CN105815467A - Production device of black tea and production technology thereof - Google Patents
Production device of black tea and production technology thereof Download PDFInfo
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- CN105815467A CN105815467A CN201610077780.9A CN201610077780A CN105815467A CN 105815467 A CN105815467 A CN 105815467A CN 201610077780 A CN201610077780 A CN 201610077780A CN 105815467 A CN105815467 A CN 105815467A
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- camelliae sinensis
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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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- 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
- A23F3/08—Oxidation; Fermentation
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Abstract
The invention relates to the field of tea processing, and concretely relates to a fermentation device of black tea and a production technology thereof. The device comprises a tank. An air inlet is disposed on one side of the tank, an air outlet is disposed on the opposite side of the tank, and a holder is disposed in the tank. A plurality of baskets are disposed on the holder, and the black tea to be fermented is disposed in the baskets. The air inlet and the air outlet are used to promote cross-ventilation, so that enough oxygen needed in the fermentation is increased. The black tea using the technology has fully fermentation and short fermentation time; and has pure delicate fragrance, strong sweet and mellow taste, and red and bright liquor color. The quality of the tea is improved.
Description
Technical field
The present invention relates to processing field of tea leaves, be specifically related to a kind of black tea manufacture device and production technology thereof.
Background technology
In global tea market, black tea accounts for the share of 80% as Variety comprehensive.It is widely known that traditional congou tea of China has higher reputation, particularly " suitable red kung fu tea " to can be described as in Britain in the world.In recent years, whole nation black tea exports about about 40,000 tons, and wherein congou tea outlet accounts for the 20% of total amount.Along with the people's continuous lifting to tea consumption multiple demand, particularly domestic market high-quality black tea consumption increasingly receives much attention, and the black tea fast sale epoch the most quietly arrive.Whole nation black tea market demand was doubled and redoubled in recent years, rises to present about 70,000 tons from 4 years front 1.5 ten thousand ton, and based on high-quality black tea, suitable red kung fu tea domestic market development space is increasing.The black tea heat that Hubei Province occurred in recent years is exactly illustration.But in the behind of black tea heat, there is the problems such as quality and safety of tea, Brand Conformity, processing technique backwardness, wherein the backward problem of processing technique is the most prominent, causes product quality uneven, have impact on the reputation of suitable black tea.
Suitable red kung fu tea is with a long history, best in quality, and market reputation is good, and development potentiality is big.Optimize the suitable red kung fu tea processing technique of high-quality, promote the suitable red kung fu tea of high-quality further, seize domestic and international tea market, be the reality need that tea looks forward to potentiation, tea grower increases income, be also an urgent demand of tea industry sustainable and healthy development.
Summary of the invention
In view of the deficiencies in the prior art, present invention aim at providing a kind of black tea manufacture device and production technology thereof, overcome the safe and sanitary hidden danger of conventional black fermentation, it is achieved manufacturing process technological parameter quantifies, tea leaf quality is uniform, reduces loss, shortens whole fabrication cycle.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is:
A kind of black tea manufacture device, described device includes casing, described casing side is provided with air inlet, corresponding side is provided with air outlet, being provided with support in described casing, described support is placed several and contains basket, described cabinet wall is provided with pipeline, described pipeline is provided with several spray heads, is provided with shaking device bottom described Sheng basket.
Described casing is additionally provided with humidification humidifying device.
Described casing is arranged over controlling device.
Described box bottom is provided with support, chamber door and chamber door button.
Device described in employing carries out black tea manufacture, it is characterised in that said method comprising the steps of:
1) embathe: the fresh leaf plucked is put in water, embathes 1-3 minute, drain away the water, the Folium Camelliae sinensis after being embathed；
2) except water: the Folium Camelliae sinensis after embathing is passed through wind and removes surface moisture, and air temperature 30～35 DEG C, until Measuring Moisture Content of Tea content is at 70%-75%, the Folium Camelliae sinensis after obtaining except water；
3) rocking of green leaf: carry out rocking of green leaf process except the Folium Camelliae sinensis after water is placed in vibration machine, obtain Folium Camelliae sinensis after rocking of green leaf；
4) freezing: by the Folium Camelliae sinensis freezing processing after rocking of green leaf, to obtain the Folium Camelliae sinensis after freezing processing；5) wither: the Folium Camelliae sinensis after freezing processing is placed in described black tea manufacture device, and ventilation acceleration is withered, and obtains withering leaf；
6) kneading: kneaded by withering leaf, the time of kneading is 95～115 minutes, kneads ambient temperature 20～25 DEG C, relative humidity 82%～88%, kneads leaf cell percentage of damage more than 89%, the Folium Camelliae sinensis after being kneaded；
7) fermentation: the Folium Camelliae sinensis after kneading shakes loose in containing basket, dress leaf layer thickness 7～9.5cm, in containing basket, fermentation assistant is sprayed according to the total amount kneading leaf according to the ratio of weight ratio 0.03%-0.08% by the spray head of described red autumnal leaves process units, start the shaking device contained bottom basket, vibrations 2-3min, oxygen is inputted in described black tea manufacture device, oxygen concentration is controlled at 330000ppm-380000ppm, by steam vent, the carbon dioxide that fermentation produces is got rid of in time, fermentation humidity more than 90%, fermentation temperature 22 DEG C～28 DEG C, during the fermentation, keep containing the shaking device bottom basket to shake 0.25 minute every 5 minutes, fermentation is stopped when the fermentated leaves fragrance of a flower or fruital appear；
8) it is dried: in dry run, add peel residue, uses drying mode fermentated leaves to be carried out just and dry, obtain just drying leaf；Two bakings are carried out after just drying leaf cooling；
Complete the making of black tea.
Described step 3) rocking of green leaf condition is rotating speed 18～25 revs/min, hot blast temperature rocking of green leaf 1.5～2 minutes under conditions of 49～55 DEG C.
Described step 4) cryogenic temperature-20～-15 DEG C, freezing processing 4-5h.
Described step 5) to ventilate and accelerate deterioration method for employing natural wind, hot blast, natural wind alternately, natural wind temperature is 5-25 DEG C, and hot blast temperature is 32 DEG C～36 DEG C, until leaf water content is 59%～63%.
Described step 7) fermentation assistant is orange blossom or Fructus Citri grandis juice or orange juice or a combination thereof, the manufacture method of described leaven auxiliary agent is: squeeze the juice after Citrus or Fructus Citri grandis or Fructus Citri junoris being peeled, 3 times of pure water are added in juice, juice after filtration forms fermentation assistant, and peel residue is used for described step 8) be dried.
Described step 8) condition of just drying is temperature 115～125 DEG C, time 20～25 minutes, the moisture rate to Folium Camelliae sinensis is 23%～28%；Two baking conditions are temperature 92～98 DEG C, and time 2.5～3.8 hours, to Folium Camelliae sinensis final moisture content rate 4%～6%.
A kind of black tea manufacture device of present invention offer and production technology thereof, have the beneficial effect that:
1, Folium Camelliae sinensis of the present invention use embathe, dewatering process can be removed and just make the impurity such as covered with dust, sandstone in processing, storage and transport process, can reduce that part agriculture is residual and Oil repellent by embathing；Watering fermentation loss water of changing over is stretched everywhere and is caused environmental pollution, and the aqueous metamorphism foul smell four that particularly runs off hot season in summer dissipates problem；
2, the present invention embathes time and dewatering process by control, and the strict Folium Camelliae sinensis that controls, except the water content after water, solves traditional zymotic watering and only grasps with master worker's experience, it is impossible to quantitative problem；
3, using present invention process to ensure that uniform moisture degree, the method after improvement has fully ensured that whole raw material moisture is uniform, is beneficial to fermentation equilibrium and carries out, thus improves whole heap fermentation quality quality；
4, except water after the present invention embathes, removing Folium Camelliae sinensis surface moisture, the moisture preventing next step freezing processing surface from containing freezes and Folium Camelliae sinensis cell causes unnecessary damage, and prevents Folium Camelliae sinensis moisture, nutrient substance in manufacturing process to run off；
5, having strong tea fragrant after present invention introduces the rocking of green leaf technique of green tea during withering leaf appropriateness, leaf color transfers to dark green, without withered limit Jiao's bud phenomenon, leaf margin vein starts to redden, can solve to start that delicate fragrance occurs during withering leaf appropriateness in conventional black technique, have withered limit Jiao's bud, without the red realization of leaf margin vein as；
6, Folium Camelliae sinensis is embathed freezing processing before withering by the present invention, and freezing can make rapidly cell damage, part substitute and knead effect, to a certain extent the purpose of damaged cell, and relatively improves the damage ratio of cell；
7, the present invention is during tea leaf withering, use ventilation acceleration wither, and be natural wind, hot blast, natural wind alternately, this technology can i.e. accelerate moisture evaporation process, does not the most destroy the activity of enzyme in Folium Camelliae sinensis；
8, the present invention is during the fermentation, by oxygen supplement, it is humidified, adds fermentation assistant complex technique, the interior-heat produced by enzyme digestion reaction, fermentation reaction carries out continuing fermentation, make full use of the polyphenol oxidase in Citrus, Fructus Citri junoris, Fructus Citri grandis, pectase accelerates fermentation, and the qualities such as the sense organ of Folium Camelliae sinensis are improved a lot by aromatic substance in fruit juice, taste substance, nutrient substance；
9, the present invention during the fermentation and by contain indigo plant shake raising fermentated leaves and the contact area of oxygen, beneficially fermentation assistant mixing；
10, the present invention adds peel residue in dry run, black tea can be made not only to have the qualitative characteristics that black tea is intrinsic, and have the Fructus Citri tangerinae of uniqueness, Fructus Citri grandis Flavor；
11, the present invention uses two step seasonings in dry run, and tea can be avoided to be charred taste, ensure tea smooth surface pure in smell, and whole arid cycle is shorter than traditional drying saving of time；
12, the black tea residual pesticide number using present invention process is less, and content does not exceeds standard；In black tea, ash, rare earth metal content are significantly lower than traditional handicraft；Free amino acid weight, tea polyphenols, soluble sugar, higher than traditional handicraft, the pure delicate fragrance of fragrance；The dense glycol of flavour；Soup color glow, blade is neat and well spaced, and tea leaf quality is good.
Accompanying drawing explanation
The structural representation of Fig. 1: apparatus of the present invention；
In figure: casing 1, chamber door 2, support 3, air inlet 4, air outlet 5, control device 6, contain basket 7, support 8, chamber door button 9, humidify humidifying device 10, spray head 11, shaking device 12.
Detailed description of the invention
Further illustrate the present invention below in conjunction with embodiment, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1
A kind of black tea manufacture device, described device includes casing 1, it is characterized in that: described casing 1 side is provided with air inlet 4, corresponding side is provided with air outlet 5, being provided with support 8 in described casing 1, described support 8 is placed several and contains basket 7, described casing 1 inwall is provided with pipeline, described pipeline is provided with several spray heads 11, is provided with shaking device 12 bottom described Sheng basket 7.
Described casing 1 is additionally provided with humidification humidifying device 10.
Described casing 1 is arranged over controlling device 6.
Support 3, chamber door 2 and chamber door button 9 it is provided with bottom described casing 1.
Embodiment 2
Described embodiment 1 device is used to carry out black tea manufacture, it is characterised in that said method comprising the steps of:
1) embathe: the fresh leaf plucked is put in water, embathes 1 minute, drain away the water, the Folium Camelliae sinensis after being embathed；
2) except water: the Folium Camelliae sinensis after embathing is passed through wind and removes surface moisture, air temperature 30 DEG C, until Measuring Moisture Content of Tea content is 70%, the Folium Camelliae sinensis after obtaining except water；
3) rocking of green leaf: carry out rocking of green leaf process except the Folium Camelliae sinensis after water is placed in vibration machine, obtain Folium Camelliae sinensis after rocking of green leaf；Described step 3) rocking of green leaf condition is rotating speed 18 revs/min, hot blast temperature is rocking of green leaf 1.5 minutes under conditions of 49 DEG C；
4) freezing: by the Folium Camelliae sinensis freezing processing after rocking of green leaf, to obtain the Folium Camelliae sinensis after freezing processing；Described step 4) cryogenic temperature-20 DEG C, freezing processing 4h.
5) wither: the Folium Camelliae sinensis after freezing processing is placed in described black tea manufacture device, and ventilation acceleration is withered, and obtains withering leaf；Described step 5) to ventilate and accelerate deterioration method for employing natural wind, hot blast, natural wind alternately, natural wind temperature is 20 DEG C, and hot blast temperature is 32 DEG C, until leaf water content is 59%.
6) kneading: kneaded by withering leaf, the time of kneading is 95 minutes, kneads ambient temperature 20 DEG C, relative humidity 82%, kneads leaf cell percentage of damage more than 89%, the Folium Camelliae sinensis after being kneaded；
7) fermentation: the Folium Camelliae sinensis after kneading shakes loose in containing basket, dress leaf layer thickness 7cm, in containing basket, fermentation assistant is sprayed according to the total amount kneading leaf according to the ratio of weight ratio 0.03% by the spray head of described red autumnal leaves process units, start the shaking device contained bottom basket, vibrations 2min, oxygen is inputted in described black tea manufacture device, oxygen concentration is controlled at 330000ppm, by steam vent, the carbon dioxide that fermentation produces is got rid of in time, fermentation humidity more than 90%, fermentation temperature 22 DEG C, during the fermentation, keep containing the shaking device bottom basket to shake 0.25 minute every 5 minutes, fermentation is stopped when the fermentated leaves fragrance of a flower or fruital appear；
Described step 7) fermentation assistant is orange blossom, the manufacture method of described leaven auxiliary agent is: squeeze the juice after being peeled by Citrus, adds 3 times of pure water in juice, and the juice after filtration forms fermentation assistant, and peel residue is used for described step 8) be dried.
8) it is dried: in dry run, add peel residue, uses drying mode fermentated leaves to be carried out just and dry, obtain just drying leaf；Carrying out two bakings, temperature 92 DEG C after just drying leaf cooling, 3.8 hours time, to Folium Camelliae sinensis final moisture content rate 4%；
Described step 8) just dry condition be temperature 15 DEG C, 20 minutes time, the moisture rate to Folium Camelliae sinensis is 23%；Two baking conditions are temperature 92 DEG C, 2.5 hours time, to Folium Camelliae sinensis final moisture content rate 6%.
Complete the making of black tea.
Embodiment 3
Described embodiment 1 device is used to carry out black tea manufacture, it is characterised in that said method comprising the steps of:
1) embathe: the fresh leaf plucked is put in water, embathes 3 minutes, drain away the water, the Folium Camelliae sinensis after being embathed；
2) except water: the Folium Camelliae sinensis after embathing is passed through wind and removes surface moisture, air temperature 35 DEG C, until Measuring Moisture Content of Tea content is 75%, the Folium Camelliae sinensis after obtaining except water；
3) rocking of green leaf: carry out rocking of green leaf process except the Folium Camelliae sinensis after water is placed in vibration machine, obtain Folium Camelliae sinensis after rocking of green leaf；Described step 3) rocking of green leaf condition is rotating speed 25 revs/min, hot blast temperature is rocking of green leaf 2 minutes under conditions of 55 DEG C；
4) freezing: by the Folium Camelliae sinensis freezing processing after rocking of green leaf, to obtain the Folium Camelliae sinensis after freezing processing；Described step 4) cryogenic temperature-15 DEG C, freezing processing 5h.
5) wither: the Folium Camelliae sinensis after freezing processing is placed in described black tea manufacture device, and ventilation acceleration is withered, and obtains withering leaf；Described step 5) to ventilate and accelerate deterioration method for employing natural wind, hot blast, natural wind alternately, natural wind temperature is 25 DEG C, and hot blast temperature is 36 DEG C, until leaf water content is 63%.
6) kneading: kneaded by withering leaf, the time of kneading is 115 minutes, kneads ambient temperature 25 DEG C, relative humidity 88%, kneads leaf cell percentage of damage more than 89%, the Folium Camelliae sinensis after being kneaded；
7) fermentation: the Folium Camelliae sinensis after kneading shakes loose in containing basket, dress leaf layer thickness 9.5cm, in containing basket, fermentation assistant is sprayed according to the total amount kneading leaf according to the ratio of weight ratio 0.08% by the spray head of described red autumnal leaves process units, start the shaking device contained bottom basket, vibrations 3min, oxygen is inputted in described black tea manufacture device, oxygen concentration is controlled at 380000ppm, by steam vent, the carbon dioxide that fermentation produces is got rid of in time, fermentation humidity more than 90%, fermentation temperature 28 DEG C, during the fermentation, keep containing the shaking device bottom basket to shake 0.25 minute every 5 minutes, fermentation is stopped when the fermentated leaves fragrance of a flower or fruital appear；
Described step 7) fermentation assistant is Fructus Citri grandis juice, the manufacture method of described leaven auxiliary agent is: squeeze the juice after being peeled by Fructus Citri grandis, adds 3 times of pure water in juice, and the juice after filtration forms fermentation assistant, and peel residue is used for described step 8) be dried.
8) it is dried: in dry run, add peel residue, uses drying mode fermentated leaves to be carried out just and dry, obtain just drying leaf；Carrying out two bakings, temperature 98 DEG C after just drying leaf cooling, 2.5 hours time, to Folium Camelliae sinensis final moisture content rate 6%；
Described step 8) just dry condition be temperature 125 DEG C, 20 minutes time, the moisture rate to Folium Camelliae sinensis is 28%；Two baking conditions are temperature 98 DEG C, 2.5 hours time, to Folium Camelliae sinensis final moisture content rate 4%.
Complete the making of black tea.
Embodiment 4
Described embodiment 1 device is used to carry out black tea manufacture, it is characterised in that said method comprising the steps of:
1) embathe: the fresh leaf plucked is put in water, embathes 2 minutes, drain away the water, the Folium Camelliae sinensis after being embathed；
2) except water: the Folium Camelliae sinensis after embathing is passed through wind and removes surface moisture, air temperature 33 DEG C, until Measuring Moisture Content of Tea content is 73%, the Folium Camelliae sinensis after obtaining except water；
3) rocking of green leaf: carry out rocking of green leaf process except the Folium Camelliae sinensis after water is placed in vibration machine, obtain Folium Camelliae sinensis after rocking of green leaf；Described step 3) rocking of green leaf condition is rotating speed 20 revs/min, hot blast temperature is rocking of green leaf 1.8 minutes under conditions of 50 DEG C；
4) freezing: by the Folium Camelliae sinensis freezing processing after rocking of green leaf, to obtain the Folium Camelliae sinensis after freezing processing；Described step 4) cryogenic temperature-18 DEG C, freezing processing 4.5h.
5) wither: the Folium Camelliae sinensis after freezing processing is placed in described black tea manufacture device, and ventilation acceleration is withered, and obtains withering leaf；Described step 5) to ventilate and accelerate deterioration method for employing natural wind, hot blast, natural wind alternately, natural wind temperature is 15 DEG C, and hot blast temperature is 33 DEG C, until leaf water content is 61%.
6) kneading: kneaded by withering leaf, the time of kneading is 105 minutes, kneads ambient temperature 23 DEG C, relative humidity 86%, kneads leaf cell percentage of damage more than 89%, the Folium Camelliae sinensis after being kneaded；
7) fermentation: the Folium Camelliae sinensis after kneading shakes loose in containing basket, dress leaf layer thickness 8.5cm, in containing basket, fermentation assistant is sprayed according to the total amount kneading leaf according to the ratio of weight ratio 0.06% by the spray head of described red autumnal leaves process units, start the shaking device contained bottom basket, vibrations 2.5min, oxygen is inputted in described black tea manufacture device, oxygen concentration is controlled at 360000ppm, by steam vent, the carbon dioxide that fermentation produces is got rid of in time, fermentation humidity more than 90%, fermentation temperature 25 DEG C, during the fermentation, keep containing the shaking device bottom basket to shake 0.25 minute every 5 minutes, fermentation is stopped when the fermentated leaves fragrance of a flower or fruital appear；
Described step 7) fermentation assistant is or orange juice or a combination thereof, the manufacture method of described leaven auxiliary agent is: squeeze the juice after being peeled by Fructus Citri junoris, adding 3 times of pure water in juice, juice after filtration forms fermentation assistant, and peel residue is used for described step 8) be dried；
8) it is dried: in dry run, add peel residue, uses drying mode fermentated leaves to be carried out just and dry, obtain just drying leaf；Carrying out two bakings, temperature 95 DEG C after just drying leaf cooling, 3.2 hours time, to Folium Camelliae sinensis final moisture content rate 5%；
Described step 8) just dry condition be temperature 110 DEG C, 23 minutes time, the moisture rate to Folium Camelliae sinensis is 26%；Two baking conditions are temperature 95 DEG C, 3.4 hours time, to Folium Camelliae sinensis final moisture content rate 5%.
Complete the making of black tea.
Embodiment 5
Described embodiment 1 device is used to carry out black tea manufacture, it is characterised in that said method comprising the steps of:
1) embathe: the fresh leaf plucked is put in water, embathes 1.8 minutes, drain away the water, the Folium Camelliae sinensis after being embathed；
2) except water: the Folium Camelliae sinensis after embathing is passed through wind and removes surface moisture, air temperature 33 DEG C, until Measuring Moisture Content of Tea content is 73%, the Folium Camelliae sinensis after obtaining except water；
3) rocking of green leaf: carry out rocking of green leaf process except the Folium Camelliae sinensis after water is placed in vibration machine, obtain Folium Camelliae sinensis after rocking of green leaf；Described step 3) rocking of green leaf condition is rotating speed 22 revs/min, hot blast temperature is rocking of green leaf 1.8 minutes under conditions of 52 DEG C；
4) freezing: by the Folium Camelliae sinensis freezing processing after rocking of green leaf, to obtain the Folium Camelliae sinensis after freezing processing；Described step 4) cryogenic temperature-19 DEG C, freezing processing 4.2h.
5) wither: the Folium Camelliae sinensis after freezing processing is placed in described black tea manufacture device, and ventilation acceleration is withered, and obtains withering leaf；Described step 5) to ventilate and accelerate deterioration method for employing natural wind, hot blast, natural wind alternately, natural wind temperature is 22 DEG C, and hot blast temperature is 33 DEG C, until leaf water content is 61%.
6) kneading: kneaded by withering leaf, the time of kneading is 105 minutes, kneads ambient temperature 23 DEG C, relative humidity 84%, kneads leaf cell percentage of damage more than 89%, the Folium Camelliae sinensis after being kneaded；
7) fermentation: the Folium Camelliae sinensis after kneading shakes loose in containing basket, dress leaf layer thickness 8.5cm, in containing basket, fermentation assistant is sprayed according to the total amount kneading leaf according to the ratio of weight ratio 0.06% by the spray head of described red autumnal leaves process units, start the shaking device contained bottom basket, vibrations 2.4min, oxygen is inputted in described black tea manufacture device, oxygen concentration is controlled at 350000ppm, by steam vent, the carbon dioxide that fermentation produces is got rid of in time, fermentation humidity more than 90%, fermentation temperature 26 DEG C, during the fermentation, keep containing the shaking device bottom basket to shake 0.25 minute every 5 minutes, fermentation is stopped when the fermentated leaves fragrance of a flower or fruital appear；
Described step 7) fermentation assistant is the combination of orange blossom, Fructus Citri grandis juice, the manufacture method of described leaven auxiliary agent is: squeeze the juice after Citrus, Fructus Citri grandis being peeled, adding 3 times of pure water in juice, juice after filtration forms fermentation assistant, and peel residue is used for described step 8) be dried.
8) it is dried: in dry run, add peel residue, uses drying mode fermentated leaves to be carried out just and dry, obtain just drying leaf；Carrying out two bakings, temperature 95 DEG C after just drying leaf cooling, 2.6 hours time, to Folium Camelliae sinensis final moisture content rate 4.5%；
Described step 8) just dry condition be temperature 120 DEG C, 23 minutes time, the moisture rate to Folium Camelliae sinensis is 24%；Two baking conditions are temperature 94 DEG C, 3.2 hours time, to Folium Camelliae sinensis final moisture content rate 4.5%.
Complete the making of black tea.
Embodiment 6
Described embodiment 1 device is used to carry out black tea manufacture, it is characterised in that said method comprising the steps of:
1) embathe: the fresh leaf plucked is put in water, embathes 1.2 minutes, drain away the water, the Folium Camelliae sinensis after being embathed；
2) except water: the Folium Camelliae sinensis after embathing is passed through wind and removes surface moisture, air temperature 33 DEG C, until Measuring Moisture Content of Tea content is 73%, the Folium Camelliae sinensis after obtaining except water；
3) rocking of green leaf: carry out rocking of green leaf process except the Folium Camelliae sinensis after water is placed in vibration machine, obtain Folium Camelliae sinensis after rocking of green leaf；Described step 3) rocking of green leaf condition is rotating speed 21 revs/min, hot blast temperature is rocking of green leaf 1.8 minutes under conditions of 50 DEG C；
4) freezing: by the Folium Camelliae sinensis freezing processing after rocking of green leaf, to obtain the Folium Camelliae sinensis after freezing processing；Described step 4) cryogenic temperature-19 DEG C, freezing processing 4.3h.
5) wither: the Folium Camelliae sinensis after freezing processing is placed in described black tea manufacture device, and ventilation acceleration is withered, and obtains withering leaf；Described step 5) to ventilate and accelerate deterioration method for employing natural wind, hot blast, natural wind alternately, natural wind temperature is 22 DEG C, and hot blast temperature is 33 DEG C, until leaf water content is 62%.
6) kneading: kneaded by withering leaf, the time of kneading is 105 minutes, kneads ambient temperature 23 DEG C, relative humidity 85%, kneads leaf cell percentage of damage more than 89%, the Folium Camelliae sinensis after being kneaded；
7) fermentation: the Folium Camelliae sinensis after kneading shakes loose in containing basket, dress leaf layer thickness 8.5cm, in containing basket, fermentation assistant is sprayed according to the total amount kneading leaf according to the ratio of weight ratio 0.03%-0.08% by the spray head of described red autumnal leaves process units, start the shaking device contained bottom basket, vibrations 2.8min, oxygen is inputted in described black tea manufacture device, oxygen concentration is controlled at 360000ppm, by steam vent, the carbon dioxide that fermentation produces is got rid of in time, fermentation humidity more than 90%, fermentation temperature 26 DEG C, during the fermentation, keep containing the shaking device bottom basket to shake 0.25 minute every 5 minutes, fermentation is stopped when the fermentated leaves fragrance of a flower or fruital appear；
Described step 7) fermentation assistant is the combination of orange blossom, orange juice, the manufacture method of described leaven auxiliary agent is: squeeze the juice after Citrus, Fructus Citri junoris being peeled, adding 3 times of pure water in juice, juice after filtration forms fermentation assistant, and peel residue is used for described step 8) be dried.
8) it is dried: in dry run, add peel residue, uses drying mode fermentated leaves to be carried out just and dry, obtain just drying leaf；Carrying out two bakings, temperature 95 DEG C after just drying leaf cooling, 2.8 hours time, to Folium Camelliae sinensis final moisture content rate 4.6%；
Described step 8) just dry condition be temperature 105 DEG C, 22 minutes time, the moisture rate to Folium Camelliae sinensis is 24%；Two baking conditions are temperature 97 DEG C, 3.1 hours time, to Folium Camelliae sinensis final moisture content rate 5%.
Complete the making of black tea.
Residual content and tea leaf quality compare the green brick tea made by fermentation technology in the present invention with the agriculture of traditional handicraft green brick tea, the results are shown in Table 1.
It is recognised that use residual pesticide number in the green brick tea of present invention process less from the detection data of table 1, content does not exceeds standard；Ash, rare earth metal content are significantly lower than traditional handicraft；And free amino acid weight that the black tea using the present invention to make detects, tea polyphenols, catechin, soluble sugar etc. are higher than traditional handicraft, and tea leaf quality is good.
The impact on black tea quality of the table 1 present invention process method
Note: ＜ LOD is that inspection does not measures, less than detection limit.
Table 2 different disposal black tea quality Analyses Methods for Sensory Evaluation Results
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the restriction for the present invention, and the embodiment in the application and the feature in embodiment, can mutual combination in any in the case of not conflicting.The technical scheme that protection scope of the present invention should be recorded with claim, is protection domain including the equivalents of technical characteristic in the technical scheme that claim is recorded.Equivalent the most in this range is improved, also within protection scope of the present invention.
Claims (10)
1. a black tea manufacture device, described device includes casing (1), it is characterized in that: described casing (1) side is provided with air inlet (4), corresponding side is provided with air outlet (5), being provided with support (8) in described casing (1), described support (8) is upper places several Shengs basket (7), and described casing (1) inwall is provided with pipeline, described pipeline is provided with several spray heads (11), and described Sheng basket (7) bottom is provided with shaking device (12).
Device the most according to claim 1, it is characterised in that: described casing (1) is additionally provided with humidification humidifying device (10).
Device the most according to claim 1, it is characterised in that: described casing (1) is arranged over controlling device (6).
Device the most according to claim 1, it is characterised in that: described casing (1) bottom is provided with support (3), chamber door (2) and chamber door button (9).
5. use the device described in claim 1-4 any one to carry out black tea manufacture, it is characterised in that said method comprising the steps of:
1) embathe: the fresh leaf plucked is put in water, embathes 1-3 minute, drain away the water, the Folium Camelliae sinensis after being embathed；
2) except water: the Folium Camelliae sinensis after embathing is passed through wind and removes surface moisture, and air temperature 30～35 DEG C, until Measuring Moisture Content of Tea content is at 70%-75%, the Folium Camelliae sinensis after obtaining except water；
3) rocking of green leaf: carry out rocking of green leaf process except the Folium Camelliae sinensis after water is placed in vibration machine, obtain Folium Camelliae sinensis after rocking of green leaf；
4) freezing: by the Folium Camelliae sinensis freezing processing after rocking of green leaf, to obtain the Folium Camelliae sinensis after freezing processing；
5) wither: the Folium Camelliae sinensis after freezing processing is placed in described black tea manufacture device, and ventilation acceleration is withered, and obtains withering leaf；
6) kneading: kneaded by withering leaf, the time of kneading is 95～115 minutes, kneads ambient temperature 20～25 DEG C, relative humidity 82%～88%, kneads leaf cell percentage of damage more than 89%, the Folium Camelliae sinensis after being kneaded；
7) fermentation: the Folium Camelliae sinensis after kneading shakes loose in containing basket, dress leaf layer thickness 7～9.5cm, in containing basket, fermentation assistant is sprayed according to the total amount kneading leaf according to the ratio of weight ratio 0.03%-0.08% by the spray head of described red autumnal leaves process units, start the shaking device contained bottom basket, vibrations 2-3min, oxygen is inputted in described black tea manufacture device, oxygen concentration is controlled at 330000ppm-380000ppm, carbon dioxide fermentation produced by steam vent is got rid of, fermentation humidity more than 90%, fermentation temperature 22 DEG C～28 DEG C, during the fermentation, keep containing the shaking device bottom basket to shake 0.25 minute every 5 minutes, fermentation is stopped when the fermentated leaves fragrance of a flower or fruital appear；
8) it is dried: in dry run, add peel residue, uses drying mode fermentated leaves to be carried out just and dry, obtain just drying leaf；Two bakings are carried out after just drying leaf cooling；
Complete the making of black tea.
6. the method using claim 5, it is characterised in that: described step 3) rocking of green leaf condition is rotating speed 18～25 revs/min, hot blast temperature rocking of green leaf 1.5～2 minutes under conditions of 49～55 DEG C.
7. the method using claim 5, it is characterised in that: described step 4) cryogenic temperature-20～-15 DEG C, freezing processing 4-5h.
8. the method using claim 5, it is characterised in that: described step 5) is ventilated and is accelerated deterioration method for employing natural wind, hot blast, natural wind alternately, and natural wind temperature is 5-25 DEG C, and hot blast temperature is 32 DEG C～36 DEG C, until leaf water content is 59%～63%.
9. the method using claim 5, it is characterized in that: described step 7) fermentation assistant is orange blossom or Fructus Citri grandis juice or orange juice or a combination thereof, the manufacture method of described leaven auxiliary agent is: squeeze the juice after Citrus or Fructus Citri grandis or Fructus Citri junoris being peeled, 3 times of pure water are added in juice, juice after filtration forms fermentation assistant, peel residue being dried for described step 8).
10. the method using claim 5, it is characterised in that: condition of drying at the beginning of described step 8) is temperature 115～125 DEG C, and time 20～25 minutes, the moisture rate to Folium Camelliae sinensis is 23%～28%；Two baking conditions are temperature 92～98 DEG C, and time 2.5～3.8 hours, to Folium Camelliae sinensis final moisture content rate 4%～6%.
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