The processing of Yingde black tea

British and German black tea processing technology is superb, and the entire process is mechanized. In 1959, Yingde Tea Plant, Yingde Tea Experimental Station and Yinghong Tea Machine Factory worked as the main research team. With assistance from South China Agricultural College and China Tea Import & Export Company and other relevant units, the first batch of Yingde Red Broken Tea was trial-produced. Afterwards, we continued to systematically study the primary processing technology until the basic process of the initial production of red broken tea in 1964. Its processing technology is: fresh leaf raw materials must have tender, uniform, fresh, and clean; timely withering, withering leaf water content of 641%; large machine rubbing and punching 40 to 50 minutes, short-time multiple chopped (disc machine three For three sieves, each 10 to 20 minutes; moderately mildly fermented; 105 to 115 °C temperature book stand dried once.) The technology was widely used in the province and in the black tea regions of Guangxi, Hunan, etc., later known as "traditional law". It continued until the mid-1970s.

In the 1970s, Yingde took the lead in the research and production of a new era in the process of rubbing and cutting rotors. In 1970, an experimental group was formed by the Anglo-German Tea Institute and the Anglo-German tea plantation. The earliest research and test work was conducted at the Hongqi Tea Factory. In 1973, the rotor-type kneading and cutting method of red broken tea achieved preliminary success, and then it was recommended to be applied to the tea plants in the province and parts of Jiangxi and Hunan. Since then, after many improvements to the kneading machine and the improvement of the process, as well as large-scale production applications, in 1978 the rotor-type kneading and cutting method was basically established. Process features: To achieve a strong and fast kneading operation, to enhance the strong, strong, fresh and cool red tea, improve quality style. And solve the flow of the unit supporting the assembly line production operations, improve production efficiency. The successful research of this technology has played an important role in the reform of China's tea production process and the improvement of the quality of red broken tea. This creative technological reform has made the various black tea producing regions in China widely used. Rotary machine type tea production method, labor saving, power saving, high output, good quality. Rotor mechanism tea processing technical regulations are: fresh leaf raw materials, require to maintain tender and fresh, with a bud and two leaves, a three-leaf show the main exhibition; withering leaf water content of 58 to 60%, heating withering temperature can not exceed 35 °C; kneading and cutting, firstly tapping and extracting the tip tea, sifting the tea on the sieve surface for 2 or 3 times until the tea tail ratio is below 10%; the fermentation is moderately mild; use 110-118°C for one drying and the moisture content of the tea is controlled at 4°C; ~6%.

The initial system of red broken tea is usually called Maocha. Maocha is a mixture of length, weight, thickness, and crumbs, mixed with stems and miscellaneous products. It divides flower color, improves the degree of clarity, and adjusts the quality, and gives full play to the economic value of raw materials. Refining process: The length of tea is separated by a round sieve; the thickness of the tea is separated by shaking the sieve; the wind separation separation of the tea is light and light; and after removing the sifter and the sieve, the specifications of the commercial tea are met, and the quality of the blended tea is satisfied. , And fashion case sealing to prevent moisture, in order to maintain the quality of tea.

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