CN108432900A - A kind of preparation method of Keemun black tea tea cake - Google Patents
A kind of preparation method of Keemun black tea tea cake Download PDFInfo
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- CN108432900A CN108432900A CN201810521093.0A CN201810521093A CN108432900A CN 108432900 A CN108432900 A CN 108432900A CN 201810521093 A CN201810521093 A CN 201810521093A CN 108432900 A CN108432900 A CN 108432900A
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a kind of preparation methods of Keemun black tea tea cake, this method passes through the selection of tealeaves, the removal of tea stalk and the multiple steaming in later stage, it is pressed into the Optimal improvements of the series of processes such as the selection of pattern, after solving existing black tea tea cake processing, tea cake low in glossiness, caducous problem, simultaneously, it is low to also solve the existing tea cake surface degree of packing, oxidation resistance is poor inside tea cake, shelf-life short problem.The black tea tea cake surface smoothness obtained by this method is high, good brightness, therefore, suppresses the pattern recognition degree height come, shelf life of products is long, can be widely applied to the manufacture field of black tea tea cake.
Description
Technical field
The present invention relates to tea processing field, and in particular to a kind of preparation method of Keemun black tea tea cake.
Background technology
Tealeaves is widely accepted as a kind of drink, and for different regions and personalized preference, tea processing substantially may be used
It is divided into green tea, black tea, white tea, black tea etc..Currently, black tea is mainly sold in the form of bar shaped, spiral shell shape etc., as people give birth to
The flat raising of running water, tea cake as a kind of decorative strong, the costly mode of preservation and pursued by some high-end personages.Add
Tealeaves itself also have extremely strong adsorptivity, it is extremely strong to the chemical noxious ingredient adsorptivity emitted after interior decoration, and
Tea perfume can be given out, accordingly it is also possible to be put in doors as decoration piece.Existing black tea tea cake processing technology is coarse, adds
The tea cake surface smoothness and low in glossiness that work comes out, and be easy to fall off, the tea cake surface degree of packing is low, and tea cake oxidation rate is fast,
Shelf-life is short.
Invention content
The object of the present invention is to provide a kind of preparation methods of Keemun black tea tea cake, solve existing black tea tea cake compression moulding
Rear surface smoothness and poor flatness, the caducous problem of tealeaves.
The technical solution adopted by the present invention is：A kind of preparation method of Keemun black tea tea cake, includes the following steps：Choose one
The fresh leaves of tea plant of four leaf of three leaf of bud and a bud, process withers, rubs, fermenting successively and baking operation obtains crude black tea；It will be thick
Black tea processed is cut, and is shredded to 8~12mm, and the black tea after chopping enters stalk pickup machine and carries out the refined tea of stalk-sorting acquisition tea cake, institute
State 5% of ratio not higher than tealeaves total weight that tea cake refines tea stalk in tea；
By the tea cake refine tea be put into steamer steam 15~take out after twenty minutes, stir evenly, allow its natural cooling；It waits for
It is placed again into after cooling in steamer and carries out multiple steam 10~15 minutes；While tealeaves steams, by the compacting for suppressing tea cake
Shaping mould, which is put into heating furnace, is heated to 180 DEG C~200 DEG C；The shaping mould include cylinder and the cope plate coordinated with cylinder and
Lower template；The pattern that is pressed into after heating is placed on press bench, and pads last layer PVC film in lower template, then
Tealeaves after steaming is poured into cylinder, cope plate is covered, one side of the cope plate towards tealeaves is also equipped with PVC film, leads to
Excess pressure machine compression moulding；
Tea cake after compression moulding is put into closed room and allows its natural cooling 24~30 hours, hydrofuge machine pair is used in combination
Room carries out hydrofuge；Tea cake after cooling is put into dryer and is dried, drying of the dryer using low temperature when long
Mode, drying temperature are persistently dried 6~15 days, the drying temperature steps up from low to high at 25 DEG C~45 DEG C.
Further, the specific method to wither is that tealeaves is placed in withering trough to wither 4 with 28~32 DEG C of temperature
~6 hours, until unclamping unnatural scatter after tealeaves crawl；The specific method rubbed is that withering leaf is put into rolling machine
Knead bucket in be not pressurized soft 10 minutes, then rub again 40-60 minutes, three loose three tight modes, first severe taken to rub 12-15
Minute, pine of or else pressurizeing rubs 5-8 minutes, in triplicate；It is not pressurized again 10-20 minutes soft, deblocking is delivered to after rubbing
Deblocking in machine.
Preferably, the specific method of the fermentation is uniformly to be laid on the tealeaves rubbed after deblocking on thin bamboo strips used for weaving, is put into temperature
To ferment 4~8 hours in 26 DEG C~35 DEG C of room, the ground Jia Shui in the room drenches degree, and is arranged in the top in room
Ventilation opening, the thin bamboo strips used for weaving is aerial to be placed, and height from the ground is controlled in 5~10cm.
As a kind of embodiment, the temperature of steam is 100 DEG C~120 DEG C in the steamer, is steamed 7 minutes for the first time, multiple
It steams 7 minutes.
As another better embodiment, the temperature of steam is 70 DEG C~80 DEG C in the steamer, steams 20 for the first time
Minute, it steams 15 minutes again.The tealeaves through it is multiple steam take out after be 10% to the uniform spray concentration of tealeaves pectinase solution and stir
It mixes and uniformly places 3~4 hours, then tealeaves is put into steamer again and is steamed 6~8 minutes, tealeaves temperature is made to reach 70 DEG C~80
℃；The mass ratio of the pectase and tealeaves is 3~5:10000.
Beneficial effects of the present invention：The tea cake that preparation method of the present invention obtains, inside and outside consolidation is consistent, passes through tealeaves piece and tea
The ratio of stalk controls, that is, ensure that the interlobate involve power of tea in tea cake, will not dissipate group easily, and will not be too many because of tea stalk,
Stab fannings cake.The method that the tealeaves steams again can improve after compacting the smoothness of tea cake and bright while tealeaves eases back
Degree, moreover it is possible to which that improves tea cake tea brews mouthfeel.The pattern that is pressed into heats the light that tea cake can be improved with PVC film
Slippery and brightness.The tea cake obtained by the method for the invention, surface is smooth, bright, and aesthetics is good.It is described by high temperature extrusion
Tea cake surface coats one layer of pectin, to ensure that tealeaves is not easy to fall off, simultaneously, additionally it is possible to which the leakproofness for ensureing tea cake slows down
The oxidation rate of tea cake improves the shelf-life of tea cake.
Specific implementation mode
Embodiment 1：
A kind of preparation method of Keemun black tea tea cake, includes the following steps：
(1) it picks：Qimen sweet oak leaf kind tea tree is chosen, the fresh leaves of tea plant of three leaf of a bud and four leaf of a bud is picked；
(2) it withers：Tealeaves is uniformly laid in withering trough, it is 3~5cm that tealeaves, which spreads thickness, with 28~32 DEG C of temperature
Degree withers 4~6 hours, until unclamping unnatural scatter after tealeaves crawl；
(3) it rubs：Withering leaf is put into the knead bucket of rolling machine and is not pressurized soft 10 minutes, then rubs 40-60 points again
Clock takes three loose three tight modes, first severe to rub 12-15 minutes, and pine of or else pressurizeing rubs 5-8 minutes, in triplicate；Or else
It pressurizes 10-20 minutes soft, deblocking in deblocking machine is delivered to after rubbing, keep tea group loose.The tealeaves can make tea for a long time
Tea juice in leaf is fully overflowed, and the viscosity of tealeaves is improved.Three loose three tight modes are taken, every tealeaves can be made more tight
It is real, to be to suppress tea cake provider just.
(4) it ferments：The tealeaves rubbed after deblocking uniformly is laid on thin bamboo strips used for weaving, the room that temperature is 26 DEG C~30 DEG C is put into
Interior fermentation 4~8 hours, the ground Jia Shui in the room drenches, and ventilation opening is arranged in the top in room, and the thin bamboo strips used for weaving is aerial to be put
It sets, height from the ground is controlled in 5~10cm.This method is simple, and ferment effect is good, is suitble to large batch of production and processing.
(5) it dries：Tealeaves after fermentation is subjected to first drying, drying temperature is 65~100 DEG C, is dried to moisture content and exists
30% or so, the not viscous receipts of tealeaves are pinched with hand, cooling is then taken out, secondary drying Titian is carried out after being fully cooled, it is described
The temperature of secondary drying is 45 DEG C~60 DEG C, is dried to moisture content between 3%~5%.
(6) it cuts off：Tealeaves after drying is delivered in cutting machine and is cut, chopping to 8~12mm.
(7) it sorts：Tealeaves after chopping is delivered to sorting machine to sort, the impurity such as removal pornographic movie, clast；
(8) stalk-sorting：Tealeaves is delivered in stalk pickup machine and carries out stalk-sorting, removes extra tea stalk, tea cake is obtained and refines tea, institute
State 5% of ratio not higher than tealeaves total weight that tea cake refines tea stalk in tea；The pressure between tealeaves can be made by reducing the content of tea stalk
It is more preferable to close exquisiteness degree.
(9) it eases back：By tea cake refine tea be put into steam 5~10 minutes, preferably 7 minutes in the food steamer of steamer after take out, steamer
The temperature of interior steam is 100 DEG C~120 DEG C, is stirred evenly, and allows its natural cooling；It is placed again into steamer and is answered after cooling
It steams 5~10 minutes, preferably 7 minutes.
(10) it is pressed into pattern heating：While tealeaves steams, pattern will be pressed into it is put into heating furnace and be heated to 180
DEG C~200 DEG C；The shaping mould includes cylinder and the cope plate coordinated with cylinder and lower template, the cylinder, cope plate and under
Template is steel material, and the inner wall smooth of the cylinder is smooth, and facade pattern is carved on the cope plate and lower template, makes pressure
Making the tea cake surface come has abundant pattern, improves the aesthetic feeling of tea cake.
(11) compression moulding：The pattern that is pressed into after heating is placed on press bench, and on lower template upper berth one
Layer PVC film is put into cylinder, and the steamed tealeaves of step 9) is taken out at once and is poured into cylinder, cope plate is covered, passes through forcing press
It is suppressed.One side of the cope plate towards tealeaves is also equipped with PVC film, and the pressure of the forcing press is according to the thickness of tea cake
It is adjusted setting with size.The tealeaves touch high temperature be pressed into pattern after, squeeze out tea juice can be in tealeaves
Surface forms one layer of fine and close tea juice layer, the surface of tea cake is enclosed after cooling, to improve smoothness and the brightness of tealeaves.
(12) dehumidifier：After compression moulding, tea cake taking-up is put into room and allows its natural cooling 24~30 hours, pumping is used in combination
Wet machine carries out dehumidifier.
(13) it dries：Tea cake after cooling is put into dryer and is dried, drying temperature continues at 25 DEG C~45 DEG C
Drying 6~15 days, the drying temperature steps up from low to high, i.e., first uses the low temperature drying certain time of 25 comfort levels
Afterwards, certain temperature is being improved, for example improved to 30 DEG C, drying after a certain period of time, then raises drying temperature, until tea cake drying is
Only, the drying time is adjusted according to the size of tea cake.Using the drying mode gradually to heat up, it can ensure tealeaves surface
With the consistency of internal drying temperature, tea cake crash deformation or damaged is prevented.
Embodiment 2：
A kind of preparation method of Keemun black tea tea cake, includes the following steps：
(1) it picks：Qimen sweet oak leaf kind tea tree is chosen, the fresh leaves of tea plant of three leaf of a bud and four leaf of a bud is picked；
(2) it withers：Tealeaves is uniformly laid in withering trough, it is 3~5cm that tealeaves, which spreads thickness, with 28~32 DEG C of temperature
Degree withers 4~6 hours, until unclamping unnatural scatter after tealeaves crawl；
(3) it rubs：Withering leaf is put into the knead bucket of rolling machine and is not pressurized soft 10 minutes, then rubs 40-60 points again
Clock takes three loose three tight modes, first severe to rub 12-15 minutes, and pine of or else pressurizeing rubs 5-8 minutes, in triplicate；Or else
It pressurizes 10-20 minutes soft, deblocking in deblocking machine is delivered to after rubbing, keep tea group loose.The tealeaves can make tea for a long time
Tea juice in leaf is fully overflowed, and the viscosity of tealeaves is improved.Three loose three tight modes are taken, every tealeaves can be made more tight
It is real, to be to suppress tea cake provider just.
(4) it ferments：The tealeaves rubbed after deblocking uniformly is laid on thin bamboo strips used for weaving, the room that temperature is 26 DEG C~30 DEG C is put into
Interior fermentation 4~8 hours, the ground Jia Shui in the room drenches, and ventilation opening is arranged in the top in room, and the thin bamboo strips used for weaving is aerial to be put
It sets, height from the ground is controlled in 5~10cm.This method is simple, and ferment effect is good, is suitble to large batch of production and processing.
(5) it dries：Tealeaves after fermentation is subjected to first drying, drying temperature is 65~100 DEG C, is dried to moisture content and exists
30% or so, the not viscous receipts of tealeaves are pinched with hand, cooling is then taken out, secondary drying Titian is carried out after being fully cooled, it is described
The temperature of secondary drying is 45 DEG C~60 DEG C, is dried to moisture content between 3%~5%.
(6) it cuts off：Tealeaves after drying is delivered in cutting machine and is cut, chopping to 8~12mm.
(7) it sorts：Tealeaves after chopping is delivered to sorting machine to sort, the impurity such as removal pornographic movie, clast；
(8) stalk-sorting：Tealeaves is delivered in stalk pickup machine and carries out stalk-sorting, removes extra tea stalk, tea cake is obtained and refines tea, institute
State 5% of ratio not higher than tealeaves total weight that tea cake refines tea stalk in tea；The pressure between tealeaves can be made by reducing the content of tea stalk
It is more preferable to close exquisiteness degree.
(9) it eases back：It tea cake is refined into tea is put into steam in the food steamer of steamer and take out after twenty minutes, the temperature of steam is in steamer
It 70 DEG C~80 DEG C, stirs evenly, allows its natural cooling；It is placed again into after cooling in steamer and carries out multiple steam 15 minutes.Using low
Temperature eases back for a long time, can keep the mouthfeel of black tea itself as possible.The tealeaves uniformly sprays after multiple steaming is taken out to tealeaves
A concentration of 10% pectinase solution simultaneously stirs evenly placement 3~4 hours, and then tealeaves is put into steamer again and steams 6~8 points
Clock makes tealeaves temperature reach 70 DEG C~80 DEG C；The mass ratio of the pectase and tealeaves is 3~5:10000.The pectase energy
The pectin in tealeaves is enough set further to decompose precipitation, in compression moulding, be wrapped in outside tea cake, make tea cake surface more
The light added.
(10) it is pressed into pattern heating：While tealeaves steams, pattern will be pressed into it is put into heating furnace and be heated to 180
DEG C~200 DEG C；The shaping mould includes cylinder and the cope plate coordinated with cylinder and lower template, the cylinder, cope plate and under
Template is steel material, and the inner wall smooth of the cylinder is smooth, and facade pattern is carved on the cope plate and lower template, makes pressure
Making the tea cake surface come has abundant pattern, improves the aesthetic feeling of tea cake.
(11) compression moulding：The pattern that is pressed into after heating is placed on press bench, and on lower template upper berth one
Layer PVC film is put into cylinder, and the steamed tealeaves of step 9) is taken out at once and is poured into cylinder, cope plate is covered, passes through forcing press
It is suppressed.One side of the cope plate towards tealeaves is also equipped with PVC film, and the pressure of the forcing press is according to the thickness of tea cake
It is adjusted setting with size.The tealeaves touch high temperature be pressed into pattern after, squeeze out tea juice can be in tealeaves
Surface forms one layer of fine and close tea juice layer, the surface of tea cake is enclosed after cooling, to improve smoothness and the brightness of tealeaves.
(12) dehumidifier：After compression moulding, tea cake taking-up is put into room and allows its natural cooling 24~30 hours, pumping is used in combination
Wet machine carries out dehumidifier.
(13) it dries：Tea cake after cooling is put into dryer and is dried, drying temperature continues at 25 DEG C~45 DEG C
Drying 6~15 days, the drying temperature steps up from low to high, i.e., first uses the low temperature drying certain time of 25 comfort levels
Afterwards, certain temperature is being improved, for example improved to 30 DEG C, drying after a certain period of time, then raises drying temperature, until tea cake drying is
Only, the drying time is adjusted according to the size of tea cake.Using the drying mode gradually to heat up, it can ensure tealeaves surface
With the consistency of internal drying temperature, tea cake crash deformation or damaged is prevented.
Above example is only the preferably technical solution made to present inventive concept, every on the basis of present inventive concept
The non-creative improvement made, such as only adjustment to the adjustment of preparation parameter or process equipment each fall within the present invention's
In protection domain.
Claims (6)
1. a kind of preparation method of Keemun black tea tea cake, includes the following steps：The tea tree for choosing four leaf of three leaf of a bud and a bud is fresh
Leaf, process withers, rubs, fermenting successively and baking operation obtains crude black tea；Crude black tea is cut, chopping to 8~
12mm, the black tea after chopping enter stalk pickup machine and carry out the refined tea of stalk-sorting acquisition tea cake, and the tea cake refines the ratio of tea stalk in tea
Not higher than the 5% of tealeaves total weight；
By the tea cake refine tea be put into steamer steam 5~take out after ten minutes, stir evenly, allow its natural cooling；It is to be cooled
After be placed again into steamer and carry out multiple steam 5~10 minutes；While tealeaves steams, pattern will be pressed into for suppress tea cake
It is put into heating furnace and is heated to 180 DEG C~200 DEG C；The shaping mould includes cylinder and the cope plate coordinated with cylinder and lower die
Plate；The pattern that is pressed into after heating is placed on press bench, and pads last layer PVC film in lower template, then will be steamed
Tealeaves after system pours into cylinder, covers cope plate, and one side of the cope plate towards tealeaves is also equipped with PVC film, passes through pressure
Power machine compression moulding；
Tea cake after compression moulding is put into closed room and allows its natural cooling 24~30 hours, is used in combination hydrofuge machine to room
Carry out hydrofuge；Tea cake after cooling is put into dryer and is dried, drying mode of the dryer using low temperature when long,
Drying temperature is persistently dried 6~15 days, the drying temperature steps up from low to high at 25 DEG C~45 DEG C.
2. the preparation method of Keemun black tea tea cake as described in claim 1, it is characterised in that：The specific method to wither is
Tealeaves is placed in withering trough and is withered 4~6 hours with 28~32 DEG C of temperature；The specific method rubbed is to put withering leaf
Enter to be not pressurized in the knead bucket of rolling machine soft 10 minutes, then rub again 40-60 minutes, takes three loose three tight modes, first weigh
Degree is rubbed 12-15 minutes, and pine of or else pressurizeing rubs 5-8 minutes, in triplicate；It is not pressurized 10-20 minutes soft, rubs rear defeated again
It send to deblocking in deblocking machine.
3. the preparation method of Keemun black tea tea cake as described in claim 1, it is characterised in that：The specific method of the fermentation is
The tealeaves rubbed after deblocking uniformly is laid on thin bamboo strips used for weaving, is put into the room that temperature is 26 DEG C~35 DEG C and ferments 4~8 hours,
The ground Jia Shui in the room drenches, and ventilation opening is arranged in the top in room, and the thin bamboo strips used for weaving is aerial to be placed, height from the ground
Control is in 5~10cm.
4. the preparation method of Keemun black tea tea cake as described in claim 1, it is characterised in that：The temperature of steam in the steamer
It is 100 DEG C~120 DEG C, steams 7 minutes, steam 7 minutes again for the first time.
5. the preparation method of Keemun black tea tea cake as described in claim 1, it is characterised in that：The temperature of steam in the steamer
It is 70 DEG C~80 DEG C, steams 20 minutes, steam 15 minutes again for the first time.
6. the preparation method of Keemun black tea tea cake as claimed in claim 5, it is characterised in that：The tealeaves is after multiple steaming is taken out
The pectinase solution for being 10% to the uniform spray concentration of tealeaves simultaneously stirs evenly placement 3~4 hours, is then again put into tealeaves
It is steamed 6~8 minutes in steamer, tealeaves temperature is made to reach 70 DEG C~80 DEG C；The mass ratio of the pectase and tealeaves is 3~5:
10000。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114258972A (en) * | 2020-09-16 | 2022-04-01 | 云南亨润茶业有限公司 | Novel process for removing astringent taste and resisting soaking of white tea |
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| CN103416528A (en) * | 2013-08-23 | 2013-12-04 | 湖南洞庭山科技发展有限公司 | Pressing and sunning yellow tea |
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Application publication date: 20180824 |
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