SU1755770A1 - Green tea production method - Google Patents

Abstract

Usage: food industry, production of green long leaf tea from the raw materials of the autumn and spring harvest, intended for the production of Lao cha. Essence: before steaming the tea leaves, it is suggested to steal, hold for 30-40 minutes, twist for 60-70 minutes or one-time grinding to a weighted average particle size of 6-9 mm and sorting. At the same time, the small fraction is dried and used in the production of green long leaf tea, and the large fraction is fried, thermally aged, dried and used in the production of green brick tea. 1 hp f-ly, 2 tab.

Description

The invention relates to the food industry, in particular the tea industry.

There is a method of processing tea leaves by cutting, roasting at t 250-300 ° C, followed by thermal aging (or fermentation) and drying.

There is a known method of processing tea leaves by roasting, hot-twisting, cutting-shredding, compaction, thermal aging and drying.

However, the considered technological solutions do not provide production of products corresponding to the chemical composition of the sheet.

The tea leaf, intended for processing by the methods considered, is the raw material of the autumn or spring harvest, in which the number of coarse stems with a tannin content of 5-6% is 15-30%, the coarse fraction with a tannin content of 8-11% -35-50% coarse fraction with

the tannin content is 11–13% –20– 45% and the delicate fraction with the tannin content 14–16% –1– 5%. Of these, the coarse and delicate fraction with a content of 20–50% in its chemical composition (in terms of tannin content) is a fairly rich starting material not only for the production of Lao cha, but also for the production of green long leaf tea. Using it to produce green long leaf tea will increase the total amount of green tea produced at the lowest cost.

The aim of the invention is to increase the total amount of green long leaf tea due to the autumn or spring harvest raw material intended for the production of Lao cha.

The goal is achieved by the fact that the tea leaf intended to produce Lao-cha, before frying, is subjected to fixation by steaming, followed by aging for 30-40 minutes and twisting into tela

with

Xi cl

Vi o

60 to 70 minutes or one-time grinding to a weighted average size of 6 to 10 mm crushed particles and sorting. In this case, the fine fraction is dried and used to make green long leaf tea, and the large fraction is roasted.

A tea leaf intended for the production of Lao-cha consists of a fraction that differs not only in the tannin content, but also in mechanical strength. Therefore, with the same mechanical action, the number of cells destroyed in different fractions is different. Usually, in the production of green tea, the number of destroyed cells should be 60–75%; in the coarsened fraction (more durable than delicate), this can be achieved after 60–70 min of twisting or single grinding, while the weighted average size of the ground particles is 69 mm.

When the weighted average size of the crushed particles is maintained in the range of 6 to 9 mm, then it is possible to separate the most coarse and delicate fractions that are part of the fine fraction. As the particle size increases, the coarse fraction is poorly separated from the mass, and as it decreases more than 6 mm, the coarse fraction falls into the fine fraction.

Example. The green tea leaf of the autumn (or spring) harvesting is carried out on the CLEAN machine, the steamed mass is maintained for 35 minutes, after which the ChRO-6 (or ChRO-2) roller is rolled for 55 minutes or ground on the B2-PRT (or Rotary) machine. spinning machine) to produce crushed particles with a weighted average size of 7 mm, sorted on an M2-CSN machine. The fine fraction is dried and Used to generate green long leaf tea, and the large fraction is roasted at 250 ° C for 2 minutes,

the roasted mass is compacted and aged for 8 hours and dried at 100 ° C. Lao-cha semi-finished product obtained from a large fraction is sent to the production of brick tea.

The proposed method provides the use of 20 - 30% of raw materials intended for the production of Lao-cha, for the production of green tea.

The reliability of the obtained results is shown in table. 1 and 2,

Analyzing Table 1, it can be concluded that as the twisting time increases or the grinding ratio increases, the fine fraction and the number of destroyed cells increase, however, the weighted average particle size decreases, and if the particle size exceeds 9.0 mm, then the total mass remains a sufficient amount of the coarsened fraction, and if less than 6.0 mm, then parts of the coarse fraction will appear in the small fraction (Table 2).

Claims (1)

1. A method of producing green tea, including two-stage fixing of tea leaves, involving roasting at the second stage, aging, twisting, sorting and drying, characterized in that, in order to increase the yield of finished products from the raw materials of the autumn or spring harvest, aging, twisting and sorting carried out after the first stage of fixation, while the shutter speed is maintained for 30 -40 Min, twisting - respectively 60 -70 min, the coarse fraction obtained as a result of tea sorting is subjected to the second fixation stage, and the fine fraction is sent for drying, 2, a method according to claim 1, characterized in that the coarse fraction is directed to the production of brick tea. Table 1 Note. Table 2 Conditions of experience: the content of the delicate fraction is 2%, coarsened 28%, coarse kO% and coarse stems 30%