CN113455555A - Method for preparing Huangshan Maofeng tea - Google Patents
Method for preparing Huangshan Maofeng tea Download PDFInfo
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- CN113455555A CN113455555A CN202110752910.5A CN202110752910A CN113455555A CN 113455555 A CN113455555 A CN 113455555A CN 202110752910 A CN202110752910 A CN 202110752910A CN 113455555 A CN113455555 A CN 113455555A
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- 238000010415 tidying Methods 0.000 claims abstract description 23
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- 238000001035 drying Methods 0.000 claims abstract description 12
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a manufacturing method of Huangshan Maofeng tea, which comprises the working procedures of picking fresh leaves, spreading out, deactivating enzyme, rolling, strip tidying, moisture regaining, frying, impurity removing, scenting and aroma raising, wherein the manufacturing processing of three-frying, three-rolling and three-drying is realized through the adjustment of the processes of deactivating enzyme and rolling and the structural design and application of a three-dimensional continuous rolling machine set, the traditional manual operation is replaced, so that the manufactured Huangshan Maofeng tea has round, straight and compact strip shape, fresh and mellow taste, rich flower fragrance, less burnt tea and low broken pieces, and can be widely applied to the field of the preparation of the Huangshan Maofeng tea.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a manufacturing method of Huangshan Maofeng tea.
Background
The tea making process of stir-frying, kneading and baking is initiated by Bei Song Jia you Yuan year, Xie's ancient Huizhou's ancestor, the hydride of the Yan Jun Gong in she county, Fuxi county. The process comprises the steps of frying tea for three times in a five-barrel pot burnt by firewood fire, manually rolling and shaking tea balls on a green stone plate tea rolling bed or a bamboo skin tea rolling bed for three times to form strips, and baking the tea balls for three times by using a baking cage woven by bamboo skins to prepare dry tea by using charcoal fire, wherein the tea preparation method is called 'Xie Shi three-frying three-rolling and baking three-tea preparation method'. The Xie 'Shi roasted tea is also called Huangshan Maofeng of Laoxiejia tea because the color of the Xie' Shi roasted tea is like the appearance of the bud of the elephant tooth and is produced around Huangshan. With the development of tea mechanization, Huangshan Maofeng is also made by manual frying and mechanization. The existing manufacturing process of Huangshan Maofeng comprises the working procedures of water-removing, rolling, primary drying, secondary drying and the like, and the process is relatively simple. At present, compared with the traditional process, the main problems of processing Huangshan Maofeng tea are as follows: 1. the bud leaves have burnt edges; 2. the color of the dry tea is mixed with the yellow green; 3. the strips are not tight enough; 4. the Huangshan Maofeng tea is made of tender tea leaves with one bud and one leaf, and the tea leaves are tender, and the components in the tea cannot be completely released due to the fact that the existing making process is slightly twisted, so that the Huangshan Maofeng tea is light in taste and is low in brewing frequency.
At present, in Huangshan Maofeng tea production areas, a rolling process for tea leaves after enzyme deactivation is also available, but the existing rolling machine is a tea machine with large rolling force designed for bulk green tea, and the tea leaves cannot be loosened and blocked in the rolling process, so that the tea leaves are easy to form tea lumps, and the tea lumps are stuffy and yellow in buds and are broken more; if the pressure kneading is not carried out, the force is too light, and the kneading effect cannot be achieved. Therefore, how to improve the prior art to obtain the Huangshan Maofeng tea with excellent appearance, good taste and good quality is a problem worthy of research.
Disclosure of Invention
The invention aims to provide a manufacturing method of Huangshan Maofeng, which solves the problems that the existing Huangshan Maofeng manufacturing process is easy to cause burnt edges of buds and leaves and is light in taste.
The technical scheme adopted by the invention for solving the technical problems is as follows: the manufacturing method of the Huangshan Maofeng tea is characterized by comprising the following steps of:
1) picking fresh leaves: picking up the buds and leaves of the Huangshan Maofeng original producing area, wherein the picking standards are as follows: one bud and one leaf or 2-3 primary-expanded tea leaves;
2) spreading green: delivering the bud leaves into a tea leaf spreading machine, setting the thickness of the spread leaves to be 4-7 cm, and blowing cold air with the cold air flow of 25-30m3Per minute for 1.5-2.5 hours;
3) de-enzyming: conveying the spread tea leaves to a roller electromagnetic de-enzyming machine, and performing segmented electromagnetic de-enzyming at three temperatures for three times, wherein the first stage de-enzyming temperature is 200-plus-one temperature and 210 ℃, the de-enzyming time is 2-3 minutes, the second stage de-enzyming temperature is 170-plus-one temperature and 180, the de-enzyming time is 3-4 minutes, the third stage de-enzyming temperature is 120-plus-one temperature and 130 ℃, and the de-enzyming time is 2-3 minutes. The advantages of three-temperature and three-time de-enzyming not only replace the traditional manual high-medium and low-temperature three-stir-frying de-enzyming process, but also better solve the technical defect of the burnt edge of Huangshan Maofeng tea.
4) Rolling: conveying the tea leaves to a three-dimensional continuous rolling machine set for rolling for three times, wherein the non-pressure rolling is carried out for 2-4 minutes for the first time, the pressure 1/4 is carried out for the second time for rolling for 3-5 minutes, and the decompression rolling is carried out for 2-3 minutes for the third time;
5) rolling: feeding the twisted bud and leaf into an electric heating roller machine, and rolling by using the rotation effect of the electric heating roller machine. Setting the temperature of the roll shape to be 50-60 ℃, the time to be 2-6 minutes and the rotating speed of the roller to be 25-30 revolutions per minute;
6) strip tidying: inputting the rolled bud leaves into an electric heating strip tidying machine for tidying strips; setting the carding temperature to be 80-90 ℃, the time to be 5-10 minutes, and the reciprocating swing of the groove body for 40-45 times/minute, wherein the water content of the bud leaves after carding is 40-50%;
7) moisture regaining: inputting the strips of the buds and the leaves into a dynamic dampening machine, and dynamically dampening for 30-40 minutes at room temperature;
8) and (3) frying: inputting the moisturized bud leaves into a roller forming machine for rolling and forming, setting the temperature in the roller forming machine to be 75-85 ℃, the time to be 10-12 minutes and the rotating speed of a roller to be 35-40 revolutions per minute;
9) and (3) fragrance extraction: inputting the stir-fried tea leaves into an electromagnetic dryer for aroma improvement, setting the temperature in the electromagnetic dryer to be 102-115 ℃, setting the aroma improvement time to be 6-8 minutes, and drying until the water content is 4-5% to obtain the Huangshan Maofeng tea.
In order to improve the cleanliness and aroma of Maofeng tea, impurity removal and aroma scenting procedures are also arranged after the step 8);
in the impurity removal process, the stir-fried bud leaves are input into a photoelectric color selector, and impurities such as tea stalks, yellow slices, stem barks, fibers, insect eggs and the like are identified and removed by utilizing the picking function of an intelligent identification system, so that the cleanliness of the bud leaves reaches more than 98%;
the scenting process is carried out in a scenting chamber, the scenting chamber is provided with an intelligent device and a group of leaf spreading platforms, and a plurality of chloranthus flowers containing buds to be released are placed at intervals; setting the indoor temperature of the scenting room to be 23-26 ℃, the humidity to be 75-85%, the illuminance of the plant light supplement lamp to be 25000 + 30000lux, exhausting and supplying oxygen for 1 time every 2-3 hours, leading the Maofeng tea on the platform to carry out fresh flower scenting for 20-24 hours, simulating the natural environment in the early morning of the mountain area to diffuse the blue fragrance, promoting the absorption of the Maofeng tea to improve the natural flower fragrance, and overcoming the defects that the dry flower scenting is easy to cause worm eggs and impurities to pollute the tea.
In order to solve the problems that the existing rolling machine is easy to form lumps and more broken buds and leaves are broken, a novel three-dimensional continuous rolling and deblocking technology is adopted in the step 4), and the rolling machine set comprises a rolling machine frame, a group of rolling machines arranged on the rolling machine frame from top to bottom and shaking and breaking devices arranged below each rolling machine; the shaking and dispersing deblocking device comprises a left shaking arm and a right shaking arm which reciprocate up and down, wherein at least one layer of material shaking rake is arranged on the left shaking arm and the right shaking arm, and the material shaking rake comprises a group of material shaking claws which are spaced from each other; and the material shaking claws on the left shaking arm and the right shaking arm shake and disperse bud and leaf lumps through cross arrangement. This tremble and loose device that deblocks not only can replace the manual technique of trembleing and loosing tea ball of tradition, makes "rolling and deblocking" process realize mechanization and serialization again.
Further, a mounting seat is arranged on the twisting frame, a guide shaft is arranged on the mounting seat, an upper limiting plate is arranged above the guide shaft, and a connecting sleeve is arranged at one end of the left shaking arm and one end of the right shaking arm and sleeved on the guide shaft and can move back and forth along the guide shaft; a pressure spring is arranged between the upper limiting plate and the connecting sleeve, and a driving device for driving the connecting sleeve to intermittently move upwards is further arranged on the mounting seat. Preferably, the driving part comprises a driving motor and a cam mounted on an output shaft of the driving motor, and the cam acts on the connecting sleeve.
In order to further improve the effect of shaking and dispersing the deblocking, a plurality of layers of material shaking rakes are arranged on the left shaking arm and the right shaking arm, and the material shaking claws of the material shaking rakes on the adjacent layers are arranged in a staggered manner; the distance between two adjacent layers of material shaking rakes is larger than the distance of the left shaking arm or the right shaking arm moving up and down. Preferably, the left shaking arm and the right shaking arm are further provided with a high-frequency vibrator respectively.
In order to improve the shape making effect of the tea, the electric heating roller machine in the step 5) is provided with a strip-shaped copper material guide rib with the length of 60 centimeters, the width of 2 centimeters and the height of 1.8 centimeters, and the water is diffused by the stirring force of the rotation of the roller and the guide rib to be rolled and fried to form the tea.
The electric heating tea carding machine in the step 6) comprises a groove body, wherein the groove body is made of purple sand materials; the tank body made of the purple sand material has the advantages that the purple sand is made of the iron-containing clayey siltstone, so that the tank body can be heated uniformly, the reciprocating swinging force of the tank body can be relieved, and the bud leaves can be easily made into thin straight strips to form light yellow ivory color.
The roller roasting machine in the step 8) comprises a cylinder body and 1 group of long strip-shaped guide blade ribs arranged in the cylinder body, wherein the guide blade ribs are made of ceramic materials. Because the smooth frictional force of ceramic stator muscle is little, the bud leaf rolls along stainless steel electric heat cylinder wall and turns over the stir-fry under its guide, not only makes the bar fry thin straight, reduces the fragmentation rate again, still solves current steel sheet material's cylinder simultaneously, easily produces the technical defect that rust pollutes tealeaves.
The invention has the beneficial effects that: the invention adopts a 'three-temperature three-time' enzyme deactivating mode, can replace the traditional three-frying enzyme deactivating process, solves the technical obstacle that the bud leaves have burnt edges in the existing enzyme deactivating mode, ensures the enzyme deactivating effect, has high enzyme deactivating speed and can improve the work efficiency by about 20 percent. In the rolling procedure, a three-dimensional continuous rolling unit is adopted, and a technological method of rolling and shaking to disperse deblocking is adopted, so that the mechanization and the continuity of the traditional manual three-rolling mode are realized, and the tea is sufficiently and timely shaken to disperse in the rolling process, thereby solving the problems that the tea is easy to form tea blocks and is stuffy and yellow and more broken in the rolling process of the existing rolling machine. The traditional manual three-baking drying process is optimized through selection and adjustment of the strip tidying, shape frying and aroma raising processes, so that the Huangshan Maofeng tea prepared by the method has the advantages of fine, straight and compact strip shape like ivory, no red leaves with burnt edges and high water extract content, and the problems of light taste and few brewing times of the Huangshan Maofeng tea prepared by the existing process are solved. Meanwhile, the scenting method can ensure that the Maofeng tea can absorb the fragrance of natural orchid, and has better effect on further improving the quality and the flavor of the Maofeng tea. Through the strip tidying, the shape frying and the fragrance improving procedures instead of the traditional three times of drying, the Maofeng tea can be better formed, and the taste is better. The electric heating roller machine adopts the copper guide ribs, and the copper guide ribs have larger rolling force on the tea leaves in the forming process, thereby being beneficial to strip arrangement and forming; the guide vane ribs in the roller shape frying machine are made of ceramic materials, because the friction pressure of the ceramic materials to tea leaves is small, the tea leaves are not easy to break in the shape frying process. The technical means of the invention replaces the traditional manual three-frying, three-kneading and three-baking process, thus not only improving the efficiency of tea processing, but also ensuring the quality of tea processing.
The invention will be explained in more detail below with reference to the drawings and examples.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Fig. 2 is a side view of the three-dimensional continuous kneading machine of the present invention.
Fig. 3 is a schematic perspective view of a shake-and-break apparatus according to the present invention.
Detailed Description
As shown in fig. 1 to 3, a method for preparing Huangshan Maofeng tea comprises the following steps:
1) picking fresh leaves: picking up the buds and leaves of the Huangshan Maofeng original producing area, wherein the picking standards are as follows: one bud and one leaf or one bud and 2-3 leaves with primary expansion;
2) spreading green: delivering the bud leaves into a spreading machine, setting the spreading thickness to 4-7 cm, and coolingThe wind blows the tea leaves, and the cold wind amount is 25-30m3One minute, the spreading time is 1.5 to 2.5 hours;
3) de-enzyming: : conveying the spread tea leaves to a roller electromagnetic de-enzyming machine for three-temperature three-time segmented electromagnetic de-enzyming, wherein the first segment de-enzyming temperature is 200-plus-210 ℃, the de-enzyming time is 2-3 minutes, the second segment de-enzyming temperature is 170-plus-180, the de-enzyming time is 3-4 minutes, the third segment de-enzyming temperature is 120-plus-130 ℃, and the de-enzyming time is 2-3 minutes. The advantages of three-temperature and three-time (three-section temperature and three-section time) fixation replace the traditional manual high, middle and low temperature three-frying fixation process, and the electromagnetic radiation fixation process is applied, so that the technical defect of the burnt edge of Huangshan Maofeng tea can be well overcome.
4) Rolling: conveying the tea leaves to a three-dimensional continuous rolling machine set for rolling for three times, wherein the non-pressure rolling is adopted for 2-4 minutes for the first time, the pressurization 1/4 is adopted for rolling for 3-5 minutes for the second time, and the loose pressure rolling is adopted for 2-3 minutes for the third time; the first rolling, the second rolling and the third rolling are all carried out in a mode of rolling and shaking, wherein shaking is carried out once every 30-40 seconds of rolling in the first rolling, shaking is carried out once every 20-30 seconds of rolling in the second rolling, and shaking is carried out once every 30-40 seconds of rolling in the third rolling;
5) rolling: inputting the rolled bud leaves into an electric heating roller machine for rolling; setting the rolling temperature at 50-60 deg.c for 2-6 min and the roller rotation speed at 25-30 rpm;
6) strip tidying: inputting the rolled bud leaves into an electric heating strip tidying machine for tidying strips; setting the carding temperature to be 80-90 ℃, the time to be 5-10 minutes, and reciprocating swinging the groove body for 40-45 times/minute, wherein the water content of the bud leaves after carding reaches 40-50%;
7) moisture regaining: inputting the strips of the buds and the leaves into a dynamic dampening machine, and dynamically dampening for 30-40 minutes at room temperature;
8) and (3) frying: inputting the moisturized bud leaves into a roller forming machine for rolling and frying; setting the temperature in the roller forming machine to be 75-85 ℃, the time to be 10-12 minutes and the rotating speed of the roller to be 35-40 revolutions per minute;
9) removing impurities: inputting the stir-fried bud leaves into a photoelectric color selector, and identifying and removing impurities such as tea stalks, yellow slices, stem barks, fibers, insect eggs and the like by using the picking function of an intelligent identification system to ensure that the cleanliness of the bud leaves reaches more than 98%.
10) Scenting: placing the tea leaves after impurity removal on a leaf spreading platform, sending the tea leaves into a scenting chamber for scenting, setting the temperature in the scenting chamber to be 23-26 ℃, the humidity to be 75-85 percent, the illumination intensity to be 25000 plus 30000lux, exhausting and supplying oxygen for 1 time every 2-3 hours, and promoting the emission of the blue fragrance to carry out fresh flower scenting for 20-24 hours.
11) And (3) fragrance extraction: and (3) inputting the stir-fried tea leaves into an electromagnetic dryer for aroma extraction, setting the temperature in the electromagnetic dryer to be 102-115 ℃, and the aroma extraction time to be 6-8 minutes, and drying until the water content is 4-5% to obtain the Huangshan Maofeng tea.
The three-dimensional continuous rolling unit in the step 4) comprises a rolling rack 1, a group of rolling machines 2 arranged on the rolling rack 1 from top to bottom and a shaking and dispersing device 3 arranged below each rolling machine 2; the number of the kneaders 2 can be set according to the actual processing requirement. The kneading is carried out by a plurality of kneaders 2 and shaking is carried out by a shaking and dispersing device 3 below, thus achieving the purpose of kneading while kneading. If the tea leaves are rolled for the first time, the rolling machine 2 on the uppermost layer can be rolled for 30-40 seconds, then a tea outlet on the rolling machine 2 is opened, the tea leaves enter the shaking and dispersing deblocking device 3 to be shaken and dispersed, the tea leaves enter the rolling barrel of the next layer rolling machine 2 after shaking and dispersing are finished, the rolling is carried out for 30-40 seconds again, then the tea leaves enter the shaking and dispersing deblocking device 3 to be shaken and dispersed, and the rolling is repeated for a plurality of times to finish the first rolling. The three-dimensional continuous rolling machine set well overcomes the defect that the traditional rolling machine can not roll and shake while rolling.
The shaking and dispersing deblocking device 3 comprises a left shaking arm 31 and a right shaking arm 32 which reciprocate up and down, at least one layer of material shaking rake 33 is arranged on the left shaking arm 31 and the right shaking arm 32, and the material shaking rake 33 comprises a group of material shaking claws 331 which are spaced from each other; the material shaking claws 331 on the left shaking arm 31 and the material shaking claws 331 on the right shaking arm 32 on the corresponding layer are arranged in a crossed manner. The upper and lower material shaking rakes 33 are preferably arranged, and the material shaking claws 331 on the upper and lower material shaking rakes 33 are arranged in a staggered manner. In order to avoid the mutual interference between the upper and lower material shaking claws 331, the distance between the upper material shaking rake and the lower material shaking rake is greater than the distance between the left shaking arm or the right shaking arm moving up and down. The left shaking arm 31 and the right shaking arm 32 move up and down in a matching way, so that the tea leaves falling from the rolling machine 2 are shaken and dispersed to fall under the turning of the left and right material shaking rakes 33. At the same time point, the moving directions of the left shaking arm 31 and the right shaking arm 32 are opposite.
The specific installation manner of the left shaking arm 31 and the right shaking arm 32 is as follows: the twisting machine frame 1 is symmetrically provided with two mounting seats 4, the mounting seats 4 are provided with guide shafts 5, an upper limiting plate 6 is arranged above the guide shafts 5, one ends of the left shaking arm 31 and the right shaking arm 32 are provided with connecting sleeves 34, and the connecting sleeves 34 of the left shaking arm 31 and the right shaking arm 32 are respectively sleeved on the guide shafts 5 of the two mounting seats 4. A pressure spring 7 is arranged between the upper limiting plate 6 and the connecting sleeve 34, and a driving device 8 for driving the connecting sleeve 34 to move upwards intermittently is further arranged on the mounting seat 4. Preferably, the drive means 8 is constituted by a drive motor 81 and a cam 82 mounted on the output shaft of the drive motor 81, said cam 82 acting on the coupling sleeve 34. The time to push the connecting sleeve 34 upward is adjusted by adjusting the position of the cam 82. The pressure spring 7 serves to assist the quick return of the connecting sleeve 34. In order to further improve the shaking and scattering effect of the material shaking rake 33 on the tea leaves, the left shaking arm 31 and the right shaking arm 32 are respectively provided with a high-frequency vibrator 9, the high-frequency vibrator 9 drives the shaking arm 31 and the right shaking arm 32 to shake at a high frequency, so that the shaking arm 31 and the right shaking arm 32 shake at a high frequency while moving up and down, and thus, when the tea leaves fall on the material shaking claw 331, a high-frequency vibration is generated to shake and scatter the tea leaves, and the tea leaves can be prevented from being adhered to the material shaking claw 331.
The electrothermal roller machine in the step 5) is internally provided with a strip-shaped guide rib which is 60 cm long, 2 cm wide and 1.8 cm high and made of copper materials, and the bud leaves rotate along the roller and are thrown away in a wave-shaped manner under the stirring force action of the guide rib under the action of electrothermal drying, so that the water is uniformly evaporated and rolled.
The electric heating tea carding machine in the step 6) comprises a groove body, wherein the groove body is made of purple sand materials; the groove body made of the purple sand material has the following advantages: firstly, the trough body of the purple sand material is beneficial to making the bud leaves into ivory color under the action of electric heat. Secondly, the flexibility of the bottom of the purple sand groove is good, the pressure is small, the bar-shaped compaction is facilitated, and the breakage is less. And thirdly, the heat conductivity is uniform, so that the moisture of the bud leaves can be uniformly diffused, and the phenomena of external dryness, internal humidity and burnt tea can not be formed.
The roller shape frying machine in the step 8) comprises a cylinder body and 1 group of long strip-shaped guide leaf ribs arranged in the cylinder body, wherein the guide leaf ribs are made of ceramic materials. Under the guide of the ceramic guide leaf ribs, the bud leaves are rolled, rubbed and stir-fried along the wall of the electrothermal stainless steel roller, so that the strip-shaped fried tea leaves are thin and straight, and the broken and broken tea leaves are few, and the problems that the existing roller made of steel plates is easy to generate rust to pollute tea leaves and influence quality safety can be solved.
The scenting chamber is of a wood structure with the length of 10 meters, the width of 5 meters and the height of 2.8 meters, fresh and alive chloranthus plants containing buds are placed in the scenting chamber, and the scenting chamber is further provided with a temperature control device, a humidifying device, a moisture exhaust machine, an oxygen supply device, an exhaust fan and 1 group of plant light supplement lamps. The scenting chamber is controlled in temperature, humidity, exhaust, oxygen supply and lighting, the ecological environment suitable for the late morning blooming of the chloranthus flower is simulated, a large amount of scent is released outside, and the scenting speed and effect are improved. The fresh flower scenting process has the advantages that the scent quality of the Mount Huang Maofeng is improved, and the defect that worm eggs and sundries are easy to pollute tea leaves when dry flowers are used for scenting is overcome.
Example 1: the method for preparing the Huangshan Maofeng tea with fresh leaves as one bud and one leaf comprises the following steps:
1) picking fresh leaves: picking up buds and leaves of Huangshan Maofeng original producing areas;
2) spreading green: feeding the bud leaves into a green leaf spreading machine, setting the thickness of the bud leaves to be 4-5 cm, and blowing cold air to fresh leaves, wherein the cold air flow is 25-30m3One minute, the spreading time is 1.5 to 2.5 hours;
3) de-enzyming: conveying the spread tea leaves into a roller de-enzyming machine for sectional electromagnetic de-enzyming, wherein the first stage de-enzyming temperature is 200-plus-205 ℃, the de-enzyming time is 2.5-3 minutes, the second stage de-enzyming temperature is 170-plus-175, the de-enzyming time is 3-3.5 minutes, and the third stage de-enzyming temperature is 120-plus-125 ℃, the de-enzyming time is 2-2.5 minutes;
4) rolling: rolling for the first time for 1.5 minutes, wherein shaking is carried out once every 30-35 seconds of rolling; rolling for the second time for 1.5 minutes, wherein shaking off is carried out once every 20-25 seconds of rolling; rolling for 1 minute for the third time, and shaking up once every 30-35 seconds;
5) rolling: inputting the rolled bud leaves into an electric heating roller machine for rolling; setting the rolling temperature to be 50-55 ℃, the time to be 2-3 minutes and the rotating speed of the roller to be 25-27 revolutions per minute;
6) strip tidying: inputting the rolled bud leaves into an electric heating strip tidying machine for tidying strips; setting the strip tidying temperature to be 80-82 ℃ and the time to be 5-6 minutes, and oscillating the groove body for 40-42 times per minute in a reciprocating manner, wherein the water content of the bud leaves after strip tidying reaches 44-45%;
7) moisture regaining: inputting the strips of the buds and the leaves into a dynamic dampening machine, and dynamically dampening for 30-35 minutes at room temperature;
8) and (3) frying: inputting the moisturized bud leaves into a roller forming machine for rolling and frying; setting the temperature in the roller forming machine to be 75-78 ℃, the time to be 10-11 minutes and the rotating speed of the roller to be 35-38 revolutions per minute;
9) removing impurities: inputting the stir-fried bud leaves into a photoelectric color selector, and identifying and removing impurities such as tea stalks, yellow slices, stem barks, fibers, insect eggs and the like by using the picking function of an intelligent identification system to ensure that the cleanliness of the bud leaves reaches more than 98%.
10) Scenting: spreading the tea leaves after impurity removal on a leaf spreading platform, and sending the tea leaves into a scenting chamber for scenting, wherein the temperature in the scenting chamber is 25-26 ℃, the humidity is 80-85%, the illuminance is 25000 plus 30000lux, the air is exhausted and oxygen is supplied for 1 time every 2.8-3 hours, and the fresh flower scenting is carried out for 20-22 hours.
11) And (3) fragrance extraction: and (3) inputting the stir-fried tea leaves into an electromagnetic dryer for aroma extraction, setting the temperature in the electromagnetic dryer to be 102-105 ℃, and the aroma extraction time to be 6-7 minutes, and drying until the water content is 4-5%, thus obtaining the Huangshan Maofeng tea.
Example 2: the method for preparing the Huangshan Maofeng tea with the fresh leaves being one bud and two leaves comprises the following steps:
1) picking fresh leaves: picking up buds and leaves of Huangshan Maofeng original producing areas;
2) spreading green: delivering the bud leaves into a green-spreading machine, setting the thickness of the bud leaves to be 5-7 cmBlowing cold air to fresh leaves with a cold air flow of 26-28m3One minute, the spreading time is 1.2 to 2.3 hours;
3) de-enzyming: conveying the spread tea leaves to a roller de-enzyming machine for sectional electromagnetic de-enzyming, wherein the first stage de-enzyming temperature is 205-;
4) rolling: rolling for 2-2.5 minutes without pressure for the first time, shaking off once every 35-40 seconds, rolling for 3-3.5 minutes with pressure 1/4 for the second time, shaking off once every 25-28 seconds, rolling for 2.5 minutes under a loose condition for the third time, and shaking off once every 35-40 seconds;
5) rolling: inputting the rolled bud leaves into an electric heating roller machine for rolling; setting the rolling temperature to be 55-57 ℃, the time to be 4-5 minutes and the rotating speed of the roller to be 25-28 revolutions per minute;
6) strip tidying: inputting the rolled bud leaves into an electric heating strip tidying machine for tidying strips; setting the carding temperature to be 85-88 ℃, the time to be 7-8 minutes, and reciprocating swinging the groove body for 40-45 times/minute, wherein the water content of the bud leaves after carding reaches 43-45%;
7) moisture regaining: inputting the strips of the buds and leaves into a dynamic dampening machine, and dynamically dampening for 38-40 minutes at room temperature;
8) and (3) frying: inputting the moisturized bud leaves into a roller forming machine for rolling and frying; setting the temperature in the roller forming machine to be 80-82 ℃, the time to be 10-12 minutes and the rotating speed of the roller to be 38-40 revolutions per minute;
9) removing impurities: inputting the stir-fried bud leaves into a photoelectric color selector, and identifying and removing impurities such as tea stalks, yellow slices, stem barks, fibers, insect eggs and the like by using the picking function of an intelligent identification system to ensure that the cleanliness of the bud leaves reaches more than 98%.
10) Scenting: spreading the tea leaves after impurity removal on a leaf spreading platform, and sending the tea leaves into a scenting chamber for scenting, wherein the temperature in the scenting chamber is 25-26 ℃, the humidity is 80-85%, the illuminance is 25000-.
11) And (3) fragrance extraction: and (3) inputting the fried tea leaves into an electromagnetic dryer for aroma extraction, setting the temperature in the electromagnetic dryer to be 106-108 ℃, and the aroma extraction time to be 6-6.5 minutes, and drying until the water content is 4-5%, thus obtaining the Huangshan Maofeng tea.
Example 3: the preparation method of the Huangshan Maofeng tea with one-bud three leaves comprises the following steps:
1) picking fresh leaves: picking bud leaves of a Huangshan Maofeng origin place, wherein one bud leaves have three early-developed leaves;
2) spreading green: delivering the bud leaves into a spreading machine, setting the thickness of the bud leaves to be 6-7 cm, and blowing the tea leaves with cold air with the cold air volume of 25-30m3One minute, the spreading time is 2.3 to 2.5 hours;
3) de-enzyming: conveying the spread tea leaves to a roller electromagnetic de-enzyming machine for segmented electromagnetic de-enzyming, wherein the first stage de-enzyming temperature is 206-208 ℃, the de-enzyming time is 2.5-2.8 minutes, the second stage de-enzyming temperature is 174-1176 ℃, the de-enzyming time is 3-3.5 minutes, the third stage de-enzyming temperature is 125-128 ℃, and the de-enzyming time is 2-2.5 minutes;
4) rolling: rolling for 2-2.5 minutes without pressure for the first time, shaking off once every 30-32 seconds, pressing 1/4 for the second time, rolling for 4.5-5 minutes every 20-25 seconds, rolling for 2-2.5 minutes under a loose pressure condition for the third time, and shaking off once every 30-35 seconds;
5) rolling: inputting the rolled bud leaves into an electric heating roller machine for rolling; setting the rolling temperature to be 58-60 ℃, the time to be 5-6 minutes and the rotating speed of the roller to be 28-30 revolutions per minute;
6) strip tidying: inputting the rolled bud leaves into an electric heating strip tidying machine for tidying strips; setting the carding temperature to be 85-88 ℃, the time to be 8-9 minutes, and oscillating the groove body for 44-45 times/minute in a reciprocating manner, wherein the water content of the bud leaves after carding reaches 44-46%;
7) moisture regaining: inputting the strips of the buds and leaves into a dynamic dampening machine, and dynamically dampening for 38-40 minutes at room temperature;
8) and (3) frying: inputting the moisturized bud leaves into a roller forming machine for rolling and frying; setting the temperature in the roller forming machine to be 82-85 ℃, the time to be 10-11 minutes and the rotating speed of the roller to be 38-40 revolutions per minute;
9) removing impurities: inputting the stir-fried bud leaves into a photoelectric color selector, and identifying and removing impurities such as tea stalks, yellow slices, stem barks, fibers, insect eggs and the like by using the picking function of an intelligent identification system to ensure that the cleanliness of the bud leaves reaches more than 98%.
10) Scenting: spreading the tea leaves after impurity removal on a leaf spreading platform, and sending the tea leaves into a scenting chamber for scenting, wherein the temperature in the scenting chamber is 25-26 ℃, the humidity is 82-85%, the illuminance is 25000-.
11) And (3) fragrance extraction: and (3) inputting the fried tea leaves into an electromagnetic dryer for aroma extraction, setting the temperature in the electromagnetic dryer to be 110-112 ℃, and the aroma extraction time to be 7-8 minutes, and drying until the water content is 4-5%, thus obtaining the Huangshan Maofeng tea.
Experimental comparison table 1: the quality of the process of the invention is compared with the quality of the existing processing process
As can be seen from the table, the Huangshan Maofeng tea prepared by the method has the advantages of round and straight appearance, low breakage rate, strong fragrance of orchid, fresh and mellow taste and good mouthfeel.
The invention is described above with reference to the accompanying drawings. It is to be understood that the specific implementations of the invention are not limited in this respect. Various insubstantial improvements are made by adopting the method conception and the technical scheme of the invention; the present invention is not limited to the above embodiments, and can be modified in various ways.
Claims (9)
1. The manufacturing method of the Huangshan Maofeng tea is characterized by comprising the following steps of:
1) picking fresh leaves: picking up the buds and leaves of the Huangshan Maofeng original producing area, wherein the picking standards are as follows: one bud and one leaf or one bud and 2-3 leaves;
2) spreading green: delivering the bud leaves into a tea leaf spreading machine, setting the thickness of the bud leaves to be 4-7 cm, and blowing the tea leaves with cold air with the cold air volume of 25-30m3One minute, the spreading time is 1.5 to 2.5 hours;
3) de-enzyming: conveying the spread tea leaves to a roller electromagnetic de-enzyming machine for sectional electromagnetic de-enzyming, wherein the first stage de-enzyming temperature is 200-plus-210 ℃, the de-enzyming time is 2-3 minutes, the second stage de-enzyming temperature is 170-plus-180, the de-enzyming time is 3-4 minutes, the third stage de-enzyming temperature is 120-plus-130 ℃, and the de-enzyming time is 2-3 minutes;
4) rolling: conveying the tea leaves to a three-dimensional continuous rolling machine set for rolling for three times, wherein the non-pressure rolling is adopted for 2-4 minutes for the first time, the pressurization 1/4 is adopted for rolling for 3-5 minutes for the second time, and the decompression rolling is adopted for 2-3 minutes for the third time; the first rolling, the second rolling and the third rolling are all carried out in a mode of rolling and shaking, wherein shaking is carried out once every 30-40 seconds of rolling in the first rolling, shaking is carried out once every 20-30 seconds of rolling in the second rolling, and shaking is carried out once every 30-40 seconds of rolling in the third rolling;
5) rolling: inputting the rolled bud leaves into an electric heating roller machine for rolling; setting the rolling temperature at 50-60 deg.c for 2-6 min and the roller rotation speed at 25-30 rpm;
6) strip tidying: inputting the rolled bud leaves into an electric heating strip tidying machine for tidying strips; setting the carding temperature to be 80-90 ℃, the time to be 5-10 minutes, and reciprocating swinging the groove body for 40-45 times/minute, wherein the water content of the bud leaves after carding reaches 40-50%;
7) moisture regaining: inputting the strips of the buds and the leaves into a dynamic dampening machine, and dynamically dampening for 30-40 minutes at room temperature;
8) and (3) frying: inputting the moisturized bud leaves into a roller forming machine for rolling and frying; setting the temperature in the roller forming machine to be 75-85 ℃, the time to be 10-12 minutes and the rotating speed of the roller to be 35-40 revolutions per minute;
9) and (3) fragrance extraction: and (3) inputting the stir-fried tea leaves into an electromagnetic dryer for aroma extraction, setting the temperature in the electromagnetic dryer to be 102-115 ℃, setting the aroma extraction time to be 6-8 minutes, and drying until the water content is 4-5%, thus obtaining the Huangshan Maofeng tea.
2. The method for preparing Huangshan Maofeng as claimed in claim 1, wherein: the step 8) is also followed by the processes of impurity removal and scenting fragrance;
in the impurity removal process, the stir-fried bud leaves are input into a photoelectric color selector, and impurities such as tea stalks, yellow slices, stem barks, fibers, insect eggs and the like are identified and removed by utilizing the picking function of an intelligent identification system, so that the cleanliness of the bud leaves reaches more than 98%; the scenting process is carried out in a scenting chamber, a group of leaf spreading platforms are arranged in the scenting chamber, and a plurality of chloranthus flowers are placed at intervals; the indoor temperature of the scenting room is 23-26 ℃, the humidity is 75-85%, the illuminance is 25000-.
3. The method for preparing Huangshan Maofeng as claimed in claim 1, wherein: the three-dimensional continuous rolling unit in the step 4) comprises a rolling rack, a group of rolling machines arranged on the rolling rack from top to bottom and a shaking and dispersing deblocking device arranged below each rolling machine; the shaking and dispersing deblocking device comprises a left shaking arm and a right shaking arm which reciprocate up and down, at least one layer of material shaking rake is arranged on the left shaking arm and the right shaking arm, and each material shaking rake comprises a group of material shaking claws which are spaced from each other; and the material shaking claws on the left shaking arm and the material shaking claws on the right shaking arm are arranged in a crossed manner.
4. The method for preparing Huangshan Maofeng as claimed in claim 3, wherein: the kneading machine frame is provided with a mounting seat, the mounting seat is provided with a guide shaft, an upper limiting plate is arranged above the guide shaft, one end of the left shaking arm and one end of the right shaking arm are provided with connecting sleeves, and the connecting sleeves are sleeved on the guide shaft and can move back and forth along the guide shaft; a pressure spring is arranged between the upper limiting plate and the connecting sleeve, and a driving device for driving the connecting sleeve to intermittently move upwards is further arranged on the mounting seat.
5. The method for preparing Huangshan Maofeng as claimed in claim 4, wherein: the driving part comprises a driving motor and a cam arranged on an output shaft of the driving motor, and the cam acts on the connecting sleeve.
6. The method for preparing Huangshan Maofeng as claimed in claim 3, wherein: the left shaking arm and the right shaking arm are provided with a plurality of layers of material shaking rakes, and material shaking claws of adjacent material shaking rakes are arranged in a staggered mode; the distance between two adjacent layers of material shaking rakes is larger than the distance of the left shaking arm or the right shaking arm moving up and down.
7. The method for preparing Huangshan Maofeng as claimed in claim 5, wherein: and the left shaking arm and the right shaking arm are respectively provided with a high-frequency vibrator.
8. The method for preparing Huangshan Maofeng as claimed in claim 1, wherein: a group of strip-shaped guide ribs are arranged in the electric heating roller machine in the step 5), and the guide ribs are made of copper materials; the electric heating tea carding machine in the step 6) comprises a groove body, wherein the groove body is made of purple sand materials; the roller shape frying machine in the step 8) comprises a cylinder body and 1 group of long strip-shaped guide leaf ribs arranged in the cylinder body, wherein the guide leaf ribs are made of ceramic materials.
9. The method for preparing Huangshan Maofeng as claimed in claim 2, wherein: the scenting room is also provided with a temperature control device, a humidifying device, a moisture removing machine, an oxygen supply device, an exhaust fan and a group of plant light supplementing lamps.
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Denomination of invention: A method of making Mount Huangshan Maofeng Granted publication date: 20231010 Pledgee: Huizhou Mount Huangshan rural commercial bank Limited by Share Ltd. Pledgor: HUANGSHAN GUANGMING TEA CO.,LTD. Registration number: Y2024980009196 |
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