SU929041A1 - Black tea production method - Google Patents
Black tea production method Download PDFInfo
- Publication number
- SU929041A1 SU929041A1 SU802962944A SU2962944A SU929041A1 SU 929041 A1 SU929041 A1 SU 929041A1 SU 802962944 A SU802962944 A SU 802962944A SU 2962944 A SU2962944 A SU 2962944A SU 929041 A1 SU929041 A1 SU 929041A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- twisting
- black tea
- sorting
- quality
- drying
- Prior art date
Links
Description
(54) СПОСОБ ПРОИЗВОДСТВА ЧЕРНОГО ЧАЯ(54) METHOD OF MANUFACTURE OF BLACK TEA
1one
Изобретение относитс к пищевой промышленности , а именно кпроизводству по;луфабриката ча .FIELD OF THE INVENTION The invention relates to the food industry, namely to the production of processed food.
Известен способ производства черного ча , предусматривающий зав ливание зеленого чайного листа, скручивание, сортировку на мелкуюи крупную фракции, скручивание полученной мелкой фракции, ее ферментацию и сущку 1. A known method for the production of black tea involves the filling of a green tea leaf, twisting, sorting into small and large fractions, twisting the resulting small fraction, its fermentation and essence 1.
Однако при использовании известного способа при многостадийной резке крупных фракций измельчаютс черешки ча , что приводит ,к засорению черешками готовой продукции и снижению её качества. «However, when using the known method for multi-stage cutting of large fractions, the petioles of tea are crushed, which leads to clogging of the finished products with petioles and a decrease in its quality. "
Цель изобретени - повышение качества готовой продукции путем увеличени .«числа, раздавленных клеток ча без измельчени черешков:The purpose of the invention is to improve the quality of the finished product by increasing the number of crushed tea cells without chopping the petioles:
Эта цель достигаетс тем, что согласно способу производства черного ча , предусматривающему зав ливание зеленого листа, скручивание, сортировку на мелкую и крупную фракции , скручивание полученной мелкой фракции, ее ферментацию и сушКу, крупную фракцию после сортировки подвергают раздавливанию и перемешиванию с последующей ферментацией н сушкой.This goal is achieved in that according to the black tea production method, which involves pouring green leaf, twisting, sorting into small and large fractions, twisting the resulting small fraction, fermenting it and sushi, the coarse fraction after sorting is crushed and mixed, followed by fermentation and drying .
Способ осуществл етс следующим образом .The method is carried out as follows.
Чайное сырье зав ливают в зав лочных агрегатах воздухом температурой 38-40° до остаточной влажности 67%. Этим листомTea raw materials are filled in the filling units with air at a temperature of 38–40 ° to a residual moisture content of 67%. This sheet
5 загружают последовательно батарею из п ти роллеров периолического действи по 200 кг в . Скручивание в каждом роллере провод т в течение 20 мин. После окончани скручивани чайный лист сортиto РУот. Полученную лри сортировании мелкую фракцию повторно скручивают в течение 20 мин, ферментируют в ферментационном помещении, а затем сушат. Полученную при сортировании крупную фракцию раздав лнва|рт на давильной машине шнекового ТИ 5 load in series a battery of five rollers of a periolic action of 200 kg each. Twisting in each roller was carried out for 20 minutes. After twisting, the tea leaf of the sort of ruto. The resulting grading of the fine fraction is re-rolled for 20 minutes, fermented in the fermentation room, and then dried. The coarse fraction obtained during sorting by distributing lnva | rt on a pressing machine of a screw TI
15 па. Раздавленную массу вместе с выдели шимс соком подвергают перемешнванию течение 20 мин, после чего ферментнруюг сушат.15 p. The crushed mass together with the discharge shims juice is subjected to stirring for 20 minutes, after which the enzyme is dried.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU802962944A SU929041A1 (en) | 1980-07-28 | 1980-07-28 | Black tea production method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU802962944A SU929041A1 (en) | 1980-07-28 | 1980-07-28 | Black tea production method |
Publications (1)
Publication Number | Publication Date |
---|---|
SU929041A1 true SU929041A1 (en) | 1982-05-23 |
Family
ID=20910745
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU802962944A SU929041A1 (en) | 1980-07-28 | 1980-07-28 | Black tea production method |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU929041A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7108877B2 (en) | 2001-03-05 | 2006-09-19 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Black tea manufacture |
WO2011047991A1 (en) | 2009-10-20 | 2011-04-28 | Unilever Plc | Process for manufacturing leaf tea |
US8088424B2 (en) | 2007-11-05 | 2012-01-03 | Conopco, Inc., | Process for manufacturing tea products |
US8273395B2 (en) | 2007-11-05 | 2012-09-25 | Conopco, Inc. | Process for manufacturing tea products |
US9078455B2 (en) | 2010-03-25 | 2015-07-14 | Conopco, Inc. | Process for manufacturing tea products |
-
1980
- 1980-07-28 SU SU802962944A patent/SU929041A1/en active
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7108877B2 (en) | 2001-03-05 | 2006-09-19 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Black tea manufacture |
US8088424B2 (en) | 2007-11-05 | 2012-01-03 | Conopco, Inc., | Process for manufacturing tea products |
US8273395B2 (en) | 2007-11-05 | 2012-09-25 | Conopco, Inc. | Process for manufacturing tea products |
WO2011047991A1 (en) | 2009-10-20 | 2011-04-28 | Unilever Plc | Process for manufacturing leaf tea |
CN102548423A (en) * | 2009-10-20 | 2012-07-04 | 荷兰联合利华有限公司 | Process for manufacturing leaf tea |
CN102548423B (en) * | 2009-10-20 | 2017-11-17 | 荷兰联合利华有限公司 | The method for producing leaf tea |
US9078455B2 (en) | 2010-03-25 | 2015-07-14 | Conopco, Inc. | Process for manufacturing tea products |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Cardenas et al. | Sour cassava starch production: a preliminary study | |
SU929041A1 (en) | Black tea production method | |
CN112273483B (en) | Method for preparing black tea by aging green tea | |
Crandall et al. | Effect of drying on pectin made from lime and lemon pomace | |
CN112029614A (en) | Processing technology of white spirit | |
SU1442167A1 (en) | Method of producing black tea | |
SU1678276A1 (en) | Tea leaves processing method | |
SU854353A1 (en) | Method of producing tea | |
IE43443B1 (en) | Vegetable matter treatment | |
SU1664244A1 (en) | Method for black tea production | |
SU1123720A1 (en) | Method of producing flour from wholly-ground grain of wheat | |
SU1546049A1 (en) | Method of producing curd from reconstituted milk | |
SU632112A1 (en) | Method of producing potatoe food | |
KR890003694B1 (en) | Process for extracting ginseng | |
RU2760494C1 (en) | Method for producing wheat and amaranth flour | |
SU396105A1 (en) | METHOD OF MANUFACTURE OF BLACK BAYKH TEA | |
SU677741A1 (en) | Method of producing protein concentrate | |
SU800187A1 (en) | Method of producing red dessert wines | |
SU1144678A1 (en) | Method of production of lao-cha | |
SU1194361A1 (en) | Method of producing tea | |
SU661953A2 (en) | Method of producing potatoe food | |
SU1034686A1 (en) | Method of producing black tea | |
SU1227660A1 (en) | Method of producing ordinary dessert wine "kagor" | |
SU1175424A1 (en) | Method of treatment of sun-dried tea leaf | |
SU1400589A1 (en) | Method of producing green tea |