WO2011153911A1 - 低碳速溶不散茶生产工艺 - Google Patents

低碳速溶不散茶生产工艺 Download PDF

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Publication number
WO2011153911A1
WO2011153911A1 PCT/CN2011/074945 CN2011074945W WO2011153911A1 WO 2011153911 A1 WO2011153911 A1 WO 2011153911A1 CN 2011074945 W CN2011074945 W CN 2011074945W WO 2011153911 A1 WO2011153911 A1 WO 2011153911A1
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Prior art keywords
tea
mesh
production process
carbon
instant
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PCT/CN2011/074945
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English (en)
French (fr)
Inventor
叶汉钟
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潮州市天羽茶业有限公司
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Publication of WO2011153911A1 publication Critical patent/WO2011153911A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A23F3/32—Agglomerating, flaking or tabletting or granulating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a production and processing technology of tea products, in particular to a low-carbon instant solution non-discreted tea production process using low-end raw materials such as tea leaves, tea stems, yellow tablets and tea cracks.
  • the prior art process of bagged tea products tea ... - crushing ... - assembling - packaging.
  • the process is to use the crushed tea, crushed, blended, packaged, and packaged.
  • the processing technique is simple. After the teabag tea is crushed, the tiny fine tea will remain, and the fine fine tea can not be completely removed. The pores of the tea paper can not completely separate these tiny teas. Therefore, because of the presence of tiny fine teas in teabags, when people use teabags for tasting, the tea soup is turbid, and the taste is uncomfortable and rough.
  • the packaging materials for teabag products are mainly paper. 2g tea bags should be packed in lg pure cotton paper. If one ton of wood is made of 690kg plain paper, pure cotton paper is 226kg. That is, 1 g of pure cotton paper requires 4.4 g of wood. Based on China's 2009 tea production of 1.3 million tons, the low-end raw materials such as tea stalks, yellow tablets and tea shreds are 15%, that is, there are 195,000 tons of low-end raw materials. Most of them are made into tea bags, which are indirectly used. About 860,000 tons of wood is lost. One ton of wood is equivalent to 3.44 cubic meters of wood. One mu of land produces 3 cubic meters of wood per year.
  • the technical problem to be solved by the invention is: to provide a low-carbon instant solution non-discreted tea production process, so that the produced tea does not need to be packaged in pure cotton paper like traditional teabags, and the tea soup is clear when soaking and tasting, The taste is good and there is no rough feeling; saving resources and meeting the requirements of modern low-carbon life.
  • the invention is realized by the following technical solutions: a low carbon instant solution non-loose tea production process, including as Next steps:
  • Refining Refining with a two-axis clay machine, the temperature of the refining process is controlled at 35 degrees Celsius to 60 degrees Celsius;
  • Drying Dry the tea at 110 ⁇ 120 degrees Celsius to a moisture content of 5% ⁇ 15%, then bake at 95 degrees Celsius to the dried tea bricks.
  • step (1) 70% of the crushed tea ends have a mesh number of 40-80 mesh, and 20% of the crushed tea ends have a mesh number of more than 80 mesh and less than 200 mesh. 10% of crushed tea is less than or equal to 200 mesh.
  • step (3) the ground tea and water are stirred and mixed at a mass ratio of 1:1.8.
  • step (4) the scouring process temperature is controlled at 45 degrees Celsius to 48 degrees Celsius.
  • step (6) the green body is dried to a moisture content of 25% at a temperature of 110 °C.
  • step (7) the tea pieces are allowed to stand at room temperature for 1.5 hours.
  • step (8) the tea cake is baked at 110 120 degrees Celsius to a water content of 10%, and then dried at 95 degrees Celsius to the dry tea brick (the water content is less than 4%) Foot dry).
  • step (2) a certain ratio is added according to needs.
  • the number of cases is greater than or equal to 40 mesh edible herbs or Chinese herbal medicines to make health tea.
  • the Chinese herbal medicine is dried tangerine peel, ginger or ganoderma lucidum, and respectively made into tangerine peel tea, ginger tea or ganoderma lucidum tea.
  • a binder, a thickener, a stabilizer or a coagulant is further added.
  • the low-carbon instant-dissolving tea production process of the present invention enables these tiny fine teas to be completely combined into a mass of tea pieces during the practice of the mud, and the tea leaves are mixed and returned to the wet water, and then refined with a clay machine to make the tea leaves.
  • the cytoplasm is remixed and complexed by the inclusion of the tea itself to form a solid mass by baking. Even if the tea bricks produced in the high-temperature water are not changed in shape, the tea soup in the cup has no sediment other than the tea bricks, and the tea tea ensures the transparency of the tea soup to the utmost extent.
  • tea bricks can be brewed directly with water. It can also be brewed like a tea leaf with a teacup.
  • teabags are turbid with tea; the teabags are crushed and sifted to leave tiny fine tea, and the fine pores of the tissue can not completely separate these tiny teas.
  • the invention can make these tiny fine teas completely combine into a mass of tea pieces in the process of practicing mud, and after the tea leaves are rehydrated by water, they are refined by a mud-cultivating machine, the tea cells are re-mixed, and the contents of the tea itself are complexed and passed. Baking forms a solid mass.
  • the soluble tea component can be exuded in hot water and can be realized by practicing mud and drying.
  • the product of the present invention is resistant to brewing, and is still stable and powerful after a few bubbles.
  • the low-carbon instant solution non-discrete tea production process of the invention adopts a combination of multiple traditional process technologies and modern technology, and can utilize low-end raw materials such as tea stems, yellow tablets and tea cracks of organic tea, and then fight with high-end tea leaves. It is pressed into small pieces and produced products with low carbon, health and convenience. It is a new product with low carbon, fast and convenient, green health and environmental protection. It meets the needs of the development of the times and conforms to the aesthetics of modern people. need. It also has the advantages of wide source of raw materials and saving packaging materials.
  • the tea produced by the low carbon instant solution non-discreted tea production process of the present invention has ornamental properties.
  • the shape of the tea brick is plastic, and it can be designed with some chic, small and cute shapes, which can appeal to the younger generation of consumers.
  • the low carbon instant solution non-discreted tea production process of the invention is green and low carbon.
  • the whole society advocates a low-carbon economy.
  • the General Rules for Restricting the Overpacking of Goods has clearly stipulated that as more and more people know how to taste tea, consumers have begun to pay more attention to the quality of tea, accompanied by consumption. More and more rational, the luxury of tea packaging costs can only be transferred to consumers, invisibly increase the consumer's cost of consumption. This is what consumers are not willing to see, and it must also attract the attention of the majority of tea companies.
  • the tea produced by the low-carbon instant solution non-discreted tea production process of the present invention is no longer packaged as a bag of tea, and can be packaged on the outside as needed, saving a lot of resources.
  • the tea produced by the production process of the invention is a healthy green beverage; without adding any additives, the original tea original taste, the health care function of the tea is most obvious, the caffeine can excite the spirit, diuretic laxative, strong heart and blood circulation, improve the substance and ability Metabolic levels, phenolic substances and the main component of catechins have functions of preventing and treating cardiovascular diseases, anti-aging, anti-radiation, anti-cancer, and inhibiting pathogens. Combining the sensory qualities of shape, color, fragrance and taste, the sensory quality and health care function are taken into consideration, and the health and fitness effects are good.
  • the present invention also accelerates water evaporation by changing shape and water content, utilizing solar sunlight and natural evaporation to reduce electrical energy loss.
  • the invention can also be formed by changing the shape, that is, pressing into a sheet, increasing the surface area of the product, drying in a sun-dried manner (that is, making a 0.5 cm sheet to be dried in the sun), and then curing the product quality by electric heating. It is also possible to reduce the energy consumption by reducing the moisture content of the tea powder.
  • Refining Refining with a two-axis clay machine, mixing, cutting, dispersing the tea fibers, dispersing and mixing the small grains into a gel, and the cellulose is adhered to the rubber in the tea, and finally into a muddy tea group.
  • the temperature of the scouring process is controlled at 35 degrees Celsius;
  • Drying Dry the tea at 110 °C to a moisture content of 5%, then bake at 95 °C to the dried tea bricks (water content less than 4% is the stem).
  • a ganoderma lucidum tea having a total mass of 8% and a mesh weight of 120 mesh was further added.
  • Refining Refining with a two-axis clay machine, mixing, cutting, dispersing the tea fibers, dispersing and mixing the small grains into a gel, and the cellulose is adhered to the rubber in the tea, and finally into a muddy tea group.
  • the temperature of the scouring process is controlled at 45 degrees Celsius;
  • ginger having a total mass of 10% and having a mesh number of 80 mesh was also added to form ginger tea.
  • Refining Refining with a two-axis clay machine, mixing, cutting, dispersing the tea fibers, dispersing and mixing the small grains into a gel, and the cellulose is adhered to the rubber in the tea, and finally into a muddy tea group.
  • the temperature of the scouring process is controlled at 60 degrees Celsius;
  • a tangerine peel having a total mass of 5% and a mesh size of 40 mesh was further added.
  • This embodiment is a comparative example of the embodiment 1.
  • the prior art process of the teabag product (tea-...-smash-...-packing-packaging) the following steps are included: (1) Preparation of raw materials: Broken tea with a mesh number of 40 mesh;
  • This embodiment is a comparative example of the embodiment 2, according to the process flow of the teabag product in the prior art (tea-...-smash-...-packing-packaging), comprising the following steps:
  • This embodiment is a comparative example of the embodiment 3, according to the process flow of the teabag product in the prior art (tea-...-crush-...-packing-packaging), comprising the following steps:
  • Example 1 Determination of turbidity of tea soup:
  • Example 1 Tea soup sample XI, tea soup sample X2 of Example 2, tea soup sample X3 of Example 3, tea soup sample X4 of Example 4, tea soup sample X5 of Example 5, and tea soup sample X6 of Example 6. Then, the tea soup sample XI, the tea soup sample X2, the tea soup sample X3, the tea soup sample X4, the tea soup sample X5 and the tea soup sample X6 were filtered out, and then 150 mL of boiling water was added to the tea cup, and soaked for 15 minutes to obtain the tea soup of Example 1 respectively.
  • tea soup sample XI Tea sample sample XI, tea soup sample X2, tea soup sample X3, tea soup sample X4, tea soup sample X5, tea soup sample X6, tea soup sample X12, tea soup sample X22, tea soup sample X32, tea soup sample
  • tea soup sample X52 tea soup sample X62 turbidity
  • the turbidity of the tea soup sample XI is: 12 degrees;
  • the turbidity of the tea soup sample X2 is: 6 degrees;
  • the tea broth sample X3 has a turbidity of 5 degrees
  • the tea broth sample X4 has a turbidity of 63 degrees
  • the turbidity of the tea soup sample X5 is: 83 degrees;
  • the tea broth sample X6 has a turbidity of: 92 degrees;
  • the tea broth sample X12 has a turbidity of 14 degrees
  • Tea soup sample X22 has a turbidity of 8 degrees
  • the tea broth sample X32 has a turbidity of 6 degrees
  • Tea soup sample X42 has a turbidity of 30 degrees;
  • the turbidity of the tea soup sample X52 is: 50 degrees;
  • the tea broth sample X62 has a turbidity of 62 degrees.
  • the teabag is wrapped with pure cotton paper to filter out the tea residue, after soaking, the tea soup is relatively turbid, the taste is poor, and the fragrance is not obvious.
  • the production process of the invention enables the tiny fine tea to be completely combined into a mass of tea pieces during the practice of the mud, and the tea leaves are refined by the mud machine after being added with water, and the cytoplasm of the tea leaves is re-mixed, and the contents of the tea itself are complexed.
  • By baking a solid mass is formed; after the tea cake is soaked, there is no other precipitate other than the tea cake, the tea soup is bright, and the turbidity is much lower than that of the traditional teabag, so that the taste is good and the flavor is obvious.
  • the use of 40-80 mesh ground tea is generally used, and the tea powder with a mesh size of less than 40 mesh is not suitable for packaging in existing machinery and equipment, and is not suitable for full soaking.
  • the tea powder of more than 80 mesh easily passes through the pores of the pure cotton paper when soaked, making the tea soup more turbid and the taste is not good.
  • the technical solution of the present invention can make the tea powder having a mesh size of more than 80 mesh can be utilized, and the raw material can be utilized more effectively than the traditional tea bag production process, and the tea soup is clear and turbid, and has a large number of meshes. Broken tea is very good for soaking.
  • Embodiments 1 to 3 have the following beneficial technical effects:
  • these tiny fine teas can be completely combined into a mass of tea in the process of practicing mud.
  • the tea is mixed and mixed with water, it is refined with a mud machine to re-mix the cytoplasm of the tea leaves, and the tea itself is used.
  • the mixture forms a solid mass by baking.
  • tea bricks produced in the high-temperature water are not changed in shape, the tea soup in the cup has no sediment other than the tea bricks, and the tea tea can ensure the transparency of the tea soup to the utmost extent.
  • tea bricks can be brewed directly with water. It can also be brewed like a tea leaf with a teacup. Even if it is cooked, it will not change its shape.
  • the palate is pure, the flavor is rich, the tea soup is translucent, and the other teabags are turbid; the tea is resistant to brewing, and after a few bubbles, it is still stable and powerful.
  • teabags are turbid with tea; the teabags are crushed and sieved, and tiny teas remain, and the fine pores of the tissue can not completely separate these tiny teas.
  • the invention can make these tiny fine teas completely combine into a mass of tea pieces in the process of practicing mud, and after the tea leaves are rehydrated by water, they are refined by a mud-cultivating machine, the tea cells are re-mixed, and the contents of the tea itself are complexed and passed. Baking forms a solid mass.
  • the soluble tea component can be exuded in hot water and can be realized by practicing mud and drying.
  • the invention produces The product is resistant to brewing, and it is still calm and powerful after a few bubbles.
  • the source of raw materials is extensive. ⁇ Using a combination of multiple traditional techniques and modern technology, you can use low-end raw materials such as tea stems, yellow tablets, and tea smashed organic tea, and then blended with high-end tea, pressed into small pieces, produced.
  • the product has the advantages of low carbon, health and convenience. It is a new product with low carbon, fast and convenient, green health and environmental protection. It meets the needs of the development of the times and meets the aesthetic needs of modern people. It also has the advantages of wide source of raw materials and saving packaging materials.
  • the tea produced is ornamental.
  • the shape of the tea brick is plastic, and it can be designed with some chic, small and cute shapes, which can appeal to the younger generation of consumers.
  • the tea produced by the production process of the invention is a healthy green beverage; without adding any additives, the original tea original taste, the health care function of the tea is most obvious, the caffeine can excite the spirit, diuretic laxative, strong heart and blood circulation, improve the substance and ability Metabolic levels, phenolic substances and the main component of catechins have functions of preventing and treating cardiovascular diseases, anti-aging, anti-radiation, anti-cancer, and inhibiting pathogens. Combining the sensory qualities of shape, color, fragrance and taste, the sensory quality and health care function are taken into consideration, and the health and fitness effects are good.
  • the mesh number of the tea break is less than 40 mesh, it is disadvantageous for scouring, the fiber is too long, and the cell breakage is low, which is disadvantageous for cytoplasmic release.
  • 70% of the tea powder has a mesh number of 40 to 80 mesh, 20% of the tea powder has a mesh number of more than 80 mesh and less than 200 mesh; 10% of the crushed tea is less than or equal to 200 mesh; This can prevent the tea fiber from being too short and the tea fiber is too tight, which is unfavorable for the tea soup to penetrate.
  • the suitable temperature is 35 degrees Celsius to 55 degrees Celsius, and the preferred temperature is 45 degrees Celsius to 48 degrees Celsius; to prevent the temperature from being too low, the viscosity is insufficient, and too high is easy to make the tea taste.
  • a substance such as a binder, a thickener, a stabilizer or a coagulant may be added in the step (3) to facilitate molding.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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Description

低碳速溶不散茶生产工艺
技术领域
本发明涉及茶制品生产加工工艺， 特别是一种利用茶叶、 茶梗、 黄片、 茶碎等低端原料的低碳速溶不散茶生产工艺。
背景技术、
现有技术中袋泡茶产品工艺流程； 茶叶…—粉碎…—拼配——包装。 其工 艺流程是利用茶碎经过粉碎、 过筛、 拼配、 包装， 加工工艺简单， 袋泡茶茶 碎经过粉碎、 过 后还会残留微小细茶， 没法完全去除掉微小细茶， 且袋泡 茶绵纸的细孔也不能完全隔离这些微小细茶。 所以， 袋泡茶因存在微小细茶， 在人们使用袋泡茶品尝的时候， 茶汤浑浊， 口感不爽且有粗涩感。
此外， 袋泡茶类产品的包装材料以纸为主， 袋泡茶 2g茶叶需用 lg纯绵 纸包装，假如一吨木材制作 690公斤的普通纸， 纯绵纸 226公斤。 即 1 g纯绵 纸需用 4.4g木材。 以中国 2009年茶叶产量 130万吨计算， 其茶梗、 黄片、 茶 碎等低端原料为 15%,即有 19.5万吨低端原料产量， 其大部分制成袋泡茶， 其 间接要用掉约 86万吨木材， 一吨木材相当于 3.44立方米的木材， 一亩地年亩 产木材 3立方， 也即需耗费近 98.6万亩年产木材， 这要砍伐很多树木。 纸张 的大量浪费不仅造成森林毁坏， 而且因生产排放的污水使江河湖泊受到严重 污染，并且造纸的过程中每生产 1吨纸需要煤 0.5吨、水 375吨，排放出 131.25 吨污水。 目前， 我国森林覆盖率仅为 13.92%, 这样浪费资源， 不符合现代低 碳生活要求。 因此， 研究开发替代传统的袋泡茶的茶制品可以节约资源， 减 少浪费； 实现真正的低碳生活要求。
发明内容
本发明所要解决的技术问题是： 提供一种低碳速溶不散茶生产工艺， 使 得生产出的茶不需要像传统的袋泡茶一样用纯棉纸包装， 在浸泡品尝的时候， 茶汤清澈， 口感好且没有粗涩感； 节约资源， 符合现代低碳生活的要求。
本发明是通过如下技术方案实现的： 低碳速溶不散茶生产工艺， 包括如 下步骤：
( 1 )原料准备： 目数大于 40目的碎茶末；
(2)拼配： 根据不同风格口味的需要， 将不同的碎茶末按照一定的比例 混合；
(3)搅拌混合： 将碎茶末与水按照质量比为 1: 1.5~2搅拌混合；
(4)精练： 使用双轴练泥机进行精练，精练过程温度控制在 35摄氏度〜 60 摄氏度；
(5)成型： 用成型机制成不同形状和不同克数的生坯；
(6 ) 初烘： 在温度为 95 摄氏度〜 125 摄氏度， 将生坯烘干至含水量 20%~30%, 形成茶块；
(7) 熟化： 将茶块在室温下停放 0.5~2小时；
(8)干燥： 在 110~120摄氏度将茶块烘至含水量为 5%~15%, 然后在 95 摄氏度烘至足干的茶砖。
上述低碳速溶不散茶生产工艺， 在步骤（1 ) 中， 70%的碎茶末的目数为 40-80 目， 20%的碎茶末的目数为大于 80 目、 小于 200 目， 10%的碎茶末小 于等于 200目。
上述低碳速溶不散茶生产工艺， 在步骤（3) 中， 将碎茶末与水按照质量 比为 1: 1.8搅拌混合。
上述低碳速溶不散茶生产工艺， 在步骤（4)中， 精练过程温度控制在 45 摄氏度〜 48摄氏度。
上述低碳速溶不散茶生产工艺， 在步骤（6) 中， 在温度为 110摄氏度， 将生坯烘干至含水量 25% 。
上述低碳速溶不散茶生产工艺， 在步骤（7)中， 将茶块在室温下停放 1.5 小时。
上述低碳速溶不散茶生产工艺， 在步骤（8) 中， 在 110 120摄氏度将茶 块烘至含水量为 10% , 然后在 95摄氏度烘至足干的茶砖（含水量小于 4%即 为足干） 。
上述低碳速溶不散茶生产工艺， 在步骤（2) 中， 还根据需要加入一定比 例的目数大于等于 40目食用药材或中草药， 以制成保健茶。
上述低碳速溶不散茶生产工艺， 所述中草药为陈皮、 生姜或灵芝， 分别 制成陈皮茶、 生姜茶或灵芝茶。
上述低碳速溶不散茶生产工艺， 在步骤（3 )中， 还加入粘合剂、 增稠剂、 稳定剂或凝固剂。
本发明的低碳速溶不散茶生产工艺具有以下有益的技术效果：
一、 本发明的低碳速溶不散茶生产工艺能使这些微小细茶在练泥过程完 全结合成团状茶块， 碎茶末在加水搅拌混合回湿后， 用练泥机精练， 让茶叶 细胞质重新混合， 利用茶叶自身內含物络合通过烘焙形成固态团状物。 即使 将生产的茶砖泡在高温的水里茶饼也不会因此而改变形状， 杯內茶汤除茶砖 外没有什么沉淀物， 茶水最大限度的保证了茶汤的透亮。 茶砖除了可以像袋 泡茶一样直接用水冲泡， 也可以像茶叶一样用工夫茶具冲泡， 甚至可以用煮 都不会改变其形状。 口感纯正， 香味浓郁， 茶汤透亮， 其他袋泡茶则茶汤浑 浊； 耐冲泡， 几泡之后依然沉稳有力， 有滋有味。
其他袋泡茶则茶汤浑浊； 袋泡茶茶碎经过粉碎、 过筛后还会残留微小细 茶,且绵纸的细孔也不能完全隔离这些微小细茶。 而本发明能使这些微小细茶 在练泥过程完全结合成团状茶块， 茶末在加水回湿后， 用练泥机精练， 让茶 叶细胞质重新混合， 利用茶叶自身內含物络合通过烘焙形成固态团状物。 而 可溶性茶成份在热水中又能渗出等特性， 通过练泥、 烘干来实现。 本发明产 品耐冲泡， 几泡之后依然沉稳有力， 有滋有味。
二、 原料来源广泛。 本发明的低碳速溶不散茶生产工艺釆用多重传统工 艺技术与现代科技相结合的制作方法， 可以利用有机茶的茶梗、 黄片、 茶碎 等低端原料， 再经过与中高端茶叶拼配， 压制成小块状， 生产出的产品具有 低碳、 健康、 便捷等优点， 是一种低碳、 快捷方便、 绿色健康、 环保的新产 品， 符合时代发展的需求， 符合现代人的审美需要。 还具有原料来源广， 节 省包装材料等优点。
以年产 1500吨茶砖为例， 可间接节省 6600吨木材， 不再像袋泡茶那样 进行多重包装， 根据需要在茶砖外面包装一层即可， 这样就可间接节约了大 量的树木资源。 同时也将会影响和带动其他茶叶包装的进步。
三、 利用本发明的低碳速溶不散茶生产工艺生产的茶具有观赏性。 茶砖 的形状具有可塑性， 可设计一些别致， 小巧可爱的任意形状， 更能吸引年轻 一代的消费者。
四、 本发明的低碳速溶不散茶生产工艺绿色低碳。 当前， 整个社会倡导 低碳经济， 在茶叶包装方面， 《限制商品过度包装通则》 已经明确规定， 随 着越来越多的人懂得品茶， 消费者已经开始更注重茶叶的品质， 伴随着消费 越来越理性， 奢侈的茶叶包装费用最终都只能是转接到消费者身上， 无形之 中加大了消费者的消费成本。 这是广大消费者所不愿看到的， 也须引起广大 茶企的重视。 本发明的低碳速溶不散茶生产工艺生产的茶不再象袋泡茶那样 进行多重包装， 根据需要在外面包装一层即可， 节约了大量的资源。
五、 卫生健康。 碳酸饮料占据了世界的大部分饮料市场， 严重影响人类 的身体健康。 而本发明的生产工艺制成的茶则是健康绿色的饮料； 不添加任 何添加剂， 原茶原味， 茶叶中保健功能最明显， 咖啡碱可振奋精神、 利尿通 便、 强心活血， 提高物质和能力代谢水平， 酚性物质及其中的主要成分儿茶 素具有防治心脏血管病、 抗衰老、 抗辐射、 抗癌、 抑制病菌的功能。 兼顾形、 色、 香、 味倶佳的感官品质， 使感官品质和保健功能两者兼顾， 养生健身效 果好。
本发明也可从改变形状和水含率来加速水份蒸发， 利用太阳日照和自然 蒸发来减少电能的损耗。 本发明也可从改变形状即压成薄片， 增加产品表面 积釆用日晒方式干燥， （即可制成 0.5cm薄片在阳光下晒干） ， 然后再用电 热提香固化产品质量。 也可从降低茶粉练泥含水量， 来降低能量消耗。
具体实施方式
实施例 1
本实施例的低碳速溶不散茶生产工艺， 包括如下步骤：
( 1 )原料准备： 目数为 40目的碎茶末；
( 2 )拼配： 根据不同风格口味的需要， 将不同的碎茶末按照一定的比例 混合； (3)搅拌混合： 将碎茶末与水按照质量比为 1: 1.5搅拌混合；
(4)精练： 使用双轴练泥机进行精练， 混和、 切压、 让茶叶纤维分散， 小棵粒分散混合成胶， 纤维素跟茶叶內含物质胶沾连， 最后成泥状茶团， 精 练过程温度控制在 35摄氏度；
(5)成型： 用成型机制成不同形状和不同克数的生坯；
( 6 )初烘： 用真空干燥剂在温度为 95摄氏度将生坯烘干至含水量 20%, 形成茶块；
(7)熟化： 将茶块在室温下停放 0.5小时， 让茶块内水份匀衡， 茶块茶叶 沾连缩合不散即可再烘；
( 8 )干燥： 在 110摄氏度将茶块烘至含水量为 5%, 然后在 95摄氏度烘至 足干的茶砖（含水量小于 4%即为足干） 。
在本实施例的步骤（2) 中， 还加入总质量 8%的目数为 120 目的灵芝制 成灵芝茶。
实施例 2
本实施例的低碳速溶不散茶生产工艺， 包括如下步骤：
( 1 )原料准备： 70%的碎茶末的目数为 40 目， 20%的碎茶末的目数为 81 目， 10%的碎茶末的目数为 200目；
(2)拼配： 根据不同风格口味的需要， 将不同的碎茶末按照一定的比例 混合；
(3)搅拌混合： 将碎茶末与水按照质量比为 1: 1.8搅拌混合；
(4)精练： 使用双轴练泥机进行精练， 混和、 切压、 让茶叶纤维分散， 小棵粒分散混合成胶， 纤维素跟茶叶內含物质胶沾连， 最后成泥状茶团， 精 练过程温度控制在 45摄氏度；
(5)成型： 用成型机制成不同形状和不同克数的生坯；
( 6 )初烘： 用热风干燥机在温度为 95摄氏度将生坯烘干至含水量 25%, 形成茶块；
(7)熟化： 将茶块在室温下停放 1.5小时， 让茶块内水份匀衡， 茶块茶叶 沾连缩合不散即可再烘；
(8)干燥： 利用微波干燥， 在 110摄氏度将茶块烘至含水量为 10%, 然后 在 95摄氏度烘至足干的茶砖（含水量小于 4%即为足干） 。
在本实施例的步骤（2) 中， 还加入总质量 10%的目数为 80 目的生姜制 成生姜茶。
实施例 3
本实施例的低碳速溶不散茶生产工艺， 包括如下步骤：
( 1 )原料准备： 70%的碎茶末的目数为 80目， 20%的碎茶末的目数为 199 目； 10%的碎茶末目数为 200目；
(2)拼配： 根据不同风格口味的需要， 将不同的碎茶末按照一定的比例 混合；
(3)搅拌混合： 将碎茶末与水按照质量比为 1: 2搅拌混合；
(4)精练： 使用双轴练泥机进行精练， 混和、 切压、 让茶叶纤维分散， 小棵粒分散混合成胶， 纤维素跟茶叶內含物质胶沾连， 最后成泥状茶团， 精 练过程温度控制在 60摄氏度；
(5)成型： 用成型机制成不同形状和不同克数的生坯；
( 6 )初烘：用热风干燥机在温度为 125摄氏度，将生坯烘干至含水量 30%, 形成茶块；
(7) 熟化： 将茶块在室温下停放 2 小时， 让茶块内水份勾衡， 茶块茶叶 沾连缩合不散即可再烘；
(8)干燥： 利用热风干燥剂在 120摄氏度将茶块烘至含水量为 15%, 然后 在 95摄氏度烘至足干的茶砖（含水量小于 4%即为足干） 。
在本实施例的步骤（ 2 ) 中， 还加入总质量 5%的目数为 40目的陈皮制成 陈皮茶。
实施例 4
本实施例为实施例 1 的对比实施例， 按照现有技术中袋泡茶产品工艺流 程（茶叶-…-粉碎-…-拼配——包装） ， 包括如下步骤： ( 1 )原料准备： 目数为 40目的碎茶末；
( 2 )拼配： 根据不同风格口味的需要， 将不同的碎茶末按照一定的比例 混合； 还加入总质量 8%的目数为 120目的灵芝制成灵芝茶；
( 3 ) 包装。
实施例 5
本实施例为实施例 2 的对比实施例， 按照现有技术中袋泡茶产品工艺流 程（茶叶-…-粉碎-…-拼配——包装） ， 包括如下步骤：
( 1 )原料准备： 70%的碎茶末的目数为 40 目， 20%的碎茶末的目数为 81 目， 10%的碎茶末的目数为 200目；
( 2 )拼配： 根据不同风格口味的需要， 将不同的碎茶末按照一定的比例 混合； 还加入总质量 10%的目数为 80目的生姜制成生姜茶；
( 3 ) 包装 。
实施例 6
本实施例为实施例 3 的对比实施例， 按照现有技术中袋泡茶产品工艺流 程（茶叶-…-粉碎-…-拼配——包装） ， 包括如下步骤：
( 1 )原料准备： 70%的碎茶末的目数为 80目， 20%的碎茶末的目数为 199 目； 10%的碎茶末目数为 200目；
( 2 )拼配： 根据不同风格口味的需要， 将不同的碎茶末按照一定的比例 混合； 还加入总质量 5%的目数为 40目的陈皮制成陈皮茶；
( 3 ) 包装。
实施例 1一实施例 6的茶汤浊度测定：
1.浊度标准贮备液
吸取 5.00mL硫酸肼溶液与 5.00mL六次曱基四胺溶液于 lOOmL容量瓶 中， 混匀。 于 25±3 °C下静置反应 24h。 冷后用水稀释至标线， 混匀。 此溶液 浊度为 400度。
2.标准曲线的绘制 吸取浊度标准液 0, 0.50, 1.25 , 2.50, 5.00, 10.00及 12.50mL,置于 50mL 的比色管中， 加水至标线。 摇匀后， 即得浑浊度为 0, 0.4 , 10, 20 , 40 , 80 及 100度的标准系列。 于 680nm波长， 用 30mm比色皿测定吸光度， 绘制校 准曲线。
3.结果的表述
分别取实施例 1、 实施例 2、 实施例 3、 实施例 4、 实施例 5和实施例 6 中的茶各 2克， 分别于盛有 150mL 沸水的茶杯中浸泡 10分钟， 分别得到实 施例 1的茶汤样品 XI、 实施例 2的茶汤样品 X2、 实施例 3的茶汤样品 X3、 实施例 4的茶汤样品 X4、实施例 5的茶汤样品 X5和实施例 6的茶汤样品 X6。 然后将上述茶汤样品 XI、 茶汤样品 X2、 茶汤样品 X3、 茶汤样品 X4、 茶汤样 品 X5和茶汤样品 X6滤去备用， 再分别向茶杯中加入 150mL 沸水， 浸泡 15 分钟， 分别得到实施例 1的茶汤样品 X12、 实施例 2的茶汤样品 X22、 实施 例 3的茶汤样品 X32、 实施例 4的茶汤样品 X42、 实施例 5的茶汤样品 X52 和实施例 6的茶汤样品 X62。
测得茶汤样品 XI、 茶汤样品 X2、 茶汤样品 X3、 茶汤样品 X4、 茶汤样品 X5、 茶汤样品 X6、 茶汤样品 X12、 茶汤样品 X22、 茶汤样品 X32、 茶汤样品
X42、 茶汤样品 X52和茶汤样品 X62的浊度如下
茶汤样品 XI的浑浊度为： 12度；
茶汤样品 X2的浑浊度为： 6度；
茶汤样品 X3的浑浊度为： 5度；
茶汤样品 X4的浑浊度为： 63度；
茶汤样品 X5的浑浊度为： 83度；
茶汤样品 X6的浑浊度为： 92度；
茶汤样品 X12的浑浊度为 14度；
茶汤样品 X22的浑浊度为 8度；
茶汤样品 X32的浑浊度为 6度；
茶汤样品 X42的浑浊度为 30度； 茶汤样品 X52的浑浊度为： 50度；
茶汤样品 X62的浑浊度为： 62度。
由此可以看出： 袋泡茶泡虽然用纯棉纸包裹过滤出茶渣， 但是浸泡之后， 茶汤出来都比较浑浊， 口感较差， 香味不明显。 本发明的生产工艺能使微小 细茶在练泥过程完全结合成团状茶块， 茶末在加水回湿后， 用练泥机精练， 让茶叶细胞质重新混合， 利用茶叶自身内含物络合通过烘焙形成固态团状物； 茶块在浸泡之后茶汤除茶块外没有其它沉淀物出现， 茶汤透亮， 浑浊度相比 传统的袋泡茶降低很多， 使得口感较好， 香味明显。
在实际的袋泡茶生产中， 一般都是使用目数为 40— 80目的碎茶末， 目数 小于 40目的碎茶末不适合于现有的机器设备进行包装且不利于充分浸泡， 目 数大于 80目的碎茶末在浸泡的时候容易穿过纯棉纸的孔隙， 使得茶汤比较浑 浊， 口感不好。 而本发明的技术方案能够使得目数大于 80目的碎茶末都能够 利用起来， 相比传统的袋泡茶生产工艺， 能够更为有效地利用原材料且茶汤 清澈不浑浊， 并且目数较大的碎茶末非常有利于浸泡。
因此， 上述实施例 1至实施例 3具有如下有益的技术效果：
一、 能使这些微小细茶在练泥过程完全结合成团状茶块， 碎茶末在加水 搅拌混合回湿后， 用练泥机精练， 让茶叶细胞质重新混合， 利用茶叶自身內 含物络合通过烘焙形成固态团状物。 即使将生产的茶砖泡在高温的水里茶饼 也不会因此而改变形状， 杯内茶汤除茶砖外没有什么沉淀物， 茶水最大限度 的保证了茶汤的透亮。 茶砖除了可以像袋泡茶一样直接用水冲泡， 也可以像 茶叶一样用工夫茶具冲泡， 甚至可以用煮都不会改变其形状。 口感纯正， 香 味浓郁， 茶汤透亮， 其他袋泡茶则茶汤浑浊； 耐冲泡， 几泡之后依然沉稳有 力， 有滋有味。
其他袋泡茶则茶汤浑浊； 袋泡茶茶碎经过粉碎、 过筛后还会残留微小细 茶,且绵纸的细孔也不能完全隔离这些微小细茶。 而本发明能使这些微小细茶 在练泥过程完全结合成团状茶块， 茶末在加水回湿后， 用练泥机精练， 让茶 叶细胞质重新混合， 利用茶叶自身内含物络合通过烘焙形成固态团状物。 而 可溶性茶成份在热水中又能渗出等特性， 通过练泥、 烘干来实现。 本发明产 品耐冲泡， 几泡之后依然沉稳有力， 有滋有味。
二、 原料来源广泛。 釆用多重传统工艺技术与现代科技相结合的制作方 法， 可以利用有机茶的茶梗、 黄片、 茶碎等低端原料， 再经过与中高端茶叶 拼配， 压制成小块状， 生产出的产品具有低碳、 健康、 便捷等优点， 是一种 低碳、 快捷方便、 绿色健康、 环保的新产品， 符合时代发展的需求， 符合现 代人的审美需要。 还具有原料来源广， 节省包装材料等优点。
以年产 1500吨茶砖为例， 可间接节省 6600吨木材， 不再像袋泡茶那样 进行多重包装， 根据需要在茶砖外面包装一层即可， 这样就可间接节约了大 量的树木资源。 同时也将会影响和带动其他茶叶包装的进步。
三、 生产的茶具有观赏性。 茶砖的形状具有可塑性， 可设计一些别致， 小巧可爱的任意形状， 更能吸引年轻一代的消费者。
四、 绿色低碳。 当前， 整个社会倡导低碳经济， 在茶叶包装方面， 《限 制商品过度包装通则》 已经明确规定， 随着越来越多的人懂得品茶， 消费者 已经开始更注重茶叶的品质， 伴随着消费越来越理性， 奢侈的茶叶包装费用 最终都只能是转接到消费者身上， 无形之中加大了消费者的消费成本。 这是 广大消费者所不愿看到的， 也须引起广大茶企的重视。 本发明的低碳速溶不 散茶生产工艺生产的茶不再像袋泡茶那样进行多重包装， 根据需要在外面包 装一层即可， 节约了大量的资源。
五、 卫生健康。 碳酸饮料占据了世界的大部分饮料市场， 严重影响人类 的身体健康。 而本发明的生产工艺制成的茶则是健康绿色的饮料； 不添加任 何添加剂， 原茶原味， 茶叶中保健功能最明显， 咖啡碱可振奋精神、 利尿通 便、 强心活血， 提高物质和能力代谢水平， 酚性物质及其中的主要成分儿茶 素具有防治心脏血管病、 抗衰老、 抗辐射、 抗癌、 抑制病菌的功能。 兼顾形、 色、 香、 味倶佳的感官品质， 使感官品质和保健功能两者兼顾， 养生健身效 果好。
在本发明中， 如果碎茶末的目数小于 40目， 则不利于精练， 纤维太长， 细胞破碎低， 不利于细胞质释出。优选 70%的碎茶末的目数为 40~80目， 20% 的碎茶末的目数为大于 80目、 小于 200目； 10%的碎茶末小于等于 200目； 这样可以避免碎茶末的目数太大而导致的茶叶纤维太短， 茶块过于紧实， 不 利茶汤渗透。 在精练的过程中， 适宜的温度为 35摄氏度〜 55摄氏度， 优选的 温度为 45摄氏度〜 48摄氏度； 防止温度过低则粘度不足， 过高易使茶叶变味。
在另外一些实施例中， 还可以在步骤（3 ) 中， 加入粘合剂、 增稠剂、 稳 定剂或凝固剂等物质， 以利于成型。

Claims

1.低碳速溶不散茶生产工艺， 其特征在于， 包括如下步骤： ( 1 )原料准备： 目数大于 40目的碎茶末；
(2)拼配： 根据不同风格口味的需要， 将不同的碎茶末按照一定的比例 混合；
(3)搅拌混合： 将碎茶末与水按照质量比为 1: 1.5~2搅拌混合；
(4)精练： 使用双轴练泥机进行精练，精练过程温度控制在 35摄氏度〜 60 摄氏度；
(5)成型： 用成型机制成不同形状和不同克数的生坯；
(6 ) 初烘： 在温度为 95 摄氏度〜 125 摄氏度， 将生坯烘干至含水量 20%~30%, 形成茶块；
(7) 熟化： 将茶块在室温下停放 0.5~2小时；
(8)干燥： 在 110 120摄氏度将茶块烘至含水量为 5%~15%, 然后在 95 摄氏度烘至足干的茶砖。
2.根据权利要求 1 所述的低碳速溶不散茶生产工艺， 其特征在于， 在步 骤（ 1 ) 中， 70%的碎茶末的目数为 40~80目， 20%的碎茶末的目数为大于 80 目、 小于 200目； 10%的碎茶末小于等于 200目。
3.根据权利要求 1 所述的低碳速溶不散茶生产工艺， 其特征在于， 在步 骤（3) 中， 将碎茶末与水按照质量比为 1: 1.8搅拌混合。
4.根据权利要求 1 所述的低碳速溶不散茶生产工艺， 其特征在于， 在步 骤（4) 中， 精练过程温度控制在 45摄氏度〜 48摄氏度。
5.根据权利要求 1 所述的低碳速溶不散茶生产工艺， 其特征在于， 在步 骤（6) 中， 在温度为 110摄氏度， 将生坯烘干至含水量 25% 。
6.根据权利要求 1 所述的低碳速溶不散茶生产工艺， 其特征在于， 在步 骤（7) 中， 将茶块在室温下停放 1.5小时。
7.根据权利要求 1 所述的低碳速溶不散茶生产工艺， 其特征在于， 在步 骤（8) 中， 在 110 120摄氏度将茶块烘至含水量为 10% , 然后在 95摄氏度 烘至足干的茶砖。
8.根据权利要求 1至 7任一所述的低碳速溶不散茶生产工艺， 其特征在 于， 在步骤（2 ) 中， 还根据需要加入一定比例的目数大于等于 40 目食用药 材或中草药， 以制成保健茶。
9.根据权利要求 8所述的低碳速溶不散茶生产工艺， 其特征在于， 所述 中草药为陈皮、 生姜或灵芝， 分别制成陈皮茶、 生姜茶或灵芝茶。
10.根据权利要求 1至 7所述的低碳速溶不散茶生产工艺， 其特征在于， 在步骤（3 ) 中， 还加入粘合剂、 增稠剂、 稳定剂或凝固剂。
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