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Baking apparatus and baking process for oolong tea

A baking device and oolong tea technology, applied in tea treatment before extraction, etc., can solve the problems of loss of tea moisture and aroma, no continuous frying of tea, low heat conversion efficiency, etc., to ensure all-round heating, improve tea baking efficiency, Reduce the effect of the heat transfer link

Inactive Publication Date: 2016-10-26
福建茶叶进出口有限责任公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Baking is an important link in the process of oolong tea processing. The baking process directly affects the product quality of the tea. However, in the prior art, the baking process of oolong tea leaves takes a long time and is unevenly baked, which often loses the moisture and aroma of the tea itself. The tea leaves become too dry and the color is darker. Traditional oolong tea leaves are generally baked with chain plate dryers, and sheet-shaped chain plates are used to hold the tea. The heat source is generally heated by burning oil or electric heating, and the heat of the air is then transferred to the chain plate. The method of tea leaves does not have the function of continuously stirring tea leaves, and its heat conversion efficiency is relatively low, and the baking time is long, which has the disadvantages of low production efficiency and high energy consumption

Method used

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  • Baking apparatus and baking process for oolong tea
  • Baking apparatus and baking process for oolong tea
  • Baking apparatus and baking process for oolong tea

Examples

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example 1

[0024] The northern Fujian oolong tea uses the above-mentioned roasting process of the tea roasting spiral stir-frying device, including the following technical measures:

[0025] a. Control the roasting flow rate of oolong tea: Put 200kg of northern Fujian oolong tea to be roasted into the feeding port through the conveyor belt at a feeding speed of 120kg / h to ensure the production efficiency of oolong tea baking;

[0026] b. Control the baking temperature inside the drum: set a certain temperature according to the different processing raw materials. The temperature of the electric furnace is set at 230-240°C (the temperature of the tea surface, referred to as the leaf temperature is controlled at 110-120°C), to ensure that the oolong tea is heated quickly and fully ;

[0027] c. Control the baking time of oolong tea and the stir-frying function of stir-frying leaves and stir-frying deflector, set the drum speed to 550r / min, to ensure that the oolong tea is fully stir-fried, ...

example 2

[0029] The baking process of the southern Fujian oolong tea using the above-mentioned tea baking spiral stir-frying device includes the following technical measures:

[0030] a. Control the roasting flow rate of oolong tea: Put 300kg of southern Fujian oolong tea to be roasted into the feeding port through the conveyor belt at a feeding speed of 150kg / h to ensure the production efficiency of oolong tea baking;

[0031] b. Control the baking temperature inside the drum: set a certain temperature according to the different processing raw materials, and set the temperature of the electric furnace at 200-220°C (the temperature on the surface of the tea leaves, referred to as the leaf temperature is controlled at 95-105°C), to ensure that the oolong tea is quickly and fully heated ;

[0032] c. Control the baking time of oolong tea and the stir-frying function of stir-frying leaves and stir-frying deflector, set the drum speed to 550r / min, to ensure that the oolong tea is fully sti...

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Abstract

The invention discloses a baking apparatus and baking process for oolong tea. The baking apparatus is prepared at first and is provided with a rotary drum, a rotary drum support, an electric heating rod, a motor transmission device, a plurality of stir-frying blades, a stir-frying guide plate, a helical groove, a discharge outlet, a feed inlet and a transmission mechanism driving rotation of the rotary drum. Controlling principles for baking in the invention are that a continuous baking mode of simultaneous feeding and discharging is employed and cooperated with three parameters consisting of set blanking speed, electric furnace temperature and rotating speed of the rotary drum, so rapid drying of the oolong tea is controlled, the water content of the oolong tea and optimal fire meet process requirements, the oolong tea can maintain a certain degree of dryness, and the fragrance and taste of the oolong tea are improved; so the product quality of the oolong tea is improved to a greatest extent.

Description

technical field [0001] The invention relates to a baking device and a baking process of oolong tea. Background technique [0002] Baking is an important link in the process of oolong tea processing. The baking process directly affects the product quality of the tea. However, in the prior art, the baking process of oolong tea leaves takes a long time and is unevenly baked, which often loses the moisture and aroma of the tea itself. The tea leaves become too dry and the color is darker. Traditional oolong tea leaves are generally baked with chain plate dryers, and sheet-shaped chain plates are used to hold the tea. The heat source is generally heated by burning oil or electric heating, and the heat of the air is then transferred to the chain plate. The method of tea leaves does not have the function of continuously stirring tea leaves, and its heat conversion efficiency is relatively low, and the baking time is long, which has the disadvantages of low production efficiency and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 罗星火杨亨栋陈添义王冰郑功宇
Owner 福建茶叶进出口有限责任公司
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