Intelligent production line of berry tea

Abstract

The intelligent production line comprises a tedding feeding machine, a tedding machine, a weighing device, a fixation feeding machine, a fixation machine, a rolling feeding machine, a rolling machine, a fermentation feeding machine, a fermentation machine and a drying machine, the picked fresh berry tea is placed on a tedding feeding machine and conveyed to a tedding machine through the tedding feeding machine, after tedding is completed, a certain weight of tedded berry tea is weighed through a weighing device and conveyed to a fixation feeding machine, and the fixation feeding machine conveys the tedded berry tea into a fixation machine; after enzyme deactivation is completed, the tea leaves are conveyed into a rolling machine through a rolling feeding machine; after the rolling is completed, conveying into a fermentation machine by a fermentation feeding machine; and the fermented berry tea enters a drying machine. The drying process is not simple dehydration, and the dihydromyricetin in the tea leaves can sublimate or be separated out along with water at a proper temperature and is condensed into macroscopic white crystals on the surfaces, which is the formation process of the iconic'white frost 'of the berry tea. And by setting uniform temperature, time and humidity parameters, each batch of products are ensured to be stable in quality, safe and sanitary, and the large-scale market demand can be met.

Description

Technical Field

[0001] This invention relates to the field of agricultural machinery, and in particular to an intelligent production line for berry tea. Background Technology

[0002] Wild berry tea, scientifically known as *Ampelopsis grossedentata*, is a perennial vine that can be used both medicinally and as a beverage. It possesses the taste of tea and medicinal properties; regular consumption can regulate kidney function and has a good preventive effect on cardiovascular and cerebrovascular diseases, rheumatism, and rheumatoid arthritis. It contains dihydroflavonols, which have antihypertensive, antitussive, expectorant, lipid-lowering, and liver-protective effects, and are unique to wild berry tea. Tests conducted by multiple research institutions, including the China Academy of Traditional Chinese Medicine, the Air Force Medical Research Institute of the People's Liberation Army, and Hunan Agricultural University, have shown that wild berry tea contains up to 42.5% tea polyphenols, higher than any other type of tea, earning it the title of "King of Teas." It is also caffeine-free and theophylline-free, containing 17 amino acids and 14 nutrients, making it a pure natural beverage that combines drinking, health benefits, and medicinal value. However, traditional wild berry tea production and processing are mainly done manually and piecemeal, with relatively extensive management, resulting in unstable quality and low production efficiency. With the continuous increase in wild berry tea production, there is an urgent need for automated wild berry tea production equipment that can continuously process the tea to improve production efficiency and ensure quality. Summary of the Invention

[0003] The technical problem this invention aims to solve is to overcome the aforementioned defects in existing technologies and provide an intelligent production line for wild berry tea. Through sequential processes of withering, fixation, rolling, fermentation, and drying, with strict control of temperature, time, and humidity parameters, each batch of product is guaranteed to be of stable quality, safe, and hygienic, meeting large-scale market demand. The drying process is not simply dehydration; at suitable temperatures, dihydromyricetin inside the tea leaves sublimates or is released with water, condensing on the surface as visible white crystals—this is the formation process of the characteristic "white frost" of wild berry tea.

[0004] This invention achieves the above objectives through the following technical solution: an intelligent production line for wild berry tea, comprising a withering and feeding machine, a withering machine, a weighing device, a fixing and feeding machine, a fixing machine, a rolling and feeding machine, a rolling machine, a fermentation and feeding machine, a fermentation machine, and a drying machine; freshly picked wild berry tea is placed on the withering and feeding machine, which then transports it to the withering machine. The withering machine uses infrared lamps to accelerate the evaporation of moisture from the wild berry tea and uses ultraviolet lamps for sterilization. The withering temperature is controlled at 50-60°C, and the withering humidity is controlled at 65-80%. The withering time is controlled between 2 and 4 hours. After withering, a certain weight of the withered tea is weighed and transported to the fixing machine. The fixing machine uses high temperature to quickly destroy the oxidase activity in the tea leaves, preventing the oxidation of tea polyphenols and other substances, thus fixing the color and flavor of the tea. The fixing temperature is controlled at 220℃, the tea temperature at 80-85℃, and the fixing humidity at 70-80%. The initial processing time is controlled at 20-25 minutes. After initial processing, the tea leaves are transported to the rolling machine by a rolling feeder. Rolling breaks down the cell structure of the tea leaves, promoting the exudation of internal substances for easier brewing. The rolling time is controlled at 5-8 minutes. After rolling, the tea leaves are transported to the fermentation machine by a fermentation feeder. Fermentation, under the action of microorganisms and enzymes, transforms the biochemical components of the berry tea. Moderate fermentation improves the taste and reduces the inherent cooling properties of the berry tea, making it milder. The fermentation temperature is controlled at 50-75℃, the fermentation humidity at 50-80%, and the fermentation time at 3-4 hours. After fermentation, the berry tea enters the drying machine. Through a precisely temperature-controlled drying process, the dihydromyricetin substances inside migrate with the moisture to the surface and condense into visible white crystals, which is the formation process of the berry tea's signature "white frost." The drying temperature is controlled at 70-80℃, and the drying time at 15-20 minutes.

[0005] Further technical solutions include an electrical control system and a monitoring cloud platform. The electrical control system uploads data on production line operation status, withering time, blanching temperature, fermentation temperature and humidity, drying temperature, output, and equipment status to the monitoring cloud platform via an industrial gateway. The cloud platform provides data storage, analysis, visualization dashboards, alarm management, and historical data query functions. Users can remotely monitor the production line operation status in real time through a web browser or mobile APP, receive alarm information, and authorize remote modification of process parameters, realizing remote management of the "unmanned workshop." The electrical control system dynamically optimizes the withering time and ventilation strategy based on historical data and real-time data on the temperature, humidity, and moisture content of the tea leaves in the mulberry tea environment through model predictive control (MPC) or machine learning algorithms. It adopts fuzzy PID or adaptive PID algorithms to improve the accuracy and stability of the withering temperature control and adapt to the differences in tea raw materials from different batches. Based on the temperature, humidity, and oxygen data in the fermentation chamber, a fermentation degree prediction model is established to guide the determination of the fermentation endpoint. A thermodynamic model of the drying process is established, and the temperature, wind speed, and time configuration of each stage of drying are optimized through algorithms to reduce energy consumption while ensuring quality.

[0006] In a further technical solution, the spreading and feeding machine includes a frame, a baffle, a chain plate, a feeding frame, a lever, a lever reduction motor, and a chain plate reduction motor. The baffle is set around the frame, the feeding frame is installed on the chain plate, the chain plate is installed on the frame, the chain plate reduction motor drives the chain plate to move, the lever is installed above the chain plate, and the lever reduction motor drives the lever to rotate so that the tea leaves are spread out and prevent the tea leaves from stacking.

[0007] In a further technical solution, the spreading machine includes three conveyor lines, with infrared and ultraviolet lamps installed above each conveyor line.

[0008] In a further technical solution, the weighing device is installed on the withering and feeding machine. The weighing device includes a weighing sensor, a cylinder, and a weighing frame. The cylinder is used to open the weighing frame. The withering machine conveys the tea into the weighing frame, where it is measured by the weighing sensor. When the required weight is reached, the withering machine stops conveying, the cylinder opens the weighing frame, and the tea falls onto the withering and feeding machine.

[0009] In a further technical solution, the blanching machine includes a drum, a heating device, and a blower. The heating device and the blower are installed at the drum inlet.

[0010] In a further technical solution, the fermentation machine includes a fermentation box, a cylinder, a separation box, a drying tray, a tray stacking machine, a chain conveyor line, and a fermentation box geared motor. The fermentation box geared motor drives the fermentation box to rotate. Multiple squares are set on the fermentation box. The cylinder is installed on the fermentation box, and the separation box is installed below the fermentation box. The cylinder is used to open the fermentation box, allowing the berry tea to fall into the separation box. The separation box separates the fermented berry tea and places it into the drying tray. The drying tray is stacked to a certain height by the tray stacking machine and then centrally fed into the dryer via the chain conveyor line.

[0011] The advantages of the intelligent production line for berry tea of ​​the present invention compared with the prior art are as follows: This invention's wild strawberry tea undergoes a series of processes including withering, fixation, rolling, fermentation, and drying. Strict control of temperature, time, and humidity parameters ensures consistent quality, safety, and hygiene for each batch, meeting large-scale market demand. The withering machine utilizes infrared lamps to accelerate moisture evaporation and ultraviolet lamps for sterilization. The drying process is not simply dehydration; at suitable temperatures, dihydromyricetin within the tea leaves sublimates or precipitates with water, condensing on the surface as visible white crystals—this is the formation process of the characteristic "white frost" on wild strawberry tea. Attached Figure Description

[0012] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings: Figure 1 This is a schematic diagram of the intelligent production line structure for berry tea according to the present invention; Figure 2 for Figure 1 A schematic diagram of the structure of the spreading and feeding machine; Figure 3 for Figure 1 A schematic diagram of the structure of a forcing machine; Figure 4 for Figure 1 A schematic diagram of the weighing device; Figure 5 for Figure 1 A schematic diagram of the structure of a blanching machine; Figure 6 for Figure 1 A schematic diagram of the fermenter structure. Detailed Implementation

[0013] It should be noted that, without causing conflict, the various embodiments and features of the present invention can be combined with each other. Next, I will describe the present invention in detail with reference to the accompanying drawings and specific embodiments.

[0014] like Figure 1As shown, the present invention preferably discloses an intelligent production line for wild berry tea according to the first embodiment, comprising a withering and feeding machine 1, a withering machine 2, a weighing device 3, a fixing and feeding machine 4, a fixing machine 5, a rolling and feeding machine 6, a rolling machine 7, a fermentation and feeding machine 8, a fermentation machine 9, and a drying machine 10. Freshly picked wild berry tea is placed on the withering and feeding machine 1, which then transports it to the withering machine 2. The withering machine 2 uses infrared lamps to accelerate the evaporation of moisture from the wild berry tea and uses ultraviolet lamps for sterilization. The withering temperature is controlled at 50-60°C. The temperature is controlled at 220℃, the humidity is maintained at 65-80%, and the withering time is controlled at 2-4 hours. After withering, a certain weight of the withered tea is weighed by the weighing device 3 and transported to the fixing and feeding machine 4. The fixing and feeding machine 4 then transports the tea into the fixing machine 5. The fixing machine 5 uses high temperature to quickly destroy the oxidase activity in the tea leaves, preventing the oxidation of tea polyphenols and other substances, thereby fixing the color and flavor of the tea. The fixing temperature is controlled at 220℃, the tea temperature is controlled at 80-85℃, and the humidity is controlled at 70%. 80. The withering time is controlled at 20-25 minutes. After withering, the tea leaves are conveyed to the rolling machine 7 by the rolling feeder 6. Rolling breaks down the cell structure of the tea leaves, promoting the seepage of internal substances, making it easier to brew. The rolling time is controlled at 5-8 minutes. After rolling, the tea leaves are conveyed to the fermentation machine 9 by the fermentation feeder 8. Fermentation is the process of transforming the biochemical components of the berry tea under the action of microorganisms and enzymes. Moderate fermentation improves the taste and reduces the cold properties of the berry tea, making it milder. The fermentation temperature is controlled at 50-75℃, the fermentation humidity is controlled at 50-80%, and the fermentation time is controlled at 3-4 hours. After fermentation, the berry tea leaves enter the drying machine 10. Through a precise temperature-controlled drying process, the dihydromyricetin substances inside migrate with the moisture to the surface and condense into visible white crystals on the surface, which is the formation process of the berry tea's signature "white frost". The drying temperature is controlled at 70-80℃, and the drying time is controlled at 15-20 minutes.

[0015] like Figure 2 As shown, the spreading and feeding machine 1 includes a frame 101, a baffle 102, a chain plate 106, a feeding frame 103, a lever 104, a lever reduction motor 105, and a chain plate reduction motor 107. The baffle 102 is located around the frame 101. The feeding frame 103 is mounted on the chain plate 106, which is mounted on the frame 101. The chain plate reduction motor 107 drives the chain plate 106 to move. The lever 104 is mounted above the chain plate 106, and the lever reduction motor 105 drives the lever 104 to rotate, thus spreading the tea evenly and preventing the tea from piling up. The structures of the fixing and feeding machine 4, the kneading and feeding machine 6, and the fermentation and feeding machine 8 are the same as those of the spreading and feeding machine 1.

[0016] like Figure 3 As shown, the spreading machine 2 includes three conveyor lines 201, with an infrared lamp 202 and an ultraviolet lamp 203 installed above each conveyor line 201.

[0017] like Figure 4 As shown, the weighing device 3 is installed on the blanching and feeding machine 4. The weighing device 3 includes a weighing sensor (not shown in the figure), a cylinder 302, and a weighing frame 301. The cylinder 302 is used to open the weighing frame 301. The spreading machine 2 conveys the tea into the weighing frame 301, where it is measured by the weighing sensor. When the required weight is reached, the spreading machine 2 stops conveying, the cylinder 302 opens the weighing frame 301, and the tea falls onto the blanching and feeding machine 4.

[0018] like Figure 5 As shown, the blanching machine 5 includes a drum 501, a heating device, and a blower 502. The heating device and the blower 502 are installed at the inlet of the drum 501.

[0019] like Figure 6 As shown, the fermentation machine 9 includes a fermentation box 901, a cylinder 902, a separation box 903, a drying tray, a tray stacking machine 904, a chain conveyor line 905, and a fermentation box geared motor. The fermentation box geared motor drives the fermentation box 901 to rotate. Multiple squares are set on the fermentation box 901. The cylinder 902 is installed on the fermentation box 901, and the separation box 903 is installed below the fermentation box 901. The cylinder 902 is used to open the fermentation box 901 so that the berry tea falls into the separation box. The separation box 903 separates the fermented berry tea and puts it into the drying tray. The drying tray is stacked to a certain height by the tray stacking machine 904 and then sent into the dryer 10 through the chain conveyor line 905.

[0020] This invention's wild strawberry tea undergoes a series of processes including withering, fixation, rolling, fermentation, and drying. Strict control of temperature, time, and humidity parameters ensures consistent quality, safety, and hygiene for each batch, meeting large-scale market demand. The withering machine utilizes infrared lamps to accelerate moisture evaporation and ultraviolet lamps for sterilization. The drying process is not simply dehydration; at suitable temperatures, dihydromyricetin within the tea leaves sublimates or precipitates with water, condensing on the surface as visible white crystals—this is the formation process of the characteristic "white frost" on wild strawberry tea.

[0021] Electrical Control System: The entire production line is controlled by a central PLC (Siemens) as the main controller, integrating an HMI touchscreen for parameter setting, manual operation, and status display. Each workstation is controlled by distributed I / O modules, communicating with the main PLC via industrial Ethernet or PROFINET buses. The system is equipped with various sensors (temperature, humidity, weight, photoelectric, etc.) and actuators (motors, cylinders, heaters, etc.) to achieve data acquisition and precise control throughout the entire production process.

[0022] Monitoring and Cloud Platform App: Data such as production line operating status, process parameters (e.g., withering time, blanching temperature, fermentation temperature and humidity, drying temperature curve), output, and equipment status (operating, stopped, faulty) are uploaded to the cloud platform via an industrial gateway. The cloud platform provides data storage, analysis, visualization dashboards, alarm management, and historical data query functions. Users can remotely monitor the production line operating status in real time through a web browser or mobile app, receive alarm information, and authorize remote modification of process parameters, realizing remote management of the "unmanned workshop".

[0023] Intelligent Algorithm Application: Withering Optimization Algorithm: Based on historical data and real-time sensor data (ambient temperature and humidity, tea moisture content), the withering time and ventilation strategy are dynamically optimized through model predictive control (MPC) or machine learning algorithms.

[0024] Temperature control for fixing: Fuzzy PID or adaptive PID algorithm is adopted to improve the accuracy and stability of fixing temperature control and adapt to the differences in tea raw materials from different batches.

[0025] Fermentation monitoring and prediction: Based on temperature, humidity and oxygen data in the fermentation chamber, a fermentation degree prediction model is established to guide the determination of the fermentation endpoint.

[0026] Drying energy-saving optimization: Establish a thermodynamic model of the drying process, and optimize the temperature, wind speed and time configuration of each stage of drying through algorithms to reduce energy consumption while ensuring quality.

[0027] Quality traceability: By recording the entire process data of each batch of tea production through a cloud platform, a digital twin archive is formed, enabling full life-cycle quality traceability from fresh leaves to finished products.

[0028] The techniques not described above are common knowledge to those skilled in the art. The above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. An intelligent production line for berry tea, characterized in that, The equipment includes a spreading and feeding machine (1), a spreading machine (2), a weighing device (3), a fixing and feeding machine (4), a fixing machine (5), a kneading and feeding machine (6), a kneading machine (7), a fermentation and feeding machine (8), a fermentation machine (9), and a drying machine (10). Freshly picked berry tea is placed on the spreading and feeding machine (1), which then transports it to the spreading machine (2). The spreading machine (2) uses infrared lamps to accelerate the evaporation of moisture from the berry tea and uses ultraviolet lamps for sterilization. The spreading temperature is controlled at 50-60 ℃, and the spreading humidity is controlled at 65-80%. The withering time is controlled at 2-4 hours. After withering, a certain weight of the withered tea is weighed by the weighing device (3) and transported to the fixing and feeding machine (4). The fixing and feeding machine (4) then transports the tea to the fixing machine (5). The fixing machine (5) rapidly destroys the oxidase activity in the tea leaves through high temperature, preventing the oxidation of substances such as tea polyphenols, thereby fixing the color and flavor of the tea. The fixing temperature is controlled at 220℃, the tea temperature is 80-85℃, and the fixing humidity is controlled at 70%. 80, the fixation time is controlled at 20~25 minutes; after fixation, it is transported to the kneading machine (7) by the kneading feeder (6). Kneading destroys the cell structure of tea leaves, promotes the seepage of internal substances, and facilitates brewing. The kneading time is controlled at 5~8 minutes; after kneading, it is transported to the fermentation machine (9) by the fermentation feeder (8). Fermentation is the transformation of the biochemical components of berry tea under the action of microorganisms and enzymes. Appropriate fermentation improves the taste, reduces the cold properties of berry tea itself, and makes it more mild. The fermentation temperature is controlled at 50~75℃, the fermentation humidity is controlled at 50~80%, and the fermentation time is controlled at 3~4 hours; after fermentation, the berry tea enters the drying machine (10). Through the precise temperature control drying process, the dihydromyricetin substances inside migrate to the surface with the water and condense into white crystals visible to the naked eye on the surface, which is the formation process of the berry tea's signature "white frost". The drying temperature is controlled at 70~80℃, and the drying time is controlled at 15~20 minutes.

2. The intelligent production line for berry tea according to claim 1, characterized in that, It includes an electrical control system and a monitoring cloud platform. The electrical control system uploads data on production line operation status, withering time, blanching temperature, fermentation temperature and humidity, drying temperature, output, and equipment status to the monitoring cloud platform through an industrial gateway. The cloud platform provides data storage, analysis, visualization dashboards, alarm management, and historical data query functions. Users can remotely monitor the production line operation status in real time through a web browser or mobile APP, receive alarm information, and authorize remote modification of process parameters to achieve remote management of the "unmanned workshop". The electrical control system dynamically optimizes the withering time and ventilation strategy based on historical data and real-time data on the temperature, humidity, and moisture content of the tea leaves in the mulberry tea environment through model predictive control (MPC) or machine learning algorithms. It adopts fuzzy PID or adaptive PID algorithms to improve the accuracy and stability of the withering temperature control and adapt to the differences in tea raw materials from different batches. Based on the temperature, humidity, and oxygen data in the fermentation chamber, a fermentation degree prediction model is established to guide the determination of the fermentation endpoint. A thermodynamic model of the drying process is established, and the temperature, wind speed, and time configuration of each stage of drying are optimized through algorithms to reduce energy consumption while ensuring quality.

3. The intelligent production line for mulberry tea according to claim 1, characterized in that, The green tea spreading and feeding machine (1) includes a frame (101), a baffle (102), a chain plate (106), a feeding frame (103), a lever (104), a lever reduction motor (105), and a chain plate reduction motor (107). The baffle (102) is set around the frame (101), the feeding frame (103) is installed on the chain plate (106), the chain plate (106) is installed on the frame (101), the chain plate reduction motor (107) drives the chain plate (106) to move, the lever (104) is installed above the chain plate (106), and the lever reduction motor (105) drives the lever (104) to rotate so that the green tea is spread out and prevents the green tea from stacking.

4. The intelligent production line for mulberry tea according to claim 1, characterized in that, The spreading machine (2) includes three conveyor lines (201), with an infrared lamp (202) and an ultraviolet lamp (203) installed above each conveyor line (201).

5. The intelligent production line for berry tea according to claim 1, characterized in that, The weighing device (3) is installed on the blanching and feeding machine (4). The weighing device (3) includes a weighing sensor, a cylinder (302), and a weighing frame (301). The cylinder (302) is used to open the weighing frame (301). The spreading machine (2) transports the tea into the weighing frame (301), and the weighing sensor measures the weight. When the required weight is reached, the spreading machine (2) stops transporting the tea, the cylinder (302) opens the weighing frame (301), and the tea falls onto the blanching and feeding machine (4).

6. The intelligent production line for mulberry tea according to claim 1, characterized in that, The blanching machine (5) includes a drum (501) and a heating device and a blower (502). The heating device and the blower (502) are installed at the inlet of the drum (501).

7. The intelligent production line for mulberry tea according to claim 1, characterized in that, The fermentation machine (9) includes a fermentation box (901), a cylinder (902), a separation box (903), a drying tray, a tray stacking machine (904), a chain conveyor line (905), and a fermentation box geared motor. The fermentation box geared motor drives the fermentation box (901) to rotate. Multiple squares are set on the fermentation box (901). The cylinder (902) is installed on the fermentation box (901). The separation box (903) is installed below the fermentation box (901). The cylinder (902) is used to open the fermentation box (901) so that the berry tea falls into the separation box. The separation box (903) separates the fermented berry tea and puts it into the drying tray. The drying tray is stacked to a certain height by the tray stacking machine (904) and then sent to the dryer (10) by the chain conveyor line (905).

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