CN108566996A - A kind of flat tea processing technology of yellow tea and its concrete methods of realizing - Google Patents
A kind of flat tea processing technology of yellow tea and its concrete methods of realizing Download PDFInfo
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- CN108566996A CN108566996A CN201710133710.5A CN201710133710A CN108566996A CN 108566996 A CN108566996 A CN 108566996A CN 201710133710 A CN201710133710 A CN 201710133710A CN 108566996 A CN108566996 A CN 108566996A
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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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Abstract
The invention belongs to yellow tea processing technologys, more particularly to a kind of flat tea processing technology of yellow tea and its concrete methods of realizing, tea green-keeping rear blade is heated to soften, and has plasticity, moisture content higher, external force is imposed to blade in this case, and continue to heat, making blade, moisture content gradually distributes under external force, to shape, its appearance looks elegant, de- milli are aobvious green, and tea perfume is overflow.
Description
Technical field
The invention belongs to yellow tea processing technology more particularly to a kind of flat tea processing technology of yellow tea and its concrete methods of realizing.
Background technology
Yellow tea, the origin of name：People have found from roasted green tea, due to dry deficiency after finishing, rubbing or not in time, leaf
Color turns yellow, and then produces new category-yellow tea.Yellow tea is to macerate tea, during macerating, will produce a large amount of digestive ferment,
Most beneficial to taste, indigestion, loss of appetite, lazy move is fat, can all drink and change it.And nanometer yellow tea can more preferably play Huang
The function of tea original tea, nanometer yellow tea can more penetrate adipocyte, and adipocyte is made to restore metabolic function under the action of digestive ferment,
Fat is eliminated.The utilization of nanometer yellow tea tea root is trace element to be made to penetrate cave for massaging two fan doors (at nameless this section)
Position, enhancing acupuncture point magnetic field generate adjustment effect, increase fat metabolism.Rich in tea polyphenols, amino acid, soluble sugar, dimension life in yellow tea
The abundant nutritions substance such as element has apparent effect to anti-treatment of esophagus cancer.In addition, in yellow tea fresh leaf natural materials remain with 85% with
On, and these substances have special-effect to anti-cancer, anticancer, sterilization, anti-inflammatory, are less than other tealeaves.The making of yellow tea with
It is more bored heap processes together that green tea, which has similarity, difference,.This bored heap process, is the main feature of yellow tea preparation method, and
Its basic distinction with green tea.Green tea is azymous, and yellow tea is to belong to fermentation teas.This procedure some is referred to as, is bored
Yellow ", " bored heap ", or it is referred to as " just packet ", " multiple packet ", " pile fermentation "
The quality characteristic of yellow tea：Yellow tea color and luster cadmium yellow forms " three yellow saturating Three Greens " characteristic：Shape is golden yellow to reveal the green, smooth even
Only；Soup look is light yellow hidden green, limpid bright；The beautiful Huang of tea residue is unfolded containing green, vivid；In addition, " clear fresh soft, the tasty and refreshing glycol of flavour；It is fragrant
Gas faint scent Gao Rui, it is unique persistently " Guangyuan yellow tea be not be yellow tea in traditional six big teas, be to have green tea flavored concurrently and tradition is yellow
A new generation's " yellow tea " that tea style blends, the golden yellow bud tip using " middle Huang " series of products make raw material, pass through green tea technique
The new yellow tea formed.Because its Yellow pigment content is higher relative to other pigment ratios, product " Appearance color is golden yellow, and soup look is light yellow,
Tea residue is beautiful yellow ", characteristic is apparent.Meanwhile in component content amino acid content 7% or so.Therefore, fragrance is fresh refreshing, the fresh alcohol of flavour,
Quality uniqueness is excellent, and the seedling that Guangyuan yellow tea uses is Chinese Academy of Agricultural Sciences's tealeaves research for " middle yellow No. 1 " and " middle yellow No. 2 "
The special new tea cultivar of young sprout yellow made of institute's selection and breeding, passes through authorization 2013 and 2015 respectively.Two kinds overcome
The characteristics of albefaction or yellow tea tree breed bad adaptability, have that young sprout yellow, amino acid content is high, adaptable and quality is excellent
Different outstanding feature, it is deep to be welcome by tea grower and consumer.Ground of the Guangyuan City as Zhejiang Province and the counterpart science and technology helping of middle tea institute
Area takes the lead in having introduced the two kinds and is planted experimentally and succeeded.
Invention content
Main component tea polyphenols and amino acid not only quantitatively but also in mutual ratio decide tealeaves in tealeaves
Flavour, the purpose of the present invention is to provide a kind of processing technologys of the flat tea of yellow tea.
A kind of flat tea processing technology of yellow tea and its concrete methods of realizing, it is characterised in that：The flat tea of the yellow tea processes work
Skill is divided into sorting part and processing section, wherein sorting part include raw material tea polyphenols and amino acid ligand than choose link,
The color and luster of raw material chooses the fresh and tender degree of link, raw material and chooses link, raw material fresh leaf shape selection link, the former material
For the tea polyphenols of the raw material of material with amino acid ligand than choosing in link, the ratio of tea polyphenols and amino acid is less than 10：1, it is described
The color and luster of raw material is chosen in link, the green profit of raw material Appearance color of selection, and the raw material fresh leaf shape chooses link
In it is short for the internode of raw material, the food value of leaf is soft, bud head is only bud, without residual leaf stubble, and the length of bud length is less than or equal to 3cm；
The processing technology of the flat tea of yellow tea is divided into：Fresh leaf spreads, roller fixation, microwave benefit are killed, automatic manage bar, leafiness spreading for cooling,
Flat tea shaping, secondary spreading for cooling, fried dry, the de- milli of Titian, packaging and storage step, wherein fresh leaf, which is spread, uses epidemic disaster control in step
Device carries out constant temperature spreading for cooling, and the temperature of the epidemic disaster control device is set as 20 degrees Celsius to 24 degrees Celsius, and humid control is
70% to 80%, fresh leaf spreads in step and spreads the moisture of fresh leaf to 68% to 72%, in the roller fixation step
Required equipment has fresh leaf conveyer, roller fixation machine and hot air water-removing machine, and the rotating speed of the roller fixation machine is 45 revs/min
Clock, temperature control are 280 degrees Celsius to 300 degrees Celsius, and the temperature in the hot air water-removing machine controls as 350 degrees Celsius extremely
400 degrees Celsius, the moisture content of fresh leaf controls the water of the fresh leaf in 58% to 66%, hot air water-removing machine wherein in roller fixation machine
Divide ratio control 56% to 58%, microwave benefit is killed in step, and the temperature in microwave device is 130 degrees Celsius to 150
Degree Celsius, rotating speed is 900-1000 revs/min, and the moisture content of fresh leaf is controlled in 54% to 56%, automatic manage bar step,
In first 15 minutes of formal water-removing, start 3 automatic carding machines, automatic (11/8) 45 hertz of the carding machine of First is set, and temperature is set
Set 270-330 DEG C；Second (8/8) 45 hertz of automatic carding machine, 240-300 DEG C of temperature；The automatic carding machine of third platform (11/8)
45 hertz, 160-220 DEG C of temperature, the wherein moisture content of fresh leaf are controlled 49% to 55%, in leafiness spreading for cooling step, reason
Leaf starts air-cooler in inferior lobe, makes the spreading for cooling on spreading for cooling bed of manage bar leaf, time 40-60 minute, and when spreading for cooling, leaf layer thickness is
28-32cm controls the moisture content of the fresh leaf of fresh leaf in 45%-51%, and in flat tea shaping step, the temperature of shaping machine is set
Be set to 130 degrees Celsius to 150 degrees Celsius, every pot of throwing leaf amount is 3-4 kilograms/pot, when it is 2-4 minutes a length of, then put down weight
For the pressurization stick of 500g-900g, the rotating speed for adjusting Multi Role Aircraft rotating speed is 50 revs/min, after pressure plays stick in 1 minute or so, then is fried
The spreading for cooling that takes the dish out of the pot in 2-3 minutes, the moisture content of fresh leaf is fried to 18%-22%, and in fried dry step, fried dry temperature setting is 130-
150 degrees Celsius, throw leaf amount be 1.5-2.5 kilograms, when it is 5-8 minutes a length of, fresh leaf is changed into dry tea, water after fried dry step
Divide than being less than or equal to 6%, in the Titian takes off milli step, dry tea is placed in 180-220 degrees Celsius of warm cylinder, warm cylinder
Temperature is set as 180-220 degrees Celsius, and rotating speed is 15-20 revs/min, and the time is 40-50 minutes, until the moisture content of dry tea
Less than or equal to 5% and semifinished product warehouse will be packaged into after the good dry tea spreading for cooling of frying.
Advantageous effect：A kind of flat tea processing technology of yellow tea and its concrete methods of realizing of the present invention, tea green-keeping rear blade
It is heated to soften, there is plasticity, moisture content is higher, imposes external force to blade in this case, and continues to heat, and makes blade outside
Moisture content gradually distributes under force effect, and to shape, appearance looks elegant, de- milli are aobvious green, and tea perfume is overflow.
Specific implementation mode
Embodiment：
A kind of flat tea processing technology of yellow tea and its concrete methods of realizing, it is characterised in that：The flat tea of the yellow tea processes work
Skill is divided into sorting part and processing section, wherein sorting part include raw material tea polyphenols and amino acid ligand than choose link,
The color and luster of raw material chooses the fresh and tender degree of link, raw material and chooses link, raw material fresh leaf shape selection link, the former material
For the tea polyphenols of the raw material of material with amino acid ligand than choosing in link, the ratio of tea polyphenols and amino acid is less than 10：1, it is described
The color and luster of raw material is chosen in link, the green profit of raw material Appearance color of selection, and the raw material fresh leaf shape chooses link
In it is short for the internode of raw material, the food value of leaf is soft, bud head is only bud, without residual leaf stubble, and the length of bud length is less than or equal to 3cm；
The processing technology of the flat tea of yellow tea is divided into：Fresh leaf spreads, roller fixation, microwave benefit are killed, automatic manage bar, leafiness spreading for cooling,
Flat tea shaping, secondary spreading for cooling, fried dry, the de- milli of Titian, packaging and storage step, wherein fresh leaf, which is spread, uses epidemic disaster control in step
Device carries out constant temperature spreading for cooling, and the temperature of the epidemic disaster control device is set as 20 degrees Celsius to 24 degrees Celsius, and humid control is
70% to 80%, fresh leaf spreads in step and spreads the moisture of fresh leaf to 68% to 72%, organoleptic indicator：Bud-leaf is shunk, appearance
Color and luster by it is fresh and alive it is emerald green be changed into that the dark green, food value of leaf is felt like jelly, green gas is reduced, give out flowers and fruits faint scent；It is walked in the roller fixation
Equipment needed for rapid has fresh leaf conveyer, roller fixation machine and hot air water-removing machine, and the rotating speed of the roller fixation machine is 45
Rev/min, temperature control is 280 degrees Celsius to 300 degrees Celsius, and the temperature control in the hot air water-removing machine is Celsius for 350
Degree is to 400 degrees Celsius, and the moisture content of fresh leaf controls the fresh leaf in 58% to 66%, hot air water-removing machine wherein in roller fixation machine
Moisture content control 56% to 58%, organoleptic indicator：Bud-leaf color and luster turns dark green, and the food value of leaf is soft, occasionally there is tentacle sense, record book in accordion form stem
Stalk is continuous, and green gas subsides completely reveals tea perfume, without red stalk red autumnal leaves.Hair peak raw material, the more flat tea that finishes is partially tender, grasps throwing leaf amount in due course and is
Can, microwave benefit is killed in step, and the temperature in microwave device is 130 degrees Celsius to 150 degrees Celsius, rotating speed 900-1000
Rev/min, the moisture content of fresh leaf is controlled in 54% to 56%, wherein organoleptic indicator：It is basic to keep water-removing leaves color and luster, but hand
Touch and feel micro- wet soft, pinch it is agglomerating after can slowly dissipate shape, in automatic manage bar step, in preceding 15 minutes of formal water-removing, start 3 automatically
Automatic (11/8) 45 hertz of the carding machine of First, 270-330 DEG C of temperature setting is arranged in carding machine；Second automatic carding machine (8/
8) 45 hertz, 240-300 DEG C of temperature；(11/8) 45 hertz of the automatic carding machine of third platform, 160-220 DEG C of temperature, wherein fresh leaf
Moisture content control 49% to 55%, organoleptic indicator：Bud-leaf collapses, and leaf color is still green, rolled twig rate >=75%, in leafiness spreading for cooling
In step, manage bar leaf starts air-cooler in inferior lobe, makes the spreading for cooling on spreading for cooling bed of manage bar leaf, time 40-60 minute, when spreading for cooling,
Leaf layer thickness is 28-32cm, and the moisture content of the fresh leaf of fresh leaf is controlled in 45%-51%, organoleptic indicator：Leaf softening is spread,
There is tea perfume, in flat tea shaping step, the temperature setting of shaping machine is 130 degrees Celsius to 150 degrees Celsius, and every pot of throwing leaf amount is
3-4 kilograms/pot, when it is 2-4 minutes a length of, then put down weight be 500g-900g pressurization stick, adjust Multi Role Aircraft rotating speed turn
Speed is 50 revs/min, after pressure plays stick in 1 minute or so, then fries the spreading for cooling that takes the dish out of the pot in 2-3 minutes, the moisture content of fresh leaf is fried to 18%-
22%, organoleptic indicator：Preliminary presentation color is green, and item is directly flat, shows tea perfume in fried dry step, fried dry temperature setting is taken the photograph for 130-150
Family name's degree, throw leaf amount be 1.5-2.5 kilograms, when it is 5-8 minutes a length of, fresh leaf is changed into dry tea, moisture ratio after fried dry step
Less than or equal to 6%, in the Titian takes off milli step, dry tea is placed in 180-220 degrees Celsius of warm cylinder, the temperature of warm cylinder
It is set as 180-220 degrees Celsius, rotating speed is 15-20 revs/min, and the time is 40-50 minutes, until the moisture content of dry tea is less than
Equal to 5% and semifinished product warehouse will be packaged into after the good dry tea spreading for cooling of frying.
Using technical solutions according to the invention or those skilled in the art under the inspiration of technical solution of the present invention,
Similar technical solution is designed, and reaches above-mentioned technique effect, is to fall into protection scope of the present invention.
Claims (1)
1. a kind of flat tea processing technology of yellow tea and its concrete methods of realizing, it is characterised in that：The flat tea processing technology of the yellow tea
It is divided into sorting part and processing section, wherein sorting part includes that the tea polyphenols of raw material and amino acid ligand ratio choose link, original
The color and luster of material chooses the fresh and tender degree of link, raw material and chooses link, raw material fresh leaf shape selection link, the raw material
Raw material tea polyphenols and amino acid ligand than choosing in link, the ratio of tea polyphenols and amino acid is less than 10：1, the original
The color and luster of material is chosen in link, the green profit of raw material Appearance color of selection, and the raw material fresh leaf shape is chosen in link
It is short for the internode of raw material, the food value of leaf is soft, bud head is only bud, without residual leaf stubble, and the length of bud length is less than or equal to 3cm；
The processing technology of the flat tea of yellow tea is divided into：Fresh leaf spreads, roller fixation, microwave benefit are killed, automatic manage bar, leafiness spreading for cooling, flat tea
Shaping, secondary spreading for cooling, fried dry, the de- milli of Titian, packaging and storage step, wherein fresh leaf, which is spread, uses epidemic disaster control device in step
Carry out constant temperature spreading for cooling, the temperature of the epidemic disaster control device is set as 20 degrees Celsius to 24 degrees Celsius, humid control be 70% to
80%, fresh leaf spreads in step and spreads the moisture of fresh leaf to 68% to 72%, needed for the roller fixation step
Equipment has fresh leaf conveyer, roller fixation machine and hot air water-removing machine, and the rotating speed of the roller fixation machine is 45 revs/min, temperature
Degree control is 280 degrees Celsius to 300 degrees Celsius, and the temperature control in the hot air water-removing machine is Celsius for 350 degrees Celsius to 400
Degree, the moisture content of fresh leaf controls the moisture content of the fresh leaf in 58% to 66%, hot air water-removing machine wherein in roller fixation machine
56% to 58%, microwave benefit is killed in step for control, and the temperature in microwave device is 130 degrees Celsius to 150 degrees Celsius,
Rotating speed is 900-1000 revs/min, the moisture content of fresh leaf is controlled in 54% to 56%, automatic manage bar step, formal
First 15 minutes of water-removing starts 3 automatic carding machines, and automatic (11/8) 45 hertz of the carding machine of First, temperature setting 270- is arranged
330℃；Second (8/8) 45 hertz of automatic carding machine, 240-300 DEG C of temperature；(11/8) 45 hertz of the automatic carding machine of third platform
Hereby, 160-220 DEG C of temperature, the wherein moisture content of fresh leaf are controlled in 49% to 55%, in leafiness spreading for cooling step, manage bar leaf
Start air-cooler in inferior lobe, make the spreading for cooling on spreading for cooling bed of manage bar leaf, time 40-60 minute, when spreading for cooling, leaf layer thickness is 28-
32cm controls the moisture content of the fresh leaf of fresh leaf in 45%-51%, in flat tea shaping step, the temperature setting of shaping machine
Be 130 degrees Celsius to 150 degrees Celsius, every pot of throwing leaf amount is 3-4 kilograms/pot, when it is 2-4 minutes a length of, then putting down weight is
The pressurization stick of 500g-900g, the rotating speed for adjusting Multi Role Aircraft rotating speed are 50 revs/min, after pressure plays stick in 1 minute or so, then fry 2-3
Minute takes the dish out of the pot spreading for cooling, and the moisture content of fresh leaf is fried to 18%-22%, and in fried dry step, fried dry temperature setting is 130-150
Degree Celsius, throw leaf amount be 1.5-2.5 kilograms, when it is 5-8 minutes a length of, fresh leaf is changed into dry tea, moisture after fried dry step
Than being less than or equal to 6%, in the Titian takes off milli step, dry tea is placed in 180-220 degrees Celsius of warm cylinder, the temperature of warm cylinder
Degree is set as 180-220 degrees Celsius, and rotating speed is 15-20 revs/min, and the time is 40-50 minutes, until the moisture content of dry tea is small
It is packaged into semifinished product warehouse after the dry tea spreading for cooling good equal to 5% and by frying.
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Cited By (4)
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|---|---|---|---|---|
| CN108935782A (en) * | 2018-09-30 | 2018-12-07 | 贵州省茶叶研究所 | A kind of flat tea protects the method for increasing aroma of color solid |
| CN109329509A (en) * | 2018-11-01 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of processing method of fried dry agalloch eaglewood yellow tea |
| CN113854371A (en) * | 2021-10-15 | 2021-12-31 | 四川木门茶业有限公司 | Yellow tea and processing method thereof |
| CN116076586A (en) * | 2022-11-17 | 2023-05-09 | 西北农林科技大学 | Preparation method of granular black tea suitable for yellowing tea tree varieties |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109329509A (en) * | 2018-11-01 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of processing method of fried dry agalloch eaglewood yellow tea |
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| CN116076586A (en) * | 2022-11-17 | 2023-05-09 | 西北农林科技大学 | Preparation method of granular black tea suitable for yellowing tea tree varieties |
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