High-efficiency red tea fermenting machine

Abstract

The invention provides a high-efficiency red tea fermenting machine. The high-efficiency red tea fermenting machine comprises a box body and a box door, and also comprises a water adjusting module, anozone adjusting module, an oxygen adjusting module, an exhaust passage, an exhaust fan, an observation lamp, a glass observation handless cup, a plurality of transverse pipes and a tray, wherein thewater adjusting module, the ozone adjusting module and the oxygen adjusting module are disposed below the box body and successively installed, the exhaust fan is disposed on the box body opposite to the water adjusting module, one end of the exhaust passage penetrates through the top of the box body, the other end is arranged outside the box body, the observation lamp is arranged below the box body corresponding to the box door, the glass observation handless cup is disposed on the center of the box door, the plurality of transverse pipes are uniformly and symmetrically distributed on the boxbody at two sides of the box door, and the tray is disposed on the symmetric transverse pipes. According to the high-efficiency red tea fermenting machine of the invention, the water, oxygen content and inner temperature and humidity in the box body can be freely controlled by virtue of the water adjusting module, the ozone adjusting module and the oxygen adjusting module, and the uniformity of the water and temperature in the box body can be ensured.

Description

technical field [0001] The invention belongs to the field of tea preparation, in particular to a black tea high-efficiency fermentation machine. Background technique [0002] Black tea is a kind of tea processed by fermentation process. Fermentation is the key process to form the characteristics of black tea color, aroma and taste. The fermentation process is the process of enzymatic oxidation of fresh leaves. The polyphenols, amino acids and other substances in the tea Under aerobic conditions, enzymatic oxidation occurs, and polyphenols and catechins oxidatively polymerize and condense to form a series of oxidation products such as theaflavins, thearubigins, and theabrownins, while accompanied by other chemical reactions. From green to red, comprehensively formed the unique color, aroma and quality of black tea The control of temperature, humidity and oxygen supply during the fermentation process directly affects the accumulation of theaflavins in the fermented leaves, so ...

AI Technical Summary

Problems solved by technology

[0002] Black tea is a kind of tea processed by fermentation process. Fermentation is the key process to form the characteristics of black tea color, aroma and taste. The fermentation process is the process of enzymatic oxidation of fresh leaves. The polyphenols, amino acids and other substances in the tea Under aerobic conditions, enzymatic oxidation occurs, and polyphenols and catechins oxidatively polymerize and condense to form a series of oxidation products such as theaflavins, thearubigins, and theabrownins, while accompanied by other chemical reactions. From green to red, comprehensively formed the unique color, aroma and quality of black tea The control of temperature, humidity and oxygen supply during the fermentation process directly affects the accumulation of theaflavins in the fermented leaves, so it is necessary to control the temperature, humidity and other conditions during the fermentation Control, provide the most suitable environmental conditions, control the accumulation of theaflavins under the action of polyphenol oxidase in the fermentation process and reduce the transformation speed of theaflavins after formation, so as to improve the taste, aroma and other qualities of black tea to the greatest extent, and avoid Over-fermentation or under-fermentation of tea leaves can further improve the aroma and taste of black tea. However, the existing black tea fermentation room adopts the method of separating humidification and heating, and the local temperature and humidity in the fermentation room are always in a dynamic temperature-changing process. It is difficult to achieve overall balance and unity, and the air in it is not circulated. It cannot guarantee that all tea leaves are fermented in the same humidity and oxygen content, and the quality of black tea fermentation cannot be guaranteed.

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