Intelligent temperature control tea fermentation device and method

Abstract

This invention discloses an intelligent temperature-controlled tea fermentation device, belonging to the field of tea fermentation technology. It includes a fermentation chamber, a layered fermentation component, a temperature control component, an environmental regulation component, an intelligent control component, and an early warning component. The inner wall of the fermentation chamber is provided with a heat insulation layer, and the top of the fermentation chamber is provided with an openable sealing cover, which has a vent valve. The layered fermentation component includes several sets of fermentation trays, with temperature acquisition points at the bottom of each tray and several sets of vent holes evenly distributed on the trays. The temperature control component includes a layered temperature control unit, a dynamic temperature adjustment unit, and a temperature compensation unit. The environmental regulation component includes a humidity sensor, a humidifier, a dehumidifier, and an oxygen concentration sensor. The intelligent control component includes a controller, a touch screen display, and a data storage module. This invention discloses a fermentation device capable of achieving precise and uniform temperature control, adapting to the fermentation needs of different types of tea, and possessing a high degree of intelligence.

Description

Technical Field

[0001] This invention relates to the field of tea fermentation technology, and in particular to a smart temperature-controlled tea fermentation device and method. Background Technology

[0002] Tea fermentation is the core process that determines the quality of tea. Its essence is the oxidation reaction of polyphenols in tea under the action of enzymes. Temperature is a key factor affecting the rate of this oxidation reaction, the types of products, and their quality. Too high a temperature can easily cause the tea to "burn and turn sour," destroying the flavor compounds; too low a temperature will lead to incomplete fermentation, prolong the fermentation period, and affect the color and taste of the tea.

[0003] Traditional tea fermentation often uses natural fermentation or simple fermentation boxes, which have two major technical problems: First, the temperature distribution inside the fermentation box is uneven, and the fermentation degree of tea leaves in different layers varies greatly, resulting in inconsistent quality of finished tea. Second, parameters such as temperature, humidity, and oxygen concentration during the fermentation process rely on manual experience for control, lacking precise intelligent collaborative control. It is impossible to dynamically adjust parameters according to the fermentation stage of the tea leaves, and fermentation data cannot be effectively stored and traced, making it difficult to optimize and iterate the fermentation process.

[0004] To address the aforementioned issues, there is an urgent need to develop a tea fermentation device and method that can achieve precise temperature control in layers, intelligent and coordinated regulation of multiple environmental parameters, and record fermentation data, in order to solve the technical pain points of unstable quality and poor process control in traditional fermentation methods. Summary of the Invention

[0005] In order to overcome the shortcomings of the prior art, the technical problem to be solved by the present invention is to propose a fermentation device that can achieve precise and uniform temperature control, adapt to the fermentation needs of different types of tea, and has a high degree of intelligence.

[0006] To achieve this objective, the present invention adopts the following technical solution: This invention provides an intelligent temperature-controlled tea fermentation device and method, including a fermentation chamber and a layered fermentation component, a temperature control component, an environmental regulation component, an intelligent control component, and an early warning component installed on the fermentation chamber. The components work together to achieve intelligent temperature control and environmental regulation during tea fermentation. The fermentation chamber has an inner wall with an insulation layer and an openable sealing cover on the top. The sealing cover has a vent valve and is electrically connected to the intelligent control component. The stratified fermentation component is detachably installed inside the fermentation chamber. The stratified fermentation component includes several sets of fermentation trays, which are connected by a connecting component driven by a motor. Temperature acquisition points are provided at the bottom of each fermentation tray, and several sets of ventilation holes are evenly distributed on the fermentation tray. The temperature control component includes a stratified temperature control unit, a dynamic temperature adjustment unit, and a temperature compensation unit. The environmental control components include a humidity sensor, a humidifier, a dehumidifier, and an oxygen concentration sensor. The humidity sensor and the oxygen concentration sensor are mounted on one side of the inner wall of the fermentation chamber via a bracket. The humidifier and the dehumidifier are symmetrically arranged on the side wall of the fermentation chamber. The oxygen concentration sensor works in conjunction with the vent valve, and the opening degree of the vent valve is adjusted by an intelligent control component. The intelligent control component includes a controller, a touch screen display, and a data storage module. The controller is electrically connected to a tiered temperature control unit, a dynamic temperature adjustment unit, a temperature compensation unit, an environmental control component, and an early warning component. The controller and the touch screen display are both located outside the fermentation chamber. The controller integrates a data storage module for storing various parameter data during the fermentation process. The early warning component includes an audible and visual alarm, which is electrically connected to the controller.

[0007] A preferred embodiment of the present invention is that the layered temperature control unit includes a temperature sensor and an electric heating element, wherein the temperature sensor and the electric heating element are respectively arranged in a one-to-one correspondence and are respectively arranged at the bottom and side wall of the fermentation tray. The dynamic temperature control unit includes a semiconductor cooling chip, an air guide plate, and a micro fan. The semiconductor cooling chip is fixed to the side wall of the fermentation chamber and is attached to the insulation layer. The air guide plate is located between the semiconductor cooling chip and the fermentation tray. The micro fan is fixed to the bottom of the fermentation chamber. The temperature compensation unit includes an insulation cotton pad and an infrared heating tube. The insulation cotton pad is laid at the bottom of the fermentation tray, and the infrared heating tube is installed at the top of the fermentation chamber and electrically connected to the controller.

[0008] A preferred embodiment of the present invention is that the connecting assembly includes several sets of connecting rods, the outer wall of the connecting rods is provided with installation threads, the shaft ends of the connecting rods are respectively rotatably connected to the fermentation tray, the connecting rods are screwed with connecting rings, the connecting rings are provided with flattening rods, both ends of the connecting rods are provided with cross grooves, and the two sets of connecting rods are connected by cross rods.

[0009] A preferred embodiment of the present invention is that a motor is provided on the top of the fermentation chamber, a rotating shaft is connected to the drive end of the motor, a cross bar is provided at the end of the rotating shaft away from the motor, and the cross bar is adapted to the cross groove at the end of the connecting rod.

[0010] A preferred embodiment of the present invention is that the environmental control component further includes a microbial monitoring sensor, which is disposed on the side wall of the fermentation tray and is used to monitor the types and quantities of microorganisms on the surface of the tea leaves in real time during the fermentation process, and to feed the data back to the controller.

[0011] The preferred technical solution of the present invention is that the fermentation tray is made of food-grade stainless steel, and the diameter of its ventilation holes is 0.5-1.5mm; the temperature sensor is a high-precision PT100 sensor with a measurement accuracy of ±0.1℃; and the electric heating element is waterproof with a power adjustment range of 50-200W.

[0012] A method for intelligent temperature-controlled tea fermentation, based on an intelligent temperature-controlled tea fermentation device, includes the following steps: Step S1, Equipment Debugging and Parameter Preset: Turn on the intelligent control component, select the tea type or customize the fermentation parameters through the touch screen, set the temperature range, humidity range, oxygen concentration range and fermentation time for each stage of fermentation through the controller, and check the operating status of each component. Step S2, Tea Loading: Evenly spread the withered tea leaves on each fermentation tray, with a thickness of 3-8cm. After spreading, close the sealing cover to ensure that the fermentation box is well sealed. Step S3, Initial Fermentation Heating Start: The controller controls the infrared heating tube and the electric heating element to work together to quickly raise the temperature of each layer inside the fermentation chamber to the preset start-up temperature. At the same time, the controller controls the humidifier to adjust the humidity inside the fermentation chamber to the preset range, and adjusts the ventilation valve to maintain the oxygen concentration at 18%-22%. The temperature sensor collects temperature data in real time and feeds it back to the controller. The controller fine-tunes the power of the electric heating element to ensure that the temperature deviation of each layer does not exceed ±0.1℃. Step S4, Mid-fermentation Constant Temperature Coordination and Control: After the internal temperature of the fermentation chamber reaches the preset constant temperature range, the controller turns off the infrared heating tube and starts the dynamic temperature adjustment unit and temperature compensation unit to maintain temperature stability; the temperature sensor monitors the temperature in real time and achieves precise temperature control through the semiconductor cooling chip or electric heating chip; the environmental control component collects humidity and oxygen concentration data in real time and achieves parameter coordination matching through the humidifier, dehumidifier and vent valve; the microbial monitoring sensor monitors microbial data in real time, and the controller dynamically adjusts the fermentation parameters according to the data. Step S5, Cooling and Termination of Fermentation in the Later Stage: After the fermentation time reaches the preset value or the tea fermentation status meets the standard, the controller starts the semiconductor cooling chip to gradually reduce the internal temperature of the fermentation chamber to 15-20℃, while reducing the humidity to 45%-55%, and closing the vent valve to terminate the fermentation reaction. Step S6, Discharge and Equipment Cleaning: Close all components, open the sealed cover, and remove the fermentation tray to complete the discharge; clean and disinfect the inside of the fermentation tray and fermentation chamber, and the data storage module automatically saves the fermentation parameter data for this time.

[0013] A preferred embodiment of the present invention is that, in step S3, the heating rate is controlled at 0.5-1℃ / min; and in step S5, the cooling rate is controlled at 0.3-0.8℃ / min.

[0014] The preferred technical solution of the present invention is that, in step S4, every 1-2 hours, the controller controls the micro fan to accelerate its operation for 10-15 minutes, which promotes air circulation inside the fermentation chamber and causes the tea leaves to turn slightly.

[0015] A preferred embodiment of the present invention further includes a parameter optimization step: after each fermentation is completed, staff retrieve the fermentation parameters and tea quality data from the data storage module via a touch screen, analyze the impact of the parameters on the fermentation quality, and optimize the preset temperature curve and parameters at each stage.

[0016] The beneficial effects of this invention are as follows: 1. This invention achieves independent and precise temperature control of each layer of tea leaves inside the fermentation chamber by setting up a layered fermentation component and a layered temperature control unit. Combined with the synergistic effect of the dynamic temperature adjustment unit and the temperature compensation unit, it solves the problem of uneven temperature distribution in traditional fermentation devices, ensures that the fermentation degree of each layer of tea leaves is consistent, and significantly improves the uniformity of the quality of the finished tea. 2. This invention integrates the operation of temperature control components and environmental regulation components through intelligent control components, realizing real-time monitoring and dynamic coordinated regulation of temperature, humidity and oxygen concentration. At the same time, combined with the feedback of microbial monitoring sensors, the fermentation parameters are adapted to the microbial metabolic laws of tea fermentation, solving the problem of traditional fermentation parameters relying on human experience and being inaccurate in regulation, and greatly improving the controllability of tea fermentation process. 3. The intelligent control component of this invention integrates a data storage module, which can completely store all parameter data for each fermentation. With the help of parameter optimization steps, staff can continuously optimize the fermentation process based on data traceability and analysis, thereby gradually improving the quality of tea fermentation.

[0017] 4. The fermentation tray of the present invention adopts a detachable structure, which facilitates tea loading, unloading and equipment cleaning. The modular design of each component of the fermentation device reduces the difficulty of equipment maintenance. At the same time, the food-grade stainless steel fermentation tray and waterproof electric heating element improve the food safety and service life of the equipment. Attached Figure Description

[0018] Figure 1 This is a cross-sectional view of the fermentation apparatus provided in a specific embodiment of the present invention; Figure 2 This is a schematic diagram of the fermentation device structure provided in a specific embodiment of the present invention; Figure 3 This is a schematic diagram of the connection component structure provided in a specific embodiment of the present invention; Figure 4 This is provided in a specific embodiment of the present invention. Figure 3 Enlarged schematic diagram of the structure at point A in the middle.

[0019] The attached diagram lists the components represented by each number as follows: 1. Fermentation chamber; 2. Insulation layer; 3. Sealing cover; 4. Vent valve; 5. Motor; 51. Rotating shaft; 6. Fermentation tray; 61. Guide component; 62. Guide seat; 63. Vent hole; 8. Connecting assembly; 81. Connecting rod; 82. Connecting ring; 83. Leveling rod; 84. Cross rod; 9. Temperature sensor; 10. Electric heating element; 11. Semiconductor cooling chip; 12. Air guide plate; 13. Miniature fan; 14. Insulation pad; 15. Infrared heating tube; 16. Humidity sensor; 17. Humidifier; 18. Dehumidifier; 19. Oxygen concentration sensor; 20. Controller; 21. Touch screen display. Detailed Implementation

[0020] The technical solution of the present invention will be further described below with reference to the accompanying drawings and specific embodiments.

[0021] Example 1 A smart temperature-controlled tea fermentation device, characterized in that: it includes a fermentation chamber 1 and a layered fermentation component, a temperature control component, an environmental regulation component, a smart control component, and an early warning component installed on the fermentation chamber 1. The components work together to achieve smart temperature control and environmental regulation for tea fermentation. The inner wall of the fermentation chamber 1 is covered with a 5cm thick polyurethane insulation layer 2. The top of the fermentation chamber 1 is connected to an openable sealing cover 3 via a hinge. The sealing cover 3 is equipped with a vent valve 4, which is a DN15 electric regulating valve. The vent valve 4 is electrically connected to the intelligent control component. The stratified fermentation component is detachably installed inside the fermentation chamber 1. The stratified fermentation component includes several sets of fermentation trays 6, which are connected by a connecting component 8. The connecting component 8 is driven by a motor 5. Temperature acquisition points are provided at the bottom of the fermentation trays 6, and several sets of ventilation holes 63 are evenly distributed on the fermentation trays 6. The temperature control component includes a stratified temperature control unit, a dynamic temperature adjustment unit, and a temperature compensation unit. The environmental control components include a humidity sensor 16, a humidifier 17, a dehumidifier 18, and an oxygen concentration sensor 19. The humidity sensor 16 and the oxygen concentration sensor 19 are mounted on one side of the inner wall of the fermentation chamber 1 via a bracket. The humidifier 17 and the dehumidifier 18 are symmetrically arranged on the side wall of the fermentation chamber 1. The oxygen concentration sensor 19 cooperates with the vent valve 4, and the opening degree of the vent valve 4 is adjusted by the intelligent control component. The humidity sensor 16 is a temperature and humidity sensor 16 of model SHT30, the humidifier 17 is an ultrasonic humidifier 17, the dehumidifier 18 is a small rotary dehumidifier, and the oxygen concentration sensor 19 is an oxygen sensor 19 of model KE-25F3. The intelligent control component includes a controller 20, a touch screen display 21, and a data storage module. The controller 20 is electrically connected to the layered temperature control unit, the dynamic temperature adjustment unit, the temperature compensation unit, the environmental adjustment component, and the early warning component. The controller 20 and the touch screen display 21 are both located outside the fermentation chamber 1. The controller 20 integrates a data storage module for storing various parameter data during the fermentation process. The early warning component includes an audible and visual alarm, which is electrically connected to the controller 20. The controller 20 is a PLC controller of model S7-200, the touch screen display 21 is a 7-inch industrial touch screen, and the data storage module is a 16G SD card. The audible and visual alarm of the early warning component is an LTE-1101J audible and visual alarm light.

[0022] By constructing an overall structure comprising a fermentation chamber 1, a layered fermentation component, a temperature control component, an environmental regulation component, an intelligent control component, and an early warning component, intelligent control of the entire tea fermentation process is achieved. The insulation layer 2 reduces heat exchange loss, and the sealing cover 3 and the vent valve 4 work together to ensure the airtightness of the fermentation environment and the controllability of oxygen. The layered fermentation component allows for layered placement of tea leaves, laying the foundation for layered temperature control. The environmental regulation component achieves coordinated control of humidity and oxygen concentration. The intelligent control component integrates the operation of each component and stores data. The early warning component provides timely warnings of abnormal parameters. This solves the core problems of traditional fermentation devices, such as the lack of systematic intelligent control and unstable fermentation environment. It achieves coordinated control of temperature, humidity, and oxygen concentration, as well as traceability of fermentation data, thus improving the intelligence and controllability of tea fermentation from an overall architectural perspective.

[0023] This system achieves independent, high-precision temperature control across layers, with temperature deviations in each fermentation tray 6 not exceeding ±0.1℃. Structurally, it overcomes the technical challenges of uneven internal temperature distribution and significant differences in fermentation levels between upper and lower layers in traditional fermentation devices, significantly improving the uniformity of fermentation for the same batch of tea. Through multi-parameter collaborative closed-loop control of temperature, humidity, oxygen concentration, and microbial status, it achieves intelligent and automated regulation of the entire fermentation process, eliminating the need for manual monitoring and experience-based judgment. This overcomes the limitations of traditional devices that can only control temperature individually and rely on manual adjustments. The system utilizes food-grade stainless steel fermentation trays 6, waterproof heating components, a detachable structure, and an insulated and sealed structure, meeting the hygiene and safety requirements of tea processing while facilitating loading, unloading, cleaning, and maintenance. It enables real-time acquisition, storage, anomaly warning, and process traceability of fermentation parameters, solving the problems of traditional fermentation methods that cannot record data and optimize processes, providing a feasible path for the standardization and digitalization of tea fermentation.

[0024] As a possible implementation of this solution, preferably, the layered temperature control unit includes a temperature sensor 9 and an electric heating element 10. The temperature sensor 9 and the electric heating element 10 are arranged in a one-to-one correspondence and are respectively arranged at the bottom and side wall of the fermentation tray 6. The temperature sensor 9 is a PT100 high-precision sensor with a measurement accuracy of ±0.1℃, and the electric heating element 10 is a waterproof silicone heating element with a power adjustment range of 50-200W. The temperature sensors 9 and electric heating elements 10, which are set up one-to-one, can realize independent temperature acquisition and precise heating of a single fermentation tray 6. Compared with the traditional overall temperature control method, this design avoids the temperature difference between the layers inside the fermentation box 1, ensuring that each layer of tea is in a preset temperature environment. This solves the problem of inconsistent tea fermentation caused by uneven layer temperature, and significantly improves the uniformity of the finished tea quality.

[0025] The dynamic temperature control unit includes a semiconductor cooling chip 11, an air guide plate 12, and a micro fan 13. The semiconductor cooling chip 11 is fixed to the side wall of the fermentation chamber 1 and is attached to the insulation layer 2. The air guide plate 12 is disposed between the semiconductor cooling chip 11 and the fermentation tray 6. The micro fan 13 is fixed to the bottom of the fermentation chamber 1. The semiconductor cooling chip 11 is a TEC1-12706 semiconductor cooling chip, the air guide plate 12 is an arc-shaped plastic plate, and the micro fan 13 is a DC fan of model 12038. The semiconductor cooling chip 11 achieves cooling and temperature reduction, the air guide plate 12 guides the uniform diffusion of cold energy, and the micro fan 13 drives air circulation, forming a dynamic temperature control system of "cooling-air guiding-circulation". This design makes up for the shortcomings of traditional fermentation devices that can only raise the temperature but cannot accurately lower it. It can quickly respond to temperature fluctuations during the fermentation process. Combined with the layered temperature control unit, it achieves bidirectional precise temperature control of "raising and lowering", ensuring that the internal temperature of the fermentation chamber 1 is always stable within the preset range, which is suitable for the temperature requirements of each stage of tea fermentation.

[0026] The temperature compensation unit includes an insulation pad 14 and an infrared heating tube 15. The insulation pad 14 is laid at the bottom of the fermentation tray 6, and the infrared heating tube 15 is set at the top of the fermentation chamber 1 and electrically connected to the controller 20. The insulation pad 14 is made of aluminum silicate insulation cotton with a thickness of 2cm, and the infrared heating tube 15 is a ring infrared heating tube with a power of 500W.

[0027] The insulation pad 14 reduces heat loss from the fermentation tray 6 and lowers the energy consumption of the temperature control components. The infrared heating tube 15 enables rapid heating in the early stage of fermentation and rapid compensation during temperature fluctuations. The two work together to improve the response speed of temperature control and reduce the energy consumption of equipment operation. At the same time, it avoids sudden temperature changes caused by rapid heat loss, further ensuring the stability of fermentation temperature and improving the energy efficiency and reliability of the temperature control system.

[0028] As a possible implementation of this solution, preferably, the connecting assembly 8 includes several sets of connecting rods 81, the outer wall of the connecting rods 81 is provided with mounting threads, the shaft ends of the connecting rods 81 are rotatably connected to the fermentation tray 6, the connecting rods 81 are screwed with connecting rings 82, the connecting rings 82 are provided with flattening rods 83, both ends of the connecting rods 81 are provided with cross grooves, and the two sets of connecting rods 81 are connected by cross rods 84.

[0029] The fermentation chamber 1 is equipped with a motor 5 at the top. The drive end of the motor 5 is connected to a rotating shaft 51. A cross bar 84 is provided at the end of the rotating shaft 51 away from the motor 5. The cross bar 84 is adapted to the cross groove at the end of the connecting rod 81.

[0030] Depending on the thickness of the tea leaves, rotate the connecting ring 82. The connecting ring 82 drives the leveling rod 83 to rotate, adjusting the leveling rod 83 to a suitable position to match the thickness of the tea leaves. Align the guide pieces 61 at both ends of the fermentation tray 6 with the guide seats 62 on both sides of the fermentation box 1 and install them. Connect the connecting rods 81 of the upper and lower sets of fermentation trays 6 through the cross rod 84. Pour the tea leaves onto the fermentation tray 6. While sealing with the sealing cover 3, connect the rotating shaft 51 using the cross rod 84 and start the motor 5. The motor 5 drives the rotating shaft 51 to rotate. The rotating shaft 51, through the action of the cross rod 84, drives the connecting rod 81 to rotate, thereby causing the leveling rod 83 to make a circular motion. By controlling the forward and reverse rotation of the motor 5, the tea leaves on the fermentation tray 6 can be automatically leveled, and the tea leaves can be slightly turned over during fermentation, ensuring uniform thickness while promoting air circulation and improving the fermentation effect. The cross rod 84 and the connecting rod 81 are connected by a plug-in method, which realizes the quick connection and reliable installation of multiple sets of connecting rods 81 and fermentation trays 6, facilitating installation and subsequent removal and cleaning.

[0031] As a possible implementation of this solution, preferably, the environmental control component further includes a microbial monitoring sensor, which is installed on the side wall of the fermentation tray 6 to monitor the types and quantities of microorganisms on the surface of the tea leaves in real time during the fermentation process and to feed the data back to the controller 20.

[0032] By adding a microbial monitoring sensor to the environmental control components, the types and quantities of microorganisms during the tea fermentation process can be monitored in real time. Compared with traditional devices that only monitor physical environmental parameters, this design achieves dual monitoring of physical and biological parameters. The controller 20 can dynamically adjust the fermentation parameters according to the metabolic laws of microorganisms, so that the fermentation environment is adapted to the growth and reproduction needs of microorganisms. This optimizes the tea fermentation process from the biological mechanism level and further improves the aroma, taste and other quality indicators of the finished tea.

[0033] As a possible implementation of this solution, preferably, the fermentation tray 6 is made of food-grade stainless steel, the vent hole 63 has a diameter of 0.5-1.5mm; the temperature sensor 9 is a high-precision PT100 sensor with a measurement accuracy of ±0.1℃; and the electric heating element 10 has a waterproof structure with a power adjustment range of 50-200W.

[0034] The 63mm vent hole diameter is limited to prevent tea leaves from leaking out while ensuring air circulation. The high-precision PT100 sensor ensures accurate temperature acquisition. The waterproof electric heating element 10 broadens the applicable scenarios of the equipment. The power adjustment range adapts to the heating requirements of different fermentation stages. This design makes the structure and performance parameters of the device more specific and implementable, improving the practicality, food safety and adaptability of the equipment, and ensuring that the technical solution can be stably implemented and applied.

[0035] Example 2 A smart temperature-controlled tea fermentation method based on the device described in Example 1, used for black tea fermentation, includes the following steps: Step S1, Equipment Debugging and Parameter Preset: Turn on the equipment and select the "Black Tea Fermentation" mode through the touch screen 21. The controller 20 will automatically load the preset parameters: initial fermentation stage (0-2h): temperature 25℃, humidity 85%, oxygen concentration 21%; middle fermentation stage (2-8h): temperature 30℃, humidity 90%, oxygen concentration 19%; late fermentation stage (8-10h): temperature 18℃, humidity 50%, oxygen concentration 0%. Start the equipment self-test, focusing on checking the operating status of motor 5 and connecting component 8. Confirm that motor 5 is operating normally, the cross groove at the end of cross rod 84 and connecting rod 81 is tightly fitted, connecting rod 81 rotates smoothly, and leveling rod 83 fits well with the surface of fermentation tray 6. At the same time, confirm that the layered temperature control unit, dynamic temperature adjustment unit, environmental adjustment component and other components are operating normally.

[0036] Step S2, Tea Loading: Evenly spread the withered fresh black tea leaves on the three sets of fermentation trays 6, with a thickness of 5cm. Close the sealing cover 3 to ensure the fermentation chamber 1 is sealed. Then start the motor 5 and control it to run at a low speed of 3r / min for 3 minutes. The motor 5 drives the cross rod 84 to rotate through the rotating shaft 51. The cross rod 84 drives the top connecting rod 81 to rotate synchronously. Adjacent connecting rods 81 are linked through the cross rod 84 to achieve synchronous rotation of the three sets of connecting rods 81. When the connecting rod 81 rotates, it drives the connecting ring 82 to move at a uniform speed along the axis of the connecting rod 81. The connecting ring 82 drives the leveling rod 83 to move on the fermentation tray 6, further leveling the spread of fresh black tea leaves, ensuring the tea layer thickness is uniform and avoiding local accumulation. This process does not require manual opening of the lid, effectively ensuring the sealing and stability of the initial fermentation environment, and fully utilizing the detachable linkage and automatic leveling function of the connecting component 8, laying the foundation for subsequent uniform fermentation.

[0037] Step S3, Initial Heating Start of Fermentation: Controller 20 controls the infrared heating tube 15 and 3 sets of electric heating elements 10 to work together, with the heating rate controlled at 0.8℃ / min, raising the temperature of each layer to 25℃; humidifier 17 is activated, adjusting the humidity to 85%; vent valve 4 is fully opened, maintaining the oxygen concentration at 21%. Temperature sensor 9 collects temperature data in real time, and controller 20 fine-tunes the power of electric heating elements 10 to ensure that the temperature deviation of each layer is ≤±0.1℃; during this process, controller 20 controls motor 5 to operate intermittently at a low speed of 2r / min, running for 2 minutes every 30 minutes, driving the leveling rod 83 to move slowly through connecting component 8, preventing the tea leaves from accumulating and clumping due to moisture loss during heating, ensuring that the tea leaves in each part are heated evenly, and further improving the consistency of fermentation during the heating stage.

[0038] Step S4, Mid-fermentation Temperature Control: After the temperature reaches 30℃, the infrared heating tube 15 is turned off; when the temperature sensor 9 detects that the temperature has risen to 31℃, the semiconductor cooling chip 11 and the micro fan 13 are activated to lower the temperature to 30℃; when the temperature drops to 29℃, the corresponding electric heating element 10 is activated, and the insulation pad 14 reduces heat loss. The humidifier 17 and dehumidifier 18 work together to maintain a humidity of 90%; when the oxygen concentration sensor 19 reports a concentration of 20%, the controller 20 adjusts the opening degree of the vent valve 4 to 50%, reducing the concentration to 19%. The microbial monitoring sensor monitors the number of yeast and lactic acid bacteria in real time. When the growth rate of yeast count slows down, the controller 20 fine-tunes the temperature to 31℃ and the humidity to 92%. Every 1.5 hours, the micro fan 13 accelerates for 12 minutes, and at the same time, the motor 5 starts, driving the connecting rod 81 to rotate at a speed of 5 r / min for 10 minutes. At this time, the cross rod 84 and the cross groove at the end of the connecting rod 81 are precisely matched to achieve stable transmission of the driving force of the motor 5 to each layer of connecting rod 81, ensuring that the three sets of connecting rods 81 rotate synchronously. The connecting ring 82 on the connecting rod 81 rotates with the connecting rod 81, driving the leveling rod 83 to move at a uniform speed on the fermentation tray 6, realizing automatic leveling and slight turning of the tea leaves. This process does not require manual opening of the lid, which avoids the disruption of the fermentation environment (temperature, humidity, oxygen concentration) and effectively solves the problems of uneven fermentation and local hypoxia caused by tea leaf accumulation. At the same time, the detachable design of the cross rod 84 and the cross groove does not affect the subsequent disassembly and placement of the fermentation tray 6, further ensuring uniform tea fermentation and improving the uniformity of fermentation quality.

[0039] Step S5, Cooling and Termination of Fermentation in the Later Stage: After the fermentation time reaches 8 hours, the semiconductor cooling chip 11 is activated, and the cooling rate is controlled at 0.5℃ / min to lower the temperature to 18℃; the dehumidifier 18 is activated to reduce the humidity to 50%, and the vent valve 4 is closed; during the cooling process, the controller 20 controls the motor 5 to run at a low speed of 2r / min, and drives the leveling rod 83 to move slowly through the connecting component 8 to ensure that the tea leaves in each part are cooled evenly, avoid localized rapid cooling which would lead to uneven transformation of the substances contained in the tea leaves, and further ensure the quality of the finished product.

[0040] Step S6, Discharge and Equipment Cleaning: Turn off all components and wait for the temperature to drop to room temperature. Open the sealing cover 3, disassemble the cross rod 84 between adjacent connecting rods 81 and the cross rod 84 at the end of the rotating shaft 51, and the fermentation tray 6 can be easily removed to complete the discharge. Rinse the fermentation tray 6, connecting rods 81, leveling rods 83 and the inside of the fermentation box 1 with clean water. Turn on the ultraviolet disinfection lamp for 15 minutes. The data storage module automatically saves all parameters of this fermentation, including the operating parameters of the connecting component 8, for subsequent process optimization.

[0041] By employing a segmented temperature control and precise temperature rate control fermentation mode, the heating rate is strictly controlled at 0.5~1℃ / min and the cooling rate at 0.3~0.8℃ / min. This avoids the adverse effects of sudden temperature rises and falls on the transformation of substances within the tea leaves, aligning with the physiological laws of tea fermentation and making the fermentation process gentler, more controllable, and stable. Timed activation of the fan enables forced air circulation and slight agitation of the tea leaves within the chamber. Without opening the chamber or damaging the tea leaves, this improves uneven distribution of temperature, humidity, and oxygen, further enhancing fermentation uniformity. Dynamic and uniform fermentation can be achieved without manual leaf turning. Microbial monitoring data is incorporated into the fermentation control closed loop, dynamically adjusting temperature, humidity, and oxygen concentration based on the types and quantities of microorganisms on the tea surface. This upgrades from "physical environmental control" to "precise biological process control," ensuring a high degree of matching between the fermentation environment and microbial metabolism and enzymatic reactions, significantly improving the aroma, flavor, and quality stability of the tea.

[0042] This invention has been described through preferred embodiments. Those skilled in the art will understand that various changes or equivalent substitutions can be made to these features and embodiments without departing from the spirit and scope of the invention. This invention is not limited to the specific embodiments disclosed herein; other embodiments falling within the scope of the claims are also within the protection scope of this invention.

Claims

1. A smart temperature-controlled tea fermentation device, characterized in that: It includes a fermentation chamber (1) and a layered fermentation component, a temperature control component, an environmental regulation component, an intelligent control component and an early warning component installed on the fermentation chamber (1). The components work together to achieve intelligent temperature control and environmental regulation for tea fermentation. The fermentation chamber (1) has an insulation layer (2) on its inner wall and an openable sealing cover (3) on its top. The sealing cover (3) has a vent valve (4) and the vent valve (4) is electrically connected to the intelligent control component. The stratified fermentation component is detachably installed inside the fermentation chamber (1). The stratified fermentation component includes several sets of fermentation trays (6). The several sets of fermentation trays (6) are connected by a connecting component (8). The connecting component (8) is driven by a motor (5). Temperature acquisition points are provided at the bottom of the fermentation trays (6). Several sets of ventilation holes (63) are evenly distributed on the fermentation trays (6). The temperature control component includes a stratified temperature control unit, a dynamic temperature adjustment unit, and a temperature compensation unit. The environmental control components include a humidity sensor (16), a humidifier (17), a dehumidifier (18), and an oxygen concentration sensor (19). The humidity sensor (16) and the oxygen concentration sensor (19) are mounted on one side of the inner wall of the fermentation chamber (1) by a bracket. The humidifier (17) and the dehumidifier (18) are symmetrically arranged on the side wall of the fermentation chamber (1). The oxygen concentration sensor (19) cooperates with the vent valve (4) and the opening degree of the vent valve (4) is adjusted by the intelligent control component. The intelligent control component includes a controller (20), a touch screen (21), and a data storage module. The controller (20) is electrically connected to the layered temperature control unit, the dynamic temperature adjustment unit, the temperature compensation unit, the environmental adjustment component, and the early warning component. The controller (20) and the touch screen (21) are both located outside the fermentation chamber (1). The controller (20) is equipped with a data storage module for storing various parameter data during the fermentation process. The early warning component includes an audible and visual alarm, which is electrically connected to the controller (20).

2. The intelligent temperature-controlled tea fermentation device according to claim 1, characterized in that: The layered temperature control unit includes a temperature sensor (9) and an electric heating element (10). The temperature sensor (9) and the electric heating element (10) are set in a one-to-one correspondence and are respectively set at the bottom and side wall of the fermentation tray (6). The dynamic temperature control unit includes a semiconductor cooling chip (11), an air guide plate (12), and a micro fan (13). The semiconductor cooling chip (11) is fixed to the side wall of the fermentation chamber (1) and is attached to the insulation layer (2). The air guide plate (12) is disposed between the semiconductor cooling chip (11) and the fermentation tray (6). The micro fan (13) is fixed to the bottom of the fermentation chamber (1). The temperature compensation unit includes an insulation pad (14) and an infrared heating tube (15). The insulation pad (14) is laid at the bottom of the fermentation tray (6), and the infrared heating tube (15) is set at the top of the fermentation box (1) and electrically connected to the controller (20).

3. The intelligent temperature-controlled tea fermentation device according to claim 1, characterized in that: The connecting assembly (8) includes several sets of connecting rods (81). The outer wall of the connecting rod (81) is provided with an installation thread. The shaft end of the connecting rod (81) is rotatably connected to the fermentation tray (6). A connecting ring (82) is screwed onto the connecting rod (81). A flattening rod (83) is provided on the connecting ring (82). Both ends of the connecting rod (81) are provided with cross grooves. The two sets of connecting rods (81) are connected by a cross rod (84).

4. The intelligent temperature-controlled tea fermentation device according to claim 3, characterized in that: The fermentation chamber (1) is equipped with a motor (5) at the top. The drive end of the motor (5) is connected to a rotating shaft (51). A cross bar (84) is provided at the end of the rotating shaft (51) away from the motor (5). The cross bar (84) is adapted to the cross groove at the end of the connecting rod (81).

5. The intelligent temperature-controlled tea fermentation device according to claim 1, characterized in that: The environmental control component also includes a microbial monitoring sensor, which is installed on the side wall of the fermentation tray (6) to monitor the types and quantities of microorganisms on the surface of the tea leaves in real time during the fermentation process and to feed the data back to the controller (20).

6. The intelligent temperature-controlled tea fermentation device according to claim 2, characterized in that: The fermentation tray (6) is made of food-grade stainless steel, and the vent hole (63) has a diameter of 0.5-1.5mm; the temperature sensor (9) is a high-precision PT100 sensor with a measurement accuracy of ±0.1℃; the electric heating element (10) has a waterproof structure and a power adjustment range of 50-200W.

7. A method for intelligent temperature-controlled tea fermentation, based on the intelligent temperature-controlled tea fermentation apparatus according to any one of claims 1-6, characterized in that, Includes the following steps: Step S1, Equipment debugging and parameter preset: Turn on the intelligent control component, select the tea type or customize the fermentation parameters through the touch screen (21), set the temperature range, humidity range, oxygen concentration range and fermentation time of each stage of fermentation through the controller (20), and check the operating status of each component; Step S2, tea loading: spread the withered tea evenly on each fermentation tray (6), with a tea layer thickness of 3-8cm. After the tea is laid, close the sealing cover (3) to ensure that the fermentation box (1) is well sealed. Step S3, Initial temperature rise and start-up of fermentation: The controller (20) controls the infrared heating tube (15) and the electric heating element (10) to work together to quickly raise the temperature of each layer inside the fermentation chamber (1) to the preset start-up temperature. At the same time, the humidifier (17) is controlled to adjust the humidity inside the fermentation chamber (1) to the preset range, and the ventilation valve (4) is adjusted to maintain the oxygen concentration at 18%-22%. The temperature sensor (9) collects temperature data in real time and feeds it back to the controller (20). The controller (20) fine-tunes the power of the electric heating element (10) to ensure that the temperature deviation of each layer does not exceed ±0.1℃. Step S4, Mid-fermentation constant temperature coordinated control: After the internal temperature of the fermentation chamber (1) reaches the preset constant temperature range, the controller (20) turns off the infrared heating tube (15) and starts the dynamic temperature adjustment unit and temperature compensation unit to maintain temperature stability; the temperature sensor (9) monitors the temperature in real time and achieves precise temperature control through the semiconductor cooling chip (11) or electric heating chip (10); the environmental control component collects humidity and oxygen concentration data in real time and achieves parameter coordinated matching through the humidifier (17), dehumidifier (18) and vent valve (4); the microbial monitoring sensor (25) monitors microbial data in real time, and the controller (20) dynamically adjusts the fermentation parameters according to the data; Step S5, Cooling down to terminate fermentation: After the fermentation time reaches the preset value or the tea fermentation status meets the standard, the controller (20) starts the semiconductor cooling chip (11) to gradually reduce the internal temperature of the fermentation chamber (1) to 15-20℃, while reducing the humidity to 45%-55%, and closing the vent valve (4) to terminate the fermentation reaction. Step S6, Discharge and Equipment Cleaning: Close all components, open the sealing cover (3), and take out the fermentation tray (6) to complete the discharge; clean and disinfect the inside of the fermentation tray (6) and fermentation box (1), and the data storage module (22) automatically saves the fermentation parameter data.

8. The intelligent temperature-controlled tea fermentation method according to claim 7, characterized in that: In step S3, the heating rate is controlled at 0.5-1℃ / min; in step S5, the cooling rate is controlled at 0.3-0.8℃ / min.

9. The intelligent temperature-controlled tea fermentation method according to claim 7, characterized in that: In step S4, the controller (20) controls the micro fan (13) to accelerate for 10-15 minutes every 1-2 hours to promote air circulation in the box and cause the tea leaves to turn slightly.

10. The intelligent temperature-controlled tea fermentation method according to claim 7, characterized in that: It also includes parameter optimization steps: After each fermentation is completed, the staff retrieves the fermentation parameters and tea quality data in the data storage module through the touch screen (21), analyzes the impact of the parameters on the fermentation quality, and optimizes the preset temperature curve and parameters at each stage.

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