CN105532927A - Preparation method of dark tea bag - Google Patents
Preparation method of dark tea bag Download PDFInfo
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- CN105532927A CN105532927A CN201510899728.7A CN201510899728A CN105532927A CN 105532927 A CN105532927 A CN 105532927A CN 201510899728 A CN201510899728 A CN 201510899728A CN 105532927 A CN105532927 A CN 105532927A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention discloses a preparation method of a dark tea bag. In the method, primarily-processed dark loose tea or finely-processed dark loose tea which is not compacted is taken as a raw material to process the tea bag. The method specifically comprises steps: 1, purifying, including, 1.1, humidifying tea leaves with an aqueous solvent to enable the tea leaves to absorb water till the tea leaves are saturated, then, putting the humidified tea leaves in a vacuum environment, and drying the obtained tea leaves with microwave till the water content of the tea leaves is no more than 10%, and 1.2, repeating the step 1.1 for several times; 2, tea leaf winnowing and sieving; 3, pulverizing and sieving, 4, matching and blending, and uniformly piling; 5, sterilizing, including, 5.1, moistening the obtained tea leaves with purified water, then putting the moistened tea leaves in a vacuum environment in time, and sterilizing and drying the tea leaves through microwave, and 5.2 performing the step 5.1 for at least one time; 6, tea leaf roasting till the water content of the tea leaves is no more than 6%; and 7, packaging to obtain the final tea bag. In a precondition that fragrance, taste, and quality which the tea leaves already have are not damaged, through the method, the tea leaves can be completely purified from inside to outside, and health and safety of the teabag are ensured.
Description
Technical field
The present invention relates to a kind of black tea preparation method of teabag.
Background technology
Since 20 beginnings of the century were invented, tea in bag with advantages such as its " quantitatively, health, easily and fast " always in whole Tea Consumption in occupation of consequence.
The processing of tea in bag usually will be passed through from raw material to finished product: sterilization, pulverizing, screening, assorted, all pile, dry, sterilization, the operation such as packaging, raw material wherein has people to adopt preliminary working tea, and also someone adopts fine finishining tea.
Because tealeaves is easy to cooperating microorganisms when humiture is suitable, thus first sterilization is carried out to raw tea material when fabrication of bags is made tea, again sterilization is carried out before packaging, and requiring that whole technical process does not allow hand to contact the inner packaging material of tealeaves and tea in bag, object is the health ensureing tea in bag.
But, owing to directly paying system after black tea fresh leaves harvesting, the preliminary working tea made or fine finishining tea are inevitably attached with the pollutants such as dust, worm's ovum, birds and beasts ight soil, tealeaves surface and tealeaves inside also have residues of pesticides, these derive from pollutant that planting technology, planting environment etc. produce and agriculture residual by means of only existing tea in bag techniques such as selection by winnowing, screening, sterilization cannot effectively removing, these pollutants and the residual health that still threaten drinking person of agriculture.
Summary of the invention
For prior art Problems existing, the object of the present invention is to provide a kind of black tea preparation method of teabag, the method is utilized to process black tea tea in bag, effectively can remove the pollutant of black tea surface attachment, the agriculture of removing tealeaves inside is residual, thus ensures health and the safety of black tea tea in bag.
For achieving the above object, technical solution of the present invention is as follows:
A kind of black tea preparation method of teabag, the method is made tea using not repressed preliminary working black tea loose tea or the black tea loose tea of fine finishining as raw tea material fabrication of bags, and concrete steps comprise:
1, purify:
1.1, first utilizing aqueous solvent that tealeaves humidification is saturated to absorbing water, then the tealeaves after humidification being placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤10%;
Control tealeaves temperature≤35 DEG C in humidification, control aqueous solvent simultaneously and add speed and addition, avoid tea juice to run off; Time dry, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, control tealeaves temperature≤65 DEG C;
1.2, step 1.1 repeated several times, wherein solvent for use water is the pure water being added with pesticide degradable enzyme at least one times, and all the other each solvent for use water are pure water, or, in described several times, at every turn all to be added with the pure water of pesticide degradable enzyme as aqueous solvent;
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves;
3, pulverize, screen;
4, assorted, all pile;
5, sterilization:
5.1, first, utilize pure water to be soaked by tealeaves, time wetting, control pure water and add speed and addition, avoid tea juice to run off, control tealeaves temperature≤35 DEG C; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤10%; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤65 DEG C;
5.2, step 5.1 is carried out at least one times;
6, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is≤55 DEG C, between be 60-65 DEG C with temperature temperature raising is in short-term impacted, the number of times that duration and curing that temperature raising is in short-term impacted at every turn temperature raising in short-term of inserting in process is impacted requires to determine according to the organoleptic quality of tealeaves;
7, pack, obtain tea in bag finished product.
Further, described pesticide degradable enzyme is organic phosphorus degrading enzyme.
Further, described pesticide degradable enzyme is than sub-enzyme, than the addition of sub-enzyme is: 100 liters of pure water add >=0.5 gram of sub-enzyme dry powder of ratio.
Further, the addition of the sub-enzyme of described ratio is: 100 liters of pure water add 1-6 grams of sub-enzyme dry powder of ratio.
Further, in described step 1, the humidification of tealeaves is specially: first spray aqueous solvent to tealeaves and mix thoroughly or utilize atomization aqueous solvent to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill; Or, tealeaves to be humidified is placed in vacuum environment, in vacuum environment, sprays aqueous solvent to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization aqueous solvent to infiltrate tealeaves.
Further, in described step 5, the wetting of tealeaves is specially: first spray pure water to tealeaves and mix thoroughly or utilize atomization pure water to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill; Or, tealeaves to be humidified is placed in vacuum environment, in vacuum environment, sprays pure water to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization pure water to infiltrate tealeaves.
It is residual that pollutant on tealeaves comprises the dust, worm's ovum, birds and beasts ight soil, the agriculture that are attached to tealeaves surface, also comprises the agriculture being absorbed into tealeaves inside residual; Black tea preliminary working tea and fine finishining tea are all in streak, and the surface of tealeaves 90% is wrapped and becomes inner surface.Preparation method of the present invention is when carrying out purified treatment to raw tea material, first that raw tea material humidification is saturated to absorbing water, and streak tealeaves is launched, makes the surface of tealeaves all become outer surface, thus creates conditions for the stripping of surface contaminant.Heating using microwave is body heating, namely be heated inside and outside tealeaves simultaneously, along with the applying of microwave, from inside to outside move after the moisture being absorbed into tealeaves inside is heated, the hydrone moving to tealeaves surface in a large number has then been actuated the stripping of tealeaves surface contaminant, has been come off simultaneously.The degraded of agricultural chemicals is except utilizing except digestive enzyme degrades, also comprise thermal decomposition and volatilization, temperature is higher, thermal decomposition is more abundant, volatilization is then except temperature influence, the more important thing is that the reduction evaporation rate along with ambient pressure environment will be accelerated greatly, thus, vacuum environment and heating using microwave facilitate the degraded that tealeaves is surperficial and inner agriculture is residual greatly.Heating using microwave also promotes Pesticides in Tea medicine chemical molecular from the stripping tealeaves cell, the hydrone from inside to outside moved then achieve the product after by residual for agriculture molecule and degraded thereof from the inner transport to tealeaves surface of tealeaves, come off.Selection by winnowing, screening operation achieve the final removing to the pollutant come off from tealeaves surface.
Pesticide degradable enzyme is scientific research personnel is the Pesticide Residue solved on agricultural product and the biologic product developed specially, this kind of preparation comprise Beijing Schengenbiya Bioengineering Technology Co., Ltd. release than sub-pesticide degradable enzyme (being called for short than sub-enzyme), the Ma Dier pesticide degradable enzyme (being called for short Ma Dier enzyme) that Beijing ZTNH Enzyme Preparation Co., Ltd. releases, the pesticide degradable enzyme (in abbreviation section's enzyme) that Liaoning Zhongke Biological Engineering Co., Ltd. releases, the green core pesticide degradable enzyme (being called for short green core enzyme) that Beijing Jianong New Trading Development Co., Ltd. releases, etc.For than sub-enzyme, this digestive enzyme is organic phosphorus degrading enzyme, to pesticide molecule efficient degradation, and can not only can not cause secondary pollution to environment.
Previously, once someone utilized than sub-enzyme to purify tealeaves, or spray is shone on the fresh leaves of tea plant not yet plucked, or the green tea fresh leaves plucked for purifying object, especially the latter, adopt the long-time pesticide molecule soaking fresh interlobar part of degrading, outside, these purification styles not only production efficiency are low, lower than the utilization rate of sub-enzyme, and there will be similar " rain cyanines " phenomenon.Long-term tea making facts have proved, fresh leaf moisture content is too high, easily burntly when killing cyanines becomes, the tea product made, puckery and thin, and water colour is muddy.If fresh leaf, in purification run or handling process, makes fresh leaf be subject to some damages.This damage is that injured or broken or pressurized occur sultry, usually can play irrational fermentation before making, makes the dried-up or red stain of fresh leaf, is namely commonly referred to as " dead leaf ", affects tea-making quality very large.In the making of black tea and quality responses process, except some link such as pile-fermentation has microorganism participation, completing before, just rubbing technical process is " fermentation " in the biological oxidation meaning of self enzymatic reaction, this is due in the cell of tealeaves, catechin is present in cell liquid, and Polyphenols oxidizing ferment is mainly present in cell membrane, so " fermentation " tea needs by kneading, make cell membrane damaged, after tealeaves vesicular membrane damaged, Polyphenols in vacuole, the materials such as amino acid, progressively there is oxydasis, simultaneously due to catechin oxidation, a part of material in leaf is made to produce chemical reaction, generate distinctive color, smell and taste quality.If fresh leaf is dealt with improperly, occur " rain cyanines " or " dead leaf ", further process is with regard to difficulty very, affects tea-making quality very large.
The raw tea material of aqueous solvent to drying containing digestive enzyme is adopted to purify, because fresh leaf wax coat is destroyed, dry tea water imbibition increases, digestive enzyme can arrive each corner and the tealeaves inside on tealeaves surface fast, and under vacuum conditions, can not only discharge the gas of tealeaves adsorption, further accelerated solvent water soaking tealeaves, digestive enzyme obtains and fully, accurately utilizes.Therefore, with directly carry out compared with purified treatment to fresh tea leaf, the inventive method both avoided " rain cyanines " and fresh leaf damages the negative effect brought, in turn ensure that the production efficiency that tealeaves purifies, ensure that making full use of of digestive enzyme, and ensure that effective degraded of the inside and outside residual pesticide molecule of tealeaves.
The distinctive organoleptic quality of black tea is just formed at preliminary working tea or fine finishining tea stage.After dry tea absorbs water again, if run into suitable temperature again under aerobic state, further biological oxidation (being commonly called as " fermentation ") in tealeaves, will be there is, and the existing fragrance of feed change tea, flavour.Therefore, in order to reduce this impact as far as possible, during humidification of the present invention, 1. controlling the addition of aqueous solvent, avoiding adding dilutional hyponatremia and causing tea juice to run off; 2. control tealeaves temperature, avoid or reduce tealeaves water suction its inside rear as far as possible the biochemical reactions such as non-enzymatic oxidation, hyther, microbial growth occur.Tealeaves to be humidified is placed in vacuum environment, and in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent to infiltrate, first vacuumizing and exhausting, rear infiltration, the effect that vacuumizes again can be produced, not only be conducive to the gas of discharging tealeaves absorption, and enable water immerse tealeaves inside fast, more easily infiltrate whole tealeaves, shorten humidification periods, reduce the biochemical reaction in tealeaves.In vacuum environment, humidification is with standing, reduces the oxygen content in environment, can suppress the further generation of the various biological oxidations of aerobic participation in tealeaves, is to keep the original quality of tealeaves to create necessary condition.
By the raw tea material of drying again humidification, the fragrance of tealeaves, flavour can be weakened.For this reason, the present invention cures in process the later stage, is specially provided with temperature raising in short-term and impacts, utilize the temperature raising shock-excitation tea aroma of 60-65 DEG C, and strengthening tea flavour, makes the fragrance of tealeaves, flavour returns to the state before purification, even stronger.
Sterilization in the past utilizes ultraviolet lamp irradiation to complete usually, and is not suitable for the feature of tealeaves requirement lucifuge, can cause damage while sterilization to tea matter.The present invention utilizes the fuel factor of microwave and non-thermal effect to play bactericidal action.And first wettability treatment is done to raw tea material, and being placed in vacuum environment, to apply microwave be then utilize microwave to have selective heating and the low feature of vacuum state water boiling point to realize low temperature sterilization, avoid tealeaves and the burnt phenomenon becoming equivalent damage tea matter occurs, effectively keep the organoleptic quality of raw tea material.
In a word, the inventive method, under not damaging tealeaves and having the prerequisite of fragrance, flavour, quality, achieves the thorough purification inside and outside to tealeaves, ensure that the safe and sanitary of tealeaves.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
Be raw tea material processing black tea tea in bag with the not repressed black tea preliminary working in osmanthus, Yunnan loose tea (Pu'er tea gross tea) or fine finishining loose tea.
Procedure of processing is as follows:
1, purify:
1.1, first, tealeaves is poured into bamboo sieve and make thinner, spray aqueous solvent and carry out humidification, until tealeaves water suction is saturated.
For avoiding aqueous solvent fountain height too much, causing tea juice to run off, spraying solvent water and repeatedly carrying out, all mix thoroughly after each water spray and beat heap, be fully drawn in tealeaves to make moisture content.After each water spray, all timely being moved to by tealeaves in vacuum environment leaves standstill, and controls tealeaves temperature≤35 DEG C simultaneously.
To tealeaves humidification except spraying aqueous solvent, leave standstill after atomization aqueous solvent also can be utilized to be infiltrated by tealeaves.
Then, the tealeaves after humidification is placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤10%.
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤55 DEG C, to avoid undesirable biochemical reaction occurs in tealeaves, and affecting fragrance, the flavour of tealeaves, affecting the quality of tealeaves.Certainly, except regulating microwave power, can also adopt simultaneously intermittently apply microwave, and control the mode of each microwave continuous application time, control tealeaves temperature≤55 DEG C.
1.2, step 1.1 in triplicate, and during first time humidification, solvent for use water is made up of the pure water be added with than sub-enzyme, is: 100 liters of pure water add 1 gram of sub-enzyme dry powder of ratio than the addition of sub-enzyme; For the second time, third time all carries out humidification using pure water as aqueous solvent to tealeaves.
The object of step 1.1 repeated several times is to ensure that the pollutant of tealeaves surface attachment is reliably peeled off, come off, and makes residual the obtaining of the inner agriculture of tealeaves degrade as far as possible thoroughly and remove.
Certainly, first time also can carry out humidification as aqueous solvent to tealeaves by pure water, and second time carries out humidification as aqueous solvent to tealeaves than the pure water of sub-enzyme to be added with, and third time still carries out humidification using pure water as aqueous solvent to tealeaves.And, can also first time, second time all to be added with pure water than sub-enzyme as aqueous solvent, third time is using pure water as aqueous solvent; Or, for the first time, second time all using pure water as aqueous solvent, third time is to be added with pure water than sub-enzyme as aqueous solvent.Can also first, second, third 3 times all to be added with pure water than sub-enzyme as aqueous solvent.
Adding than the object of sub-enzyme is to make the residual abundant degraded of agriculture, therefore, when step 1.1 repeats, need to adopt the pure water be added with than sub-enzyme as aqueous solvent at least one times.Further, step 1.1 repeat number of times, can determine according to the effect after tea kinds, process than the addition of sub-enzyme in pure water.When only adopting the pure water that is once added with than sub-enzyme as aqueous solvent, the addition than sub-enzyme suitably can be improved.Can select in the scope that 100 liters of pure water add the sub-enzyme dry powder of 0.5-6 grams of ratios than the addition of sub-enzyme, usually can not add 6 grams of sub-enzyme dry powder of ratio more than 100 liters of pure water.
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves.
3, the tealeaves after selection by winnowing, screening is pulverized by prior art, screened, assorted, all pile.
4, sterilization:
4.1, first, pure water is utilized to be soaked by the tealeaves (tea powder) after pulverizing; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤10%.
Because tealeaves has become tea powder after crushed, the content of tealeaves is easily walked by water-band and runs off, and therefore, needs significant care during wetting tealeaves, avoids pure water fountain height too much, causes tea juice to run off.Spray pure water preferably to carry out several times, all mix thoroughly after each water spray and in time tealeaves moved in vacuum environment standing, to accelerate the wetting speed of tealeaves, control tealeaves temperature≤35 DEG C simultaneously.
Wetting except spraying pure water to tealeaves, atomization pure water also can be utilized to be soaked by tealeaves.
Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤65 DEG C.
Tealeaves after wetting is placed in vacuum environment, hydrone can be made to infiltrate quickly inside and outside tealeaves organize, water belongs to polar molecule, contribute to tealeaves microwave energy absorbing to kill the bacterium inside and outside tealeaves, compared with the humidification in step 1, wetting speed wants far away from humidification, leaves standstill the generation that non-enzymatic can be prevented to be oxidized after adding water in vacuum environment.
Because high humidity, pyrogenic hyther can cause undesirable thermal sensitivity reactions such as the ageing of tealeaves, so the present invention adopts vacuum microwave to realize low temperature sterilization.The sterilising temp of black tea preferably control close to or equal 65 DEG C, like this, both can not affect the quality of tealeaves, efficiency and the effect of killing bacteria can be ensured again.
4.2, step 4.1 is carried out at least one times.
5, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 40 DEG C, and period applying at least 2 temperature are 60 DEG C, the temperature raising in short-term of 20 minutes duration is impacted.
Belong to the black tea tealeaves of after fermentation, the degree of fermentation is 100%, and its organoleptic quality requires " sliding, sweet, fragrant, alcohol ", should not be with an internal heat.Low temperature 40-55 DEG C should be adopted to continue to cure, and its high temperature impact temperature can not more than 65 DEG C.If stoving temperature is too high, dry synanche after drink.
Curing in process the object applying the impact of temperature raising is in short-term excite tea aroma, and strengthening tea flavour, makes up raw tea material because adding wet water absorbent by the fragrance, the flavour that weaken.The duration that each temperature raising is in short-term impacted and the whole number of times curing the impact of temperature raising in short-term of inserting in process are determined according to the fragrance of tealeaves.
6, the tealeaves after curing is packed, obtain tea in bag finished product.
embodiment 2
Be raw tea material processing black tea tea in bag with six not repressed fort tea preliminary working loose tea (gross tea) or fine finishining loose tea.
Procedure of processing is as follows:
1, purify:
1.1, first, tealeaves is inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent infiltrate tealeaves and leave standstill, control tealeaves temperature≤30 DEG C, until tealeaves water suction is saturated simultaneously.
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%.
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤65 DEG C.
1.2, step 1.1 repeats secondary.During first time humidification, solvent for use water is made up of the pure water be added with than sub-enzyme, is: 100 liters of pure water add 2 grams of sub-enzyme dry powder of ratio than the addition of sub-enzyme; Second time carries out humidification using pure water as aqueous solvent to tealeaves.
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves.
3, the tealeaves after selection by winnowing, screening is pulverized by prior art, screened, assorted, all pile.
4, sterilization:
4.1, first, utilize pure water to be soaked by the tealeaves (tea powder) after pulverizing, time wetting, control pure water and add speed and addition, avoid tea juice to run off, control tealeaves temperature≤35 DEG C; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤10%; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, with control tealeaves temperature close to or equal 65 DEG C.
4.2, step 4.1 is carried out at least one times.
5, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 55 DEG C, and period applying at least 2 temperature are 65 DEG C, the temperature raising in short-term of 20 minutes duration is impacted.
6, the tealeaves after curing is packed, obtain tea in bag finished product.
embodiment 3
Be raw tea material processing black tea tea in bag with the old blue or green tea preliminary working loose tea (gross tea) in not repressed Hubei or fine finishining loose tea.
Procedure of processing is as follows:
1, purify:
1.1, first, tealeaves is inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent soak tealeaves and leave standstill, control tealeaves temperature≤25 DEG C, until tealeaves water suction is saturated simultaneously.
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%.
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤60 DEG C.
1.2, step 1.1 in triplicate, and first time carries out humidification using pure water as aqueous solvent to tealeaves, and during second time humidification, solvent for use water is made up of the pure water be added with than sub-enzyme, is: 100 liters of pure water add 1 gram of sub-enzyme dry powder of ratio than the addition of sub-enzyme; Third time carries out humidification using pure water as aqueous solvent to tealeaves.
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves.
3, the tealeaves after selection by winnowing, screening is pulverized by prior art, screened, assorted, all pile.
4, sterilization:
4.1, first, utilize pure water to be soaked by the tealeaves (tea powder) after pulverizing, time wetting, control pure water and add speed and addition, avoid tea juice to run off, control tealeaves temperature≤30 DEG C; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤10%; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, with control tealeaves temperature close to or equal 65 DEG C.
4.2, step 4.1 is carried out at least one times.
5, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 55 DEG C, and period applying at least 2 temperature are 65 DEG C, the temperature raising in short-term of 10 minutes duration is impacted.
6, the tealeaves after curing is packed, obtain tea in bag finished product.
embodiment 4
Be raw tea material processing black tea tea in bag with six not repressed fort tea preliminary working loose tea (gross tea) or fine finishining loose tea.
Procedure of processing is as follows:
1, purify:
1.1, first, tealeaves is inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent infiltrate tealeaves and leave standstill, control tealeaves temperature≤30 DEG C, until tealeaves water suction is saturated simultaneously.
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%.
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤55 DEG C.
1.2, step 1.1 repeats secondary.During first time humidification, solvent for use water is made up of the pure water being added with Ma Dier enzyme, and the addition of Ma Dier enzyme is: 100 liters of pure water add 2 Ke Madier enzyme dry powder; Second time carries out humidification using pure water as aqueous solvent to tealeaves.
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves.
3, the tealeaves after selection by winnowing, screening is pulverized by prior art, screened, assorted, all pile.
4, sterilization:
4.1, first, utilize pure water to be soaked by the tealeaves (tea powder) after pulverizing, time wetting, control pure water and add speed and addition, avoid tea juice to run off, control tealeaves temperature≤35 DEG C; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤10%; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, with control tealeaves temperature close to or equal 65 DEG C.
4.2, step 4.1 is carried out at least one times.
5, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 55 DEG C, and period applying at least 2 temperature are 65 DEG C, the temperature raising in short-term of 10 minutes duration is impacted.
6, the tealeaves after curing is packed, obtain tea in bag finished product.
embodiment 5
Be raw tea material processing black tea tea in bag with the old blue or green tea preliminary working loose tea (gross tea) in not repressed Hubei or fine finishining loose tea.
Procedure of processing is as follows:
1, purify:
1.1, first, tealeaves is inserted in vacuum environment, in vacuum environment, spray aqueous solvent or utilize atomization aqueous solvent soak tealeaves and leave standstill, control tealeaves temperature≤25 DEG C, until tealeaves water suction is saturated simultaneously.
Then, the tealeaves after humidification is placed in vacuum environment, and by applying microwave by tea-drying to moisture content≤10%.
In dry run, by regulating vacuum and the microwave power of vacuum environment, to control tealeaves temperature≤50 DEG C.
1.2, step 1.1 in triplicate, and first time carries out humidification using pure water as aqueous solvent to tealeaves, and during second time humidification, solvent for use water is made up of the pure water being added with middle section enzyme, and the addition of middle section enzyme is: 100 liters of pure water add 1 Ke Zhong section enzyme dry powder; Third time carries out humidification using pure water as aqueous solvent to tealeaves.
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves.
3, the tealeaves after selection by winnowing, screening is pulverized by prior art, screened, assorted, all pile.
4, sterilization:
4.1, first, utilize pure water to be soaked by the tealeaves (tea powder) after pulverizing, time wetting, control pure water and add speed and addition, avoid tea juice to run off, control tealeaves temperature≤30 DEG C; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤10%; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, with control tealeaves temperature close to or equal 65 DEG C.
4.2, step 4.1 is carried out at least one times.
5, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is 50 DEG C, and period applying at least 2 temperature are 60 DEG C, the temperature raising in short-term of 20 minutes duration is impacted.
6, the tealeaves after curing is packed, obtain tea in bag finished product.
Above-mentioned example is just for illustration of the present invention; embodiments of the present invention are not limited to these examples, and the various detailed description of the invention meeting inventive concept that those skilled in the art make according to the principle introduced in description of the present invention are all within protection scope of the present invention.
Claims (6)
1. a black tea preparation method of teabag, is characterized in that, the method is made tea using not repressed preliminary working black tea loose tea or the black tea loose tea of fine finishining as raw tea material fabrication of bags, and concrete steps comprise:
1, purify:
1.1, first utilizing aqueous solvent that tealeaves humidification is saturated to absorbing water, then the tealeaves after humidification being placed in vacuum environment in time, and by applying microwave by tea-drying to moisture content≤10%;
Control tealeaves temperature≤35 DEG C in humidification, control aqueous solvent simultaneously and add speed and addition, avoid tea juice to run off; Time dry, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, control tealeaves temperature≤65 DEG C;
1.2, step 1.1 repeated several times, wherein solvent for use water is the pure water being added with pesticide degradable enzyme at least one times, and all the other each solvent for use water are pure water, or, in described several times, at every turn all to be added with the pure water of pesticide degradable enzyme as aqueous solvent;
2, selection by winnowing, screening are carried out to tealeaves, remove the pollutant residue in tealeaves;
3, pulverize, screen;
4, assorted, all pile;
5, sterilization:
5.1, first, utilize pure water to be soaked by tealeaves, time wetting, control pure water and add speed and addition, avoid tea juice to run off, control tealeaves temperature≤35 DEG C; Then, the tealeaves after wetting is placed in vacuum environment in time, applies microwave and carry out sterilization and drying, until tealeaves moisture content≤10%; Sterilization and dry time, by regulating the vacuum of vacuum environment, microwave power and/or microwave continuous application time, to control tealeaves temperature≤65 DEG C;
5.2, step 5.1 is carried out at least one times;
6, cure: by tea baking to moisture content≤6%, the basic stoving temperature cured in process is≤55 DEG C, between be 60-65 DEG C with temperature temperature raising is in short-term impacted, the number of times that duration and curing that temperature raising is in short-term impacted at every turn temperature raising in short-term of inserting in process is impacted requires to determine according to the organoleptic quality of tealeaves;
7, pack, obtain tea in bag finished product.
2. preparation method as claimed in claim 1, it is characterized in that, described pesticide degradable enzyme is organic phosphorus degrading enzyme.
3. preparation method as claimed in claim 1, it is characterized in that, described pesticide degradable enzyme is than sub-enzyme, than the addition of sub-enzyme is: 100 liters of pure water add >=0.5 gram of sub-enzyme dry powder of ratio.
4. preparation method as claimed in claim 3, it is characterized in that, the addition of the sub-enzyme of described ratio is: 100 liters of pure water add 1-6 grams of sub-enzyme dry powder of ratio.
5. preparation method as claimed in claim 1, it is characterized in that, in described step 1, the humidification of tealeaves is specially: first spray aqueous solvent to tealeaves and mix thoroughly or utilize atomization aqueous solvent to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill; Or, tealeaves to be humidified is placed in vacuum environment, in vacuum environment, sprays aqueous solvent to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization aqueous solvent to infiltrate tealeaves.
6. preparation method as claimed in claim 1, it is characterized in that, in described step 5, the wetting of tealeaves is specially: first spray pure water to tealeaves and mix thoroughly or utilize atomization pure water to infiltrate tealeaves, then the tealeaves after adding water being placed in vacuum environment and leaving standstill; Or, tealeaves to be humidified is placed in vacuum environment, in vacuum environment, sprays pure water to tealeaves and mix rear leaving standstill thoroughly, or leaving standstill after utilizing atomization pure water to infiltrate tealeaves.
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Cited By (1)
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| CN115590097A (en) * | 2021-07-09 | 2023-01-13 | 广西芊河源生物科技有限公司（Cn） | Production process of functional bagged Liupu tea |
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