Production process of heavily fermented oolong tea

Abstract

The invention discloses a heavily-fermented oolong tea making process which comprises a bottom frame, barrel supporting frames fixed on the two sides of the top end of the bottom frame and a green rocking barrel rotationally mounted in the barrel supporting frames, and is characterized in that a plurality of flow guide ribs are annularly mounted on the inner wall of the green rocking barrel at equal intervals; a chain wheel type broken shaft type transmission structure for driving the two green rocking barrels to synchronously rotate is mounted on the outer wall of the right side of the bottom frame, and an electric heating type double-zone centrifugal air supply assembly for synchronously supplying hot air to the two green rocking barrels is mounted on the outer wall of the left side of the bottom frame. Differentiated and refined parallel processing of two batches of tea leaves in a single operation period is achieved, huge energy consumption waste caused by repeated operation of high-power motors and heaters on multiple independent devices is avoided while the process target is achieved, meanwhile, compared with two independent driving systems, the mechanical structure is simpler, fault points are fewer, and the cost is lower. And the reliability is higher, and the maintenance cost of long-term operation is greatly reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tea processing equipment, in particular to a heavy fermentation oolong tea making process. BACKGROUND

[0002] The shaking machine is the core equipment for realizing the shaking process in oolong tea processing. Its fundamental role is to simulate and optimize the traditional alternating shaking and standing process through mechanical force, so as to shape the unique "green leaf with red inlaid edge" appearance, high and fragrant aroma, and rich and mellow taste of oolong tea. The device is mainly composed of a large transparent metal mesh cylinder (shaking cage), a driving system for providing power, and an operation panel for controlling the rotating speed and time. Its working process is a dynamic cycle: the motor drives the cylinder to rotate at a constant speed, so that the withered tea leaves in the cylinder are constantly rolling, colliding and rubbing, thus mechanically destroying the leaf edge cells and promoting enzyme oxidation; then the machine stops, and the tea leaves are spread and dried in the standing process, so that the water is redistributed and fermented to produce heat. The tea master will increase the shaking intensity and time step by step based on experience, and adjust the standing interval, through the alternation of "shaking" and "drying" for multiple times, until the tea leaves reach the ideal fermentation state and aroma characteristics, and finally unloaded for subsequent stir-frying and shaping; A tea leaf shaking machine disclosed in the authorized announcement No. CN120501155A includes: a rack base; two lateral fixing frames, which are respectively installed on the two sides of the rack base; a plurality of shaking drums; the outer diameters of the plurality of shaking drums are sequentially reduced, the plurality of shaking drums are coaxially arranged, and the plurality of shaking drums can synchronously rotate; the largest shaking drum sequentially penetrates the two lateral fixing frames, and the two sides of the largest shaking drum are respectively rotationally installed with the two lateral fixing frames; and a driving assembly, which is installed on the rack base and can drive the largest shaking drum to rotate, thereby driving the plurality of shaking drums to synchronously rotate. The above-mentioned technical solution is a multi-shaking drum design in a layering mode, so that each tea leaf can obtain more balanced rolling, collision and rubbing opportunities. However, the above-mentioned technical solution is still a structure of a single drum of the whole machine, so that when different shaking temperatures of multiple batches of tea leaves are controlled within the same shaking time period, multiple shaking machines need to be used, that is, each machine independently takes charge of one batch of tea leaves, and respectively operates the motor and the air blower of each machine according to the instruction. The "multiple machine parallel" mode can achieve the basic production target. However, since each shaking machine is a complete independent system, including a motor, an air blower, a control cabinet and a mechanical structure, the total power consumption is much higher than that of an integrated device with the same processing capacity when multiple high-power motors and air blowers are simultaneously operated, which causes serious energy waste and makes the production cost high. Moreover, different rotating speeds, shaking times, standing times and air blower gears need to be set for each device, so that the dispersed control mode not only is complicated and labor-intensive, but also greatly increases the risk of human error. SUMMARY

[0003] The purpose of the present application is to provide a heavy fermentation oolong tea making process, the tea leaves to be handled by shaking green are put into two shaking green cylinders and are wilted, the staff opens the speed reduction drive assembly by controlling the panel during wilting, the speed increasing output end of the speed reduction drive assembly drives the electric heating type double-position centrifugal air supply assembly to synchronously send hot air into the two cylinders, the working power of the electric heating pipes in the two positions of the electric heating type double-position centrifugal air supply assembly is controlled according to the needs and by the control panel, until about 40% of water is removed, the speed reduction output end of the speed reduction drive assembly also transmits power to the chain wheel type broken shaft transmission structure during wilting, the two shaking green cylinders are driven to rotate by the chain wheel type broken shaft transmission structure to force the wilted tea leaves in the cylinders to roll, collide and rub continuously, until the wilting and shaking green treatment of the two batches of tea leaves at different temperatures are completed in the same shaking green time period, thereby solving the problems raised in the above background art.

[0004] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a heavy fermentation oolong tea making process, the making process is made by a making device, the making device includes a base frame, a cylinder support frame fixed on both sides of the top end of the base frame, and a shaking green cylinder rotatably installed in the cylinder support frame, a plurality of guide ribs are annularly and equidistantly installed on the inner wall of the shaking green cylinder, a chain wheel type broken shaft transmission structure for driving the two shaking green cylinders to rotate synchronously is installed at the right outer wall of the base frame, an electric heating type double-position centrifugal air supply assembly for synchronously sending hot air into the two shaking green cylinders is installed at the left outer wall of the base frame, the electric heating type double-position centrifugal air supply assembly includes two electric heating pipes and two temperature sensors, a speed reduction drive assembly is installed at the outer wall of the base frame on one side of the electric heating type double-position centrifugal air supply assembly, the speed reduction output end of the speed reduction drive assembly and the input end of the chain wheel type broken shaft transmission structure are power connected, the speed increasing output end of the speed reduction drive assembly and the input end of the electric heating type double-position centrifugal air supply assembly are power connected, a control panel is installed on one side of the surface of the base frame, the output end of the control panel is electrically connected with the input end of the speed reduction drive assembly and the electric heating pipes, and the output end of the temperature sensor is electrically connected with the input end of the speed reduction drive assembly.

[0005] Preferably, the speed reduction drive assembly includes a speed reducer installed at the left outer wall of the base frame, a direct drive motor installed on the outer wall of the speed reducer housing on one side, and a synchronous wheel transmission structure installed on the speed increasing end shaft body of the speed reducer, the input end of the direct drive motor is electrically connected with the output end of the control panel.

[0006] Preferably, a cylinder door is hingedly installed on the outer wall of the shaking green cylinder, a lock catch for locking the cylinder door is also installed on the outer wall of the shaking green cylinder, and the outer wall of the shaking green cylinder on one side close to the electric heating type double-position centrifugal air supply assembly is provided as an opening.

[0007] Preferably, V-shaped hoppers are integrally formed on the front and rear inner walls of the base frame, and discharge ports are provided on both sides of the surface of the V-shaped hoppers.

[0008] Preferably, the chain wheel type broken shaft transmission structure comprises a lower transmission shaft rotatably installed on the outer wall of the side slope of the V-shaped hopper through a bearing seat, a driving chain wheel installed at the two ends of the lower transmission shaft respectively, a bevel gear transmission structure, and two U-shaped shaft seats fixed on one side of the top end of the chassis, one end of the lower transmission shaft is connected to the power transmission through the bevel gear transmission structure and the speed reduction shaft body of the speed reducer, the top end of the chassis on one side of the U-shaped shaft seat is fixed with a boss, and the inside of the U-shaped shaft seat and the boss is rotatably installed with a flange type gear shaft and a flange type chain wheel shaft respectively, and the opposite ends of the flange type gear shaft and the flange type chain wheel shaft are bolted.

[0009] Preferably, chains are installed on the outer sides of the two flange type chain wheel shafts and the driving chain wheel, and an external gear ring is installed on the outer wall of the side of the rocking cylinder away from the electric heating type double-zone centrifugal air supply assembly, and the external gear ring and the flange type gear shaft are meshed with each other.

[0010] Preferably, the electric heating type double-zone centrifugal air supply assembly comprises a support frame fixed on the outer wall of the left side of the chassis, centrifugal fans installed at the front and rear positions in the support frame, and a main shaft rotatably installed on the top of the support frame through a bearing seat, the main shaft is used to drive the two centrifugal fans to work synchronously, a vertical upward extending air exhaust duct is installed on the top air outlet of the centrifugal fan, a Y-shaped air supply pipe extending into the rocking cylinder is installed on the outer wall of one side of the air exhaust duct, and the power connection between the main shaft and the speed increasing shaft end of the speed reducer is achieved through a synchronous wheel transmission structure.

[0011] Preferably, the electric heating pipe is installed on the inner wall of one side of the air exhaust duct, and the temperature sensor is installed in the inside of the air exhaust duct above the electric heating pipe.

[0012] Preferably, the Y-shaped air supply pipe is made of red copper material, and a plurality of through holes are radially distributed on the outer circumferential surface of the Y-shaped air supply pipe along the length direction.

[0013] The application also provides a method for making heavy fermentation oolong tea, comprising the following steps: S101: The tea leaves to be treated are evenly put into the two rocking cylinders, after the material is put in, the staff starts the speed reduction drive assembly through the control panel, the speed increasing output end of the speed reduction drive assembly drives the electric heating type double-zone centrifugal air supply assembly to operate, the power output of the two electric heating pipes is adjusted by the control panel, the hot air temperature sent into the rocking cylinder is accurately controlled, the hot air temperature is detected in real time by the temperature sensor and fed back to the control panel, so that the wilting temperature is kept in the ideal range; S102: With the continuous sending of hot air, the tea leaves begin to gradually lose water, the speed reduction output end of the speed reduction drive assembly also drives the two rocking cylinders to rotate synchronously through the chain wheel type broken shaft transmission structure in the process of wilting and losing water, the cylinder body rotates to drive the tea leaves to roll and collide with each other constantly. S103: Each wilting, green tea time period is two to three hours, and the wilting, green tea cycle is repeated three times, after the last wilting, green tea is completed, the cylinder door on the outer wall of the green tea cylinder is opened, and natural wilting and air fermentation are carried out, at this time, the power connection between the chain wheel type broken shaft transmission structure and the green tea cylinder is disconnected, hot air is sent into the green tea cylinder in a static state by the reduction drive assembly and the electric heating type double-zone centrifugal air supply assembly, and natural wilting is performed for ten to twelve hours, during the whole operation process, the power of the electric heating pipe and the rotating speed of the reduction drive assembly are adjusted according to the material state to ensure accurate implementation of the wilting and green tea process; S104: After natural wilting is completed, the cylinder door of the green tea cylinder is opened, and the tea leaf raw materials are discharged, and subsequent rolling operation is performed, the leaves are rolled to red brown, and rolling is performed for about one hour until tea juice is rolled out, after rolling is completed, the materials enter the fermentation machine, the fermentation humidity is 95%-100, the temperature is 39 DEG C, eight hours of fermentation, after coming out, the leaves are more complete after microwave penetration, and then drying is performed after microwave, the drying machine temperature is 70 DEG C, and drying is performed for 300 minutes.

[0014] Compared with the prior art, the device and process for making heavy fermentation oolong tea have the beneficial effects that: the device and process for making heavy fermentation oolong tea are provided with a green tea cylinder, an electric heating type double-zone centrifugal air supply assembly, a reduction drive assembly and a chain wheel type broken shaft transmission structure, tea leaves to be treated are put into two green tea cylinders and are wilted, the reduction drive assembly is started by a control panel during wilting, the speed increasing output end of the reduction drive assembly drives the electric heating type double-zone centrifugal air supply assembly to synchronously send hot air into the two cylinders, the working power of the electric heating pipes in the two zones of the electric heating type double-zone centrifugal air supply assembly is controlled according to needs by the control panel, until water is about 40%, the speed reducing output end of the reduction drive assembly also transmits power to the chain wheel type broken shaft transmission structure, the two green tea cylinders are driven to rotate by the chain wheel type broken shaft transmission structure to force the wilted tea leaves in the cylinders to continuously tumble, collide and rub, until the wilting and green tea treatment of two batches of tea leaves at different temperatures is completed in the same green tea time period, thereby successfully realizing differential and fine parallel treatment of two batches of tea leaves in a single operation period, achieving the process target, avoiding huge energy consumption waste caused by repeated operation of high-power motors and heaters on multiple independent devices, the mechanical structure is simpler than two independent driving systems, has fewer fault points, is more reliable, the maintenance cost during long-term operation is greatly reduced, and the operation process is effectively simplified, the labor intensity and the risk of human operation errors are reduced; The electric heating type double-zone centrifugal air supply assembly is provided with two independent zones, and the power of the electric heating pipe of each zone can be accurately adjusted by the control panel according to the specific needs of tea leaves, so that the tea leaves in the two shaking cylinders can be withered and shaken under different temperature conditions. Compared with using two independent machines, the overall floor area of the equipment and the complexity of the mechanical structure are greatly reduced. In terms of energy consumption, a single motor simultaneously provides power for the rotation and air supply of the two shaking cylinders, and through independent and accurate temperature control of the double-zone electric heating pipe, the huge energy consumption waste caused by repeated operation of the high-power motors and heaters of multiple independent devices is avoided. Secondly, the design of the speed reduction drive assembly makes the power transmission more stable and efficient. The double-zone centrifugal air supply assembly is driven by the speed increasing output end, which ensures that the hot air is uniformly and synchronously supplied into the two shaking cylinders, effectively controls the temperature environment in the withering process, and the speed reduction output end also transmits power to the chain wheel type broken shaft transmission structure. The application of the chain wheel type broken shaft transmission structure makes the power transmission more stable and reliable. By driving the two shaking cylinders to rotate synchronously, it ensures that the tea leaves continuously roll, collide and rub in the cylinder, which also reuses power and promotes the rupture of tea leaf cells and the release of enzyme activity, promotes the oxidation reaction and aroma formation of tea leaves, and improves the quality of the final tea leaves. Finally, through the centralized control panel, the staff can monitor and adjust the heating power of the two zones in real time and ensure the synchronous operation of the two shaking cylinders, realize fine management of the withering temperature and the shaking process, and the parallel processing mode of the two shaking cylinders can also effectively improve the production capacity and equipment utilization. BRIEF DESCRIPTION OF DRAWINGS

[0015] Figure 1 is a schematic diagram of the three-dimensional structure of the present application Figure 1 ; Figure 2 is a schematic diagram of the three-dimensional structure of the present application Figure 2 ; Figure 3 is a schematic diagram of the front view of the present application Figure 4 is a schematic diagram of the shaking cylinder of the present application Figure 5 is a schematic diagram of the three-dimensional structure of the second embodiment of the present application Figure 6 is a schematic diagram of the three-dimensional structure of the present application Figure 5 is an enlarged structure schematic diagram of A Figure 7 is a schematic diagram of the shaking cylinder of the second embodiment of the present application Figure 8 is a schematic diagram of the shaking cylinder of the second embodiment of the present application Figure 9 is a schematic diagram of the three-dimensional structure of the third embodiment of the present application Figure 10 This is a schematic diagram of the three-dimensional structure of the electrothermal dual-zone centrifugal air supply system according to Embodiment 3 of the present invention.

[0016] In the diagram: 1. Base frame; 101. V-shaped hopper; 102. Discharge port; 2. Cylinder support frame; 3. Shaking cylinder; 301. Guide ribs; 302. External gear ring; 4. Electric heating dual-zone centrifugal air supply assembly; 401. Support frame; 402. Centrifugal fan; 403. Main shaft; 404. Exhaust duct; 405. Electric heating element; 406. Y-shaped air supply duct; 407. Temperature sensor; 5. Reduction drive assembly; 501. Reducer; 502. Direct drive motor; 503. Synchronous pulley transmission structure; 6. Sprocket type broken shaft transmission structure; 601. Lower drive shaft; 602. Drive sprocket; 603. Bevel gear transmission structure; 604. U-shaped shaft seat; 605. Flange type gear shaft; 606. Boss; 607. Flange type sprocket shaft; 608. Chain; 7. Control panel. Detailed Implementation

[0017] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0018] Example 1, by Figures 1 to 4 The present invention includes a base frame 1, a cylinder support frame 2 fixed on both sides of the top of the base frame 1, and a shaking cylinder 3 rotatably installed inside the cylinder support frame 2. A plurality of flow guide ribs 301 are installed in a ring at equal intervals on the inner wall of the shaking cylinder 3. The design of the flow guide ribs 301 helps the tea leaves to roll and collide evenly when the cylinder rotates, promotes the rupture of tea cell and the release of enzyme substances, and lays the foundation for subsequent aroma formation and taste improvement. A sprocket-type broken shaft transmission structure 6 for driving the two shaking drums 3 to rotate synchronously is installed on the right outer wall of the base frame 1. An electric heating dual-zone centrifugal air supply assembly 4 for synchronously supplying hot air to the two shaking drums 3 is installed on the left outer wall of the base frame 1. The electric heating dual-zone centrifugal air supply assembly 4 includes two electric heating tubes 405 and two temperature sensors 407. A reduction drive assembly 5 is installed on the outer wall of the base frame 1 on one side of the electric heating dual-zone centrifugal air supply assembly 4. The reduction output end of the reduction drive assembly 5 is poweredly connected to the input end of the sprocket-type broken shaft transmission structure 6. The speed increase output end of the reduction drive assembly 5 is poweredly connected to the input end of the electric heating dual-zone centrifugal air supply assembly 4. A control panel 7 is installed on one side of the surface of the base frame 1. The output end of the control panel 7 is electrically connected to the input end of the reduction drive assembly 5 and the electric heating tubes 405. The output end of the temperature sensor 407 is electrically connected to the input end of the reduction drive assembly 5. A cylinder door is hingedly installed on the outer wall of the shaking cylinder 3, and a lock catch is also installed on the outer wall of the shaking cylinder 3 for locking the cylinder door. The outer wall of the shaking cylinder 3 on the side close to the electric heating type double-zone centrifugal air supply assembly 4 is provided as an opening. The cylinder door is installed on the outer wall of the shaking cylinder 3 through a hinge and a lock catch, so that the tea material can be conveniently fed and discharged. The shaking cylinder 3 is made of a food-grade metal mesh cage or bamboo splints, so that the tea can be fully rolled in the cylinder and the air circulation is ensured, which is beneficial to heat dissipation and moisture evaporation. V-shaped hoppers 101 are integrally formed on the front and rear inner walls of the base frame 1. The surfaces of the V-shaped hoppers 101 are provided with discharge ports 102. When the material in the shaking cylinder 3 is discharged, the material is received by the V-shaped hoppers 101 and discharged through the discharge ports 102, so that the staff can conveniently collect the shaken material. The speed reduction drive assembly 5 includes a speed reducer 501 installed on the left outer wall of the base frame 1, a direct drive motor 502 installed on one side of the housing of the speed reducer 501, and a synchronous wheel transmission structure 503 installed on the speed-up end shaft of the speed reducer 501. The input end of the direct drive motor 502 is electrically connected to the output end of the control panel 7. The direct drive motor 502 works under the instruction of the control panel 7. The output shaft of the direct drive motor 502 drives the speed reduction end shaft of the speed reducer 501 to rotate, and then the speed reduction end shaft of the speed reducer 501 transmits power to the chain wheel type broken shaft type transmission structure 6. At the same time, the input end of the electric heating type double-zone centrifugal air supply assembly 4 also receives power from the speed-up end shaft of the speed reducer 501 through the synchronous wheel transmission structure 503, so as to realize the purpose of power reuse. By adjusting the rotating speed of the direct drive motor 502, the rotating speed of the shaking cylinder 3 is kept in an appropriate range, which ensures the full rolling of the tea and avoids the damage of the tea or mechanical failure caused by too high rotating speed. At the same time, the electric heating type double-zone centrifugal air supply assembly 4 can supply sufficient air.

[0019] The method for making the heavily fermented oolong tea uses the device for making the heavily fermented oolong tea, and includes the following steps: S101: The tea to be processed is uniformly fed into the two shaking cylinders 3. After the feeding is completed, the staff starts the speed reduction drive assembly 5 through the control panel 7. The speed-up output end of the speed reduction drive assembly 5 drives the electric heating type double-zone centrifugal air supply assembly 4 to operate. The power output of the two electric heating tubes 405 is adjusted by the control panel 7 to accurately control the temperature of the hot air fed into the shaking cylinder 3. The temperature of the hot air is detected by the temperature sensor 407 in real time and fed back to the control panel 7, so as to ensure that the withering temperature is kept in an ideal range. S102: With the continuous sending of hot air, the tea leaves begin to gradually walk water, and the deceleration output end of the deceleration driving assembly 5 also drives the two shaking cylinders 3 to rotate synchronously through the chain wheel type broken shaft transmission structure 6 during the wilting and water removal process. The rotation of the cylinder body drives the tea leaves to continuously roll and collide with each other; S103: Each wilting and shaking time period is two to three hours, and the wilting and shaking cycle is repeated three times. After the last wilting and shaking cycle is completed, the cylinder door on the outer wall of the shaking cylinder 3 is opened, and natural wilting and air fermentation are performed. At this time, the power connection between the chain wheel type broken shaft transmission structure 6 and the shaking cylinder 3 is disconnected, and hot air is sent into the shaking cylinder 3 in a stationary state by the deceleration driving assembly 5 and the electric heating type double-zone centrifugal air supply assembly 4. Natural wilting is performed for ten to twelve hours. During the entire operation process, the power of the electric heating pipe 405 and the rotation speed of the deceleration driving assembly 5 are adjusted according to the material state to ensure accurate execution of the wilting and shaking process; S104: After natural wilting is completed, the cylinder door of the shaking cylinder 3 is opened and the tea raw materials are discharged, and subsequent rolling operation is performed. The leaves are rolled to red-brown color, and rolling is performed for about one hour until tea juice is rolled out. After rolling is completed, the material enters the fermentation machine, the fermentation humidity is 95%-100, the temperature is 39°C, and the fermentation is performed for eight hours. After coming out, the leaves are more integrated after microwave penetration, and then dried after microwave. The drying machine temperature is 70°C, and the drying time is 300 minutes.

[0020] In example two, based on example one, Figure 5 , Figure 6 , Figure 7 and Figure 8 are given, the chain wheel type broken shaft transmission structure 6 includes a lower transmission shaft 601 rotatably installed on the outer wall of the lower side of the V-shaped hopper 101, a driving sprocket 602 and a bevel gear transmission structure 603 installed at both ends of the lower transmission shaft 601, respectively, and two U-shaped shaft seats 604 fixed on one side of the top end of the chassis 1. The end of the lower transmission shaft 601 transmits power through the bevel gear transmission structure 603 and the reduction end shaft body of the reducer 501. The top end of the chassis 1 on one side of the U-shaped shaft seat 604 is fixed with a boss 606, and the inside of the U-shaped shaft seat 604 and the boss 606 is rotatably installed with a flange type gear shaft 605 and a flange type sprocket shaft 607, respectively. The opposite ends of the flange type gear shaft 605 and the flange type sprocket shaft 607 are bolted; The chain 608 is installed on the outer side of the two flange type chain wheel shafts 607 and the driving sprocket 602. The outer tooth ring 302 is installed on the outer wall of the side of the rolling cylinder 3 away from the electric heating type double zone centrifugal air supply assembly 4. The outer tooth ring 302 and the flange type gear shaft 605 are in mesh with each other. The reduction end shaft body of the speed reducer 501 drives the lower transmission shaft 601 and the driving sprocket 602 to rotate through the bevel gear transmission structure 603. In turn, the lower transmission shaft 601 drives the flange type chain wheel shaft 607 and the flange type gear shaft 605 to rotate through the driving sprocket 602 and the chain 608. The rolling cylinder 3 is caused to rotate by the flange type gear shaft 605 and the outer tooth ring 302, so as to achieve the purpose of continuously rolling and colliding of the tea leaves in the cylinder. When the rolling cylinder 3 is stopped from rotating, and it is necessary to ensure that the electric heating type double zone centrifugal air supply assembly 4 normally supplies air, the staff disconnects the bolted connection of the opposite ends of the flange type gear shaft 605 and the flange type chain wheel shaft 607. At this time, the flange type gear shaft 605 no longer obtains power input.

[0021] In example three, on the basis of example two, Figure 9 and Figure 10 The electric heating type double zone centrifugal air supply assembly 4 includes a support frame 401 fixed on the left outer wall of the chassis 1, centrifugal fans 402 installed at the front and rear positions inside the support frame 401, and a main shaft 403 rotatably installed on the top of the support frame 401 through a bearing seat. The main shaft 403 is used to drive the two centrifugal fans 402 to work synchronously. A vertical upward extending air exhaust duct 404 is installed on the top end air outlet of the centrifugal fan 402. A Y-shaped air supply pipe 406 extending into the rolling cylinder 3 is installed on the outer wall of one side of the air exhaust duct 404. The power connection between the main shaft 403 and the speed-up shaft end of the speed reducer 501 is achieved through the synchronous wheel transmission structure 503. An electric heating pipe 405 is installed on the inner wall of one side of the air exhaust duct 404. A temperature sensor 407 is installed inside the air exhaust duct 404 above the electric heating pipe 405. The main shaft 403 obtains power from the speed-up shaft body of the speed reducer 501 through the synchronous wheel transmission structure 503. In turn, the main shaft 403 drives the two centrifugal fans 402 to work synchronously. The centrifugal fan 402 sends external air into the air exhaust duct 404, and then the air is heated by the electric heating pipe 405 and introduced into the Y-shaped air supply pipe 406, and finally the hot air enters the rolling cylinder 3. The Y-shaped air supply pipe 406 is made of red copper material. A plurality of through holes are radially distributed along the length direction of the outer circumferential surface of the Y-shaped air supply pipe 406. The Y-shaped air supply pipe 406 made of red copper material has strong heat dissipation and heat conduction capacity, and cooperates with the through holes to cause the hot air to enter the rolling cylinder 3 more quickly.

[0022] In use, the embodiment of the application first selects high-altitude mountain ecological tea as raw material, which is thick in material and small in opening face. The tea leaves to be processed are evenly put into two shaking cylinders 3. After the material is put in, the staff starts the speed reduction drive assembly 5 through the control panel 7. The speed increasing output end of the speed reduction drive assembly 5 drives the electric heating type double-zone centrifugal air supply assembly 4 to operate. The double-zone design allows the hot air temperature in the two shaking cylinders 3 to be independently adjusted. During this process, the staff adjusts the power output of the two electric heating pipes 405 according to the specific needs of the tea leaves, accurately controls the hot air temperature entering the shaking cylinder 3, and detects the hot air temperature in real time through the temperature sensor 407 and feeds back to the control panel 7, so as to ensure that the withering temperature is kept in the ideal range. With the continuous supply of hot air, the tea leaves begin to gradually lose water. During the withering and water-losing process, the speed reduction output end of the speed reduction drive assembly 5 also drives the two shaking cylinders 3 to rotate synchronously through the chain wheel type broken shaft type transmission structure 6. The rotation of the cylinder body drives the tea leaves to roll and collide with each other continuously. Through the violent movement, the tea leaves between and between the cylinder wall are fully collided and rubbed, so as to destroy the leaf edge cells, promote the contact between tea polyphenols and enzymes, start the enzyme oxidation and fermentation process, and thus form the basis of the "green leaf red inlaid edge" feature of oolong tea. Each withering and shaking time period is two to three hours. The withering and shaking cycle is repeated three times. After the last withering and shaking is completed, the cylinder door on the outer wall of the shaking cylinder 3 is opened, and natural withering and air fermentation are performed. At this time, the power connection between the chain wheel type broken shaft type transmission structure 6 and the shaking cylinder 3 is disconnected. The hot air is supplied to the shaking cylinder 3 in the static state by the speed reduction drive assembly 5 and the electric heating type double-zone centrifugal air supply assembly 4. The natural withering is ten to twelve hours. During the whole operation process, the staff adjusts the power of the electric heating pipe 405 and the rotating speed of the speed reduction drive assembly 5 according to the material state, so as to ensure the accurate implementation of the withering and shaking process. After the natural withering is completed, the cylinder door of the shaking cylinder 3 is opened and the tea leaf material is discharged for subsequent rolling operation. The leaves are rolled to red brown color. The rolling is about one hour until the tea juice is rolled out. After the rolling is completed, the material enters the fermentation machine. The fermentation humidity is 95%-100, and the temperature is 39℃. The fermentation is eight hours. After that, the leaves are more complete in microwave penetration. After the microwave, the leaves are dried. The drying machine temperature is 70℃, and the drying time is 300 minutes.

[0023] It should be noted that in this text, relational terms such as first and second are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "contain" or any other variants thereof are intended to cover non-exclusive inclusion, so that the process, method, article or equipment including a series of elements not only includes those elements, but also includes other elements not explicitly listed or inherent to such process, method, article or equipment.

[0024] While embodiments of the application have been shown and described, it is to be understood that the application is not limited to the details of the embodiments described, since numerous changes, modifications, substitutions and variations can be made thereto without departing from the spirit and scope of the application as defined by the appended claims and their equivalents.

Claims

1. A process for making a heavily fermented oolong tea, the process being made by a making device, the making device comprising a base frame (1), a cylinder support frame (2) fixed on both sides of the top end of the base frame (1), and a shaking cylinder (3) rotatably installed inside the cylinder support frame (2), characterized in that: The inner wall of the shaking cylinder (3) is annularly and equidistantly provided with a plurality of guide ribs (301), the right outer wall of the chassis (1) is provided with a chain wheel type broken shaft transmission structure (6) for driving the two shaking cylinders (3) to rotate synchronously, the left outer wall of the chassis (1) is provided with an electric heating type double-zone centrifugal air supply assembly (4) for synchronously feeding hot air into the two shaking cylinders (3), the electric heating type double-zone centrifugal air supply assembly (4) comprises two electric heating pipes (405) and two temperature sensors (407), the outer wall of the chassis (1) on one side of the electric heating type double-zone centrifugal air supply assembly (4) is provided with a speed reduction drive assembly (5), the speed reduction output end of the speed reduction drive assembly (5) is connected with the input end of the chain wheel type broken shaft transmission structure (6), the speed increasing output end of the speed reduction drive assembly (5) is connected with the input end of the electric heating type double-zone centrifugal air supply assembly (4), and one side of the surface of the chassis (1) is provided with a control panel (7), the output end of the control panel (7) is electrically connected with the input ends of the speed reduction drive assembly (5) and the electric heating pipe (405), and the output end of the temperature sensor (407) is electrically connected with the input end of the speed reduction drive assembly (5).

2. The process for making a heavily fermented oolong tea according to claim 1, wherein: The speed reduction drive assembly (5) comprises a speed reducer (501) installed on the left outer wall of the chassis (1), a direct drive motor (502) installed on the outer wall of the shell of the speed reducer (501), and a synchronous wheel transmission structure (503) installed on the speed increasing end shaft of the speed reducer (501), and the input end of the direct drive motor (502) is electrically connected with the output end of the control panel (7).

3. The process for making a heavily fermented oolong tea according to claim 1, wherein: The outer wall of the shaking cylinder (3) is hingedly provided with a cylinder door, and the outer wall of the shaking cylinder (3) is also provided with a lock catch for locking the cylinder door, and the outer wall of one side of the shaking cylinder (3) close to the electric heating type double-zone centrifugal air supply assembly (4) is provided as an opening.

4. The process of claim 2, wherein the process is a process of making a heavy fermented oolong tea. The front and rear inner walls of the chassis (1) are integrally provided with V-shaped hoppers (101), and the surfaces of the V-shaped hoppers (101) are provided with discharge ports (102) on both sides.

5. The heavily fermented oolong tea production process according to claim 4, characterized in that: The chain wheel type broken shaft transmission structure (6) comprises a lower transmission shaft (601) rotatably installed on the outer wall of one side of the V-shaped hopper (101) through a bearing seat, a driving sprocket (602) and a bevel gear transmission structure (603) installed on the two ends of the lower transmission shaft (601) respectively, and two U-shaped shaft seats (604) fixed on one side of the top end of the chassis (1), one end of the lower transmission shaft (601) is connected with the speed reduction end shaft of the speed reducer (501) through the bevel gear transmission structure (603), the top end of the chassis (1) on one side of the U-shaped shaft seat (604) is fixed with a boss (606), and a flange type gear shaft (605) and a flange type sprocket shaft (607) are rotatably installed in the interiors of the U-shaped shaft seat (604) and the boss (606) respectively, and the opposite ends of the flange type gear shaft (605) and the flange type sprocket shaft (607) are bolted.

6. The process of claim 5, wherein the process is a process of making a heavy fermented oolong tea. Two said flange type chain wheel shaft (607) and the outer side of driving sprocket (602) is equipped with chain (608), the shaking cylinder (3) is installed on the outer wall of the side away from the electric heating type double area centrifugal air supply assembly (4) external gear ring (302), external gear ring (302), flange type gear shaft (605) are engaged with each other.

7. The process of claim 5, wherein the process is a process of making a heavy fermented oolong tea. The electric heating type double area centrifugal air supply assembly (4) includes a support frame (401) fixed on the left outer wall of the chassis (1), two centrifugal fans (402) installed at the front and rear positions inside the support frame (401), and a main shaft (403) rotatably mounted on the top of the support frame (401) through a bearing seat, the main shaft (403) is used to drive the two centrifugal fans (402) to work synchronously, the top air outlet of the centrifugal fan (402) is provided with a vertical upward extending exhaust duct (404), one side of the exhaust duct (404) is provided with a Y-shaped air supply pipe (406) extending into the shaking cylinder (3), and the main shaft (403) and the speed increasing shaft end of the speed reducer (501) are connected by a synchronous wheel transmission structure (503).

8. The process of claim 7, wherein the process is a process of making a heavy fermented oolong tea. The electric heating pipe (405) is installed on one side of the inner wall of the exhaust duct (404), and the temperature sensor (407) is installed inside the exhaust duct (404) above the electric heating pipe (405).

9. The process of claim 7, wherein the process is a process of making a heavy fermented oolong tea. The Y-shaped air supply pipe (406) is made of red copper material, and a plurality of through holes are distributed on the outer circumferential surface of the Y-shaped air supply pipe (406) along the length direction and radially.

10. A heavily fermented oolong tea production process, characterized in that: The method comprises the following steps: S101: the tea to be treated is evenly put into two shaking cylinders (3), after the material is put in, the staff starts the speed reduction drive assembly (5) through the control panel (7), the speed increasing output end of the speed reduction drive assembly (5) drives the electric heating type double area centrifugal air supply assembly (4) to run, adjusts the power output of the two electric heating pipes (405) by using the control panel (7), accurately controls the hot air temperature sent into the shaking cylinder (3), detects the hot air temperature by the temperature sensor (407), feeds back to the control panel (7), and ensures that the withering temperature is kept in the ideal range; S102: with the continuous sending of hot air, the tea starts to gradually walk water, and the speed reduction output end of the speed reduction drive assembly (5) also drives the two shaking cylinders (3) to rotate synchronously through the chain wheel type broken shaft transmission structure (6) in the process of withering and walking water, the cylinder body rotation drives the tea to continuously tumble and collide with each other; S103: Each wilting, shaking green time cycle is two to three hours, repeated three times wilting, shaking green cycle, the last wilting, shaking green is completed, open the shaking cylinder (3) on the outer wall of the cylinder door, natural wilting and air fermentation, at this time disconnect the power connection between the chain wheel type disconnect shaft transmission structure (6), shaking cylinder (3), by the reduction drive assembly (5), electric heating type double zone centrifugal air supply assembly (4) to the shaking cylinder (3) in the stationary state into the hot air, natural wilting ten to twelve hours, the whole operation process workers according to the material state, adjust the power of the electric heating tube (405) and the speed of the reduction drive assembly (5), ensure the accurate implementation of the wilting and shaking process; S104: After natural wilting, open the cylinder door of the shaking cylinder (3) and discharge the tea raw materials, and then carry out rolling operation. Roll the leaves to red brown color, and roll for about one hour until the tea juice is rolled out. After rolling, the materials enter the fermentation machine, the fermentation humidity is 95%-100, the temperature is 39℃, and the fermentation time is eight hours. After coming out, microwave to make the leaves more complete penetration. After microwave, dry, the drying machine temperature is 70℃, and the drying time is 300 minutes.

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