CN105941699A - Jasmine tea processing method capable of reducing dissipation of flower fragrance - Google Patents
Jasmine tea processing method capable of reducing dissipation of flower fragrance Download PDFInfo
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- CN105941699A CN105941699A CN201610301308.9A CN201610301308A CN105941699A CN 105941699 A CN105941699 A CN 105941699A CN 201610301308 A CN201610301308 A CN 201610301308A CN 105941699 A CN105941699 A CN 105941699A
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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Abstract
The invention relates to a jasmine tea processing method capable of reducing dissipation of flower fragrance. The folding design of multilayer transporting and spreading for cooling grooves is used, conveying time and starting and stopping of a conveyor belt are manually controlled, and the working procedure of the spreading for cooling of a large scale of jasmine tea is completed in a small workshop, so that the temperature of the jasmine tea is prevented from being high, the loss of effective components of tea leaves and the loss of flower fragrance are reduced, the product quality of the jasmine tea is improved, and the jasmine tea is prevented from generating heat during being stacked in the workshop. Through the adoption of the jasmine tea processing method disclosed by the invention, the jasmine tea processing time can be further shortened, besides, the use area of the workshop and factory buildings can also be reduced, and the utilization rate of the factory buildings is increased.
Description
Technical field
The present invention relates to processing field of tea leaves, particularly to the processing method of Jasmine tea.
Background technology
Jasmine tea (Jasmine Tea), is again jasmine scented tea, belongs to scented tea, existing more than 1000 year history.Jasmine tea
Originating in the Heng County of Guangxi Zhuang Autonomous Region, its tea perfume merges alternately with jasmin, has that " basement obtains jasmine without the most delicious, arranges and makees the human world
First is fragrant " good reputation.
It is listed in tribute when the Qing Dynasty, has more than 150 year history.Heng County Jasmine tea comes from the Chinese, and the innovation of the traditional Chinese medical science promotes horizontal stroke
County's Jasmine tea is born, and fragrance and tea health-care effect are fully realized by traditional Chinese medical science Ju Fang school of the Song dynasty, causes scented tea heat, is born
Tens of kinds of scented teas.Since founding of New, the foreign affairs gift tea of Heng County Jasmine tea always country.Jasmine tea be by Folium Camelliae sinensis and
Jasmine flower carry out spell and, scenting, make Folium Camelliae sinensis absorb the fragrance of a flower Folium Camelliae sinensis.Its fragrance is fresh persistently, mellow fresh refreshing, the soup of flavour
Tender even softness at the bottom of green bright, the leaf of yellow skin.Through the Jasmine tea of series of process flow process scenting, have calm the nerves, solve depressed,
Spleen invigorating is regulated the flow of vital energy, defying age radioprotective, improve effect of immunity of organisms, is a kind of health drink.
Make the traditional handicraft program of Jasmine tea: tea embryo and flower spell and, heap basement, lead to flower, closing heap, rocket, bakee, cold
But basement, jacquard weave, even heap, vanning, are turned.Fumigate process, Folium Camelliae sinensis is in the condition of high temperature, it is impossible to the lasting fumigate time passes long or continuous basement
Flower, needs through spreading for cooling process, allows Folium Camelliae sinensis be cooled to room temperature and could continue fumigate.The spreading for cooling program of tradition fumigate technique is drying
After dry, the high temperature scented tea of 90-110 DEG C directly spreads in cell floor, or blows with electric fan；Also have by conveying spreading for cooling
Groove, constantly shakes advance, distributes heat, reaches nature spreading for cooling effect.If temperature is the highest, also needs to continue cool putting, reach room temperature
It is as the criterion.So, the spreading for cooling time generally requires 3-5 hour.So, radiation processes is also jasmin volatilization dispersion process around here,
Loss is serious.
The following is the pertinent literature retrieved:
Chinese patent 1, application number: CN 201410570658.6, title: the manufacture method of sweet osmanthus scented black tea, Main classification number:
A23F3/06 (2006.01) I, classification number: A23F3/06 (2006.01) I A23F3/40 (2006.01) I, applicant: Suzhou
Dongshan, city tea processing factory, invention (design) people: Liu Rongwei, publication number: 104365882A, publication date: 2015-02-25, address:
Silver Lake road, Dongshan Town, Wuzhong District, Suzhou City, Jiangsu Province 121, summary: the invention discloses the manufacture method of sweet osmanthus scented black tea, bag
Containing following procedure of processing: one, material choice, two, the scenting of sweet osmanthus scented black tea: (one) distributing cotton quantity: the distributing cotton quantity of sweet osmanthus scented black tea
Weight ratio Flos Osmanthi Fragrantis: black tea=(20-25): 100；(2) tea base processes；(3) Flos Osmanthi Fragrantis maintenance picks and picks；(4) fumigate is mixed
With；(5) logical flower heat radiation；(6) closing heap continues basement；(7) wounded in the battle multiple fire；(8) spreading for cooling cooling；(9) jacquard weave；(10) even
Heap is cased；The present invention can produce the mellow strong fragrance of black tea, and fragrance of a flower tea flavour brings out the best in each other, can prevent and treat cold syndrome of the stomach pain due to disorder of QI；Release xerostomia tongue
Dry, loosening bowel to relieve constipation, alleviate flatulence gastrointestinal upset；Skin whitening, releases vivotoxin；For halitosis, acute toothache, gastric heat tooth
Pain and dirty teeth pain；Warmly nourishing Yangqi, cures mainly the sweet osmanthus scented black tea of deficiency of YANG QI weak type hypertension.
Chinese patent 2, application number: 201410128168.0, title: the manufacture method of a kind of eucommia bark jasmine tea and product thereof
Product, Main classification number: A23F3/34 (2006.01) I, classification number: A23F3/34 (2006.01) I, applicant: Zhangjiajie Lvchun County
Garden Tea Industry company limited, inventor: Zhao Jianguo, publication number: 103891998A, open (bulletin) day: 2014-07-02, Shen
Please day: 2014.04.02, address: 427216 paddy field villages of Zhuan Ta township, Cili County, Zhangjiajie of Hunan Province city, summary: a kind of Cortex Eucommiae jasmine
Preparation method of jasmine scented tea and products thereof, is by Flos Jasmini Sambac alabastrum, room temperature 30～33 degree, and relative humidity about 80%, empty
Stacking under the conditions of gas velocity 5～6ml/min and watch flower, then sieve flower reaches more than 90% to the open rate of jasmine flower, opens
Degree of putting reaches 88-92 degree；By through completing, kneading, be dried gained Eucommia Tea base add its water content of water reach 10-30%, will
Eucommia Tea base and Flos Jasmini Sambac mixing, mix is uniform, stands 12～14 hours at heap temperature 38～42 DEG C；Stand fumigate
After end, the Eucommia Tea in eucommia bark jasmine tea mixture scenting crossed rapidly separates with Flos Jasmini Sambac, obtains Cortex Eucommiae Flos Jasmini Sambac
Tea crude product, bakees at 80～120 DEG C to water content 5～8.5%, packs through spreading for cooling and i.e. obtain eucommia bark jasmine tea product.
The product of the present invention has the effects such as regulation blood fat, blood pressure lowering, eyesight-improving bowels-relaxing, defying age, antiinflammatory enhancing immunologic function, special basement
Method processed can be effectively ensured Eucommia Tea and the natural mouthfeel of Flos Jasmini Sambac and pure fragrance.
Chinese patent 3, application number: 201010511317.3, title: production technology of orchid fragrance type jasmine tea, Main classification number:
A23F3/14 (2006.01) I, classification number: A23F3/14 (2006.01) I, applicant: Ai Xiuqun, inventor: Ai Xiuqun,
Publication number: 102450348A, publication date: 2012-05-16, the applying date: 2010.10.19, Chengdu, address Sichuan Province is high-new
Unit 2, No. 47 2, Tian Tai road, district 401, summary: the processing technique of a kind of scented tea, especially a kind of orchid fragrance type jasmine tea
Production technology.A kind of production technology of orchid fragrance type jasmine tea, by the process of tea base, flower process, scenting three process system
Become, scented tea processing technique involved in the present invention, effectively solve the problem that existing scented tea fragrance is single, make tender tea fragrant, blue
The fragrance of a flower, the fragrant ingenious fusion of jasmine, produce a kind of distinctive mixing perfume, owing to Cymbidium ensifolium (L.) Sw. is fragrant and the fragrant release speed in millet paste of jasmine
Degree and persistency are different, and the fragrance of millet paste shows the variation tendency that jasmine perfume → mixing perfume (or spice) → Cymbidium ensifolium (L.) Sw. is fragrant, unique flavor.
Chinese patent 4, application number: 201410574548.7, title；Flos Jasmini Sambac LIUPUCHA processing technique, Main classification number:
A23F3/06 (2006.01) I, classification number: A23F3/06 (2006.01) I, applicant: Wuzhou Zhong Cha Tea Industry company limited, sends out
A person of good sense: Zhang Junwei Cai one expresses one's thanks to and adds bodyguard, publication number: 104286236A, open (bulletin) day: 2015-01-21, patent agency
Mechanism: Wuzhou Wanda Patent Agency (General Partnership) 45108, agent: Chen Yanqun, the applying date:
2014.10.24, address: 543,001 10th floor, Xijiang River Si Lu 6 extra trade mansion, Wuzhou, Guangxi Zhuang Autonomous Region A seats,
Summary: a kind of Flos Jasmini Sambac LIUPUCHA processing technique of invention, gathers including the selection of LIUPUCHA and process, Flos Jasmini Sambac and processes, tea
Fumigate jacquard weave of leaf, Folium Camelliae sinensis secondary fumigate jacquard weave, Folium Camelliae sinensis three fumigate jacquard weaves, bakings；First choosing meets national safety standard
Finished product LIUPUCHA and Flos Jasmini Sambac flower, through three fumigate, jacquard weave and drying, finally bakee and obtain product.The jasmine of the present invention
Jasmine LIUPUCHA processing technique, technical process is simple, it is easy to operation, and Flos Jasmini Sambac scenting LIUPUCHA technique is unique, can effectively make jasmine
The jasmine fragrance of a flower and LIUPUCHA taste harmony merge, and the product that processing obtains not only has LIUPUCHA profile tightly thin, the dark brown oil of color and luster
Profit, flavour is mellow sweet refreshing, lubricious good to eat quality characteristic, also has Flos Jasmini Sambac strong fragrance fragrance, the fragrance of flowers is strong elegant charming product
Matter feature.Tooth cheek lasting after Flos Jasmini Sambac LIUPUCHA drink, aftertaste are strong fragrant, mouth has lingering fragrance, enjoy endless aftertastes, and have more the intestines and stomach coordinating, clear
Effect that thermal detoxification, skin maintenance, stomach invigorating are reposed.
Chinese patent 5, application number: 200310110984.0, title: the processing method of a kind of Novel jasmine scented tea, main point
Class-mark: A23F3/06, classification number: A23F3/06 A23F3/14, applicant: department's brightness is clear, inventor: the department clear Pang Xiaoli of brightness
Xiao Chun Jiang De will, publication number: 1543828, publication date: 2004-11-10, patent agency: Chongqing Chuangxin Patent Agency
Company limited, agent: Fu Jide, the applying date: 2003.11.17, address: 400700 No. 49 attached 3, Jinhua roads, It In Beibei, Chongqing
Number 4-3, summary: the present invention relates to a kind of novel Jasmine tea processing method, its content includes: Jasmine tea added selected by man-hour
Raw material be: excellent green tea, jasmine flower and white orchid flower；The processing process of Jasmine tea is: tea base just basement-flower
Process-Flos Camelliae Japonicae combination-scenting-stir-fry flower-spreading for cooling-finished product.By the Novel jasmine scented tea of technical scheme processing, thick flavor
Alcohol is lasting, without raw blue or green taste, spends dry imbibition when brewing, the most open, is suspended in cup, life-like, has viewing and admiring of uniqueness
It is worth and higher consumption value.The present invention processes for senior Flos Jasmini Sambac, it is not necessary to more complicated jacquard weave and Hua Gan baked
Journey, can save recruitment, reduces Flos Jasmini Sambac flower consumption；Improving consumption value and the enjoying value of Folium Camelliae sinensis, economic benefit shows simultaneously
Write.
In the tea Processing method that above-mentioned document is recorded, spreading for cooling program is the timely spreading for cooling of the Folium Camelliae sinensis after taking the dish out of the pot, and treats Ye Wen
After being down to 30-35 DEG C, warehouse-in can be packed.In traditional Jasmine tea manufacturing process, logical flower heat radiation and spreading for cooling activity time are general
All over needing more than 5 hours, the period fragrance of a flower can volatilize lost because of high temperature, causes the process of multiple basement to need again adding the freshest
Spend the sweet-smelling degree reaching Folium Camelliae sinensis requirement.
Summary of the invention
It is an object of the invention to provide a kind of reduce the fragrance of a flower scatter and disappear Jasmine tea processing method.
A kind of reduce the fragrance of a flower scatter and disappear Jasmine tea processing method, comprise the following steps:
(1) tea-drying: the Folium Camelliae sinensis of preprocessing is sent into dehydrator, and being dried to water content 70-90 DEG C of temperature is 5-8%, obtains
Tea base, the Folium Camelliae sinensis of described preprocessing be through completing, kneading, the produced black tea of operation, green tea or the postfermented tea such as preliminarily dried；Make
For the preparation before Folium Camelliae sinensis fumigate；Why to be dried, because produced black tea, green tea or postfermented tea transportation after manufacturing can be inhaled
Receiving a certain amount of moisture, if be not pre-dried, fumigate will be affected；
(2) tea base cooling: the tea base after high temperature drying is placed on the storeroom being provided with water-cooling jacket of area 15-30
In, it is cooled to room temperature；
(3) fumigate first: with Flos Jasmini Sambac, the tea base after cooling being layered place mat, uses one layer of Flos Jasmini Sambac, one layer of Folium Camelliae sinensis, temperature exists
30-40 DEG C, fumigate 10-16 hour, screen out Flos Jasmini Sambac after fumigate, Folium Camelliae sinensis enters dehydrator, is dried to containing under 70-90 DEG C of environment
The water yield is 5-10%, sends into cooling chamber by conveyer belt, is put on multilamellar conveying spreading for cooling groove；
(4) quickly spreading for cooling: above-mentioned multilamellar conveying spreading for cooling groove is placed in the cooling chamber of relative closure, and cooling chamber is 30-50's
Space, by dehumidification air conditioner, controls at 10 DEG C-20 DEG C by indoor temperature, and the high temperature Folium Camelliae sinensis dried out is cooled to room temperature；
(5) repeat fumigate: again mixed with Flos Jasmini Sambac by the Folium Camelliae sinensis of cooling, repeat step (3) and (4), fumigate 2-4 time, be dried
It is less than 10% to moisture content；
(6) cooling packing: the Folium Camelliae sinensis after multiple basement is sent into cooling chamber cooling, finally cools down 10-30 in air-conditioned room temperature 20-25 DEG C
Minute, the available Jasmine tea of packaging.
Described cooling chamber includes pan feeding conveyer belt, discharge belt, multilamellar conveying spreading for cooling groove A, multilamellar conveying spreading for cooling groove B
And dehumidification air conditioner, pan feeding conveyer belt is connected with multilamellar conveying spreading for cooling groove A, and multilamellar conveying spreading for cooling groove B is connected with discharge belt, many
Layer conveying spreading for cooling groove A is arranged on above multilamellar conveying spreading for cooling groove B, and multilamellar conveying spreading for cooling groove A and multilamellar conveying spreading for cooling groove B is fixed on
In frame, dehumidification air conditioner is arranged in cooling chamber.
Multilamellar conveying spreading for cooling groove A sent into by the Folium Camelliae sinensis obtained after fumigate first by described pan feeding conveyer belt, starts quickly stand
Cool operation, Folium Camelliae sinensis is slowly delivered to multilamellar conveying spreading for cooling groove B on multilamellar conveying spreading for cooling groove, and operator can adjust according to demand
Transfer rate or start and stop, sent entrance next step by discharge belt after meeting Folium Camelliae sinensis cool time.
The essential characteristics of the present invention and prominent progress are.
(1) the logical flower heat radiation operation that the process modifications of the present invention is traditional, sends into dress by the Folium Camelliae sinensis after completing
Have in the storage room of water-cooling jacket and cool down, reduce tea base cool time.
(2) present invention improve tradition Jasmine tea processing technology in, the operation of tea spreading-and-cooling after fumigate, tradition spreading for cooling
High temperature Folium Camelliae sinensis is cooled to room temperature and typically requires and scented tea is laid on spreading for cooling frame standing 3-5 hour, during this by operation
The fragrance of a flower easily volatilizees with air, causes scented tea fragrance to be lost, and the present invention designs a kind of cooling chamber, is provided with multilamellar in cooling chamber
Conveying spreading for cooling groove and dehumidifier air-conditioning, draw optimal chilling temperature and humidity by repetition test, spreading for cooling time be greatly reduced, subtract
Few fragrance of a flower scatters and disappears, and improves rate of enfleuraging, thus reduces by flower amount about 20%, reduces cost.
(3) present invention optimizes tradition spreading for cooling operation needs scented tea by being centered around workshop periphery or aerial sufficiently long defeated
Send spreading for cooling groove, constantly shake advance, distribute heat, reach nature spreading for cooling effect.If temperature is the highest, also need to spread on ground, workshop
Continue cool putting on plate, utilize the foldover design of multilamellar conveying spreading for cooling groove, Artificial Control delivery time and conveyer belt start and stop to realize
Complete high-volume scented tea spreading for cooling operation in less workshop, utilize the foldover design of multilamellar conveying spreading for cooling groove, when Artificial Control transmits
Between and conveyer belt start and stop realize complete in less workshop high-volume scented tea spreading for cooling operation, it is to avoid scented tea temperature is too high, reduce tea
Leaf effective ingredient and fragrance of a flower loss, improve scented tea product quality, it is to avoid stack heating in workshop, the present invention can shorten further
Scented tea process time, plant building usable floor area can also be reduced simultaneously, improve Factory Building utilization rate.
Accompanying drawing explanation
The invention will be further described with embodiment below in conjunction with the accompanying drawings:
Fig. 1 is cooling chamber schematic diagram, and in figure, each mark implication is as follows: 1-cooling chamber；2-pan feeding conveyer belt；3-discharge belt；
4-multilamellar conveying spreading for cooling groove A；5-multilamellar conveying spreading for cooling groove B；6-dehumidification air conditioner.
Detailed description of the invention
Embodiment 1:
(1) tea-drying: the Folium Camelliae sinensis of preprocessing is sent into dehydrator, and being dried to water content 70 DEG C of temperature is 5%, obtains tea base,
The Folium Camelliae sinensis of described preprocessing be through completing, kneading, the produced black tea of operation, green tea or the postfermented tea such as preliminarily dried；
(2) tea base cooling: the tea base after high temperature drying is placed in the storeroom being provided with water-cooling jacket of area 15, cold
But to room temperature；
(3) fumigate first: with Flos Jasmini Sambac, the tea base after cooling being layered place mat, uses one layer of Flos Jasmini Sambac, one layer of Folium Camelliae sinensis, temperature exists
30 DEG C, fumigate 10 hours, screen out Flos Jasmini Sambac after fumigate, Folium Camelliae sinensis enters dehydrator, be dried under 70 DEG C of environment to water content be 5%,
Send into cooling chamber by conveyer belt, be put on multilamellar conveying spreading for cooling groove；
(4) quickly spreading for cooling: above-mentioned multilamellar conveying spreading for cooling groove is placed in the cooling chamber of relative closure, and cooling chamber is the sky of 30
Between, by dehumidification air conditioner, indoor temperature is controlled at 10 DEG C, the high temperature Folium Camelliae sinensis dried out is cooled to room temperature；
(5) repeat fumigate: again mixed with Flos Jasmini Sambac by the Folium Camelliae sinensis of cooling, repeat step (3) and (4), fumigate 2-4 time, be dried
It is less than 10% to moisture content；
(6) cooling packing: the Folium Camelliae sinensis after multiple basement is sent into cooling chamber cooling, finally cools down 10 minutes air-conditioned room temperature 20 DEG C,
The available Jasmine tea of packaging.
Embodiment 2:
(1) tea-drying: the Folium Camelliae sinensis of preprocessing is sent into dehydrator, and being dried to water content 75 DEG C of temperature is 6%, obtains tea base,
The Folium Camelliae sinensis of described preprocessing be through completing, kneading, the produced black tea of operation, green tea or the postfermented tea such as preliminarily dried；
(2) tea base cooling: the tea base after high temperature drying is placed in the storeroom being provided with water-cooling jacket of area 25, cold
But to room temperature；
(3) fumigate first: with Flos Jasmini Sambac, the tea base after cooling being layered place mat, uses one layer of Flos Jasmini Sambac, one layer of Folium Camelliae sinensis, temperature exists
32 DEG C, fumigate 12 hours, screen out Flos Jasmini Sambac after fumigate, Folium Camelliae sinensis enters dehydrator, be dried under 80 DEG C of environment to water content be 8%,
Send into cooling chamber by conveyer belt, be put on multilamellar conveying spreading for cooling groove；
(4) quickly spreading for cooling: above-mentioned multilamellar conveying spreading for cooling groove is placed in the cooling chamber of relative closure, and cooling chamber is the sky of 45
Between, by dehumidification air conditioner, indoor temperature is controlled at 15 DEG C, the high temperature Folium Camelliae sinensis dried out is cooled to room temperature；
(5) repeat fumigate: by cooling Folium Camelliae sinensis again mix with Flos Jasmini Sambac, repetition step (3) and (4), fumigate 3 times, be dried to
Moisture content is less than 10%；
(6) cooling packing: the Folium Camelliae sinensis after multiple basement is sent into cooling chamber cooling, finally cools down 15 minutes air-conditioned room temperature 22 DEG C,
The available Jasmine tea of packaging.
Embodiment 3:
(1) tea-drying: the Folium Camelliae sinensis of preprocessing is sent into dehydrator, and being dried to water content 90 DEG C of temperature is 8%, obtains tea base,
The Folium Camelliae sinensis of described preprocessing be through completing, kneading, the produced black tea of operation, green tea or the postfermented tea such as preliminarily dried；
(2) tea base cooling: the tea base after high temperature drying is placed in the storeroom being provided with water-cooling jacket of area 30, cold
But to room temperature；
(3) fumigate first: with Flos Jasmini Sambac, the tea base after cooling being layered place mat, uses one layer of Flos Jasmini Sambac, one layer of Folium Camelliae sinensis, temperature exists
40 DEG C, fumigate 16 hours, screen out Flos Jasmini Sambac after fumigate, Folium Camelliae sinensis enters dehydrator, is dried to water content is under 90 DEG C of environment
10%, send into cooling chamber by conveyer belt, be put on multilamellar conveying spreading for cooling groove；
(4) quickly spreading for cooling: above-mentioned multilamellar conveying spreading for cooling groove is placed in the cooling chamber of relative closure, and cooling chamber is the sky of 50
Between, by dehumidification air conditioner, indoor temperature is controlled at 20 DEG C, the high temperature Folium Camelliae sinensis dried out is cooled to room temperature；
(5) repeat fumigate: again mixed with Flos Jasmini Sambac by the Folium Camelliae sinensis of cooling, repeat step (3) and (4), fumigate 2-4 time, be dried
It is less than 10% to moisture content；
(6) cooling packing: the Folium Camelliae sinensis after multiple basement is sent into cooling chamber cooling, finally cools down 30 minutes air-conditioned room temperature 25 DEG C,
The available Jasmine tea of packaging.
Described cooling chamber 1 includes pan feeding conveyer belt 2, discharge belt 3, multilamellar conveying spreading for cooling groove A4, multilamellar conveying stand
Cool groove B5 and dehumidification air conditioner 6, pan feeding conveyer belt 2 is connected with multilamellar conveying spreading for cooling groove A4, and multilamellar conveying spreading for cooling groove B5 passes with discharging
Sending band 3 connection, multilamellar conveying spreading for cooling groove A4 to be arranged on above multilamellar conveying spreading for cooling groove B5, multilamellar conveying spreading for cooling groove A4 and multilamellar are defeated
Sending spreading for cooling groove B5 to be fixed in frame, dehumidification air conditioner 6 is arranged in cooling chamber.
Multilamellar conveying spreading for cooling groove A4 sent into by the Folium Camelliae sinensis obtained after fumigate first by described pan feeding conveyer belt 2, starts quickly
Spreading for cooling operation, Folium Camelliae sinensis is slowly delivered to multilamellar conveying spreading for cooling groove B5 on multilamellar conveying spreading for cooling groove A4, and operator can be according to need
Seek adjustment transfer rate or start and stop, after Folium Camelliae sinensis meets cool time, sent entrance next step by discharge belt 3.
The product Flos Jasmini Sambac fragrance that the Jasmine tea processing method that above-described embodiment minimizing fragrance of a flower scatters and disappears obtains is mellow, Folium Camelliae sinensis
Do not allow frangible, and traditional processing method is owing to for natural cooling, fragrance of a flower loss is very big, is particularly put into the jasmine of floor cooling
Scented tea, fragrance is the denseest, low several class ranks.
Claims (4)
1. one kind is reduced the Jasmine tea processing method that the fragrance of a flower scatters and disappears, it is characterised in that: comprise the following steps:
(1) tea-drying: the Folium Camelliae sinensis of preprocessing is sent into dehydrator, 70-90 DEG C of temperature be dried to water content be less than 10%,
Obtain tea base；
(2) tea base cooling: the tea base after high temperature drying is placed on the storeroom being provided with water-cooling jacket of area 15-30
In, it is cooled to room temperature；
(3) fumigate first: with Flos Jasmini Sambac, the tea base after cooling being layered place mat, uses one layer of Flos Jasmini Sambac, one layer of Folium Camelliae sinensis, temperature exists
30-40 DEG C, fumigate 10-16 hour, screen out Flos Jasmini Sambac after fumigate, Folium Camelliae sinensis enters dehydrator, is dried to containing under 70-90 DEG C of environment
The water yield is 5-8%, sends into cooling chamber by conveyer belt, is put on multilamellar conveying spreading for cooling groove；
(4) quickly spreading for cooling: above-mentioned multilamellar conveying spreading for cooling groove is put together in the cooling chamber of relative closure, and cooling chamber is 30-50
Space, indoor temperature is controlled at 10 DEG C-20 DEG C, is cooled to room temperature drying high temperature Folium Camelliae sinensis out；
(5) fumigate is repeated: again mixed with Flos Jasmini Sambac by the Folium Camelliae sinensis of cooling, repetition step (3) and (4), fumigate 2-4 time, then
Be dried to moisture content be 5-10%；
(6) cooling packing: the Folium Camelliae sinensis after multiple basement is sent into cooling chamber cooling, finally cools down 10-30 in air-conditioned room temperature 20-25 DEG C
Minute, sieve, the available Jasmine tea of packaging.
The Jasmine tea processing method that the minimizing fragrance of a flower the most according to claim 1 scatters and disappears, it is characterised in that: described pre-add
The Folium Camelliae sinensis of work be through completing, kneading, the produced black tea of preliminarily dried, green tea or postfermented tea.
The Jasmine tea processing method that the minimizing fragrance of a flower the most according to claim 1 scatters and disappears, it is characterised in that: described cooling
Room (1) include pan feeding conveyer belt (2), discharge belt (3), multilamellar conveying spreading for cooling groove A (4), multilamellar conveying spreading for cooling groove B (5) and
Dehumidification air conditioner (6), pan feeding conveyer belt (2) is connected with multilamellar conveying spreading for cooling groove A (4), and multilamellar conveying spreading for cooling groove B (5) passes with discharging
Sending band (3) to connect, multilamellar conveying spreading for cooling groove A (4) is arranged on multilamellar conveying spreading for cooling groove B (5) top, multilamellar conveying spreading for cooling groove A (4)
Being fixed in frame with multilamellar conveying spreading for cooling groove B (5), dehumidification air conditioner (6) is arranged in cooling chamber.
The Jasmine tea processing method that the minimizing fragrance of a flower the most according to claim 1 scatters and disappears, it is characterised in that: in step (6)
Last fumigate process can not also sieve flower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610301308.9A CN105941699A (en) | 2016-05-09 | 2016-05-09 | Jasmine tea processing method capable of reducing dissipation of flower fragrance |
Applications Claiming Priority (1)
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Cited By (9)
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| CN107319050A (en) * | 2017-07-25 | 2017-11-07 | 广西小燕蛇业有限公司 | A kind of preparation method of snake gall jasmine tea |
| CN107647023A (en) * | 2017-10-27 | 2018-02-02 | 广西金花茶业有限公司 | A kind of preparation method of maple leaf black tea |
| CN107691719A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of mulberry tree black tea |
| CN107691718A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of leaf of bamboo black tea |
| CN107691695A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of Randia cochinchinensis black tea |
| CN109511759A (en) * | 2018-11-23 | 2019-03-26 | 北京灵之秀文化发展有限公司 | A kind of jasmine scutellaria tea and its manufacture craft |
| CN110558402A (en) * | 2019-10-12 | 2019-12-13 | 贵州经贸职业技术学院 | Preparation method of roxburgh rose fruit tea |
| CN112155092A (en) * | 2020-10-30 | 2021-01-01 | 贵州全季茶业有限公司 | Grapefruit scented tea and preparation method thereof |
| CN114568551A (en) * | 2022-03-18 | 2022-06-03 | 广西顺来茶业有限公司 | Rapid aroma-locking cooling method for tea leaves |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107319050A (en) * | 2017-07-25 | 2017-11-07 | 广西小燕蛇业有限公司 | A kind of preparation method of snake gall jasmine tea |
| CN107647023A (en) * | 2017-10-27 | 2018-02-02 | 广西金花茶业有限公司 | A kind of preparation method of maple leaf black tea |
| CN107691719A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of mulberry tree black tea |
| CN107691718A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of leaf of bamboo black tea |
| CN107691695A (en) * | 2017-10-27 | 2018-02-16 | 广西金花茶业有限公司 | A kind of preparation method of Randia cochinchinensis black tea |
| CN109511759A (en) * | 2018-11-23 | 2019-03-26 | 北京灵之秀文化发展有限公司 | A kind of jasmine scutellaria tea and its manufacture craft |
| CN110558402A (en) * | 2019-10-12 | 2019-12-13 | 贵州经贸职业技术学院 | Preparation method of roxburgh rose fruit tea |
| CN112155092A (en) * | 2020-10-30 | 2021-01-01 | 贵州全季茶业有限公司 | Grapefruit scented tea and preparation method thereof |
| CN114568551A (en) * | 2022-03-18 | 2022-06-03 | 广西顺来茶业有限公司 | Rapid aroma-locking cooling method for tea leaves |
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