CN106538737A - Congou tea and its processing method - Google Patents
Congou tea and its processing method Download PDFInfo
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- CN106538737A CN106538737A CN201610913997.9A CN201610913997A CN106538737A CN 106538737 A CN106538737 A CN 106538737A CN 201610913997 A CN201610913997 A CN 201610913997A CN 106538737 A CN106538737 A CN 106538737A
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- oxygen
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/12—Rolling or shredding tea leaves
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- Chemical & Material Sciences (AREA)
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Abstract
A kind of processing method of congou tea, comprises the steps：Wither process, it is oxygen-enriched knead, oxygen-enriched fermentation, microwave drying, Titian process.The congou tea product that a kind of said method is processed into.The present invention is precisely controlled and fresh leaf is withered, reaching tea rolling needs moisture content into bar, then destroyed tea cell tissue through oxygen-enriched kneading, carry out pre fermentation and be kneaded into bar shaped, then by automatic oxygen-enriched standardization high-efficiency fermenting, finally inactivate drying and foot fire alcoholization again, form profile rope tightly thin, color and luster Wu Run, endoplasm fragrance are pure, the quality characteristic of the congou tea of soup look glow.Combination of the production technology of the present invention by multiple processing equipments, can substitute Traditional Man fermentation technology completely, and the quality standard metaplasia for realizing congou tea is produced, and can carry out continuous streamline processing.
Description
Technical field
The invention belongs to Tea Processing technical field, and in particular to the congou tea that a kind of achievable quality standard metaplasia is produced
Processing method and congou tea product.
Background technology
Congou tea is the distinctive black tea kind of China, and China's traditional export commodity.Current China nineteen is saved and is produced
Tea, wherein there is 12 provinces successively production congou tea.The fermentation in the production process of congou tea is quality responses key work
Sequence, is directly connected to the type of soup look, flavour and the fragrance of finished product congou tea.Its basic processing technique is fresh leaf-wither
Wither-knead-ferment-be dried.Traditional interior natural fermentating process needs artificial whole process to keep an eye on, turning, time-consuming to take a lot of work, product
Quality is unstable, and the black tea product of conventional machining process production is difficult to quality standard.Be badly in need of in production it is a kind of time-consuming it is short,
The black tea new process for processing that production can be standardized occurs.
The content of the invention
The problem to be solved in the present invention is to provide a kind of processing method of congou tea, and the method can substitute tradition completely
Artificial fermentation technique, realizes that quality standard metaplasia is produced, and can carry out continuous streamline processing.
The invention solves the problems that another problem be provide more than one state method processing congou tea.
A kind of processing method of congou tea, comprises the technical steps that：
（1）Wither process：By fresh leaf be positioned over controllable temperature control it is wet wither between process；
（2）It is oxygen-enriched to knead：By step（1）The semi-finished product for obtaining oxygen-enriched in the oxygen-enriched kneading machine of oxygenation can knead process；
（3）Oxygen-enriched fermentation：By step（2）The semi-finished product for obtaining can automatically control the oxygen-enriched fermentation tower of humiture and oxygen concentration
Carry out oxygen-enriched fermentation process；
（4）Microwave drying：By step（3）The semi-finished product for obtaining are dried process in microwave dryer；
（5）Titian process：By step（4）The semi-finished product for obtaining are sent into and bakee foot fire alcoholization Titian process in fragrance extracting machine.
One kind is improved, the step（1）Treatment conditions of withering be：Withering temperature is 33～37 DEG C, and withering time is
3.5～5h, wind speed are 1.5～3.0m/s, are withered to fresh leaf moisture content 60～62%.
Another kind is improved, the step（2）Rub using automatic 50 type of Zhejiang Green Peak Machinery Co., Ltd.'s production is oxygen-enriched
Twister group carry out it is oxygen-enriched knead process, knead treatment conditions：18～25 DEG C of ambient temperature, 60～90min of time, rotating speed 45～50
R/min, 1.5～2L/min of oxygen-supplying amount.This method, can save after supervention more abundant than the tea leaf fermentation that traditional method is kneaded
The ferment time about 30%, hence it is evident that improve production efficiency, so as to reduce production cost.
Also one kind is improved is, described step（3）The automatic constant-temperature produced using Zhejiang Green Peak Machinery Co., Ltd. is permanent
Wet oxygen-enriched fermentation tower carries out fermentation process, fermentation condition：28～30 DEG C of temperature, 2～2.5h of time, 4.5～5L/min of oxygen-supplying amount.
The method is fermented than traditional method, saves fermentation time about 1 hour, can improve fermentation efficiency about 30%.
Improving again is, described step（4）The DXWS-15C produced using Yixing Dingxi Microwave Equipment Co., Ltd.
Type microwave dryer is dried process, treatment conditions：Transfer rate：3～4m/min, throws leaf 42～46kg/h of amount, hot blast temperature
120 DEG C of degree.
Further improving is, described step（5）The 6CHT-60 types produced using Fujian Jiayou Machinery Co., Ltd.
Bakeing fragrance extracting machine carries out foot fire alcoholization Titian process, treatment conditions：65～70 DEG C of temperature, 3～5h of time.
More than one state the congou tea of method processing.
The invention has the beneficial effects as follows：By carrying out wither process to fresh leaf to being precisely controlled a temperature humidity of withering, make
Which reaches moisture content 60～62%, to ensure to knead rolled twig rate of the rear Folium Camelliae sinensis bud-leaf completely and higher than 90%；By ambient temperature 18
～25 DEG C, 60～90min of time, 1.5～2L/min of oxygen-supplying amount, 45～50 r/min's of rotating speed are kneaded, and destroy the cell of Folium Camelliae sinensis
Tissue, and start oxygen-enriched pre fermentation, to ensure the abundant of fermentation；Then by 28～30 DEG C of oxygen-enriched fermentation tower temperature degree, time 2～
The standardization high-efficiency fermenting of 2.5h, 4.5～5L/min of oxygen-supplying amount, to establish the basic feature of congou tea；Again by transmitting speed
Degree：3～4m/min, throws leaf 42～46kg/h of amount, and 120 DEG C of microwave drying treatments of hot blast temperature realize that Quick stop ferments, finally
By 65～70 DEG C of temperature, the baking fragrance extracting machine of 3～5h of time carries out foot fire alcoholization Titian and processes, and completes congou tea product
Manufacturing procedure, the product have that profile rope tight thin, color and luster Wu Run, endoplasm fragrance is pure, the quality characteristic of soup look glow.The present invention
Combination of the production technology by multiple processing equipments, can substitute Traditional Man fermentation technology completely, realize quality of congou black tea
Standardized production, and continuous streamline processing can be carried out.
Specific embodiment
With reference to embodiments further illustrating the present invention.
Embodiment 1
A kind of congou tea processes fresh leaf used：200 kilograms of the raw material fresh leaf of one bud, one leaf.
Concrete processing technique step is as follows：
（1）Fresh leaf is into the wet interior process of withering of withering of controllable temperature control, treatment conditions of withering：Withering temperature：37 DEG C, when withering
Between 4h, wind speed 2m/s, wither to moisture content 60%.
（2）By step（1）The fresh leaf 40kg/ platform for processing, 50 types into Zhejiang Green Peak Machinery Co., Ltd.'s production are rubbed
Twister group carry out it is oxygen-enriched knead process, knead treatment conditions：23 DEG C of ambient temperature, time 80min, 47 r/min of rotating speed, oxygen supply
Amount oxygen-supplying amount 1.6L/min.
（3）By step（2）The automatic thermostatic constant moisture that the Folium Camelliae sinensis for processing enter Zhejiang Green Peak Machinery Co., Ltd.'s production is rich
Aerobe fermentation tower carries out fermentation process, fermentation condition：28～29 DEG C of temperature, time 2.1h, oxygen-supplying amount 5L/min.
（4）By step（3）The fermentated leaves for processing enters the DXWS- of Yixing Dingxi Microwave Equipment Co., Ltd.'s production
15C type microwave dryers are dried process, treatment conditions：Transfer rate：3.5m/min, throws leaf amount 43kg/h, hot blast temperature
120℃。
（5）By step（4）The Folium Camelliae sinensis for processing are bakeed into the 6CHT-60 types that Fujian Jiayou Machinery Co., Ltd. produces and are carried
Fragrant machine carries out the dry Titian of foot and processes, the dry Titian condition of foot：69 DEG C of temperature, time 4.5h.
By process above step, 42.5 kilograms of finished product congou tea is made.
Embodiment 2
A kind of congou tea processes fresh leaf used：One bud, one leaf is mingled with 200 kilograms of the raw material fresh leaf of a small amount of two leaves and a bud.
Concrete processing technique step is as follows：
（1）Fresh leaf is into the wet interior process of withering of withering of controllable temperature control, treatment conditions of withering：Withering temperature：35 DEG C, when withering
Between 4.5h, wind speed 1.7m/s, wither to moisture content 60%.
（2）By step（1）The fresh leaf 40kg/ platform for processing, 50 types into Zhejiang Green Peak Machinery Co., Ltd.'s production are rubbed
Twister group carry out it is oxygen-enriched knead process, knead treatment conditions：22 DEG C of ambient temperature, time 90min, 45 r/min of rotating speed, oxygen supply
Amount 1.8L/min.
（3）By step（2）The Folium Camelliae sinensis for processing enter the automatic thermostatic constant moisture of Zhejiang Green Peak Machinery Co., Ltd.'s production and supply
Aerobe fermentation tower carries out fermentation process, fermentation condition：28～29 DEG C of temperature, time 2.3h, oxygen-supplying amount 4.5L/min.
（4）By step（3）The fermentated leaves for processing enters the DXWS- of Yixing Dingxi Microwave Equipment Co., Ltd.'s production
15C type microwave dryers are dried process, inactivation drying manage bar treatment conditions：Transfer rate：3.7m/min, throws leaf amount
45kg/h, 120 DEG C of hot blast temperature.
（5）By step（4）The Folium Camelliae sinensis for processing are bakeed into the 6CHT-60 types that Fujian Jiayou Machinery Co., Ltd. produces and are carried
Fragrant machine carries out the dry Titian of foot and processes, the dry Titian condition of foot：65 DEG C of temperature, time 5h.
By process above step, 44.4 kilograms of finished product congou tea is made.
Embodiment 3
A kind of congou tea processes fresh leaf used：Two leaves and a bud is mingled with 200 kilograms of the raw material fresh leaf of a small amount of one leaf of a bud.
Concrete processing technique step is as follows：
（1）Fresh leaf is into the wet interior process of withering of withering of controllable temperature control, treatment conditions of withering：Withering temperature：36 DEG C, when withering
Between 4.5h, wind speed 1.8m/s, wither to moisture content 61%.
（2）By step（1）The fresh leaf 40kg/ platform for processing, 50 types into Zhejiang Green Peak Machinery Co., Ltd.'s production are rubbed
Twister group carry out it is oxygen-enriched knead process, knead treatment conditions：24 DEG C of ambient temperature, time 90min, 48 r/min of rotating speed, oxygen supply
Amount 1.8L/min.
（3）By step（2）The Folium Camelliae sinensis for processing enter the constant temperature and humidity oxygen supply of Zhejiang Green Peak Machinery Co., Ltd.'s production and send out
Ferment tower carries out fermentation process, fermentation condition：29～30 DEG C of temperature, time 2.2h, oxygen-supplying amount 4.8L/min.
（4）By step（3）The fermentated leaves for processing enters the DXWS- of Yixing Dingxi Microwave Equipment Co., Ltd.'s production
15C type microwave dryers are dried process, inactivation drying manage bar treatment conditions：Transfer rate：3.8m/min, throws leaf amount
46kg/h, 120 DEG C of hot blast temperature.
（5）By step（4）The Folium Camelliae sinensis for processing are bakeed into the 6CHT-60 types that Fujian Jiayou Machinery Co., Ltd. produces and are carried
Fragrant machine carries out the dry Titian of foot and processes, the dry Titian condition of foot：68 DEG C of temperature, time 5h.
By process above step, 46.5 kilograms of finished product congou tea is made.
Embodiment 4
Difference is kneaded impact situation of the method to fermentation time and is compared.
By comparison of the kneading in technique and common kneading in technique to adopting the present invention to follow-up 30 DEG C of common fermentation times,
It can be seen that the kneading in technique using the present invention can reduce fermentation time 40min；If follow-up oxygen-enriched using 30 DEG C of the present invention
Fermentation, fermentation time can reduce 60min；If kneading and fermentation technology and kneading and send out using common using the present invention
Ferment technics comparing, it is possible to reduce the fermentation time of fermentation time 90min, production efficiency are improved clearly, as a result referring to table 1.
Table 1 is commonly kneaded and the oxygen-enriched comparison kneaded and affect on fermentation time
Embodiment 5
Comparison of the different oxygen-adding amount fermentations to black kung fu tea organoleptic quality.
By the comparison to oxygen-enriched fermentation technique of the present invention difference oxygen-adding amount, it can be seen that the oxygen-adding amount 4.5 of the present invention ~
The oxygen-adding amount PTS highest of 5L/min, quality are processed apparently higher than other, especially the score advantage of soup look, flavour and leaf bottom
Become apparent from, illustrate that the oxygen-enriched fermentation method of the present invention has significantly advanced.The results are shown in Table 2
Comparison of the 2 different oxygen-adding amount fermentations of table to black kung fu tea organoleptic quality.
The present invention can make various changes, and all other equivalent transformations similar with present invention process method and product fall
Enter protection scope of the present invention.
Claims (7)
1. a kind of processing method of congou tea, the method include following processing steps：
（1）Wither process：By fresh leaf be positioned over controllable temperature control it is wet wither between process；
（2）It is oxygen-enriched to knead：By step（1）The semi-finished product for obtaining oxygen-enriched in the oxygen-enriched kneading machine of oxygenation can knead process；
（3）Oxygen-enriched fermentation：By step（2）The semi-finished product for obtaining can automatically control the oxygen-enriched fermentation tower of humiture and oxygen concentration
Carry out oxygen-enriched fermentation process；
（4）Microwave drying：By step（3）The semi-finished product for obtaining are dried process in microwave dryer；
（5）Titian process：By step（4）The semi-finished product for obtaining are sent into and bakee foot fire alcoholization Titian process in fragrance extracting machine.
2. the processing method of a kind of congou tea according to claim 1, the step（1）Treatment conditions of withering be：
Withering temperature is 33～37 DEG C, and withering time is 3.5～5h, and wind speed is 1.5～3.0m/s, wither to fresh leaf moisture content 60～
62%。
3. the processing method of a kind of congou tea according to claim 2, the step（2）Had using Zhejiang Lv Feng machineries
Limit company production automatic 50 type it is oxygen-enriched knead unit carry out it is oxygen-enriched knead process, knead treatment conditions：Ambient temperature 18～25
DEG C, 60～90min of time, 45～50 r/min of rotating speed, 1.5～2L/min of oxygen-supplying amount.
4. the processing method of a kind of congou tea according to claim 3, described step（3）It is mechanical using Zhejiang Lv Feng
The automatic thermostatic constant moisture oxygen-enriched fermentation tower of company limited's production carries out fermentation process, fermentation condition：28～30 DEG C of temperature, time 2
～2.5h, 4.5～5L/min of oxygen-supplying amount.
5. the processing method of a kind of congou tea according to claim 4, described step（4）Made innovations using Yixing City micro-
The DXWS-15C type microwave dryers of wave device company limited production are dried process, treatment conditions：Transfer rate：3～4m/
Min, throws leaf 42～46kg/h of amount, 120 DEG C of hot blast temperature.
6. the processing method of a kind of congou tea according to claim 5, described step（5）Using the good friend's machinery in Fujian
The 6CHT-60 types of company limited's production bakee fragrance extracting machine and carry out foot fire alcoholization Titian process, treatment conditions：65～70 DEG C of temperature,
3～5h of time.
7. one kind is with congou tea product made by claim 1-6 methods described.
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| CN201610913997.9A CN106538737A (en) | 2016-10-20 | 2016-10-20 | Congou tea and its processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244306A (en) * | 2017-12-29 | 2018-07-06 | 日照轩宜信息科技有限公司 | A kind of sweet basil leaf processing method |
| CN109042972A (en) * | 2018-10-22 | 2018-12-21 | 湖北龙王垭茶业有限公司 | A kind of microwave combined furnace drying method of black tea |
| CN110403030A (en) * | 2019-09-06 | 2019-11-05 | 贵州省凤冈县浪竹有机茶业有限公司 | A kind of processing technology of black tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108244306A (en) * | 2017-12-29 | 2018-07-06 | 日照轩宜信息科技有限公司 | A kind of sweet basil leaf processing method |
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Application publication date: 20170329 |