CN114831201A - Leaf-eating grass plant protein tea and preparation process thereof - Google Patents
Leaf-eating grass plant protein tea and preparation process thereof Download PDFInfo
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Abstract
The invention discloses a leaf-eating plant protein tea and a preparation process thereof, wherein tender leaves are picked: picking up leaves and buds of the leaf-eating grass, picking up petals, incomplete leaves and yellow leaves, cleaning tea leaves, and removing pesticide residues on the surfaces of the leaves and buds of the leaf-eating grass; spreading and withering tea leaves: the method comprises the steps of laying clean tea leaves in a room with good ventilation, dividing the tea leaves into two parts according to the thickness of the tea leaves, spreading, airing and withering the tea leaves, controlling the indoor temperature to be 15-20 ℃ for 7-10 hours when the weather is clear, and spraying and humidifying the surfaces of the tea leaves every half hour, wherein the tea leaves with the thickness larger than 6mm are placed in the spreading and airing room, the air cooling is carried out on the de-enzymed leaves with high temperature on the surfaces after de-enzyming the leaf-eating grass, the air cooling is carried out on the de-enzymed leaves on a mesh conveyor belt through an air opening, the phenomenon that the tea leaves are stewed to yellow due to accumulation of residual temperature on the surfaces of the tea leaves is prevented, meanwhile, broken leaves and leaf stalks are blown down, screening is completed, and the surface of the de-enzymed leaves is subjected to dust removal.
Description
Technical Field
The invention relates to the technical field of a leaf-eating grass plant protein tea, in particular to a leaf-eating grass plant protein tea and a preparation process thereof.
Background
The proteinic grass (proteinic grass) is a nutrient plant with high protein, high nutrition, high yield and high benefit, has comprehensive values of nutrition, edibility, applicability, adaptability, yield performance and the like, and can be developed and developed in diversified fields of grain, food, health care, medicine, cultivation, feed, fertilizer, soil improvement, environmental protection and the like.
In the existing processing process of tea leaves with herbivorous plants, the tea leaves are sent into a rolling furnace for rolling after enzyme deactivation, but in the stacking and transportation process of the enzyme-deactivated leaves, residual heat on the surfaces of the enzyme-deactivated leaves is accumulated, so that the phenomenon of yellow stewing of the tea leaves is easy to occur, and more dust on the surfaces of the enzyme-deactivated leaves is not well cleaned; when tea leaves are aired in a dry environment, the difference between the external dryness and the internal humidity of the tea leaves is large, so that the dryness and crack of the tea leaf surface are easily caused, and the quality of the tea leaves of the leaf eating grass is influenced.
Disclosure of Invention
The invention aims to provide a leaf-eating grass plant protein tea and a manufacturing process thereof, aiming at solving the problems that in the process of stacking and transporting the de-enzymed leaves proposed in the background technology, the residual heat on the surfaces of the de-enzymed leaves is accumulated, the tea leaves are easy to be stewed to yellow, and more dust on the surfaces of the de-enzymed leaves is not well cleaned; when the tea leaves are aired in a dry environment, the difference between the external dryness and the internal humidity of the tea leaves is large, so that the skin of the tea leaves is easily cracked, and the quality of the tea leaves eating the leafy herbs is influenced.
In order to achieve the purpose, the invention provides the following technical scheme: a leaf-eating grass plant protein tea comprises leaf-eating grass.
In addition, the invention also provides a preparation process of the leaf-eating plant protein tea, which comprises the following steps:
s1, picking tender leaves: picking up leaves and buds of the leaf-eating grass, picking up petals, incomplete leaves and yellow leaves, cleaning tea leaves, and removing pesticide residues on the surfaces of the leaves and buds of the leaf-eating grass;
s2, spreading and drying tea leaves for withering: laying clean tea leaves in a room with good ventilation, dividing the tea leaves into two parts according to the thickness of the tea leaves, spreading, airing and withering, when the weather is clear, putting the tea leaves with the thickness of more than 6mm in the spreading and airing room, controlling the indoor temperature to be between 15 and 20 ℃, spreading, airing for 7 to 10 hours, spraying and humidifying the surfaces of the tea leaves every half an hour to prevent the tea leaves from cracking due to overdrying the surfaces of the tea leaves, controlling the indoor temperature to be between 18 and 25 ℃ for 10 to 13 hours for the tea leaves with the thickness of less than 6mm, and spraying and humidifying the surfaces of the tea leaves every half an hour; in cloudy days or rainy seasons, placing tea leaves with the thickness of more than 6mm in a spreading and airing chamber, controlling the indoor temperature to be between 20 and 25 ℃, spreading and airing for 7 to 10 hours, controlling the indoor temperature to be between 20 and 25 ℃ for 10 to 13 hours for the tea leaves with the thickness of less than 6mm, and finally obtaining the tea leaves with the water content of 65 to 75 percent after withering;
s3, tea leaf fixation: placing withered tea leaves in a de-enzyming machine, preheating the tea leaves at 220 ℃ for 5-8 min, heating to 270-300 ℃ for 8-10 min, extracting water in the tea leaves, continuing to rotate a roller for de-enzyming after primary de-enzyming is finished, performing high-temperature de-enzyming on the tea leaves at 350-400 ℃ when the tea leaves are naturally cooled to 60-70 ℃, performing secondary de-enzyming on the tea leaves, conveying the de-enzymed tea leaves to a conveying table, wherein the conveying belt consists of a mesh conveying belt and a plurality of conveying rollers, the conveying rollers drive the mesh conveying belt to move, a fan is arranged below the conveying rollers, air openings of the fan are uniformly distributed on two sides of the mesh conveying belt, air cooling is performed on the de-enzymed tea leaves conveyed on the mesh conveying belt, and the air speed of the fan is 300-500 r/min, blowing the enzyme-removed leaves for 15-20 min, and sieving for one time;
s4, rolling tea leaves: sending the cooled enzyme-removed leaves into a mechanical rolling machine, starting the mechanical rolling machine, slowly increasing the speed of the earlier rolling machine after rolling for 5-6 min until the speed of the earlier rolling machine is increased to 70-75 r/min, rolling for 2h, after the first rolling is finished, naturally cooling the tea leaves in the mechanical rolling machine for 30-40 min, repeatedly rotating the mechanical rolling machine at the speed of 70-75 r/min for 25-30 min, sending the rolled tea leaves into a screening machine for secondary screening, driving a screen in the screening machine by a stepping motor, and shaking up and down at the frequency of 500-600 beats per minute, wherein the tea leaves on the screen realize secondary screening;
s5, parching tea leaves: the tea leaves eating the leafy herbs are strip-shaped tea leaves, an aniseed roasting machine is adopted when the tea leaves are roasted, the tea leaves are placed into the aniseed roasting machine to be roasted into flat and straight tea shapes, and the roasting process is finished;
s6, drying the tea leaves: and (3) conveying the fried tea leaves into a dryer for drying, blowing hot air to a hot air outlet by an air heater, drying the tea leaves in the roller, finishing the shaping of the tea leaves in the drying process, finishing the drying of the tea leaves, and screening and then warehousing the tea leaves.
Preferably, in the step S1, when the fresh leaf bud of the leaf grass is cleaned, the leaf bud is put into a cleaning tank, the cleaning agent with the diluted barley enzyme is sprayed into the cleaning tank by a sprayer and a water pump, the leaf bud in the cleaning tank is cleaned, the temperature in the cleaning tank is kept at 15-20 ℃, the activity of the barley enzyme is maintained, the active concentration of the barley enzyme is 0.1-0.25u/ml, and after the cleaning agent is injected into the cleaning tank, the leaf bud of the leaf grass is soaked in the cleaning agent for 16-18 hours.
Preferably, after the leaf buds of the leafy grasses in the step S1 are soaked in the barley enzyme cleaning agent, the leaf buds are fished out and placed in the second cleaning groove, clear water is infused to the surfaces of the leaf buds through a water pipe, the cleaning agent on the surfaces of the leaf buds is removed, the leaf buds are infused for 20-30 min, then the leaf buds are fished out and placed in the third cleaning groove, the surfaces of the leaf buds are infused again for 30-40 min through clear water, and the cleaning agent and the pesticides on the surfaces of the leaf buds are completely removed.
Preferably, in the step S2, the washed tea leaves are sieved out through a sieve to have a thickness of less than 2 mm.
Preferably, the mesh spacing of the mesh conveyer belt in the step S3 is 1-1.5 mm, unqualified broken tea leaves or tea stems can leak from the holes of the mesh conveyer belt and fall into a recovery basket, or are blown off by an air pipe, and primary screening is realized on tea leaves subjected to enzyme deactivation.
Preferably, in the S3 method, the inner diameter of the mesh of the screen of the sifter is 1mm to 1.5mm, the broken blanched leaves and fallen tea stems fall off from the screen of the sifter, and the vertical movement range of the screen is 5mm to 7 mm.
Preferably, in the step of frying the tea leaves, the temperature inside the aniseed roasting machine is kept at 180 to 250 ℃ in the step of S5, and the tea leaves inside the aniseed roasting machine are fried for 2 to 3 hours.
Preferably, the tea leaves dried in S6 are sieved by a sieving machine for three times, and the tea leaves crushed in the drum during the drying process are removed.
Compared with the prior art, the invention has the beneficial effects that:
firstly, after the fixation of the leaf eating grass, the fixation leaves with high surface temperature are quickly cooled by air, the fixation leaves on a mesh-shaped conveyor belt are cooled by air through an air port, the phenomenon that the tea leaves are braised and yellow due to accumulation of residual temperature on the surfaces of the tea leaves is prevented, meanwhile, broken leaves and leaf stalks are blown off, the screening is completed, and the surface of the fixation leaves is dedusted;
the leaf buds are classified and aired according to the external conditions, so that the airing is more sufficient and complete, the surface of the leaf buds is humidified when the leaf buds are aired in a dry environment, the condition that the surface of the leaf buds is cracked due to the fact that the leaf buds are dry outside and wet inside is avoided, and the quality of the leaf-eating grass tea is improved.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Referring to fig. 1, the present invention provides a technical solution: a leaf-eating grass plant protein tea comprises leaf-eating grass.
In addition, the invention also provides a preparation process of the leaf-eating plant protein tea, which comprises the following steps:
s1, picking tender leaves: picking leaf buds of the leafy grasses, picking petals, incomplete leaf buds and yellow leaves, cleaning tea leaves, putting the leaf buds into a cleaning tank, spraying a cleaning agent with diluted barley enzyme into the cleaning tank through a spraying machine and a water pump, cleaning the leaf buds in the cleaning tank, keeping the temperature in the cleaning tank at 15-20 ℃, maintaining the activity of the barley enzyme, keeping the activity concentration of the barley enzyme at 0.1-0.25u/ml, soaking the leafy grasses in the cleaning agent for 16-18 h after the cleaning agent is injected into the cleaning tank, fishing out the leaf buds and putting the leaf buds into a cleaning tank, pouring clear water on the surfaces of the leaf buds through a water pipe, removing the cleaning agent on the surfaces of the leaf buds, pouring the leaf buds for 20-30 min, fishing out the leaf buds and putting the leaf buds into a cleaning tank, pouring the clear water on the surfaces of the leaf buds for 30-40 min again, and completely removing the cleaning agent and the pesticides on the surfaces of the leaf buds, removing pesticide residues on the surface of the leaf buds of the lysimachia;
s2, spreading and drying tea leaves for withering: laying the cleaned tea leaves in a room with good ventilation, screening out the tea leaves with the thickness of less than 2mm by a screen mesh, wherein the tea leaves with the thickness of less than 2mm have small volume, are easy to crack and have poor taste after the subsequent stir-frying is finished, therefore, the tea leaves are screened out and removed in the early stage, the frying quality of the tea leaves is improved, the tea leaves are divided into two parts according to the thickness of the tea leaves, spreading and drying are carried out for withering, and when the weather is clear, placing the tea leaves with the thickness of more than 6mm in a spreading and airing room, controlling the indoor temperature to be between 15 and 20 ℃, spreading and airing for 7 to 10 hours, spraying and humidifying the surface of the tea leaves every half an hour to prevent the tea leaves from cracking due to overdrying the surface of the tea leaves, for tea leaves with the thickness of less than 6mm, the indoor temperature is controlled to be 18-25 ℃, spreading and airing is carried out for 10-13 hours, spraying and humidifying the surface of the tea every half hour to prevent the tea from cracking due to overdrying of the surface of the tea; in cloudy days or rainy seasons, placing tea leaves with the thickness of more than 6mm in a spreading and airing chamber, controlling the indoor temperature to be between 20 and 25 ℃, spreading and airing for 7 to 10 hours, controlling the indoor temperature to be between 20 and 25 ℃ for 10 to 13 hours for the tea leaves with the thickness of less than 6mm, and finally obtaining the tea leaves with the water content of 65 to 75 percent after withering;
s3, tea leaf fixation: placing withered tea leaves in a de-enzyming machine, preheating the tea leaves at 220 ℃ for 5-8 min, heating to 270-300 ℃ for 8-10 min, extracting water in the tea leaves, continuing to rotate a roller for de-enzyming after primary de-enzyming is finished, de-enzyming the tea leaves at high temperature of 350-400 ℃ when the tea leaves are naturally cooled to 60-70 ℃, de-enzyming the tea leaves for two times to realize water locking and fragrance improvement of the tea leaves, wherein the de-enzyming is a first process for losing water of the tea leaves, inactivating the activity of tea enzymes, inhibiting the transformation of polyphenols and shaping the appearance of the tea leaves, the tea leaves after de-enzyming are conveyed to a conveying table, a conveying belt is composed of a mesh conveying belt and a plurality of conveying rollers, the mesh spacing of the mesh conveying belt is 1-1.5 mm, and the crushed tea leaves in the de-enzyming process are unqualified products, in the process of driving the mesh-shaped conveyer belt to move by the conveying roller, unqualified broken tea leaves or tea stalks can leak from holes of the mesh-shaped conveyer belt and fall into a recovery basket or be blown off by an air pipe, primary screening is realized on tea leaves subjected to enzyme deactivation, the phenomenon of tea leaf yellowing caused by accumulation of residual temperature on the surface of the tea leaves is prevented, the conveying roller drives the mesh-shaped conveyer belt to move, a fan is arranged below the conveying roller, air openings of the fan are uniformly distributed on two sides of the mesh-shaped conveyer belt, the enzyme-deactivated leaves conveyed on the mesh-shaped conveyer belt are subjected to air cooling treatment, dust on the surface of the enzyme-deactivated leaves is blown off while the enzyme-deactivated leaves are cooled, the effect of removing dust on the enzyme-deactivated leaves is achieved, the air speed of the fan is 300-500 r/min, the enzyme-deactivated leaves are blown for 15-20 min, and primary screening is carried out, the inner diameter of meshes of a screen mesh of a screen of the screen machine is 1-1 mm-1.5 mm, the broken enzyme-deactivated leaves and the fallen tea stalks fall off from the screen of the screen machine, the up-and-down movement amplitude of the screen is 5 mm-7 mm;
s4, rolling tea leaves: sending the cooled blanched leaves into a mechanical rolling machine, starting the mechanical rolling machine, slowly increasing the speed of the earlier rolling machine within 35-40 r/min after rolling for 5-6 min, wherein the surface temperature of the blanched leaves is lower at the moment and is crisp, if the rolling force is too large, the blanched leaves are excessively crushed, slowly increasing the speed of the mechanical rolling machine until the speed is increased to 70-75 r/min, rolling for 2h, friction between the blanched leaves and the inner wall of the mechanical rolling machine generates heat, the temperature of the blanched leaves is increased, the flexibility is enhanced, the rolling force is enhanced, after one-time rolling is completed, the surface temperature of the tea leaves is too high, the mechanical rolling machine is closed, the tea leaves in the mechanical rolling machine are naturally cooled, after cooling for 30-40 min, the mechanical rolling machine rotates again, the rotating speed of the mechanical rolling machine rotates again within 70-75 r/min for 25-30 min, and the tea juice overflows after rolling, breaking cell walls, namely a second procedure for shaping the appearance of the tea, feeding the rolled tea into a screening machine for secondary screening, driving a screen in the screening machine by a stepping motor, shaking up and down at a frequency of 500-600 beats per minute, and shaking the tea on the screen for secondary screening;
s5, parching tea leaves: tea leaves eating the Chinese alpine rush are strip-shaped tea leaves, so that the tea leaves are placed into an aniseed roasting machine by adopting the aniseed roasting machine when being roasted, the temperature in the machine is kept at 180-250 ℃, the tea leaves in the aniseed roasting machine are roasted for 2-3 hours, under the action of eight steel plates of the aniseed roasting machine, friction is generated between the tea leaf trends and rollers of the aniseed roasting machine, the shape of flat and straight tea is formed, in order to ensure the integrity rate of the tea leaves, a reversing switch is started, the aniseed roasting machine is reversed, the tea leaves after being roasted are reversely rotated out of the rollers, the roasting process is completed, the tea leaves are further dehydrated, and the appearance of the tea leaves is molded;
s6, drying the tea leaves: the tea leaves after being fried are sent to a dryer to be dried, the dryer is started, a roller of the dryer drives the tea leaves to rotate, a hot air outlet is formed in the inner ring of the roller, the hot air blower is communicated, the hot air blower blows hot air to the hot air outlet to dry the tea leaves in the roller, the tea leaves and the inner wall of the roller are in continuous collision and sizing in the drying process, the tea leaves are sized in the drying process, the tea leaves are dried, the dried tea leaves are screened for three times through a screening machine, broken tea leaves in the roller in the drying process are removed, and the tea leaves are stored in a warehouse after being screened.
Example 2
For the sake of simplicity, only the points of difference from embodiment 1 will be described below. This example 2 differs from example 1 in that:
s3, placing the withered tea leaves in a de-enzyming machine, preheating the tea leaves at 220 ℃ for 5min, heating to 300 ℃ for 8min, extracting water in the tea leaves, continuing to rotate a roller for de-enzyming after primary de-enzyming is completed, and performing high-temperature de-enzyming on the tea leaves at 400 ℃ when the tea leaves are naturally cooled to 60-70 ℃;
and S4, conveying the cooled enzyme-removed leaves into a mechanical rolling machine, slowly increasing the speed of the early-stage rolling machine after rolling for 6min until the speed is increased to 70r/min, rolling for 2h, naturally cooling the tea leaves in the mechanical rolling machine for 30min, and then re-rotating the mechanical rolling machine at the speed of 70r/min for 25 min.
Example 3
This example 3 differs from example 2 in that:
s3, placing the withered tea leaves in a de-enzyming machine, preheating the tea leaves at 220 ℃ for 8min, heating to 270 ℃ for 10min, extracting water in the tea leaves, continuing to rotate a roller for de-enzyming after primary de-enzyming is completed, and performing high-temperature de-enzyming on the tea leaves at 350 ℃ when the tea leaves are naturally cooled to 60-70 ℃;
and S4, sending the cooled enzyme-removed leaves into a mechanical rolling machine, slowly increasing the speed after 5min of rolling at the rotation speed of 40r/min in the early-stage rolling machine until the speed is increased to 75r/min, rolling for 2h, and after naturally cooling the tea leaves in the mechanical rolling machine for 40min, re-rotating the mechanical rolling machine at the rotation speed of 75r/min for 30 min.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A leaf-eating plant protein tea is characterized in that: including herbivorous herbs.
2. The process for making a leaf-eating plant protein tea according to claim 1, comprising the steps of:
s1, picking tender leaves: picking up leaves and buds of the leaf-eating grass, picking up petals, incomplete leaves and yellow leaves, cleaning tea leaves, and removing pesticide residues on the surfaces of the leaves and buds of the leaf-eating grass;
s2, spreading and drying tea leaves and withering: laying clean tea leaves in a room with good ventilation, dividing the tea leaves into two parts according to the thickness of the tea leaves, spreading, airing and withering, when the weather is clear, putting the tea leaves with the thickness of more than 6mm in the spreading and airing room, controlling the indoor temperature to be between 15 and 20 ℃, spreading, airing for 7 to 10 hours, spraying and humidifying the surfaces of the tea leaves every half an hour to prevent the tea leaves from cracking due to overdrying the surfaces of the tea leaves, controlling the indoor temperature to be between 18 and 25 ℃ for 10 to 13 hours for the tea leaves with the thickness of less than 6mm, and spraying and humidifying the surfaces of the tea leaves every half an hour; in cloudy days or rainy seasons, placing tea leaves with the thickness of more than 6mm in a spreading and airing chamber, controlling the indoor temperature to be between 20 and 25 ℃, spreading and airing for 7 to 10 hours, controlling the indoor temperature to be between 20 and 25 ℃ for 10 to 13 hours for the tea leaves with the thickness of less than 6mm, and finally obtaining the tea leaves with the water content of 65 to 75 percent after withering;
s3, tea leaf fixation: placing withered tea leaves in a de-enzyming machine, preheating the tea leaves at 220 ℃ for 5-8 min, heating to 270-300 ℃ for 8-10 min, extracting water in the tea leaves, continuing to rotate a roller for de-enzyming after primary de-enzyming is finished, performing high-temperature de-enzyming on the tea leaves at 350-400 ℃ when the tea leaves are naturally cooled to 60-70 ℃, performing secondary de-enzyming on the tea leaves, conveying the de-enzymed tea leaves to a conveying table, wherein the conveying belt consists of a mesh conveying belt and a plurality of conveying rollers, the conveying rollers drive the mesh conveying belt to move, a fan is arranged below the conveying rollers, air openings of the fan are uniformly distributed on two sides of the mesh conveying belt, air cooling is performed on the de-enzymed tea leaves conveyed on the mesh conveying belt, and the air speed of the fan is 300-500 r/min, blowing the enzyme-removed leaves for 15-20 min, and sieving for one time;
s4, rolling tea leaves: sending the cooled enzyme-removed leaves into a mechanical rolling machine, starting the mechanical rolling machine, slowly increasing the speed of the earlier rolling machine after rolling for 5-6 min until the speed of the earlier rolling machine is increased to 70-75 r/min, rolling for 2h, after the first rolling is finished, naturally cooling the tea leaves in the mechanical rolling machine for 30-40 min, repeatedly rotating the mechanical rolling machine at the speed of 70-75 r/min for 25-30 min, sending the rolled tea leaves into a screening machine for secondary screening, driving a screen in the screening machine by a stepping motor, and shaking up and down at the frequency of 500-600 beats per minute, wherein the tea leaves on the screen realize secondary screening;
s5, parching tea leaves: the tea leaves eating the leafy herbs are strip-shaped tea leaves, an aniseed roasting machine is adopted when the tea leaves are roasted, the tea leaves are placed into the aniseed roasting machine to be roasted into flat and straight tea shapes, and the roasting process is finished;
s6, drying the tea leaves: and (3) conveying the fried tea leaves into a dryer for drying, blowing hot air to a hot air outlet by an air heater, drying the tea leaves in the roller, finishing the shaping of the tea leaves in the drying process, finishing the drying of the tea leaves, and screening and then warehousing the tea leaves.
3. The process for preparing the leaf-eating plant protein tea according to claim 2, which is characterized in that: when the fresh leaf-eating grass leaf buds are cleaned in the S1, the leaf buds are put into a cleaning tank, a cleaning agent with diluted barley enzyme is sprayed into the cleaning tank through a spraying machine and a water pump, the leaf buds in the cleaning tank are cleaned, the temperature in the cleaning tank is kept at 15-20 ℃, the activity of the barley enzyme is maintained, the active concentration of the barley enzyme is 0.1-0.25u/ml, and the leaf-eating grass leaf buds are soaked in the cleaning agent for 16-18 hours after the cleaning agent is injected into the cleaning tank.
4. The process for preparing the leaf-eating plant protein tea according to claim 3, wherein the process comprises the following steps: and S1, after soaking the leaf buds of the edible leaf weeds in the barley enzyme cleaning agent, fishing out the leaf buds and placing the leaf buds into a cleaning second groove, soaking the leaf buds with clear water through a water pipe to the surfaces of the leaf buds, removing the cleaning agent on the surfaces of the leaf buds, soaking the leaf buds for 20-30 min, fishing out the leaf buds and placing the leaf buds into a cleaning third groove, soaking the surfaces of the leaf buds with clear water for 30-40 min again, and removing all the cleaning agent and pesticide on the surfaces of the leaf buds.
5. The process for making a leaf-eating plant protein tea as claimed in claim 2, wherein: in the step S2, the tea leaves with the thickness less than 2mm are sieved out by the sieve for the cleaned tea leaves.
6. The process for preparing the leaf-eating plant protein tea according to claim 2, which is characterized in that: mesh interval of netted conveyer belt in S3 is 1 ~ 1.5mm, and unqualified broken tealeaves or tealeaves stalk can leak from the hole of netted conveyer belt, fall into the recovery basket, perhaps are blown down by the tuber pipe, realize once screening to the tealeaves that completes.
7. The process for preparing the leaf-eating plant protein tea according to claim 2, which is characterized in that: the inner diameter of a mesh of a screen of the screening machine in the S3 is 1 mm-1.5 mm, the broken tea leaves and the fallen tea stems fall off from the screen of the screening machine, and the vertical movement amplitude of the screen is 5 mm-7 mm.
8. The process for preparing the leaf-eating plant protein tea according to claim 2, which is characterized in that: and S5, in the tea frying process, the temperature inside the aniseed roasting machine is kept at 180-250 ℃, and the tea in the aniseed roasting machine is fried for 2-3 hours.
9. The process for preparing the leaf-eating plant protein tea according to claim 2, which is characterized in that: and (5) carrying out three-time screening on the dried tea leaves in the S6 through a screening machine, and removing the broken tea leaves in the roller in the drying process.
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| CN102232434A (en) * | 2011-07-28 | 2011-11-09 | 句容市茅山茶场 | Method for processing Maoshan Cuimei tea |
| CN105533054A (en) * | 2015-12-31 | 2016-05-04 | 刘建军 | Pine needle shaped steam tea pomegranate green tea and preparation method thereof |
| CN106720808A (en) * | 2017-02-13 | 2017-05-31 | 柏绿山 | Food leaf grass feature tealeaves and preparation method thereof |
| CN108902379A (en) * | 2018-09-18 | 2018-11-30 | 叶春秋 | A kind of method of tea green-keeping |
| CN114403253A (en) * | 2022-02-15 | 2022-04-29 | 夹江县离垢园茶叶专业合作社 | Tea leaf making method |
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