Processing method of special yellow tea raw material for food and beverage

Abstract

The invention relates to the field of tea processing, in particular to a processing method of a special yellow tea raw material for food beverages, which comprises the following steps: 1, providing heaping for yellowing equipment; 2, raw material selection: picking fresh tea leaves as raw materials; 3, tedding: putting the fresh tea leaves into a tedding control room for tedding; 4, performing fixation: performing fixation by adopting an electromagnetic induction roller; 5, cooling: cooling the tea leaves subjected to fixation to normal temperature; 6, moisture regaining, wherein the cooled tea leaves are subjected to moisture regaining treatment; 7, rolling: putting the moisture-regained tea leaves into a rolling barrel, and rolling without pressurizing; 8, heaping for yellowing: putting the rolled tea leaves into the heaping for yellowing equipment in the step 1, and heaping for yellowing; 9, first firing: drying the heaped yellow tea leaves in a hot air drying manner; in the heaping yellowing process, gaps of the tea leaves are uniform and breathable, temperature and humidity are manually controlled and controlled in a micro-domain mode, the taste of the yellow tea is promoted to be mellow, sweet and rich, and the yellow tea has the characteristic flavor quality of famous and high-quality yellow tea. Intelligent heaping yellowing equipment is adopted, key procedures of yellow tea making are stabilized, fragrant, sweet and mellow yellow tea raw materials stable in flavor and quality are produced in a standardized and mass mode, and production technical guarantee is provided for application of yellow tea in the food and beverage industry.

Description

Technical Field

[0001] The invention relates to the field of tea processing, in particular to a method for processing yellow tea raw materials for food and beverages. Background Art

[0002] Yellow tea is one of the six major types of tea in China. It has the unique "three yellow" sensory quality characteristics of yellow dry tea, yellow soup color, and yellow leaf bottom. Yellow tea has a long history and is produced in Sichuan, Hunan, Hubei, Anhui, Zhejiang, Guangdong and other provinces. It is a regional specialty tea product. The categories of yellow tea are subdivided according to the age of fresh leaves, and can be divided into yellow bud tea, yellow small tea and yellow large tea.

[0003] The production process of yellow tea in different places mainly includes: spreading, killing green leaves, initial steaming, rolling, rough fire, dry yellowing, and full drying. It is similar to the production method of green tea, mainly adding the "steaming yellowing" process before or after the drying process, and the steaming yellowing process is also the core technique of yellow tea production. The main method of steaming yellowing is to pile up the killed green leaves, rolled leaves or semi-dried leaves, so that the tea undergoes non-enzymatic auto-oxidation under the action of moisture and heat to form yellow.

[0004] Between 2016 and 2022, the output of yellow tea increased from 6,700 tons to 13,000 tons. Although the output of yellow tea has increased, it is still a niche tea among the six major tea categories. Its output accounts for a small proportion of the total tea output, and its application in the food and beverage industry is very small. The main reason is that there are technical problems in the production of yellow tea raw materials for food and beverages. The tenderness of fresh tea leaves for beverages is generally one bud and three leaves or more, and the batch production process is difficult to control, resulting in the quality of yellow tea raw materials not having the style characteristics of famous teas; batch production of tea leaves is piled up for yellowing, and it is difficult to turn the leaves evenly, and the uneven ventilation leads to uneven yellowing of each part of the tea leaves, and the quality of raw materials in the same batch varies greatly; the production process is greatly affected by the ambient temperature and humidity, and the quality of yellow tea raw materials produced in different regions or in the same region varies greatly. Therefore, the yellow tea raw materials produced by traditional production methods are not used in the food and beverage industry, so it is very necessary to propose a processing method for yellow tea raw materials for food and beverages. Summary of the invention

[0005] The purpose of the present invention is to provide a method for processing yellow tea raw materials for food and beverages, so that the gaps between tea leaves can be evenly ventilated during the process of steaming, and the temperature and humidity can be artificially controlled in micro-domains to promote the mellow, sweet and fragrant taste of yellow tea, with the flavor characteristics of certain famous teas, so as to solve the defects of the existing intelligent control technology for steaming and the stability of the flavor quality of yellow tea raw materials.

[0006] To achieve the above object, the present invention provides the following technical solution: a method for processing yellow tea raw materials for food and beverages, comprising the following steps:

[0007] 1. Provide a special yellowing equipment, including:

[0008] A box body, wherein a multi-layer pull-out basket is arranged inside the box body, and the pull-out basket is composed of a plurality of stainless steel mesh plates;

[0009] A fluid pipeline, which is opened on the inner wall of the box body, and includes an air inlet pipeline, an air outlet pipeline and a humidification pipeline, wherein the air inlet pipeline is located at the uppermost layer and the lowermost layer inside the box body, and the humidification pipeline is opened on the bottom inner wall of the box body;

[0010] A drive assembly, which is connected to the fluid pipeline and includes an air inlet motor, an air outlet motor and an atomizer, which are respectively arranged in the air pipeline, the air outlet pipeline and the humidification pipeline;

[0011] A detection component is arranged inside the box, and includes an ambient temperature sensor, an ambient humidity sensor, a tea moisture meter, a tea temperature sensor, and a tea humidity sensor. The ambient temperature sensor and the ambient humidity sensor are arranged on the inner wall of the box, close to the middle. One end of the tea moisture meter, the tea temperature sensor, and the tea humidity sensor are all arranged on the inner wall of the box, and the probes at the other ends can be extended into the corresponding pull-out baskets.

[0012] A controller, which is disposed outside the box and is electrically connected to the detection component and the drive component, respectively, and is used to receive data measured by the detection component and control the working state of the drive component;

[0013] It should be explained that in this application, the environment temperature sensor, environment humidity sensor, tea temperature sensor and tea humidity sensor are all commonly used temperature sensors and humidity sensors (existing equipment) in the prior art. The name prefix is ​​only to distinguish the test object, that is, the environment represents the part of the internal space of the main body, and the device prefixed with tea is used to detect the parameters of the tea itself, among which the tea humidity sensor detects the humidity in the tea pile, that is, the humidity between tea leaves, and the tea moisture meter detects the moisture content inside the tea. In this application, the grain moisture meter is mainly used to measure the moisture content of tea or the Sartorius infrared moisture meter is used to detect the moisture content of tea.

[0014] 2. Raw material selection: Pick fresh tea leaves as raw materials;

[0015] 3. Spreading the tea leaves: Spread the fresh tea leaves evenly and thinly in a temperature and humidity controlled room for spreading;

[0016] 4. Fixing: Using electromagnetic induction roller to fix the green leaves;

[0017] 5. Cooling: Cool the tea leaves to room temperature after withering;

[0018] 6. Moisture Retention: The cooled tea leaves are subjected to moisture retention treatment;

[0019] 7. Rolling: Put the moistened tea leaves into a rolling barrel (a commonly used device for tea processing in the prior art) and roll them in the air (without pressure rolling);

[0020] 8. Yellowing: Place the rolled tea leaves into the yellowing equipment in step 1 for yellowing;

[0021] 9. Raw fire: Dry the yellow tea leaves with hot air drying;

[0022] 10. Full-fire aroma enhancement: Place the roughly-fired tea leaves into a box-type aroma enhancement machine or an electric roasting cage aroma enhancement machine (both are commonly used equipment in the prior art for tea processing) for further drying.

[0023] Preferably, in step 2, the specific content of raw material selection is: using hand-picked fresh tea leaves with one bud and three or four leaves as raw materials or mechanized picked fresh tea leaves as raw materials.

[0024] Preferably, in the step three, the specific content of spreading the tea leaves is: spreading the fresh tea leaves evenly and thinly in a spreading trough or a tea storage trough (both are commonly used tools for tea processing in the prior art), and then placing the spreading trough or the tea storage trough in a temperature and humidity controlled room, adjusting the spreading environment temperature to 15°C to 18°C, and the relative humidity to 65% to 70%, and spreading the tea leaves to a moisture content of 68% to 70%.

[0025] In this application, all relative humidity is represented by RH, so the above relative humidity parameters are expressed in percentage.

[0026] Preferably, in step 4, the drum is composed of multiple groups of induction heating sections and low-temperature buffer sections, and a low-temperature buffer section is provided between two adjacent groups of induction heating sections, the width of each group of induction heating sections is equal, the width of each group of low-temperature buffer zones is equal, and the ratio of the width of the induction heating section to the width of the low-temperature buffer zone is 7:1 (i.e., the processing equipment in the existing invention patent CN108669248B is used);

[0027] The specific contents of the finishing are:

[0028] After the temperature of the first drum wall reaches 280℃~300℃, the spread tea leaves are evenly put into the drum. When the temperature of the tea leaf surface reaches 85℃~95℃, the temperature of the tea leaves is reduced to 65℃~70℃ through the low-temperature buffer section. After the temperature of the second drum wall reaches 220℃~230℃, the temperature of the tea leaf surface reaches 70℃~75℃, and then the temperature is reduced to 55℃~60℃ through the low-temperature buffer section. When the temperature of the third drum wall reaches 160℃~180℃, the temperature of the tea leaf surface reaches 60℃~65℃. The total time for withering is between 320s~450s, and the tea leaves are withered to a moisture content of 42%~45%.

[0029] Preferably, in step five, the specific content of the cooling is: the withered tea leaves are transported through a mesh vibration trough (a commonly used device for tea processing in the prior art), and multiple sets of fans are used above the mesh vibration trough for rapid air cooling, so that the tea leaves are cooled to room temperature and most of the broken pieces and old leaves are removed.

[0030] The meaning of conveying through the mesh vibration trough mentioned above refers to that the tea leaves after withering must be screened through the mesh vibration trough to remove debris.

[0031] Preferably, in step six, the specific content of the moisture regain is: the cooled tea leaves are piled up to regain moisture, the pile height is 15cm to 18cm, and a thermometer (a commonly used device for tea processing in the prior art) is placed in the moistened tea leaves pile, and when the temperature is higher than 30°C, the leaves are evenly turned over for ventilation, and the moisture regain time is 2 to 3h, and the tea leaves are regained until they are soft and can be crushed by hand.

[0032] Preferably, in step seven, the specific content of rolling is: placing the moistened tea leaves into a rolling barrel (a commonly used device for tea processing in the prior art), adopting a non-pressurized rolling method, the rolling time is 15min to 20min, and the rolling rate is 70±5%.

[0033] What needs to be explained in the present application is that yellow tea is made into relatively strips and does not need to be too tight, which is conducive to uniform yellowing. The non-pressurized kneading mentioned in the present application means that during the kneading process, the kneading top cover is placed on the upper edge of the kneading barrel, and the kneading barrel cover does not apply downward pressure throughout the whole process; but it does not mean that there is no pressure at all, there is pressure, and the pressure comes from the weight of the tea leaves themselves and the thrust of the barrel wall.

[0034] Preferably, in step eight, the specific content of the yellowing is: placing the rolled tea leaves into the basket of the yellowing equipment in step one, in the first stage, the yellowing process is carried out in a high temperature and high humidity manner, the air inlet motor and the air outlet motor are controlled by a controller, the ambient temperature in the box is set to 55±2°C, the relative humidity of the environment is set to 70%-75% by controlling the atomizer, the ventilation is controlled to be once every 5 minutes, each ventilation time is 3 minutes, the yellowing time in this stage is 2h-2.5h, and when the tea moisture meter measures the moisture content of the tea leaves at 35%-38%, the yellowing process is stopped at this stage, wherein the ventilation is also carried out through the outlet duct and the air inlet duct, which is used for gas exchange inside and outside the box to replenish oxygen.

[0035] In the second stage, the medium temperature and low humidity method is used for the yellowing process. The air inlet motor and the air outlet motor are controlled by the controller, and the ambient temperature in the box is set to 50±2℃. The relative humidity of the environment is set to 60%~65% by controlling the atomizer. The ventilation is controlled once every 3 minutes, and the ventilation time is 3 minutes each time. The yellowing time in this stage is 3h~3.5h. When the moisture content of the tea leaves measured by the tea moisture meter is 30%~34%, the yellowing process in this stage is stopped.

[0036] In the third stage, the yellowing process is carried out in a low-temperature and low-humidity manner. The air inlet motor and the air outlet motor are controlled by the controller, and the ambient temperature in the box is set to 45±2℃. The relative humidity of the environment is set to 60% by controlling the atomizer. The ventilation is controlled to be once every 5 minutes, and each ventilation time is 3 minutes. The yellowing time in this stage is 3h to 4h. When the tea moisture meter measures the moisture content of the tea at 25% to 30%, the yellowing process at this stage is stopped.

[0037] Preferably, in step nine, the specific content of the rough fire is: after the yellowing is completed, the tea leaves are subjected to rough fire processing by hot air drying, wherein the hot air temperature is controlled at 90±5°C, the drying time is 10min-15min, and the moisture content of the tea leaves is dried to 10%-12%.

[0038] Preferably, in step ten, the specific content of sufficient roasting is: using a box-type aroma machine or an electric roasting cage aroma machine to fully roast the tea leaves after rough roasting, wherein the temperature is 65°C to 70°C, the heat treatment time is 30min to 35min, and the tea leaves are dried until the moisture content is less than 6%.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] 1. The present invention provides uniform ventilation in the gaps between tea leaves during the yellowing process, artificial temperature and humidity control in micro-domains, and the yellow tea produced has the flavor characteristics of famous and high-quality yellow tea, and the tea soup has a mellow taste and rich sweet fragrance.

[0041] 2. The intelligent yellowing equipment is used to better control the yellowing environment parameters and the consistency of the yellowing degree of the yellow tea in process, which improves the stability of the flavor quality of bulk yellow tea, stabilizes the key processes of yellow tea production, and standardizes the batch production of sweet and mellow yellow tea raw materials with stable flavor quality, providing production technology guarantee for the application of yellow tea in the food and beverage industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 It is the overall logic schematic diagram of the present invention;

[0043] Figure 2 It is a schematic diagram of the overall structure of the yellowing device in the present invention;

[0044] Figure 3 It is a schematic diagram of the overall structure of the box body in the present invention;

[0045] In the figure: box body 1, pull-out basket 2, air inlet duct 3, air outlet duct 4, humidification duct 5, ambient temperature sensor 6, ambient humidity sensor 7, tea moisture meter 8, tea temperature sensor 9, tea humidity sensor 10, controller 11. DETAILED DESCRIPTION

[0046] The following will be combined with the attached embodiment of the present invention Figures 1 to 3 , the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0047] See also Figures 1 to 3 , embodiments of the present invention:

[0048] Example:

[0049] like Figures 1 to 3 As shown: A method for processing yellow tea raw materials for food and beverages, comprising the following steps:

[0050] 1. Provide a special yellowing equipment, including:

[0051] A box body 1, wherein a multi-layer pull-out basket 2 is arranged inside the box body 1, and the pull-out basket 2 is composed of a plurality of stainless steel mesh plates;

[0052] A fluid pipeline, which is opened on the inner wall of the box body 1, and includes an air inlet pipeline 3, an air outlet pipeline 4 and a humidification pipeline 5, wherein the air inlet pipeline 3 and the uppermost layer and the lowermost layer are separated inside the box body 1, and the humidification pipeline 5 is opened on the bottom inner wall of the box body 1;

[0053] A drive assembly, which is connected to the fluid pipeline, includes an air inlet motor, an air outlet motor and an atomizer, which are respectively arranged in the air pipeline, the air outlet pipeline 4 and the humidification pipeline 5;

[0054] A detection component is arranged inside the box 1, and includes an ambient temperature sensor 6, an ambient humidity sensor 7, a tea moisture meter 8, a tea temperature sensor 9, and a tea humidity sensor 10. The ambient temperature sensor 6 and the ambient humidity sensor 7 are arranged on the inner wall of the box 1 near the middle. One end of the tea moisture meter 8, the tea temperature sensor 9, and the tea humidity sensor 10 are all arranged on the inner wall of the box 1, and the other end of the probe can be extended to the corresponding pull-out basket 2;

[0055] A controller 11, which is disposed outside the housing 1 and is electrically connected to the detection component and the drive component, respectively, and is used to receive data measured by the detection component and control the working state of the drive component;

[0056] 2. Raw material selection: Pick fresh tea leaves as raw materials;

[0057] Specifically, the specific content of raw material selection is: hand-picked fresh tea leaves with one bud and three or four leaves are selected as raw materials.

[0058] 3. Spreading: Place the fresh tea leaves in the spreading control room for spreading;

[0059] Specifically, the fresh tea leaves are evenly spread in the spreading trough, and then the spreading trough is placed in the spreading control room, the spreading environment temperature is adjusted to 18°C ​​and the relative humidity is 67.5%, and the tea leaves are spread to a moisture content of 69.8%.

[0060] 4. Fixing: Using electromagnetic induction roller to fix the green leaves;

[0061] Specifically, the drum is composed of multiple groups of induction heating sections and low-temperature buffer sections. A low-temperature buffer section is provided between two adjacent groups of induction heating sections. The width of each group of induction heating sections is equal, the width of each group of low-temperature buffer zones is equal, and the ratio of the width of the induction heating section to the width of the low-temperature buffer zone is 7:1 (the structural content in the invention patent CN108669248B is used);

[0062] The specific contents of the finishing are:

[0063] After the temperature of the first drum wall reaches 290℃, the spread tea leaves are evenly put into the drum. When the temperature of the tea leaf surface reaches 87℃, the temperature of the tea leaves is reduced to 65℃ through the low-temperature buffer section. After the temperature of the second drum wall reaches 225℃, the temperature of the tea leaf surface reaches 70℃, and then the temperature is reduced to 55℃ through the low-temperature buffer section. When the temperature of the third drum wall reaches 170℃, the temperature of the tea leaf surface reaches 63℃. The total time for withering is between 385s, and the water content is 43%.

[0064] 5. Cooling: Cool the tea leaves to room temperature after withering;

[0065] Specifically, the withered tea leaves are transported through a mesh vibration trough, and a plurality of sets of fans are arranged above the mesh vibration trough for rapid air cooling, so that the tea leaves are cooled to room temperature and broken pieces and old leaves are removed.

[0066] 6. Moisture Retention: The cooled tea leaves are subjected to moisture retention treatment;

[0067] Specifically, the cooled tea leaves are piled into a moisture-retaining machine for moisture-retaining. The pile height is 17 cm, and a thermometer is placed in the moisture-retaining tea leaves. When the temperature is higher than 30°C, the leaves are evenly turned over for ventilation. The moisture-retaining time is 2 hours. The tea leaves are rehumidified until they are soft and can be crushed by hand.

[0068] 7. Rolling: Place the moistened tea leaves into the rolling barrel and roll without applying pressure.

[0069] Specifically, the tea leaves after moisture regaining were placed in a rolling barrel and rolled without pressure for 17 minutes, with a rolling rate of 72%.

[0070] 8. Yellowing: Place the rolled tea leaves into the yellowing equipment in step 1 for yellowing;

[0071] Specifically, the rolled tea leaves are placed in the basket 2 of the yellowing device in step 1. In the first stage, the yellowing process is performed in a high temperature and high humidity manner. The air inlet motor and the air outlet motor are controlled by the controller 11, and the ambient temperature in the box 1 is set to 55°C. The relative humidity of the environment is set to 70% by controlling the atomizer. The ventilation is controlled to be once every 5 minutes, and the ventilation time is 3 minutes each time. The yellowing time in this stage is 2 hours. When the water content of the tea leaves is measured by the tea moisture meter 8 at 37%, the yellowing process in this stage is stopped.

[0072] In the second stage, the yellowing process is carried out in a medium temperature and low humidity manner. The air inlet motor and the air outlet motor are controlled by the controller 11, the ambient temperature in the box 1 is set to 50°C, and the relative humidity of the environment is set to 60% by controlling the atomizer. The ventilation is controlled to be once every 3 minutes, and the ventilation time is 3 minutes each time. The yellowing time in this stage is 3.3 hours. When the moisture content of the tea leaves measured by the tea moisture meter 8 is 32%, the yellowing process in this stage is stopped;

[0073] In the third stage, the yellowing process is carried out in a low-temperature and low-humidity manner. The air inlet motor and the air outlet motor are controlled by the controller 11, the ambient temperature in the box 1 is set to 45°C, and the relative humidity of the environment is set to 60% by controlling the atomizer. The ventilation is controlled to be once every 5 minutes, and the duration of each ventilation is 3 minutes. The duration of yellowing in this stage is 3.5 hours. When the tea moisture meter 8 measures the moisture content of the tea at 27%, the yellowing process of this stage is stopped.

[0074] 9. Raw fire: Dry the yellow tea leaves with hot air drying;

[0075] Specifically, after the yellowing is completed, the hot air drying method is used to perform rough fire processing on the yellowed tea leaves, wherein the hot air temperature is controlled at 95°C, the drying time is 13 minutes, and the water content of the tea leaves is dried to 11%.

[0076] 10. Full-fire aroma enhancement: Place the roughly-fired tea leaves into a box-type aroma enhancement machine or an electric roasting cage aroma enhancement machine for further drying.

[0077] Specifically, a box-type aroma extractor is used to fully heat the tea leaves after rough firing, wherein the temperature is 67° C., the heat treatment time is 33 minutes, and the tea leaves are dried to a moisture content of 5.5%.

[0078] Embodiment 2:

[0079] The difference between this embodiment and embodiment 1 is that:

[0080] In step one, mechanized fresh tea leaves are selected as raw materials.

[0081] In step three, the fresh tea leaves are evenly spread on the spreading platform, and then the spreading platform is placed in the spreading control room, the spreading environment temperature is adjusted to 17°C and the relative humidity is 68%, and the tea leaves are spread to a moisture content of 70.0%.

[0082] In step ten, the tea leaves are fully roasted in an electric roasting cage aroma-enhancing machine, wherein the temperature is 67° C., the heat treatment time is 33 minutes, and the tea leaves are dried to a moisture content of 5.4%.

[0083] Comparative Example 1:

[0084] Step 1: Select the existing yellowing equipment. The existing yellowing equipment is a hot air drying box with a humidifier function. A 5cm high mesh plate is placed in the middle of the box, and the mesh plates are 8cm apart. The box is surrounded by electric heating pipes and blowers to blow hot air into the box to heat and control the temperature inside the box. There is an atomizing humidifier on the top of the box.

[0085] In step 2, fresh tea leaves are picked as raw materials; from step 3 to step 7, they are consistent with those in Example 1;

[0086] Step 8, yellowing: Specifically, the rolled tea leaves are placed in a stainless steel mesh rack of a yellowing equipment, the mesh rack is placed in a closed box, and yellowing is performed in a high temperature and high humidity manner, the ambient temperature is 55°C, the atomizer is controlled to set the ambient relative humidity to be greater than 90%, the yellowing time at this stage is 2 hours, and the moisture content of the tea leaves is measured to be 47.5%, then the yellowing is stopped;

[0087] Step 9, rough fire: dry the yellowed tea leaves by hot air drying;

[0088] Specifically, after the yellowing is completed, the hot air drying method is used to perform rough fire processing on the yellowed tea leaves, wherein the hot air temperature is controlled at 95°C, the drying time is 13 minutes, and the water content of the tea leaves is dried to 12%.

[0089] In step ten, the tea leaves are fully roasted in an electric roasting cage aroma-enhancing machine, wherein the temperature is 67° C., the heat treatment time is 33 minutes, and the tea leaves are dried to a moisture content of 5.5%.

[0090] Professionals in the field tasted the tea leaves prepared in Example 1, Example 2 and Comparative Example 1, and the results were as follows:

[0091]

[0092] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the attached claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention. Any figure mark in the claims should not be regarded as limiting the claims involved.

[0093] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation modes that those skilled in the art can understand.

Claims

1. A method for processing yellow tea raw materials for food and beverages, characterized in that: The following steps are involved:

1. Provide a special yellowing equipment, including: A box body (1), wherein a multi-layer pull-out basket (2) is arranged inside the box body (1), and the pull-out basket (2) is composed of a plurality of stainless steel mesh plates; A fluid pipeline, the fluid pipeline is opened on the inner wall of the box body (1), and comprises an air inlet pipeline (3), an air outlet pipeline (4) and a humidification pipeline (5), the air inlet pipeline (3) and the uppermost layer and the lowermost layer of the box body (1) are separated, and the humidification pipeline (5) is opened on the bottom inner wall of the box body (1); A drive assembly, the drive assembly being connected to the fluid pipeline, comprising an air inlet motor, an air outlet motor and an atomizer, which are respectively arranged in the air pipeline, the air outlet pipeline (4) and the humidification pipeline (5); A detection component, the detection component is arranged inside the box (1), and comprises an ambient temperature sensor (6), an ambient humidity sensor (7), a tea moisture meter (8), a tea temperature sensor (9) and a tea humidity sensor (10); the ambient temperature sensor (6) and the ambient humidity sensor (7) are arranged on the inner wall of the box (1) at a position close to the middle; one end of the tea moisture meter (8), the tea temperature sensor (9) and the tea humidity sensor (10) are all arranged on the inner wall of the box (1), and the probes at the other ends can all extend into the corresponding pull-out basket (2); A controller (9), the controller (9) being arranged outside the housing (1), the controller (9) being electrically connected to the detection component and the drive component respectively, and being used for receiving data measured by the detection component and controlling the working state of the drive component; 2. Raw material selection: Pick fresh tea leaves as raw materials; 3. Spreading the tea leaves: Spread the fresh tea leaves evenly and thinly in a temperature and humidity controlled room for spreading; 4. Fixing: Using electromagnetic induction roller to fix the green leaves; 5. Cooling: Cool the tea leaves to room temperature after withering; 6. Moisture Retention: The cooled tea leaves are subjected to moisture retention treatment; 7. Rolling: Place the moistened tea leaves into the rolling barrel and roll without applying pressure.

8. Yellowing: Place the rolled tea leaves into the yellowing equipment in step 1 for yellowing; 9. Raw fire: Dry the yellow tea leaves with hot air drying; 10. Full-fire aroma enhancement: Place the roughly-fired tea leaves into a box-type aroma enhancement machine or an electric roasting cage aroma enhancement machine for further drying.

2. The method for processing yellow tea raw materials for food and beverage according to claim 1, characterized in that: In the step 2, the specific content of raw material selection is: using hand-picked fresh tea leaves with one bud and three or four leaves as raw materials or mechanized picked fresh tea leaves as raw materials.

3. The method for processing yellow tea raw materials for food and beverage according to claim 2, characterized in that: In the step three, the specific content of spreading the tea leaves is: spreading the fresh tea leaves evenly and thinly in the spreading trough or the storage trough, then placing the spreading trough or the storage trough in a temperature and humidity controlled room, adjusting the spreading environment temperature to 15°C-18°C, the relative humidity to 65%-70%, and spreading the tea leaves to a moisture content of 68%-70%.

4. The method for processing yellow tea raw materials for food and beverage according to claim 3, characterized in that: In step 4, the drum is composed of multiple groups of induction heating sections and low-temperature buffer sections, and the specific contents of the fixing are: After the temperature of the first drum wall reaches 280℃-300℃, the spread tea leaves are evenly put into the drum. When the temperature of the tea leaf surface reaches 85℃-90℃, the temperature of the tea leaves is reduced to 65℃-70℃ through the low-temperature buffer section. After the temperature of the second drum wall reaches 220℃-230℃, the temperature of the tea leaf surface reaches 70℃-75℃, and then the temperature is reduced to 55℃-60℃ through the low-temperature buffer section. When the temperature of the third drum wall reaches 160℃-180℃, the temperature of the tea leaf surface reaches 60℃-65℃. The total time for withering is between 320s-450s, and the tea leaves are withered to a moisture content of 42%-45%.

5. The method for processing yellow tea raw materials for food and beverage according to claim 4, characterized in that: In step five, the specific content of the cooling is: the withered tea leaves are transported through a mesh vibration trough, and multiple sets of fans are used above the mesh vibration trough for rapid air cooling, so that the tea leaves are cooled to room temperature and most of the broken pieces and old leaves are removed.

6. The method for processing yellow tea raw materials for food and beverage according to claim 5, characterized in that: In step six, the specific content of the moisture regain is: placing the cooled tea leaves in a moisture regaining machine to pile them up for moisture regaining, the pile height is 15cm-18cm, and a thermometer is placed in the pile of moistened tea leaves, and when the temperature is higher than 30°C, the leaves are evenly turned over for ventilation, the moisture regaining time is 2-3h, and the tea leaves are rehumidified until they are soft and can be folded by hand without breaking.

7. The method for processing yellow tea raw materials for food and beverage according to claim 6, characterized in that: In the step 7, the specific content of rolling is: placing the tea leaves after moisture regaining into a rolling barrel, adopting a non-pressure rolling method, the rolling time is 15min-20min, and the rolling rate is 70±5%.

8. The method for processing yellow tea raw materials for food and beverage according to claim 7, characterized in that: In the step eight, the specific content of the yellowing is as follows: the rolled tea leaves are placed in the basket (2) of the yellowing equipment in the step one, and in the first stage, the yellowing process is carried out in a high temperature and high humidity manner, the air inlet motor and the air outlet motor are controlled by the controller (9), the ambient temperature in the box (1) is set to 55±2°C, the relative humidity of the environment is set to 70%-75% by controlling the atomizer, the ventilation is controlled to be once every 5 minutes, and the ventilation time each time is 3 minutes. The yellowing time in this stage is 2h-2.5h, and when the moisture content of the tea leaves measured by the tea moisture meter (8) is 35%-38%, the yellowing process in this stage is stopped; In the second stage, the yellowing process is carried out in a medium temperature and low humidity manner. The air inlet motor and the air outlet motor are controlled by the controller (9), the ambient temperature in the box (1) is set to 50±2°C, the relative humidity of the environment is set to 60%-65% by controlling the atomizer, and ventilation is controlled to be once every 3 minutes, each ventilation time is 3 minutes, and the yellowing time in this stage is 3h-3.5h. When the moisture content of the tea leaves measured by the tea moisture meter (8) is 30%-34%, the yellowing process in this stage is stopped; In the third stage, the yellowing process is carried out in a low temperature and low humidity manner. The air inlet motor and the air outlet motor are controlled by the controller (9), and the ambient temperature in the box (1) is set to 45±2°C. The relative humidity of the environment is set to 60%-65% by controlling the atomizer. The ventilation is controlled to be once every 5 minutes, and the duration of each ventilation is 3 minutes. The duration of yellowing in this stage is 3h-4h. When the moisture content of the tea leaves measured by the tea moisture meter (8) is 25%-30%, the yellowing process of this stage is stopped.

9. The method for processing yellow tea raw materials for food and beverage according to claim 8, characterized in that: In step nine, the specific content of the rough fire is: after the yellowing is completed, the tea leaves are subjected to rough fire processing by hot air drying, wherein the hot air temperature is controlled at 90±5°C, the drying time is 10min-15min, and the moisture content of the tea leaves is dried to 10%-12%, and after cooling, the tea leaves are fully rehydrated.

10. The method for processing yellow tea raw materials for food and beverage according to claim 9, characterized in that: In the step ten, the specific content of the full-fire processing is: using a box-type aroma machine or an electric roasting cage aroma machine to fully fire the tea leaves after rough roasting, wherein the temperature is 65°C-70°C, the heat treatment time is 30min-35min, and the tea leaves are dried until the moisture content is less than 6%.

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