Fermentation device for black tea production

Abstract

The invention discloses a fermentation device for black tea production. The fermentation device comprises a fermentation box body, a first supporting mechanism, a second supporting mechanism, a pair of first lug plates, a pair of second lug plates, a motor, a first transmission mechanism, a second transmission mechanism and a fermentation mechanism, wherein the pair of second lug plates is weldedon the inner walls of the first supporting mechanism and the second supporting mechanism respectively, and a rotating shaft is rotationally connected between the pair of second lug plates through bearings; the motor is fixedly connected to the upper surface of a supporting plate, and the outlet end of the motor is connected with a screw rod through a coupler; the first transmission mechanism is arranged between the first supporting mechanism and the second supporting mechanism; the second transmission mechanism is arranged between the first supporting mechanism and the second supporting mechanism; and the fermentation mechanism is fixedly connected between the first transmission mechanism and the second transmission mechanism. According to the device, the fermentation mechanisms on all layers can be turned over, so that the temperature and the humidity of all the layers are consistent, fermentation is balanced, the tea quality is kept stable, the sensory color of a product is improved,the soup color is bright, and the taste is improved.

Description

technical field [0001] The invention relates to the technical field of fermenting devices for black tea production, more specifically, to a fermenting device for black tea production. Background technique [0002] The production process of black tea mainly includes the steps of plucking, withering, rolling, unblocking, fermentation, and drying. Fermentation is the last and key step in the production of black tea. The key factors in the fermentation process of black tea are the temperature and humidity of fermentation. In recent years, At present, various mechanized production processes of black tea have become more common, and the fermentation process is the key process to form the quality characteristics of black tea color, aroma and taste. [0003] However, the temperature and humidity of each layer of the existing fermentation device are inconsistent, resulting in insufficient fermentation on the top layer, no fermentation in the middle, and too old and sour fermentation ...

AI Technical Summary

Problems solved by technology

[0003] However, the temperature and humidity of each layer of the existing fermentation device are inconsistent, resulting in insufficient fermentation on the top layer, no fermentation in the middle, and too old and sour fermentation on the bottom layer, resulting in unbalanced fermentation

The quality of the tea is not stable, the color of the product is poor, the color of the soup is dark red, not bright, and the taste is not ideal

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