CN115336641A - Rolling-free composite green tea fixation processing technology - Google Patents
Rolling-free composite green tea fixation processing technology Download PDFInfo
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- CN115336641A CN115336641A CN202210831258.0A CN202210831258A CN115336641A CN 115336641 A CN115336641 A CN 115336641A CN 202210831258 A CN202210831258 A CN 202210831258A CN 115336641 A CN115336641 A CN 115336641A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 397
- 235000009569 green tea Nutrition 0.000 title claims abstract description 63
- 238000005516 engineering process Methods 0.000 title claims abstract description 27
- 239000002131 composite material Substances 0.000 title claims abstract description 26
- 235000013616 tea Nutrition 0.000 claims abstract description 335
- 238000001816 cooling Methods 0.000 claims abstract description 96
- 238000003892 spreading Methods 0.000 claims abstract description 81
- 230000007480 spreading Effects 0.000 claims abstract description 81
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 102000004190 Enzymes Human genes 0.000 claims abstract description 37
- 108090000790 Enzymes Proteins 0.000 claims abstract description 37
- 238000010415 tidying Methods 0.000 claims abstract description 27
- 230000009849 deactivation Effects 0.000 claims abstract description 20
- 208000001034 Frostbite Diseases 0.000 claims abstract description 10
- 241000238631 Hexapoda Species 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims description 34
- 238000003825 pressing Methods 0.000 claims description 17
- 238000009960 carding Methods 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 210000002421 cell wall Anatomy 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 9
- 239000010410 layer Substances 0.000 claims description 9
- 239000002344 surface layer Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000005096 rolling process Methods 0.000 abstract description 12
- 241001391944 Commicarpus scandens Species 0.000 abstract description 3
- 238000012544 monitoring process Methods 0.000 description 19
- 235000019225 fermented tea Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 244000025254 Cannabis sativa Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
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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 belongs to the field of green tea processing, in particular to a rolling-free composite fixation green tea processing technology, which aims at the problems that the tea leaves of the existing green tea processed by rolling are low in integrity and easy to break, and provides the following scheme, which comprises the following steps: s1, picking: picking complete tea leaves which are initially developed by one bud and one leaf, have no frostbite and no insect damage; s2, withering: picking up qualified tea leaves, placing the tea leaves in a withering trough for natural spreading, and withering the tea leaves by using a withering fan; s3, fixation: a high-heat-air reciprocating 2.8m pot groove type strip tidying and enzyme deactivating machine is adopted; s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled; s5, secondary fixation: a vacuum intelligent microwave enzyme deactivating machine is adopted; the invention finishes the processing of the green tea without rolling, can greatly keep the integrity of the tea and reduce the breakage rate of the tea.
Description
Technical Field
The invention relates to the technical field of green tea processing, in particular to a rolling-free composite green tea fixation processing technology.
Background
The most important process of green tea is enzyme deactivation. The oxidation of polyphenols is prevented by destroying the characteristics of enzymes in fresh leaves at high temperature, so as to prevent the leaves from becoming red; meanwhile, evaporating partial water in the leaves to soften the leaves, thereby creating conditions for rolling and shaping; in addition, the evaporation of water can volatilize and eliminate the low boiling point aromatic substances with grass smell in the fresh leaves, eliminate the grass smell of the green tea, and the rolling is a process for shaping the appearance of the green tea. By utilizing the action of external force, the blades are broken and lightened, and the rolled blades are converted into strips, so that the volume is reduced, and the brewing is convenient. Meanwhile, part of tea juice is squeezed and attached to the surface of the tea leaves, which also plays an important role in improving the taste and concentration of the tea. The traditional manufacturing method adopts manual rolling, along with the improvement of mechanization degree, most of green tea can be rolled by a rolling machine, and the efficiency is further improved;
in the prior art, the green tea processed by rolling has low tea integrity and is easy to break, so a rolling-free composite fixation green tea processing technology is provided for solving the problems.
Disclosure of Invention
The invention aims to solve the defects that the tea leaves processed by rolling have low integrity and are easy to break in the prior art, and provides a processing technology of rolling-free composite fixation green tea.
In order to achieve the purpose, the invention adopts the following technical scheme:
a rolling-free composite green tea fixation processing technology comprises the following steps:
s1, picking: picking complete tea leaves which are initially developed by one bud and one leaf, have no frostbite and no insect damage;
s2, withering: picking up qualified tea leaves, placing the tea leaves in a withering trough for natural spreading, and withering the tea leaves by using a withering fan;
s3, fixation: a high-heat-air reciprocating 2.8m pot groove type strip tidying and enzyme deactivating machine is adopted;
s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a spreading cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s5, secondary fixation: a vacuum intelligent microwave enzyme deactivating machine is adopted;
s6, spreading and cooling: spreading the tea leaves after enzyme deactivation on a spreading cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s7, rewetting: placing the spread and cooled tea leaves into moistening equipment, sealing and moistening the tea leaves, and softening the tea leaves;
s8, light pressing: placing the moistened and soft tea leaves into a tea flattening machine to lightly press for 2 minutes back and forth to destroy cell walls on the surface layers of the tea leaves;
s9, arranging strips: the lightly pressed tea leaves are shaped by adopting a hot air type continuous strip tidying machine, so that the strips are compact;
s10, drying: adopting a magnetic fixation type dryer, and feeding the tea leaves after carding into the magnetic fixation type dryer;
s11, fragrance extraction: the tea leaves are thoroughly lost by the aroma raising machine, and the tea leaves are put out of the machine and spread for cooling to finish the making.
Preferably, in S2, the qualified tea leaves are picked, placed in a withering trough to be naturally and flatly spread, the thickness of the spread tea leaves is 1-8cm, and withered by a withering fan for 3-4 hours until the water of the tea leaves is lost, wherein the water of the lost tea leaves is 30% -35%.
Preferably, in the step S10, a magnetic fixation type dryer is adopted, the tea leaves after being subjected to strip tidying enter the magnetic fixation type dryer, the spreading thickness is 0.8cm-1.5cm, and the tea leaves are dried at the temperature of 90 ℃ for 5 minutes to be shaped.
Preferably, in S11, the thickness of each layer of baking pan tea leaves of the tea leaf aroma raising machine is 4-5 cm, the temperature is 85-90 ℃, the tea leaf aroma raising is carried out for 10-12 minutes, the moisture of the tea leaves is completely dissipated, and the tea leaves are taken out of the machine and spread for cooling, so that the manufacturing is completed.
Preferably, in S2, pick qualified dark green tea and place withering trough and naturally spread out, adopt the fan that withers to wither, wither and monitor scattering and disappearing dark green tea moisture, contrast the data of monitoring and predetermined data, when monitoring data reached predetermined data, carry out the reputation and remind.
Preferably, in S6, the tea leaves after being enzyme-deactivated are spread on a spreading cooling frame, a fan is used for rapidly cooling, so that the temperature of the water-dispersing blades is rapidly cooled, the positions of the blades are monitored through a temperature sensor, monitored data are compared with preset data, and acousto-optic reminding is carried out after the preset data are reached.
Preferably, in the step S3, the tea leaves are measured, and the measured tea leaves are de-enzymed by a high-heat-air reciprocating 2.8m pot-type strip tidying de-enzyming machine.
Preferably, in S10, a magnetic fixation type dryer is adopted, and the tea leaves after being sorted enter the magnetic fixation type dryer to monitor the drying temperature and collect the drying time.
Preferably, in the step S11, the tea leaves are thoroughly lost by the aroma raising machine, and then are put out of the machine for cooling, weighed and screened.
Preferably, the tea leaves under the sieve are collected, the collected tea leaves are weighed, the proportion of the tea leaves under the sieve is calculated, and the breakage rate is calculated.
The rolling-free composite fixation green tea processing technology has the beneficial effects that:
according to the scheme, the tea leaves are processed through the processes of picking, withering, water removing, spreading for cooling, secondary water removing, spreading for cooling, moistening, light pressing, strip tidying, drying and aroma raising, and the rolling process in the traditional process is omitted.
The invention completes the processing of the green tea without rolling, can greatly keep the integrity of the tea and reduce the breakage rate of the tea.
Drawings
Fig. 1 is a flow chart of a rolling-free composite green tea fixation processing technology provided by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example one
Referring to fig. 1, a rolling-free composite green tea fixation processing technology comprises the following steps:
s1, picking: picking complete tea leaves which are initially developed by one bud and one leaf, have no frostbite and no insect damage;
s2, withering: picking up qualified tea leaves, placing the tea leaves in a withering trough for natural spreading, and withering the tea leaves by using a withering fan;
s3, fixation: a high-heat-air reciprocating 2.8m pot groove type strip tidying and enzyme deactivating machine is adopted;
s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s5, secondary fixation: a vacuum intelligent microwave enzyme deactivating machine is adopted;
s6, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s7, rewetting: placing the spread and cooled tea leaves into moistening equipment, sealing and moistening the tea leaves, and softening the tea leaves;
s8, light pressing: placing the soft tea leaves which are moistened back and forth in a tea flattening machine, slightly pressing the tea leaves back and forth for 2 minutes, and damaging cell walls on the surface layers of the tea leaves;
s9, arranging strips: the lightly pressed tea leaves are shaped by adopting a hot air type continuous strip tidying machine, so that the strips are compact;
s10, drying: adopting a magnetic fixation type dryer, and feeding the tea leaves after carding into the magnetic fixation type dryer;
s11, fragrance extraction: the tea leaves are thoroughly dehydrated by the aroma raising machine, and then are cooled by the cooling machine to finish the manufacture.
In this embodiment, in S2, the picked qualified dark tea leaves are placed in a withering tank to be naturally spread out, the thickness of the picked dark tea leaves is 1cm, and the dark tea leaves are withered for 3 hours by using a withering fan until the moisture of the dark tea leaves is lost, and the moisture of the dark tea leaves is lost by 30%.
In this embodiment, in S10, a magnetic fixing type dryer is used, the tea leaves after carding are put into the magnetic fixing type dryer, the spreading thickness is 0.8cmcm, and the tea leaves are dried at 90 ℃ for 5 minutes to be shaped.
In this embodiment, S11, each layer of baked tea leaves in the aroma raising machine is 4cm thick, the temperature is 85 ℃, aroma raising is performed for 10 minutes, so that moisture in the tea leaves is completely dissipated, and the tea leaves are taken out of the machine and spread for cooling, so that the manufacturing is completed.
In this embodiment, in S2, picking qualified dark green tea and placing withering trough and naturally spreading out, adopting the fan that withers to wither, withering and monitoring losing dark green tea moisture, comparing the data of monitoring with preset data, when monitoring data reaches preset data, carry out the reputation and remind.
In this embodiment, in S6, the tea leaves after being de-enzymed are spread on a spreading and cooling rack, and are quickly cooled by a fan, so that the temperature of the water-dispersing blades is quickly cooled, the positions of the blades are monitored by a temperature sensor, the monitored data is compared with preset data, and acousto-optic reminding is performed after the preset data is reached.
In the embodiment, in S3, the tea leaves are measured, and the measured tea leaves are de-enzymed by a high-heat-air reciprocating 2.8m pot-type strip-tidying de-enzyming machine.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, and the tea leaves after being sorted enter the magnetic fixing type dryer to monitor the drying temperature and collect the tea leaves during drying.
In this embodiment, S11, the flavor extractor thoroughly dissipates the moisture of the tea leaves, leaves the machine to spread for cooling, weighs the tea leaves, and sieves the tea leaves.
In this embodiment, the tea leaves under the sieve are collected, the collected tea leaves are weighed, the proportion of the tea leaves under the sieve is calculated, and the breakage rate is calculated.
Example two
Referring to fig. 1, a rolling-free composite green tea fixation processing technology comprises the following steps:
s1, picking: picking complete tea leaves which are initially developed by one bud and one leaf, have no frostbite and no insect damage;
s2, withering: picking up qualified tea leaves, placing the tea leaves in a withering trough for natural spreading, and withering the tea leaves by using a withering fan;
s3, fixation: a high-heat-air reciprocating 2.8m pot groove type strip tidying and enzyme deactivating machine is adopted;
s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a spreading cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s5, secondary fixation: a vacuum intelligent microwave enzyme deactivating machine is adopted;
s6, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s7, rewetting: placing the spread and cooled tea leaves into moistening equipment, sealing and moistening the tea leaves, and softening the tea leaves;
s8, light pressing: placing the soft tea leaves which are moistened back and forth in a tea flattening machine, slightly pressing the tea leaves back and forth for 2 minutes, and damaging cell walls on the surface layers of the tea leaves;
s9, arranging strips: adopting a hot air type continuous strip tidying machine to shape the lightly pressed tea leaves so as to compact strips;
s10, drying: adopting a magnetic fixation type dryer, and feeding the tea leaves after carding into the magnetic fixation type dryer;
s11, fragrance extraction: the tea leaves are thoroughly lost by the aroma raising machine, and the tea leaves are put out of the machine and spread for cooling to finish the making.
In this embodiment, in S2, the qualified tea leaves are picked, placed in a withering trough to be naturally spread out, the thickness of the spread tea leaves is 3cm, and withered by a withering fan for 3.2 hours until the water content of the tea leaves is lost, wherein the water content of the lost tea leaves is 31%.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, the tea leaves after carding enter the magnetic fixing type dryer, the spreading thickness is 1cm, and the tea leaves are dried at 90 ℃ for 5 minutes to be shaped.
In the embodiment, S11, the thickness of each layer of baking pan tea leaves of the aroma raising machine is 4.2 centimeters, the temperature is 86 ℃, aroma raising is carried out for 11 minutes, the moisture of the tea leaves is completely dissipated, and the tea leaves are taken out of the machine and spread for cooling to finish the manufacture.
In this embodiment, in S2, pick qualified dark green tea and place withering trough and spread out flat naturally, adopt the fan that withers to wither, wither and monitor scattering and disappearing dark green tea moisture, compare the data of monitoring with preset data, when monitoring data reached preset data, carry out the reputation and remind.
In this embodiment, in S6, the tea leaves after being de-enzymed are spread on a spreading and cooling rack, and are quickly cooled by a fan, so that the temperature of the water-dispersing blades is quickly cooled, the positions of the blades are monitored by a temperature sensor, the monitored data is compared with preset data, and acousto-optic reminding is performed after the preset data is reached.
In this embodiment, in S3, the tea leaves are measured, and the measured tea leaves are de-enzymed by a high-heat-air reciprocating 2.8m pot-type strip tidying de-enzyming machine.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, and the tea leaves after being sorted enter the magnetic fixing type dryer to monitor the drying temperature and collect the tea leaves during drying.
In this embodiment, S11, the flavor extractor thoroughly dissipates the moisture of the tea leaves, leaves the machine to spread for cooling, weighs the tea leaves, and sieves the tea leaves.
In this embodiment, the tea leaves under the sieve are collected, the collected tea leaves are weighed, the proportion of the tea leaves under the sieve is calculated, and the breakage rate is calculated.
EXAMPLE III
Referring to fig. 1, a rolling-free composite green tea fixation processing technology comprises the following steps:
s1, picking: picking complete tea leaves which are initially developed by one bud and one leaf, have no frostbite and no insect damage;
s2, withering: picking up qualified tea leaves, placing the tea leaves in a withering trough for natural spreading, and withering the tea leaves by using a withering fan;
s3, fixation: adopting a high-heat-air reciprocating type 2.8m pot groove type strip-arranging and enzyme-deactivating machine;
s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a spreading cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s5, secondary fixation: a vacuum intelligent microwave enzyme deactivating machine is adopted;
s6, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s7, rewetting: placing the spread and cooled tea leaves in a moistening device, sealing and moistening the tea leaves to soften the tea leaves;
s8, light pressing: placing the soft tea leaves which are moistened back and forth in a tea flattening machine, slightly pressing the tea leaves back and forth for 2 minutes, and damaging cell walls on the surface layers of the tea leaves;
s9, arranging strips: the lightly pressed tea leaves are shaped by adopting a hot air type continuous strip tidying machine, so that the strips are compact;
s10, drying: adopting a magnetic fixation type dryer, and feeding the tea leaves after carding into the magnetic fixation type dryer;
s11, fragrance extraction: the tea leaves are thoroughly dehydrated by the aroma raising machine, and then are cooled by the cooling machine to finish the manufacture.
In this embodiment, in S2, the qualified tea leaves are picked, placed in a withering trough to be naturally spread out, the thickness of the spread tea leaves is 5cm, and withered by a withering fan for 3.4 hours until the water content of the tea leaves is lost, wherein the water content of the lost tea leaves is 32%.
In this embodiment, in S10, a magnetic fixation type dryer is adopted, the tea leaves after being subjected to carding enter the magnetic fixation type dryer, the spreading thickness is 1.1cm, and the tea leaves are dried at 90 ℃ for 5 minutes to be shaped.
In the embodiment, S11, each layer of baking pan tea of the aroma raising machine is 5cm in thickness, the temperature is 87 ℃, aroma raising is carried out for 12 minutes, water of the tea is thoroughly dissipated, and the tea is taken out of the machine and spread for cooling to finish the manufacturing.
In this embodiment, in S2, pick qualified dark green tea and place withering trough and spread out flat naturally, adopt the fan that withers to wither, wither and monitor scattering and disappearing dark green tea moisture, compare the data of monitoring with preset data, when monitoring data reached preset data, carry out the reputation and remind.
In this embodiment, in S6, on spreading out the tea leaves after the tea leaves are deactivated out on a cooling rack, the fan is used to blow the cool air rapidly, so that the temperature of the water-dispersing blades is cooled rapidly, the positions of the blades are monitored by the temperature sensors, the monitored data is compared with the preset data, and after the preset data is reached, acousto-optic reminding is performed.
In the embodiment, in S3, the tea leaves are measured, and the measured tea leaves are de-enzymed by a high-heat-air reciprocating 2.8m pot-type strip-tidying de-enzyming machine.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, and the tea leaves after being sorted enter the magnetic fixing type dryer to monitor the drying temperature and collect the tea leaves during drying.
In this embodiment, S11, the flavor extractor thoroughly dissipates the moisture of the tea leaves, leaves the machine to spread for cooling, weighs the tea leaves, and sieves the tea leaves.
In this embodiment, the tea leaves under the sieve are collected, the collected tea leaves are weighed, the proportion of the tea leaves under the sieve is calculated, and the breakage rate is calculated.
Example four
Referring to fig. 1, a rolling-free composite green tea fixation processing technology comprises the following steps:
s1, picking: picking complete tea leaves with one bud and one leaf initially spread, no frostbite and no insect damage;
s2, withering: picking qualified dark green tea leaves, placing the dark green tea leaves in a withering trough, naturally spreading the dark green tea leaves, and withering the dark green tea leaves by using a withering fan;
s3, fixation: adopting a high-heat-air reciprocating type 2.8m pot groove type strip-arranging and enzyme-deactivating machine;
s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s5, secondary fixation: a vacuum intelligent microwave enzyme deactivating machine is adopted;
s6, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s7, rewetting: placing the spread and cooled tea leaves into moistening equipment, sealing and moistening the tea leaves, and softening the tea leaves;
s8, light pressing: placing the soft tea leaves which are moistened back and forth in a tea flattening machine, slightly pressing the tea leaves back and forth for 2 minutes, and damaging cell walls on the surface layers of the tea leaves;
s9, arranging strips: the lightly pressed tea leaves are shaped by adopting a hot air type continuous strip tidying machine, so that the strips are compact;
s10, drying: adopting a magnetic fixation type dryer, and feeding the tea leaves after carding into the magnetic fixation type dryer;
s11, fragrance extraction: the tea leaves are thoroughly lost by the aroma raising machine, and the tea leaves are put out of the machine and spread for cooling to finish the making.
In this embodiment, in S2, the qualified tea leaves are picked, placed in a withering trough to be naturally spread out, the thickness of the spread tea leaves is 7cm, and withered by a withering fan for 4 hours until the water content of the tea leaves is lost, and the water content of the tea leaves is lost by 34%.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, the tea leaves after carding enter the magnetic fixing type dryer, the spreading thickness is 1.4cm, and the tea leaves are dried at 90 ℃ for 5 minutes to be shaped.
In this embodiment, S11, each layer of baked tea leaves in the aroma raising machine is 5cm thick, the temperature is 89 ℃, aroma raising is performed for 12 minutes, so that moisture in the tea leaves is completely dissipated, and the tea leaves are taken out of the machine and spread for cooling, so that the manufacturing is completed.
In this embodiment, in S2, picking qualified dark green tea and placing withering trough and naturally spreading out, adopting the fan that withers to wither, withering and monitoring losing dark green tea moisture, comparing the data of monitoring with preset data, when monitoring data reaches preset data, carry out the reputation and remind.
In this embodiment, in S6, the tea leaves after being de-enzymed are spread on a spreading and cooling rack, and are quickly cooled by a fan, so that the temperature of the water-dispersing blades is quickly cooled, the positions of the blades are monitored by a temperature sensor, the monitored data is compared with preset data, and acousto-optic reminding is performed after the preset data is reached.
In this embodiment, in S3, the tea leaves are measured, and the measured tea leaves are de-enzymed by a high-heat-air reciprocating 2.8m pot-type strip tidying de-enzyming machine.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, and the tea leaves after being sorted enter the magnetic fixing type dryer to monitor the drying temperature and collect the drying time.
In this embodiment, S11, the aroma raising machine thoroughly dissipates the moisture of the tea leaves, the tea leaves are put out of the aroma raising machine for spreading and cooling, and the tea leaves are weighed and sieved.
In this embodiment, the tea leaves under the sieve are collected, the collected tea leaves are weighed, the proportion of the tea leaves under the sieve is calculated, and the breakage rate is calculated.
EXAMPLE five
Referring to fig. 1, a rolling-free composite green tea fixation processing technology comprises the following steps:
s1, picking: picking complete tea leaves with one bud and one leaf initially spread, no frostbite and no insect damage;
s2, withering: picking up qualified tea leaves, placing the tea leaves in a withering trough for natural spreading, and withering the tea leaves by using a withering fan;
s3, fixation: adopting a high-heat-air reciprocating type 2.8m pot groove type strip-arranging and enzyme-deactivating machine;
s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a spreading cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s5, secondary fixation: a vacuum intelligent microwave enzyme deactivating machine is adopted;
s6, spreading and cooling: spreading the tea leaves after enzyme deactivation on a spreading cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s7, rewetting: placing the spread and cooled tea leaves in a moistening device, sealing and moistening the tea leaves to soften the tea leaves;
s8, light pressing: placing the moistened and soft tea leaves into a tea flattening machine to lightly press for 2 minutes back and forth to destroy cell walls on the surface layers of the tea leaves;
s9, arranging strips: the lightly pressed tea leaves are shaped by adopting a hot air type continuous strip tidying machine, so that the strips are compact;
s10, drying: adopting a magnetic fixation type dryer, and feeding the tea leaves after carding into the magnetic fixation type dryer;
s11, fragrance extraction: the tea leaves are thoroughly lost by the aroma raising machine, and the tea leaves are put out of the machine and spread for cooling to finish the making.
In this embodiment, in S2, the qualified tea leaves are picked, placed in a withering trough to be naturally spread out, the thickness of the spread tea leaves is 8cm, and withered by a withering fan for 4 hours until the water content of the tea leaves is lost, and the water content of the tea leaves is lost by 35%.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, the tea leaves after carding enter the magnetic fixing type dryer, the spreading thickness is 1.5cm, and the tea leaves are dried at 90 ℃ for 5 minutes to be shaped.
In the embodiment, S11, each layer of baked tea in the aroma raising machine is 5cm in thickness, the temperature is 90 ℃, aroma raising is carried out for 12 minutes, water in the tea is completely dissipated, and the tea is taken out of the machine and spread for cooling to finish the making.
In this embodiment, in S2, pick qualified dark green tea and place withering trough and spread out flat naturally, adopt the fan that withers to wither, wither and monitor scattering and disappearing dark green tea moisture, compare the data of monitoring with preset data, when monitoring data reached preset data, carry out the reputation and remind.
In this embodiment, in S6, the tea leaves after being de-enzymed are spread on a spreading and cooling rack, and are quickly cooled by a fan, so that the temperature of the water-dispersing blades is quickly cooled, the positions of the blades are monitored by a temperature sensor, the monitored data is compared with preset data, and acousto-optic reminding is performed after the preset data is reached.
In this embodiment, in S3, the tea leaves are measured, and the measured tea leaves are de-enzymed by a high-heat-air reciprocating 2.8m pot-type strip tidying de-enzyming machine.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, and the tea leaves after being sorted enter the magnetic fixing type dryer to monitor the drying temperature and collect the tea leaves during drying.
In this embodiment, S11, the flavor extractor thoroughly dissipates the moisture of the tea leaves, leaves the machine to spread for cooling, weighs the tea leaves, and sieves the tea leaves.
In this embodiment, the tea leaves under the sieve are collected, the collected tea leaves are weighed, the proportion of the tea leaves under the sieve is calculated, and the breakage rate is calculated.
Comparative example 1
A rolling-free composite green tea fixation processing technology comprises the following steps:
s1, picking: picking complete tea leaves with one bud and one leaf initially spread, no frostbite and no insect damage;
s2, withering: picking up qualified tea leaves, placing the tea leaves in a withering trough for natural spreading, and withering the tea leaves by using a withering fan;
s3, fixation: a high-heat-air reciprocating 2.8m pot groove type strip tidying and enzyme deactivating machine is adopted;
s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s5, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s6, rewetting: placing the spread and cooled tea leaves in a moistening device, sealing and moistening the tea leaves to soften the tea leaves;
s7, light pressing: placing the soft tea leaves which are moistened back and forth in a tea flattening machine, slightly pressing the tea leaves back and forth for 2 minutes, and damaging cell walls on the surface layers of the tea leaves;
s8, arranging strips: the lightly pressed tea leaves are shaped by adopting a hot air type continuous strip tidying machine, so that the strips are compact;
s9, drying: adopting a magnetic fixation type dryer, and feeding the tea leaves after carding into the magnetic fixation type dryer;
s10, fragrance extraction: the tea leaves are thoroughly dehydrated by the aroma raising machine, and then are cooled by the cooling machine to finish the manufacture.
In this embodiment, in S2, the qualified tea leaves are picked, placed in a withering trough to be naturally spread, the thickness of the spread tea leaves is 1cm, and withered by a withering fan for 3 hours until the water of the tea leaves is lost, and the water of the tea leaves is lost by 30%.
In this embodiment, in S10, a magnetic fixing type dryer is used, the tea leaves after carding are put into the magnetic fixing type dryer, the spreading thickness is 0.8cmcm, and the tea leaves are dried at 90 ℃ for 5 minutes to be shaped.
In this embodiment, S11, each layer of baked tea leaves in the aroma raising machine is 4cm thick, the temperature is 85 ℃, aroma raising is performed for 10 minutes, so that moisture in the tea leaves is completely dissipated, and the tea leaves are taken out of the machine and spread for cooling, so that the manufacturing is completed.
In this embodiment, in S2, picking qualified dark green tea and placing withering trough and naturally spreading out, adopting the fan that withers to wither, withering and monitoring losing dark green tea moisture, comparing the data of monitoring with preset data, when monitoring data reaches preset data, carry out the reputation and remind.
In this embodiment, in S6, the tea leaves after being de-enzymed are spread on a spreading and cooling rack, and are quickly cooled by a fan, so that the temperature of the water-dispersing blades is quickly cooled, the positions of the blades are monitored by a temperature sensor, the monitored data is compared with preset data, and acousto-optic reminding is performed after the preset data is reached.
In this embodiment, in S3, the tea leaves are measured, and the measured tea leaves are de-enzymed by a high-heat-air reciprocating 2.8m pot-type strip tidying de-enzyming machine.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, and the tea leaves after being sorted enter the magnetic fixing type dryer to monitor the drying temperature and collect the tea leaves during drying.
In this embodiment, S11, the aroma raising machine thoroughly dissipates the moisture of the tea leaves, the tea leaves are put out of the aroma raising machine for spreading and cooling, and the tea leaves are weighed and sieved.
In this embodiment, the tea leaves under the sieve are collected, the collected tea leaves are weighed, the proportion of the tea leaves under the sieve is calculated, and the breakage rate is calculated.
Comparative example No. two
A rolling-free composite green tea fixation processing technology comprises the following steps:
s1, picking: picking complete tea leaves with one bud and one leaf initially spread, no frostbite and no insect damage;
s2, withering: picking up qualified tea leaves, placing the tea leaves in a withering trough for natural spreading, and withering the tea leaves by using a withering fan;
s3, fixation: a high-heat-air reciprocating 2.8m pot groove type strip tidying and enzyme deactivating machine is adopted;
s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a spreading cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s5, secondary fixation: a vacuum intelligent microwave enzyme deactivating machine is adopted;
s6, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s7, light pressing: placing the soft tea leaves which are moistened back and forth in a tea flattening machine, slightly pressing the tea leaves back and forth for 2 minutes, and damaging cell walls on the surface layers of the tea leaves;
s8, arranging strips: adopting a hot air type continuous strip tidying machine to shape the lightly pressed tea leaves so as to compact strips;
s9, drying: adopting a magnetic fixation type dryer, and feeding the tea leaves after carding into the magnetic fixation type dryer;
s10, fragrance extraction: the tea leaves are thoroughly dehydrated by the aroma raising machine, and then are cooled by the cooling machine to finish the manufacture.
In this embodiment, in S2, the qualified tea leaves are picked, placed in a withering trough to be naturally spread, the thickness of the spread tea leaves is 1cm, and withered by a withering fan for 3 hours until the water of the tea leaves is lost, and the water of the tea leaves is lost by 30%.
In this embodiment, in S10, a magnetic fixing type dryer is used, the tea leaves after carding are put into the magnetic fixing type dryer, the spreading thickness is 0.8cmcm, and the tea leaves are dried at 90 ℃ for 5 minutes to be shaped.
In this embodiment, S11, each layer of baked tea leaves in the aroma raising machine is 4cm thick, the temperature is 85 ℃, aroma raising is performed for 10 minutes, so that moisture in the tea leaves is completely dissipated, and the tea leaves are taken out of the machine and spread for cooling, so that the manufacturing is completed.
In this embodiment, in S2, pick qualified dark green tea and place withering trough and spread out flat naturally, adopt the fan that withers to wither, wither and monitor scattering and disappearing dark green tea moisture, compare the data of monitoring with preset data, when monitoring data reached preset data, carry out the reputation and remind.
In this embodiment, in S6, on spreading out the tea leaves after the tea leaves are deactivated out on a cooling rack, the fan is used to blow the cool air rapidly, so that the temperature of the water-dispersing blades is cooled rapidly, the positions of the blades are monitored by the temperature sensors, the monitored data is compared with the preset data, and after the preset data is reached, acousto-optic reminding is performed.
In this embodiment, in S3, the tea leaves are measured, and the measured tea leaves are de-enzymed by a high-heat-air reciprocating 2.8m pot-type strip tidying de-enzyming machine.
In this embodiment, in S10, a magnetic fixing type dryer is adopted, and the tea leaves after being sorted enter the magnetic fixing type dryer to monitor the drying temperature and collect the tea leaves during drying.
In this embodiment, S11, the flavor extractor thoroughly dissipates the moisture of the tea leaves, leaves the machine to spread for cooling, weighs the tea leaves, and sieves the tea leaves.
In this embodiment, the tea leaves under the sieve are collected, the collected tea leaves are weighed, the proportion of the tea leaves under the sieve is calculated, and the breakage rate is calculated.
Comparative example No. three
A rolling-free composite green tea fixation processing technology comprises the following steps:
s1, fixation: the oxidation of polyphenols is prevented by destroying the characteristics of enzymes in fresh leaves at high temperature, so as to prevent the leaves from becoming red; meanwhile, part of water in the leaves is evaporated to soften the leaves, thereby creating conditions for rolling and shaping; in addition, the evaporation of water can volatilize and disappear the low-boiling-point aromatic substances with grass smell in the fresh leaves, and the grass smell of green tea can be eliminated;
s2, rolling: the leaves are broken and lightened by using the action of external force, the tea is rolled into strips, the volume is reduced, the tea is convenient to brew, and meanwhile, part of tea juice is extruded and attached to the surfaces of the leaves, so that the tea has an important effect on improving the taste concentration of the tea;
s3, drying: the drying method comprises three forms of drying, parching and sun drying, and the drying procedure of the green tea generally comprises the steps of drying and then parching.
Examples of the experiments
Tea leaves were made by the processing techniques set forth in examples one, two, three, four, five and comparative examples one, two, three, and the breakage rate was calculated as follows:
the above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered as the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. A rolling-free composite green tea fixation processing technology is characterized by comprising the following steps:
s1, picking: picking complete tea leaves which are initially developed by one bud and one leaf, have no frostbite and no insect damage;
s2, withering: picking qualified dark green tea leaves, placing the dark green tea leaves in a withering trough, naturally spreading the dark green tea leaves, and withering the dark green tea leaves by using a withering fan;
s3, fixation: adopting a high-heat-air reciprocating type 2.8m pot groove type strip-arranging and enzyme-deactivating machine;
s4, spreading and cooling: spreading the tea leaves after enzyme deactivation on a spreading cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s5, secondary fixation: a vacuum intelligent microwave enzyme deactivating machine is adopted;
s6, spreading and cooling: spreading the tea leaves after enzyme deactivation on a cooling rack, and rapidly cooling by using a fan to ensure that the temperature of the water loss blades is rapidly cooled;
s7, rewetting: placing the spread and cooled tea leaves into moistening equipment, sealing and moistening the tea leaves, and softening the tea leaves;
s8, light pressing: placing the soft tea leaves which are moistened back and forth in a tea flattening machine, slightly pressing the tea leaves back and forth for 2 minutes, and damaging cell walls on the surface layers of the tea leaves;
s9, arranging strips: the lightly pressed tea leaves are shaped by adopting a hot air type continuous strip tidying machine, so that the strips are compact;
s10, drying: adopting a magnetic fixation type dryer, and feeding the tea leaves after carding into the magnetic fixation type dryer;
s11, fragrance extraction: the tea leaves are thoroughly dehydrated by the aroma raising machine, and then are cooled by the cooling machine to finish the manufacture.
2. The rolling-free compound fixation green tea processing technology as claimed in claim 1, wherein in S2, the qualified picked tea leaves are placed in a withering tank for natural spreading, the thickness of the spread tea leaves is 1-8cm, and a withering fan is used for withering for 3-4 hours until the water content of the tea leaves is lost, and the water content of the lost tea leaves is 30% -35%.
3. The rolling-free composite fixation green tea processing technology according to claim 1, wherein in S10, a magnetic fixation type dryer is adopted, the tea leaves after being subjected to strip tidying enter the magnetic fixation type dryer, the spreading thickness is 0.8cm-1.5cm, and the tea leaves are dried at 90 ℃ for 5 minutes to be shaped.
4. The rolling-free composite fixation green tea processing technology according to claim 1, wherein S11, the thickness of each layer of baking pan tea of the aroma raising machine is 4-5 cm, the temperature is 85-90 ℃, the aroma raising is carried out for 10-12 minutes, the moisture of the tea is completely dissipated, and the tea is placed out of the machine for cooling to complete the processing.
5. The rolling-free composite de-enzyming green tea processing technology according to claim 1, wherein in S2, qualified tea leaves are picked, placed in a withering trough to be naturally spread, withered by a withering fan, the withered tea leaves are monitored for water content, the monitored data are compared with preset data, and when the monitored data reach the preset data, acousto-optic reminding is carried out.
6. The rolling-free composite fixation green tea processing technology as claimed in claim 1, wherein in S6, the tea leaves after fixation are spread on a cooling rack, a fan is used to blow cool quickly, so that the temperature of the leaves with water loss is cooled quickly, the positions of the leaves are monitored by a temperature sensor, the monitored data are compared with preset data, and acousto-optic reminding is performed after the preset data are reached.
7. The processing technology of the rolling-free composite de-enzyming green tea as claimed in claim 1, wherein in the step S3, the tea leaves are metered, and de-enzyming is carried out by adopting a high-temperature air reciprocating type 2.8m pot and groove type strip tidying de-enzyming machine.
8. The rolling-free composite fixation green tea processing technology according to claim 1, wherein in the step S10, a magnetic fixation type dryer is adopted, the tea leaves after being subjected to strip treatment enter the magnetic fixation type dryer, the drying temperature is monitored, and meanwhile, the drying time is collected.
9. The rolling-free composite fixation green tea processing technology as claimed in claim 1, wherein in the step S11, the flavor extractor thoroughly dissipates the moisture of the tea leaves, the tea leaves are taken out of the machine for cooling, and the tea leaves are weighed and sieved.
10. The rolling-free composite de-enzyming green tea processing technology according to claim 9, wherein the tea leaves under the sieve are collected, the collected tea leaves are weighed, the proportion of the tea leaves under the sieve is calculated, and the breakage rate is calculated.
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