CN109007132A - A kind of manufacture craft for the dragon top tea that becomes civilized - Google Patents
A kind of manufacture craft for the dragon top tea that becomes civilized Download PDFInfo
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- CN109007132A CN109007132A CN201811135386.1A CN201811135386A CN109007132A CN 109007132 A CN109007132 A CN 109007132A CN 201811135386 A CN201811135386 A CN 201811135386A CN 109007132 A CN109007132 A CN 109007132A
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Classifications
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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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Abstract
One kind become civilized dragon top tea preparation process, using spread, finish, just baking, cool colour, it is multiple dry, final roasting, it is finished first using roller fixation machine, temperature setting is 250 DEG C, 230 DEG C, 210 DEG C, upper enzyme deactivating and strip sorting all-in-one machine carries out enzyme deactivating and strip sorting operation again, then it is carried out just drying operation with curer, 70 DEG C of curer temperature setting, goes out leaf to moisture content 35% or so；Then the cooling leaf that just dries is poured into fried dry machine operation, does not heat milli, go after milli by cool colour leaf enter curer carry out it is multiple dry operation, the time 30 minutes；Meanwhile final roasting operation is carried out using the method for secondary final roasting, 220 DEG C~230 DEG C, the activity duration 15~20 minutes for the first time；Second of final roasting temperature setting is 260 DEG C~280 DEG C, the activity duration 10~15 minutes.The present invention adopts new technology the dragon top tea that becomes civilized of processing, shape circle knot is straight and upright, and color is fresh and alive emerald green, the green fragrant slightly fragrance of a flower and it is fragrant it is high persistently the fresh alcohol of flavour is sweet refreshing, bitter taste caused by considerable decrease traditional handicraft processing.
Description
Technical field
The invention belongs to tea processing technical fields, are related to tea processing technology, more particularly to the production for the dragon top tea that becomes civilized
Method.
Background technique
The Long Dingcha that becomes civilized initially originates in the Zhejiang Province Kaihua County town Qi Xi Dalongshan Area.Obtain national geography sign protection, the tea
It adopts between clear and bright, grain rains, choosing one leaf of a bud or two leaves and a bud on the vigorous healthy and strong branch of growing way and just opening up is raw material.Become civilized Long Ding
Tea stir-frying-technology point finishes, rubs, first five processes such as baking, manage bar, drying.
Dragon of becoming civilized pushes up quality characteristic: shape --- and tight straight elevator show, silver is green to drape over one's shoulders milli；Fragrance --- it is strong fragrant lasting, it is blue respectively
The fragrance of a flower, chestunt flavour, especially using orchid perfume (or spice) as top grade；Flavour --- fresh alcohol is tasty and refreshing, and aftertaste is sweet；Soup look --- apricot is green, limpid, bright
It is bright；Tea residue --- tender, the even neat, Cheng Duo of fertilizer.The sweet refreshing, apricot of fragrant high lasting, the fresh alcohol of endoplasm it is green it is limpid, even together at piece individual style,
After being placed in cup, now sinking, now rising again is rather lively.
Common tea-manufacturing technology has: before Clear and Bright to grain rains, selection length is leaf, germination is early, color depth is green, numerous hairs, the food value of leaf
The fresh leaf of soft thickness is just opened up with one leaf of a bud or two leaves and a bud for standard, through picking-booth blueness-water-removing-manage bar-rubbing-baking
Do slightly white to fine hair, 100 DEG C of oblique pots are fried to aobvious milli, then are dried to that foot is dry to be formed, to create its " Three Greens ": dry tea is emerald green
Green, soup is green clearly, tea residue is bud green, " three absolutely ": the characteristic that fragrant high tasty and refreshing, body lasting, sweet in flavor is erect, and with the " needle of its dry tea
Shape " becomes the representative of Chinese needle-shaped green tea.
After mechanization construction technology is universal, the dragon top tea that becomes civilized in the market mostly uses mechanical technology frying, can be very good to control
Time processed, the indexs such as color, fragrance, molding, while labour can be saved.But tealeaves often occur bored for mechanization stir-frying-technology
The problems such as Huang, breakage, tealeaves heavy bitter taste.
Summary of the invention
The present invention provides a kind of manufacture craft of dragon top tea that becomes civilized, the dragon top tea that becomes civilized for processing of adopting new technology, shape
Circle knot is straight and upright, and color is fresh and alive emerald green, the green fragrant slightly fragrance of a flower and it is fragrant it is high persistently the fresh alcohol of flavour is sweet refreshing, considerable decrease traditional handicraft
Bitter taste caused by processing.
One kind become civilized dragon top tea preparation process, include the following steps:
1) it spreads
It is spread using interior, room temperature is controlled in 22-25 degree, keeps Interior Space air-flow by exhaust equipment between spreading
It is logical, indoor seasoning, processing to fresh leaf moisture content 69~70% are kept by dehumidification equipment；
2) it finishes
It is finished using roller fixation machine, 1st area of roller fixation machine, 2nd area, 3 area's temperature are respectively set to 250 DEG C, 230
DEG C, 210 DEG C, when device temperature to be shown reaches set temperature, fresh leaf enters roller fixation machine operation, and fixation time 1 divides 50 seconds, out
Cooling after leaf, resurgence；
Then progress enzyme deactivating and strip sorting operation, 210 DEG C~230 DEG C of temperature setting；Tealeaves is in the enzyme deactivating and strip sorting one for passing through high temperature
When body machine, temperature is steeply risen, and tealeaves shrinks rapidly tight knot and straightens, and forms the tight straight characteristic of bar shaped tea shape；Tealeaves goes out one
Spreading for cooling is cooling after machine；
3) it just dries
It carries out just drying operation using curer, 70 DEG C of curer temperature setting, curer temperature is killed when reaching setting temperature
Leafiness enters curer and just dries, and goes out leaf to moisture content 35% or so, spreading for cooling is cooling；
4) cool colour
The cooling of moisture content 35% or so is just dried to leaf and pours into fried dry machine operation, does not heat milli, the time is to remove just baking
Subject to 90% tea milli of leaf；
5) multiple to dry
It is 70 DEG C curer temperature setting, after baking machine temperature reaches setting temperature, cool colour leaf is entered into curer
Multiple baking operation is carried out, the time ± 2 minutes 30 minutes, cools down, get damp again after leaf out；
6) final roasting
Using roller firing machine, it is for the first time 220 DEG C~230 DEG C by roller firing machine temperature setting, reaches to temperature and set
When determining temperature, leaf is dried again and enters firing machine, the activity duration 15~20 minutes；
Second of final roasting is carried out after leaf is cooling out, is 260 DEG C~280 DEG C by roller firing machine temperature setting, is reached to temperature
When to set temperature, tealeaves is poured into firing machine, the activity duration 10~15 minutes；
7) Titian
It is 130 DEG C by curer temperature setting, when temperature reaches set temperature, final roasting leaf is put into curer and is mentioned
Fragrant operation, the time 3~6 minutes.
Preferably, the step 3) and step 5) overall process keep curer gate micro- spacious.
Preferably, the enzyme deactivating and strip sorting operation carries out enzyme deactivating and strip sorting operation, temperature setting 210 by enzyme deactivating and strip sorting all-in-one machine
DEG C~
230℃。
Preferably, the curer is CS-90XZ type curer.
Preferably, step 3) is just dried the time 10 minutes or so.
Preferably, roasting machine is the 100 type vial-type roasting machines for installing rib bone additional in step 4).
Preferably, the cooling of moisture content 35% or so is just dried the cold pot rolling of leaf and taken the dish out of the pot for 20 minutes or so by step 4).
Preferably, cool colour leaf spreads resurgence 30 minutes in step 4) after taking the dish out of the pot, and enters after moisture redistribution and dries work again
Sequence.
Preferably, it is spread using interior, is closed between spreading, surrounding places dehumidifier and air-conditioning, installs air draft close to top
Fan.
The invention patent the utility model has the advantages that
1. being spread using interior, closed between spreading, surrounding places dehumidifier and air-conditioning, installs exhaust fan close to top, protects
Holding room temperature is 22-25 degree, eliminates the carbon dioxide generated during tea spreading is put in this way, it is new that holding spreads an air
It is fresh, the moisture content of tealeaves is gradually reduced also by dehumidifying and heating, keeps freshness of tealeaves during spreading.
2. just drying step: effectively to promote dragon top tea color and flavour, just drying it must be noted that first is that oven temperature must reach
Water-removing leaves just can enter when to setting temperature, changes and traditional first enters leaf heating mode again, fast lifting leaf in the realization short time
Temperature, the purpose for promoting Measuring Moisture Content of Tea to distribute in time；Second is that baking oven gate must be micro- always spacious during first dry, cannot close,
Tealeaves in baking oven is avoided to answer poor air permeability and cause bored Huang.
The process replaces the carding machine in the technique of traditional dragon top using curer, avoids because of tea during carding machine frying
Leaf and groove body do not stop the blade face breakage and bored Huang that collision occurs, and are effectively improved dragon top tea flavour.
3. cool colour step: becoming civilized dragon top tea tree breed based on the Cui Feng of more millis and Fuding kind, product in process
Removing milli is always a problem.Traditional diamond-making technique is that milli is removed in carding machine heating, and tea shoot is hit repeatedly with carding machine wall, the manage bar time
It is partially long, it be easy to cause tea cell breakage that bitter taste is caused to aggravate, tea color is partially yellow partially dark.
The present invention use cool colour technique, with rolling generation fry, do not heat, tealeaves is stirred in roller by rib bone, promote tealeaves and
Phase mutual friction is generated between tealeaves, on the one hand tea is removed can in the least, on the other hand similar manual manage bar, tealeaves is managed directly, slowly
Reason is tight.This technique can not only be preferably minimized tea cell breakage rate, but also can prevent temperature from causing adverse effect to tea color, show
It writes and improves dry tea flavour and color.Key problem in technology is that master enters well leaf moisture content, overly wet that milli purpose, too stem tea is not achieved
Color is easily greyish white.
4. final roasting step: secondary final roasting mode is used, the effect of first time final roasting is to dry and go some a small amount of millis, second
Secondary final roasting effect, which is to continue with, gradually distributes moisture, and forms the product that tealeaves shape tight knot is smooth, bright green is glossy by roller
Matter characteristic.Final roasting can avoid disposable final roasting since time length causes tealeaves stomata to be blocked in two times, and moisture content goes out not inside bud-leaf
Come, causes wet and easily bored Huang disadvantage in dry outside tealeaves.
Detailed description of the invention
Nothing
Specific embodiment
One kind become civilized dragon top tea preparation process, include the following steps:
1) it spreads
It is spread using interior, is closed between spreading, surrounding places 4 dehumidifiers and 2 vertical air conditioners, close to top installation 4
A exhaust fan, air-conditioner temperature are set as 22-25 degree, and the specific time, which is subject to, to be handled to fresh leaf moisture content 69~70%, are in this way
The carbon dioxide generated during tea spreading is put is eliminated, it is fresh that holding spreads an air, gradually drops also by dehumidifying and heating
The moisture content of low tealeaves keeps freshness of tealeaves during spreading.
2) it finishes
First being finished with electromagnetic roller fixation machine, 1st area, 2nd area, 3 area's temperature are respectively set to 250 DEG C, 230 DEG C, 210 DEG C, to
When display temperature reaches set temperature, fresh leaf enters electromagnetic roller fixation machine operation from charging hoister, and the time 1 divides 50 seconds,
Air conditioning room cooling, resurgence 1 hour is immediately entered after leaf out.
Upper enzyme deactivating and strip sorting all-in-one machine progress enzyme deactivating and strip sorting operation again, 210 DEG C~230 DEG C of temperature setting.Tealeaves is passing through height
When the enzyme deactivating and strip sorting all-in-one machine of temperature, temperature is steeply risen, and tealeaves shrinks rapidly tight knot and straightens, and forms the tight straight spy of bar shaped tea shape
Color.Spreading for cooling is cooling after tealeaves goes out all-in-one machine.
3) it just dries
It is first 70 DEG C CS-90XZ type curer temperature setting, then starting heating, reaches setting temperature to oven temperature
When water-removing leaves enter curer and just dry, overall process keeps gate micro- spacious, the time 10 minutes or so, allow to have ± 1-2 minutes error,
Go out leaf to moisture content 35% or so, spreading for cooling is cooling.
4) cool colour
The cooling of moisture content 35% or so is just dried into leaf, the 100 type vial-type roasting machines for installing rib bone additional is poured into, does not heat, it is cold
Pot rolling takes the dish out of the pot for 20 minutes or so, and 90% tea milli of leaf is just dried in removal of being subject to.
5) multiple to dry
Cool colour leaf spreads resurgence 30 minutes after taking the dish out of the pot, enter after moisture redistribution and dry process again.First CS-90XZ type
Curer temperature setting is 70 DEG C, after baking machine temperature reaches setting temperature, cool colour leaf is entered curer and carries out multiple baking work
Industry, gate is micro- spacious, and the time 30 minutes.Cooling, resurgence 1 hour after leaf out.
6) final roasting
It is for the first time 220 DEG C~230 DEG C by hexagonal plating barrel firing machine temperature setting using secondary final roasting mode, it is to be shown
When device temperature reaches set temperature, leaf is dried again and enters firing machine, the time 15~20 minutes；
Second of final roasting is carried out after leaf is cooling out, is 260 DEG C~280 DEG C by hexagonal plating barrel firing machine temperature setting, to aobvious
When showing that device temperature reaches set temperature, tealeaves is poured into firing machine, the time 10~15 minutes.
The effect of first time final roasting is to dry and go some a small amount of millis, and second of final roasting effect is to continue with and gradually distributes water
Point, and the quality characteristic that tealeaves shape tight knot is smooth, bright green is glossy is formed by roller.
7) Titian
It is first 130 DEG C CS-90XZ type curer temperature setting, when temperature reaches set temperature, final roasting leaf is put into
Curer simultaneously fastens gate progress Titian operation, and the time 3~6 minutes.
Below by several groups of embodiments, above-mentioned technique is further described, wherein embodiment 1- embodiment 3 uses
New process set forth in the present invention, and strictly in accordance with above-mentioned flow operations, the difference is that passing through each step in manufacturing process
In the aesthetic of tealeaves the corresponding time is adjusted.
In embodiment 1:
Enzyme deactivating and strip sorting operation, 210 DEG C of temperature setting, first time final roasting time 15-17 minutes, second final roasting 10 minutes,
The Titian time 5 minutes.
In embodiment 2
Enzyme deactivating and strip sorting operation, 220 DEG C of temperature setting, first time final roasting time 17-18 minutes, second final roasting 15 minutes,
The Titian time 5 minutes.
Embodiment 3
Enzyme deactivating and strip sorting operation, 230 DEG C of temperature setting first time final roasting time 19-20 minutes second final roasting 10 minutes, mention
5 minutes fragrant time.
The above-mentioned time can have 1-2 minutes time differences in the actual operation process, not enumerate herein.
Embodiment 4, embodiment 5, the data that embodiment 6 is other tradition machinery techniques.
One, physical and chemical comparison:
1. new process:
2. traditional handicraft
Two, sense organ is evaluated
1. new process made tea sense organ is evaluated:
2. traditional handicraft made tea sense organ is evaluated:
One embodiment of the present invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (9)
1. one kind is become civilized, dragon top tea preparation process, includes the following steps:
1) it spreads
It is spread using interior, room temperature is controlled in 22-25 degree, is kept room air circulation by exhaust equipment between spreading, is led to
It crosses dehumidification equipment and keeps indoor seasoning, processing to fresh leaf moisture content 69~70%；
2) it finishes
It is finished using roller fixation machine, 1st area of roller fixation machine, 2nd area, 3 area's temperature are respectively set to 250 DEG C, 230 DEG C, 210
DEG C, when device temperature to be shown reaches set temperature, fresh leaf enters roller fixation machine operation, and fixation time 1 divides 50 seconds, out Ye Houleng
But, get damp again；Then enzyme deactivating and strip sorting operation is carried out, 210 DEG C~230 DEG C of temperature setting, tealeaves is in the enzyme deactivating and strip sorting one for passing through high temperature
When body machine, temperature is steeply risen, and tealeaves shrinks rapidly tight knot and straightens, and forms the tight straight characteristic of bar shaped tea shape；Tealeaves goes out one
Spreading for cooling is cooling after machine；
3) it just dries
It carries out just drying operation using curer, 70 DEG C of curer temperature setting, water-removing leaves when curer temperature reaches setting temperature
It is just dried into curer, goes out leaf to moisture content 35% or so, spreading for cooling is cooling；
4) cool colour
The cooling of moisture content 35% or so is just dried to leaf and pours into fried dry machine operation, does not heat milli, the time just dries leaf to remove
Subject to 90% tea milli；
5) multiple to dry
It is 70 DEG C curer temperature setting, after baking machine temperature reaches setting temperature, cool colour leaf is entered into curer and is carried out
Operation is dried again, the time ± 2 minutes 30 minutes, is cooled down, is got damp again after leaf out；
6) final roasting
It is for the first time 220 DEG C~230 DEG C by roller firing machine temperature setting using roller firing machine, reaches setting temperature to temperature
When spending, leaf is dried again and enters firing machine, the activity duration 15~20 minutes；
Second of final roasting is carried out after leaf is cooling out, is 260 DEG C~280 DEG C by roller firing machine temperature setting, reaches to temperature and set
When determining temperature, tealeaves is poured into firing machine, the activity duration 10~15 minutes；
7) Titian
It is 130 DEG C by curer temperature setting, when temperature reaches set temperature, final roasting leaf is put into curer and carries out Titian work
Industry, the time 3~6 minutes.
2. the dragon top tea preparation process according to claim 1 that becomes civilized, which is characterized in that the step 3) and the full mistake of step 5)
Journey keeps curer gate micro- spacious.
3. the dragon top tea preparation process according to claim 1 that becomes civilized, which is characterized in that the enzyme deactivating and strip sorting operation is by killing
Blueness conditioning all-in-one machine progress enzyme deactivating and strip sorting operation, 210 DEG C~230 DEG C of temperature setting.
4. the dragon top tea preparation process according to claim 1 that becomes civilized, which is characterized in that the curer is CS-90XZ type
Curer.
5. the dragon top tea preparation process according to claim 1 that becomes civilized, which is characterized in that step 3) just dries a 10 minutes time left side
It is right.
6. the dragon top tea preparation process according to claim 1 that becomes civilized, which is characterized in that roasting machine is to install rib additional in step 4)
100 type vial-type roasting machines of bone.
7. the dragon top tea preparation process according to claim 1 that becomes civilized, which is characterized in that step 4) is by moisture content 35% or so
Cooling just dry the cold pot of leaf and roll 20 minutes or so and take the dish out of the pot.
8. the dragon top tea preparation process according to claim 1 that becomes civilized, which is characterized in that cool colour leaf is spread out after taking the dish out of the pot in step 4)
It puts back to tide 30 minutes, enters after moisture redistribution and dry process again.
9. the dragon top tea preparation process according to claim 1 that becomes civilized, which is characterized in that spread using interior, sealed between spreading
It closes, surrounding places dehumidifier and air-conditioning, installs exhaust fan close to top.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811135386.1A CN109007132A (en) | 2018-09-28 | 2018-09-28 | A kind of manufacture craft for the dragon top tea that becomes civilized |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811135386.1A CN109007132A (en) | 2018-09-28 | 2018-09-28 | A kind of manufacture craft for the dragon top tea that becomes civilized |
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| CN201811135386.1A Pending CN109007132A (en) | 2018-09-28 | 2018-09-28 | A kind of manufacture craft for the dragon top tea that becomes civilized |
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|---|---|---|---|---|
| CN104430992A (en) * | 2014-12-07 | 2015-03-25 | 江西婺绿春绿色食品有限责任公司 | Method for processing green tea |
| CN104920656A (en) * | 2015-06-10 | 2015-09-23 | 三江县陆氏茶叶机械制造有限公司 | Tea leaf hair removing machine |
| CN106578162A (en) * | 2016-12-27 | 2017-04-26 | 青岛市农业科学研究院 | Processing method of Laoshan green tea |
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2018
- 2018-09-28 CN CN201811135386.1A patent/CN109007132A/en active Pending
Patent Citations (3)
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|---|---|---|---|---|
| CN104430992A (en) * | 2014-12-07 | 2015-03-25 | 江西婺绿春绿色食品有限责任公司 | Method for processing green tea |
| CN104920656A (en) * | 2015-06-10 | 2015-09-23 | 三江县陆氏茶叶机械制造有限公司 | Tea leaf hair removing machine |
| CN106578162A (en) * | 2016-12-27 | 2017-04-26 | 青岛市农业科学研究院 | Processing method of Laoshan green tea |
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Application publication date: 20181218 |
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