SU396105A1 - METHOD OF MANUFACTURE OF BLACK BAYKH TEA - Google Patents

Description

one

There is a known method for the production of black long leaf tea, which involves filling the tea diet, twisting, fermentation, drying and cutting.

The disadvantage of this method is the duration of individual processes during the processing of tea leaves, which leads to a lengthening of bio-chemical reactions, as a result of which the quality of the finished product is underestimated.

According to the procedure described above, the fermentation process is carried out in two stages; on the other hand, air is heated at a temperature of 35-45 ° C, humidity of 95-98% for 4-0- 50 minutes, and the second is air temperature about-15 ° C, humidity 60-70% for 1--1.5 hours. Cutting nrozodod t odnoffemenno with twisting.

The proposed method makes it possible to increase the yield of fine fractions of tea by a factor of 2-3, to increase the content of tannin and extractive veH .iecTB by 3-4%, and to speed up the techno-juicy cycle 4-fold.

The method is specified as follows.

With the help of chemical analysis, it is established that the raw materials of tea are raw, i.e. the percentage of tannins in the raw materials is determined. The tea leaf containing not less than 20-22% tannin is considered to be suitable for the production of black long leaf tea. The raw materials do not need a green variety, exactly to obtain a separate first fractions of the tea leaf, it is only purified from the dry leaf and tea impurities.

By 1 method, 5 percent of coarse and coarse leaves are determined; their quantity in suitable raw materials should not exceed 8-10%. Otherwise, green tea leaves are sorted by fractions, and then differentiated processing of raw materials into black and green tea.

Checked into raw materials, he was sent to the intake chamber. The filling process takes 3-4 lac at 40-43 ° C to final moisture

1G) tea lista. The rolled sheet is subjected to curling, which is carried out by cutting, crushing, grinding and smthing. The purpose of the twisting is to destroy the cells of the tea 20 lioro .t.ista, squeeze out the cell sap on its surface and give the sheet a twisted tubular type. The number of destroyed tea leaf cells should be e less than 75-84%. Twisting time 5-10 min.

 During this time, the oxidation processes necessary for obtaining black baikhov tea do not have time to occur, therefore the next phase of processing is accelerated fermentation.

.30 Accelerated fermentation is carried out in the bottom

stage. The first stage takes place in a special chamber at 35–50 ° C for 40 minutes. The second stage of fermentation takes place within I -1.5 hours at 5-li5 ° C and relative air humidity of 60-70%; the ground mass of the tea leaf is cooled sharply. Both stages of fermentation are carried out in a continuous stream with active air supply required by the parameter QB.

Then the tea is dried at 95-100 ° C and get lolufabrikat with a moisture content of 3-5%. Dried fermented h, ah comes in sorting.

Subject and statement of

Claims (3)

1. A method of producing black long leaf tea, which involves pouring the tea leaf, twisting, and ferming. drying. cutting, characterized in that, with the aim of improving the quality of hog tea and cutting fermentation the duration of the process, carried out in two stages, and the object - once. 2. The method according to claim 1, characterized in that in the first stage of fermentation the air is supplied with a temperature of 35-45 ° C, humidity of 95- 98% for 40-50 minutes, and in the second stage with a temperature of 5-15 ° C , humidity 60-70% for 1 -1.5 hours. 3. The method according to claim 1, characterized in that the cutting is carried out simultaneously with the twisting.