4441results about "Pre-extraction tea treatment" patented technology

As the withering process of tea leaves takes a long time to reach a desired moisture level, estimating when it is time to move to the next step to reach the target tea leaf moisture is difficult and inefficient. Method and system disclosed herein provide an approach for withering schedule prediction of tea leaves. The system, by performing a spectral data analysis on an image of a plurality of tea leaves, estimates the moisture percentage in the plurality of tea leaves, for a selected time stamp. Based on the predicted moisture level, a current temperature value, a current relative humidity value, and a current time stamp, the system generates a withering schedule for the plurality of tea leaves. The generated withering schedule is fine-tuned based on a course correction of an impact of deviation in one or more ambient parameters on the prediction of the withering schedule.

A fermentation device, comprising a fermentation device body (1) and a blower (2), wherein the blower (2) is embedded in the top of the front face of the fermentation device body; a filter box (3) is fixedly connected to the top of the front face of the fermentation device body (1); a filter plate (4) is provided on the front face of the filter box (3); the surface of the filter plate (4) has a sealing assembly (5) sleeved thereon; and a pressing plate (6) is provided on the front face of the filter box (3). By means of the provision of the filter box (3) and the filter plate (4), when a user uses the blower (2) to draw oxygen from the outside air into the fermentation device body (1), the filter plate (4) can be used to filter out foreign matter such as dust present in the air, preventing the foreign matter such as dust from entering inside the fermentation device body (1), thereby solving the problem of dust and the other impurities in the air easily entering inside the fermentation device and subsequently affecting fermentation quality due to the lack of a filter structure for intake air when using the blower (2) to draw oxygen from the air into the fermentation device, achieving the effect of facilitating filtration.

Provided are a multi-layer fermentation tank for tea leaves and a use method thereof. The multi-layer fermentation tank for tea leaves includes a tank body, a placement assembly, a heater, and an oxygen supply machine. The placement assembly includes a support frame, and a tray. The support frame includes a turnover plate, laminate groups located at upper and lower sides of the turnover plate, and a top cover located above the laminate group at the upper side. A telescopic connection mechanism is arranged among the turnover plate, the laminate and the top cover, an upper surface of each of the turnover plate and the laminate is provided with a placement groove, the tray is placed in the placement groove, and a positioning member is arranged between the tray and the placement groove. Gas holes are formed in each of the turnover plate, the laminate, the tray, and the top cover.

The invention relates to the technical field of tea leaf drying. The embodiment of the invention provides a tea leaf drying system and a drying method. The tea leaf drying system comprises a drying box internally provided with a drying cavity, one end of the drying cavity is provided with an air inlet, and the other end of the drying cavity is provided with an air outlet; the drying frame is arranged in the drying cavity and located between the air inlet and the air outlet; the multiple air inlets are arranged in the circumferential direction of the drying cavity at intervals, the direction from the ends where the air inlets are located to the ends where the air outlets are located is the first direction, and the opening direction of at least one air inlet is inclined relative to the radial direction of the drying cavity and the first direction. And the air flow entering the drying cavity forms a spiral air flow. The technical problem that the utilization efficiency of hot air far away from tea leaves in the hot air circulation process in a drying system in the prior art is not high is solved.

The invention discloses a composition with homology of medicine and food and application thereof in relieving physical fatigue, the composition is selected from at least two of ginseng, maca and green tea, and the obtained composition can synergistically regulate oxidation resistance, calcium ion metabolism and energy metabolism, synergistically improve the ATP content and glycogen level of an organism, accelerate removal of lactic acid and urea nitrogen and improve the physical fatigue. And the synergistic effect of the ginseng, the maca and the green tea is better than that of single use of the ginseng, the maca and the green tea. The composition provided by the invention is verified by a standard method of a health-care food function test and evaluation method (2023 edition), and is proved to have a remarkable effect of relieving physical fatigue.

The invention relates to the technical field of tea fermentation, and particularly discloses a temperature and humidity controllable black tea fermentation device which comprises an outer box, a top cover is clamped to the top end of the outer box, a fermentation assembly is arranged in an inner cavity of the outer box, ventilation assemblies are arranged on the two sides of the outer box, the fermentation assembly comprises a supporting frame, and a lifting mechanism is arranged in the middle of the supporting frame. According to the tea leaf fermentation device, black tea can be uniformly turned over through the fermentation assembly, meanwhile, tea leaves located at the stacking bottom or tightly attached to the fermentation container are shaken up and down, the bottom of the tea leaves is shaken and pushed in a small range, the tea leaves are dispersed and stirred, and the tea leaves are uniformly stirred; according to the tea leaf fermentation device, all parts of tea leaves can be in uniform contact with air, the fermented black tea can be uniformly ventilated through the ventilation assembly, a wider air flowing path is generated in the fermentation container, the uniformity of air flowing is kept, and therefore the temperature and humidity during fermentation are controlled.

The invention discloses a machine vision-based tea leaf segmented heating fixation system and method, and relates to the technical field of tea leaf processing and automatic control. Comprehensive state information such as color, moisture, temperature and three-dimensional stacking thickness of tea leaves is obtained in real time through a multi-mode visual perception module; the central control and processing module carries out fusion processing on the data, dynamically divides a tea processing area into a plurality of micro-areas, and independently carries out self-adaptive precise segmented heating and physical parameter cooperative regulation and control on each micro-area in combination with a machine learning prediction model. And the advanced prediction model can perform continuous learning and self-evolution based on the evaluation result of the final finished product quality, so that the tea fixation quality and uniformity can be remarkably improved, the production efficiency and the automation level are improved, the process adaptability and flexibility to different raw materials and processing requirements are enhanced, and the method is suitable for large-scale popularization and application. And intelligent and traceable process control and continuous optimization oriented to final sensory quality are realized.

The utility model relates to a multifunctional combined clamp assisting in cake pressing, which is arranged on a mechanical arm and comprises a support, a clamping and dumping device, an inner flying paper suction device, a tea grabbing device and a tea smoothing device. The support is U-shaped, and a mounting hole is formed in the bottom of the support and used for being mounted on a mechanical arm. The inner flying paper suction device, the tea leaf grabbing device and the tea leaf smoothing device are arranged on the outer surfaces of side arms on the two sides of the support respectively; the clamping and dumping device is installed in the support and can clamp a tea barrel with tea leaves and pour the tea leaves in the tea barrel into the cake pressing mold through movement of the mechanical arm. The functions of barrel pouring, smoothing, tea grabbing, tea placing and inner flying paper sucking and placing are integrated on the clamp, the clamp is driven by the mechanical arm to move to be matched with all the functions on the clamp, automation of the tea cake pressing process is completed, and the situation that due to non-uniform manual intervention operation, the quality of processed tea cakes is not uniform is avoided. And the overall quality of the product can be improved.

The invention discloses a tea drying equipment dynamic control method based on deep reinforcement learning, comprising the following steps: S1, collecting parameters of each control unit of tea drying equipment, and generating a state observation data set; s2, constructing an equipment graph structure, and outputting equipment graph structure information; s3, constructing an action value calculation network containing a dried graph neural network structure based on an improved MADDPG algorithm, and generating a global joint feature embedding set; s4, constructing a strategy network set, and generating a control action set; s5, inputting the global joint feature embedded set and the control action set into an action value prediction module, and outputting an action value prediction result; s6, the improved MADDPG algorithm is used for executing action value loss function calculation and parameter reverse updating; and S7, deploying the trained strategy network set to a tea drying equipment control system. According to the method, the MADDPG and drying graph neural network is improved, and dynamic closed-loop regulation and control of the tea leaf drying equipment are realized.

The invention belongs to the field of tea detection, and provides a drying and grinding device for tea detection, which comprises a box body, two transmission rollers and two cloth rollers are rotatably mounted in the box body, breathable water-absorbing cloth is wound on one cloth roller, one end of the breathable water-absorbing cloth bypasses the two transmission rollers and is wound on the other cloth roller, and the other end of the breathable water-absorbing cloth is wound on the other cloth roller. Heating sleeves are arranged on the two cloth rollers; a material guide plate and a discharging gate are fixedly installed in the box body, and at the beginning, one end of the material guide plate and one end of the discharging gate make contact with the surface of the breathable water absorption cloth. According to the device, the breathable water-absorbing cloth is heated through the heating sleeve, then the sample is dried through the breathable water-absorbing cloth, the situation that the wet sample is difficult to fully crush is avoided, finally, the sample is hammered and ground through the material turning and grinding mechanism, and the sample crushing effect is improved.

The application discloses an Aspergillus niger strain and a culture method and application thereof, the Aspergillus niger strain is preserved in China Center for Type Culture Collection, and the preservation number is CCTCC NO: M 20241727. The fermented tea product obtained by fermenting tea leaves or tea leaf extracts by using the Aspergillus niger strain CCTCC NO: M 20241727 has prominent sweet and floral fragrance, and the astringency is obviously reduced; the contents of tea polyphenols, free amino acids and flavones are higher than those of a fermented tea product of an existing Aspergillus niger strain; the antioxidant activity is enhanced; the tea soup color is orange red and bright; and the color, fragrance and taste qualities are all superior to those of the fermented tea product of the existing Aspergillus niger strain.

The invention relates to the technical field of tea watering, and discloses a tea watering device which comprises a processing box, the back of the processing box is fixedly connected with a water tank, the top of the water tank is communicated with a plurality of spray pipes, the spray pipes extend into the processing box, and inverted-T-shaped sliding grooves are formed in the left side and the right side of the processing box respectively. Reciprocating swinging of a rectangular shaft can drive a spraying pipe to swing, reciprocating swinging of a spraying head can expand the spraying coverage range, water is more evenly distributed on the surfaces of tea leaves, left-right movement of a moving sleeve can drive the spraying pipe to move left and right, and therefore the spraying range of the tea leaves is widened, and the tea leaves can make full contact with the water; after the tea leaves are in full contact with water, hydrolase can be activated by full contact with the water, macromolecular substances such as protein and polysaccharide in the tea leaves can be decomposed into micromolecular substances such as amino acid and monosaccharide by the hydrolase, and the taste and aroma components of the tea leaves are increased.

The invention relates to the technical field of tea leaf fermentation, in particular to a tea leaf fermentation device and method. The central supporting cylinder is coaxially arranged in the fermentation tank; the fan-shaped units are used for bearing to-be-fermented tea leaves; a plurality of groups of fan-shaped units are uniformly distributed in the circumferential direction of the central supporting cylinder and are encircled to form a tray assembly; the driving assembly comprises a driving main shaft arranged in the center supporting cylinder in a penetrating mode, a driving bevel gear fixedly arranged on the driving main shaft, and a driven shaft with one end connected with the fan-shaped units and the other end extending into the center supporting cylinder. By arranging the fan-shaped units which are uniformly distributed in the circumferential direction of the central supporting cylinder, the fan-shaped units are matched with the driving assembly to realize self-axis autorotation of the fan-shaped units, so that tea leaves are turned over in the autorotation process, efficient replacement of the tea leaves on the surface layer and the inner layer as well as the upper layer and the lower layer is realized, the fermentation difference is fundamentally eliminated, and the uniformity of the tea leaf quality is improved.

The invention discloses a preparation technology of directional debitterizing yellow tea, and belongs to the technical field of tea processing. Fresh tea leaves are used as raw materials, the yellow tea is prepared through the processes of pretreatment, fermentation, fixation, rolling, heaping for yellowing and drying, during fermentation, a compound bacteria solution and the spread and aired fresh leaves are mixed and fermented, strains in the compound bacteria solution comprise lactic acid bacteria, saccharomycetes and bacillus, and through the synergistic effect of the lactic acid bacteria, the saccharomycetes and the bacillus, the yellow tea is prepared. Balancing of directional degradation of bitter and astringent substances and generation of flavor substances is achieved, high-quality yellow tea is prepared through efficient debitterizing, the stage heaping yellowing technology is adopted, primary heaping and secondary heaping are adopted for two-stage heaping yellowing, the quality of the yellow tea is enhanced, and poor taste caused by excessive heaping yellowing is avoided. According to the finished tea prepared by the preparation process, the content of tea polyphenol is reduced to 18%-20% through detection, the content of amino acid reaches 4.5%-5.0%, bitter taste and astringent taste are relieved, sweet taste is added, and the taste is mellow.

The invention discloses a semi-refined tea grading method based on carbon baking parameters, a medium and equipment, and the method comprises the steps: collecting carbon baking process parameters and tea basic parameters, extracting thermodynamic characteristics and a Maillard reaction characteristic spectrum, and constructing a variety adaptability model; performing multi-modal fusion on the thermodynamic characteristics, the Maillard reaction characteristic spectrum and the variety adaptability parameters to generate a carbon baking quality prediction vector; performing preliminary grade judgment through a grading decision tree model, performing cascade fire compensation optimization on secondary tea leaves, and performing re-judgment; and finally, the grading result and the carbon baking parameters are stored in the block chain in an associated manner. According to the method, dynamic correlation analysis of carbon baking process parameters and tea quality is realized, the problem of inaccurate evaluation caused by separation of a traditional grading method and a carbon baking process is solved, scientificity and reliability of a grading result are remarkably improved, and meanwhile, data support is provided for process optimization.

A method for processing a floral starting material, such as a nut, bean, seed, grain, herb, flower, vegetable, fruit, leaf, stem, or spice, comprising: a) wet grinding the FSM to form a wet paste; b) drying the wet paste to form a dried intermediate; and c) grinding the dried intermediate to form a powder. Powders, particularly fine powders, made by such a method.

The utility model discloses a fermentation device for tea production, which relates to the technical field of tea production and comprises a fermentation box, a mounting groove is formed in the side wall of the fermentation box, a humidifier is fixedly mounted in the mounting groove, and a water tank is arranged in the humidifier. A humidifier is arranged in the water tank, a water inlet pipe communicated with the water tank is fixedly connected to the outer wall of the humidifier, an electric valve is arranged on the water inlet pipe, and an automatic opening and closing mechanism acting on the electric valve is arranged in the water tank. Certain temperature can be kept in the fermentation bin through the heating wire, certain humidity can be kept in the fermentation bin through the humidifier, and opening and closing of the electric valve can be controlled through the arranged automatic starting opening and closing mechanism, so that water adding work in the humidifier is automatically completed, and the situation that workers forget to add water in time is avoided; the humidity in the fermentation box is not enough, so that the fermentation of the tea leaves is influenced.

The invention relates to a multifunctional combined clamp for assisting in pressing cakes, which is arranged on a mechanical arm and comprises a bracket, a clamping and dumping device, an inner flying paper suction device, a tea grabbing device and a tea smoothing device, the support is U-shaped, and a mounting hole is formed in the bottom of the support and used for being mounted on a mechanical arm. The inner flying paper suction device, the tea leaf grabbing device and the tea leaf smoothing device are arranged on the outer surfaces of side arms on the two sides of the support respectively; the clamping and dumping device is installed in the support and can clamp a tea barrel with tea leaves and pour the tea leaves in the tea barrel into the cake pressing mold through movement of the mechanical arm. The functions of barrel pouring, smoothing, tea grabbing, tea placing and inner flying paper sucking and placing are integrated on the clamp, the clamp is driven by the mechanical arm to move to be matched with all the functions on the clamp, automation of the tea cake pressing process is completed, and the situation that due to non-uniform manual intervention operation, the quality of processed tea cakes is not uniform is avoided. And the overall quality of the product can be improved.

The invention relates to a tea cake pressing auxiliary robot system which comprises a mechanical arm used for controlling a clamp to conduct multi-angle displacement. The clamp is arranged on the mechanical arm and comprises a support, a clamping and dumping device, an inner flying paper suction device, a tea grabbing device and a tea smoothing device; the bracket is U-shaped, and a mounting hole is formed in the bottom of the bracket; the inner flying paper suction device, the tea leaf grabbing device and the tea leaf smoothing device are arranged on the outer surfaces of side arms on the two sides of the support respectively; the clamping and dumping device is arranged in the bracket; the cake pressing workbench is provided with a mold and a pressing head, and the tea leaves are pressed downwards through the pressing head to be pressed and formed after being poured into the mold. By means of the tea cake auxiliary robot system, automation of the tea cake pressing process is achieved, the situation that due to non-uniform manual intervention operation, the quality of processed tea cakes is not uniform is avoided, and the overall quality of products can be improved.

The invention relates to the technical field of tea processing, and discloses a humidifying device convenient for fully humidifying tea for tea processing, the humidifying device comprises a box body, the box body is provided with a humidifying mechanism, the humidifying mechanism comprises a water tank, a water pump, a connecting pipe, an atomizing nozzle, a fixed disc, a driving motor, a first rotating rod, a movable disc, a rotating shaft and a fermentation frame; the water tank is fixedly installed on the back face of the box body, and the water pump is fixedly installed on the top of the water tank. By means of a system composed of the water tank, the water pump, the connecting pipe and the atomization nozzles, water can be accurately sprayed to tea leaves in the fermentation frame in an atomization mode, the driving motor drives the first rotating rod, the movable disc and the fermentation frame to do circular motion, flowing of air in the fermentation frame is greatly promoted, mist can be evenly dispersed, and the tea leaves can be evenly fermented. The local humidity is prevented from being too high or too low, it is ensured that the tea leaves are fermented in a proper and uniform humidity environment, and stable basic conditions are provided for tea leaf fermentation.

The invention belongs to the technical field of tea processing, and particularly relates to a processing method for simultaneously improving the flower fragrance concentration and red liquor color brightness of congou black tea. The method comprises the following steps: selecting fresh tea leaf raw materials; performing low-temperature and low-humidity ultraviolet irradiation withering; rolling for a long time for the first time; performing primary long-time fermentation; performing secondary short-time re-rolling; performing short-time low-temperature high-oxygen fermentation for the second time; and drying the tea leaves subjected to the secondary short-time low-temperature high-oxygen fermentation with gross fire and full fire to obtain a medium-and-small-leaf congou black tea product with flower fragrance and high tea pigment. According to the method provided by the invention, a low-temperature low-humidity ultraviolet irradiation withering technology, a re-kneading fermentation technology and a short-time low-temperature high-oxygen fermentation technology are created on the basis of a traditional processing technology of the congou black tea, new technologies are fused into a traditional processing flow of the congou black tea, and the congou black tea is obtained by organically combining the traditional processing technology and the new technologies. Aiming at middle and small leaf tea trees, the invention provides a processing method for simultaneously improving flower fragrance concentration and red liquor color brightness of congou black tea.

The invention relates to the technical field of solid beverage food preparation, and discloses instant sugar-controlling and fat-reducing solid milk tea and a preparation method thereof. The formula of the instant solid milk tea capable of controlling sugar and reducing fat comprises the following raw material components in parts by mass: 2-4 parts of tea powder, 10-30 parts of milk powder, 1.8-2.5 parts of freeze-dried ginger powder, 8-15 parts of coconut oil powder, 6-8 parts of linseed diglyceride oil powder, 3-5 parts of stevioside powder and 2-4 parts of freeze-dried fruit powder. The instant sugar-controlling and fat-reducing solid milk tea provided by the invention is strong in solubility, can be quickly dissolved at low temperature without precipitation, is rich in nutrition, savoury and mellow in taste, smooth, fine and smooth without granular sensation and low in calorie, can accelerate fat consumption of an organism and soften blood vessels after being drunk, and has the characteristics of being instant, controlling sugar and reducing fat.

The invention discloses a tea fermentation device based on a multi-layer net cage type, and belongs to the technical field of tea production, through the arrangement of a rotating mechanism and a turning mechanism, net plates can rotate in a fermentation net cage under the cooperation of the rotating mechanism, the uniformity of contact between each net plate and tea in the net plate and air is improved, and the tea fermentation efficiency is improved. Meanwhile, in the rotating process, a second gear drives a rotating rod to rotate under the limitation of a positioning support and drives a rotating plate to rotate under the limitation of a mounting plate, and the rotating plate drives a mounting clamping block to rotate through a clamping groove, so that a tea placing layer can deflect with the center of the rotating plate as the axis; the tea leaves in the tea leaf placing layer are turned over along with deflection, so that the tea leaves in the tea leaf placing layer are turned over on the premise that the fermentation net cage is not opened, and temperature and humidity floating caused by opening of the fermentation net cage is reduced.

The invention relates to a fermentation processing method and a production equipment system of Kung Fu black tea, the Kung Fu black tea is prepared by adding lophatherum gracile, dried orange peel and jasmine petals into tea leaves to form a tea leaf mixture, withering, fermenting, shaping and drying, the fermentation comprises pre-fermentation and complete fermentation, the pre-fermentation is auto-oxidation fermentation of the tea leaves, the complete fermentation is microbial fermentation, and the fermentation processing method comprises the following steps of: withering, fermenting, shaping and drying. Carrying out first-step fermentation by adopting a complex microbial inoculant composed of acetic bacteria and enterococcus faecium, and then adding hansenula anomala to carry out second-step fermentation. According to the invention, the problems of sour and stale taste, stuffy and cooked taste and the like of the tea leaves due to the difference of the raw material fermentation processes in the fermentation process of the components are solved. According to the kung fu black tea, the variety and content of aroma substances are increased, meanwhile, the problem that loose tea is insufficient in brewing resistance is solved, tea soup brewed by the kung fu black tea is red, bright and golden in color, the proportion of theaflavin, thearubigin and theabrownin of the kung fu black tea is coordinated, and the tea soup is sweet and moist in mouth, has honey aroma and is lasting in fragrance in a cold cup.

The utility model discloses a flat tea forming and typesetting all-in-one machine which comprises a machine frame, a rotary conveying belt is arranged on the machine frame, a feeding device is arranged above the rotary conveying belt, and a group of pinching feeding holes are formed in the feeding device side by side in the width direction of the rotary conveying belt. The front end of the pinching feeding hole is in butt joint with a material throwing conveying belt for driving the tea leaves to quickly fly out forwards, a material falling baffle is arranged in front of the material throwing conveying belt, a material falling area is arranged between the material falling baffle and the material throwing conveying belt, and the length of the material falling area is larger than that of the tea leaves; a set of limiting baffles used for limiting tea leaves from swinging left and right are further arranged between the discharging baffle and the feeding device. The tea leaf typesetting machine can realize quick and orderly placement of tea leaves, is high in efficiency and low in labor intensity, and can be widely applied to the field of tea leaf typesetting.

The invention discloses automatic fermentation equipment for tea processing, and relates to the technical field of tea fermentation, the automatic fermentation equipment comprises a box body and a sealing door arranged on the box body, a separation frame body is fixed on the box body, the automatic fermentation equipment further comprises a guide groove fixed on the separation frame body, a tea tray is connected to the guide groove in a sliding manner, a humidifying unit is arranged on the box body, and the tea tray is connected to the guide groove in a sliding manner. The humidifying unit is used for increasing the humidity of air in the box body; the humidifying unit is arranged on the box body, the air exhaust unit is arranged on the box body and used for exhausting air in the box body out of the box body, the water coagulation beads on the tea tray are removed through a coagulation bead removing mechanism on the guide groove, the coagulation bead removing mechanism is matched with the air exhaust unit, and a controller matched with the humidifying unit and the air exhaust unit is arranged on the box body; the multiple air suction pipes are adopted to suck water vapor, the problem of gas retention caused by a traditional exhaust mode can be solved, the innovative method improves air flow, water vapor accumulation is avoided, the stability of the tea fermentation environment is ensured, and the fermentation quality is improved.

The invention relates to the technical field of tea production, and discloses tea fermentation-based tea production equipment, which comprises a rotary rolling mechanism and a reverse rotary driving mechanism, a first conical table gear capable of driving the horizontal fermentation cylinder to rotate in the forward direction, a second conical table gear mounted at the axis of the first conical table gear and capable of driving the built-in rotating disc to rotate in the reverse direction, and a third conical table gear capable of enabling the first conical table gear and the second conical table gear to rotate synchronously are arranged in the first conical table gear and the second conical table gear. According to the tea leaf production equipment based on tea leaf fermentation, tea leaves located in the horizontal fermentation cylinder are turned over through the horizontal fermentation cylinder rotating in a directional mode, meanwhile, under the cooperation of the gravity of the tea leaves, the tea leaves located on the bottom layer can be circularly rolled, meanwhile, the flowing speed of the tea leaves can be increased through the horizontal stirring rods rotating in the reverse direction, and the tea leaves are more uniform. Therefore, the rolling efficiency is improved, and the finished product quality of tea is improved.

The invention belongs to the field of tea production, and particularly relates to a conveying device for tea production and a conveying method thereof.The conveying device comprises a conveyor, a conveying box is arranged at the top of the conveyor, two supporting plates are symmetrically and fixedly connected to the bottom of the conveying box, and two guide plates are symmetrically and fixedly connected to the top of the conveying box; according to the conveying device for tea production and the conveying method of the conveying device, hot air is discharged from a plurality of first air outlets through the arranged first flow guide plate, the hot air makes better contact with tea leaves while the tea leaves are stirred through the stirring plate, the hot air is discharged from a plurality of second air outlets through the arranged second flow guide plate, and the tea leaves are better in contact with the tea leaves. Through wrapping of the gas gathering plate and the stirring plate, hot gas is prevented from floating upwards too fast, the contact time of the hot gas and the tea leaves is longer, when the stirred tea leaves slide to the included angle between the gas gathering plate and the stirring plate, the double faces of the tea leaves can be dried at the same time, and the drying effect is higher and more uniform.

The invention relates to the technical field of intelligent control, in particular to a temperature PID control method and system of a tea dryer. According to different temperature stages in the tea leaf drying process, the tea leaf drying process is divided into a plurality of drying stages; according to the monitoring data of each drying stage in the tea leaf drying process, obtaining an adjustment coefficient corresponding to each drying stage; and the proportional gain of the dryer temperature PID control system is adjusted through the adjusting coefficient, so that temperature control of the dryer temperature PID control system in each drying stage in the drying process is achieved. Different proportional gains are adjusted according to the dryer temperature PID control system in each drying stage, so that various monitoring data in each drying stage are accurately controlled, and the quality and yield of tea leaves are improved.

The use and composition of a postbiotic of Lactobacillus paracasei ET-22, and the use of a lysate derived from Lactobacillus paracasei ET-22 in freshening breath and / or alleviating or inhibiting halitosis. The lysate is derived from heat-inactivated bacterial cells of Lactobacillus paracasei ET-22, the lysate at least comprises 2-hydroxy-3-phenylpropionic acid, NAD and a polypeptide, and the polypeptide has a structure as represented by formula 1. The postbiotic of and the lysate derived from Lactobacillus paracasei ET-22 can significantly reduce the contents of breath volatile sulfur compounds (VSCs) and salivary volatile organic compounds (VOCs) in the oral cavity, reduce the contents of characteristic flavor compounds, such as indoles, propionic acid and hexanoic acid, and can alter the oral microflora and inhibit the growth of oral biofilms and pathogenic bacteria, thus having the effects of freshening breath and alleviating or inhibiting halitosis.