Black tea fermentation processing device

Abstract

The invention belongs to the field of tea leaf fermentation equipment, and particularly relates to a black tea fermentation processing device which comprises a fermentation tank body, a filter plate is arranged in the fermentation tank body, the interior of the fermentation tank body is divided into a fermentation area and a liquid accumulation area by the filter plate, and a spray head for spraying zymophyte liquid or clear water to the fermentation area is further arranged in the fermentation tank body; a plurality of multi-frequency micro-swing vibration devices are further mounted in the fermentation area, the ultrasonic vibration frequency generated by the multi-frequency micro-swing vibration devices is 65-90 kHz, and the megasonic vibration frequency generated by the multi-frequency micro-swing vibration devices is 18-19 MHz. Accumulated liquid can be timely and effectively separated in the fermentation process, and the uniform fermentation degree of black tea in the whole tank is ensured; in addition, the multi-frequency micro-swing vibration device replaces a stirring paddle, so that the generation of broken tea leaves can be obviously reduced, and the condition of black tea is favorably improved; the fermented black tea is not easy to become sour, astringent and smelly, and the processing yield of the black tea is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of tea fermentation equipment, and in particular relates to a black tea fermentation processing device. Background Art

[0002] Black tea is the tender leaves or buds of the tea plant of the Theaceae family. Black tea is made from the new leaves of suitable tea trees, which are refined through a series of processes such as withering, rolling (cutting), fermentation, and drying.

[0003] The existing black tea making process generally comprises the following steps: fresh leaves picked from tea trees are withered and rolled to obtain tea leaves to be fermented, and then the tea leaves to be fermented are fermented by natural fermentation or artificial fermentation.

[0004] At present, in the process of artificial fermentation, microbial preparations are usually added to accelerate the fermentation process and improve the fermentation efficiency. Microbial preparations are usually one or more of yeast, acetic acid bacteria and lactic acid bacteria. For example, the "a method for processing black tea" disclosed in the publication (announcement) number: CN107853415A uses yeast fermentation.

[0005] However, the current fermentation has the following problems:

[0006] The fermentation volume is limited at one time, and a single tank generally does not exceed 100L, because during fermentation, the humidity of the environment where the tea leaves are located needs to be kept between 80% and 90%. The fermentation time is usually 4 to 6 hours, and high-end black tea may require a longer fermentation time, such as 12 to 24 hours. Stirring is required during the fermentation process of black tea, which can accelerate the fermentation process of the tea leaves and make the tea leaves ferment quickly. The material in the fermentation tank has more moisture content as it goes down, and even effusion is generated, which will significantly affect the fermentation. Therefore, it is necessary to stir regularly, but during the stirring process, the closer the area is to the bottom of the tank, the easier it is for the mechanical force generated by the stirring to cause the tea leaves to be damaged by mechanical force, resulting in more tea leaves. Generally, black tea is directly dried with hot air after fermentation; therefore, even during the hot air drying process, some tea leaves will still stick to the tea leaves and eventually connect into one, so when brewing, some tea leaves will occasionally sink to the bottom of the cup, affecting the perception and experience (not high quality); for this reason, some high-end black teas are fermented by natural fermentation.

[0007] In addition, the larger the single fermentation volume, the more serious the liquid accumulation at the bottom of the tank. During the fermentation process of black tea, it cannot be stirred for a long time. This will result in some black tea having different fermentation degrees even in the same fermentation tank.

[0008] Based on this, the present invention is proposed. Summary of the invention

[0009] The object of the present invention is to provide a black tea fermentation processing device to solve the above-mentioned problems.

[0010] The black tea fermentation processing device comprises a fermentation tank body, wherein a feed port is arranged at the top of the fermentation tank body, a liquid discharge port is arranged at the bottom of the fermentation tank body, a filter plate is arranged inside the fermentation tank body, and the inside of the fermentation tank body is divided into a fermentation area located above the filter plate and a liquid accumulation area located below the filter plate by the filter plate, a spray head for spraying fermentation liquid or clean water to the fermentation area is also arranged inside the fermentation tank body, and a water pump connected to the spray head is installed on the top of the fermentation tank body;

[0011] A plurality of multi-frequency micro-pendulum vibration devices are also installed in the fermentation area. The ultrasonic vibration frequency generated by the multi-frequency micro-pendulum vibration device is 65-90kHz, and the megasonic vibration frequency generated by the multi-frequency micro-pendulum vibration device is 18-19MHz.

[0012] A further improvement is that the multi-frequency micro-pendulum vibration device includes a micro-pendulum megasonic vibration rod, a fixed ultrasonic vibration rod and an arc spring, the micro-pendulum megasonic vibration rod includes a megasonic vibration rod body, a megasonic rod head and a universal ball joint, the tail end of the megasonic vibration rod body is connected to the megasonic rod head through a universal ball joint, and the head end of the megasonic vibration rod body is connected to one end of the arc spring as a whole; the fixed ultrasonic vibration rod includes an ultrasonic vibration rod body and an ultrasonic rod head, the tail end of the ultrasonic vibration rod body is connected to the ultrasonic rod head, and the head end of the ultrasonic vibration rod body is connected to the other end of the arc spring as a whole; the ultrasonic vibration rod body, the megasonic vibration rod body and the arc spring are all located in the fermentation area, and the ultrasonic rod head and the megasonic rod head are both installed on the outside of the fermentation tank body.

[0013] As a further improvement, the length of the ultrasonic vibration rod body is equal to the length of the megasonic vibration rod body, and the stiffness coefficient of the arc spring is in direct proportion to the length of the megasonic vibration rod body.

[0014] As a further improvement, the length of the ultrasonic vibration rod is x, the width between the ultrasonic vibration rod and the megasonic vibration rod is y, and x / y=3.8.

[0015] As a further improvement, multiple groups of multi-frequency micro-pendulum vibration groups are arranged in the fermentation area, and the multi-frequency micro-pendulum vibration groups are arranged at equal intervals from top to bottom in the fermentation area; each group of multi-frequency micro-pendulum vibration groups is provided with at least six multi-frequency micro-pendulum vibration devices arranged in the same plane.

[0016] A further improvement is that in each group of multi-frequency micro-pendulum vibration groups, the ultrasonic frequencies of all ultrasonic vibration rods are the same and are recorded as λ, and the ultrasonic frequency of this group of multi-frequency micro-pendulum vibration groups is λ; in the fermentation area, the ultrasonic frequency of the multi-frequency micro-pendulum vibration group is set to gradually decrease in a top-down order.

[0017] As a further improvement, the megasonic vibration frequency of all megasonic vibration rods is 18.7 MHz.

[0018] A further improvement is that the fermentation liquid is a multiple liquid of the fermentation agent, the fermentation agent includes the original fermentation bacteria and Mucor rouxii, the mass ratio of the freeze-dried powder of Mucor rouxii to the freeze-dried powder of the original fermentation bacteria is 1.7:100, and the original fermentation bacteria are one or more of yeast, acetic acid bacteria and lactic acid bacteria.

[0019] As a further improvement, the side wall of the fermentation tank body is provided with a plurality of discharge ports in sequence from top to bottom, and a sealing door is installed at the discharge port.

[0020] As a further improvement, at least one temperature sensor for measuring the temperature in the fermentation area is installed on one side of the fermentation tank.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] The black tea fermentation and processing device of the present invention replaces the stirring paddle in the existing fermentation tank by adding a filter plate and a multi-frequency micro-oscillation vibration device in the existing fermentation tank, so that the accumulated liquid is separated in time and effectively during the fermentation process, ensuring the uniform fermentation degree of the whole tank of black tea; in addition, the multi-frequency micro-oscillation vibration device replaces the stirring paddle, which can significantly reduce the generation of tea foam and help improve the appearance of black tea. In addition, during fermentation, through the fermentation process (especially the optimization of the fermentation strain), the taste of black tea can be significantly improved, so that it has a multi-layer composite fragrance, is not easy to be sour, astringent, and smelly, and the processing rate of black tea is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a schematic structural diagram of the black tea fermentation processing device of the present invention;

[0024] Figure 2 It is a schematic structural diagram of the multi-frequency micro-pendulum vibration device of the present invention. DETAILED DESCRIPTION

[0025] The present invention is further described in detail below through specific embodiments in conjunction with the accompanying drawings.

[0026] In the description of the present invention, it should be noted that, unless otherwise specified, "multiple" means two or more than two; the directions or positional relationships indicated by the terms "upper", "lower", "left", "right", "inner", "outer", "front end", "rear end", "head", "tail", etc. are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", "third", etc. are only used for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0027] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0028] Example 1

[0029] like Figure 1 , 2 As shown, the black tea fermentation processing device includes a fermentation tank body 10, a feed inlet 11 is arranged on the top of the fermentation tank body 10, a drain port 12 is arranged on the bottom of the fermentation tank body 10, a filter plate 13 is arranged inside the fermentation tank body 10, and the interior of the fermentation tank body 10 is divided by the filter plate 13 into a fermentation area located above the filter plate 13 and a liquid accumulation area located below the filter plate 13, a spray head 20 for spraying fermentation liquid or clean water into the fermentation area is also arranged inside the fermentation tank body 10, and a water pump 21 connected to the spray head 20 is installed on the top of the fermentation tank body 10.

[0030] A plurality of multi-frequency micro-pendulum vibration devices 30 are also installed in the fermentation area. The ultrasonic vibration frequency generated by the multi-frequency micro-pendulum vibration device 30 is 65-90 kHz, and the megasonic vibration frequency generated by the multi-frequency micro-pendulum vibration device 30 is 18-19 MHz.

[0031] The multi-frequency micro-pendulum vibration device 30 includes a micro-pendulum megasonic wave vibration rod, a fixed ultrasonic wave vibration rod and an arc spring 33, wherein the micro-pendulum megasonic wave vibration rod includes a megasonic wave vibration rod body 321, a megasonic wave vibration rod head 322 and a universal ball joint 34, wherein the tail end of the megasonic wave vibration rod body 321 is connected to the megasonic wave vibration rod head 322 via the universal ball joint 34, and the head end of the megasonic wave vibration rod body 321 is connected to one end of the arc spring 33 as a whole; the fixed ultrasonic wave vibration rod includes an ultrasonic wave vibration rod body 311 and an ultrasonic wave head 312, wherein the tail end of the ultrasonic wave vibration rod body 311 is connected to the ultrasonic wave head 312, and the head end of the ultrasonic wave vibration rod body 311 is connected to the other end of the arc spring 33 as a whole; the ultrasonic wave vibration rod body 311, the megasonic wave vibration rod body 321 and the arc spring 33 are all located in the fermentation area, and the ultrasonic wave head 312 and the megasonic wave head 322 are both installed on the outside of the fermentation tank body 10.

[0032] The universal ball joint 34 is purchased from Zhangzhou Ward Bearing Co., Ltd. The interior of the universal ball joint 34 is hollow and is used for cable routing.

[0033] When the multi-frequency micro-oscillation vibration device 30 is started, since the fixed ultrasonic vibration rod can generate ultrasonic vibration, it must be fixed. Otherwise, it was found in the experiment that if a universal ball joint 34 is installed between it and the fermentation tank body 10, the ultrasonic vibration rod body 311 can also swing freely, which will cause the defect of excessive tea leaves (calculated based on the mass of the tea leaves after filtration in the effluent, the content of tea leaves in the effluent will increase by 52%). In addition, the ultrasonic vibration frequency generated by the ultrasonic vibration rod body 311 cannot be too low. For example, relative to the ultrasonic vibration frequency of 90kHz, the ultrasonic vibration frequency is 20kHz, and the tea leaves generated will increase by 157% (calculated based on the content of tea leaves in the effluent).

[0034] The fermentation process of the present embodiment is as follows:

[0035] The fermentation liquid is a multiple liquid of the fermentation agent (in this embodiment, it is 10 times the liquid of the fermentation agent), the fermentation agent includes the original fermentation strain and Mucor rouxii, the mass ratio of the freeze-dried powder of the Mucor rouxii to the freeze-dried powder of the original fermentation strain is 1.7:100, and the original fermentation strain is yeast. The Mucor rouxii was purchased from Wuhan Ruichen Biaowu Technology Co., Ltd., and the original fermentation strain is a common microbial strain in the fermentation process of black tea; the addition amount of the fermentation agent: in terms of freeze-dried powder, it is 0.05% to 0.12% of the mass of the tea leaves to be fermented (0.07% in this embodiment).

[0036] The environmental humidity in the fermentation tank 10 is maintained at 85% to 90%, and the fermentation time is 6 hours; the fermentation temperature is 25 to 30°C. After the fermentation liquid is sprayed into the fermentation area through the spray head 20; a humidity sensor is installed in the fermentation area. When the humidity is low, clean water is sprayed into the fermentation area through the spray head 20 to replenish the moisture in the fermentation environment. Due to the function of the filter plate 13, the influence of the accumulated liquid on the fermented tea leaves can be avoided, and the drain port 12 can be opened at any time to drain the accumulated liquid.

[0037] During the fermentation process, the multi-frequency micro-oscillation vibration device 30 vibrates for 10 minutes every 30 minutes until the fermentation is completed.

[0038] In some embodiments, the side wall of the fermentation tank body 10 is provided with a plurality of discharge ports in sequence from top to bottom, and a sealing door is installed at the discharge port. After the fermentation is completed, the discharge port 12 is opened first, and after the fermentation waste liquid is completely discharged, the sealing door at the discharge port is opened in sequence from top to bottom, and then the fermented tea leaves are taken out from the discharge port in sequence.

[0039] In some embodiments, at least one temperature sensor 14 for measuring the temperature in the fermentation area is installed on one side of the fermentation tank 10 .

[0040] Example 2

[0041] In Example 1, the length of the ultrasonic vibration rod 311 is equal to the length of the megasonic vibration rod 321 , and the stiffness coefficient of the arc spring 33 is directly proportional to the length of the megasonic vibration rod 321 .

[0042] The length of the ultrasonic vibration rod 311 is x, the width between the ultrasonic vibration rod 311 and the megasonic vibration rod 321 is y, and x / y = 3.8. If the ratio of x / y is too small, the region between the ultrasonic vibration rod 311 and the megasonic vibration rod 321 will vibrate too strongly; if the ratio of x / y is too large, the superposition effect of ultrasound and megasonics will be too weak.

[0043] A plurality of multi-frequency micro-pendulum vibration groups are arranged in the fermentation area, and the multi-frequency micro-pendulum vibration groups are arranged at equal intervals from top to bottom in the fermentation area; each multi-frequency micro-pendulum vibration group is provided with at least six multi-frequency micro-pendulum vibration devices 30 arranged in the same plane.

[0044] Because they are arranged at equal intervals, and the closer to the bottom, the greater the load-bearing capacity, therefore, considering uniformity, in each group of multi-frequency micro-pendulum vibration groups, the ultrasonic frequencies of all the ultrasonic vibration rods 311 are the same and are recorded as λ, and the ultrasonic frequency of this group of multi-frequency micro-pendulum vibration groups is λ; in the fermentation area, in a top-down order, the ultrasonic frequency of the multi-frequency micro-pendulum vibration group is gradually reduced; for example, all the λ in the first group of multi-frequency micro-pendulum vibration groups are 90kHz, all the λ in the second group of multi-frequency micro-pendulum vibration groups are 75kHz, and all the λ in the third group of multi-frequency micro-pendulum vibration groups are 65kHz.

[0045] The megasonic vibration frequency of all megasonic vibration rods 321 is 18.7 MHz.

[0046] In this case, according to the Tea Integrity Characterization Test, C 1 =0.17%.

[0047] According to the "Test for Characterization of Tea Integrity after Fermentation", the variance D = 0.027.

[0048] According to the "Black Tea Component Characterization Test", it shows top notes such as menthyl acetate, linalool oxide, linalool, ethyl salicylate, honey notes such as nerol, benzyl alcohol and geranyl caprylate, and base notes such as benzaldehyde, palmitic acid, and linoleic acid; in addition, the relative content of acetic acid detected is less than 0.01%, and the relative content of cubane is less than 0.03%. The study found that if the relative content of acetic acid is high, black tea will be sour and astringent; if the relative content of cubane is high, the aroma of black tea will have a faint smell of dry grass / hay.

[0049] Example 3

[0050] In this example, the difference from Example 2 is that the arc spring 33 is not provided, and the rest is the same. In this example, according to the "Tea Integrity Characterization Test", C 1 =1.80%. According to the "Test for Characterization of Integrity of Fermented Tea Leaves", the variance D = 0.9023. According to the "Test for Characterization of Black Tea Components", the relative content of acetic acid detected was 0.012%, and the relative content of Cubanene was 0.028%.

[0051] Example 4

[0052] In this example, the difference from Example 2 is that an arc-shaped steel rod is used instead of the arc-shaped spring 33, and the rest is the same. In this example, according to the "Tea Integrity Characterization Test", C 1 =2.15%. According to the "Test for Characterization of Integrity of Fermented Tea Leaves", the variance D = 1.2035.

[0053] Example 5

[0054] In this example, the difference from Example 2 is that a taut steel wire rope is used instead of the arc spring 33, and the rest is the same. In this example, according to the "Tea Integrity Characterization Test", C 1 =1.52%. According to the "Test for Characterization of Integrity of Fermented Tea Leaves", the variance D = 1.012.

[0055] Example 6

[0056] In this example, the difference from Example 2 is that a megasonic vibration rod is used instead of a fixed ultrasonic vibration rod. The megasonic vibration rod is composed of a megasonic vibration rod body 321 and a megasonic rod head 322, and the rest is the same. In this example, the megasonic vibration rod is fixed, while the micro-swing megasonic vibration rod can swing. In this example, according to the "Tea Integrity Characterization Test", C 1 =0.39%. According to the "Test for Characterization of Integrity of Fermented Tea Leaves", the variance D = 0.709.

[0057] Example 7

[0058] In this example, the difference from Example 2 is that two micro-pendulum megasonic vibration rods are used to form a multi-frequency micro-pendulum vibration device 30, and the rest are the same. In this example, according to the "Tea Integrity Characterization Test", C 1 =0.26%. According to the "Test for Characterization of Integrity of Fermented Tea Leaves", the variance D = 0.586.

[0059] From the above, it can be seen that the superposition of megasonic and ultrasonic in the multi-frequency micro-pendulum vibration device 30, if the arc spring 33 and / or the universal ball joint 34 are not used, it is easy to cause the vibration to be too strong or too weak, resulting in different degrees of damage to the leaf tissue, thereby causing different degrees of tea leaf foam or uneven regional distribution.

[0060] Example 8

[0061] In this example, the only difference from Example 2 is that the megasonic vibration frequency of all the megasonic vibration rods 321 is F, and F is 1 MHz, 10 MHz, 18 MHz, 18.5 MHz, 18.7 MHz, 19 MHz, and 20 MHz, respectively. The relative contents of acetic acid detected according to the "Black Tea Component Characterization Test" are 7.01%, 3.83%, 2.05%, 2.34%, 0.0092%, 1.71%, and 5.43%, respectively; the relative contents of cubane are 0.032%, 0.029%, 0.027%, 0.026%, 0.022%, 0.033%, and 0.035%, respectively. It can be seen that the megasonic vibration frequency of the megasonic vibration rod 321 has a great influence on the taste of black tea after fermentation. The megasonic vibration frequency is not a specific frequency, which will make the black tea sour and astringent, but will not make the black tea bitter.

[0062] Example 9

[0063] The only difference between this example and Example 2 is that the fermentation bacteria is only yeast, ventilation is performed three times during the fermentation period, and each ventilation time is 1 minute. The relative content of cubane detected in accordance with the "Black Tea Component Characterization Test" is 0.256%.

[0064] For reference, if fermentation is carried out in the manner of Example 2, ventilation is performed three times during the fermentation period (to simulate air leakage or operational error), and each ventilation time is 1 minute. The relative content of cubane detected in accordance with the "Black Tea Component Characterization Test" is 0.039%.

[0065] It can be seen from this that adding Mucor rouxii during fermentation can effectively inhibit the fermented black tea from producing dead grass / hay odor, thereby improving the taste of black tea.

[0066] Example 10

[0067] The difference between this example and Example 2 is that the mass ratio of the freeze-dried powder of Mucor rouxii to the freeze-dried powder of the original fermentation strain is 3:100, and the rest are the same. It is found that about 1 / 5 of the fermented black tea produces a bad smell, which needs to be separated in time, otherwise the taste of the whole can of tea will be affected. In addition, it is found that when too much Mucor rouxii is added, if the multi-frequency micro-oscillation vibration device 30 is not started during fermentation, no smelly tea leaves are found in the fermented black tea.

[0068] Tea Integrity Characterization Test

[0069] Take 10g of fermented tea leaves near the multi-frequency micro-oscillating vibration device 30, then randomly take 2g and place them in a teacup, brew with boiling water, let it stand for 10 minutes, pick out all tea leaves longer than 5mm (complete tea leaves), and the remaining tea leaves in the glass teacup are incomplete tea leaves (including a large amount of tea leaves). Filter, dry at 80℃ for 1h, weigh, and calculate the incomplete tea content C 1 = mass of incomplete tea leaves / (mass of incomplete tea leaves + mass of complete tea leaves). Randomly sample 10 times and take the average.

[0070] 《Test for characterization of tea integrity after fermentation》

[0071] According to the "Tea Integrity Characterization Test", take the fermented tea leaves within 3 cm of the multi-frequency micro-oscillating vibration device and calculate the incomplete tea content C 1 ; Change the sampling position and measure at least three groups of C 1 .

[0072] Then the sampling position is changed again, and the fermented tea leaves within 10 to 15 cm from the multi-frequency micro-oscillating vibration device are taken to calculate the incomplete tea content C2 ; Change the sampling position and measure at least three groups of C 2 Calculate C 1 and C 2 The variance D (when calculating, the sample data of the variance is multiplied by 100 to calculate the variance, such as C 1 =0.17%, calculated with 0.17 as sample).

[0073] 《Test for Characterization of Black Tea Components》

[0074] The ethanol extract of black tea was obtained by extracting black tea with ethanol, and the ethanol extract of black tea was analyzed by gas chromatography-mass spectrometry (GC-MS), and the gas chromatography parameters were: quartz capillary column, column temperature was 250°C, and mass spectrometry parameters were: electron energy 70eV, transmission line temperature 260°C, and scanning range 35-500.

[0075] In the above experiments, the tea leaves picked were all from Weiling Township, Yuexi County, Anhui Province.

[0076] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A black tea fermentation processing device, comprising a fermentation tank body (10), wherein the top of the fermentation tank body (10) is provided with a feed inlet (11), and the bottom of the fermentation tank body (10) is provided with a liquid discharge outlet (12), characterized in that: The fermentation tank body (10) is provided with a filter plate (13) inside, and the inside of the fermentation tank body (10) is divided by the filter plate (13) into a fermentation area located above the filter plate (13) and a liquid accumulation area located below the filter plate (13). The fermentation tank body (10) is also provided with a spray head (20) for spraying fermentation liquid or clean water to the fermentation area. A water pump (21) connected to the spray head (20) is installed on the top of the fermentation tank body (10); A plurality of multi-frequency micro-pendulum vibration devices (30) are also installed in the fermentation area. The ultrasonic vibration frequency generated by the multi-frequency micro-pendulum vibration devices (30) is 65 to 90 kHz, and the megasonic vibration frequency generated by the multi-frequency micro-pendulum vibration devices (30) is 18 to 19 MHz.

2. The black tea fermentation processing device according to claim 1, characterized in that: The multi-frequency micro-pendulum vibration device (30) comprises a micro-pendulum megasonic vibration rod, a fixed ultrasonic vibration rod and an arc spring (33); the micro-pendulum megasonic vibration rod comprises a megasonic vibration rod body (321), a megasonic rod head (322) and a universal ball joint (34); the tail end of the megasonic vibration rod body (321) is connected to the megasonic rod head (322) via a universal ball joint (34); the head end of the megasonic vibration rod body (321) is connected to one end of the arc spring (33) as a whole; the fixed ultrasonic vibration rod (332) is connected to the megasonic vibration rod body (321) and the arc spring (33) as a whole; The ultrasonic vibration rod comprises an ultrasonic vibration rod body (311) and an ultrasonic rod head (312), wherein the tail end of the ultrasonic vibration rod body (311) is connected to the ultrasonic rod head (312), and the head end of the ultrasonic vibration rod body (311) is connected to the other end of an arc spring (33) as a whole; the ultrasonic vibration rod body (311), the megasonic vibration rod body (321) and the arc spring (33) are all located in a fermentation area, and the ultrasonic rod head (312) and the megasonic rod head (322) are both installed on the outside of a fermentation tank body (10).

3. The black tea fermentation processing device according to claim 1, characterized in that: The length of the ultrasonic vibration rod body (311) is equal to the length of the megasonic vibration rod body (321), and the stiffness coefficient of the arc spring (33) is in direct proportion to the length of the megasonic vibration rod body (321).

4. The black tea fermentation processing device according to claim 1, characterized in that: The length of the ultrasonic vibration rod body (311) is x, the width between the ultrasonic vibration rod body (311) and the megasonic vibration rod body (321) is y, and x / y=3.

8.

5. The black tea fermentation processing device according to claim 2, characterized in that: A plurality of multi-frequency micro-pendulum vibration groups are arranged in the fermentation area, and the multi-frequency micro-pendulum vibration groups are arranged at equal intervals from top to bottom in the fermentation area; each multi-frequency micro-pendulum vibration group is provided with at least six multi-frequency micro-pendulum vibration devices (30) arranged in the same plane.

6. The black tea fermentation processing device according to claim 5, characterized in that: In each group of multi-frequency micro-pendulum vibration groups, the ultrasonic frequencies of all ultrasonic vibration rods (311) are the same and are recorded as λ, and the ultrasonic frequency of this group of multi-frequency micro-pendulum vibration groups is λ; in the fermentation area, in a top-down order, the ultrasonic frequency of the multi-frequency micro-pendulum vibration group is set to gradually decrease.

7. The black tea fermentation processing device according to claim 5, characterized in that: The megasonic vibration frequency of all megasonic vibration rods (321) is 18.7 MHz.

8. The black tea fermentation processing device according to claim 1, characterized in that: The fermentation liquid is a multiple liquid of the fermentation agent, the fermentation agent includes the original fermentation bacteria and Mucor rouxii, the mass ratio of the freeze-dried powder of Mucor rouxii to the freeze-dried powder of the original fermentation bacteria is 1.7:100, and the original fermentation bacteria are one or more of yeast, acetic acid bacteria and lactic acid bacteria.

9. The black tea fermentation processing device according to claim 1, characterized in that: The side wall of the fermentation tank body (10) is provided with a plurality of discharge ports in sequence from top to bottom, and a sealing door is installed at the discharge port.

10. The black tea fermentation processing device according to claim 1, characterized in that: At least one temperature sensor (14) for measuring the temperature in the fermentation area is also installed on one side of the fermentation tank body (10).

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