2935results 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.

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 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 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.

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 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 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 discloses a tea making monitoring method and system based on a knowledge graph, and the method comprises the steps: integrating variety characteristics, processing technology parameters, equipment operation states and environmental factors into a structured data set in a unified format through a data fusion technology, and constructing a processing technology knowledge graph through a graph representation learning model; the method comprises the following steps: representing correlation between process links and parameters by nodes and edges, calculating a parameter deviation vector in real time, triggering cross-link influence propagation simulation, identifying a potential influence path, extracting an equipment related node sequence, analyzing an abnormal fluctuation mode, generating an abnormal index set, tracing the contribution degree of a preorder link parameter to abnormity, and generating a parameter adjustment vector; and finally, the optimized sequence output of the machining process parameters is realized. According to the invention, through fusion of the knowledge graph and the abnormity traceability, the problem of dynamic optimization of the processing parameters is solved, and the precise control capability of tea processing and the efficiency of equipment abnormity processing are significantly improved.

The utility model relates to the technical field of tea leaf processing, in particular to a tea leaf fermentation processing device which comprises a fermentation box, a box door is hinged to an operation opening in the front side of the fermentation box, a lifting supporting piece is arranged in the fermentation box and comprises a rectangular vertical plate and an electric telescopic rod, and a T-shaped sliding groove is formed in the front side of the rectangular vertical plate. A T-shaped sliding groove is formed in the fermentation box, a T-shaped moving plate is slidably connected into the T-shaped sliding groove, a plurality of connecting plates are arranged on the front side of the T-shaped moving plate, a circular supporting plate is arranged at the front ends of the connecting plates, a plurality of electric heating plates are embedded in the top of the circular supporting plate, a containing box is placed at the top of the circular supporting plate, and a stirring assembly used for stirring tea leaves is further arranged in the fermentation box. According to the processing device for tea fermentation, the height of the placement box is adjusted through the lifting supporting piece, so that the stirring rod can effectively stir tea, uniform heating of the tea in the fermentation process is ensured, the fermentation quality is improved, the placement box can be conveniently disassembled and assembled, the tea can be conveniently put in and taken out, and the operation efficiency is improved.

The invention relates to the technical field of tea fermentation process data management, in particular to a tea fermentation process data management method and system, and the method comprises the following steps: collecting sensor data of a fermentation chamber environment and operation state data of fermentation chamber environment control equipment; calculating fermentation room environment control indexes; identifying the change trend of the fermentation chamber environment control indexes; dynamically adjusting the data relevance judgment range of the sensor according to the change trend of the environment control index of the fermentation chamber; calculating the correlation degree between the sensor data of the fermentation room environment in real time; comparing the correlation degree with the correlation judgment range of the adjusted sensor data; according to the comparison result and the change trend of the fermentation chamber environment control indexes, distinguishing the reasons of correlation degree deviation; and according to the distinguishing result, sending out differentiated alarms or recording. The accuracy and reliability of data management are improved.

The invention discloses tea leaf rocking equipment, and relates to the technical field of tea leaf processing, and according to the scheme, the tea leaf rocking equipment comprises a rack base; the two lateral fixing frames are mounted on the two sides of the rack base respectively; a plurality of rocking drums; the outer diameters of the multiple green rocking rotary drums are sequentially reduced, the multiple green rocking rotary drums are coaxially arranged and can synchronously rotate, the largest green rocking rotary drum sequentially penetrates through the two lateral fixing frames, and the two sides of the largest green rocking rotary drum are rotationally installed on the two lateral fixing frames respectively; the driving assembly is installed on the rack base, and the driving assembly can drive the largest green rocking rotary drum to rotate so as to drive the multiple green rocking rotary drums to rotate synchronously; the head end sealing cover is detachably mounted at one end of the largest green rocking rotary drum; the tea rocking dispersion effect can be optimized, collision and friction are balanced, rocking difference is reduced, efficiency is improved, and standardized production is adapted.

The invention discloses a caffeine-free tea-flavored concentrated solution, and relates to the field of food processing. The caffeine-free tea-flavored concentrated solution comprises an aroma extracting solution A and a taste concentrated solution B. The aroma extracting solution A and the taste concentrated solution B are compounded, blended and refined to prepare the caffeine-free tea-flavored concentrated solution. The aroma extracting solution A is prepared through the steps of raw material treatment, low-temperature vacuum steam extraction and condensation collection, and the taste concentrated solution B is prepared through the steps of Roebos tea pretreatment, water extraction concentration and enzymolysis synergy. According to the caffeine-free tea flavor concentrated solution, through the synergistic effect of supercritical carbon dioxide fragrance removal and natural caffeine-free Roibos tea, the caffeine content of a final product is lower than the detection limit and is far lower than the residue level of a traditional method. The low-temperature vacuum steam extraction avoids degradation of heat-sensitive aroma components, and the condensation collection technology is combined, so that the retention rate of volatile aroma components is high and is obviously superior to that of a supercritical carbon dioxide method.

Described herein is a composition comprising at least one of a lotus leaf extract (LLE), a chrysanthemum extract (CME), and a Pu'er tea extract (PTE), the composition having an agonistic effect on the glucagon-like peptide-1 receptor (GLP-1R). In addition, compositions comprising a mixture of LLE, CME, and PTE are described herein. Also described are methods of using the described compositions, e.g., for supporting weight loss efforts in a subject in need thereof.

The invention relates to the technical field of black tea processing, and discloses a black tea processing aerobic fermentation device which comprises a fermentation box, a placing disc is fixedly connected in the fermentation box, a water tank is fixedly connected to the right side of the fermentation box, the top of the water tank is communicated with one end of a water pipe, and the other end of the water pipe is arranged in the fermentation box. A turning mechanism is arranged in the fermentation box and comprises an electric push rod, the electric push rod is fixedly connected to the inner wall of the right side of the fermentation box, the left end of the electric push rod is fixedly connected with a first vertical plate, and the turning plate moves left and right and turns up and down at the same time, so that black tea is effectively turned and makes full contact with oxygen; the black tea is pushed at a constant speed through the first push plate, so that the black tea is in an ideal distribution state on the placing disc, the black tea is more uniformly distributed on the placing disc, local accumulation is avoided, the fermentation uniformity is improved, and the fermentation quality is improved.

The invention relates to the technical field of tea processing, in particular to an intelligent processing device for tea. The device comprises a frame body, a fermentation box and a spraying mechanism installed on the frame body, a bottom plate is arranged in the fermentation box, a fermentation cavity is formed by the bottom plate and the upper end of an inner cavity of the fermentation box, two vertical partition plates are arranged in the fermentation cavity, and the fermentation cavity is divided into a main fermentation cavity and two sub-cavities, and the bottoms of the main fermentation cavity and the sub-cavities are communicated. According to the tea leaf humidifying device, when the humidity sensor detects that the humidity of the tea leaves at the bottom of the main fermentation cavity is insufficient, the push plate is synchronously started again to push the tea leaves at the bottom to the branch cavities on the two sides, and targeted humidification is conducted in cooperation with the atomization spraying heads corresponding to the branch cavities in position; the tea leaves relative to the upper layer in the main fermentation cavity naturally fall into the vacant area of the lower layer, and along with the circulation of humidity detection and the action of the push plate, the tea leaves can complete the position exchange of the upper layer and the lower layer in the dynamic circulation of the main fermentation cavity and the sub-cavities.

The invention discloses a method for impregnating coffee beans with fructose under the assistance of ultrasonic waves, and relates to the technical field of food processing, and the method is technically characterized by comprising the following steps: selecting Robursta coffee beans with the moisture content of 10-12%; mixing with a 5% fructose solution according to a solid-liquid ratio of 1: 4, treating for 5-20 minutes (preferably 5 minutes) under ultrasonic waves of 40 kHz and 120 W, and totally impregnating for 4 hours; performing forced air drying at 40 DEG C for 23h until the water content is 10- And baking at the temperature of 175 DEG C for 7-8 minutes. A honeycomb net structure is formed on the surface of the coffee beans through ultrasonic treatment, the total sugar content is remarkably increased to 54.65 mg / g, amino acid composition is affected, and bioactive substances such as polyphenol and flavone are increased. The score of the baked coffee beans is more than 72 (the score of the coffee beans is 74.92 after the coffee beans are subjected to ultrasonic treatment for 5 minutes) through an SCA cup test, and the coffee beans have caramel fragrance, nut fragrance and smoother mouth feel. The method is simple and convenient to operate, low in cost and capable of effectively improving the flavor quality of the Robursta coffee.

A famous high-quality tea drying machine comprises a box body, a first drying chamber and a second drying chamber are arranged on the left side and the right side in the box body respectively, the bottom of the first drying chamber is provided with a guide-in opening of a drying net with the net face horizontally arranged, and the bottom of the first drying chamber is provided with a lifting supporting mechanism. When the lifting supporting mechanism lifts the drying net to a supporting position, a space for placing a subsequent drying net is reserved below the drying net, a translation transposition mechanism is arranged at the top of the box cavity and drives the drying net at the top end of the first drying chamber to translate from the first drying chamber to the top of the second drying chamber, and a guide-out opening for taking out the drying net is formed in the bottom of the second drying chamber; a supporting and releasing mechanism is arranged at the bottom of the second drying chamber and comprises a movable rod or plate, and the movable rod or plate is located at a supporting position for supporting the last but one drying net at the bottom in the second drying chamber or an avoiding position separated from the last but one drying net at the bottom in the second drying chamber. The bottom tea leaves are not influenced by upper moisture in the aroma enhancing process, and the drying degree of the tea leaves is basically consistent.

The invention belongs to the technical field of tea processing, and particularly relates to a high-precision grading and directional processing system for Qihong tea. The system comprises an intelligent tea leaf grading module based on hyperspectral imaging and machine vision, wherein the intelligent tea leaf grading module is used for realizing accurate classification of raw materials; an AI-controlled dynamic withering module is used for optimizing enzyme activity and water evaporation; a pressure-rotating speed self-adaptive intelligent rolling module ensures that cells are uniformly broken; an electronic nose is combined with a multispectral real-time fermentation monitoring module to accurately control the fermentation degree; a far infrared-hot air coupled precise drying module is used for realizing gradient dehydration; the near infrared spectrum and deep learning quality detection module is used for completing finished product quality evaluation; the data traceability module of the block chain technology is used for recording whole-process processing parameters; and a big data-driven process optimization module continuously improves the product stability. According to the invention, the intellectualization, precision and standardization of the Qihong Huang tea processing process are realized, and the consistency and the superior product rate of the product quality are obviously improved.

The invention discloses a method for improving the quality of a Tieguanyin tea extracting solution through segmented composite enzymolysis extraction, and belongs to the technical field of tea drink preparation. The method comprises the following steps: S1, performing low-temperature aroma extraction on Tieguanyin dry tea, and performing crushing so as to obtain crushed tea; s2, adding water and beta-glucosidase into the broken tea to carry out first-stage enzymolysis extraction, and separating to obtain tea aroma extract liquid and aroma-free tea residues; s3, water and composite hydrolase are added into the aroma-free tea residues for second-stage enzymolysis extraction, separation and filtration are performed, and a hydrolysis extraction solution is obtained; and S4, mixing the tea fragrance extract liquid with the hydrolysis extract liquid, cooling, centrifuging and filtering to obtain the Tieguanyin tea extract liquid. According to the method disclosed by the invention, the original flavor of the Tieguanyin is maintained, meanwhile, the fragrance and the mouth feel are remarkably improved, and the problems of fragrance loss and bitter taste caused by traditional high-temperature long-time extraction and cooked soup taste generated by tannase enzymolysis are avoided.

The invention relates to the technical field of tea leaf processing, and discloses a pretreatment device suitable for extracting theaflavin in tea leaves, the pretreatment device comprises a fixing frame, the upper part of the fixing frame is fixedly connected with a mounting frame plate, and the interior of the mounting frame plate is fixedly connected with a mounting inner ring and a mounting outer ring; and the screen inner barrel is fixedly connected to the inner surface of the circumference of the mounting inner ring, the inner surface of the circumference of the mounting outer ring is rotationally connected with a screen outer barrel, the upper portion of the screen inner barrel fixedly communicates with a feeding box, and the two opposite sides of the interior of the mounting frame plate are rotationally connected with rotating rod sets. The pretreatment device for extracting theaflavin can effectively solve the problems that in the prior art, large tea leaves are difficult to completely crush by crushing blades, the tea leaves which are not completely crushed cannot penetrate through screen holes of a screen and are accumulated on the screen, the screen holes of the screen are blocked by the tea leaves, and the screening efficiency of the screen is reduced.

The invention relates to the field of tea leaf fermentation, and discloses a tea leaf constant-temperature fermentation device which comprises a plurality of tea trays placed in a fermentation box body, and a tea turning mechanism and a linear moving mechanism are arranged above each tea tray; the tea turning mechanism comprises a tea turning assembly and a driving assembly, and the tea turning assembly comprises a middle cross piece which is composed of two arc-shaped plates and is rotatably connected with each other through a rotating main shaft; the two sides of the side cross pieces and the two sides of the middle cross piece are each provided with two sets of side cross pieces, and every two adjacent cross pieces are hinged to each other. The two guide arc plates are symmetrically arranged on the two sides of the middle cross piece; the middle cross piece and the groups of cross pieces on the two sides extend to form a hollow sphere; the driving assembly is used for driving the main shaft of the middle cross piece to rotate and further used for driving the whole tea turning assembly to rotate in the circumferential direction. Through the adjustable tea turning mechanism, fermentation requirements of different tea leaves can be met, the fermentation uniformity is improved, local overheating or insufficient fermentation is avoided, and therefore the tea leaf quality is improved.

The invention discloses tea leaf processing fermentation equipment which comprises a fermentation box body and a top cover fixedly installed at the top of the fermentation box body, box doors are arranged on the two sides of the fermentation box body, a heating mechanism is arranged at the bottom of the fermentation box body, a driving assembly is fixedly arranged above the top cover, and meanwhile a ventilation mechanism is further arranged above the top cover. One side of the fermentation box body is fixedly connected with a humidity adjusting mechanism, and one end of the humidity adjusting mechanism is fixedly connected with a bucket. Compared with the prior art, materials are uniformly distributed, and accumulation dead angles are avoided; moisture permeation is uniform, and the humidifying effect is excellent; temperature regulation and control are more accurate, and heat distribution is balanced; operation is convenient, and material loading and unloading are efficient.

The invention relates to the technical field of tea processing, in particular to a making method of kumquat flower tea. The method comprises the following steps of raw material pretreatment, directional bitterness removal, gradient scenting and fragrance extraction, specifically, the raw material pretreatment comprises the steps of spreading and airing kumquat flowers, steam inactivation treatment and cold air cooling, and the directional bitterness removal comprises the steps of spraying a citric acid buffer solution; the gradient scenting comprises the steps of mixing the pretreated kumquat flowers and tea leaves according to a certain weight ratio, and then carrying out open scenting pile and closed scenting under the conditions of specific temperature and humidity; and the aroma increasing comprises the steps of screening the kumquat flowers, and then carrying out hot air drying, Maillard reaction induction treatment, aroma fixation and drying on the tea leaves. According to the making method of the kumquat flower tea, efficient utilization of kumquat flower resources is achieved, meanwhile, bitter and astringent substances in the kumquat flower processing process are effectively removed, unique aroma components of the kumquat flowers are fully released and reserved, and the high-quality kumquat flower tea which is rich in aroma, mellow in taste, sweet after taste and free of obvious bitter and astringent taste is made.