CN108477316A

CN108477316A - Black tea integration processing technology

Info

Publication number: CN108477316A
Application number: CN201810297803.6A
Authority: CN
Inventors: 舒华
Original assignee: Guizhou Yuqing Lion Mountain Xiang Gou Tea Farm Co Ltd
Current assignee: Guizhou Yuqing Lion Mountain Xiang Gou Tea Farm Co Ltd
Priority date: 2018-04-03
Filing date: 2018-04-03
Publication date: 2018-09-04

Abstract

The present patent application discloses black tea integration processing technology, includes the following steps：Tealeaves and orchid picks by step 1, picking together, and cleaning cleans；Step 2, screening and wilting, cleaned tealeaves and orchid are put into together in Tea Production equipment and sieved, tealeaves and orchid are sieved into tender leaf, half old leaf, old leaf, four class of orchid successively from top to bottom according to tea milli owning amount by Tea Production equipment；Step 3 collects tealeaves and orchid；Step 4 makes tea bag inner core；Step 5 is rubbed；Step 6, water-removing；Step 7：Fermentation；Step 8：Orchid packs；Step 9；Form tea bag；Step 10：Drying；Step 11：Sterilizing.The present patent application can make full use of various tealeaves, process the tealeaves of higher quality.

Description

Black tea integration processing technology

Technical field

The present invention relates to tea processing field, and in particular to a kind of black tea processing technology.

Background technology

Black tea closes area originating from Ming Dynasty's mid-term (about 16th century) Fujian Province Wuyi Mountain paulownia wood, and earliest kind is known as positive mountain Microspecies.The trade of the 17th century, China and European Countries makes black tea sell to the states such as Britain, Holland, deep to be liked by European, especially Be Britain imperial family noble surpasses other drinks to the hobby of black tea.Nowadays, black tea has become global tea-drinking, accounts for global tea 70% in sales volume.

From tea making technology, black tea is generally divided into souchong, congou tea and broken black tea three classes.Souchong and effort Black tea is all that the tender leaf of tea tree is taken to process, and broken black tea is then that the old leaf of both fronts is process.Added with tender leaf in price The souchong and congou tea of work are more much higher than the broken black tea processed with old leaf.Broken black tea is processed into tiny tea dust, mostly with It packs based on tea bag.And inherently a kind of representative of low-end product of bag tea, old leaf, which is processed into bag tea, to be promoted It is worth.In addition, because old leaf is different with the process time of tender leaf, therefore carry out separating processing after often picking, make in this way The overall processing time of tealeaves on same tea tree is elongated, is unfavorable for improving production efficiency, saves production cost.Moreover, being It can obtain without mixing, purity high tender leaf, often using artificial picking when picking, this is extremely unfavorable for mechanization Production, hinders the raising of production efficiency, cannot meet huge tealeaves demand.

Invention content

The invention is intended to provide a kind of black tea integration processing technology, various types of other tea can be comprehensively utilized to reach Leaf, while increasing the mouthfeel of black tea.

Black tea integration processing technology, includes the following steps：

Tealeaves and orchid picks by step 1, picking together, and cleaning cleans；

Step 2, screening and wilting, cleaned tealeaves and orchid are put into together in Tea Production equipment and sieved, By Tea Production equipment by tealeaves and orchid according to tea milli owning amount be sieved into successively from top to bottom tender leaf, half old leaf, old leaf, Four class of orchid, by Tea Production equipment respectively by tender leaf, half old leaf, old leaf and orchid spread the first sieve plate, the second sieve plate, On third sieve plate and on collecting net；It takes collecting net away, is withered to the tea air-drying of top with the hair-dryer below third sieve plate It is listless；

Step 3 collects tealeaves and orchid, all sieve plates is tilted down towards collecting pipe direction；Pass through each sieve plate Shake is collected into the tealeaves taken is screened out on each sieve plate in the collecting pipe being connected to the sieve plate respectively；Meanwhile by collecting net In orchid collect；

Step 4 makes tea bag inner core, the opening extreme direction of each collecting pipe towards collecting pipe is tilted down, receipts are passed through Collection tube vibration pours into the tealeaves in collecting pipe in the collecting bag being connected to each collecting pipe, is collected respectively with first from top to bottom The first collecting bag, the second collecting bag and the third collecting bag that pipe, the second collecting pipe are connected to third collecting pipe are socketed each other, First collecting bag is mounted in the second collecting bag, and the second collecting bag is mounted in third collecting bag；As collecting pipe pours into tealeaves respectively It forms that an internal layer is filled with tender leaf, middle layer is filled with half old leaf, outer layer is filled with the bagging of old leaf in a collecting bag, uses shear The bagging for filling tealeaves is sheared off to tighten to form tea bag inner core；

Step 5 is rubbed, and tea bag inner core is placed in rolling machine, using 5-6min is rubbed clockwise, rubs pressure The clarification limewash of tea bag inner core weight 1-3% is added thereto while rubbing for 3.3-4.2N, and is warming up to temperature It it is 85-95 DEG C, after adjustment moisture is 40-50%, for use；

Tea bag inner core made from step 5 is placed in the steam inactivation machine that temperature is 85-95 DEG C and finishes by step 6, water-removing 4-6s is handled, after water-removing is completed, and is used clarification limewash sprinkling, the clarification lime water of sprinkling is that tea bag inner core is total The 0.5-1.3% of weight, for use；

Step 7：Fermentation：The processed tea bag inner core of step 6 is put into fermentation vat and is fermented, humidity control when fermentation For system in 55-60%, temperature is 42-46 DEG C, and tea bag inner core is rotated turning and throwing once every 1 hour during the fermentation；Continuously into After throwing processing 23 times is turned in row fermentation, temperature when will carry out last time fermentation, and adjust last time fermentation process is 60-70 DEG C, fermentation time 1-2h；

Step 8：Orchid packs, and orchid is fitted into the 4th collecting bag than third collecting bag bore bigger, and the 4th collects The both ends of bag are tightened with rope；

Step 9；Tea bag is formed, the 4th collecting bag filled with orchid is opened, tea bag inner core is placed into the 4th collecting bag In, the rope at tea bag inner core both ends is unlocked, a rope is reinstated into the both ends that tea bag inner core is open with the 4th collecting bag one respectively It tightens, forms tea bag；

Step 10：Drying, the tea bag formed in step 9 is put into dryer from 40 DEG C and at the uniform velocity rises to 190 DEG C, is made Stop drying when the moisture of orchid is 5%；Orchid is most easily dried when outermost layer, drying, when moisture contains in orchid When amount is 1%, the tealeaves on the inside of orchid is also oven-dried after preserving necessary moisture completely；

Step 11：Sterilizing：Tealeaves in drying and processing step is placed in far-infrared baking case and carries out sterilization treatment 2- 3s so that stop when orchid moisture is 2-3% from the tea bag taken out in far-infrared baking case.

Explanation of nouns：

Tea Production equipment：Equipment for carrying out tea screening.

Working principle and beneficial effect：

First old leaf tender leaf and orchid etc. are mixed to put into Tea Production equipment and are sieved and wilted, sieved All kinds of old tender different tealeaves out are installed with collecting net respectively, by from the inside to surface gradually ageing sequence by each collecting bag It is nested together and is fastened into a tea bag inner core with rope binding.Then, tea bag inner core is finished, is rubbed as a whole It twists, fermentation, orchid is added after fermentation and dries, sterilize together, the tea bag of formation, can inherently to a kind of packaging of tealeaves Not have to additionally pack again.

There are two open end, the two open ends are tightened with a rope tea bag tool that the present invention is formed respectively, unlock one The rope at end will can respectively load tender in the first collecting bag of the inside, the second collecting bag, third collecting bag and the 4th collecting bag Leaf, half old leaf, old leaf and orchid are poured out together, form a well-bedded tea volume, not only good-looking, moreover it is possible to because hot water according to Secondary orchid, old leaf, half old leaf and the tender leaf of impregnating forms the abundant mouthfeel of level.Tightened by a rope, make to tear open tea volume when It waits, it is easy to operate, tealeaves is wrapped up by tea bag, the taste fusion between each level tealeaves can not only be deepened, moreover it is possible in tea bag It plays a protective role to the tealeaves of the inside after being completely formed.

Can be used in step 1 the tealeaves that will pick of existing tea picking machine all adopt back, without because The case where missing plucking time and old leaf can only being given up.Because can not have to carefully distinguish old leaf tender leaf, as long as can make The tealeaves of tea can pick the process for reducing identification back, shorten plucking time, improve picking efficiency.Introduce tea picking machine Equal mechanical equipments, greatly breach manually-operated rate limitation, can effectively improve production efficiency, expand the scale of production, Meet huge tea bag inner core market.

The various tealeaves of picking back are sieved with Tea Production equipment in step 2, and because of Tea Production equipment The design feature of itself can carry out wilting operation while screening to tealeaves, and two steps are carried out at the same time, effectively save life The time is produced, production efficiency is improved.Tealeaves after screening is that gradual ageing sequence is placed from top to bottom, i.e., is given birth near tealeaves Hair-dryer is oldest tealeaves below production equipment, and tealeaves tender is gradually distance from hair-dryer from experienced.Old leaf can be made to receive in this way Blowing dynamics so that the drying dynamics in step 9 be both greater than tender leaf, such structure is very suitable for all kinds of tealeaves same Process operation in time is conducive to not only ensure that the shorter overall processing time, but also has ensured that various species tealeaves is respective Processing characteristic.Because tender leaf is fresher and tenderer, we in order to preferably preserve tea polyphenols, to tender leaf should be processing dynamics compared with It is small, and old leaf is because the effectively nutriment such as tea polyphenols is less, and itself is harder, so larger processing dynamics should be taken To promote mouthfeel.The number of Tea Production equipment tea milli distinguishes the old tender degree of tealeaves, and not only science is accurate, but also removes from Taking for artificial screening, is effectively saved the production time.

In step 3 and step 4, all kinds of tealeaves are collected into collecting pipe, be conducive to for the tealeaves in collecting pipe into Row collective handles and collects.By three collecting bags to connect together, directly from inside to outside successively by the tealeaves in collecting pipe It is rolled into a tea bag inner core, the processing dynamics that the old leaf of outside receives can be made maximum, the operating force that the tender leaf of the inside receives Degree is minimum, and all kinds of tealeaves is enable to complete respective process operation within the same time.Importantly, old leaf and tender leaf are together Carried out water-removing, rubbed and fermentation operation, can make tender leaf from benefit materials such as fragrance, the tea polyphenols for distributing or being secreted all It is impregnated into the old leaf being bundled together therewith, effectively improves the quality of old leaf itself.And old leaf is as intact leaves shape Tealeaves and tender leaf carry out all process operations together, no matter the finished product that processes than individually carrying out old leaf processing from color perfume Taste still for shape, there is larger promotion, avoids cutting into broken black tea and the tea bag as low side.

From step 5 to step 7, rub processing, and clarification limewash and sodium bicarbonate solution addition, not only can be with Make the nutriment in tealeaves that directed change occur, improves the content of polyphenol substance, moreover it is possible to increase the leaching rate of tealeaves.And tender leaf The benefit materials leached in process can be absorbed by the old leaf being bundled together with it, effectively improve the beneficial object of old leaf Matter content promotes the quality of old leaf.

Step 7 is to step 9, after fermentation, orchid is wrapped in outside tea bag inner core and forms tea bag, and orchid does not exist It wilts in step 2, the enough moisture and juice preserved in orchid is fully immersed into it in step 10 to step 11 In the tealeaves layer by layer wrapped, especially nearest old leaf therewith can effectively promote the mouthfeel and fragrance of whole tealeaves.

The present invention fundamentally solves because the annual time of picking tea-leaves is inadequate, cause tealeaves quickly aging and be difficult to be utilized Technical barrier, while also the difficulty of tea picking greatly being reduced so that when tea picking, do not sticking to fresh tender leaf tea so that Green range of picking tea-leaves expands, and has widened the offer range of raw material, thereby reduces the cost of tealeaves making.And old leaf The low sides tealeaves such as bag tea are not wasted or become, but are becoming the intact medium tea of shape after processed Leaf is sold.Old leaf after processed, although it is fresh and tender without tender leaf, but because it has been infected with the perfume (or spice) that tender leaf is distributed and is secreted Taste and polyphenol substance, and Lan Xiang is increased, it all has a distinct increment, effectively increases compared to the old leaf color, smell and taste individually processed The quality of old leaf.

Tea in the present invention in tea bag can be quoted separate and be quoted together, not only for old leaf, half old leaf and tender For leaf monomer, because increasing Lan Xianger has been obviously improved quality, and for tea bag entirety, because together processed It is infiltrated each other in journey, and old leaf overcomes its bitter taste by the more dynamics of processing, what tea bag was integrally drunk Mouthfeel fusion is mellow and full, and Lan Xiang overflows, and can improve the mouthfeel of tea bag entirety.

Further, in step 3, by be turned up all slide posts in the collecting pipe other side height come make all sieve plates to Collecting pipe direction tilts down.

Slide post is height-adjustable, sieve plate can be made to tilt by adjusting slide post.

Further, in step 4, the height by the way that the slide post at each collecting pipe blind end is turned up makes on each sieve plate The open end of collecting pipe towards collecting pipe tilt down.

The height for adjusting slide post, can make collecting pipe run-off the straight.

Further, it in step 4, shears to form tea bag inner core according to the volume size of placing groove.

Keep each tea bag inner core equally big, the consistency of product can be increased.

Further, in step 4, shear, first will be above shear with rope before cutting off bagging with cutter Bagging and the bagging of lower section tighten, cutter tightens the bagging of the tea bag inner core and top that form lower section between position at two It cuts.

The tea bag inner core of formation, which is sealed, avoids tealeaves from revealing, and the bottom end seal of bagging is facilitated well and continues to fill tea below The tea bag inner core of leaf Cheng Xin.

Further, before cutter is contacted with bagging, the railing above cutter is first contacted with bagging.

One step of railing elder generation cutter is contacted with bagging, facilitates and the tealeaves in bagging is prevented to continue whereabouts influence below i.e. with railing By the tea bag inner core of formation.

Further, the Tea Production equipment in step 2 includes hanger bracket and is suspended on hanger bracket and setting stacked on top of one another At least three sieve plates；Hanger bracket is equipped with the motor that sieve plate can be driven to shake；It is equipped with sieve pore on each sieve plate and with quiet The villus that electricity erects vertically；The distribution of villus gradually becomes close on each sieve plate from top to bottom；Collecting net is connected to the bottom Sieve plate lower section be used for receive the orchid fallen down from the sieve plate of the bottom.

Motor drives sieve plate to shake, and tealeaves is allow to be moved to sieve pore position with the shaking of sieve plate, keeps tea milli less Tealeaves drops in the case of the villus absorption that do not established in next layer of sieve plate.Tealeaves is tenderer, and tea milli is more, more holds Easily there is the villus absorption blocking of electrostatic.Very sparse villus can adsorb the tealeaves more than tea milli, and the few tealeaves of tea milli can only It is fallen from sieve pore.Sieve plate from top to bottom, villus distribution is more and more, therefore can adsorb tea milli from top to bottom and gradually become Few tealeaves is sieved according to the gradual ageing sequence of tealeaves from top to bottom.Completely without the orchid of tea milli from the bottom Sieve plate in leak out and enter in collecting net and collect.Using the number of tea milli, Tea Production equipment quickly and accurately carries out Screening reduces taking for manual identified, improves production efficiency.

Description of the drawings

Fig. 1 is the structural schematic diagram of the Tea Production equipment used in black tea integration processing technology embodiment of the present invention.

Fig. 2 is the shear in the Tea Production equipment used in black tea integration processing technology embodiment of the present invention Structural schematic diagram.

Specific implementation mode

Reference numeral in Figure of description includes：Pedestal 1, support column 2, suspension plate 3, the first sieve plate 4, the second sieve plate 5, Third sieve plate 6, slide post 7, sliding slot 8, villus 9, sieve pore 10, collecting net 11, motor 12, electrostatic generator 13, the first collecting pipe 14, the second collecting pipe 15, third collecting pipe 16, the first collecting bag 17, the second collecting bag 18, third collecting bag 19, shear 20, handle 201, cutter 202, railing 203, sliding rail 204, placing groove 205.

Black tea integration processing technology in this programme, includes the following steps：

Tealeaves and orchid picks by step 1, picking together, and cleaning cleans；Wherein, the tealeaves picked back includes Old leaf, half old leaf and tender leaf.

Cleaned tealeaves and orchid, are put into Tea Production equipment as shown in Figure 1 by step 2, screening and wilting together On, start motor 12, motor 12 drives all sieve plates in Tea Production equipment to start to shake, will uniformly be put during shaking The tealeaves and orchid set in the first sieve plate 4 are sieved, by the number of tea milli on tealeaves by the tealeaves screened out with from upper Gradual ageing sequence is laminated respectively down spreads on corresponding sieve plate, and orchid is located at because no tea milli is directly fallen on by sieve In the collecting net 11 of 6 lower section of third sieve plate；The mistake that hair-dryer below Tea Production equipment is sieved in the shake of Tea Production equipment The tealeaves on every layer of sieve plate is carried out in journey to air-dry wilting；Because completely without tea milli on orchid, orchid is finally fallen by sieve In collecting net 11 below to all sieve plates, and the tea of tender leaf milli is most, and the tea of old leaf milli is minimum, therefore, from top to bottom first What is divided on sieve plate 4 is tender leaf, and what is divided on the second sieve plate 5 is half old leaf, and what is divided on third sieve plate 6 is old leaf.

Step 3 collects tealeaves and orchid, and the height of all slide posts in the collecting pipe other side 7 is turned up, keeps all sieve plates equal It is tilted down towards the collecting pipe direction being arranged on the sieve plate；Motor 12 drives each sieve plate shake that will be sieved on each sieve plate Tealeaves out is collected into respectively in the coconnected collecting pipe of the sieve plate；Meanwhile collecting net 11 is collapsed, it will fall in collecting net 11 Orchid collect；Using each sieve plate tilt get up make the tealeaves on respective sieve plate under the action of gravity and vibration force all It slides into and is arranged in the collecting pipe of this sieve plate leftward position, therefore tender leaf is all collected into the first collecting pipe 14, half old leaf It is collected into the second collecting pipe 15, old leaf is collected into third collecting pipe 16.

Step 4 makes tea bag inner core, and each height for collecting the slide post 7 at duct occlusion, which is turned up, to be made on each sieve plate The open end of collecting pipe towards collecting pipe tilts down, and motor 12 drives all collection tube vibrations to pour into the tealeaves in collecting pipe In the collecting bag being connected to each collecting pipe, collected respectively with the first collecting pipe 14, the second collecting pipe 15 and third from top to bottom The first collecting bag 17, the second collecting bag 18 and the third collecting bag 19 that pipe 16 is connected to are socketed each other, the first collecting bag 17 dress In the second collecting bag 18, the second collecting bag 18 is mounted in third collecting bag 19；As tealeaves is poured into each collection by collecting pipe Form that an internal layer is filled with tender leaf, middle layer is filled with half old leaf, outer layer is filled with three layers of bagging of old leaf in bag, with shear 20 Tea bag inner core is formed after the bagging for filling tealeaves is quantified shearing sealing according to the volume size of placing groove 205.

As shown in Fig. 2, the cutter 202 on shear 20 has certain thickness, it is sharp in the top edge of cutter 202 Section is used for cutting off the bagging on the top and top of tea bag inner core, passes through the workpiece clamp of buckle etc on the lower edge of cutter 202 Tightly there is the rope for bondage tea bag inner core.It is filled up in bagging in various tealeaves, and the bagging for filling tealeaves is made to take placing groove After 205, is exerted oneself to close to the direction of 205 side wall of placing groove by the shear 20 mounted on 205 top of placing groove, make cutter Bagging is clamped between 202 and 205 side wall of placing groove, before cutter 202 and 205 side wall of placing groove clamp bagging, on cutter 202 At first the railing 203 of side clamps the bagging of 202 top of cutter with 205 side wall one of placing groove.Railing 203 is on the side of bagging Also clamping has rope, is respectively tightened two positions up and down of bagging with the rope on the rope and cutter 202 on railing 203, Then handle 201 is held again, and cutter 202 is moved towards close to the direction of 205 side wall of placing groove firmly, passes through 202 cutting edge of a knife or a sword of cutter Sharp section is by cut-out among two positions tightened of bagging, in this way, the part that rope is tied up in 202 lower section of cutter forms in tea bag Core, the part that rope is tied up in the top of cutter 202 remain able to continue to fill tealeaves and form new tea bag inner core.

Rope for tightening tea bag inner core uses same acidproof base material with the raw material rope for forming collecting net 11.

Step 6, water-removing：Tea bag inner core made from step 5 is placed in the steam inactivation machine that temperature is 85-95 DEG C and is finished 4-6s is handled, after water-removing is completed, and is used clarification limewash sprinkling, the clarification lime water of sprinkling is that tea bag inner core is total The 0.5-1.3% of weight, for use；

Step 8：Orchid packs, and orchid is fitted into the 4th collecting bag than 19 bore bigger of third collecting bag, and the 4th receives The both ends of collection bag are tightened with rope；

There are two open end, the two open ends are tightened with a rope tea bag tool of formation respectively, unlock the rope of one end Rope will can respectively load tender in the inside the first collecting bag 17, the second collecting bag 18, third collecting bag 19 and the 4th collecting bag Leaf, half old leaf, old leaf and orchid are poured out together, form a well-bedded tea volume, not only good-looking, moreover it is possible to because hot water according to Secondary orchid, old leaf, half old leaf and the tender leaf of impregnating forms the abundant mouthfeel of level.Tightened by a rope, make to tear open tea volume when It waits, it is easy to operate, tealeaves is wrapped up by tea bag, the taste fusion between each level tealeaves can not only be deepened, moreover it is possible in tea bag It plays a protective role to the tealeaves of the inside after being completely formed.

As shown in Figure 1, the Tea Production equipment used in process above operation includes hanger bracket and is suspended on hanger bracket And three sieve plates of setting stacked on top of one another.Three sieve plates are followed successively by the first sieve plate 4, the second sieve plate 5 and third sieve plate from top to bottom 6；6 lower section of third sieve plate is equipped with the collecting net 11 quickly being connect by shackle member respectively with third sieve plate 6 bottom surface four angle, this Collecting net 11 covers all third sieve plate 6, and the orchid fallen from the sieve pore 10 of third sieve plate 6 is all attached to the collection In net 11.

Hanger bracket includes the pedestal 1 of installation on the ground, and the support column 2 being connect with pedestal 1 is in what support column 2 was connect Horizontally disposed suspension plate 3.The top of suspension plate 3 be equipped with for drive sieve plate shake motor 12 and for generating electrostatic Electrostatic generator 13.

It is provided with the villus 9 that circular sieve pore 10 and static electrification erect vertically on each sieve plate；From top to bottom three The distribution of villus 9 gradually becomes close on sieve plate；The lower section that collecting net 11 is connected to the sieve plate of the bottom is used for receiving from the bottom The old leaf that falls down of sieve plate.Circular sieve pore 10 can be to avoid collide with damage of the tealeaves in dropping process.

There are two slide post 7, the first sieve plate 4 and the second sieve plates 5 and second for connection between suspension plate 3 and the first sieve plate 4 It is separately connected between sieve plate 5 and third sieve plate 6 there are four slide post 7, the prior art is provided with energy in each slide post 7 The screw element for enough extending slide post 7, rotates forward single slide post 7, slide post 7 can be made elongated, rotate backward slide post 7, so that slide post 7 is shortened.It is provided with the sliding slot 8 slided along slide post 7 for sieve plate on each sieve plate.Wherein suspension plate 3 and It is only opened on the diagonal there are two sliding slot 8 between one sieve plate 4, also only there are two slide post 7 between suspension plate 3 and the first sieve plate 4, Facilitate tealeaves being put on the first sieve plate 4 and proceeds by screening.

Specifically, in screening, motor 12 drives sieve plate to shake, and tealeaves is allow to be moved to sieve pore with the shaking of sieve plate 10 positions, the tealeaves for keeping tea milli less are dropped in the case where the villus 9 that do not established adsorbs in next layer of sieve plate.Tealeaves Tenderer, tea milli is more, the easier absorption blocking of villus 9 for being had electrostatic.Very sparse villus 9 can adsorb the tea more than tea milli Leaf, and the few tealeaves of tea milli can only be fallen from sieve pore 10.Sieve plate from top to bottom, villus 9 be distributed it is more and more, therefore from upper To the lower tealeaves that can be adsorbed tea milli and gradually tail off, i.e., sieved according to the gradual ageing sequence of tealeaves from top to bottom.It is complete The old leaf of complete no tea milli is entered in collecting net 11 from leakage in the sieve plate of the bottom and is collected.Using the number of tea milli, Tea Production equipment is quickly and accurately sieved, and is reduced taking for manual identified, is improved production efficiency.

There are one collecting pipes in a tubular form for connection on the left side of each sieve plate, for example, the first sieve plate 4 puts in the first collection In pipe 14, the first collecting pipe 14 is provided on the one side of the first sieve plate 4 slides into the first collection for the tealeaves in the first sieve plate 4 The rectangular aperture of pipe 14, the second collecting pipe 15 and third collecting pipe 16 are also same setting.

Sieve plate, is directly integrally tilted to the left just by the height of all slide posts 7 of adjustment collecting pipe offside after the completion of screening Each tealeaves can be poured into corresponding collecting pipe, in addition the orchid one in the collecting net 11 of 6 lower section of third sieve plate The collection of four classification is rapidly completed altogether.Facilitate quickly to collect the different tealeaves of old tender degree and facilitate subsequent operation, operates It is efficient and convenient.

Be connected between adjacent two layers sieve plate can with respect to the slide post 7 that sieve plate slides, when motor 12 drives sieve plate to shake, because For the relative motion of slide post 7 and sieve plate on every layer of sieve plate, multiple sieve plates setting up and down can be made to shake each other, it can be with Accelerate the breakneck acceleration of tealeaves.Slide post 7 not only acts as the effect for accelerating slosh frequency, also acts the effect of connection support, Make entire sieve-plate structure not only unify but also can shake respectively to accelerate tealeaves shake breakneck acceleration,

Each collecting pipe is connected with collecting bag, and the one end of collecting pipe far from collecting bag is blind end, close by adjusting Collecting pipe closes the slide post 7 at end position, and the tealeaves in all collecting pipes is made all to slide into collecting bag.Again because of all receipts Collect one, bag, one, set formation bagging, third collecting bag 19 entangles the second collecting bag 18, and the second collecting bag 18 entangles the first collection Bag 17, the tealeaves filled from each collecting bag in this way, the tealeaves being formed in bagging between different layers, the bottom end of bagging are to tie up The blind end of guy tightening, the top strap of all collecting bags or buckle are socketed in the open end of each collecting pipe in bagging On.

The shear 20 for shearing bagging is provided on pedestal 1.

As shown in Fig. 2, shear 20 includes cylindrical placing groove 205, it is provided with for tea on the side wall of placing groove 205 The window that packet inner core takes out is inlaid with the sliding rail 204 of annular on the top of placing groove 205, cutter is provided on the top surface of sliding rail 204 The sliding slot 8 of 202 slidings, the left end of cutter 202 are hinged on 204 top of sliding rail by screw, and the right end of cutter 202 is slided by sliding block It is dynamic to be connected on sliding rail 204.The groove moved for sliding block is provided on the bottom surface of cutter 202, so cutter 202 is when mobile It waits, the top of sliding block is extend into groove, and the bottom end of sliding block is extend into sliding slot 8, and sliding block is moved along sliding slot 8 on sliding block When, it can make sliding block that cutter be driven to be moved on sliding rail top surface, so that sliding block is moved relative to cutter 202,202 energy of cutter It is enough to be moved relative to sliding rail 204, enable cutter 202 that bagging to be pushed against on the not opening side wall of placing groove 205, or push against On the top surface of sliding rail 204, cutter 202 can be made to cut off bagging.

In order to which when cutter 202 cuts off bagging and tea bag inner core, remaining tealeaves will not leak out in bagging, in tea bag Tealeaves in core will not overflow.The railing 203 to link with cutter 202 is connected in the top of cutter 202, in order to make railing 203 more stable movements are connected with supporting block between railing 203 and the top of cutter 202, and supporting block is in up-small and down-big Prismatoid structure has very strong by force effect.The width of railing 203 is more than cutter 202, and railing 203 clamps bagging one step ahead, The tealeaves in bagging is set not fallen under following.

Railing 203 and cutter 202 are fitted with snap ring, buckle or other clamping pieces on the medial surface of bagging, It is clamped with rope on the clamping piece of such as snap ring etc, bagging can be tightened using rope.We claim this that rope has been clamped Part be rope clamping part, the rope ends of rope clamping part all spill, and worker is facilitated directly to tighten bagging.It cuts The sharp end of knife 202 is higher than on its rope clamping part, i.e., 202 sharp end of cutter is placed exactly between two rope clamping parts.When After having tightened rope on two positions above and below bagging, cutter 202 compresses sliding rail 204, by the set of the bagging of top and lower section Bag separates.The wherein bagging of lower section, is filled with various tealeaves according to the height of placing groove 205, forms tea bag inner core.

Hair-dryer and heat source are all disposed on the bottom plate of hanger bracket bottom end, and heat source is arranged in hair-dryer.

The wind blown out every time can be controlled according to the adjustment of heat source temperature, can accurately be selected in baking step Temperature and the wilting speed that is.

Collecting net 11 and tea bag inner core carry out the operation of multiple steps with tealeaves together, because its raw material acid and alkali-resistance is resistance to High temperature, so collecting net 11 and tea bag inner core are completed to load the work of tealeaves in which can not be affected in these operations.

Old leaf and tender leaf are tedded, sieved simultaneously, is then rubbed, is fermented together；Old leaf is all in whole process It is trapped among outside tender leaf and does identical operation；The substances such as the tea perfume given out in tender leaf pass to old leaf by venthole and process case In, so that old leaf is stained with the faint scent of tender leaf.And during the fermentation, tender leaf can also absorb the perfume (or spice) of old leaf during the fermentation Gas keeps fragrance taste of tender leaf etc. more thick and heavy；The fragrance that old leaf can similarly absorb tender leaf in fermentation makes its smell, taste Road etc. all becomes more excellent.

Orchid is compared to tealeaves, and taste can change after fermentation, therefore orchid only operates with together with tea bag inner core after fermentation, Dry together during, the fragrance of orchid can infiltrate in tealeaves, and the black tea of taste fusion itself can be made to increase Garland is fragrant, and overall taste is more mellow and full full.

The overall processing time of black tea processing can not only be saved by doing so, moreover it is possible to improve the quality of old leaf, while basis Old leaf, the difference of tender leaf processing and the black tea that allows tender leaf to process has different tastes.Why in the past cannot be by old leaf It is carried out at the same time processing with tender leaf, still, using this method, is used because of the time that bad grasp old leaf and tender leaf are processed respectively Old leaf wraps up tender leaf and carries out various operations, and the processing dynamics that old leaf is subject to is all bigger than tender leaf, and during the fermentation by tender leaf elder generation It takes out.And old leaf and tender leaf are completely separable in the stage of tedding, behind be all by old leaf group and tender leaf group in a manner of into Row processing, therefore can accurately ensure the difference process operation of old leaf and tender leaf.

Wherein, when wilting, the Tea Production equipment of use includes hanger bracket and is suspended on hanger bracket on successively Multiple sieve plates of lower setting, two sieve plates are slidably connected by slide post 7 each other；On the surface of sieve plate from top to bottom successively 9 layers progressively longer of villus of 9 length of villous is set；The electrostatic generator of each sieve plate static electrification can be made by being provided on hanger bracket 13, and drive the motor 12 of each sieve plate shaking.

It is less in old leaf because having tea person of outstanding talent on tender leaf, and do not have on orchid, when tealeaves and orchid are given birth to from tealeaves together When production equipment moves from top to bottom, the tealeaves of the only bold and unconstrained fewer or no tea milli of tea can not just be come by being established because of electrostatic The influence of villus 9 dropped on next sieve plate from sieve pore 10.The classification of tealeaves is realized during tedding.And each Collecting net 11 that is tiling on sieve plate and being hung below the last one sieve plate will can directly screen out the tealeaves at different levels taken Carry out packing processing.11 high temperature resistant of collecting net, acid-fast alkali-proof can directly participate in each step processing of tealeaves, in this way can not only Enough work in-processes quickly distinguish all kinds of tealeaves, to grasp processing dynamics, moreover it is possible to because of collision etc. when avoiding the scattered processing of tealeaves Reason and destroy leaf.Finally make each tea leaf quality processed that can accordingly be improved, and saves the overall processing time.

Above example is to have done detailed deciphering to the main technical solution of the present invention and illustrated, which part relates to And the prior art and common knowledge part are not explained in detail it, the objective of technical scheme of the present invention seeks to carry Old leaf and tender leaf can be processed simultaneously for one kind, effectively improve old leaf quality, shorten the process time of tealeaves entirety, drop The black tea integration processing technology of the cost of manufacture of low tealeaves.

By the way that clarification limewash and sodium bicarbonate solution are added during rubbing, the leaching of tealeaves benefit materials is effectively improved Extracting rate so that the polyphenol substance in tealeaves is saved from damage and is prevented from losing, then by preparation process to extracting The substance come is added, and improves its content, and according to this metabolism between man and nature during, the case where physicochemical environment influences it, And then the nutriment in abundant tealeaves so that the polyphenol substance content in tealeaves is relatively high.

The present invention fundamentally solves because the annual time of picking tea-leaves is inadequate, cause tealeaves quickly aging and be difficult to be utilized Technical barrier, while also the difficulty of tea picking greatly being reduced so that when tea picking, do not sticking to fresh tender leaf tea so that Green range of picking tea-leaves expands, and has widened the offer range of raw material, thereby reduces the cost of tealeaves making.And old leaf It is not wasted, or as the low sides tealeaves such as bag tea, but is becoming intact medium of shape after processed Tealeaves is sold.Old leaf after processed, although it is fresh and tender without tender leaf, but because it has been infected with what tender leaf was distributed and was secreted Fragrance and polyphenol substance all have a distinct increment compared to the old leaf color, smell and taste individually processed, effectively increase the quality of old leaf.

The present invention also to the physicochemical environment that is carried out in fermentation process and turns over the technical characteristic of technological means when throwing processing Controlled, so ensure the completeness of fermentation and turning over throw the substance that is added in the process can adequately with aldehydes matter into Row microcosmic biochemical reaction, and then ensure content of the aldehydes matter in tealeaves, improve the health nutrient value of tealeaves.

And by during sterilization packaging, carrying out specially treated to tealeaves, while adding enzyme so that tealeaves is impregnating drink Used time, can thoroughly be absorbed by the body its nutritional benefit so that the leaching rate of nutrient is higher.

Using same breed, same time, the tea tree of the homalographic in the identical same tea hill of upgrowth situation respectively into The operation of the process operation of the black tea integration processing technology of row this programme and existing common black tea integration processing technology (divides It is other that old leaf and tender leaf are operated).

Comparative example 1：Old leaf is processed into broken black tea.

Comparative example 2：Give up old leaf not having to, only processes tender leaf.

By obtaining following comparing result.

Table 1

As can be seen from the above table, significantly shorter than existing using the embodiment overall processing time of processing technology of the present invention Processing technology.It is primarily due to not have to waste the too many time when picking tea-leaves by this processing technology, passes through tealeaves Production equipment automatic sieving while wilting, has saved the time of manual identified old leaf tender leaf.And together for tender leaf old leaf The overall processing time, review comparative example 1 because the limitation of old leaf and the processing dynamics of tender leaf be allowed to even if the same period not It is processed on same tool, shortens the regular hour, but early period picks the basis for identifying that the time of waste can not make up On, the processing needs increase of old leaf is shredded and etc., therefore overall time is still longer.More importantly produce in this way Old leaf can only become low-end product, can not increase its economic value.

For tender leaf, by choosing specific working process parameter so that the nutrient in dark brownish green is controlled effectively, And then the harmful substance in tealeaves is discharged in preparation process, it would be beneficial to which the substances such as substance, i.e. tea polyphenols are converted and protected Stay, and then improve the tea polyphenols in the black tea prepared and the like matter (polymerized polyphenolic) content relatively high, enhancing The healthcare function of tealeaves.According to the black tea of the test present invention 16- can be improved compared with the polyphenol substance content in conventional black 19%.

For old leaf, the old leaf that the content of polyphenol substance can be obtained than other processing methods in the present embodiment improves 40-50%.The old leaf that the present invention makes will not become the end of chopping again, and the various old leaf that the present invention produces have tender leaf Fragrance and be secreted as polyphenol substance etc benefit materials, smell, mouthfeel and color are improved, in addition old leaf itself The case where leaf after shaping, shape and color taste has, and overall effect is significantly better than individually processing old leaf, effectively improves old Leaf quality can effectively promote its economic value.

It is exactly the tealeaves between old leaf and tender leaf in fact for half old leaf, this is according to Tea Production equipment second The tealeaves that sieve plate 5 screens.Because the present invention is the old tender degree of difference come out by Tea Production equipment automatic sieving Old leaf, in common processing, within almost the same process time, the present invention can show that the quality much segmented is different Tealeaves.And this point is needed to expend a large amount of sieving time early period and could be completed for existing processing technology.Importantly, The tealeaves of various old tender degree in the present invention not only effectively shortens the overall processing time by common processing step, also passes through The setting of tea bag inner core and a variety of different technological parameters make the tealeaves of each classification in process be obtained for and are suitble to it The processing dynamics of processing can also effectively improve the benefit materials attachment degree of old leaf when the benefit materials of tender leaf leach, and improve old The quality of leaf.

Compared with prior art, the present invention the technique effect of the present invention is embodied in：

The manufacturing process steps of the present invention are simple, and technological process is long but process cycle is not grown；And because old leaf and tender leaf It processes together, a variety of different tealeaves finished products can be come out in the same time, and reduce the tea picking in entire processing step Difficulty and the source for enriching tea raw material, effectively reduce tea processing cost of manufacture.

In the process step of the invention, is operated together by increasing orchid in suitable step, Lan Xiang can be made to infiltrate Tealeaves, synthesis fall still remaining bitter taste in old leaf, keep whole mouthfeel more fragrant and sweet mellow and full.And tender leaf leaches in process Benefit materials all absorbed by old leaf, effectively increase the product quality of old leaf.

Above-described is only the embodiment of the present invention, and the common sense such as well known concrete structure and characteristic are not made herein in scheme Excessive description, technical field that the present invention belongs to is all before one skilled in the art know the applying date or priority date Ordinary technical knowledge can know the prior art all in the field, and with using routine experiment hand before the date The ability of section, one skilled in the art can improve in conjunction with self-ability and implement under the enlightenment that the application provides This programme, some typical known features or known method should not implement the application as one skilled in the art Obstacle.It should be pointed out that for those skilled in the art, without departing from the structure of the invention, can also make Go out several modifications and improvements, these should also be considered as protection scope of the present invention, these all do not interfere with the effect that the present invention is implemented Fruit and patent practicability.The scope of protection required by this application should be based on the content of the claims, the tool in specification The records such as body embodiment can be used for explaining the content of claim.

Claims

1. black tea integration processing technology, it is characterised in that：Include the following steps：

Tealeaves and orchid picks by step 1, picking together, and cleaning cleans；

Step 2, screening and wilting, cleaned tealeaves and orchid are put into together in Tea Production equipment and sieved, is passed through Tealeaves and orchid are sieved into tender leaf, half old leaf, old leaf, orchid by Tea Production equipment successively from top to bottom according to tea milli owning amount Four classes are respectively spread tender leaf, half old leaf, old leaf and orchid in the first sieve plate, the second sieve plate, third by Tea Production equipment On sieve plate and on collecting net；It takes collecting net away, is wilted to the tea air-drying of top with the hair-dryer below third sieve plate；

Step 3 collects tealeaves and orchid, all sieve plates is tilted down towards collecting pipe direction；It is shaken by each sieve plate The tealeaves taken will be screened out on each sieve plate to be collected into respectively in the collecting pipe being connected to the sieve plate；Meanwhile it will be in collecting net Orchid collects；

Step 4 makes tea bag inner core, the opening extreme direction of each collecting pipe towards collecting pipe is tilted down, collecting pipe is passed through Vibration the tealeaves in collecting pipe is poured into the collecting bag being connected to each collecting pipe, from top to bottom respectively with the first collecting pipe, The first collecting bag, the second collecting bag and the third collecting bag that second collecting pipe is connected to third collecting pipe are socketed each other, the One collecting bag is mounted in the second collecting bag, and the second collecting bag is mounted in third collecting bag；With collecting pipe tealeaves poured into it is each Form that an internal layer is filled with tender leaf, middle layer is filled with half old leaf, outer layer is filled with the bagging of old leaf in collecting bag, it will with shear The bagging for filling tealeaves shears off and tightens to form tea bag inner core；

Step 5 is rubbed, and tea bag inner core is placed in rolling machine, and using 5-6min is rubbed clockwise, rubbing pressure is The clarification limewash of tea bag inner core weight 1-3% is added while rubbing in 3.3-4.2N thereto, and is warming up to temperature and is 85-95 DEG C, after adjustment moisture is 40-50%, for use；

Tea bag inner core made from step 5 is placed in water-removing in the steam inactivation machine that temperature is 85-95 DEG C and handled by step 6, water-removing 4-6s after water-removing is completed, and is used clarification limewash sprinkling, and the clarification lime water of sprinkling is tea bag inner core total weight 0.5-1.3%, for use；

Step 7：Fermentation：The processed tea bag inner core of step 6 is put into fermentation vat and is fermented, humid control when fermentation exists 55-60%, temperature are 42-46 DEG C, and tea bag inner core is rotated turning and throwing once every 1 hour during the fermentation；It is carried out continuously hair After ferment turns over throwing processing 23 times, temperature when will carry out last time fermentation, and adjust last time fermentation process is 60-70 DEG C, Fermentation time is 1-2h；

Step 8：Orchid packs, and orchid is fitted into the 4th collecting bag than third collecting bag bore bigger, the 4th collecting bag Both ends are tightened with rope；

Step 9；Tea bag is formed, the 4th collecting bag filled with orchid is opened, tea bag inner core is placed into the 4th collecting bag, The both ends that tea bag inner core is open are reinstated a rope with the 4th collecting bag one respectively and tied up by the rope for unlocking tea bag inner core both ends Tightly, tea bag is formed；

Step 10：Drying, the tea bag formed in step 9 is put into dryer from 40 DEG C and at the uniform velocity rises to 190 DEG C, makes orchid Moisture be 5% when stop drying；Orchid is most easily dried when outermost layer, drying, when moisture is in orchid When 1%, the tealeaves on the inside of orchid is also oven-dried after preserving necessary moisture completely；

Step 11：Sterilizing：Tealeaves in drying and processing step is placed in progress sterilization treatment 2-3s in far-infrared baking case, is made It obtains and stops when orchid moisture is 2-3% from the tea bag taken out in far-infrared baking case.

2. black tea integration processing technology according to claim 1, it is characterised in that：In step 3, received by being turned up The height of all slide posts in the collector other side makes all sieve plates be tilted down to collecting pipe direction.

3. black tea integration processing technology according to claim 1, it is characterised in that：It is each by being turned up in step 4 The height of slide post at collecting pipe blind end makes the collecting pipe on each sieve plate be tilted down towards the open end of collecting pipe.

4. black tea integration processing technology according to claim 1, it is characterised in that：In step 4, according to placing groove Volume size is sheared to form tea bag inner core.

5. black tea integration processing technology according to claim 1, it is characterised in that：In step 4, shear exists Before cutting off bagging with cutter, first the bagging of bagging and lower section above shear is tightened with rope, cutter is tied up at two The bagging of the tea bag inner core and top that form lower section between tight position is cut.

6. black tea integration processing technology according to claim 5, it is characterised in that：Before cutter is contacted with bagging, Railing above cutter is first contacted with bagging.

7. black tea integration processing technology according to claim 1, it is characterised in that：Tea Production equipment in step 2 Including hanger bracket and it is suspended on hanger bracket and at least three sieve plates of setting stacked on top of one another；Hanger bracket, which is equipped with, can drive sieve plate The motor of shaking；It is equipped with the villus that sieve pore and static electrification erect vertically on each sieve plate；On each sieve plate from top to bottom The distribution of villus gradually becomes close；The lower section that collecting net is connected to the sieve plate of the bottom is used for receiving falling from the sieve plate of the bottom The orchid to get off.