Process method for simultaneously preparing ground tea

Abstract

The invention provides a process method for simultaneously processing ground tea, which relates to the field of tea processing and comprises the following steps of: inputting fresh leaves into a green storage machine for processing; when the humidity of the fresh leaves is greater than the preset humidity, the tea leaves are output from the green storage machine, dehydrated by the dehydrator and then sequentially enter the tea cutting machine and the screening machine for treatment; when the humidity of the fresh leaves is smaller than or equal to the preset humidity, the fresh leaves sequentially enter a tea cutting machine and a screening machine to be treated after being output from the green storage machine; qualified screened tea leaves are treated through a steam fixation machine, a first air-conveying tea scattering machine, a green increasing machine and a second air-conveying tea scattering machine in sequence; tea leaves output by the air-conveying tea scattering machine II are treated by a tea rolling furnace, an air-conveying tea scattering machine III, a stem and leaf separator I, a dry tea air-conveying unit I, a dryer I, a vacuum sorter I and a stem and leaf separator II in sequence; and the tea leaves treated by the stem and leaf separator II are treated by a dry tea air conveying unit II, a dryer II, a vacuum grading machine II and an air conveying machine in sequence and then enter a material collecting bin. Operation modes of the production line can be properly switched according to the state of fresh leaves, and the sunny and rainy day requirement is met.

Description

Technical Field

[0001] This invention relates to the field of tea-making technology, specifically a method for processing tea by grinding and processing. Background Technology

[0002] Tencha is the primary steamed green tea used in the production of matcha. It is processed by grinding the tea leaves into powder. The raw materials are mostly greenhouse-grown Hokusou or Osaka varieties with high chlorophyll content. The green color is fixed through steaming, and the leaves are avoided throughout the process to preserve their shape. The production process includes shade cultivation, steam fixation, cooling and drying, and stem-leaf separation.

[0003] Existing tea-grinding processes, such as CN112471274A, a production line for both grinding tea and green leaf tea production and its processing technology, which discloses "a withering machine for rapid and uniform dehydration and withering of fresh tea leaves, a leaf-cutting machine for cutting leaves and removing impurities through a drum screen, and a fixation machine for fixation...", have the following problems: The initial humidity of the fresh leaves was not differentiated. In actual harvesting, the humidity of the fresh leaves may vary due to the influence of sunny and rainy days. CN112471274A only relies on the foraging machine for dehydration. The foraging machine is mainly for temporary storage of fresh leaves and only has a light dehydration capacity, which is difficult to meet the dehumidification requirements on rainy days. Summary of the Invention

[0004] This invention provides a tea-grinding and processing method to solve the technical problems mentioned in the background section.

[0005] To solve the above-mentioned technical problems, this invention discloses a tea-grinding and processing method, comprising: Step 1: Fresh leaf pretreatment: including: fresh leaves are fed into the storage machine for processing; when the moisture content of the fresh leaves is greater than the preset moisture content, the tea leaves are output from the storage machine and then dehydrated by the dehydrator before being processed by the tea cutter and sieve; when the moisture content of the fresh leaves is less than or equal to the preset moisture content, the fresh leaves are output from the storage machine and then processed by the tea cutter and sieve. Step 2: Fixation and Greening Processing: The qualified tea leaves from Step 1 are processed sequentially through a steam fixation machine, a pneumatic tea leaf distribution machine 1, a greening machine, and a pneumatic tea leaf distribution machine 2. Step 3: Shaping and Separation Processing: The tea leaves processed in Step 2 are sequentially processed through a tea grinding oven, a pneumatic tea dispersing machine (Part 3), a stem and leaf separator (Part 1), a dry tea pneumatic conveying unit (Part 1), a dryer (Part 1), a vacuum separator (Part 1), and a stem and leaf separator (Part 2). Step 4: Refining and Storage: The tea leaves processed in Step 3 are sequentially processed through Dry Tea Pneumatic Conveyor Unit 2, Dryer 2, Vacuum Separator 2, and Pneumatic Conveyor before entering the collection silo.

[0006] Preferably, fresh leaves are fed into the forage storage machine via a transfer platform.

[0007] Preferably, an overheating machine is also provided between the air-blown loose tea machine and the greening machine, so that the tea leaves output by the air-blown loose tea machine can directly enter the greening machine or be processed by the overheating machine before being sent into the greening machine.

[0008] Preferably, the tea grinder is a heat radiation type tea grinder.

[0009] Preferably, stem-leaf separator one is a bidirectional stem-leaf separator, and stem-leaf separator two is a unidirectional stem-leaf separator.

[0010] Preferably, in step 2, the entire blanching process is divided into multiple sub-processes, including a pre-conditioning sub-process, a main blanching sub-process, and a post-processing sub-process. A partition can be detachably installed between the area corresponding to the pre-conditioning sub-process and the area corresponding to the main pre-conditioning process in the steam blanching machine. The partition has an opening for the conveying device and the fresh leaves on it to pass through.

[0011] Preferably, the blanching process in step 2 includes: Step 21: Test the piling parameters and moisture content of the fresh leaves to obtain the benchmark equivalent fixation parameters for the main fixation process of the tea leaves to be fixed. Based on the test results and the baseline equivalent blanching parameters, the initial equivalent blanching parameters for the main blanching sub-process are determined; the blanching parameters include: air temperature, air pressure, gas flow rate, and duration. Step 22: Determine the blanching parameter range of the pre-adjustment sub-process based on the corrected equivalent blanching parameters of the main blanching sub-process and the theoretical blanching parameter ratio range of the pre-adjustment sub-process; Step 23: Control the area corresponding to the pre-conditioning process to perform pre-conditioning treatment by using the minimum value of the baseline blanching parameter range of the pre-conditioning process. After reaching the preset time, start to detect the actual fresh leaf temperature in the area near the opening and the actual steam humidity at the steam outlet of the area corresponding to the pre-conditioning process multiple times. The actual temperature deviation coefficient and the actual humidity deviation coefficient are determined based on the actual fresh leaf temperature and the actual steam humidity. Step 24: Based on the model of moisture content range - temperature deviation coefficient range - humidity deviation coefficient range - fixation parameter correction coefficient range, determine the actual fixation parameter correction coefficient range corresponding to the actual temperature deviation coefficient and the actual humidity deviation coefficient, and correct the fixation parameters of the pre-conditioning sub-process, the main fixation sub-process, and the post-processing sub-process based on the actual fixation parameter correction coefficient range. Step 25: Based on the corrected blanching parameters of the pre-adjustment sub-process, main blanching sub-process, and post-processing sub-process determined in Step 24, control the execution of the corresponding processes.

[0012] Preferably, step 21 includes: Step 211: Detect the material stacking parameters of the steam fixation machine's conveying device under the rated flow rate; and detect the moisture content of the fresh leaves; the material stacking parameters include: tea leaf stacking thickness and tea leaf stacking density; The ratios of the moisture content of fresh leaves, the thickness of tea leaf stacking, and the density of tea leaf stacking to the corresponding reference parameters were obtained to obtain the moisture content ratio, the tea leaf stacking thickness ratio, and the tea leaf stacking density ratio. Step 212: Determine the initial equivalent temperature by combining the moisture content ratio, the tea leaf pile thickness ratio, and the baseline equivalent temperature; Step 213: Determine the packing load coefficient based on the tea bulk density ratio and tea bulk thickness ratio, determine the fixation heat effect coefficient based on the packing load coefficient and the initial equivalent air temperature, and determine the initial equivalent steam pressure based on the fixation heat effect coefficient. Step 214: Determine the initial equivalent gas flow rate based on the stacking load coefficient and moisture content ratio.

[0013] Preferably, the tea grinder is divided into a pre-grinding process area, a main grinding process area, and a post-grinding process area. Step 3, the tea-grinding process using a tea grinder, includes: Step 31: Detect the actual hot air humidity at the outlet of the greening machine and determine the actual humidity deviation coefficient; Step 32: Obtain the baseline hot air humidity range and baseline hot air temperature range for each tea grinding process corresponding to the tea leaves to be ground; determine the baseline hot air humidity gradient between adjacent tea grinding processes; Step 33: Determine the corrected hot air temperature range for the main grinding process based on the mean of the reference hot air temperature, actual humidity deviation coefficient, and reference hot air humidity gradient corresponding to the main grinding process. Determine the corrected hot air temperature for the pre-grinding process and the post-grinding process based on the hot air temperature relationship between the pre-grinding process, the post-grinding process, and the main grinding process. Step 34: Obtain the model of hot air temperature range - ideal fan control parameter range - equivalent hot air kinetic energy characteristic parameter range corresponding to the main tea grinding process, and determine the target ideal fan control parameters corresponding to the corrected hot air temperature range and the benchmark equivalent hot air kinetic energy characteristic parameter range of the main tea grinding process. Step 35: Control the corresponding tea grinding process using the corrected hot air temperature range and the target ideal fan control parameters for each tea grinding process.

[0014] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0015] Compared with the prior art, the present invention has the following beneficial effects: 1. Employing a dual-process dehydration system, the dehydrator, while sharing the same forage storage module and downstream processing, allows for adjustments to the production line's operating mode based on the condition of the fresh leaves. During normal sunny days, the dehydrator can be skipped, and standard processing can proceed. However, if it rains on the day of harvest, the leaves contain excessive moisture, making downstream processing impossible. Traditional methods cannot solve this problem, limiting production to sunny days or resulting in lower product quality. Adding a dehydration process allows for adjustments to the process flow based on the condition of the harvested leaves. Rain-soaked leaves are dehydrated in the dehydrator, achieving surface dehydration and meeting production line requirements.

[0016] 2. A dual-process ultra-high-temperature dehydration technology is adopted. While keeping the preceding and following processes unchanged, a preliminary ultra-high-temperature dehydration process is added, with the dehydrator and greening unit forming a high-capacity module. Based on the characteristics of high-quality tea leaves in the early stages and large quantities in the later stages, the early-stage tea leaves can be processed using the conventional process flow; the later-stage tea leaves, with the high-capacity module, can initially increase the moisture content of the tea leaves before entering the grinding furnace, thereby increasing the production line capacity to meet the demands of high-capacity production.

[0017] 3. The tea grinder adopts a thermal radiation type, following the principle of "radiative heat transfer + natural convection" to reduce the loss of aroma during distillation, retain the unique aroma of the grinder, and improve the quality of the tea.

[0018] The tea grinding furnace discharges tea leaves through two continuous flip-plate dryers, drying the tea leaves twice. During both drying cycles, the tea leaves are conveyed by air to achieve a cooling effect. The second drying cycle results in better uniform moisture loss from the tea leaves, leading to more even drying and thorough drying of the tea.

[0019] 4. The two-way / one-way stem and leaf separator's grading and impurity removal, along with the fine purification through two vacuum separation processes, reduces the impurity content in the finished product.

[0020] 5. The combination of steam fixation, greening machine, and superheater (optional) not only prevents the oxidation of tea polyphenols (ensuring taste) but also stabilizes chlorophyll (enhancing the bright green color); the air-blown loose tea machine's buffering and cooling prevents tea leaves from piling up and becoming stale, ensuring the uniformity of the tea leaves. Attached Figure Description

[0021] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings: Figure 1 This is a flowchart of the method of the present invention; Figure 2 This is a schematic diagram of the production line used in the method of the present invention. Detailed Implementation

[0022] The preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0023] Furthermore, in this invention, the use of terms such as "first" and "second" is for descriptive purposes only and does not specifically refer to any order or sequence, nor is it intended to limit the invention. They are merely used to distinguish components or operations described using the same technical terms and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the technical solutions and features of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. If a combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0024] The present invention provides the following embodiments: Example 1: This embodiment of the invention provides a method for processing tea grinding and other methods, such as... Figures 1-2 As shown, it includes: Step 1: Fresh Leaf Pre-treatment: This includes: feeding fresh leaves into the withering machine for processing; when the moisture content of the fresh leaves is greater than the preset moisture content, the tea leaves are dehydrated after being output from the withering machine and then sequentially processed by the tea cutting machine and the sieving machine; when the moisture content of the fresh leaves is less than or equal to the preset moisture content, the fresh leaves are sequentially processed by the tea cutting machine and the sieving machine after being output from the withering machine; the preset moisture content is a threshold value of fresh leaf moisture content set in advance based on the adaptability requirements of subsequent processing of fresh leaves (tea cutting, sieving, etc.), and is usually determined in combination with the characteristics of tea, production environment, and subsequent process parameters; Step 2: Fixation and Greening Processing: The qualified tea leaves from Step 1 are processed sequentially through a steam fixation machine, a pneumatic tea leaf distribution machine 1, a greening machine, and a pneumatic tea leaf distribution machine 2. Step 3: Shaping and Separation Processing: The tea leaves processed in Step 2 are sequentially processed through a tea grinding oven, a pneumatic tea dispersing machine (Part 3), a stem and leaf separator (Part 1), a dry tea pneumatic conveying unit (Part 1), a dryer (Part 1), a vacuum separator (Part 1), and a stem and leaf separator (Part 2). Step 4: Refining and Storage: The tea leaves processed in Step 3 are sequentially processed through Dry Tea Pneumatic Conveyor Unit 2, Dryer 2, Vacuum Separator 2, and Pneumatic Conveyor before entering the collection silo.

[0025] Fresh leaves are transported to the storage machine via a transfer platform.

[0026] Among them, an overheating machine is also installed between the air-blown loose tea machine and the greening machine. The tea leaves output by the air-blown loose tea machine can directly enter the greening machine or be processed by the overheating machine before being sent into the greening machine.

[0027] The tea grinding stove is a heat radiation type tea grinding stove.

[0028] Among them, stem-leaf separator one is a bidirectional stem-leaf separator, and stem-leaf separator two is a unidirectional stem-leaf separator.

[0029] The working principle of the above technical solution is as follows: Steam blanching machine: It uses high-temperature steam to quickly destroy the activity of enzymes in fresh leaves, prevent the oxidation of tea polyphenols, and soften the leaf tissue at the same time. Air-driven loose tea machine 1: It disperses and cools down the tea leaves after fixation by airflow, preventing them from piling up and becoming stale; Greening machine: Promotes chlorophyll stability and enhances the color of ground tea by using specific temperature / humidity environments; The superheater can perform precise preheating of tea leaves to meet the greening needs of different batches of tea leaves; Air-blown loose tea machine 2: further disperses and cools the tea leaves, preparing them for subsequent processes.

[0030] Radiant heat grinder: Uses radiant heat to grind tea leaves into fine powder; radiant heat provides more even heating and avoids localized overheating and scorching. Air-blown loose tea machine three: disperses the ground tea leaves to prevent clumping; Two-way / one-way stem and leaf separator: Through different separation logics (two-way to adapt to impurities of multiple sizes, one-way to specific stems and leaves), it grades and removes stem and leaf residues from tea powder; Dry tea pneumatic conveyor unit 1: conveys tea materials to dryer 1, achieving closed and impurity-free conveying; Dryer 1 + Vacuum Separator 1: First, dry the tea leaves to the target moisture content, then separate light impurities through a vacuum environment to improve the purity of the tea powder.

[0031] Dry tea air conveyor unit 2: conveys tea materials to dryer 2 for deep drying; Vacuum separator 2: Further fine separation of impurities to ensure the purity of the finished product; Pneumatic conveyor: It delivers the final refined tea material into the collection silo, achieving clean transportation before airtight storage.

[0032] The beneficial effects of the above technical solution are as follows: 1. Employing a dual-process dehydration system, the dehydrator, while sharing the same forage storage module and downstream processing, allows for adjustments to the production line's operating mode based on the condition of the fresh leaves. During normal sunny days, the dehydrator can be skipped, and standard processing can proceed. However, if it rains on the day of harvest, the leaves contain excessive moisture, making downstream processing impossible. Traditional methods cannot solve this problem, limiting production to sunny days or resulting in lower product quality. Adding a dehydration process allows for adjustments to the process flow based on the condition of the harvested leaves. Rain-soaked leaves are dehydrated in the dehydrator, achieving surface dehydration and meeting production line requirements.

[0033] 2. A dual-process ultra-high-temperature dehydration technology is adopted. While keeping the preceding and following processes unchanged, a preliminary ultra-high-temperature dehydration process is added, with the dehydrator and greening unit forming a high-capacity module. Based on the characteristics of high-quality tea leaves in the early stages and large quantities in the later stages, the early-stage tea leaves can be processed using the conventional process flow; the later-stage tea leaves, with the high-capacity module, can initially increase the moisture content of the tea leaves before entering the grinding furnace, thereby increasing the production line capacity to meet the demands of high-capacity production.

[0034] 3. The tea grinder adopts a thermal radiation type, following the principle of "radiative heat transfer + natural convection" to reduce the loss of aroma during distillation, retain the unique aroma of the grinder, and improve the quality of the tea.

[0035] The tea grinding furnace discharges tea leaves through two continuous flip-plate dryers, drying the tea leaves twice. During both drying cycles, the tea leaves are conveyed by air to achieve a cooling effect. The second drying cycle results in better uniform moisture loss from the tea leaves, leading to more even drying and thorough drying of the tea.

[0036] 4. The two-way / one-way stem and leaf separator's grading and impurity removal, along with the fine purification through two vacuum separation processes, reduces the impurity content in the finished product.

[0037] 5. The combination of steam fixation, greening machine, and superheater (optional) not only prevents the oxidation of tea polyphenols (ensuring taste) but also stabilizes chlorophyll (enhancing the bright green color); the air-blown loose tea machine's buffering and cooling prevents tea leaves from piling up and becoming stale, ensuring the uniformity of the tea leaves.

[0038] Example 2, based on Example 1, the entire blanching process in step 2 is divided into multiple sub-processes, including a pre-conditioning sub-process, a main blanching sub-process, and a post-processing sub-process. A partition can be detachably installed between the area corresponding to the pre-conditioning sub-process and the area corresponding to the main pre-conditioning process in the steam blanching machine (in the steam blanching machine, the conveying direction of the fresh leaf conveying device is horizontal, and the partition is a vertical partition). The partition has an opening for the conveying device and the fresh leaves on it to pass through.

[0039] The blanching process in step 2 includes: Step 21: Test the piling parameters and moisture content of the fresh leaves to obtain the benchmark equivalent fixation parameters for the main fixation process of the tea leaves to be fixed. Based on the test results and the baseline equivalent blanching parameters, the initial equivalent blanching parameters for the main blanching sub-process are determined; the blanching parameters include: air temperature, air pressure, gas flow rate, and duration. The air temperature, air pressure, and gas flow rate are the air temperature, air pressure, and gas flow rate of the corresponding sub-process's working gas (the working gas of the pre-conditioning sub-process, the main blanching sub-process, and the post-treatment sub-process can be saturated steam / slightly superheated steam, superheated steam, and clean air, respectively); Step 22: Determine the blanching parameter range of the pre-conditioning process based on the corrected equivalent blanching parameters of the main blanching sub-process and the theoretical blanching parameter ratio range of the pre-conditioning sub-process. Step 23: Control the area corresponding to the pre-conditioning process to perform pre-conditioning treatment (steam heating treatment) by using the minimum value of the baseline fixation parameter range of the pre-conditioning process. After the preset time is reached (before the tea leaves reach the next sub-process, the following correction can also be used to adjust the parameters of the pre-conditioning process), start to detect the actual fresh leaf temperature in the area near the opening and the actual steam humidity at the steam outlet of the area corresponding to the pre-conditioning process multiple times. The preset duration is the necessary time for steam to penetrate the fresh leaf layer and fully carry the moisture evaporated from the fresh leaves: After the fresh leaves enter the pre-adjusted area, the steam ejected from the steam nozzle will quickly come into contact with the fresh leaves, and the moisture in the fresh leaves will evaporate and be incorporated into the steam; however, the steam needs a sufficient duration (the preset duration) to fully penetrate the entire fresh leaf layer and complete the moisture exchange with the fresh leaves. Only then will the steam flowing to the outlet be a mixed steam carrying the actual moisture evaporated from the fresh leaves.

[0040] Because it's impossible to measure the moisture content of fresh leaves online, when fresh leaves come into contact with steam, their own moisture evaporates into the steam. The higher the humidity at the steam outlet, the more moisture evaporated from the fresh leaves (potentially lower moisture content); conversely, the lower the humidity, the higher the moisture content of the fresh leaves. By detecting the steam humidity, the online measurement of fresh leaf moisture content can be replaced, allowing for the assessment of the pre-conditioning effect.

[0041] The actual temperature deviation coefficient and the actual humidity deviation coefficient are determined based on the actual fresh leaf temperature and the actual steam humidity; the actual temperature deviation coefficient = (average value of the actual fresh leaf temperature measured multiple times - reference fresh leaf temperature) ÷ reference fresh leaf temperature. If the actual temperature deviation coefficient is greater than 0, the actual temperature is higher than the benchmark, indicating that the preheating is excessive and may cause the fresh leaves to scorch; if the actual temperature deviation coefficient is less than 0, the actual temperature is lower than the benchmark, indicating that the preheating is insufficient and the subsequent main blanching may not be able to fully deactivate the enzymes. Actual humidity deviation coefficient = ; The ratio of baseline fresh leaf temperature to baseline humidity increment moisture content ( The following are the corresponding steps in the blanching test process for obtaining the baseline blanching parameters for the same type of fresh leaves: baseline fresh leaf temperature (the same location and method of obtaining the actual fresh leaf temperature), baseline steam humidity increment (the same location and method of obtaining the actual steam humidity increment, and it is also detected only after reaching the corresponding preset time), and baseline moisture content detected in step 21 (the above blanching test process also includes the detection of the actual moisture content in step 21). Step 24: Based on the model of moisture content range - temperature deviation coefficient range - humidity deviation coefficient range - blanching parameter correction coefficient range, determine the actual blanching parameter correction coefficient range corresponding to the actual temperature deviation coefficient and the actual humidity deviation coefficient, and correct the blanching parameters of the pre-conditioning sub-process, the main blanching sub-process, and the post-processing sub-process based on the actual blanching parameter correction coefficient range. The model for the moisture content range, temperature deviation coefficient range, humidity deviation coefficient range, and blanching parameter correction coefficient range can be either a formulaic model (determined by combining the temperature deviation coefficient and humidity deviation coefficient under each moisture content range during the main blanching process) or a mapping table model. Under the corresponding moisture content range, temperature deviation coefficient range, and humidity deviation coefficient range, the ratio of the corrected blanching parameter range to the corresponding baseline blanching parameter is the corresponding blanching parameter correction coefficient range (ensuring that for the current type of fresh leaves, under the corresponding moisture content range, temperature deviation coefficient range, and humidity deviation coefficient range, the corrected blanching coefficient determined by selecting the corresponding blanching parameter correction coefficient range can meet the blanching effect). Each blanching parameter in each blanching sub-process can be found to have a corresponding correction coefficient based on the model. The above model is based on tests of the same type of fresh leaves.

[0042] The baseline fresh leaf temperature and the baseline humidity increment moisture content ratio are standard values ​​for the pre-adjusted and qualified state determined in advance through the blanching test; A moisture content ratio close to the baseline humidity increment indicates that the actual dehumidification demand meets the baseline requirements. The moisture content and temperature of the fresh leaves entering the steam blanching machine are close to or consistent with the corresponding reference moisture content and temperature. The same type of fresh leaves are set to the same moisture content or moisture content range and temperature or temperature range when entering. Step 25: Based on the corrected blanching parameters of the pre-adjustment sub-process, main blanching sub-process, and post-processing sub-process determined in Step 24, control the execution of the corresponding processes.

[0043] Step 21 involves testing each batch of the same type of fresh leaves once; Steps 23-25 ​​allow for multiple tests per batch of the same type of tea. The time it takes for the tea being tested in Step 23 to reach the main fixation sub-process and post-processing sub-process can be determined based on the conveying speed of the conveying device. The fixation parameters of the main fixation sub-process and post-processing sub-process can be adjusted accordingly based on the test results.

[0044] Pre-conditioning process: The tea leaves selected in step 1 are preheated to ensure that the temperature and moisture content of the tea leaves are uniform and consistent. At the same time, the leaf tissue is softened in the initial stage, which lays the foundation for uniform heating in the subsequent main fixation process.

[0045] Main fixation process: High-temperature steam (usually 100~120℃) is used to centrally process the pre-adjusted tea leaves, which quickly destroys the activity of polyphenol oxidase in the fresh leaves and prevents the oxidation of tea polyphenols (avoiding browning of the tea leaves). At the same time, the high temperature and high pressure of steam are used to further soften the blade fibers, preparing them for subsequent grinding and molding.

[0046] Post-processing sub-process: After the main fixation, the tea leaves are first rapidly cooled (usually by cold air or low-temperature airflow) to avoid the tea leaves from scorching due to continuous high temperature; so that the temperature and moisture content of the tea leaves can be restored to a state suitable for subsequent greening and air conveying processes.

[0047] Since the primary step in steam blanching is the main blanching sub-process, the blanching parameters of this sub-process are first corrected based on actual fresh leaf test results. Then, considering the process relationships between the pre-conditioning sub-process, post-treatment sub-process, and the main blanching sub-process, the parameters of the pre-conditioning and post-treatment sub-processes are adaptively adjusted. This rapid and accurate adjustment of the parameters of the pre-conditioning, main blanching, and post-treatment sub-processes based on actual fresh leaf test results ensures reliable processing results. Therefore, the baseline blanching parameters of the main blanching sub-process are called the baseline equivalent blanching parameters; the gas parameters used in the pre-conditioning and post-treatment sub-processes are the preset proportions of the corresponding main blanching sub-processes. The baseline fixation parameters are as follows: For each type of fresh leaf at different growth stages, baseline fixation parameters are preset. Fresh leaves of the same type are selected for steam fixation machine test (the actual fresh leaf moisture content, tea leaf stack thickness, tea leaf stack density, fresh leaf flow rate into the steam fixation machine, fresh leaf thickness on the conveying device, and conveying speed of the conveying device for the fixation test with qualified fixation effect are respectively the baseline fresh leaf moisture content, baseline tea leaf stack thickness, baseline tea leaf stack density, baseline fresh leaf flow rate into the steam fixation machine, baseline fresh leaf thickness on the conveying device, and baseline conveying speed of the conveying device; in actual production, the conveying device is conveyed at the baseline conveying speed, and the cloth feeding device parameters are also the baseline parameters (baseline fresh leaf flow rate into the steam fixation machine)). When the test meets the fixation effect requirements, the actual fixation parameters of each fixation sub-process are used as the corresponding baseline fixation parameters.

[0048] Fresh leaves of the same type are defined as follows: they have the same varietal genes, the same innate properties of basic physicochemical characteristics (such as tea polyphenols and chlorophyll content), and the same growth period and harvesting season.

[0049] The fixed correlation ratio between the gas parameters (such as air temperature, air pressure, and flow rate) of the pre-conditioning sub-process and the post-treatment sub-process and the baseline equivalent parameters of the main blanching sub-process is automatically adapted to the parameters of the pre-conditioning and post-treatment by adjusting the main blanching parameters.

[0050] For example: Main blanching process baseline parameters: air temperature: 110℃; air pressure: 0.1MPa; flow rate: 180m³ / h; Pre-conditioning sub-process baseline parameters: air temperature: main blanching air temperature × (0.7~0.85); air pressure: main blanching air pressure × (0.85~0.95); flow rate: main blanching flow rate × (0.75~0.9); Post-treatment sub-process baseline parameters: air temperature: main blanching air temperature × (0.3~0.45); air pressure: main blanching air pressure × (0.9~1.05); flow rate: main blanching flow rate × (1.05~1.25). The above ratios are experimentally calibrated. Furthermore, an actual humidity deviation coefficient sequence can be constructed based on the actual humidity deviation coefficient. An alarm will be triggered when the ratio of the standard deviation to the mean of the actual humidity deviation coefficient corresponding to the sequence exceeds a first set value (which needs to be pre-calibrated based on the fresh leaf variety and blanching process), or when the difference between the maximum and minimum actual humidity deviation coefficients exceeds a second set value (which also needs to be pre-calibrated based on the fresh leaf variety and blanching process). These alarms indicate a problem with the previous dehydration process.

[0051] The beneficial effects of the above technical solution are as follows: The partition separates the areas corresponding to the pre-conditioning process and the main blanching process to prevent the steam in the two areas from interfering with each other and affecting the reliability of the humidity and temperature detection in the pre-conditioning process.

[0052] The preset time is the necessary time for steam to penetrate the fresh leaf layer. The moisture content is judged by the steam humidity, which ensures the indirect accuracy of moisture content detection (the blanching parameters can be detected and corrected online multiple times during the batch blanching process). The preset time allows the steam to fully penetrate the fresh leaf layer and complete the moisture exchange with the fresh leaves. At this time, the steam humidity at the outlet is a true reflection of the overall moisture evaporation state of the fresh leaves, realizing accurate judgment of the moisture content.

[0053] By detecting humidity after a preset time, it is possible to determine in a timely manner whether the change in the moisture content of fresh leaves has reached the pre-adjusted target, thus ensuring the reliability of the blanching process.

[0054] Rules for setting corresponding benchmark parameters for the same type of fresh leaves (same variety, growth period, and season) allow process parameters to be anchored to the inherent physicochemical properties of fresh leaves (such as tea polyphenol content and fiber hardness).

[0055] Precise and rapid detection of humidity and temperature allows for the accurate and rapid determination of the temperature deviation coefficient and humidity deviation coefficient. Based on these coefficients and the aforementioned model, the corrected blanching parameters for the main blanching process, adjusted according to the actual state of the fresh leaves, can be determined quickly. Furthermore, the corrected blanching parameters for the pre-adjustment, post-processing, and main blanching processes can be rapidly determined based on the ratio of blanching parameters between these processes. Batch blanching of fresh leaves can then be performed based on these corrected blanching parameters, ensuring effective blanching.

[0056] With the main blanching process as the core and the sub-processes before and after being proportionally correlated, combined with the deviation coefficient and correction model, the correction parameters of the entire process can be determined simultaneously through a single test. This upgrades the traditional segmented adjustment to a system-wide linkage adjustment, significantly shortening the parameter optimization time. At the same time, it ensures the correlation and matching of the process objectives of each sub-process, so that the stability of the batch blanching effect meets the requirements.

[0057] Example 3, based on Example 2, step 21 includes: Step 211: Detect the material stacking parameters of the steam fixation machine's conveying device under the rated feed flow rate (unit: kg / s, e.g., 0.2 kg / s); and detect the moisture content of the fresh leaves; the material stacking parameters include: tea leaf stacking thickness and tea leaf stacking density; The ratios of the moisture content of fresh leaves, the thickness of tea leaf stacking, and the density of tea leaf stacking to the corresponding reference parameters were obtained to obtain the moisture content ratio, the tea leaf stacking thickness ratio, and the tea leaf stacking density ratio. Step 212: Determine the initial equivalent temperature by combining the moisture content ratio, the tea leaf pile thickness ratio, and the baseline equivalent temperature; Step 213: Determine the packing load coefficient based on the tea bulk density ratio and tea bulk thickness ratio, determine the fixation heat effect coefficient based on the packing load coefficient and the initial equivalent air temperature, and determine the initial equivalent steam pressure based on the fixation heat effect coefficient. Step 214: Determine the initial equivalent gas flow rate based on the stacking load coefficient and moisture content ratio.

[0058] Moisture content ratio: Moisture content of fresh leaves detected in step 211 ÷ Reference moisture content; Tea pile thickness ratio: Tea pile thickness detected in step 211 ÷ Baseline tea pile thickness; Tea bulk density ratio: Tea bulk density detected in step 211 ÷ Baseline tea bulk density; Initial equivalent temperature = baseline equivalent temperature × ; If the moisture content ratio is > 1 (actual moisture content is higher than the baseline), the air temperature needs to be increased to accelerate moisture evaporation; If the thickness of the pile is greater than 1 (the actual thickness is thicker), the air temperature needs to be increased to ensure that heat penetrates the fresh leaf layer; The moisture content correction index is 1 (with a value of 0.5 to 0.8). The correction index for the tea leaf pile thickness ratio is set (with a value of 0.7 to 1). Based on the control variable method, the actual equivalent temperature when the fixation effect is qualified is determined by controlling the variable (moisture content ratio or tea leaf pile thickness ratio). The corresponding correction index can be determined by fitting the actual equivalent temperature when the fixation effect is qualified and the variable (using the least squares method to perform linear fitting on these data points). Thermal efficiency coefficient of the final product = ; The ratio of tea bulk density to tea bulk thickness is the bulk load coefficient; the larger the bulk density ratio and thickness ratio, the denser / thicker the fresh leaf layer and the lower the heat transfer efficiency. Initial equivalent steam pressure = reference equivalent steam pressure × ; The smaller the heat efficiency coefficient of blanching (the worse the heat transfer), the more the air pressure needs to be increased to enhance the penetration of steam; If the load of fresh leaves is large, but the thermal state ( If the increase in the temperature adjustment ratio corresponding to the actual state of the fresh leaves cannot keep up with the increase in resistance (heat load coefficient), the thermal efficiency coefficient will decrease, indicating that the heat transfer efficiency is low, and the steam pressure needs to be increased to compensate for the penetration. If the load of fresh leaves is small, the thermal energy state ( A larger temperature coefficient indicates higher heat transfer efficiency, allowing for a more appropriate reduction in steam pressure to avoid over-cooking.

[0059] Initial equivalent gas flow rate = baseline equivalent gas flow rate × stacking load factor × .

[0060] The higher the stacking load coefficient, the more flow rate is needed to ensure steam coverage; the higher the moisture content ratio, the more flow rate is needed to accelerate moisture evaporation. The correction index for the heat effect coefficient of blanching (with a value of 1.2 to 1.5); The moisture content correction index (with a value of 0.6 to 0.9) is also determined based on the experimental and fitting methods corresponding to the above index. The above correction indices are all empirical coefficients obtained through "multiple sets of blanching tests of the same type of fresh leaves" (the experimental values ​​of each index when the blanching effect is qualified).

[0061] The beneficial effects of the above technical solution are as follows: Traditional blanching parameter adjustments do not consider air pressure / flow rate when adjusting air temperature, which easily leads to the failure to meet the requirements of the overall coordination of air temperature, air pressure, and flow rate. This invention binds air temperature, air pressure, and flow rate as coordinated parameters through indicators such as blanching thermal efficiency coefficient and stacking load coefficient. When any parameter is adjusted, other parameters will be optimized simultaneously based on the state of the fresh leaves, ensuring the balance of heat supply, heat transfer, and steam coverage, and improving the stability and accuracy of the blanching process.

[0062] This application is based on precise supply of fresh leaves, which not only ensures the quality of blanching through dynamic parameter adjustment, but also achieves on-demand supply of steam / heat to avoid resource waste.

[0063] Example 4: Based on any one of Examples 1-3, the tea grinding furnace is divided into a pre-grinding tea process area, a main grinding tea process area, and a post-grinding tea process area. Step 3, the tea-grinding process using a tea grinder, includes: Step 31: Detect the actual hot air humidity at the outlet of the greening machine and determine the actual humidity deviation coefficient; Step 32: Obtain the baseline hot air humidity range and baseline hot air temperature range for each tea grinding process corresponding to the tea leaves to be ground; determine the baseline hot air humidity gradient between adjacent tea grinding processes; Step 33: Determine the corrected hot air temperature range for the main grinding process based on the mean of the reference hot air temperature, actual humidity deviation coefficient, and reference hot air humidity gradient corresponding to the main grinding process. Determine the corrected hot air temperature for the pre-grinding process and the post-grinding process based on the hot air temperature relationship between the pre-grinding process, the post-grinding process, and the main grinding process. Step 34: Obtain the model of hot air temperature range - ideal fan control parameter range - equivalent hot air kinetic energy characteristic parameter range corresponding to the main tea grinding process, and determine the target ideal fan control parameters corresponding to the corrected hot air temperature range and the benchmark equivalent hot air kinetic energy characteristic parameter range of the main tea grinding process; and determine the target ideal fan control parameters for the pre-grinding tea process and the post-grinding tea process. The target equivalent hot air kinetic energy characteristic parameter ranges for the pre-grinding and post-grinding tea processes are determined by combining the target equivalent hot air kinetic energy characteristic parameter ranges for the main grinding tea process with the correlation ratio of the following gradients. Then, by combining the newly determined correspondence between the fan control parameters and the equivalent hot air kinetic energy characteristic parameters, the corresponding target ideal fan control parameters are determined.

[0064] Step 35: Control the corresponding tea grinding process using the corrected hot air temperature range and the target ideal fan control parameters for each tea grinding process.

[0065] Actual humidity deviation coefficient = (actual hot air humidity at the outlet of the greening machine - reference hot air humidity at the outlet of the greening machine) ÷ reference hot air humidity at the outlet of the greening machine; The greening machine is a pretreatment device before grinding tea. The humidity of the hot air in the greening machine can indirectly reflect the dehydration state of the tea leaves. Inside the greening machine, hot air exchanges heat and mass with the tea leaves: moisture in the tea leaves evaporates into the hot air, causing the humidity of the hot air to increase. Therefore: the higher the moisture content of the tea leaves, the more moisture evaporates into the hot air, and the higher the humidity of the hot air; the lower the moisture content of the tea leaves, the less moisture evaporates into the hot air, and the lower the humidity of the hot air.

[0066] The baseline hot air humidity gradient corresponding to the main tea-grinding process includes: Gradient 1 = Baseline hot air humidity of the pre-grinding tea process - Baseline hot air humidity of the main grinding tea process; Gradient 2 = Baseline hot air humidity of the main tea grinding process - Baseline hot air humidity of the subsequent tea grinding process; Corrected hot air temperature for the main tea grinding process = Baseline hot air temperature for the main tea grinding process × (1 + Actual humidity deviation coefficient × Mean value of the baseline hot air humidity gradient corresponding to the main tea grinding process × Temperature and humidity correlation correction coefficient). The temperature and humidity correlation correction coefficient is calibrated based on the processing experiments of the same type of tea: The mean value of the baseline hot air humidity gradient corresponding to the main tea-grinding process is fixed, and different actual humidity deviation coefficients are set; for each deviation coefficient, different temperature adjustment ranges are tested, and the quality (color, particle uniformity) of the finished tea is observed; the temperature adjustment compensation ratio that can achieve the desired finished product quality is selected, and finally, the temperature and humidity correlation correction coefficient (with a value of 0.8–1.2) is determined. The function of the temperature and humidity correlation correction coefficient is to compensate for the influence of humidity deviation on the temperature adjustment range. When the tea is too wet, the temperature and humidity correlation correction coefficient is set to 1.0–1.2 to amplify the temperature adjustment range and accelerate dehydration; when the tea is too dry, the temperature and humidity correlation correction coefficient is set to 0.8–1.0 to reduce the range and prevent the tea from breaking.

[0067] The mean of the baseline hot air humidity gradient corresponding to the main tea grinding process is the average of gradient 1 and gradient 2.

[0068] The tea-grinding process is divided into three stages: pre-grinding, main grinding, and final grinding. The hot air temperature and equivalent hot air kinetic energy characteristic parameters of these three stages are not independent, but rather follow a pre-defined gradient / proportional correlation rule (e.g., pre-grinding temperature = main grinding temperature × 0.8–0.9, final grinding temperature = main grinding temperature × 1.0–1.1; pre-grinding equivalent hot air kinetic energy characteristic parameter = main grinding equivalent hot air kinetic energy characteristic parameter × 0.7–0.8, final grinding equivalent hot air kinetic energy characteristic parameter = main grinding equivalent hot air kinetic energy characteristic parameter × 1.0–1.2). This correlation rule is determined based on test data of the same type of tea, aiming to ensure that the hot air temperature and equivalent hot air kinetic energy characteristic parameters of the three grinding stages exhibit a reasonable gradient change (avoiding sudden temperature changes that could affect the color and fiber state of the tea). The pre-grinding process uses a lower temperature / kinetic energy to soften the tea leaves, the main grinding process uses a core temperature / kinetic energy to complete the fine grinding, and the final grinding process uses a slightly higher temperature / kinetic energy to refine the particles and stabilize the moisture content; this avoids sudden changes in parameters that could damage the quality of the tea leaves, and ultimately ensures the stability of the tea grinding process and the consistency of the finished product quality.

[0069] Equivalent hot air kinetic energy characteristic parameter = hot air pressure × hot air velocity. This quantifies the kinetic energy intensity of hot air blowing onto the tea leaf surface, reflecting the ability of hot air to penetrate the tea layer and transfer temperature and humidity (the higher the value, the more uniform the effect of the hot air on the tea leaves). In this embodiment, the benchmark parameters are obtained as follows: First, select one or more batches of tea of ​​the same type (same variety, growth period, etc.), and then conduct multiple sets of tea grinding experiments with different hot air temperature and humidity and equivalent hot air kinetic energy characteristic parameters to screen out the parameter range that meets the quality standards of the finished product. Finally, through repeated verification experiments, the parameter range that meets the standards is officially defined as the benchmark parameters (including temperature and humidity range, humidity gradient, hot air humidity, etc.). This model was calibrated through an experimental process involving fixing the hot air temperature, adjusting the fan parameters, and quantifying the kinetic energy effect during the main tea-grinding process. First, determine the hot air temperature range (process target, the target hot air temperature for the main tea grinding process, such as 80-90℃ for the main tea grinding). Then, in the experiment under the hot air temperature range, the fan control parameters were adjusted in a gradient manner to determine the target process parameter set (including hot air temperature range, fan control parameters, and equivalent hot air kinetic energy characteristic parameters) that can meet the tea grinding effect of the corresponding main tea grinding process. The continuous fan control parameter range in the target process parameter set (i.e., the ideal fan control parameter range) and the process parameter set corresponding to the ideal fan control parameter range in the target process parameter set are called the secondary determined process parameter set. The equivalent hot air kinetic energy characteristic parameter range that appears most frequently from the secondary determined process parameter set is the equivalent hot air kinetic energy characteristic parameter range corresponding to the hot air temperature range and the ideal fan control parameter range.

[0070] The beneficial effects of the above technical solution are as follows: The average value of the baseline hot air humidity gradient corresponding to the main grinding process is used to balance the impact of humidity transitions between pre-grinding, main grinding, and post-grinding on the main grinding temperature. A larger average gradient indicates a greater humidity difference between the three stages, requiring a corresponding adjustment in the main grinding temperature to prevent damage to the tea leaves due to sudden humidity changes during stage transitions. The temperature, humidity, and equivalent hot air kinetic energy characteristic parameters of the pre-grinding, main grinding, and post-grinding processes are all established with a defined proportional relationship centered on the main grinding process. Simultaneously, the main grinding temperature is formulaically corrected using humidity deviation coefficients, average gradient values, and temperature-humidity correlation correction coefficients to accommodate differences in humidity transitions between the three stages, preventing browning, fiber breakage, and other problems caused by sudden temperature and humidity changes during stage transitions, thus improving the finished product quality pass rate.

[0071] By selecting a continuous range of ideal fan control parameters from the target process parameter set, and then extracting the high-frequency equivalent hot air kinetic energy range by secondarily determining the process parameter set, the continuity and reliability of the parameters are ensured.

[0072] Instead of pre-setting the fan control parameters, the core objective is to achieve the target hot air temperature and the target equivalent hot air kinetic energy characteristic parameters. The parameter range is dynamically adjusted to adapt to the current equipment, adapt to the performance differences of fans of different models of tea grinders, and also match the changes in working conditions after equipment aging and component wear.

[0073] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A method of a combined roasting and brewing process, characterized by: Comprise: Step 1: Fresh leaf pretreatment: comprising: fresh leaf input storage machine processing; When the fresh leaf humidity is greater than the preset humidity, the tea is output from the storage machine, then dehydrated by the dehydrator, and then sequentially enters the tea cutter, the screening machine; when the fresh leaf humidity is less than or equal to the preset humidity, the fresh leaf is output from the storage machine and sequentially enters the tea cutter and the screening machine; Step 2: Fixation and green increase processing: the qualified tea leaves screened in step 1 are sequentially processed by the steam fixation machine, the first air-sending tea-distributing machine, the green increase machine, and the second air-sending tea-distributing machine; Step 3: Forming and separating processing: the tea leaves processed in step 2 are sequentially processed by the tea rolling furnace, the third air-sending tea-distributing machine, the first stem-leaf separating machine, the first dry tea air-sending machine group, the first drying machine, the first vacuum selecting machine, and the second stem-leaf separating machine; Step 4: Refining and storage: the tea leaves processed in step 3 are sequentially processed by the second dry tea air-sending machine group, the second drying machine, the second vacuum selecting machine, and the air-sending machine, and then enter the material collecting bin.

2. A process for rolling tea along with processing according to claim 1, wherein: The fresh leaves are sent into the storage machine through the transfer platform.

3. A process for rolling tea along with processing according to claim 1, wherein: The first air-sending tea-distributing machine and the green increase machine are further provided with an ultra-heat machine, and the tea leaves output from the first air-sending tea-distributing machine directly enter the green increase machine or are processed by the ultra-heat machine and then sent into the green increase machine.

4. The tea rolling and processing method according to claim 1, characterized in that: The tea rolling furnace is a hot radiation type tea rolling furnace.

5. The tea rolling and processing method according to claim 1, characterized in that: The first stem-leaf separating machine is a bidirectional stem-leaf separating machine, and the second stem-leaf separating machine is a unidirectional stem-leaf separating machine.

6. A process for rolling tea along with processing according to claim 1, wherein: The fixation process in step 2 is divided into multiple sub-processes; The fixation process in step 2 comprises:

7. A process for rolling tea along with processing according to claim 6 wherein: Step 21: detecting the stacking parameter and the moisture content of the fresh leaves, and obtaining the reference equivalent fixation parameter of the main fixation sub-process of the tea leaves to be fixed; And determining the initial correction equivalent fixation parameter of the main fixation sub-process according to the detection result and the reference equivalent fixation parameter; the fixation parameter includes air temperature, air pressure, gas flow, and duration; Step 22: determining the fixation parameter interval of the pre-adjustment sub-process based on the correction equivalent fixation parameter of the main fixation sub-process and the theoretical fixation parameter proportion interval of the pre-adjustment sub-process; Step 23: controlling the pre-adjustment sub-process corresponding region with the minimum value of the reference fixation parameter interval of the pre-adjustment sub-process, and after reaching the preset duration, detecting the actual fresh leaf temperature near the region where the opening is located and detecting the actual steam humidity of the steam exhaust of the pre-adjustment sub-process corresponding region multiple times; Based on the actual fresh leaf temperature and the actual steam humidity, the actual temperature deviation coefficient and the actual humidity deviation coefficient are determined; Step 24: based on the moisture content interval-temperature deviation coefficient interval-humidity deviation coefficient interval-fixation parameter correction coefficient interval model, the actual temperature deviation coefficient and the actual humidity deviation coefficient corresponding actual fixation parameter correction coefficient interval are determined, and the fixation parameter correction of the pre-adjustment sub-process, the main fixation sub-process, and the post-processing sub-process is based on the actual fixation parameter correction coefficient interval ​ Step 25: controlling the corresponding process based on the corresponding corrected fixation parameters of the pre-fixation sub-process, main fixation sub-process and post-processing sub-process determined in step 24.

8. A process for rolling tea along with processing according to claim 7, wherein: The step 21 comprises: Step 211: detecting the stacking parameters of the conveying device of the steam fixation machine under the rated steam fixation machine flow rate, and detecting the moisture content of the fresh tea leaves; the stacking parameters include: tea leaf stacking thickness, tea leaf stacking density; Respectively obtaining the ratio of the moisture content of the fresh tea leaves, the tea leaf stacking thickness, the tea leaf stacking density and the corresponding reference parameters to obtain the moisture content ratio, the tea leaf stacking thickness ratio and the tea leaf stacking density ratio; Step 212: determining the initial corrected equivalent air temperature in combination with the moisture content ratio, the tea leaf stacking thickness ratio and the reference equivalent air temperature; Step 213: determining the stacking load coefficient based on the tea leaf stacking density ratio and the tea leaf stacking thickness ratio, determining the fixation heat efficiency coefficient in combination with the stacking load coefficient and the initial corrected equivalent air temperature, and determining the initial corrected equivalent steam pressure based on the fixation heat efficiency coefficient; Step 214: determining the initial corrected equivalent gas flow rate based on the stacking load coefficient and the moisture content ratio.

9. A process for rolling tea along with processing according to claim 1, wherein: The tea rolling furnace is divided into a pre-tea rolling process area, a main tea rolling process area and a post-tea rolling process area; The tea rolling process of the tea rolling furnace in step 3 comprises: Step 31: detecting the actual hot air humidity of the air outlet of the green tea increasing machine, and determining the actual humidity deviation coefficient; Step 32: obtaining the reference hot air humidity interval and the reference hot air temperature interval of each tea rolling process corresponding to the tea to be rolled, and determining the reference hot air humidity gradient of adjacent tea rolling processes; Step 33: determining the corrected hot air temperature interval of the main tea rolling process based on the reference hot air temperature of the main tea rolling process, the actual humidity deviation coefficient and the average value of the reference hot air humidity gradient corresponding to the main tea rolling process, and determining the corrected hot air temperature of the pre-tea rolling process and the post-tea rolling process based on the hot air temperature relationship of the pre-tea rolling process, the post-tea rolling process and the main tea rolling process; Step 34: obtaining the hot air temperature interval-ideal fan control parameter interval-equivalent hot air kinetic energy characteristic parameter interval model corresponding to the main tea rolling process, and determining the target ideal fan control parameter corresponding to the corrected hot air temperature interval of the main tea rolling process and the reference equivalent hot air kinetic energy characteristic parameter interval; and determining the target ideal fan control parameter of the pre-tea rolling process and the post-tea rolling process; Step 35: controlling the corresponding tea rolling process with the corrected hot air temperature interval and the target ideal fan control parameter corresponding to each tea rolling process.

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