Mechanical baking method of non-pressed dark tea

A roasting method and black-mao tea technology, applied in the field of black-mao tea, to achieve the effect of realizing continuity, ensuring stability, and eliminating the influence of tea quality and safety

Inactive Publication Date: 2015-08-26
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a mechanical roasting method for black hair tea to remove The influence of pine smoke can also maintain the demand for raw materials of black tea for finished black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Improve the existing tea automatic dryer, set the louvers in the dryer to 4 layers, increase the distance between two adjacent louvers to 25-30cm, adjust the distance between the uniform louvers to 18cm-20cm, and dry The top of the machine is set to be semi-closed; the black hair tea is evenly transported to the dryer for the first roasting, the inlet air temperature is 108-110°C, the baking time is 40 minutes, and the tea leaves are spread for 20 minutes after they are out of the machine; The black hair tea is evenly transported to the automatic tea dryer with a distance of 2-4cm between the uniform leaves for the second baking. The temperature of the air inlet is 120-125°C, and the baking time is 20 minutes.

Embodiment 2

[0018] Improve the existing tea automatic dryer, set the louvers in the dryer to 6 layers, increase the distance between two adjacent louvers to 25-30cm, adjust the distance between the uniform louvers to 18cm-20cm, and dry The top of the machine is set to be semi-closed; the black hair tea is evenly transported to the dryer for the first roasting, the inlet air temperature is 100-105°C, the baking time is 50 minutes, and the tea leaves are spread for 20 minutes after they are out of the machine; The black hair tea is evenly transported to the automatic tea dryer with a distance of 2-4cm between the uniform leaves for the second baking. The temperature of the air inlet is 128-130°C, and the baking time is 30 minutes.

Embodiment 3

[0020] Improve the existing tea automatic dryer, set the louvers in the dryer to 4 layers, increase the distance between two adjacent louvers to 25-30cm, adjust the distance between the uniform louvers to 18cm-20cm, and dry The top of the machine is set to be semi-closed; the black hair tea is evenly transported to the dryer for the first roasting, the inlet air temperature is 105-108°C, the baking time is 45 minutes, and the tea leaves are spread for 20 minutes after they leave the machine; The black hair tea is evenly transported to the automatic tea dryer with a distance of 2-4cm between the uniform leaves for the second baking. The inlet air temperature is 125-128°C and the baking time is 25 minutes.

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PUM

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Abstract

The invention provides a mechanical baking method of non-pressed dark tea. The method comprises the following steps: evenly conveying the non-pressed dark tea into an automatic tea leaf drying machine for baking, wherein the automatic tea leaf drying machine is provided with 4 or 6 layers of louver boards, the distance between two adjacent louver boards is 25-30cm, and the distance between leaf homogenizing plates is 18-20cm, the air intake temperature is in the range of 100-110 DEG C and the baking time is 40-50 minutes, and the top of the drying machine is semi-closed; after discharging the tea leaf out of the machine, spreading the tea leaf for 20 minutes, and then evenly conveying the cooled tea leaf into the automatic tea leaf drying machine for braking, wherein the distance between the leaf homogenizing plates is 2-4cm, the air intake temperature is within the range of 120-130 DEG C and the baking time is within the range of 20-30 minutes. In this way, according to the mechanical baking method, the modern drying technology is utilized, the mechanical production is adopted and the traditional seven-star cooker baking is replaced by mechanical braking, and therefore, the influence of pine soot caused by open fire generated by burning pine is removed and the influence of the pin soot on the quality safety of the tea leaf is eliminated; in addition, the transformation of substances in the tea leaf is also guaranteed, the quality requirement on processing the non-pressed dark tea into the finished dark tea can be met, the continuous processing of the non-pressed dark tea can be realized, the raw material processing efficiency can be improved and the processing quality stability can be guaranteed.

Description

technical field [0001] The invention relates to black hair tea, in particular to a method for mechanically roasting black hair tea. Background technique [0002] During the processing of Hunan traditional black hair tea, Qixingzao pine firewood is used to bake the tea, which can quickly dry the tea leaves and form a unique "pine smoke" black tea (commonly known as "pine tea"). In addition to drying tea leaves in the primary processing of black tea, due to the different origins of black tea or improper treatment in Qixingzao, the raw materials are baked again in Qixingzao before processing some pressed tea such as tiles, black bricks, and Fuzhuan. Treatment can promote the transformation of the contained substances and the formation of rosin. [0003] Qixing stove is mainly composed of fire door, greenhouse, baking bed, temperature control port and uniform temperature slope in the stove. The fire gate is used to burn pine and other woods to generate heat for roasting te...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 朱旗刘仲华
Owner HUNAN AGRICULTURAL UNIV
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