阅读说明：本技术 一种用于制作茶叶的紧条提香加工工艺 (Tight strip aroma-raising processing technology for making tea ) 是由 王小冬 于 2021-07-27 设计创作，主要内容包括：本发明提供一种用于制作茶叶的紧条提香加工工艺,涉及茶叶制备技术领域。该用于制作茶叶的紧条提香加工工艺,包括以下步骤：步骤一、采摘；步骤二、晾摊；步骤三、摇青；步骤四、炒青；步骤五、蒸汽吸湿；步骤六、散热冷却；步骤七、烘焙提香；步骤八、紧条提香；步骤九、真空低温干燥。通过辅料包以及辅料提取液的应用,可使茶叶成品味道更加丰富,在原有茶叶香味的同时口感层次独特,蒸汽吸湿、烘焙提香可以保证了茶叶的外观,同时使香味更加浓郁,在紧条提香后,茶叶紧实,香味进一步提升,在真空低温干燥后,茶叶香味浓郁无损失,且干燥效率更高。(The invention provides a processing technology for tightening and improving aroma for making tea, and relates to the technical field of tea preparation. The processing technology for tightening and aroma improvement for making tea leaves comprises the following steps: picking; step two, airing and spreading; step three, shaking green; step four, pan-frying; step five, absorbing moisture by steam; sixthly, heat dissipation and cooling; step seven, baking and extracting fragrance; step eight, tightening the strips to improve fragrance; and step nine, drying at low temperature in vacuum. Through the application of auxiliary material package and auxiliary material extract, can make tealeaves finished product taste abundanter, the taste level is unique when original tealeaves fragrant smell, and steam moisture absorption, baking carry the outward appearance that the tealeaves can be guaranteed to fragrant, make fragrant smell more aromatic simultaneously, carry fragrant back in tight strip, tealeaves is tight real, and fragrant smell further promotes, and after vacuum low temperature drying, tealeaves fragrant and strong lossless, and drying efficiency is higher.)

1. A processing technology for making tea by tightening and perfuming comprises the following processing steps:

the method comprises the following steps: picking

Picking fresh tea leaves after rain, and naturally putting the tea leaves during bagging without extrusion;

step two: drying stand

Placing the fresh tea leaves in the step on an apple tree airing rack in a dark place, controlling the leaf thickness to be 2-3.5 cm, smoking the apple trees in an environment by using smokeless combustion, controlling the humidity to be 68%, and airing and spreading for 8-10 hours;

step three: rocking green tea

Adding the tea leaves and the auxiliary material bags processed in the step two into a green rocking machine, and continuing the process for 1 h;

step four: parching

Adding the tea leaves subjected to green shaking and the auxiliary material bag into a stir-frying device, controlling the temperature to be 150-180 ℃, frying for 10-15 min, and uniformly stir-frying in the process;

step five: steam moisture absorption

Adding the stir-fried tea leaves and the added auxiliary material bag into steam moisture absorption equipment, heating to 90-110 ℃, performing steam moisture absorption by using the auxiliary material extracting solution, controlling the pressure to 5.5-6 Mpa, and continuing for 3-5 min;

step six: heat dissipation cooling

Taking out the auxiliary material bag in the tea leaves processed in the sixth step, naturally cooling the auxiliary material bag at room temperature, and taking out yellow leaves;

step seven: baking and fragrance increasing

Transferring the tea subjected to heat dissipation and cooling into a drying room heated to 40-50 ℃, keeping the temperature constant, baking for 6-10 hours, cooling the drying room to room temperature, and airing the tea to the normal temperature in the drying room;

step eight: tightening strip for raising fragrance

Adding the tea leaves baked in the seventh step into a tightening and aroma-improving machine, controlling the temperature at 170-180 ℃, and controlling the process duration at 8-12 min to reduce the water content of the tea leaves to 12%;

step nine: vacuum low temperature drying

Adding the tea leaves subjected to strip tightening and aroma raising into a vacuum low-temperature dryer, introducing low-pressure and low-humidity air at 40-45 ℃, performing heat and moisture exchange with the tea leaves, keeping the temperature constant for 15min, adjusting the vacuum degree to 0.03Mpa, vacuumizing for 5min, then recovering the normal pressure, adjusting the temperature to 55-65 ℃, and continuing the process for 15min, wherein the air introduction is performed in an external circulation air exhaust mode.

2. The tightening and aroma-improving processing technology for making tea leaves according to claim 1, which is characterized in that: in the airing and spreading process, turning over once every 30min, wherein the temperature of smokeless combustion smoking of the apple trees is 45 ℃.

3. The tightening and aroma-improving processing technology for making tea leaves according to claim 1, which is characterized in that: the auxiliary material bag is an auxiliary material wrapped by a single-layer sterile gauze, the mass of each bag is 10g, the auxiliary material is one of rose, sweet osmanthus flower, lily, jasmine flower, honeysuckle flower, magnolia flower, chrysanthemum and rosemary, the auxiliary material extracting solution is a product obtained by diluting the extracted essential oil of the auxiliary material with 20 times of water, and 10.5g of the auxiliary material extracting solution is used for each kilogram of tea.

4. The tightening and aroma-improving processing technology for making tea leaves according to claim 1, which is characterized in that: the pan-fired in-process guarantees to slightly pressurize it under the undamaged prerequisite of supplementary product package, and control tealeaves thickness is less than 5 cm.

5. The tightening and aroma-improving processing technology for making tea leaves according to claim 1, which is characterized in that: the picking index of the fresh tea leaves is the tender bud with one bud and one leaf or one bud and two leaves which are not harmful to insects.

Technical Field

The invention relates to the technical field of tea preparation, in particular to a processing technology for tightening and improving aroma for making tea.

Background

The tea contains catechin, cholestenone, caffeine, inositol, folic acid and pantothenic acid, is beneficial to health, has unique taste, is widely popular with people, and can be prepared into tea with various tastes and fragrances by different processing methods and different tea varieties.

The aroma of tea is mainly extracted by drying the aroma of the tea at high temperature in the existing tea production, charcoal is adopted for drying, the temperature is not easy to control in the process, the obtained tea is often burnt after being accompanied by the aroma, the taste of the tea is influenced, the aroma extraction effect is not easy to reach the expectation finally, and the finished tea is often single in taste.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a processing technology for enhancing the aroma of tight strips for making tea, and solves the problems of poor aroma enhancing effect of tea and single taste of finished products in the prior art.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a processing technology for making tea by tightening and perfuming comprises the following processing steps:

the method comprises the following steps: picking

Picking fresh tea leaves after rain, and naturally putting the tea leaves during bagging without extrusion;

step two: drying stand

Placing the fresh tea leaves in the step on an apple tree airing rack in a dark place, controlling the leaf thickness to be 2-3.5 cm, smoking the apple trees in an environment by using smokeless combustion, controlling the humidity to be 68%, and airing and spreading for 8-10 hours;

step three: rocking green tea

Adding the tea leaves and the auxiliary material bags processed in the step two into a green rocking machine, and continuing the process for 1 h;

step four: parching

Adding the tea leaves subjected to green shaking and the auxiliary material bag into a stir-frying device, controlling the temperature to be 150-180 ℃, frying for 10-15 min, and uniformly stir-frying in the process;

step five: steam moisture absorption

Adding the stir-fried tea leaves and the added auxiliary material bag into steam moisture absorption equipment, heating to 90-110 ℃, performing steam moisture absorption by using the auxiliary material extracting solution, controlling the pressure to 5.5-6 Mpa, and continuing for 3-5 min;

step six: heat dissipation cooling

Taking out the auxiliary material bag in the tea leaves processed in the sixth step, naturally cooling the auxiliary material bag at room temperature, and taking out yellow leaves;

step seven: baking and fragrance increasing

Transferring the tea subjected to heat dissipation and cooling into a drying room heated to 40-50 ℃, keeping the temperature constant, baking for 6-10 hours, cooling the drying room to room temperature, and airing the tea to the normal temperature in the drying room;

step eight: tightening strip for raising fragrance

Adding the tea leaves baked in the seventh step into a tightening and aroma-improving machine, controlling the temperature at 170-180 ℃, and controlling the process duration at 8-12 min to reduce the water content of the tea leaves to 12%;

step nine: vacuum low temperature drying

Adding the tea leaves subjected to strip tightening and aroma raising into a vacuum low-temperature dryer, introducing low-pressure and low-humidity air at 40-45 ℃, performing heat and moisture exchange with the tea leaves, keeping the temperature constant for 15min, adjusting the vacuum degree to 0.03Mpa, vacuumizing for 5min, then recovering the normal pressure, adjusting the temperature to 55-65 ℃, and continuing the process for 15min, wherein the air introduction is performed in an external circulation air exhaust mode.

Preferably, in the airing and spreading process, turning over once every 30min, wherein the temperature of the smokeless combustion smoking of the apple trees is 45 ℃.

Preferably, the auxiliary material bag is an auxiliary material wrapped by a single-layer sterile gauze, the mass of each bag is 10g, the auxiliary material is one of rose, sweet osmanthus flower, lily, jasmine flower, honeysuckle flower, magnolia flower, chrysanthemum and rosemary, the auxiliary material extracting solution is a product obtained by diluting the extracted essential oil of the auxiliary material with 20 times of water, and 10.5g of the auxiliary material extracting solution is used for each kilogram of tea.

Preferably, the auxiliary material bag can be slightly pressurized on the premise of guaranteeing the auxiliary material bag not to be damaged in the pan-frying process, and the thickness of the tea leaves is controlled to be less than 5 cm.

Preferably, the picking index of the fresh tea leaves is a tender bud with one bud and one leaf or two leaves without insect harm.

(III) advantageous effects

The invention provides a processing technology for tightening and improving aroma for making tea. The method has the following beneficial effects:

1. according to the invention, fresh tea leaves are aired through the apple tree airing rack, and the apple trees are smoked by smokeless combustion, so that the tea leaves after being processed are fragrant, sweet and free of bitter taste, the alkaline substances generated by smokeless combustion smoking are less, and the loss of theanine is less

2. According to the invention, through the application of the auxiliary material bag and the auxiliary material extracting solution, the finished tea is richer in taste, the taste level is unique while the original tea fragrance is achieved, the tea appearance can be ensured by steam moisture absorption and baking aroma improvement, the fragrance is more intense, after the tea is tightly stripped and aroma is improved, the tea is tight, the fragrance is further improved, after the tea is dried at a low temperature in vacuum, the tea fragrance is strong, the loss is avoided, and the drying efficiency is higher.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

the embodiment of the invention provides a processing technology for tightening and improving aroma for making tea leaves, which is characterized in that,

the method comprises the following processing steps:

the method comprises the following steps: picking

Picking fresh tea tender shoots without insect harm, namely, tea tender shoots with one bud and one leaf or two leaves, and naturally putting the tea tender shoots without extrusion when bagging, so that tender shoots can be prevented from being crushed, and the yield is improved;

step two: drying stand

Placing the fresh tea leaves in the step on an apple tree airing rack in a dark place, controlling the leaf thickness to be 2-3.5 cm, smoking the apple trees in a smokeless combustion mode in the environment, controlling the smoking temperature to be 25 ℃, controlling the humidity to be 68%, airing and spreading for 8-10 h, turning over once at intervals of 30min, and smoking the apple trees by combustion smoke to enable the tea leaves to be fragrant, sweet and free of bitter after processing;

step three: rocking green tea

Adding the tea leaves processed in the step two and the jasmine flower bags wrapped by the single-layer gauze into a green rocking machine, wherein the process lasts for 1h, and through the mechanical action of the green rocking machine, leaf cells of the tea leaves are damaged, so that tea polyphenol is subjected to enzymatic oxidation, and meanwhile, the fragrance of the jasmine flower bags is absorbed, so that the final tea leaf finished product is fragrant, high in taste and rich in mouthfeel;

step four: parching

Adding the tea leaves and the jasmine flower bags which are subjected to green shaking into a stir-frying device, controlling the temperature to be 150-165 ℃, frying for 10-12 min, uniformly stir-frying in the process, slightly pressurizing the jasmine flower bags on the premise of ensuring that the jasmine flower bags are not damaged in the green-frying process, controlling the thickness of the tea leaves to be 4cm, and then obtaining the tea leaves with the water content of 60%;

step five: steam moisture absorption

Putting the stir-fried tea leaves and the added jasmine flower bags into a steam moisture absorption device, heating to 90-110 ℃, performing steam moisture absorption by using 10.5g of jasmine flower diluent per kilogram of tea leaves, controlling the pressure to 5.5-6 Mpa, and continuing for 3-5 min, wherein the water content of the tea leaves is 30-35%;

step six: heat dissipation cooling

Taking out the jasmine flower bags in the tea leaves processed in the sixth step, naturally cooling the jasmine flower bags at room temperature, and taking out yellow leaves;

step seven: baking and fragrance increasing

Transferring the tea subjected to heat dissipation and cooling into a drying room heated to 40-50 ℃, keeping the temperature constant, baking for 6-10 hours, cooling the drying room to room temperature, airing the tea to the normal temperature in the drying room, and then controlling the water content of the tea to be 18-23%;

step eight: tightening strip for raising fragrance

Adding the tea leaves baked in the seventh step into a tightening and aroma-improving machine, controlling the temperature at 170-180 ℃, and controlling the process duration at 8-10 min to reduce the water content of the tea leaves to 12%;

step nine: vacuum low temperature drying

Adding tea leaves subjected to tightening and aroma improvement into a vacuum low-temperature dryer, introducing low-pressure and low-humidity air at 40-45 ℃, performing heat and moisture exchange with the tea leaves, keeping the temperature constant for 15min, adjusting the vacuum degree to 0.03Mpa, vacuumizing for 5min, then recovering the normal pressure, adjusting the temperature to 55-65 ℃, and continuing the process for 15min, wherein the air introduction is performed by adopting an external circulation air exhaust mode, and compared with a thermal method, the drying efficiency is improved by 1.2 times, and the cost is saved.

Example two:

the embodiment of the invention provides a processing technology for tightening and improving aroma for making tea leaves, which is characterized in that,

the method comprises the following processing steps:

the method comprises the following steps: picking

Picking fresh tea tender shoots without insect harm, namely, tea tender shoots with one bud and one leaf or two leaves, and naturally putting the tea tender shoots without extrusion when bagging, so that tender shoots can be prevented from being crushed, and the yield is improved;

step two: drying stand

Placing the fresh tea leaves in the step on an apple tree airing rack in a dark place, controlling the leaf thickness to be 2-3.5 cm, smoking the apple trees in a smokeless combustion mode in the environment, controlling the smoking temperature to be 25 ℃, controlling the humidity to be 68%, airing and spreading for 10h, turning over once at intervals of 30min, and smoking the apple trees by combustion smoke to enable the tea leaves to be fragrant, sweet and free of bitter after processing;

step three: rocking green tea

Adding the processed tea leaves and the honeysuckle bags wrapped by the single-layer gauze in the green rocking machine, wherein the process lasts for 1h, and through the mechanical action of the green rocking machine, leaf cells of the tea leaves are damaged, so that tea polyphenol is subjected to enzymatic oxidation, and meanwhile, the fragrance of the honeysuckle bags is absorbed, so that the final finished tea leaves are fragrant, high in taste and rich in mouthfeel;

step four: parching

Adding the tea leaves and the honeysuckle bags which are subjected to green shaking into a stir-frying device, controlling the temperature to be 160-180 ℃, frying for 10min, uniformly stir-frying in the process, slightly pressurizing the honeysuckle bags under the premise of ensuring that the honeysuckle bags are not damaged in the green-frying process, controlling the thickness of the tea leaves to be 3cm, and then obtaining the tea leaves with the water content of 55% -58%;

step five: steam moisture absorption

Wrapping the stir-fried tea leaves and the added honeysuckle into steam moisture absorption equipment, heating to 90-110 ℃, performing steam moisture absorption by using 10.5g of honeysuckle diluent per kilogram of tea leaves, controlling the pressure to 5.5-6 Mpa, and continuing for 3-5 min, wherein the water content of the tea leaves is 30-32%;

step six: heat dissipation cooling

Taking out the honeysuckle bags in the tea leaves processed in the sixth step, naturally cooling the honeysuckle bags at room temperature, and taking out yellow leaves;

step seven: baking and fragrance increasing

Transferring the tea subjected to heat dissipation and cooling into a drying room heated to 45 ℃, keeping the temperature constant, baking for 6 hours, cooling the drying room to room temperature, airing the tea in the drying room to normal temperature, and then controlling the water content of the tea to be 18-23%;

step eight: tightening strip for raising fragrance

Adding the tea leaves baked in the seventh step into a tightening and aroma-improving machine, controlling the temperature at 170-180 ℃, and controlling the process duration at 8-10 min to reduce the water content of the tea leaves to 12%;

step nine: vacuum low temperature drying

The tea leaves after being subjected to tightening and aroma improvement are added into a vacuum low-temperature dryer, low-pressure and low-humidity air is introduced at 40 ℃, the air and the tea leaves are subjected to heat-moisture exchange, the process lasts for 15min, the temperature is kept constant, the vacuum degree is adjusted to 0.03Mpa, the vacuumizing time is 5min, then the normal pressure is recovered, the temperature is adjusted to 65 ℃, the process lasts for 15min, the air introduction is carried out in an external circulation air exhaust mode, the drying efficiency is improved by 1.2 times compared with that of a thermal method, and the cost is saved.

Example three:

the embodiment of the invention provides a processing technology for tightening and improving aroma for making tea leaves, which is characterized in that,

the method comprises the following processing steps:

the method comprises the following steps: picking

Picking fresh tea tender shoots without insect harm, namely, tea tender shoots with one bud and one leaf or two leaves, and naturally putting the tea tender shoots without extrusion when bagging, so that tender shoots can be prevented from being crushed, and the yield is improved;

step two: drying stand

Placing the fresh tea leaves in the step on an apple tree airing rack in a dark place, controlling the leaf thickness to be 2-3.5 cm, smoking the apple trees in a smokeless combustion mode in the environment, controlling the smoking temperature to be 25 ℃, controlling the humidity to be 68%, airing and spreading for 8.5h, turning over once at intervals of 30min, and smoking the apple trees by combustion smoke to enable the tea leaves to be fragrant, sweet and free of bitter after processing;

step three: rocking green tea

Adding the processed tea leaves and the chrysanthemum bags wrapped by the single-layer gauze in the green rocking machine, wherein the process lasts for 1h, and through the mechanical action of the green rocking machine, leaf cells of the tea leaves are damaged, so that tea polyphenol is subjected to enzymatic oxidation, and meanwhile, the fragrance of the chrysanthemum bags is absorbed, so that the final tea leaf finished product is fragrant, high in taste and rich in mouthfeel;

step four: parching

Adding the tea leaves and the chrysanthemum bags which are subjected to green shaking into a stir-frying device, controlling the temperature to be 160-170 ℃, frying for 12min, uniformly stir-frying in the process, slightly pressurizing the chrysanthemum bags under the premise of ensuring that the chrysanthemum bags are not damaged in the green frying process, controlling the thickness of the tea leaves to be 3cm, and then obtaining the tea leaves with the water content of 58% -60%;

step five: steam moisture absorption

Putting the stir-fried tea leaves and the added chrysanthemum bags into steam moisture absorption equipment, heating to 90-100 ℃, performing steam moisture absorption by using 10.5g of chrysanthemum diluent per kilogram of tea leaves, controlling the pressure to 5.5-6 Mpa, and keeping for 5min, wherein the water content of the tea leaves is 30-32%;

step six: heat dissipation cooling

Taking out the chrysanthemum bags in the tea leaves processed in the sixth step, naturally cooling the chrysanthemum bags at room temperature, and taking out yellow leaves;

step seven: baking and fragrance increasing

Transferring the tea subjected to heat dissipation and cooling into a drying room heated to 45 ℃, keeping the temperature constant, baking for 9 hours, cooling the drying room to room temperature, airing the tea in the drying room to normal temperature, and then controlling the water content of the tea to be 18-23%;

step eight: tightening strip for raising fragrance

Adding the tea leaves baked in the seventh step into a tightening and aroma-improving machine, controlling the temperature at 170-180 ℃, and controlling the process duration at 8-10 min to reduce the water content of the tea leaves to 12%;

step nine: vacuum low temperature drying

The tea leaves after being subjected to tightening and aroma improvement are added into a vacuum low-temperature dryer, low-pressure and low-humidity air is introduced at 40 ℃, the air and the tea leaves are subjected to heat-moisture exchange, the process lasts for 15min, the temperature is kept constant, the vacuum degree is adjusted to 0.03Mpa, the vacuumizing time is 5min, then the normal pressure is recovered, the temperature is adjusted to 65 ℃, the process lasts for 15min, the air introduction is carried out in an external circulation air exhaust mode, the drying efficiency is improved by 1.2 times compared with that of a thermal method, and the cost is saved.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.