CN102204599A - Self-control oxygen-charging fermentation method for black tea - Google Patents

Abstract

The invention relates to a self-control oxygen-charging fermentation method for black tea. The self-control oxygen-charging fermentation method for black tea comprises the following processes of: (1) deblocking tea leaves subjected to the processes of withering, kneading and twisting for screening; (b) charging the screened tea leaves into a fermenting chamber for fermenting; (c) connecting an exhaust pipe connected with an oxygen bottle into the fermenting chamber; (d) charging oxygen into the fermenting chamber so that the tea leaves are fully oxidized; and (e) after fully oxidizing the tea leaves in the fermenting chamber for 1.5-2.5 hours, taking out for drying. By adopting the self-control oxygen-charging fermentation method for black tea to process the black tea, the tea leaves are fully fermented, the quality is improved, the value of the tea leaves is also improved subsequently, and the advantages of saving labor, time and power, improving the benefits and greatly improving economic benefits are achieved.

Description

The method of the logical aerobe fermentation of a kind of black tea automatic control

Technical field

The invention belongs to food processing industry, the method for the logical aerobe fermentation of particularly a kind of black tea automatic control.

Background technology

China's black tea comprises congou tea, red fannings and souchong, and its method for making is similar, all have wither, knead, ferment, dry four operations.The quality characteristic of various black tea all is red soup red autumnal leaves, and the formation of color, smell and taste all has similar chemical change process, just there are differences on the condition that changes, the degree.It is the chemical reaction at center that black tea has taken place in process with the Tea Polyphenols enzymatic oxidation, and the chemical composition change in the bright leaf is bigger, and Tea Polyphenols reduces more than 90%, has produced new compositions such as theaflavin, congo red element.In the manufacturing process of black tea, fermentation is the particular stage that black tea is made, and by fermentation, the leaf look is reddened by green, forms the quality characteristic of the red soup of black tea red autumnal leaves.Its mechanism is that leaf is under the effect of kneading, the histocyte membrane structure is damaged, saturating property increase, polyphenols is fully contacted with oxidizing ferment, under the effect of enzyme, produce the oxidation polymerization effect, the variation of the also corresponding generation matter of other chemical composition makes green tealeaves produce red stain, forms the peculiar quality of the color, smell and taste of black tea.The fermentation of generally using is to ferment traditional control temperature, humidity and time at present, and sweat is difficult to hold, and all inhomogeneous usually, quality does not have guarantee.If the fermentation appropriateness, the tender leaf color and luster is red even, general green grass or young crops in Lao Ye is red, and green grass gas disappears, and has the ripe fruital and the fragrance of a flower.If it is bad that sweat is grasped, then the fermentation time of fresh tea passes is long, and oxidation is insufficient.

Summary of the invention

The technical problem to be solved in the present invention provides a kind of processing method that can make the abundant during the fermentation oxidation of tealeaves and can shorten fermentation time greatly.

The technological process of the logical aerobe fermentation method of this black tea automatic control is:

A) will deblock and carry out sub-sieve through withering, knead tealeaves after the operation;

B) will put into fermenting cellar through the tealeaves behind the sub-sieve ferments;

The blast pipe that c) will be connected with oxygen cylinder inserts fermenting cellar;

D) in fermenting cellar, be blown into oxygen, make the abundant oxidation of tealeaves;

E) allowing tealeaves abundant oxidation in fermenting cellar take out after 1.5～2.5 hours dries.

Adopt above-mentioned processing method, tealeaves obtains abundant oxidation at fermentation stage, and quality of tea leaves gets a promotion, and the value of tealeaves also just and then is improved, and is both laborsaving, save time, economize merit, and synergy is several complete neat beautiful good jobs again.

Description of drawings

Fig. 1 is the process chart of the logical aerobe fermentation of black tea automatic control of the present invention;

The specific embodiment

Traditional black tea processing method is by machine or is made by handwork.The manual processing is used for high-quality tealeaves.Conventional method can adopt different gimmicks according to different tealeaves, and the style of this processing is in order to satisfy the various different clients' in market demand.Gather the fresh tea passes process of coming and wither, knead after the operation, blade carries out oxidation under the temperature and humidity of control, and this process is also referred to as fermentation.The level of tealeaves oxidation is determining the quality of tea, because oxidation just begun in the stage of kneading, therefore the time length between two stages also is crucial factor for the quality of tealeaves.The present invention develops at the fermentation stage of black tea in process, has drawn the method that aerobe fermentation is led in the new black tea automatic control of a cover.

The technological process of the logical aerobe fermentation method of this black tea automatic control is:

A) will deblock and carry out sub-sieve through withering, knead tealeaves after the operation;

B) will put into fermenting cellar through the tealeaves behind the sub-sieve ferments;

The blast pipe that c) will be connected with oxygen cylinder inserts fermenting cellar;

D) in fermenting cellar, be blown into oxygen, make the abundant oxidation of tealeaves;

E) allowing tealeaves abundant oxidation in fermenting cellar take out after 1.5～2.5 hours dries.

The sweat of black tea is exactly one allows the water enchroachment (invasion) of tealeaves go out thing, the process of multiple material such as Tea Polyphenols, theaflavin and the abundant oxidation of airborne oxygen, though airborne oxygen content is unlimited, but it fully contacts with tealeaves but is limited, again because conventional black is the fermentation of heap tent, so the time sluggish in air circulation, the limited again fermentation of humidity is longer.If black tea can fully be contacted with oxygen, so just only in fermenting cellar, replenish enough oxygen, make its fully oxidation.With blast pipe the oxygen in the oxygen cylinder is inserted in the fermentation dish, open oxygen valve, allow tealeaves fully oxidation at short notice in the fermenting cellar, the fermentation time that has shortened 5～6 hours greatly so, promptly shorten to about 1.5～2.5 hours by 8 hours original fermentation time, thereby guaranteed the fresh degree of tealeaves, promoted quality

Adopt black tea automatic control of the present invention to lead to aerobe fermentation method processing black tea, process worthwhile from process time, whole tealeaves can shift to an earlier date 5～7 hours.On benefit: tealeaves is through fully fermentation, and quality gets a promotion, and the value of tealeaves also just and then is improved, and adopts processing method of the present invention to carry out Tea Processing, and is both laborsaving, save time, economize merit, synergy again, and economic benefit is greatly improved.

Claims (1)

1. the method for the logical aerobe fermentation of a black tea automatic control, it is characterized in that: the technological process of the logical aerobe fermentation method of this black tea automatic control is:

A) will deblock and carry out sub-sieve through withering, knead tealeaves after the operation;

B) will put into fermenting cellar through the tealeaves behind the sub-sieve ferments;

The blast pipe that c) will be connected with oxygen cylinder inserts fermenting cellar;

D) in fermenting cellar, be blown into oxygen, make the abundant oxidation of tealeaves;

E) allowing tealeaves abundant oxidation in fermenting cellar take out after 1.5～2.5 hours dries.

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