Automatic puer tea stacking and fermenting device

Abstract

The invention discloses an automatic puer tea stacking and fermenting device which is characterized in that the device consists of a cabinet body (1), a bottom halftone conveying mechanism (2) in the cabinet body, a raking roller (3) on the front end of the cabinet body and a reciprocating spreading conveyor (4) on the upper part of the cabinet body, wherein, the side surfaces and the tail of the cabinet body are stainless steel punching halftones (5).The bottom halftone conveying mechanism is formed by connecting transferring chains on both sides of the bottom halftone with the bottom halftone, and the bottom halftone is the stainless steel punching halftone. The invention creatively changes the existing puer tea ground fermentation into the stainless steel air-permeable container fermentation, which greatly improves air permeability and drainage during the tea fermenting process. The invention has short fermenting period and good fermenting effect, and the problems of corruption, worm growth phenomenon and the like during the tea fermenting process are solved. The invention not only greatly improves the hygienic standard of tea producing areas, but also improves production efficiency.

Description

technical field [0001] The invention relates to automatic stacking and fermentation equipment for Pu'er tea. Background technique [0002] Pu-erh tea is divided into two types: raw tea and cooked tea. Pu-erh cooked tea is made by adding a certain proportion of water to the tea leaves and then stacking the tea leaves into a stack of tea leaves with a certain volume. After a period of natural stacking, the tea stacks will produce After a certain temperature, the tea leaves will enter the fermentation process. [0003] At this stage, almost all the fermentation of domestic Pu-erh tea adopts the ground stacking fermentation process. In this process step, the humidification and stacking of tea leaves are all completed by workers on the ground. Workers wear rain boots and hold a shovel to continuously turn the tea leaves. During the process of turning the tea leaves, water is added manually. After adding water, the workers use the shovel to pile the tea leaves on the ground into ...

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Problems solved by technology

[0004] There are many problems in this fermentation process: first, the hygiene is not up to standard

The tea leaves are stacked manually on the ground, and the workers step back and forth on the tea leaves. This hygienic situation cannot meet the requirements of modern society for food hygiene. In the near future, with the further stringent food hygiene law , this production process is bound to face elimination; secondly, the quality of tea fermentation is not stable

Because it is piled on the ground for fermentation, the part of the tea leaves in contact with the ground cannot be ventilated and drained at all. If the water content is not properly controlled, the tea leaves in contact with the ground will rot, and the rotten tea leaves will produce an unpleasant smell. Taste will affect the final taste of the whole pile of tea leaves

In addition, after the tea rots, there will be insects, which will cause fatal damage to the quality of the tea.

In recent years, the quality of all puerh cooked tea manufacturers in my country has been unstable, and the fermented tea produced cannot meet the export standard stably. Almost all manufacturers dare not export fermented tea. This situation is caused by this primitive production process.

The third is that the humidification and fermentation of tea requires more labor and the degree of automation is not high. Due to the excessive labor, various indicators are greatly affected by human factors and are not easy to control

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