CN105394207A - Production process and storage process of Rizhuhong black tea - Google Patents
Production process and storage process of Rizhuhong black tea Download PDFInfo
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- CN105394207A CN105394207A CN201410465031.4A CN201410465031A CN105394207A CN 105394207 A CN105394207 A CN 105394207A CN 201410465031 A CN201410465031 A CN 201410465031A CN 105394207 A CN105394207 A CN 105394207A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 39
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 25
- 235000020279 black tea Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title abstract description 13
- 238000003860 storage Methods 0.000 title abstract 4
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000013616 tea Nutrition 0.000 claims abstract description 18
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 14
- 239000000292 calcium oxide Substances 0.000 claims abstract description 14
- 238000005516 engineering process Methods 0.000 claims abstract description 11
- 238000004321 preservation Methods 0.000 claims abstract description 9
- 239000003292 glue Substances 0.000 claims abstract description 8
- 238000003892 spreading Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 235000012984 Aspalathus linearis Nutrition 0.000 claims description 12
- 240000006914 Aspalathus linearis Species 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 238000010564 aerobic fermentation Methods 0.000 claims description 6
- 238000000889 atomisation Methods 0.000 claims description 6
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000010409 thin film Substances 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 238000005253 cladding Methods 0.000 claims description 3
- 239000010408 film Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 235000008733 Citrus aurantifolia Nutrition 0.000 abstract description 2
- 235000011941 Tilia x europaea Nutrition 0.000 abstract description 2
- 239000004571 lime Substances 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000001802 infusion Methods 0.000 abstract 1
- 230000002045 lasting effect Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000005266 casting Methods 0.000 description 7
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
Abstract
The present invention discloses a production process and a storage process of a Rizhuhong black tea. The production process comprises fresh leaf spreading, withering, rolling, fermenting, primary drying, shaping with a frying pot, primary baking, and secondary baking. The storage process comprises: equally dividing black tea; wrapping a layer of a film outside the packaged tea leaf; coating a layer of a quicklime glue outside the film; wrapping a layer of a film after drying the quicklime glue; and storing the obtained tea bag in a cooling cabinet with a temperature of 0-5 DEG C. According to the present invention, the improvement is performed on the basis of the traditional black tea production process, the shaping with the frying pot is added, and other traditional processes are improved, such that the produced black tea has characteristics of coiling, black and moistening shape, fresh and moistening taste, sweet and lasting aroma, good infusion resistance, red color, and sweet and mellow taste; and the two technologies such as cold preservation and storage with lime are combined, such that the black tea can be stored for a long time while no deterioration is generated, the aroma of the black tea can be stored for a long time, and the possibility of gas leakage is extremely low.
Description
Technical field
The invention belongs to Tea Processing technical field, particularly relate to the production technology and preservation technique of within a kind of day, casting red tea.
Background technology
Black tea belongs to fermentation teas, is with the bud-leaf of tea tree for raw material, refines form through typical process processes such as withering, knead (cutting), ferment, be dry.Because its dry dark brown pool and the millet paste that brews are homophony with redness, therefore named black tea.Black tea there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, and the chemical composition change in fresh leaf is comparatively large, and Tea Polyphenols reduces more than 90%, creates the new component such as theaflavin, thearubigin.Aroma substance obviously increases than fresh leaf.So black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol.
The black tea manufacture technique of prior art, generally includes: (1) withers: by fresh leaf evenly thin being spread out on the curtain that withers naturally wither, withering leaf moisture content is reduced, the food value of leaf is soft, and blade face corrugates, and base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces; (2) knead: usual kneading machine is kneaded now, by the pressurization of light, heavy, light pressurization principle, rub and tightly roll up to tea bar, tea juice overflows, and sticks at tea table for degree; (3) ferment: will knead even, the loose heap of leaf, in fermenting frame top fermentation, treat that leaf look Huang is red, have joyful fragrance to occur stopping fermenting, the various technique of fermentation time has difference, and usual 3-4 hour or 6-8 hour are not etc.(4) dry: the tealeaves after fermentation is put into perfuming machine for tea, under 90 DEG C of temperature conditions, drying 2.5 hours, obtains black tea finished product.
The resistance to bubble of such black tea is poor, and has no characteristic, and price is sold not high.And cast red tea day of the present invention, be a kind of black tea researched and developed on the basis of the day casting tea in ShaoXing,ZheJiang day casting area, be with sweet in taste hardship, change " day casting tea " taste that puckery middle band is sweet.
Summary of the invention
The object of this invention is to provide the production technology and preservation technique of within a kind of day, casting red tea, the resistance to bubble of black tea of production department is good, the curling Wu Run of profile disc floret, is with sweet in endoplasm flavour fresh profit mouthfeel hardship, returns sweet.
To achieve these goals, technical solution of the present invention is as follows:
Day to cast a production technology for red tea, it is characterized in that, described production technology comprises the following steps:
Step one, fresh leaf stand is blue or green; Blue or green 5 ~ 6 hours of stand on the blue or green bed in stand, spreading out blue or green thickness is 3 ~ 5 centimetres, and temperature is 18 ~ 20 degree, and humidity is 50% ~ 60%;
Step 2, to wither; Naturally withered 5 ~ 8 hours withering on curtain by tealeaves after step one, the thickness that withers is 3 ~ 5 centimetres, and withering temperature is 25 ~ 30 degree, and humidity is 50% ~ 60% again;
Step 3, shake green grass or young crops; Tealeaves after step 2 is put roll to stir to the vibration machine turning in rotated and make tealeaves absorb the moisture in air and get damp again;
Step 4, to knead; Tealeaves after step 3 is put into kneading machine and kneads 80 ~ 90 minutes;
Step 5, fermentation; Tealeaves after step 4 is put into totally-enclosed atomization aerobic storehouse and carry out aerobic fermentation 3 ~ 5 hours, fermentation temperature is 25 degree, and humidity is 90% ~ 100%;
Step 6, just to dry; Tealeaves after step 5 is dried 20 minutes at hot blast groove, and bake out temperature is 140 ~ 150 degree, stops fermentation;
Step 7, frying pan are shaped; With roasting machine by the curling granulated of tea frying formation dishization after step 6, frying temperature is 120 degree, and the frying time is 30 minutes;
Step 8, two roads cure; Tealeaves after step 7 is dried 20 minutes at hot blast groove, and baking temperature is 110 ~ 120 degree;
Step 9, Titian; Tealeaves after step 8 to be placed in fragrance extracting machine Titian 2 hours, stoving temperature is 80 degree, and rear raising temperature is baked and banked up with earth to 110 degree and within 1 hour, controlled tealeaves moisture content and be not more than 6%, gets final product finished product.
The invention allows for the preservation technique of this black tea, comprise the following steps:
Step one, black tea divided equally and to pack respectively afterwards;
Step 2, tealeaves outer cladding thin film after packaging;
Step 3, apply one deck quick lime glue outward at film;
Step 4, after quick lime glue-line is dry coated thin film again;
Step 5, the tealeaves bag after step 4 is placed in 0-5 degree refrigerator and preserves.
Further, described quick lime glue by 2: 1 quick-drying gelatin and quick lime powder stir form.
The production technology of casting red tea day that the present invention proposes, traditional black tea manufacture Process ba-sis improves, and increases the operation of frying pan sizing, and improve other conventional processes, make the curling Wu Run of black tea profile disc floret of making, the fresh profit of endoplasm flavour, fragrance is lastingly sweet.And resistance to bubble is good, and color and luster is ruddy, mouthfeel glycol.The preservation technique of casting red tea day that the present invention proposes, preserves two kinds of combine with technique, not only can preserve black tea for a long time and never degenerate, more can preserve the fragrance of black tea for a long time by refrigeration and lime, gas leakage possibility is extremely low.
Detailed description of the invention
Be described in further details technical solution of the present invention below in conjunction with embodiment, following examples do not form limitation of the invention.
Within a kind of day of the present invention, cast the production technology of red tea, comprise the following steps:
Step one, fresh leaf stand is blue or green; Blue or green 5 ~ 6 hours of stand on the blue or green bed in stand, spreading out blue or green thickness is 3 ~ 5 centimetres, and temperature is 18 ~ 20 degree, and humidity is 50% ~ 60%;
Step 2, to wither; Naturally withered 5 ~ 8 hours withering on curtain by tealeaves after step one, the thickness that withers is 3 ~ 5 centimetres, and withering temperature is 25 ~ 30 degree, and humidity is 50% ~ 60% again;
Step 3, shake green grass or young crops; Tealeaves after step 2 is put roll to stir to the vibration machine turning in rotated and make tealeaves absorb the moisture in air and get damp again;
Step 4, to knead; Tealeaves after step 3 is put into kneading machine and kneads 80 ~ 90 minutes;
Step 5, fermentation; Tealeaves after step 4 is put into totally-enclosed atomization aerobic storehouse and carry out aerobic fermentation 3 ~ 5 hours, fermentation temperature is 25 degree, and humidity is 90% ~ 100%;
Step 6, just to dry; Tealeaves after step 5 is dried 20 minutes at hot blast groove, and bake out temperature is 140 ~ 150 degree, stops fermentation;
Step 7, frying pan are shaped; With roasting machine by the curling granulated of tea frying formation dishization after step 6, frying temperature is 120 degree, and the frying time is 30 minutes;
Step 8, two roads cure; Tealeaves after step 7 is dried 20 minutes at hot blast groove, and baking temperature is 110 ~ 120 degree;
Step 9, Titian; Tealeaves after step 8 to be placed in fragrance extracting machine Titian 2 hours, stoving temperature is 80 degree, and rear raising temperature is baked and banked up with earth to 110 degree and within 1 hour, controlled tealeaves moisture content and be not more than 6%, gets final product finished product.
Embodiment one:
Blue or green 5 hours of stand on the blue or green bed in stand, spreading out blue or green thickness is 3 centimetres, and temperature is 18 degree, and humidity is 55%; Naturally withered 5 hours withering on curtain by tealeaves after step one, the thickness that withers is 3 centimetres, and withering temperature is 25 degree, and humidity is 55% again; Tealeaves after step 2 is put into kneading machine and kneads 80 ~ 90 minutes; Tealeaves after step 3 is put into totally-enclosed atomization aerobic storehouse and carry out aerobic fermentation 3 hours, fermentation temperature is 25 degree, humidity 95%; Tealeaves after step 4 is dried 20 minutes at hot blast groove, and bake out temperature is 140 degree, stops fermentation; With roasting machine by the curling granulated of tea frying formation dishization after step 5, frying temperature is 120 degree, and the frying time is 30 minutes; Tealeaves after step 6 is dried 2 hours at hot blast groove, and baking temperature is 80 degree; Tealeaves after step 7 is dried 1 hour at hot blast groove, and baking temperature is 110 degree, controls tealeaves moisture content and is not more than 6%, get final product finished product.
Embodiment two:
Blue or green 6 hours of stand on the blue or green bed in stand, spreading out blue or green thickness is 5 centimetres, and temperature is 20 degree, and humidity is 55%; Naturally withered 8 hours withering on curtain by tealeaves after step one, the thickness that withers is 5 centimetres, and withering temperature is 30 degree, and humidity is 55% again; Tealeaves after step 2 is put into kneading machine and kneads 90 minutes; Tealeaves after step 3 is put into totally-enclosed atomization aerobic storehouse and carry out aerobic fermentation 5 hours, fermentation temperature is 25 degree, humidity 95%; Tealeaves after step 4 is dried 20 minutes at hot blast groove, and bake out temperature is 150 degree, stops fermentation; With roasting machine by the curling granulated of tea frying formation dishization after step 5, frying temperature is 120 degree, and the frying time is 30 minutes; Tealeaves after step 6 is dried 2 hours at hot blast groove, and baking temperature is 80 degree; Tealeaves after step 7 is dried 1 hour at hot blast groove, and baking temperature is 120 degree, controls tealeaves moisture content and is not more than 6%, get final product finished product.
Embodiment three:
Blue or green 5.5 hours of stand on the blue or green bed in stand, spreading out blue or green thickness is 4 centimetres, and temperature is 19 degree, and humidity is 55%; Naturally withered 6 hours withering on curtain by tealeaves after step one, the thickness that withers is 4 centimetres, and withering temperature is 28 degree, and humidity is 55% again; Tealeaves after step 2 is put into kneading machine and kneads 85 minutes; Tealeaves after step 3 is put into totally-enclosed atomization aerobic storehouse and carry out aerobic fermentation 4 hours, fermentation temperature is 25 degree, humidity 95%; Tealeaves after step 4 is dried 20 minutes at hot blast groove, and bake out temperature is 145 degree, stops fermentation; With roasting machine by the curling granulated of tea frying formation dishization after step 5, frying temperature is 120 degree, and the frying time is 30 minutes; Tealeaves after step 6 is dried 2 hours at hot blast groove, and baking temperature is 80 degree; Tealeaves after step 7 is dried 1 hour at hot blast groove, and baking temperature is 115 degree, controls tealeaves moisture content and is not more than 6%, get final product finished product.
Within a kind of day of the present invention, cast the preservation technique of red tea, comprise the following steps:
Step one, black tea divided equally and to pack respectively afterwards;
Step 2, tealeaves outer cladding thin film after packaging;
Step 3, apply one deck quick lime glue outward at film;
Step 4, after quick lime glue-line is dry coated thin film again;
Step 5, the tealeaves bag after step 4 is placed in 0-5 degree refrigerator and preserves.
Quick lime glue wherein by 2: 1 quick-drying gelatin and quick lime powder stir form.
Above embodiment is only in order to illustrate technical scheme of the present invention but not to be limited; when not deviating from the present invention's spirit and essence thereof; those of ordinary skill in the art are when making various corresponding change and distortion according to the present invention, but these change accordingly and are out of shape the protection domain that all should belong to the claim appended by the present invention.
Claims (3)
1. cast a production technology for red tea day, it is characterized in that, described production technology comprises the following steps:
Step one, fresh leaf stand is blue or green; Blue or green 5 ~ 6 hours of stand on the blue or green bed in stand, spreading out blue or green thickness is 3 ~ 5 centimetres, and temperature is 18 ~ 20 degree, and humidity is 50% ~ 60%;
Step 2, to wither; Naturally withered 5 ~ 8 hours withering on curtain by tealeaves after step one, the thickness that withers is 3 ~ 5 centimetres, and withering temperature is 25 ~ 30 degree, and humidity is 50% ~ 60% again;
Step 3, shake green grass or young crops; Tealeaves after step 2 is put roll to stir to the vibration machine turning in rotated and make tealeaves absorb the moisture in air and get damp again;
Step 4, to knead; Tealeaves after step 3 is put into kneading machine and kneads 80 ~ 90 minutes;
Step 5, fermentation; Tealeaves after step 4 is put into totally-enclosed atomization aerobic storehouse and carry out aerobic fermentation 3 ~ 5 hours, fermentation temperature is 25 degree, and humidity is 90% ~ 100%;
Step 6, just to dry; Tealeaves after step 5 is dried 20 minutes at hot blast groove, and bake out temperature is 140 ~ 150 degree, stops fermentation;
Step 7, frying pan are shaped; With roasting machine by the curling granulated of tea frying formation dishization after step 6, frying temperature is 120 degree, and the frying time is 30 minutes;
Step 8, two roads cure; Tealeaves after step 7 is dried 20 minutes at hot blast groove, and baking temperature is 110 ~ 120 degree;
Step 9, Titian; Tealeaves after step 8 to be placed in fragrance extracting machine Titian 2 hours, stoving temperature is 80 degree, and rear raising temperature is baked and banked up with earth to 110 degree and within 1 hour, controlled tealeaves moisture content and be not more than 6%, gets final product finished product.
2. cast a preservation technique for red tea day, it is characterized in that, described preservation technique comprises the following steps:
Step one, black tea divided equally and to pack respectively afterwards;
Step 2, tealeaves outer cladding thin film after packaging;
Step 3, apply one deck quick lime glue outward at film;
Step 4, after quick lime glue-line is dry coated thin film again;
Step 5, the tealeaves bag after step 4 is placed in 0-5 degree refrigerator and preserves.
3. cast the preservation technique of red tea day according to claim 2, it is characterized in that, described quick lime glue by 2: 1 quick-drying gelatin and quick lime powder stir form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410465031.4A CN105394207A (en) | 2014-09-10 | 2014-09-10 | Production process and storage process of Rizhuhong black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410465031.4A CN105394207A (en) | 2014-09-10 | 2014-09-10 | Production process and storage process of Rizhuhong black tea |
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| CN105394207A true CN105394207A (en) | 2016-03-16 |
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| CN201410465031.4A Pending CN105394207A (en) | 2014-09-10 | 2014-09-10 | Production process and storage process of Rizhuhong black tea |
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Cited By (4)
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| CN106417720A (en) * | 2016-08-30 | 2017-02-22 | 大关县翠贡茶叶有限责任公司 | Preparation method of Syzygium buxifolium Hook. Et Arn. black tea |
| CN106561847A (en) * | 2016-10-17 | 2017-04-19 | 安顺市平坝区高山云雾茶有限公司 | Processing method of natural flowery black tea |
| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
| CN115633721A (en) * | 2022-10-17 | 2023-01-24 | 江西省太阳红茶业有限公司 | Constant-temperature refrigeration preservation method for wild organic black tea |
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Cited By (5)
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| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
| CN110301489B (en) * | 2019-08-01 | 2021-09-14 | 安徽弋江源茶业有限公司 | Production process of graphite black tea |
| CN115633721A (en) * | 2022-10-17 | 2023-01-24 | 江西省太阳红茶业有限公司 | Constant-temperature refrigeration preservation method for wild organic black tea |
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Application publication date: 20160316 |