A preparation method of exported Usnea tea

Abstract

The present invention discloses a preparation method for exported Luoshan tea, which includes steps of fresh leaf picking, rapid shaking, light-heat withering enzymolysis, fixation, enzyme-added rolling, enzymolysis and lump breaking, primary shaping, drying and shaping, color sorting, impurity removal, grading, and flavor enhancing, sterilization, blending, and uniform piling. In view of the demand characteristics of exported Luoshan tea, the present invention has developed and designed a preparation method for exported Luoshan tea. The exported Luoshan tea obtained by this method has a "spiral" shape, a dark brown color, a deep yellowish-red-brown tea soup, a strong, mellow and sweet aftertaste, and a strong sweet fragrance, thus solving the problem that traditional exported teas are blended with black tea and green tea, resulting in a poor overall appearance of the tea leaves and difficulty in ensuring the consistency of the taste. It can be widely applied to the technical field of "spiral" tea processing.

Description

Technical Field

[0001] The present invention relates to the technical field of tea processing, and particularly to a preparation method of exported Songluo tea. Background Art

[0002] Songluo tea is a famous tea in Chinese history, belonging to the stir-fried green tea category. It was created in the early Ming Dynasty. Feng Shike's "Tea Record" in the Ming Dynasty recorded: "There was no tea in Huijun before. Recently, Songluo tea has become the most fashionable." Songluo tea is produced in the area of Songluo Mountain in Xiuning County, Anhui Province. Its picking and processing techniques reached a high level as early as three or four hundred years ago and spread to Zhejiang, Jiangxi, Fujian, Hubei and other provinces. The "Tea Note" in the Ming Dynasty recorded: "When the tea is first picked, the branches, stems and old leaves must be picked out, and only the tender leaves are taken. The tips and stalks must also be removed to prevent them from being easily scorched. This is the Songluo method." The quality characteristics of Songluo tea: The shape of the tea is tightly knotted and even, the color is green and moist, the taste is strong, the soup color is green and bright, the leaf bottom is green and tender, the aroma is high and refreshing, with a floral or chestnut aroma. Songluo tea has been exported since the Ming Dynasty. During the Jiaqing and Daoguang years of the Qing Dynasty, the export volume of Songluo tea reached about 0.7 million tons, making it a major exported green tea in China. For example, among the 370 tons of Chinese tea salvaged from the sunken ship "Gotheborg" in Sweden in 1987, Songluo tea accounted for about 60%.

[0003] However, in recent years, with the changes in the sales trend of the international tea market, the main export destinations of Chinese green tea, such as Morocco, Senegal, Ghana, Algeria, Mauritania, Senegal, Ghana, Kazakhstan, Kyrgyzstan, Uzbekistan and other countries, all tend to import tea with a deep color and strong taste. To meet the needs of the export market, the existing method is to blend different proportions of green tea and black tea according to the customer's demand for taste concentration to achieve the taste preferred by the customer. However, the taste of the tea prepared by this method is difficult to be unified, and the tea is a mixture of red and green, with a poor appearance. Therefore, it is necessary to adjust the manufacturing process of the existing Songluo green tea to prepare a Songluo tea that meets the export taste, so as to ensure the consistency of the tea taste. At the same time, maintain the consistency of the appearance color to improve the overall quality of the color, aroma, taste and shape of the tea. Summary of the Invention

[0004] The purpose of the present invention is to provide a preparation method of exported Songluo tea, which solves the problems that the existing exported tea is blended with green tea and black tea, with a poor appearance and difficult to ensure the consistency of taste.

[0005] The technical solution adopted by the present invention to solve its technical problems is: A preparation method of exported Songluo tea, comprising the following steps:

[0006] 1) Fresh leaf picking: Picking the fresh leaves of the tea tree of Songluo tea variety, one bud with 1 - 4 leaves and opposite leaves;

[0007] 2) Quick withering: Input the freshly picked tea leaves into a tea withering machine for quick and short-term withering. Set the rotation speed of the withering machine drum at 35 - 38 revolutions per minute and the time at 3 - 5 minutes.

[0008] 3) Photo-thermal withering and enzymatic hydrolysis: Add cellulase to the withered tea leaves and mix well, then send them into a photo-thermal withering trough for photo-thermal withering and enzymatic hydrolysis. Set the temperature of hot air withering at 40 - 45°C, the air volume at 3 - 4 cubic meters per second, and the photo-thermal withering time at 3 - 4 hours.

[0009] 4) Fixing: Input the bud leaves after photo-thermal withering and enzymatic hydrolysis into an integrated electric heating and hot air fixing machine for fixing. Set the electric heating temperature of the fixing machine at 90 - 95°C, the hot air temperature at 75 - 80°C, the rotation speed of the fixing drum at 36 - 38 revolutions per minute, and the fixing time at 3 - 5 minutes.

[0010] 5) Enzyme-added rolling: Add complex saccharifying enzyme to the bud leaves after fixing and cooling, and mix well. Then send them into a rolling unit for rolling. Set the rolling time at 35 - 40 minutes, including 15 minutes of gentle rolling, 15 - 20 minutes of heavy rolling with 1 / 4 pressure, and 5 minutes of loose rolling without pressure.

[0011] 6) Enzymatic hydrolysis and lump breaking: Input the bud leaves after enzyme-added rolling into an electromagnetic drum lump-breaking machine for enzymatic hydrolysis and lump breaking. Set the electromagnetic temperature at 60 - 65°C, the enzymatic hydrolysis time at 30 - 40 minutes, and the rotation speed of the drum at 32 - 34 revolutions per minute.

[0012] 7) Primary shaping: Input the bud leaves after enzymatic hydrolysis and lump breaking into the first double-pot curly tip drying machine for primary shaping. Set the electric heating temperature of the first double-pot curly tip drying machine at 55 - 65°C, the time at 90 - 100 minutes, the swing speed of the stirrer at 80 - 82 r.p.m, and the amplitude of stirring between 72 - 76°. The diameter of the first double-pot curly tip drying machine is 60 cm and the pot depth is 25 cm.

[0013] 8) Drying and shaping: Input the bud leaves after primary shaping into the second double-pot curly tip drying machine for drying and shaping to form a spiral shape. Set the electric heating temperature of the second double-pot curly tip drying machine at 80 - 90°C, the time at 100 - 115 minutes, the swing speed of the stirrer at 50 - 55 r.p.m, and the amplitude of stirring between 55 - 65°. The diameter of the second double-pot curly tip drying machine is 50 cm and the pot depth is 23 cm.

[0014] To further improve the purity of the tea and adjust the taste and quality of the tea, after step 8), there are also set step 9) color sorting, impurity removal and grading and step 10) flavor enhancing, sterilization, blending and uniform piling two processes;

[0015] The step 9) color sorting, impurity removal and grading: Send the tea leaves after drying and shaping into a DT7C6 type tea color sorter for color sorting, impurity removal and grading;

[0016] Step 10) Titian sterilization, blending, and leveling: According to the customer's requirements, loose tea of different product batches is input into the integrated machine for flavor enhancement, sterilization, blending, and leveling.

[0017] Specifically, the integrated machine for blending, leveling, flavor enhancement, and sterilization includes a blending and leveling conveyor device, a leveling and impurity removal tank, a flavor enhancement, sterilization, and leveling drum, and a discharge and impurity removal vibrating trough connected in sequence.

[0018] The blending and leveling conveyor device includes a group of weighing and feeding belts. The discharge end of the weighing and feeding belt is provided with a batching hopper. A batching device for mixing and stirring the tea is arranged in the batching hopper. The discharge end of the batching hopper is connected with a leveling conveyor belt. A group of first turning devices for turning over the tea are arranged at intervals on the leveling conveyor belt. The discharge port of the leveling conveyor belt is docked with the feed port of the leveling and impurity removal tank.

[0019] The leveling and impurity removal tank includes a cylindrical tank body, a screen bottom cover and a screen top cover which are respectively arranged at the bottom and top of the tank body and can be opened and closed. A first negative ion fan is arranged on the screen top cover, and the first negative ion fan is connected with a first impurity collection bag. A leveling device is also arranged in the tank body. The discharge port of the leveling and impurity removal tank is docked with the feed port of the flavor enhancement, sterilization, and leveling drum.

[0020] The flavor enhancement, sterilization, and leveling drum includes a drum body and an electromagnetic heating device arranged below the drum body. A leveling device rotating in the opposite direction to the rotation direction of the drum body is arranged in the drum body. The discharge port of the flavor enhancement, sterilization, and leveling drum is docked with the discharge and impurity removal vibrating trough. The discharge and impurity removal vibrating trough includes a trough body and a vibrator for driving the trough body to vibrate. The bottom plate of the trough body is of a 12-mesh screen structure. An outer cover is also arranged on the trough body, and a second negative ion fan is arranged on the outer cover. The second negative ion fan is connected with a second impurity collection bag.

[0021] Further, the rotation speed of the leveling device in the leveling and impurity removal tank is set to 12 - 15 revolutions per minute, the air volume of the first negative ion fan is 15 - 20 cubic meters per minute, and the leveling and impurity removal time is 4 - 5 minutes; the forward rotation speed of the flavor enhancement, sterilization, and leveling drum is 8 - 10 revolutions per minute, the reverse rotation speed of the leveling device is 10 - 13 revolutions per minute, the flavor enhancement and sterilization temperature is 100 - 105 °C, and the flavor enhancement, sterilization, and leveling time is 5 - 6 minutes; the vibration frequency of the discharge and impurity removal vibrating trough is 500 - 530 times per minute, and the air volume of the second negative ion fan is 50 - 60 cubic meters per minute, so that its moisture content ≤ 5.5%, and the cleanliness reaches more than 98%.

[0022] To ensure the quality of tea withering and prevent the occurrence of peculiar smells, an impurity removal process is also arranged before the tea enters the photothermal withering trough in Step 3).

[0023] Furthermore, a feed conveyor belt for conveying tea leaves into the photothermal withering trough is provided at the feed end of the photothermal withering trough, a group of third negative ion fans are arranged at intervals above the feed conveyor belt, and a third debris collection bag is connected to the third negative ion fan pipeline; an impurity removal electromagnetic roller is also arranged below the air inlet of the third negative ion fan.

[0024] Preferably, the cellulase in step 3) is a composite enzyme, including exo-β-glucanase, endo-β-glucanase, β-glucosidase and xylanase.

[0025] Preferably, after the withering in step 4) is completed, the tea leaves are sent to a drying conveyor belt for rapid drying to reduce the temperature of the tea leaves to 55-60°C.

[0026] Preferably, the electromagnetic drum deblocking machine in step 6) comprises an electromagnetic drum body and spiral guide blade ribs arranged in the electromagnetic tank body.

[0027] Beneficial effects of the present invention: Through the process method of the present invention, deep-colored and strong-flavored pine nea tea that meets the needs of export can be directly processed, thereby solving the problem that the traditional export tea uses black tea and green tea for blending, the overall quality of the tea is poor, and the consistency of taste is difficult to ensure. The export pine nea tea obtained by the process method has a "screw-shaped" appearance, dark brown color, dark yellow and reddish brown tea soup, rich and mellow taste, and contains a strong sweet fragrance. The export pine nea tea is neither a traditional green tea nor a black tea, but a new tea between green tea and black tea. In the specific process, a "convex ridge shaking cage" shaking machine is used to shake the green tea quickly, so that the leaf edge cells are damaged, which is conducive to the exogenous cellulase in the later process to enter the inner layer of the buds and leaves, and to carry out photothermal withering enzymolysis reaction. Cellulase is added to the tea leaves before photothermal withering, so that the tea leaves are photothermally withered and the cellulose enzymolysis reaction is carried out to improve the withering quality and promote the transformation and formation of tea polysaccharides, and make the leaf soft so as to be made into a "screw-shaped" shape. The use of short-term medium-temperature withering can inhibit the activity of polyphenol oxidase and prevent the red change reaction to produce the quality flavor of green tea, while still retaining the activity of cellulase, so that it can continue to undergo enzymatic hydrolysis and transform into more tea polysaccharide compounds. The use of a small-caliber double-pot Quhao stir-frying machine, through a small-caliber wok, a small arc stir-frying range, a slow stir-frying frequency and a soft arc-shaped stir-frying hand wrapped with silicone rubber, to carry out medium-temperature long-term stir-frying and shaping, not only improves the shaping efficiency and reduces the breakage of buds and leaves, but also can produce a new type of export-oriented Songluo tea that is tight, heavy, uniform, high in sugar, sweet and fragrant. The use of a blending and stacking aroma-enhancing integrated machine can not only sterilize the tea aroma, but also solve the technical problems of the existing box-type blending and stacking machine, which cannot stir and blend the "screw-shaped" tea evenly and is difficult to remove the hair entrained in the screw-shaped tea.

[0028] The present invention will be described in more detail below with reference to the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is the process flow chart of the present invention.

[0030] Figure 2 This is the structural schematic diagram of the blending, leveling and fragrance-enhancing integrated machine in the present invention.

[0031] Figure 3 This is the rotational structural schematic diagram of the weighing bottom plate in the present invention.

[0032] Figure 4 This is the position schematic diagram of the flexible rubber retaining ring in the present invention.

[0033] Figure 5 This is the structural schematic diagram of the batching device in the present invention.

[0034] Figure 6 This is the structural schematic diagram of the first material turning device in the present invention.

[0035] Figure 7 This is the structural schematic diagram of the fragrance-enhancing, sterilizing and leveling drum in the present invention.

[0036] Figure 8 This is the structural schematic diagram of the discharging and impurity-removing vibrating trough in the present invention.

[0037] Figure 9 This is the structural schematic diagram of the tea impurity-removing and withering integrated machine in the present invention.

[0038] Figure 10 This is the structural schematic diagram of the material leveling device in the present invention.

[0039] Figure 11 This is the structural schematic diagram of the material turning roller in the present invention

[0040] Figure 12 This is the structural schematic diagram of the rolling unit in the present invention.

[0041] Figure 13 This is the assembly schematic diagram of the spiral guide vane rib in the present invention.

[0042] Figure 14 This is the structural schematic diagram of the spiral guide vane rib in the present invention.

[0043] Figure 15 This is the structural schematic diagram of the comb-shaped filter in the present invention. Detailed implementation manners

[0044] Example 1: As Figures 1 to 15 shown, a preparation method of exported Songluo tea includes the following steps:

[0045] 1) Fresh leaf picking: Pick the fresh leaves of the tea tree of Songluo tea variety, one bud with 1 - 4 leaves and opposite leaves;

[0046] 2) Quick withering: The freshly picked tea leaves are fed into a tea withering machine for quick and short-term withering. The rotation speed of the withering machine drum is set at 35 - 38 revolutions per minute, and the time is 3 - 5 minutes. The tea withering machine is a DL-6CZQ-110 type tea withering machine. By using the convex rib structure specially designed on the inner wall of its stainless-steel shaking cage, the edge friction of the buds and leaves is accelerated, causing the cells at the leaf margins to be damaged, which is beneficial for the exogenous cellulose in the subsequent process to enter the inner layer of the buds and leaves for the photo-thermal withering enzymatic hydrolysis reaction. At the same time, it slowly oxidizes naturally under the action of polyphenol oxidase, initially forming a red edge and eliminating the grassy smell to form a sweet floral fragrance.

[0047] 3) Photo-thermal withering enzymatic hydrolysis: Cellulase is added to the withered tea leaves and mixed evenly, and then they are sent into a photo-thermal withering trough for photo-thermal withering enzymatic hydrolysis. The temperature of hot air withering is set at 40 - 45 °C, the air volume is 3 - 4 cubic meters per second, and the photo-thermal withering time is 3 - 4 hours. The cellulase is added in an amount of 0.3 - 0.5% by weight of the tea leaves. The cellulase is formulated into a solution with a concentration of 80 - 85% and sprayed into the buds and leaves through an ultrasonic enzyme applicator and mixed evenly.

[0048] Through photo-thermal withering and enzymatic hydrolysis, the withered water loss rate of the buds and leaves is between 25 - 30%, and the oxidation and redness rate of the tea stalks reaches 10% - 15%. At the same time, by using the catalytic action of the externally added cellulase in enzymatic hydrolysis, it promotes the decomposition and transformation of cellulose in the tea leaves into tea polysaccharides, adding a sweet and refreshing taste, and at the same time promoting the softening of the leaf quality to facilitate the formation of a spiral shape. The cellulase is a product of Shanghai Yuanye Bio-Technology Co., Ltd. This product is a food-grade light yellow or yellowish-brown powder, easily soluble in water. Its relative molecular weight is 58.7 KD. The temperature range for use is 40 - 60 °C, the optimal enzymatic hydrolysis temperature is 50 °C, the pH value range for use is 4.0 - 5.5, and the optimal enzymatic hydrolysis pH value is 4.8. This enzyme is a complex enzyme mainly composed of exo-β-glucanase, endo-β-glucanase, β-glucosidase, xylanase, etc. It can act on cellulose and products derived from cellulose, and can enzymatically hydrolyze the insoluble cellulose in the tea leaves into tea polysaccharide compounds.

[0049] 4) Fixation: Input the bud and leaf after photothermal withering and enzymatic hydrolysis into an integrated electrothermal and hot air fixation machine for fixation. Set the electrothermal temperature of the fixation machine at 90 - 95°C, the hot air temperature at 75 - 80°C, the rotation speed of the fixation drum at 36 - 38 revolutions per minute, and the fixation time at 3 - 5 minutes. The integrated electrothermal and hot air fixation machine is a 6CST - 80 - ZF type electrothermal and hot air tea fixation machine, which uses the "dual heat" of electrothermal and hot air for short - time medium - temperature fixation. The benefits of using short - time medium - temperature fixation: Inhibit the activity of polyphenol oxidase, prevent the red - change reaction, and form the quality and flavor of green tea. At the same time, retain the cellulase activity to continue the enzymatic hydrolysis reaction to transform into more tea polysaccharide compounds. The electrothermal and hot air tea fixation machine conducts "dual - heat fixation" through the electrothermal drum and blowing hot air, which can improve the thermal efficiency by 4 - 6% compared with general tea fixation machines, shorten the fixation time by 10 - 15%, and there is no smoky and scorched bud and leaf. The discharge end of the integrated electrothermal and hot air fixation machine is provided with a spreading conveyor belt, and 2 air coolers are configured on the spreading conveyor belt, which can quickly reduce the temperature of the fixed leaves to 55 - 60°C, which is more conducive to the subsequent enzyme - added rolling and enzymatic hydrolysis reaction.

[0050] 5) Enzyme - added rolling: Add compound saccharifying enzyme with a weight percentage of 1.2 - 1.6% to the bud and leaf after fixation and cooling, mix well, and then send it into the rolling unit for rolling. Set the rolling time at 35 - 40 minutes, including 15 minutes of light rolling, 15 - 20 minutes of medium rolling with 1 / 4 pressure, and 5 minutes of non - pressure and loose rolling. The benefits of using enzyme - added rolling: Through the rolling action, promote the compound saccharifying enzyme solution to blend into the bud and leaf, facilitate the bud and leaf to be rolled into strips, and at the same time, conduct the preliminary enzymatic hydrolysis reaction of the saccharifying enzyme. The compound saccharifying enzyme is a product of Shanghai Yuanye Bio - Technology Co., Ltd., which is a food - grade brown liquid. Its saccharifying enzyme activity is 900 HGAU / ml, the enzymatic hydrolysis temperature is 58°C - 65°C, and the enzymatic hydrolysis pH value is 4.0 - 4.5. This enzyme can reduce the reverse reaction, shorten the saccharification time, and can quickly hydrolyze and liquefy the α - D - 1,4 glycosidic bond and α - D - 1,6 glycosidic bond in tea starch, thus transforming to produce tea polysaccharide to add sweet and refreshing taste and high - sugar sweet fragrance.

[0051] 6) Enzymatic deblocking: The bud leaves after enzyme-added rolling are input into an electromagnetic drum deblocking machine for enzymatic deblocking. The electromagnetic drum deblocking machine includes an electromagnetic drum body 81 and components such as an electromagnetic device, a temperature control device, and a moisture exhaust device configured. Additionally, spiral guide ribs 82 are provided on the inner wall of the electromagnetic drum body 81. The spiral guide ribs 82 are arranged along the axial direction of the electromagnetic drum body 81. The surface of the spiral guide ribs 82 is a strip-shaped structure with a threaded concave-convex structure. There are a total of 3 roots, which are arranged at intervals inside the electromagnetic drum for direct heating and deblocking. The electromagnetic drum deblocking machine uses electromagnetic heating of the drum body and the spiral guide ribs 82 for dynamic deblocking and enzymatic reaction, which can not only accelerate the water evaporation by 10 - 12%, improve the deblocking looseness by 8 - 10%, but also facilitate the conversion and formation of tea polysaccharides. The electromagnetic temperature of the electromagnetic drum deblocking machine is set at 60 - 65 °C, the enzymatic reaction time is 30 - 40 min, and the drum rotation speed is 32 - 34 revolutions per minute. Benefits of using dynamic deblocking and enzymatic reaction: Utilizing the rotation of the drum, the rolled leaf mass is promoted to be scattered along the rotation of the spiral guide ribs and under the action of electromagnetic radiant heat, not only to disperse the bonded mass and volatilize water, but also to promote the comprehensive enzymatic reaction of cellulase and complex saccharifying enzyme in a suitable thermal environment.

[0052] 7) Primary shaping: The bud leaves after enzymatic deblocking are input into the first double-pot curly hair stir-frying and drying machine for primary shaping. The electrothermal temperature of the first double-pot curly hair stir-frying and drying machine is set at 55 - 65 °C, the time is 90 - 100 min, the swing speed of the stirrer is 80 - 82 r.p.m, and the amplitude of the stir-frying is between 72 - 76°. The diameter of the first double-pot curly hair stir-frying and drying machine is 60 cm, and the pot depth is 25 cm. Benefits of using the first double-pot curly hair stir-frying and drying machine with a large diameter for primary shaping of spiral shape: The bud leaves after deblocking, in the large-diameter shaping pot and a suitable enzymatic temperature environment, through the large-amplitude shaping of the stirrer and a fast shaping frequency, make full use of the function of the softened leaf texture by cellulase to be stir-fried into a curly and loose spiral shape. At the same time, it also utilizes the "double-enzymatic saccharification reaction" of cellulase and saccharifying enzyme to hydrolyze the insoluble cellulose and starch in the tea leaves and convert them into tea polysaccharides. And it also stir-fries and dries the water to make the primary processed Luoshan tea with a water content of 12 - 15% and a sweet fragrance.

[0053] 8) Drying and shaping: Feed the initially shaped buds and leaves into the second double-pot curly tip drying machine for enzymatic hydrolysis, drying, and shaping to produce Songluo tea with a moisture content of ≤5.5%. Set the electric heating temperature of the second double-pot curly tip drying machine at 80 - 90°C, the time at 100 - 115 min, the swing speed of the stirrer at 50 - 55 r.p.m, and the amplitude of stirring between 55 - 65°; the diameter of the second double-pot curly tip drying machine is 50 cm, and the pot depth is 23 cm. Benefits of using a second double-pot curly tip drying machine with a small diameter for drying and shaping: For the curly and loose spiral tea, in a small-diameter frying pan, through a small-arc frying amplitude and a slow frying frequency, perform medium-temperature and long-time drying and shaping. Utilize the soft arc-shaped stirrer made of silicone rubber, which swings back and forth in a hemispherical frying pan. Through the soft thrust of the stirrer, the self-gravity of the tea leaves, and the extrusion force of the pot body, produce tightly knotted, heavy, and uniform spiral tea. At the same time, continue to promote the enzymatic hydrolysis and saccharification reaction, enabling it to transform and form a large number of tea polysaccharide compounds, and produce Songluo tea with a high-sugar sweet fragrance. To improve the efficiency of drying and shaping, this machine is also equipped with a stepless speed regulation, double-amplitude adjustment, and temperature automatic control device for intelligent drying and shaping. At the same time, wrap a layer of silicone rubber outer cover on the arc-shaped stirrer of this machine. This silicone rubber outer cover can withstand high temperatures of about 300°C, and is soft, which can prevent the broken pieces of the shaped buds and leaves, and is very suitable for the drying and shaping of Songluo tea.

[0054] Step 9) Color sorting, impurity removal, and grading: Feed the dried and shaped tea leaves into the DT7C6 type tea leaf color sorter for color sorting, impurity removal, and grading; utilize the unique seven-layer color sorting intelligent grading layer, and through the feeding system, sorting system, electric control system, operating system, optoelectronic system, and the three-level recognition and selection module of "shape selection + color selection + intelligent selection", classify the new Songluo tea into five grades of export tea, namely special grade, grade 1, grade 2, grade 3, and grade 4, and remove impurities such as tea stalks, flakes, and sand to ensure quality and safety.

[0055] Step 10) Aroma enhancement, sterilization, blending, and uniform stacking: According to customer requirements, feed Songluo tea from different origins, different seasons, and different grades into the blending, uniform stacking, aroma enhancement, and sterilization integrated machine for aroma enhancement, sterilization, blending, and uniform stacking.

[0056] Specifically, the blending, uniform stacking, aroma enhancement, and sterilization integrated machine includes a blending and uniform feeding conveying device 1, a uniform feeding and impurity removal tank 2, an aroma enhancement, sterilization, and uniform stacking drum 3, and a discharge impurity removal vibrating trough 4 connected in sequence.

[0057] The blending and uniform feeding conveyor device 1 includes a group of weighing feeding belts 11. There are at least 3 weighing feeding belts 11, which are of the structure of stainless steel screen conveyor belts. A tea storage hopper 16 is arranged at the feeding end of the weighing feeding belt 11, and a batching hopper 12 is arranged at the discharging end of the weighing feeding belt 11. The spiral tea made in different production areas and different seasons is conveyed into the batching hopper 12 through each weighing feeding belt 11 for mixing. In order to accurately control the proportion of various teas to meet the needs of different customers, a weighing hopper 17 is connected and arranged below the tea storage hopper 16. An electromagnetic valve 18 for controlling the falling of tea is arranged between the tea storage hopper 16 and the weighing hopper 17. A weighable bottom plate 19 that can be opened and closed is arranged at the bottom of the weighing hopper 17. The specific structure can adopt a rotating method to move the weighable bottom plate 19 out from below the weighing hopper 17. That is, a rotating shaft 191 is arranged on the weighing hopper 17, and the rotating shaft 191 is driven by a motor. The weighable bottom plate 19 is fixed to the rotating shaft 191 through a connecting rod or the outer edge of the weighable bottom plate 19 is directly welded and fixed to the rotating shaft 191. The rotation of the rotating shaft 191 drives the weighable bottom plate 19 to rotate, so that the weighable bottom plate 19 enters or moves out from below the weighing hopper 17. To prevent the tea from staying on the weighable bottom plate 19 when the weighable bottom plate 19 moves out, a circle of flexible rubber retaining rings 171 is arranged at the bottom of the weighing hopper 17. To preliminarily mix the tea entering the batching hopper 12, a batching device 13 for mixing and stirring the tea is arranged in the batching hopper 12. The batching device 13 includes a batching rotating shaft 131 and a group of batching blades 132 installed on the batching rotating shaft 131. The batching blades 132 are of a concave arc surface structure and are distributed in a fan-shaped manner on the batching rotating shaft 131. The batching rotating shaft 131 is driven by a motor to drive the batching blades 132 to rotate, so that the tea conveyed from each weighing feeding belt 11 is mixed. The batching blades 132 being of a concave arc surface structure and distributed in a fan-shaped manner can increase the intensity of blending and mixing.

[0058] A uniform feeding conveyor belt 14 is arranged below the discharging end of the batching hopper 12. The above-mentioned mixed tea is scattered on the uniform feeding conveyor belt 14 through the discharging end of the batching hopper 12. The uniform feeding conveyor belt 14 is an inclined screen conveyor belt made of stainless steel. In order to increase the uniform feeding intensity, a group of first turning devices 15 for turning and stirring the tea are arranged on the conveyor belt at intervals of 60 - 70 cm. The first turning device 15 includes a first rotating shaft 151 and a group of turning plates 152 installed on the first rotating shaft 151 at intervals and in a staggered manner. The turning plates 152 are of a curved crescent shape. Both ends of the turning plates 152 are fixed to the first rotating shaft 151. A blanking gap 153 is left between the turning plates 152 and the first rotating shaft 151, and the rotation directions of two adjacent first turning devices 15 are opposite. The first rotating shaft 151 is driven by a motor to drive the turning plates 152 to rotate, so as to pick up the tea on the uniform feeding conveyor belt 14 and carry out turning and stirring.

[0059] The discharge port of the mixing conveyor belt 14 is connected to the feed port of the mixing and impurity removal cylinder 2 through the Z-type conveyor belt 5. In order to make the tea leaves evenly fall on the cylinder of the Z-type conveyor belt 5, the discharge port of the mixing conveyor belt 14 is also provided with a first distributor 110 in the shape of a fan structure.

[0060] The material mixing and impurity removal cylinder 2 includes a cylindrical cylinder body 21, which is a cylindrical stainless steel material, and adopts a "vertical" method to mix and impurity remove. The height of the cylinder body 21 is 1.4M, and the diameter is 1.1M. The bottom of the cylinder body 21 is provided with an openable and closable screen bottom cover 22, the screen mesh number of the screen bottom cover 22 is 12 meshes, and the screen bottom cover 22 is covered with a dust bag 27. The top of the cylinder body 21 is provided with an openable and closable screen upper cover 23, the screen mesh number of the screen upper cover 23 is 14 meshes, and the screen upper cover 23 is provided with a first negative ion fan 24, and the first negative ion fan 24 is connected to a first debris collection bag 25. The opening method of the bottom cover 22 and the screen upper cover 23 can adopt the same rotation opening method as the weighing bottom plate 19, and no repeated description is made here.

[0061] A material mixer 26 is also provided in the cylinder body 21 . The rotation speed of the material mixer 26 is set to 12-15 rpm. The material mixer 26 includes a material mixer shaft 261 and a group of stirrers 262 staggeredly installed on the material mixer shaft 261 . Open the mesh upper cover 23 to feed the material, let the tea leaves on the material mixing conveyor belt 14 fall into the cylinder body 21, then close the mesh upper cover 23 and the mesh bottom cover 22, and drive the mixer 262 to rotate in the cylinder body 21 through the motor to continuously mix the tea leaves in the cylinder body 21 to make the mixing more uniform, and at the same time, the hair and ash entrained in the spiral tea leaves are raised, and the hair and ash are absorbed into the first debris collection bag 25 by the first negative ion fan 24. At the same time, some heavier impurities fall into the dust bag 27 through the sieve holes of the mesh bottom cover 22 to complete the mixing and impurity removal. The air volume of the first negative ion fan is 15-20 cubic meters / min, and the material mixing and impurity removal time is 4-5 minutes.

[0062] The stirrer 262 is a semicircular leaf-turning plate, on which a group of holes are arranged, and the diameter of the holes is 3-5 mm. There are three stirrers 262 in total, each of which is installed on the material mixer shaft 261 at an interval of 40 cm and staggered. The hole structure of the stirrer 262 can reduce the resistance of the tea leaves during stirring, and the holes can allow small particles of tea leaves to pass directly without being squeezed and broken, thereby effectively reducing the breakage of spiral tea during mixing.

[0063] The discharge port of the mixing and impurity removal cylinder 2 is located above the feed port of the aroma-enhancing, sterilizing and stacking drum 3. When the mixing and impurity removal cylinder 2 completes the mixing, the screen bottom cover 22 at the bottom is opened to allow the tea leaves to fall into the aroma-enhancing, sterilizing and stacking drum 3 below, and the tea leaves are re-dried and sterilized by the aroma-enhancing, sterilizing and stacking drum 3.

[0064] The aroma-enhancing, sterilizing and stacking drum 3 includes a drum body 31 and an electromagnetic heating device 32 arranged below the drum body 31. The drum body 31 is a cylindrical drum made of composite steel, which is aroma-enhancing and stacked in a "horizontal" manner. The size of the drum body is 1500×1100mm. In order to prevent the aroma-enhancing, sterilizing and stacking tea leaves from piling up at the discharge port of the drum body 31, three baffles 34 with a height of 15cm, a width of 0.3cm and an inclination of 17 degrees are arranged along the circumferential direction at a distance of 20cm from the discharge port. The structural principle of the baffles 34 is the same as that of the inlet and outlet guide vanes of the existing tea drum withering machine. When the drum body 31 rotates clockwise, the tea leaves are aroma-enhancing, sterilizing and stacking. When the drum body 31 rotates counterclockwise, the tea leaves are discharged under the guidance of the baffles 34.

[0065] The drum body 31 is rotatably mounted on the electromagnetic heating tank 321. A stacking device 33 is arranged in the drum body 31 in the opposite direction of the rotation direction of the drum body 31. When the drum body 31 rotates forward to improve the aroma, the stacking device 33 is reversed to reversely turn the tea leaves so that they can fully receive the electromagnetic radiation heat to improve the aroma. When the drum body 31 is turned out, the stacking device 33 rotates forward to move the tea leaves out of the discharge port. The stacking device 33 includes a rotating shaft 331 arranged in the drum body 31, and a group of stacking blades 332 installed on the rotating shaft 331 at intervals. The rotating shaft 331 has a shaft length of 1.2M and a diameter of 0.3cm. The stacking blades 332 are crescent-shaped flat plate structures, which can improve the efficiency of stacking and reduce the breakage of pine tea. The tea leaves in the drum body 31 are fully turned and stirred by the stacking device 33, so that the tea leaves are evenly heated, and the efficiency of drying and improving the aroma is improved. At the same time, a gap of one third is left between the stacking blade 332 and the inner wall of the drum body 31 to prevent the tea leaves from being squeezed and broken. During processing, the forward rotation of the aroma sterilization stacking drum is set to 8-10 revolutions / min, the reverse rotation of the stacker is set to 10-13 revolutions / min, the aroma sterilization temperature is set to 100-105°C, and the aroma sterilization stacking time is set to 5-6 minutes.

[0066] The electromagnetic heating device 32 includes an electromagnetic heating tank 321, and an electromagnetic heating plate 322 is arranged in the electromagnetic heating tank 321. There are three electromagnetic heating plates 322, which are arranged in the electromagnetic heating tank 321 at an interval of 45 cm. The electromagnetic heating plates 322 are heated by electromagnetic radiation to promote the volatilization of aromatic substances in tea leaves and improve the aroma of pine tea, while also killing microorganisms. In order to maintain uniform radiation heating and avoid direct electromagnetic radiation from burning tea leaves, a partition 323 is arranged between the electromagnetic heating tank 321 and the drum body 31. The partition 323 is made of quartz material and is evenly distributed with laser micropores to balance the heat and moderate the electromagnetic radiation.

[0067] In order to monitor the temperature and humidity of the tea leaves in the drum body 31 and adjust the temperature of the electromagnetic heating plate 322, a temperature and humidity sensor 36 is provided at the discharge end of the drum body 31. The temperature and humidity sensor 36 is a MIK-TH800 temperature and humidity sensor. Its multi-sensing probe is arranged at a position 20-30 cm away from the discharge port of the drum body 31, and is connected to the controller to timely adjust the temperature and humidity of the aroma-enhancing sterilization pile to ensure that the moisture content of the Songluo tea is ≤5.5% when it is discharged.

[0068] The discharging port of the aroma-enhancing sterilizing and stacking drum 3 is connected to the discharging impurity-removing vibration trough 4. The discharging port of the drum body 31 is also provided with a second distributor 35 in the shape of a fan structure, through which the tea leaves are evenly scattered on the feeding end of the discharging impurity-removing vibration trough 4. The discharging impurity-removing vibration trough 4 includes a trough body 41 and a vibrator 42 for driving the trough body 41 to vibrate. The trough body 41 is arranged at an inclination of 10-12 degrees, and the material is discharged smoothly from high to low. The trough body 41 is made of stainless steel, with a length of 2.4M, a width of 0.8M, and a depth of 0.6M. The bottom plate of the trough body 41 is a 12-mesh screen structure. The vibrator 42 is a JMC-30 ratchet pneumatic vibrator, which is arranged 15-20 cm behind the trough body 41 to generate vibrations at a frequency of 500-600 times / min, pushing the trough body 41 to discharge materials and screen out broken tea leaves. The air volume of the second negative ion fan is 50-60 cubic meters / min, so that its moisture content is ≤5.5% and the cleanliness is above 98%.

[0069] To ensure that the tea leaves are evenly mixed, impurities are removed, and the broken tea produced during the processing is completely removed after Titian sterilization, a group of second turning devices 43 are arranged at intervals in the trough body 41. Preferably, the second turning device 43 includes a stirring dragon 431 rotatably installed on the trough body 41 and a group of turning claws 432 arranged on the stirring dragon 431. The stirring dragon 431 is made of stainless steel, 2.1M long and 25cm in diameter, and is driven by a motor to rotate. Due to its large diameter, the stirring force of the stirring dragon 431 is higher. The stirring dragon 431 is arranged along the feeding direction of the discharging and impurity-removing vibrating trough 4, and the turning claws 432 are installed at intervals and staggered on the stirring dragon 431. The turning claws 432 are in the shape of five fingers, and this structure can reduce the damage to the tea leaves during turning. The stirring dragon 431 drives the turning claws 432 to fully mix and convey the tea leaves on the trough body 41. At the same time, the broken tea powder entrained in it falls from the bottom screen of the trough body 41.

[0070] Furthermore, the discharging and impurity-removing vibrating trough 4 includes an outer cover 44 covering the trough body 41. The outer cover 44 is made of 100-mesh stainless steel screen, and a second negative ion fan 45 is arranged on the outer cover 44. The second negative ion fan 45 is connected with a second debris collection bag 46. The negative ion wind generated by the high-speed rotation of the second negative ion fan 45 is used to remove the fluff, dust, foreign matters and static electricity adhering to the tea leaves, and at the same time, it also sucks the hot and warm tea leaves for cooling. This machine is equipped with a discharging and impurity-removing vibrating trough, which can not only efficiently remove the fluff, dust and static electricity adhering to the tea leaves, making its cleanliness reach more than 98%, but also suck the hot and warm tea leaves for cooling to achieve the "cold packaging" of Songluo tea and prevent the quality from being affected by high-temperature oxidation. To further reduce the breakage rate during blending and even piling, a plastic soft sleeve is coated on the semi-circular turning leaf plate on the turning mixer, the even piling blades on the even piling device and the turning claws on the second turning device, which can not only carry out efficient turning and even piling, but also reduce the breakage of Songluo tea.

[0071] The discharging end of the discharging and impurity-removing vibrating trough 4 is directly connected to the tea packing machine. The second negative ion fan 45 on the discharging and impurity-removing vibrating trough 4 also sucks the hot and warm tea leaves for cooling to achieve the "cold packaging" of Songluo tea and prevent the tea quality from being affected by high-temperature oxidation.

[0072] In step 3), photothermal withering and enzymolysis are carried out using a tea impurity removal and withering integrated machine. The tea impurity removal and withering integrated machine includes a withering trough 5. A rotary conveyor belt 51 for transporting tea is arranged at the bottom of the withering trough 5. The rotation of the rotary conveyor belt 51 drives the tea in the withering trough 5 to be conveyed forward. At the feeding end of the withering trough 5, a feeding conveyor belt 6 for conveying tea into the withering trough 5 is also arranged, so as to realize automatic feeding. The feeding conveyor belt 6 is rotatably installed on a feeding frame 61 and is a 10-mesh stainless steel screen conveyor belt, which is arranged obliquely upward. Baffles 62 are arranged on both sides of the feeding frame 61, thus forming a conveying trough. The feeding conveyor belt 6 is arranged at the bottom of the conveying trough. Above the feeding end of the feeding conveyor belt 6, a tea inlet hopper 63 is arranged. The tea inlet hopper 63 is fixedly installed on the feeding frame 61.

[0073] In order to keep the cleanliness of the tea when it enters the withering trough 5, two negative ion fans 64 are arranged at intervals above the feeding conveyor belt 6. The negative ion fans 64 are connected with a sundry collection bag 65. By using the secondary suction effect of the ion wind, the insect bodies, hairs, fibers, yellow tea leaves, and dust entrained in the fresh tea leaves are sucked out and collected into the sundry collection bag 65. The sundry collection bag 65 is a nylon bag with a flared mouth. The bag mouth is tightly sleeved on the back of the ion fan, and the sundries are sucked, collected, and removed by it.

[0074] To further remove the metal impurities mixed in the tea, an electromagnetic impurity removal roller 66 is also arranged below the air inlet of the negative ion fan 64. The electromagnetic impurity removal roller 66 is rotatably installed on the baffle 62. The metal impurities in the tea are sucked away by the electromagnetic impurity removal roller 66 and hung on the electromagnetic roller 66. When it is necessary to clean the metal impurities on the electromagnetic roller 66, the negative ion fan 64 is turned on, and the power supply on the electromagnetic roller 66 is turned off. The magnetic force of the electromagnetic roller 66 disappears. Under the suction of the negative ion fan 64, the metal impurities are sucked into the sundry collection bag 65. The electromagnetic impurity removal roller is a prior art. It generates magnetic force when powered on and the magnetic force disappears when powered off, and will not be described in detail here. To improve the impurity removal intensity, a turning roller 67 is arranged between the two negative ion fans 64. A set of turning claws 671 are arranged on the turning roller 67. The turning roller 67 is rotatably installed on the baffle 62. The tea is turned by the turning roller 67 to turn the tea below up, so as to facilitate the next negative ion fan 64 to suck away the impurities not sucked out by the first negative ion fan 64.

[0075] For the convenience of automatic enzyme addition and mixing, a material leveling hopper 52 is further provided above the feeding end of the withering trough 5. The material leveling hopper 52 is located below the discharge outlet of the feeding conveyor belt 6 and catches the tea leaves on the feeding conveyor belt 6. The bottom of the material leveling hopper 52 is a flat discharge outlet adapted to the width of the rotary conveyor belt 51. When the withering trough 5 is feeding, the rotary conveyor belt 51 in the withering trough 5 slowly moves forward until the entire withering trough 5 is covered with tea leaves, then the rotary conveyor belt 51 stops rotating and the material leveling hopper 52 stops discharging. An ultrasonic enzyme adding device 53 is provided above the material leveling hopper 52. The ultrasonic enzyme adding device 53 preferably adopts a commonly used ultrasonic humidifier on the market. The atomizing nozzle of the ultrasonic enzyme adding device 53 is aligned with the inside of the material leveling hopper 52. A material leveling device 54 is further provided inside the material leveling hopper 52. The material leveling device 54 includes a material leveling rotating shaft 541 and a group of material leveling claws 542 misaligned and installed on the material leveling rotating shaft 541. The material leveling claws 542 turn the tea leaves by rotating the material leveling rotating shaft 541 to fully mix the tea leaves with the enzyme.

[0076] The withering trough 5 is made of stainless steel, with a length of 10M, a width of 0.8M, a height of 1.2M, and a trough depth of 0.8M. The rotary conveyor belt 51 is a mesh conveyor belt made of 12-mesh stainless steel material, which carries the fresh tea leaves for photothermal withering, enzymatic hydrolysis reaction, and the transportation of feeding and discharging. A wind inlet cavity 55 is provided at the bottom of the withering trough 5. One end of the wind inlet cavity 55 is closed and the other end is connected with a blowing device 56. Cold and hot air is blown into the wind inlet cavity 55 through the blowing device 56. To ensure the uniformity of the air inlet in the withering trough 5, the bottom plate of the wind inlet cavity 55 is inclined, so that the height of the wind inlet cavity 55 gradually decreases from the air inlet end to the end. At the same time, a group of flow disturbance patterns 551 are provided on the bottom plate of the wind inlet cavity 55.

[0077] The blowing device 56 includes a heating chamber 561, a blower 562 provided at one end of the heating chamber 561, and a hot air conversion chamber 563 provided at the other end of the heating chamber 561. The air outlet of the hot air conversion chamber 563 is docked with one end of the wind inlet cavity 55. The heating chamber 561 is of rectangular cast iron structure, and is equipped with far-infrared heating plates with a total power of 40kw inside, which are divided into 4 groups and overlapped. A circular electric heating channel provided at the front end of the heating chamber 561 leads directly to the hot air conversion chamber 563. For heat preservation and energy saving, an asbestos heat preservation protective cover for preventing electric heat diffusion is further provided outside the heating chamber 561. The hot air conversion chamber 563 is of spherical structure, and a plurality of air outlets are provided on the hot air conversion chamber 563, which can be docked with the wind inlet cavities 55 of multiple withering troughs 5. The function of the hot air conversion chamber 563 is to rotate and neutralize the hot air blown by the blower in the hot air conversion chamber 563 and convert it into hot air with a balanced temperature, and then output the hot air with a relatively balanced temperature to the air inlets of the wind inlet cavities 55 of each withering trough through the multiple air outlets on the hot air conversion chamber 563. The blower 562 is a 4-72-15 type centrifugal ventilator.

[0078] Above the withering trough 5, a set of 5 LED plant supplementary lights 57 are also arranged at intervals. Each light is spaced 1.8 m apart and installed at a position 65 - 75 cm above the withering trough 5. By emitting red light, photothermal withering of the tea leaves is carried out.

[0079] The rolling unit in step 5) includes a rolling machine frame 71, and 4 rolling machines 72 arranged side by side on the rolling machine frame 71. The rolling machine 72 is preferably a 6CR - 65 type tea rolling machine. A batching traveling crane 73 is arranged on the rolling machine frame 71, and a batching conveyor belt 74 is arranged on the batching traveling crane 73. The batching traveling crane 73 moves back and forth on the rolling machine frame 71, so that the discharge port of the batching conveyor belt 74 is located above different rolling machines 72. By rotating the batching conveyor belt 74, the tea leaves on the batching conveyor belt 74 fall into the rolling barrels of the rolling machines 72 below. To prevent the tea leaves from spilling outside the rolling barrels, a blanking cylinder 75 is arranged below the discharge end of the batching conveyor belt 74. A diverter 76 is arranged inside the blanking cylinder 75. The tea leaves are scattered by the diverter 76 so that the tea leaves evenly fall into the rolling barrels. A flexible skirt 751 extending into the rolling barrel of the rolling machine 72 is arranged below the blanking cylinder 75. When moving, the flexible skirt 751 is deformed under pressure and disengages from the rolling barrel, thus not affecting the normal operation of the batching traveling crane 73.

[0080] Below the discharge port of the rolling machine 72, a vibrating output trough 77 is arranged. The vibrating output trough 77 is arranged at an inclination of 5 - 7°. The vibrating output trough 77 is driven by a driving device 771 to vibrate up and down. A comb-shaped filter 772 is arranged at the discharge end of the vibrating output trough 77. Through the filtering of the comb-shaped filter 772, larger tea masses are continuously vibrated and loosened and disintegrated on the comb-shaped filter 772 and then output. The driving device 771 includes a vibrating motor 7711, an eccentric wheel 7712 installed on the output shaft of the vibrating motor 7711. A rocker 7713 is arranged between the eccentric wheel 7712 and the vibrating output trough 77. One end of the rocker 7713 is eccentrically installed on the eccentric wheel 7712, and the other end is installed on the bottom mounting seat of the vibrating output trough 77 through a movable pin. The rotation of the vibrating motor 7711 drives the eccentric wheel 7712 to rotate, thereby driving the vibrating output trough 77 to vibrate up and down. The vibration frequency of the vibrating output trough 77 can be controlled by controlling the rotation speed of the vibrating motor 7711.

[0081] Example 2: The technological method for preparing exportable Songluo tea from fresh spring tea leaves includes the following steps:

[0082] 1) Fresh leaf picking: Pick the fresh tea leaves of the Songluo tea variety, with one bud and 2 - 4 leaves and opposite leaves.

[0083] 2) Quick shaking: Set the rotation speed of the shaking drum to 35 - 36 revolutions per minute and the time to 3 - 4 minutes for quick short-time shaking.

[0084] 3) Photo-thermal withering and enzymatic hydrolysis: The addition amount of cellulase is 0.3 - 0.5% by weight ratio. Prepare an 80% solution and spray it into the tea buds and leaves, then mix well. Set the temperature of hot air withering at 43 - 45°C, the air volume at 3 - 3.5 cubic meters per second, and the photo-thermal withering time at 3.5 - 4 hours to carry out photo-thermal withering and cellulase hydrolysis reaction.

[0085] 4) Fixing: Set the electric heating temperature at 93 - 95°C, the hot air temperature at 78 - 80°C, the rotation speed of the fixing drum at 35 - 36 revolutions per minute, and the fixing time at 4 - 4.5 minutes. Use the "dual heat" of electric heating and hot air for short-time medium-temperature fixing.

[0086] 5) Enzyme-added rolling: First, spray a compound saccharifying enzyme solution with an addition amount of 1.2 - 1.4% by weight ratio. Set the rolling time at 35 - 37 minutes, including 15 minutes of gentle rolling, 15 - 17 minutes of heavy rolling with 1 / 4 pressure, and 5 minutes of non-pressure and loose rolling for enzyme-added rolling.

[0087] 6) Enzymatic hydrolysis and lumping removal: Set the electromagnetic temperature at 62 - 64°C, the time of lumping removal and enzymatic hydrolysis at 35 - 37 minutes, and the rotation speed of the drum at 33 - 34 revolutions per minute to carry out dynamic lumping removal and enzymatic hydrolysis reaction.

[0088] 7) Primary shaping: Use a large-diameter first double-pot spiral-shaped tea drying machine. Set the electric heating temperature at 58 - 60°C, the time at 95 - 98 minutes, the swing speed of the stirrer at 81 - 82 r.p.m, and the stirring amplitude between 74 - 76° to carry out enzymatic hydrolysis and primary spiral shaping, and dry the water content to 13 - 14% to make the primary Songluo tea with a sweet fragrance.

[0089] 8) Drying and shaping: Use an improved small-diameter second double-pot spiral-shaped tea drying machine. Set the electric heating temperature at 86 - 88°C, the time at 108 - 110 minutes, the swing speed of the stirrer at 54 - 55 r.p.m, and the stirring amplitude between 58 - 60° to carry out enzymatic hydrolysis drying and shaping to make Songluo tea with a high-sugar and sweet fragrance and a water content ≤ 5.5%.

[0090] 9) Color sorting, impurity removal and grading: Use a unique seven-layer color sorting intelligent grading layer to divide Songluo tea into five grades: special grade, grade 1, grade 2, grade 3, and grade 4, and remove impurities such as tea stalks, flakes, and sand.

[0091] 10) Titian sterilization, blending and heap evenly: Set the rotation speed of the blender in the material blending and impurity removal tank to 13 - 14 r / min, the impurity removal ion air volume to 18 - 20 m³ / min, and the material blending and impurity removal time to 4 - 4.5 min. The forward rotation speed of the Titian heap - evenly drum is 9 - 10 r / min, the reverse rotation speed of the heap - evenly device is 12 - 13 r / min, the Titian sterilization temperature is 100 - 102 °C, and the Titian sterilization and heap - evenly time is 5 - 5.5 min. The vibration frequency of the discharging impurity removal vibrating trough is 520 - 530 times / min, the impurity removal ion air volume is 53 - 55 m³ / min, so that the water content ≤ 5.2%, and the cleanliness reaches more than 98% for discharging and packaging.

[0092] Example 3: The technological method for preparing exportable Luoshan tea from fresh leaves in summer and autumn includes the following steps:

[0093] 1) Fresh leaf picking: Pick the fresh leaves of the Luoshan tea variety, with one bud and 1 - 3 leaves and opposite - leaf tea trees.

[0094] 2) Quick shaking - green: Set the rotation speed of the shaking - green drum to 35 - 36 r / min and the time to 3 - 3.5 min for quick and short - time shaking - green.

[0095] 3) Photo - thermal withering and enzymatic hydrolysis: The addition amount of cellulase is 0.4 - 0.45% by weight ratio, prepare a solution with a concentration of 80%, set the temperature of hot - air withering to 40 - 42 °C, the air volume to 3.5 - 4 m³ / s, and the photo - thermal withering time to 3 - 3.5 h for photo - thermal withering and cellulase hydrolysis reaction.

[0096] 4) Fixing: Set the electro - thermal temperature to 91 - 93 °C, the hot - air temperature to 76 - 78 °C, the rotation speed of the fixing drum to 36 - 37 r / min, and the fixing time to 3.5 - 4 min for short - time medium - temperature "double - heat" fixing with electro - thermal and hot - air.

[0097] 5) Enzyme - added rolling: First spray a compound saccharifying enzyme solution with an addition amount of 1.3 - 1.5% by weight ratio, then set the rolling time to 36 - 38 min, including 15 min of light rolling, 16 - 18 min of heavy rolling with 1 / 4 pressure, and 5 min of non - pressure and loose rolling for enzyme - added rolling.

[0098] 6) Enzymatic hydrolysis and lump - breaking: Set the electromagnetic temperature to 60 - 62 °C, the time of enzymatic hydrolysis and lump - breaking to 32 - 34 min, and the rotation speed of the drum to 32 - 33 r / min for dynamic lump - breaking and enzymatic hydrolysis reaction.

[0099] 7) Primary shaping: Use a first double - pot curly - tip stir - frying machine with a large diameter, set the electro - thermal temperature to 57 - 60 °C, the time to 95 - 97 min, the swing speed of the stirrer to 80 - 81 r.p.m, and the stirring amplitude between 72 - 73° for enzymatic hydrolysis and primary spiral - shape frying, frying to a water content of 12 - 15% and obtaining a primary Luoshan tea with a sweet fragrance.

[0100] 8) Stir-frying and shaping: Use an improved second double-pot curly tea stir-frying machine with a small diameter. Set the electrothermal temperature at 82 - 84 °C, the time at 102 - 105 min, the swing speed of the stirrer at 52 - 54 r.p.m, and the swing amplitude between 55 - 58°. Conduct enzymatic hydrolysis, stir-frying and shaping to produce high-sugar sweet-scented Usnea tea with a water content ≤ 5.7%.

[0101] 9) Color sorting, impurity removal and grading: Divide the Usnea tea after flavor enhancing and sterilization into three grades: grade 1, grade 2, and grade 3, and remove impurities such as tea stalks, flakes, and sand.

[0102] 10) Flavor enhancing, sterilization, blending and even piling: Set the rotation speed of the blender in the blending and impurity removal tank at 12 - 13 r / min, the impurity removal ion air volume at 19 - 20 m³ / min, and the blending and impurity removal time at 4.5 - 5 min. The forward rotation of the flavor enhancing and even piling drum is at 8 - 9 r / min, the reverse rotation of the blender is at 10 - 11 r / min, the flavor enhancing and sterilization temperature is at 103 - 105 °C, and the flavor enhancing, sterilization and even piling time is at 5.5 - 6 min. The vibration frequency of the discharge impurity removal vibrating trough is at 500 - 520 times / min, and the impurity removal ion air volume is at 58 - 60 m³ / min. Make the water content ≤ 5.5% and the cleanliness reach over 98% before discharging and packaging.

[0103] The present invention has been described exemplarily in combination with the accompanying drawings. Obviously, the specific implementation of the present invention is not limited by the above methods. As long as various non-substantive improvements are made by adopting the method concept and technical solution of the present invention; or without improvement, directly applying the above concept and technical solution of the present invention to other occasions, they are all within the protection scope of the present invention.

Claims

1. A preparation method of exported Usnea diffracta Vain tea, characterized in that, It includes the following steps: 1) Fresh leaf picking: Pick fresh tea leaves of the Usnea tea variety, with one bud and 1 - 4 leaves and opposite leaves; 2) Quick shaking: Input the picked fresh leaves into a tea shaking machine for quick and short - time shaking. Set the rotation speed of the shaking machine drum at 35 - 38 r / min and the time at 3 - 5 min; 3) Photo - thermal withering and enzymatic hydrolysis: Add cellulase to the shaken tea leaves and mix evenly, then send them into a photo - thermal withering trough for photo - thermal withering and enzymatic hydrolysis. Set the temperature of hot - air withering at 40 - 45 °C, the air volume at 3 - 4 m³ / s, and the photo - thermal withering time at 3 - 4 h; The cellulase is a complex enzyme, including exo - β - glucanase, endo - β - glucanase, β - glucosidase, and xylanase; 4) Fixing: Input the bud leaves after photo - thermal withering and enzymatic hydrolysis into an integrated electro - thermal and hot - air fixing machine for fixing. Set the electro - thermal temperature of the fixing machine at 90 - 95 °C, the hot - air temperature at 75 - 80 °C, the rotation speed of the fixing drum at 36 - 38 r / min, and the fixing time at 3 - 5 min; After fixing, send the tea leaves into a spreading conveyor belt for quick spreading to make the tea leaves drop to 55 - 60 °C; 5) Enzyme-added rolling: Add compound saccharifying enzyme to the buds and leaves after fixation and cooling, mix well, and then send them into the rolling machine set for rolling. Set the rolling time to 35 - 40 min, including 15 min of light rolling, 1 / 4 heavy rolling for 15 - 20 min, and non-pressure loose rolling for 5 min; 6) Enzymatic hydrolysis and lump - breaking: Input the bud leaves after enzyme - added rolling into an electromagnetic drum lump - breaking machine for enzymatic hydrolysis and lump - breaking. Set the electromagnetic temperature at 60 - 65 °C, the enzymatic hydrolysis time at 30 - 40 min, and the rotation speed of the drum at 32 - 34 r / min; 7) Primary shaping: Input the bud leaves after enzymatic hydrolysis and lump - breaking into a first double - pot curly - tip frying and drying machine for primary shaping. Set the electro - thermal temperature of the first double - pot curly - tip frying and drying machine at 55 - 65 °C, the time at 90 - 100 min, the swing speed of the stirrer at 80 - 82 r.p.m, and the amplitude of stirring between 72 - 76°; The diameter of the first double - pot curly - tip frying and drying machine is 60 cm, and the pot depth is 25 cm; 8) Frying and drying for shaping: Input the bud leaves after primary shaping into a second double - pot curly - tip frying and drying machine for frying and drying for shaping to form a spiral shape. Set the electro - thermal temperature of the second double - pot curly - tip frying and drying machine at 80 - 90 °C, the time at 100 - 115 min, the swing speed of the stirrer at 50 - 55 r.p.m, and the amplitude of stirring between 55 - 65°; The diameter of the second double - pot curly - tip frying and drying machine is 50 cm, and the pot depth is 23 cm.

2. The preparation method of exported Usnea diffracta Vain. tea according to claim 1, characterized in that: After step 8), there are also two processes: step 9) color - sorting, impurity - removing and grading, and step 10) flavor - enhancing, sterilizing, blending and even - piling; The step 9) color - sorting, impurity - removing and grading: Send the tea leaves after frying and drying for shaping into a DT7C6 - type tea color - sorter for color - sorting, impurity - removing and grading; The step 10) flavor - enhancing, sterilizing, blending and even - piling: According to the needs of customers, input the Usnea tea of different product batches into a blending, even - piling, flavor - enhancing and sterilizing integrated machine for flavor - enhancing, sterilizing, blending and even - piling; The blending, even - piling, flavor - enhancing and sterilizing integrated machine includes a blending and even - feeding conveying device, an even - feeding impurity - removing tank, a flavor - enhancing, sterilizing and even - piling drum, and a discharging impurity - removing vibrating trough connected in sequence; The blending and uniformizing conveying device includes a group of weighing and feeding belts. A batching hopper is arranged at the discharging end of the weighing and feeding belts. A batching device for mixing and stirring tea leaves is arranged in the batching hopper. The discharging end of the batching hopper is connected with a uniformizing conveyor belt. A group of first turning devices for turning and mixing the tea leaves are arranged at intervals on the uniformizing conveyor belt; the discharging port of the uniformizing conveyor belt is butted against the feeding port of the uniformizing and impurity-removing cylinder. The uniformizing and impurity-removing cylinder includes a cylindrical cylinder body, a screen bottom cover and a screen top cover which are respectively arranged at the bottom and top of the cylinder body and can be opened and closed. A first negative ion fan is arranged on the screen top cover. The first negative ion fan is connected with a first impurity collection bag; a uniformizing device is also arranged in the cylinder body; the discharging port of the uniformizing and impurity-removing cylinder is butted against the feeding port of the flavor-enhancing, sterilizing and uniform-piling drum. The flavor-enhancing, sterilizing and uniform-piling drum includes a drum body and an electromagnetic heating device arranged below the drum body. A uniform-piling device rotating in the opposite direction to the rotating direction of the drum body is arranged in the drum body; the discharging port of the flavor-enhancing, sterilizing and uniform-piling drum is butted against the discharging and impurity-removing vibrating trough; the discharging and impurity-removing vibrating trough includes a trough body and a vibrator for driving the trough body to vibrate. The bottom plate of the trough body is of a 12-mesh screen structure; an outer cover is also arranged on the trough body. A second negative ion fan is arranged on the outer cover. The second negative ion fan is connected with a second impurity collection bag.

3. The preparation method of the exported Usnea diffracta Vain tea according to claim 2, characterized in that: It is set that the rotation speed of the uniformizing device in the uniformizing and impurity-removing cylinder is 12 - 15 r / min, the air volume of the first negative ion fan is 15 - 20 m³ / min, and the uniformizing and impurity-removing time is 4 - 5 min; the forward rotation speed of the flavor-enhancing, sterilizing and uniform-piling drum is 8 - 10 r / min, the reverse rotation speed of the uniform-piling device is 10 - 13 r / min, the flavor-enhancing and sterilizing temperature is 100 - 105 °C, and the flavor-enhancing, sterilizing and uniform-piling time is 5 - 6 min; the vibration frequency of the discharging and impurity-removing vibrating trough is 500 - 530 times / min, and the air volume of the second negative ion fan is 50 - 60 m³ / min, so that its water content ≤ 5.5%, and the cleanliness reaches over 98%.

4. The preparation method of exported Usnea diffracta Vain. tea according to claim 1, wherein: In step 3), there is also an impurity-removing process when the tea leaves enter the photothermal withering trough.

5. The preparation method of exported Usnea diffracta Vain. tea according to claim 4, wherein: The feeding end of the photothermal withering trough is provided with a feeding conveyor belt for conveying the tea leaves into the photothermal withering trough. A group of third negative ion fans are arranged at intervals above the feeding conveyor belt. The third negative ion fans are connected with a third impurity collection bag through pipelines; an electromagnetic impurity-removing drum is also arranged below the air inlet of the third negative ion fan.

6. The preparation method of the exported Usnea diffracta Vain tea according to claim 1, wherein: The electromagnetic drum unblocking machine in step 6) includes an electromagnetic drum and spiral guide vanes arranged in the electromagnetic drum body.

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