CN107047823A - A kind of drying process of tealeaves - Google Patents
A kind of drying process of tealeaves Download PDFInfo
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- CN107047823A CN107047823A CN201710171973.5A CN201710171973A CN107047823A CN 107047823 A CN107047823 A CN 107047823A CN 201710171973 A CN201710171973 A CN 201710171973A CN 107047823 A CN107047823 A CN 107047823A
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- tealeaves
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- drying process
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
Patent of the present invention is related to processing of farm products field, discloses a kind of drying process of tealeaves, and concrete operations are：The black tea for 4 6h that ferment is placed in closed container, nitrogen is filled with to closed container so that pressure reaches 1.8 2.2 standard atmospheric pressures in closed container；Closed container is heated, the temperature in closed container is reached 110 120 DEG C, the nitrogen in slow release closed container, the 1.5Kpa/min of air pressure drop low velocity 1, until air pressure is reduced to standard atmospheric pressure in closed container；05 DEG C of nitrogen is filled with into closed container, 30 50s of cooling are carried out to the surface of tealeaves, tealeaves is taken out from closed container immediately after, natural cooling is divided；Tealeaves is divided in drying shed, 05 DEG C of cold wind is passed through, complete cold wind is carried out and air-dried, until moisture is below 5%；Compared with prior art, the fragrance of tealeaves is denseer, and quality is higher for this patent.
Description
Technical field
The present invention relates to processing of farm products field, more particularly to a kind of drying process of tealeaves.
Background technology
It is well known that black tea is by fermentation afterwards, it is necessary to it be dried, in order to the storage in later stage；Traditional
Black tea furnace drying method, general using dryer primary drying for baking, the drying of final firing twice, primary drying for baking controls temperature at 110 DEG C -120 DEG C, and drying is big
About 10 minutes；Final firing is temperature using 85 DEG C -95 DEG C, is dried 15 minutes；This furnace drying method, although the time is short, but due to
It is in direct high temperature drying course, and the enzyme in tealeaves can promote tealeaves to aoxidize, and causes the tea aroma after drying not enough.
Therefore, Application No. CN201310667646.0 patent document discloses a kind of furnace drying method of black tea, this side
The technical scheme of method is：(1) tealeaves is placed in dryer, spreads 8-10 centimeters of thickness；(2) dry together：Control temperature 130
DEG C, the time is 10-15 minutes；Dry in (3) two roads：120 DEG C of temperature is controlled, the time is 10-15 minutes；(4) then tealeaves from
Dryer takes out, spreading for cooling 30-40 minutes；Dry in (5) three roads：Tealeaves is put into drying machine drying again, 80 DEG C of temperature is controlled, when
Between be 6-10 minutes.
Although the furnace drying method of such scheme improves the fragrance of black tea, but there is problems：This scheme is direct
Quickly preliminary drying is carried out to tealeaves by 130 DEG C of temperature, so the moisture evaporation of tealeaves can be caused too fast, exceeded
Tealeaves internal moisture continues the speed to the diffusion of tealeaves appearance, will result in the outer dry interior wet of tealeaves, or even outer burnt interior wet, also
It is to say the too fast evaporation of leaf table moisture, outer layer is formed duricrust, the outside diffusion hindered of moisture, it is existing that inside is just also easy to produce the vexed steaming of high temperature
As, it will infringement tea leaf quality, while tea bar is not easy to tighten up, it would be possible to the loose bar phenomenon of generation, even " dead bar " phenomenon, in tea
When leaf is brewed, tea residue is not carried out, so as to influence the mouthfeel of black tea.
The content of the invention
The invention is intended to provide one kind to improve black tea fragrance, a kind of drying process of tealeaves of black tea quality is improved.
A kind of drying process of tealeaves in this programme in this programme, comprises the following steps,
Step 1: tealeaves is placed：The black tea for the 4-6h that ferments is placed in closed container, nitrogen is filled with to closed container,
So that pressure reaches 1.8-2.2 standard atmospheric pressure in closed container；
Step 2: preliminarily dried：Closed container is heated, the temperature in closed container is reached 110-120 DEG C, slowly releases
The nitrogen in closed container, air pressure drop low velocity 1-1.5Kpa/min are put, until air pressure is reduced to standard atmospheric pressure in closed container；
Step 3: redrying：0-5 DEG C of nitrogen is filled with into closed container, cooling 30- is carried out to the surface of tealeaves
50s, tealeaves is taken out, divide natural cooling from closed container immediately after；
Step 4: being completely dried：Tealeaves is divided in drying shed, 0-5 DEG C of cold wind 30-50min is passed through, has been carried out
Full cold wind is air-dried, until moisture is below 5%, stops ventilation.
The technical principle of this programme：Step one：The environment that tealeaves is placed on into 1.8-2.2 atmospheric pressure carries out preliminarily dried,
Now the boiling temperature of water is 115-125 DEG C or so in closed container, and this temperature can prevent enzyme with the activity of inactive enzyme first
Activity, anti-oxidation, nitrogen is filled with the oxidation for being also possible to prevent tealeaves so that preserve more Catechin in Black Teas in black tea；
Step 2：During slowly being bled off pressure to closed container, the moisture of tealeaves appearance volatilizees after air pressure reduction first, because slow
The outside release of moisture also progressively inside On The Drug Release pressure, tealeaves, and discharged from tealeaves appearance, in release, tealeaves
Internal moisture has to overflow by the appearance of tealeaves, and the extexine of tealeaves by from tealeaves internal moisture because soaked
Wet, the moisture of tealeaves appearance will not be dried moment, not result in situation wet in being done outside tealeaves, and moisture is progressively discharging process
In, the low boiling grass smell inside tealeaves can also also be come out, tealeaves mouthfeel is more preferable, and high temperature can also be to tea
The bacterium in leaf deep is killed；Step 3：The outer surface of tealeaves is freezed immediately using cold air, but the inside of tealeaves
Also have higher temperature, now, tealeaves outer surface is not completely dried yet, the moisture inside tealeaves will to exosmosis,
Moisture inside tealeaves will be discharged, and drying is obtained inside tealeaves；Step 4：After preliminarily dried and redrying, in tealeaves
Moisture only about be left 10% or so, be finally dried, followed during cold air drying using the air of low temperature and low humidity using cold wind
Ring makes remaining water content in tealeaves gradually decrease and reach drying, so can preferably ensure the color of black tea between tealeaves
Pool, fragrance and healthy nutritive value.
The beneficial effect of this programme compared with prior art：1st, this programme is carrying out preliminarily dried and redrying to black tea
When, the moisture inside tealeaves can be substantially completely dried, the purpose dried simultaneously inside and outside tealeaves be reached, in this way, can
To prevent from producing the vexed steaming phenomenon of high temperature inside black tea, " dead bar " phenomenon of black tea will not be caused, when brewing, tealeaves is unfolded completely,
Tea leaf quality is higher；2nd, black tea is placed on pressurized, heated in closed container, made inside and outside black tea by this programme in preliminarily dried
Temperature is held in 120 DEG C or so, in this way, the inside and outside low boiling grass smell of tealeaves can come out in this temperature,
After herbaceous taste is distributed, black tea is when product are drunk, and its fragrance is more sufficient, and mouthfeel is more preferable.
Further, in step one, nitrogen is filled with, it is 2.0 standard atmospheric pressures to make the pressure in closed container.Pressure exists
2.0 standard atmospheric pressures, the boiling temperature of water is at 120 DEG C or so, when the temperature of closed container is heated into 110-120 DEG C, tea
Moisture in leaf is also without explosive evaporation, when bleeding off pressure in the later stage, beneficial to the progressively release of moisture in tealeaves.
Further, in step 2, after the temperature of closed container reaches 110-120 DEG C, heating is stopped, tealeaves holds closed
3-5min processed is boiled in a covered pot over a slow fire in device.Tealeaves is boiled in a covered pot over a slow fire 3-5 minutes processed in closed container, the heat in container can sufficiently be delivered to tealeaves
Inside so that the temperature inside and outside tealeaves is uniform.
Further, in step 2, the reduction speed control of air pressure is in 1.2Kpa/min.If it is fast to bleed off pressure speed, outside tealeaves
The moisture evaporation of table is too fast, and the evaporation rate for also resulting in its moisture has exceeded tealeaves internal moisture persistently to the diffusion of tealeaves appearance
Speed, cause tealeaves internally dry not thorough；If bleeding off pressure, speed is slow, and the fragrance of tealeaves more can be taken away one by vapor
Part, is unfavorable for the quality of tealeaves, our experiments show that, bleeds off pressure speed in 1.2Kpa/min, is more conducive to improving tealeaves
Quality.
Further, in step 3, to surface cool time of tealeaves in 40s.If cool time length, causes inside tealeaves
Temperature reduction it is too many, internal drying effect can be affected, if cool time is short, the temperature on tealeaves surface is also higher, no
Beneficial to the discharge of tealeaves internal steam.
Further, in step 4, the thickness of dividing of tealeaves is 3-5cm.Dry thickness so is divided, when both saving dry
Divide area, beneficial to effective utilization of drying shed, but can cause tealeaves in moisture dried faster.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
The red tea in Zun Yi of Guizhou real estate is chosen below, after withering, knead and fermenting through identical, according to such as following table
Parameter is tested in 1：
The tea-drying parameter list of the embodiment 1- embodiments 13 of table 1
Embodiment 1,
Comprise the following steps：
Step 1: tealeaves is placed：The black tea fermented is placed in closed container, nitrogen is filled with to closed container, is made
Obtain pressure in closed container and reach 2.0 standard atmospheric pressures；
Step 2: preliminarily dried：Closed container is heated, the temperature in closed container is reached 115 DEG C, stops heating,
Tealeaves boils in a covered pot over a slow fire 4min processed in closed container, slowly the nitrogen in release closed container, air pressure drop low velocity 1.2Kpa/min, until
Air pressure is reduced to standard atmospheric pressure in closed container；
Step 3: redrying：2 DEG C of nitrogen is filled with into closed container, cooling 40s is carried out to the surface of tealeaves, so
Tealeaves is taken out from closed container immediately afterwards, natural cooling is divided；
Step 4: being completely dried：Tealeaves is divided in drying shed, thickness 4cm is divided, 0-5 DEG C of cold wind is passed through, is entered
The complete cold wind of row is air-dried, until moisture is below 5%.
Compared with Example 1, the difference of 2~embodiment of embodiment 13 is the drying that tealeaves is carried out according to the parameter of table 1
Processing.
Comparative example,
Comprise the following steps：
Step one：Tealeaves is placed in dryer, 8 centimeters of thickness is spread；
Step 2：Dry together：130 DEG C of temperature is controlled, the time is 10 minutes；
Step 3：Dry in two roads：120 DEG C of temperature is controlled, the time is 10 minutes；
Step 4：Then tealeaves is taken out from dryer, spreading for cooling 30 minutes；
Step 5：Dry in three roads：Tealeaves is put into drying machine drying again, 80 DEG C of temperature is controlled, the time is 8 minutes.
Example 1 to embodiment 13 and comparative example dries each 5g of black tea processed respectively, uses clear glass
After cup, 95 DEG C of punching, 100 milliliters, five minutes of boiling water, the form of observation tealeaves and tea, and it is right respectively to randomly select 20 tasters
Tea is tasted, and according to each highest 100 points scored, obtain such as table 2 below experimental data：
The form flavour and grade form of the embodiment 1- embodiments 13 of table 2 and comparative example tealeaves and tea
| Embodiment | Outward appearance | Soup look | Fragrance | Flavour | Tea residue | Average |
| Embodiment 1 | Color Wu Run | Glow | It is tender fragrant and sweet | It is fresh it is pure and sweet and | Coppery | 98 |
| Embodiment 2 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 92 |
| Embodiment 3 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 91 |
| Embodiment 4 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 89 |
| Embodiment 5 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 93 |
| Embodiment 6 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 94 |
| Embodiment 7 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 92 |
| Embodiment 8 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 88 |
| Embodiment 9 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 87 |
| Embodiment 10 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 92 |
| Embodiment 11 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 91 |
| Embodiment 12 | Color Wu Run | Glow | It is tender fragrant and sweet | It is fresh it is pure and sweet and | Coppery | 98 |
| Embodiment 13 | Color Wu Run | Glow | Have fragrant and sweet | It is mellow | Kermesinus | 88 |
| Comparative example | Still Wu Run | Still glow | It is pure | It is still mellow | Crineous | 83 |
Obtained result is tested and tested more than, as can be seen from Table 2：
1st, by the contrast of embodiment 1 to embodiment 13 and comparative example, the tealeaves that this tea-drying technique is dried out,
No matter being superior to the tea-drying technique of comparative example from profile, soup look, fragrance, flavour and tea residue various aspects, and lead to
The marking data of the person that savors drink feedback are crossed, it can also be seen that the tealeaves that this tea-drying technique is dried out more is welcome by masses.
2nd, by embodiment 2, implementation 3 and the contrast of embodiment 1, by the way that the air pressure control of closed container is marked at 2.0
The tealeaves that quasi- atmospheric pressure is dried out, bubbles out the fragrance of tea more preferably, flavour and tea residue are also more preferable, and popular ratings are also more
It is high.
3rd, by the contrast of embodiment 4 and embodiment 1, tealeaves is boiled in a covered pot over a slow fire into 4min processed in closed container, tealeaves can be improved
Fragrance, the flavour of tea are bubbled out, tea residue look at also more preferably, and popular ratings are also higher.
4th, contrasted by embodiment 6- embodiments 9 and embodiment 1, closed container is bled off pressure into speed control in 1.2Kpa/
Min, the tealeaves dried out is used for brewed tea fragrance and flavour more preferably, and the color of tea residue is also more preferable, popular also more favourable.
5th, contrasted by embodiment 10, embodiment 11 and embodiment 1, the cool time of tealeaves is arranged on 40s, Ke Yiti
High tealeaves bubbles out the fragrance of tea, flavour, and tea residue color is also more preferable, and popular ratings are also higher.
6th, contrasted by embodiment 12, embodiment 13 and embodiment 1, it can be seen that, although tealeaves is divided it is thinner, will not
Quality to tealeaves is impacted, still, is so needed to increase and is dried the area divided, causes the increase of cost, but by tea
Leaf divide it is blocked up, can influence tealeaves bubble out tea fragrance, flavour and tea residue it is attractive in appearance.
Above-described is only that the known general knowledge such as concrete structure and characteristic is not made herein in embodiments of the invention, scheme
Excessive description., without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.The scope of protection required by this application should be based on the content of the claims, in specification
Embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. a kind of drying process of tealeaves in this programme, it is characterised in that：Comprise the following steps,
Step 1: tealeaves is placed：The black tea for the 4-6h that ferments is placed in closed container, nitrogen is filled with to closed container so that
Pressure reaches 1.8-2.2 standard atmospheric pressure in closed container；
Step 2: preliminarily dried：Closed container is heated, the temperature in closed container is reached 110-120 DEG C, slowly discharges close
The nitrogen closed in container, air pressure drop low velocity 1-1.5Kpa/min, until air pressure is reduced to standard atmospheric pressure in closed container；
Step 3: redrying：0-5 DEG C of nitrogen is filled with into closed container, cooling 30-50s is carried out to the surface of tealeaves, so
Tealeaves is taken out from closed container immediately afterwards, natural cooling is divided；
Step 4: being completely dried：Tealeaves is divided in drying shed, 0-5 DEG C of cold wind 30-50min is passed through, is carried out complete
Cold wind is air-dried, until Measuring Moisture Content of Tea content is below 5%, stops ventilation.
2. a kind of drying process of tealeaves according to claim 1, it is characterised in that：In step one, nitrogen is filled with, is made close
The pressure closed in container is 2.0 standard atmospheric pressures.
3. a kind of drying process of tealeaves according to claim 2, it is characterised in that：In step 2, in closed container
Temperature is reached after 110-120 DEG C, stops heating, and tealeaves boils in a covered pot over a slow fire 3-5min processed in closed container.
4. a kind of drying process of tealeaves according to claim 3, it is characterised in that：In step 2, the reduction speed of air pressure
Degree control is in 1.2Kpa/min.
5. a kind of drying process of tealeaves according to claim 4, it is characterised in that：In step 3, to the surface of tealeaves
Cool time is in 40s.
6. a kind of drying process of tealeaves according to claim 5, it is characterised in that：In step 4, tealeaves divides thickness
Spend for 3-5cm.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042950A (en) * | 2018-08-22 | 2018-12-21 | 南充辉泓真空技术有限公司 | A kind of processing method of tealeaves |
| CN109123026A (en) * | 2018-08-22 | 2019-01-04 | 南充辉泓真空技术有限公司 | A kind of method that tea processing dries flavouring in the process |
| CN110122607A (en) * | 2019-06-10 | 2019-08-16 | 云南省农业科学院茶叶研究所 | A kind of processing method roasting fiery High-aroma black tea |
| CN110800853A (en) * | 2019-12-13 | 2020-02-18 | 汉源县昊业花椒产业研究院 | Tender pepper leaf tea and preparation method thereof |
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| CN103385319A (en) * | 2013-07-16 | 2013-11-13 | 丽水市农业科学研究院 | Processing method of slightly fermented tea |
| CN104186850A (en) * | 2014-09-04 | 2014-12-10 | 胡小能 | Production process of abelmoschus esculentus(L) Moench scented tea |
| CN106234666A (en) * | 2016-09-30 | 2016-12-21 | 正安县黔蕊茶业有限公司 | A kind of Craftsmanship of fragrance type white tea |
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Patent Citations (4)
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| CN103053768A (en) * | 2012-12-31 | 2013-04-24 | 梁平县平川茶厂 | Method for preparing grapefruit flower tea |
| CN103385319A (en) * | 2013-07-16 | 2013-11-13 | 丽水市农业科学研究院 | Processing method of slightly fermented tea |
| CN104186850A (en) * | 2014-09-04 | 2014-12-10 | 胡小能 | Production process of abelmoschus esculentus(L) Moench scented tea |
| CN106234666A (en) * | 2016-09-30 | 2016-12-21 | 正安县黔蕊茶业有限公司 | A kind of Craftsmanship of fragrance type white tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042950A (en) * | 2018-08-22 | 2018-12-21 | 南充辉泓真空技术有限公司 | A kind of processing method of tealeaves |
| CN109123026A (en) * | 2018-08-22 | 2019-01-04 | 南充辉泓真空技术有限公司 | A kind of method that tea processing dries flavouring in the process |
| CN110122607A (en) * | 2019-06-10 | 2019-08-16 | 云南省农业科学院茶叶研究所 | A kind of processing method roasting fiery High-aroma black tea |
| CN110800853A (en) * | 2019-12-13 | 2020-02-18 | 汉源县昊业花椒产业研究院 | Tender pepper leaf tea and preparation method thereof |
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Application publication date: 20170818 |