Vacuum drying device and method for tea fermentation

Abstract

The invention provides a vacuum drying device for tea fermentation. The vacuum drying device comprises a drum bin, an exhaust device, an oxygen device, a rear support, a front support, a driving device, a three-way valve, a dynamic sealing joint, an air guide tube, a supporting wheel, an oxygen delivery tube, and an air extraction tube. The tea fermentation and drying process of the vacuum dryingdevice for tea fermentation is carried out in stages in a fermentation chamber, which can prevent dirt such as harmful bacteria and harmful particles in air from polluting products, and the fermentation chamber is likely to clean. A heat-conducting working medium is adopted as a heat carrier to enable errors between the target temperature of tea fermentation and the set temperature error to be within 2 DEG C, and high-pressure high-oxygen air with a relative pressure of 0.10 to 0.25 Mpa increases the penetration force into the leaf bud pores of the tea, and improves the fermentation effect oftea and increases the fermentation speed of tea; and the vacuum drying of tea fermentation solves the problems of poor color and easy loss of aroma in hot air drying, and greatly improves the yield and quality of tea.

Description

technical field [0001] The invention relates to a fermentation equipment, in particular to a vacuum drying device for tea fermentation. Background technique [0002] Fermentation technology has more and more applications in medicine, food industry, environmental science, chemical energy, agriculture, fermented feed, etc., and the technical application of fermentation equipment has become more and more extensive. Fermentation equipment refers to the equipment that uses microorganisms to produce target products. It must have various conditions suitable for the growth of microorganisms and the formation of products, thereby promoting the metabolism of microorganisms and enabling them to obtain greater yields. At present, solid fermentation also has problems such as large area occupied by fermentation equipment, high labor intensity, difficult mass and heat transfer, and difficult control of fermentation parameters. [0003] The rolled leaves of black tea are usually placed in ...

AI Technical Summary

Problems solved by technology

At present, solid fermentation also has problems such as large area of ​​fermentation equipment, high labor intensity, difficulty in mass and heat transfer, and difficulty in controlling fermentation parameters.

[0003] The rolled leaves of black tea are usually placed in a fermentation box (fermentation bin) for fermentation. The tea leaves are basically fixed in the fermentation box (fermentation bin), and the tea leaves need to be turned manually during the fermentation process, which is time-consuming and labor-intensive and inefficient

The temperature control of tea leaves is troublesome, the temperature accuracy is not accurate, and the temperature and humidity inside and outside the fermentation pile are quite different, resulting in uneven fermentation inside and on the surface of the fermentation pile. The uniformity and stability of fermentation, the quality stability of processed black tea is poor, which affects the quality of black tea

[0004] Since the temperature control and moisturizing measures used in the fermentation are carried out in a relatively closed fermentation box (fermentation chamber), the relatively closed environment will affect the air circulation and oxygen supply, and cannot make the polyphenols fully contact with the oxidase, resulting in Insufficient oxygen and high carbon dioxide concentration are prone to occur during the fermentation process, which hinders the normal progress of fermentation; during the process of air convection dehumidification and oxygenation, the tea is easy to be infected with miscellaneous bacteria, and mycotoxins exceed the standard

[0005] Existing tea fermentation machines cannot realize the direct drying of tea leaves after fermentation in the fermentation box (fermentation bin), and the fermented tea leaves need to be dried in other drying equipment. There are hot air drying tea leaves with poor color and easy loss of aroma. It is easy to cause problems such as tea pollution, which increases the investment in drying equipment, labor costs, and tea production costs.

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