CN114698700A - Mellow brewing-resistant flowery green tea, manufacturing process thereof and quick cooling device for sunning - Google Patents
Mellow brewing-resistant flowery green tea, manufacturing process thereof and quick cooling device for sunning Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
The invention relates to a preparation process of mellow fresh flower fragrance green tea, which comprises the following steps in sequence: picking → sunning (sunning for 5-65 minutes in the sun) → rapid cooling (low-temperature rapid cooling at a temperature of less than 15 ℃) → spreading and airing → de-enzyming → inter-air cooling → moulding → re-frying until the tea leaves are completely dry. The preparation process is simple and easy to operate and realize, the flower fragrance of the tea leaves can be effectively excited through the configuration of the steps of sunning and quenching, so that the green tea fragrance is more intense and diversified, the tea soup taste is more fragrant, mellow and fresh, the activity of active enzyme can be effectively inhibited, the fermentation probability of the tea leaves after sunning is effectively reduced, the green tea flavor of the tea leaves is maintained, and the storage time of the green tea at normal temperature is prolonged.
Description
Technical Field
The invention relates to the field of green tea manufacturing process and matched equipment thereof, in particular to a mellow and brewing-resistant flowery green tea, a manufacturing process thereof and a quick cooling device for sunning.
Background
Green tea is one of the main tea types in China, and is a beverage prepared by taking new leaves or buds of tea trees, and carrying out processes of enzyme deactivation, shaping, drying and the like without fermentation. The color of the finished product and the tea soup after brewing are more, and the green style of the fresh tea is preserved. The existing traditional green tea has the defects that: 1) the tea leaves are not subjected to sun-drying treatment, and no or little enzymatic reaction is carried out in the tea leaves, so that the tea fragrance is not excited, the fragrance is single, the tea leaves are tender, fragrant and slightly green-bean-flavored; 2) the freshness of the product can be ensured only by refrigeration; 3) and the tea is not resistant to soaking, and the brewing is only two to three times.
In the existing green tea making process, a few processes have the function of performing sun-drying treatment on the green tea, for example, Chinese invention application with the application number of CN201710184572.3 discloses a method for processing green tea with mellow flower fragrance by using insect pest fresh tea leaves, which is to use 1.0kg/m of green tea to prepare the green tea with mellow flower fragrance2Uniformly spreading and drying under low light conditions such as under eave, shade net or sun shed for 2.5h, spreading fresh leaves to a spreading room at 25 deg.C for 15min after 1h each time, keeping ventilation until the color of leaves turns dark green, the green smell fades away, and the flower fragrance appears; spreading for 25min under the conditions of environment temperature of 25 deg.C and air humidity of 80% until the flower fragrance appears. However, although the mellow green tea processing method carries out sun drying and spreading treatment at 25 ℃ under the low light condition, the tea aroma of the tea leaves can be excited, the enzymatic reaction of the tea leaves is still carried out in the sun drying and spreading processes, so that the tea leaves are fermented to a great extent in the sun drying process, and the product tends to be a semi-fermented oolong tea, because the enzymatic reaction in the tea leaves is also excited and started after the temperature of the tea leaves is raised by sunlight irradiation, the enzymatic reaction can still be carried out to a certain extent at the temperature of more than 16 ℃ of the tea leaves, and the enzymatic reaction degree is larger along with the higher temperature.
Disclosure of Invention
The invention provides a mellow and brewing-resistant flowery green tea, a manufacturing process thereof and a quick cooling device for sunning, and aims to solve the problems that the green tea manufactured by the conventional green tea manufacturing process is small and single in fragrance and is easy to become semi-fermented tea.
The invention adopts the following technical scheme:
the preparation process of the mellow and fresh flower fragrance green tea comprises the following steps in sequence:
1) picking: picking tea leaves;
2) and (3) drying in the sun: placing the tea leaves in the sun for sunning for 5-65 minutes; the sun-drying step can remove about 60% of water in the tea leaves;
3) quenching: transferring the tea green into a quenching chamber with the room temperature of less than 15 ℃ for quenching;
4) spreading and airing: spreading and airing the quenched tea leaves at room temperature of 14-16 ℃ for 0.5-5 hours; the spreading and drying process is beneficial to the conversion of the chemical reaction of the tea polyphenol, so that the bitter and astringent feeling of the tea soup is reduced, the sweet and refreshing taste of the tea soup is increased, and the tea soup has the characteristics of sweet and refreshing body fluid generation;
5) de-enzyming: deactivating the tea leaves in a rolling barrel at 270-320 ℃ for 2-3 minutes; the water-removing step carries out water-removing treatment at a high temperature of 250 ℃ higher than that adopted in the conventional water-removing step, and can quickly destroy the activity of enzyme in the tea leaves, so that various attributes of the tea leaves with the best quality after being treated by the previous steps are fixed;
6) and (3) cooling: transferring the tea leaves subjected to high-temperature enzyme deactivation into an air-conditioning room at the temperature of 16-20 ℃ for cooling for 45-75 minutes; the cooling step can quickly cool the tea leaves, avoid excessive fixation caused by slow heat dissipation and high residual temperature of the tea leaves, is beneficial to keeping fresh and cool taste of the tea leaves and avoid the stuffy and yellow taste of the tea leaves;
7) modeling: modeling by rolling;
8) and (3) re-frying: parching with a roller until the tea leaves are completely dried.
In a further improvement mode, in the step of sunning, the sunning time of strong sunlight directly sunned by burning sun is 5-15 minutes; the weak sunlight sunning time of the shading net or the awning for shading is 25-65 minutes.
In a further improvement, in the quenching step, the room temperature of the quenching chamber is less than 10 ℃; and when the temperature of the tea leaves is reduced to 1-10 ℃, carrying out the spreading and airing step.
In a further improvement, in the quenching step, the quenching time of the tea leaves is 1-5 minutes.
In a further improvement, in the picking step, the tea leaves are green tea leaves with one bud and two leaves and with a split surface.
In a further improvement mode, in the water-removing step, the water-removing temperature of the tea leaves is controlled to be 280-300 ℃.
In a further improvement, the temperature of the drum in the re-frying step is set to be 60-155 ℃, and the re-frying time is 113-170 minutes.
In a further improvement, in the re-frying step, the tea leaves are quickly re-fried for 5-8 minutes in a roller at the temperature of 147-155 ℃; then cooling to 137-145 ℃ and quickly stir-frying for 8-13 minutes again; then cooling to 117-125 ℃ and re-frying at medium speed for 25-35 minutes; and finally, cooling to 97-105 ℃, re-frying for 25-35 minutes, cooling to 77-85 ℃, re-frying for 25-35 minutes, cooling to 60-68 ℃, and re-frying for 25-35 minutes.
In a further improvement, in the re-frying step, the tea leaves are quickly re-fried for 5-8 minutes in a roller barrel at the temperature of 148-152 ℃; then, cooling to 138-142 ℃, and quickly frying again for 9-12 minutes; then cooling to 118-122 ℃, and repeatedly frying at medium speed for 27-32 minutes; and finally, cooling to 98-102 ℃, re-frying for 27-32 minutes, cooling to 78-82 ℃, re-frying for 27-32 minutes, cooling to 63-67 ℃, and re-frying for 27-32 minutes.
In a further improvement, in the re-frying step, the tea leaves are quickly re-fried for 5-8 minutes in a rotary drum at 150 ℃, and the humidity in the rotary drum is quickly removed; then cooling to 140 ℃ and quickly frying for 10 minutes again, and quickly removing the humidity in the drum; then cooling to 120 ℃, and re-frying at medium speed for 30 minutes; and finally, cooling to 100 ℃ and re-frying for 30 minutes, cooling to 80 ℃ and re-frying for 30 minutes, cooling to 65 ℃ and re-frying for 30 minutes.
The tea leaves are processed through different temperature and time control in the re-frying step, so that the tea leaves can gradually remove water, the taste concentration of the tea soup is gradually increased, the tea soup is clear and green, the mellow degree is better, substances in the tea leaves can be softened, the content of caffeine is reduced, the irritation of the tea soup is reduced, the irritation to intestines and stomach is small, and the stomach is not injured; the tea leaves can generate special flowery flavor, the tea flavor is improved, the tea soup is mellow, the tea brewing times are increased, the active enzymes left in the tea leaves are further destroyed through high-temperature repeated frying, and the shelf life is prolonged at normal temperature. In this stir-fry step again, the moisture about 80% in the tea leaves can be got rid of fast to the quick stir-fry of preliminary high temperature of going on again for it is difficult to spring out to knead the tea leaves that the molding was accomplished, and this is to knead and still contains certain moisture in the tea leaves after accomplishing, can lead to the tealeaves fibre to recover the straightness because of the moisture content is higher by the bending, and for this reason, this preliminary high temperature is repeated and is favorable to the tea leaves to keep or further improve tight knot degree. In addition, the activity of enzyme in the tea leaves can be further destroyed by the primary high-temperature re-frying, so that the tea leaves can keep stable properties, and the normal-temperature storage capacity of the tea products can be improved.
If the tea leaves are repeatedly fried at high temperature for a long time, although the moisture of the tea leaves can be quickly removed, the tea leaves can be excited at high temperature to generate flower fragrance, but the fragrance (including orchid fragrance) of the tea leaves can be quickly diffused along with the prolonging of high temperature time, and the tea soup of the tea leaves prepared by repeatedly frying at high temperature for too long time is yellow and red. When the stir-frying mode is carried out at a low temperature for a long time, the water in the tea leaves is slowly discharged, and the tea leaves are easy to be stuffy and yellow to generate stuffy taste.
The green tea with the mellow and fresh flower fragrance is prepared by the preparation process of the green tea with the mellow and fresh flower fragrance.
A tea green sun-drying and quenching device is used for tea green treatment in the sun-drying step and the quenching step in the manufacturing process of the mellow, fresh and comfortable flower fragrance green tea and comprises a sun-drying mechanism and a quenching mechanism;
the tea leaves are spread on the upper surface of the conveyer belt; a plurality of transverse supporting rods are fixedly embedded in the bottom surface of the conveying belt, are parallel to the length direction of the conveying belt and are distributed at equal intervals, and the length direction of the transverse supporting rods is vertical to the length direction of the conveying belt; the conveyer belt extends continuously in a straight line or a curve to form a sunning plane structure; the bottom surface of the conveying belt is fixedly provided with at least two elastic ropes which are distributed in parallel, the elastic ropes extend along the length direction of the conveying belt, and the elastic ropes are fixedly connected with the transverse support rods in a crossed manner;
the rapid cooling mechanism comprises a case, the case is provided with a feed inlet and a discharge outlet, a cold source and at least one slideway are arranged in the case, and the cold source is used for reducing the temperature of the inner space of the case; the slideway extends obliquely from top to bottom, the tea leaves are input from the feed port and fall into the upper end of the slideway, and the tea leaves output by the slideway fall into the discharge port; the cold source is arranged below the slide way;
the tea leaves are output by the output end of the conveying belt and fall into the feeding hole.
In a further improvement, at least two elastic ropes distributed in parallel are fixedly arranged on the bottom surface of the conveying belt and extend along the length direction of the conveying belt. The conveyor belt is preferably a conveyor belt of elastically stretchable material.
In a further improvement, the distance between two adjacent transverse supporting rods is 3-65 cm; and the distance between two adjacent transverse supporting rods is preferably 20-45 cm.
In a further improvement, the conveyor belt is provided with two guide slide rails, and two ends of the transverse support rod correspondingly extend into rail grooves of the two guide slide rails.
In a further improvement, two ends of each transverse supporting rod are respectively provided with a pulley, and the pulleys slide along the rail grooves in a limiting manner.
In a further improvement, the guide slide rail is arranged below the conveying belt, two side edges in the width direction of the conveying belt extend upwards in an inclined manner of 5-45 degrees from inside to outside, and the cross section of the conveying belt is of a middle concave structure.
In a further improvement, a plurality of fixed pulleys distributed at equal intervals are fixedly arranged on the guide slide rail, and the bottom surface of the inclined side edge of the conveying belt slides along the fixed pulleys in an abutting mode.
In a further improvement, a plurality of turning frames in a rake structure are fixedly arranged above the conveyer belt, and the turning frames are used for turning the tea leaves passing through.
In a further improvement, a plurality of cold sources are arranged below the slide way, and the cold sources are distributed at equal intervals along the horizontal direction.
In a further improvement, the extending direction of the slide way forms an included angle of 3-25 degrees with the horizontal plane; and the extending direction of the slide way forms an included angle of 8-15 degrees with the horizontal plane preferably.
In a further improvement, at least one vibrator is fixedly arranged at the bottom of each slideway.
In a further improvement, the chassis is provided with three slideways which are distributed at the upper part, the middle part and the lower part, and the cold source is arranged below the slideways at the upper part and the middle part.
In a further improvement, the material inlet and the material outlet are both provided with a material guide hopper, the outlet end of the material guide hopper is provided with a gate, the upper edge of the gate is assembled on the outlet end through a hinge, and the hinge is provided with a torsion spring for urging the gate to close the outlet end. The torsion of the torsion spring is matched with the gravity of the gate, namely the torsion of the torsion spring can just drive the gate to be closed, and when a certain mass (100-200 g) of tea leaves is accumulated on the gate, the gate is automatically opened under the action of the gravity of the tea leaves.
As can be seen from the above description of the present invention, compared with the prior art, the present invention has the following advantages: the preparation process of the flower-fragrance green tea is simple to operate and easy to realize, the flower fragrance of the green tea can be effectively excited through the configuration of the steps of sunning and quenching, so that the fragrance of the green tea is more intense and diversified, the taste of tea soup is more fragrant, mellow, fresh and cool, the activity of active enzyme can be effectively inhibited, the fermentation probability of the green tea after sunning is effectively reduced, the green tea flavor of the tea is maintained, and the storage time of the green tea at normal temperature is prolonged; through the configuration of the re-frying step, the activity of active enzyme in the tea leaves is further destroyed, the storage time of the green tea at normal temperature can be further prolonged, the brewing frequency of the green tea can be effectively improved, the flower fragrance of the tea leaves can be further stimulated, and the flower fragrance of the green tea is more intense. The invention solves the problems of insufficient aroma, less brewing times and poor storage at normal temperature of the traditional green tea, has obvious differentiation with similar products in the market, improves the product value and generates more obvious economic benefit. The prepared green tea has the characteristics of three green and three fragrance: the three-green tea has compact appearance, heavy body and bone, green color and luster, clear and dark green soup color, bright and tender green leaf bottom, the three-fragrance tea has the characteristics of mung bean fragrance, almond fragrance and orchid fragrance, and has the effects of promoting the production of body fluid to quench thirst, refreshing, clearing heat, reducing pathogenic fire and not injuring the stomach. In addition, this mechanism of drying in the sun constitutes one and is roughly planar sun shine the blue or green place by continuous conveyer belt along straight line or curve extension, setting control through conveyer belt length and conveying speed dries in the sun the blue or green time, the in-process of drying in the sun, the tea wrap moves along with the conveyer belt lasts the transport, and the frame that overturns that the accessible fixed position set up stirs the tea wrap that passes through for the tea wrap has pipelined's standardized sun-drying in the sun, whole batch of tea wrap dries in the sun the blue or green evenly, be favorable to evenly arousing tea wrap tea aroma, and then be favorable to improving tealeaves quality stability. In addition, the quenching mechanism is simple in structure, and can rapidly cool the tea leaves subjected to sun-drying treatment to below 16 ℃, so that the activity of active enzymes of the tea leaves is effectively inhibited, the fermentation probability of the tea leaves subjected to sun-drying is effectively reduced, the green tea flavor of the tea leaves is favorably maintained, and the quenching treatment effect of the tea leaves subjected to sun-drying is ensured; in addition, the small-gradient arrangement of the slide way is favorable for reducing the volume of the case, improving the cooling speed in the case, reducing the refrigeration energy consumption requirement of a cold source and further reducing the production and use cost.
Drawings
Fig. 1 is a schematic sectional structure diagram of a quenching mechanism according to the present embodiment.
Fig. 2 is a schematic plan view of the quenching mechanism according to the present embodiment.
Fig. 3 is a schematic top view of the belt conveyor according to the present embodiment.
Fig. 4 is a schematic cross-sectional structure view of the belt for sunning according to the present embodiment and a partially enlarged view thereof.
Detailed Description
Implementation mode one
The preparation process of the mellow and fresh flower fragrance green tea comprises the following steps in sequence:
1) picking: picking green tea leaves with one bud, two leaves and a middle open face;
2) and (3) drying in the sun: placing the tea leaves in the sun for sunning for 5-65 minutes; the strong sunlight direct-sunning time is 7-10 minutes; the weak sunlight sunning time for shading the sun by the shading net or the awning is 35-40 minutes;
3) quenching: transferring the tea leaves into a quenching chamber with the room temperature of less than 10 ℃ for quenching, wherein the quenching time of the tea leaves is 1-5 minutes; when the temperature of the tea leaves is reduced to 1-10 ℃, carrying out the next step of treatment;
4) spreading and airing: spreading and airing the quenched tea leaves at room temperature of 14-16 ℃ for 1-3 hours;
5) deactivating enzyme: deactivating the tea leaves in a rolling barrel at the temperature of 280-300 ℃ for 2-3 minutes;
6) and (3) cooling: transferring the tea leaves subjected to high-temperature de-enzyming into an air-conditioning room at the temperature of 16-20 ℃ for cooling for 45-75 minutes;
7) modeling: modeling by rolling;
8) and (3) re-frying: repeatedly frying the tea leaves until the tea leaves are completely dry by using a rolling barrel, specifically, quickly repeatedly frying the tea leaves in the rolling barrel at the temperature of 150 ℃ for 5-8 minutes, and quickly removing the humidity in the rolling barrel; then cooling to 140 ℃ and quickly frying for 10 minutes again, and quickly removing the humidity in the drum; then cooling to 120 ℃, and re-frying at medium speed for 30 minutes; and finally, cooling to 100 ℃ and re-frying for 30 minutes, cooling to 80 ℃ and re-frying for 30 minutes, cooling to 65 ℃ and re-frying for 30 minutes.
Second embodiment
The preparation process of the mellow and fresh floral green tea comprises the following steps in sequence:
1) picking: picking green tea leaves with one bud, two leaves and two open faces;
2) and (3) drying in the sun: placing the tea leaves in the sun for sunning for 5-35 minutes; the strong sunlight direct-sunning time is 5-7 minutes; the sun-shading time of the shading net or the awning for shading the weak sunlight is 25-35 minutes;
3) quenching: transferring the tea leaves into a quenching chamber with the room temperature of 10-15 ℃ for quenching, wherein the quenching time of the tea leaves is 3-5 minutes;
4) spreading and airing: spreading and airing the quenched tea leaves at room temperature of 14-16 ℃ for 0.5-1 hour;
5) de-enzyming: deactivating the tea leaves in a rolling barrel at the temperature of 280-300 ℃ for 2-3 minutes;
6) and (3) cooling: transferring the tea leaves subjected to high-temperature de-enzyming into an air-conditioning room at the temperature of 16-20 ℃ for cooling for 45-75 minutes;
7) modeling: modeling by rolling;
8) and (3) re-frying: repeatedly frying the tea leaves until the tea leaves are fully dried by using a rolling barrel, specifically, quickly repeatedly frying the tea leaves in the rolling barrel at the temperature of 147-148 ℃ for 7-8 minutes, and quickly removing the humidity in the rolling barrel; then cooling to 142-145 ℃, quickly re-frying for 8-10 minutes, and quickly removing the humidity in the drum; then cooling to 122-125 ℃, and re-frying at medium speed for 25-30 minutes; and finally, cooling to 97-98 ℃, re-frying for 30-35 minutes, cooling to 77-78 ℃, re-frying for 30-35 minutes, cooling to 60-63 ℃, and re-frying for 30-35 minutes.
Third embodiment
The preparation process of the mellow and fresh floral green tea comprises the following steps in sequence:
1) picking: picking green tea leaves with one bud, two leaves and a middle open face;
2) and (3) drying in the sun: placing the tea leaves in the sun for sunning for 10-65 minutes; the strong sunlight direct-sunning time is 10-15 minutes; the weak sunlight sunning time for shading the sun by the shading net or the awning is 40-65 minutes;
3) quenching: transferring the tea leaves into a quenching chamber with the room temperature of 5-10 ℃ for quenching, wherein the quenching time of the tea leaves is 2-3 minutes; when the temperature of the tea leaves is reduced to 1-10 ℃, carrying out the next step of treatment;
4) spreading and airing: spreading and airing the quenched tea leaves at room temperature of 14-16 ℃ for 2-3 hours;
5) de-enzyming: deactivating the tea leaves in a rolling barrel at the temperature of 280-300 ℃ for 2-3 minutes;
6) and (3) cooling: transferring the tea leaves subjected to high-temperature de-enzyming into an air-conditioning room at the temperature of 16-20 ℃ for cooling for 45-75 minutes;
7) modeling: modeling by rolling;
8) and (3) re-frying: repeatedly frying the tea leaves until the tea leaves are fully dried by using a rolling barrel, specifically, quickly repeatedly frying the tea leaves in the rolling barrel at the temperature of 152-155 ℃ for 5-6 minutes, and quickly removing the humidity in the rolling barrel; then cooling to 137-138 ℃, quickly re-frying for 10-13 minutes, and quickly removing the humidity in the drum; then cooling to 117-118 ℃ and re-frying at medium speed for 25-30 minutes; and finally, cooling to 102-105 ℃, re-frying for 25-30 minutes, cooling to 82-85 ℃, re-frying for 25-30 minutes, cooling to 67-68 ℃, and re-frying for 25-30 minutes.
Embodiment IV
The preparation process of the mellow and fresh floral green tea comprises the following steps in sequence:
1) picking: picking green tea leaves with one bud, two leaves and two open faces;
2) and (3) drying in the sun: placing the tea leaves in the sun for sunning for 5-65 minutes; the strong sunlight direct-sunning time is 6-8 minutes; the weak sunlight sunning time for shading the sun by the shading net or the awning is 30-38 minutes;
3) quenching: transferring the tea leaves into a quenching chamber with the room temperature of 1-5 ℃ for quenching, wherein the quenching time of the tea leaves is 1-2 minutes; when the temperature of the tea leaves is reduced to 1-10 ℃, carrying out the next step of treatment;
4) spreading and airing: spreading and airing the quenched tea leaves at room temperature of 14-16 ℃ for 3-5 hours;
5) de-enzyming: deactivating the tea leaves in a rolling barrel at the temperature of 280-300 ℃ for 2-3 minutes;
6) and (3) cooling: transferring the tea leaves subjected to high-temperature de-enzyming into an air-conditioning room at the temperature of 16-20 ℃ for cooling for 45-75 minutes;
7) modeling: modeling by rolling;
8) and (3) re-frying: repeatedly frying the tea leaves until the tea leaves are completely dry by using a rolling barrel, specifically, quickly repeatedly frying the tea leaves in the rolling barrel at 148-152 ℃ for 5-8 minutes, and quickly removing the humidity in the rolling barrel; then, cooling to 138-142 ℃, quickly re-frying for 9-12 minutes, and quickly removing the humidity in the drum; then cooling to 118-122 ℃, and repeatedly frying at medium speed for 27-32 minutes; and finally, cooling to 98-102 ℃, re-frying for 27-32 minutes, cooling to 78-82 ℃, re-frying for 27-32 minutes, cooling to 63-67 ℃, and re-frying for 27-32 minutes.
Referring to fig. 1, 2 and 3, the tea leaf sun-drying mechanism for the sun-drying process in the above embodiment includes a conveyer belt 1 which continuously runs at a constant speed, and the tea leaves are spread on the upper surface of the conveyer belt 1. A plurality of turning frames 13 in a rake structure are fixedly arranged above the conveyer belt 1, and the turning frames 13 are used for turning the tea leaves passing through. A plurality of transverse supporting rods 11 are fixedly embedded in the bottom surface of the conveyer belt 1, the transverse supporting rods 11 are distributed in parallel along the length direction of the conveyer belt 1 at equal intervals, and the length direction of the transverse supporting rods 11 is vertical to the length direction of the conveyer belt 1; the conveyer belt 1 extends continuously in a straight line or a curve to form a sunning plane structure. At least two elastic ropes 12 which are distributed in parallel are fixedly arranged on the bottom surface of the conveyer belt 1, and the elastic ropes 12 extend along the length direction of the conveyer belt 1; the elastic rope 12 is crossed and fixedly connected with the transverse stay 11. And preferably, the conveyor belt 1 is made of an elastic material 1. The distance between two adjacent transverse supporting rods 11 is 3-65 cm; and the distance between two adjacent transverse supporting rods 11 is preferably 20-45 cm. The transverse support rods 11 are configured to ensure that the conveyor belt 1 has better rigidity in the width direction, the elastic ropes 12 are configured to be beneficial to maintaining a better plane structure state when the conveyor belt 1 deforms at the outer side of a bending part along stretching, the inner side along shrinking and the like,
with reference to fig. 1, 2 and 3, the conveyor belt 1 is provided with two guide rails 2, as shown in fig. 3, the cross section of each guide rail 2 is C-shaped, and both ends of the transverse supporting rod 11 correspondingly extend into the rail grooves 20 of the two guide rails 2. Pulleys 21 are respectively arranged at both ends of each of the traverse rods 11, and the pulleys 21 are slidably restricted along the rail grooves 20. The guide slide rail 2 is arranged below the conveying belt 1, two side edges of the conveying belt 1 in the width direction extend upwards in an inclined manner of 5-45 degrees from inside to outside, and the cross section of the conveying belt 1 is of a middle concave structure. A plurality of fixed pulleys 22 are fixed on the guide rail 2 and are distributed at equal intervals, and the bottom surface of the inclined side edge of the conveyor belt 1 slides along the fixed pulleys 22 in a contact manner. The fixed pulley 22 is configured to enable the connection between the conveying belt 1 and the guide slide rail 2 to be in a rolling friction state in the conveying process, so that the abrasion of the conveying belt 1 is effectively reduced, and the noise is reduced.
Continuing to refer to fig. 1, fig. 2, fig. 3, should shine blue or green mechanism and constitute one along straight line or curve extension by continuous conveyer belt 1 and be roughly planar shine blue or green place, through 1 length of conveyer belt and conveying speed's setting control time of shining blue or green, shine blue or green in-process, the tea-colored green moves along with conveyer belt 1 lasts the transport, and the frame 13 that overturns that the accessible fixed position set up is to the tea-colored green that passes through, make the tea-colored green have pipelined's standardized shining blue or green, whole batch of tea-colored green shines blue or green evenly, be favorable to evenly arousing tea-colored green tea aroma, and then be favorable to improving tealeaves quality stability.
Further, with reference to fig. 1 and 4, the tea leaf quenching mechanism for the quenching process in the above embodiment includes a housing 3, the housing 3 is provided with a feed port 31 and a discharge port 32, a cold source 34 and at least one slide 33 are arranged in the housing 3, and the cold source 34 is used for reducing the temperature of the internal space of the housing 3; a plurality of cold sources 34 are disposed below the slide rail 33, and the cold sources 34 are distributed at equal intervals along the horizontal direction. The cold source 34 may be a low temperature object such as ice cubes or a conventional refrigeration device commercially available. The slideway 33 extends from top to bottom in an inclined way, the tea leaves are input from the feed inlet 31 and fall into the upper end of the slideway 33, and the tea leaves output by the slideway 33 fall into the discharge outlet 32; the cold source 34 is disposed below the slide rail 33. The length of the slideway 33 is set based on the sliding time of the tea leaves in the case 3 lasting 1-5 minutes, namely the quenching time of the tea leaves is 1-5 minutes. As shown in fig. 1, the cabinet 3 is provided with three slides 33 distributed in an upper, middle and lower direction, and the cold source 34 is disposed below the slides 33 in the upper and middle parts.
With continued reference to fig. 1, the extending direction of the slide way 33 forms an included angle of 3 to 25 degrees with the horizontal plane; and the extending direction of the slide way 33 forms an included angle of 8-15 degrees with the horizontal plane preferably. The smaller the inclination of the slide 33 is, the longer the slide 33 can be arranged in the case 3 at unit height, which is beneficial to reducing the volume of the case 3, improving the cooling speed in the case 3, reducing the refrigerating capacity of the cold source 34 and reducing the production and use costs. Further, at least one vibrator 35 is fixedly disposed at the bottom of each of the slide ways 33. As shown in the drawings, it is preferable to arrange a vibrator 35 at each of the upper and lower ends of the chute 33, and when the chute 33 is long, a vibrator 35 may be arranged at the middle portion thereof, and the vibrator 35 may be arranged to drive the tea leaves on the chute 33 having a low inclination to slide downward.
With continued reference to fig. 1, the feed opening 31 and the discharge opening 32 are each provided with a guide hopper 121, and an outlet end of the guide hopper 121 is provided with a shutter 122, an upper edge of the shutter 122 is fitted to the outlet end by a hinge provided with a torsion spring for urging the shutter 122 to close the outlet end. The torsion of the torsion spring is matched with the gravity of the gate 122, that is, the torsion of the torsion spring can just drive the gate 122 to be closed, and when a certain mass (100-200 g) of tea leaves is accumulated on the gate 122, the gate 122 is opened by the corresponding opening degree under the action of the gravity of the tea leaves in a self-adaptive manner. The configuration of the gate 122 can reduce the loss of cold air in the case 3, which is beneficial to maintaining the low temperature environment in the case 3 and reducing the use cost.
With continued reference to fig. 1 and 4, the quenching mechanism of the embodiment has a simple structure, and can rapidly cool the tea leaves subjected to sun-drying treatment to below 16 ℃, so that the activity of tea leaf active enzymes is effectively inhibited, the fermentation probability of the tea leaves subjected to sun-drying is effectively reduced, the green tea flavor of the tea leaves is favorably maintained, and the quenching treatment effect of the tea leaves subjected to sun-drying is ensured.
The above description is only a specific embodiment of the present invention, but the design concept of the present invention is not limited to this, and any insubstantial modification to the present invention with this concept should fall within the scope of the present invention.
Claims (10)
1. The preparation process of the mellow fresh flower fragrance green tea is characterized by comprising the following steps in sequence:
1) picking: picking tea leaves;
2) and (3) drying in the sun: placing the tea leaves in the sun for sunning for 5-65 minutes;
3) quenching: transferring the tea green into a quenching chamber with the room temperature of less than 15 ℃ for quenching;
4) spreading and airing: spreading and airing the quenched tea leaves at room temperature of 14-16 ℃ for 0.5-5 hours;
5) de-enzyming: deactivating the tea leaves in a rolling barrel at 270-320 ℃ for 2-3 minutes;
6) and (3) cooling: transferring the tea leaves subjected to high-temperature de-enzyming into an air-conditioning room at the temperature of 16-20 ℃ for cooling for 45-75 minutes;
7) modeling: modeling by rolling;
8) and (3) re-frying: parching with a roller until the tea leaves are completely dried.
2. The process for preparing the green tea with mellow and refreshing fragrance as claimed in claim 1, wherein the process comprises the following steps: in the step of sunning, the sunning time of strong sunlight directly sunned by burning sun is 5-15 minutes; the weak sunlight sunning time of the shading net or the awning for shading is 25-65 minutes.
3. The process for preparing green tea with mellow fragrance and fresh scent according to claim 1, wherein the process comprises the following steps: in the quenching step, the room temperature of the quenching chamber is less than 10 ℃; and when the temperature of the tea leaves is reduced to 1-10 ℃, carrying out the spreading and airing step.
4. The process for preparing green tea with mellow fragrance and fresh scent according to claim 3, wherein the process comprises the following steps: in the quenching step, the quenching time of the tea leaves is 1-5 minutes.
5. The process for preparing green tea with mellow fragrance and fresh scent according to claim 1, wherein the process comprises the following steps: in the picking step, the tea leaves are green tea leaves with one bud and two leaves and with the surfaces opened.
6. The process for preparing green tea with mellow fragrance and fresh scent according to claim 1, wherein the process comprises the following steps: the temperature of the drum in the re-frying step is set to be 60-155 ℃, and the re-frying time is 113-170 minutes.
7. The process for making green tea with mellow and refreshing fragrance as claimed in claim 6, wherein: in the re-frying step, the tea leaves are quickly re-fried for 5-8 minutes in a roller at 147-155 ℃; then cooling to 137-145 ℃ and quickly stir-frying for 8-13 minutes again; then cooling to 117-125 ℃ and re-frying at medium speed for 25-35 minutes; and finally, cooling to 97-105 ℃, re-frying for 25-35 minutes, cooling to 77-85 ℃, re-frying for 25-35 minutes, cooling to 60-68 ℃, and re-frying for 25-35 minutes.
8. The process for making green tea with mellow and refreshing fragrance as claimed in claim 7, wherein: in the re-frying step, the tea leaves are quickly re-fried for 5-8 minutes in a roller at 148-152 ℃; then, cooling to 138-142 ℃, and quickly frying again for 9-12 minutes; then cooling to 118-122 ℃, and repeatedly frying at medium speed for 27-32 minutes; and finally, cooling to 98-102 ℃, re-frying for 27-32 minutes, cooling to 78-82 ℃, re-frying for 27-32 minutes, cooling to 63-67 ℃, and re-frying for 27-32 minutes.
9. The green tea having a sweet and refreshing fragrance of flowers, which is produced by the process for producing the green tea having a sweet and refreshing fragrance of flowers according to any one of claims 1 to 8.
10. The tea green sunning and quenching device is characterized in that: the tea leaf sunning and quenching device is used for the tea leaf treatment of the sunning step and the quenching step in the manufacturing process of the mellow and fresh flower fragrance green tea as claimed in any one of claims 1 to 8, and comprises a sunning mechanism and a quenching mechanism,
the green drying mechanism comprises a conveying belt which continuously runs at a constant speed, and the tea leaves are spread on the upper surface of the conveying belt; a plurality of transverse supporting rods are fixedly embedded in the bottom surface of the conveying belt, are parallel to the length direction of the conveying belt and are distributed at equal intervals, and the length direction of the transverse supporting rods is vertical to the length direction of the conveying belt; the conveyer belt extends continuously in a straight line or a curve to form a sunning plane structure; the bottom surface of the conveying belt is fixedly provided with at least two elastic ropes which are distributed in parallel, the elastic ropes extend along the length direction of the conveying belt, and the elastic ropes are fixedly connected with the transverse support rods in a crossed manner;
the rapid cooling mechanism comprises a case, the case is provided with a feed inlet and a discharge outlet, a cold source and at least one slideway are arranged in the case, and the cold source is used for reducing the temperature of the inner space of the case; the slideway extends obliquely from top to bottom, the tea leaves are input from the feed port and fall into the upper end of the slideway, and the tea leaves output by the slideway fall into the discharge port; the cold source is arranged below the slide way;
the tea leaves are output by the output end of the conveying belt and fall into the feeding hole.
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