CN112841344A - Oolong matcha production line and processing technology thereof - Google Patents
Oolong matcha production line and processing technology thereof Download PDFInfo
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- CN112841344A CN112841344A CN202110167307.0A CN202110167307A CN112841344A CN 112841344 A CN112841344 A CN 112841344A CN 202110167307 A CN202110167307 A CN 202110167307A CN 112841344 A CN112841344 A CN 112841344A
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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
Abstract
The invention discloses an oolong matcha production line and a processing technology thereof, belonging to the field of tea processing and sequentially comprising a green removing machine, a first green removing machine, a rolling machine, a low-temperature dryer, a second green removing machine and a freeze dryer, wherein the low-temperature dryer comprises a dryer frame and an obliquely arranged dryer, the dryer comprises a dryer shell, a dryer inner cylinder, a gas inlet pipe and a gas outlet pipe, the dryer inner cylinder is arranged in the dryer shell and used for placing tea, the gas inlet pipe is used for introducing low-temperature gas, the gas outlet pipe is used for leading out gas, two ends of the dryer inner cylinder are arranged on the dryer frame and can rotate along the axial direction of the dryer inner cylinder, and the dryer inner cylinder is provided with air holes for the low-temperature gas to flow inside and outside the dryer inner. The invention has the beneficial effects that: the components of the matcha slowly change by adopting a multi-time freeze drying process, the taste and the color stability of the tea are better by secondary de-enzyming, the change of the green taste is prevented during long-term storage, the stability of the tea property is kept for a long time, and the aroma of the tea can be grasped.
Description
Technical Field
The invention relates to the field of tea processing, in particular to an oolong matcha production line and a processing technology thereof.
Background
Matcha has unique thallus Porphyrae flavor and health promotion function, and can be used as food additive for baked food, cold drink, milk tea, etc. At present, matcha is generally obtained by processing green tea, and the processing technology of the matcha generally adopts green tea shaking, fixation, rolling, drying, crushing and grinding, so that the obtained matcha has poor taste and color stability, high temperature sensitivity and short maintenance time.
For example, the invention patent application with the publication number of CN111700130A discloses a matcha processing technology, which comprises the step of grinding tea into powder, wherein the tea powder is subjected to refrigeration treatment in advance before grinding, the refrigeration treatment time is 3-6 months, the technology is favorable for eliminating the fire smell generated by high temperature in a tea grinding furnace in the preparation process of the tea powder, and simultaneously is favorable for shading coverage and the appearance of sea sedge fragrance caused by steam fixation, so that the coverage fragrance of the processed matcha is obvious, but the technology does not mention how to solve the problems of poor color stability and short maintenance time of the matcha.
Also, for example, the invention patent with publication number CN1283164C discloses a production method of matcha and a special device thereof, which adopts the steps of selecting leaves, removing green tea gas, deactivating enzyme, cooling, dehydrating, air drying, removing stems, sterilizing and crushing to obtain the matcha with 800-2500 meshes, retains chlorophyll, nutrient components, medicinal components and aromatic substances of tea leaves, does not contain any additive, artificial pigment and preservative, but does not mention how to solve the problems of poor color stability and short maintenance time of the matcha.
Disclosure of Invention
Aiming at the problems of poor taste and color stability, high temperature sensitivity, short maintenance time and the like of matcha processed by green tea in the prior art, the invention adopts a multiple freeze drying process to slowly change the components of the matcha, ensures that the taste and color stability of the tea are better through secondary de-enzyming, prevents the change of green taste during long-term storage, keeps the stability of tea property for a long time and can grasp the aroma of the tea. The specific technical scheme is as follows:
the utility model provides an oolong green tea production line, includes rocking machine, first machine of completing, kneads machine, cryodrying machine, second machine of completing and freeze drier in proper order, the cryodrying machine includes the drying section of thick bamboo that drying rack and slope set up, the drying section of thick bamboo includes drying section of thick bamboo casing, installs the drying inner tube that is used for placing tealeaves in the drying section of thick bamboo casing, is used for leading-in low temperature gas's gas induction pipe and is used for deriving gaseous gas delivery tube, install drying inner tube both ends can follow its axis direction rotation in the drying rack, the gas pocket that supplies low temperature gas to flow inside and outside the drying inner tube is seted up to drying inner tube.
The oolong tea leaves are placed in the drying inner cylinder and dried through low-temperature air, so that the color change of the oolong tea leaves can be reduced, the taste is kept, the sensitivity of the temperature change to the oolong tea leaves is reduced, meanwhile, the aroma is promoted by the cooperation of secondary fixation, and the stability of the long-term tea property is kept.
Preferably, the drying inner cylinder comprises a plurality of drying cylinder main bodies arranged along the axial direction of the drying inner cylinder.
Preferably, the drying inner cylinder is provided with more than three main body frameworks in the circumferential direction, supporting frameworks are formed on the outer edges of the upper end face and the lower end face of the main body of the drying inner cylinder, and the supporting frameworks and the main body frameworks are fixedly welded to form a frame structure of the drying inner cylinder.
Preferably, a channel for passing low-temperature gas is arranged between two adjacent drying cylinder bodies.
Preferably, the side surface of the drying inner cylinder body is a sealing support plate, and the upper end surface and the lower end surface of the drying inner cylinder body are porous screen plates with micropores uniformly distributed.
Through the cooperation of sealed backup pad and porous otter board for low temperature is gaseous to be concentrated along dry inner tube center pin direction and is flowed, is favorable to the evaporation of oolong tea surface steam and is taken away along with the air current, reaches the heat exchange efficiency who improves low temperature gas, makes drying effect gentler and more even.
Preferably, a rotating motor is installed on the drying rack on one side of the bottom end of the drying inner cylinder, a rotating shaft coaxial with the central shaft of the drying inner cylinder is arranged on the bottom end face of the drying inner cylinder, and the rotating shaft is installed at the output end of the rotating motor.
Preferably, an annular support is installed on the drying rack on one side of the top end of the drying inner cylinder, an annular rail is arranged on the inner edge of the annular support, and the outer edge of the end part of the top end of the drying inner cylinder is sleeved on the annular rail in the annular support.
Preferably, the bottom end of the drying cylinder is fixedly arranged on the drying rack through a bottom bracket.
Preferably, a gas introduction opening for introducing low-temperature gas is formed in a lower side of the drying cylinder, the gas introduction pipe is mounted on the gas introduction opening, and a heating device for heating the gas is further provided between the gas introduction pipe and the external introduced gas.
Preferably, the drying cylinder is of a double-layer structure with a hollow interior, the gas introduced from the gas introduction opening is communicated with the hollow layer in the drying cylinder, and release holes for releasing low-temperature gas from the inner wall of the drying cylinder to the interior of the drying cylinder are uniformly distributed on the inner wall of the drying cylinder.
Through set up hollow structure in drying cylinder inside for the low temperature is gaseous evenly releases the drying of realization tealeaves in the drying inner tube to the drying inner tube in the release hole, has further improved dry homogeneity.
Preferably, the gas delivery pipe is arranged at the top end of the drying inner barrel, and an exhaust fan is arranged between the gas delivery pipe and the external air.
Preferably, the gas delivery pipe and the mounting position at the top end of the drying inner cylinder are provided with a mounting disc body with a middle through hole, and the opening at the top end of the drying inner cylinder is sleeved in the mounting disc body.
The invention also provides a processing technology of the oolong matcha, and the production line dries the tea leaves which are de-enzymed and twisted in a low-temperature dryer at the temperature of 30-40 ℃, de-enzymes for the second time and is freeze-dried to obtain the crude tea for processing the matcha. Generally, the traditional method is completed by drying and drying, but the mode is that the tea leaves are dried at low temperature and then de-enzymed for the second time, the low-temperature drying can reduce color change, keep the taste, and can block moisture when being stored at room temperature for a long time, so that the stability during storage is improved; here, the drying rate can be further improved by drying twice or three times, and the product has no color, smell and taste change, can be maintained for a longer period of time, is less sensitive to temperature change, and can maintain excellent quality. The secondary enzyme deactivation can ensure that the taste and the color stability of the tea are better, prevent the change of the green taste after long-term storage, keep the stability of the tea property for a long time and grasp the aroma of the tea.
Preferably, the tea leaves after de-enzyming and rolling are dried for 30-60 min at the temperature of 30-40 ℃, and the water content in the tea leaves is controlled to be 25-30%.
Preferably, the secondary fixation temperature is controlled to be 150-180 ℃, and the water content in the tea is controlled to be 20-24%.
Preferably, the freeze drying temperature is controlled to be 0-10 ℃, and the water content in the raw tea is controlled to be 15-20%.
Preferably, the tea leaves after being de-enzymed are quickly cooled and then are rolled. The tea leaves with delicate fragrance after being enzyme-deactivated can be quickly cooled to stabilize the tea leaves and prevent fragrance loss.
Preferably, the tea leaves are subjected to sun-drying treatment before enzyme deactivation, the temperature is controlled to be 30-40 ℃, the sun-drying time is 60-90 min, and the water content in the tea leaves is controlled to be 45-50%.
Preferably, before the tea leaves are subjected to water removing, the tea leaves are subjected to sun drying treatment and then subjected to water shaking treatment, wherein the water shaking treatment time is 3-6 min, the rotation speed of a water shaking machine is 20-35 r/min, the temperature is controlled at 22-25 ℃, the humidity is 45-55%, and the water content in the tea leaves is controlled at 45-50%.
Preferably, the sun-cured tea leaves are selected from seaweed-fertilized tea gardens.
Preferably, the raw tea is screened and crushed to obtain the required finished product of matcha.
Preferably, the leaves and stems of the raw tea are screened, crushed and screened by a sieve with the mesh size of more than 2000 to obtain the required finished matcha.
Preferably, the raw tea is crushed and then quickly frozen and dried to obtain the required finished product of matcha, wherein the freezing and drying temperature is controlled to be-5-10 ℃, and the water content of the finished product of matcha is 3.5-5.5%.
Preferably, the screened raw tea is firstly ground by a primary stone mill and then crushed, wherein the primary stone mill grinds the raw tea into powder with the specification of 100 meshes. The natural taste is brought out through primary stone grinding processing, the product has the ancient flavor, and the product is put into a low-temperature dryer to cool heat and remove redundant moisture.
Preferably, the primary stone-milled raw tea is dried and then crushed, and the drying process controls the water content in the powder to be 4-8%.
Has the advantages that:
the technical scheme of the invention has the following beneficial effects:
(1) the oolong tea leaves are placed in the drying inner cylinder and dried through low-temperature air, so that the color change of the oolong tea leaves can be reduced, the taste is kept, the sensitivity of the temperature change to the oolong tea leaves is reduced, meanwhile, the aroma is promoted by the cooperation of secondary fixation, and the stability of the long-term tea property is kept.
(2) Through the cooperation of sealed backup pad and porous otter board for low temperature is gaseous to be concentrated along dry inner tube center pin direction and is flowed, is favorable to the evaporation of oolong tea surface steam and is taken away along with the air current, reaches the heat exchange efficiency who improves low temperature gas, makes drying effect gentler and more even.
(3) Through set up hollow structure in drying cylinder inside for the low temperature is gaseous evenly releases the drying of realization tealeaves in the drying inner tube to the drying inner tube in the release hole, has further improved dry homogeneity.
(4) The tea drying is generally finished by drying and drying in the traditional method, but the tea drying method adopts the mode of carrying out low-temperature drying and then carrying out secondary enzyme deactivation, the low-temperature drying can reduce color change, keep the taste, and can block moisture when being stored at room temperature for a long time, so that the storage stability is improved; here, the drying rate can be further improved by drying twice or three times, and the product has no color, smell and taste change, can be maintained for a longer period of time, is less sensitive to temperature change, and can maintain excellent quality. The taste and color stability of the tea can be better by secondary enzyme deactivation, the change of the green taste is prevented when the tea is stored for a long time, the stability of the tea property is kept for a long time, and the aroma of the tea can be grasped;
(5) the components of the matcha can be slowly changed by adopting multiple times of freeze drying, so that the aim of producing high-quality matcha is fulfilled, and the produced tea is an important guarantee for setting the tea fragrance and storing the matcha for a long time after a period of maturation.
Detailed Description
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a flow chart of the production of oolong matcha of the present invention;
FIG. 2 is a schematic view of the structure of the low-temperature dryer of the present invention;
FIG. 3 is a schematic perspective view of the drying inner cylinder main body according to the present invention;
FIG. 4 is a schematic view of a release hole structure according to the present invention;
FIG. 5 is a schematic structural view of a two-stage stone mill apparatus according to the present invention;
FIG. 6 is a schematic structural view of a first stone mill body according to the present invention;
fig. 7 is a schematic structural diagram of the primary stone mill device of the present invention.
In the figure: 1. shaking the green tea leaves; 2. a first fixation machine; 3. a rolling machine; 4. a low temperature dryer; 41. a drying rack; 411. a rotating electric machine; 412. a rotating shaft; 42. a drying cylinder; 421. a drying cylinder housing; 422. drying the inner cylinder; 413. an annular support; 414. a bottom bracket; 415. a heating device; 423. a gas introduction pipe; 424. a gas delivery pipe; 425. drying the inner cylinder main body; 426. a main body skeleton; 427. a support framework; 428. a channel; 429. sealing the support plate; 430. a porous mesh plate; 431. a release aperture; 432. an exhaust fan; 433. installing a tray body; 441. a freely guided sphere; 442. a gas inlet; 443. a sphere containing cavity; 5. a second fixation machine; 6. a freeze dryer; 7. a two-stage stone mill; 8. a primary stone mill device; 81. a primary stone mill housing; 82. a primary stone mill assembly; 821. a primary stone mill motor; 822. a primary stone mill roll; 823. a helical protrusion; 83. a primary stone mill cavity; 9. a two-stage stone mill device; 91. a first stone mill body; 911. a first stone mill housing; 912. a first stone mill motor; 913. a first stone mill rotation shaft; 914. a first stone mill disk; 915. a stone mill chamber; 916. supporting the net disc; 917. a second stone mill disk; 918. filtering the screen; 919. a lower cavity; 92. a second stone mill body; 920. an upper cavity; 921. a second stone mill housing; 922. a second stone mill assembly; 923. a second stone mill accommodating cavity; 924. a main stone grinding roller; 925. auxiliary stone grinding rolls; 93. a low temperature drying device; 931. a feed port; 932. a centrifugal blower; 94. and (5) freezing and drying the device.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The embodiment adopts a multiple freeze drying process, so that the components of the matcha slowly change, and the taste and color stability of the tea are better through secondary de-enzyming, the change of the green taste is prevented during long-term storage, the stability of the tea property is kept for a long time, and the aroma of the tea can be grasped. The specific technical scheme is as follows:
as shown in fig. 1-4, the oolong matcha production line sequentially includes a rocking machine 1, a first water-removing machine 2, a rolling machine 3, a low-temperature dryer 4, a second water-removing machine 5, a freeze dryer 6 and a two-stage stone mill 7, the low-temperature dryer 4 includes a dryer frame 41 and a drying cylinder 42 obliquely arranged, the drying cylinder 42 includes a drying cylinder housing 421, a drying inner cylinder 422 installed in the dryer housing 421 for placing tea leaves, a gas inlet pipe 423 for introducing low-temperature gas, and a gas outlet pipe 424 for leading out gas, two ends of the drying inner cylinder 422 are installed on the dryer frame 41 and can rotate along the axial direction thereof, and the drying inner cylinder 422 is provided with air holes for low-temperature gas to flow inside and outside the drying inner cylinder 422. The oolong tea leaves are placed in the drying inner cylinder and dried through low-temperature air, so that the color change of the oolong tea leaves can be reduced, the taste is kept, the sensitivity of the temperature change to the oolong tea leaves is reduced, meanwhile, the aroma is promoted by the cooperation of secondary fixation, and the stability of the long-term tea property is kept.
The drying inner cylinder 422 includes a plurality of drying inner cylinder bodies 425 arranged in an axial direction of the drying inner cylinder 422.
As a preferred embodiment, referring to fig. 3, three or more main frame members 426 are uniformly distributed in the outer circumferential direction of the drying inner cylinder 422, support frame members 427 are formed on the outer edges of the upper and lower end surfaces of the drying inner cylinder main body 425, and the support frame members 427 and the main frame members 426 are fixed by welding to form a frame structure of the drying inner cylinder 422.
In a preferred embodiment, a passage 428 for passing a low-temperature gas is provided between two adjacent drying inner cylinder bodies 425.
In a preferred embodiment, the drying inner cylinder main body 425 is provided with a sealing support plate 429 at the side surface, and porous mesh plates 430 with uniformly distributed micropores at the upper and lower end surfaces. Through the cooperation of sealed backup pad and porous otter board for the low temperature is gaseous to be concentrated along dry inner tube center pin direction and is flowed, is favorable to the evaporation of oolong tea surface steam and is taken away along with the air current, improves the heat exchange efficiency of low temperature gas, makes drying effect gentler and more even.
In a preferred embodiment, a rotary motor 411 is attached to the drying frame 41 on the side of the bottom end of the drying inner cylinder 422, a rotary shaft 412 coaxial with the central axis of the drying inner cylinder 422 is provided on the bottom end surface of the drying inner cylinder 422, and the rotary shaft 412 is attached to the output end of the rotary motor 411.
In a preferred embodiment, an annular support 413 is mounted on the drying rack 411 located on one side of the top end of the drying inner cylinder 422, an annular track is arranged on the inner edge of the annular support 413, and the outer edge of the top end of the drying inner cylinder 422 is sleeved on the annular track in the annular support 413.
In a preferred embodiment, the bottom end of the drying cylinder 42 is fixedly mounted on the drying rack 41 through a bottom bracket 414.
In a preferred embodiment, a gas introduction opening for introducing a low-temperature gas is formed at a lower side of the drying cylinder 42, the gas introduction pipe 423 is attached to the gas introduction opening, and a heating device 415 for heating the gas is further provided between the gas introduction pipe 423 and an external introduced gas.
In a preferred embodiment, the drying cylinder 42 has a double-layer structure with a hollow interior, the gas introduced from the gas introduction opening is communicated with the hollow layer in the drying cylinder 42, and the inner wall of the drying cylinder 42 is uniformly distributed with release holes 431 for releasing the low-temperature gas from the inner wall to the interior of the drying cylinder 42. Through set up hollow structure in drying cylinder inside for the low temperature is gaseous evenly releases the drying of realization tealeaves in the drying inner tube to the drying inner tube in the release hole, has further improved dry homogeneity.
As a preferred embodiment, referring to fig. 4, a free guide ball 441 is received in the release hole 431.
The free direction spheroid of holding in the release hole, low temperature gas is at the in-process that gets into dry inner tube through the release hole, the free direction spheroid receives the effect of air current and takes place high-speed unordered rotation, and low temperature gas passes through the passageway between free direction spheroid and the release hole inner wall, receive the influence of the unordered change of channel width, the direction of the gas that releases from the release hole also can be unordered state, realize the abundant contact with different even tealeaves, and because the restriction of free direction spheroid, make the air velocity have faster speed at the in-process of release, be more convenient for take away the moisture on tealeaves surface.
The release hole 431 includes a gas introduction port 442 and a sphere accommodation cavity 443, the sphere accommodation cavity 443 is located at one end of the gas introduction port 442 close to the drying inner cylinder, and the freely guiding sphere 441 is accommodated in the sphere accommodation cavity 443.
The sphere containing cavity 443 is a spherical groove body with openings at two sides, and the radius of the sphere containing cavity is 1.1-1.3 of the radius of the free guide sphere 441.
In a preferred embodiment, the gas outlet pipe 424 is disposed at the top end of the drying inner cylinder 425, and an exhaust fan 432 is disposed between the gas outlet pipe 424 and the outside air.
In a preferred embodiment, the gas outlet pipe 424 and the mounting plate 433 provided with a through hole at the middle part are arranged at the top end of the drying inner cylinder 425, and the opening at the top end of the drying inner cylinder 425 is sleeved in the mounting plate 433.
As a preferred embodiment, the oolong matcha production line further comprises a two-stage stone mill device 7 for crushing raw tea into matcha. The two-stage stone mill device 7 comprises a primary stone mill device 8 and a two-stage stone mill device 9, the primary stone mill device 8 is used for stone milling raw tea, the two-stage stone mill device 9 comprises a first stone mill main body 91 and a second stone mill main body 92, the first stone mill main body 91 comprises a first stone mill shell 911, a first stone mill motor 912, a first stone mill rotating shaft 913 and a first stone mill disc 914, the first stone mill motor 912 is installed on the first stone mill shell 911, the first stone mill rotating shaft 913 is vertically arranged and is driven to rotate by the first stone mill motor 912, and the first stone mill disc 914 is centrally installed on the first stone mill rotating shaft 913; the first stone mill main body 91 is a vertical cylindrical structure, at least two stone mill chambers 915 for stone milling of raw tea are formed in the first stone mill main body from top to bottom, the two stone mill chambers 915 are separated by a horizontally arranged support net disc 916, and the support net disc 916 is fixedly installed on the first stone mill rotating shaft 913.
Every all be equipped with one on the stone mill cavity 915 first stone mill disc 914, every first stone mill disc 914 lower surface all be provided with the second stone mill disc 917 of first stone mill disc 914 laminating, second stone mill disc 917 outer edge fixed mounting be in on the first stone mill casing 911 inner wall.
At least one stone mill through hole which is communicated up and down is formed in each of the first stone mill disc 914 and the second stone mill disc 917.
The stone mill through holes on the first stone mill disc 914 and the second stone mill disc 917 are arranged in an internal and external staggered manner.
The through-stone-grinding holes in the first stone-grinding disc 914 are located in the first stone-grinding disc 914 near the center position, and the through-stone-grinding holes in the second stone-grinding disc 917 are located in the second stone-grinding disc 917 near the outer edge position.
In a preferred embodiment, a discharge hole for discharging is installed at the bottom of the first housing 911. Mounted to the bottom of the first housing 911 is a filter screen 918 for filtering the discharged powder. The size of the filter screen is 2000 meshes.
The bottom of each stone grinding chamber 915 is provided with one supporting net disk 916, and the mesh size of the supporting net disk 916 positioned below is smaller than that of the supporting net disk 916 positioned above.
A vacant lower cavity 919 is arranged between the supporting mesh disk 916 and the second stone grinding disk 917 in the lowermost stone grinding chamber 915, and a powder circulating outlet communicated with the second stone grinding main body 92 is formed in the side wall of the lower cavity 919.
A vacant upper cavity 920 is arranged above the first stone mill disc 914 in the lowermost stone mill chamber 915, and a powder circulating inlet communicated with the second stone mill main body 92 is formed in the side wall of the upper cavity 920.
A low-temperature drying device 93 for drying the powder is mounted on the second stone mill main body 92 and the side wall of the upper cavity 920 and communicated with each other, and a feeding port 931 for feeding is arranged in the low-temperature drying device 93.
The second stone mill main part 92 includes second stone mill casing 921, be equipped with the second stone mill holding chamber 923 that is used for holding second stone mill subassembly 922 in the second stone mill casing 921, powder circulation entry, powder circulation export all with second stone mill holding chamber 923 intercommunication.
The second stone mill accommodating cavity 923 is internally provided with a main stone mill roller 924 for grinding tea powder and auxiliary stone mill rollers 925 which are uniformly distributed on the surface of the main stone mill roller 924 along the circumferential direction.
The second stone mill accommodating cavity 923 is provided with a diamond grinding layer on the surface thereof for stone milling of tea powder.
Second stone mill holding chamber 923 is inside to be held and is used for carrying out kibbling diamond granule to tea powder, second stone mill holding chamber exit is equipped with the granule filter screen that is used for preventing diamond granule from passing through. The second stone mill accommodation cavity 923 has an outlet disposed at the top thereof and an inlet disposed at a side thereof.
A freeze-drying device 94 for freeze-drying the discharged powder is arranged at the outlet at the bottom of the first housing 911 of the stone mill.
The primary stone mill device 8 comprises a primary stone mill housing 81 and a primary stone mill assembly 82, wherein the primary stone mill housing 81 is a horizontal cylindrical housing, a primary stone mill cavity 83 for stone milling is arranged in the primary stone mill housing 81, and the primary stone mill assembly 82 is located in the primary stone mill cavity 83.
The primary stone mill assembly 82 comprises a primary stone mill motor 821 and a primary stone mill roller 822, wherein the primary stone mill motor 821 is fixedly arranged on the primary stone mill housing 81, and a central shaft of the primary stone mill roller 822 is fixedly arranged on a rotating shaft of the primary stone mill motor 821.
The primary stone roller 822 has a spiral projection 823 formed on the circumferential surface thereof for stone grinding.
The inner wall of the primary stone grinding cavity 83 is uniformly distributed with diamond grinding blocks, and the diamond grinding blocks form diamond grains on the inner wall of the primary stone grinding cavity 83.
The feeding port and the discharging port of the primary stone mill device 8 are respectively positioned on two end faces of the primary stone mill cavity 83.
The embodiment also provides a processing technology of the oolong matcha, wherein in the production line, the tea leaves which are de-enzymed and twisted are dried in a low-temperature dryer at the temperature of 30-40 ℃, and then are de-enzymed for the second time and are freeze-dried to obtain the crude tea for processing the matcha. Generally, the traditional method is completed by drying and drying, but the mode is that the tea leaves are dried at low temperature and then de-enzymed for the second time, the low-temperature drying can reduce color change, keep the taste, and can block moisture when being stored at room temperature for a long time, so that the stability during storage is improved; here, the drying rate can be further improved by drying twice or three times, and the product has no color, smell and taste change, can be maintained for a longer period of time, is less sensitive to temperature change, and can maintain excellent quality. The secondary enzyme deactivation can ensure that the taste and the color stability of the tea are better, prevent the change of the green taste after long-term storage, keep the stability of the tea property for a long time and grasp the aroma of the tea.
As a preferred embodiment, the tea leaves which are de-enzymed and twisted are dried for 30-60 min at the temperature of 30-40 ℃, and the water content in the tea leaves is controlled to be 25-30%.
As a preferred embodiment, the temperature of the secondary de-enzyming is controlled to be 150-180 ℃, and the water content in the tea is controlled to be 20-24%.
As a preferable embodiment, the freeze drying temperature is controlled to be 0-10 ℃, and the water content in the raw tea is controlled to be 15-20%.
In a preferred embodiment, the tea leaves after being de-enzymed are quickly cooled and then are rolled. The tea leaves with delicate fragrance after being enzyme-deactivated can be quickly cooled to stabilize the tea leaves and prevent fragrance loss.
As a preferred embodiment, the tea leaves are subjected to sun-drying treatment before de-enzyming, the temperature is controlled to be 30-40 ℃, the sun-drying time is 60-90 min, and the water content in the tea leaves is controlled to be 45-50%.
As a preferred embodiment, before the tea leaves are subjected to enzyme deactivation, the tea leaves are subjected to sun-drying treatment and then subjected to shaking treatment, wherein the shaking treatment time is 3-6 min, the rotation speed of a shaking machine is 20-35 r/min, the temperature is controlled at 22-25 ℃, the humidity is 45-55%, and the water content in the tea leaves is controlled at 45-50%.
In a preferred embodiment, the sun-cured tea leaves are selected from tea gardens which have been fertilized with seaweed.
In a preferred embodiment, the raw tea is screened and crushed to obtain the required finished matcha.
In a preferred embodiment, the leaves and stems of the raw tea are screened, crushed and screened through a 2000-mesh screen to obtain the desired finished matcha.
As a preferable embodiment, the raw tea is crushed and then is subjected to quick freeze drying to obtain the required finished product of the matcha, wherein the freeze drying temperature is controlled to be-5-10 ℃, and the water content of the finished product of the matcha is 3.5-5.5%.
In a preferred embodiment, the screened raw tea is subjected to primary stone grinding and then crushed, wherein the primary stone grinding is used for grinding the raw tea into powder with the specification of 100 meshes. The natural taste is brought out through primary stone grinding processing, the product has the ancient flavor, and the product is put into a low-temperature dryer to cool heat and remove redundant moisture.
In a preferred embodiment, the primary stone-milled raw tea is dried and then pulverized, and the drying process is performed to control the water content in the powder to be 4-8%.
The beneficial effect of matcha obtained by the technical scheme of the embodiment is further illustrated by several groups of examples and comparative examples.
The first embodiment is as follows:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
step four, drying at low temperature, deactivating enzyme for the second time, and drying at 30 ℃ for 45 min; controlling the temperature of secondary enzyme deactivation at 160 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Example two:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
step four, drying at low temperature, deactivating enzyme for the second time, and drying at 40 ℃ for 50 min; controlling the secondary enzyme deactivating temperature at 170 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Example three:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
drying at low temperature, deactivating enzyme for the second time, and drying at 50 ℃ for 55 min; controlling the secondary enzyme deactivating temperature at 180 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Comparative example one:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
drying at low temperature, deactivating enzyme for the second time, and drying at 20 ℃ for 55 min; controlling the secondary enzyme deactivating temperature at 180 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Comparative example two:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
drying at low temperature, deactivating enzyme for the second time, and drying at 60 ℃ for 55 min; controlling the secondary enzyme deactivating temperature at 180 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Comparative example three:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
step four, drying at low temperature, deactivating enzyme for the second time, and drying at 40 ℃ for 20 min; controlling the secondary enzyme deactivating temperature at 180 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Comparative example four:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
drying at low temperature, deactivating enzyme for the second time, and drying at 40 ℃ for 40 min; controlling the secondary enzyme deactivating temperature at 130 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Comparative example five:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
drying at low temperature, deactivating enzyme for the second time, and drying at 40 ℃ for 40 min; controlling the secondary enzyme deactivating temperature at 200 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Comparative example six:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
drying at high temperature, and drying at 80 ℃ for 60 min;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Comparative example seven:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; kneading the tea after de-enzyming, and pressing for 20min by a kneading machine;
drying at low temperature, deactivating enzyme for the second time, and drying at 40 ℃ for 40 min; controlling the temperature of secondary enzyme deactivation at 160 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Comparative example eight:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
drying at low temperature, deactivating enzyme for the second time, and drying at 40 ℃ for 40 min; controlling the temperature of the secondary de-enzyming at 160 ℃ to obtain raw tea;
screening leaves and stems in the raw tea, carrying out primary stone grinding processing, drying by a low-temperature dryer, removing water, and grinding the raw tea into powder with the specification of 100 meshes by a primary stone grinder;
and step six, crushing, sieving the crushed tea by a sieve of more than 2000 meshes, and quickly freezing and drying to obtain the required finished product of the matcha, wherein the freezing and drying temperature is controlled at-2 ℃.
Comparative example nine:
the processing technology of the oolong matcha in the embodiment comprises the following steps:
selecting selected tea leaves from a tea garden applied with seaweed fertilizer, and carrying out sun-drying treatment at the temperature of 35 ℃ for 80 min;
step two, rocking green, namely rocking green the sun-cured tea, wherein the rocking green treatment time is 4min, the rotating speed of a rocking green machine is 30r/min, the temperature is controlled at 22 ℃, and the humidity is 50%;
step three, de-enzyming and rolling, namely de-enzyming by adopting a double-speed drum-type steam de-enzyming machine, wherein the steam pressure is 3 kilograms, the temperature is 130 ℃, and the de-enzyming lasts for 40 seconds; rapidly cooling the tea after de-enzyming, kneading, and pressing for 20 min;
step four, drying at low temperature, deactivating enzyme for the second time, and drying at 30 ℃ for 45 min; controlling the temperature of secondary enzyme deactivation at 160 ℃;
step five, freeze drying, namely completely drying the water to obtain the raw tea, and controlling the temperature to be 5 ℃;
screening leaves and stems in the raw tea, processing the leaves and stems by a primary stone mill, drying the leaves and stems by a low-temperature dryer to remove water, and grinding the raw tea into powder with the specification of 100 meshes by the primary stone mill;
and step seven, crushing, and screening the crushed tea through a screen with the mesh size of more than 2000 to obtain the required finished matcha.
The finished matcha prepared in the three groups of examples and the nine groups of examples and the finished matcha prepared in proportion and the green tea matcha (control group) sold in the market are tested, the sensory quality of the matcha is evaluated, and the evaluation standard refers to a seven-grade evaluation method in the GB/T34778-2017 to obtain evaluation index scores, and the quality of the matcha just produced and the matcha produced after one year are evaluated respectively, wherein the evaluation indexes comprise color, particles, aroma, liquor color and taste. The specific data are as follows:
TABLE 1 sensory quality
According to the sensory quality requirements of matcha in the table 1, the results are divided into seven grades which are obviously better, slightly better, in line with, slightly worse, worse and obviously worse, the score is between +3 and-3, and the specific score is shown in the table 2.
Table 2 sets of example and comparative example matcha test data
As can be seen from tables 1 and 2, the green tea in the examples is superior to the comparative examples and the commercial green tea in sensory quality when leaving the factory, and is excellent in convenience such as color, granule, aroma, liquor color, taste, etc., and the green tea has good taste and color stability and long retention time.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. 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 (10)
1. The utility model provides an oolong matcha production line, its characterized in that includes rocking green machine, first machine of completing, kneads machine, low temperature dryer, second machine of completing and freeze drier in proper order, the low temperature dryer includes drying rack and the drying tube of slope setting, the drying tube includes the drying tube casing, installs be used for placing the dry inner tube of tealeaves in the drying tube casing, be used for leading-in low temperature gaseous gas induction pipe and be used for deriving gaseous gas eduction tube, install dry inner tube both ends the drying rack is gone up and can be followed its axis direction rotatory, the gas pocket that supplies low temperature gas to flow inside and outside the dry inner tube is seted up to dry inner tube.
2. The oolong matcha production line of claim 1, wherein said drying inner cylinder comprises a plurality of drying cylinder bodies arranged along an axial direction of said drying inner cylinder.
3. The oolong matcha production line of claim 2, wherein more than three main body frameworks are uniformly distributed in the outer circumferential direction of the drying inner barrel, supporting frameworks are formed on the outer edges of the upper end surface and the lower end surface of the drying inner barrel, and the supporting frameworks and the main body frameworks are fixed by welding to form a framework structure of the drying inner barrel.
4. The oolong matcha production line of claim 3, wherein a passage for low temperature gas to pass through is arranged between two adjacent drying cylinder bodies.
5. The oolong matcha production line of claim 4, wherein the side of the drying inner cylinder body is a sealing support plate, and the upper and lower end surfaces of the drying inner cylinder body are porous net plates with uniformly distributed micropores.
6. The oolong matcha production line of claim 5, wherein a rotary motor is installed on the drying rack at one side of the bottom end of the drying inner cylinder, a rotary shaft coaxial with the central axis of the drying inner cylinder is arranged on the bottom end surface of the drying inner cylinder, and the rotary shaft is installed at the output end of the rotary motor.
7. The oolong matcha production line of claim 6, wherein an annular support is arranged on the drying rack at one side of the top end of the drying inner cylinder, an annular rail is arranged on the inner edge of the annular support, and the outer edge of the top end of the drying inner cylinder is sleeved on the annular rail in the annular support.
8. The oolong matcha production line of claim 7, wherein a gas introduction opening for introducing low temperature gas is opened at a lower side of the drying cylinder.
9. The oolong matcha production line of claim 8, wherein the drying cylinder is a double-layer structure with a hollow interior, the gas introduced from the gas introduction opening is communicated with the hollow layer in the drying cylinder, and release holes for releasing low-temperature gas from the inner wall of the drying cylinder to the interior of the drying cylinder are uniformly distributed on the inner wall of the drying cylinder.
10. A processing technology of oolong matcha is characterized in that the production line of any one of claims 1 to 9 is adopted, the green-removed and twisted tea leaves are dried at the temperature of 30-40 ℃ in a low-temperature dryer, and then the green-removed tea leaves are subjected to secondary green-removing and freeze-drying to obtain crude tea for processing matcha.
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| CN2845461Y (en) * | 2005-06-08 | 2006-12-13 | 四川茗山茶业有限公司 | Tea production line |
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| CN107624892A (en) * | 2017-10-11 | 2018-01-26 | 叶有福 | A kind of efficient roller-type tea dryer |
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| CN109793060A (en) * | 2017-11-16 | 2019-05-24 | 宜昌旺盛茶叶机械设备有限公司 | One kind smearing production method for tea and equipment |
| CN110999997A (en) * | 2019-12-27 | 2020-04-14 | 海南白沙农场集团有限公司 | Green tea production line |
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