White tea baking deep processing equipment and technology

Abstract

The invention relates to the related technical field of white tea baking and deep processing, in particular to white tea baking and deep processing equipment and a white tea baking and deep processing technology, the white tea baking and deep processing equipment comprises a baking box body and a baking frame arranged in the baking box body, a plurality of baking tea trays are uniformly arranged on the baking frame, and side edge folding assemblies for turning over tea leaves are arranged at the tops of the baking tea trays; the side edge folding assembly is used for stirring and rolling tea leaves on the periphery of the top of the tea baking tray to the inner side, and the side edge folding assembly comprises a base ring, an arc-shaped stirring plate and a driving disc. The three-dimensional and dynamic turning is formed, the whole bottom face of the tea tray is evenly and gently swept by swinging the heating assembly, and it is ensured that heat and water can be exchanged most sufficiently and uniformly on all the surfaces of tea leaves and in the whole baking tea tray space.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of white tea baking deep processing, and particularly relates to a white tea baking deep processing device and process. BACKGROUND

[0002] White tea, especially high-grade categories such as White Peony and White Needle, the quality core of which lies in maintaining the integrity of bud leaf shape, the beautiful appearance of full white hair and the formation of unique fresh and sweet flavor. Baking is a crucial refining link in white tea processing, and its purpose is to uniformly remove water, develop aroma and fix quality.

[0003] The hot air outlet of the existing hot air baking equipment is usually fixed, which causes the hot air to form a fixed high-temperature channel at the bottom of the baking tray. This causes the temperature of the edge of the tray or the area directly opposite the air port to be too high, and the tea leaves are prone to produce burnt edges and popping due to rapid water loss, and the delicate white hair is easily burned and shed. The center area of the tray forms a low-temperature zone due to the difficulty of heat reaching, and the tea leaves dry slowly and are prone to steaming, producing an unpleasant steaming smell. This significant thermal gradient causes large differences in dryness, color and aroma of the same batch of tea, and the quality is extremely unstable. In order to achieve uniform heating of the tea leaves, some equipment uses stirring or tumbling mechanisms, but these mechanisms often move roughly, and mostly use shoveling or strong pushing. During the turning process, the tea leaves inevitably collide, squeeze and rub, which causes a large amount of bud leaf breakage and white hair loss for white tea with loose shape and full white hair, seriously damaging its commodity appearance and economic value, and greatly reducing the quality of white tea baking. SUMMARY

[0004] In order to overcome the shortcomings of the prior art, the present application provides a white tea baking deep processing device and process.

[0005] To solve the above technical problems, the present application provides the following technical scheme: a white tea baking deep processing device, comprising a baking box body and a baking rack arranged in the baking box body, and a plurality of baking tea trays are uniformly arranged on the baking rack, and a side edge folding assembly for turning tea leaves is arranged on the top of the baking tea tray, The side edge folding assembly comprises a base ring, an arc-shaped stirring plate and a driving disc, a stirring rod for stirring the center of the baking tea tray is fixedly installed at the bottom of the driving disc, and a turning brush for turning the tea leaves of the baking tea tray is arranged at the bottom of the arc-shaped stirring plate; A twisting and swinging assembly is arranged at the inner bottom of the baking box body, and the twisting and swinging assembly is used for driving the baking rack to rotate and twist back and forth, and the twisting and swinging assembly comprises a twisting column and a rotating motor; The bottom of the baking oven is equipped with a first hot air tube, and a swing heating component is installed on the twisting column. The swing heating component is used to drive the first hot air tube to swing back and forth, so that the hot air after the first hot air tube rises can evenly cover the bottom of the baking tea tray. The oscillating heating assembly includes a moving plate, a rack plate, and an oscillating base plate. A torsion plate is fixedly installed on the top of the torsion column, and a second hot air duct is installed on the torsion plate.

[0006] As a preferred embodiment of the present invention, an electric telescopic rod is fixedly installed on the inner top of the baking rack, and a movable frame is fixedly installed on the bottom of the electric telescopic rod. The side retracting assembly also includes a connecting rod that drives the drive plate to rotate. Several movable plates are evenly installed on the outside of the movable frame, and a base ring is fixedly installed on the movable plate. Several side plates are evenly installed on the inner side of the base ring, and a rotating rod is movably connected to the side plate. An arc-shaped agitator is fixedly installed at the top of the rotating rod, and a flipping brush is fixedly installed at the bottom of the rotating rod. An L-shaped agitator is fixedly installed at the bottom of the arc-shaped agitator away from the rotating rod, and the L-shaped agitator is used to agitate the tea leaves in the baking tea tray. An arc-shaped push-pull plate is movably connected to the top center of the arc-shaped agitator via a rotating shaft, and the arc-shaped push-pull plate is movably connected to the bottom of the drive plate.

[0007] The movable frame is externally connected to a support frame, and a support rotating rod is movably installed inside the support frame. A first bevel gear is fixedly installed at the end of the support rotating rod away from the movable frame. A second bevel gear is meshed with the bottom side of the first bevel gear. A connecting rotating rod is fixedly installed at the bottom of the second bevel gear, and the connecting rotating rod passes through the support frame and is fixedly installed at the top center of the drive disk. Each support rotating rod is fixedly installed with a pulley inside the movable frame, and a transmission belt is connected between the pulleys. A servo motor is connected to the bottom of the movable frame through a motor plate, and the output end of the servo motor is connected to the pulley at the bottom through a rotating shaft.

[0008] As a preferred embodiment of the present invention, the torsional rocking assembly further includes an arc-shaped rocking rod. A rotary motor is fixedly installed at the bottom of the baking chamber. The output end of the rotary motor is fixedly installed with the arc-shaped rocking rod via a rotating shaft. A torsional column is movably arranged at the bottom of the baking chamber, and a baking rack is fixedly installed at the top of the torsional column. A torsional block is fixedly installed at the bottom of the torsional column. The torsional block is movably connected to a U-shaped torsional frame via a rotating shaft, and the U-shaped torsional frame is movably connected to the arc-shaped rocking rod.

[0009] As a preferred embodiment of the present invention, the swing heating assembly further includes a drive gear that drives the rack plate to move. The drive gear is fixedly installed at the bottom of the torsion column. An L-shaped limiting seat is fixedly installed at the bottom of the baking box at the end away from the rotary motor. A limiting slider is slidably connected on the L-shaped limiting seat. A motion plate is fixedly installed at the bottom of the limiting slider. A swing base plate is movably connected to both ends of the L-shaped limiting seat through a rotating shaft. An S-shaped motion groove is opened on the motion plate. An arc-shaped motion rod is movably arranged in the S-shaped motion groove. The arc-shaped motion rod is fixedly installed at the bottom of one end of the swing base plate. A first hot air duct is fixedly installed at the top of the swing base plate at the end away from the arc-shaped motion rod.

[0010] The moving plate has an L-shaped connecting rod fixedly installed on the side near the torsion column. A rack plate is fixedly installed between the L-shaped connecting rods, and the rack plate is movably meshed with the drive gear. A torsion plate is fixedly installed at the top of the torsion column on the side near the rotary motor. An arc-shaped limiting groove is opened at the bottom of the baking box, and the first hot air duct and the second hot air duct both move through the arc-shaped limiting groove.

[0011] As a preferred technical solution of the present invention, a deep processing technology for white tea roasting includes the following steps: S1. Remove impurities and non-tea substances from the tea leaves, such as small stones and bamboo shavings, and remove overly coarse tea stems and yellow leaves. Blend raw tea leaves from different batches, grades, or production areas in a certain proportion. S2. Through low-temperature roasting equipment, the free moisture in the tea leaves is removed gently and evenly, achieving the initial adjustment of the physical properties of white tea. Using a layered hot air roaster, a stepped heating strategy is adopted to activate the Maillard reaction and caramelization reaction of the tea leaves. The side gathering component on the roasting tea tray is used to turn the tea leaves in various ways during roasting. The twisting and swaying component is used to drive the roasting tea tray on the roasting rack to twist. The oscillating heating component is used to oscillate and cover the hot air injected by the blower. S3. The final roasting is carried out using a closed high-temperature roasting machine to deeply dehydrate the white tea, solidify the physicochemical properties of the tea leaves, and terminate the enzymatic reaction through precise heat treatment. S4. After the tea leaves have been roasted, they are mixed using automated blending equipment. Then, they are left to stand and age in a special drying rack and humidity-controlled storage environment. A professional warehouse equipped with a constant temperature and humidity system and odor prevention facilities is built to pack and store the white tea, and the temperature and humidity of the storage environment are controlled in real time.

[0012] Compared with the prior art, the beneficial effects that this invention can achieve are: In this invention, the rotating motor in the twisting and rocking assembly drives the arc-shaped rocking rod to move, ultimately causing the tea roasting tray carrying the tea leaves to undergo a unique reciprocating rotational twisting motion. This fundamentally breaks the continuous unidirectional inertia brought about by traditional rotary roasting. Inside the tea roasting tray, the tea leaves do not roll and migrate over long distances, but are periodically tossed, shaken, and gently tossed. This gentle physical action minimizes the intense friction and compression between the tea leaves and between the tea leaves and the tray surface, thereby protecting the physical form of the tea leaves to the extreme and effectively preventing the loss of fine hairs and the breakage of buds and leaves.

[0013] In this invention, the tea leaves in the roasting tray remain in a relatively piled state for most of the time. However, this piled-up state is not static, but rather involves continuous and gentle agitation. This slow turning creates an ideal thermodynamic environment: heat can gently and evenly penetrate into the interior of the tea leaves, rather than just acting on the surface. This balanced heating from the inside out prevents the tea leaves from forming a crust due to excessive water loss, thus avoiding the trapping of internal moisture and causing staleness. On the other hand, it provides a gentle and stable catalytic field for the beneficial transformation and full development of the tea's components, much like the slow simmering process in traditional techniques, aiming to forge... The mellow and full-bodied essence of tea is achieved through a multi-dimensional, gentle mechanical motion. From the L-shaped agitator that circulates the tea leaves internally and externally, to the stirring rod that drives the center to rotate, to the reciprocating and twisting roasting tray, and the oscillating and sweeping bottom hot air duct, the heat field and the material field are simultaneously homogenized in time and space through the oscillating and twisting of the hot air. The oscillating of the hot air ensures that the heat is evenly distributed in the horizontal direction, while the turning and twisting of the tea leaves ensures that each tea leaf is evenly exposed to heat in the vertical direction. The reciprocating motion breaks any possible steady state, ensuring that no tea leaf stays in the high-temperature zone or the low-temperature zone for a long time.

[0014] In this invention, the arc-shaped push-pull plate is precisely driven by the drive disc in the side-gathering assembly, which then transmits the material to the arc-shaped actuating plate at the top of the rotating rod. This actuation does not perform a simple circular motion, but rather a rhythmic radial gathering and spreading motion centered on the rotating rod. This gathering and spreading motion creates a bidirectional convection circulation of the tea leaves on the baking tray. The L-shaped actuating plate, as the execution end, pushes the outer tea leaves towards the relatively cooler central area during the gathering phase, preventing them from being continuously exposed to high temperatures and scorched. During the spreading phase, it guides the central tea leaves to the periphery, allowing them to receive sufficient heat and dryness. This fundamentally solves the classic problem of edge scorching and central steaming in traditional baking.

[0015] In this invention, the core experience of using a side-gathering component to tumble and stir the tea leaves in the roasting tray, sweeping back the edge tea leaves and sending out the center tea leaves is precisely reproduced and solidified through ingenious mechanical design. The internal and external circulation tumbling does not work in isolation; it forms a perfect synergy with the oscillating heating component and the reciprocating twisting system of the roasting tray. When the tea leaves are tumbled to a new position, the oscillating hot air ensures that they come into contact with a uniform and gentle heat source, rather than a fixed high-temperature point. The reciprocating twisting of the tea tray lifts and disperses the tea leaves at the bottom, allowing them to be more fully exposed to the hot air and mixed with the tea leaves from the center or the periphery. Together, they create a highly uniform dynamic roasting field in both spatial and temporal dimensions, maximizing the efficiency of heat and moisture exchange.

[0016] In this invention, a gentle mechanical vortex is created in the center of the tea roasting tray by the drive disc in the side-gathering component in conjunction with the stirring rod. This gently rotates the central tea leaves, effectively preventing deformation caused by static accumulation. Simultaneously, the turning brush driven by the drive rod performs a reciprocating rotational motion. The essence of this motion is not a rough scooping action, but rather a gentle combing motion, like combing hair. The central vortex, the internal and external exchange, and the reciprocating combing—these three movements together constitute a three-dimensional, dynamic turning process, ensuring that the tea leaves are rotated from the center to the edge. No tea leaf is forgotten in any corner. Heat and moisture are distributed and exchanged almost homogeneously within the roasting tray through this channel, laying a solid foundation for the transformation of the core substances. The combined motion mechanically breaks the static air layer on the surface of the tea leaves, creating a uniform and transparent microenvironment for each tea leaf. The continuous exchange between the inner and outer tea leaves ensures a highly consistent rate of moisture evaporation. This fundamentally avoids uneven ripening of some tea leaves due to excessive water loss, or the musty taste caused by water accumulation in some tea leaves, thus laying the foundation for the pure flavor of white tea.

[0017] In this invention, the drive gear in the oscillating heating assembly is transformed into a precise linear reciprocating rack plate. Then, via an L-shaped connecting rod, it drives the limiting slider and the motion plate to move horizontally in sync. The S-shaped motion groove on the motion plate serves as a key guiding mechanism, converting the horizontal displacement into a specific angle oscillation of the arc-shaped motion rod. This ultimately drives the oscillating base plate at its end and the first hot air duct mounted on it to oscillate periodically. The torsion plate on the upper part of the torsion column directly drives the second hot air duct to oscillate in coordination. In this way, the two hot air ducts located at both ends of the bottom of the tea baking tray form a composite oscillating dynamic hot air scan in their own way. The oscillation of the hot air duct transforms its air outlet from a static point source into a dynamic, scanning surface heat field. The heat no longer concentrates and continuously impacts a local area of ​​the tea tray, but rather, like a wide and soft heat fan, it evenly and gently sweeps across the entire bottom surface of the tea tray. This ensures that no tea leaf is exposed to the strongest hot air flow for an extended period of time, thereby fundamentally eliminating the process risks of localized scorching and excessively rapid drying.

[0018] In this invention, the temperature gradient problem caused by the natural concentration and rise of hot air due to density differences is cleverly solved by the swing heating component. The combined swing of the two hot air tubes jointly constructs a continuously moving and interwoven dynamic hot air curtain at the bottom of the tea tray. This hot air curtain not only provides heat but also strongly disturbs the static air layer at the bottom, forcing the hot air to achieve a more uniform distribution in the horizontal direction. This effectively fills the heat gap from the center to the edge, providing an unprecedentedly consistent base fire for tea dehydration. When the tea leaves are turned to a new position by the L-shaped toggle plate and drive plate, they are always greeted by a new thermal environment with a constant and gentle temperature, rather than a fixed high temperature point. The swing of the hot air and the turning of the tea leaves together ensure that heat and moisture can be exchanged most fully and evenly on all tea leaf surfaces and throughout the entire roasting tea tray space. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the overall structure of the present invention; Figure 2 This is a schematic diagram of the baking tea tray structure of the present invention; Figure 3 This is a schematic diagram of the internal structure of the movable frame of the present invention; Figure 4 This is a schematic diagram of the structure of the baking rack of the present invention; Figure 5 This is a schematic diagram of the internal structure of the support frame of the present invention; Figure 6 This is a schematic diagram of the structure of the base ring of the present invention; Figure 7 This is a schematic diagram of the structure of the torsion column of the present invention; Figure 8 This is a schematic diagram of the structure connecting the rotary motor of the present invention; Figure 9 This is a schematic diagram of the structure of the L-shaped limiting seat of the present invention.

[0020] The components include: 10. Baking cabinet; 11. Baking rack; 12. Baking tea tray; 13. Arc-shaped limiting groove; 14. Electric telescopic rod; 20. Base ring; 21. Side plate; 22. Rotating rod; 23. Arc-shaped push-pull plate; 24. Drive plate; 25. Arc-shaped actuating plate; 26. L-shaped actuating plate; 27. Stirring rod; 28. Turning brush; 30. Movable frame; 31. Movable plate; 32. Support frame; 33. Support rotating rod; 34. First bevel gear; 35. Second bevel gear; 36. Connector. 37. Rotating rod; 38. Pulley; 39. Transmission belt; 40. Servo motor; 41. Rotary motor; 42. Arc-shaped rocker arm; 43. U-shaped torsion frame; 44. Torsion block; 45. Torsion column; 46. Drive gear; 47. Torsion plate; 48. Second hot air duct; 59. L-shaped limit seat; 50. Limit slider; 51. Motion plate; 52. S-shaped motion groove; 53. Arc-shaped motion rod; 54. Swing base plate; 55. First hot air duct; 56. Rack plate; 57. L-shaped connecting rod. Detailed Implementation

[0021] To make the technical means, creative features, and achieved objectives and effects of this invention easier to understand, the invention is further described below with reference to specific embodiments. However, the following embodiments are merely preferred embodiments of this invention and not all of them. Other embodiments obtained by those skilled in the art based on the embodiments described herein without creative effort are all within the protection scope of this invention. Unless otherwise specified, the experimental methods in the following embodiments are conventional methods, and the materials and reagents used in the following embodiments are commercially available unless otherwise specified.

[0022] Example: Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 and Figure 6 As shown, a white tea roasting and deep processing equipment includes a roasting box 10 and a roasting rack 11 disposed inside the roasting box 10. Several roasting tea trays 12 are evenly arranged on the roasting rack 11. A side gathering component for turning the tea leaves is provided on the top of the roasting tea tray 12. The side gathering component is used to turn and roll the tea leaves around the top of the roasting tea tray 12 to the inside. The side gathering component includes a base ring 20, an arc-shaped agitator 25 and a drive plate 24. A stirring rod 27 for stirring the center of the roasting tea tray 12 is fixedly installed on the bottom of the drive plate 24. A turning brush 28 for turning the tea leaves in the roasting tea tray 12 is provided on the bottom of the arc-shaped agitator 25.

[0023] SeeFigure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 and Figure 6 An electric telescopic rod 14 is fixedly installed on the inner top of the baking rack 11. A movable frame 30 is fixedly installed on the bottom of the electric telescopic rod 14. The side retracting assembly also includes a connecting rod 36 that drives the drive disc 24 to rotate. Several movable plates 31 are evenly installed on the outside of the movable frame 30. There are four sets of movable plates 31. The base ring 20 is fixedly installed on the movable plates 31. Several side plates 21 are evenly installed on the inside of the base ring 20. There are also four side plates 21. The side plates 21 are movably connected to the rotating rod 22. An arc-shaped agitator plate 25 is fixedly installed at the top of the rotating rod 22, and a flipping brush 28 is fixedly installed at the bottom of the rotating rod 22. An L-shaped agitator plate 26 is fixedly installed at the bottom of the arc-shaped agitator plate 25 away from the rotating rod 22. The L-shaped agitator plate 26 is used to agitate the tea leaves in the tea roasting tray 12. The bottom of the L-shaped agitator plate 26 has an arc-shaped toothed groove structure. An arc-shaped push-pull plate 23 is movably connected to the top center of the arc-shaped agitator plate 25 through a rotating shaft. The arc-shaped push-pull plate 23 is movably connected to the bottom of the drive plate 24.

[0024] See Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 and Figure 6 A support frame 32 is connected to the outside of the movable frame 30. A support rotating rod 33 is movably installed inside the support frame 32. A first bevel gear 34 is fixedly installed at the end of the support rotating rod 33 away from the movable frame 30. A second bevel gear 35 is meshed with one side of the bottom of the first bevel gear 34. A connecting rotating rod 36 is fixedly installed at the bottom of the second bevel gear 35. The connecting rotating rod 36 passes through the support frame 32 and is fixedly installed at the top center of the drive disk 24. Each support rotating rod 33 is fixedly installed with a pulley 37 inside the movable frame 30. A transmission belt 38 is connected between the pulleys 37. Both the pulleys 37 and the transmission belt 38 are movable inside the movable frame 30. A servo motor 39 is connected to the bottom of the movable frame 30 through a motor plate. The output end of the servo motor 39 is connected to the pulley 37 at the bottom through a rotating shaft.

[0025] See Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 and Figure 6The electric telescopic rod 14 drives the movable frame 30 inside the baking oven 10 to descend. The movable frame 30, through the movable plate 31 and the support frame 32, synchronously drives the L-shaped agitator 26, the stirring rod 27, and the turning brush 28 into the baking tray 12. Then, the servo motor 39 at the bottom of the movable frame 30 drives the pulley 37 to rotate. The transmission belt 38, in conjunction with the pulley 37, causes the support rotating rod 33 to rotate. The first bevel gear 34 on the support rotating rod 33 rotates synchronously, and the first bevel gear 34 meshes with the second bevel gear 35 to drive... The drive disc 24 under the connecting rod 36 rotates. During rotation, the drive disc 24 drives the arc-shaped agitator plate 25 at the top of the rotating rod 22 to rotate via the arc-shaped push-pull plate 23. The arc-shaped agitator plate 25 retracts and expands around the rotating rod 22, driving the L-shaped agitator plate 26 to move the tea leaves around the top of the tea roasting tray 12, moving the outer tea leaves to the center of the tea roasting tray 12, and then moving the tea leaves inside the tea roasting tray 12 to the outer perimeter, thus moving and turning the tea leaves inside and outside the tea roasting tray 12. See Figure 1 , Figure 4 , Figure 7 , Figure 8 and Figure 9 A torsional rocking assembly is provided at the bottom of the baking box 10. The torsional rocking assembly is used to drive the baking rack 11 to rotate back and forth. The torsional rocking assembly includes a torsional column 44, a rotary motor 40, and an arc-shaped rocking rod 41. The rotary motor 40 is fixedly installed at the bottom of the baking box 10. The arc-shaped rocking rod 41 is fixedly installed at the output end of the rotary motor 40 through a rotating shaft. The torsional column 44 is movably arranged at the bottom of the baking box 10, and the baking rack 11 is fixedly installed at the top of the torsional column 44. A torsional block 43 is fixedly installed at the bottom of the torsional column 44. The torsional block 43 has a square structure. The torsional block 43 is movably connected to a U-shaped torsional frame 42 through a rotating shaft, and the U-shaped torsional frame 42 is movably connected to the arc-shaped rocking rod 41.

[0026] See Figure 1 , Figure 4 , Figure 7 , Figure 8 and Figure 9 The arc-shaped rocker arm 41 is driven to rotate by the rotary motor 40. The arc-shaped rocker arm 41 will drive the torsion column 44 to rotate and twist through the U-shaped torsion frame 42 and the torsion block 43. When the arc-shaped rocker arm 41 drives the torsion column 44 to rotate and twist, it will simultaneously drive the baking tea tray 12 on the baking rack 11 to rotate and twist synchronously. The reciprocating swing breaks this continuous inertia.

[0027] See Figure 1 , Figure 4 , Figure 5 ,Figure 6 , Figure 7 , Figure 8 and Figure 9 The bottom of the baking oven 10 is equipped with a first hot air duct 56. A swing heating component is installed on the torsion column 44. The swing heating component is used to drive the first hot air duct 56 to swing back and forth, so that the hot air from the first hot air duct 56 after rising is evenly covered to the bottom of the baking tray 12. The swing heating component includes a moving plate 52, a rack plate 57, and a swing base plate 55. A torsion plate 46 is fixedly installed on the top of the torsion column 44. A second hot air duct 47 is installed on the torsion plate 46. The swing heating component also includes a drive gear 45 that drives the rack plate 57 to move. The drive gear 45 is fixedly installed at the bottom of the torsion column 44. An L-shaped limiting seat 50 is fixedly installed at the bottom of the baking box 10 at the end away from the rotary motor 40. A limiting slider 51 is slidably connected to the L-shaped limiting seat 50. A motion plate 52 is fixedly installed at the bottom of the limiting slider 51. A swing base plate 55 is movably connected to both ends of the L-shaped limiting seat 50 through a rotating shaft. An S-shaped motion groove 53 is opened on the motion plate 52. An arc-shaped motion rod 54 is movably arranged in the S-shaped motion groove 53. The arc-shaped motion rod 54 is fixedly installed at the bottom of one end of the swing base plate 55. A first hot air duct 56 is fixedly installed at the top of the swing base plate 55 at the end away from the arc-shaped motion rod 54.

[0028] See Figure 1 , Figure 5 , Figure 6 , Figure 7 , Figure 8 and Figure 9 An L-shaped connecting rod 58 is fixedly installed on the side of the moving plate 52 near the torsion column 44. A rack plate 57 is fixedly installed between the L-shaped connecting rods 58, and the rack plate 57 is movably meshed with the drive gear 45. A torsion plate 46 is fixedly installed on the top of the torsion column 44 near the rotary motor 40. An arc-shaped limiting groove 13 is opened at the bottom of the baking box 10, and the first hot air duct 56 and the second hot air duct 47 are both movably inserted through the arc-shaped limiting groove 13. A heating device is provided on the back of the baking box 10, and the heated hot air is guided into the first hot air duct 56 and the second hot air duct 47 by a blower.

[0029] See Figure 1 , Figure 6 , Figure 7 , Figure 8 and Figure 9As the torsion column 44 reciprocates, it drives the drive gear 45 at the bottom to rotate reciprocally. The drive gear 45 meshes with and drives the rack plate 57 to move back and forth. The rack plate 57 drives the limit slider 51 and the moving plate 52 on the L-shaped limit seat 50 to move synchronously through the L-shaped connecting rod 58. During the horizontal movement of the moving plate 52, it drives the arc-shaped moving rod 54 to move synchronously through the S-shaped moving groove 53. The arc-shaped moving rod 54 drives the swing base plate 55 to swing under the L-shaped limit seat 50, thereby driving the swing plate to swing. The first hot air duct 56 on the moving base plate 55 swings, expanding the hot air coverage of the first hot air duct 56 and preventing the hot air from rising from the bottom and passing through the baking tea tray 12 in a concentrated manner. At the same time, the torsion plate 46 on the torsion column 44 will also drive the second hot air duct 47 to swing. In this way, the first hot air duct 56 and the second hot air duct 47 swing and vent air in different ways at the bottom ends of the baking tea tray 12, so that the hot air rises to the baking tea tray 12 more comprehensively. The swing of the hot air duct makes the hot air outlet a dynamic, scanning heat source.

[0030] One of the deep processing techniques for white tea roasting includes the following steps: S1. Remove impurities and non-tea substances from the tea leaves, such as small stones and bamboo shavings, and remove overly coarse tea stems and yellow leaves. Blend raw tea leaves from different batches, grades, or production areas in a certain proportion. S2. Using low-temperature baking equipment, the free moisture in the tea leaves is removed gently and evenly, achieving the initial adjustment of the physical properties of white tea. Using a layered hot air roaster, a stepped heating strategy is adopted to activate the Maillard reaction and caramelization reaction of the tea leaves. The side gathering component on the baking tea tray 12 is used to turn the tea leaves in various ways during baking. The twisting and swaying component is used to drive the baking tea tray 12 on the baking rack 11 to twist. The oscillating heating component is used to oscillate and cover the hot air injected by the blower. S3. The final roasting is carried out using a closed high-temperature roasting machine to deeply dehydrate the white tea, solidify the physicochemical properties of the tea leaves, and terminate the enzymatic reaction through precise heat treatment. S4. After the tea leaves have been roasted, they are mixed using automated blending equipment. Then, they are left to stand and age in a special drying rack and humidity-controlled storage environment. A professional warehouse equipped with a constant temperature and humidity system and odor prevention facilities is built to pack and store the white tea, and the temperature and humidity of the storage environment are controlled in real time.

[0031] Working principle: The white tea leaves are evenly spread on the baking tea tray 12, and the baking tea tray 12 is poured into the baking rack 11. The back of the baking box 10 is equipped with heating equipment. The air drawn in will pass through the heating device such as electric heating tube, steam heat exchanger, etc. and be heated into hot air. Then, the wind generated by the blower pressurizes the hot air and delivers it to the first hot air duct 56 and the second hot air duct 47 at the bottom of the baking box 10. The arc-shaped rocker arm 41 is driven to rotate by the rotary motor 40. The arc-shaped rocker arm 41 drives the torsion column 44 to rotate and twist through the U-shaped torsion frame 42 and the torsion block 43. When the arc-shaped rocker arm 41 drives the torsion column 44 to rotate and twist, it simultaneously drives the baking tea tray 12 on the baking rack 11 to rotate and twist. The reciprocating swing breaks the continuous inertia. The tea leaves are mainly tossed, shaken and lightly tossed in the tea tray, rather than rolled and piled up over a long distance. This greatly reduces the friction between the tea leaves and the squeezing between the tea leaves and the baking tea tray 12. During the swing, the tea leaves are still piled up most of the time, but are constantly and gently turned. This slow turning allows the heat to gently penetrate into the interior of the tea leaves, promoting the transformation of the internal substances, and preventing the surface from losing water too quickly.

[0032] After the baking rack 11 twists for a period of time, the electric telescopic rod 14 drives the movable rack 30 inside the baking box 10 to descend. The movable rack 30, through the movable plate 31 and the support frame 32, will simultaneously drive the L-shaped agitator 26, the stirring rod 27 and the turning brush 28 into the baking tea tray 12. Then, the servo motor 39 at the bottom of the movable rack 30 drives the pulley 37 to rotate. The transmission belt 38, in conjunction with the pulley 37, causes the support rotating rod 33 to rotate. The first bevel gear 34 on the support rotating rod 33 rotates synchronously. The first bevel gear 34 meshes with the second bevel gear 35 to drive the drive disk 24 under the connecting rotating rod 36 to rotate. During rotation, the drive plate 24 drives the arc-shaped agitator plate 25 at the top of the rotating rod 22 to rotate via the arc-shaped push-pull plate 23. The arc-shaped agitator plate 25 retracts and expands around the rotating rod 22, driving the L-shaped agitator plate 26 to move the tea leaves around the top of the baking tea tray 12. The outer tea leaves are moved to the center of the baking tea tray 12, and the tea leaves inside the baking tea tray 12 are moved to the outer perimeter. This process of moving and turning the tea leaves around the inner and outer perimeters of the baking tea tray 12 solves the problem of uneven heat distribution in traditional static or simple stir-frying baking trays. The outer perimeter of the tea tray is directly heated, resulting in the highest temperature and rapid moisture loss of the tea leaves, which may even cause them to burn. Meanwhile, the tea leaves in the center are heated slowly and have a lower temperature, resulting in slow moisture evaporation and a stuffy taste. This leads to significant differences in the dryness, aroma, and color of the same batch of tea, resulting in unstable quality.

[0033] In addition, the drive disc 24, along with the stirring rod 27, rotates and agitates the tea leaves at the center of the roasting tray 12, creating a gentle vortex that prevents prolonged static pressure on any particular area. The drive rod also drives the turning brush 28 in a reciprocating rotation, connecting and agitating the tea leaves inside and around the tea tray 12. This gentler brushing action disperses and mixes the inner and outer layers of tea leaves like combing hair, rather than scraping. This combined motion achieves a balance between overall flow and localized combing, minimizing friction, compression, and breakage between the tea leaves. It effectively maintains the integrity and adhesion of the white down, ensuring the finished tea has a beautiful appearance of being silvery white like snow and covered with down. It breaks the static air layer on the surface of the tea leaves, creating a uniform and transparent microenvironment. The continuous exchange of tea leaves inside and outside ensures a highly consistent rate of water evaporation. This avoids some tea leaves from becoming unevenly ripe due to excessive water loss, or some tea leaves from developing a musty taste due to water accumulation. The three movements of central rotation + internal and external exchange + reciprocating combing constitute a three-dimensional, all-round turning process, ensuring that no tea leaf is forgotten in a corner. Heat and moisture are distributed and exchanged in a near-ideal homogeneous manner within the tea tray.

[0034] During the continuous reciprocating twisting of the torsion column 44, the drive gear 45 at the bottom is driven to rotate reciprocally. The drive gear 45 meshes with and drives the rack plate 57 to move back and forth. The rack plate 57 drives the limiting slider 51 and the moving plate 52 on the L-shaped limiting seat 50 to move synchronously through the L-shaped connecting rod 58. During the horizontal movement of the moving plate 52, the arc-shaped moving rod 54 is driven to move synchronously through the S-shaped moving groove 53. The arc-shaped moving rod 54 drives the swing base plate 55 to swing under the L-shaped limiting seat 50, thereby causing the first hot air duct 56 on the swing base plate 55 to swing, expanding the hot air coverage of the first hot air duct 56 and preventing the hot air from rising from the bottom and passing through the tea roasting tray 12. At the same time, the torsion plate 46 on the torsion column 44 also drives the second hot air duct 47 to swing. In this way, the first hot air duct 56 and the second hot air duct 47 are roasting tea. The bottom of the tea tray 12 is oscillated at both ends to release heat, allowing the hot air to rise more evenly onto the tea tray 12. The oscillation of the hot air outlet makes the hot air outlet a dynamic, scanning heat source. The heat, like a soft fan, evenly sweeps across the entire bottom surface of the tea tray 12. No tea leaf is continuously exposed to the strongest hot air flow, but rather undergoes a cycle of heating-slow release-reheating. In effect, this creates a wider-coverage, oscillating hot air curtain. This hot air curtain sweeps across the bottom of the tea tray at a certain angle, not only providing heat but also disturbing the static air layer at the bottom of the tea tray. It forces the hot air to be distributed more evenly in the horizontal direction, effectively filling the heat gap between the edge and center of the tea tray. This makes the heat field at the bottom of the entire tea tray extremely uniform, ensuring that all tea leaves from the center to the periphery have a basically consistent bottom heat, laying the most solid foundation for uniform dehydration.

[0035] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited thereto. Various changes can be made within the scope of knowledge possessed by those skilled in the art without departing from the spirit of the present invention.

Claims

1. A white tea roasting and deep processing equipment, comprising a roasting box (10) and a roasting rack (11) disposed inside the roasting box (10), wherein a plurality of roasting tea trays (12) are evenly disposed on the roasting rack (11), characterized in that, The top of the baking tea tray (12) is provided with a side gathering component for turning the tea leaves. The side gathering component is used to turn and roll the tea leaves around the top of the baking tea tray (12) to the inside. The side gathering assembly includes a base ring (20), an arc-shaped agitator (25) and a drive plate (24). The bottom of the drive plate (24) is fixedly equipped with an agitator (27) for stirring the center of the tea baking tray (12), and the bottom of the arc-shaped agitator (25) is provided with a turning brush (28) for turning the tea leaves in the tea baking tray (12). A twisting and rocking assembly is provided at the bottom of the baking box (10). The twisting and rocking assembly is used to drive the baking rack (11) to rotate and twist back and forth. The twisting and rocking assembly includes a twisting column (44) and a rotary motor (40). The bottom of the baking box (10) is provided with a first hot air tube (56) and a swing heating component is provided on the twisting column (44). The swing heating component is used to drive the first hot air tube (56) to swing back and forth, so that the hot air after the first hot air tube (56) rises is evenly covered to the bottom of the baking tea tray (12). The swing heating assembly includes a motion plate (52), a rack plate (57) and a swing base plate (55). A torsion plate (46) is fixedly installed on the top of the torsion column (44), and a second hot air duct (47) is installed on the torsion plate (46).

2. The white tea roasting and deep processing equipment according to claim 1, characterized in that, An electric telescopic rod (14) is fixedly installed on the inner top of the baking rack (11), and a movable frame (30) is fixedly installed on the bottom of the electric telescopic rod (14). The side folding assembly also includes a connecting rod (36) that drives the drive disc (24) to rotate. Several movable plates (31) are evenly installed on the outside of the movable frame (30), and the base ring (20) is fixedly installed on the movable plate (31). Several side plates (21) are evenly installed on the inner side of the base ring (20). A rotating rod (22) is movably connected to the side plate (21). An arc-shaped actuating plate (25) is fixedly installed at the top of the rotating rod (22), and a flipping brush (28) is fixedly installed at the bottom of the rotating rod (22). An L-shaped agitator (26) is fixedly installed at the bottom of the end away from the rotating rod (22) of the arc-shaped agitator (25), and the L-shaped agitator (26) is used to move the tea leaves in the tea baking tray (12). An arc-shaped push-pull plate (23) is movably connected to the top center of the arc-shaped agitator (25) through a rotating shaft, and the arc-shaped push-pull plate (23) is movably connected to the bottom of the drive plate (24).

3. The white tea roasting and deep processing equipment according to claim 2, characterized in that, The movable frame (30) is externally connected to a support frame (32), and a support rotating rod (33) is movably installed inside the support frame (32). A first bevel gear (34) is fixedly installed at the end of the support rotating rod (33) away from the movable frame (30). A second bevel gear (35) is meshed with one side of the bottom of the first bevel gear (34). A connecting rotating rod (36) is fixedly installed at the bottom of the second bevel gear (35), and the connecting rotating rod (36) passes through the support frame (32) and is fixedly installed at the top center of the drive disk (24). Each of the support rods (33) is fixedly installed with pulleys (37) inside the movable frame (30), and a transmission belt (38) is connected between the pulleys (37). The bottom of the movable frame (30) is connected to a servo motor (39) through a motor plate, and the output end of the servo motor (39) is connected to the pulley (37) at the bottom through a rotating shaft.

4. The white tea roasting and deep processing equipment according to claim 1, characterized in that, The twisting and rocking assembly also includes an arc-shaped rocking rod (41), a rotary motor (40) is fixedly installed at the bottom of the baking box (10), the output end of the rotary motor (40) is fixedly installed with the arc-shaped rocking rod (41) through a rotating shaft, a twisting column (44) is movably arranged at the bottom of the baking box (10), and the baking rack (11) is fixedly installed at the top of the twisting column (44); A torsion block (43) is fixedly installed at the bottom of the torsion column (44). The torsion block (43) is movably connected to a U-shaped torsion frame (42) via a rotating shaft, and the U-shaped torsion frame (42) is movably connected to the arc-shaped rocker arm (41).

5. The white tea roasting and deep processing equipment according to claim 1, characterized in that, The swing heating assembly also includes a drive gear (45) that drives the rack plate (57) to move. The drive gear (45) is fixedly installed at the bottom of the torsion column (44). An L-shaped limit seat (50) is fixedly installed at the bottom of the baking box (10) at the end away from the rotary motor (40). A limit slider (51) is slidably connected on the L-shaped limit seat (50). A motion plate (52) is fixedly installed at the bottom of the limit slider (51).

6. The white tea roasting and deep processing equipment according to claim 5, characterized in that, The L-shaped limiting seat (50) is movably connected to the swing base plate (55) at both ends by a rotating shaft. The motion plate (52) is provided with an S-shaped motion groove (53). An arc-shaped motion rod (54) is movably arranged in the S-shaped motion groove (53). The arc-shaped motion rod (54) is fixedly installed at the bottom of one end of the swing base plate (55). A first hot air duct (56) is fixedly installed at the top of the swing base plate (55) at the end away from the arc-shaped motion rod (54).

7. The white tea roasting and deep processing equipment according to claim 5, characterized in that, The moving plate (52) has an L-shaped connecting rod (58) fixedly installed on the side near the torsion column (44), and a rack plate (57) is fixedly installed between the L-shaped connecting rods (58). The rack plate (57) is movably meshed with the drive gear (45). The torsion column (44) has a torsion plate (46) fixedly installed at the top of the side near the rotary motor (40). An arc-shaped limiting groove (13) is opened at the bottom of the baking box (10), and the first hot air duct (56) and the second hot air duct (47) are both movably inserted in the arc-shaped limiting groove (13).

8. The deep processing technology for white tea roasting according to claim 1, characterized in that, It includes the following steps: S1. Remove impurities and non-tea substances from the tea leaves, such as small stones and bamboo shavings, and remove overly coarse tea stems and yellow leaves. Blend raw tea leaves from different batches, grades, or production areas in a certain proportion. S2. By using a low-temperature baking equipment, the free moisture in the tea leaves is removed gently and evenly, and the physical properties of the white tea are initially adjusted. A layered hot air baking machine is used, and a step-by-step heating strategy is adopted to activate the Maillard reaction and caramelization reaction of the tea leaves. The side gathering component on the baking tea tray (12) is used to turn the tea leaves in the baking process in a variety of ways. The twisting and swaying component is used to drive the baking tea tray (12) on the baking rack (11) to twist. The swaying heating component is used to sway and cover the hot air injected by the blower. S3. The final roasting is carried out using a closed high-temperature roasting machine to deeply dehydrate the white tea, solidify the physicochemical properties of the tea leaves, and terminate the enzymatic reaction through precise heat treatment. S4. After the tea leaves have been roasted, they are mixed using automated blending equipment. Then, they are left to stand and age in a special drying rack and humidity-controlled storage environment. A professional warehouse equipped with a constant temperature and humidity system and odor prevention facilities is built to pack and store the white tea, and the temperature and humidity of the storage environment are controlled in real time.

Images