阅读说明：本技术 一种机械炒制扁形茶叶工艺 (Process for mechanically frying flat tea ) 是由 蒋繁荣 于 2020-06-09 设计创作，主要内容包括：本发明公开了一种机械炒制扁形茶工艺,包括青锅阶段和辉锅阶段,其中青锅阶段包括杀青、理条、压扁、磨光及成形脱毫阶段,其工艺参数如下：(1)杀青：炒锅表面温度为200℃至300℃；(2)理条：炒锅表面温度为165℃至240℃；(3)压扁：炒锅表面温度为180℃至220℃,压板机械手作用在炒茶锅表面的压强为12-15kPa；(4)磨光：炒锅表面温度为100℃-200℃；(5)成形脱毫：炒锅表面温度为80℃至150℃；其中辉锅阶段的工艺参数如下：炒锅表面温度为90℃-110℃。本发明的茶叶炒制工艺整体上采用了高温炒制的工作方式,能大幅提高扁形茶的色泽、香味和口感等感官质量,进一步提升茶叶品质。(The invention discloses a process for mechanically frying flat tea, which comprises a green pan stage and a final pan stage, wherein the green pan stage comprises the steps of deactivating enzymes, carding, flattening, polishing, forming and removing hairs, and the process parameters are as follows: (1) de-enzyming: the surface temperature of the frying pan is 200 ℃ to 300 ℃; (2) strip tidying: the surface temperature of the frying pan is 165 to 240 ℃; (3) flattening: the surface temperature of the frying pan is 180-220 ℃, and the pressure of the plate pressing mechanical arm acting on the surface of the tea frying pan is 12-15 kPa; (4) polishing: the surface temperature of the frying pan is 100-200 ℃; (5) forming and removing hairs: the surface temperature of the frying pan is 80-150 ℃; wherein the technological parameters of the final roasting stage are as follows: the surface temperature of the frying pan is 90-110 ℃. The tea frying process integrally adopts a high-temperature frying working mode, can greatly improve the sensory quality of the flat tea, such as color, aroma, taste and the like, and further improves the tea quality.)

1. A process for mechanically frying flat tea leaves is characterized in that: comprises a green pan stage and a final roasting stage, wherein the green pan stage comprises the process steps of fixation → carding → flattening → polishing → shaping and hair removal, and the process parameters are as follows: (1) de-enzyming: the frying time is 140 to 180 seconds, and the surface temperature of the frying pan is 200 to 300 ℃; (2) strip tidying: the frying time is 180 to 250 seconds, and the surface temperature of the frying pan is 165 to 240 ℃; (3) flattening: the frying time is 40 to 80 seconds, the surface temperature of the frying pan is 180 to 220 ℃, and the pressure of the plate pressing mechanical arm acting on the surface of the tea frying pan is 12 to 15 kPa; (4) polishing: the frying time is 90 to 160 seconds, and the surface temperature of the frying pan is 100 to 200 ℃; (5) forming and removing hairs: the frying time is 50 to 100 seconds, and the surface temperature of the frying pan is 80 to 150 ℃; wherein the technological parameters of the final roasting stage are as follows: the frying time is 180 to 300 seconds, and the surface temperature of the frying pan is 90 to 110 ℃.

2. The mechanical flat tea leaf frying process according to claim 1, wherein a semi-cylindrical frying pan and a rotary manipulator are adopted in the tea leaf frying machine, the manipulator comprises a pressing manipulator for pressing tea leaves and a stirring manipulator arranged on one side of the pressing manipulator for stirring the tea leaves, the pressing manipulator and the stirring manipulator are both connected with a rotating shaft of the tea leaf frying machine through a mechanical arm of the pressing manipulator and the stirring manipulator, and the mechanical arm is provided with a pressing manipulator or a stirring manipulator telescopic control device and a pressure sensor, and the mechanical flat tea leaf frying process is characterized in that: in the fixation stage, the pressing manipulator is far away from the surface of the frying pan, the working frequency of the turning manipulator is 55 to 65 times per minute, and the tea throwing amount in the fixation stage is 180 to 220 g/m according to the length of the frying pan of the tea frying machine; in the strip tidying stage, the pressure of the pressing mechanical arm acting on the surface of the frying pan is 8-12kPa, and the working frequency of the pressing mechanical arm and the turning mechanical arm is 20-40 times per minute; in the flattening stage, the pressure of the pressing manipulator acting on the surface of the frying pan is 12-15kPa, and the working frequency of the pressing manipulator and the turning manipulator is 25-45 times per minute; in the polishing stage and the shaping and dehairing stage, the turning manipulator is far away from the surface of the frying pan, the pressure of the pressing manipulator acting on the surface of the frying pan is 12-18kPa, and the working frequency of the pressing manipulator is 20-40 times per minute; in the final frying stage, the pressing manipulator is far away from the surface of the frying pan, and the working frequency of the turning manipulator is 20 to 45 times per minute.

Technical Field

The invention relates to the field of tea manufacturing, in particular to a process for mechanically frying flat tea.

Background

The flat tea is also called flat pan-fired, belongs to a pan-fired green tea, and plays an important role in tea. Most of the prior tea frying methods are traditional manual frying. The traditional manual frying process has the advantages that the whole frying process is long in time, the labor intensity is high, and the production efficiency is low; the deactivation time is too long, the polyphenol oxidase in the tea leaves can be deactivated for a long time, and part of the polyphenol oxidase oxidizes polyphenol in the tea leaves in the deactivation process to influence the color, the fragrance and the taste of the tea leaves; meanwhile, parameters such as time, temperature and pressure of each stage are all mastered by the experience of an operator, the consistency of tea leaves in each pot is poor, and the quality of the tea leaves is difficult to ensure.

In order to solve the problems of high labor intensity, low production efficiency, poor quality of the fried tea leaves and difficulty in ensuring the consistency of the quality of the tea leaves produced in batches in the traditional manual frying mode, a novel frying method is needed.

Disclosure of Invention

The invention aims to solve the technical problems and provides a process for mechanically frying flat tea leaves.

In order to achieve the purpose, the technical scheme of the invention is as follows:

a process for mechanically stir-frying flat tea leaves comprises a green pan stage and a final pan stage, wherein the green pan stage comprises the process steps of green removing → carding → flattening → polishing → shaping and hair removing, and the process parameters are as follows: (1) de-enzyming: the frying time is 140 to 180 seconds, and the surface temperature of the frying pan is 200 to 300 ℃; (2) strip tidying: the frying time is 180 to 250 seconds, and the surface temperature of the frying pan is 165 to 240 ℃; (3) flattening: the frying time is 40 to 80 seconds, the surface temperature of the frying pan is 180 to 220 ℃, and the pressure of the plate pressing mechanical arm acting on the surface of the tea frying pan is 12 to 15 kPa; (4) polishing: the frying time is 90 to 160 seconds, and the surface temperature of the frying pan is 100 to 200 ℃; (5) forming and removing hairs: the frying time is 50 to 100 seconds, and the surface temperature of the frying pan is 80 to 150 ℃; wherein the technological parameters of the final roasting stage are as follows: the frying time is 180 to 300 seconds, and the surface temperature of the frying pan is 90 to 110 ℃. Under the condition of ensuring the process parameters, the quality of the fried tea can be basically ensured, and the rest process parameters are properly changed according to different seasons and different sizes of tea, so that flat tea with higher quality can be fried.

The invention adopts a tea frying machine with a semi-cylindrical frying pan and a rotary manipulator, wherein the manipulator comprises a pressing manipulator for pressing tea and a turning manipulator arranged on one side of the pressing manipulator for turning the tea, the pressing manipulator and the turning manipulator are both connected with a rotating shaft of the tea frying machine through mechanical arms of the pressing manipulator and the turning manipulator, the mechanical arms are provided with a pressing manipulator or a turning manipulator telescopic control device and a pressure sensor, and the process method comprises the following steps: in the fixation stage, the pressing manipulator is far away from the surface of the frying pan, the working frequency of the turning manipulator is 55 to 65 times per minute, and the tea throwing amount in the fixation stage is 180 to 220 g/m according to the length of the frying pan of the tea frying machine; in the strip tidying stage, the pressure of the pressing mechanical arm acting on the surface of the frying pan is 8-12kPa, and the working frequency of the pressing mechanical arm and the turning mechanical arm is 20-40 times per minute; in the flattening stage, the pressure of the pressing manipulator acting on the surface of the frying pan is 12-15kPa, and the working frequency of the pressing manipulator and the turning manipulator is 25-45 times per minute; in the polishing stage and the shaping and dehairing stage, the turning manipulator is far away from the surface of the frying pan, the pressure of the pressing manipulator acting on the surface of the frying pan is 12-18kPa, and the working frequency of the pressing manipulator is 20-40 times per minute; in the final frying stage, the pressing manipulator is far away from the surface of the frying pan, and the working frequency of the turning manipulator is 20 to 45 times per minute.

When a tea frying machine with a semi-cylindrical frying pan and a rotary manipulator is used as a frying machine, the feeding amount of tea leaves is relatively small, 180-220 g of tea leaves are fed per meter according to the axial length of the semi-cylindrical frying pan, namely, only 2-2.5 g of fresh tea leaves are fed per centimeter in the length direction of the frying pan pressing manipulator, and the tea leaves are dispersed in the length direction of the frying pan during feeding, so that the tea leaves are rarely overlapped in the tea frying process, the condition that the appearance of the tea leaves is uneven due to overlapping of the tea leaves during pressing is reduced, and the tea frying machine is suitable for manufacturing high-grade tea leaves. On the other hand, different from the traditional mechanical stir-frying flat tea, the invention obviously improves the pressure in the process of pressing the tea leaves, thereby ensuring that the tea leaves have smoother appearance and improving the appearance quality of the tea leaves.

The invention has the characteristics of higher production efficiency, capability of effectively reducing the labor intensity of frying tea, capability of greatly improving the frying quality of flat tea and capability of effectively improving the consistency of tea mass production. The manipulator frying tea breaks through the limitation of limited heat resistance of hands, can improve the temperature in the frying process within the temperature range which can be borne by the tea, improves the production efficiency of tea frying, greatly reduces the labor intensity, improves the frying temperature, shortens the enzyme deactivation time, passivates polyphenol oxidase in the tea in a short time, greatly retains the beneficial components of the tea, and improves the quality of the tea such as color, fragrance, taste and the like; the time, the temperature and the pressure of each stage of stir-frying the tea are set according to the tea in each different period, so that the quality consistency of the tea in the same batch is better, and the overall quality of stir-frying the flat tea is improved.

Detailed Description

The technical solution in the embodiments of the present invention will be clearly and completely described below.

A process for mechanically stir-frying flat tea leaves comprises a green pan stage and a final pan stage, wherein the green pan stage comprises the process steps of green removing → carding → flattening → polishing → shaping and hair removing, and the process parameters are as follows: (1) de-enzyming: the frying time is 160 seconds, and the surface temperature of the frying pan is 250 ℃; (2) strip tidying: the frying time is 200 seconds, and the surface temperature of the frying pan is 180 ℃; (3) flattening: the frying time is 60 seconds, the surface temperature of the frying pan is 200 ℃, and the pressure of the plate pressing mechanical arm acting on the surface of the tea frying pan is 13 kPa; (4) polishing: the frying time is 120 seconds, and the surface temperature of the frying pan is 150 ℃; (5) forming and removing hairs: the frying time is 75 seconds, and the surface temperature of the frying pan is 120 ℃; wherein the technological parameters of the final roasting stage are as follows: the frying time is 250 seconds, and the surface temperature of the frying pan is 100 ℃.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.