A dark tea aroma-enhancing stacking processing device

Abstract

The invention relates to an aroma-enhanced black tea pile fermentation processing device which comprises a rack, an inclined frame, a rotary frame and a barrel body, wherein the inclined frame is horizontally arranged above the rack; the front end of the inclined frame is fixedly connected with the rack through hasps; the rear end of the inclined frame is fixed on the rack through a supporting rod; the middle of the inclined frame is connected with a shaft through a bearing seat; when the supporting rod is disassembled and the hasps are loosened, the inclined frame can rotate by taking the shaft as a shaft center, so that the inclined frame is in an inclined state relative to the rack; when two opposite sides of the rotary frame are bonded to the barrel body, after a humid and hot air conveying shaft penetrates through the center of the barrel body, two ends of the humid and hot air conveying shaft are fixed on the other two opposite sides of the rotary frame and are positioned in the bearing seat of the inclined frame; the front end of the humid and hot air conveying shaft is connected with a power device so as to drive the rotary frame and the barrel body to rotate. Thus, according to the device with integrated combination of a tea leaf shaker and pile fermentation equipment, the cost and the space are saved, the pile fermentation is not affected by environmental conditions, the period is shortened and the bitterness of the black tea is relieved at the same time. As a result, the tea leaves are high in quality and aroma.

Description

technical field [0001] The invention belongs to a tea processing machine, in particular to a processing device for a novel aroma-enhancing black tea. Background technique [0002] The so-called black tea aroma enhancement refers to the process of greening the fresh leaves on the basis of the traditional black tea processing technology, and then processing according to the traditional greening, rolling, stacking and drying. Introduce the greening process of oolong tea into the traditional process, and properly wither the fresh leaves before killing green, promote the hydrolysis of high-molecular organic compounds, increase the content of water-soluble active ingredients in the leaves, improve the bitterness of black tea, summer and autumn tea, increase The mellow taste better meets the needs of young consumers. [0003] With the expansion of black tea audience, there are also higher requirements for processing environment and sanitary conditions. At present, it is generally...

AI Technical Summary

Problems solved by technology

At present, it is generally used to stack the rolled leaves directly on the ground, manually observe the changes in temperature and humidity, and turn the pile in due course. The color and smell of the leaves in the pile can be used to judge whether the pile is appropriate, which is affected by many subjective factors. , prone to deviation

At the same time, in the process of composting, it is difficult to control the factors in the composting process such as the influence of the environment (temperature, humidity), the change of compost temperature, the physical and chemical state of composting leaves, and the composting time. Excessive, the side of the heap is often insufficiently fermented, the quality is difficult to control, and the hygienic conditions of the heap environment do not meet the requirements of clean production

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