CN110393086B - Processing method of medium and low-grade Longjing tea mechanical picking machine - Google Patents
Processing method of medium and low-grade Longjing tea mechanical picking machine Download PDFInfo
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- CN110393086B CN110393086B CN201910640165.8A CN201910640165A CN110393086B CN 110393086 B CN110393086 B CN 110393086B CN 201910640165 A CN201910640165 A CN 201910640165A CN 110393086 B CN110393086 B CN 110393086B
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01D—HARVESTING; MOWING
- A01D46/00—Picking of fruits, vegetables, hops, or the like; Devices for shaking trees or shrubs
- A01D46/04—Picking of fruits, vegetables, hops, or the like; Devices for shaking trees or shrubs of tea
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention discloses a processing method of a machine-made middle and low-grade Longjing tea, which comprises the following steps: (1) harvesting fresh tea leaves by a machine, and harvesting all new shoots from one bud to one bud on the crown surface of the tea tree to the opening surface by a single-person or double-person tea picker in a sunny day period in spring, summer or autumn; (2) spreading and airing fresh tea leaves, namely spreading and airing the collected fresh tea leaves in an indoor shady green storage tank, and uniformly spreading the leaves; (3) de-enzyming, namely de-enzyming and de-enzyming fresh tea leaves by adopting a roller de-enzyming machine; (4) cutting the de-enzymed leaves, cutting the de-enzymed fresh leaves by a cutting machine, and cutting into tea strips of 2-3 cm; (5) performing microwave dehydration, namely primarily drying the cut leaves by adopting a microwave dryer to remove excessive moisture; (6) shaping the green pan; (7) roasting in a roasting pot; (8) frying in a rolling way and carrying out aroma raising treatment; (9) winnowing; (10) selecting colors; and obtaining the finished Longjing tea. The method solves the problem of grading the fresh leaves collected by a machine, unifies the specifications of the Longjing tea products by cutting, and can greatly improve the production efficiency of the Longjing tea.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly relates to a processing method of a medium and low-grade Longjing tea mechanical picking machine.
Background
Tea is one of main economic crops in the half-mountain area of the mountain area of Zhejiang province, is an important economic source for delightful and rich in villages, wherein the Longjing tea is a main representative of famous tea in Zhejiang province.
The Longjing tea has high requirements on fresh leaf raw materials, picking is mainly carried out manually, mechanical processing is completely realized, but a machine-picked fresh leaf mechanism Longjing is difficult to realize, mainly because the machine-picked leaves have complex compositions, the ratio of one bud to one leaf is low, the sizes of the machine-picked fresh leaves are different, grading and sectional processing is needed, and the machine-picked leaves are difficult to grade and are extremely easy to be red, so that the processing of the machine-picked fresh leaf mechanism of the Longjing tea is influenced.
The existing mechanical picking machine-made processing method of Longjing tea is generally realized according to ' crown cultivation-mechanical picking-fresh leaf grading-fixation-green pan-bright pan ', not only the grading of fresh leaves with different sizes is respectively subjected to subsequent processing, but also the vibration and friction generated by the mechanical picking of the fresh leaves grading cause red edges to generate fermentation taste, and the quality characteristics of the Longjing tea, such as green color, fragrant smell, sweet taste and beautiful shape ', are influenced.
Disclosure of Invention
In order to solve the technical problems, the invention provides a processing method of a machine-made middle and low-grade Longjing tea.
The technical scheme of the invention is as follows:
a processing method of a machine-made middle and low-grade Longjing tea comprises the following steps:
(1) harvesting fresh young leaves on the tea tree canopy surface by adopting a single-person or double-person tea plucking machine;
(2) placing the collected fresh leaves of the fresh shoots of the Longjing tea in an indoor ventilation green-keeping groove for spreading and drying, and uniformly spreading the leaves;
(3) carrying out enzyme deactivation and enzyme deactivation on the fresh tea leaves after being spread and dried by adopting a roller enzyme deactivation machine, and immediately blowing and spreading for cooling after enzyme deactivation;
(4) cutting the spread and cooled blanched leaves by a cutting machine into tea strips;
(5) carrying out primary drying and dehydration treatment on the cut tea strips by adopting a microwave dryer;
(6) carrying out green pan shaping treatment on the tea strips by adopting a flat tea frying machine according to the Longjing tea processing technology, and flattening the tea strips;
(7) roasting and drying the green tea leaves by adopting a flat tea roasting machine;
(8) frying the roasting pan leaves by a roller roasting machine until the roasting pan leaves are completely dried, and improving the fragrance;
(9) carrying out air separation classification on the bright dried and aroma-extracted tea leaves according to the weight of the tea strips by adopting an air separator;
(10) carrying out secondary grading on the tea leaves of different grades after air separation according to color difference by adopting a color selector; obtaining the finished Longjing tea.
In the step (1), the fresh young shoots and leaves are all young shoots from one bud to one leaf to the open face.
In the step (2), the fresh leaves are spread and dried for 4-8 hours at the temperature of 15-25 ℃ and the thickness of 2-5 cm.
In the step (3), the water-removing temperature is 250-400 ℃, and the water-removing time is 60-90 s.
In the step (4), the cutting specification is 2-3 cm; .
In the step (5), the microwave dehydration treatment temperature is 100-120 ℃, and the time is 60-90 s.
In the step (6), the temperature of the shaping treatment of the green pan is 140-160 ℃, the light pressing time is 2-4min, the medium pressing time is 4-8min, and the heavy pressing time is 1-3 min.
In the step (7), the temperature of the roasting pan frying drying treatment is 120-140 ℃, the light pressure time is 1-2min, the medium pressure is 7-10min, and the light pressure is 2-3 min.
In the step (8), the temperature of the rolling and frying treatment is 80-100 ℃, the time is 15-25min, the aroma raising temperature is 120-.
In the step (9), the air separation is to divide the tea leaves into three grades.
And (10) performing color selection, namely grading the three grades of tea according to colors to obtain a finished Longjing tea product.
The processing technology of the invention is different from the processing technology of a common Longjing tea mechanical picking machine and is characterized in that: (1) the common Longjing tea machine-picking mechanism firstly carries out screening or air separation grading at the stage of keeping fresh leaves to be straight and higher in water content, and then the fresh Longjing tea can be made after the size and the specification are unified; (2) the quality of the machine-harvested machine-made Longjing tea is reduced because the common machine-harvested machine-made Longjing tea is easy to be red-edged by screening or winnowing friction, the machine-harvested machine-made Longjing tea is cut after being de-enzymed, the specification is unified, the problem of red edges does not exist, and the quality of the machine-harvested machine-made Longjing tea is well maintained.
According to the invention, the blanched leaves are directly cut into the same specification and then are uniformly processed, so that the production efficiency is improved, and the product quality problem caused by fresh leaf grading is avoided. Compared with the common Longjing tea product, the Longjing tea product prepared by cutting the mechanically-picked leaves after deactivation of enzymes is slightly poor in appearance, slightly superior in liquor color, aroma, taste, leaf bottom and the like, and has better market prospect.
Detailed Description
Examples 1, 2 and 3
1, test raw materials:
tea tree species: general green tea species, Longjing 43, Lifeng, Jiujian, etc
Tender degree of fresh tea leaves: all fresh leaves from one bud to one leaf, one bud to two leaves, one bud to three leaves to the opening
2, processing equipment:
1 tea plucking machine, 1 roller water-removing machine, 4 automatic flat tea frying machines, 1 cutting machine, 1 final roasting machine, 1 winnowing machine, 1 color sorter, 3 temperature and humidity meters, an electronic scale and 1 temperature measuring instrument respectively. 3, test process:
3.1 mechanical configuration of middle and low grade Longjing tea: tea plucker → roller fixation machine → cutting machine → microwave drying machine → flat tea stir-frying machine → roller roasting machine → air separator → color separator
3.2, the middle and low-grade Longjing tea process flow comprises the following steps: fresh leaf machine picking → spreading and airing → green removing → cutting → dehydrating → green pan → roasting → aroma raising → air separation → color sorting
3.3 technical parameters and steps of the middle and low grade Longjing tea body:
3.3.1 mechanical extraction of fresh leaves: and (3) adopting an SV100 type tea picking machine to pick all fresh tea leaves growing from one bud to one leaf on the surface of the awning of the tea garden to the surface of the awning together.
3.3.2 spreading and airing: and (3) spreading the collected fresh leaves in a green storage tank, blowing, spreading and airing, wherein the spreading thickness is 2-5cm, the ambient temperature is 15-25 ℃, the spreading time is 4-8 h, when the leaves are kneaded by hands to be soft, the leaves have faint scent, and the water loss rate of the fresh leaves is 8-10%.
3.3.3 fixation: the method adopts a 6CST-50 type roller fixation machine for fixation, and the fixation can be started when the temperature of the instrument reaches 250-400 ℃, and the fixation time is 60-90 s. After the fixation by the roller, the fixation leaves are quickly cooled by the air blowing of the electric fan.
3.3.4 cutting: and cutting the killed leaves by using a cutting machine to obtain 2-3cm tea strips.
3.3.5 dehydration: dehydrating by adopting a CWS-15 type microwave enzyme deactivating and drying machine, controlling the temperature at 100-120 ℃, adjusting the drying time at 60-90 s, and feeding leaves at about 45 kg/h. After dehydration and drying, the water content of the enzyme-removed leaves is controlled between 50 percent.
3.3.6 green pan: after the enzyme-deactivated leaves are spread and remoistened, a 6 CCB-100 ZD flat tea frying pan is adopted, when the temperature of an instrument is 140-160 ℃, the leaves are thrown, the leaf throwing amount is 0.1kg, the pressure is not increased, mainly strip tidying is carried out, then the pressure is gradually increased, the pressure mode is adjusted by gear shifting, the time is about 15min (the light pressure time is 2-4min, the medium pressure is 4-8min, and the heavy pressure time is 1-3 min), and the water content is controlled at 20-30%.
3.3.7 roasting: after spreading and cooling the tea leaves, then using a 6 CCB-100 ZD flat tea frying machine to stir the tea leaves, wherein the leaf feeding amount is 0.4kg, the temperature is 120-140 ℃, the light pressing time is 1-2min, the medium pressing time is 7-10min, and the light pressing time is 2-3 min. It should be noted that if the pressure is too heavy, the tea leaves are broken and broken easily when the frying time exceeds 20min, the tea leaves are not increased, and the tea leaves are not fried until the tea leaves can be made into tea by pinching with hands, and the water content of the tea leaves is about 10%.
3.3.8 parching and flavoring: and (3) spreading and cooling the tea leaves, and then drying the tea leaves by using a 6CHT-50 roasting machine at the temperature of 80-100 ℃ for 15-25min, at the aroma raising temperature of 120-140 ℃ for 1.5-3.5min, wherein the water content of the tea leaves is 4-6%.
3.3.9 air separation: the tea pieces, tea dust and the like are blown off by adopting a 6CFC-25 type tea winnowing machine, and the tea pieces, the tea dust and the like are divided into three grades according to the weight.
3.3.10 color selection: and (3) carrying out secondary grading on different grades of tea according to colors by adopting a 6SXZ-126 type color selector. The technical parameters of the examples 1, 2 and 3 of the invention and the comparison example of the common longjing tea are shown in table 1:
TABLE 1 technical parameter tables of comparative examples and examples 1 to 3 of the present invention
The results of the quality of examples 1, 2 and 3 of the present invention and the control example of ordinary longjing tea are shown in table 2:
TABLE 2 comparison of the quality results of the product of the present invention with that of the conventional Longjing tea
As shown in Table 2, the reference dragon well bud leaves are complete, but the liquor color is yellow green due to graded damage and fermentation, the aroma has fermentation flavor, the leaf bottom has red edges, the shape and the leaf bottom of the dragon well tea product obtained in the example are broken due to cutting and are not as complete as the reference bud leaves, but the liquor color is light green or bright yellow, the comparison is better, the aroma presents typical dragon well tea aroma, is cleaner and higher, does not generate fermentation flavor, better meets the quality requirements of the dragon well tea such as green color, fragrant depression, sweet taste and beautiful shape, and has better market prospect.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are included in the scope of the present invention.
Claims (6)
1. A processing method of a machine-made middle and low-grade Longjing tea is characterized by comprising the following steps:
(1) harvesting fresh young shoots on the awning surface of the tea tree by adopting a single-person or double-person tea plucker, wherein the raw materials of the fresh young shoots are all young shoots from one bud to one leaf to the open surface;
(2) placing the collected fresh leaves of the fresh shoots of the Longjing tea in an indoor ventilation green-keeping groove for spreading and drying, and uniformly spreading the leaves;
(3) carrying out enzyme deactivation and enzyme deactivation on the fresh tea leaves after being spread and dried by adopting a roller enzyme deactivation machine, immediately blowing and spreading for cooling after enzyme deactivation, wherein the enzyme deactivation temperature is 250-400 ℃, and the enzyme deactivation time is 60-90 s;
(4) cutting the spread and cooled blanched leaves by a cutting machine into tea strips;
(5) carrying out primary drying and dehydration treatment on the cut tea strips by adopting a microwave dryer;
(6) carrying out green pan shaping treatment on the tea strips by adopting a flat tea frying machine according to the Longjing tea processing technology, flattening the tea strips, wherein the temperature of the green pan shaping treatment is 140-160 ℃, the light pressing time is 2-4min, the medium pressing time is 4-8min, and the heavy pressing time is 1-3 min;
(7) frying the green tea leaves in a roasting pot by adopting a flat tea frying machine, wherein the temperature of the roasting pot is 120-140 ℃, the light pressure time is 1-2min, the medium pressure is 7-10min, and the light pressure is 2-3 min;
(8) frying the roasting pan leaves by a roller roasting machine until the roasting pan leaves are sufficiently dry, and improving the aroma, wherein the temperature of the rolling frying treatment is 80-100 ℃, the time is 15-25min, the aroma improving temperature is 120-140 ℃, and the time is 1.5-3.5 min;
(9) carrying out air separation classification on the bright dried and aroma-extracted tea leaves according to the weight of the tea strips by adopting an air separator;
(10) carrying out secondary grading on the tea leaves of different grades after air separation according to color difference by adopting a color selector; obtaining the finished Longjing tea.
2. The processing method of the mechanical picking mechanism of the medium and low-grade Longjing tea as claimed in claim 1, wherein in the step (2), the spreading and drying thickness of the fresh leaves is 2-5cm, the temperature is 15-25 ℃, and the spreading and drying time is 4-8 h.
3. The processing method of the mechanical picking mechanism of the medium and low-grade Longjing tea as claimed in claim 1, wherein in the step (4), the cutting specification is 2-3 cm.
4. The processing method of the mechanical picking mechanism of the medium and low-grade Longjing tea as claimed in claim 1, wherein in the step (5), the temperature of the microwave dehydration treatment is 100-120 ℃ and the time is 60-90 s.
5. The processing method of the mechanical picking mechanism of middle and low grade Longjing tea as claimed in claim 1, wherein in step (9), said winnowing is to separate the tea leaves into three grades.
6. The processing method of the mechanical picking mechanism of the middle and low-grade Longjing tea as claimed in claim 1, wherein in the step (10), the color selection is performed to grade the three grades of tea according to the color to obtain the finished Longjing tea.
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| CN107494787A (en) * | 2017-09-27 | 2017-12-22 | 中国农业科学院茶叶研究所 | A kind of method of fresh tea leaves picked by machine processing flat green tea |
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| CN1663408A (en) * | 2004-03-03 | 2005-09-07 | 杨朝生 | Clean firing tea and its preparation |
| CN101238887A (en) * | 2008-02-15 | 2008-08-13 | 付和玉 | Multiple-effect edging body building tea |
| CN102177985B (en) * | 2011-04-01 | 2012-12-05 | 湖南省铁香茶叶有限公司 | Method for preparing green tea with orchid fragrance |
| JP6727528B2 (en) * | 2016-09-01 | 2020-07-22 | カワサキ機工株式会社 | Green tea production line and hybrid line equipped with green tea production line |
| CN109430443A (en) * | 2018-11-26 | 2019-03-08 | 杭州市农业科学研究院 | A kind of processing method of ripe fruity Longjing tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105248709A (en) * | 2015-11-03 | 2016-01-20 | 湖南梅山黑茶股份有限公司 | Bulk Fuzhuan tea and preparation method thereof |
| CN105831331A (en) * | 2016-04-01 | 2016-08-10 | 咸宁市农业科学院 | Preparation technology of patrinia villosa as dual-use products of tea and food |
| CN107494787A (en) * | 2017-09-27 | 2017-12-22 | 中国农业科学院茶叶研究所 | A kind of method of fresh tea leaves picked by machine processing flat green tea |
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