SU1153873A1 - Method of producing black tea - Google Patents

Abstract

METHOD OF MANUFACTURE OF BLACK TEA, envisages the dipping of the tea leaf, its subsequent grinding, twisting, fermentation, pressing the leaf to produce juice, introducing it into the pressed sheet, followed by drying, in order to improve the quality of tea during work it is from raw materials with a high content of coarse and coarsened sheet, pressing is carried out directly after grinding to 1/3 juice by weight of the crushed sheet, the pressed sheet is fermented, followed by skru and the introduction of juice, pre-cooled to 0-4 C.

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GS 1 The invention relates to the tea industry and may, in particular, be used in the production of tea from hardened and coarse tea raw materials. The aim of the invention is to improve the quality of tea when it is produced from raw materials with an increased content of rough and coarsened sheet. The essence of the method lies in the fact that carrying out the pressing immediately after grinding allows the separation of biologically valuable substances before thermal effects. Obtaining juice at a ratio of pressed mass and juice of 3: 1, respectively, is the best option. With this ratio, the mass of the substrate is wrung out in such a way that the oxidation-reduction processes take place more intensively in it and the oxidation products of phenolic compounds accumulate, which have a positive effect on the quality of tea, and the amount of oaty juice obtained in this way is necessary to increase tannin and extractives of semi-finished products and low-grade raw materials. 73 g Example 1000 kg of tea raw materials with povipiennom content (up to 70%) of coarsened and coarse leaves are loaded into the combined unit 4 FZKA-1M thickness of the layer of the sheet on the first conveyor 14-16 cm. The duration of the filling 3-4 3-4 hours at 38-42 ° C, The sheet, captured to a residual moisture content of 62-66%, is fed to the modernized B2-FPC tea-cutting machine and is subjected to cutting (the size of the tea leaves is 24 mm). The crushed mass is fed to a twin-melt press of the PND-5 brand (capacity 5 t / h, specific pressure 1.4 MPa). Juice is pressed for 5-7 minutes. The obtained juice in the amount of 300 l (the ratio of the crushed mass to the juice is 3: 1, respectively) is stored in the refrigeration unit XKR-4.5 at 0-4 C. The pressed mass is fermented for 1.5-2 hours at 22-24 ° C and relative humidity of air 96-98%. The fermented mass is subjected to curling on an ESR-11 roller for 20 minutes and at the same time 300 liters of chilled juice are added through a shower device, spraying the juice evenly. Drying is carried out on a T1-FSP tea machine at 100 ± 5 ° C.

Claims (1)

METHOD FOR PRODUCING BLACK TEA, which involves withering the tea leaf, crushing it, twisting it, twisting it, fermenting it, pressing the leaf to produce juice, introducing it into the pressed leaf, followed by drying, so that in order to increase the quality of tea when it is made from raw materials with a high content of coarse and coarsened sheet, pressing is carried out immediately after grinding to extract juice in an amount of 1/3 of the mass of the crushed sheet, the pressed sheet is fermented, followed by twisting eat and the introduction of juice, pre-cooled to 0-4 C. _l Joint venture GO 00 GO 1 1153873 2