Making method of small-pot Dahongpao tea

Abstract

The invention discloses a small-pot Dahongpao tea making method which comprises the working procedures of fresh leaf raw material picking, sunning, withering and tedding, photo-thermal rocking, electromagnetic fixation, hot air fixation, enzyme-added hot air rolling, hot air deblocking and enzymolysis, double-hot-air drying, electric heating rolling, spreading for cooling and powder screening, electromagnetic tightening, far-infrared baking and microwave aroma enhancing and sterilizing, grading and impurity removing and oxygenating and packaging. According to the method disclosed by the invention, the processing efficiency and the product quality safety of the Dahongpao tea can be improved, particularly, the Dahongpao tea is packaged by adopting an oxygenating and alcoholizing packaging process, and high-purity oxygen is filled into a tea canister to promote substances contained in the tea leaves to be subjected to exogenous oxygen natural oxidation reaction in a closed environment, so that the annealing and alcoholizing time can be remarkably shortened, and the product quality safety is improved. And the quality charm of the aged Dahongpao tea after being stored for 2-3 times can be achieved only by naturally storing the Dahongpao tea for 6-8 months. The method can be widely applied to the field of clovershrub processing.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to a method for making Dahongpao tea in a small pot. Background Art

[0002] Dahongpao tea is a semi-fermented tea belonging to the "green tea" category, mainly produced in Wuyi Mountain, Fujian. Its quality characteristics: the appearance is tight, the color is green and brown, the soup is bright orange and yellow, the leaves are red and green, the fragrance is high and lasting, and it contains a rich orchid fragrance. The current production process of Dahongpao tea is very complicated and can be divided into two parts: primary processing and refining. The primary processing process mainly includes: picking → withering → making green → killing green → rolling → drying. The refining process mainly includes: raw tea → picking pile → primary sorting → screening → wind selection → re-picking → uniform pile → roasting. At present, most of these production processes are manual or single-machine operations, which require high skills and experience of tea makers, have high labor intensity and low work efficiency, and the appearance and internal quality of "Dahongpao tea" made by different masters are also very different, and the quality is difficult to guarantee. How to optimize the various processes of Dahongpao and achieve strict control through mechanized equipment to improve the processing quality of Dahongpao tea is a problem worth studying.

[0003] In addition, the traditionally made Dahongpao tea has a "dry taste" and can make people get angry if it is drunk immediately after baking because of the high fire power. Therefore, it is generally stored for 2-3 years and annealed before drinking, so that the taste will be more mellow. However, if these Dahongpao teas with high fire power are contaminated by moisture, light, heat, and microorganisms during the natural storage process, their quality, flavor, and quality safety will be affected. Summary of the invention

[0004] The invention aims to provide a method for making Dahongpao tea in a small pot, so as to solve the problems of complicated operation steps, high labor intensity, difficult quality control, long annealing and aging time in the existing Dahongpao production process.

[0005] The technical solution adopted by the present invention to solve the technical problem is: a method for making small-jar Dahongpao tea, including a primary processing process and a refining process.

[0006] The primary processing process includes: picking fresh leaves → sun drying → light and heat withering → cold air spreading → light and heat shaking → electromagnetic hot air killing → enzyme adding, kneading and deblocking → double hot air drying → primary processing of Da Hong Pao raw tea.

[0007] Refining process flow: initial processing of Dahongpao raw tea → rolling with electric heating titanium steel roller → drying and screening the powder in vibration trough → compacting with electromagnetic ceramic roller → roasting in a faraway place and sterilizing with microwave to enhance aroma → blending and evenly piling → grading and removing impurities → oxygenating and packaging → small cans of Dahongpao tea.

[0008] Furthermore, the primary process comprises the following steps:

[0009] 1) Picking of fresh leaf raw materials:

[0010] Pick 3-4 fresh leaves or pairs of leaves from one bud of tea varieties such as Meizhan, Rougui, Mingcong, Qizhong, and Jinguanyin.

[0011] 2) Sun-drying, withering and spreading:

[0012] 2.1) Sun drying: Spread the fresh leaf raw materials on the sun drying layer of the sun drying, withering and spreading machine, turn on the solar photovoltaic panel on top, and then place them under sunlight for 4.5-6.5 hours, and control the outdoor sun drying temperature to 38-40°C by blowing hot and cold air; using sunlight shading to sun drying produces beneficial effects: it makes the fresh leaves evaporate part of the water, the leaves become dry and soft, and the water loss rate is between 15-20%, and the volatilized grass smell is converted into aromatic substances to promote the emergence of floral fragrance. The solar photovoltaic panel can block light to prevent strong light from burning the tea leaves, and the reflective glass arranged around the trough body can cause sunlight to be reflected onto the buds and leaves for reflected light sun drying. Then push the sun drying, withering and spreading machine into the room, turn on the infrared light source to simulate the early morning and evening sunlight for 2.5-3 hours indoors, and control the indoor sun drying temperature to 38-40°C by blowing hot and cold air;

[0013] 2.2) Photothermal withering: After the indoor sun drying is completed, open the leaf-turning plate at the bottom of the sun drying layer to let the tea leaves fall into the withering layer below, turn on the orange light irradiation light source for withering for 1.2-1.5 hours, and use the hot and cold air blower to control the withering temperature to 36-38℃. Let the buds and leaves be in a suitable photothermal withering environment, causing the leaf stems to wilt and turn red, and the leaves to become soft. At the same time, the activity of polyphenol oxidizing enzymes in the buds and leaves is enhanced, and the decomposition and transformation of starch, protein, insoluble protopectin and other substances contained in them are promoted to form tea polysaccharides, amino acids, aromatic substances, soluble pectin, and further optimize the quality of tea.

[0014] 2.3) Cold air spreading: After withering, open the leaf-turning plate at the bottom of the withering layer to allow the tea leaves to enter the spreading layer for 1.2-1.5 hours. Use cold air blown by hot and cold air blowers to control the spreading temperature at 20-25°C. Use the cold air spreading effect to dissipate the heat and humid air from the sun to soften the leaves and prevent the buds and leaves from turning yellow or red.

[0015] 3) Photothermal shaking: After sun-drying, withering and spreading, the tea leaves are fed into the photothermal intelligent shaking machine, and firstly, a fast and long photothermal shaking is performed. The following settings are set: the weight of tea leaves in each photothermal shaking machine is 65-75kg, the photothermal shaking temperature is 26-28℃, the air volume of the hair dryer is 90-100 cubic meters / min, the shaking drum speed is 16-18 revolutions / min, and the photothermal shaking time is 45-55 minutes. Then stop the shaking drum and let it stand in cold air. The following settings are set: the air volume of the hair dryer is 100-120 cubic meters / min, and the cold air standing time is 35-45 minutes. During this period, the photothermal shaking machine is turned 4-5 times every 10-15 minutes, and the tea leaves are turned over by the rotation of the drum to emit moist heat and make them stand evenly. Then, perform slow short-term photothermal shaking, set the shaking drum speed to 10-12 rpm, the photothermal shaking temperature to 24-26°C, the air volume of the hair dryer to 90-100 cubic meters / min, and the photothermal shaking time to 25-35 minutes. The technical effect of adopting this "fast long-term photothermal shaking → cold air standing → slow short-term photothermal shaking" process is: it can increase the degree of destruction of leaf edge cells, making the shaking progress 25-30% faster than the general shaking process. Only two photothermal shakings are needed to replace the 6-7 shakings of the traditional process, which greatly simplifies the shaking procedure, shortens the shaking time, and can quickly form the quality characteristics of "green leaves with red edges and floral fragrance".

[0016] 4) Electromagnetic killing: The tea leaves after light and heat shaking are input into the drum of the electromagnetic killing machine for electromagnetic killing. The speed of the killing drum is set to 14-16r / min, the electromagnetic temperature is 220-250℃, the hot air temperature is ≥90℃, the hot air volume is 250-300 cubic meters / min, and the killing time is 3-5min. Hot air is also used to blow off the buds and leaves stuck to the drum wall to avoid scorching. At the same time, the drum body is heated to carry out comprehensive killing of two different thermal energies, electromagnetic and hot air.

[0017] 5) Hot air killing: The tea leaves after electromagnetic killing are input into the hot air killing tank for hot air killing. When the sensor of the hot air killing tank detects and displays that the temperature is ≥95℃, hot air killing is carried out. Settings: the rotation speed of the auger leaf turner is 10-15r / min, the hot air temperature is 95-98℃, the hot air output is 600-800 cubic meters / min, the vibration frequency of the trough bottom screen is between 100-150 times / min, and the hot air killing time is 2-4min. The hot air output from the hot air cavity of the auger leaf turner and the hot air blown into the trough wall by two hot air pipes are combined to form a "three-dimensional hot air space" for three-dimensional killing, which can efficiently volatilize moist hot air. At the same time, the vibrating screen at the bottom of the trough is used to screen out the burnt tea leaves and tea ash debris produced during killing.

[0018] 6) enzyme hot wind kneading: the buds and leaves after the hot wind is finished, are input into the continuous kneading enzymolysis drying machine to carry out the quantitative kneading of weighing impurity removal and adding bromelain twice. The bromelain preparation is mixed with 85% concentration and pH value by the addition of 0.03-0.04% (with the kneading leaf weight ratio) to be a solution of about 5.5, 3 / 4 enzyme liquid is sprayed into the buds and leaves for the first time with cloud-like shape by the liquid enzyme adding device of configuration on the conveying carriage, 1 / 4 solution is added in the buds and leaves for the second time with the drip irrigation mode by the drip irrigation enzyme adding device provided on the kneading cover again. In order to prevent that bromelain and metal ions from having bad antagonistic reaction, the tea barrel, the kneading plate and the kneading cover are made of maple wood material, and the kneading "prism" is made of bamboo material. In order to realize hot air kneading, a first hot air branch pipe is set on the kneading cover so as to blow hot air into the kneading barrel for heated air kneading, which is beneficial to increase the double enzymatic hydrolysis reaction of polyphenol oxygenase and added bromelain in tea. Setting: the weighing amount of tea in each kneading barrel is 30-32kg, the rotating speed of the kneading barrel is 12-15r / min, the kneading time is 35-40min (including light pressure kneading for 10min, pressurized 1 / 4 heavy kneading for 20-25min, loose pressure kneading for 5min), the hot air input temperature is 43-45℃, the hot air kneading temperature is 40-42℃, and the kneading is stopped when the cell fragmentation rate of buds and leaves reaches 70-75% and the bromelain liquid is integrated into the inner layer of buds and leaves. The beneficial effects of hot-air kneading with bromelain added to the bamboo-wood kneading machine are as follows: (1) the kneading machine with maple wood kneading tea barrel, kneading plate, kneading cover and bamboo "rib bone" will not produce antagonistic side effects of metal ions with bromelain, but will also be conducive to the preliminary hydrolysis of cellulose in tea leaves to soften the leaves, reduce kneading breakage, and also be conducive to the fragrance of maple leaves. (2) Hot-air kneading, hot air can make the leaves soft so that they can be kneaded into strips, especially increase the activity of polyphenol oxidase and bromelain to accelerate the double enzymatic reaction, form a variety of decomposition products and improve quality. The bromelain is a composite enzyme composed of proteolytic enzyme, phosphatase, peroxidase, cellulase and polysaccharidase, and is a pure natural food-grade plant protease extracted from pineapple stems, leaves and skins, which is now widely used in the field of food processing. Its appearance is light grey powder, its enzyme activity is 50,000 u / g, its enzyme activity preservation rate is 90%, and its effective substance content is 99%. Since the catalytic activity of bromelain is easily affected by pH, temperature, metal ions, EDTA and reducing agents, it is necessary to adjust the pH value of the bromelain solution, the enzyme decomposition temperature and avoid contact with metal ions.

[0019] 7) Hot air deblocking and enzymatic hydrolysis: The rolled tea leaves are fed into the deblocking and enzymatic hydrolysis machine for hot air deblocking and enzymatic hydrolysis. Use the movable support legs to tilt the deblocking and enzymatic hydrolysis tank upward at a slope of 3-4°, set: the frequency of the vibration of the trough bottom screen is 270-280 times / min, the hot air input temperature is 40-45℃, the temperature inside the deblocking and enzymatic hydrolysis is 35-40℃, and the deblocking time is 5-8min, and perform climbing and bouncing hot air deblocking to dissolve the rolled tea balls and screen out the broken tea powder. When the rolled tea balls are loose and the green moisture is dissipated, use the movable support legs to return the deblocking and enzymatic hydrolysis tank to a horizontal state, set: the hot air input temperature is 55-60℃, the temperature inside the deblocking tank is 50-55℃, the frequency of the vibrating screen is 60-80 times / min, and the enzymatic hydrolysis time is 2.5-3h, and a dynamic enzymatic hydrolysis reaction is carried out. When the leaf color is slightly reddish and the sweet fragrance is revealed, open the tea discharge door for discharge. The beneficial effects of hot air deagglomeration and enzymatic hydrolysis are as follows: the vibration force of the concave and convex screens and the blowing force of the three-dimensional hot air are used to break up the tea clumps, loosen the tea leaves quickly, and emit green moisture. At the same time, the hot air is blown into the inner layer of the tea leaves, strengthening the exchange of cold and hot air to volatilize the fermentation gas of the enzymatic hydrolysis, and adding fresh oxygen, which is beneficial to improving the oxygenation enzymatic hydrolysis reaction of bromelain, and efficiently hydrolyzing the protein, cellulose, polypeptide, fat, amide and other substances in the tea leaves, and transforming them into a large amount of enzymatic hydrolysis products to optimize the color, aroma and taste quality, especially to increase the aroma of pineapple.

[0020] 8) Double hot air drying: The tea leaves after hot air deblocking and enzymatic hydrolysis are input into the double hot air dryer, the dryer and the wet hot air recovery heating and purification device are turned on, and the hot air of the electric heating device of the machine and the recovered and purified hot air are used for double hot air drying. Settings: The electric heating temperature is 120-140℃, the temperature of the purified hot air is 85-90℃, and the drying time is 7-10min. When the tea leaves are dried to a moisture content of 12-14%, the color is dark and moist, and the tea fragrance is revealed, the Dahongpao raw tea is initially made. The beneficial effects of double hot air drying: the wet hot air emitted by the hot air dryer is recovered, heated and purified to form clean hot air, and then returned to the machine to dry the tea leaves, which can improve the thermal efficiency by 4-5%, save 6-8%, and reduce the emission of wet hot air by 85%, achieving energy saving, emission reduction and consumption reduction, and optimizing the quality of tea leaves.

[0021] 9) Electric rolling: The first-processed Dahongpao raw tea is put into the electric rolling machine for electric rolling. Settings: The electric rolling temperature is 95-105℃, the rotation speed of the roller is 20-25r / min, and the rolling time is 5-8min. The titanium steel roller has the characteristics of strong rolling force, fast heat conduction, fast rotation speed, and high friction, and is rolled into thick strips of tea by fast frying and rolling.

[0022] 10) Cooling and screening: The tea leaves after electric rolling are input into the vibration cooling and screening conveying trough for cold air cooling; the vibration frequency of the vibration cooling and screening conveying trough is set to 45-55 times / min, the cold air blowing volume is 100-150 cubic meters / min, and the cooling and screening time is 15-20min. The screen at the bottom of the vibration trough and the cold air are used together to dynamically cool down and dry the tea leaves to volatilize the moist heat and screen out the broken tea leaves.

[0023] 11) Electromagnetic compacting: The tea leaves after cooling and screening are transported to the electromagnetic compacting machine for electromagnetic compacting; the electromagnetic compacting temperature is set to 75-85°C, the rotation speed of the drum is 15-20r / min, and the rolling time is 12-15min. The electromagnetic ceramic drum has the characteristics of small rolling force, slow heat conduction, slow rotation speed and small friction, and the tea leaves are compacted into strips by slow frying.

[0024] 12) Far-infrared roasting and microwave aroma enhancement sterilization: The tea leaves after electromagnetic compaction are input into the far-infrared aroma enhancement roasting layer of the roasting and drying machine for roasting. The roasting temperature is set to 80-90℃, the roasting time is 15-20min, the forward turning and mixing robot turns the tea leaves for 1min every 3-4min, and the reverse turning and mixing robot turns the tea leaves for 1min every 4-5min, so that the tea leaves on the conveyor belt are evenly exposed to far-infrared light for roasting. After the far-infrared light roasting, the tea leaves are transported to the cold air drying layer, and the conveying screen and the fanless air cooler are turned on. The setting is: the blowing volume of each cold fan is 10-20 cubic meters / min, the drying time is 30-40 minutes, and the vibration frequency of the conveying screen is 8-10 times / min; then the tea leaves are transported to the microwave aroma sterilization layer for microwave aroma sterilization, and the microwave output power is set to 15-20kW, the microwave frequency is 2450MHz±50Hz, the microwave temperature is 85-90℃, and the aroma sterilization time is 5-6min. The electromagnetic field thermal effect and biological effect of microwaves are used together to further improve the aroma and kill microorganisms. Finally, the tea leaves are transported to the dynamic and static drying layer for dynamic and static drying, and the drying time is set to 70-80 minutes. The vibration frequency of the conveying screen is set to 12-14 times / min for dynamic drying in the first 60 minutes, and then static natural drying is performed for 20 minutes. When the leaf temperature drops to 15-18℃, the tea leaves are output. The technical effects of the far-infrared roasting and microwave aroma enhancement and sterilization process are: the rich orchid fragrance of the Dahongpao raw tea is enhanced, the drying steps are simplified, the problems of the traditional drying process, manual operation, labor-intensive and time-consuming are solved, and in particular, product quality and safety are ensured.

[0025] 13) Grading and impurity removal: send the tea leaves after far-infrared roasting and microwave aroma-enhancing sterilization into the wind-selected grading and impurity removal machine for grading; set: the grading and impurity removal blowing volume is 180-220 cubic meters / min, and the crescent-shaped wind direction guide device at the front end of the main air duct is used to grade the tea leaves drifting in a semi-arc through two baffles in the box, and the No. 1 export tea is determined as a special grade tea, the No. 2 export tea is determined as a first-grade tea, and the No. 3 export tea is determined as a second-grade tea, and the fragments, eggs, dust and debris carried in the tea leaves are removed from the conical tube mouth. The technical effect of the grading and impurity removal process: promote the integration of grading and impurity removal processes, which can not only achieve fast and accurate grading, but also efficiently remove the impurities carried in the tea leaves, so that the cleanliness reaches more than 98%.

[0026] 14) Oxygen-filled packaging:

[0027] 14.1) Sterilization and cleaning of tea cans: lift the hydraulic lifting rod upwards, so that the tea cans on the tea can conveyor belt are tilted upwards by 10-15 degrees, and are input into the light sterilization tunnel, facing the ultraviolet ozone sterilization lamp, and sterilized for 1-2 minutes, and then the tea cans on the tea can conveyor belt are output out of the tunnel, and the oxygen ion wind blowing machine tilted downward is used, and the oxygen ion wind blowing volume is set to 100-150 cubic meters / min, and the tea cans are blown for 10-15 seconds; then the oxygen ion wind blowing machine below the discharge end of the can conveyor belt is used, and the oxygen ion wind blowing volume is set to 200-250 cubic meters / min, and the surface of the tea can is blown upward for another 8-10 seconds, and then the cleaning and sterilized tea cans are placed on the bottom-supporting base conveyor belt through the grabbing manipulator set at the discharge port of the conveyor belt and input into the canning oxygen filling and sealing cabin;

[0028] 14.2) Weighing and canning: Turn on the weighing and canning device and set the weight of each small tea can to 5 grams of tea leaves and each multi-brew tea can to 50 grams of tea leaves.

[0029] 14.3) Quantitative oxygenation: When the weighed tea cans are transported to the oxygenation device, the oxygen mask moves downward through the mechanical arm and tightly covers the mouth of the tea can for oxygenation; setting: 8-10ml oxygen is filled into small tea cans, and 18-20ml oxygen is filled into multi-brew tea cans.

[0030] 14.4) Sealed packaging: Use a film sticking robot to cover the ultra-transparent polyester pressure-sensitive sealing film on the mouth of the tea can smoothly. Set the sealing machine hydraulic pressure to 0.25MPa for hydraulic film sealing. Then, use the suction cup robot to put the outer cover with the nano bamboo charcoal fiber sealing pad on the can mouth after film sealing, tighten and seal it, and make a small can of Dahongpao tea. The application of oxygenated sealed packaging technology has achieved technical results. Through the oxygenated sealed packaging machine, more than 90% high-purity oxygen is filled into the can, which can accelerate the aseptic natural oxidation reaction of tea leaves, and better solve the problems of long storage and aging annealing time of Dahongpao tea, easy to be eroded by water vapor, light, heat and microorganisms, and easy to deteriorate in quality. The Dahongpao tea packaged by this oxygenated sealed packaging will reach the quality and charm of conventional 2-3 aged Dahongpao tea after natural storage for 6-8 months, and the storage annealing time can be reduced by half.

[0031] In order to further improve the taste of the tea, a blending and homogenizing process is further provided after step 12), in which 40-50 parts by weight of Wuyi Narcissus, 25-30 parts of Meizhan, 15 parts of cinnamon, 5-15 parts of Mingcong, 5-15 parts of Qizhong and 5-15 parts of Jinguanyin are mixed and blended.

[0032] The invention has the beneficial effects that the small-jar Dahongpao tea prepared by the process of the invention not only has a bright green-brown appearance, a thick and tight strip shape, a clear orange-yellow soup color, a rich and mellow taste, a ruddy and green leaf bottom, and contains a rich orchid fragrance, but also simplifies the preparation process, improves the work efficiency by 1-1.5 times, and reduces the production cost by 30-40%. In particular, the Dahongpao tea prepared by the oxygenated alcoholization packaging process can promote the exogenous oxygen natural oxidation reaction of the substances contained in the tea leaves in a closed environment, which can significantly shorten the annealing and alcoholization time. Only 6-8 months of natural storage is required to achieve the quality and charm of the aged Dahongpao tea stored for 2-3 months.

[0033] The invention adopts a sun-drying process combining sunlight sun-drying and light sun-drying, which can solve the problem that conventional sunlight sun-drying is easy to burn buds and leaves due to direct sunlight, resulting in browning of color and affecting the quality of sun-drying. Infrared light is used to simulate sunlight sun-drying in the early morning and evening, which makes the leaf stalks wilt and turn red, and the leaves become soft. At the same time, the activity of polyphenol oxidizing biological enzymes in the buds and leaves is enhanced, and the decomposition and conversion of substances such as starch, protein, and insoluble protopectin contained therein are promoted to form tea polysaccharides, amino acids, aromatic substances, and soluble pectin, thereby further optimizing the quality of Da Hong Pao tea.

[0034] The present invention adopts a photothermal intelligent shaking machine to perform fast and long-term photothermal shaking, cold air standing, and slow and short-term photothermal shaking, which can increase the destruction rate of leaf edge cells and make the shaking speed 25-30% faster than the traditional shaking process. Only two photothermal shakings are needed to replace 6-7 shakings in the traditional process, which greatly simplifies the shaking steps, shortens the shaking time, and can quickly form the quality characteristics of "green leaves with red edges and floral fragrance".

[0035] The present invention adopts an electromagnetic tea-fixing drum, a hot air tea-fixing trough and a mixed tea-fixing process of electromagnetic and hot air heat energy. The electromagnetic radiation heat energy of the electromagnetic tea-fixing drum is used to penetrate into the inner layer of the tea leaves for a stuffy tea-fixing process, which quickly kills the polyphenol oxidase activity in the inner layer of the tea leaves and prevents the red change reaction. The hot air tea-fixing trough is used for secondary penetration tea-fixing to efficiently volatilize moist and hot air, promote the volatilization of aromatic substances and enhance the aroma. The present invention can overcome the technical limitation of the existing drum-type tea-fixing machine that it is difficult to quickly emit and eliminate moist and hot air, which affects the tea-fixing quality.

[0036] In the enzyme-added hot air rolling process, the added bromelain and the use of a wooden rolling barrel not only avoid the adverse antagonistic reaction between bromelain and metal ions, but also help to improve the enzymatic hydrolysis reaction of bromelain, hydrolyze a large amount of protein, cellulose, polypeptide, fat, amide and other substances in the tea leaves, and transform them into a variety of enzymatic hydrolysis products to optimize the quality of Dahongpao tea, especially to increase the aroma of pineapple.

[0037] The combined process of electrothermal titanium steel rolling and electromagnetic ceramic compacting can produce a thick and tight appearance. Through far-infrared roasting and microwave aroma enhancement and sterilization, the rich orchid aroma can be enhanced to ensure product quality and safety.

[0038] The present invention will be described in more detail below with reference to the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 It is a schematic diagram of the structure of the all-in-one machine for sun drying, withering and spreading green leaves in the present invention.

[0040] Figure 2 It is a schematic diagram of the structure of the photothermal intelligent shaking machine in the present invention.

[0041] Figure 3 It is a schematic diagram of the structure of the hot air fixing tank of the electromagnetic fixing machine in the present invention.

[0042] Figure 4 It is a cross-sectional view of the auger leaf turning device in the present invention.

[0043] Figure 5 It is a schematic diagram of the structure of the wet hot gas recovery, heating and purification device in the present invention.

[0044] Figure 6 It is a schematic diagram of the structure of the continuous kneading enzymatic hydrolysis drying machine in the present invention.

[0045] Figure 7 It is a schematic diagram of the assembly of the rolling machine and the deblocking enzymatic hydrolyzer in the present invention.

[0046] Figure 8 It is a cross-sectional view of the kneading machine in the present invention.

[0047] Fig. 9 It is a structural schematic diagram of the double hot air drying machine in the present invention.

[0048] Fig.10 It is the front view of the electric heating rolling machine in the present invention.

[0049] Fig.11 It is a side view of the electric heating device assembly on the electric heating rolling machine of the present invention.

[0050] Fig.12 It is a schematic diagram of the structure of the cooling screen powder conveying trough in the present invention.

[0051] Fig.13 It is the front view of the electromagnetic tightening machine in the present invention.

[0052] Fig.14 It is a side view of the electromagnetic device assembly on the electromagnetic tightening machine of the present invention.

[0053] Fig.15 It is a structural schematic diagram of the incense baking and drying machine in the present invention.

[0054] Fig.16 It is a schematic diagram of the structure of the air separation, classification and impurity removal machine in the present invention.

[0055] Fig.17 It is a top sectional view of the crescent-shaped wind direction guiding device in the present invention.

[0056] Fig.18 It is a schematic diagram of the structure of the oxygenated alcohol packaging machine in the present invention.

[0057] Fig.19 It is a schematic diagram of the structure of the tea can cleaning and sterilizing cabin in the present invention.

[0058] Fig. 20 It is a side view of the hydraulic lifting rod of the H-shaped structure in the present invention.

[0059] Fig.21 It is a structural schematic diagram of the canning and oxygenation sealed cabin in the present invention.

[0060] Fig. 22 It is a schematic structural diagram of the weighing and canning device in the present invention.

[0061] Fig.23 It is a structural schematic diagram of the oxygenation device in the present invention.

[0062] Fig.24 It is a structural schematic diagram of the capping machine in the present invention. DETAILED DESCRIPTION

[0063] The present invention relates to a method for preparing small-jar Dahongpao tea, which solves the problems that the existing method for preparing Dahongpao tea is complicated, the quality is difficult to control, most of the process steps are completed by the experience of the tea maker, and the existing annealing and aging process is time-consuming and susceptible to erosion by water, gas, light, heat, microorganisms and bacteria. The present invention realizes the standardized production of Dahongpao by adjusting the following process flow and technical parameters and related equipment to improve the quality of Dahongpao.

[0064] Example 1: A method for preparing small-jar Dahongpao tea in spring, using the following process route and parameters:

[0065] 1) Picking fresh leaves: Pick 3-4 leaves or pairs of leaves from Meizhan, Rougui, Mingcong, Qizhong or Jinguanyin tea varieties;

[0066] 2) Sun-drying, withering and spreading: 2.1) Sun-drying: Spread the picked tea leaves on the sun-drying layer of the sun-drying, withering and spreading machine, turn on the solar photovoltaic panel on top, and then place them under sunlight for 4.5-6.5 hours, and control the outdoor sun-drying temperature to 38-40°C by blowing hot and cold air; then push the sun-drying, withering and spreading machine into the room, turn on the infrared light source for indoor sun-drying for 2.5-3 hours, and control the indoor sun-drying temperature to 38-40°C by blowing hot and cold air;

[0067] 2.2) Photothermal withering: After the indoor sun drying is completed, open the leaf flap at the bottom of the sun drying layer to let the tea leaves fall into the withering layer below. Turn on the orange light source for withering for 1.2-1.5 hours, and adjust the withering temperature to 36-38℃ by blowing hot and cold air.

[0068] 2.3) Cold air spreading: After withering is completed, open the leaf-turning plate at the bottom of the withering layer, let the tea leaves fall into the spreading layer and spread for 1.2-1.5 hours, and control the spreading temperature at 20-25℃ by blowing cold air.

[0069] 3) Photothermal shaking: After sun-dried, withered and spread tea leaves, input them into the photothermal intelligent shaking machine, and set the following settings: the weight of tea leaves in each photothermal shaking machine is 65-70kg, the photothermal shaking temperature is 26-28℃, the dehumidification and blowing volume is 90-95 cubic meters / min, the shaking drum speed is 16-18 rpm, and the photothermal shaking time is 45-55min. Then stop the shaking drum and let it stand with cold air, set the dehumidification and cold air volume to 100-120 cubic meters / min, the cold air standing time is 35-45min, and start the photothermal shaking machine for 4-5 turns every 10-15min. Then perform slow and short-term photothermal shaking, set the shaking drum speed to 10-12 rpm, the photothermal shaking temperature to 24-26℃, the dehumidification and blowing volume to 90-93 cubic meters / min, and the photothermal shaking time to 30-35min.

[0070] 4) Electromagnetic killing: The tea leaves after light and heat shaking are transported to the electromagnetic killing drum. The settings are: the speed of the killing drum is 14-16r / min, the electromagnetic temperature is 230-250℃, the hot air temperature is ≥90℃, the hot air volume is 280-300 cubic meters / min, and the killing time is 4-5min.

[0071] 5) Hot air killing: put the tea leaves after electromagnetic killing into the hot air killing tank, and when the temperature in the tank is detected to be ≥95℃, hot air killing is carried out; setting: the speed of the auger leaf turning device is 10-15r / min, the hot air temperature is 95-98℃, the hot air output is 600-800 cubic meters / min, the vibration frequency of the trough bottom screen is between 100-150 times / min, and the hot air killing time is 2-4min.

[0072] 6) enzyme hot air kneading: the buds and leaves after hot air fixing are input into a continuous kneading enzymolysis drying machine for weighing and impurity removal and adding bromelain twice for quantitative kneading. The bromelain preparation is mixed with a concentration of 85% and a pH value of about 5.5 by 0.03-0.04% addition (with the kneading leaf weight ratio), 3 / 4 of the enzyme liquid is sprayed into the buds and leaves for the first time through the liquid enzyme adding device on the conveying vehicle, and 1 / 4 of the solution is added to the kneading buds and leaves for the second time through the drip irrigation enzyme adding device on the kneading cover. Settings: The tea weighing capacity of each rolling barrel is 31-32kg, the rolling barrel speed is 12-15r / min, the rolling time is 35-38min (including light pressure rolling for 10min, pressure 1 / 4, heavy rolling for 20-23min, and loose pressure rolling for 5min), the hot air input temperature is 43-45℃, the hot air rolling temperature is 40-42℃, so that the bud and leaf cell crushing rate reaches 73-75%.

[0073] 7) Hot air deblocking and enzymatic hydrolysis: The rolled tea leaves are fed into the deblocking and enzymatic hydrolysis machine, and the deblocking and enzymatic hydrolysis tank is tilted upward by 3-4° using the movable supporting legs. The settings are: the vibration frequency of the vibrating screen is 270-280 times / min, the hot air input temperature is 43-45°C, the temperature in the deblocking tank is 38-40°C, the speed of the forward deblocking robot is 28-30 times / min, the speed of the reverse deblocking robot is 18-20 times / min, the deblocking time is 7-8min, and the climbing and bouncing hot air deblocking is performed. When the rolled tea balls are loosened into strips and the green moisture is dissipated, the deblocking enzymatic hydrolysis tank is returned to a horizontal state using the movable supporting legs, and the following settings are set: the hot air input temperature is 58-60℃, the temperature in the deblocking tank is 53-55℃, the vibration screen movement frequency is 60-70 times / min, the forward deblocking robot speed is 10-12 times / min, the material is turned over for 1-2 minutes every 30-40 minutes, the reverse deblocking robot speed is 8-10 times / min, the material is turned over for 1-2 minutes every 50-60 minutes, the enzymatic hydrolysis time is 2.8-3h, and a dynamic enzymatic hydrolysis reaction is carried out.

[0074] 8) Double hot air drying: The tea leaves after hot air deblocking and enzymatic hydrolysis are fed into the double hot air dryer, and the dryer and the wet hot air recovery heating and purification device are turned on. The hot air from the electric heating device of the machine and the recovered and purified hot air are used for double hot air drying. Settings: The electric heating temperature is 130-140℃, the purified hot air temperature is 88-90℃, and the drying time is 9-10min. When the tea leaves are dried to a moisture content of 12-13%, the color is dark and moist, and the tea fragrance is revealed, the Da Hong Pao raw tea is initially made.

[0075] 9) Electric rolling: The primary Da Hong Pao raw tea is fed into an electric rolling machine, and the settings are: the electric rolling temperature is 102-105°C, the drum speed is 23-25r / min, the rolling time is 7-8min, and the tea is rolled into coarse strips by quick frying and rolling.

[0076] 10) Cooling and screening: After electric rolling, the tea leaves are transported to the vibrating cooling and screening conveying trough. The settings are: the vibration frequency of the drying trough is 50-55 times / min, the cold air blowing volume is 130-140 cubic meters / min, the drying and screening time is 16-18min, and the screen at the bottom of the vibration trough and the cold air are used to dynamically cool the ropes and screen out the broken tea leaves.

[0077] 11) Electromagnetic shaping: The tea leaves after cooling and screening are transported to the electromagnetic shaping machine. The settings are: electromagnetic shaping temperature is 82-84℃, drum speed is 18-20r / min, rolling time is 14-15min, and the tea leaves are tightened into strips by slow frying.

[0078] 12) Far-infrared roasting and microwave aroma enhancement sterilization: The tea leaves after electromagnetic compaction are input into the far-infrared aroma enhancement roasting layer of the roasting and airing machine, and the roasting temperature is set to 85-88℃, the roasting time is 17-19min, the forward turning and mixing robot turns the tea leaves for 1min every 3-3.5min, and the reverse turning and mixing robot turns the tea leaves for 1min every 4-4.5min. The far-infrared roasted tea leaves are transported to the cold air airing layer, and the conveying screen and the fanless air-conditioning fan are turned on. The blowing volume of each cold fan is set to 10-20 cubic meters / min, the airing time is 30-40min, and the vibration frequency of the conveying screen is 8-10 times / min; then the tea leaves are transported to the microwave aroma enhancement sterilization layer, and the microwave output power is set to 15-20kW, the microwave frequency is 2450MHz±50Hz, the microwave temperature is 86-88℃, and the aroma enhancement sterilization time is 5-5.5min to improve the aroma and kill microorganisms.

[0079] 13) Grading and impurity removal: send the tea leaves after far-infrared roasting and microwave aroma enhancement and sterilization into the air selection, grading and impurity removal machine; set: the grading and impurity removal air volume is 180-220 cubic meters / min, and the crescent-shaped wind direction guide device at the front end of the main air duct is used to grade the tea leaves drifting in a semi-arc through two baffles in the box, and the No. 1 export tea is classified as special-grade tea, the No. 2 export tea is classified as first-grade tea, and the No. 3 export tea is classified as second-grade tea, and the fragments, insect eggs, dust and debris carried in the tea leaves are floated out from the conical tube mouth for removal.

[0080] 14) Oxygen-filled packaging: 14.1) Sterilization and cleaning of tea cans: Place the tea cans on the tea can conveyor belt at an upward tilt of 10-15 degrees, enter the light sterilization tunnel, face the ultraviolet ozone sterilization lamp, and sterilize for 1-2 minutes. Then, take the tea cans on the tea can conveyor belt out of the light sterilization tunnel, use the downward-tilted oxygen ion wind blowing machine, set the oxygen ion wind blowing volume to 100-150 cubic meters / min, and blow and clean the inside of the tea can for 10-15 seconds; then use the oxygen ion wind blowing machine below the discharge end of the tea can conveyor belt, set the oxygen ion wind blowing volume to 200-250 cubic meters / min, and blow and clean the surface of the tea can upward for another 8-10 seconds, and then use the grabbing manipulator set at the discharge port of the conveyor belt to put the cleaned and sterilized tea cans on the bottom-supporting base conveyor belt and enter the canning oxygen-filled sealed cabin;

[0081] 14.2) Weighing and canning: Turn on the weighing and canning device and set the weight of each small tea can to 5 grams of tea leaves and each multi-brew tea can to 50 grams of tea leaves.

[0082] 14.3) Quantitative oxygenation: When the weighed tea cans are transported to the oxygenation device, the setting is: 8-10ml oxygen is filled into small tea cans, and 18-20ml oxygen is filled into multi-brew tea cans.

[0083] 14.4) Sealed packaging: Use a film-sticking robot to smoothly cover the mouth of the tea can with an ultra-transparent polyester pressure-sensitive sealing film. Set the hydraulic pressure of the film sealing machine to 0.25 MPa for hydraulic film sealing. Then use a suction cup robot to place the outer cover padded with a nano-bamboo charcoal fiber sealing pad on the can mouth after film sealing and tighten it to seal it, thus making a small can of Dahongpao tea.

[0084] In order to further improve the taste of the tea, a blending and homogenizing process is further provided after step 12), in which 40-50 parts by weight of Wuyi Narcissus, 25-30 parts of Meizhan, 15 parts of cinnamon, 5-15 parts of Mingcong, 5-15 parts of Qizhong and 5-15 parts of Jinguanyin are mixed and blended.

[0085] Example 2: A method for preparing small-jar Dahongpao tea in summer and autumn, using the following process route and parameters:

[0086] 1) Picking fresh leaves: Pick one bud of 2-3 leaves or pairs of leaves from Meizhan, Rougui, Mingcong, Qizhong or Jinguanyin tea varieties;

[0087] 2) Sun-drying, withering and spreading: 2.1) Sun-drying: Spread the picked tea leaves on the sun-drying layer of the sun-drying, withering and spreading machine, turn on the solar photovoltaic panel on top, and place them under sunlight for 3.5-4 hours, and control the outdoor sun-drying temperature to 36-38°C by blowing hot and cold air; then push the sun-drying, withering and spreading machine into the room, turn on the infrared light source to sun-dry indoors for 2.5-3 hours, and control the indoor sun-drying temperature to 38-40°C by using hot and cold air blowers;

[0088] 2.2) Photothermal withering: After the indoor sun drying is completed, open the leaf-turning plate at the bottom of the sun drying layer to let the tea leaves fall into the withering layer below. Turn on the orange light source for photothermal withering for 1.2-1.5 hours, and control the withering temperature to 36-38℃ by blowing hot and cold air.

[0089] 2.3) Cold air spreading: After withering, open the leaf flap at the bottom of the withering layer, and let the tea leaves enter the spreading layer for cold air spreading for 1.2-1.5 hours. The spreading temperature is controlled at 20-22℃ by blowing cold air.

[0090] 3) Photothermal shaking: The tea leaves after sun-drying, withering and spreading are fed into the photothermal intelligent shaking machine. The following settings are made: the weight of tea leaves in each photothermal shaking machine is 55-60kg, the photothermal shaking temperature is 28-30℃, the dehumidification and blowing volume is 95-98 cubic meters / min, the shaking drum speed is 16-18 rpm, and the photothermal shaking time is 40-45min. Then stop the shaking drum and let it stand with cold air. Set the dehumidification and blowing cold air volume to 110-120 cubic meters / min, the cold air standing time is 40-45min, and start the photothermal shaking machine for 6-8 turns every 10-15min. Then perform slow and short-term photothermal shaking, set the shaking drum speed to 10-12 rpm, the photothermal shaking temperature to 26-28℃, the dehumidification and blowing cold air volume to 98-100 cubic meters / min, and the photothermal shaking time to 20-22min.

[0091] 4) Electromagnetic killing: put the tea leaves after light and heat shaking into the electromagnetic killing drum, set: the killing drum speed is 12-14r / min, the electromagnetic temperature is 170-180℃, the hot air temperature is ≥85℃, the hot air blowing volume is 220-240 cubic meters / min, and the killing time is 3-4min.

[0092] 5) Hot air killing: put the tea leaves after electromagnetic killing into the hot air killing tank, and when the sensor in the tank detects and displays that the temperature is ≥85℃, hot air killing is carried out; setting: the speed of the auger leaf turning device is 10-15r / min, the hot air temperature is 95-98℃, the hot air output is 600-700 cubic meters / min, the vibration frequency of the trough bottom screen is between 120-140 times / min, and the hot air killing time is 2-4min.

[0093] 6) enzyme hot air kneading: the buds and leaves after hot air fixing are input into a continuous kneading enzymolysis drying machine, bromelain is added in an amount of 0.035-0.04% (with the kneading leaf weight ratio) to be mixed with 85% concentration and pH value of 5.5 solution, 3 / 4 of the enzyme solution is sprayed into the buds and leaves for the first time in a cloud-like manner through a liquid enzyme adding device, and 1 / 4 of the solution is added to the kneading buds and leaves for the second time through the drip irrigation enzyme adding device set on the kneading cover. Setting: each kneading barrel tea weighing loading is 26-28kg, the kneading barrel rotating speed is 12-13r / min, the kneading time is 38-40min (wherein light pressure kneading 10min. Pressurization 1 / 4 heavy kneading 23-25min. Loose pressure kneading 5min), the hot air input temperature is 40-42°C, the hot air kneading temperature is 38-40°C, and the bud cell fragmentation rate reaches 68-70%.

[0094] 7) Hot air deblocking and enzymatic hydrolysis: The rolled tea leaves are fed into the deblocking and enzymatic hydrolysis machine, and the deblocking and enzymatic hydrolysis tank is tilted upward at a slope of 3-4°. The following settings are set: the vibration frequency of the vibrating screen is 270-280 times / min, the hot air input temperature is 38-40°C, the temperature in the deblocking tank is 36-38°C, the speed of the forward deblocking manipulator is 28-30 times / min, the speed of the reverse deblocking manipulator is 18-20 times / min, the deblocking time is 6-7min, and the climbing and bouncing hot air deblocking is performed, and then the deblocking and enzymatic hydrolysis is performed. The trough returns to a horizontal state, and the following settings are set: the hot air input temperature is 50-52°C, the temperature in the deblocking trough is 48-50°C, the dynamic screen vibration frequency is 70-75 times / min, the forward deblocking robot speed is 10-12 times / min, the material is turned over for 2-2.5 minutes every 30-40 minutes, the reverse deblocking robot speed is 8-10 times / min, the material is turned over for 1.5-2 minutes every 50-60 minutes, the enzymatic hydrolysis time is 2.2-2.5 hours, and a dynamic enzymatic hydrolysis reaction is carried out.

[0095] 8) Double hot air drying: The tea leaves after hot air deblocking and enzymatic hydrolysis are fed into a double hot air dryer, and the settings are: the electric heating temperature is 110-115°C, the purified hot air temperature is 80-85°C, and the drying time is 5.5-6min. When the tea leaves are dried to a moisture content of 15-16%.

[0096] 9) Electric rolling: The primary Da Hong Pao raw tea is fed into an electric rolling machine, and the settings are: the electric rolling temperature is 92-94°C, the rotation speed of the drum is 18-20r / min, the rolling time is 6.5-7min, and the tea is rolled into thick strips by quick frying and rolling.

[0097] 10) Cooling and screening: The tea leaves conveyor belt after electric heating rolling is vibrated and cooled in the screening conveyor trough. The settings are: the vibration frequency of the drying trough is 47-50 times / min, the cold wind blowing volume is 160-170 cubic meters / min, and the drying and screening time is 22-25min. Dynamic cooling is carried out to dry the tea leaves and screen out the broken tea leaves.

[0098] 11) Electromagnetic shaping: The tea leaves after cooling and screening are transported to the electromagnetic shaping machine. The settings are: electromagnetic shaping temperature is 78-80℃, drum speed is 15-16r / min, rolling time is 13-14min, and the tea leaves are tightened into strips by slow frying.

[0099] 12) Far-infrared roasting and microwave aroma enhancement sterilization: The tea leaves after electromagnetic compaction are input into the far-infrared aroma enhancement roasting layer of the roasting and airing machine, and the roasting temperature is set to 80-82℃, the roasting time is 16-18min, the forward turning and mixing robot turns the tea leaves for 0.8-1min every 3.5-4min, and the reverse turning and mixing robot turns the tea leaves for 1min every 4.5-5min. The tea leaves roasted by far-infrared light are transported to the cold air drying layer, and the conveying screen and the fanless air-conditioning fan are turned on. The settings are: the blowing volume of each cold fan is 15-20 cubic meters / min, the drying time is 35-40 minutes, and the vibration frequency of the conveying screen is 8-10 times / min; then the tea leaves are transported to the microwave aroma enhancement and sterilization layer for microwave aroma enhancement and sterilization. The settings are: microwave output power: 15-20kW, microwave frequency: 2450MHz±50Hz, microwave temperature: 85-88℃, aroma enhancement and sterilization time: 5.5-6min, to enhance the aroma and kill microorganisms.

[0100] The other steps are the same as in Example 1.

[0101] The specific structure of the equipment used in each step of the above-mentioned embodiment 1 and embodiment 2 is as follows:

[0102] like Figure 1 As shown, the sun drying, withering and spreading machine 1 comprises a box body 11, and the box body 11 is provided with a sun drying layer 111, a withering layer 112 and a spreading layer 113 in sequence from top to bottom. The sun drying layer 111 is a box structure with an upper opening, and a group of openable flaps 12 are provided at the bottom of the sun drying layer 111, and two adjacent flaps 12 are overlapped with each other; a foldable movable frame 13 is provided at the top of the sun drying layer 111, and a solar photovoltaic panel 14 is laid above the movable frame 13, and an infrared light source 15 irradiating on the sun drying layer 111 is installed below the movable frame 13; the bottom of the withering layer 112 is provided with a flap 12 identical to the bottom of the sun drying layer 111, and an orange light source 16 is provided at the top of the withering layer 112, and a battery 17 is connected to the solar photovoltaic panel 14, and the battery 17 is connected to the infrared light source 15 and the orange light source 16. A mesh conveyor belt 18 is provided at the bottom of the green-spreading layer 113. Reflective glass 110 of stainless steel color is provided on the inner walls of the green-drying layer 111 and the withering layer 112. The green-drying, withering and green-spreading integrated machine 1 is also provided with a hot and cold air blower 19, and the air outlets of the first cold air duct 191 and the first hot air duct 194 are arranged at one end of the green-drying layer 111, the air outlets of the second cold air duct 192 and the second hot air duct 195 are arranged at one end of the withering layer 112, and the air outlet of the third cold air duct 193 is arranged at one end of the green-spreading layer 113.

[0103] like Figure 2As shown, the photothermal intelligent shaking machine 2 includes a frame 21, and a shaking drum 22 rotatably installed on the frame 21. The shaking drum 22 is also provided with an infrared electric heating lamp 23 and an illumination lamp 24. The infrared electric heating lamp 23 and the illumination lamp 24 are connected with an adjusting switch 25 for adjusting the power of the infrared electric heating lamp 23 and the illumination lamp 24. The feed end 221 is also provided with a hair dryer 26 for blowing air to the shaking drum 22. The shaking drum 22 is provided with a temperature sensor 27 and a humidity sensor 28, and is also provided with a control display screen 29. The control display screen 29 receives signals from the temperature sensor 27 and the humidity sensor 28, and controls the operation of the adjustment switch 25 and the hair dryer 26.

[0104] like Figure 3 As shown, the electromagnetic fixing machine 3 includes a fixing drum 31 and an electromagnetic heater 32 for heating the fixing drum 31, and is also provided with a hot air output pipe for blowing hot air into the fixing drum 31. The electromagnetic heater 32 includes a U-shaped heating groove 321 supported under the fixing drum 31, and an electromagnetic coil 322 arranged in the U-shaped heating groove 321.

[0105] like Figure 3-5As shown, the hot air fixing tank 4 includes a tank body 41 and an auger leaf turner 42 arranged in the tank body 41. A tank cover 43 is arranged above the tank body 41, which is made of transparent quartz glass and has the same length and width as the fixing tank body. A suction fan 44 is connected to the tank cover 43, and a wet hot gas recovery, heating and purification device 45 is connected to the suction fan 44. The auger leaf turner 42 is made of stainless steel material, 2.6 meters long, and is a hollow cylindrical microporous air cavity structure, that is, a hot air cavity 422 is arranged in the auger leaf turner 42, and a group of air outlet holes 423 connected to the hot air cavity 422 are evenly distributed on the auger leaf turner 42, and the air outlet holes 423 are 80-100 mesh micropores. Arranged in the center of the tank body 41, its cylindrical diameter is 6-8cm, one end of the hot air chamber 422 is connected to the hot air output pipe of the moist hot air recovery heating and purification device 45, and the hot air is blown into the green-fixing tank by the air outlet 423 for hot air fixing. The moist hot air recovery heating and purification device 45 includes a cylindrical shell 451, a heating cabin 452 and a purification cabin 453 arranged in the shell 451, and a hot air output device 457. It is first converted into hot air through the electric heating pipe of the heating cabin 452, and then the odor impurities are eliminated by the purification cabin 453, and then the cleaned hot air is returned to the electromagnetic fixing drum 3 and the hot air fixing tank 4 for heating and fixing. The hot air output device 457 includes a soy fan 4571, a flow valve 4572 and a group of hot air output pipes. The blower 4571 is a high-pressure vortex blower, which is arranged between the heating chamber 452 and the purification chamber 453. It blows the converted hot air into the purification chamber 453, and outputs it after being purified by the stainless steel laser microporous filter and the silicon carbide ceramic filter. There are four flow valves 4572 arranged at the outlet of the purification chamber 453, which are respectively connected to four hot air output pipes, and distribute and control the flow of hot air, which is respectively output to the electromagnetic killing green drum 3 and the hot air killing green tank 4. The hot air output pipe includes a first hot air output pipe 454 whose air outlet is located at the discharge end of the fixing drum 31 and blows toward the inner wall of the fixing drum 31, a second hot air output pipe 455 whose air outlet is located at both sides of the feeding end of the trough body 41 and blows toward the two side walls of the trough body 41, and a third hot air output pipe 456 connected to one end of the auger leaf turner 42; the first hot air output pipe 454 blows hot air in the reverse direction toward the inner wall of the fixing drum 31 to blow away the buds and leaves stuck on the drum wall; the third hot air output pipe 456 is connected to the hot air cavity 422 of the auger leaf turner 42, and blows hot air into the fixing trough through the air outlet 423 to perform hot air fixing; the two second hot air output pipes 455 blow hot air in the forward direction toward the left and right sides of the trough walls, which can not only form a three-dimensional hot air space for fixing, but also blow away the buds and leaves stuck on the trough wall to prevent carbonization from affecting the fixing quality.

[0106] like Figure 6As shown, the continuous kneading enzymatic hydrolysis drying machine 5 comprises a group of kneading machines 51 arranged side by side, a deblocking enzymatic hydrolysis machine 52 arranged below the kneading machines 51, and a double hot air drying machine 53 connected to the discharge end of the deblocking enzymatic hydrolysis machine 52. Figure 8 As shown, the kneading machine 51 includes a tea kneading barrel 511, a kneading plate 512, and a kneading cover 513, and the kneading cover 513 is connected to a first hot air branch pipe 514 that blows hot air into the tea kneading barrel 511. The metal kneading barrel 511, the kneading plate 512, and the kneading cover 513 are changed to maple wood, and the copper "ribs" are changed to bamboo. In order to facilitate the biological enzyme solution to enter the tea kneading barrel 511 together with the hot air for secondary enzyme hot air kneading, a drip irrigation enzyme doser 515 is set on the kneading cover 513 to add the biological enzyme solution. The feed end of the kneading machine 51 is provided with a weighing and conveying device 55 and an enzyme dosing machine 56 for weighing and enzyme addition. The front part of the feed hopper 551 of the lifting conveyor belt 553 is provided with an EJH-321 type food metal debris detection and removal machine 554, which can automatically remove metal and hair dust and debris entrained in the buds and leaves, so that the clean and hygienic tea leaves are input into the enzyme batching machine 56 for spraying enzyme. The enzyme batching machine 56 includes a conveying carriage 561 arranged above the rolling machine 51, a batching conveyor belt 562, an enzyme adder 564, and a feeder 563. The conveying carriage 561 is a trough-shaped 3.2m long, 0.8m wide, and 0.6m deep, installed above the rolling machine 51, and conveys the buds and leaves in a linear moving manner. The batching conveyor belt 562 is a 12-14 mesh stainless steel screen, which is arranged at the bottom of the conveying carriage 561, and the buds and leaves are input into the feeder 563 by it. The enzyme adding device 564 is an XD-10 type liquid sprayer, which is arranged at the feed inlet of the conveying carriage 561 and can spray the added biological enzyme solution into the buds and leaves in a cloud-like state.

[0107] like Figure 7As shown, the deblocking enzymolysis machine 52 includes a deblocking enzymolysis tank 521 and a vibrating screen 522 arranged at the bottom of the deblocking enzymolysis tank 521. A second hot air branch pipe 523 is arranged at the front end of the deblocking enzymolysis tank 521, and a second hot air branch pipe 523 is arranged at the rear end of the tank body. Three third hot air branch pipes 524 are arranged crosswise at intervals of 70 cm on the left side of the deblocking enzymolysis tank 521, and three third hot air branch pipes 524 are arranged crosswise at intervals of 80 cm on the right side of the tank body. Below the vibrating screen 522 at the bottom of the deblocking enzymolysis tank 521, three fourth hot air branch pipes 525 are arranged at intervals of 75 cm. The second hot air branch pipe 523, the third hot air branch pipe 524 and the fourth hot air branch pipe 525 are all connected to the hot air heating distribution box 57, and the hot air heating distribution box 57 is connected to the air outlet main pipe of the wet hot gas recovery heating and purification device 54. Hot air is distributed through the hot air heating distribution box 57 to form a three-dimensional hot air space for tea deblocking and enzymolysis reaction. The vibrating screen 522 is a 14-mesh stainless steel screen, which is arranged at the bottom of the deblocking enzymolysis tank 521. The vibrating screen 522 is connected with a vibrator 527, which is used to generate a frequency of 300-400 times / min to make it a vibrating shaking screen, dissolve the kneaded tea ball screen, and remove the broken tea powder. In order to adjust the angle of the deblocking enzymolysis tank 521, the inclination angle of the deblocking enzymolysis tank 521 can be adjusted by the support legs 5211. When deblocking and screening the tea powder, the rear end of the tank body is lowered by the movable support legs 5212, so that the tank body is inclined upward at a slope of 3-4°, forcing the tea group to deblock and screen the powder in a climbing and bouncing manner. During the enzymolysis reaction, the tank body is laid flat by the movable support legs 5212 to carry out a horizontal dynamic enzymolysis reaction.

[0108] like Fig. 9As shown, the dual hot air dryer 53 includes a drying box 531 and an electric heating device 532. The drying box 531 is a box of a 6CH-20 tea drying machine, which is changed into a five-layer circulating chain plate closed dual hot air dryer, that is, 5 layers of circulating chain plates 533 are arranged in the drying box 531, which are the 1st to 5th layers from bottom to top. In order to achieve dual hot air drying of tea leaves, two hot air inlets are arranged on the drying box 531. The first hot air inlet is the electric hot air inlet of the machine, which is arranged below the first layer of circulating chain plates 533 at the bottom of the drying box 531, so as to blow hot air to the upper 2-5 layers of circulating chain plates to dry tea leaves; the second hot air inlet is connected to the fifth hot air branch pipe 534, which is a recycling and purification hot air inlet, and is arranged at the third layer of circulating chain plates of the drying box 531, so as to blow hot air to the upper 4-5 layers of circulating chain plates to dry tea leaves, and the problem of low temperature of the upper hot air and slow drying speed is solved by supplementing hot air. The electric heating device 532 is further composed of an infrared electric heating pipe 5321, a hot air cabin 5322 and a hot air pump 5323. The hot air cabin 5322 is a rectangular cabin made of composite steel material, arranged below the drying box 531, and uses the infrared electric heating pipe 5321 in the cabin to heat it to a high temperature of 150-250°C, and then the high temperature hot air is input into the first hot air inlet of the closed box through the hot air pump 5323 to dry the tea leaves. The wet hot air recovery, heating and purification device 54 includes a recovery cover 541 located on the top of the drying box 531, a heating and purification cabin 542, and a hot air output device 543. The heating and purification cabin 542 is a cylinder made of titanium steel with a length of 1.2 m and a diameter of 40 cm. A group of electric heating pipes 5421 are arranged at 30 cm at the rear of the cylinder, which convert the moist heat vapor into high-temperature hot air of 80-90°C, and then pass through a 300-mesh stainless steel laser microporous filter 5422 arranged at 45 cm in front of the cylinder for fine filtration and purification to make it clean hot air. The hot air output device 543 is a stainless steel spherical tank, which is connected to the heating and purification cabin 542 to receive and store clean hot air. Three hot air output pipes 5431 are arranged on the spherical tank, and the No. 1 hot air output pipe 5431 is connected to the fifth hot air branch pipe 534, leading to the second hot air inlet at the third layer of the circulating chain plate of the drying box for hot air heating. The heated and purified hot air is inputted here for heating, which is not only conducive to heating and drying tea leaves, shortening the drying process and improving the drying quality, but also can promote the upward volatilization of moist heat, which is convenient for recycling, heating and purification. The No. 2 hot air output main pipe 5431 is connected to the hot air heating distribution box 57 of the kneading machine to provide hot air for hot air kneading. The No. 3 hot air output main pipe 5431 is connected to the hot air heating distribution box 57 of the deblocking enzymolysis tank to provide hot air for three-dimensional hot air deblocking and enzymolysis reaction.

[0109] like Fig.10 , 11As shown, the electric heating rolling machine 6 includes an electric heating roller 61 and an electric heating device 62 arranged below the electric heating roller 61. The electric heating roller 61 is made of titanium steel material. The electric heating device 62 includes a first U-shaped groove 621 supported below the electric heating roller 61, and 6 electric heating tubes 622 arranged in the first U-shaped groove 621. In order to prevent the titanium steel material from conducting heat quickly and easily burning the tea leaves, a layer of titanium steel plate 623 is laid above the electric heating tube 622 of the first U-shaped groove 621, and the electric heating roller 61 is mounted on the titanium steel plate 623 of the first U-shaped groove 621 and rotated, and the electric heating rolling is performed by reducing the thermal conductivity through "double-layer titanium steel composite heat conduction".

[0110] like Fig.12 As shown, the cooling screen powder conveying trough 7 includes a vibration frame 75 and a trough body 71 arranged on the vibration frame 75. A 10-12 mesh screen 72 is arranged at the bottom of the trough body 71, and cold fans 74 are arranged at intervals on the trough body 71. The cold fans 74 are F-ST45G type fanless air-conditioning fans, and a total of 3 cold fans are configured, which are arranged above the trough body 71 at intervals of 65 cm. They blow cold air into the trough to cause the tea leaves after electric rolling to cool down quickly and volatilize hot air. A vibrator 73 is also installed at the bottom of the trough body 71, which is arranged at the feeding end of the trough body 71, and generates vibrations with a vibration frequency of 50-60 times / min and an excitation force of 250-300kgf, driving the screen to vibrate to remove broken tea powder and dissipate heat and volatilize hot air.

[0111] like Fig.13 , 14 As shown, the electromagnetic compacting machine 8 comprises an electromagnetic roller 81 and an electromagnetic device 82. The electromagnetic roller 81 is a double-layer structure, the outer layer is a carbon steel material layer 811, and the inner layer is a ceramic material layer 812. A 2-4 mm heat-conducting gap 813 is provided between the carbon steel material layer 811 and the ceramic material layer 812. The electromagnetic device 82 comprises a second U-shaped groove 821 supported below the electromagnetic roller 81, and an electromagnetic auxiliary heating device 822 provided in the second U-shaped groove 821. The eddy current heat energy generated by electromagnetic induction is used to perform electromagnetic radiation heating on the carbon steel material layer 811, which can solve the problem that conventional electric heating pipes are easily corroded to produce rust on the carbon steel shell.

[0112] like Fig.15As shown, the roasting and drying machine 9 includes a roasting and drying box 91, which is provided with a far-infrared aroma roasting layer 92, a cold air drying layer 93, a microwave aroma sterilization layer 94 and a dynamic and static drying layer 95 from top to bottom. The far-infrared aroma roasting layer 92 has a layer edge height of 60 cm, and uses a 20-mesh stainless steel screen to carry and transport tea leaves. At 50-60 cm above the layer edge, 3 TB250*100*70mm far-infrared ceramic radiation lamps 96 are arranged at intervals of 65-70 cm to irradiate the Dahongpao primary processed tea on the conveyor belt downwards for infrared aroma roasting. The cold air drying layer 93 has a layer edge height of 50 cm, and the left and right layer edges are made of 20-mesh stainless steel screens to prevent cold wind from drifting out and tea leaves from falling out. Two F-ST45G type fanless air cooling fans 98 are arranged at 40-50cm above the layer edge and at intervals of 1.1-1.2m to blow cold air downward to the tea leaves on the conveyor belt to cool them down. The microwave aroma-enhancing and sterilizing layer 94 has a layer edge height of 70cm and uses a 20-mesh stainless steel vibrating screen to carry and transport the tea leaves. Two microwave generators 99 are arranged at 50-60cm above the layer edge and at intervals of 1.1-1.2m. One microwave generator 99 is arranged crosswise at intervals of 1.1-1.2m on the left and right sides of the box to form a three-dimensional microwave radiation space to perform three-dimensional microwave aroma-enhancing and sterilizing on the tea leaves on the conveyor belt.

[0113] like Fig.16 , 17As shown, the air classification and impurity removal machine 10 includes an air classification and impurity removal box 101, the front three quarters of which are designed as a rectangular box 1011 for air classification and grading; the rear quarter is designed as a cone cylinder structure, provided with a cone cylinder air outlet 1012, so that the cone cylinder can be used to tighten the air in the air classification box, forcing the heavier tea leaves to fall into the sorting chamber at the junction of the rectangular box 1011 and the cone cylinder for grading, while tea fragments, tea worm eggs, dust and debris are removed from the cone cylinder air outlet 1012. The wind classification and impurity removal box 101 is provided with a first baffle plate 1013 and a second baffle plate 1014, and the two baffle plates divide the rectangular box 1011 into three sorting chambers, which are the first sorting chamber 10111, the second sorting chamber 10112 and the third sorting chamber 10113 from front to back, and each sorting chamber is provided with a tea outlet, and the tea outlet of the first sorting chamber 10111 is defined as the special tea outlet, the tea outlet of the second sorting chamber 10112 is defined as the first-grade tea outlet, and the tea outlet of the third sorting chamber 10113 is defined as the second-grade tea outlet. An air inlet pipe 102 is provided at one end of the rectangular box 1011, and a hair dryer 103 is connected to the air inlet pipe 102. The hair dryer 103 is a variable frequency hair dryer, and different blowing volumes can be set according to different types of tea for intelligent wind classification and impurity removal. A crescent-shaped wind direction guide device 104 is provided at the front end of the air inlet pipe 102, and the outlet of the air inlet pipe 102 is located in the middle position of the crescent-shaped wind direction guide device 104. A rotating fan blade 105 is provided in the crescent-shaped wind direction guide device 104 to evenly spread the wind output by the air inlet pipe 102 and blow it forward, and concentrate the wind force under the action of the crescent-shaped wind direction guide device 104 to gather the tea leaves falling from the feed hopper, so that they float upward in a semi-arc shape, and fall into three air separation chambers for classification through the free fall of heavy and light bodies.

[0114] like Figure 18-20 As shown, the oxygenation and alcoholization packaging machine 11 includes a tea can cleaning and sterilization cabin 20 and a canning and oxygenation sealing cabin 30. A tea can conveyor belt 201 is arranged in the tea can cleaning and sterilization cabin 20. A hydraulic lifting rod 2011 with an H-shaped structure is arranged below the discharge end of the tea can conveyor belt 201. The conveying angle of the tea can conveyor belt 201 can be adjusted by raising or lowering the height of the hydraulic lifting rod. A light sterilization tunnel 202 is also arranged in the tea can cleaning and sterilization cabin 20. Two ultraviolet ozone sterilization lamps 203 are arranged at intervals of 30-40 cm in the light sterilization tunnel 202. The ultraviolet ozone sterilization lamps 203 are dual sterilization lamps for ultraviolet irradiation sterilization and ozone oxidation sterilization, which can sterilize bacteria efficiently. Two oxygen ion wind washing machines 204 are also arranged in the tea can cleaning and sterilization cabin 20 to perform secondary washing on the tea cans on the conveyor belt 201 to make them clean, sanitary, sterile and odorless inside and outside.

[0115] like Fig.21 , 22 As shown, the weighing and canning, quantitative oxygenation and sealed packaging of the Da Hong Pao tea are all completed in the canning and oxygenation sealed cabin 30, which is a low-temperature oxygenation cabin. The canning and oxygenation sealed cabin 30 is docked with a refrigerator 40 and an oxygen supply machine 50. The refrigerator 40 is used to cool the canning and oxygenation sealed cabin 30, and the oxygen supply machine 50 is used to supply oxygen to the canning and oxygenation sealed cabin 30. The weighing and canning device 60 includes a tea storage hopper 601, a weighing device 602 arranged below the tea storage hopper 601, an openable electronic weighing platform 603 is arranged at the bottom of the weighing device 602, and a tea inlet 604 is arranged below the electronic weighing platform 603. The tea leaves fall into the tea can below through the tea inlet 604.

[0116] like Fig.23 As shown, the oxygenation device 70 includes a syringe and an oxygen hood 707. The oxygen hood 707 is a stainless steel circular cover, and its diameter is slightly larger than the mouth of the tea can by 1-2 mm, so as to tightly cover the mouth of the tea can for oxygenation and prevent the oxygen in the tea can from leaking out. The syringe includes a metering cylinder 701, an injection tube 702 arranged at the front end of the metering cylinder 701, and an injection plug 703 arranged in the metering cylinder 701. In order to be able to fill different volumes of tea cans with different set amounts of oxygen, a scale mark is also arranged in the metering cylinder 701, and oxygen is injected according to the scale of the set amount through the injection plug 703 in the metering cylinder. In order to facilitate the filling of oxygen into the metering cylinder, a first oxygen branch pipe 705 is also connected to the injection plug 703, and the other end of the first oxygen branch pipe 705 is connected to the oxygen supply machine 50. In order to control the air inlet and outlet of the metering cylinder 701, a flow control valve 706 is arranged on the injection tube 702 and the first oxygen branch pipe 705.

[0117] like Fig.21 As shown, the film sealing machine 80 is an automatic hydraulic tea can film sealing machine. The machine has the characteristics of not needing to use high temperature sealing, but only using 0.2-0.3MPa normal temperature hydraulic pressure to bond and seal the ultra-transparent polyester pressure-sensitive sealing film, and overcomes the technical obstacle of oxygenated tea cans being flammable and explosive and not being able to use high temperature film sealing from the equipment aspect. The film sealing machine 80 is also provided with a film sticking manipulator 801, which is a second-generation fully automatic five-finger structure manipulator. After the precise calculation of the PLC system and the cooperation of multiple sensors, the manipulator can simulate the five fingers of a human hand to cover the sealing film on the mouth of the tea can exactly.

[0118] like Fig.24As shown, the capping machine 90 includes a suction cup manipulator 901 for grabbing the can lid and a capping device 902. The suction cup manipulator 901 is a manipulator with a suction cup and a rotating shaft. The sealed tea can is input to the bottom of the capping machine 90. The can lid with a nano bamboo charcoal fiber sealing pad is first sucked on the suction cup manipulator 901 by the suction cup manipulator 901, and then the suction cup manipulator 901 is driven by the rotating shaft to put the can lid on the mouth of the sealed tea can. The capping device 902 is a cover-type rotary capping device, which uses the capping device 902 to tightly cover the outer cover of the tea can and tighten the can lid in a clockwise direction to seal it. The technical effect achieved by the sealing packaging process using this hydraulic film sealing machine, suction cup manipulator capping machine, super transparent polyester pressure-sensitive sealing film, and nano bamboo charcoal fiber sealing pad has not only solved the technical problem that oxygenated tea cans are flammable and explosive and cannot be sealed with high-temperature film, but also can observe the color changes of the Dahongpao tea in the tea can, which has a good effect on timely controlling the aging process of the tea. The outer cover with nano bamboo charcoal fiber sealing pad can prevent heat, moisture, electromagnetic waves, and miscellaneous bacteria from entering the tea can from the outer cover and affecting the quality of the tea, thereby ensuring product quality and safety.

[0119] The present invention is described above by way of example in conjunction with the accompanying drawings. Obviously, the specific implementation of the present invention is not limited to the above-mentioned methods. As long as various non-substantial improvements are made using the method concept and technical solution of the present invention; or the above concept and technical solution of the present invention are directly applied to other occasions without improvement, they are all within the protection scope of the present invention.

Claims

1. A method for making small-jar Dahongpao tea, characterized in that: The following steps are involved: 1) Picking fresh leaves: Pick 3-4 leaves or pairs of leaves from Meizhan, Rougui, Mingcong, Qizhong or Jinguanyin tea varieties; 2) Drying and withering: First, use sunlight to dry the tea leaves, then use infrared light to dry the tea leaves; then use orange light to wither the tea leaves, and finally use cold air to dry the tea leaves; 3) Photothermal shaking: The tea leaves after sun-drying, withering and spreading are put into the photothermal intelligent shaking machine, which is first shaken for a long time with rapid photothermal shaking, then left to stand with cold air to allow the tea leaves to emit moist heat, and then shaken for a short time with slow photothermal shaking; 4) Electromagnetic fixing: The tea leaves after light and heat shaking are transported to the electromagnetic drum of the electromagnetic fixing machine for electromagnetic fixing; 5) Hot air fixing: The tea leaves after electromagnetic fixing are fed into the hot air tank for hot air fixing; 6) Hot air rolling with enzyme: add bromelain to the tea leaves after hot air withering, and then send the enzyme-added tea leaves into a rolling machine for hot air rolling; 7) Hot air deblocking and enzymatic hydrolysis: The rolled tea leaves are fed into a deblocking and enzymatic hydrolysis machine for hot air deblocking and enzymatic hydrolysis; 8) Double hot air drying: The tea leaves after hot air deblocking and enzymatic hydrolysis are fed into a double hot air dryer for drying; 9) Electric heating rolling: the primary processed Da Hong Pao raw tea is fed into the electric heating rolling machine for electric heating rolling; 10) Cooling and screening: After the tea leaves are rolled by electric heating, they are fed into the vibrating cooling and screening conveying trough for screening and cooling; 11) Electromagnetic compaction: The tea leaves after cooling and screening are transported to the electromagnetic compaction machine for electromagnetic compaction; 12) Far-infrared roasting and microwave aroma enhancement sterilization: The tea leaves after electromagnetic compaction are input into the roasting and airing machine, and then the far-infrared roasting, cold air airing, microwave aroma enhancement sterilization and dynamic and static airing are carried out in sequence; 13) Grading and impurity removal: The tea leaves sterilized by far-infrared roasting and microwave aroma enhancement are sent to the wind selection, grading and impurity removal machine for grading and impurity removal; 14) Oxygen-filled packaging: The graded tea leaves are fed into the oxygen-filled alcoholization packaging machine for canning and oxygen-filled sealed packaging.

2. The method for making small-jar Dahongpao tea according to claim 1, characterized in that: After step 12), a blending and homogenizing process is further provided, wherein the blending and homogenizing process mixes and blends 40-50 parts of Wuyi Narcissus, 25-30 parts of Meizhan, 15 parts of cinnamon, 5-15 parts of Mingcong, 5-15 parts of Qizhong and 5-15 parts of Jinguanyin in parts by weight.

3. The method for making small-jar Dahongpao tea according to claim 1, characterized in that: In the step 2), the tea leaves are first dried in sunlight for 4.5-6.5 hours, and the drying temperature is controlled to be 38-40°C. Then, infrared light is used to irradiate the light source for indoor drying for 2.5-3 hours, and the drying temperature is controlled to be between 38-40°C. Then, orange light is used to irradiate the light source for photothermal withering for 1.2-1.5 hours, and the withering temperature is controlled to be 36-38°C. Finally, the tea leaves are spread in cold air at 20-25°C for 1.2-1.5 hours. In the step 3), the light-heat shaking temperature is set to 26-28°C, the shaking drum speed is set to 16-18 rpm, the light-heat shaking is performed for 45-55 min, and then the tea leaves are allowed to stand by cold wind to emit moist heat, the standing time is set to 35-45 min, the cold wind temperature is set to 12-15°C, during which the light-heat intelligent shaking machine is turned 4-5 times every 10-15 min, and then a slow short-term light-heat shaking is performed, the shaking drum speed is set to 10-12 rpm, the light-heat shaking temperature is set to 24-26°C, and the light-heat shaking time is 25-35 min; In the step 4), the electromagnetic fixing drum speed is set to 14-16 r / min, the electromagnetic temperature is 220-250° C., the hot air temperature is ≥90° C., the hot air volume is 250-300 cubic meters / min, and the fixing time is 3-5 minutes; In the step 5), the hot air temperature is set to 95-98° C., the hot air output is set to 600-800 cubic meters / min, and the hot air fixing time is set to 2-4 minutes; In the step 6), the amount of bromelain added is 0.03-0.04% of the mass of the tea leaves after fixing, and the bromelain is prepared into a solution with a concentration of 85% and a pH value of about 5.5 for addition. In the hot air kneading, the following settings are set: the hot air input temperature is 43-45° C., the rotation speed of the kneading barrel is 12-15 r / min, the kneading time is 35-40 min, wherein the light pressure kneading is 10 min, the pressure 1 / 4 heavy kneading is 20-25 min, and the loose pressure kneading is 5 min. When the cell breakage rate reaches 70-75%, the machine is stopped and the material is discharged; In the step 7), the deblocking is first performed by hot air, the deblocking enzymatic hydrolysis tank is set to be tilted upward by 3-4 degrees, the vibration frequency of the vibrating screen is 270-280 times / min, the hot air input temperature is 40-45°C, and the deblocking time is 5-8min, and then the deblocking enzymatic hydrolysis tank is placed horizontally for hot air enzymatic hydrolysis reaction, and the following settings are set: the hot air input temperature is 55-60°C, the vibration frequency of the vibrating screen is 10-15 times / min, and the enzymatic hydrolysis time is 2.5-3h; In the step 8), the electric hot air temperature is set to 120-140° C., the drying time is set to 10-15 min, and when the moisture content of the tea leaves reaches 8-10%, the primary drying is stopped and the material is discharged to obtain the primary processed Da Hong Pao raw tea.

4. The method for making small-jar Dahongpao tea according to claim 1, characterized in that: In step 9), the electric heating temperature is set to 85-95°C, the speed of the electric heating roller is set to 26-30r / min, and the rolling time is set to 10-12min; In the step 10), the vibration frequency of the screen is set to 45-55 times / min, the excitation force is 200-250kgf, the cold air volume is 100-150 cubic meters / min, and the heat dissipation sieve time is 2-4min; In the step 11), the electromagnetic temperature is set to 75-85° C., the drum speed is set to 12-15 r / min, and the rolling time is set to 20-25 min.

5. The method for making small-jar Dahongpao tea according to claim 1, characterized in that: In the step 12), the far-infrared light irradiation time is set to 30-40 minutes; the cold air drying layer turns on the conveying screen and the cold air fan, and sets the blowing volume of each cold air fan to 10-20 cubic meters / min, the drying time to 30-40 minutes, and the conveying screen vibration frequency to 8-10 times / min; the microwave aroma enhancement and sterilization layer is set to: microwave output power: 15-20kW, microwave frequency: 2450MHz±50Hz, microwave temperature to 85-90°C, and aroma enhancement and sterilization time to 5-10 minutes; in the dynamic and static drying layer, the drying time is set to 70-80 minutes, of which the dynamic drying is used for the first 60 minutes, and the conveying screen vibration frequency is set to 12-14 times / min; then the static natural drying is used, and when the leaf temperature drops to 15-18°C, the tea leaves are output.

6. The method for making small-jar Dahongpao tea according to claim 1, characterized in that: The specific process of step 14) includes cleaning of tea cans, weighing, canning, oxygenation, film sealing and capping; the weighing, canning, oxygenation, film sealing and capping are carried out in a canning and oxygenation sealed cabin, the temperature in the canning and oxygenation sealed cabin is 5-8°C, and the oxygen content is 22-25%; the cleaning of the tea cans is carried out in a tea can cleaning and sterilization cabin, first by light sterilization by ultraviolet ozone sterilization lamp, and then by oxygen ion wind blowing machine.

7. The method for making small-jar Dahongpao tea according to claim 1, characterized in that: The step 2) is performed in a sun-drying, withering and spreading machine, which comprises a box body, and the box body is provided with a sun-drying layer, a withering layer and a spreading layer in sequence from top to bottom; The green sun drying layer is a box structure with an open top, and a group of openable flaps are arranged at the bottom of the green sun drying layer, and two adjacent flaps are overlapped with each other; a foldable movable frame is arranged on the top of the green sun drying layer, and solar photovoltaic panels are laid above the movable frame, and an infrared light source is installed below the movable frame to irradiate the green sun drying layer.

8. The method for making small-jar Dahongpao tea according to claim 1, characterized in that: The photothermal intelligent shaking machine in the step 3) includes a shaking drum, in which an infrared electric heating lamp and an illumination lamp are arranged, and the infrared electric heating lamp and the illumination lamp are connected and provided with an adjustment switch for adjusting the power of the infrared electric heating lamp and the illumination lamp, and the feed end is also provided with a blowing pipe toward the shaking drum.

9. The method for making small-jar Dahongpao tea according to claim 1, characterized in that: The electric heating rolling machine in step 9) comprises an electric heating roller and an electric heating device arranged below the electric heating roller, wherein the electric heating roller is made of titanium steel material; The electromagnetic tightening machine in step 10) includes an electromagnetic roller and an electromagnetic device. The electromagnetic roller is a double-layer structure, with an outer layer of a carbon steel material layer and an inner layer of a ceramic material layer. A heat-conducting gap is provided between the carbon steel material layer and the ceramic material layer.

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