Granular green tea production technology
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November 20 13:03:53, 2024
The production of granular green tea only requires the addition of a rotor kneading machine on the basis of the original traditional green tea machinery, but with little investment, it can increase profits. The shape of the tea is small, most of which are about 16 holes in granular shape and tablets, and the shape of tea. Products can be exported and sold domestically. After brewing jasmine tea, it is a good raw material for producing teabags and has a broad market. First, the production of granular green tea machinery and equipment to an annual output of granular green tea 30t, for example, should have the following various tea machine. 1. The first type of machinery and equipment 70 type drum cleaning machine 1 Taiwan, Taiwan production 100 ~ 150kg, install the suction and humidity removal device as well. 55 type kneading machine 4 to 6 sets, when the output is about 70kg. Hibiscus Model 705 Rotor Machine (produced by Furong Tea Plant, Yixing City, Jiangsu Province), throughput of about 500kg at the time of Taiwan. 30 type deblocking screening machine is equipped with a 5-hole screen, and the output is about 500kg. One type of 16-type automatic drying machine should be equipped with a matched hot-blast stove, and the output when the table is about 60kg. 2. Refined machinery and equipment 36 type flat round sieve machine 1, Taiwan when the throughput of about 500kg. Screen configuration 8, 10, 12, 16, 24, 32, 60 holes. One tooth cutting machine has a throughput of about 1000kg. FZ 1 or FZ 500 wind separators have 2 to 3 sets, and the throughput is about 150kg. 861 type high-voltage static sessile machine 1 (Hangzhou Real Estate Industry and Trade Company tea machine workshop production), Taiwan when the throughput of about 500kg. Second, the early refining process 1. Initial granulation green tea initial process is divided into: Fixing, rubbing, kneading, deblocking sieve and drying five processes. (1) Fresh leaves. Like the traditional bar-shaped tea, fresh leaves and old tenders generally use fresh leaves of late spring and late autumn and mid-season quality and cheaper prices to save tea costs. (2) Fixing. With a roller to kill the green machine, the operation to shoot the amount of leaf to grasp the degree of fixation. The moisture content of the fixing leaves is preferably 60% to 64%. Killing green is too tender, with less granular tea and more tea, which is detrimental to the economic value of tea. The moisture content of fresh leaves in summer and autumn is usually about 73%. In this way, the weight of 100kg fresh leaves after fixation is 70kg. (3) rubbing. Due to the use of old leafy leaves, it is better to rub and knead it, that is, it will not cool off after fixing, and it will be rubbed with heat. The total rubbing time is about 20 minutes, 2 minutes without pressurization, followed by gradual pressure, which is conducive to the formation of granular tea. (4) The kneading and resolving blocks are divided into sieves. The kneading leaves were rubbed with a rotor kneader, and then immediately subjected to deblocking. Deblocking sieve with 5 holes sieve, sieve tea and kneading machine re-cut, when 80% to 90% of kneading leaves through 5 sieve, the remaining 10% to 20% for the first tea, no longer Rub and cut. The sieved tea and the head tea are dried separately. (5) Drying. It is easy to reach the dryness requirement of tea when the two points are divided into two groups: gross fire and full fire. Drying hot air temperature is 110~115°C. The temperature of the foot fire should not be low, otherwise the green tea becomes heavier. Due to the fact that the horizontal cross-section of the oven in the old dryer is easy to crack and smoke, it is better to use a hot air oven for drying. 2. Refined fresh leaves are made by the initial system, and after a certain amount of wool tea is accumulated, they are refined, which can improve ergonomics and save the cost of making tea. (1) Wool tea is divided into sieves. The tea was divided by the size of the pellets using a flat round sieve. (2) Tooth cutting. After cutting the tea on the 8-hole face with a tooth cutter, it is sieved on a flat round screen. (3) sieve. The sieved 8, 10, 12, 16 and 24-well teas were sieved using a flat round sieve. 32-bottomed, 60-hole teas were used to “cut their heads and cut their feet†so that the tea specifications were the same. (4) Sectional fan. Each fan of sieved tea was sieved with a wind separator, and the tea was divided according to the weight of tea leaves. (5) Breeze. The wind, the sub-mouth and the second sub-mouth tea were again selected by the wind separator, and the sweaters and impurities were sifted to achieve consistency and improve the degree of clarity. (6) Electrostatic sorting. The 8, 10, 12 and 16-hole teas after the breeze were picked up by high-voltage electrostatic sizing machines. Repeated picking 1 or 2 times can reach the clarity requirement. If the tea has been damp and the moisture content is greater than 7%, it must be re-fired and then electrostatically sifted. Otherwise, picking and picking will have no effect.