Preparation process and special equipment of high-glycoside-retention mild type cooked radix astragali tea

Abstract

The invention relates to a preparation process and special equipment of high-glycoside-retention mild type cooked radix astragali tea. The preparation technology comprises the four steps of raw material pretreatment, core cooking, low-temperature forming and quality control screening, special equipment is composed of a grading screening machine, a material moistening enzymolysis tank, a composite cooking unit, a cold pressing forming machine and the like, a PLC intelligent control system and an online detection module are integrated, and real-time regulation and control of technological parameters and data tracing are achieved. The method solves the problems of serious loss of active ingredients, poor forming stability, poor taste and flavor and low production efficiency of the traditional process product, the retention rate of astragaloside of the cooked astragalus tea product prepared by the process is greater than or equal to 85%, the compressive strength is greater than or equal to 45N, the water content is 7-8%, the dissolution rate of brewing ingredients reaches 82% or above, the production cycle of the process is shortened by 35%, and the production cost is reduced by 30%. And the defective product rate is reduced to 3.2% or below. The process disclosed by the invention is suitable for large-scale production of the high-quality cooked radix astragali tea.

Description

Technical Field

[0001] This invention relates to the fields of traditional Chinese medicine processing and food processing technology, and in particular to a preparation process and special equipment for a mild, high-glycoside-retaining processed astragalus tea. Background Technology

[0002] Astragalus, a traditional food and medicine ingredient, possesses the effects of tonifying qi and raising yang, strengthening the body's defenses and consolidating the exterior, and is widely used in traditional Chinese medicine clinical practice and daily health maintenance. However, raw astragalus tea has problems such as being too cold in nature, having a raw and astringent taste, and difficulty in extracting nutrients, which limits its popularity in daily health maintenance. This invention proposes a cooked astragalus tea produced by high-temperature steaming, pressing, and then low-temperature baking, aiming to solve the above problems through innovative processes and provide a mild, easily absorbed, mellow-tasting, and focused health-preserving tea. Astragalus contains active ingredients such as astragaloside A and astragalus polysaccharides, which are the core basis for its pharmacological effects. Traditional processing methods for astragalus (such as honey-frying, stir-frying, and steaming) and existing methods for preparing cooked astragalus tea have the following technical defects: 1. Vague process parameters: Traditional methods rely heavily on experience to control temperature and time, lacking quantitative standards, resulting in large batch-to-batch variations. The retention rate of astragaloside A is only 60%–70%, leading to insufficient stability of the efficacy of cooked astragalus tea. 2. Severe loss of active ingredients: Single high-temperature processes (such as stir-frying above 300℃) easily damage the stability of astragaloside A, and traditional high-temperature pressing further exacerbates component degradation, failing to meet the core requirement of "high efficacy retention" in cooked astragalus tea. The following issues exist: 3. Conflict between shaping and flavor: To achieve the desired shape of tea cakes, binders are often added, affecting the purity of the ripe astragalus tea; a single process makes it difficult to balance the "crisp on the outside, chewy on the inside" brewing texture with a roasted aroma, resulting in poor palatability and problems such as excessive residue and cloudy tea liquor after brewing; 4. Low production efficiency: The decentralized processing links and manual transfer of raw materials lead to parameter fluctuations, and the lack of process quality control methods results in a high defect rate (≥15%), making it unsuitable for large-scale e-commerce supply of ripe astragalus tea; 5. Low raw material utilization: The lack of grading and screening of astragalus raw materials and the mixing of fine roots and impurities during processing lead to poor uniformity in ripening, with an effective ingredient dissolution rate of less than 50%, resulting in insufficient release of nutrients when brewing ripe astragalus tea. While existing equipment for processing traditional Chinese medicine is developing towards intelligence and integration, there is a lack of specialized equipment for the characteristics of processed Astragalus tea. This makes it difficult to achieve coordinated control of hot processing and low-temperature shaping, and to balance the efficacy, taste, and shape stability of the tea. Therefore, there is an urgent need to develop a set of Astragalus processing technology and specialized equipment with precise parameters, high component retention, and stable shaping, to provide technical support for the industrial production of processed Astragalus tea. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide a preparation process and special equipment for a mild, high-glycoside-retaining ripe astragalus tea, so as to overcome the defects and deficiencies of the existing technology and products as described in the background art.

[0004] The technical solution adopted by this invention to solve its technical problem is: a preparation process for ripe Astragalus tea with high retention of active ingredients, comprising the following steps: a. Raw material pretreatment: Screen Astragalus root segments with a diameter of 0.8-1.5cm and a length of 5-8cm, and clean them with ultrasonic power of 200W for 10min. After cleaning, drain until there is no free water on the surface. Place the drained raw materials in warm water at 25℃ for 4h, add cellulase at 0.1% of the raw material mass, treat at a constant temperature of 25℃ for 30min, and then heat at 80℃ for 10min for enzymatic inactivation. b. Core processing: A five-step composite thermal processing method is adopted, with the following steps: ① High-temperature steaming: The temperature is controlled at 95-105℃ and the relative humidity is maintained at 85%-90%. First, a 30-minute softening treatment is carried out, followed by a 15-minute component transformation treatment. The purpose of high-temperature steaming is to soften the fiber, reduce its coldness, promote the dissolution of active ingredients, and match the mild characteristics of ripe astragalus tea. ② Stir-frying over high heat: The temperature is controlled at 200-250℃, the stirring speed is 30r / min, and the stir-frying is continued for 3-5 minutes; the purpose of stir-frying over high heat is to: lock in the aroma by slightly charring the surface, enhance the toughness of the fibers, and prevent them from breaking easily when brewed; ③ High-temperature roasting: Infrared roasting is used, with the temperature controlled at 180-220℃ and the total time being 10-15 minutes. First, a 5-minute initial roasting is performed to remove impurities, followed by a 10-minute re-roasting to enhance the aroma. The purpose of high-temperature roasting is to create a caramelized flavor and improve the taste of the roasted astragalus tea. ④ Stir-frying: The temperature is controlled at 190-230℃, and an intermittent operation is adopted. Stir-fry for 2 minutes and then stop for 30 seconds, and repeat the cycle. The purpose of stir-frying is to enhance the aroma and avoid local scorching, which would affect the flavor of the tea. ⑤ High-temperature roasting: A gradient heating method is adopted, first roasting at 80℃ for 30 minutes, then roasting at 150℃ for 15 minutes, and finally controlling the moisture content of the raw materials at 7% to 8%; the purpose of high-temperature roasting is to give the raw materials the stickiness to form, control the moisture, and extend the shelf life of roasted astragalus tea. c. Low-temperature molding: After core ripening, the raw materials are cooled to 20-25℃, cold-pressed at 5MPa for 2 minutes, and then cooled in a 10Pa vacuum environment for 15 minutes. The astragalus raw materials after high-temperature baking are cooled to 20-25℃ to ensure a balance between viscosity and toughness, laying the foundation for the shaping of ripe astragalus tea. Cold pressing at 5MPa for 2 minutes can achieve adhesive-free shaping through the viscosity of the raw materials themselves, avoiding secondary loss of astragaloside A caused by high-temperature pressing, and ensuring the efficacy of ripe astragalus tea. After molding, cooling in a 10Pa vacuum environment for 15 minutes can further improve the structural stability of the product, prevent the tea cake from cracking, and meet transportation requirements. d. Quality control screening: Test the compressive strength, astragaloside A retention rate and moisture content of the products, and remove products with compressive strength <45N, astragaloside A retention rate <85% or moisture content exceeding 7% to 8% to ensure the quality of roasted astragalus tea products.

[0005] Furthermore, the moisture content of the raw materials after pretreatment is ≤12%; the temperature during enzymatic hydrolysis is controlled at 25℃±1℃, and the temperature during inactivation is controlled at 80℃±2℃.

[0006] Furthermore, the high-temperature cooking process employs a closed-loop cooking machine with an equipment airtightness of ≥98%; the high-heat cooking and scorching stages utilize closed-loop temperature control with a temperature error of ±5℃; and the high-heat baking stage employs an online moisture content analyzer with a moisture content detection accuracy of ±0.5%.

[0007] This invention also discloses a special equipment for ripe Astragalus tea adapted to the above-mentioned preparation process, including a pretreatment unit, a compound ripening unit, a low-temperature forming unit, and an intelligent control unit, with each unit connected in series via a sealed conveyor belt; the pretreatment unit includes a grading and screening machine, an ultrasonic cleaning tank, and a moistening and enzymatic hydrolysis tank. The grading and screening machine is equipped with a 0.8-1.5cm aperture screen, the ultrasonic cleaning tank power is adjustable to 200W, and the moistening and enzymatic hydrolysis tank is equipped with a 25℃±1℃ constant temperature control system; the compound ripening unit is arranged in the following order: "closed steamer → intelligent stir-fryer → infrared roasting machine → intermittent stir-fryer → gradient roasting machine". The closed steamer is equipped with a humidity sensor and a steam compensation device to ensure gentle ripening of the Astragalus tea, the intelligent stir-fryer speed is adjustable from 0 to 50 r / min to precisely control the caramelized flavor, and the infrared roasting machine supports 180-220°C. The system features 0℃ temperature regulation, an intermittent roasting machine supporting intermittent operation program settings, and a gradient roasting machine integrating an online moisture content detector. Data is transmitted to the control unit in real time to ensure that the moisture content of the roasted astragalus tea meets the standards. The low-temperature forming unit includes a cooling conveyor line, a cold pressing machine, a vacuum cooling box, and an adjustable mold. The cooling conveyor line can control the room temperature to 20-25℃, the cold pressing machine has a pressure adjustment range of 0-10MPa, the vacuum cooling box has a vacuum degree ≤10Pa, and the adjustable mold supports the forming of tea cakes with a diameter of 4-6cm or spheres with a diameter of 1.5-2.5cm. The intelligent control unit integrates a PLC control system, which displays data such as temperature, humidity, moisture content, and equipment operating status in real time. It supports parameter adjustment and fault alarms, automatically records the process parameters and test results for each batch, and the data storage traceability period is ≥2 years, meeting the quality control and traceability requirements for roasted astragalus tea.

[0008] Preferably, the adjustable mold is made of food-grade 304 stainless steel.

[0009] The beneficial effects of this invention are as follows: First, it effectively retains active ingredients and is gentle and easily absorbed: This invention avoids secondary damage to active ingredients caused by high temperatures through a low-temperature molding process. Combined with the precise parameters of the five-step composite thermal processing, the retention rate of astragaloside A in cooked astragalus tea is ≥85%, far exceeding that of traditional processes. At the same time, the high-temperature steaming step effectively reduces the cold nature of raw astragalus, making the product gentler and improving the absorption efficiency of the human body, fully preserving the core pharmacological activities of astragalus in replenishing qi and raising yang, and benefiting the body and consolidating the exterior. II. Stable product shaping and optimized taste and flavor: The composite heat processing gradually imparts natural viscosity to the raw materials. Combined with low-temperature cold pressing technology, it achieves adhesive-free shaping. The product has a compressive strength of ≥50N, maintains its shape, and is not prone to cracking, making it suitable for long-distance transportation and e-commerce warehousing. The five-step progressive heat processing works synergistically to create a rich caramel flavor and a "crisp on the outside and tough on the inside" brewing taste, completely solving the industry pain points of traditional roasted astragalus tea, such as astringent taste and a lot of residue after brewing. III. Standardized and controllable production with significantly improved efficiency: A closed-loop quality control system is built throughout the entire process. Through real-time monitoring of process parameters and screening of finished products, the batch difference rate of roasted astragalus tea is ≤3%, and the defect rate is reduced to below 5%, ensuring the consistency of product quality. Integrated special equipment is seamlessly connected according to the process sequence, realizing continuous production from raw material pretreatment to finished product packaging. The production efficiency is increased by more than 30% compared with traditional processes, which is suitable for industrial-scale manufacturing and e-commerce supply needs. IV. Strong equipment adaptability and diverse product forms: The special equipment is equipped with adjustable molds, supporting the production of various forms of ripe astragalus tea, such as tea cakes with a diameter of 4-6cm and spheres with a diameter of 1.5-2.5cm; the intelligent control unit has preset process schemes and supports flexible fine-tuning of parameters, which can be quickly adapted to different consumption scenarios such as daily health care, tea shops, and customized gifts to meet diverse market demands. V. Significantly Improved Raw Material Utilization: The synergistic effect of graded screening and enzymatic modification in the raw material pretreatment stage, combined with the promoting effect of compound thermal processing on component dissolution, ensures that the effective component dissolution rate of roasted astragalus tea is ≥80% when brewed, which is more than 70% higher than that of traditional processes. This fully utilizes the nutritional value of raw materials, reduces production costs, and enhances the market competitiveness of the product. Detailed Implementation

[0010] The present invention will be further illustrated below with reference to specific embodiments. These embodiments are only some, not all, of the embodiments described herein.

[0011] Example 1 (Preparation process and application of special equipment for tea cake-type ripe Astragalus tea): Dried roots of Astragalus membranaceus conforming to the standards of the Pharmacopoeia of the People's Republic of China were selected and screened using a specialized grading and screening machine (equipped with a 0.8-1.5cm double-layer screen) to select root segments with a diameter of 1.0-1.2cm and a length of 6-7cm. Roots with a diameter <0.5cm, insect-infested roots, and impurities were removed to ensure uniform raw material specifications. The screened raw materials were then sent to an ultrasonic cleaning tank, with the equipment power adjusted to 200W, and cleaned for 10 minutes. To remove surface mud, dust, and trace pesticide residues, the raw materials are washed and then conveyed to the draining area by a conveyor belt. They are allowed to drain naturally until there is no free water on the surface, at which point the moisture content is measured to be 11%. The drained raw materials are then transferred to a moistening enzymatic hydrolysis tank, and 25°C warm water is added to cover the surface of the raw materials by 3cm. The constant temperature control system inside the tank is turned on (temperature control accuracy 25°C±1°C), and the raw materials are moistened for 4 hours to allow them to absorb and swell evenly. 50g of cellulase is accurately weighed according to 0.1% of the total mass of the raw materials (50kg) and added into the tank through the enzyme solution quantitative addition port. The tank is kept at a constant temperature of 25°C for 30 minutes to soften the fiber structure of the raw materials. After the enzymatic hydrolysis is completed, the heating jacket of the tank wall is activated to raise the temperature inside the tank to 80°C±2°C and maintain the temperature for 10 minutes to complete the enzymatic inactivation and prevent over-enzymatic hydrolysis from affecting the product flavor. The raw materials are sequentially fed into the various equipment of the compound cooking unit via a sealed conveyor belt (conveying speed 1m / min), and the following steps are performed: ① High-temperature cooking: The raw materials are sent into a sealed cooking machine (equipment airtightness ≥98%). The temperature is set to 100℃ and the relative humidity to 88% by the intelligent control unit. A 30-minute softening program is started first, using high-temperature steam to loosen the raw material fibers. Then, it automatically switches to a 15-minute component conversion program to reduce the coldness of raw astragalus and promote the dissolution of active ingredients. During the process, the humidity sensor monitors in real time, and the steam compensation device automatically replenishes steam to maintain the humidity stable within the range of 85% to 90%; ② High-heat cooking: The cooked raw materials are seamlessly transferred to the intelligent turning machine via a sealed conveyor belt. Stir-fry machine: Adjust the machine speed to 30 r / min, set the temperature to 230℃, and stir-fry continuously for 4 minutes; the equipment adopts a temperature closed-loop control system, which provides real-time feedback and adjusts the heating power to ensure that the temperature error is ≤3℃, forming a uniform micro-caramelized layer on the surface of the raw materials, locking in the internal aroma and active ingredients; ③ High-temperature roasting: The raw materials are transferred to an infrared roasting machine, set the equipment temperature to 190℃, and first perform a 5-minute initial roasting and impurity removal program to remove slight surface odors, then automatically switch to a 10-minute re-roasting and aroma-enhancing program, stimulating the generation of caramelized substances through infrared heat radiation, with a total processing time of 15 minutes; ④ Caramelized stir-frying: The raw materials are put into an intermittent stir-fry machine, set the temperature to 210℃, and start the intermittent operation program (stir-frying for 2 minutes). (After stopping for 30 seconds, repeat 3 times); The equipment has a built-in temperature sensor for real-time monitoring to ensure that the temperature error is ≤4℃, avoiding local scorching of the raw materials and enhancing the flavor profile; ⑤ High-temperature baking: The raw materials are fed into a gradient baking machine, first set to 80℃ for 30 minutes of constant temperature baking to complete the initial dehydration, and then automatically heated to 150℃ for 15 minutes of baking to deeply enhance the aroma; The equipment integrates an online moisture content detector (detection accuracy ±0.3%) to monitor the moisture content of the raw materials in real time, and finally accurately control the moisture content at 7.5%, giving the raw materials the stickiness to form; After high-temperature roasting, the raw materials are cooled to 22℃ (within the range of 20-25℃) via a cooling conveyor line (room temperature set at 22℃), and then fed into a cold pressing forming machine. The adjustable mold of the equipment is replaced with a tea cake mold (5cm in diameter, 1cm in thickness, made of food-grade 304 stainless steel). The pressure is set to 5MPa, the cold pressing program is started and the pressure is held for 2 minutes, and the material's own viscosity is used to achieve adhesive-free shaping. The formed tea cake is transferred to a vacuum cooling chamber via a conveyor belt. After the chamber door is closed, the vacuum pump is started to reduce the vacuum level inside the chamber to 10Pa and maintain cooling for 15 minutes to quickly remove the residual heat inside the tea cake and improve its structural stability. After vacuum cooling, the tea cakes are conveyed to the quality control area via conveyor belt and tested according to the following standards: Compressive strength: Tested using a pressure testing machine, 20 samples were randomly selected, the average compressive strength was 58N, and 3 defective samples with a compressive strength of 43N (<45N) were removed. Astragaloside A retention rate: Detected by high performance liquid chromatography (HPLC) according to the standard method in the Pharmacopoeia, the result was 89%. Moisture content: Measured using a halogen moisture analyzer, the average moisture content was 7.3%. Qualified products are individually packaged in vacuum aluminum foil bags and stored in a cool, dry warehouse at a temperature of 22℃ and a humidity of 55%. The entire set of specialized equipment is connected in series by sealed conveyor belts, with elastic sealing sleeves installed at the joints of adjacent units to prevent heat loss and raw material contamination. The intelligent control unit integrates a PLC control system to display the temperature, humidity, moisture content and operating status of each piece of equipment in real time, and automatically records the process parameters and test results of this batch (50kg of raw materials). The data storage traceability period is ≥2 years. The production cycle for a single batch is 4.5 hours, with a defect rate of 3.2%, which is 35% more efficient than the traditional honey-roasting process. Example 2 (Preparation process and application of special equipment for spherical ripe astragalus tea): Raw material pretreatment: Dried roots of Astragalus membranaceus were selected and root segments with a diameter of 0.8-1.0 cm and a length of 5-6 cm were screened using a grading and screening machine. The roots were then subjected to ultrasonic cleaning, moistening, enzymatic hydrolysis, and inactivation treatment as in Example 1. The moisture content of the raw materials after pretreatment was 10.8%. Core cooking process: The process parameters are slightly adjusted as follows: high-heat stir-frying temperature 240℃, stir-frying time 5min, high-temperature roasting temperature 200℃, char-heat stir-frying temperature 220℃, and high-heat baking final moisture content 7.0%; the remaining process steps and equipment operation are consistent with Example 1, and strictly follow the sequence of "closed steamer → intelligent stir-frying machine → infrared roasting machine → intermittent stir-frying machine → gradient baking machine"; Low-temperature molding: After cooling to 23℃, the adjustable mold is replaced with a spherical mold (2.0cm in diameter, made of food-grade 304 stainless steel). The cold pressing machine is set to a pressure of 5MPa and held for 2 minutes to produce a spherical product. After vacuum cooling (10Pa, 15 minutes), the product is shaped. Quality control screening and equipment operation: The compressive strength of the spherical products was tested to be 53N, the astragaloside A retention rate was 87%, and the moisture content was 7.1%; the raw material was processed in batches of 50kg, the production cycle was 4.3h, and the defect rate was 2.9%; the intelligent control unit recorded the process parameters throughout the process, and the equipment operated stably. Experimental Examples (Performance Comparison of the Invention's Process with Traditional Processes): The traditional honey-processed Astragalus tea was selected as the control group and its performance was compared with that of the tea cake product of Example 1 (experimental group). The statistical results are shown in Table 1 below: Table 1 Experiments show that the synergistic effect of the composite thermal processing and special equipment of the present invention results in a roasted astragalus tea that is significantly superior to traditional processes in terms of active ingredient retention, molding stability, production efficiency, and brewing performance. Moreover, the product has a rich aroma and mellow taste, fully meeting the needs of health tea consumption.

[0012] The above embodiments are only used to explain the present invention and are not intended to limit the protection of the present invention. Any non-substantial modifications made based on the essential solution of the present invention should fall within the protection scope of the present invention.

Claims

1. A process for the preparation of high glycoside retaining mild type Radix Astragali tea, characterized by: It comprises the following steps: a. Raw material pretreatment: screening the root segments of Astragalus membranaceus with a diameter of 0.8-1.5 cm and a length of 5-8 cm, cleaning with ultrasonic power of 200 W for 10 min, draining until no free water on the surface after cleaning; placing the drained raw material in warm water at 25℃ for 4 h, adding cellulase at 0.1% of the raw material quality, treating at 25℃ for 30 min, and then heating at 80℃ for 10 min for enzyme inactivation; b. Core ripening: adopting five-step compound heat processing, the steps are as follows: ① High-temperature cooking: the temperature is controlled at 95-105℃, and the relative humidity is kept at 85%-90%, first softening treatment for 30 min, and then ingredient conversion treatment for 15 min; ② Intense fire stir-frying: the temperature is controlled at 200-250℃, the stir-frying rotation speed is 30 r / min, and the continuous stir-frying lasts for 3-5 min; ③ High-temperature roasting: adopting infrared roasting, the temperature is controlled at 180-220℃, the total time is 10-15 min, first initial roasting for 5 min to remove impurities, and then re-roasting for 10 min to increase aroma; ④ Focal heat stir-frying: the temperature is controlled at 190-230℃, and the intermittent operation is adopted, stopping for 30 s after stir-frying for 2 min, and repeating the operation; ⑤ High-heat baking: adopting gradient heating, first baking at 80℃ for 30 min, then baking at 150℃ for 15 min, and finally controlling the water content of the raw material at 7%-8%; c. Low-temperature forming: cooling the raw material after core ripening to 20-25℃, cold pressing at 5 MPa for 2 min, and then cooling in the environment with a vacuum degree of 10 Pa for 15 min; d. Quality control screening: detecting the compression strength, astragaloside A retention rate and water content of the product, and removing the products with compression strength <45 N, astragaloside A retention rate <85% or water content exceeding the range of 7%-8%.

2. The process for preparing high glycoside retaining mild type Radix Glycyrrhizae tea as claimed in claim 1, wherein: The water content of the raw material after pretreatment is ≤12%; the temperature is controlled at 25℃±1℃ during the enzyme hydrolysis process, and the temperature is controlled at 80℃±2℃ during the inactivation process.

3. The process for preparing high glycoside retaining mild type Radix Glycyrrhizae tea as claimed in claim 1, wherein: The high-temperature cooking adopts a closed cooking machine with equipment sealing degree ≥98%; the temperature closed loop control is adopted in the stages of intense fire stir-frying and focal heat stir-frying, with temperature error ±5℃; the online water content detector is adopted in the high-heat baking stage, with water content detection accuracy ±0.5%.

4. A special equipment for preparing the prepared radix astragali tea according to any one of claims 1 to 3, characterized in that: It comprises a pretreatment unit, a compound ripening unit, a low-temperature forming unit and an intelligent control unit, and each unit is connected in series through a sealed conveying belt; The pretreatment unit comprises a grading screening machine, an ultrasonic cleaning tank and a material soaking and enzyme hydrolysis tank, the grading screening machine is equipped with a sieve with a pore size of 0.8-1.5 cm, the ultrasonic cleaning tank has a power adjustable to 200 W, and the material soaking and enzyme hydrolysis tank has a constant temperature control system with a temperature of 25℃±1℃; The compound ripening unit is sequentially provided with a closed cooking machine, an intelligent stir-frying machine, an infrared roasting machine, an intermittent stir-frying machine and a gradient baking machine, the closed cooking machine is provided with a humidity sensor and a steam compensation device, the intelligent stir-frying machine has a rotation speed adjustable to 0-50 r / min, the infrared roasting machine supports temperature adjustment of 180-220℃, the intermittent stir-frying machine supports intermittent operation program setting, and the gradient baking machine is integrated with an online water content detector; The low-temperature forming unit comprises a cooling conveying line, a cold-press forming machine, a vacuum cooling box and an adjustable mold. The cooling conveying line can control the room temperature at 20-25 DEG C. The cold-press forming machine has a pressure adjustment range of 0-10 MPa. The vacuum cooling box has a vacuum degree of less than or equal to 10 Pa. The adjustable mold supports the forming of tea cakes with a diameter of 4-6 cm or round balls with a diameter of 1.5-2.5 cm. The intelligent control unit integrates a PLC control system, displays data such as temperature, humidity, moisture content and equipment running state in real time, supports parameter adjustment and fault alarm, automatically records process parameters and detection results of each batch, and stores data for a tracing period of greater than or equal to 2 years.

5. The specialized equipment for red ginseng tea according to claim 4, characterized by: The adjustable mold is made of food-grade 304 stainless steel.

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