CN106509176A - Black tea processing method - Google Patents
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- CN106509176A CN106509176A CN201611014352.8A CN201611014352A CN106509176A CN 106509176 A CN106509176 A CN 106509176A CN 201611014352 A CN201611014352 A CN 201611014352A CN 106509176 A CN106509176 A CN 106509176A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 93
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 51
- 235000020279 black tea Nutrition 0.000 title claims abstract description 51
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 235000013616 tea Nutrition 0.000 claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 26
- 230000008569 process Effects 0.000 claims abstract description 14
- 235000019225 fermented tea Nutrition 0.000 claims abstract description 3
- 238000012545 processing Methods 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 10
- 238000000576 coating method Methods 0.000 claims description 10
- 230000009286 beneficial effect Effects 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 210000002421 cell wall Anatomy 0.000 claims description 3
- 229910021389 graphene Inorganic materials 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 239000002184 metal Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 16
- 239000003205 fragrance Substances 0.000 abstract description 11
- 102000004190 Enzymes Human genes 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 9
- 235000014347 soups Nutrition 0.000 abstract description 9
- 238000001035 drying Methods 0.000 abstract description 8
- 238000007664 blowing Methods 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 230000006872 improvement Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000005096 rolling process Methods 0.000 abstract description 4
- 238000007493 shaping process Methods 0.000 abstract description 4
- 238000009210 therapy by ultrasound Methods 0.000 abstract description 2
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 230000035943 smell Effects 0.000 description 13
- 244000025254 Cannabis sativa Species 0.000 description 10
- 238000004898 kneading Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 230000002159 abnormal effect Effects 0.000 description 7
- 230000008859 change Effects 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000009835 boiling Methods 0.000 description 6
- 239000002932 luster Substances 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 102000004316 Oxidoreductases Human genes 0.000 description 3
- 108090000854 Oxidoreductases Proteins 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 238000006555 catalytic reaction Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 210000003701 histiocyte Anatomy 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 238000012552 review Methods 0.000 description 2
- 235000020338 yellow tea Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- -1 polyphenol compound Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a black tea processing method. The black tea processing method comprises the following steps of firstly pretreating tea leaves, then performing withering, performing rolling, then performing fermentation, then performing a working procedure of hot blowing for quality improvement, and finally performing drying so as to obtain black tea, wherein in the working procedure of hot blowing for quality improvement, fermented tea blanks are uniformly heated by hot blowing for quality improvement equipment, and besides, peculiar smell is eliminated. According to the black tea processing method disclosed by the invention, a technology of hot blowing for quality improvement is newly added, so that the activity of enzymes is effectively restrained, besides, mixed peculiar smell of herbal flavor, wet stuffiness and the like in the tea blanks is eliminated, the tea blanks are uniformly dehydrated, and the problem that the quality of the black tea is influenced by water stifling taste and the like produced in the working procedure of drying is solved. After quick-freeze withering treatment, microwave treatment is performed, so that tea leaves are soft in leaves, the tenacity of the tea leaves is strengthened, and shaping is facilitated. In the rolling treatment process of the tea leaves, ultrasonic treatment is performed, so that the cytoclasis of the tea leaves is thorough, and later-stage fermentation treatment is facilitated. The fragrance fresh and brisk degree, the mellow degree, the brewing resistant degree and the tea soup brightness of black tea products made by the black tea processing method disclosed by the invention are obviously improved, and the green and astringency sense of the black tea products is reduced.
Description
Technical field
The present invention relates to a kind of tea Processing method, and in particular to a kind of processing method of black tea, and a kind of main use
In the hot blow upgrading device of black tea processing, belong to Tea Processing technical field.
Background technology
China's black tea includes congou tea, broken black tea and souchong, and quality characteristic is all red soup red autumnal leaves, the shape of color, smell and taste
There is similar chemical change process in Chengdu, and its processing technology is similar, has and withers, kneads, fermenting, being dried four operations.
Wither is that fresh leaf controls the process that water evaporates change by artificial.Through withering, moisture can be suitably evaporated, make blade soft,
Toughness strengthens, and is easy to appearance.Additionally, wither making herbaceous taste disappear, aminoacid strengthens, and Folium Camelliae sinensis delicate fragrance begins to show, and is to form black tea product
First procedure of matter.Black tea is by kneading shaping, and promotes color, smell and taste concentration.Simultaneously as tea cell is destroyed, it is easy to
Necessary oxidation is carried out in the presence of enzyme, beneficial to being smoothed out for fermentation.Fermentation be black tea make unique stage, Jing Guofa
Ferment, leaf color are reddened by green, form the quality characteristic of the red soup of black tea red autumnal leaves；Fermenting mechanism is that leaf is thin by kneading damage, tissue
After birth structure is destroyed, permeability increase, polyphenols is fully contacted with oxidase, produces oxidation poly- under enzymatic catalysis
Cooperation is used, and other chemical compositions also accordingly occur profound change, forms the color, smell and taste quality of black tea.Drying is the tea that will be fermented
Base, is bakeed using high temperature, evaporates rapidly moisture, reach the process of mass dryness fraction of guaranteeing the quality；Purpose has three：Using the rapid inactive enzyme of high temperature
Activity, stops fermentation；Evaporation moisture, reduces volume, and fixed profile keeps mass dryness fraction with anti-mildew；Distribute most of low boiling blue or green
Careless abnormal smells from the patient, intensifies and retains high boiling point aromatic substance, obtains black tea distinctive fragrant and sweet.
Existing black tea processing technology, is primarily present the problem of three aspects.One is that fermentation makes the Folium Camelliae sinensis of green pass through enzymatic
Oxidation, forms red soup red autumnal leaves and the peculiar quality of fragrant color and taste, the tea after fermentation before into drier, grass gas, wet stifling
Not yet exclude completely etc. miscellaneous abnormal flavour.It is dried under hot wet condition and produces the vexed taste of water again, these miscellaneous abnormal flavour mixes by tea absorption, shadow
The fragrance for ringing tea is played.Two is that the stand leaf in dehydrator has certain thickness, and in drying, Folium Camelliae sinensis dehydration of being heated is inconsistent, tea bar
Sizing is uneven, prevents the active disunity of enzyme, and the conversion of cyanine bar is asynchronous, affects profile and color and luster.Three is from green tea, Folium Camelliae sinensis
And the jewelry making practice of yellow tea, it is understood that Folium Camelliae sinensis can be higher than drying fragrance taste through fried dry.Black tea, is because without frying using drying
, by first kneading and fermentation, tea bar intense excess syndrome, moisture content are more, and tea juice adheres to appearance for black tea, with pot easy to stick is fried, brew posterior lobe bottom and easily open
Open, intolerant to bubble, such as will be dried after first frying Titian again, it is necessary to first solve fermented tea fast uniform water loss problem.
The content of the invention
To solve the above problems, an object of the present invention be to provide it is a kind of be mainly used in black tea processing in " hot blow is carried
Matter " equipment, the two of purpose is the improvement that black tea processing method is carried out using the equipment, effectively prevent enzyme it is active while,
The miscellaneous abnormal flavour such as herbaceous taste, wet stifling present in tea base is efficiently eliminated, while effect is propagandized hotly by what is rolled, further promotes tea
The conversion of middle inclusions, promotes Folium Camelliae sinensis shaping and improves color and luster, increase fresh refreshing degree, improve fragrance, finally give high-quality black tea.
To reach above-mentioned purpose, the concrete technical scheme that the present invention takes is：
A kind of black tea processing method, will carry out first withering after Folium Camelliae sinensis pretreatment, kneads, then fermented, then carried out
' hot blow upgrading ' operation, is finally dried, obtains final product；Wherein, described ' hot blow upgrading ' operation is will using hot blow upgrading device
Tea base thermally equivalent after fermentation, is eliminated the unusual smell side by side.
Further, the hot blow upgrading device main body is the rotating cylinder axially rotated by motor-driven of a cylinder,
Rotating cylinder is externally provided with outer housing, and outer housing has support to fix again；One end of the rotating cylinder nozzle is open type, and tea base is put into or is taken by nozzle
Go out, and nozzle is furnished with hot-air blower, can be to blowing hot-air in cylinder；The barrel of the rotating cylinder is the metallic plate of closing；The cylinder of the rotating cylinder
Bottom is that, with foraminate metallic plate, cylinder bottom is externally provided with air exhauster, can be extracted air in rotating cylinder by the aperture on cylinder bottom out.
Further, heat conducting coating is also covered with the inwall of the rotating cylinder, the heat conducting coating is preferably Graphene heat conduction and applies
Layer, using the flash heat transfer of heat conducting coating so that Folium Camelliae sinensis are heated evenly, and being capable of rapid draing, it is to avoid Folium Camelliae sinensis glue wet conglomeration,
It is heated inequality, while avoiding the generation of abnormal flavour.
Further, described withering is processed as pretreated fresh tea leaf being placed in less than -20 DEG C 8-10h, then by its
Microwave treatment is carried out, 750Mhz, 2-8min are finally placed under room temperature condition；Process of withering can be carried out using heating deterioration groove also
15-18h。
Further, it is described knead processing procedure in be included under Ultrasonic Conditions process Folium Camelliae sinensis 30-60min, cell wall
Further crush, beneficial to later stage fermentation process.
Further, the tea base after described ' hot blow upgrading ' operation is specially fermented is put into the rotating cylinder in hot blow upgrading device
It is interior, motor-driven drum rotation, while the hot blast of hot-air blower is blown into by rotating cylinder nozzle, air exhauster coordinate by air in rotating cylinder from
Cylinder bottom aperture is extracted out, and process time is 5-10min.
The present disclosure applies equally in the processing of green tea, Folium Camelliae sinensis, after the completion of kneading operation, hot blow upgrading process is first carried out, then
Carry out re-roasting or multiple baking.Need not rub again after Folium Camelliae sinensis process, yellow tea processing is then alternative to dry operation again, and rush can be reached after process
Enter Folium Camelliae sinensis shaping, improve color and luster, increase fresh refreshing degree, improve the positive effect of fragrance.
Beneficial effects of the present invention are：The present invention is being fermented and is being dried between this two procedure, originally adds together
" hot blow upgrading " operation, is first fried after bake.Tea base after fermentation is put in " hot blow upgrading " equipment, by the orientation of rotating cylinder
Rolling and the oriented flowing of hot blast, make tea base thermally equivalent, exclude rapidly moisture content, take out tea base after certain hour is fried in rolling again
Drying.The present invention by newly-increased " hot blow upgrading " technique, effectively prevent enzyme it is active while, eliminate the grass in tea base
The miscellaneous abnormal flavour such as taste, wet stifling, while making the uniform dehydration of tea base, it is to avoid the subsequent affect black tea product such as water vexed taste are produced during drying process
The problem of matter.Quick-freezing is withered after processing carries out microwave treatment again so that tealeaves blade is soft, and toughness strengthens, and is easy to appearance.Folium Camelliae sinensis
Ultrasonic Treatment is carried out in kneading processing procedure so that tea cell destruction is more thorough, beneficial to the fermentation process in later stage.
Black tea product obtained in of the invention, the fresh refreshing degree of fragrance, alcohol thickness, the degree of resistance to bubble, tea lightness are remarkably reinforced, blue or green
Astringent sense is reduced.Product design more tight knot Wu Run, when brewing, leaf bottom is not opened a business, and cyanine bar is reduced, more red gorgeous bright.Commercially
On, product economy value improves 5-10%, is added significantly to economic benefit.
Description of the drawings
Fig. 1 is the hot blow upgrading device overall structure diagram one in the present invention.
Fig. 2 is the hot blow upgrading device overall structure diagram two in the present invention.
Wherein, 1- outer housings, 2- rotating cylinders, 3- barrels, 4- cylinders bottom, 5- apertures.
Specific embodiment
Below by way of specific embodiment and combine accompanying drawing and the present invention is explained further and is illustrated.
Embodiment 1：
A kind of black tea processing method, comprises the following steps：
(1) fresh tea leaf is by pretreatment such as cleaning, remove impurity；
(2) wither：Pretreated fresh tea leaf is placed in into less than -20 DEG C 8h, then is carried out microwave treatment,
750Mhz, 6min, are finally placed under room temperature condition；The process 15-18h that withers can be carried out using heating deterioration groove also.
(3) knead：Folium Camelliae sinensis shape and promote color, smell and taste concentration during kneading, simultaneously as leaf cell is destroyed, just
In necessary oxidation is carried out in the presence of enzyme, beneficial to being smoothed out for fermentation；It is described knead processing procedure in be included in ultrasound
Folium Camelliae sinensis 45min is processed under the conditions of ripple, cell wall is further crushed, beneficial to later stage fermentation process；
(4) ferment：Fermentation is the unique stage that black tea makes, and by fermentation, leaf color is reddened by green, forms black tea red autumnal leaves red
The quality characteristic of soup；Its mechanism is leaf under the effect of kneading, and histiocyte membrane structure receives destruction, and permeability increases, and makes polyphenol
Class material is fully contacted with oxidase, and oxidation polymerization effect is produced under enzymatic catalysis, and other chemical compositions also accordingly occur deep
Change is carved, is made the Folium Camelliae sinensis of green produce red change, is formed the color, smell and taste quality of black tea.Fermentation machine or sweathouse control are commonly used at present
Humiture processed and time are fermented.Fermentation appropriateness, tender leaf color and luster are red even, and the red inner general green grass or young crops of old leaf, grass gas disappear, with ripe fruit
It is fragrant；Fermentation is completed in Zymolysis Equipment, low, not more than 35 DEG C, minimum to be not less than 20 DEG C, humidity after fermentation temperature is first high
More than 95%, fermentation time is 4-6h, treat fermentated leaves grass gas disappear, the fragrance of a flower appear and Folium Camelliae sinensis be converted into it is bronze-colored for fermentation it is suitable
Degree；
(5) hot blow upgrading：Using hot blow upgrading device by the tea base thermally equivalent after fermentation, eliminate the unusual smell side by side；Such as Fig. 1-2
Shown, the hot blow upgrading device main body is the rotating cylinder 2 axially rotated by motor-driven of a cylinder, and rotating cylinder 2 is externally provided with
Outer housing 1, outer housing 1 have support to fix again；One end of 2 nozzle of the rotating cylinder is open type, and tea base is put into or is taken out by nozzle, and cylinder
Mouth is furnished with hot-air blower, can be to blowing hot-air in cylinder；The barrel 3 of the rotating cylinder 2 is the metallic plate of closing；The cylinder bottom 4 of the rotating cylinder 2 is
Metallic plate with aperture 5, cylinder bottom 4 are externally provided with air exhauster, can extract air in rotating cylinder by the aperture on cylinder bottom out；Described turn
Heat conducting coating is covered with also on the inwall of cylinder 2, the heat conducting coating is preferably Graphene heat conducting coating, using the quick biography of heat conducting coating
Heat so that Folium Camelliae sinensis are heated evenly, and being capable of rapid draing, it is to avoid Folium Camelliae sinensis glue wet conglomeration, inequality of being heated, while avoiding abnormal flavour
Generation.Tea base after ' hot blow upgrading ' operation is specially fermented is put in the rotating cylinder in hot blow upgrading device, motor
Drum rotation is driven, while the hot blast of hot-air blower is blown into by rotating cylinder nozzle, air exhauster coordinates air in rotating cylinder from cylinder bottom aperture
Extract out, process time is 5-10min.
(6) it is dried：Bakeed using low temperature after first high temperature, using the short roasting of high temperature can inactive enzyme rapidly activity, stop fermentation；
Evaporation moisture, reduces volume, and fixed profile keeps mass dryness fraction with anti-mildew；Most of low boiling grass smell is distributed, is intensified and is protected
High boiling point aromatic substance is stayed, the fragrant and sweet of high-quality black tea is formed, the dense alcoholic degree of tea flavour is improved.Red hair can be mitigated using the training of low temperature length
The cyanine of tea, the further conversion of favourable polyphenol compound, aminoacid and saccharide, finally gives high-quality black tea product.
Comparative example 1：
(1) fresh tea leaf is by pretreatment such as cleaning, remove impurity；
(2) wither：Pretreated fresh tea leaf is placed in into less than -20 DEG C 10h, after be placed under room temperature condition；
(3) knead：Method is kneaded using conventional, Folium Camelliae sinensis shape and promote color, smell and taste concentration during kneading, meanwhile, by
It is destroyed in leaf cell, it is easy to necessary oxidation is carried out in the presence of enzyme, beneficial to being smoothed out for fermentation；
(4) ferment：Fermentation is the unique stage that black tea makes, and by fermentation, leaf color is reddened by green, forms black tea red autumnal leaves red
The quality characteristic of soup.Its mechanism is leaf under the effect of kneading, and histiocyte membrane structure receives destruction, and permeability increases, and makes polyphenol
Class material is fully contacted with oxidase, and oxidation polymerization effect is produced under enzymatic catalysis, and other chemical compositions also accordingly occur deep
Change is carved, is made the Folium Camelliae sinensis of green produce red change, is formed the color, smell and taste quality of black tea.Fermentation machine or sweathouse control are commonly used at present
Humiture processed and time are fermented.Fermentation appropriateness, tender leaf color and luster are red even, and the red inner general green grass or young crops of old leaf, grass gas disappear, with ripe fruit
It is fragrant；Fermentation is completed in Zymolysis Equipment, not more than 35 DEG C of fermentation temperature, minimum to be not less than 20 DEG C, humidity more than 95%, is sent out
The ferment time be 4-6h, treat fermentated leaves grass gas disappear, the fragrance of a flower appear and Folium Camelliae sinensis be converted into it is bronze-colored for fermentation appropriateness；
(5) it is dried：Bakeed using high temperature, evaporate rapidly moisture, using the activity of the rapid inactive enzyme of high temperature, stop fermentation；
Evaporation moisture, reduces volume, and fixed profile keeps mass dryness fraction with anti-mildew；Most of low boiling grass smell is distributed, is intensified and is protected
High boiling point aromatic substance is stayed, black tea is obtained distinctive fragrant and sweet.
Finally give black tea product.
Embodiment 1 and black tea product obtained in comparative example 1 are carried out into sensory review, tea ratio is 4g tea：200mL
Water, brewing time 4min, specific procedure is：Sampling → disk → comment profile → title sample → brew → go out soup → smell fragrance → see soup
Color → taste flavour → comment leaf bottom.Scored by 10 people, averaged.Evaluate factor political trickery to be respectively：Profile 25%, fragrance 25%,
Soup look 10%, flavour 30%, leaf bottom 10%.
Table 1 is embodiment 1 and 1 black tea sensory review term of comparative example and sensory scores
Can be obtained by upper table, the more common black tea processing method of black tea processing method that the present invention is provided obtains the black tea of more high-quality
Product.
Claims (6)
1. a kind of black tea processing method, it is characterised in that will carry out first withering after Folium Camelliae sinensis pretreatment, knead, then carries out sending out
Ferment, then ' hot blow upgrading ' operation is carried out, finally it is dried, obtains final product；Wherein, described ' hot blow upgrading ' operation is to be carried using hot blow
Tea base thermally equivalent after fermentation is eliminated the unusual smell by matter equipment side by side.
2. black tea processing method as claimed in claim 1, it is characterised in that the hot blow upgrading device main body is cylindrical
The rotating cylinder (2) axially rotated by motor-driven, rotating cylinder (2) is externally provided with outer housing (1), and outer housing (1) has support to fix again；It is described
One end of rotating cylinder (2) nozzle is open type, and tea base is put into or is taken out by nozzle, and nozzle is furnished with hot-air blower, can blow heat into cylinder
Wind；The barrel (3) of the rotating cylinder (2) is the metallic plate of closing；The cylinder bottom (4) of the rotating cylinder (2) is the metal with aperture (5)
Plate, cylinder bottom (4) are externally provided with air exhauster, can extract air in rotating cylinder by the aperture on cylinder bottom out.
3. black tea processing method as claimed in claim 2, it is characterised in that be also covered with heat conduction on the inwall of the rotating cylinder (2)
Coating, the heat conducting coating are Graphene heat conducting coating.
4. black tea processing method as claimed in claim 1, it is characterised in that described to wither that be processed as be pretreated fresh
Folium Camelliae sinensis are placed in less than -20 DEG C 8-10h, then are carried out microwave treatment, and 750Mhz, 2-8min are finally placed under room temperature condition.
5. black tea processing method as claimed in claim 1, it is characterised in that it is described knead processing procedure in be included in ultrasound wave
Under the conditions of process Folium Camelliae sinensis 30-60min, cell wall further crushes, beneficial to later stage fermentation process.
6. black tea processing method as claimed in claim 1, it is characterised in that after ' hot blow upgrading ' operation is specially fermented
Tea base be put in the rotating cylinder in hot blow upgrading device, motor-driven drum rotation, while the hot blast of hot-air blower is by rotating cylinder cylinder
Mouth is blown into, and air exhauster coordinates to be extracted out air in rotating cylinder from cylinder bottom aperture, and process time is 5-10min.
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Cited By (3)
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| CN109042940A (en) * | 2018-07-20 | 2018-12-21 | 四川省农业科学院茶叶研究所 | A kind of processing method reducing congou tea bitter taste |
| CN111728047A (en) * | 2020-06-23 | 2020-10-02 | 湘丰茶业集团有限公司 | Preparation method of microbial fermented black tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109042940A (en) * | 2018-07-20 | 2018-12-21 | 四川省农业科学院茶叶研究所 | A kind of processing method reducing congou tea bitter taste |
| CN109042940B (en) * | 2018-07-20 | 2021-11-12 | 四川省农业科学院茶叶研究所 | Processing method for reducing bitter taste of congou black tea |
| CN111728047A (en) * | 2020-06-23 | 2020-10-02 | 湘丰茶业集团有限公司 | Preparation method of microbial fermented black tea |
| CN115574548A (en) * | 2022-10-13 | 2023-01-06 | 合肥工业大学 | Centrifugal drying device for preparing immobilized enzyme |
| CN115574548B (en) * | 2022-10-13 | 2023-06-20 | 合肥工业大学 | Centrifugal drying device for preparing immobilized enzyme |
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Application publication date: 20170322 |