed laser irradiation, and complete the production of tealeaves finished product by normal step.Then, brewing of normal tealeaves has been carried out to this finished product, and organic acid detection has been carried out to the tea after brewing, obtained composition as shown in table 5 below:
| Butanedioic acid | Shikimic acid | Citric acid | Tannic acid |
| 12.90％ | 34.90％ | 23.30％ | 20.70％ |
Adopt pulsed laser irradiation rubbing in tea step of another embodiment, and complete the production of tealeaves finished product by normal step.Then, brewing of normal tealeaves has been carried out to this finished product, and organic acid detection has been carried out to the tea after brewing, obtained composition as shown in table 5 below:
| Butanedioic acid | Shikimic acid | Citric acid | Tannic acid |
| 22.90％ | 45.90％ | 33.30％ | 50.70％ |
Contrast table 5 and table 6 known, adopt the tealeaves after pulse laser kneading, its tannic acid content be dissolved in tea significantly improves, and other solable matters also improve respectively, be appreciated that, along with organic acid, the particularly increase of the content of tannic acid, can make the trial test mouthfeel of tealeaves stronger than the tealeaves taste of conventional method kneading.
Such as, kneading force value is normally A, then first time kneads 30 minutes with zero pressure, second time is also knead 30 minutes with zero pressure, for the third time for 1/2A pressure kneads 30 minutes, knead 20 minutes with the pressure of 2/3A the 4th time, knead 20 minutes with the pressure of 4/5A the 5th time; Then, by the drying tea leaves after kneading 40 minutes, then the tealeaves after drying is carried out fried dry 20 minutes.Like this, ensure that the index such as flat, flat, straight of tealeaves reaches, make the color of the product made balanced, the retention rate of various active ingredient is high, improves the utilization rate of tealeaves, saves tea resources.
Such as, technology of the package is specially: the tealeaves finished product after processing is carried out vacuum packaging, so that preserve the tealeaves of finished product.Such as, vacuum-packed mode can be the modes such as In Aluminium Foil Packing, glassware, plastics and composite packaging thereof.Preferably, adopt glassware to carry out vacuum packaging, to keep flat, flat, the straight requirement of the tealeaves outward appearance of finished product as much as possible, reduce the broken product rate of finished tea.Like this, after vacuum step terminates, the profile of the tealeaves obtained is bright, flat, straight, even and color and luster is glossy bright, and quality is better.
After vacuum step terminates, by the tealeaves after just processing with the boiling water of 100 degrees Celsius after lowering the temperature into 80 degrees Celsius, conventional brewing is carried out with the secondary high-temperature water of 80 degrees Celsius, and the tea after brewing is measured, and by measure draw water extraction, vitamin C and amino acid equal size percentage and fresh harvesting tealeaves contrast, obtain as table 7:
| Water extraction | Vitamin C | Amino acid |
| 98.90％ | 97.90％ | 95.30％ |
After the vacuum tea packaging after just processing, be placed on Storage in cold bank after 7 months, again with the boiling water of 100 degrees Celsius after lowering the temperature into 80 degrees Celsius, carry out conventional brewing with the secondary high-temperature water of 80 degrees Celsius, and the tea after brewing is measured, obtain as table 8:
| Water extraction | Vitamin C | Amino acid |
| 96.80％ | 93.90％ | 91.30％ |
Associative list 7 and table 8 known, through above-mentioned steps processing tealeaves, and by processing after tealeaves carry out Storage in cold bank, save the original color and luster of tealeaves, flavour, fragrance, indices is all better than traditional Tea Processing and preservation method.
Refer to Fig. 2, it is the structural representation of the white tea process equipment of one embodiment of the invention, and such as, tea-processing equipment 10 comprises: spread device 100, refrigerating plant 200, vacuum plant 300, installation for fermenting 400, rub tea device 500.The tealeaves of fresh harvesting is through spreading spreading of device 100, putting into refrigerating plant 200 again carries out freezing, limited heat, is then carried out under the vacuum condition of vacuum plant 300, under the fermentation of installation for fermenting 400, finally under the processing of rubbing tea device 500, make finished product, and carry out follow-up package processing process.
Refer to Fig. 3, it is the high-level schematic functional block diagram spreading device, such as, spreads device 100 and comprises: spread instrument 110 and temperature controller 120.Such as, spread device for the tealeaves of fresh harvesting is evenly placed in the default instrument that spreads 110, control to spread temperature between 9 DEG C ~ 12 DEG C, control to spread the time between 2 ~ 6 hours.Such as, temperature controller 120 controls to spread temperature between 9 DEG C ~ 12 DEG C.Such as, temperature controller 120 controls to spread the time between 2 ~ 6 hours.
In order to remove dust residual on tealeaves, such as, tea-processing equipment also comprises dust arrester.Described dust arrester is for removing dust residual on tealeaves.Such as, described dust arrester is used for the tealeaves of fresh harvesting to load in ready-made net cage, utilizes dust extraction fan to carry out the blowing of 10 ~ 30 minutes to tealeaves.Such as, dust arrester comprises net cage 010 and dust extraction fan.Such as, net cage is for collecting tealeaves, and the tealeaves by fresh harvesting loads in net cage.Such as, dust extraction fan is used for blowing to net cage, utilizes the friction on wind and tealeaves surface that the dust that tealeaves remains is taken away tealeaves surface.Such as, the residing indoor relative humidity of described net cage is 130% ~ 150%.Preferably, the time controling that dust extraction fan is used for blowing to net cage, in 20 minutes, excessively runs off to avoid Measuring Moisture Content of Tea.Like this, the dust remained on tealeaves can being removed as much as possible, to reach the high-quality from ensureing tea raw material before Tea Processing, thus obtaining the finished product of better quality after the process.
Refer to Fig. 4, its structural representation of net cage for using in described dust removal step, such as, net cage 010 comprises casing 011, some matter storage lattices 012, some first filter grid 013, some second filter grid 014, control of dust lattice 015, air intake vent 016 and chamber door (not shown) excessively excessively.Some matter storage lattices, some first excessively filter grid, some second mistake filter grids and control of dust lattice are opened in casing.
Such as, air intake vent is communicated with the defeated air port of dust extraction fan, is convenient to dust extraction fan and blows to net cage.
Such as, matter storage lattice is for placing tealeaves.Preferably, tealeaves is through being positioned in matter storage lattice with after the packed bag of mesh grid.Preferably, the volume of the tealeaves of braiding mesh bag accounts for 60% of the volume of braiding mesh bag, makes tealeaves become loose condition (of surface) in braiding mesh bag, is convenient to the circulation of air between tealeaves.
Such as, first filter grid is crossed for placing the first screen pack.Such as, the first screen pack is the screen pack that cotton is made, to absorb from the dust in the air of matter storage lattice.That is, the first screen pack carries out first time dust removal and filtration.
Such as, second filter grid is crossed for placing the second screen pack.Such as, the first screen pack is that the High Efficiency Filter Media of pp filtrate, glass fiber filter material and PET capable of washing is through the shaping formation of discounting injecting glue.First screen pack is mainly used in the particle absorbing the 0.1-0.3um such as flue dust, Hua Chen, dust, and that is, the second screen pack carries out second time dust removal and filtration, thus second time makes the air in case comprehensively be purified.
Such as, control of dust lattice for placing dust suction material, as cotton, and, offer air outlet bottom control of dust lattice, to make case inner air flow and to maintain in case atmospheric pressure balance.
Such as, chamber door is for hiding each matter storage lattice, each the first mistake filter grid, each second mistake filter grid and control of dust lattice, flowed out by air outlet after flowing through each matter storage lattice, each the first mistake filter grid, each second mistake filter grid and control of dust lattice with air in guard box by air intake vent, thus the air in case is fully contacted, to be removed out by the residual dust on tealeaves with tealeaves.
Refer to Fig. 5, it is the high-level schematic functional block diagram of refrigerating plant, and such as, refrigerating plant 200 comprises: refrigerating chamber 210 and temperature control device 220.Tealeaves after spreading is positioned over refrigerating chamber 210, and temperature control device 220 controls the temperature of refrigerating chamber 210 between-25 DEG C ~-21 DEG C, and namely refrigerating plant is for by the tealeaves after spreading in the condition of-25 DEG C ~-21 DEG C of temperature freezing 3 ~ 5 hours.Preferably, temperature control device 220 controls refrigerating chamber 210 by the tealeaves after spreading under the condition of-22 DEG C ~-23 DEG C freezing 4 hours, like this can the content of organics maintained in tealeaves of the overwhelming majority, such as, maintains the enzyme content in tealeaves.Such as, the tealeaves of fresh harvesting carries out in 3 hours spreading and processing in 12 hours after harvesting completes.
Refer to Fig. 6, it is the high-level schematic functional block diagram of rubbing tea device, rubs tea device 500 and comprises: evaporate to dryness equipment 310, knead equipment 320, laser equipment 330, fried dry equipment 340.Tealeaves after freezing through evaporate to dryness equipment 310, knead the equipment such as equipment 320, laser equipment 330, fried dry equipment 340 processing after become finished product, rub tea device namely for the Tea Processing after freezing is become finished product.
Such as, evaporate to dryness equipment comprises evaporate to dryness part and stirs part.Such as, described evaporate to dryness part is used for the tealeaves after freezing in 90 DEG C ~ 120 DEG C temperature evaporates to dryness 10 minutes.Such as, stirring part for stirring twice to tealeaves in first 5 minutes in evaporate to dryness process, stirring once in latter 5 minutes, can take out and tealeaves is shaken loose spread placement out until the weight of tealeaves after evaporate to dryness is 0.7 ~ 0.8 times of the weight of tealeaves before evaporate to dryness.Like this, the organized enzyme inactivation in tealeaves can be made by evaporate to dryness equipment.It should be noted that, the enzyme content in the maintenance tealeaves in freezing equipment is to keep the fresh of tealeaves, and to carry out evaporate to dryness (also claim steam blue or green) operation just rotten also not entering evaporate to dryness equipment to prevent tealeaves.Organized enzyme in tealeaves during inactivation, can keep the freshness of tealeaves in evaporate to dryness equipment, thus improves the quality of finished tea.
Such as, equipment of kneading comprise knead part and control this time of kneading of kneading part and knead pressure knead controller.Such as, knead part repeatedly to knead the tealeaves after evaporate to dryness under the control action of kneading controller.Such as, the tealeaves after evaporate to dryness is carried out 3 hours kneading.Such as, tealeaves after evaporate to dryness is carried out 3 hours kneading, and, in the process of kneading, adopt pulse laser to irradiate the tealeaves after this evaporate to dryness, and kneading as under type is carried out under the irradiation of pulse laser: such as, it is 30 minutes knead without pressure that first time kneads.Such as, second time is kneaded is 30 minutes knead without pressure.Such as, third time kneads is that half pressure of 30 minutes is kneaded.Such as, kneading for the 4th time is that the summary weight power of 20 minutes is kneaded.Such as, kneading for the 5th time is that the weight power of 20 minutes is kneaded.Like this, make the profile that the one-tenth tight knot of the tealeaves after kneading is bending, thus promote the quality improving tealeaves.
Such as, fried dry equipment comprises oven dry part and fried dry part.Such as, described oven dry part is used for the drying tea leaves after kneading 30 ~ 50 minutes, and such as, fried dry part is used for the tealeaves after drying to carry out fried dry 10 ~ 30 minutes.
Like this, above-mentioned method for processing white tea, by carrying out the tealeaves of fresh harvesting spreading under the room temperature of 9 DEG C ~ 12 DEG C and be processed into finished tea again after-25 DEG C ~-21 DEG C temperature being freezing, thus make the product produced meet flat, flat, the straight requirement of tealeaves outward appearance, and, the tealeaves color produced is balanced, improves the utilization rate of tealeaves, saves tea resources.
In other embodiments, the instrument that spreads described in is wooden hopper.In other embodiments, device is spread described in also for controlling this indoor temperature between 10 DEG C ~ 11 DEG C.In other embodiments, spread device described in and also spread the time between 5 ~ 7 hours for controlling.
Such as, select fresh, uniform, without other plant and foreign material tealeaves and pluck, pluck and be placed on indoor and spread to moisture content to be 80%, to control this indoor temperature between 9 DEG C ~ 12 DEG C, control to spread the time between 5 ~ 7 hours.By the tealeaves after spreading under the condition of-25 DEG C ~-21 DEG C of temperature freezing 3 ~ 5 hours.Tealeaves after freezing is sent on steam inactivation machine, steam inactivation machine technological parameter: vapor (steam) temperature 98 DEG C, fixation time 70 seconds; Then first use 90 DEG C of air driers, by tea-drying 15 minutes, make its moisture content drop to 65%, adopt kneading machine not pressurize afterwards and knead 3 minutes, tealeaves is rolled tightly be in strip, adopt 90 DEG C of air driers by tea-drying 60 minutes, make its moisture content be reduced to 45%; Adopt continuous-type microwave complete drying machine dry, microwave power is 4kw, and microwave transmission speed is 150 revs/min, makes its moisture content be reduced to 13%, then spreads to room temperature, then with 65 DEG C of hot blasts cure to moisture content be 6%.
Such as, tealeaves is plucked on request, plucks to be placed on indoor and to spread to moisture content to be 80%, to control this indoor temperature between 10 DEG C ~ 11 DEG C; By the tealeaves after spreading under the condition of-22 DEG C ~-23 DEG C freezing 4 hours; Tealeaves after freezing is sent on steam inactivation machine, steam inactivation machine technological parameter: vapor (steam) temperature 100 DEG C, fixation time 80 seconds; Then first use 90 DEG C of air driers by tea-drying 20 minutes, make its moisture content drop to 50%; Adopt kneading machine not pressurize afterwards and knead 5 minutes, tealeaves is rolled tightly and is in strip; Adopt 90 DEG C of air driers by tea-drying 40 minutes afterwards, make its moisture content be reduced to 48%; Adopt microwave drying microwave power to be 4kw afterwards, microwave transmission speed is 250 revs/min, makes its moisture content be reduced to 15%, then spreads to room temperature, then with 70 DEG C of hot blasts cure to moisture content be 5%.
Such as, tealeaves is plucked on request, plucks to be placed on indoor and to spread to moisture content to be 75%, to control this indoor temperature in 15 DEG C, controls to spread the time between 2 ~ 6 hours; By the tealeaves after spreading under the condition of-22 DEG C ~-23 DEG C freezing 4 hours; Tealeaves after freezing is sent on steam inactivation machine, steam inactivation machine technological parameter: vapor (steam) temperature 98 DEG C, fixation time 75 seconds; Then first use 100 DEG C of air driers by tea-drying 18 minutes, make its moisture content drop to 55%; Adopt kneading machine not pressurize afterwards and knead 4 minutes, tealeaves is rolled tightly and is in strip; Adopt 90 DEG C of air driers by tea-drying 50 minutes afterwards, make its moisture content be reduced to 46%, adopt microwave drying microwave power to be 4kw afterwards, microwave transmission speed is 250 revs/min, make its moisture content be reduced to 14%, then spread to room temperature, reusable heat wind cure to moisture content be 5%.
Each technical characteristic of the above embodiment can combine arbitrarily, for making description succinct, the all possible combination of each technical characteristic in above-described embodiment is not all described, but, as long as the combination of these technical characteristics does not exist contradiction, be all considered to be the scope that this description is recorded.
The above embodiment only have expressed several embodiment of the present invention, and it describes comparatively concrete and detailed, but can not therefore be construed as limiting the scope of the patent.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (5)
1. a method for processing white tea, is characterized in that, comprises the steps:
Spread step: be evenly placed in by the tealeaves of fresh harvesting and default spread on instrument, control to spread temperature between 9 DEG C ~ 12 DEG C, control to spread the time between 2 ~ 6 hours;
Freezing step: by the tealeaves after spreading under the condition of-21 DEG C ~-25 DEG C of temperature freezing 3 ~ 5 hours;
Vacuum step: the tealeaves after freezing is carried out limited heat under vacuum;
Fermentation step: fermented on the fermentation instrument preset by the tealeaves after heating in vacuum, wherein, fermentation time is 1 ~ 2 hour;
Rub tea step: the Tea Processing after fermentation is become finished product, wherein, with pulse laser, tealeaves is irradiated in process.
2. method for processing white tea according to claim 1, is characterized in that, described in spread instrument be wooden hopper.
3. method for processing white tea according to claim 2, is characterized in that, described in spread in step, control this and spread temperature in 10 DEG C.
4. method for processing white tea according to claim 3, is characterized in that, described in spread in step, control spread the time in 4 hours.
5. method for processing white tea according to claim 1, is characterized in that, described in rub tea step and be:
By the tealeaves after fermentation in 90 DEG C ~ 120 DEG C temperature evaporates to dryness 10 minutes, can take out and tealeaves is shaken loose spread placement out until the weight of tealeaves after evaporate to dryness is 0.7 ~ 0.8 times of the weight of tealeaves before evaporate to dryness;
Tealeaves after evaporate to dryness is carried out 3 hours kneading, and, in the process of kneading, adopt pulse laser to irradiate the tealeaves after this evaporate to dryness;
By the drying tea leaves after kneading 30 ~ 50 minutes, then the tealeaves after drying is carried out fried dry 10 ~ 30 minutes.
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