CN112136928B - Black tea fermentation production method and device - Google Patents
Black tea fermentation production method and device Download PDFInfo
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- CN112136928B CN112136928B CN202011139647.4A CN202011139647A CN112136928B CN 112136928 B CN112136928 B CN 112136928B CN 202011139647 A CN202011139647 A CN 202011139647A CN 112136928 B CN112136928 B CN 112136928B
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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
- A23F3/08—Oxidation; Fermentation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a black tea fermentation method and a device which have sufficient oxygen supply and can be independently fermented respectively, comprising a layered structure frame body, wherein each layer is provided with tea blank fermentation tanks, a gap is arranged between an upper tea blank fermentation tank and a lower tea blank fermentation tank, and a heating mechanism is arranged on the frame body; the heating mechanism comprises a controller which is respectively connected with a control power supply, a temperature sensor and a buzzer; a heater connected with the controller is arranged at the bottom of the tea blank fermentation tank; the invention breaks the original closed fermentation environment, utilizes the layered structure of the frame body to arrange a plurality of independent tea blank fermentation tanks, and saves waiting time; gaps are kept between the upper tea blank fermentation tank and the lower tea blank fermentation tank, so that the ventilation and oxygen supply are high, and the full fermentation is facilitated; the bottom of the tea blank fermentation tank is provided with a heater, the fermentation temperature is respectively controlled, and the fermentation temperature is precisely controlled to achieve the variable-temperature fermentation effect; the tea blank is turned over to make the fermentation fully and uniformly; the wet cloth is adopted to respectively preserve moisture, thereby being beneficial to observing water supplementing; and stopping working and reminding at fixed time, so as to avoid excessive fermentation.
Description
Technical Field
The invention relates to the technical field of tea production and processing, in particular to a tea fermentation method and equipment, and especially relates to a black tea fermentation method and device.
Background
Black tea is one of six major tea varieties in China, and belongs to fully fermented tea. The tea is prepared by taking proper tea tree new tooth leaves as raw materials and refining the tea through a series of processes of withering, rolling (cutting), fermenting, drying and the like. Withering is an important process for the primary production of black tea, which is known as "dark tea" at the time of primary production. Black tea is named because of the red color of tea soup and leaf base after the dry tea is brewed. The black tea has chemical reaction with enzymatic oxidation of tea polyphenols as center, and fresh leaf components have great change, and tea polyphenols are reduced by more than 90%, so as to generate new components such as theaflavin and thearubigin and aroma substances, and has the characteristics of black tea, red soup, red leaf and sweet and mellow taste.
The most critical process in black tea processing is fermentation. At present, black tea fermentation mainly adopts natural fermentation and constant temperature and humidity fermentation in a fermentation machine. The natural fermentation has the defects of low processing efficiency, uneven fermentation, dark soup color, difficult quality control and the like because the temperature and humidity are unstable along with the change of the natural environment and the fermentation speed of tea billets is difficult to control. The fermentation of the fermentation machine is carried out in a closed box-type case in a layered manner, and the temperature, the humidity and the oxygen ventilation quantity in the case are respectively controlled through a heating device, a humidifying device and a ventilation device. However, ventilation is not sufficient to maintain optimal temperature and humidity.
Black tea is fermented by using oxygen in air under the catalysis of polyphenol oxidase as main body to make polyphenol compounds produce a series of oxidation reactions. If the fermentation process is anaerobic, oxidation of polyphenols is not possible and aroma formation is hindered. The measurement results of the institute of tea industry of China department of agricultural science show that: in the fermentation process of black tea, a large amount of oxygen is consumed, and in general, 1 kg of black tea is processed, and the oxygen consumption in the fermentation is only 4-5 liters. In the process of preparing black tea, the enzymatic and non-enzymatic actions can be normally performed only under the condition of sufficient air flow and oxygen supply. The oxygen required for fermentation is derived from the air surrounding the fermentation, and proper flow regulation is necessary, so that the fermentation environment must be kept air-flowing, clean and fresh, and sufficient oxygen supply is required.
Because the ventilation performance in the case is poor, uneven internal and external fermentation of the black tea blank is easily caused by insufficient oxygen. And the humidification means adopts a steam atomizer mostly, so that the humidity of a fermentation tank closest to the steam spray point is the largest, the temperature is the highest, and the temperature and the humidity of each layer in the fermentation room are uneven. The black tea has poor fermentation effect, so that the fragrance is low, sour taste is generated, and the quality of the tea is affected.
Meanwhile, when the fermentation machine is used for fermentation, the fermentation is carried out in batches, and the whole machine box tea leaves stop fermentation for a uniform time. However, as the water content of each layer of tea in the fermentation machine is different, and the fermentation temperature is different due to uneven stacking, the fermentation among the layers is uneven, and the quality of the obtained black tea is difficult to unify. And the corresponding environmental conditions can not be provided according to the characteristics of the black tea fermentation stage.
Because the tea leaves contained have a certain stacking thickness and absolute uniform stacking cannot be achieved, the stacked tea leaves need to be turned over timely for full fermentation, and the tea leaves below are turned over to the surface for continuous fermentation. And the case needs to be opened every time the case is turned over, so that the moisture and oxygen in the case are lost, and meanwhile, the temperature is rapidly reduced, and the fermentation efficiency is seriously affected.
The tea leaves are rolled by hand and machine, especially the rare high-grade tea, and the traditional hand rolling is often adopted. Different rolling patterns also differ in shape, color and taste. The number of the single-time twisting is low, or the manual twisting can only be used by more hands, and the manual cost is high. No matter manual rolling or machine rolling is performed, simultaneous rolling and discharging cannot be guaranteed, the existing fermentation equipment needs batch closed fermentation, a state of waiting for rolling and discharging can occur, the time interval between the front time and the back time is too long, time is wasted in an intangible way, and different fermentation can be caused.
Disclosure of Invention
The invention aims to provide a black tea fermentation method and device which are sufficient in oxygen supply and can be independently fermented respectively.
The invention adopts the following technical scheme to achieve the aim of the invention, and the black tea fermentation device comprises a frame body, wherein the frame body is of a layered structure, each layer of the frame body is respectively provided with a tea base fermentation tank, and a gap for air circulation is reserved between two tea base fermentation tanks (namely between the opening of the tea base fermentation tank and the bottom end of the tea base fermentation tank on the upper layer) which are adjacent up and down on the frame body, so that enough oxygen is supplied to tea base, and the oxidation fermentation of the black tea base is facilitated; the frame body is provided with a heating mechanism connected with each tea blank fermentation tank; the heating mechanism comprises a controller arranged on the frame body, and the controller is respectively connected with a control power supply, a temperature sensor and a buzzer; the bottom of the tea blank fermentation tank is provided with a heater which is connected with a controller.
The bottom of the tea blank fermentation tank is respectively provided with a reinforcing pipe, and an insulating layer is arranged between the reinforcing pipes at the bottom of the fermentation tank; the heater is arranged on the reinforcing pipe and the heat preservation layer, a heat preservation cover plate is arranged above the heater, and the black tea leaves are placed on the heat preservation cover plate in the tea blank fermentation tank in a stacking mode.
The heater is an electric heating wire uniformly arranged on the reinforcing pipe and the heat preservation layer; the temperature sensor is positioned at the center below the heat-preserving cover plate and is not in contact with the heating wire and the reinforcing tube.
The gap is 9-11 cm, so that ventilation is facilitated, and enough oxygen is supplied to the tea blank, so that oxidation fermentation of the black tea blank is facilitated; the heat preservation layer is rock wool.
The controller is a touch screen PLC, and the touch screen PLC is connected with an air switch and a leakage protection switch.
A black tea fermentation process comprising the steps of:
the preparation method comprises the following steps of (1) withering and twisting: picking fresh tea leaves with two leaves and three leaves (about 15kg in weight) of one bud on the same day, placing the fresh tea leaves into a clean and ventilated environment for withering, wherein the withering mode adopts natural withering or solar withering or heating withering, the withering temperature is 25-35 ℃, when the color of the withered tea leaves is changed from bright green to dark green, green grass is reduced, stems are folded and kept, and the water content is reduced to 60% -65%, the withering is moderate; then twisting for 90-120 minutes until the leaf cell breakage rate reaches more than 85%;
and (3) fermenting: placing a black tea fermentation device in a clean and ventilated fermentation room, uniformly spreading the rolled tea leaves in a tea blank fermentation tank (908 mm x 120 mm) of the black tea fermentation device, covering wet cloth on the tea leaves, fermenting for 45-60 minutes at the fermentation temperature of 30-32 ℃, and controlling the fermentation humidity to 94-98%;
performing second-stage fermentation: after the step is completed, setting the fermentation temperature to be 22-24 ℃ and fermenting for 60-75 minutes; when green grass gas of the tea blank disappears, flower and fruit fragrance is exposed, and the leaf color is changed to red by 80% -85%, fermentation is moderate;
rough fire: after the step III is completed, the wet cloth is lifted, the temperature is set to be 110-120 ℃, and the wet cloth is dried for 10-15 minutes, so as to obtain Mao Huoshe with the water content of 20-25%;
and (5) spreading for cooling: stopping heating the heating wire after the rough fire is finished, and spreading for cooling for 40-50 minutes;
the hot-air heating is performed, namely the temperature is set at 85-90 ℃, and the hot-air heating is performed for 15-20 minutes, so that hot-air heating leaves with the water content less than 5% are obtained, the tea stems are broken immediately, and the tea strips are pinched into powder by hands.
The steps of the invention are as followsWhen the set time is reached, the black tea fermentation device sends out a prompt, at the moment, tea leaves in a tea blank fermentation tank of the black tea fermentation device are turned over, wet cloth is soaked again (soaked but not dripped) and covered on the turned tea leaves to ensure fermentation humidity; the set time is 45 minutes; the oxygen supply rate of the fermentation room is 30m 3 /h~45m 3 /h。
The black tea fermentation device of the invention uses 15kg of primary fermentation She Ji to require 60L to 90L of oxygen, and the oxygen supply rate in the 2-hour fermentation process is 30m 3 /h~45m 3 /h。
The actual fermentation of the black tea is based on the leaf temperature, and the fermentation temperature is the set temperature of the heater and is determined by considering the heat loss in the heat conduction process of the black tea fermentation device and the detection error of the sensor.
The black tea fermentation device comprises a frame body, wherein the frame body is of a layered structure, tea blank fermentation tanks are respectively arranged on each layer of the frame body, and a gap is formed between two tea blank fermentation tanks which are adjacent to each other up and down on the frame body; the frame body is provided with a heating mechanism connected with the tea blank fermentation tank; the heating mechanism comprises a controller arranged on the frame body, and the controller is respectively connected with a control power supply, a temperature sensor and a buzzer; the bottom of the tea blank fermentation tank is provided with a heater which is connected with a controller.
The bottom of the tea blank fermentation tank is respectively provided with a reinforcing pipe, and an insulating layer is arranged between the reinforcing pipes at the bottom of the fermentation tank; the heater is arranged on the reinforcing pipe and the heat preservation layer, a heat preservation cover plate is arranged above the heater, and the black tea leaves are placed on the heat preservation cover plate in the tea blank fermentation tank in a stacking mode.
The heater is an electric heating wire uniformly arranged on the reinforcing pipe and the heat preservation layer; the temperature sensor is positioned at the center below the heat-preserving cover plate and is not in contact with the heating wire and the reinforcing tube.
The gap is 9-11 cm; the number of the tea blank fermentation tanks is 6, and the specification of the tea blank fermentation tanks is 908 mm x 120 mm; the number of the reinforcing pipes is 4, and the specification of the reinforcing pipes is 25mm or 25mm; and in the step (C), the spreading thickness of the tea leaves is smaller than or equal to 12 cm.
By adopting the technical scheme, the invention better realizes the aim, breaks the original closed fermentation environment by adopting a constant humidity and variable temperature fermentation mode, utilizes the layered structure of the frame body to arrange a plurality of independent tea blank fermentation tanks, saves waiting time and ensures smooth production; and proper gaps are kept between the upper tea blank fermentation tank and the lower tea blank fermentation tank, so that the ventilation performance is high, and the oxygen supply is sufficient to facilitate full fermentation; a heater is arranged at the bottom of each tea blank fermentation tank, the fermentation temperature of the tea blank fermentation tank is controlled and set and adjusted respectively, corresponding environmental conditions are provided respectively according to the characteristics of the black tea fermentation stage, the fermentation temperature is controlled accurately, the effect of variable-temperature fermentation is achieved, and the fermentation quality is improved; the working period is timed, and a buzzer reminds that tea blanks are turned over to enable fermentation to be fully and uniformly carried out, so that heat loss is small; each tea blank fermentation tank is respectively moisturized by adopting wet cloth, so that observation is facilitated, and water supplementing is convenient; stopping working at regular time and automatically reminding the tea blank fermentation of the corresponding tea blank fermentation container to finish so as to avoid excessive fermentation.
Drawings
FIG. 1 is a schematic diagram of the structure of the present invention;
FIG. 2 is an enlarged schematic view of the structure of the tea-slab fermentation tank in the invention;
fig. 3 is a schematic diagram of the principle structure of the heating mechanism in the present invention.
In the figure: 1. a frame body; 2. a tea blank fermentation tank; 3. a heat-insulating cover plate; 4. a heater; 5. a heat preservation layer; 6. and (5) reinforcing the pipe.
Detailed Description
The invention will be further described with reference to the accompanying drawings and examples.
Example 1:
as can be seen from fig. 1 to 3, the black tea fermentation device comprises a frame body 1, wherein the frame body 1 is of a layered structure, tea blank fermentation tanks 2 are respectively arranged on each layer of the frame body 1, and gaps for air circulation are arranged between two upper and lower adjacent tea blank fermentation tanks 2 on the frame body 1 so as to supply enough oxygen for tea blanks and facilitate the oxidation fermentation of the black tea blanks; the frame body 1 is provided with a heating mechanism connected with each tea blank fermentation tank 2; the heating mechanism comprises a controller arranged on the frame body 1, and the controller is respectively connected with a control power supply, a temperature sensor and a buzzer; the bottom of the tea blank fermentation tank 2 is provided with a heater 4, and the heater 4 is connected with a controller.
The bottom of the tea blank fermentation tank 2 is respectively provided with a reinforcing pipe 6, and an insulating layer 5 is arranged between the reinforcing pipes 6 at the bottom of the fermentation tank; the heater 4 is arranged on the reinforcing pipe 6 and the heat preservation layer 5, the heat preservation cover plate 3 is arranged above the heater 4, and black tea leaves are stacked on the heat preservation cover plate 3 in the tea blank fermentation tank 2.
The heater 4 is an electric heating wire uniformly arranged on the reinforcing pipe 6 and the heat preservation layer 5; the temperature sensor is positioned at the center below the heat-preserving cover plate 3 and is not in contact with the heating wire and the reinforcing tube 6.
The gap is 9-11 cm (9 cm in the embodiment), so that ventilation is facilitated, and enough oxygen is supplied to the tea blank so as to facilitate oxidation fermentation of the black tea blank; the heat preservation layer 5 is rock wool.
A black tea fermentation process comprising the steps of:
the preparation method comprises the following steps of (1) withering and twisting: picking fresh tea leaves with two leaves and three leaves of one bud on the same day, placing the fresh tea leaves in a clean and ventilated environment for withering, and when the color of the withered tea leaves is changed from fresh green to dark green, grass air is reduced, stems are folded and the moisture content is reduced to 60% -65% (60% in the embodiment), the withering is moderate; then rolling for 90-120 minutes (90 minutes in the embodiment) until the leaf cell breakage rate reaches more than 85%;
and (3) fermenting: placing a black tea fermentation device in a clean and ventilated fermentation room, uniformly spreading the rolled tea leaves in a tea blank fermentation tank 2 of the black tea fermentation device, covering wet cloth on the tea leaves, fermenting for 45-60 minutes (45 minutes in the embodiment) at the fermentation temperature of 30-32 ℃ (94% in the embodiment);
performing second-stage fermentation: after the step is completed, fermenting for 60-75 minutes (75 minutes in the embodiment) at the fermentation temperature of 22-24 ℃ (22 ℃ in the embodiment); when green grass gas of the tea blank disappears, flower and fruit fragrance is exposed, and leaf color turns red, fermentation is moderate;
rough fire: after the step III is completed, the wet cloth is lifted and dried for 10-15 minutes at 110-120 ℃ to obtain Mao Huoshe (20% in the embodiment) with the water content of 20-25%;
and (5) spreading for cooling: stopping heating the heating wire after the rough fire is finished, and spreading for cooling for 40-50 minutes (40 minutes in the embodiment);
the six-step fire is that the temperature is set to be 85-90 ℃, and the steps are dried for 15-20 minutes (the embodiment is that the temperature is 85 ℃ and the drying is 20 minutes), so that the foot fire leaves with the water content of less than 5% are obtained, the tea stems are broken immediately, and the tea strips are pinched by hands to form powder.
According to the step, when the set time is reached, the black tea fermentation device gives a prompt, at the moment, tea leaves in the tea blank fermentation tank 2 of the black tea fermentation device are turned over, wet cloth is soaked again (soaked but not dripped) and covered on the turned tea leaves so as to ensure fermentation humidity; the set time is 45 minutes; the oxygen supply rate of the fermentation room is 30m 3 /h~45m 3 /h (30 m in this embodiment) 3 /h）。
The black tea fermentation device comprises a frame body 1, wherein the frame body 1 is of a layered structure, tea blank fermentation tanks 2 are respectively arranged on each layer of the frame body 1, and a gap is formed between two tea blank fermentation tanks 2 which are adjacent to each other up and down on the frame body 1; the frame body 1 is provided with a heating mechanism connected with a tea blank fermentation tank 2; the heating mechanism comprises a controller arranged on the frame body 1, and the controller is respectively connected with a control power supply (100A 12V switching power supply in the embodiment), a power supply (5A 5V switching power supply in the embodiment), a temperature sensor and a buzzer; the bottom of the tea blank fermentation tank 2 is provided with a heater 4, and the heater 4 is connected with a controller.
The bottom of the tea blank fermentation tank 2 is respectively provided with a reinforcing pipe 6, and an insulating layer 5 is arranged between the reinforcing pipes 6 at the bottom of the fermentation tank; the heater 4 is arranged on the reinforcing pipe 6 and the heat preservation layer 5, the heat preservation cover plate 3 is arranged above the heater 4, and black tea leaves are stacked on the heat preservation cover plate 3 in the tea blank fermentation tank 2.
The heater 4 is an electric heating wire uniformly arranged on the reinforcing pipe 6 and the heat preservation layer 5; the temperature sensor is positioned at the center below the heat-preserving cover plate 3 and is not in contact with the heating wire and the reinforcing tube 6.
The gap is 9-11 cm (9 cm in the embodiment); the number of tea blank fermentation tanks 2 is 6, the specification is 908 mm x 120 mm, and the spreading thickness of tea leaves in the step (in this embodiment, the tea leaves are smaller than or equal to 12 cm).
When the invention works, a black tea fermentation device is arranged in a clean and ventilated fermentation room, the withered and kneaded tea leaves are uniformly spread in a tea blank fermentation tank 2, wet cloth is covered on the tea leaves, the tea blank fermentation tank 2 which holds the tea leaves to be fermented is arranged on a frame body 1 of the black tea fermentation device, and a gap for air flow is arranged between two tea blank fermentation tanks 2 which are adjacent up and down; the power supply supplies power to the controller (touch screen PLC), the control power supply respectively supplies power to each tea-slab fermentation tank 2 after setting and controlling the controller, the controller respectively controls the temperature of the heater 4 connected with the bottom of each tea-slab fermentation tank 2 (the embodiment is divided into 6 paths of control respectively), the temperature sensor arranged at the bottom of each tea-slab fermentation tank 2 assists in accurately controlling the fermentation temperature, and each path of automatic temperature control is respectively adjustable by 0-100 degrees in each time period; the controller controls each tea blank fermentation tank for 2 times in 5 time periods, the time period is adjustable within 2 hours, and the time periods work all the time; the buzzer sends out a prompt after the working time period is finished, and the road work is automatically stopped after the working time period is finished; different fermentation stages control different fermentation temperatures and time durations of different time periods, and each fermentation stage sets a turning interval at fixed time to remind turning and moisturizing, so that constant-humidity variable-temperature fermentation is realized, and the fermentation is full; meanwhile, the fermentation time is accurately controlled, and the excessive fermentation is avoided.
Example 2:
the gap of the black tea fermentation device in the embodiment is 9-11 cm (10 cm in the embodiment).
A black tea fermentation process comprising the steps of:
the preparation method comprises the following steps of (1) withering and twisting: picking fresh tea leaves with two leaves and three leaves of one bud on the same day, placing the fresh tea leaves in a clean and ventilated environment for withering, and when the color of the withered tea leaves is changed from fresh green to dark green, grass air is reduced, stems are folded and the moisture content is reduced to 60% -65% (65% in the embodiment), the withering is moderate; then rolling for 90-120 minutes (120 minutes in the embodiment) until the leaf cell breakage rate reaches more than 85%;
and (3) fermenting: placing a black tea fermentation device in a clean and ventilated fermentation room, uniformly spreading the rolled tea leaves in a tea blank fermentation tank 2 of the black tea fermentation device, covering wet cloth on the tea leaves, fermenting for 45-60 minutes (50 minutes in the embodiment) at the fermentation temperature of 30-32 ℃ (98% in the embodiment);
performing second-stage fermentation: after the step is completed, fermenting for 60-75 minutes (70 minutes in the embodiment) at the fermentation temperature of 22-24 ℃ (23 ℃ in the embodiment);
rough fire: after the step III is completed, the wet cloth is lifted and dried for 10-15 minutes at the temperature of 110-120 ℃ (the temperature is 120 ℃ in the embodiment for 10 minutes), and Mao Huoshe with the water content of 20% -25% (25% in the embodiment) is obtained;
and (5) spreading for cooling: stopping heating the heating wire after the rough fire is finished, and spreading for cooling for 40-50 minutes (50 minutes in the embodiment);
the step of heating, namely setting the temperature to be 85-90 ℃, and drying for 15-20 minutes (15 minutes at 90 ℃ in the embodiment), so as to obtain the foot heating leaves with the water content of less than 5%.
The oxygen supply rate of the fermentation room is 30m 3 /h~45m 3 /h (45 m in this embodiment) 3 /h）。
The gap is 9-11 cm (10 cm in the embodiment); in the step, the spreading thickness of the tea leaves is smaller than or equal to 12 cm (12 cm in the embodiment).
Example 1 was followed.
Example 3:
the gap of the black tea fermentation device in the embodiment is 9-11 cm (11 cm in the embodiment).
A black tea fermentation process comprising the steps of:
the preparation method comprises the following steps of (1) withering and twisting: picking fresh tea leaves with two leaves and three leaves of one bud on the same day, placing the fresh tea leaves in a clean and ventilated environment for withering, and when the color of the withered tea leaves is changed from fresh green to dark green, grass air is reduced, stems are folded and the moisture content is reduced to 60% -65% (63% in the embodiment), the withering is moderate; then rolling for 90-120 minutes (100 minutes in the embodiment) until the leaf cell breakage rate reaches more than 85%;
and (3) fermenting: placing a black tea fermentation device in a clean and ventilated fermentation room, uniformly spreading the rolled tea leaves in a tea blank fermentation tank 2 of the black tea fermentation device, covering wet cloth on the tea leaves, fermenting for 45-60 minutes (60 minutes in the embodiment) at the fermentation temperature of 30-32 ℃ (96% in the embodiment);
performing second-stage fermentation: after the step is completed, fermenting for 60-75 minutes (60 minutes in the embodiment) at the fermentation temperature of 22-24 ℃ (24 ℃ in the embodiment);
rough fire: after the step III is completed, the wet cloth is lifted and dried for 10-15 minutes at 110-120 ℃ to obtain Mao Huoshe (22% in the embodiment) with the water content of 20-25%;
and (5) spreading for cooling: stopping heating the heating wire after the rough fire is finished, and spreading for cooling for 40-50 minutes (45 minutes in the embodiment);
the step of heating, namely setting the temperature to be 85-90 ℃, and drying for 15-20 minutes (in the embodiment, drying for 18 minutes at 85 ℃) to obtain the foot heating leaves with the water content of less than 5%.
The oxygen supply rate of the fermentation room is 30m 3 /h~45m 3 /h (40 m in this embodiment) 3 /h）。
The gap is 9-11 cm (11 cm in the embodiment).
Example 1 was followed.
Evaluation of fermentation Effect
(1) Control and grouping:
60 kg of fresh tea leaves of one bud, two leaves and three leaves in the same-altitude tea producing area picked on the same day are taken; randomly dividing into 4 parts, and 15kg of each part;
wherein 1 part of the black tea is subjected to constant-humidity and constant-temperature fermentation by adopting the existing commercially available black tea fermentation machine, the obtained black tea finished products are stacked after being uniformly mixed, and sampling tea is respectively sampled from eight parts of the stack (the sampling amount of the sample tea is not less than 1% of the finished products), and the sample tea is marked as a group (A) to be used as a control group;
the remaining 3 parts were fermented by the method and apparatus of examples 1 to 3 of the present invention, respectively, and the obtained black tea products were each stirred uniformly into piles, and then sampled tea was respectively sampled from eight parts of each pile, respectively designated as groups (B) to (D).
(2) And (5) observing indexes and evaluation results:
the tea leaves of the group sample tea (A) to (D) are respectively observed and evaluated from the shapes, the colors, the fragrances, the soup colors, the flavors and the leaf bottoms, and the comparison results are as follows:
TABLE 1 influence of the invention on the fermentation quality of Black tea
Table 1 shows that the groups (B) to (D) of the present invention have better evaluation results from each evaluation index than the group (a), meaning that the obtainable black tea is of higher grade. The invention has obvious control and improvement effects on the fermentation quality of the black tea.
Under the condition of allowing cost, a spray header can be arranged below the tea-base fermentation tank 2, a heat receiving pipe communicated with the spray header is arranged at the bottom of the tea-base fermentation tank 2, and the heat receiving pipe contacts the heater 4 and obtains heat from the heater 4; one end of the heated pipe is connected with the spray header through an electromagnetic valve, and the other end of the heated pipe is connected with a detachable connecting pipe and is connected with a conveying water pipe arranged on the frame body 1; the electromagnetic valve is controlled by the controller at regular time to spray and supplement water to the wet cloth covered on the tea. The spray water is preheated in the heated pipe to reduce the temperature loss in the fermentation process. The same way can be realized by arranging a water bath heating device below the tea blank fermentation tank 2. In summary, the foregoing description is only a preferred embodiment of the present invention, and the present invention is not limited to the preferred embodiment, but may be modified or substituted for some of the features described in the foregoing embodiments by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (2)
1. A black tea fermentation method is characterized by comprising the following steps:
the preparation method comprises the following steps of (1) withering and twisting: picking fresh tea leaves with two leaves and three leaves as raw materials, placing the fresh tea leaves in a clean and ventilated environment for withering, and then rolling until the leaf cell breakage rate reaches more than 85%;
and (3) fermenting: uniformly spreading the rolled tea leaves in a black tea fermentation device arranged in a clean and ventilated fermentation room, covering wet cloth on the tea leaves, fermenting for 45-60 minutes at the fermentation temperature of 30-32 ℃, and controlling the fermentation humidity to 94-98%;
performing second-stage fermentation: after the step is completed, setting the fermentation temperature to be 22-24 ℃ and fermenting for 60-75 minutes;
rough fire: after the step III is completed, the wet cloth is lifted, the temperature is set to be 110-120 ℃, and the wet cloth is dried for 10-15 minutes, so as to obtain Mao Huoshe with the water content of 20-25%;
and (5) spreading for cooling: spreading and cooling for 40-50 minutes after the rough fire is completed;
performing six-step fire, namely setting the temperature to be 85-90 ℃, and drying for 15-20 minutes to obtain a foot fire leaf with the water content of less than 5%;
the step (A), when the set time is reached, the black tea fermentation device gives a prompt, at the moment, tea leaves in the black tea fermentation device are turned over, wet cloth is soaked again, and the turned tea leaves are covered; the set time is 45 minutes;
the black tea fermentation device comprises a frame body, wherein the frame body is of a layered structure, tea blank fermentation tanks are respectively arranged on each layer of the frame body, and a gap is formed between two tea blank fermentation tanks which are adjacent to each other up and down on the frame body; the frame body is provided with a heating mechanism connected with the tea blank fermentation tank; the heating mechanism comprises a controller arranged on the frame body, and the controller is respectively connected with a control power supply, a temperature sensor and a buzzer; the bottom of the tea blank fermentation tank is provided with a heater which is connected with a controller;
a spray header is arranged below the tea blank fermentation tank (2), a heat receiving pipe communicated with the spray header is arranged at the bottom of the tea blank fermentation tank (2), the heat receiving pipe is connected with a trigger heater (4), and heat is obtained by the heater (4); one end of the heated pipe is connected with the spray header through an electromagnetic valve, and the other end of the heated pipe is connected with a detachable connecting pipe and is connected with a conveying water pipe arranged on the frame body (1); the electromagnetic valve is controlled by the controller to spray and supplement water to the wet cloth covered on the tea leaves at regular time;
the bottom of the tea blank fermentation tank is respectively provided with a reinforcing pipe, and an insulating layer is arranged between the reinforcing pipes at the bottom of the fermentation tank; the heater is arranged on the reinforcing pipe and the heat preservation layer, and a heat preservation cover plate is arranged above the heater;
the heater is an electric heating wire uniformly arranged on the reinforcing pipe and the heat preservation layer; the temperature sensor is positioned at the center below the heat-preserving cover plate and is not in contact with the heating wire and the reinforcing tube.
2. A black tea fermentation method according to claim 1, wherein the gap between two adjacent tea blank fermentation tanks on the frame body is 9-11 cm; and in the step (C), the spreading thickness of the tea leaves is smaller than or equal to 12 cm.
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