CN108552339A - A kind of active tea Processing method of destruction tea enzyme - Google Patents
A kind of active tea Processing method of destruction tea enzyme Download PDFInfo
- Publication number
- CN108552339A CN108552339A CN201810671692.0A CN201810671692A CN108552339A CN 108552339 A CN108552339 A CN 108552339A CN 201810671692 A CN201810671692 A CN 201810671692A CN 108552339 A CN108552339 A CN 108552339A
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- tealeaves
- tea
- water content
- leaf
- bud
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of active tea Processing methods of destruction tea enzyme, include the following steps successively：（1）Booth is green：Tea picking with spread：Cloudy day or fine day choosing pluck unfolded, complete tealeaves, and by the tea tedding of picking bamboo mat up to tealeaves moisture content be 65~75%, the fresh bud-leaf of tea tree is spread 4~8 hours, make bud-leaf water content be 70~72%；（2）Water-removing：It finishes 3~5 minutes at 300~350 DEG C, the water content that bud-leaf is controlled after water-removing is 46~50%；（3）Selection by winnowing：The tealeaves in falling state is blown point using beam wind, while blowing away the sundries in tealeaves, and the tealeaves for collecting different drop points is classified, and is rubbed：Say in S2 in tealeaves input rolling machine and rubbed, rub using it is light, again, light sequence carry out, rub 3~4min again after soft 1~2min, then soft 1~2min again.Tealeaves of the present invention have passed through the screening of multiple winnowing machine, eliminates the impurity in tealeaves and larger yellow leaf, is classified to tealeaves, is greatly improved the quality of tealeaves.
Description
Technical field
The present invention relates to tea processing technical fields, more particularly, to a kind of active tea processing side of destruction tea enzyme
Method.
Background technology
Due to lacking complete set of equipments in the past, traditional Anji white tea mostly uses greatly hand-made, affects Anji white tea production
The large-scale production and development of industry.Although also someone processes Anji white tea using machine for processing tea, these machineries are independent
, scattered, rather than set of device systems, can only replace it is hand-made in certain some step, still occupy white tea
Producer's larger time and energy.Although it, which is efficiently solved, needs manual frying, lacks set of automated production equipment
The problem of, but there is the bad technical problems of product quality again simultaneously.
Invention content
The invention solves the tea quality of the automation complete equipment for processing production of Anji white tea in the prior art is bad
Problem, to provide a kind of tea Processing method.
The present invention is that specific technical solution used by reaching above-mentioned technical purpose is：
A kind of active tea Processing method of destruction tea enzyme, includes the following steps successively：
（1）Booth is green：Tea picking with spread：Cloudy day or fine day choosing pluck unfolded, complete tealeaves, and by the tea spreading of picking
Dry in the air bamboo mat up to tealeaves moisture content be 65~75%, the fresh bud-leaf of tea tree is spread 4~8 hours, make bud-leaf water content be 70
~72%；
（2）Water-removing：It finishes 3~5 minutes at 300~350 DEG C, the water content that bud-leaf is controlled after water-removing is 46~50%；
（3）Selection by winnowing：The tealeaves in falling state is blown point using beam wind, while blowing away the sundries in tealeaves, and is collected
The tealeaves of different drop points is classified, and is rubbed：Say in S2 in tealeaves input rolling machine and rubbed, rub using it is light, again, it is light suitable
Sequence carries out, and rubs 3~4min again after soft 1~2min, then soft 1~2min again；
（4）Moisture regain：Moisture regain 1~2 hour so that the Measuring Moisture Content of Tea after moisture regain is uniform, and the water content for controlling tealeaves is 50~55%,
Ready tealeaves is subjected to first time sealing and fermenting, second is carried out after 1-2 hours and is sealed by fermentation, the time is 2 hours, is taken out
It is dried for standby；
（5）Continuous manage bar：First time manage bar is carried out at 210~280 DEG C so that the water content of tealeaves is 38~42%；Primary reason
Secondary manage bar is carried out after item, secondary manage bar carries out at 160~240 DEG C, and the water content of tealeaves is 34~38% after secondary manage bar；
（6）Just dry：The temperature control just dried is 90~110 DEG C, and time control is 8~15 minutes, the water content of tealeaves after just drying
It is 16~20%；
（7）Secondary moisture regain：Moisture regain 18~22 minutes, the water content of tea after moisture regain are 12~16%；
（8）Secondary drying：Temperature control is 75~85 DEG C, and time control is 6~9 minutes, the water content of tealeaves after secondary drying
It is 4~5%.
The invention has the advantages that：The implementation of the method for the present invention, since tealeaves is when by continuous carding machine,
By multiple manage bar, multiple moisture regain has been carried out so that the bar shaped of tealeaves is evener straight, and the moisture in tealeaves evenly makes tealeaves
Quality be greatly improved；The implementation of the method for the present invention, since tealeaves passes through repeated drying so that the fragrance of tealeaves carries
It rises, improves the quality of tealeaves indirectly；The implementation of the method for the present invention, tealeaves have passed through the screening of multiple winnowing machine, eliminates tea
Impurity in leaf and larger yellow leaf, are classified tealeaves, are greatly improved the quality of tealeaves.
Specific implementation mode
Using specific implementation mode below, present invention will be explained in further detail；
A kind of active tea Processing method of destruction tea enzyme, includes the following steps successively：
（1）Booth is green：Tea picking with spread：Cloudy day or fine day choosing pluck unfolded, complete tealeaves, and by the tea spreading of picking
Dry in the air bamboo mat up to tealeaves moisture content be 65~75%, the fresh bud-leaf of tea tree is spread 4~8 hours, make bud-leaf water content be 70
~72%；
（2）Water-removing：It finishes 3~5 minutes at 300~350 DEG C, the water content that bud-leaf is controlled after water-removing is 46~50%；
（3）Selection by winnowing：The tealeaves in falling state is blown point using beam wind, while blowing away the sundries in tealeaves, and is collected
The tealeaves of different drop points is classified, and is rubbed：Say in S2 in tealeaves input rolling machine and rubbed, rub using it is light, again, it is light suitable
Sequence carries out, and rubs 3~4min again after soft 1~2min, then soft 1~2min again；
（4）Moisture regain：Moisture regain 1~2 hour so that the Measuring Moisture Content of Tea after moisture regain is uniform, and the water content for controlling tealeaves is 50~55%,
Ready tealeaves is subjected to first time sealing and fermenting, second is carried out after 1-2 hours and is sealed by fermentation, the time is 2 hours, is taken out
It is dried for standby；
（5）Continuous manage bar：First time manage bar is carried out at 210~280 DEG C so that the water content of tealeaves is 38~42%；Primary reason
Secondary manage bar is carried out after item, secondary manage bar carries out at 160~240 DEG C, and the water content of tealeaves is 34~38% after secondary manage bar；
（6）Just dry：The temperature control just dried is 90~110 DEG C, and time control is 8~15 minutes, the water content of tealeaves after just drying
It is 16~20%；
（7）Secondary moisture regain：Moisture regain 18~22 minutes, the water content of tea after moisture regain are 12~16%；
（8）Secondary drying：Temperature control is 75~85 DEG C, and time control is 6~9 minutes, the water content of tealeaves after secondary drying
It is 4~5%.
Claims (1)
1. a kind of active tea Processing method of destruction tea enzyme, includes the following steps successively：
（1）Booth is green：Tea picking with spread：Cloudy day or fine day choosing pluck unfolded, complete tealeaves, and by the tea spreading of picking
Dry in the air bamboo mat up to tealeaves moisture content be 65~75%, the fresh bud-leaf of tea tree is spread 4~8 hours, make bud-leaf water content be 70
~72%；
（2）Water-removing：It finishes 3~5 minutes at 300~350 DEG C, the water content that bud-leaf is controlled after water-removing is 46~50%；
（3）Selection by winnowing：The tealeaves in falling state is blown point using beam wind, while blowing away the sundries in tealeaves, and is collected
The tealeaves of different drop points is classified, and is rubbed：Say in S2 in tealeaves input rolling machine and rubbed, rub using it is light, again, it is light suitable
Sequence carries out, and rubs 3~4min again after soft 1~2min, then soft 1~2min again；
（4）Moisture regain：Moisture regain 1~2 hour so that the Measuring Moisture Content of Tea after moisture regain is uniform, and the water content for controlling tealeaves is 50~55%,
Ready tealeaves is subjected to first time sealing and fermenting, second is carried out after 1-2 hours and is sealed by fermentation, the time is 2 hours, is taken out
It is dried for standby；
（5）Continuous manage bar：First time manage bar is carried out at 210~280 DEG C so that the water content of tealeaves is 38~42%；Primary reason
Secondary manage bar is carried out after item, secondary manage bar carries out at 160~240 DEG C, and the water content of tealeaves is 34~38% after secondary manage bar；
（6）Just dry：The temperature control just dried is 90~110 DEG C, and time control is 8~15 minutes, the water content of tealeaves after just drying
It is 16~20%；
（7）Secondary moisture regain：Moisture regain 18~22 minutes, the water content of tea after moisture regain are 12~16%；
（8）Secondary drying：Temperature control is 75~85 DEG C, and time control is 6~9 minutes, the water content of tealeaves after secondary drying
It is 4~5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810671692.0A CN108552339A (en) | 2018-06-27 | 2018-06-27 | A kind of active tea Processing method of destruction tea enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810671692.0A CN108552339A (en) | 2018-06-27 | 2018-06-27 | A kind of active tea Processing method of destruction tea enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108552339A true CN108552339A (en) | 2018-09-21 |
Family
ID=63554522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810671692.0A Withdrawn CN108552339A (en) | 2018-06-27 | 2018-06-27 | A kind of active tea Processing method of destruction tea enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108552339A (en) |
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2018
- 2018-06-27 CN CN201810671692.0A patent/CN108552339A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180921 |
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| WW01 | Invention patent application withdrawn after publication |