Semi-fermentation type oolong tea processing technology

Abstract

The invention belongs to the technical field of oolong tea processing technologies, and particularly relates to a semi-fermentation type oolong tea processing technology which comprises the following steps: step 1, performing liquid culture on cordyceps sinensis to obtain a cordyceps sinensis culture solution for later use; step 2, placing the newly picked tea leaves in the sun for airing; step 3, putting the aired tea leaves into stir-frying equipment, and performing stir-frying for later use; step 4, inoculating the cordyceps sinensis concentrated solution onto the tea leaves in the fermentation tank; and 5, taking out the fermented tea leaves, filling, and carrying out vacuum packaging to obtain the semi-fermented oolong tea. The cordyceps sinensis mycelium fermentation stock solution is prepared and fermented together with the tea leaves, so that the cordyceps sinensis tea leaves have better health-care effects on human bodies, and meanwhile, the prepared cordyceps sinensis tea leaves can be brewed for multiple times and can be absorbed by the human bodies for multiple times, so that effective components in the cordyceps sinensis tea leaves can be better absorbed by the human bodies.

Description

Technical Field

[0001] The invention belongs to the technical field of oolong tea processing technology, and in particular relates to a semi-fermented oolong tea processing technology. Background Art

[0002] Oolong tea is also known as green tea, which is a semi-fermented tea. As a semi-fermented tea, Oolong tea has a thick and tight appearance, dark brown and oily color. Oolong tea has a natural floral and fruity aroma and the characteristics of "green leaves with red edges". It has the fragrance of green tea and the mellow taste of black tea, which makes Oolong tea different from other teas. Oolong tea has a unique style and characteristics. The overall taste of the tea is strong and mellow, and it contains a variety of active organisms such as tea polyphenols, alkaloids and theanine, which can effectively resist oxidation and cancer, etc. Therefore, Oolong tea is deeply favored by the public for its unique taste and good efficacy characteristics. The production of Oolong tea mainly includes sun drying, making green, killing green, rolling and baking.

[0003] When performing the traditional withering operation, the worker master needs to stir-fry the oolong tea in the pot by hand, and at the same time, he also needs to press the oolong tea lightly. The purpose of this operation is to increase the contact area between the oolong tea and the pot wall on the one hand, so that the frying is more efficient. On the other hand, lightly pressing the oolong tea can further stimulate the compound fragrance of the oolong tea itself and improve the taste of the oolong tea. However, in order to improve the efficiency of withering the oolong tea, an electric withering machine is generally used. When the existing electric withering machine is withering the oolong tea, the oolong tea is placed inside the drum of the withering machine, and the withering operation of the oolong tea is completed by the rotation of the drum and the heating effect of the heating cylinder. However, due to the lack of a suitable pressing device inside the drum, the oolong tea is not fully contacted with the inner wall of the drum, which prolongs the frying time, and the taste of the oolong tea is slightly worse than that of the oolong tea fried by hand.

[0004] Therefore, it is necessary to invent a semi-fermented oolong tea processing technology to solve the above problems. Summary of the invention

[0005] In view of the above problems, the present invention provides a semi-fermented oolong tea processing technology to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A semi-fermented oolong tea processing technology, the processing technology comprising the following steps:

[0008] Step 1: liquid culture of Cordyceps sinensis, wherein the weight ratio of the culture medium is 16-19% potato, 0.5-2.5% glucose, 0.1-1% peptone, and 75-85% purified water, and culture is carried out at 20-30° C. and 120-150 r / min for 45-90 hours, and the culture solution is collected when the mycelium balls are full of the culture solution, and the obtained Cordyceps sinensis culture solution is then ultrasonicated, filtered, and concentrated to 1 / 10-1 / 3 of the original volume at 65-75° C. and 70-100 Hz for standby use;

[0009] Step 2: Place the newly picked tea leaves in the sun to dry, thereby increasing the activity of enzymes in the tea leaves and promoting the transformation of substances contained in the tea leaves;

[0010] Step 3: Put the dried tea leaves into the frying equipment for frying, add water for extraction, filter, and concentrate to 1 / 10-1 / 3 of the original volume for later use;

[0011] Step 4: placing the concentrated tea leaves prepared in step 3 into a fermentation tank, and then inoculating the Cordyceps concentrated solution prepared in step 1 onto the tea leaves in the fermentation tank;

[0012] Step 5: The fermented tea leaves are taken out and filled and then vacuum packed to obtain semi-fermented oolong tea;

[0013] The frying equipment comprises a heating cylinder, wherein a roller is rotatably inserted between the front and rear ends of the heating cylinder, a fixed shaft is arranged at the axis center of the roller, a plurality of material pressing components are distributed in an annular manner on the periphery of the fixed shaft, a fixing ring is rotatably sleeved on the positions near both ends of the fixed shaft, a plurality of first fixing rods are fixedly connected between the fixing ring and the inner wall of the roller, a first gear is fixedly sleeved on the rear end of the fixed shaft, a plurality of second gears are meshed on the periphery of the first gear, and the plurality of second gears are mounted on the plurality of first fixing rods located at the rear side in a one-to-one correspondence, a hollow circular baffle is rotatably sleeved on the position of the fixed shaft near the rear end, the diameter of the baffle matches the inner diameter of the roller, and the baffle is rotatably sleeved on the front side of the fixing ring located at the rear end A driving assembly is provided at the rear end of the fixed shaft, a U-shaped frame is fixedly connected between the two sides of the heating cylinder, the U-shaped frame is opposite to the rear end of the heating cylinder, and the driving assembly is installed on the U-shaped frame, brackets are rotatably installed on both sides of the U-shaped frame, and the connection point between the bracket and the heating cylinder is located at the front half of the heating cylinder, a base is fixedly connected between the bottoms of the two brackets, a bracket is provided on the rear sides of the two brackets, the bracket supports the bottom of the heating cylinder in a horizontal state, and the bracket is fixedly installed on the top of the base, a through hole is opened on the inner wall of the drum, a sieve plate is installed in the through hole, a slag discharge pipe is connected to the bottom inner wall of the heating cylinder, and a handle is vertically connected to one side of the heating cylinder near the front end.

[0014] Furthermore, the specific preparation steps of the Cordyceps Slurry in step 1 are as follows:

[0015] A. Cultivation of cordyceps slant strains: natural cordyceps is taken for tissue separation, and cultured on a slant culture medium to obtain a slant strain; the culture medium used for the slant culture is PDA culture medium, and the culture is carried out at 20-30°C and 120-150r / min for 45-90h;

[0016] B. Preparation of liquid strains: taking the above-cultured slant solid strains and culturing them in a liquid culture medium to obtain liquid strains; wherein the weight ratio of the culture medium is 16-19% potato, 0.5-2.5% glucose, 0.1-1% peptone, and 75-85% purified water; culturing at 20-30° C. and 120-150 r / min for 45-90 hours; collecting the mycelial balls when they are full of the culture solution; and then ultrasonicating, filtering, and concentrating the obtained Cordyceps culture solution at 65-75° C. and 70-100 Hz to 1 / 10-1 / 3 of the original volume;

[0017] C. Submerged fermentation and expansion culture: The liquid bacteria are sequentially inoculated into the first, second and third submerged fermentation culture vessels containing sterilized culture fluid under aseptic conditions to obtain live bacterial fluid through cultivation;

[0018] D. Breaking the cell walls of active bacterial cells; breaking the cell walls of the active bacterial liquid through a colloid mill and a high-pressure homogenizer to form a suspension, which is kept warm at 32-42°C for 1-2 hours to allow the intracellular substances to fully seep out, thereby obtaining the Cordyceps mycelium fermentation concentrated stock solution.

[0019] Furthermore, the pressing assembly includes a turning roller, and the turning roller is parallel to the fixed axis, and an annular mounting groove is opened on the surface of the turning roller, and an arc-shaped pressure plate is hinged between the front and rear side groove walls of the mounting groove by a torsion spring, and the outer arc surface of the pressure plate can fit exactly with the inner wall of the drum under the action of the torsion spring, and both ends of the turning roller are rotatably sleeved with a second fixed rod, and the rear end of the turning roller is rotatably inserted through the baffle, and the end of the second fixed rod away from the turning roller is vertically fixedly connected to the surface of the fixed axis, and the rear end of the turning roller is located at the rear side of the baffle and is fixedly sleeved with a third gear, and the position of the inner wall of the drum opposite to the third gear is fixedly connected with a gear ring, and the gear ring is meshed with the third gear, and a material stripping plate is provided on the front side of the movement direction of the turning roller, and the material stripping plate is fixedly connected to the surface of the fixed axis.

[0020] Furthermore, the driving assembly includes a sleeve, and the sleeve is sleeved on the periphery of multiple second gears. Teeth are evenly arranged on the side wall of the sleeve, and the teeth are meshed with the multiple second gears. A driving shaft is vertically fixedly connected to the rear axis of the sleeve. The driving shaft vertically rotates and penetrates and is inserted in the rear side of the U-shaped frame. A plurality of third fixing rods are vertically fixedly connected between the surface of the driving shaft and the inner wall of the drum. The rear end of the driving shaft is connected to a driving motor.

[0021] Furthermore, two groups of guide plates are symmetrically distributed on the front side surface in the rotation direction of the material stripping plate, and the sides of the two groups of guide plates away from the fixed axis are respectively inclined toward the directions of the two ends of the fixed axis.

[0022] Furthermore, a plurality of shifting rods are vertically fixedly connected to one side of the shifting plate away from the fixed axis, and the free ends of the shifting rods are close to the inner wall of the drum.

[0023] Furthermore, a plurality of paddle plates are vertically fixedly connected to the top of the screen plate in a direction parallel to the fixed axis, a row of deflection springs are fixedly connected to the inner wall of the heating cylinder, the plurality of deflection springs are parallel to the length direction of the paddle plates, and the deflection springs are located at the front side of the rotation direction of the plurality of paddle plates, a knocking ball is fixedly connected to the top of the deflection spring, and the upper half of the knocking ball can contact the paddle plate.

[0024] Furthermore, two supporting rollers are supported at the bottom positions of the front and rear ends of the drum, and the two supporting rollers are symmetrically distributed at the bottom of the drum, and a connecting plate is fixedly connected between the bottoms of the two supporting rollers, and the connecting plate is fixedly connected to the heating cylinder.

[0025] Furthermore, the distance between the side of the material-diverting plate away from the fixed shaft and the inner wall of the drum is equal to the radius of the material-turning roller, and a notch is provided through the middle portion where the material-diverting plate and the fixed shaft are connected.

[0026] Technical effects and advantages of the present invention:

[0027] 1. The present invention prepares a Cordyceps mycelium fermentation stock solution and ferments it with tea leaves. On the basis of the original beneficial components of the Cordyceps mycelium fermentation stock solution, crude polysaccharides and adenosine are also produced by fermenting with tea leaves, which has a better health care effect on the human body. At the same time, the prepared Cordyceps tea leaves can be brewed multiple times so that the human body can absorb them multiple times, thereby making the effective components in the Cordyceps tea leaves better absorbed by the human body;

[0028] 2. The present invention is provided with a pressing component. During the process of frying oolong tea, the pressing plate can start to rotate under the transmission effect of the gear ring on the third gear, so that the pressing plate can simulate the human hand gently pressing the oolong tea falling from the prying plate onto the inner wall of the drum. Compared with the existing withering machine, the pressing plate can make the oolong tea more fully fit the inner wall of the drum. The light pressing operation of the pressing plate on the oolong tea can also further stimulate the complex aroma of the oolong tea itself, thereby improving the taste of the finished oolong tea.

[0029] 3. The present invention is provided with a guide plate. When the oolong tea in the drum moves upward along the inner wall of the drum under the drive of the material-diverting plate, the guide plate on the material-diverting plate can guide the oolong tea, so that the oolong tea driven by the material-diverting plate can be evenly distributed on the inner wall of the drum under the action of the guide plate, thereby ensuring that the oolong tea can be more evenly contacted with the inner wall of the drum under the action of the pressing plate, thereby improving the uniformity of frying the oolong tea;

[0030] 4. The present invention is provided with a paddle plate and a knocking ball. When the drum rotates, as the knocking ball collides with the paddle plate, the vibration generated by the paddle plate can be transmitted to the screen plate, so that during the frying process, the broken dregs in the oolong tea can fall to the dregs discharge pipe through the screen plate under the action of vibration and finally be discharged from the heating cylinder through the dregs discharge pipe, thereby preventing the broken dregs from being fried at high temperature due to their small volume, which affects the taste of the oolong tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 It is a process flow chart of the present invention;

[0032] Figure 2 It is a first overall structural schematic diagram of the present invention;

[0033] Figure 3 is a second overall structural schematic diagram of the present invention;

[0034] Figure 4 It is a three-dimensional schematic diagram of the heating cylinder and its internal structure in the present invention;

[0035] Figure 5 It is a three-dimensional schematic diagram of the drum and its internal structure in the present invention;

[0036] Figure 6 is a three-dimensional cross-sectional view of the drum in the present invention;

[0037] Figure 7 It is a three-dimensional schematic diagram of all the internal structures of the drum in the present invention;

[0038] Figure 8 is a three-dimensional schematic diagram of the drive assembly in the present invention;

[0039] Fig. 9It is a three-dimensional schematic diagram of the material shifting plate, the guide plate and the shifting rod in the present invention.

[0040] In the figure: 1. heating cylinder; 2. roller; 3. fixed shaft; 4. pressing assembly; 41. turning roller; 42. pressing plate; 43. second fixed rod; 44. third gear; 45. gear ring; 46. material shifting plate; 5. fixing ring; 6. first fixed rod; 7. first gear; 8. second gear; 9. baffle; 10. driving assembly; 101. sleeve; 102. driving shaft; 103. third fixed rod; 104. driving motor; 11. U-shaped frame; 12. bracket; 13. base; 14. bracket; 15. sieve plate; 16. slag discharge pipe; 17. handle; 18. guide plate; 19. shifting rod; 20. shifting plate; 21. deflection spring; 22. knocking ball; 23. supporting roller; 24. connecting plate. DETAILED DESCRIPTION

[0041] In order to make the purpose, technical solution and advantages of the embodiments of the present invention more clear, the technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments.

[0042] Embodiment 1:

[0043] The present invention provides Figures 1 to 8 A semi-fermented oolong tea processing process is shown, and the processing process comprises the following steps:

[0044] Step 1: liquid culture of Cordyceps sinensis, wherein the weight ratio of the culture medium is 16-19% potato, 0.5-2.5% glucose, 0.1-1% peptone, and 75-85% purified water, and culture is carried out at 20-30° C. and 120-150 r / min for 45-90 hours, and the culture solution is collected when the mycelium balls are full of the culture solution, and the obtained Cordyceps sinensis culture solution is then ultrasonicated, filtered, and concentrated to 1 / 10-1 / 3 of the original volume at 65-75° C. and 70-100 Hz for standby use;

[0045] Step 2: Place the newly picked tea leaves in the sun to dry, thereby increasing the activity of enzymes in the tea leaves and promoting the transformation of substances contained in the tea leaves;

[0046] Step 3: Put the dried tea leaves into the frying equipment for frying, add water for extraction, filter, and concentrate to 1 / 10-1 / 3 of the original volume for later use;

[0047] Step 4: placing the concentrated tea leaves prepared in step 3 into a fermentation tank, and then inoculating the Cordyceps concentrated solution prepared in step 1 onto the tea leaves in the fermentation tank;

[0048] Step 5: The fermented tea leaves are taken out and filled and then vacuum packed, which is semi-fermented oolong tea;

[0049] The frying equipment includes a heating cylinder 1, a drum 2 is rotatably inserted between the front and rear ends of the heating cylinder 1, a fixed shaft 3 is arranged at the axis of the drum 2, a plurality of pressing components 4 are distributed in an annular manner on the periphery of the fixed shaft 3, a fixing ring 5 is rotatably sleeved on the positions near both ends of the fixed shaft 3, a plurality of first fixing rods 6 are fixedly connected between the fixing ring 5 and the inner wall of the drum 2, a first gear 7 is fixedly sleeved on the rear end of the fixed shaft 3, a plurality of second gears 8 are meshed on the periphery of the first gear 7, and the plurality of second gears 8 are mounted one by one on the plurality of first fixing rods 6 located on the rear side, a hollow circular baffle 9 is rotatably sleeved on the position of the fixed shaft 3 near the rear end, the diameter of the baffle 9 matches the inner diameter of the drum 2, and the baffle 9 is close to the front side of the fixing ring 5 located at the rear end, and the fixed shaft 3 is provided with a plurality of first gears 8. A driving assembly 10 is provided at the rear end, a U-shaped frame 11 is fixedly connected between the two sides of the heating cylinder 1, the U-shaped frame 11 is opposite to the rear end of the heating cylinder 1, and the driving assembly 10 is installed on the U-shaped frame 11, brackets 12 are rotatably installed on both sides of the U-shaped frame 11, and the connection point between the bracket 12 and the heating cylinder 1 is located at the front half of the heating cylinder 1, a base 13 is fixedly connected between the bottoms of the two brackets 12, a bracket 14 is provided on the rear side of the two brackets 12, the bracket 14 supports the bottom of the heating cylinder 1 in a horizontal state, and the bracket 14 is fixedly installed on the top of the base 13, a through hole is opened on the inner wall of the drum 2, a sieve plate 15 is installed in the through hole, a slag discharge pipe 16 is connected to the inner wall of the bottom of the heating cylinder 1, and a handle 17 is vertically connected to one side of the heating cylinder 1 near the front end.

[0050] The specific preparation steps of the Cordyceps Slurry in step 1 are as follows:

[0051] A. Cultivation of cordyceps slant strains: natural cordyceps is taken for tissue separation, and cultured on a slant culture medium to obtain a slant strain; the culture medium used for the slant culture is PDA culture medium, and the culture is carried out at 20-30°C and 120-150r / min for 45-90h;

[0052] B. Preparation of liquid strains: taking the above-cultured slant solid strains and culturing them in a liquid culture medium to obtain liquid strains; wherein the weight ratio of the culture medium is 16-19% potato, 0.5-2.5% glucose, 0.1-1% peptone, and 75-85% purified water; culturing at 20-30° C. and 120-150 r / min for 45-90 hours; collecting the mycelial balls when they are full of the culture solution; and then ultrasonicating, filtering, and concentrating the obtained Cordyceps culture solution at 65-75° C. and 70-100 Hz to 1 / 10-1 / 3 of the original volume;

[0053] C. Submerged fermentation and expansion culture: The liquid bacteria are sequentially inoculated into the first, second and third submerged fermentation culture vessels containing sterilized culture fluid under aseptic conditions to obtain live bacterial fluid through cultivation;

[0054] D. Breaking the cell walls of active bacterial cells; breaking the cell walls of the active bacterial liquid through a colloid mill and a high-pressure homogenizer to form a suspension, which is kept warm at 32-42°C for 1-2 hours to allow the intracellular substances to fully seep out, thereby obtaining the Cordyceps mycelium fermentation concentrated stock solution.

[0055] When frying oolong tea, pour oolong tea into the drum 2 through the opening at the front end of the drum 2, then start the driving assembly 10, thereby driving the fixed shaft 3 and the drum 2 to rotate in opposite directions. As the fixed shaft 3 rotates, the pressing assembly 4 on the fixed shaft 3 can move the oolong tea to move along the inner wall of the drum 2. In this process, since the drum 2 and the fixed shaft 3 rotate in opposite directions, the oolong tea can be continuously dropped onto the inner wall of the drum 2 through the gap of the pressing assembly 4 under the friction force of the inner wall of the drum 2 on the oolong tea, thereby cooperating with the light pressing action of the pressing assembly 4 on the oolong tea, so that the oolong tea can be more fully attached to the inner wall of the drum 2, thereby improving the frying effect and frying efficiency of the oolong tea. At the same time, the light pressing operation of the pressing assembly 4 on the oolong tea can further stimulate the complex fragrance of the oolong tea itself and improve the taste of the finished oolong tea.

[0056] When the frying of the oolong tea is finished, the heating cylinder 1 can be pressed downward by the handle 17 while keeping the driving assembly 10 working, thereby driving the front end of the drum 2 to deflect downward with the bracket 12 as the axis. When the opening at the front end of the drum 2 is tilted downward, the oolong tea in the drum 2 can be moved out of the drum 2 through the outlet at the front end of the drum 2. When the oolong tea in the drum 2 is completely moved out, the driving assembly 10 is closed and the handle 17 is lifted upward, so that the heating cylinder 1 and the drum 2 can return to a horizontal state and be supported by the bracket 14.

[0057] like Figures 2 to 8As shown, the pressing assembly 4 includes a turning roller 41, and the turning roller 41 is parallel to the fixed shaft 3. An annular mounting groove is provided on the surface of the turning roller 41. An arc-shaped pressing plate 42 is hinged between the front and rear side groove walls of the mounting groove through a torsion spring, and the outer arc surface of the pressing plate 42 can fit the inner wall of the drum 2 under the action of the torsion spring. Both ends of the turning roller 41 are rotatably sleeved with a second fixing rod 43, and the rear end of the turning roller 41 is rotatably inserted into the baffle 9, and the end of the second fixing rod 43 away from the turning roller 41 is vertically fixed to the surface of the fixed shaft 3 The rear end of the material turning roller 41 is located at the rear side of the baffle 9 and is fixedly sleeved with a third gear 44. A gear ring 45 is fixedly connected to the position of the inner wall of the drum 2 opposite to the third gear 44, and the gear ring 45 is meshed with the third gear 44. A material shifting plate 46 is arranged on the front side of the moving direction of the material turning roller 41. The material shifting plate 46 is fixedly connected to the surface of the fixed shaft 3. The distance between the side of the material shifting plate 46 away from the fixed shaft 3 and the inner wall of the drum 2 is equal to the radius of the material turning roller 41, and a notch is opened through the middle position where the material shifting plate 46 and the fixed shaft 3 are connected together;

[0058] The driving assembly 10 includes a sleeve 101, and the sleeve 101 is sleeved on the periphery of the plurality of second gears 8, and teeth are evenly arranged on the side wall of the sleeve 101, and the teeth are meshed with the plurality of second gears 8, and a driving shaft 102 is vertically fixedly connected to the rear axis of the sleeve 101, and the driving shaft 102 is vertically rotated and inserted into the rear side of the U-shaped frame 11, and a plurality of third fixing rods 103 are vertically fixedly connected between the surface of the driving shaft 102 and the inner wall of the drum 2, and a driving motor 104 is connected to the rear end of the driving shaft 102;

[0059] When frying oolong tea, as oolong tea is poured into the drum 2, the driving motor 104 is started. As the driving motor 104 works, the driving shaft 102 can, on the one hand, drive the drum 2 to rotate through the third fixed rod 103 under the action of the driving motor 104. On the other hand, the driving shaft 102 can also drive the plurality of second gears 8 to rotate through the teeth on the inner wall of the sleeve 101. As the second gears 8 rotate, the second gears 8 can drive the fixed shaft 3 to rotate in the opposite direction through the transmission effect on the first gear 7. As the fixed shaft 3 rotates, the fixed shaft 3 can drive the plurality of turning rollers 41 and the plurality of material shifting plates 46 to rotate around the fixed shaft 3 through the plurality of second fixed rods 43. As the plurality of material shifting plates 46 rotate, the material shifting plates 46 can shift the oolong tea in the drum 2, so that the oolong tea can move upward along the inner wall of the drum 2. In this process, since the drum 2 rotates in opposite directions to the fixed shaft 3, the oolong tea can be turned upward under the friction force of the inner wall of the drum 2 on the oolong tea. The oolong tea can continuously fall from the material-diverting plate 46 onto the inner wall of the drum 2 through the gap between the material-diverting plate 46 and the inner wall of the drum 2. At the same time, with the movement of the multiple material-turning rollers 41, the third gear 44 at the rear end of the material-turning roller 41 can roll against the gear ring 45, so that the material-turning roller 41 can rotate around the fixed shaft 3 while also starting to rotate under the transmission effect of the gear ring 45 on the third gear 44. With the rotation of the material-turning roller 41, the multiple pressure plates 44 on the surface of the material-turning roller 41 2 can alternately fit with the inner wall of the drum 2, and in the process of the pressing plate 42 fitting with the inner wall of the drum 2, when the pressing plate 42 contacts with the oolong tea, the pressing plate 42 can simulate the light pressure of the oolong tea falling from the prying plate 46 onto the inner wall of the drum 2 by a human hand, so that compared with the existing withering machine, the pressing plate 42 can make the oolong tea fit more fully with the inner wall of the drum 2, and the light pressure operation of the pressing plate 42 on the oolong tea can further stimulate the complex aroma of the oolong tea itself, thereby improving the taste of the finished oolong tea;

[0060] In addition, due to the existence of the prying plate 46, during the process of the prying plate 46 stirring the oolong tea, when one side of the notch of the prying plate 46 tilts downward, the excess oolong tea can fall back onto the bottom inner wall of the drum 2 through the notch of the prying plate 46, and thus be stirred by other prying plates 46, and the gap between the prying plate 46 and the drum 2 can also limit the thickness of the oolong tea attached to the inner wall of the drum 2, ensuring that the oolong tea attached to the inner wall of the drum 2 can better contact with the inner wall of the drum 2 under the light pressure of the pressing plate 42 and be heated evenly, thereby improving the frying effect of the oolong tea.

[0061] like Figure 4 , Figure 6 and Figure 8As shown, two groups of guide plates 18 are symmetrically distributed on the front side surface of the material-diverting plate 46 in the rotation direction, and the two groups of guide plates 18 are respectively inclined toward the two ends of the fixed shaft 3 on the side away from the fixed shaft 3, and a plurality of levers 19 are vertically fixedly connected to the side of the material-diverting plate 46 away from the fixed shaft 3, and the free ends of the levers 19 are close to the inner wall of the drum 2;

[0062] By providing the guide plate 18, when the oolong tea in the drum 2 moves upward along the inner wall of the drum 2 driven by the material-diverting plate 46, the drum 2 rotating in the opposite direction can make the oolong tea continuously fall from the material-diverting plate 46 into the drum 2 through the gap between the material-diverting plate 46 and the inner wall of the drum 2 through the friction force of the drum wall on the oolong tea. In this process, the guide plate 18 on the material-diverting plate 46 can guide the oolong tea, so that the oolong tea driven by the material-diverting plate 46 can be evenly distributed on the inner wall of the drum 2 under the action of the guide plate 18, thereby ensuring that the oolong tea can be more evenly contacted with the inner wall of the drum 2 under the action of the pressing plate 42, thereby improving the uniformity of frying the oolong tea.

[0063] By providing the lever 19, when the lever 19 contacts the oolong tea dropped on the inner wall of the drum 2, the lever 19 can move the oolong tea along the inner wall of the drum 2, thereby making the oolong tea more fluffy and preventing the oolong tea from sticking to the inner wall of the drum 2 during the frying process and causing the oolong tea to be fried.

[0064] like Figure 3 and Figure 5 As shown, a plurality of paddles 20 are vertically fixedly connected to the top of the sieve plate 15 in a direction parallel to the fixed axis 3, a row of deflection springs 21 are fixedly connected to the inner wall of the heating cylinder 1, the plurality of deflection springs 21 are parallel to the length direction of the paddles 20, and the deflection springs 21 are located at the front side of the rotation direction of the plurality of paddles 20, a knocking ball 22 is fixedly connected to the top of the deflection spring 21, and the upper half of the knocking ball 22 can contact the paddle 20;

[0065] By providing the paddles 20 and the knocking balls 22, during the rotation of the drum 2, when the sieve plate 15 on the drum 2 moves to a position relative to the area where the paddle plates 20 are located, as the drum 2 continues to rotate, the multiple paddles 20 located at the bottom of the sieve plate 15 can contact and collide with the knocking balls 22 on the tops of the multiple deflection springs 21 in turn, and as the knocking balls 22 collide with the paddle plates 20, the vibration generated by the paddle plates 20 can be transmitted to the sieve plates 15, so that during the frying process, the broken slag in the oolong tea can fall to the slag discharge pipe 16 through the sieve plate 15 under the action of the vibration and finally be discharged from the heating cylinder 1 through the slag discharge pipe 16, thereby preventing the broken slag from being fried at high temperature due to its small volume, thereby affecting the taste of the oolong tea.

[0066] like Figure 1 and Figure 3 As shown, the bottom positions of the front and rear ends of the drum 2 are supported with two supporting rollers 23, and the two supporting rollers 23 are symmetrically distributed at the bottom of the drum 2, and a connecting plate 24 is fixedly connected between the bottoms of the two supporting rollers 23, and the connecting plate 24 is fixedly connected to the heating cylinder 1;

[0067] By providing the support roller 23, the support roller 23 can be supported on the bottom of the drum 2 during the rotation of the drum 2, thereby reducing the friction between the drum 2 and the heating cylinder 1 during the rotation, thereby making the drum 2 rotate more flexibly.

[0068] Example 2

[0069] The ingredients of oolong tea processed in the example were tested, and the following ingredient table was obtained according to the determination of dehydroacetic acid in food in GB5009.121-2016 National Food Safety Standard:

[0070] Serial number Test items Test results unit 1 Phenylalanine 1.02 g / 100g 2 Alanine 1.15 g / 100g 3 Methionine 0.32 g / 100g 4 Proline 1.17 g / 100g 5 Glycine 1.02 g / 100g 6 Glutamate 2.35 g / 100g 7 Arginine 0.91 g / 100g 8 Lysine 0.86 g / 100g 9 Tyrosine 0.58 g / 100g 10 Leucine 1.69 g / 100g 11 Serine 0.98 g / 100g 12 Threonine 0.96 g / 100g 13 Aspartic acid 1.76 g / 100g 14 Valine 1.14 g / 100g 15 Isoleucine 0.89 g / 100g 16 Histidine 0.50 g / 100g 17 Total amount of 16 amino acids 17.3 g / 100g 18 Tea polyphenols 3.3 ％ 19 Adenosine 273 mg / KG

[0071] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them.

Claims

1. A semi-fermented oolong tea processing technology, characterized by: The processing technology includes the following steps: Step 1: liquid culture of Cordyceps sinensis, wherein the weight ratio of the culture medium is 16-19% potato, 0.5-2.5% glucose, 0.1-1% peptone, and 75-85% purified water, and culture is carried out at 20-30° C. and 120-150 r / min for 45-90 hours, and the culture solution is collected when the mycelium balls are full of the culture solution, and the obtained Cordyceps sinensis culture solution is then ultrasonicated, filtered, and concentrated to 1 / 10-1 / 3 of the original volume at 65-75° C. and 70-100 Hz for standby use; Step 2: Place the newly picked tea leaves in the sun to dry, thereby increasing the activity of enzymes in the tea leaves and promoting the transformation of substances contained in the tea leaves; Step 3: Put the dried tea leaves into the frying equipment for frying, add water for extraction, filter, and concentrate to 1 / 10-1 / 3 of the original volume for later use; Step 4: placing the concentrated tea leaves prepared in step 3 into a fermentation tank, and then inoculating the Cordyceps concentrated solution prepared in step 1 onto the tea leaves in the fermentation tank; Step 5: The fermented tea leaves are taken out and filled and then vacuum packed, which is semi-fermented oolong tea; The frying equipment comprises a heating cylinder (1), a drum (2) is rotatably inserted between the front and rear ends of the heating cylinder (1), a fixed shaft (3) is arranged at the axis of the drum (2), a plurality of material pressing components (4) are distributed in an annular manner on the periphery of the fixed shaft (3), a fixed ring (5) is rotatably sleeved at positions near both ends of the fixed shaft (3), a plurality of first fixed rods (6) are fixedly connected between the fixed ring (5) and the inner wall of the drum (2), a first gear (7) is fixedly sleeved at the rear end of the fixed shaft (3), a plurality of second gears (8) are meshed at the periphery of the first gear (7), and the plurality of second gears (8) are mounted one by one on the plurality of first fixed rods (6) located at the rear side, a hollow circular baffle (9) is rotatably sleeved at a position near the rear end of the fixed shaft (3), the diameter of the baffle (9) matches the inner diameter of the drum (2), and the baffle (9) is close to the front side of the fixed ring (5) located at the rear end, and a driving component (10) is arranged at the rear end of the fixed shaft (3).

2. The semi-fermented oolong tea processing technology according to claim 1, characterized in that: The specific preparation steps of the Cordyceps Sinensis Solution in step 1 are as follows: A. Cultivation of cordyceps slant strains: natural cordyceps is taken for tissue separation, and cultured on a slant culture medium to obtain a slant strain; the culture medium used for the slant culture is PDA culture medium, and the culture is carried out at 20-30°C and 120-150r / min for 45-90h; B. Preparation of liquid strains: taking the above-cultured slant solid strains and culturing them in a liquid culture medium to obtain liquid strains; wherein the weight ratio of the culture medium is 16-19% potato, 0.5-2.5% glucose, 0.1-1% peptone, and 75-85% purified water; culturing at 20-30° C. and 120-150 r / min for 45-90 hours; collecting the mycelial balls when they are full of the culture solution; and then ultrasonicating, filtering, and concentrating the obtained Cordyceps culture solution at 65-75° C. and 70-100 Hz to 1 / 10-1 / 3 of the original volume; C. Submerged fermentation and expansion culture: The liquid bacteria are sequentially inoculated into the first, second and third submerged fermentation culture vessels containing sterilized culture fluid under aseptic conditions to obtain live bacterial fluid through cultivation; D. Breaking the cell walls of active bacterial cells; breaking the cell walls of the active bacterial liquid through a colloid mill and a high-pressure homogenizer to form a suspension, which is kept warm at 32-42°C for 1-2 hours to allow the intracellular substances to fully seep out, thereby obtaining the Cordyceps mycelium fermentation concentrated stock solution.

3. The semi-fermented oolong tea processing technology according to claim 1, characterized in that: A U-shaped frame (11) is fixedly connected between the two sides of the heating cylinder (1), the U-shaped frame (11) is opposite to the rear end of the heating cylinder (1), and the driving assembly (10) is mounted on the U-shaped frame (11). Brackets (12) are rotatably mounted on both sides of the U-shaped frame (11), and the connection point between the bracket (12) and the heating cylinder (1) is located at the front half of the heating cylinder (1). A base (13) is fixedly connected between the bottoms of the two brackets (12). A bracket (14) is arranged on the rear side of the two brackets (12), the bracket (14) supports the bottom of the heating cylinder (1) in a horizontal state, and the bracket (14) is fixedly mounted on the top of the base (13). A through hole is opened on the inner wall of the drum (2), and a sieve plate (15) is installed in the through hole. A slag discharge pipe (16) is connected to the inner wall of the bottom of the heating cylinder (1), and a handle (17) is vertically connected to a position near the front end of one side of the heating cylinder (1).

4. The semi-fermented oolong tea processing technology according to claim 3, characterized in that: The material pressing assembly (4) comprises a material turning roller (41), and the material turning roller (41) is parallel to the fixed shaft (3), and an annular mounting groove is provided on the surface of the material turning roller (41), and an arc-shaped pressing plate (42) is hinged between the front and rear side groove walls of the mounting groove through a torsion spring, and the outer arc surface of the pressing plate (42) can fit exactly with the inner wall of the drum (2) under the action of the torsion spring, and the two ends of the material turning roller (41) are rotatably sleeved with a second fixed rod (43), and the rear end of the material turning roller (41) is rotatably inserted into the baffle (9), so that The end of the second fixed rod (43) away from the material turning roller (41) is vertically fixedly connected to the surface of the fixed shaft (3); the rear end of the material turning roller (41) is located at the rear side of the baffle plate (9) and is fixedly sleeved with a third gear (44); the inner wall of the drum (2) is fixedly connected to a position opposite to the third gear (44), and the gear ring (45) is meshed with the third gear (44); a material shifting plate (46) is arranged on the front side of the material turning roller (41) in the moving direction, and the material shifting plate (46) is fixedly connected to the surface of the fixed shaft (3).

5. The semi-fermented oolong tea processing technology according to claim 4, characterized in that: The driving assembly (10) comprises a sleeve (101), and the sleeve (101) is sleeved on the periphery of a plurality of second gears (8), teeth are evenly arranged on the side wall of the sleeve (101), and the teeth are meshed with the plurality of second gears (8), a driving shaft (102) is vertically fixedly connected to the rear axis of the sleeve (101), the driving shaft (102) is vertically rotated and inserted into the rear side of the U-shaped frame (11), and a plurality of third fixing rods (103) are vertically fixedly connected between the surface of the driving shaft (102) and the inner wall of the drum (2), and a driving motor (104) is connected to the rear end of the driving shaft (102).

6. The semi-fermented oolong tea processing process according to claim 5, characterized in that: Two groups of guide plates (18) are symmetrically distributed on the front side surface of the material-shifting plate (46) in the rotation direction, and the sides of the two groups of guide plates (18) away from the fixed shaft (3) are inclined toward the two ends of the fixed shaft (3) respectively.

7. The semi-fermented oolong tea processing technology according to claim 6, characterized in that: A plurality of shifting rods (19) are vertically fixedly connected to one side of the shifting plate (46) away from the fixed shaft (3), and the free ends of the shifting rods (19) are close to the inner wall of the drum (2).

8. The semi-fermented oolong tea processing process according to claim 7, characterized in that: A plurality of paddles (20) are vertically fixedly connected to the top of the sieve plate (15) in a direction parallel to the fixed axis (3); a row of deflection springs (21) are fixedly connected to the inner wall of the heating cylinder (1); the plurality of deflection springs (21) are parallel to the length direction of the paddles (20), and the deflection springs (21) are located at the front side of the rotation direction of the plurality of paddles (20); a knocking ball (22) is fixedly connected to the top of the deflection spring (21), and the upper half of the knocking ball (22) can contact the paddle (20).

9. The semi-fermented oolong tea processing process according to claim 8, characterized in that: Two supporting rollers (23) are supported at the bottom positions of the front and rear ends of the drum (2), and the two supporting rollers (23) are symmetrically distributed at the bottom of the drum (2), and a connecting plate (24) is fixedly connected between the bottoms of the two supporting rollers (23), and the connecting plate (24) is fixedly connected to the heating cylinder (1).

10. The semi-fermented oolong tea processing process according to claim 9, characterized in that: The distance between the side of the material-shifting plate (46) away from the fixed shaft (3) and the inner wall of the drum (2) is equal to the radius of the material-turning roller (41), and a notch is provided through the middle portion where the material-shifting plate (46) and the fixed shaft (3) are connected.

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