CN105941671A - Processing technology and processing system of Zhu tea - Google Patents
Processing technology and processing system of Zhu tea Download PDFInfo
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- CN105941671A CN105941671A CN201610283895.3A CN201610283895A CN105941671A CN 105941671 A CN105941671 A CN 105941671A CN 201610283895 A CN201610283895 A CN 201610283895A CN 105941671 A CN105941671 A CN 105941671A
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- folium camelliae
- camelliae sinensis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The present invention relates to the production and processing field of tea leaves and more particularly relates to a processing technology of Zhu tea. The processing technology includes the steps of picking, air-spreading, enzyme deactivating, cooling, rolling, dehumidifying, air-drying, baking and packaging. The present invention also discloses a processing system of the Zhu tea. The processing system includes a pickling device, the pickling device is connected to an air-spreading device, the air-spreading device is connected to an enzyme deactivating device, the enzyme deactivating device is connected to a cooling device, the cooling device is connected to a rolling device, the rolling device is connected to a dehumidifying device, the dehumidifying device is connected to an air-drying device, the air-drying device is connected to a baking device, and the baking device is connected to a packaging device. The present invention aims to provide the processing technology and processing system of the Zhu tea, and the baking device which can control the hot air temperature is combined. The hot air is used to conduct baking and an automatic stir-frying pan is combined, which greatly prevents the situation of bad stir-frying of the tea leaves, so that the processing technology and processing system improve the economic benefits of the Zhu tea, and at the same time are also more environmentally friendly.
Description
Technical field
The present invention relates to Tea Production manufacture field, particularly relate to processing technique and the system of processing of a kind of strain tea.
Background technology
China is a kind of big country passing on thousand of years tea culture, defines multiple tea system, mainly includes that black tea, green tea, postfermented tea and Ramulus et Folium Mussaendae Pubescentis, these four tea are extensively liked by people.
The taste of green tea is best in four kinds of tea, the steps such as the processing of green tea includes plucking, stand is blue or green, complete, cool down, knead, dry, dry, parch, and green tea is divided into spring tea and summer tea, summer tea is strain tea mostly, pluck is the Folium Camelliae sinensis after rainy season, tea matter is nothing like spring tea, therefore processing technique is also thick than spring tea makes, and in existing strain tea processing technique, it is all by stove fire parch mostly, it is easy to during parch fry bad by Folium Camelliae sinensis, has influence on yield and the quality of strain tea, reduce further the economic benefits of strain tea.
Summary of the invention
It is an object of the invention to provide processing technique and the system of processing of a kind of strain tea, coordinate the parch device that can control hot blast temperature, carry out parch by hot blast, coordinate automatic turning and frying pan, prevent Folium Camelliae sinensis to fry bad situation greatly, improve the economic benefit of strain tea, the most more environmental protection simultaneously.
In order to realize object above, the technical solution used in the present invention is: the processing technique of a kind of strain tea, it comprises the steps
1., pluck, by picker, Folium Camelliae sinensis full wafer from Camellia sinensis is cut off；
2., spreading out green grass or young crops, Folium Camelliae sinensis step 1. plucked is put in the blue or green device in stand, divides 2-3cm thick, spreads out blue or green 15-20h；
3., completing, the cylinder that completes in steaming apparatus put into by the Folium Camelliae sinensis after 2. step is spread out green grass or young crops, and with the high-temperature baking of 300-400 DEG C, complete 2-4min；
4., cooling down, the Folium Camelliae sinensis after step 3. being completed is put into and is cooled to 16-25 DEG C in chiller；
5., kneading, the Folium Camelliae sinensis after step 4. being cooled down is put into pressurization in twisting device and is kneaded 8-12min；
6., drying, the Folium Camelliae sinensis after step 5. being kneaded is put in moisture-catcher, and by automatic air-drying machine, Folium Camelliae sinensis is got rid of 20-30% inherent moisture；
7., drying, the Folium Camelliae sinensis after step 6. being dried is put in airing device, dries to 16-25 DEG C with cold wind, gets rid of the inherent moisture of 4-6%；
8., parch, the Folium Camelliae sinensis after step 7. being dried puts in parch device, and stir-fries 3h with the hot blast of 100-150 DEG C；
9., pack, the Folium Camelliae sinensis after step 8. parch is put into packing device carries out subpackage, obtain green tea product.
Preferably, 3. step completes in step, while high-temperature baking, is passed through the hot blast of 120-180 DEG C in the cylinder that completes.
Preferably, in step 8. parch step, Folium Camelliae sinensis often stir-fries to be needed to pour out Folium Camelliae sinensis after 1h, pours turning and frying pan again into and stir-fry after naturally cooling to 16-25 DEG C.
Another technical scheme of the present invention is: the system of processing of a kind of strain tea, it includes picker, described picker is connected to spread out blue or green device, described stand green grass or young crops device is connected to steaming apparatus, described steaming apparatus is connected to chiller, described chiller is connected to twisting device, described twisting device is connected to moisture-catcher, described moisture-catcher is connected to airing device, described airing device is connected to parch device, described parch device is connected to packing device, described parch device is hot blast parch device, and it is provided with the automatic turning and frying pan coordinated with hot blast parch, it is provided with hot blast temperature adjusting means in described hot blast parch device.
Further, described steaming apparatus includes stove (1), it is provided with heat-collecting box (2) on suffered stove (1), it is provided with the cylinder that completes (3) on described heat-collecting box (2), the described cylinder that completes (3) outside is provided with air exhauster (5), and described air exhauster (5) is provided above air inlet (4), and lower section connects ventilation duct (6), described ventilation duct (6) passes heat-collecting box (2), and is passed through the cylinder that completes (3).
Further, described ventilation duct (6) is distributed in heat-collecting box (2) internal layer S-shaped or zigzag.
Further, described ventilation duct (6) enters into the position in the cylinder that completes (3) and offers several air outlets (601) uniformly.
Further, described ventilation duct (6) comes out to the entrance position between cylinder (3) that completes from heat-collecting box (2) and is provided with pressure-control valve (7).
Further, described ventilation duct (6) is positioned at the part interior in the cylinder that completes (3) exit and is provided with temperature inductor (8), and described temperature inductor (8) is connected to controller.
Further, described pressure-control valve (7) is electrohydraulic pressure control control valve (7), and it is connected to controller.
The invention have the benefit that
1, cooperation can control the parch device of hot blast temperature, carries out parch by hot blast, coordinates automatic turning and frying pan, prevents Folium Camelliae sinensis to fry bad situation greatly, improves the economic benefit of strain tea, the most more environmental protection simultaneously.
2, the step that completes coordinates hot blast to be passed through while high-temperature baking, can preferably complete the step that completes, make tea green-keeping complete.
3, parch step there is natural cooling step, good parch effect can either be ensured, be also prevented from Folium Camelliae sinensis simultaneously and fried bad, improve the economic benefits of green tea further.
4, use hot blast and stove baking to coordinate, the Folium Camelliae sinensis being positioned at upper strata so can be enable to be affected by hot blast, so make the temperature described in Folium Camelliae sinensis completing in cylinder substantially uniform, i.e. will not burn out Folium Camelliae sinensis and complete the most complete simultaneously.
5, ventilation duct becomes S-shaped or zigzag distribution in heat-collecting box, improves ventilation duct length in heat-collecting box, and then improves the length of the wind heating path sucked in, improves the temperature of air outlet hot blast, and then play more preferable fixation effect.
6, the design of multiple air outlets, can preferably coordinate stove to complete completing of green tea.
7, the design of pressure-control valve, can control the wind-force size of air outlet so that it is can play the effect completed.
8, the design of temperature inductor, it can be ensured that have the temperature of 120-180 degree Celsius from air outlet hot blast out, can play the effect that auxiliary completes.
Accompanying drawing explanation
Fig. 1 is the annexation figure of the system of processing of a kind of strain tea.
Fig. 2 is the structural representation of steaming apparatus.
Fig. 3 is the sectional view of A-A in Fig. 2.
Fig. 4 is the sectional view of B-B in Fig. 2.
Fig. 5 is the partial enlarged drawing of C in Fig. 3.
Label character shown in figure is: 1, stove；2, heat-collecting box；3, complete cylinder；4, air inlet；5, air exhauster；6, ventilation duct；7, pressure-control valve；8, temperature inductor；601, air outlet.
Detailed description of the invention
In order to make those skilled in the art be more fully understood that technical scheme, describing the present invention below in conjunction with the accompanying drawings, the description of this part is only exemplary and explanatory, should not have any restriction effect to protection scope of the present invention.
As Figure 1-Figure 5, the concrete structure of the present invention is: the system of processing of a kind of strain tea, it includes picker, described picker is connected to spread out blue or green device, described stand green grass or young crops device is connected to steaming apparatus, described steaming apparatus is connected to chiller, described chiller is connected to twisting device, described twisting device is connected to moisture-catcher, described moisture-catcher is connected to airing device, described airing device is connected to parch device, described parch device is connected to packing device, described parch device is hot blast parch device, and it is provided with the automatic turning and frying pan coordinated with hot blast parch, it is provided with hot blast temperature adjusting means in described hot blast parch device.
Preferably, described steaming apparatus includes stove 1, it is provided with heat-collecting box 2 on suffered stove 1, it is provided with, on described heat-collecting box 2, the cylinder 3 that completes, being provided with air exhauster 5 outside the described cylinder 3 that completes, described air exhauster 5 is provided above air inlet 4, and lower section connects ventilation duct 6, described ventilation duct 6 is through heat-collecting box 2, and is passed through the cylinder 3 that completes.
Preferably, described ventilation duct 6 is distributed in heat-collecting box 2 internal layer S-shaped or zigzag.
Preferably, described ventilation duct 6 enters into the position completed in cylinder 3 and offers several air outlets 601 uniformly.
Preferably, described ventilation duct 6 comes out to enter the position completed between cylinder 3 from heat-collecting box 2 and is provided with pressure-control valve 7.
Preferably, described ventilation duct 6 is positioned at the part interior in cylinder 3 exit that completes and is provided with temperature inductor 8, and described temperature inductor 8 is connected to controller.
Preferably, described pressure-control valve 7 is electrohydraulic pressure control control valve 7, and it is connected to controller.
The work of steaming apparatus is as follows: first make stove 1 operate, the temperature that completes of 300-400 degree Celsius is provided for the cylinder 3 that completes, then being put into by Folium Camelliae sinensis completes in cylinder 3, then air exhauster 5 is restarted, air is made to enter into ventilation duct 6 from air inlet 4, then during air enters into heat-collecting box 2, heat-collecting box 2 is heated, when temperature inductor 8 produces induced signal, pass to controller, control pressure-control valve 7 to be energized, when the pressure in ventilation duct 6 therein reaches the pressure that pressure-control valve 7 sets, pressure-control valve 7 is got through, steam enters into and completes in cylinder 3, and from air outlet 601 out, the Folium Camelliae sinensis completed in cylinder 3 is completed by auxiliary.
The Folium Camelliae sinensis using above-mentioned system of processing specifically produces such as following example
Embodiment 1
The processing technique of a kind of strain tea, it comprises the steps
1., pluck, by picker, Folium Camelliae sinensis full wafer from Camellia sinensis is cut off；
2., spreading out green grass or young crops, Folium Camelliae sinensis step 1. plucked is put in the blue or green device in stand, divides 2cm thick, spreads out blue or green 20h；
3., completing, the cylinder that completes in steaming apparatus put into by the Folium Camelliae sinensis after 2. step is spread out green grass or young crops, and with the high-temperature baking of 300 DEG C, and simultaneously toward being passed through the hot blast of 180 DEG C in the cylinder that completes, complete 2min；
4., cooling down, the Folium Camelliae sinensis after step 3. being completed is put into and is cooled to 25 DEG C in chiller；
5., kneading, the Folium Camelliae sinensis after step 4. being cooled down is put into pressurization in twisting device and is kneaded 8min；
6., drying, the Folium Camelliae sinensis after step 5. being kneaded is put in moisture-catcher, and by automatic air-drying machine, Folium Camelliae sinensis is got rid of 30% inherent moisture；
7., drying, the Folium Camelliae sinensis after step 6. being dried is put in airing device, dries to 16 DEG C with cold wind, gets rid of the inherent moisture of 6%；
8., parch, the Folium Camelliae sinensis after step 7. being dried puts in parch device, and stir-fries with the hot blast of 100 DEG C and need to pour out Folium Camelliae sinensis after 3h, and the 1h that often stir-fries, and pours turning and frying pan again into and stir-fry after naturally cooling to 25 DEG C；
9., pack, the Folium Camelliae sinensis after step 8. parch is put into packing device carries out subpackage, obtain green tea product.
Embodiment 2
The processing technique of a kind of strain tea, it comprises the steps
1., pluck, by picker, Folium Camelliae sinensis full wafer from Camellia sinensis is cut off；
2., spreading out green grass or young crops, Folium Camelliae sinensis step 1. plucked is put in the blue or green device in stand, divides 3cm thick, spreads out blue or green 15h；
3., completing, the cylinder that completes in steaming apparatus put into by the Folium Camelliae sinensis after 2. step is spread out green grass or young crops, and with the high-temperature baking of 400 DEG C, and simultaneously toward being passed through the hot blast of 120 DEG C in the cylinder that completes, complete 4min；
4., cooling down, the Folium Camelliae sinensis after step 3. being completed is put into and is cooled to 16 DEG C in chiller；
5., kneading, the Folium Camelliae sinensis after step 4. being cooled down is put into pressurization in twisting device and is kneaded 12min；
6., drying, the Folium Camelliae sinensis after step 5. being kneaded is put in moisture-catcher, and by automatic air-drying machine, Folium Camelliae sinensis is got rid of 20% inherent moisture；
7., drying, the Folium Camelliae sinensis after step 6. being dried is put in airing device, dries to 25 DEG C with cold wind, gets rid of the inherent moisture of 4%；
8., parch, the Folium Camelliae sinensis after step 7. being dried puts in parch device, and stir-fries with the hot blast of 150 DEG C and need to pour out Folium Camelliae sinensis after 3h, and the 1h that often stir-fries, and pours turning and frying pan again into and stir-fry after naturally cooling to 16 DEG C；
9., pack, the Folium Camelliae sinensis after step 8. parch is put into packing device carries out subpackage, obtain green tea product.
Embodiment 3
The processing technique of a kind of strain tea, it comprises the steps
1., pluck, by picker, Folium Camelliae sinensis full wafer from Camellia sinensis is cut off；
2., spreading out green grass or young crops, Folium Camelliae sinensis step 1. plucked is put in the blue or green device in stand, divides 2.5cm thick, spreads out blue or green 18h；
3., completing, the cylinder that completes in steaming apparatus put into by the Folium Camelliae sinensis after 2. step is spread out green grass or young crops, and with the high-temperature baking of 350 DEG C, and simultaneously toward being passed through the hot blast of 150 DEG C in the cylinder that completes, complete 3min；
4., cooling down, the Folium Camelliae sinensis after step 3. being completed is put into and is cooled to 20 DEG C in chiller；
5., kneading, the Folium Camelliae sinensis after step 4. being cooled down is put into pressurization in twisting device and is kneaded 10min；
6., drying, the Folium Camelliae sinensis after step 5. being kneaded is put in moisture-catcher, and by automatic air-drying machine, Folium Camelliae sinensis is got rid of 25% inherent moisture；
7., drying, the Folium Camelliae sinensis after step 6. being dried is put in airing device, dries to 20 DEG C with cold wind, gets rid of the inherent moisture of 5%；
8., parch, the Folium Camelliae sinensis after step 7. being dried puts in parch device, and stir-fries with the hot blast of 120 DEG C and need to pour out Folium Camelliae sinensis after 3h, and the 1h that often stir-fries, and pours turning and frying pan again into and stir-fry after naturally cooling to 20 DEG C；
9., pack, the Folium Camelliae sinensis after step 8. parch is put into packing device carries out subpackage, obtain green tea product.
The Folium Camelliae sinensis that Folium Camelliae sinensis embodiment 1, embodiment 2 and embodiment 3 production technology processed and existing processing technique process contrasts, the Folium Camelliae sinensis that the raw material of Folium Camelliae sinensis is plucked after being rainy season, found by contrast, the Folium Camelliae sinensis that production technology of the present invention processes, almost without frying bad situation, tea perfume (or spice) is the most richer simultaneously, and therefore the production technology of the present invention is a kind of strain tea production technology being worthy to be popularized, and can improve the value of Folium Camelliae sinensis after rainy season to a certain extent.
It should be noted that, in this article, term " includes ", " comprising " or its any other variant are intended to comprising of nonexcludability, so that include that the process of a series of key element, method, article or equipment not only include those key elements, but also include other key elements being not expressly set out, or also include the key element intrinsic for this process, method, article or equipment.
Principle and the embodiment of the present invention are set forth by specific case used herein, and the explanation of above example is only intended to help to understand method and the core concept thereof of the present invention.The above is only the preferred embodiment of the present invention, should be understood that, finiteness due to literal expression, and objectively there is unlimited concrete structure, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to make some improvement, retouch or change, it is also possible to above-mentioned technical characteristic is combined by rights；These improve retouching, change or combine, or the most improved design by invention and technical scheme directly apply to other occasion, are regarded as protection scope of the present invention.
Claims (10)
1. the processing technique of a strain tea, it is characterised in that it comprises the steps
1., pluck, by picker, Folium Camelliae sinensis full wafer from Camellia sinensis is cut off；
2., spreading out green grass or young crops, Folium Camelliae sinensis step 1. plucked is put in the blue or green device in stand, divides 2-3cm thick, spreads out blue or green 15-20h；
3., completing, the cylinder that completes in steaming apparatus put into by the Folium Camelliae sinensis after 2. step is spread out green grass or young crops, and with the high-temperature baking of 300-400 DEG C, complete 2-4min；
4., cooling down, the Folium Camelliae sinensis after step 3. being completed is put into and is cooled to 16-25 DEG C in chiller；
5., kneading, the Folium Camelliae sinensis after step 4. being cooled down is put into pressurization in twisting device and is kneaded 8-12min；
6., drying, the Folium Camelliae sinensis after step 5. being kneaded is put in moisture-catcher, and by automatic air-drying machine, Folium Camelliae sinensis is got rid of 20-30% inherent moisture；
7., drying, the Folium Camelliae sinensis after step 6. being dried is put in airing device, dries to 16-25 DEG C with cold wind, gets rid of the inherent moisture of 4-6%；
8., parch, the Folium Camelliae sinensis after step 7. being dried puts in parch device, and stir-fries 3h with the hot blast of 100-150 DEG C；
9., pack, the Folium Camelliae sinensis after step 8. parch is put into packing device carries out subpackage, obtain green tea product.
The processing technique of a kind of strain tea the most according to claim 1, it is characterised in that 3. step completes in step, while high-temperature baking, is passed through the hot blast of 120-180 DEG C in the cylinder that completes.
The processing technique of a kind of strain tea the most according to claim 1, it is characterised in that in step 8. parch step, Folium Camelliae sinensis often stir-fries to be needed to pour out Folium Camelliae sinensis after 1h, pours turning and frying pan again into and stir-fry after naturally cooling to 16-25 DEG C.
4. the system of processing of a strain tea, it is characterized in that, it includes picker, described picker is connected to spread out blue or green device, described stand green grass or young crops device is connected to steaming apparatus, described steaming apparatus is connected to chiller, described chiller is connected to twisting device, described twisting device is connected to moisture-catcher, described moisture-catcher is connected to airing device, described airing device is connected to parch device, described parch device is connected to packing device, described parch device is hot blast parch device, and it is provided with the automatic turning and frying pan coordinated with hot blast parch, it is provided with hot blast temperature adjusting means in described hot blast parch device.
The system of processing of a kind of strain tea the most according to claim 1, it is characterized in that, described steaming apparatus includes stove (1), it is provided with heat-collecting box (2) on suffered stove (1), it is provided with the cylinder that completes (3) on described heat-collecting box (2), the described cylinder that completes (3) outside is provided with air exhauster (5), described air exhauster (5) is provided above air inlet (4), lower section connects ventilation duct (6), described ventilation duct (6) passes heat-collecting box (2), and is passed through the cylinder that completes (3).
The system of processing of a kind of strain tea the most according to claim 5, it is characterised in that described ventilation duct (6) is distributed in heat-collecting box (2) internal layer S-shaped or zigzag.
The system of processing of a kind of strain tea the most according to claim 5, it is characterised in that described ventilation duct (6) enters into the position in the cylinder that completes (3) and offers several air outlets (601) uniformly.
The system of processing of a kind of strain tea the most according to claim 5, it is characterised in that described ventilation duct (6) comes out to the entrance position between cylinder (3) that completes from heat-collecting box (2) and is provided with pressure-control valve (7).
The system of processing of a kind of strain tea the most according to claim 5, it is characterised in that described ventilation duct (6) is positioned at the part interior in the cylinder that completes (3) exit and is provided with temperature inductor (8), and described temperature inductor (8) is connected to controller.
The system of processing of a kind of strain tea the most according to claim 5, it is characterised in that described pressure-control valve (7) is electrohydraulic pressure control control valve (7), and it is connected to controller.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610283895.3A CN105941671A (en) | 2016-05-04 | 2016-05-04 | Processing technology and processing system of Zhu tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610283895.3A CN105941671A (en) | 2016-05-04 | 2016-05-04 | Processing technology and processing system of Zhu tea |
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|---|---|---|---|---|
| CN201263372Y (en) * | 2008-09-25 | 2009-07-01 | 陈加友 | Drum-type tea-forming machine |
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| CN102308893A (en) * | 2011-09-30 | 2012-01-11 | 五峰天池茶叶机械有限公司 | Hybrid hot-air enzyme deactivation machine |
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| CN105104600A (en) * | 2015-09-21 | 2015-12-02 | 柳城县国营伏虎华侨农场茶厂 | Continuous processing production line and processing method of pan-fired green tea |
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| CN201263372Y (en) * | 2008-09-25 | 2009-07-01 | 陈加友 | Drum-type tea-forming machine |
| CN201467907U (en) * | 2009-08-18 | 2010-05-19 | 周忠 | Tea baking machine |
| CN102308893A (en) * | 2011-09-30 | 2012-01-11 | 五峰天池茶叶机械有限公司 | Hybrid hot-air enzyme deactivation machine |
| CN202635497U (en) * | 2012-07-19 | 2013-01-02 | 松阳县上河茶叶机械有限公司 | Tea roasting machine |
| CN105104600A (en) * | 2015-09-21 | 2015-12-02 | 柳城县国营伏虎华侨农场茶厂 | Continuous processing production line and processing method of pan-fired green tea |
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Application publication date: 20160921 |