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Boiling water enzyme deactivating method of fresh tea leaf

A technology for fresh tea leaves and greening, applied in the direction of tea treatment before extraction, can solve the problems of difficult cleaning of the drum, low product quality, affecting product quality, etc., and achieve the effects of improving product quality, ensuring extraction rate, and ensuring product quality.

Inactive Publication Date: 2016-02-03
YUNNAN CHANONG BIOLOGICAL IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this method are: first, the machine uses a fan to exhaust the tea leaves in the cylinder, and a large amount of dust will be discharged into the air, causing pollution to the environment; second, the continuous friction between the tea leaves and the cylinder during the greening process will cause the tea leaves to break , resulting in waste of raw materials and low product quality; third, the inside of the drum is not easy to clean, which can easily cause secondary pollution and affect product quality

Method used

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  • Boiling water enzyme deactivating method of fresh tea leaf

Examples

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Comparison scheme
Effect test

Embodiment 1

[0029] A method for boiling fresh tea leaves to quench the greens, including the following steps:

[0030] Step (1), picking and conveying of fresh tea leaves: After picking the fresh tea leaves, take 87.8 kg of fresh tea leaves and send them to the steaming and blanching machine using a material conveyor;

[0031] Step (2), boiling water for curing: add water to the steaming and blanching machine according to the mass ratio of fresh tea leaves to water for curing at a mass ratio of 1:1, and curing at 90°C for 120s, at a speed of 1.2r / min;

[0032] Step (3), spray cooling: the tea leaves obtained by boiling water quenching in step (2) are atomized and sprayed to room temperature with a spray cooler to complete the curing;

[0033] The atomized spray cooling method is spraying once every 2 minutes, every 10 seconds, and the spray water temperature is 8°C;

[0034] The spray pressure of the atomized spray cooling is 0.15MPa, and the flow rate is 8L / h.

Embodiment 2

[0036] A method for boiling fresh tea leaves to quench the greens, including the following steps:

[0037] Step (1), picking and conveying of fresh tea leaves: After picking the fresh tea leaves, take 100kg of fresh tea leaves and send them to the steaming and blanching machine using a material conveyor;

[0038] Step (2), boiling water for curing: add water to the steaming and blanching machine according to the mass ratio of fresh tea leaves to water for curing at a mass ratio of 1:1, and curing at 95°C for 120s, at a speed of 1.5r / min;

[0039] Step (3), spray cooling: the tea leaves obtained by boiling water quenching in step (2) are atomized and sprayed to room temperature with a spray cooler to complete the curing;

[0040] The atomized spray cooling method is spraying once every 3 minutes, 20s each time, and the spray water temperature is 10°C;

[0041] The spray pressure of the atomized spray cooling is 0.2 MPa, and the flow rate is 10 L / h.

Embodiment 3

[0043] A method for boiling fresh tea leaves to quench the greens, including the following steps:

[0044] Step (1), picking and conveying of fresh tea leaves: After picking the fresh tea leaves, take 92.5 kg of fresh tea leaves and send them to the steaming and blanching machine using a material conveyor;

[0045] Step (2), boiling water for curing: add water to the steaming and blanching machine according to the mass ratio of fresh tea leaves to water for curing at 1:0.9, and curing at 96°C for 115s, and the speed of curing is 1.0r / min;

[0046] Step (3), spray cooling: the tea leaves obtained by boiling water quenching in step (2) are atomized and sprayed to room temperature with a spray cooler to complete the curing;

[0047] The atomized spray cooling method is spraying once every 2.5min, 15s each time, and the spraying water temperature is 9°C;

[0048] The spray pressure of the atomized spray cooling is 0.17 MPa, and the flow rate is 9 L / h.

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Abstract

The invention relates to a boiling water enzyme deactivating method of fresh tea leaf, and belongs to the technical field of tea processing. The method comprises three steps: fresh tea leaf picking and transportation, boiling water enzyme deactivation, and spray cooling. Specifically the method comprises the following steps: picking fresh tea leaves, delivering the picked fresh tea leaves to a boiling and blanching machine by a material delivering machine; adding water into the boiling and blanching machine according to a ratio of fresh tea leaf to water of 1:0.9-1.1, then carrying out enzyme deactivation at a temperature of 90 to 100 DEG C for 115 to 125 seconds, wherein the speed of enzyme deactivation is 1.0 to 1.5 r / min, water is supplemented for every 20 seconds, and the added water accounts for 0.5 to 0.8% of the weight of the fresh tea leaves for each time; and immediately spray-cooling the obtained tea by a spray-cooling machine. The provided method has the advantages that the operation is simple, and the pesticide residue can be effectively removed. An energy-saving, high efficient and environment-friendly enzyme deactivating technology is provided for tea deep processing and effective component extraction of fresh tea leaf. The method has a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a boiling water degreening method for fresh tea leaves. Background technique [0002] Finishing is the key process for forming the shape and quality of green tea. Finishing method: fried green, steamed green, baked green, soaked green, radiation fixed, etc. At present, tea-producing countries in the world generally use the method of frying green tea. [0003] The traditional technology of drum-type machine adopts furnace fire to directly heat the rotating cylinder, and the tea leaves in the cylinder rely on friction and centrifugal force of cylinder rotation to throw and rotate in the drum, and absorb heat to achieve the purpose of finishing. The disadvantages of this method are: first, the machine uses a fan to exhaust the tea leaves in the cylinder, and a large amount of dust will be discharged into the air, causing pollution to the environment; second, the...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 李定忠
Owner YUNNAN CHANONG BIOLOGICAL IND
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