Automatic tea fermentation machine

Abstract

The invention discloses an automatic tea fermentation machine. The automatic tea fermentation machine comprises a base, wherein a feeding conveyer belt is fixedly arranged at one side of the top end of the base and is obliquely arranged; a tea stirring box is arranged below the feeding conveyer belt; four corners of the bottom end of the tea stirring box are fixedly connected with four first brackets separately; the bottom ends of the four first brackets are fixedly connected with the top end of the base; a stirring motor is fixedly arranged at one side of the tea stirring box; a stirring shaft is arranged in the tea stirring box; and one end of the stirring shaft penetrates out of a side wall of the tea stirring box and is fixedly connected with an output end of the stirring motor. Compared with a traditional device, the automatic tea fermentation machine has the advantages that the automation degree is high, adverse factors of artificial fermentation are greatly reduced, constant temperature and constant humidity in a case of the fermentation machine and oxygenation are achieved, the fermentation quality and efficiency are improved, only manual feeding or receiving is required, turning is not required, the temperature, humidity and oxygen are intelligently controlled, stable process parameters are ensured, and the automatic tea fermentation machine has a multifunctional fermentation mode including a cold fermentation process, a thermal fermentation process and the like and is energy-saving and environment-friendly.

Description

technical field [0001] The invention relates to the field of fermentation machinery and equipment, in particular to an automatic tea fermentation machine. Background technique [0002] Tea fermentation refers to the process of enzymatic oxidation of tea leaves to form dark substances such as theaflavins and thearubigins. Fermentation mostly takes place in a dedicated room that can control temperature and humidity. There are many factors that affect fermentation, such as temperature, humidity and water content of leaves, etc., [0003] At present, tea fermentation is mainly carried out by artificial stacking method. A thermometer is inserted into the tea pile to measure the temperature. When the internal temperature of the tea reaches or exceeds the process value, the method of manual turning is used to cool down. It may cause the local temperature to be too high or too low and affect the tea. quality, and manual turning is low in efficiency and high in strength, which may ...

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Problems solved by technology

[0003] At present, tea fermentation is mainly carried out by artificial stacking method. A thermometer is inserted into the tea pile to measure the temperature. When the internal temperature of the tea leaves reaches or exceeds the process value, the method of manual turning is used to cool down. It may cause the local temperature to be too high or too low and affect the tea. quality, and manual turning is low in efficiency and high in strength, which may have an impact on food hygiene

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