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Technology regulations for Fu tea processing
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Basic data
| Standard ID | GH/T 246-2019 (GH/T246-2019) |
| Description (Translated English) | Technology regulations for Fu tea processing |
| Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) |
| Classification of Chinese Standard | X55 |
| Word Count Estimation | 7,751 |
| Date of Issue | 3/21/2019 |
| Date of Implementation | 10/1/2019 |
| Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives |
GHT246-2019: Technology regulations for Fu tea processing
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Technology regulations for Fu tea processing
Published by All China Supply and Marketing Cooperative
茯 Tea processing technical specifications
People's Republic of China Supply and Marketing Cooperation Industry Standard
2019-03-21 released
2019-10-01 Implementation
ICS 67.140.10
X 55 GH
GH/T 1246-2019
GH/T 1246-2019
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the National Tea Standardization Technical Committee (SAC/TC 339).
This standard is under the jurisdiction of the All-China Federation of Supply and Marketing Cooperatives.
This standard was drafted. Xianyang Weiwei Tea Co., Ltd., Hunan Agricultural University, Yiyang Agricultural Committee, Hunan Tea Industry
Group Co., Ltd., All-China Supply and Marketing Cooperative Hangzhou Tea Research Institute, China Tea Distribution Association, Shaanxi Province Product Quality
Institute of Supervision and Inspection, Hunan Yiyang Tea Factory Co., Ltd., Zhejiang Wuyi Camel Jiulong Brick Tea Co., Ltd., Hunan Baishaxi Tea Factory
Limited company.
The main drafters of this standard. Liu Zhonghua, Ji Xiaoming, Liu Xuehui, Yin Zhong, Zhou Xingchang, Weng Kun, Hu Yan, Shen Weiwei, Zhang Jian
Cheng, Liu Xingyi, Zhu Yasong, Deng Yongliang, Zhang Lingling.
GH/T 1246-2019
茯 Tea processing technical specifications
1 Scope
This standard specifies the terms and definitions, requirements, processing technology flow, processing technology, quality management, and labeling of tea processing.
Sign, pack, transport and store.
This standard applies to the processing of tea.
2 Normative references
The following documents are essential for the application of this document. For dated references, only the dated version applies to this
file. For undated references, the latest version (including all amendments) applies to this document.
GB/T 191 Packaging, storage and transportation icon
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standard General Pre-packaged Food Labeling Principles
GB 14881 National Food Safety Standard
GB/T 24614 Requirements for raw materials for pressing tea
GB/T 30375 Tea storage
GH/T 1070 General rules for tea packaging
GH/T 1077 Technical regulations for tea processing
GH/T 1124 Tea processing term
Decision of the General Administration of Quality Supervision, Inspection and Quarantine on Amending the Regulations on the Administration of Food Labeling
Order [2009] No. 123)
3 terms and definitions
GH/T 1124 defines, and the following terms and definitions apply to this standard.
3.1
Fu tea
Black hair tea is used as the main raw material, and it is sieved with black tea, mixed with semi-finished products, stacked, steamed, flowered, dried, inspected, and packaged.
Black tea products produced by packaging and other processes or black hair tea as raw material after sieving, blending semi-finished products, stacking, steaming, pressing
Compact, black tea products made by technology such as molding, blooming, drying, inspection, and finished product packaging.
[Note. Rewrite GB/T 32719.5-2018, definition 3.1]
4 Requirements
4.1 Raw materials
4.1.1 Black hair tea shall meet the requirements of GB/T 24614.
4.1.2 The production water shall meet the requirements of GB 5749.
GH/T 1246-2019
4.2 Basic processing conditions
Should meet the requirements of GB 14881 and GH/T 1077.
5 Processing process
5.1 Squeezed tea
Wool tea → sieving → wind selection → picking → blending → steaming → vineyard → mixing and weighing → steaming tea → pressing → flowering → drying →
Packaging → Finished product.
5.2 Loquat tea
Wool tea → sieving → wind selection → picking → blending → steaming → vineyard → mixing and weighing → steaming → flowering → drying → packaging → into
Product.
6 Processing technology
6.1 Screening
According to the requirements of length, size, thickness, lightness and weight, the tea is separated by combined operations such as shaking sieve, sieving, sieve sieve, round sieve, etc.
It is made into sieve teas of various levels. Generally, Mao tea is divided into 3 holes, 4 holes, 6 holes, 12 holes and 40 holes.
Adjust the mesh.
6.2 Winning
Adjust the wind power of the wind separator to divide each sieve tea into the main tea and the sub-tea according to the specific gravity, and pile them up for preparation.
6.3 Picking
Use non-tea inclusions and tea stalks to be picked by equipment such as stem picking machines, color sorters, electrostatic sorting or manual picking methods.
6.4 Blending
According to the sensory quality requirements of the product, a blending scheme is designed, and each sieve tea is mixed uniformly according to the blending scheme.
6.5 Steaming
Use steam to soften the tea.
6.6 Worship
Control the stack height of the tea preform that has completed the steaming process to 2m ~ 3m, the time to 3 ~ 4h, and the temperature inside the pile to 50 ℃ ~ 88
℃ is appropriate, so that the blue gas basically disappears, the leaves are soft, the leaf color is moderate, and the moisture content is preferably 13% to 15%.
6.7 Mixing and weighing
6.7.1 Technical Control Points
This process includes four technical control points. measuring the moisture content, adding tea juice, mixing, and weighing the finished tea base.
6.7.2 Determination of Moisture Content of Tea
The moisture content of the green tea leaves was measured using a rapid moisture analyzer.
6.7.3 Calculation of the amount of tea
GH/T 1246-2019
The amount of tea preform is corrected according to the standard quantity of the finished product, the standard moisture content, the tea preform moisture content and the processing loss rate.
(1) Calculation. The calculation result retains integer digits.
M = (1) 1
b 1a-1
a-1 × M
In the formula. M1-amount of tea, g;
M-standard quantity of finished product, g;
a-Standard moisture content of finished product,%;
a1-Moisture content of tea,%;
b- processing loss rate,%.
6.7.4 Calculation of Tea Juice
After adding tea juice, the moisture content of the tea base should be 22% to 28%. The amount of tea juice to be added can be calculated according to formula (2).
Leave whole digits.
M2 = (2)
2
a-1
aa × M
In the formula. M1-amount of tea, g;
M2-Amount of tea juice to be added, g;
a1-Moisture content of tea before adding tea juice,%;
a2-Moisture content of tea base after adding tea juice,%.
6.7.5 Mixing
According to the calculation results of formulas (1) and (2), the tea base and the tea juice are weighed and mixed thoroughly.
6.7.6 Weighing
Accurately weigh and mix the work in progress, and strictly control the weighing error.
6.8 Steamed tea
The work-in-process that has completed the mixing and weighing processes is heated by steam.
6.9 Press molding
The product is conveyed to a predetermined mold and compacted. When the surface temperature drops to about 40 ° C, the molding is completed.
The principle of first retreat is withdrawn from the mold and accepted.
6.10 Flowering
Place the qualified work-in-process products in the hair-blowing room for hair-spraying. The temperature during the flower-blowing period should be kept at 25 ℃ ～ 32 ℃;
The degree should be maintained at 50% to 85%.
6.11 Drying
GH/T 1246-2019
The ambient temperature during the drying period should be gradually raised from 30 ° C to about 45 ° C. The relative humidity of the environment should be gradually reduced until the moisture content reaches
Stop heating at standard dryness.
7 Quality management
7.1 The processing enterprise shall establish a quality and safety management system with traceability.
7.2 The personnel and sanitary management of the processing process shall comply with the provisions of GH/T 1077.
7.3 Processing enterprises shall establish complete archives records of the purchase, storage, storage, storage, processing, and sales of Maocha.
7.4 Processing enterprises shall inspect the manufactured products batch by batch according to product standards.
8 Product labeling, packaging, transportation and storage
8.1 Logo labels
Black hair tea should have a label, and the label should include the origin, processing date, grade, quantity and so on. Finished tea packaging icon sign
In accordance with the provisions of GB/T 191, the labels and signs shall comply with GB 7718 and the General Administration of Quality Supervision, Inspection and Quarantine
Regulations on the Management of Labels).
8.2 Packaging
Product packaging should comply with GH/T 1070.
8.3 Transport
The transportation means should be clean, dry, free from odor and pollution. It should be protected from rain, moisture and exposure during transportation. Must not be mixed with other items
Loading, mixed transportation.
8.4 Storage
Black hair tea and finished tea should be stored separately, and the storage should meet the requirements of GB/T 30375.
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