CN106857895A - Black tea processing technology - Google Patents
Black tea processing technology Download PDFInfo
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- CN106857895A CN106857895A CN201710026006.XA CN201710026006A CN106857895A CN 106857895 A CN106857895 A CN 106857895A CN 201710026006 A CN201710026006 A CN 201710026006A CN 106857895 A CN106857895 A CN 106857895A
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- tealeaves
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- defrosting
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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
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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
- A23F3/12—Rolling or shredding tea leaves
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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
Abstract
The present invention relates to a kind of black tea processing technology, belong to field of tea production, it is comprised the following steps：(1) tealeaves screening, (2) freezing, (3) defrosting airing, (4) knead, (5) fermentation, (6) de-enzyme, and (7) just dry, and (8) dry again；The present invention subtracts withering technology, increases freezing and crosses roller fixation technique, not only simple to operate, saves place, shortens the production time, greatly improves productivity, is easily mastered and promotes；And fermentation is abundant, the produced black tea profile bar rope is tight of preparation is thin, it is neat and well spaced, color and luster Wu Run, soup look is orange red bright, fragrance is fragrant and sweet high long, there is light chestunt flavour, flavour alcohol and fresh refreshing without astringent taste, return sweet obvious, and amino acid content reaches 2.20%~2.84%, theaflavin content reaches 4.01%~4.93%, congo red cellulose content reaches 13.02%~16.12%, far super common black tea, and theabrownin control is 3.24%~3.91%, caffeine content is controlled 1.89%~2.78%, greatly promote the fragrance of black tea, soup look, flavour, mouthfeel and nourishing the stomach effect.
Description
Technical field
The present invention relates to field of tea production, more particularly to a kind of black tea processing technology.
Background technology
At present, the main process of black kung fu tea is generally：Fresh tea leaf spreading for cooling-wither-knead-ferment-do
Dry-produced black tea.Often there is following defect and deficiency in this processing technology：
1. take, account for place.Traditional black kung fu tea, fresh tea leaf needs to wither 8~18 hours, not only takes, and
Being withered in production peak season will take substantial amounts of place, and many business productivitys do not catch up with completely.
2. products characteristics existing defects：
(1) in whole technique process, without high temperature, product often produces green gas.
(2) Summer-autumn tea water content is few, and enzymatic activity is low, and fermentation time is long, and attenuation degree is difficult to grasp, often dry tea fermentation
Deficiency, dry tea fragrance has green grass gas, and flavour is pained.
(3) Summer-autumn tea leaf green content is high, and it is inadequate that insufficient fermentation causes leaf green to destroy, leaf bottom cyanine.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of simple to operate, time-consuming short and sufficient black tea that ferments
Processing technology, can prepare sweet and delicious, alcohol and fresh refreshing without astringent taste and return sweet obvious produced black tea.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：
A kind of black tea processing technology, it is comprised the following steps：
(1) tealeaves screening
Choose same day collection and have no mechanical damage, without the consistent fresh tea leaf of small holes caused by worms, tenderness, and therefrom filter out tealeaves
The tealeaves of bud, the tealeaves of the leaf of a bud one and the leaf of a bud two, that is, obtain tealeaves to be processed；
(2) freeze
After the tealeaves to be processed obtained in step (1) is spread out, it is refrigerated under conditions of temperature is 5 DEG C of 30 DEG C~﹣ of ﹣ and is treated
Tea-processing internal moisture is separated out, and forms ice crystal on tealeaves surface, makes tealeaves hard crisp and reach hand to pinch i.e. broken degree, is freezed
10~14h, that is, obtain freezing tealeaves；
(3) defrosting airing
The freezing tealeaves that will be obtained in step (2) defrosting airing under conditions of room temperature, ventilation extremely freezes tealeaves leaf table
Ice crystal melts, moisture evaporation, is stirred every 0.5h during defrosting airing and once freezes tealeaves, and defrosting 2~5h of airing obtains
Defrosting tealeaves；
(4) knead
The defrosting tealeaves that step (3) is obtained is added in kneading machine, and first normal pressure is kneaded, and then pressurization is kneaded, then normal pressure
Knead, knead to the cell crashing ratio of defrosting tealeaves and reach 80%~90%, knead the degree that rolled twig rate reaches 80%~90%,
Obtain kneading tealeaves；
(5) ferment
By obtained in step (4) knead tealeaves temperature be 28 DEG C~35 DEG C, humidity be 80%~90% under conditions of
Fermentation, in fermentation process, kneads the leaf-spreading thickness of tealeaves for 12~18cm, is stirred every 1h and once kneads tealeaves, and fermentation 2~
4h, that is, obtain fermented tea；
(6) finish
The fermented tea that will be obtained in step (5) is uniformly added in roller fixation machine, is 260 DEG C~290 in temperature
Finish 1~3min under conditions of DEG C, that is, obtain the tealeaves that finishes；
(7) just dry
The de-enzyme tealeaves that will be obtained in step (6) is uniformly added in tea drier, is 155 DEG C~165 in temperature
The degree that de-enzyme water content of tea is 15%~25% is just dried under conditions of DEG C, 2~4min is just dried, that is, obtains just tea curing leaf,
The moisture just dried in tea tedding to first tea curing leaf is redistributed into uniform degree again, 1~2h of airing obtains treating multiple tea curing
Leaf；
(8) it is multiple to dry
Treat multiple tea curing leaf uniformly added in tea drier by what is obtained in step (7), temperature be 135 DEG C~
It is dried to again under conditions of 145 DEG C and treats that multiple tea curing leaf water content is 3%~9% and hand twists with the fingers leaf and is broken into the i.e. disconnected journey of powder, record book in accordion form stalk
Degree, dries 1~3min again, that is, obtain produced black tea.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention subtracts the fresh tea leaf withering technology in traditional handicraft, it is to avoid withering technology take substantial amounts of place and when
Between and reduce productivity；Increase refrigerating process, in refrigerating process, the increase of water freezing volume can cause thin fresh tea leaf in cell
Born of the same parents rupture, and the enzyme in different organelles is more fully mixed with peroxidase and polyphenol oxidase, and tea is more in process
The oxidation of phenol will more fully, and breaking through traditional handicraft can only be such that enzyme mixes with polyphenol and cause mixing by kneading smudge cells tissue
Not enough the drawbacks of；Increased roller fixation technique, green grass gas disappears after fermentated leaves crosses roller fixation, can be slightly saturating during dry tea is fragrant and sweet
Li Xiang, the ester catechin that tealeaves surface is sticked to during kneading can be decomposed preferably, flavour become more alcohol and；
Whole black tea processing technology is not only simple to operate, saves place, shortens the production time, greatly improves production
Power, is easily mastered and promotes；And fermentation is abundant, the produced black tea profile bar rope is tight prepared is thin, neat and well spaced, color and luster Wu Run, soup
Color is orange red bright, fragrance it is fragrant and sweet it is high it is long, with light chestunt flavour, flavour alcohol and it is fresh it is refreshing without astringent taste, return it is sweet substantially, and have
Abundant nutritional ingredient；
Its amino acid content reaches 2.20%~2.84%, and theaflavin content reaches 4.01%~4.93%, and thearubigin contains
Amount reaches 13.02%~16.12%, and far super common black tea greatly promotes fragrance, soup look, flavour, mouthfeel and the nourishing the stomach of black tea
Effect；Fully after fermentation, polyphenol content is reduced to 10.02%~11.19%, and need of the human body to Tea Polyphenols can be effectively ensured
Ask, the source of theaflavin and thearubigin can be effectively ensured again, lift the mouthfeel of black tea, it is to avoid black tea is excessively pained；And theabrownin
Control can greatly promote the quality of black tea 3.24%~3.91%, and be prevented effectively from its mouthfeel is influenceed by theabrownin；Caffeine
A kind of central nervous excitation agent, can be temporary transient drive away sleepiness and regain one's vigor, clinically for treating neurasthenia and dusk
Fan's recovery, should not excessively be drunk, and caffeine content is controlled 1.89%~2.78%, has both avoided black tea excessively pained, be influenceed red
Tea mouthfeel, avoids health impacted again.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement.
As a kind of preferred embodiment of the invention, in step (2), the tealeaves to be processed that will be obtained in step (1)
After spreading out, freezing in the refrigerator-freezer that model BD-380B, power are 735W is put into.
Beneficial effect using above-mentioned preferred scheme is：Refrigerating process is more prone to implement, not only simple to operate, section
Cost-saving, and refrigerating effect is good, quicker, simple tealeaves can must be refrigerated into required standard.
As another preferred embodiment of the invention, in step (3), the freezing tealeaves that will be obtained in step (2)
Spread out and be layed on tea tedding table, tea tedding table is divulged information from the bottom up.
Beneficial effect using above-mentioned preferred scheme is：Defrosting airing technique is more prone to implement, not only side simple to operate
Just, and defrosting effect more preferably, speed faster, can it is quicker, simple must be by tealeaves defrosting airing to required standard.
As another preferred embodiment of the invention, in step (4), the model 6CR-40 of the kneading machine,
It is 30~40kg/ barrels that yield is 60~90kg/h, general power is 1.1KW/V, rub barrel specification is 400*260mm, throw leaf amount.
Beneficial effect using above-mentioned preferred scheme is：Knead operation to be more prone to implement, operation is simpler, kneads effect
Fruit more preferably, speed faster, more save the time, can it is quicker, simple must be by tea rolling to required standard.
As another preferred embodiment of the invention, in step (4), the defrosting tealeaves that step (3) is obtained is added
Add in the rub barrel of the kneading machine, first normal pressure kneads 5~15min, 15~25min is kneaded in then pressurization, then normal pressure knead 3~
7min。
Beneficial effect using above-mentioned preferred scheme is：Knead effect more preferably, speed faster, more save the time, can be more
Quickening is fast, simple must be by tea rolling to required standard.
As another preferred embodiment of the invention, in step (4), when normal pressure is kneaded, the inner side of rub barrel lid with
Defrosting tealeaves upper surface in rub barrel；When pressurization is kneaded, compared with the position of rub barrel lid is when normal pressure is kneaded, 8 are adjusted downwards
~18cm.
Beneficial effect using above-mentioned preferred scheme is：Carry out normal pressure knead and pressurize knead regulation conversion it is simpler
It is convenient, and pressurize the effect kneaded more preferably, more fully, can it is quicker, simple must be by tea rolling to required standard.
As another preferred embodiment of the invention, in step (5), tealeaves is kneaded by what is obtained in step (4)
Uniformly it is layed in fermenting cellar, and the temperature in fermenting cellar is adjusted by air-conditioning, is adjusted in fermenting cellar by steam generator
Humidity.
Beneficial effect using above-mentioned preferred scheme is：Temperature and humidity in regulation fermenting cellar is more prone to, can be more
Quickly, it is simple must be by tea leaf fermentation to required standard.
As another preferred embodiment of the invention, in step (5), tealeaves is kneaded by what is obtained in step (4)
It is uniform to be layed in fermentation frame, humidity is adjusted by the method for the lid wet cloth on tealeaves is kneaded.
Beneficial effect using above-mentioned preferred scheme is：During fermentation regulation knead tealeaves local environment humidity it is simpler
It is single, more cost-effective.
As another preferred embodiment of the invention, in step (6), the model of the roller fixation machine
6CST-50, yield >=50Kg/h, drum rotation speed are 28~35r/min.
Beneficial effect using above-mentioned preferred scheme is：Implement the simpler convenience of de-enzyming process, can be more quick, simple
Must be by tea green-keeping to required standard.
As another preferred embodiment of the invention, in step (7) and step (8), the tea drier
Model 6CHB-3, effectively stand leaf area are 3m2, yield >=15kg/h.
Beneficial effect using above-mentioned preferred scheme is：Implement just to dry and dry again the simpler convenience of technique, can more accelerate
It is fast, simple must be by drying tea leaves to required standard.
Preferred forms of the invention are described in further details below.
A kind of black tea processing technology, it is comprised the following steps：
(1) tealeaves screening
Choose the same day collection and have no mechanical damage, it is (more square by organoleptic detection without the consistent fresh tea leaf of small holes caused by worms, tenderness
Just, fast, and the cost-effective and time), and therefrom filter out the tealeaves of tea bud, the tealeaves of the leaf of a bud one and the leaf of a bud two,
Obtain tealeaves to be processed；
(2) freeze
After the tealeaves to be processed obtained in step (1) is spread out, the refrigerator-freezer that model BD-380B, power are 735W is put into
Middle freezing, is refrigerated to tealeaves internal moisture precipitation to be processed under conditions of temperature is 5 DEG C of 30 DEG C~﹣ of ﹣, and in tealeaves surface shape
Into ice crystal, make tealeaves hard crisp and reach hand to pinch i.e. broken degree, freeze 10~14h, that is, obtain freezing tealeaves；
(3) defrosting airing
The freezing tealeaves obtained in step (2) is spread out and is layed on tea tedding table, tea tedding table leads to from the bottom up
Wind, freezing tealeaves defrosting airing to ice crystal of leaf table under conditions of room temperature (generally 15 DEG C~25 DEG C), ventilation melts, moisture
Volatilization, and hold that tealeaves is agglomerating and slowly (generally 0.1~2s) is flicked after loosing one's grip degree, during defrosting airing every
0.5h is stirred and is once freezed tealeaves, defrosting 2~5h of airing, that is, obtain defrosting tealeaves；
(4) knead
The defrosting tealeaves that step (3) is obtained is added to model 6CR-40, yield for 60~90kg/h, general power are
1.1KW/V, rub barrel specification be 400*260mm, throw leaf amount is 30~40kg/ barrels of kneading machine, and first normal pressure kneads 5~15min,
Then 15~25min is kneaded in pressurization, then normal pressure kneads 3~7min, when normal pressure is kneaded, the defrosting in the inner side of rub barrel lid and rub barrel
Tealeaves upper surface；Pressurization compared with the position of rub barrel lid is when normal pressure is kneaded, adjusts downwards 8~18cm when kneading, knead to
The cell crashing ratio of defrosting tealeaves reaches 80%~90%, kneads the degree that rolled twig rate reaches 80%~90%, that is, kneaded
Tealeaves；
(5) ferment
The tealeaves of kneading that will be obtained in step (4) is uniformly layed in the fermentation frame of fermenting cellar, and is adjusted by air-conditioning
Temperature in fermenting cellar, the humidity in fermenting cellar or the side by the lid wet cloth on tealeaves is kneaded are adjusted by steam generator
Method adjust humidity, knead tealeaves temperature be 28 DEG C~35 DEG C, humidity be 80%~90% under conditions of fermentation to have apple
Fragrance and leaf color in fermentation process, knead the leaf-spreading thickness of tealeaves for 12~18cm, every 1h in yellow red or copper red color degree
Stir and once knead tealeaves, ferment 2~4h, that is, obtain fermented tea；
(6) finish
The fermented tea that will be obtained in step (5) is uniformly added to model 6CST-50, yield >=50Kg/h, roller
During rotating speed is the roller fixation machine of 28~35r/min, finished to fermented tea under conditions of being 260 DEG C~290 DEG C in temperature
Green grass gas disappears, holds degree tack-free and agglomerating and that slowly (generally 0.1~2s) is flicked after loosing one's grip, and finish 1~3min,
Obtain the tealeaves that finishes；
(7) just dry
The de-enzyme tealeaves that will be obtained in step (6) is uniformly 3m added to model 6CHB-3, effectively stand leaf area2、
In the tea drier of yield >=15kg/h, temperature be 155 DEG C~165 DEG C under conditions of just be dried to de-enzyme tealeaves have it is fragrant and sweet
Taste and water content are 15%~25% degree, just dry 2~4min, that is, obtain just tea curing leaf, then will just dry tea tedding to first
Moisture in tea curing leaf redistributes uniform degree, and 1~2h of airing obtains treating multiple tea curing leaf；
(8) it is multiple to dry
What will be obtained in step (7) treats that multiple tea curing leaf uniformly spreads out leaf area and is added to model 6CHB-3, effectively
3m2, yield >=15kg/h tea drier in, be dried to again under conditions of being 135 DEG C~145 DEG C in temperature and treat multiple tea curing leaf tool
There is the degree that Li Xiang, water content are 3%~9% and hand sth. made by twisting leaf is broken into powder, record book in accordion form stalk breaks, 1~3min is dried again, that is, obtain into
Pinkish red tea.
Specific embodiment
Principle of the invention and feature are described below, example is served only for explaining the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of black tea processing technology, it is comprised the following steps：
(1) tealeaves screening
Choose same day collection and have no mechanical damage, without the consistent fresh tea leaf of small holes caused by worms, tenderness, and therefrom filter out tealeaves
The tealeaves of bud, the tealeaves of the leaf of a bud one and the leaf of a bud two, that is, obtain tealeaves to be processed；
(2) freeze
After the tealeaves to be processed obtained in step (1) is spread out, the refrigerator-freezer that model BD-380B, power are 735W is put into
Middle freezing, is refrigerated to tealeaves internal moisture precipitation to be processed, and form ice on tealeaves surface under conditions of temperature is 18 DEG C of ﹣
Crystalline substance, makes tealeaves hard crisp and reaches hand to pinch i.e. broken degree, freezes 12h, that is, obtain freezing tealeaves；
(3) defrosting airing
The freezing tealeaves obtained in step (2) is spread out and is layed on tea tedding table, tea tedding table leads to from the bottom up
Wind, freezing tealeaves defrosting airing to ice crystal of leaf table under conditions of room temperature, ventilation melts, moisture evaporation, and holds tealeaves
Agglomerating and slowly (0.1~2s) is flicked after loosing one's grip degree, stirs every 0.5h during defrosting airing and once freeze tealeaves, solves
Freeze airing 3h, that is, obtain defrosting tealeaves；
(4) knead
The defrosting tealeaves that step (3) is obtained is added to model 6CR-40, yield for 60~90kg/h, general power are
1.1KW/V, rub barrel specification be 400*260mm, throw leaf amount is 30~40kg/ barrels of kneading machine, and first normal pressure kneads 10min, so
20min is kneaded in pressurization afterwards, then normal pressure kneads 5min, when normal pressure is kneaded, the defrosting tealeaves upper table in the inner side of rub barrel lid and rub barrel
Face contacts；When pressurization is kneaded, compared with the position of rub barrel lid is when normal pressure is kneaded, 13cm is adjusted downwards, knead to defrosting tealeaves
Cell crashing ratio reaches 85%, kneads the degree that rolled twig rate reaches 85%, that is, obtain kneading tealeaves；
(5) ferment
The tealeaves of kneading that will be obtained in step (4) is uniformly layed in the fermentation frame of fermenting cellar, and is adjusted by air-conditioning
Temperature in fermenting cellar, the humidity in fermenting cellar or the side by the lid wet cloth on tealeaves is kneaded are adjusted by steam generator
Method adjusts humidity, knead tealeaves temperature be 32 DEG C, humidity be 85% under conditions of fermentation to having apple fragrance and the leaf color to be in
Yellow red or copper red color degree, in fermentation process, kneads the leaf-spreading thickness of tealeaves for 15cm, is stirred every 1h and once kneads tea
Leaf, ferment 3h, that is, obtain fermented tea；
(6) finish
The fermented tea that will be obtained in step (5) is uniformly added to model 6CST-50, yield >=50Kg/h, roller
During rotating speed is the roller fixation machine of 28~35r/min, the green grass gas finished under conditions of being 275 DEG C in temperature to fermented tea disappears
Lose, hold degree that is tack-free and agglomerating and slowly flicking after loosing one's grip, finish 2min, that is, obtain the tealeaves that finishes；
(7) just dry
The de-enzyme tealeaves that will be obtained in step (6) is uniformly 3m added to model 6CHB-3, effectively stand leaf area2、
In the tea drier of yield >=15kg/h, de-enzyme tealeaves is just dried under conditions of being 160 DEG C in temperature to be had sweet fragrance and contains
Water is 20% degree, just dries 3min, that is, obtain just tea curing leaf, then the moisture weight that will just dry in tea tedding to first tea curing leaf
The new degree being evenly distributed, airing 1.5h obtains treating multiple tea curing leaf；
(8) it is multiple to dry
What will be obtained in step (7) treats that multiple tea curing leaf uniformly spreads out leaf area and is added to model 6CHB-3, effectively
3m2, yield >=15kg/h tea drier in, temperature be 140 DEG C under conditions of be dried to again treat multiple tea curing leaf have Li Xiang,
Water content is 6% and hand twists with the fingers leaf and is broken into the i.e. disconnected degree of powder, record book in accordion form stalk, and 2min is dried again, that is, obtain produced black tea.
Embodiment 2
A kind of black tea processing technology, it is comprised the following steps：
(1) tealeaves screening
Choose same day collection and have no mechanical damage, without the consistent fresh tea leaf of small holes caused by worms, tenderness, and therefrom filter out tealeaves
The tealeaves of bud, the tealeaves of the leaf of a bud one and the leaf of a bud two, that is, obtain tealeaves to be processed；
(2) freeze
After the tealeaves to be processed obtained in step (1) is spread out, the refrigerator-freezer that model BD-380B, power are 735W is put into
Middle freezing, is refrigerated to tealeaves internal moisture precipitation to be processed, and form ice on tealeaves surface under conditions of temperature is 30 DEG C of ﹣
Crystalline substance, makes tealeaves hard crisp and reaches hand to pinch i.e. broken degree, freezes 10h, that is, obtain freezing tealeaves；
(3) defrosting airing
The freezing tealeaves obtained in step (2) is spread out and is layed on tea tedding table, tea tedding table leads to from the bottom up
Wind, freezing tealeaves defrosting airing to ice crystal of leaf table under conditions of room temperature, ventilation melts, moisture evaporation, and holds tealeaves
Agglomerating and slowly (0.1~2s) is flicked after loosing one's grip degree, stirs every 0.5h during defrosting airing and once freeze tealeaves, solves
Freeze airing 5h, that is, obtain defrosting tealeaves；
(4) knead
The defrosting tealeaves that step (3) is obtained is added to model 6CR-40, yield for 60~90kg/h, general power are
1.1KW/V, rub barrel specification be 400*260mm, throw leaf amount is 30~40kg/ barrels of kneading machine, and first normal pressure kneads 5min, then
15min is kneaded in pressurization, then normal pressure kneads 3min, when normal pressure is kneaded, the defrosting tealeaves upper surface in the inner side of rub barrel lid and rub barrel
Contact；When pressurization is kneaded, compared with the position of rub barrel lid is when normal pressure is kneaded, 8cm is adjusted downwards, knead to the cell of defrosting tealeaves
Percentage of damage reaches 80%, kneads the degree that rolled twig rate reaches 80%, that is, obtain kneading tealeaves；
(5) ferment
The tealeaves of kneading that will be obtained in step (4) is uniformly layed in the fermentation frame of fermenting cellar, and is adjusted by air-conditioning
Temperature in fermenting cellar, the humidity in fermenting cellar or the side by the lid wet cloth on tealeaves is kneaded are adjusted by steam generator
Method adjusts humidity, knead tealeaves temperature be 28 DEG C, humidity be 80% under conditions of fermentation to having apple fragrance and the leaf color to be in
Yellow red or copper red color degree, in fermentation process, kneads the leaf-spreading thickness of tealeaves for 12cm, is stirred every 1h and once kneads tea
Leaf, ferment 4h, that is, obtain fermented tea；
(6) finish
The fermented tea that will be obtained in step (5) is uniformly added to model 6CST-50, yield >=50Kg/h, roller
Rotating speed for 28r/min roller fixation machine in, finished under conditions of being 260 DEG C in temperature to fermented tea green grass gas disappear,
Degree that is tack-free and agglomerating and slowly flicking after loosing one's grip is held, finish 3min, that is, obtain the tealeaves that finishes；
(7) just dry
The de-enzyme tealeaves that will be obtained in step (6) is uniformly 3m added to model 6CHB-3, effectively stand leaf area2、
In the tea drier of yield >=15kg/h, de-enzyme tealeaves is just dried under conditions of being 155 DEG C in temperature to be had sweet fragrance and contains
Water is 25% degree, just dries 2min, that is, obtain just tea curing leaf, then the moisture weight that will just dry in tea tedding to first tea curing leaf
The new degree being evenly distributed, airing 2h obtains treating multiple tea curing leaf；
(8) it is multiple to dry
What will be obtained in step (7) treats that multiple tea curing leaf uniformly spreads out leaf area and is added to model 6CHB-3, effectively
3m2, yield >=15kg/h tea drier in, temperature be 135 DEG C under conditions of be dried to again treat multiple tea curing leaf have Li Xiang,
Water content is 9% and hand twists with the fingers leaf and is broken into the i.e. disconnected degree of powder, record book in accordion form stalk, and 1min is dried again, that is, obtain produced black tea.
Embodiment 3
A kind of black tea processing technology, it is comprised the following steps：
(1) tealeaves screening
Choose same day collection and have no mechanical damage, without the consistent fresh tea leaf of small holes caused by worms, tenderness, and therefrom filter out tealeaves
The tealeaves of bud, the tealeaves of the leaf of a bud one and the leaf of a bud two, that is, obtain tealeaves to be processed；
(2) freeze
After the tealeaves to be processed obtained in step (1) is spread out, the refrigerator-freezer that model BD-380B, power are 735W is put into
Middle freezing, is refrigerated to tealeaves internal moisture precipitation to be processed under conditions of temperature is 5 DEG C of ﹣, and forms ice crystal on tealeaves surface,
Make tealeaves hard crisp and reach hand to pinch i.e. broken degree, freeze 14h, that is, obtain freezing tealeaves；
(3) defrosting airing
The freezing tealeaves obtained in step (2) is spread out and is layed on tea tedding table, tea tedding table leads to from the bottom up
Wind, freezing tealeaves defrosting airing to ice crystal of leaf table under conditions of room temperature, ventilation melts, moisture evaporation, and holds tealeaves
Agglomerating and slowly (0.1~2s) is flicked after loosing one's grip degree, stirs every 0.5h during defrosting airing and once freeze tealeaves, solves
Freeze airing 2h, that is, obtain defrosting tealeaves；
(4) knead
The defrosting tealeaves that step (3) is obtained is added to model 6CR-40, yield for 60~90kg/h, general power are
1.1KW/V, rub barrel specification be 400*260mm, throw leaf amount is 30~40kg/ barrels of kneading machine, and first normal pressure kneads 15min, so
25min is kneaded in pressurization afterwards, then normal pressure kneads 7min, when normal pressure is kneaded, the defrosting tealeaves upper table in the inner side of rub barrel lid and rub barrel
Face contacts；When pressurization is kneaded, compared with the position of rub barrel lid is when normal pressure is kneaded, 18cm is adjusted downwards, knead to defrosting tealeaves
Cell crashing ratio reaches 90%, kneads the degree that rolled twig rate reaches 90%, that is, obtain kneading tealeaves；
(5) ferment
The tealeaves of kneading that will be obtained in step (4) is uniformly layed in the fermentation frame of fermenting cellar, and is adjusted by air-conditioning
Temperature in fermenting cellar, the humidity in fermenting cellar or the side by the lid wet cloth on tealeaves is kneaded are adjusted by steam generator
Method adjusts humidity, knead tealeaves temperature be 35 DEG C, humidity be 90% under conditions of fermentation to having apple fragrance and the leaf color to be in
Yellow red or copper red color degree, in fermentation process, kneads the leaf-spreading thickness of tealeaves for 18cm, is stirred every 1h and once kneads tea
Leaf, ferment 2h, that is, obtain fermented tea；
(6) finish
The fermented tea that will be obtained in step (5) is uniformly added to model 6CST-50, yield >=50Kg/h, roller
Rotating speed for 35r/min roller fixation machine in, finished under conditions of being 290 DEG C in temperature to fermented tea green grass gas disappear,
Degree that is tack-free and agglomerating and slowly flicking after loosing one's grip is held, finish 1min, that is, obtain the tealeaves that finishes；
(7) just dry
The de-enzyme tealeaves that will be obtained in step (6) is uniformly 3m added to model 6CHB-3, effectively stand leaf area2、
In the tea drier of yield >=15kg/h, de-enzyme tealeaves is just dried under conditions of being 165 DEG C in temperature to be had sweet fragrance and contains
Water is 15% degree, just dries 4min, that is, obtain just tea curing leaf, then the moisture weight that will just dry in tea tedding to first tea curing leaf
The new degree being evenly distributed, airing 1h obtains treating multiple tea curing leaf；
(8) it is multiple to dry
What will be obtained in step (7) treats that multiple tea curing leaf uniformly spreads out leaf area and is added to model 6CHB-3, effectively
3m2, yield >=15kg/h tea drier in, temperature be 145 DEG C under conditions of be dried to again treat multiple tea curing leaf have Li Xiang,
Water content is 3% and hand twists with the fingers leaf and is broken into the i.e. disconnected degree of powder, record book in accordion form stalk, and 3min is dried again, that is, obtain produced black tea.
Embodiment 4
The produced black tea that will be obtained in embodiment 1 to 3 is compared with the common black tea of commercial type, carries out sensory
Detected with nutritional ingredient and tested, the result for obtaining such as following table.(sensory's method：GB/T23776-2009 tealeaves sensory reviews
Method, GB/T8314-2013 tea, the measure of free amino acid total amount.Nutritional ingredient detection method：GB/T8312-2013 tea, coffee
Coffee alkali is determined, the detection method of GB/T8313-2008 Tea Polyphenols in Tea and catechin content, theaflavin, thearubigin, dark brown
Element-system analysis method.)
As seen from the above table, the produced black tea not only far super common black tea of profile, fragrance, soup look, flavour that prepared by the present invention, and
And the effect of strengthening spleen and nourishing stomach also far super common black tea, mouthfeel is even more first-class；Wherein, amino acid content reach 2.20%~
2.84%, theaflavin content reaches 4.01%~4.93%, and congo red cellulose content reaches 13.02%~16.12%, remote super common red
Tea, greatly promotes fragrance, soup look, flavour, mouthfeel and the nourishing the stomach effect of black tea；Fully after fermentation, polyphenol content is reduced to
10.02%~11.19%, demand of the human body to Tea Polyphenols can be effectively ensured, theaflavin and thearubigin can be effectively ensured again
Source, lifts the mouthfeel of black tea, it is to avoid black tea is excessively pained；And theabrownin control can be greatly promoted 3.24%~3.91%
The quality of black tea, be prevented effectively from its mouthfeel is influenceed by theabrownin；Caffeine is a kind of central nervous excitation agent, can be temporary transient
Drive away sleepiness and regain one's vigor, clinically recovered for treating neurasthenia and stupor, should not excessively drink, caffeine content control
System had both avoided black tea excessively pained 1.89%~2.78%, influenceed black tea mouthfeel, avoided health impacted again.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be in other specific forms realized.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires to be limited rather than described above, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all it is of the invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (10)
1. a kind of black tea processing technology, it is characterised in that it is comprised the following steps：
(1) tealeaves screening
Choose same day collection and have no mechanical damage, without the consistent fresh tea leaf of small holes caused by worms, tenderness, and therefrom filter out tea bud, one
The tealeaves of the leaf of bud one and the tealeaves of the leaf of a bud two, that is, obtain tealeaves to be processed；
(2) freeze
After the tealeaves to be processed obtained in step (1) is spread out, it is refrigerated under conditions of temperature is 5 DEG C of 30 DEG C~﹣ of ﹣ to be processed
Tealeaves internal moisture is separated out, and forms ice crystal on tealeaves surface, makes tealeaves hard crisp and reach hand to pinch i.e. broken degree, and freezing 10~
14h, that is, obtain freezing tealeaves；
(3) defrosting airing
The freezing tealeaves that will be obtained in step (2) defrosting airing under conditions of room temperature, ventilation extremely freezes the ice crystal of tealeaves leaf table
Thawing, moisture evaporation, are stirred every 0.5h during defrosting airing and once freeze tealeaves, and defrosting 2~5h of airing is thawed
Tealeaves；
(4) knead
The defrosting tealeaves that step (3) is obtained is added in kneading machine, and first normal pressure is kneaded, and then pressurization is kneaded, then normal pressure is kneaded,
Knead to the cell crashing ratio of defrosting tealeaves and reach 80%~90%, knead the degree that rolled twig rate reaches 80%~90%, obtain final product
To kneading tealeaves；
(5) ferment
By obtained in step (4) knead tealeaves temperature be 28 DEG C~35 DEG C, humidity be 80%~90% under conditions of ferment,
In fermentation process, the leaf-spreading thickness of tealeaves being kneaded for 12~18cm, being stirred every 1h and once knead tealeaves, ferment 2~4h, obtains final product
To fermented tea；
(6) finish
The fermented tea that will be obtained in step (5) is uniformly added in roller fixation machine, is 260 DEG C~290 DEG C in temperature
Under the conditions of finish 1~3min, that is, obtain finish tealeaves；
(7) just dry
The de-enzyme tealeaves that will be obtained in step (6) is uniformly added in tea drier, is 155 DEG C~165 DEG C in temperature
Under the conditions of be just dried to the degree that water content is 15%~25%, just dry 2~4min, that is, obtain just tea curing leaf, then by first tea curing leaf
Moisture in airing to first tea curing leaf redistributes uniform degree, and 1~2h of airing obtains treating multiple tea curing leaf；
(8) it is multiple to dry
Treat that multiple tea curing leaf is uniformly added in tea drier by what is obtained in step (7), be 135 DEG C~145 DEG C in temperature
Under conditions of be dried to treat that multiple tea curing leaf water content is 3%~9% and hand twists with the fingers leaf and is broken into the i.e. disconnected degree of powder, record book in accordion form stalk again, answer
1~3min is dried, that is, obtains produced black tea.
2. black tea processing technology according to claim 1, it is characterised in that in step (2), will be obtained in step (1)
Tealeaves to be processed spread out after, be put into model BD-380B, power be 735W refrigerator-freezer in freeze.
3. black tea processing technology according to claim 1, it is characterised in that in step (3), will be obtained in step (2)
Freezing tealeaves spread out and be layed on tea tedding table, tea tedding table is divulged information from the bottom up.
4. black tea processing technology according to claim 1, it is characterised in that in step (4), the model of the kneading machine
For 6CR-40, yield be 60~90kg/h, general power be 1.1KW/V, rub barrel specification be 400*260mm, throw leaf amount and be 30~
40kg/ barrels.
5. black tea processing technology according to claim 4, it is characterised in that in step (4), step (3) is obtained
Defrosting tealeaves is added in the rub barrel of the kneading machine, and first normal pressure kneads 5~15min, and 15~25min is kneaded in then pressurization, then
Normal pressure kneads 3~7min.
6. black tea processing technology according to claim 5, it is characterised in that in step (4), when normal pressure is kneaded, rub barrel
Defrosting tealeaves upper surface in the inner side of lid and rub barrel；When pressurization is kneaded, compared with the position of rub barrel lid is when normal pressure is kneaded,
8~18cm is adjusted downwards.
7. black tea processing technology according to claim 1, it is characterised in that in step (5), will be obtained in step (4)
Tealeaves of kneading uniformly be layed in fermenting cellar, and by air-conditioning adjust fermenting cellar in temperature, by steam generator adjust
Humidity in section fermenting cellar.
8. black tea processing technology according to claim 1, it is characterised in that in step (5), will be obtained in step (4)
Tealeaves of kneading uniformly be layed in fermentation frame, humidity is adjusted by the method for the lid wet cloth on tealeaves is kneaded.
9. black tea processing technology according to claim 1, it is characterised in that in step (6), the roller fixation machine
Model 6CST-50, yield >=50Kg/h, drum rotation speed are 28~35r/min.
10. black tea processing technology according to claim 1, it is characterised in that in step (7) and step (8), the tea
The model 6CHB-3 of leaf dryer, effectively stand leaf area are 3m2, yield >=15kg/h.
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| CN107232326A (en) * | 2017-07-07 | 2017-10-10 | 统企业(中国)投资有限公司昆山研究开发中心 | Utilize the preparation method of tealeaves endogenous enzymes secondary fermentation tea and tea beverage |
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| CN107333929A (en) * | 2017-08-01 | 2017-11-10 | 贵州茗之天下茶业有限公司 | Black tea with flower fragrance preparation method |
| CN107372878A (en) * | 2017-08-01 | 2017-11-24 | 贵州茗之天下茶业有限公司 | Black tea preparation method |
| CN111557360A (en) * | 2017-08-16 | 2020-08-21 | 青岛大学 | Method for improving dissolution rates of chalcone, organic germanium and active calcium in angelica keiskei |
| CN107467215A (en) * | 2017-08-17 | 2017-12-15 | 张可池 | A kind of tea-manufacturing technology for improving theaflavin content |
| CN110384137A (en) * | 2018-04-17 | 2019-10-29 | 庆元县人顶茶叶专业合作社 | A kind of more tastes freeze the preparation formula and its preparation process of tea |
| CN108967592A (en) * | 2018-06-30 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of processing method of the black tea rich in dietary fiber |
| WO2020123089A1 (en) * | 2018-12-14 | 2020-06-18 | Fortunata, LLC | Systems and methods of cryo-curing |
| US11243028B2 (en) | 2018-12-14 | 2022-02-08 | Fortunata, LLC | Systems and methods of cryo-curing |
| CN110037163A (en) * | 2019-04-24 | 2019-07-23 | 王书敏 | A kind of preparation method of compound plant protein peptide |
| CN111387319A (en) * | 2019-10-15 | 2020-07-10 | 四川大学 | Method for preparing penthorum chinense pursh tea based on freezing withering technology and exogenous enzyme fermentation technology |
| CN114009523A (en) * | 2021-11-19 | 2022-02-08 | 中国农业科学院茶叶研究所 | Processing technology of black tea rich in polyester catechin |
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