40results about How to "Avoid over-fermentation" patented technology

The invention discloses a dark tea processing method. The dark tea processing method is characterized by comprising the following steps of: (1) picking fresh leaves; (2) withering the fresh leaves; (3) then removing water; (4) then twisting for 20-25 minutes; (5) heating tea bases to increase temperature to 50-60 DEG C, then blanking the tea bases and slightly spreading, and reducing the temperature of the tea bases to 35-40 DEG C, wherein the water content of the tea bases is 60%-65%; (6) lining the tea bases by using reed leaves, cladding, and then covering by using a wet cloth for pile fermentation; and (7) drying by using a drying machine for the first time, drying by using a roasting machine for the second time, drying by using the drying machine for the third time, and spreading for airing after drying every time. The dark tea processed by the dark tea processing method disclosed by the invention has the advantages of uniform and strip-shaped outline, jet-black and lubricating color and luster, golden and bright soup color similar to amber, mellow and sweet flavor, rich fragrance, fruit honey aroma, yellow brown and uniform leaf base, stable quality and drinking safety and is a high-quality loose dark tea with unique style.

The invention discloses a processing method of flower fragrance type kung fu black tea. The method comprises the steps of fresh leaf picking, sun drying, fine manipulation of green tea leaves, quick-freezing withering, unfreezing, rolling, fermentation, first firing, full firing, fragrance increasing, vacuum packaging and the like. The technology is improved for solving the problems that when Lingyun white tea variety black tea is processed, taste is light in freshness and sweetness, fragrance is light and style and variety are monotonous. The processing method comprises the specific steps that tea shoots with two leaves and a bud or with three leaves and a bud of Lingyun white tea trees are picked as raw materials, and technological parameters of sunlight withering, fine manipulation of green tea leaves, freezing withering, rolling, fermentation, full-fire drying, drying and fragrance increasing are enhanced so as to improve a traditional processing method, so that the product has the quality style characteristics that strips are compact and uniform, color and luster are black and smooth, the soup color is orange red and bright, the fragrance is rich and lasting, the taste is mellow and refreshing and leave bottoms are red, bright and uniform, and the black tea has obvious nectar fragrance besides sweet fragrance, and meets requirements of different consumers.

The invention provides a cigar tobacco four-segment fermentation method comprising the following steps: carrying out freezing insecticidal treatment on cigar tobacco; carrying out stem soaking and secondary moisture regain treatment on the tobacco leaves subjected to the freezing insecticidal treatment, and then carrying out primary stacking fermentation treatment; carrying out three-time moistureregain treatment on the tobacco leaves subjected to the primary stacking fermentation treatment, and then carrying out secondary stacking fermentation treatment; and carrying out stabilization treatment on the tobacco leaves subjected to secondary stacking fermentation treatment. According to the method in the invention, the fermentation process is divided into four stages, namely a freezing insecticidal stage, a primary stacking fermentation treatment stage, a secondary stacking fermentation treatment stage and a stabilization treatment stage, and each stage adopts a different treatment process to improve the overall quality of the cigar, so that the quality of the cigar is more stable and uniform.

The invention discloses a making method of a monascus fermented sweet rice wine, and belongs to the technical field of fermented rice wines. The method is characterized in that fresh polished rice or glutinous rice or polished rice and glutinous rice mixed rice harvested in present year is selected as a raw material, so the fundamental control of the quality of the raw material guarantees the refreshing and pure rice fragrance of the fermented sweet rice wine; a Rhizopus Chinese yeast is selected as a saccharification fermenting agent, so starch in the raw material can be rapidly converted to form glucose, a problem of cooked rice retrogradation is avoided, the yeast breeding is accelerated, and the competitive advantage of target florae in the raw material is guaranteed, thereby conditions are created for batch production; and monascus is adopted as a supplementary saccharification fermenting agent, and no time or a very short time is spent for fermenting after the monascus is added, so fermentation is carried out in the delivery and storage process, thereby excessive fermentation is avoided, and the freshness of a finally obtained product is guaranteed. The monascus fermented sweet rice wine has a brilliant red color, a pleasant fragrance and a clear juice, has health efficacies, and is suitable for industrialized mass production.

The invention discloses a processing method of aroma enhancement flower fragrance Hongluochun tea, wherein the method comprises picking up a fresh leaf, soaking in ice water, steaming tea with steam, sun-drying, implementing fine manipulation of green tea leaf, withering, rolling, fermenting, primarily drying, shaping, drying, packaging in vacuum, and the like. Baihao tea is crisp and tender and the tea flavor is fragrant, but the tea fragrance of the produced flower fragrance Hongluochun tea is not enough and the taste is relatively bitter, so that the flower fragrance Hongluochun tea of the Baihao tea is processed with the processing method comprising soaking in the acid ice water, steaming with steam, and slight fine manipulation of green tea leaves; the aroma enhancement flower fragrance Hongluochun tea processed with the processing method has the characteristics of strong fragrance, bright and shining liquor color, strong, sweet and mellow taste, and no bitter taste.

The invention provides a fermentation and cleaning integrated machine of coffee and fresh fruits, and belongs to the coffee processing equipment field. The fermentation and cleaning integrated machine of the coffee and the fresh fruits aims at solving the problems that coffee bean quality is affected due to different degrees of fermentation caused by natural fermentation inside a fermentation pool of common wet method processing in the prior art, and coffee bean quality and flavor are affected due to mechanized degumming and cleaning directly through friction in machinery wet method processing. The fermentation and cleaning integrated machine of the coffee and the fresh fruits comprises a control system, a fermentation barrel, an inner barrel, a spiral shaft and a heating plate. The spiral shaft penetrates through the inner barrel, the inner barrel is arranged inside the fermentation barrel, two sides of an inner barrel shaft of the inner barrel penetrate through the two sides of the fermentation barrel, the inner barrel and the spiral shaft are respectively driven to rotate by a dynamo, the heating plate is used for heating the fermentation barrel, and the control system is used for controlling temperature of the heating plate and rotating speed of the dynamo. The fermentation and cleaning integrated machine of the coffee and the fresh fruits combines fermentation and cleaning into one, the whole fermentation process is realized according to set temperature, humidity and time, automatic cleaning is completed, and pectin and coffee beans are separated.

The invention discloses a making method of a monascus fermented sweet rice wine, and belongs to the technical field of fermented rice wines. The method is characterized in that fresh polished rice or glutinous rice or polished rice and glutinous rice mixed rice harvested in present year is selected as a raw material, so the fundamental control of the quality of the raw material guarantees the refreshing and pure rice fragrance of the fermented sweet rice wine; a Rhizopus Chinese yeast is selected as a saccharification fermenting agent, so starch in the raw material can be rapidly converted to form glucose, a problem of cooked rice retrogradation is avoided, the yeast breeding is accelerated, and the competitive advantage of target florae in the raw material is guaranteed, thereby conditions are created for batch production; and monascus is adopted as a supplementary saccharification fermenting agent, and no time or a very short time is spent for fermenting after the monascus is added, so fermentation is carried out in the delivery and storage process, thereby excessive fermentation is avoided, and the freshness of a finally obtained product is guaranteed. The monascus fermented sweet rice wine has a brilliant red color, a pleasant fragrance and a clear juice, has health efficacies, and is suitable for industrialized mass production.

The invention provides a bionic fermentation method of green coffee beans. Enzymes are used for replacing natural fermentation, the ideal green coffee bean fermentation effect can be achieved, and fragrance and taste precursors can be generated, so that the fragrance precursors (such as sugar and amino acid) in the beans are heated and reacted, and accordingly aroma is given out. Meanwhile, the pH value, humidity, temperature and time of the fermentation environment are controlled, the situation that the quality of coffee is affected due to excessive fermentation or insufficient fermentation is avoided, the traditional mode that a large amount of water is needed for cleaning is broken through, glue left on the surface and smelly acid and odors attached to the surface are effectively removed, and a large amount of water and electricity can be saved. Besides, smelly water pollution can be reduced, and sugar in the green coffee beans can be extracted and made into other side products. By means of the fermentation method, the quality of coffee can be stabilized, and the fermentation effect of the coffee is ideal.

The present invention discloses high-quality and low-temperature instant black tea powder and a preparation technology thereof. The high-quality and low-temperature instant black tea powder is prepared by the following steps: material selecting, withering, rolling, stacking and placing, first fermentation treating, hot water soaking, filtering, mixed microwave treating of a first filtering residue and a part of a first filtrate, second fermenting, ultrasonic treating after mixing of the remaining part of the first filtrate and fermentation liquid, drying, etc. A ratio of theaflavins, thearubigins and theabrownins is appropriate. The preparation technology improves drinking flavor of the brewed black tea powder and is also good in low-temperature instant dissolution effects.

The invention relates to raw dark green tea and a production process thereof. The production process comprises the following steps: picking fresh leaves from tea trees; conducting enzyme deactivationwith a cylinder to obtain enzyme-deactivated tea; placing the enzyme-deactivated tea in a twisting machine for twisting the tea according to the principle of "light-heavy-light" and obtaining twistedtea; conducting pile fermentation on the twisted tea, completing pile fermentation to obtain pile-fermented tea when water droplets appear on the surface of tea base, tea leaves changes from dark green to yellowish brown, and tea masses become less viscous and can be scattered by beating; scattering and deblocking the pile-fermented tea in order to prevent the tea from being hardened and caked, and then obtaining deblocked tea; drying the deblocked tea to obtain dried tea; aggregating the dried tea and conducting secondary piling and secondary fermentation to obtained piled tea; and drying thepiled tea to obtain the raw dark green tea. According to the invention, the fermentation twice are used to adjust degree of fermentation; and the deblocking process is added to scatter the hardened tea leaves at the first time and prevent presence of masses in the raw dark green tea materials, thereby facilitating the control of product quality.

The invention discloses a preparation method of pickled vegetables with low biogenic amine and weak post-acidification, and solves the technical problems of unstable quality, easy accumulation of biogenic amine, and easy generation of post-acidification and softening in a natural fermentation method of industrial pickled vegetables in the prior art. The preparation method comprises the following steps: (1) pretreating vegetables; (2) salting and fermenting; (3) inoculating lactic acid bacteria and sealing the tank; and (4) conducting membrane filtration and inoculation of saccharomycetes. According to the preparation method of pickled vegetables with low biogenic amine and weak post-acidification, rapid fermentation and aroma generation are realized by inoculating lactic acid bacteria following combination of the above three steps. Thalli and enzymes in the later period are removed through membrane filtration, thereby preventing softening and accumulation of biogenic amine. The lactic acid is consumed by inoculating saccharomycetes, thereby preventing over-acidification and generating aroma. According to the invention, the quality of the pickled vegetables is improved by combining inoculation of lactic acid bacteria, membrane filtration and inoculation of saccharomycetes.

The invention discloses a method for processing coffee fruits through anaerobic fermentation. The method for processing the coffee fruits through anaerobic fermentation comprises the following steps:fruit cleaning, steam sterilization, drying fruit sorting, fruit classifying, first-time anaerobic fermentation, second-time anaerobic fermentation, heated esterification, dried shelling and baking. By employing the method for processing the coffee fruits through anaerobic fermentation, disclosed by the invention, uncontrollable factors during fermentation caused by external environments can be reduced; and through fermentation for a relatively long time in an anaerobic environment, the mellow and full mellowness and relatively good sweet taste of coffee beans are improved, and uncomfortable dryness, astringency and acetic acid are avoided. During anaerobic fermentation, variables such as pectin residual, temperature and time are conveniently controlled, a fermentation process can become slower and more stable due to low-temperature control; and due to accurate-controlled anaerobic fermentation, a slight sweet and sour taste can be brought, and the mellowness is perfect.

A food storage apparatus to sterilize bacteria living in food and a method of controlling the same. The method includes starting an ordered fermentation (maturing) operation in response to a user's input including setting of a target degree of fermentation, detecting a present degree of fermentation of food stored in a storage container, and applying electric energy to the food stored in the storage container if the present degree of fermentation of the food reaches the target degree of fermentation set by the user, to sterilize fermentation fungi, and consequently, to restrict further fermentation of the food.

The invention belongs to the technical field of drink preparation and particularly relates to a drink prepared from soybean yellow slurry and a preparation method thereof. Peaches and soybean yellow slurry are adopted as raw materials, and the peach aroma can reduce the bitterness of the soybean yellow slurry and improve the taste of the soybean yellow slurry and is introduced into the soybean yellow slurry to improve the bad smell caused by the soybean yellow slurry. Due to addition of probiotics, effective ingredients in the peaches and the soybean yellow slurry can undergo microreactions under the action of probiotics, and the prepared product has the characteristics of unique flavor, proper sourness and sweetness, mellow taste and moderate viscosity.

The invention belongs to the technical field of tea processing, and particularly relates to a preparation method of tender sweet-scented granular black tea. The method comprises the following steps: performing fresh leaf treatment; performing withering, rolling, deblocking and fermentation; performing spreading to a withering room; performing primary baking; performing shaping; and performing drying and re-baking. According to the method, the granular black tea with excellent taste and flavor can be produced while the tea preparation efficiency is ensured. The black tea prepared by the methodhas tight and firm shape particles, dark and moist color, and sweet and mellow taste, and the aroma is mainly tender-sweet scent and with floral and fruity scent. The method has the characteristics that the source of raw materials is easy to obtain, and can significantly improve the utilization rate and added value of local tea resources in the current season.

The invention discloses a primary processing method of Dalbergia odorifera coffee, which comprises the following steps: (1) selection of fresh coffee fruits: selecting fresh coffee fruits which are organically planted in a land which is not polluted by heavy metals and chemicals and has the altitude of more than 1300m, wherein since the fresh coffee fruits are mature in batches, fresh coffee fruits which are completely mature, red or dark red are harvested, the planting distance of the planted coffee trees during planting is 3 m, Dalbergia odorifera is planted between every two rows of coffeetrees, the height of the Dalbergia odorifera is 6-12 m, and fallen leaves of the Dalbergia odorifera are taken as organic fertilizer of the planted coffee trees; and (2) fresh coffee fruit processing: directly peeling the fresh coffee fruits selected in the step (1) without water, directly discharging coffee beans with part of pectin into an oven for drying treatment, and meanwhile, discharging epicarp and mesocarp without water into another oven for drying; and (4) peeling and sub-packaging: peeling the coffee beans subjected to the airing or drying process in the step (3) to obtain the coffee beans with fresh and sweet taste.

The invention mainly relates to the technical field of agricultural and sideline product processing, and discloses a special zinc-rich rice powder for children, which is prepared from the following materials: polished round-grained rice, sticky rice, milk, multivitamin, zinc proteinate, white fungus extract, jasmine flower extract, cape jasmine flower extract, largehead atractylodes rhizome extract, soybean oligosaccharide, lactobacillus and angel brand active dry yeast. The materials are rich, nutrition is balanced, the zinc content reaches 13.2mg / 100g, the fragrance is strong, the special zinc-rich rice powder for children is moderately sour and sweet, the taste is suitable for children, digestion and absorption are promoted, the immunity of children is enhanced, the growth and development of the brain and the skeleton are promoted, rice powder varieties in the market are enriched, the demand of children on nutrition and taste is satisfied, and economic income is increased by 10.7 percent; by proportionally mixing the polished round-grained rice and the sticky rice, the gastrointestinal burden of children can be reduced, digestion and absorption are promoted, moreover, the stickiness of the rice powder can be proper, the taste is rich, and therefore the special zinc-rich rice powder for children is suitable for drinking.

A method of producing modified oxidized starch by: using chlorine dioxide as bleaching and oxidizing agent, which can quickly oxidize non-starch components to beach and convert hydroxy in glucose monomer into carboxy to oxidize. Because chlorine dioxide has wide spectrum and is effective, it reduces dosage and pollution, qualifies products, shortens reaction time, and has more profits.

The invention relates to compressed tea production equipment which comprises a rack, a tea steaming device and a tea compressing device. The tea steaming device and the tea compressing device are respectively assembled to the rack; the tea steaming device and the tea compressing device are arranged adjacently; the tea steaming device is used for steaming a tea raw material; and the tea compressingdevice is used for compressing the tea raw material steamed by the tea steaming device. The tea steaming device comprises a steam bin and a transferring and pushing mechanism; the steam bin is of a hollow bin body structure; and the transferring and pushing mechanism is assembled to the steam bin. An inner cavity of the hollow bin body structure of the steam bin comprises a tea steaming cavity and a discharging cavity, and the discharging cavity and the tea steaming cavity are arranged on the side face of the tea steaming cavity in a communicating mode. The transferring and pushing mechanismis arranged on the side, deviated from the position where the discharging cavity is located, of the tea steaming cavity, and the tea raw material steamed in the tea steaming cavity are pushed by the transferring and pushing mechanism to enter the tea compressing device via the discharging cavity. According to the invention, by the structure, automatic production of compressed tea such as a tea cake and the like is implemented, and the quality of the compressed tea is improved.

The invention discloses equipment for preparing a culture medium based on garden greening waste. The equipment comprises a box; a first partition plate is arranged in the center of the box; a first electric push bar is mounted in the middle of a fixing plate; a cutting grid is welded at the top end of the first partition plate corresponding to one side of a screen; a crushing roller is connected outside each of two first crushing shafts in sleeving manner; a plurality of cutting blades are mounted evenly on the outer surface of a second crushing shaft; the ends of the same sides of the first crushing shaft and the second crushing shafts are sleeved with transmission gears respectively; and the three transmission gears are connected through tooth meshing. The equipment is scientific and reasonable and is safe and convenient to use; elongated garden waste is passed through the cutting grid through the push plate, massive garden waste falls through the screen and is crushed by the crushing rollers, the two types of waste are separately treated, so that it is avoided that since the elongated waste tangles on the surface of the crushing rollers, reduced crushing effect is caused.

The invention provides a method for extracting stevioside from biological enzyme fermentation liquid. According to the method, monosaccharide biological enzyme fermentation liquid serves as raw materials, and high-purity stevioside RA is extracted. The extraction method includes monosaccharide biological enzyme fermentation liquid preprocessing and stevioside purification. Fermentation liquid preprocessing includes the steps of fermentation liquid heating, primary PH value adjusting, flocculation and sedimentation, centrifugal separation, secondary PH value adjusting, cooling and membrane filtering. Stevioside purification includes the steps of macroporous resin absorption-parsing, cation and anion exchange, activated carbon treatment, desolventizing-concentration, dewatering and drying, primary crystal, secondary crystal, dewatering and drying and finished product obtaining. The stevioside RA extracted from the monosaccharide biological enzyme fermentation liquid is high in purity, excellent in colour and luster, pure in taste and free of peculiar smell. By means of the extraction method, energy is saved, environmental protection is facilitated, and the manufacturing cost of high-end stevia sugar is lowered; meanwhile, a new raw material supply channel is opened up, the quality of raw materials of the stevioside is more stable, and the number of raw materials is more sufficient.

The invention discloses a mixed compound feed fermentation device. A separation fermentation assembly is installed at the top end of a base; T-shaped sliding grooves are evenly formed in the top face of a rotating disc; a folding cover is connected to one side of a fermentation barrel; an ingredient adding assembly is installed on the outer side of the fermentation barrel; conveying pipes are arranged in a hollow branch pipe and a hollow main pipe; a batching groove is formed in the middle of the top face of a rotating cover; a mixed feeding assembly is installed on one side of the base; a discharging cleaning assembly is installed at the end, away from the mixed feeding assembly, of the base; and a warning assembly is installed on the outer side of the base. According to the mixed compound feed fermentation device of the invention, mixed feed can be guided into the device through the mixed feeding assembly; the warning assembly assists the separation fermentation assembly, so that excessive fermentation can be prevented; and the discharging cleaning assembly is matched with the separation fermentation assembly, discharging is easy and convenient; through the ingredient adding assembly, in a fermentation process, ingredients can be proportioned, and additives can be added at any time; the additives are convenient to proportion; a feeding position is easy to adjust; and a fermentation effect is better.

The invention provides a Congou black tea processing method with low-temperature dewatering, inhibiting and fermenting functions, and belongs to the field of processing of Congou black tea. The Congoublack tea processing method comprises the following steps of firstly, selecting single-bud or one-bud and two-leaf raw material of tea tree variety which is suitable for preparing black tea; then, processing by the following technology order, namely that placing fresh leaves into a withering tank to wither, rolling and kneading, naturally fermenting for 4h at normal temperature, reducing temperature and dewatering, blowing air to the fermented leaves for 10 to 15h, drying, forming of finished product, and sending into a warehouse. The Congou black tea processing method can solve the problemsof higher production condition requirement, larger cost, failure to ensure stable quality of the black tea and the like in the existing Congou black tea.

The invention discloses a method for preparing multi-flavor soy sauce. The method is characterized in that in each 100 kg of fermented and filtered sauce water, the following raw materials are added according to the weight ratio: 2-3 kg of caramel color, 15-30 kg of high fructose corn syrup, 1-2 kg of tsaoko fruit, 0.5-1.5 g of wasabia japonica, 1-2 kg of anise, 1-2 kg of fennel, 2-3 kg of bittern, 3-5 kg of fermented bean curd, and 40-50 kg of salt. The multi-flavor soy sauce has the beneficial effects that the invention provides the preparation method of the multi-flavor soy sauce, the taste of the soy sauce is abundant, at the same time, during a preparation process, multiple adjusting is carried out, the flavoring fragrance of the soy sauce is increased, and the multi-flavor soy sauce is more suitable for market requirement.

The invention provides a nitrogen and phosphorus retention composting method of municipal domestic sludge, which belongs to the technical field of sludge treatment, and comprises the following steps: adding auxiliary materials, saccharomycetes and a stabilizer into municipal domestic sludge, composting, monitoring the temperature of the compost during composting, carrying out temperature-controlled fermentation, controlling the temperature of the first stage of composting to be within 40 DEG C, and adding a protective agent to assist fermentation, in the second stage of composting, the temperature is controlled to be within 50 DEG C, and exogenous microbial inoculants are used for auxiliary fermentation. According to the method, a step-by-step fermentation method is adopted, the combined action of the stabilizer, the protective agent, the exogenous microbial agent and the like is utilized, the effects of nitrogen fixation and phosphorus fixation are achieved, nitrogen and phosphorus loss is reduced, the fertilizer fermentation efficiency is improved, and a new direction is provided for sludge treatment.

The invention belongs to the field of tea processing, and specifically relates to a preparation method of black tea. The preparation method of the black tea comprises the following steps of picking fresh leaves, carrying out stir-frying, carrying out primary rolling, carrying out rinsing, carrying out re-rolling, carrying out fermenting, carrying out drying and carrying out aroma-baking. Accordingto the preparation method of the black tea, low-temperature stir-frying is performed on fresh leaves so as to be subjected to withering, so that, the preparation method is short in withering time anduniform in withering effect; grassy smell, as well as bitter and astringent taste, can be effectively removed by adopting combination of the primary rolling and the rinsing; and excessive fermentation and coking of tea can be prevented by adopting gradual-cooling drying. Moreover, temperature, time and moisture of each processing step are controlled, so that, the prepared black tea is lighter inbitter and astringent taste, smaller in grassy flavor, brighter in color and luster, mellower in refreshing aroma, good in taste and excellent in quality.

The invention relates to a preparation method of Gongfu black tea. The preparation method comprises the following steps of soaking picked fresh tea leaves in an aqueous solution for some time, fishingout the soaked tea leaves, performing draining, performing withering, performing rolling, performing fermenting, and performing drying treatment to obtain the Gongfu black tea. According to the preparation method disclosed by the invention, the stripping tea rate in the rolling process can be increased, the generation of broken tea leaves can be reduced, and besides, the quality of the Gongfu black tea can also be improved.

The invention discloses organic fertilizer self-fermentation detection equipment. The equipment includes a shell; a fertilizer fermentation cavity is formed in the left side of the shell; a stirring motor is fixedly arranged on the lower side wall of the fertilizer fermentation cavity; a lower telescopic shaft is rotationally arranged on the upper side of the stirring motor; an upper telescopic shaft is arranged on the lower telescopic shaft in a sliding manner; a shaft spring is connected between the upper telescopic shaft and the lower telescopic shaft; a moving gear is fixedly arranged on the upper telescopic shaft; and a lower shaft coupling is fixedly arranged at the upper end of the upper telescopic shaft. When the organic fertilizer self-fermentation detection equipment is used forfermenting an organic fertilizer, the moisture content in the organic fertilizer is detected, water is properly added, the pH value of the organic fertilizer can be detected, a small amount of alkaline fertilizer can be added due to peracid, otherwise, after the organic fertilizer is fermented, the fertilizer can be automatically discharged to avoid excessive fermentation and nutrient loss, and influence of waste material seedling burning on normal growth of crops is reduced.

The invention discloses a black tea fermentation method and device which are sufficient in oxygen supply and capable of achieving independent fermentation. The black tea fermentation device comprisesa layered structure frame body; tea base fermentation tanks are formed in all layers, and a gap is formed between the upper tea base fermentation tank and the lower tea base fermentation tank; a heating mechanism is arranged on the frame body; the heating mechanism comprises a controller, and the controller is connected with a control power supply, a power supply, a temperature sensor and a buzzerseparately; and a heater connected with the controller is arranged at the bottoms of the tea base fermentation tanks. The original closed fermentation environment is broken through, the multiple independent tea base fermentation tanks are formed in the frame body of the layered structure, and the waiting time is saved; a gap is kept between upper and lower tea base fermentation tanks, so that airpermeability is high, oxygen supply is sufficient, and sufficient fermentation is facilitated; the heater is arranged at the bottoms of the tea base fermentation tanks and used for controlling the fermentation temperature and accurately controlling the fermentation temperature to achieve a variable-temperature fermentation effect; timing working hours is realized, and reminding is performed by the buzzer, so that the tea bases are stirred to be fully and uniformly fermented; wet cloth is adopted for moisturizing, so that observation and moisturizing are facilitated; and work is stopped and reminded regularly, and excessive fermentation is avoided.