CN107372914A - The small fort tea processing technology of blue or green mandarin orange six - Google Patents
The small fort tea processing technology of blue or green mandarin orange six Download PDFInfo
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- CN107372914A CN107372914A CN201710552291.9A CN201710552291A CN107372914A CN 107372914 A CN107372914 A CN 107372914A CN 201710552291 A CN201710552291 A CN 201710552291A CN 107372914 A CN107372914 A CN 107372914A
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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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Abstract
The present invention relates to tea processing technical field, the specifically small fort tea processing technology of blue or green mandarin orange six, comprise the following steps：（1）The selection and processing of six fort tea；（2）The selection and harvesting of small blue or green mandarin orange；（3）Small blue or green mandarin orange cleaning；（4）Small blue or green mandarin orange fixing and cooling；（5）Screen small blue or green mandarin orange；（6）Mandarin orange pulp is dug out；（7）Small blue or green mandarin orange is cleaned and is dehydrated again；（8）Fill out tea and enter fruit；（9）Low temperature drying；（10）It is fresh-keeping；（11）Packaging storage.The small blue or green fort tea of mandarin orange six that the present invention makes, giving off a strong fragrance to enrich has levels, and the dense smooth band of flavour is sweet, together with strong fragrant blue or green mandarin orange fruity is perfectly combined with the Chen Xiang of six fort tea, tasty and refreshing after drink to promote the production of body fluid, mouth have lingering fragrance, enjoy endless aftertastes, repeatedly brew pleasant impression more preferably, it has coordinating intestines and stomach, and decompression is aid digestion, regulating qi-flowing for strengthening spleen, the effect of resolving sputum moistening lung, is drunk for a long time, moreover it is possible to which stomach invigorating is reposed.
Description
Technical field
The present invention relates to tea processing technical field, the specifically small fort tea processing technology of blue or green mandarin orange six.
Background technology
Six fort tea are one kind of tealeaves, belong to black tea, are Chinese history well-known teas, existing more than 1,500 years history, because
Originate in Wuzhou Cangwu County Liu Bao townshiies and gain the name, six fort tea are Wuzhou geographical indication protection products, existing more than 1,500 years
History, so that the betel nut of uniqueness is fragrant and is included in Chinese well-known tea between Qing Dynasty's year in Jiaqing, turn into tribute.The famous text of Contemporary Chinese
It is that six fort tea make culture orientation to change scholar, it is indicated that Wuzhou Liu Bao tea and yunnan puer tea are all Chinese famous tea in thousand, six fort tea sets
There is the characteristics of " red, dense, old, alcohol ", there is unique betel nut fragrance, more Chen Yuejia, belong to black tea, six fort tea pass through the gross tea of just system
Pile fermentation, fermentation, steam pressure, ageing and obtain.The traditional handicraft of six fort tea is：Low temperature finishes, and tea frying process will observe blade face at any time
Whether color turns dark green, green gas has gone whether how many, leaf stalk softens, whether kills even kill；The fresh leaves just rubbed fried green pour into
In bamboo flat beanstalk, start to knead into the strip of softness while hot, the tealeaves after just rubbing cools down gradually, rolls up into bar；Will
Secondary fixing and knead, dry, this process will anneal slow roasting, patience, stir it is diligent, at least the slow roasting of annealing to ninety percent it is dry just
Bamboo beanstalk spreading for cooling must be put into, stays one one-tenth to do naturally, the bar rope of such tea just understands glossy bellding light, and A sweety scent assails the nostrils." drying " is complete
Into even if just system completes six fort tea of manual traditional fabrication.Six fort tea product made of just, there is the annealing of one week to one month
Process, gross tea is stacked in process of production, shared equally, uniformly plus water, treats its spontaneous fermentation, timely turning, adds water, and control
Good epidemic disaster, after gross tea uniform fermentation, naturally dry, then by tealeaves steam pressure, after ageing six fort tea.
Orange peel is added in six fort tea in the market, it is difficult to allow orange peel fully to be merged with both Pu'er teas；And it can not protect
Mouthfeel is demonstrate,proved, fails tempting fragrance and its effect for retaining Lemon fruit well.
The content of the invention
It is an object of the invention to for drawbacks described above of the prior art, there is provided a kind of small blue or green fort tea processing work of mandarin orange six
Skill.
For achieving the above object, present invention employs following technical scheme：
The small fort tea processing technology of blue or green mandarin orange six, comprises the following steps：
（1）The selection and processing of six fort tea：The high mountain superfine spring tea Raw material processing that more than 1000 meters of selected height above sea level into six fort tea, its
Agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with EU criteria, and six fort tea tea being processed into are removed
Miscellaneous sieve end, six last fort tea of removal of impurities sieve are by drying machine drying to water content of tea below 8%；
（2）The selection and harvesting of small blue or green mandarin orange：The small blue or green mandarin orange age of tree is between 5 years~10 years, and only harvesting oil vacuole grain is big, and grease chamber is full,
Small blue or green mandarin orange of the diameter between 2CM~3CM；
（3）Small blue or green mandarin orange cleaning：Lemon fruit is cleaned with ultrasound, then impurity screening；
（4）Small blue or green mandarin orange fixing：Small blue or green mandarin orange after cleaning is put into hot water and finished in short-term, carried out after fixing 1~3 minute it is rapidly cold
But, move at spaciousness and dry 20 ~ 40 minutes after rapidly cooling down, the water evaporation on surface is fallen；
（5）Screen small blue or green mandarin orange：Small blue or green mandarin orange after drying is carried out to the category filter of big fruitlet, selects the more similar mandarin orange fruit of size；
（6）Mandarin orange pulp is dug out：Mandarin orange fruit base of fruit is connected into a part of mandarin orange body and is cut into " lid ", pulp is then taken out, obtains mandarin orange shell；
（7）Small blue or green mandarin orange is cleaned and is dehydrated again：The small blue or green mandarin orange for cutting out pulp is subjected to bubbling -cleaning, removing small part, no cleaning is not dry
Droplet is sloughed in the dirty stain of hand perspiration of net pulp and fruit surface, vibration.
（8）Vibration fills out tea and enters fruit：Small blue or green mandarin orange after dehydration is opening up, and tealeaves is slowly flowed in mandarin orange fruit, while slowly
Vibration, fills up the tealeaves consolidation in fruit；
（9）Low temperature drying：The small blue or green mandarin orange fruit for filling in tea is put into drip pan, is placed in low temperature drying in constant temperature curer, temperature is set
For 38~48 DEG C, the time is 10~15 hours.
（10）It is fresh-keeping：Tea fruit after low temperature drying is put into normal temperature dehumidifier room and stood；
（11）Packaging storage：Tea fruit after Preservation Treatment is packed using cotton paper, patch adhesive sticker at the top of tea fruit, then crosses and shrinks
Film, vanning storage.
In addition, the present invention also provides following attached technical scheme：
Preferably, step（4）It is described very fast to be cooled to subzero 30 DEG C ~ 20 DEG C.The setting of very fast cooling, it can not only keep blue or green mandarin orange
Color and luster, and increase the moisture-holding capacity of blue or green mandarin orange, can not only so keep the delicate flavour of blue or green mandarin orange, while material in blue or green mandarin orange can be reduced
Loss.
Preferably, step（4）Middle coolant-temperature gage is between 70~80 DEG C, fixation time 8~15 seconds.Because blue or green mandarin orange slightly has water
Vapour, promote the production of body fluid, taste is heavier, therefore is put into hot water and finishes, and can remove a part of jerky taste, makes both to remain with the pure and fresh of blue or green mandarin orange
Smell, it will not also stop the original smell of tealeaves, and resistance to storage.
Preferably, step（7）In mandarin orange fruit washed away by ultrasonic bubble, remove pulp and fruit table that small part is not cleaned out
The dirty stain of hand perspiration in face, droplet is then sloughed by the vibration of 40 type stainless steel circular vibrating screens.
Preferably, step（7）The ultrasonic cleaning time is 5 ~ 10 minutes.
Preferably, step（8）The middle small blue or green mandarin orange by after dehydration is put into 40 type stainless steel circular vibrating screens, opening up, is passed through
Tealeaves is transported in the funnel directly over circular vibrating screen by conveyer belt, covers clean calico at bell mouth, calico apart from circular vibrating screen 18~
25CM distance, is filled out the tea time, and tealeaves is slowly left to out of funnel in the mandarin orange fruit of underface, circular vibrating screen slowly vibration simultaneously, makes fruit
Interior tealeaves consolidation fills up.
Preferably, step（9）It is put into after the middle small blue or green mandarin orange operculum upper cover that will fill in tea in drip pan.
Preferably, step（10）The air humidity in the normal temperature dehumidifier room is 35~45%, and time of repose is 10~16 small
When.
Compared to prior art, advantage of the invention is that：
1st, the small blue or green fort tea of mandarin orange six that the present invention makes, giving off a strong fragrance to enrich has levels, sweet, the strong fragrant green grass or young crops of the dense smooth band of flavour
It is tasty and refreshing after drink to promote the production of body fluid together with mandarin orange fruity is perfectly combined with the Chen Xiang of six fort tea, mouth have lingering fragrance, enjoy endless aftertastes, repeatedly brew remaining
More preferably, it has coordinating intestines and stomach to taste, is depressured aid digestion, regulating qi-flowing for strengthening spleen, the effect of resolving sputum moistening lung, drinks for a long time, moreover it is possible to which stomach invigorating is supported
God.
2nd, together with this technique is perfectly combined small blue or green mandarin orange with the mouthfeel and effect of six fort tea, slide clean taste alcohol, it is fragrant
Gas enriches tempting, while also has coordinating intestines and stomach, is depressured aid digestion, regulating qi-flowing for strengthening spleen, the effect of resolving sputum moistening lung.
3rd, small blue or green mandarin orange from the age of tree between 5 years~10 years, only harvest oil vacuole grain it is big, grease chamber is full, diameter 2CM~
Small blue or green mandarin orange between 3CM, small blue or green mandarin orange now is full of fragrance, and pharmacological is strong, and later stage ageing is high-quality.
Embodiment
It is further non-limitingly described in detail below in conjunction with preferred embodiment and to technical solution of the present invention.
Embodiment 1
The small fort tea processing technology of blue or green mandarin orange six, comprises the following steps：
（1）The selection and processing of six fort tea：
Six fort tea are Wuzhou geographical indication protection products, existing more than 1,500 years history, with uniqueness between Qing Dynasty's year in Jiaqing
Betel nut it is fragrant and be included in Chinese well-known tea, turn into tribute.The high mountain superfine spring tea that more than 1000 meters of the selected height above sea level of this technique is former
Material, the fort tea of classical foreign trade style six being process by former foreign trade master craftsman ingenuity, bar rope is tight thin tall and graceful, there is the high mountain of uniqueness
Rhythm, give off a strong fragrance abundant, endoplasm is full sweet and pure, and its agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with Europe
Alliance's standard.The superfine six fort tea of selected high mountain are carried out with removal of impurities sieve end, removal of impurities sieves six last fort tea by drying machine drying extremely
Below water content of tea 10%, be so advantageous to tealeaves and absorb the fragrance of dried orange peel and other beneficiating ingredients.
（2）The selection and harvesting of small blue or green mandarin orange：Small blue or green mandarin orange from Xinhui District Shuan Shui towns Xinhui tangerine peel plant permanent protection zone it
One core newly can small blue or green mandarin orange, Gan Yuan is surrounded by water, and environment is natural, and no industry, domestic pollution, plantation is scientific and normal, and the age of tree is 5
Between year, only harvesting oil vacuole grain is big, and grease chamber is full, small blue or green mandarin orange of the diameter between 2CM.Small blue or green mandarin orange now is full of fragrance, medicine
Rationality is strong, and later stage ageing is high-quality.
（3）Small blue or green mandarin orange cleaning：
Small blue or green mandarin orange fruit is first rinsed in ultrasound, then impurity screening, and then hairbrush wipes fruit with clean sponge wheel again after cleaning fruit,
To remove the various pickup things of viscous thing and hand perspiration etc., ensure the sanitary cleaning of mandarin orange fruit.
（4）Small blue or green mandarin orange hot water fixing and cold water cooling：
Small blue or green mandarin orange after cleaning is put into hot water and finished in short-term, the hot water temperature fixation time 15 seconds, kills between 70 DEG C
After green grass or young crops rapidly cool down within 1 minute, it is described it is very fast be cooled to subzero 30 DEG C, move at spaciousness and dry 20 minutes after rapidly cooling down,
The water evaporation on surface is fallen；
（5）Screen small blue or green mandarin orange：
The small blue or green mandarin orange after cooling down that finishes is carried out to the category filter of big fruitlet, selects the more similar mandarin orange fruit of size, diameter 2CM it
Between, beneficial to production packing and selling.
（6）Mandarin orange pulp is dug out：
Fair and clear free from extraneous odour gloves are put on, the mandarin orange fruit base of fruit cleaned after drying is connected into a part of mandarin orange body with the stainless steel pocket knife after sterilization
" lid " is cut into, then pulp is taken out with clean pliers, obtains mandarin orange shell.
（7）Bubbling -cleaning and the vibration dehydration again of small blue or green mandarin orange：
The small blue or green mandarin orange for cutting out pulp is subjected to ultrasonic bubble cleaning, it is 5 minutes to be cleaned by ultrasonic the time, and removing small part, no cleaning is not dry
The dirty stain of hand perspiration of net pulp and fruit surface, droplet is then sloughed by the vibration of 40 type stainless steel circular vibrating screens.
（8）Vibration fills out tea and enters fruit
Small blue or green mandarin orange after dehydration is put into 40 type stainless steel circular vibrating screens, it is opening up, neatly put.By conveyer belt by tealeaves
It is transported in the funnel directly over circular vibrating screen, clean calico is covered at bell mouth, calico fills out tea apart from circular vibrating screen 18CM distance
When, tealeaves is slowly left to out of funnel in the mandarin orange fruit of underface, circular vibrating screen slowly vibration simultaneously, fills out the tealeaves consolidation in fruit
It is full.
（9）Low temperature drying：
It is put into after the small blue or green mandarin orange operculum upper cover that tea will be filled in drip pan, is placed in low temperature drying in constant temperature curer, temperature is set to
38 DEG C, the time is 10 hours.
（10）It is fresh-keeping：Tea fruit after low temperature drying is put into the normal temperature dehumidifier room that air humidity is 35% and stands 10 hours,
To reach fresh-keeping effect.Purpose is to gradually decrease tea fruit moisture, reduces deformation, avoids bursting, while can also keep well
Pure fragrance, the thick refreshing degree of increase millet paste.
（11）Packaging storage：
Tea fruit after Preservation Treatment is packed using cotton paper, patch adhesive sticker at the top of tea fruit, then cross shrink film, vanning storage.Tea
Fruit answers liftoff placement, and requires storage room clean dried, pollution-free free from extraneous odour.
Newly can small blue or green mandarin orange can effectively remove heap taste problem caused by six fort tea after fermentation processes.This technique makes to obtain small
The alcohol that the blue or green fort tea of mandarin orange six has been effectively retained the strong fragrance fragrance and six fort tea of pericarp slides sweetness, and fragrance is tempting strong, and rich in taste is only
Spy, both mutually take elite, and perfection is mixed, the effect of having small blue or green mandarin orange and six fort tea concurrently, to the conditioning of human body stomach, regulating qi-flowing for strengthening spleen, all
There is the effect of original.
Embodiment 2
The small fort tea processing technology of blue or green mandarin orange six, comprises the following steps：
（1）The selection and processing of six fort tea：
Six fort tea are Wuzhou geographical indication protection products, existing more than 1,500 years history, with uniqueness between Qing Dynasty's year in Jiaqing
Betel nut it is fragrant and be included in Chinese well-known tea, turn into tribute.The high mountain superfine spring tea that more than 1000 meters of the selected height above sea level of this technique is former
Material, the fort tea of classical foreign trade style six being process by former foreign trade master craftsman ingenuity, bar rope is tight thin tall and graceful, there is the high mountain of uniqueness
Rhythm, give off a strong fragrance abundant, endoplasm is full sweet and pure, and its agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with Europe
Alliance's standard.The superfine six fort tea of selected high mountain are carried out with removal of impurities sieve end, removal of impurities sieves six last fort tea by drying machine drying extremely
Below water content of tea 10%, be so advantageous to tealeaves and absorb the fragrance of dried orange peel and other beneficiating ingredients.
（2）The selection and harvesting of small blue or green mandarin orange：Small blue or green mandarin orange from Xinhui District Shuan Shui towns Xinhui tangerine peel plant permanent protection zone it
One core newly can small blue or green mandarin orange, Gan Yuan is surrounded by water, and environment is natural, and no industry, domestic pollution, plantation is scientific and normal, and the age of tree is 8
Between year, only harvesting oil vacuole grain is big, and grease chamber is full, small blue or green mandarin orange of the diameter between 3CM.Small blue or green mandarin orange now is full of fragrance, medicine
Rationality is strong, and later stage ageing is high-quality.
（3）Small blue or green mandarin orange cleaning：
Small blue or green mandarin orange fruit is first rinsed in ultrasound, then impurity screening, and then hairbrush wipes fruit with clean sponge wheel again after cleaning fruit,
To remove the various pickup things of viscous thing and hand perspiration etc., ensure the sanitary cleaning of mandarin orange fruit.
（4）Small blue or green mandarin orange hot water fixing and cold water cooling：
Small blue or green mandarin orange after cleaning is put into hot water and finished in short-term, the hot water temperature fixation time 10 seconds, kills between 75 DEG C
After green grass or young crops rapidly cool down within 2 minutes, it is described it is very fast be cooled to subzero 25 DEG C, move at spaciousness and dry 30 minutes after rapidly cooling down,
The water evaporation on surface is fallen；
（5）Screen small blue or green mandarin orange：
The small blue or green mandarin orange after cooling down that finishes is carried out to the category filter of big fruitlet, selects the more similar mandarin orange fruit of size, diameter 2CM it
Between, beneficial to production packing and selling.
（6）Mandarin orange pulp is dug out：
Fair and clear free from extraneous odour gloves are put on, the mandarin orange fruit base of fruit cleaned after drying is connected into a part of mandarin orange body with the stainless steel pocket knife after sterilization
" lid " is cut into, then pulp is taken out with clean pliers, obtains mandarin orange shell.
（7）Bubbling -cleaning and the vibration dehydration again of small blue or green mandarin orange：
The small blue or green mandarin orange for cutting out pulp is subjected to ultrasonic bubble cleaning, it is 8 minutes to be cleaned by ultrasonic the time, and removing small part, no cleaning is not dry
The dirty stain of hand perspiration of net pulp and fruit surface, droplet is then sloughed by the vibration of 40 type stainless steel circular vibrating screens.
（8）Vibration fills out tea and enters fruit
Small blue or green mandarin orange after dehydration is put into 40 type stainless steel circular vibrating screens, it is opening up, neatly put.By conveyer belt by tealeaves
It is transported in the funnel directly over circular vibrating screen, clean calico is covered at bell mouth, calico fills out tea apart from circular vibrating screen 20CM distance
When, tealeaves is slowly left to out of funnel in the mandarin orange fruit of underface, circular vibrating screen slowly vibration simultaneously, fills out the tealeaves consolidation in fruit
It is full.
（9）Low temperature drying：
It is put into after the small blue or green mandarin orange operculum upper cover that tea will be filled in drip pan, is placed in low temperature drying in constant temperature curer, temperature is set to
45 DEG C, the time is 12 hours.
（10）It is fresh-keeping：Tea fruit after low temperature drying is put into the normal temperature dehumidifier room that air humidity is 40% and stands 12 hours,
To reach fresh-keeping effect.Purpose is to gradually decrease tea fruit moisture, reduces deformation, avoids bursting, while can also keep well
Pure fragrance, the thick refreshing degree of increase millet paste.
（11）Packaging storage：
Tea fruit after Preservation Treatment is packed using cotton paper, patch adhesive sticker at the top of tea fruit, then cross shrink film, vanning storage.Tea
Fruit answers liftoff placement, and requires storage room clean dried, pollution-free free from extraneous odour.
Newly can small blue or green mandarin orange can effectively remove heap taste problem caused by six fort tea after fermentation processes.This technique makes to obtain small
The alcohol that the blue or green fort tea of mandarin orange six has been effectively retained the strong fragrance fragrance and six fort tea of pericarp slides sweetness, and fragrance is tempting strong, and rich in taste is only
Spy, both mutually take elite, and perfection is mixed, the effect of having small blue or green mandarin orange and six fort tea concurrently, to the conditioning of human body stomach, regulating qi-flowing for strengthening spleen, all
There is the effect of original.
Embodiment 3
The small fort tea processing technology of blue or green mandarin orange six, comprises the following steps：
（1）The selection and processing of six fort tea：
Six fort tea are Wuzhou geographical indication protection products, existing more than 1,500 years history, with uniqueness between Qing Dynasty's year in Jiaqing
Betel nut it is fragrant and be included in Chinese well-known tea, turn into tribute.The high mountain superfine spring tea that more than 1000 meters of the selected height above sea level of this technique is former
Material, the fort tea of classical foreign trade style six being process by former foreign trade master craftsman ingenuity, bar rope is tight thin tall and graceful, there is the high mountain of uniqueness
Rhythm, give off a strong fragrance abundant, endoplasm is full sweet and pure, and its agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with Europe
Alliance's standard.The superfine six fort tea of selected high mountain are carried out with removal of impurities sieve end, removal of impurities sieves six last fort tea by drying machine drying extremely
Below water content of tea 10%, be so advantageous to tealeaves and absorb the fragrance of dried orange peel and other beneficiating ingredients.
（2）The selection and harvesting of small blue or green mandarin orange：Small blue or green mandarin orange from Xinhui District Shuan Shui towns Xinhui tangerine peel plant permanent protection zone it
One core newly can small blue or green mandarin orange, Gan Yuan is surrounded by water, and environment is natural, and no industry, domestic pollution, plantation is scientific and normal, and the age of tree exists
Between 10 years, only harvesting oil vacuole grain is big, and grease chamber is full, small blue or green mandarin orange of the diameter between 3CM.Small blue or green mandarin orange now is full of fragrance,
Pharmacological is strong, and later stage ageing is high-quality.
（3）Small blue or green mandarin orange cleaning：
Small blue or green mandarin orange fruit is first rinsed in ultrasound, then impurity screening, and then hairbrush wipes fruit with clean sponge wheel again after cleaning fruit,
To remove the various pickup things of viscous thing and hand perspiration etc., ensure the sanitary cleaning of mandarin orange fruit.
（4）Small blue or green mandarin orange hot water fixing and cold water cooling：
Small blue or green mandarin orange after cleaning is put into hot water and finished in short-term, the hot water temperature fixation time 8 seconds, kills between 80 DEG C
After green grass or young crops rapidly cool down within 3 minutes, it is described it is very fast be cooled to subzero 20 DEG C, move at spaciousness and dry 40 minutes after rapidly cooling down,
The water evaporation on surface is fallen；
（5）Screen small blue or green mandarin orange：
The small blue or green mandarin orange after cooling down that finishes is carried out to the category filter of big fruitlet, selects the more similar mandarin orange fruit of size, diameter 2CM it
Between, beneficial to production packing and selling.
（6）Mandarin orange pulp is dug out：
Fair and clear free from extraneous odour gloves are put on, the mandarin orange fruit base of fruit cleaned after drying is connected into a part of mandarin orange body with the stainless steel pocket knife after sterilization
" lid " is cut into, then pulp is taken out with clean pliers, obtains mandarin orange shell.
（7）Bubbling -cleaning and the vibration dehydration again of small blue or green mandarin orange：
The small blue or green mandarin orange for cutting out pulp is subjected to ultrasonic bubble cleaning, it is 10 minutes to be cleaned by ultrasonic the time, removes small part and does not clear up
The dirty stain of hand perspiration of clean pulp and fruit surface, droplet is then sloughed by the vibration of 40 type stainless steel circular vibrating screens.
（8）Vibration fills out tea and enters fruit
Small blue or green mandarin orange after dehydration is put into 40 type stainless steel circular vibrating screens, it is opening up, neatly put.By conveyer belt by tealeaves
It is transported in the funnel directly over circular vibrating screen, clean calico is covered at bell mouth, calico fills out tea apart from circular vibrating screen 25CM distance
When, tealeaves is slowly left to out of funnel in the mandarin orange fruit of underface, circular vibrating screen slowly vibration simultaneously, fills out the tealeaves consolidation in fruit
It is full.
（9）Low temperature drying：
It is put into after the small blue or green mandarin orange operculum upper cover that tea will be filled in drip pan, is placed in low temperature drying in constant temperature curer, temperature is set to
48 DEG C, the time is 15 hours.
（9）Low temperature drying：
It is put into after the small blue or green mandarin orange operculum upper cover that tea will be filled in drip pan, is placed in low temperature drying in constant temperature curer, temperature is set to
42 DEG C, the time is 15 hours.
（10）It is fresh-keeping：Tea fruit after low temperature drying is put into the normal temperature dehumidifier room that air humidity is 45% and stands 16 hours,
To reach fresh-keeping effect.Purpose is to gradually decrease tea fruit moisture, reduces deformation, avoids bursting, while can also keep well
Pure fragrance, the thick refreshing degree of increase millet paste.
（11）Packaging storage：
Tea fruit after Preservation Treatment is packed using cotton paper, patch adhesive sticker at the top of tea fruit, then cross shrink film, vanning storage.Tea
Fruit answers liftoff placement, and requires storage room clean dried, pollution-free free from extraneous odour.
Newly can small blue or green mandarin orange can effectively remove heap taste problem caused by six fort tea after fermentation processes.This technique makes to obtain small
The alcohol that the blue or green fort tea of mandarin orange six has been effectively retained the strong fragrance fragrance and six fort tea of pericarp slides sweetness, and fragrance is tempting strong, and rich in taste is only
Spy, both mutually take elite, and perfection is mixed, the effect of having small blue or green mandarin orange and six fort tea concurrently, to the conditioning of human body stomach, regulating qi-flowing for strengthening spleen, all
There is the effect of original.
Embodiment 4
The small fort tea processing technology of blue or green mandarin orange six, comprises the following steps：
（1）The selection and processing of six fort tea：
Six fort tea are Wuzhou geographical indication protection products, existing more than 1,500 years history, with uniqueness between Qing Dynasty's year in Jiaqing
Betel nut it is fragrant and be included in Chinese well-known tea, turn into tribute.The high mountain superfine spring tea that more than 1000 meters of the selected height above sea level of this technique is former
Material, the fort tea of classical foreign trade style six being process by former foreign trade master craftsman ingenuity, bar rope is tight thin tall and graceful, there is the high mountain of uniqueness
Rhythm, give off a strong fragrance abundant, endoplasm is full sweet and pure, and its agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with Europe
Alliance's standard.The superfine six fort tea of selected high mountain are carried out with removal of impurities sieve end, removal of impurities sieves six last fort tea by drying machine drying extremely
Below water content of tea 10%, be so advantageous to tealeaves and absorb the fragrance of dried orange peel and other beneficiating ingredients.
（2）The selection and harvesting of small blue or green mandarin orange：Small blue or green mandarin orange from Xinhui District Shuan Shui towns Xinhui tangerine peel plant permanent protection zone it
One core newly can small blue or green mandarin orange, Gan Yuan is surrounded by water, and environment is natural, and no industry, domestic pollution, plantation is scientific and normal, and the age of tree exists
Between 10 years, only harvesting oil vacuole grain is big, and grease chamber is full, small blue or green mandarin orange of the diameter between 3CM.Small blue or green mandarin orange now is full of fragrance,
Pharmacological is strong, and later stage ageing is high-quality.
（3）Small blue or green mandarin orange cleaning：
Small blue or green mandarin orange fruit is first washed away in clear underwater bubble washes fruit, then impurity screening, and then hairbrush uses clean sea again after cleaning fruit
Silk floss wheel wipes fruit, to remove the various pickup things of viscous thing and hand perspiration etc., ensures the sanitary cleaning of mandarin orange fruit.
（4）Small blue or green mandarin orange hot water fixing and cold water cooling：
Small blue or green mandarin orange after cleaning is put into hot water and finished in short-term, the hot water temperature fixation time 10 seconds, kills between 75 DEG C
After green grass or young crops rapidly cool down within 3 minutes, it is described it is very fast be cooled to subzero 20 DEG C, move at spaciousness and dry 40 minutes after rapidly cooling down,
The water evaporation on surface is fallen；
（5）Screen small blue or green mandarin orange：
The small blue or green mandarin orange after cooling down that finishes is carried out to the category filter of big fruitlet, selects the more similar mandarin orange fruit of size, diameter 2CM it
Between, beneficial to production packing and selling.
（6）Mandarin orange pulp is dug out：
Fair and clear free from extraneous odour gloves are put on, the mandarin orange fruit base of fruit cleaned after drying is connected into a part of mandarin orange body with the stainless steel pocket knife after sterilization
" lid " is cut into, then pulp is taken out with clean pliers, obtains mandarin orange shell.
（7）Bubbling -cleaning and the vibration dehydration again of small blue or green mandarin orange：
The small blue or green mandarin orange for cutting out pulp is subjected to ultrasonic bubble cleaning, it is 7 minutes to be cleaned by ultrasonic the time, and removing small part, no cleaning is not dry
The dirty stain of hand perspiration of net pulp and fruit surface, droplet is then sloughed by the vibration of 40 type stainless steel circular vibrating screens.
（8）Vibration fills out tea and enters fruit
Small blue or green mandarin orange after dehydration is put into 40 type stainless steel circular vibrating screens, it is opening up, neatly put.By conveyer belt by tealeaves
It is transported in the funnel directly over circular vibrating screen, clean calico is covered at bell mouth, calico fills out tea apart from circular vibrating screen 20CM distance
When, tealeaves is slowly left to out of funnel in the mandarin orange fruit of underface, circular vibrating screen slowly vibration simultaneously, fills out the tealeaves consolidation in fruit
It is full.
（9）Low temperature drying：
It is put into after the small blue or green mandarin orange operculum upper cover that tea will be filled in drip pan, is placed in low temperature drying in constant temperature curer, temperature is set to
48 DEG C, the time is 15 hours.
（9）Low temperature drying：
It is put into after the small blue or green mandarin orange operculum upper cover that tea will be filled in drip pan, is placed in low temperature drying in constant temperature curer, temperature is set to
42 DEG C, the time is 12 hours.
（10）It is fresh-keeping：Tea fruit after low temperature drying is put into the normal temperature dehumidifier room that air humidity is 40% and stands 12 hours,
To reach fresh-keeping effect.Purpose is to gradually decrease tea fruit moisture, reduces deformation, avoids bursting, while can also keep well
Pure fragrance, the thick refreshing degree of increase millet paste.
（11）Packaging storage：
Tea fruit after Preservation Treatment is packed using cotton paper, patch adhesive sticker at the top of tea fruit, then cross shrink film, vanning storage.Tea
Fruit answers liftoff placement, and requires storage room clean dried, pollution-free free from extraneous odour.
Newly can small blue or green mandarin orange can effectively remove heap taste problem caused by six fort tea after fermentation processes.This technique makes to obtain small
The alcohol that the blue or green fort tea of mandarin orange six has been effectively retained the strong fragrance fragrance and six fort tea of pericarp slides sweetness, and fragrance is tempting strong, and rich in taste is only
Spy, both mutually take elite, and perfection is mixed, the effect of having small blue or green mandarin orange and six fort tea concurrently, to the conditioning of human body stomach, regulating qi-flowing for strengthening spleen, all
There is the effect of original.
It is pointed out that the technical concepts and features of above-mentioned preferred embodiment only to illustrate the invention, its object is to
Allow person skilled in the art to understand present disclosure and implement according to this, the protection of the present invention can not be limited with this
Scope.Any equivalent change or modification in accordance with the spirit of the invention, it should all be included within the scope of the present invention.
Claims (8)
1. the small fort tea processing technology of blue or green mandarin orange six, it is characterised in that：Comprise the following steps：
（1）The selection and processing of six fort tea：The high mountain superfine spring tea Raw material processing that more than 1000 meters of selected height above sea level into six fort tea, its
Agriculture residual, rare earth, heavy metal, harmful microorganism equal size have to comply with EU criteria, and six fort tea tea being processed into are removed
Miscellaneous sieve end, six last fort tea of removal of impurities sieve are by drying machine drying to water content of tea below 8%；
（2）The selection and harvesting of small blue or green mandarin orange：The small blue or green mandarin orange age of tree is between 5 years~10 years, and only harvesting oil vacuole grain is big, and grease chamber is full,
Small blue or green mandarin orange of the diameter between 2CM~3CM；
（3）Small blue or green mandarin orange cleaning：Lemon fruit is cleaned with ultrasound, then impurity screening；
（4）Small blue or green mandarin orange fixing：Small blue or green mandarin orange after cleaning is put into hot water and finished in short-term, carried out after fixing 1~3 minute it is rapidly cold
But, move at spaciousness and dry 20 ~ 40 minutes after rapidly cooling down, the water evaporation on surface is fallen；
（5）Screen small blue or green mandarin orange：Small blue or green mandarin orange after drying is carried out to the category filter of big fruitlet, selects the more similar mandarin orange fruit of size；
（6）Mandarin orange pulp is dug out：Mandarin orange fruit base of fruit is connected into a part of mandarin orange body and is cut into " lid ", pulp is then taken out, obtains mandarin orange shell；
（7）Small blue or green mandarin orange is cleaned and is dehydrated again：The small blue or green mandarin orange for cutting out pulp is subjected to bubbling -cleaning, removing small part, no cleaning is not dry
The dirty stain of hand perspiration of net pulp and fruit surface, droplet is then sloughed by vibration；
（8）Fill out tea and enter fruit：Small blue or green mandarin orange after dehydration is opening up, and tealeaves is slowly flowed in mandarin orange fruit, while slowly vibration, makes fruit
Interior tealeaves consolidation fills up；
（9）Low temperature drying：The small blue or green mandarin orange fruit for filling in tea is put into drip pan, is placed in low temperature drying in constant temperature curer, temperature is set
For 38~48 DEG C, the time is 10~15 hours；
（10）It is fresh-keeping：Tea fruit after low temperature drying is put into normal temperature dehumidifier room and stood；
（11）Packaging storage：Tea fruit after Preservation Treatment is packed using cotton paper, patch adhesive sticker at the top of tea fruit, then crosses and shrinks
Film, vanning storage.
2. the small blue or green fort tea processing technology of mandarin orange six according to claim 1, it is characterised in that：Step（4）The very fast cooling
To subzero 30 DEG C ~ 20 DEG C.
3. the small blue or green fort tea processing technology of mandarin orange six according to claim 1, it is characterised in that：Step（4）The hot water temperature
Between 70~80 DEG C, fixation time 8~15 seconds.
4. the small blue or green fort tea processing technology of mandarin orange six according to claim 1, it is characterised in that：Step（7）In pass through ultrasonic gas
Bubble washes away mandarin orange fruit, then sloughs droplet by the vibration of 40 type stainless steel circular vibrating screens.
5. the small blue or green fort tea processing technology of mandarin orange six according to claim 1 or 4, it is characterised in that：Step（7）The ultrasound is clear
The time is washed as 5 ~ 10 minutes.
6. the small blue or green fort tea processing technology of mandarin orange six according to claim 1, it is characterised in that：Step（8）It is middle by after dehydration
Small blue or green mandarin orange is put into 40 type stainless steel circular vibrating screens, opening up, the leakage being transported to tealeaves by conveyer belt directly over circular vibrating screen
In bucket, clean calico is covered at bell mouth, calico is filled out the tea time, tealeaves is slow out of funnel apart from 18~25CM of circular vibrating screen distance
In mandarin orange fruit immediately below being left to, circular vibrating screen slowly vibration simultaneously, fill up the tealeaves consolidation in fruit.
7. the small blue or green fort tea processing technology of mandarin orange six according to claim 1, it is characterised in that：Step（9）It is middle to fill in tea
It is put into after small blue or green mandarin orange operculum upper cover in drip pan.
8. the small blue or green fort tea processing technology of mandarin orange six according to claim 1, it is characterised in that：Step（10）The normal temperature dehumidifier
The air humidity in room is 35~45%, and time of repose is 10~16 hours.
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| CN108669269A (en) * | 2018-05-25 | 2018-10-19 | 陕西省西安植物园 | Small green mandarin orange radix scutellariae leaf tea of one kind and preparation method thereof |
| CN110710586A (en) * | 2019-10-12 | 2020-01-21 | 王强 | Tool and method for manufacturing green oranges |
| CN110892930A (en) * | 2019-12-05 | 2020-03-20 | 广东省农业科学院茶叶研究所 | Small green orange white tea and preparation and drinking method thereof |
| CN110915960A (en) * | 2019-12-16 | 2020-03-27 | 江门绿壮生物科技有限公司 | Low-temperature dehumidifying processing technology of Xiaoqing gan Pucha |
| CN111149892A (en) * | 2020-02-17 | 2020-05-15 | 西乡县友和生态农业有限公司 | Citron tea and preparation process thereof |
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