A continuous production equipment for huangshan maofeng tea and an operating method thereof

Abstract

The application discloses a continuous production equipment for Huangshan Maofeng tea and an operating method thereof, and the equipment comprises a spreading and conveying belt and a killing and striping baking and aroma improving tank. The spreading and conveying belt is a stainless steel screen conveying belt, a tea inlet hopper is arranged at one end of the spreading and conveying belt, and a group of air suction and impurity removing fans are arranged above the spreading and conveying belt in intervals. The killing and striping baking and aroma improving tank is a double-layer tank structure, the upper layer is a killing and stripinge initial baking tank, and the lower layer is a baking and aroma improving cabin; a microwave killing cabin, a cold air striping cabin and an electromagnetic initial baking cabin are sequentially arranged in the killing and striping initial baking tank. The application has the advantages of compact structure and low energy consumption, can solve the problems of a large number of tea leaves with burnt edges and a high breakage rate produced by the existing Huangshan Maofeng processing equipment, can improve the aroma of the tea leaves, thereby improving the processing quality of the tea leaves, and can be widely applied to the production and processing field of Huangshan Maofeng.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, and in particular to a continuous production equipment for Huangshan Maofeng tea and its operating method. Background Technology

[0002] Huangshan Maofeng tea is one of my country's top ten famous teas, especially the high-grade Huangshan Maofeng tea, which is a popular green tea among consumers both domestically and internationally. Huangshan Maofeng tea is made from single buds, one bud with one or two newly unfolded leaves, of the Huangshan large-leaf tea tree. Because the tea buds are small, it's easy to pick the lower leaves and stems along with the leaves, and other withered branches and debris from the tea tree. During processing, these impurities can easily produce a burnt, unpleasant odor during roasting. Furthermore, due to the tenderness and abundance of buds, existing equipment using continuous production methods such as electric heated drum withering, vibration shaping, and electric drying often results in scorched edges during withering and drying. Additionally, the shaping stage is time-consuming, involves large vibrations, and causes the tea leaves to break easily. Therefore, improvements are needed to the equipment used for Huangshan Maofeng tea to ensure the tea's aroma is free of off-flavors and to improve the tea's shape and appearance. Summary of the Invention

[0003] The purpose of this invention is to provide a continuous production equipment and operation method for Huangshan Maofeng tea, which solves the problems of excessive scorching and high breakage rate in existing Huangshan Maofeng processing equipment.

[0004] The technical solution adopted by the present invention to solve its technical problem is: a continuous production equipment for Huangshan Maofeng tea, including a withering conveyor belt and a fixation, shaping, baking and aroma-enhancing trough;

[0005] The tea spreading conveyor belt is a stainless steel screen conveyor belt. A tea inlet hopper is provided at one end of the tea spreading conveyor belt, and a set of suction and impurity removal fans are arranged at intervals above the tea spreading conveyor belt.

[0006] The blanching, shaping, baking, and aroma-enhancing trough has a double-layer structure, with the upper layer being the blanching, shaping, and initial baking trough, and the lower layer being the baking and aroma-enhancing chamber; the blanching, shaping, and initial baking trough is sequentially equipped with a microwave blanching chamber, a cold air shaping chamber, and an electromagnetic initial baking chamber.

[0007] The microwave blanching chamber is equipped with a blanching conveyor belt and a microwave heater; the cold air shaping chamber is equipped with a shaping machine and a cold air blower that blows cold air into the cold air shaping chamber; the electromagnetic primary drying chamber is equipped with a shaping dryer and an electromagnetic heating tank located below the shaping dryer, with an electromagnetic heating coil installed in the electromagnetic heating tank; the roasting and aroma-enhancing chamber is equipped with a drying conveyor belt, a heating chamber that blows hot air into the roasting and aroma-enhancing chamber, and a blower located at one end of the heating chamber, with an infrared heating plate installed in the heating chamber.

[0008] To control the weight of each tea processing, a weighing flap is installed below the tea feeding hopper, and a discharge valve is installed at the discharge end of the tea feeding hopper. A turning shaft is installed at one end of the weighing flap to drive the weighing flap to rotate. A distributor is installed below the discharge position of the weighing flap to evenly sprinkle the tea leaves onto the spreading conveyor belt. The distributor has a fan-shaped structure.

[0009] To improve the ability to remove impurities and to enhance the consistency of fresh leaf spreading quality, the spreading conveyor belt is placed inside the conveying trough and a set of turning rollers are spaced apart on the spreading conveyor belt. The suction and impurity removal fan and the turning rollers are arranged alternately.

[0010] To improve the effect and consistency of blanching, two microwave heaters are spaced apart at the top of the blanching conveyor belt, and one is installed on each side wall of the blanching and shaping pre-drying trough. The distance between the microwave heaters and the blanching conveyor belt is 20-25cm. A set of leaf-turning robots is spaced apart on the blanching conveyor belt. The leaf-turning robots include a leaf-turning shaft and a set of leaf-turning grippers evenly distributed on the leaf-turning shaft. The leaf-turning grippers have a five-finger structure.

[0011] Specifically, the shaping machine includes a shaping machine frame, a shaping machine fixed frame fixedly mounted on the shaping machine frame, and a shaping machine movable frame reciprocating within the shaping machine fixed frame. A set of shaping troughs are arranged side by side on the shaping machine movable frame, and the shaping troughs are arranged at an inclination of 3-5°. The feeding end of the shaping machine movable frame is provided with a shaping feeding platform that connects to the discharge end of the blanching conveyor belt. The discharge end of the shaping feeding platform is provided with a set of first discharge ports corresponding one-to-one with the shaping troughs, and a triangular material distribution plate is provided above two adjacent first discharge ports.

[0012] Furthermore, the forming and drying machine includes a forming and drying machine frame, a forming and drying machine fixed frame fixedly mounted on the forming and drying machine frame, and a forming and drying machine movable frame reciprocating within the forming and drying machine fixed frame. A set of forming and drying troughs are arranged side by side on the forming and drying machine movable frame, and the forming and drying troughs are arranged at an inclination of 5-7°. The feeding end of the forming and drying machine movable frame is provided with a forming and drying machine feeding platform that connects to the forming and drying machine discharge end. The discharge end of the forming and drying machine feeding platform is provided with a set of second discharge ports corresponding one-to-one with the forming and drying troughs, and a triangular material distribution plate is provided above two adjacent second discharge ports.

[0013] To enhance the orchid aroma of the tea, the outlet pipe of the heating chamber is connected to a fragrance device, and the air outlet of the fragrance device is connected to a first air outlet pipe that blows towards one end of the drying and aroma-enhancing chamber. Dried pearl orchid flowers are placed inside the fragrance device.

[0014] Furthermore, the air outlet of the fragrance device is also connected to a second air outlet duct that blows air into the electromagnetic pre-drying chamber.

[0015] Preferably, a collection hood is provided above the electromagnetic pre-drying chamber, and an air inlet pipe is provided between the collection hood and the fragrance device, with a dehumidifier provided on the air inlet pipe.

[0016] The operation method for producing Huangshan Maofeng tea using the above-mentioned continuous production equipment includes the following steps:

[0017] 1) Weighing, removing impurities and spreading with green leaves: Turn on the spreading conveyor belt and set the following parameters: the weighing plate weighs 50-65 kg of fresh leaves each time, the distributor speed is 25-30 rpm, and the air volume of the suction and impurity removal fan is 60-70 cubic meters per minute. While removing fibers, hair, dust, and metal impurities from the tea buds and leaves, the leaves are also spread with ionized air to evaporate the grassy smell in the fresh leaves before being fed into the microwave fixation chamber.

[0018] 2) Microwave fixation: Turn on the fixation conveyor belt and microwave heater, set the microwave fixation temperature to 75-85℃, the fixation time to 6-8min, and the leaf turning robot speed to 45-55 rpm, to kill the polyphenol oxidase activity and keep the leaf color yellow-green, and then put it into the cold air conditioning chamber.

[0019] 3) Cold air shaping: Turn on the cold air blower and shaping machine, set the cold air temperature to 12-16℃, the reciprocating speed of the shaping machine's moving frame to 160-180 times / min, and the shaping time to 18-20min. Control the cell breakage rate of the shaping buds and leaves to between 50% and 60%, and shape them into coarse strips with a light yellow "ivory" color. Then, input them into the electromagnetic pre-drying chamber.

[0020] 4) Initial drying and shaping: Turn on the tea drying machine and the electromagnetic heating coil; set: electromagnetic temperature to 95-120℃, reciprocating speed of the moving frame of the tea drying machine to 85-90 times / min, initial drying and shaping time to 20-25min, after initial drying the tea leaves have a moisture content between 14-16%, and use electromagnetic radiation heat energy to slowly dry the moisture and shape the tea leaves into thin and straight strips;

[0021] 5) Drying and aroma enhancement: Turn on the drying conveyor belt, blower, infrared heating plate and aroma enhancement device to dry and enhance aroma; set: hot air blowing volume is 350-400 cubic meters / min, drying temperature is 70-80℃, drying time is 40-50min, the moisture content of the tea leaves after drying is controlled between 4-5%, the roasted Huangshan Maofeng tea has the appearance of thin strips, the color of ivory, and contains an elegant floral fragrance.

[0022] The beneficial effects of this invention are as follows: This invention arranges a microwave fixation machine, a shaping machine, a shaping and drying machine, and a drying conveyor belt within a fixation, shaping, baking, and aroma-enhancing trough. This not only promotes the continuous and automated processing of high-grade Huangshan Maofeng tea, including the processes of "spreading green → fixation → shaping → initial drying → baking and aroma enhancement," but also reduces equipment, eliminates tea handling, improves tea-making efficiency, and lowers production costs. Furthermore, this equipment overcomes the problems of scorched edges and high breakage rates found in existing Maofeng tea processing machinery. The cold-air shaping chamber is equipped with a cold air fan, which shapes the buds and leaves after microwave fixation using cold air. Through the combined effect of the reciprocating oscillation force of the trough and the contraction force of the cold air, the leaves are shaped into straight, round strips. This also promotes the formation of a unique "ivory" color from the pectin on the surface of the Huangshan Maofeng tea leaves through "condensation." The electromagnetic initial drying chamber is equipped with a titanium steel ceramic shaping machine, which avoids the phenomenon of external scorching and internal dampness during drying, preventing the production of a smoky or burnt taste, and shaping the leaves into straight strips. The roasting and aroma-enhancing chamber is equipped with an aroma-adding device, which not only enhances the natural aroma of Huangshan Maofeng tea, but also absorbs the natural fragrance of pearl orchids, playing an important role in producing high-grade, high-quality Huangshan Maofeng tea with an ivory-colored appearance and elegant floral aroma.

[0023] The present invention will now be described in more detail with reference to the accompanying drawings and embodiments. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the structure of the present invention.

[0025] Figure 2 This is a schematic diagram of the asphalt spreading conveyor belt in this invention.

[0026] Figure 3 This is a schematic diagram of the microwave blanching chamber in this invention.

[0027] Figure 4 This is a schematic diagram of the leaf-turning robot in this invention.

[0028] Figure 5 This is a schematic diagram of the structure of the cooling air conditioning compartment in this invention.

[0029] Figure 6 This is a three-dimensional structural diagram of the sizing machine in this invention.

[0030] Figure 7 This is a schematic diagram of the feeding platform for the strips in this invention.

[0031] Figure 8 This is a schematic diagram of the electromagnetic pre-drying chamber in this invention.

[0032] Figure 9 This is a three-dimensional structural diagram of the sizing dryer in this invention.

[0033] Figure 10This is a schematic diagram of the structure of the strip drying feeding platform in this invention.

[0034] Figure 11 This is a schematic diagram of the roasting and aroma-enhancing chamber in this invention.

[0035] Figure 12 This is a schematic diagram of the stirrer in this invention. Detailed Implementation

[0036] Examples, such as Figures 1 to 12 As shown, a continuous production line for Huangshan Maofeng tea is used to prepare high-quality Huangshan Maofeng tea, reducing the rate of scorched edges and breakage, while simultaneously enhancing the aroma of the tea. The equipment includes a spreading conveyor belt 1, a fixing, shaping, roasting, and aroma-enhancing trough 2, and an intelligent control system. The tea leaves undergo weighing, impurity removal, and spreading on the spreading conveyor belt 1, and then undergo microwave fixing, cold air shaping, initial drying and compaction, and final roasting and aroma enhancement processes in the fixing, shaping, roasting, and aroma-enhancing trough 2.

[0037] The following describes in detail the structure of each machine in this device and their connection relationships.

[0038] The tea-spreading conveyor belt 1 is a 20-mesh stainless steel screen conveyor belt, inclined at 10-12°, with the inlet end lower and the outlet end higher. The conveyor belt 1 is placed inside a conveying trough 24, which is an open-top trough structure. A tea inlet hopper 3, made of stainless steel and with a trumpet-shaped structure, is located at one end of the conveyor belt 1. A discharge valve 31 is located at the outlet end of the tea inlet hopper 3 to control the tea falling. A weighing flap 20 is located below the tea inlet hopper 3, onto which the tea leaves fall for weighing. A turning shaft 201, connected to a drive device, is located at one end of the weighing flap 20 to rotate it. A distributor 23, with a fan-shaped structure, is located below the outlet position of the weighing flap 20 to evenly distribute the tea leaves onto the conveyor belt 1. To reduce breakage of tender buds, the blades of the distributor 23 are made of composite resin fiber material. Through a "soft rotation" method, the tea leaves are evenly distributed onto the spreading conveyor belt. When the weight of the tea leaves in the weighing flap 20 reaches the set amount, the discharge valve 31 closes, the weighing flap 20 opens, and the tea leaves are distributed onto the spreading conveyor belt 1 via the distributor. The angle of the weighing flap 20 is such that the tea leaves can slide freely off.

[0039] Above the tea-spreading conveyor belt 1, a set of suction fans 4 and turning rollers 25 are spaced apart, with the turning rollers 25 in front and the suction fans 4 behind, arranged alternately. The tea leaves are turned by the turning rollers 25, and then the suction fans 4 suck away the impurities in the tea leaves. The suction fans 4 are two MST-A04 type ion air suction fans, arranged at intervals of 1.5-1.8m on the tea-spreading conveyor belt 1. The fans are also equipped with impurity removal hoods 41. Through the suction effect of the ion air, fibers, hair, dust, and static-charged metal impurities carried in the tea buds and leaves can be sucked into the impurity removal hood for removal. At the same time, the suction force of the suction fans 4 can also remove the moisture and grassy smell from the tea leaves. The turning rollers 25 are common turning roller structures, with a set of turning claws 251 on them.

[0040] The withering, shaping, roasting, and aroma-enhancing trough 2 is a double-layered stainless steel structure. The upper layer is the initial drying trough 21 for withering and shaping, and the lower layer is the roasting and aroma-enhancing chamber 22. To prevent the scorched ash fragments from the upper layer from affecting the quality of the roasted and aroma-enhancing tea in the lower layer, a partition 29 is installed between the upper and lower layers. To prevent heat loss and achieve heat preservation during withering and roasting of the tea, a heat-insulating layer 30 made of quartz mica composite material is laid on the inner wall and bottom of the withering, shaping, roasting, and aroma-enhancing trough 2. This layer tightly wraps around the entire withering, shaping, roasting, and aroma-enhancing trough 2 from the bottom up, which can reduce heat loss and has a good energy-saving effect.

[0041] The initial drying and shaping chamber 21 is divided into a microwave fixing chamber 5, a cold air shaping chamber 6, and an electromagnetic initial drying chamber 7 by two partition plates 32. The beneficial effects of setting up four chambers are as follows: First, the fixing of Huangshan Maofeng tea is carried out by utilizing the characteristics of microwave fixing, which is thorough and uniform and causes little damage to the nutrients of the tea leaves. Then, the principle of thermal expansion and contraction is used to blow cold air to shape the tea leaves. Next, the high-temperature initial drying of the tea leaves is carried out by utilizing the characteristics of electromagnetic radiation heat energy, which is fast and has a high drying rate, and the tea leaves are tightly rolled into strips. Finally, the aroma is enhanced by an electric heating and aroma-enhancing device.

[0042] The microwave fixation chamber 5 is equipped with a fixation conveyor belt 8, microwave heaters 9, and a leaf-turning robot 26. The microwave heaters provide microwave radiation heat to fix the tender buds and leaves. Four microwave heaters 9 are installed: two spaced apart at the top of the fixation conveyor belt 8, and one on each side wall of the initial drying trough 21. The distance between the microwave heaters 9 and the fixation conveyor belt 8 is 20-25 cm, forming a "three-dimensional microwave radiation space" for the three-dimensional fixation of Huangshan Maofeng tea. Simultaneously, the reflected heat energy from the microwave radiation onto the stainless steel mesh conveyor belt is used for composite fixation. The microwave heater 9 includes a housing made of 304 stainless steel and three magnetrons inside. Electrons within these magnetrons interact with a high-frequency electromagnetic field under the control of mutually perpendicular constant magnetic and electric fields, converting energy from the constant electric field into microwaves with a vibration frequency of 2.45 billion times per second. These microwaves penetrate the inner layer of the tea leaves to kill polyphenol oxidase activity, preventing oxidation and reddening. The withering conveyor belt 8 is a 20-mesh stainless steel screen conveyor belt, which carries the buds and leaves from front to back for microwave withering under the drive of the rotating wheel. The leaf turning robot 26 is arranged in three intervals and installed at a height of 10-15cm away from the withering conveyor belt 8. It is driven by the leaf turning shaft and rotates clockwise to imitate the human hand turning the buds and leaves on the conveyor belt for withering. The leaf turning robot 26 includes a leaf turning shaft 261 and a set of leaf turning grippers 262 evenly distributed on the leaf turning shaft 261. The leaf turning grippers 262 have a five-finger structure and are coated with a layer of nano plastic sleeve to prevent the tea leaves from breaking during turning. The beneficial effects of the microwave withering chamber 5 using a microwave heater are: (1) It can perform internal and external withering on tender buds and leaves at the same time, so the withering is uniform and there will be no scorched leaves, scorched stems, or broken tea. (2) Microwaves cause less damage to the nutrients in tea leaves, especially preserving a large amount of vitamin C and amino acids, which helps maintain the fresh and delicious taste of Huangshan Maofeng tea. A flat discharge trough 33 is provided below the discharge end of the withering conveyor belt 8. The discharge end of the flat discharge trough 33 is located in the cold air shaping chamber 6. The partition plate 32 has a notch that matches the flat discharge trough 33. The withered tea leaves are smoothly transferred to the cold air shaping chamber 6 through the flat discharge trough 33.

[0043] The cold air shaping chamber 6 is equipped with a shaping machine 10 and a cold air blower 11 that blows cold air into the chamber 6. Through the reciprocating oscillation of the shaping grooves in the shaping machine and the blowing of cold air, the buds and leaves after microwave blanching are shaped using the principle of thermal expansion and contraction. The shaping machine 10 includes a shaping machine frame 101, a shaping machine fixed frame 102 fixedly mounted on the frame 101, and a shaping machine movable frame 103 reciprocating within the fixed frame 102. Eighteen shaping grooves 104 are arranged side-by-side on the movable frame 103. The tea-forming trough 104 is a narrow trough tea-forming pot with a length of 2.5m, a width of 8cm, and a depth of 25cm. It is positioned at a 3-5 degree inclination on the movable frame 103 of the tea-forming machine, with the inlet end higher than the outlet end, allowing the buds and leaves to reciprocate and be conveyed forward within the trough. To increase the tea-forming force, the trough 104 is made of aluminum alloy, and the pot body is made of frosted quartz material. This reciprocating oscillation action significantly breaks down leaf edge cells, resulting in tightly packed tea leaves and increasing the tea juice extraction rate.

[0044] To ensure continuous processing, the feed end of the moving frame 103 of the tea-forming machine is equipped with a tea-forming feed platform 105 that connects to the flat discharge trough 33 at the discharge end of the blanching conveyor belt 8. The tea-forming feed platform 105 is arranged at an angle and swings together with the moving frame 103 of the tea-forming machine. The discharge end of the tea-forming feed platform 105 is equipped with a set of first discharge ports 106 that correspond one-to-one with the tea-forming trough 104, and a triangular distribution plate 107 is provided above two adjacent first discharge ports 106, thereby improving the uniformity of tea leaves falling into the tea-forming trough 104.

[0045] The air cooler 11 is a DAKC-25 type refrigeration fan, located at the top of the cold air shaping chamber 6, blowing cold air downwards. The beneficial effects of the air cooler 11 in the cold air shaping chamber 6 are: under the combined action of the reciprocating oscillation force of the pan and the compression force of the cold air after microwave fixation, the buds and leaves are not only shaped into straight, round strips, but also the pectin on the surface of Huangshan Maofeng tea leaves undergoes a "condensation process" to form a unique "ivory" color. A flat discharge trough 33 is also provided below the discharge end of the shaping pan 104, through which the shaped tea leaves are transported to the electromagnetic primary drying chamber 7.

[0046] The electromagnetic pre-drying chamber 7 is equipped with a tea-forming dryer 12, and an electromagnetic heating tank 13 is located below the tea-forming dryer 12. An electromagnetic heating coil 14 is installed inside the electromagnetic heating tank 13. The tea leaves are pre-dried using electromagnetic heat energy provided by the electromagnetic heating coil 14. The tea-forming dryer 12 includes a tea-forming dryer frame 121, a tea-forming dryer fixed frame 122 fixedly mounted on the tea-forming dryer frame 121, and a tea-forming dryer movable frame 123 that reciprocates within the tea-forming dryer fixed frame 122. Twelve tea-forming dryer troughs 124 are arranged side-by-side on the tea-forming dryer movable frame 123. The stalk drying trough 124 is a wide stalk drying trough with a length of 2.5m, a width of 12cm, and a depth of 25cm. The stalk drying trough 124 is made of aluminum alloy, and the trough body is made of non-stick titanium steel ceramic material with high thermal efficiency. The stalk drying trough 124 is arranged on the movable frame 123 of the stalk drying machine with the feed end higher and the discharge end lower, so that the buds and leaves can be swung back and forth in the stalk drying trough 124 for stalk shaping and forward conveying.

[0047] To ensure continuous processing, the feed end of the movable frame 123 of the tea-drying machine is provided with a tea-drying feed platform 125 that connects with the flat discharge slot 33 of the discharge end of the tea-drying machine 10. The discharge end of the tea-drying feed platform 125 is provided with a set of second discharge ports 126 that correspond one-to-one with the tea-drying trough 124, and a triangular distribution plate 107 is provided above two adjacent second discharge ports 126, thereby improving the uniformity of tea falling into the tea-drying trough 124.

[0048] The electromagnetic primary drying chamber 7 is equipped with an electromagnetic heating tank and a titanium steel ceramic strip-forming drying trough. The benefits of this are: electromagnetic radiation heating can quickly dry the internal moisture, avoiding the phenomenon of internal dampness and external scorching, and further shaping the tea strips into tight straight strips; in addition, the titanium steel ceramic non-stick strip-forming drying trough will not cause the tea juice to stick to the bottom of the pot, producing a smoky or burnt taste that affects the quality of Huangshan Maofeng tea.

[0049] To allow the heat from the microwave blanching chamber 5 and the electromagnetic pre-drying chamber 7 to enter the lower roasting and aroma-enhancing chamber 22, thereby improving heat utilization and reducing energy consumption, the partition 29 located in the microwave blanching chamber 5 and the electromagnetic pre-drying chamber 7 is evenly distributed with 400-mesh laser micropores. This micropore structure allows heat to pass through while preventing impurities from falling in. A tea receiving hopper 34 is connected to the discharge end of the drying trough 124. Below the tea receiving hopper 34 is a discharge cylinder 35 with the same width as the drying conveyor belt 15, and the discharge end of the discharge cylinder 35 is located above the feed end of the drying conveyor belt 15.

[0050] The roasting and aroma-enhancing chamber 22 is equipped with a drying conveyor belt 15, which is a 60-mesh stainless steel mesh conveyor belt responsible for carrying the tea leaves for roasting and aroma enhancement, as well as conveying the tea leaves out. To ensure that the tea leaves on the drying conveyor belt 15 are roasted and enhanced evenly, a set of stirrers 36 is installed at intervals 15-20cm above the drying conveyor belt. The stirrers 36 are made of oak and include a stirring shaft 361 and toothed stirring claws 362 installed on the stirring shaft 361. The stirring shaft 361 rotates clockwise and counterclockwise, driving the stirring claws 362 to stir the tea leaves. In order to monitor the roasting and aroma-enhancing process of Huangshan Maofeng tea in a timely manner, four transparent plexiglass observation windows 38 are also provided on the chamber wall so that operators can observe and take samples to understand the changes in leaf color and aroma.

[0051] To provide drying heat to the drying and aroma-enhancing chamber 22, a heating chamber 16 is also provided to blow hot air into the drying and aroma-enhancing chamber 22. An infrared heating plate 18 is installed inside the heating chamber 16, and a blower 17 is installed at the air inlet end of the heating chamber 16. An inclined air guide plate 37 is provided at the bottom of the drying and aroma-enhancing chamber 22. After the hot air is blown by the air guide plate 37, it changes direction and blows upward toward the drying conveyor belt 15.

[0052] To enhance the aroma of the tea, the outlet pipe of the heating chamber 16 is connected to a fragrance device 19. The air outlet of the fragrance device 19 is connected to a first air outlet pipe 191 that blows towards the tea feed end of the drying and aroma-enhancing chamber 22. The fragrance device 19 is a spherical structure made of stainless steel. Dried pearl orchid flowers are placed inside the fragrance device 19, and the fragrance is combined with the heat to form a floral hot air that is blown into the drying and aroma-enhancing chamber 22.

[0053] To enhance the aroma-scenting effect, the air outlet of the aroma-adding device 19 is connected to a second air outlet duct 192 that blows fragrant hot air into the electromagnetic primary drying chamber 7. To reduce the loss of the tea's own aroma during drying, a collection hood 71 is installed above the electromagnetic primary drying chamber 7. An air inlet pipe 27 is installed between the collection hood 71 and the aroma-adding device 19. A dehumidifier 28 is installed on the air inlet pipe 27. The tea's own aroma returns to the aroma-adding device 19 through the air inlet pipe 27 and then enters the roasting and aroma-enhancing chamber 22 and the electromagnetic primary drying chamber 7. The beneficial effects of the aroma-adding device in the roasting and aroma-enhancing chamber are: it not only dries the tea and enhances the natural aroma of Huangshan Maofeng tea, but also absorbs the natural fragrance of pearl orchids, playing a crucial role in producing high-grade, high-quality Huangshan Maofeng tea with an ivory-colored appearance and elegant floral aroma.

[0054] The intelligent control system includes a PLC intelligent control system and a temperature and humidity detector.

[0055] The PLC intelligent control system further includes functions such as data storage, data transmission, data conversion, and sorting. It connects to a weighing, impurity removal, and spreading conveyor belt, an electronic weighing device, an impurity removal fan, a microwave heater, a leaf-turning robot, a leaf-shaping machine, a cold air blower, an electromagnetic heater, and a thermal energy device. Through its human-machine interface, technical parameters such as tea weight, ion air blowing volume, microwave fixation temperature and time, electromagnetic drying temperature and time, cold air temperature and leaf-shaping time, leaf-turning robot rotation speed, and roasting and aroma-enhancing temperature and time are set. The temperature and humidity detector is a U101 type intelligent electronic temperature tester, featuring high accuracy, stable performance, and intelligent networking capabilities. Its four detection probes are installed in the microwave fixation chamber, cold air leaf-shaping chamber, electromagnetic drying chamber, and roasting and aroma-enhancing chamber, respectively, and are networked with the PLC intelligent control system for intelligent control, thereby realizing the intelligent processing of Huangshan Maofeng tea, including fixation, leaf-shaping, initial drying, re-drying, and aroma enhancement.

[0056] Example 2: The operation method for producing Huangshan Maofeng tea using the continuous production equipment described in Example 1 includes the following steps:

[0057] 1) Weighing, removing impurities and spreading with green leaves: Turn on the spreading conveyor belt and set the following parameters: the weighing plate weighs 50-65 kg of fresh leaves each time, the distributor speed is 25-30 rpm, and the air volume of the suction and impurity removal fan is 60-70 cubic meters per minute. While removing fibers, hair, dust, and metal impurities from the tea buds and leaves, the leaves are also spread with ionized air to evaporate the grassy smell in the fresh leaves before being fed into the microwave fixation chamber.

[0058] 2) Microwave fixation: Turn on the fixation conveyor belt and microwave heater, set the microwave fixation temperature to 75-85℃, the fixation time to 6-8min, and the leaf turning robot speed to 45-55 rpm, to kill the polyphenol oxidase activity and keep the leaf color yellow-green, and then put it into the cold air conditioning chamber.

[0059] 3) Cold air shaping: Turn on the cold air blower and shaping machine, set the cold air temperature to 12-16℃, the reciprocating speed of the shaping machine's moving frame to 160-180 times / min, and the shaping time to 18-20min. Control the cell breakage rate of the shaping buds and leaves to between 50% and 60%, and shape them into coarse strips with a light yellow "ivory" color. Then, input them into the electromagnetic pre-drying chamber.

[0060] 4) Initial drying and shaping: Turn on the tea drying machine and the electromagnetic heating coil; set: electromagnetic temperature to 95-120℃, reciprocating speed of the moving frame of the tea drying machine to 85-90 times / min, initial drying and shaping time to 20-25min, after initial drying the tea leaves have a moisture content between 14-16%, and use electromagnetic radiation heat energy to slowly dry the moisture and shape the tea leaves into thin and straight strips;

[0061] 5) Drying and aroma enhancement: Turn on the drying conveyor belt, blower, infrared heating plate and aroma enhancement device to dry and enhance aroma; set: hot air blowing volume is 350-400 cubic meters / min, drying temperature is 70-80℃, drying time is 40-50min, the moisture content of the tea leaves after drying is controlled between 4-5%, the roasted Huangshan Maofeng tea has the appearance of thin strips, the color of ivory, and contains an elegant floral fragrance.

[0062] The present invention has been described above by way of example with reference to the accompanying drawings. Obviously, the specific implementation of the present invention is not limited to the above-described manner. Any non-substantial improvements made using the inventive concept and technical solution; or the direct application of the inventive concept and technical solution to other situations without modification, are all within the protection scope of the present invention.

Claims

1. A continuous production equipment for Huangshan Maofeng tea, characterized in that: Includes a spreading conveyor belt (1) and a blanching, shaping, baking, and aroma-enhancing trough (2); The spreading conveyor belt (1) is a stainless steel screen conveyor belt. A tea inlet hopper (3) is provided at one end of the spreading conveyor belt (1), and a set of suction and impurity removal fans (4) are provided at intervals above the spreading conveyor belt (1). The blanching, shaping, baking and aroma-enhancing tank (2) has a double-layer tank structure. The upper layer is the blanching, shaping, and initial baking tank (21), and the lower layer is the baking and aroma-enhancing chamber (22). The blanching, shaping, and initial baking tank (21) is provided with a microwave blanching chamber (5), a cold air shaping chamber (6), and an electromagnetic initial baking chamber (7) in sequence. The microwave blanching chamber (5) is equipped with a blanching conveyor belt (8) and a microwave heater (9); the cold air shaping chamber (6) is equipped with a shaping machine (10) and a cold air blower (11) that blows cold air into the cold air shaping chamber (6); the electromagnetic primary drying chamber (7) is equipped with a shaping dryer (12), and an electromagnetic heating tank (13) is located below the shaping dryer (12), and an electromagnetic heating coil (14) is located in the electromagnetic heating tank (13); the roasting and aroma-enhancing chamber (22) is equipped with a drying conveyor belt (15), and a heating chamber (16) that blows hot air into the roasting and aroma-enhancing chamber (22) and a blower (17) located at one end of the heating chamber (16), and an infrared heating plate (18) is located in the heating chamber (16). The shaping machine (10) includes a shaping machine frame (101), a shaping machine fixed frame (102) fixedly mounted on the shaping machine frame (101), and a shaping machine movable frame (103) reciprocating within the shaping machine fixed frame (102). A set of shaping troughs (104) are arranged side by side on the moving frame (103), and the shaping troughs (104) are arranged at an inclination of 3-5°. The feeding end of the moving frame (103) is provided with a shaping feeding platform (105) that connects to the discharge end of the blanching conveyor belt (8). The discharge end of the shaping feeding platform (105) is provided with a set of first discharge ports (106) corresponding one-to-one with the shaping troughs (104), and a triangular dividing plate (107) is provided above two adjacent first discharge ports (106). The strip-forming dryer (12) includes a strip-forming dryer frame (121), a strip-forming dryer fixed frame (122) fixedly mounted on the strip-forming dryer frame (121), and a strip-forming dryer movable frame (123) reciprocating within the strip-forming dryer fixed frame (122). A set of strip-forming dryer troughs (124) are arranged side by side on the movable frame (123), and the strip-forming dryer troughs (124) are arranged at an inclination of 5-7°. The feed end of the movable frame (123) is provided with a strip-forming dryer feed platform (125) that connects to the discharge end of the strip-forming machine (10). The discharge end of the strip-forming dryer feed platform (125) is provided with a set of second discharge ports (126) corresponding one-to-one with the strip-forming dryer troughs (124), and a triangular dividing plate (107) is provided above the two adjacent second discharge ports (126). The outlet pipe of the heating chamber (16) is connected to a fragrance device (19), and the air outlet of the fragrance device (19) is connected to a first air outlet pipe (191) that blows towards one end of the drying and fragrance-enhancing chamber (22). Dried pearl orchid flowers are placed inside the fragrance device (19).

2. The continuous production equipment for Huangshan Maofeng tea as described in claim 1, characterized in that: A weighing flap (20) is provided below the tea inlet hopper (3), and a discharge valve (31) is provided at the discharge end of the tea inlet hopper (3). A turning shaft (201) is provided at one end of the weighing flap (20) to drive the weighing flap (20) to rotate. A distributor (23) is provided below the discharge position of the weighing flap (20) to evenly sprinkle tea leaves onto the spreading conveyor belt (1). The distributor (23) has a fan-shaped structure.

3. The continuous production equipment for Huangshan Maofeng tea as described in claim 1, characterized in that: The spreading conveyor belt (1) is placed in the conveying trough (24) and a set of turning rollers (25) are arranged at intervals on the spreading conveyor belt (1). The suction fan (4) and the turning rollers (25) are arranged alternately.

4. The continuous production equipment for Huangshan Maofeng tea as described in claim 1, characterized in that: Two microwave heaters (9) are spaced apart on the top of the blanching conveyor belt (8), and one is also spaced on each side wall of the blanching and shaping primary drying trough (21). The distance between the microwave heaters (9) and the blanching conveyor belt (8) is 20-25cm. A set of leaf-turning manipulators (26) are spaced apart on the blanching conveyor belt (8). The leaf-turning manipulators (26) include a leaf-turning shaft (261) and a set of leaf-turning grippers (262) evenly distributed on the leaf-turning shaft (261). The leaf-turning grippers (262) have a five-finger structure.

5. The continuous production equipment for Huangshan Maofeng tea as described in claim 1, characterized in that: The air outlet of the fragrance device (19) is also connected to a second air outlet duct (192) that blows into the electromagnetic pre-drying chamber (7).

6. The continuous production equipment for Huangshan Maofeng tea as described in claim 5, characterized in that: A collection hood (71) is provided above the electromagnetic pre-drying chamber (7), and an air inlet pipe (27) is provided between the collection hood (71) and the fragrance device (19). A dehumidifier (28) is provided on the air inlet pipe (27).

7. A method for producing Huangshan Maofeng tea using the continuous production equipment described in any one of claims 1 to 6, characterized in that, Includes the following steps: 1) Weighing, removing impurities and spreading with green leaves: Turn on the spreading conveyor belt and set the following parameters: the weighing plate weighs 50-65 kg of fresh leaves each time, the distributor speed is 25-30 rpm, and the air volume of the suction and impurity removal fan is 60-70 cubic meters per minute. While removing fibers, hair, dust, and metal impurities from the tea buds and leaves, the leaves are also spread with ionized air to evaporate the grassy smell in the fresh leaves before being fed into the microwave fixation chamber. 2) Microwave fixation: Turn on the fixation conveyor belt and microwave heater, set the microwave fixation temperature to 75-85℃, the fixation time to 6-8min, and the leaf turning robot speed to 45-55 rpm, to kill the polyphenol oxidase activity and keep the leaf color yellow-green, and then put it into the cold air conditioning chamber. 3) Cold air shaping: Turn on the cold air blower and shaping machine, set the cold air temperature to 12-16℃, the reciprocating speed of the shaping machine's moving frame to 160-180 times / min, and the shaping time to 18-20min. Control the cell breakage rate of the shaping buds and leaves to between 50% and 60%, and shape them into coarse strips with a light yellow "ivory" color. Then, input them into the electromagnetic pre-drying chamber. 4) Initial drying and shaping: Turn on the tea drying machine and the electromagnetic heating coil; set: electromagnetic temperature to 95-120℃, reciprocating speed of the moving frame of the tea drying machine to 85-90 times / min, initial drying and shaping time to 20-25min, after initial drying the tea leaves have a moisture content between 14-16%, and use electromagnetic radiation heat energy to slowly dry the moisture and shape the tea leaves into thin and straight strips; 5) Drying and aroma enhancement: Turn on the drying conveyor belt, blower, infrared heating plate and aroma enhancement device to carry out drying and aroma enhancement; Settings: hot air blowing volume is 350-400 cubic meters / min, drying temperature is 70-80℃, drying time is 40-50min, and the moisture content of the tea leaves after drying is controlled between 4-5%. The resulting Huangshan Maofeng tea has a thin strip shape, an ivory color, and a delicate floral aroma.

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