Multi-barrel rotary black tea fermentation device

Abstract

The invention discloses a multi-barrel rotary black tea fermentation device. The multi-barrel rotary black tea fermentation device comprises a power device, a heat, moisture and oxygen supplying system, a frame, a feeding port and a discharging port, wherein a long outer barrel is arranged; a plurality of fermentation barrel are arranged on the same circumference inside the outer barrel; the fermentation barrels are fixedly connected with the outer barrel; small holes are arranged uniformly on the surface of the barrel wall of each fermentation barrel; a plurality of small round pipes provided with small holes pass through the barrel wall of each fermentation barrel; the inner wall of each fermentation barrel is provided with a plurality of uniformly distributed spiral material guiding ribs; the feeding port is communicated with the fermentation barrels; the terminal end of each fermentation barrel is communicated with the discharging port; an air intake central pipe is arranged; one end of the air intake central pipe is communicated with the center of a cavity body of the outer barrel while the other end of the air intake central pipe is connected with the heat, moisture and oxygen supplying system; and the power device can drive the outer barrel to rotate. The multi-barrel rotary black tea fermentation device, disclosed by the invention, has the advantages of a simple structure, cleaning convenience, high automation level and capability of realizing clean production of tea leaves; the fermented black tea has uniformity and consistency; and the quality of the tea leaves is improved.

Description

technical field [0001] The invention relates to a tea processing equipment, in particular to a black tea fermentation device, which is applied to the black tea processing and fermentation process. Background technique [0002] Fermentation is a unique stage of black tea production. After fermentation, the leaf color changes from green to red, forming the quality characteristics of black tea with red leaves and red soup. The mechanism is that under the action of rolling the leaves, the cell membrane structure of the tissue is destroyed, so that the polyphenols are fully contacted with the oxidase, and oxidative polymerization occurs under the action of the enzyme, and other chemical components also undergo profound changes accordingly, so that the green tea leaves are produced. Turn red, forming the color, aroma and quality of black tea. The key to fermentation is to master the temperature, humidity and oxygen required to meet the tea polyphenolase oxidation polymerization r...

AI Technical Summary

Problems solved by technology

[0003] The current fermentation method is generally to put the rolled leaves in a fermentation frame or a box with a closed multi-layer conveyor belt for fermentation. In the specific operation, the operation is relatively difficult, the degree of automation is not high, and it is not easy to clean, which affects the fermentation quality of black tea. More importantly, due to the fact that the accumulation has a certain thickness during fermentation, the traditional fermentation method cannot be turned or turned very little, which affects the consistency of the color of the fermented tea.

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