47results about How to "Oily color" patented technology

The invention discloses a processing method of Congou black tea. Common fresh tea leaves are taken as raw materials and the processing method comprises the following steps of cold air withering, hot air withering, spreading, rolling, fermenting and drying. According to the invention, the original technology of Congou black tea is inherited, improved and innovated, so that the problems of low efficiency and high quality fluctuation of Congou black tea in the production process are solved effectively; the prepared Congou black tea is thin and fine, shows peak seedlings, is smooth in color, has bright red and yellow soup color, is mellow in taste, has heavy sweet orange flavor, is bright red in leaf bottom, and lays a good foundation for occupying the tea leaf market for the Congou black tea.

The invention relates to the technical field of health foods, in particular to ginger black tea and a preparation method thereof. The method comprises the following steps: selecting fresh leaves with good tenderness to prepare the ginger black tea in general, putting the leaves into a rolling machine to roll, cleaning and peeling off fresh ginger, and cutting into small particles of which the particle sizes are smaller than 0.1cm; putting withered tea leaves into the rolling machine to roll, putting the cut ginger dices into the fresh leaves, and putting the rolled ginger leaves and the fresh ginger into a sealing bag to ferment; and putting the fermented tea leaves into a dryer to dry, thereby obtaining the ginger black tea. The tea prepared by the method is pure and thick in fragrance; the content of microelements in the tea can be improved after fermentation; the fresh ginger is added, so that the fresh ginger juice is mixed with the tea; the flavor of the tea is increased while the nutrient value of the tea can also be improved; the ginger black tea has the curative effects of tonifying the spleen and warming the stomach, and is relatively light in taste, free of a spicy taste, tight, bent and heavy in appearance, uniform and neat, pure, greasy in color and luster, sweet and mellow in meat aroma, bright and red in soup, fresh, cool and strong in taste, and ruddy and bright in tea residue.

The invention discloses a salting method for sesame paste flavored salted duck eggs. The salting method comprises the following steps of: cleaning duck eggs and drying the cleaned duck eggs; uniformly mixing sesame paste or fresh sesame oil residues with salt in the ratio of 3:1 in a mixer, and pouring the mixed ingredients into a container; evenly coating the mixed ingredients on the duck eggs; putting the duck eggs into a sealed container; and storing the container at a shady, cool and ventilate place without light for 30-40 days at 15-20 DEG C. The sesame paste flavored salted duck eggs produced by the method have soft and oily yolks and pale yellow egg whites, have the flavor of sesame paste, can be eaten after being washed and cooked for 10min, and are preferably cooked by a pressure cooker. The sesame paste flavored salted duck eggs can be stored for six months at a shady, cool and dry place, have delicate and pale yellow in egg whites, soft and bright yolks and the flavor of sesame paste, and are special in technology, thick in mouth feel, rich in nutrition, green, pollution-free and convenient to eat.

The invention discloses a green tea preparation technology. The green tea preparation technology comprises picking, fresh leaf tedding, de-enzyming, spreading cooling, rolling, tidying of tea strips and fragrance improvement. In the spreading cooling process, tea leaves are arranged on a bamboo mat with a screen mesh and are subjected to spreading cooling. The green tea preparation technology has simple processes and realizes uniform raw material mixing. The prepared green tea has good wholeness, compact, uniform and tidy strip arrangement, a glossy color, balanced nutrition and good health care effects and satisfies various tea demands of people.

The invention belongs to the technical field of tea making processes and in particular discloses a method for making black tea. The preparation method comprises the following steps: selecting materials, cooling green leaves, rolling, spreading out for cooling and fermenting and roasting at low temperature. According to the method for making black tea disclosed by the invention, the light-heavy-light pressurized rolling method is adopted in the rolling process, the juice is not leached, the surface texture of the tea is not damaged, and the subsequent fermentation process is promoted; fermentation of a common fermentation machine is replaced by natural cooling fermentation, polyphenol in the black tea can be fully oxidized and degraded by virtue of proper fermentation temperature and full fermentation time, effective conversion of the theaflavin, thearubigins and theabrownin is realized, and the bright red quality of the black tea is improved; and no fermentation agent is added into the whole fermentation process, and natural and pure taste of the black tea is guaranteed.

The invention belongs to the field of tea processing, and particularly relates to a manual production method for large yellow tea. The method comprises the following steps: picking of fresh tea leaves; treatment of the picked fresh tea leaves; enzyme deactivation; primary tea leaf rolling; secondary tea leaf rolling; primary drying; heaping for yellowing; heating with low fire; heating with high fire; packing for storage. The large yellow tea produced according to the method has the characteristics that stems are strong and leaves are thick, shoots and bars are large, the leaves are formed into strips, each shoot and the corresponding leaves are connected to be shaped as a fish hook, the color of the large yellow tea is glossy and mild, the color of a tea infusion is dark yellow with brown, the tea infusion has a full scorch aroma, and a strong and sweet taste, the color of tea residues is yellow with brown, and the large yellow tea is durable for soaking; through adoption of the method, the quality of the processed large yellow tea is improved.

The invention relates to a preparation method of a jasmine tea. The preparation method comprises following steps: putting 2 to 6 parts of jasmine tea with a water content of 5.0 to 5.5%, and 8 to 12 parts of fingered citron, 12 to 18 parts of poria cocos, 15 to 25 parts of malt and 6 to 15 parts of herba lopatheri, which all have a water content of 4.5 to 5.0%, into a softening tank to perform a softening treatment, then transporting the mixture to a knead entwist machine to have rolling and shaping treatments, setting light rolling and heavy rolling in alternation, controlling each rolling time in the range of 1 to 2 minutes, transporting the mixture into a green removing machine to have a primary drying treatment after shaping, controlling the temperature in the range of 110 to 120 DEG C and the time in the range of 10 to 15 minutes, performing a primary shaping, transporting the mixture into a fragrant raising machine to have a fragrant raising treatment when the fragment start to appear, and finally obtaining the jasmine tea product. A novel processing technology is adopted in the preparation method of the jasmine tea. The raw materials are mixed evenly, the sense of wholeness is strong, the tea is compact and well proportioned, and the color and luster are smooth and bright. The jasmine tea tastes pure and fresh, has strong jasmine fragrant and original taste of tea, and has the functions of relieving thirst, diminishing inflammation and reducing internal heat. If the jasmine tea is drunk regularly, the jasmine tea also has the functions of soothing liver, strengthening spleen, regulating flow of Qi and soothing depression.

The invention discloses a salting method for sesame paste flavored salted eggs. The salting method comprises the following steps of: cleaning eggs and drying the cleaned eggs; uniformly mixing sesame paste or fresh sesame oil residues with salt in the ratio of 3:1 in a mixer, and pouring the mixed ingredients into a container; evenly coating the mixed ingredients on the eggs; putting the eggs into a sealed container; and storing the container at a shady, cool and ventilated place without light for 30-40 days at 15-20 DEG C. The sesame paste flavored salted eggs produced by the method have soft and oily yolks and pale yellow egg whites, have the flavor of sesame paste, can be eaten after being washed and cooked for 10min, and are preferably cooked by a pressure cooker. The sesame paste flavored salted eggs can be stored for six months at a shady, cool and dry place, have delicate and pale yellow egg whites, soft and bright yolks and the flavor of sesame paste, and are special in technology, thick in mouth feel, rich in nutrition, green, pollution-free and convenient to eat.

The invention provides a processing method of Gongfu black tea. The method comprises the following steps: picking tea leaves, sun-drying, stirring, withering, twisting, mixing, fermenting, drying, cooling, baking to enhance the aroma, and packaging. The operating method is unique. The stirring step is added before withering, so that the Gongfu black tea has a quality style of black tea as well as a quality charm of rock tea and achieves a unique quality flavor. After the black tea developed by the special process is infused, the soup has a bright color, thus refreshing to the heart, pleasing to the eyes and having an unique lingering charm; the aroma is more unique, and the tea soup has the flower aroma, honey aroma and fruit aroma; every infusion of tea soup is of a different style in the aspects of aroma, savor and soup color; and even as for the last infusion, the aroma can still last for long time. The tea sends out sufficient aroma, has a long-lasting aftertaste, and combines mellowness and sweetness, thus having an attractive charm.

The invention relates to a processing method for green tea products. The processing method for the green tea products comprises the following steps of: mixing 2-5 parts of green tea with water content of 4.5-5.0 percent, 8-12 parts of mulberry leaves with water content of 6.0-6.5 percent, 7-15 parts of lotus leaves with water content of 6.0-6.5 percent, 25-33 parts of semen coicis with water content of 6.0-6.5 percent and 3-8 parts of peach kernels with water content of 6.0-6.5 percent and putting in a softening tank to perform softening operation; then transferring to a twisting machine to perform twisting shaping, wherein the twisting is performed lightly, heavily and lightly for 1-2 minutes in an alternating manner; transferring into a fixation machine to perform primary drying for 10-15 minutes at the temperature of 110-120 DEG C after the shaping is completed; performing primary shaping and transferring into an aroma extractor to extract aroma after the aroma appears primarily, thereby producing the green tea products. The processing method for the green tea products has the advantages of adoption of novel processing technology, uniformly mixed raw materials, strong sense of wholeness, tight and neat strips, bloom color, pure and fresh flavor during drinking, fragrance overflowing, capability of preventing the original tea flavor from losing, refreshingness, thirst quenching, inflammation diminishment and fire removal after drinking, damp clearing, whitening and slimming effects and the like after long-term drinking.

The invention relates to a making technology of a green tea product. The making technology of a green tea product comprises the following steps: mixing 3-5 parts of green tea having a water content of 6.5-7.0%, 8-15 parts of mulberry leaf having a water content of 5.0-5.5%, 6-12 parts of lotus leaf, 28-35 parts of coix seed and 3-8 parts of peach seed, and adding the obtained mixture to a softening tank for softening; transferring to a rolling machine for rolling shaping, and carrying out light-heavy-light alternative rolling for 1-2min; and transferring to an enzyme deactivating machine after the shaping for preliminary drying, drying at 110-120DEG C for 10-15min for preliminary shaping, and transferring to an aroma raising machine after initial aroma appearance for aroma raising to prepare the green tea product. The processing technology of the green tea product is a novel processing technology, has the characteristics of uniform mixing of raw materials, strong wholeness sense, tight, neat and well-spaced streaks, smooth color, realization of pure, fresh and brisk taste, overflowing aroma and original tea charm reservation during drinking, and tasty and refreshing feeling, thirst quenching, inflammation preventing and fire heat removing after drinking, and has the damp clearing, whitening and weight reducing effects after long-term drinking.

The invention belongs to the field of tea processing, and specifically relates to a manufacturing method of orange black tea. The orange black tea is composed of the following components in parts by weight: 3-8 parts of tangerine, and 10-17 parts of black tea. According to the present invention, by inheriting, improving and innovating the process of black tea preparation, the problems of low efficiency and large quality fluctuation in the production process of black tea are effectively solved; and the prepared orange black tea has a compact appearance, a fine peak seedling, an oily color, a bright red and yellow soup, a sweet and mellow taste, a strong aroma of orange sugar, and a bright and red leaf bottom, and the method lays a good foundation for the development of the orange black teamarket.

The invention especially discloses a preparation method for green tea. The preparation method comprises the following steps: (1) blending of attached liquids; (2) spraying; (3) drying; and (4) shaping and fragrance promotion. The invention has the following beneficial effects: the preparation method is simple, raw materials can be fully and uniformly mixed, so the prepared green tea presents a strong sense of wholeness and has compact and uniform cords and an oily color; malt extract, peach seed extract, lophatherum gracile extract, geranium wilfordii tea and green tea are fully and effectively mixed, raw materials are scientifically proportioned, so the prepared green tea has good quality, presents pure, fresh and agreeable taste and rich delicate fragrance when drunk, is convenient to drink, endures brewing, exerts a good health care effect on a human body, promotes the production of body fluid to quench thirst, has after-taste sweetness after drinking of the green tea, can raise spirit, clear away the heart-fire, clear heat and relieve summer heat and is capable of helping digestion, reducing phlegm, removing greasiness, losing weight, reliving internal heat, improving eyesight, moisturizing dryness, lubricating intestines, removing inflammation, promoting diuresis, dispelling wind, invigorating blood circulation and the like after long-term drinking.

The invention relates to a production method of spleen strengthening and digestion promoting tea. The production method of spleen strengthening and digestion promoting tea comprises the following steps: mixing yellow tea which contains 4.5-5.0% of water, and 3-8 parts of hawthorn, 12-25 parts of malt, 8-12 parts of fructus amomi and 15-28 parts of radix polygonati officinalis each of which contains 5.0-5.5% of water, and softening the mixture in a softening tank; kneading and shaping the mixture in a kneading machine for 1-2 minutes in a light-heavy-light alternating manner; and after shaping, primarily drying the mixture in a water removing machine for 10-15 minutes at 110-120 DEG C for primary shaping, shaping and scenting in a scenting machine as fragrance appears, thus obtaining the finished spleen strengthening and digestion promoting tea. The production method of the spleen strengthening and digestion promoting tea, which adopts a novel processing technology, guarantees uniform mixing of raw materials, strong sense of wholeness, tight and uniform strip, and moist color; when drunk, the tea is pure and fresh in taste and is fragrant, and the tea can maintain original aroma, refresh and quench thirst, diminish inflammation and remove pathological fire after being drunk; and the tea, after being drunk for a long term, has functions of strengthening the spleen, promoting digestion and the like.

The invention discloses an organic fertilizer for tobacco and a preparation method thereof. Oil cakes and humic acid are taken as raw materials, and a microbial fermentation inoculant and a pest inhibitor are added for fermentation treatment, thereby obtaining the organic fertilizer for tobacco. Trichoderma and bacillus subtilis are added into the organic fertilizer, so that organic matter decomposition can be promoted, tobacco plants can be prevented from being infected with black shank and bacterial wilt germs, the incidence rate of tobacco bacterial wilt and black shank is reduced, and the use of pesticides is reduced. The production period of the organic fertilizer is short, and the free amino acid content of the prepared organic fertilizer is increased from 0.18% to 5%. When the organic fertilizer is applied to tobacco planting, tobacco plants grow robustly, leaves develop well, and cured tobacco leaves are bright in color and luster, oily and moist and improved in aroma quality.

The invention especially discloses a preparation method for health care tea. The preparation method comprises the following steps: (1) blending of attached liquids; (2) spraying; (3) drying; and (4) shaping and fragrance promotion. The invention has the following beneficial effects: the preparation method is simple, raw materials can be fully and uniformly mixed, and the prepared health care tea presents a strong sense of wholeness and has compact and uniform cords and an oily color; hawthorn fruit extract, cassia seed extract, sticktight extract, mulberry leaf tea and lotus leaf tea are fully and effectively mixed, raw materials are scientifically proportioned, so the prepared health care tea has good quality, presents pure, fresh and agreeable taste and rich delicate fragrance when drunk, is convenient to drink, endures brewing, exerts a good health care effect on a human body, can prevent and treat diabetes and prevent myocardial infarction and cerebral hemorrhage, enables people to feel tasty, quench thirst and enjoy after-taste sweetness after drinking of the health care tea, can nourish the liver, moisten the lung, refresh one, relieve internal heat, clear heat and remove toxins and is capable of reducing fat, removing toxins, fostering beauty and the like after long-term drinking.

The invention discloses a compound enzyme for improving the quality of tobacco leaves and a preparation process thereof, belonging to the technical field of enzyme fungus compositions. , prepared by mixing enzymes, crushing, sieving and packaging. The invention adopts the combination of enzymes and fungi, has relatively few recipes, and has a simple preparation process, so that the green impurities, woody gas, earthy smell, bitterness and pungency and excessively pungent smell in the tobacco leaves can be removed from the tobacco leaves during the fermentation process, and the tobacco leaves can be kept. It has an oily color and a mellow smell, and can greatly shorten the aging time of tobacco leaves. Since the compound enzyme is applied to the tobacco leaves, the usage amount of flavors and fragrances is reduced, the cost of cigarette products is greatly reduced, and the quality level of cigarettes is also improved.

The invention relates to a making method of a liver coursing and spleen invigorating tea. The method comprises the following steps: mixing 2-6 parts of honeysuckle flower tea leaf with the water content of 5.0-5.5% with 8-12 parts of Fructus Citri Sarcodactylis with the water content of 4.5-5.0%, 12-18 parts of Poria cocos, 15-25 parts of malt and 6-15 parts of Lophatherum gracile, adding the obtained mixture to a softening tank, and softening; transferring the softened mixture to a rolling machine, carrying out rolling shaping in a light-heavy-light mode for 1-2min; and transferring the shaped mixture to an enzyme deactivating machine, carrying out preliminary drying at 110-120DEG C for 10-15min in order to realize preliminary fixing, transferring the preliminarily fixed mixture to a fragment enhancer after a fragrance appears, and carrying out fragment enhancement to obtain the finished honeysuckle flower tea. The honeysuckle flower tea making method adopts a novel processing technology, and the honeysuckle flower tea has the advantages of uniformly mixed raw materials, strong associative perception, compact and uniform strips, oily color, pure, fresh and refreshing taste in drinking, overflow delicate fragrance, no loss of the original charm of tea, and realization of refreshing, thirst quenching, inflammation eliminating and internal heat removing after drinking, and can be drunk for a long term to course liver, invigorate spleen, rectify qi and relieve uneasiness of body and mind.

The invention relates to a tea processing method of a black tea. The processing method comprises four steps of raw material pretreatment, mixing rolling, fermentation and drying. Traditional black teamanufacturing methods are fixed, and the mouth feel of finished products is single, and the health-care function of traditional black tea is slow, and the traditional black tea needs to be drunk fora long time. With the tea processing method of the black tea provided by the invention, the mouth feel of the produced black tea is enriched, and the health-care effect of the black tea is enhanced. In the rolling step, brown sugar and shredded ginger are added with and proper weight proportion, and a series of processing processes are carried out, so that the obtained black tea is oily in color,and fragrant and mellow in mouth feel, and has more significant health-care efficacy of warming middle, expelling cold, warming the stomach, dispelling cold, eliminating phlegm, promoting digestion, and stimulating appetite.

The invention discloses a manufacturing method of tangerine scented ancient tree black tea. The manufacturing method is characterized by including the step of subjecting Fengqing big-leaf tea serving as a raw material to selecting, withering, rolling, freezing, fermenting and drying. By the step of freezing before fermenting, loss of beneficial components can be reduced. By raw material selection and processing process control, flavors of tea polyphenol, amino acids and some carbohydrates in tea can be combined. Obtained ancient tree black tea leaves are fleshier than Yunnan black tea leaves, and plump and compact strips, glossiness in color, thick tea flavor, honey sweetness in taste, transparency and brightness in liquor color, high throat comfort, evident effects of sweetness lingering and saliva secretion promoting and toughness of infused tea stems are realized.

The invention relates to a dalbergia odorifera health black tea and a preparation method thereof. The preparation method comprises the following steps: withering fresh leaves and flowers of dalbergia odorifera with cold air till the water content of leaves and flowers of dalbergia odorifera is 60%-75%; withering with hot air till the water content of leaves and flowers of dalbergia odorifera is 45%-55%; cooling the leaves and flowers of dalbergia odorifera to room temperature after being withered with hot air and then rolling and fermenting; and drying the product acquired by fermenting till the water content is reduced to 5%-8%, thereby acquiring the dalbergia odorifera health black tea. According to the invention, the raw material components are reasonably blended and the preparation method is optimized, the active ingredients of the leaves and flowers of dalbergia odorifera can be fully activated and differentiated and the active ingredients can be quickly leached in a brewing process, so that the effects of reducing blood fat and resisting against oxidation of the prepared black tea can be promoted, and meanwhile, the oily color and luster, red yellow bright liquor color, sweet and mellow taste and thick fragrance of the dalbergia odorifera health black tea can be guaranteed.

The invention relates to a preparation method of agilawood oolong tea, which comprises the following steps: (1) withering: collecting mature leaves of agilawood trees, and withering for 1-2 hours under the conditions that the relative humidity is 50-70%, the wind temperature is 35-40 DEG C and the wind speed is 3.4-5.4 m / s; (2) rocking of green leaves; (3) fixation: performing fixation at 200-230 DEG C for 10-15 minutes, and then immediately spreading the leaves under the conditions that the wind temperature is 20-25 DEG C and the air speed is 0.3-1.5 m / s; (4) rolling, wherein the first rolling pressure is 100-130 N, the rotating speed is 20-30 rpm, the second rolling pressure is 300-350 N, and the rotating speed is 5-8 rpm; and (5) drying: primarily drying at 100-130 DEG C for 1-2 hours, after spreading for cooling, re-drying under the re-drying condition that the temperature is raised to 90-95 DEG C at the rate of 5-7 DEG C from 60-65 DEG C, and preserving heat for 0.5-1 hour. The agilawood oolong tea prepared by the method disclosed by the invention is tight in appearance, oily and uniform in color and luster, golden, clear and bright in soup color, fresh and refreshing in fragrance, mellow in taste, sweet in aftertaste and fleshy, soft and bright in leaf quality, and the sensory score reaches 90 points or above. Compared with other samples, the agilawood oolong tea has fresh and cool brand-new fragrance and is excellent in appearance, color, luster, taste and leaf bottom.

The invention relates to a method for preparing health tea by using sweet potatoes, which comprises the steps of picking, stripping leaves, sunning, fixing, wind drying, rolling, spraying, setting andimproving incense and dehydrating. The health tea prepared by the method provided by the invention has the advantages of tidy appearance, tight and uniform strands, green color, rich and pure aroma,good quality, clear and green tea color, clear and tender tea flavor, elegant and fragrant tea smell, fragrance, without losing the original tea flavor, easiness in drink, good boiling resistance andbalanced nutrition; the health tea has better health effect on a human body when being brewed for drinking, is refreshing and capable of stopping thirst after being drunk, has remarkable sweet after taste, is capable of clearing liver and improving vision, relaxing bowels and inducing diuresis; after being drunk for a long term, the tea also has effects of enhancing immunity, delaying senescence,clearing away the lung-heat, reducing phlegm, lubricating intestines, reducing blood press, decreasing blood sugar, preventing dyspepsia and other health effects, and greatly improves the quality of sweet potato leaf tea products.

The invention discloses a method for processing flower-fragrance type bulk tea. The method comprises the following steps of tedding fresh leaves, rocking green leaves, spreading, rolling, deblocking, fermenting, carrying out stack cover process, solarizing, drying naturally, and baking at a low temperature by taking common fresh tea braches with one bud and three or four leaves as raw materials. According to the invention, characteristics of six major tea types are combined, novel high-quality tea leaves are prepared, so that requirements for consumers can be met well; the prepared tea leaves are thin and solid in strip, are smooth in color, have yellow and red soup color, are mellow and sweet in taste, are pure sweet in aroma, have unique flower fragrance, and the bottom parts of the leaves are even red and green.

The present invention discloses a processing method of Congou black tea. The processing method uses the Congou black tea as a raw material and sweet-scented osmanthus as an auxiliary material, and isprepared by the following steps: (1) delicate, uniform and fresh tea leaf picking and fresh sweet-scented osmanthus picking; (2) drying; (3) withering; (4) air-spreading; (5) enzyme deactivating; (6)rolling; (7) fermenting and (8) drying: the fermented tea leaves are then dried at 50-55 DEG C for 1-2 h; the dried tea leaves are taken out and then placed at room temperature for 5-10 h; then the tea leaves are dried at 40-45 DEG C to water content of 6-7%; and then screening is conducted to separate the sweet-scented osmanthus and the tea leaves to obtain the Congou black tea with a sweet-scented osmanthus fragrance. The Congou black tea prepared by the processing method of the Congou black tea is moist in color and luster, pure, authentic, fresh and refreshing in taste and overflowing in fragrance, and has the sweet-scented osmanthus delicate fragrance.

The invention provides a high-temperature raw ore blue glaze and a preparation method thereof, and the high-temperature raw ore blue glaze comprises the following raw materials in parts by weight: 8-12 parts of peach gum, 20-23 parts of lapis lazuli, 10-16 parts of yuhua stone, 25-30 parts of gypsum, 2-5 parts of vermiculite, 3-5 parts of a wear-resistant material and 44-55 parts of water. According to the high-temperature raw ore blue glaze, lapis lazuli serves as a main color development raw material, the stable color development effect is achieved, higher wear resistance is achieved, the glaze surface obtained through high-temperature fast firing can present mild and stable dark blue, and the glaze surface is oily in color, novel, transparent and bright and mild like jade; and the glaze has the advantages of sufficient and stable color development, good glaze flatness, high wear resistance and high hardness.

The invention discloses a black tea fermentation device which comprises a steam boiler, a fermentation tank, a support for supporting the fermentation tank, fermentation beds, a feed conveyor, a tea putting device, a conveyed leaf thickness uniformizing device, a drive chain and a motor, wherein the steam boiler is connected with the fermentation tank through a pipeline, and the lower end of the pipeline is provided with a first outlet in a branching way; the fermentation beds are arranged in the fermentation tank through a rotating shaft, and the feed conveyor is used for conveying black tea embryos to the tea putting device; the black tea embryos are conveyed to the fermentation beds by the tea putting device, and the conveyed leaf thickness uniformizing device is positioned at the back of the tea putting vehicle device; the motor is connected with the fermentation beds through the drive chain. The invention also provides a black tea fermentation method based on the black tea fermentation device. According to the black tea fermentation device, the fermentation is carried out by the steam boiler, so that the fermentation temperature and the fermentation humidity are controllable, the fermentation time is greatly shortened, and the fermentation area is reduced due to the reasonable design of the fermentation tank.

The invention belongs to the technical field of organic fertilizers, and particularly relates to organic fertilizer for tobacco and a preparation method thereof. The organic fertilizer for the tobacco is prepared from an oil cake and a fermentation base which are mixed evenly according to the weight ratio of between 1 and 0.0004 to 0.0006 and are fermented; compositions of the fermentation base are beneficial microbial inoculum and effective vectors of high, medium and low temperature aerobic fermentation, and the number of live bacteria is between 4 and 20 hundred millions / g. The preparationmethod comprises the following steps: the oil cake is crushed to a fineness of between 1 and 3 mm, CaCO3 is added to adjust the pH value to be between 6 and 7, the fermentation base which accounts for 0.0004 and 0.0006 of the weight of the oil cake and water which accounts for 0.4 to 0.6 of the weight of the oil cake are added to stir evenly, and the organic fertilizer can be obtained through thedrying after the fermentation. The organic fertilizer can kill harmful bacteria, parasitic ova and weed seeds, a tobacco plant has robust growth and well-developed leaves after the application, the proportion of first-class tobacco and orange tobacco is greatly improved, tobacco leaves after the roasting have bright and glossy color and luster, and chemical compositions of crude tobacco are harmonious.