Black tea fermentation equipment and fermentation method

Abstract

The invention discloses black tea fermentation equipment and a black tea fermentation method. The black tea fermentation equipment comprises a hollow cylinder which is arranged transversely in the axial direction; a central shaft which extends transversely is arranged in the center of the cylinder; a motor can drive the central shaft to rotate around the axial direction of the central shaft; temperature, humidity and color difference detecting devices are fixed to the central shaft; a circle of mesh assembly which extends coaxially with the cylinder is arranged on the outer side of the central shaft in the cylinder, and is arranged around the central shaft; black tea to be fermented is placed in the mesh assembly. The temperature, the humidity and the color difference of the tea leaves in the mesh assembly are respectively detected through the temperature, humidity and color difference detecting devices so as to judge that whether the fermentation is completed or not; the temperature and the humidity in the cylinder are controlled through the judgment on the temperature and the humidity detected by the temperature and humidity detecting devices. According to the black tea fermentation equipment and the fermentation method, the fermentation of the black tea is controlled and judged automatically, the labor intensity is reduced, the labor efficiency is improved, and the black tea fermentation quality can be improved, and the black tea fermentation time can be shortened.

Description

technical field [0001] The invention relates to black tea fermentation equipment and a fermentation method thereof. Background technique [0002] Black tea is a kind of tea processed through rolling, fermentation, drying and other processes. Fermentation is the key process to form the characteristics of black tea color, aroma and taste. The process of enzymatic oxidation of fresh leaves after withering and rolling, the polyphenols, amino acids and other substances in the vacuoles are oxidized with polyphenols after the liquid cell membrane is damaged. The enzyme is fully exposed to enzymatic oxidation under aerobic conditions, and polyphenols and catechins are oxidatively polymerized and condensed to form a series of oxidation products such as theaflavins, thearubigins and theabrownins. Along with other chemical reactions, the rolled leaves turn from green to red, forming the unique color, aroma and quality of black tea. [0003] Material changes in the fermentation proces...

AI Technical Summary

Problems solved by technology

Although the device can control the temperature and humidity in the box, it still lacks criteria for discrimination, that is

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