RU2520328C2 - Black tea production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used at tea factories of primary processing. Freshly plucked, hardened and/or coarse and/or second year tea leaves are washed, air-dried during 3-6 hours, loaded into the reservoir with 12% hydrogen peroxide and maintained in the solution during 3-6 hours. Raw material is cut, twisted and fermented during 2-4 hours at 24-26°C and relative air humidity equal to 96-97% in the process whereof raw material is sprayed with 0.1% potassium hydroxide solution 3-4 times. Then the product is dried and thermally treated in tightly closed boxes at 40-45°C during 4-6 hours, cooled and packed to produce the ready product.

EFFECT: invention allows to manufacture a product with high organoleptic and physical-and-chemical indices of low grade raw material, the said indices corresponding, in terms of range, to those of medium and prime grades of tea.

1 ex

Description

The invention relates to the food industry and can be used in tea factories for primary processing.

Known for the classic technology of tea production, which has become widespread. This technology provides the following scheme for processing raw materials:

- withering at a temperature of 38-42 ° C for 4-8 hours;

- triple twisting in scooters for 45 minutes each with intermediate sheet sorting;

- fermentation in a special room for 2-5 hours;

- drying at a temperature of 98-100 ° C to a residual moisture content of 3-4% (Chemistry and technology of tea. II Tsotsiashvili, MA Bokuchava. M .: Agropromizdat, 1989. S.253-254).

The main disadvantage of this technology is that it is designed to produce high-quality leaf teas only from delicate 2-3-leaf flushes.

A known method of producing black tea by freezing tea leaves. Tea leaves in special chambers undergo rapid and deep freezing at a temperature of 50 ° C for 10-12 minutes.

After thawing (defrosting) and drying, the tea leaf is slightly twisted, then fermented and dried. The duration of the entire technological process does not exceed 2 hours (Chemistry and technology of tea. II Tsotsiashvili, MA Bokuchava. M .: Agropromizdat, 1989. S.263-264).

The disadvantage of this method is the very high energy intensity of the process.

The problem to which the claimed invention is directed is to expand the raw material base without increasing the area of tea plantations in the production of black tea.

The technical result that can be obtained using the present invention is to obtain high-quality black long leaf tea by processing coarse, coarse and biennial tea leaves.

According to our data, nowhere in the world are rough and second year tea leaves processed, since there is an opinion in all tea-producing countries that it is impossible to obtain even low-grade teas from such raw materials.

The method developed by the authors makes it possible to obtain the final product from high and second year tea leaves with high organoleptic and physico-chemical parameters.

The specified technical result is achieved using a method of producing black tea, including withering, twisting, fermentation and drying, while freshly picked coarse, and / or coarse, and / or second year of life, the tea leaves are washed, dried, then loaded for 3-6 hours in a tank with 12% hydrogen peroxide and kept in the solution for 3-6 hours, then cut, twist, fermentation is carried out for 2-4 hours at a temperature of 24-26 ° C and a relative humidity of 96-97%, during which the raw material 3 -4 times sprayed with 0.1% KOH solution, dried, then provo ny heat treating the sheet in airtight boxes at a temperature of 40-45 ° C for 4-6 hours, cooled and packaged.

Example. A method of producing black tea is as follows. The freshly picked coarse, and / or coarse and / or second year tea leaves are thoroughly washed and fed to a filling unit for drying and carrying out a deep drying process to a residual moisture content of 32-35%, then the raw materials are loaded into a tank with 12 to 3 hours % hydrogen peroxide and kept in the solution for 3-6 hours, with this treatment, the sheet is saturated with a solution of hydrogen peroxide due to the osmotic pressure in the cell, and intense biochemical processes inside the sheet begin.

Withering and processing in a solution of hydrogen peroxide contribute to the successful passage of enzymatic processes during subsequent technological operations: cutting, twisting and fermentation.

After processing with a solution of hydrogen peroxide, the sheet is fed to a chaerezal machine for grinding to 14 × 17 mm, the chopped tea mass is fed to twist into the continuous roller of the A. Kakalashvili system for uniform crushing of the sheet and destruction of the maximum number of cells (up to 96%) and intercellular space.

After twisting, the sheet is fed to a fermentation unit for carrying out the fermentation process, which lasts 2-4 hours at a temperature of 24-26 ° C and a relative humidity of 96-97%, while to intensify the process, the sheet is sprayed 3-4 times with 0.1% solution alkali (KOH), which contributes to the formation of the floral aroma of black tea, the infusion color becomes amber, and the taste is more astringent due to the increase in water of soluble tannins and tannin-kakhetinovogo complex, after the fermentation process, the leaf is dried in a drying unit e to a residual moisture content of 3-5%, then for the final formation of the organoleptic characteristics of the final product and fixing a stable aroma, the sheet is heat treated, which is placed in tightly closed boxes for 4-6 hours at a temperature of 40-45 ° C, after such heat treatment the sheet cooled to ambient temperature and served for packaging.

The claimed method allows to obtain from the coarse and second year of tea leaves the final product with high organoleptic and physico-chemical indicators, the assortment corresponding to medium and higher grades of tea from 4.75 to 7.25 points.

Claims (1)

A method of producing black tea, including drying, twisting, fermenting and drying, characterized in that the freshly picked coarse, and / or coarse and / or second year of life tea leaves are washed, wilted, and then loaded into a tank for 12 hours % hydrogen peroxide and kept in the solution for 3-6 hours, then cut, twist, fermentation is carried out for 2-4 hours at a temperature of 24-26 ° C and relative humidity of 96-97%, during which the raw material is sprayed 3-4 times 0.1% KOH solution, dried, then the sheet is heat treated in tightly sealed yvayuschihsya boxes at a temperature of 40-45 ° C for 4-6 hours, cooled and packaged.