Stair-stepping tea continuous-fermentation device

Abstract

The invention discloses a stair-stepping tea continuous-fermentation device. The stair-stepping tea continuous-fermentation device at least comprises a fermentation group. The fermentation group comprises a frame and at least two fermentation units. The at least two fermentation units are stepwise arranged from top to bottom. Each one of the at least two fermentation units comprises a fermentation tank, a discharge device, a scattering device and a conveyer device. The fermentation tank is provided with an air chamber communicated with an inner cavity of the fermentation tank. A bottom cover is arranged at the bottom of the fermentation tank. The air chamber is annular. The top and the bottom of the air chamber are sealed. A side of the air chamber is provided with a ventilation pipe communicated with an external ventilation device. An atomizing nozzle is arranged in the ventilation pipe. A temperature sensor and an oxygen concentration sensor are arranged in the inner cavity of the fermentation tank. Through the fermentation tank having two or more layers and through a cycle flow of primary fermentation, scattering and secondary fermentation, fermentation is more uniform and thorough. Through the air chamber having an annular structure, air convection ventilation is formed in the air chamber so that uniform fermentation is realized. Uniformity and consistency of quality of black tea fermented by the stair-stepping tea continuous-fermentation device are guaranteed.

Description

technical field [0001] The invention relates to the field of agricultural machinery, in particular to tea processing machinery, mainly to fermentation equipment for tea production. Background technique [0002] Fermentation is the most critical process to form the quality of black tea. The fermentation time generally requires between 45 minutes and 90 minutes, and the fermentation humidity is greater than 90%. After fermentation, the leaf color of the raw tea leaves changes from green to red, forming the quality characteristics of black tea with red leaves and red soup. The key lies in controlling the temperature, humidity and oxygen amount required for the enzymatic oxidation and polymerization of fermented tea polyphenols. [0003] The traditional method of fermentation is to ferment by placing in fermentation baskets, wooden barrels, stacking on clean ground, and sealing multi-layer conveyor belts, multi-layer sieve trays and chambers. In the specific operation, the humi...

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Problems solved by technology

[0006] In the above-mentioned technology, there are the following deficiencies: first, the fermented leaves are piled up with a certain thickness and the turning is not sufficient, which affects the uniformity of tea fermentation; Third, the humidification method of artificial atomized water has uneven humidification of fermented leaves, low humidification efficiency, and untimely replenishment of humidity

The combination ratio of temperature and humidity is difficult to control; fourth, natural stacking and fermentation mak

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