CN202005227U - Equipment for inducing tea fragrance - Google Patents
Equipment for inducing tea fragrance Download PDFInfo
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- CN202005227U CN202005227U CN2011200345935U CN201120034593U CN202005227U CN 202005227 U CN202005227 U CN 202005227U CN 2011200345935 U CN2011200345935 U CN 2011200345935U CN 201120034593 U CN201120034593 U CN 201120034593U CN 202005227 U CN202005227 U CN 202005227U
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Abstract
The utility model discloses equipment for inducing tea fragrance. The equipment comprises a feed hopper, a discharge hopper and a support, wherein a vibrating spring, a vibrating motor and a vibrating rack are arranged on the support; a group of vibrating plates are arranged on the vibrating rack; one end of each layer of vibrating plate is articulated on the vibrating rack through a pin shaft and the other end of each layer of vibrating plate is fixed on an adjusting tank with adjustable inclination angle of the vibrating rack through an adjusting bolt; the feed hopper is arranged at one end of the vibrating plate in the uppermost layer and the discharge hopper is arranged at one end of the vibrating plate in the bottommost layer; and each layer of vibrating plate is communicated through a middle discharge port. The equipment has the benefit of significantly improving the fragrances of fresh tea leaves and the sensory qualities of tea products. If necessary, the equipment can perform continuous and slow vibration treatment, periodical vibration treatment or irregular vibration treatment. The equipment is highly adapted to the subsequent processing procedures. The equipment is easy to operate and control, ensures stable quality of products, and can be widely applied in production; moreover, the labor intensity is reduced, and the production efficiency is increased.
Description
Technical field
The utility model relates to the Tea Processing technical field, especially a kind of equipment of inducing tea aroma.
Background technology
Tealeaves is one of the world's three big non-alcoholic drinks, also is one of health drink that gets consumer reception most.The height of quality of tea leaves and its fragrance has substantial connection, and good more its quality of tea aroma is just good more; And the processing of the bright leaf of the quality of tea aroma and tea has very big relation.
(1) creates the problem of immediate prior art and existence thereof with the utility model
1, the technology of " manually bumping green grass or young crops "
Technology is a kind of traditional Tea Processing technology " manually to bump green grass or young crops ", and the middle-size and small-size tea finish machine of China some areas generally adopts this technology tea-processing.Its technical key point is: 1. " stir " the bright leaf of tea by hand repeatedly, make it even dehydration, ventilative, prevent that blade is rotten; 2. the bright leaf of " beating " tea by hand repeatedly makes bright mutual percussion of leaf of tea and friction, promotes the generation of fragrance.
The shortcoming of the technology of " manually bumping green grass or young crops " is: 1. to skilled worker's requirement height, the master craftsman who only has rich experiences just can grasp the degree of " stirring " and " beating ", otherwise is difficult to make tealeaves.2. the quantity of handling the bright leaf of tea every day seldom, output is very low.3. tea leaf quality instability, the product that different workmans produce, its fragrance has nothing in common with each other; Even the product that same people produces, the fragrance of every day is also inequality.4. labor strength is very big, and often all will work all through the night.5. blade injury is inhomogeneous, easily red stain.
2, " water sieve shaking heat green tea " technology
" water sieve shaking heat green tea " technology also is a kind of traditional Tea Processing technology, and the middle-size and small-size tea finish machine of China some areas often adopts this method tea-processing.Its technical key point is: the bright leaf of tea is placed in the water sieve (a kind of bamboo plaque instrument), with manpower water sieve is horizontally rotated, drive places the bright leaf of the tea in it to rotate on compass screen surface and beats, and makes bright mutual percussion of leaf of tea and friction, perhaps, promote the generation of fragrance with compass screen surface percussion and friction.
The shortcoming of " water sieve shaking heat green tea " technology is: 1. the carrying of the bright leaf of tea, top sieve (putting into) and following sieve (pouring out) are pretty troublesome, and workload is very big, and output is very low.2. the damaged degree of the bright leaf of tea is difficult to control, easily red stain.3. tea leaf quality instability, the product that different workmans produce, its fragrance has nothing in common with each other; Even the product that same people produces, the fragrance of every day is also inequality.
3, " cylinder shakes green grass or young crops " technology
" cylinder shakes green grass or young crops " technology is the Tea Processing technology that the big-and-middle-sized tea finish machine of present China generally adopts.Its technical key point is: the bright leaf of tea is packed in the cylinder vibration machine (a kind of tubular plant equipment of making cylinder of metal mesh belt or bamboo product), slowly rotate the bright leaf of the tea that makes in the cylindrical shell by cylinder and slowly roll under the effect of centripetal force and gravity.In the process of rolling, collide mutually and friction between the blade or between blade and the inner wall of rotary drum, promote the generation of fragrance.
The shortcoming of " cylinder shakes green grass or young crops " technology is: 1. carrying, top cylinder (putting into) and the doffing (pouring out) of the bright leaf of tea are pretty troublesome, and workload is very big.2. blade injury is inhomogeneous, easily red stain; 3. blade easily snaps in barrel, causes " dead blue or green " (blade blackout); 4. the space is airtight relatively, is unfavorable for that blue or green gas scatters and disappears and the fragrance development.
(2) currently reported, but do not see other technology of application and the problem of existence thereof
1, induces tea aroma with the way of UV-B light source irradiation
There is the researcher to think, use UV-B light source direct irradiation fresh tea leaf raw material, can impel the expression that discharges relevant hydrolase gene with tealeaves in conjunction with the attitude fragrance component, improve the synthetic and vigor of β-primrose glycosidase and beta-glucosidase etc., thereby quicken release, help improving the fragrance that becomes to sample tea in conjunction with the attitude fragrance component.
There is following problem in this technology: 1. UV-B ultraviolet ray penetration power is little, has only several millimeters penetration thickness.So, can only play a role to the bright leaf of the upper epidermis of accumulation horizon, to other bright leaves without any effect.2. the generation of the expression of the exciting of gene, hydrolase and enzymatic reaction all needs the long time, and can't with the naked eye observe, and causes the bad grasp of UV-B light source degree of illumination.3. need in the space of airtight relatively shading, finish the treatment with irradiation of UV-B light source.4. yield poorly inconvenient operation.
2, oscillatory type oolong tea green making machine
Several years ago, the someone has developed a kind of being called as the oolong tea process equipment of " oscillatory type oolong tea green making machine ".This equipment is made up of " quiet cabinet " and " vibration cabinet " two large divisions." quiet cabinet " seals as a case; " vibration cabinet " quilt " quiet cabinet " is wrapped in the inside, and a plurality of blue or green baskets of shaking of the bright leaf of tea that are used to place are installed on it.Equipment is power source with motor or cylinder, uses atmosphere control system in the quiet cabinet of sealing.When carrying out Tea Processing, open successively earlier by " quiet cabinet " and " vibration cabinet ", the bright leaf of tea is placed in the blue or green basket that shakes; Close " vibration cabinet " and " quiet cabinet " more successively.By pumping of the blue or green basket that shakes, drive the bright leaf of its inner tea and vibrate together, make the bright leaf of tea friction and collision mutually, thereby promote the enzymatic oxidation effect.
There is following problem in this equipment: 1. used atmosphere control system, but atmosphere control system cost height is impracticable.2. in whole process, the bright leaf of tea places in the vibration cabinet all the time, cause vibration cabinet utilization rate very low, and the volume of each vibration cabinet is limited, and this has just determined this efficiency of equipment very low, and output is very little.3. in cylinder operation or when shaking blue or green basket vibration, be difficult to overcome the big problem of noise, do not meet environmental requirement.4. to the required precision height of each parts, if movement in vertical direction is operated easily out of control uneven.When 5. the bright leaf of tea is handled is confined space, and the bright leaf quality of tea is difficult to stablize.6. carrying, Over-The-Counter (putting into) and the following cabinet (taking out) of the bright leaf of tea are pretty troublesome, and workload is very big, can not realize serialization, automated production.This equipment is not also used so far aborning.
The utility model content
The purpose of this utility model is just in order to overcome the deficiency of above-mentioned technology, and a kind of equipment of inducing tea aroma is provided, be that a kind of vibration of the different frequency that can cause by different vibration sources is induced the method for tea aroma and with the tea leaf quality adjusting device of this method design.
The utility model solves the technical scheme that its technical problem adopts: the utility model is by carrying out vibration processing repeatedly to fresh tea leaf raw material, to induce the generation of tea aroma.Its mechanism, the one, vibrate repeatedly and particularly under the situation of dither, can impel the bright leaf cell film of tea to improve permeability, moisture in the stalk leaf is distributed again, and part aromatic substance that contains in the tender stalk and amino acid etc. with moisture diffusion in blade, combine with the hydrolase material in the blade, produce tea leaf quality composition with good fragrance and flavour.The 2nd, vibrate repeatedly and also can make leaf cell appropriateness damage, accelerate enzymatic reaction speed, lower boiling green grass gas material is volatilized, high boiling aromatic substance with good fragrance is appeared.
This equipment of inducing tea aroma described in the utility model, comprise feed hopper, discharge bucket and support, described support is provided with vibrating spring, vibrating motor and vibrating grid, vibrating grid is provided with one group of oscillating plate, one end of each layer oscillating plate is coupling on vibrating grid by bearing pin, and the other end then is bolted on the regulating tank of vibrating grid of adjustable inclination by adjusting; Oscillating plate one end of the superiors is provided with feed hopper, and oscillating plate one end of the bottom is provided with discharge bucket; Be connected by middle discharging opening between each layer oscillating plate.
As preferably, described each layer oscillating plate shifts to install, and bearing pin is arranged on the left side of odd number layer vibrating grid and the right side of even numbers layer vibrating grid, and regulating tank is arranged on the right side of odd number layer vibrating grid and the left side of even numbers layer vibrating grid.
The effect that the utility model is useful is: use method and apparatus of the present utility model, can obviously improve the fragrance and the organoleptic quality that becomes to sample tea of existing fresh tea leaf raw material.Equipment can carry out continuously slowly vibration processing, regularly vibration processing or irregular vibration processing by demand, is widely used in the inducing of fragrance of teas such as green tea, black tea and oolong tea.This equipment has very strong adaptability to the following process operation.In addition, this equipment is easy to operate, easy to control, and labour intensity is low, production efficiency height, constant product quality, large-scale application aborning.Concrete effect of the present utility model is as follows:
1, the quality of tea products is obviously improved, economic worth significantly promotes
The utility model is created problems such as can not only solving the common tea leaf quality that exists of prior art is not good enough, quality instability, can also produce the various tealeaves new products with good fragrance of different style according to the needs of different teas.The bright leaf of the tea that uses method and apparatus of the present utility model to handle, its green grass gas is less, and the fragrance of a flower appears, and the kind of fragrance component and content are very abundant.With the bright leaf of a collection of tea, use method and apparatus of the present utility model to handle, its one-tenth that is processed into is sampled tea based on the pure and fresh fragrance of a flower to the sweet dense fragrance of a flower, and organoleptic quality gets proportion by subtraction and do not have general high about 10 minutes through this processing, and the overall product quality improves a grade at least.These tealeaves are because quality better, steady quality, and the market price has promoted 1-2 class.
2, increased substantially the utilization rate of the low and middle-grade fresh tea leaf raw materials of China
Because the fragrance of low and middle-grade fresh tea leaf raw materials is low, is difficult to make high-quality one-tenth by prior art and samples tea.So every year is not plucked the bright leaf of these low and middle-grade tea in China's overwhelming majority tealeaves producing region, causes a large amount of wastes of tea resources all the time.Utilize the utility model to create, can significantly improve the fragrance of fresh tea leaf raw material, thoroughly solve the low defective of fragrance that low and middle-grade fresh tea leaf raw materials exist, thereby improve the utilization rate of China's fresh tea leaf raw material greatly.
3, Tea Processing serialization, automation and clean the purpose of production have been realized
At present, in China's Tea Production, have only the production of part green tea can realize automation and serialization; The production of most of green tea, black tea and oolong tea all rests on semi-hand, semimechanized stage, and production efficiency is very low, and sanitary condition is troubling.This situation has greatly restricted the development of China's tealeaves industry.The equipment that the utility model is created can be connected mutually with other equipment on the Tea Processing production line, realizes the purpose of serialization, automated production easily.In the whole process of production, fresh tea leaf raw material and semi-finished product all can be connected with other all devices on the production line by conveyer belt, need not shift through other instruments, realize the target of omnidistance " do not land production ", have avoided secondary pollution.
4, alleviate labor strength greatly, improved labor productivity, simple to operation
The ubiquitous problem of prior art and equipment, the one, labour intensity is big, complex operation; The 2nd, production efficiency is low, and output is less, and a workman can only process tens of jin famous-brand and high-quality tea every day.The utility model is created can alleviate working strength of workers greatly, and can realize large-scale production, makes labor productivity improve tens of times.On the other hand, method and apparatus of the present utility model is simple to operate easy to control, uses manpower and material resources sparingly; Bright leaf water content after the processing is suitable, and strong to the adaptability of whole manufacturing procedure, technical advantage is fairly obvious.
Description of drawings
Fig. 1 is a tea leaf quality adjusting device structural representation of the present utility model.
Description of reference numerals: feed hopper 1, oscillating plate 2 is regulated bolt 3, vibrating grid 4, discharge bucket 5, vibrating spring 6, vibrating motor 7, support 8, middle discharging opening 9, bearing pin 10, regulating tank 11.
The specific embodiment
The utility model is described in further detail below in conjunction with drawings and Examples:
This equipment of inducing tea aroma described in the utility model, comprise feed hopper 1, discharge bucket 5 and support 8, described support 8 is provided with vibrating spring 6, vibrating motor 7 and vibrating grid 4, vibrating grid 4 is provided with one group of oscillating plate 2, one end of each layer oscillating plate is coupling on vibrating grid 4 by bearing pin 10, and the other end is then by regulating on the regulating tank 11 of vibrating grid 4 that bolt 3 is fixed on adjustable inclination; Oscillating plate one end of the superiors is provided with feed hopper 1, and oscillating plate one end of the bottom is provided with discharge bucket 5; Be connected by middle discharging opening 9 between each layer oscillating plate 2.Described each layer oscillating plate 2 shifts to install, and bearing pin 10 is arranged on the left side of odd number layer vibrating grid 4 and the right side of even numbers layer vibrating grid 4, and regulating tank 11 is arranged on the right side of odd number layer vibrating grid 4 and the left side of even numbers layer vibrating grid 4.Equipment of the present utility model has been taked following technical measures:
(1) with the vibrating motor is power source.Select 2 or 4 or 6 vibrating motors for use; Per two vibrating motors are pressed rightabout and are rotated, and realize periodically up-down vibration of vibrated bed, avoid the generation of side force and influence vibrating effect.
(2) use frequency converter to regulate vibration frequency.According to the fresh leaf requirement of different teas and different old tender degree, realize the vibration of different frequency.The frequency height, oscillation intensity is big; Reduce frequency, then oscillation intensity also reduces thereupon.
(3) adopt governor motion to regulate the angle of inclination of oscillating plate (net).Can change the translational speed of bright leaf on oscillating plate (net) like this.Angle is little, and then bright leaf is gone up at oscillating plate (net) and moved slowly, and time of vibration is longer; Otherwise bright leaf moves soon, and time of vibration is shorter.
(4) adopt single or multiple lift formula oscillating plate (net) structure.According to the size of bright leaf treating capacity and the length in processing time, adjust the number of plies of oscillating plate (net).It is less relatively that the oscillating plate (net) of tea processing factory stacks the number of plies on a small scale; When extensive tea processing factory produces in enormous quantities, can increase and stack number, so both can add high throughput, can prolong the processing time again.
(5) with time relay setting-up time.Moving time of controlled like this damping and vibration interval time.Each time of vibration is bright leaf required time or its multiple of a week of walking about in equipment, preestablishes with the time relay.The vibration interval time (dead time promptly), should determine according to factors such as bright leaf amount, blade are tender always, preestablish with the time relay.
Tea leaf quality regulation and control press proof machine technology parameter
(1) cabinet size: 2000 * 500 * 1400mm;
(2) vibrating grid size: 2000 * 500 * 800mm;
(3) vibrating motor (2): exciting force 10KN, two-pole machine, power 0.75KW, frequency 3000r/min; Two vibrating motors rotate on the contrary;
(4) frequency converter (1): power 1.5KW;
(5) oscillating plate: thickness 1.5mm, the high 80mm of frame, adjustable between 0 °～15 ° at the inclination angle, reinforce with 4 bugle steel all around;
(6) vibrating spring: length 100～150mm, external diameter φ 60～80mm, thick φ 8～10mm.
The feature of this equipment
This equipment for solve the existing inconvenient operation of present tea-processing equipment, a series of problems such as labour intensity is big, production efficiency is low, unstable product quality design, its feature is as follows:
(1) equipment can effectively be induced the generation of tea aroma, significantly promotes tea leaf quality.The new method of tea aroma is induced in the utilization of this equipment, on the one hand fragrance content and kind in the tealeaves is increased, and produces the fragrance of a flower; Make the bad smell in the bright leaf of tea---green grass gas material disappearance on the other hand.So equipment must have the function of frequency modulation, amplitude modulation.
(2) equipment serves many purposes, and is easy to operate, widely applicable.By particular design, can carry out continuously slowly vibration, vibration regularly or irregular vibration processing.The fragrance that can be widely used in various teas such as green tea, black tea and oolong tea is induced.Device frequency, inclination angle, speed, oscillating plate (net) stack number etc. and all can regulate; Oscillation intensity, vibration velocity, time of vibration and the process lot size of the bright leaf of both controlled tea making on oscillating plate (net) can realize optimum production at different teas, different production scale tea processing factory etc. again.
This method of inducing tea aroma described in the utility model, tea raw material is selected any one in the bright leaf of the tea of a bud one leaf to a bud five leaves for use, tea raw material is before processing technology, carry out vibration processing repeatedly, comprise continuously slow vibration processing, regular vibration processing or irregular vibration processing, according to the common processing technology of all kinds of tealeaves it is processed as to become to sample tea again; Wherein
(1) continuously slow vibration processing: vibration frequency is: 30～750hz; Amplitude is: 1～10mm; Time of vibration is: 1～6 hour;
(2) regular vibration processing: vibration frequency is: 750～3000hz; Amplitude is: 1～10mm; Every vibration in 1～4 hour once, vibrate 1～3min for the first time, vibrate 2～4min for the second time, vibrate 3～5min for the third time, the rest may be inferred;
(3) irregular vibration processing: vibration frequency is: 750～3000hz; Amplitude is: 1～10mm; Vibrate for the first time 1～3min, vibrate 2～4min for the second time, vibrate 3～5min for the third time, carry out according to this.
Embodiment 1:
The bright leaf of tea of selecting " No. 43, Dragon Well tea " bud two, three leaves for use is as raw material, handle according to the following steps: 1. the bright leaf of tea is tiled in that (the bright leaf thickness of tea is 5～20cm on the oscillating plate of quality regulation and control machine, the oscillating plate inclination angle is 0 degree), the bright leaf of tea is carried out continuously slowly vibration processing.Vibration frequency is 100～750hz, and amplitude is 1～3mm, and time of vibration is 1～2 hour.2. with the tea raw material after the above-mentioned vibration processing, according to the conventional processing technology of green tea---spread out green grass or young crops, complete, knead and drying, it is processed as finished product green tea (processed group).
In order to prove the utility model method to improving the effect of fragrance, other uses with a collection of fresh tea leaf raw material, saves the above-mentioned the 1. step, changes it into identical time that spreads under indoor natural conditions.Then, according to above-mentioned steps 2., it is processed as finished product green tea (control group).
Evaluate the tealeaves that the expert makes above-mentioned two kinds of different disposal by five tealeaves and carry out the sensory review, found that finished product green tea (processed group) has the pure and fresh fragrance of a flower, scoring is 92 minutes; Finished product green tea (control group) fragrance is still pure, marks 84 fens.In addition, respectively above-mentioned two kinds of tealeaves are carried out main analysis of aroma components, the results are shown in Table 1 with gas-chromatography (GC).Table 1 shows that the bad aroma substance that the leaf aldehyde in the finished product green tea (processed group), suitable-3-hexenol etc. have the intense stimulus smell obviously lacks than finished product green tea (control group); And multiple good aroma substance with the fragrance of a flower and fruital such as linalool, benzyl carbinol is obviously many than finished product green tea (control group).
The main fragrance component content of table 1 tealeaves is (ppm) relatively
| Geraniol | The soft fragrance of a flower | 5.74 | 2.99 | +2.75 |
| Suitable-jasmone | The sweet dense fragrance of a flower and camerlsed | 0.16 | 0.05 | +0.11 |
| Linalool oxide III | The sweet dense fragrance of a flower | 0.77 | 0.41 | +0.36 |
Embodiment 2:
The bright leaf of tea of selecting " plant in a turtledove hole " bud one, two leaves for use is as raw material, handle according to the following steps: 1. the bright leaf of tea is transported to continuously equably quality and regulates and control (every layer of oscillating plate inclination angle is that 4 degree are to 8 degree) on the superiors' oscillating plate of machine, allow it from top to bottom by every layer of oscillating plate, make it in quality regulation and control machine, to walk 1 time.Quality regulation and control machine vibration frequency is 750～1500hz, and amplitude is 1～5mm.As mentioned above, the bright leaf of tea is walked 1～2 time in quality regulation and control machine, carried out repeatedly 3～4 times so altogether.2. with the tea raw material after the above-mentioned vibration processing, according to the conventional processing technology of green tea---spread out green grass or young crops, complete, knead and drying, it is processed as finished product green tea (processed group).
In order to prove the utility model method to improving the effect of fragrance, other uses with a collection of fresh tea leaf raw material, saves the above-mentioned the 1. step, it changed under indoor natural conditions spread (time with above-mentioned the 1. total time of step consistent); All the other steps all are equal to.This processing makes finished product green tea (control group).
Evaluate the tealeaves that the expert makes above-mentioned two kinds of different disposal by five tealeaves and carry out the sensory review, found that finished product green tea (processed group) has the pure and fresh fragrance of a flower, scoring is 90 minutes; Finished product green tea (control group) has blue or green gas, and scoring is 79 minutes.In addition, respectively above-mentioned two kinds of tealeaves are carried out main analysis of aroma components, the results are shown in Table 2 with gas-chromatography (GC).Table 2 shows that the bad aroma substance that the leaf aldehyde in the finished product green tea (processed group), suitable-3-hexenol etc. have the intense stimulus smell obviously lacks than finished product green tea (control group); And multiple good aroma substance with the fragrance of a flower and fruital such as phenylacetaldehyde, linalool is obviously many than finished product green tea (control group).
The main fragrance component content of table 2 tealeaves is (ppm) relatively
| Suitable-jasmone | The sweet dense fragrance of a flower and camerlsed | 0.39 | 0.05 | +0.34 |
Embodiment 3:
The bright leaf of tea of selecting " No. six, good fortune cloud " bud three, four leaves for use is as raw material, handle according to the following steps: 1. the bright leaf of tea is transported to continuously equably quality and regulates and control (every layer of oscillating plate inclination angle is that 6 degree are to 10 degree) on the superiors' oscillating plate of machine, allow it from top to bottom by every layer of oscillating plate, make it in quality regulation and control machine, to walk 1 time.Quality regulation and control machine vibration frequency is 1500～3000hz, and amplitude is 2～6mm.As mentioned above, the bright leaf of tea is walked 1～3 time in quality regulation and control machine, carried out repeatedly 3～5 times so altogether.2. with the tea raw material after the above-mentioned vibration processing, according to the conventional processing technology of green tea---spread out green grass or young crops, complete, knead and drying, it is processed as finished product green tea (processed group).
In order to prove the utility model method to improving the effect of fragrance, other uses with a collection of fresh tea leaf raw material, saves the above-mentioned the 1. step, it changed under indoor natural conditions spread (time with above-mentioned the 1. total time of step consistent); All the other steps all are equal to.This processing makes finished product green tea (control group).
Evaluate the tealeaves that the expert makes above-mentioned two kinds of different disposal by five tealeaves and carry out the sensory review, found that, finished product green tea (processed group) has the bright refreshing fragrance of a flower, and scoring is 93 minutes; Finished product green tea (control group) fragrance is still pure, but slightly blue or green gas was marked 82 fens.In addition, respectively above-mentioned two kinds of tealeaves are carried out main analysis of aroma components, the results are shown in Table 3 with gas-chromatography (GC).Table 3 shows that the bad aroma substance that the leaf aldehyde in the finished product green tea (processed group), suitable-3-hexenol etc. have the intense stimulus smell obviously lacks than finished product green tea (control group); And multiple good aroma substance with the fragrance of a flower and fruital such as phenylacetaldehyde, geraniol is obviously many than finished product green tea (control group).
The main fragrance component content of table 3 tealeaves is (ppm) relatively
Embodiment 4:
The bright leaf of tea of selecting " Iron Guanyin " bud three, four leaves for use is as raw material, handle according to the following steps: 1. the bright leaf of tea is transported to continuously equably quality and regulates and control (every layer of oscillating plate inclination angle is that 6 degree are to 10 degree) on the superiors' oscillating plate of machine, allow it from top to bottom by every layer of oscillating plate, make it in quality regulation and control machine, to walk 1 time.Quality regulation and control machine vibration frequency is 750～3000hz, and amplitude is 4～8mm.As mentioned above, the bright leaf of tea is walked 1～3 time in quality regulation and control machine, carried out repeatedly 3～5 times so altogether.2. with the tea raw material after the above-mentioned vibration processing, according to complete, knead, oolong tea manufacturing procedure such as rolling and oven dry, it is processed as finished product oolong tea (processed group).
In order to prove that the utility model method is to improving the effect of fragrance, other uses with a collection of fresh tea leaf raw material, save the above-mentioned the 1. step, with its change under indoor natural conditions by the blue or green method of doing of traditional oolong teas do blue or green the processing (time with above-mentioned the 1. total time of step consistent); All the other steps all are equal to.This processing makes finished product oolong tea (control group).
Evaluate the tealeaves that the expert makes above-mentioned two kinds of different disposal by five tealeaves and carry out the sensory review, found that finished product oolong tea (processed group) has tangible orchid perfume (or spice), and harmonious sounds is remarkable, scoring is 98 minutes; Finished product oolong tea (control group) has orchid perfume (or spice), harmonious sounds slightly, and scoring is 91 minutes.In addition, respectively above-mentioned two kinds of tealeaves are carried out main analysis of aroma components, the results are shown in Table 4 with gas-chromatography (GC).Table 4 shows that the bad aroma substance that the leaf aldehyde in the finished product oolong tea (processed group), suitable-3-hexenol etc. have the intense stimulus smell reduces to some extent than finished product oolong tea (control group); And multiple good aroma substance with the fragrance of a flower and fruital such as linalool, benzyl carbinol is more more than finished product oolong tea (control group).
The main fragrance component content of table 4 is (ppm) relatively
Embodiment 5:
The bright leaf of tea of selecting " colony's kind " bud two, three leaves for use is as raw material, handle according to the following steps: 1. the bright leaf of tea is transported to continuously equably quality and regulates and control (every layer of oscillating plate inclination angle is that 5 degree are to 8 degree) on the superiors' oscillating plate of machine, allow it from top to bottom by every layer of oscillating plate, make it in quality regulation and control machine, to walk 1 time.Quality regulation and control machine vibration frequency is 750～3000hz, and amplitude is 1～5mm.As mentioned above, the bright leaf of tea is walked 1～2 time in quality regulation and control machine, carried out repeatedly 3～4 times so altogether.2. with the tea raw material after the above-mentioned vibration processing, according to the conventional processing technology of black tea---wither, knead, ferment and dry, it is processed as finished product black tea (processed group).
In order to prove the utility model method to improving the effect of fragrance, other uses with a collection of fresh tea leaf raw material, saves the above-mentioned the 1. step, it changed under indoor natural conditions spread (time with above-mentioned the 1. total time of step consistent); All the other steps all are equal to.This processing makes finished product black tea (control group).
Evaluate the tealeaves that the expert makes above-mentioned two kinds of different disposal by five tealeaves and carry out the sensory review, found that finished product black tea (processed group) has foundation for heavy florals, scoring is 96 minutes; Finished product black tea (control group) is the fragrance of a flower slightly, and scoring is 88 minutes.In addition, respectively above-mentioned two kinds of tealeaves are carried out main analysis of aroma components, the results are shown in Table 5 with gas-chromatography (GC).Table 5 shows that the leaf aldehyde in the finished product black tea (processed group), suitable-3-hexenol etc. have the bad aroma substance of intense stimulus smell than the obvious minimizing of finished product black tea (control group); Has the good aroma substance of the fragrance of a flower and fruital than the obvious increase of finished product black tea (control group) and linalool, suitable-jasmone etc. are multiple.
The main fragrance component content of table 5 tealeaves is (ppm) relatively
The utility model people is through the discovery that studies for a long period of time, before Tea Processing the bright leaf of tea being carried out " fragrance is induced " handles, can increase substantially the tea aroma content of material, and improve the ratio and the concentration of various volatile materials components in the tealeaves, promote the formation of the various good fragrance of tealeaves.Confirm that through a large amount of comparative test using method and apparatus of the present utility model to handle the bright leaf of tea is to promote the valid approach of tea aroma.
In addition to the implementation, the utility model can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of the utility model requirement.
Claims (2)
1. equipment of inducing tea aroma, comprise feed hopper (1), discharge bucket (5) and support (8), it is characterized in that: described support (8) is provided with vibrating spring (6), vibrating motor (7) and vibrating grid (4), vibrating grid (4) is provided with one group of oscillating plate (2), one end of each layer oscillating plate is coupling on vibrating grid (4) by bearing pin (10), and the other end is then by regulating on the regulating tank (11) of vibrating grid (4) that bolt (3) is fixed on adjustable inclination; Oscillating plate one end of the superiors is provided with feed hopper (1), and oscillating plate one end of the bottom is provided with discharge bucket (5); Be connected by middle discharging opening (9) between each layer oscillating plate (2).
2. equipment of inducing tea aroma according to claim 1, it is characterized in that: described each layer oscillating plate (2) shifts to install, bearing pin (10) is arranged on the left side of odd number layer vibrating grid (4) and the right side of even numbers layer vibrating grid (4), and regulating tank (11) is arranged on the right side of odd number layer vibrating grid (4) and the left side of even numbers layer vibrating grid (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011200345935U CN202005227U (en) | 2011-01-26 | 2011-01-26 | Equipment for inducing tea fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011200345935U CN202005227U (en) | 2011-01-26 | 2011-01-26 | Equipment for inducing tea fragrance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN202005227U true CN202005227U (en) | 2011-10-12 |
Family
ID=44746891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011200345935U Expired - Lifetime CN202005227U (en) | 2011-01-26 | 2011-01-26 | Equipment for inducing tea fragrance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN202005227U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119749A (en) * | 2011-01-26 | 2011-07-13 | 中华全国供销合作总社杭州茶叶研究院 | Method for inducing aroma of tea and equipment thereof |
| CN102754709A (en) * | 2012-08-02 | 2012-10-31 | 中华全国供销合作总社杭州茶叶研究院 | Multifunctional pretreatment machine for fresh tea leaves |
-
2011
- 2011-01-26 CN CN2011200345935U patent/CN202005227U/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119749A (en) * | 2011-01-26 | 2011-07-13 | 中华全国供销合作总社杭州茶叶研究院 | Method for inducing aroma of tea and equipment thereof |
| CN102754709A (en) * | 2012-08-02 | 2012-10-31 | 中华全国供销合作总社杭州茶叶研究院 | Multifunctional pretreatment machine for fresh tea leaves |
| CN102754709B (en) * | 2012-08-02 | 2014-08-13 | 中华全国供销合作总社杭州茶叶研究院 | Multifunctional pretreatment machine for fresh tea leaves |
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| AV01 | Patent right actively abandoned |
Granted publication date: 20111012 Effective date of abandoning: 20130227 |
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| RGAV | Abandon patent right to avoid regrant |