Full-automatic fermentation equipment and method for green brick tea

Abstract

The invention relates to full-automatic fermentation equipment and method for green brick tea. The full-automatic fermentation equipment comprises a feeding device, a vibration conveying device, a watering device, a fermentation master batch adding device, a distribution device and a fermentation deblocking device and is characterized in that the discharge outlet of the feeding device is arrangedright above the vibration conveying device, one side of the vibration conveying device directly faces the discharge outlet of the fermentation master batch adding device, and the other side of the vibration conveying device directly faces the feed inlet of the watering device; the output end of the watering device is located right above the distribution device, the distribution device is in transition connection with a first lifting conveying belt, and the upper end of the lifting conveying belt extends into the fermentation deblocking device; a forward moving and reverse moving conveying beltis arranged below the output end of the fermentation deblocking device, a discharge outlet in one end of the forward moving and reverse moving conveying belt is in transition connection with a secondlifting conveying belt, and the output end of the second lifting conveying belt extends into a drying device. By the full-automatic fermentation equipment and method, automatic fermentation of the green brick tea can be achieved.

Description

technical field [0001] The invention relates to green brick tea processing and production equipment, in particular to a green brick tea automatic fermentation equipment and method. Background technique [0002] The fermentation of green brick tea requires quantitative watering, natural fermentation, and secondary fermentation after adding yeast material. [0003] There are several major problems in the existing green brick tea fermentation process: 1) The equipment adopts a semi-mechanical and semi-manual operation mode, which not only has high labor intensity, but also increases labor costs; Fermentation microorganisms are added in the process. Under manual operation, the ratio of fermented yeast material and water is not only unbalanced, but also unhygienic, which will induce the production of harmful microorganisms, make the quality of green brick tea unstable, and fail to achieve the expected taste; 3) Humidification and pile fermentation are carried out separately, whi...

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Problems solved by technology

[0003] There are several major problems in the existing green brick tea fermentation process: 1) The equipment adopts a semi-mechanical and semi-manual operation mode, which not only has high labor intensity, but also increases labor costs; Fermentation microorganisms are added in the process. Under manual operation, the ratio of fermented yeast material and water is not only unbalanced, but also unhygienic, which will induce the production of harmful microorganisms, make the quality of green brick tea unstable, and fail to achieve the expected taste; 3) Humidification and stacking fermentation are carried out separately, which not only occupies an area, but also the equipment structure is not compact, which is not conducive to centralized control and adjustment

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