CN111972517A - Baking processing technology for Tieguanyin - Google Patents
Baking processing technology for Tieguanyin Download PDFInfo
- Publication number
- CN111972517A CN111972517A CN202010990674.6A CN202010990674A CN111972517A CN 111972517 A CN111972517 A CN 111972517A CN 202010990674 A CN202010990674 A CN 202010990674A CN 111972517 A CN111972517 A CN 111972517A
- Authority
- CN
- China
- Prior art keywords
- tea leaves
- treatment
- baking
- tieguanyin
- steam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000005516 engineering process Methods 0.000 title claims abstract description 10
- 238000011282 treatment Methods 0.000 claims abstract description 41
- 241001122767 Theaceae Species 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 20
- 230000008569 process Effects 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000000926 separation method Methods 0.000 claims abstract description 10
- 238000007791 dehumidification Methods 0.000 claims abstract description 8
- 230000007480 spreading Effects 0.000 claims abstract description 8
- 238000003892 spreading Methods 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 6
- 230000002708 enhancing effect Effects 0.000 claims abstract description 4
- 238000003958 fumigation Methods 0.000 claims description 21
- 238000002485 combustion reaction Methods 0.000 claims description 9
- 239000002023 wood Substances 0.000 claims description 5
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 3
- 244000183278 Nephelium litchi Species 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000082946 Tarchonanthus camphoratus Species 0.000 claims description 3
- 235000005701 Tarchonanthus camphoratus Nutrition 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000005265 energy consumption Methods 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 56
- 235000013616 tea Nutrition 0.000 description 55
- 238000001035 drying Methods 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 241000209507 Camellia Species 0.000 description 1
- 241000134884 Ericales Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
Images
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a baking processing technology for Tieguanyin, which comprises the following steps: step one, spreading steam; step two, air cooling treatment; step three, fumigating and enhancing aroma; step four, natural cooling; step five, dehumidifying; step six, baking treatment; step seven, paving and dehumidifying; step eight, air separation storage; in the first step, tea leaves to be baked are selected and flatly laid in a containing tray, the flatting thickness of the tea leaves is 5-6cm, and then the containing tray with the flatly laid tea leaves is placed in a steam furnace for steam treatment; according to the tea leaf baking method, the tea leaves are subjected to the stepwise dehumidification treatment and the re-tiling treatment in the baking process, so that residual moisture among the tea leaves can be removed timely, the water content of the tea leaves is reduced, the energy consumption in the baking process of the tea leaves is effectively reduced, the quality of the tea leaves is improved, and the fragrance of the tea leaves is improved by utilizing the fragrance emitted by the fumigating and burning substances through burning.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a baking processing technology for Tieguanyin tea.
Background
Tea, a plant of the genus camellia of the family theaceae, is distributed in mountain areas of south provinces of the Yangtze river, China, and is classified into six major categories, such as green tea, white tea, black tea, and the like, according to the manufacturing process. Tea can be used as a beverage, contains multiple beneficial components and has a health-care effect, so more and more tea varieties are brewed by more and more enthusiasts for drinking, wherein Tieguanyin is one of Tieguanyin and dicotyledonous plant class Theales, belongs to green tea, and the traditional famous tea in China is one of ten famous tea in China, is originally produced in the west town of Anxi county, Jian quan city in Fujian province, and is found in 1723-1735 years, and contains higher amino acid, vitamin, mineral substance, tea polyphenol and alkaloid, has multiple nutritional and medicinal components and has the health-care function, but the baking of the tea in the process of manufacturing the Tieguanyin is one of the factors, but the tea is usually directly baked in a baking box in the process of baking the tea, so that the mode increases the energy consumption and is not beneficial to aroma improvement of the tea.
Disclosure of Invention
The invention aims to provide a roasting processing technology for Tieguanyin, which solves the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a baking processing technology for Tieguanyin comprises the following steps: step one, spreading steam; step two, air cooling treatment; step three, fumigating and enhancing aroma; step four, natural cooling; step five, dehumidifying; step six, baking treatment; step seven, paving and dehumidifying; step eight, air separation storage; the method is characterized in that:
in the first step, tea leaves to be baked are selected and flatly laid in a containing tray, the flatting thickness of the tea leaves is 5-6cm, and then the containing tray with the flatly laid tea leaves is placed in a steam furnace for steam treatment;
in the second step, the tea leaves subjected to steam treatment in the first step are placed indoors for natural air cooling treatment and cooled to normal temperature;
in the third step, the tea cooled to normal temperature in the second step and the containing tray are moved into a middle fumigation room together for fumigation treatment;
in the fourth step, the tea leaves after the fumigation treatment in the third step are spread in a containing tray again for natural cooling treatment;
in the fifth step, the tea leaves spread in the fourth step are placed in a dehumidifying room and dehumidified by a dehumidifier, so that the residual moisture in the tea leaves is reduced;
in the sixth step, the tea leaves subjected to dehumidification in the fifth step are transferred into a baking machine which is heated and contains litchi wood charcoal for baking treatment;
in the seventh step, the tea leaves baked in the sixth step are spread in the accommodating tray again, the spreading thickness is 5-6cm, and then the tea leaves are moved into a dehumidifying room to be dehumidified by a dehumidifier;
and in the eighth step, selecting the tea leaves dehumidified in the seventh step, performing air separation treatment by using a separator, and then storing and guaranteeing the tea leaves subjected to air separation treatment.
According to the technical scheme, in the first step, the steam pressure is 4-4.5MPa, the temperature is 80-90 ℃, and the steam time is 2-3 min.
According to the technical scheme, in the third step, the temperature in the fumigation room is 40-50 ℃, and the fumigation time is 50-60 min.
According to the technical scheme, in the third step, the heating fumigation combustion substance in the fumigation room is one or a mixture of more of pine, fir, clove wood or camphor wood.
According to the technical scheme, in the fourth step, the tiling thickness is 5-6 cm.
According to the technical scheme, in the fifth step, the dehumidification time is 30-50 min.
According to the technical scheme, in the sixth step, the temperature in the baking machine is 40-50 ℃, and the baking time is 9-10 h.
Compared with the prior art, the invention has the following beneficial effects: according to the baking processing technology for Tieguanyin tea, the traditional mode that tea leaves are directly placed in a baking box to be directly baked is changed, the tea leaves are subjected to dehumidification step by step in the baking process, residual moisture among the tea leaves can be removed conveniently and timely, energy consumption in the baking process of the tea leaves and moisture contained in the tea leaves are effectively reduced, the storage time of the tea leaves is prolonged, and meanwhile, the fragrance emitted by combustion of fumigating combustion substances is utilized, and the fragrance of the tea leaves is improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a baking processing technology for Tieguanyin comprises the following steps: step one, spreading steam; step two, air cooling treatment; step three, fumigating and enhancing aroma; step four, natural cooling; step five, dehumidifying; step six, baking treatment; step seven, paving and dehumidifying; step eight, air separation storage;
in the first step, tea leaves to be baked are selected and flatly laid in a containing disc, the flatly laid thickness of the tea leaves is 5-6cm, then the containing disc with the flatly laid tea leaves is placed in a steam furnace for steam treatment, the steam pressure is 4-4.5MPa, the temperature is 80-90 ℃, and the steam time is 2-3 min;
in the second step, the tea leaves subjected to steam treatment in the first step are placed indoors for natural air cooling treatment and cooled to normal temperature;
in the third step, the tea leaves cooled to normal temperature in the second step are moved into a middle fumigation room together with a holding disc for fumigation treatment, the temperature in the fumigation room is 40-50 ℃, the fumigation time is 50-60min, and the heating fumigation combustion substance in the fumigation room is one or a mixture of more of pine, fir, clove wood or camphor wood;
in the fourth step, the tea leaves after the fumigation treatment in the third step are spread in a containing tray again for natural cooling treatment, and the spreading thickness is 5-6 cm;
in the fifth step, the tea leaves spread in the fourth step are placed in a dehumidifying room for dehumidifying treatment by using a dehumidifier, so that the moisture residue in the tea leaves is reduced, and the dehumidifying time is 30-50 min;
in the sixth step, the tea leaves subjected to dehumidification in the fifth step are transferred into a baking machine which is heated and contains litchi charcoal for baking treatment, wherein the temperature in the baking machine is 40-50 ℃, and the baking time is 9-10 hours;
in the seventh step, the tea leaves baked in the sixth step are spread in the accommodating tray again, the spreading thickness is 5-6cm, and then the tea leaves are moved into a dehumidifying room to be dehumidified by a dehumidifier;
and in the eighth step, selecting the tea leaves dehumidified in the seventh step, performing air separation treatment by using a separator, and then storing and guaranteeing the tea leaves subjected to air separation treatment.
Based on the above, the tea leaf drying device has the advantages that the tea leaf drying device is used for performing multiple dehumidification treatments on tea leaves to be dried through the dehumidifier, so that the tea leaf drying device is not only beneficial to performing drying treatment on the tea leaves, but also beneficial to removing residual moisture in the tea leaves, the storage time is prolonged, the traditional mode of directly drying the tea leaves is changed, the energy consumption is reduced, the combustion of fumigating combustion substances is utilized, the fragrance emitted by the combustion substances in the combustion process is utilized, the fragrance of the tea leaves is increased, and the tea leaf drying device is convenient to sell.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention. .
Claims (7)
1. A baking processing technology for Tieguanyin comprises the following steps: step one, spreading steam; step two, air cooling treatment; step three, fumigating and enhancing aroma; step four, natural cooling; step five, dehumidifying; step six, baking treatment; step seven, paving and dehumidifying; step eight, air separation storage; the method is characterized in that:
in the first step, tea leaves to be baked are selected and flatly laid in a containing tray, the flatting thickness of the tea leaves is 5-6cm, and then the containing tray with the flatly laid tea leaves is placed in a steam furnace for steam treatment;
in the second step, the tea leaves subjected to steam treatment in the first step are placed indoors for natural air cooling treatment and cooled to normal temperature;
in the third step, the tea cooled to normal temperature in the second step and the containing tray are moved into a middle fumigation room together for fumigation treatment;
in the fourth step, the tea leaves after the fumigation treatment in the third step are spread in a containing tray again for natural cooling treatment;
in the fifth step, the tea leaves spread in the fourth step are placed in a dehumidifying room and dehumidified by a dehumidifier, so that the residual moisture in the tea leaves is reduced;
in the sixth step, the tea leaves subjected to dehumidification in the fifth step are transferred into a baking machine which is heated and contains litchi wood charcoal for baking treatment;
in the seventh step, the tea leaves baked in the sixth step are spread in the accommodating tray again, the spreading thickness is 5-6cm, and then the tea leaves are moved into a dehumidifying room to be dehumidified by a dehumidifier;
and in the eighth step, selecting the tea leaves dehumidified in the seventh step, performing air separation treatment by using a separator, and then storing and guaranteeing the tea leaves subjected to air separation treatment.
2. The roasting process for Tieguanyin according to claim 1, wherein: in the first step, the steam pressure is 4-4.5MPa, the temperature is 80-90 ℃, and the steam time is 2-3 min.
3. The roasting process for Tieguanyin according to claim 1, wherein: in the third step, the temperature in the fumigation room is 40-50 ℃, and the fumigation time is 50-60 min.
4. The roasting process for Tieguanyin according to claim 1, wherein: in the third step, the heating fumigation combustion substance in the fumigation room is one or a mixture of more of pine, fir, clove wood or camphor wood.
5. The roasting process for Tieguanyin according to claim 1, wherein: in the fourth step, the tiling thickness is 5-6 cm.
6. The roasting process for Tieguanyin according to claim 1, wherein: in the fifth step, the dehumidification time is 30-50 min.
7. The roasting process for Tieguanyin according to claim 1, wherein: in the sixth step, the temperature in the baking machine is 40-50 ℃, and the baking time is 9-10 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010990674.6A CN111972517A (en) | 2020-09-19 | 2020-09-19 | Baking processing technology for Tieguanyin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010990674.6A CN111972517A (en) | 2020-09-19 | 2020-09-19 | Baking processing technology for Tieguanyin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111972517A true CN111972517A (en) | 2020-11-24 |
Family
ID=73449974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010990674.6A Pending CN111972517A (en) | 2020-09-19 | 2020-09-19 | Baking processing technology for Tieguanyin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111972517A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014073724A1 (en) * | 2012-11-06 | 2014-05-15 | Lee Hyun Woo | Food roasting device |
| CN105638940A (en) * | 2014-11-13 | 2016-06-08 | 黄宗杰 | Tie Guanyin application based tea cake processing technology |
| CN106689427A (en) * | 2015-08-10 | 2017-05-24 | 余小超 | Making technology of Tieguanyin green tea |
| CN106720527A (en) * | 2016-12-20 | 2017-05-31 | 六安市笑春堂农业开发有限公司 | A kind of baking drying means of Luzhou-flavor green tea |
| CN107467208A (en) * | 2017-06-28 | 2017-12-15 | 安徽汇灵农业科技有限公司 | A kind of processing method for improving black tea aromatic substance content |
-
2020
- 2020-09-19 CN CN202010990674.6A patent/CN111972517A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014073724A1 (en) * | 2012-11-06 | 2014-05-15 | Lee Hyun Woo | Food roasting device |
| CN105638940A (en) * | 2014-11-13 | 2016-06-08 | 黄宗杰 | Tie Guanyin application based tea cake processing technology |
| CN106689427A (en) * | 2015-08-10 | 2017-05-24 | 余小超 | Making technology of Tieguanyin green tea |
| CN106720527A (en) * | 2016-12-20 | 2017-05-31 | 六安市笑春堂农业开发有限公司 | A kind of baking drying means of Luzhou-flavor green tea |
| CN107467208A (en) * | 2017-06-28 | 2017-12-15 | 安徽汇灵农业科技有限公司 | A kind of processing method for improving black tea aromatic substance content |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106387127B (en) | Preparation method of black tea | |
| CN102919403B (en) | High quality production method of summer black tea | |
| CN103349117B (en) | Processing method for eagle tea | |
| CN104814168A (en) | A preparation method of high aroma-type Keemun black tea | |
| CN106615302B (en) | Preparation method of Meizhan black tea | |
| CN106938488A (en) | The preparation method of high fire-retardance artificial board | |
| CN101700089A (en) | Method for preparing green tea | |
| KR101602679B1 (en) | Method for manufacturing graviola liquid tea and graviola liquid tea manufactured by thereof | |
| CN104686688A (en) | Preparation method of Tie-Guanyin tea with aromatic flavor, faint scent and nice color | |
| CN111972517A (en) | Baking processing technology for Tieguanyin | |
| CN107712123A (en) | A kind of fermentation process of fragrant black tea | |
| CN107114504A (en) | A kind of vexed yellow party method of the yellow bud in Huoshan | |
| CN104430996A (en) | Processing method of chestnut flavored flower fragrance type oolong | |
| JPH01128774A (en) | Fermented eucommia ulmoides tea and production thereof | |
| CN104522194B (en) | A kind of production method for semi-fermented black-green tea | |
| CN109329503B (en) | Tea balm, green tea balm and preparation method thereof | |
| CN106135483A (en) | A kind of manufacturing process of Folium Camelliae sinensis | |
| CN108935757A (en) | A kind of black tea processing technology | |
| CN111466468A (en) | Processing method of smoked tea | |
| CN108477349A (en) | A kind of production equipment and production method of fresh tea beverage | |
| CN110463789A (en) | A kind of processing method of purified green-tea | |
| CN102742692A (en) | Blending process of black tea | |
| CN101664081B (en) | Preparation method of Hakka tea | |
| CN114767912B (en) | Preparation method of taxus chinensis formaldehyde removing incense | |
| CN111387542B (en) | Cigar curing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201124 |