CN116941695A - Preparation method of multi-shape partridge green tea with smooth leaves - Google Patents

Abstract

The invention relates to a preparation method of a leaf-extending polymorphic partridge green tea, which comprises the specific operations of S1 selection and washing, S2 alkalization soaking and washing, S3 spin-drying and stewing, S4 shaping, S5 sterilization and sun-drying stewing. The preparation method of the multi-shape partridge green tea optimizes and improves the technical process and the method, and after the multi-shape partridge green tea is prepared into a piece of green tea, the multi-shape partridge green tea product can be further processed into various shapes, so that the method has obvious breakthroughs in appearance, class and use value compared with the prior art, completely changes the existing dead leaf-shaped and grid-shaped appearance and product phase, focuses on solving the photolysis effect in the production process, effectively keeps the color, aroma and active components of the partridge green tea leaves, increases the market ornamental attraction, improves sales volume, reduces the investment of a large-scale green removing machine, a withering machine, a twisting machine and the like, reduces processing cost, improves work efficiency and product quality, drives the planting enthusiasm and economic income of farmers, and promotes the development of a strategy of a product for driving a countryside.

Description

Preparation method of multi-shape partridge green tea with smooth leaves

Technical Field

The invention relates to the technical field of tea making, in particular to a preparation method of a partridge green tea with a leaf extending forward and a plurality of shapes.

Background

The Hainan drinking partridge tea has long history and is described by Hainan wild partridge tea [ China agricultural technology Press, li Juanling, first edition of 9 2019 ]. The partridge tea examination source can be traced to the primordial 748, three kinds of legends exist in the folk, wherein the legends three are the first-time east-to-cross Japanese fruit of a Da Tang Gaoseng Dade forensic artist, the partridge tea is drunk in the east mountain of the Hainan state, and the inland culture and medical knowledge are transmitted by the Honggan method, so that three days are not absolute, and thousands of years are prolonged; the Hainan four large-name vegetable Dongshanfei sheep are fat but not smell of mutton because of eating tender leaves of partridge tea; the eleventh world in 2013 is a banzen-to-Jijiegu visit to taste partridge tea, and the praise is taken as a Buddha tea; modern science and medicine are also based on the records of partridge tea, which has sweet taste, heat-toxin dissipation, cough relieving, phlegm fire clearing, snake bite relieving, lobular wind dispelling, cough swelling relieving, infantile five-infant malnutrition radical treatment, toothache treatment, and has the development and utilization of the medical resource value of prospect, and the tea is called Hainan herbal tea. The partridge tea not only is integrated into the daily life of common people, becomes a drink for promoting digestion and relieving summer heat, but also becomes a common medicinal material for minority nationality, and the pharmacological action and clinical application of the partridge tea are gradually and deeply studied by medical workers. According to the data, the A-copaene contained in the partridge tea has the effects of resisting bacteria, resisting true, strengthening heart, promoting urination, calming and the like; a-cubeba oleoresin has antioxidant activity and is often used as food preservative; elemene has broad spectrum, low toxicity, inhibiting and inducing tumor, fine apoptosis and differentiation, enhancing immunity, etc., and can be widely used as injection in treating malignant pleural effusion, various solid tumors, brain cancer cell metastasis, etc.

The partridge tea has great influence on the Hainan travel industry and the catering industry, is a handy gift of the fuqian of southeast asia, mainly adopts traditional sun-drying in the sun, contains rich vitamin C and high tea polyphenol content, contains 193 aroma substances, mainly olefin compounds, alcohol compounds, acid compounds, aldehyde compounds, ketotannage compounds, phenol compounds and the like; the above-mentioned compounds all have photodecomposition, the operation of sun exposure and high-temperature fixation in the traditional process must make it produce photodecomposition reaction, result in brown and yellow colour of product, gridding leaf, fragrance and active ingredient are greatly lost, and only light smell is produced for the second time of brewing. In addition, as the blades are meshed, the rolled blades are easy to break, and the blades are not sticky and cannot be made into strip tea, the tea has low sales price for decades, the enthusiasm of protecting wild resources is influenced, and the growers are interested in expanding the seed area.

The appearance of the granules prepared by the patent 'a preparation method of granular partridge tea' issued by Hainan Baijin biological technology limited company covers the grid-shaped appearance of the leaves, and the granules are better than the yellow leaves in color, are resistant to brewing, are rich in fragrance, enlarge consumer groups and promote sales price. However, the appearance color is single, the appearance shape is lack of ornamental effect, and the traditional preparation method is still adopted, so that the dry leaf component is infected by mould for the second time in the storage period, the reserved active component is insufficient, the inherent health care function is not ideal, and especially the market selling price and the market heat fluctuation are very large, thus preventing the development of the industry for century.

Disclosure of Invention

Based on the above, the invention aims to provide a preparation method of a multi-shape partridge green tea with a smooth leaf, which is characterized in that the only partridge green tea with light green and light gray green color on the market is created, new partridge green tea varieties are added, and multi-shape partridge green tea is prepared continuously with the color of the front side and the back side of a green leaf, so that the multi-shape multi-variety tea can be prepared on the same day, the multi-variety green tea is suitable for the multi-variety requirements of the same product on the market, and the ornamental value and the attractive purchasing power of the product are increased. The production cost is reduced, the problems of photolysis and color browning and blade meshing caused by photolysis can be effectively solved, the problems of dry leaf product storage and mould re-breeding of finished products are effectively solved, the original green color, zero-tom aroma and active ingredients of the partridge tea are effectively maintained, the multi-shape variety produced at one time is presented, and the market demand is better adapted.

The technical scheme of the invention is as follows:

a preparation method of a leaf-extending multi-shape partridge green tea comprises the following specific operation steps:

s1 selecting and flushing

Selecting partridge tea fresh leaves with basically consistent shape and size, mainly comprising middle-aged leaves and large sheets, placing the partridge tea fresh leaves in a flushing container, and flushing the partridge tea leaves by using saturated iodine-free sea salt aqueous solution at normal temperature;

s2 alkalization soaking and washing

Placing the washed fresh partridge tea leaves in a soaking and washing container, adding an iodine-free sea salt aqueous solution with the mass fraction of 4-4.5 wt%, regulating the pH value to 7.5-8.0, heating to keep the water temperature in the soaking and washing container at 40-50 ℃, soaking for 4-8 min, and stirring at intervals;

s3, spin-drying and stewing

Drying the soaked and washed partridge tea fresh leaves by using a drying device for multiple times, transferring the dried and washed partridge tea fresh leaves into a sun-drying stewing device, and uniformly performing sunlight irradiation stewing at 30-35 ℃ to obtain the partridge tea leaves with the water content of 10%;

s4, shaping

Rolling single-piece tea from the tip of the tea to the stem of the tea from the front or back by using the dried partridge tea in the step S3, punching holes corresponding to the stem of the tea, and inserting the stem of the tea into the holes or binding the dried coconut stem of the tea or food-grade non-woven fabric threads to fix the tea shape to obtain the round coiled partridge tea; pressing the round partridge tea leaves with a weight to obtain flat rolled tea leaves;

arranging a plurality of round partridge tea leaves along the circumferential direction to form a disc shape, and secondarily binding the disc shape with coconut stem shreds or food-grade non-woven fabrics to obtain disc whip gun-shaped tea leaves;

folding the flat coiled partridge tea leaves into round particles, and filling the round particles into a round die to obtain round particle tea leaves;

putting the round partridge tea leaves or the flat partridge tea leaves or the round grain tea leaves into bamboo tube cups according to the specified gram number to obtain bamboo tube partridge green tea with a corresponding shape;

placing sheet tea leaves at the bottom of a square or round cake-shaped die, alternately stacking a plurality of layers of flat-rolled partridge tea leaves, separating two adjacent layers by the sheet tea leaves, placing the sheet tea leaves at the top of the die, and obtaining square or round tea cakes with the thickness of 1cm after multiple hydraulic pressure; s5 sterilizing and sun-drying stewing

Sterilizing the partridge tea leaves according to the prepared different specifications by using a tea She Dixiang machine, wherein the treatment temperature is 35-45 ℃ and the treatment time is 12-18 min, transferring the partridge tea leaves to sun-drying and stewing equipment for secondary sun-drying after sterilization until the water content is lower than 5%, and airing the partridge tea leaves in a food-grade non-woven fabric bag at the temperature of 16-18 ℃ for more than 72 hours for natural fragrance returning to obtain the product.

The method for preparing the multi-shape partridge green tea by using one leaf disclosed by the invention optimizes and improves the technical process and the method, and after preparing the green tea by using one leaf, the green tea can be further processed into the multi-shape partridge green tea product, so that the method has obvious breakthroughs in appearance, class and use value compared with the prior art, completely changes the existing dead leaf-shaped and grid-shaped appearance and product phase, and in the production process, focuses on solving the photolysis effect, effectively keeps the color, aroma and active components of the partridge green tea leaf, increases the market ornamental attraction, improves sales volume, reduces the investment of a large-scale water-removing machine, a withering machine, a twisting machine and the like, reduces processing cost, improves work efficiency, improves quality, drives the planting enthusiasm and economy of farmers, and promotes the development of a strategy of using one product to make a vibration.

Further, in the step S1, vortex washing is carried out on the tea; the washing container is of a barrel-shaped structure capable of rolling circumferentially, a washing container used for containing saturated iodine-free sea brine is arranged above the barrel-shaped structure, a water outlet is formed in the bottom of the washing container, the saturated iodine-free sea brine flows out of the water outlet and falls into the washing container, and vortex is formed in the washing container so as to perform vortex washing on the partridge tea fresh leaves.

Further, the vertical distance from the bottom of the flushing container to the top of the flushing container is 1.0-1.2 m; the inner diameter of the water outlet is 8-12 cm, and the water outlet is provided with a water tap. At the same time, part of theophylline can be removed. The vortex type washing is more uniform than the drum type washing, and the continuously rolling rotating water vortex can rapidly scrape bacteria, dust substances and pesticide residues on fresh leaves compared with the rolling and pressing type washing;

the liquid in the barrel-shaped structure can form vortex by circumferential rolling, the height difference between the last flushing container and the next flushing container is further utilized, the falling saturated iodine-free sea brine is forced to accelerate by the vortex of the liquid in the next flushing container due to gravity drop, dust, bacteria, pesticide residues and the like adhered to the blades can be effectively flushed, mould regeneration conditions are eliminated, and part of theophylline can be removed.

Further, the soaking and washing container is preferably a fir barrel subjected to three-steaming three-soaking treatment, and in step S2, the fir barrel is heated and kept warm by using a water bath method, wherein the three-steaming three-soaking treatment specifically comprises the following steps:

s11, dissolving 5wt% of iodine-free sea salt by using quantitative purified water, adding 1kg of green tea and 0.5kg of jasmine flower into 50kg of purified water, and steaming the fir barrel for 20-30 min after boiling;

s12, taking out the fir barrel, airing for 3-5 h, and then soaking the whole body of the fir barrel into the boiled tea water for 12-16 h;

s13, repeating fumigation, airing and soaking operation for 3-4 times.

The fir material is easy to keep warm and transfer temperature, can keep warm well, and can not carry out enzymolysis with fresh tea, and is treated by three steaming and three soaking, and the addition of green tea, jasmine flower and iodine-free sea salt is combined, so that the wood is effectively removed, the salt water is soaked in the wood, the wood is harder, the fir barrel is more durable, and the problem that the water taste is generated in the soaking process in the night can be avoided, the fragrance of the tea can be adsorbed in fumigation, soaking and long-term use, and the odor can be naturally repelled or engulfed on a certain maturity.

Further, the spin-drying equipment is a tea centrifuge, and is used for spin-drying the partridge fresh tea in two times, wherein in the first spin-drying, the rotation speed of the tea centrifuge is 600-700 rpm, in the second spin-drying, the rotation speed of the tea centrifuge is 1000-1100 rpm, and the residual moisture of the partridge fresh tea after the second spin-drying is 10-30%.

The method of twice spin-drying is adopted, the speed is relatively low in the first spin-drying, the tea leaf page can be forced to open gland hair cell gaps, and moisture in the tea leaf can be forced to be squeezed out in the second high-speed spin-drying, so that the purpose of effective spin-drying is achieved.

Further, the sun-drying stewing equipment comprises an equipment body and an inner frame arranged in the equipment body; a plurality of airing trays which are arranged in a stacking way and used for laying fresh leaves are arranged on the inner frame; a control switch and a blower device are arranged in the equipment body; the equipment body is provided with an air outlet and an air inlet which are communicated with the inside of the equipment body; the top surface and the side surface of the equipment body are respectively provided with a light transmission surface for transmitting light; the black shading layer is movably coated on the periphery of the equipment body, and the black shading layer is provided with a double-layer mechanism.

The air outlet is arranged at the top of the equipment body, the air inlet is arranged at the bottom of the equipment body, and the control switch and the air blowing device are arranged in the air outlet and/or the air inlet.

The air blowing device is a cold and hot dual-purpose air blower, a temperature measuring device and a humidity measuring device are arranged in the equipment body, and the air blowing device, the temperature measuring device and the humidity measuring device are electrically connected with the control switch.

The top of equipment body installs the arc top cover, the arc top cover has bellied cambered surface or hemisphere face that makes progress, and its inner wall is provided with the slot that supplies the condensate water to fall back.

The equipment body is a stainless steel product, the light-transmitting surface is a transparent plate, the black shading layer is food-grade black non-woven fabric, the thickness of the inner layer is 2mm, and the thickness of the outer layer is 6mm.

Through the design of the sun-drying and stewing equipment, the sun-drying and stewing equipment can effectively receive sun radiation, and simultaneously, the air blowing effect of the air blowing device is combined, so that the tea on each layer of sun-drying net in the equipment body can be uniformly heated; the black shading layer is easy to absorb heat energy, and can stew and bake tea, so that browning of the tea due to excessive sunlight irradiation is avoided; the cooperation control switch, temperature measuring device and humidity measuring device can realize temperature, humidity automated control, reduces manual operation, helps promoting efficiency.

For a better understanding and implementation, the present invention is described in detail below with reference to the drawings.

Drawings

FIG. 1 is a schematic diagram of a solar baking and stewing device according to the invention;

FIG. 2 is a schematic view of the back structure of the sun-curing stewing device of the present invention;

fig. 3 is a schematic diagram of the front structure of the sun-drying stewing device according to the invention;

FIG. 4 is a schematic side view of a solar baking and stewing device according to the invention;

fig. 5 is a schematic view of a base structure of the sun-drying and stewing device according to the present invention;

fig. 6 is a schematic diagram of a partial structure of the insolation baking-stewing device according to the present invention.

In the figure: the equipment comprises an equipment body 1, an arc-shaped top cover 2, a framework 3, a transparent plate 4, a base 5, a foot brake roller 6, a sealing door 7, a hinge 8, a door handle 9, an air inlet 10, an air outlet 11, an inner frame 12, a supporting plate 13, a control switch, a cold and hot dual-purpose air blower 14, a curtain box 15, black cloth 16 and a curtain pull rope 17.

Detailed Description

The following detailed description of the present invention will provide further details of the invention with reference to specific embodiments thereof, and the technical solutions of the embodiments of the present invention will be clearly and completely described, but the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present invention.

The embodiment of the invention provides a preparation method of a leaf-extending multi-shape partridge green tea, which comprises the following specific operation steps:

s1 selecting and flushing

Selecting partridge tea fresh leaves with basically consistent shape and size, mainly comprising middle-aged leaves and large sheets, placing the partridge tea fresh leaves in a medium-or large-sized turbine washing machine according to the number of the washing to be completed, and carrying out vortex washing on the partridge tea leaves at normal temperature by using saturated iodine-free sea salt aqueous solution; the water is continuously turned and rotated to uniformly scrape dust, sundries, bacteria and pesticide residues on the attached blades; the fresh tea leaves are brewed by using saturated iodine-free sea salt water, so that the dual functions of color protection and sterilization can be achieved. The sea salt water is in a saturated state, so that the decoloration and exudation of fresh tea leaves in the soaking water can be blocked, meanwhile, bacteria are killed, dust is melted, the salt has the functions of enhancing aroma and aroma, and the problem of heavy green and green taste of the substituted tea can be greatly reduced;

s2 alkalization soaking and washing

Placing the washed fresh partridge tea leaves in a soaking and washing container, adding 4-4.5% of iodine-free sea salt aqueous solution by mass percent, adjusting the pH value to 7.5-8.0, and ensuring the water temperature in the soaking and washing container of the fir barrel to be 40-50 ℃ by means of the heat of a boiling water pot and soaking for 4-8 min, wherein hands are reversely washed from top to bottom and from side to side during the soaking and washing process; the tea is easily influenced by light, heat and oxygen, has great influence on degradation and browning after oxygen interruption of the tea, and particularly under the acidic environment condition, the alkalization cleaning is to add alkaline substances on the surface of the tea, so as to provide protection step by step, slow down the photolysis degree of the tea, which is continuously subjected to three factors of light, heat and oxygen in the processing process, and keep vitamin C and active ingredients in the tea to the greatest extent;

s3, spin-drying and stewing

Drying the soaked and washed partridge tea fresh leaves by using a drying device for multiple times, and then transferring the dried and washed partridge tea fresh leaves into a sun-drying and stewing device for baking and stewing at the temperature of 30-35 ℃ by means of sunlight irradiation heat energy to obtain the partridge tea leaves with the water content of 10%; the stewing and drying step is to utilize the shielding cloth to shield the direct irradiation of the sun and the heat energy radiation of the sunlight on the surface of the tea, and utilize the heat temperature of the heat energy hot air stored by the equipment to gradually stew and dry the moisture of the tea;

s4, shaping

Rolling single-piece tea from the tip of the tea to the stem of the tea from the front or back by using the dried partridge tea in the step S3, punching holes corresponding to the stem of the tea, and inserting the stem of the tea into the holes or binding the dried coconut stem of the tea or food-grade non-woven fabric threads to fix the tea shape to obtain the round coiled partridge tea;

pressing the round partridge tea leaves with a weight to obtain flat rolled tea leaves;

arranging a plurality of round partridge tea leaves along the circumferential direction to form a disc shape, and secondarily binding the disc shape with coconut stem shreds or food-grade non-woven fabrics to obtain disc whip gun-shaped tea leaves;

folding the flat coiled partridge tea leaves into round particles, and filling the round particles into a round die for extrusion molding to obtain round particle partridge green tea;

putting the round partridge tea leaves or the flat partridge tea leaves or the round grain tea leaves into bamboo tube cups according to the specified gram number to obtain bamboo tube partridge green tea with a corresponding shape;

placing sheet tea leaves at the bottom of a square or round cake-shaped die, alternately stacking a plurality of layers of flat-rolled partridge tea leaves, separating two adjacent layers by the sheet tea leaves, placing the sheet tea leaves at the top of the die, and obtaining square or round tea cakes with the thickness of 1cm after multiple hydraulic pressure;

round rolled tea: rolling round tea from the front of the tea leaves, wherein the color is light green, which is called light green round rolled tea, and rolling tea from the back of the tea leaves, the color is light gray, which is called light gray round rolled tea;

flat rolled tea: rolling flat tea from the front of the tea leaves, wherein the color is light green, called light green flat rolled tea, rolling flat tea from the back of the tea leaves, and the color is light gray, called light gray flat rolled tea;

s5 sterilizing and heat stewing

Sterilizing the partridge tea leaves according to the prepared different specifications by using a tea She Dixiang machine, wherein the treatment temperature is 35-45 ℃ and the treatment time is 12-18 min, transferring the partridge tea leaves to sun-drying and stewing equipment for secondary sun-drying after sterilization until the water content is lower than 5%, and airing the partridge tea leaves in a food-grade non-woven fabric bag at the temperature of 16-18 ℃ for more than 72 hours for natural fragrance returning to obtain the product. The heat energy stewing and drying in the process refers to mechanical electric heating heat energy temperature, sun-shine heat energy temperature stored in sun-shine stewing equipment, and after the power supply of the aroma raising machine is raised to a certain temperature, the light in the machine is turned off, and the temperature stored in the machine is utilized to sterilize or dry tea; the sun-drying stewing and drying equipment is used for blocking direct irradiation of solar rays and carrying out temperature-control stewing and drying by absorbing the temperature of sunlight;

the preparation method of the partridge green tea with the shape of a single leaf extending forward and backward is characterized in that after fresh partridge green leaves are prepared into green leaves, two types of partridge green tea with a round shape and a flat shape are prepared from the fresh partridge green leaves, one type of green leaves are prepared into two types of green tea with different colors in the front and back directions, for example, the round tea is light green tea and light gray green tea, the light green round tea, the light gray green round tea and the flat tea are also light green tea and light gray green tea respectively, the light green flat round tea and the light gray green flat tea are also called, and the following tea is continuously prepared by different processes according to the shapes of the two types of green tea: granular round partridge green tea, disc firecracker model shaped partridge green tea, square or round cake shaped partridge green tea and bamboo tube partridge green tea, thus the partridge green tea is added on the appearance of tea, and the first partridge green tea variety in the market is formed. Five and six new types of specifications with two different colors are added, so that the tourmaline full-mesh products are ornamental, the products become gift-giving products, a step is formed on the whole products, and the market competitiveness is improved. It has obvious breakthrough in appearance and quality and use value. The method completely changes the existing dry yellow leaf-shaped and grid-shaped appearance and quality, can prepare the precedent of the multi-shape product in the same day by a new technological method, is focused on solving the photolysis effect in the production process, and preferably controls the treatment temperature, alkalizes the tea leaves, compared with the prior art that fresh leaves are damaged by heat generated by stacking and pressing the fresh leaves in the transportation process, the heat energy generated in the processing process, especially the high-temperature fixation, has enzymatic oxidation effect on the fresh leaves, so that the fresh leaves of the partridge tea are increased in temperature or oxidized and deteriorated, the volatilization of volatile components is effectively avoided, the color, aroma and active components of the green leaves of the partridge tea are maintained, the batch quality of the product is stable, the market ornamental attraction is increased, the sales volume is increased, the investment of a large-scale fixation machine, a withering machine, a twisting machine and the like is reduced, the processing cost is increased, the work efficiency is improved, the quality is promoted, the planting enthusiasm and economic income of farmers are promoted, and the development of the partridge tea is promoted by one product is promoted.

Further, partridge green tea as a surrogate tea is distinguished from conventional tea: the partridge green tea leaves are bigger and high in tree height, so that the partridge green tea leaves are more prone to be stained with dust, natural aroma is achieved, insects are prone to be attracted, in order to ensure yield, pesticides are sprayed in the planting process to expel insects, the picked leaves are directly produced without thorough washing, dust and bacteria, particularly mould and the like stained on the leaves are prone to propagation and breeding, the leaves are mildewed and rotten, pesticide residues are not thoroughly removed, and health of drinkers is affected;

in contrast, in step S1, the tea leaves are subjected to vortex washing; the washing container is of a barrel-shaped structure capable of rolling circumferentially, a washing container used for containing saturated iodine-free sea brine is arranged above the barrel-shaped structure, a water outlet is formed in the bottom of the washing container, the saturated iodine-free sea brine flows out of the water outlet and falls into the washing container, and vortex is formed in the washing container so as to perform vortex washing on the partridge tea fresh leaves.

Further, the vertical distance from the bottom of the flushing container to the top of the flushing container is 1.0-1.2 m; the inner diameter of the water outlet is 8-12 cm, and the water outlet is provided with a water tap.

Specifically, a turbine type washing machine can be selected as a washing container, automatic water inlet and drainage can be realized, unidirectional or bidirectional rolling can be realized, so that liquid in the turbine type washing machine forms vortex, a stainless steel barrel is further arranged above the turbine type washing machine and is used as a washing container, a water outlet is arranged at the bottom of the stainless steel barrel, a water tap is arranged at the bottom of the stainless steel barrel, the position of the water tap is not overlapped with the central shaft of the turbine type washing machine, saturated iodine-free sea brine contained in the stainless steel barrel flows out from the water tap and falls into an inner barrel of the turbine type washing machine under the action of gravity, the falling saturated iodine-free sea brine is forced to accelerate due to gravity drop, dust, bacteria, pesticide residues and the like adhered to blades can be effectively washed in the washing container, mould reproduction conditions are avoided, and part of theophylline can be removed.

Further, the soaking and washing container is preferably a fir barrel subjected to three-steaming three-soaking treatment, and in step S2, the fir barrel is heated and kept warm by using a water bath method, wherein the three-steaming three-soaking treatment specifically comprises the following steps:

s11, dissolving 5wt% of iodine-free sea salt by using quantitative purified water, adding 1kg of green tea and 0.5kg of jasmine flower into 50kg of purified water, and steaming the fir barrel for 20-30 min after boiling;

s12, taking out the fir barrel, airing for 3-5 h, and then soaking the whole body of the fir barrel into the boiled tea water for 12-16 h;

s13, repeating fumigation, airing and soaking operation for 3-4 times.

The fir material is easy to keep warm and transfer temperature, can keep warm well, can not carry out enzymolysis with fresh tea, is subjected to three-steaming three-soaking treatment, combines the addition of green tea, jasmine flower and iodine-free sea salt, effectively removes wood dust smell, can avoid producing rancid water smell in overnight soaking, can adsorb tea aroma and fragrance in fumigation, soaking and long-term use, and can naturally repel or phagocytize peculiar smell on certain maturity.

In a specific operation, a large pot can be supported, water is discharged from the pot, and the pot is continuously heated to keep the water temperature at about 45 ℃; 3kg of partridge tea fresh leaves are contained in the fir barrel, the fir barrel is placed in the pot, the height of the fir barrel is about 60cm, and the height of the fir barrel is 30cm higher than the water surface; adding 4.5wt% of iodine-free sea salt according to the total amount of purified water, dissolving, filtering impurities, and pouring into fir pokers; washing the partridge fresh tea leaves in batches, wherein each batch is about 30kg, and water in a barrel is replaced once every batch is washed; the water change can lead to temperature drop, and the water temperature in the big pot needs to be ensured to be kept at 45 ℃ all the time.

The basification of the tea surface is to form a barrier, the oxidation of air and tea enzymes is blocked to keep the green color and active ingredients, the smell and the taste are promoted to be converted into the camellia fragrance, meanwhile, the secondary pollution caused by bacteria, particularly mould is effectively prevented, the green is continuously kept on the leaf surface and is not rapidly oxidized, the leaf fiber starts to be firm, and the problem that the partridge tea mould exceeds the standard is basically solved. The existing products are easy to have the problem of mold exceeding standard, most of fresh leaves picked by habit are not washed, dust and bacteria on the leaves are not treated cleanly, the leaves are directly withered, rubbed and deactivated at high temperature, vitamin C and volatile substances are damaged, the surface of the leaves is brown, and bacteria, especially mold, are easy to be invaded for the second time due to strong moisture absorption of the dried tea leaves, overcast and rainy weather, packaging environment and storage conditions; high-temperature fixation, strong light irradiation and continuous sunlight exposure can lead the leaf surface to be completely meshed and withered and yellow. The product is poor in sales phase, and the front color of the blade is light green after the alkaline treatment in the scheme, and the back color of the blade is light gray green.

Further, the spin-drying equipment is a tea centrifuge, and is used for spin-drying the partridge fresh tea in two times, wherein in the first spin-drying, the rotation speed of the tea centrifuge is 600-700 rpm, in the second spin-drying, the rotation speed of the tea centrifuge is 1000-1100 rpm, and the residual moisture of the partridge fresh tea after the second spin-drying is 10-30%.

In the processing technology, the water content of the fresh partridge tea leaves is controlled to be 10+/-1% after washing, and then the fresh partridge tea leaves are continuously shaped, and the fresh partridge tea leaves have typical two-face leaf structures which are composed of an upper epidermis, a lower epidermis and a meat tissue, wherein the epidermis is provided with a glandular hair structure, the upper part of the mesophyll tissue is a fence tissue, the lower part of the mesophyll tissue is a sponge tissue, and the differentiation is obvious; if the centrifugal drying is carried out at a high rotation speed (more than 1000 revolutions per minute), the working hours are effectively shortened, but only the moisture on the surface of the blade can be dried, the moisture in the blade cannot be forced out, and instead, the surface of the blade is dried, the moisture in the blade cannot be forced out, and the controllable plan standard cannot be met; the method of twice spin-drying is adopted, the speed is relatively low in the first spin-drying, the tea leaf page can be forced to open gland hair cell gaps, and moisture in the tea leaf can be forced to be squeezed out in the second high-speed spin-drying, so that the purpose of effective spin-drying is achieved.

After centrifugal drying, the residual moisture content of the current inspected leaves is about 10-30%, the current inspected leaves are transferred into a sun-drying stewing device for stewing and drying according to the quantity of the dependent moisture, the stewing and drying is carried out for 1-2 d, and the stewing and drying is carried out for 3-4 d, wherein the moisture content of the current inspected leaves is lower than 15%.

Further, in the process, a self-designed sun-drying stewing device is selected, specifically, please refer to fig. 1-5, fig. 1 is a schematic structure diagram of the sun-drying stewing device of the present invention, fig. 2 is a schematic structure diagram of a back side of the sun-drying stewing device of the present invention, fig. 3 is a schematic structure diagram of a front side of the sun-drying stewing device of the present invention, fig. 4 is a schematic structure diagram of a side of the sun-drying stewing device of the present invention, fig. 5 is a schematic structure diagram of a base of the sun-drying stewing device of the present invention, fig. 6 is a schematic structure diagram of a part of the sun-drying stewing device of the present invention, as shown in the figure, the sun-drying stewing device comprises a device body 1, an inner frame 12 is mounted in the device body 1, a plurality of stacked sun-drying trays 13 are welded on the inner frame 12, further the sun-drying trays can be stainless steel sun-drying nets, which are provided with 12 layers for laying fresh leaves 65kg after one-time spin-drying, and the net-shaped structure of the sun-drying stewing device is easy to lay tea leaves and does not rust;

the periphery of the equipment body is movably coated with a black shading layer, specifically, the top of the equipment body 1 is provided with an arc-shaped top cover 2, the bottom of the equipment body 1 is provided with a base 5, and four corners of the bottom of the base 5 are provided with foot brake rollers 6, so that the equipment is convenient to move;

the equipment comprises an equipment body 1, an arc-shaped top cover 2, a framework 3, a sealing door 7, a door handle 9, an air outlet 11, an air inlet 10, an air outlet 11 and an air inlet, wherein the framework 3 is arranged on the inner sides of the equipment body 1 and the arc-shaped top cover 2, the sealing door 7 is arranged on one side of the equipment body 1, the door handle 9 is arranged on the sealing door 7, the air outlet 11 is arranged on one side of the arc-shaped top cover 2, and the air inlet 10 is arranged on the back surface of the equipment body 1 and is communicated with the interior of the equipment body 1; the device body 1, the arc-shaped top cover 2 and the sealing door 7 are provided with transparent plates 4, namely light-transmitting surfaces for transmitting light, and are used for receiving sunlight to radiate into the device to dry fresh leaves laid on each layer of airing trays;

the curtain box 15 is all installed to the top both sides of equipment body 1, the internally mounted of curtain box 15 has the pivot, be connected with black cloth 16 in the pivot, the one end of pivot is connected with curtain stay 17, can stimulate curtain stay 17 when not needing sunshine to radiate, rotates black cloth and covers the transparent plate, just black cloth can be double-deck food-grade black non-woven fabrics, its external layer thickness 6mm, inlayer thickness 2mm, easily drips the moisture after being heated. When the tea leaves are wet, water drops down, the outer layer bag is thick, the water drops out slowly, the water drops become water vapor for back feeding the tea leaves, and the tea leaves are concentrated by the upper and lower loops; the black bag on the outer layer is thick and easy to absorb heat energy, and the tea can be stewed and baked, and sunlight irradiation can be effectively prevented, and green tea can be browned;

the equipment body 1 is provided with a control switch and a cold and hot dual-purpose blower 14, the bottom end of the back surface of the equipment body 1 is provided with an air inlet 10, two opposite sides of the arc-shaped top cover 2 are respectively provided with 1 air outlet 11, the cold and hot dual-purpose blower is arranged in the air inlet 10, and the combination of the cold and hot dual-purpose blower and the blower can promote the ventilation of the interior of the equipment body;

further, a temperature measuring device and a humidity measuring device are arranged in the equipment body 1, and the air blowing device, the temperature measuring device and the humidity measuring device are electrically connected with the control switch. When the temperature is higher than 32+/-1 ℃, the air fan is opened to dissipate heat: when the temperature is controlled to be in contact with 32+/-1 ℃, a cold and hot dual-purpose air blast device is turned on, and the temperature is raised to 32 ℃ so as to protect the activity of enzymes on the tea leaves;

the arc top cover 2 is an upward protruding arc surface or hemispherical surface, and the inner wall of the arc top cover is provided with a groove for condensate to fall back, the arc surface or hemispherical surface is designed to facilitate vapor evaporation of tea leaves in the equipment body to the top, and then the arc top cover falls back along the periphery of the arc surface or the arc surface and the groove, so that the wet and sunned tea leaves are avoided.

The partridge tea contains rich vitamin C and high tea polyphenol, which is a compound, and experiments prove that even if the tea is detected in a laboratory, the detected tea can undergo photolysis reaction within one hour under illumination, so that the content and quality of the tea are reduced. So we always use fir barrel to wash, alkaline soak, sterilize and wash, use centrifuge to filter water for the second time, and then air-dry in bags in dark place, especially do not use high Wen Sha green technology, or prevent photolysis reaction, weaken illumination oxidation browning in many aspects, strive to keep the color of the dry tea leaves light green or light grey green, and form obvious difference with the dry tea leaves on the market in dark yellow and gridding shape.

Through the design of the sun-drying and stewing equipment, the sun-drying and stewing equipment can effectively receive sun radiation, and simultaneously, the air blowing effect of the air blowing device is combined, so that the tea on each layer of sun-drying net in the equipment body can be uniformly heated; the black shading layer is easy to absorb heat energy, and can stew and bake tea, so that browning of the tea due to excessive sunlight irradiation is avoided; the cooperation control switch, temperature measuring device and humidity measuring device can realize temperature, humidity automated control, reduces manual operation, helps promoting efficiency.

The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.

Claims (10)

1. A preparation method of a slice of leaf forward-extending polymorphic partridge green tea is characterized by comprising the following specific operation steps:

s1 selecting and flushing

Selecting partridge tea fresh leaves with basically consistent shape and size, mainly comprising middle-aged leaves and large sheets, placing the partridge tea fresh leaves in a flushing container, and flushing the partridge tea leaves by using saturated iodine-free sea salt aqueous solution at normal temperature;

s2 alkalization soaking and washing

Placing the washed fresh partridge tea leaves in a soaking and washing container, adding an iodine-free sea salt aqueous solution with the mass fraction of 4-4.5 wt%, regulating the pH value to 7.5-8.0, heating to keep the water temperature in the soaking and washing container at 40-50 ℃, soaking for 4-8 min, and stirring at intervals;

s3, spin-drying and stewing

Drying the soaked and washed partridge tea fresh leaves by using a drying device for multiple times, transferring the dried and washed partridge tea fresh leaves into a sun-drying stewing device, and uniformly performing sunlight irradiation stewing at 30-35 ℃ to obtain the partridge tea leaves with the water content of 10%;

s4 shaping

Rolling single-piece tea from the tip of the tea to the stem of the tea from the front or back by using the partridge tea after airing in the step S3, punching holes corresponding to the stem of the tea, and inserting the stem of the tea into the holes or binding the dried coconut stem of the tea by using the dried coconut stem or non-woven fabric threads to fix the tea shape, so as to obtain the round coiled partridge tea;

pressing the round partridge tea leaves with a weight to obtain flat rolled tea leaves;

arranging a plurality of round partridge tea leaves along the circumferential direction to form a disc shape, and secondarily binding the disc shape with coconut stem shreds or non-woven fabrics to obtain disc whip gun-shaped tea leaves;

folding the flat coiled partridge tea leaves into round particles, and filling the round particles into a round die to obtain round particle tea leaves;

putting the round partridge tea leaves or the flat partridge tea leaves or the round grain tea leaves into bamboo tube cups according to the specified gram number to obtain bamboo tube partridge green tea with a corresponding shape;

placing sheet tea leaves at the bottom of a square or round cake-shaped die, alternately stacking a plurality of layers of flat-rolled partridge tea leaves, separating two adjacent layers by the sheet tea leaves, placing the sheet tea leaves at the top of the die, and obtaining square or round tea cakes with the thickness of 1cm after multiple hydraulic pressure;

s5 sterilizing and sun-drying stewing

Sterilizing the partridge tea leaves according to the prepared different specifications by using a tea She Dixiang machine, wherein the treatment temperature is 35-45 ℃ and the treatment time is 12-18 min, transferring the partridge tea leaves to sun-drying stewing equipment for secondary drying after sterilization until the water content is lower than 5%, and naturally returning fragrance after the partridge tea leaves are packaged into a non-woven fabric bag and dried in the environment of 16-18 ℃ for more than 72 hours, thus obtaining the product.

2. The method for preparing a leaf-forward multi-shape partridge green tea as claimed in claim 1, wherein:

the washing container is a turbine washing machine, and in step S1, the turbine washing machine carries out vortex washing on tea leaves; the washing container is of a barrel-shaped structure capable of rolling circumferentially, a washing container used for containing saturated iodine-free sea brine is arranged above the barrel-shaped structure, a water outlet is formed in the bottom of the washing container, the saturated iodine-free sea brine flows out of the water outlet and falls into the washing container, and vortex is formed in the washing container so as to perform vortex washing on the partridge tea fresh leaves.

3. The method for preparing a leaf-forward multi-shape partridge green tea as claimed in claim 2, wherein: the vertical distance from the bottom of the flushing container to the top of the flushing container is 1.0-1.2 m; the inner diameter of the water outlet is 8-12 cm, and the water outlet is provided with a water tap.

4. The method for preparing a leaf-forward multi-shape partridge green tea as claimed in claim 1, wherein:

the soaking and washing container is preferably a fir barrel subjected to three-steaming three-soaking treatment, and in step S2, the fir barrel is heated and kept warm by using a water bath method, wherein the three-steaming three-soaking treatment specifically comprises the following steps:

s11, dissolving 5wt% of iodine-free sea salt by using quantitative purified water, adding 1kg of green tea and 0.5kg of jasmine flower into 50kg of purified water, and steaming the fir barrel for 20-30 min after boiling;

s12, taking out the fir barrel, airing for 3-5 h, and then soaking the whole body of the fir barrel into the boiled tea water for 12-16 h;

s13, repeating fumigation, airing and soaking operation for 3-4 times.

5. The method for preparing a leaf-forward multi-shape partridge green tea as claimed in claim 1, wherein:

the spin-drying equipment is a tea centrifuge, and is used for spin-drying the fresh partridge tea leaves in two times, wherein the rotating speed of the tea centrifuge in the first spin-drying is 600-700 rpm, the rotating speed of the tea centrifuge in the second spin-drying is 1000-1100 rpm, and the residual moisture of the fresh partridge tea leaves after the second spin-drying is 10-30%.

6. The method for preparing a leaf-forward multi-shape partridge green tea as claimed in claim 1, wherein:

the sun-drying stewing equipment comprises an equipment body and an inner frame arranged in the equipment body; a plurality of airing trays which are arranged in a stacking way and used for laying fresh leaves are arranged on the inner frame; a control switch and a blower device are arranged in the equipment body; the equipment body is provided with an air outlet and an air inlet which are communicated with the inside of the equipment body; the top surface and the side surface of the equipment body are respectively provided with a light transmission surface for transmitting light; the black shading layer is movably coated on the periphery of the equipment body, and the black shading layer is provided with a double-layer mechanism.

7. The method for preparing the leaf-forward multi-shape partridge green tea as claimed in claim 6, wherein the method comprises the following steps:

the air outlet is arranged at the top of the equipment body, the air inlet is arranged at the bottom of the equipment body, and the control switch and the air blowing device are arranged in the air outlet and/or the air inlet.

8. The method for preparing a leaf-forward multi-shape partridge green tea as claimed in claim 7, wherein:

the air blowing device is a cold and hot dual-purpose air blower, a temperature measuring device and a humidity measuring device are arranged in the equipment body, and the air blowing device, the temperature measuring device and the humidity measuring device are electrically connected with the control switch.

9. The method for preparing a leaf-forward multi-shape partridge green tea as claimed in claim 7, wherein:

the top of equipment body installs the arc top cover, the arc top cover has bellied cambered surface or hemisphere face that makes progress, and its inner wall is provided with the slot that supplies the condensate water to fall back.

10. The method for preparing a leaf-forward multi-shape partridge green tea as claimed in claim 7, wherein:

the equipment body is a stainless steel product, the light-transmitting surface is a transparent plate, the black shading layer is food-grade black non-woven fabric, the thickness of the inner layer is 2mm, and the thickness of the outer layer is 6mm.