CN108029787A - Tea processing technique - Google Patents
Tea processing technique Download PDFInfo
- Publication number
- CN108029787A CN108029787A CN201711140546.7A CN201711140546A CN108029787A CN 108029787 A CN108029787 A CN 108029787A CN 201711140546 A CN201711140546 A CN 201711140546A CN 108029787 A CN108029787 A CN 108029787A
- Authority
- CN
- China
- Prior art keywords
- time
- tealeaves
- processing technique
- steam beating
- drying
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention provides a kind of tea processing technique, includes the following steps：Picking：When early morning dew is more, chooses light green tea point and picked, pick 15~20kg；Immersion；Drying；Steam beating humidity is 82~87%；The microwave de-enzyming time is 3~4 minutes；Knead for the first time；Knead for the second time；It is dry：The tealeaves kneaded is put into drying equipment to be dried, it is dry to the water content 5%~6% in tealeaves；Packaging.The features such as tea processing technique carries out tealeaves deep processing, and the tealeaves processed has specious, gives off a strong fragrance persistently, flavour fresh alcohol advantage.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to a kind of tea processing technique.
Background technology
Tea, shrub or dungarunga, spray are hairless.Leaf keratin, oval or ellipse, apex is blunt or sharp, base portion wedge shape,
It is shinny above, below it is hairless or have pubescence at the beginning, there is sawtooth at edge, and petiole is hairless.Grey color, anthocaulus are sometimes slightly long；Sepal is wealthy
It is avette to circular, it is hairless, harbor；Petal is wealthy avette, and base portion omits joint, and the back side is hairless, there is pubescence sometimes；Ovary is dense white
Hair；Style is hairless.Capsule 3 is spherical or 1-2 is spherical, 1.1-1.5 centimetres high, has 1-2, seed per ball.October at florescence to next year 2
Month.
Wild species are dungarunga shape, blade is larger, often more than 10 centimetres all over the mountain area for seeing drought each province
Long, for a long time, through cultivation extensively, fleece and Change of leaf form are very big.Tealeaves can make drink, containing multiple beneficial component, and have
Health-care efficacy.
Therefore need one kind to produce specious, give off a strong fragrance persistently, the tea processing technique of the fresh alcohol tealeaves of flavour.
The content of the invention
The object of the present invention is to provide a kind of tea processing technique, produce specious, give off a strong fragrance persistently, flavour is fresh
Alcohol tealeaves.
The present invention provides following technical solution：
A kind of tea processing technique, it is characterised in that comprise the following steps：
S1, picking：When early morning dew is more, chooses light green tea point and picked, pick 15~20kg；
S2, immersion：The tealeaves of picking is put into togerther in clean 55~65kg mountain spring waters containing dew and is gradually heated up to 35
When~38 DEG C of immersions 3~6 are small, room temperature is then down to；
S3, drying：The dish leaf of immersion is pulled out be placed under sunlight carry out drying 2 to 3 it is small when, then with have bilayer
Netted drying equipment, be heated up to 23 ° to 28 ° carry out drying 1 to 2 it is small when, the whole blowing of warm-air drier is opened during drying；
S4, steam beating：The tealeaves dried is put into steam beating equipment to finish, steam beating temperature is 150
~175 °, steam beating humidity is 82~87%, and the steam beating time is 8~10 minutes, and the moisture for the outflow that finishes is B liquid；
S5, microwave de-enzyming：Microwave de-enzyming is carried out by microwave de-enzyming machine is put into by the tealeaves of steam beating, during microwave de-enzyming
Between be 3~4 minutes；
S6, knead；
S7, drying：The tealeaves kneaded is put into drying equipment to be dried, drying to the water content 5% in tealeaves~
6%；S8, packaging：Sterilization sealing bag distribution packaging under vacuum.
Preferably, in the S4, steam beating humidity is 84.5%, and the steam beating time is 8 minutes.
Preferably, in the S6, including knead and knead for the second time for the first time.
Preferably, the first time, which kneads, including the tealeaves after microwave de-enzyming is put into rolling machine rub for the first time
Twist with the fingers, rub 18~20 minutes for the first time, no pressure.
Preferably, described knead for the second time is rubbed for the second time including the tealeaves kneaded for the first time is put into rolling machine
Twist with the fingers, rub 20~25 minutes for the second time, no pressure；
Preferably, in the S8, packaging：The solution that heating modulation obtains is subjected to sterilizing in vacuum environment, then
Packed with ready beverage bottle or tank.
The beneficial effects of the invention are as follows：
A kind of tea processing technique, including picking, soak, and drying, steam beating, microwave de-enzyming, is kneaded, dry, packaging.
The tea processing technique to tealeaves carry out deep processing, the tealeaves processed have it is specious, give off a strong fragrance persistently, flavour is fresh
The features such as alcohol advantage.
Brief description of the drawings
Attached drawing is used for providing a further understanding of the present invention, and a part for constitution instruction, the reality with the present invention
Apply example to be used to explain the present invention together, be not construed as limiting the invention.In the accompanying drawings：
Fig. 1 is schematic structural view of the invention.
Embodiment
As shown in Figure 1, a kind of tea processing technique,
A kind of tea processing technique, it is characterised in that comprise the following steps：
S1, picking：When early morning dew is more, chooses light green tea point and picked, pick 15~20kg；
S2, immersion：The tealeaves of picking is put into togerther in clean 55~65kg mountain spring waters containing dew and is gradually heated up to 35
When~38 DEG C of immersions 3~6 are small, room temperature is then down to；
S3, drying：The dish leaf of immersion is pulled out be placed under sunlight carry out drying 2 to 3 it is small when, then with have bilayer
Netted drying equipment, be heated up to 23 ° to 28 ° carry out drying 1 to 2 it is small when, the whole blowing of warm-air drier is opened during drying；
S4, steam beating：The tealeaves dried is put into steam beating equipment to finish, steam beating temperature is 150
~175 °, steam beating humidity is 82~87%, and the steam beating time is 8~10 minutes, and the moisture for the outflow that finishes is B liquid；
S5, microwave de-enzyming：Microwave de-enzyming is carried out by microwave de-enzyming machine is put into by the tealeaves of steam beating, during microwave de-enzyming
Between be 3~4 minutes；
S6, knead；
S7, drying：The tealeaves kneaded is put into drying equipment to be dried, drying to the water content 5% in tealeaves~
6%；S8, packaging：Sterilization sealing bag distribution packaging under vacuum.
Wherein, in the S4, steam beating humidity is 84.5%, and the steam beating time is 8 minutes, in the S6, including
Knead and knead for the second time for the first time, the first time kneads carries out the including the tealeaves after microwave de-enzyming is put into rolling machine
Once knead, rub for the first time 18~20 minutes, no pressure, described knead for the second time is rubbed including the tealeaves kneaded for the first time is put into
Kneaded, rubbed for the second time 20~25 minutes, no pressure for the second time in twister, in the S8, packaging：It will heat what modulation obtained
Solution carries out sterilizing in vacuum environment, is then packed with ready beverage bottle or tank.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, although with reference to foregoing reality
Apply example the present invention is described in detail, for those skilled in the art, it still can be to foregoing each implementation
Technical solution described in example is modified, or carries out equivalent substitution to which part technical characteristic.All essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention god.
Claims (6)
1. a kind of tea processing technique, it is characterised in that comprise the following steps：
S1, picking：When early morning dew is more, chooses light green tea point and picked, pick 15~20kg；
S2, immersion：The tealeaves of picking is put into togerther in clean 55~65kg mountain spring waters containing dew and is gradually heated up to 35~38
DEG C immersion 3~6 it is small when, be then down to room temperature；
S3, drying：The dish leaf of immersion is pulled out be placed under sunlight carry out drying 2 to 3 it is small when, then with having Double-level Reticulated shape
Drying equipment, be heated up to 23 ° to 28 ° carry out drying 1 to 2 it is small when, the whole blowing of warm-air drier is opened during drying；
S4, steam beating：The tealeaves dried is put into steam beating equipment to finish, steam beating temperature for 150~
175 °, steam beating humidity is 82~87%, and the steam beating time is 8~10 minutes, and the moisture for the outflow that finishes is B liquid；
S5, microwave de-enzyming：Microwave de-enzyming machine being put into by the tealeaves of steam beating and carrying out microwave de-enzyming, the microwave de-enzyming time is
3~4 minutes；
S6, knead；
S7, drying：The tealeaves kneaded is put into drying equipment to be dried, it is dry to the water content 5%~6% in tealeaves；
S8, packaging：Sterilization sealing bag distribution packaging under vacuum.
2. a kind of tea processing technique according to claim 1, it is characterised in that in the S4, steam beating humidity is
84.5%, the steam beating time is 8 minutes.
3. a kind of tea processing technique according to claim 1, it is characterised in that in the S6, including knead for the first time
Knead for the second time.
4. a kind of tea processing technique according to claim 3, it is characterised in that the first time is kneaded including by microwave
Tealeaves after water-removing, which is put into rolling machine, knead for the first time, rubs 18~20 minutes for the first time, no pressure.
5. a kind of tea processing technique according to claim 4, it is characterised in that described to knead for the second time including by first
The secondary tealeaves kneaded is put into rolling machine to be kneaded for the second time, rubs 20~25 minutes for the second time, no pressure.
A kind of 6. tea processing technique according to claim 1, it is characterised in that in the S8, packaging：Heating is modulated
Obtained solution carries out sterilizing in vacuum environment, is then packed with ready beverage bottle or tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711140546.7A CN108029787A (en) | 2017-11-16 | 2017-11-16 | Tea processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711140546.7A CN108029787A (en) | 2017-11-16 | 2017-11-16 | Tea processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108029787A true CN108029787A (en) | 2018-05-15 |
Family
ID=62094035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711140546.7A Pending CN108029787A (en) | 2017-11-16 | 2017-11-16 | Tea processing technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108029787A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170001A (en) * | 2018-11-17 | 2019-01-11 | 长沙浩然医疗科技有限公司 | A kind of tea processing technique |
| CN110617696A (en) * | 2019-10-29 | 2019-12-27 | 山东立威微波设备有限公司 | Steam air can microwave integration microwave drying device that completes |
| CN112155070A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing and manufacturing process of tender and fragrant tea |
-
2017
- 2017-11-16 CN CN201711140546.7A patent/CN108029787A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170001A (en) * | 2018-11-17 | 2019-01-11 | 长沙浩然医疗科技有限公司 | A kind of tea processing technique |
| CN110617696A (en) * | 2019-10-29 | 2019-12-27 | 山东立威微波设备有限公司 | Steam air can microwave integration microwave drying device that completes |
| CN112155070A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Processing and manufacturing process of tender and fragrant tea |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180515 |