A tea and coffee bean synergistic fermentation device and method

Abstract

The application discloses a tea and coffee bean synergic fermentation device, which comprises a support, a fermentation cabin body stirring and mixing part, a flexible deagglomeration part, a vibrating sieve bed, a first winnowing box, a first material collecting box, a second winnowing box, a second material collecting box and a controller. The application has the advantages that the tea and coffee beans are fed in stages through a tea feeding hopper and a coffee bean feeding hopper, and are mixed by low-damage turning over of the flexible turning over plate of the stirring and mixing part, so that the tea crushing and coffee bean crushing are reduced, and the mixing uniformity is improved.

Description

Technical Field

[0001] This invention relates to the field of tea and coffee fermentation technology, and particularly to a device and method for the co-fermentation of tea and coffee beans. Background Technology

[0002] In recent years, cross-industry fusion products such as tea-coffee and fermented tea-coffee have gradually gained market favor. By co-fermenting tea leaves and coffee beans, the tea leaves can absorb some of the aromatic substances from the coffee, while the sugars and organic acids in the coffee beans undergo complex biotransformations with the polyphenols in the tea leaves, creating unique flavor profiles. Depending on the type of tea, the fermentation mechanism can be categorized into three types: black tea (primarily enzymatic oxidation), yellow tea (primarily heat and moisture), and dark tea (primarily microbial metabolism). However, existing fermentation equipment is mostly designed for single materials, such as black tea fermentation machines, coffee fermentation tanks, and single coffee fermentation vessels. This cannot meet the special process requirements of mixed tea and coffee fermentation and presents the following technical problems: high damage rate (traditional turning mechanisms are mostly spiral or blade-type, easily breaking dry tea leaves and crushing coffee beans); uneven mixing (uneven mixing cannot be achieved when adding coffee beans later); uncontrolled oxygen concentration (different fermentation types have different oxygen requirements (black tea requires oxygen, yellow tea requires micro-oxygen, etc.), which existing equipment cannot precisely control); difficulty in handling clumping (after fermentation, the material easily forms mycelial clumps that traditional separation equipment cannot effectively dissolve); difficulty in separation (after fermentation, tea leaves and coffee beans are difficult to separate efficiently, affecting subsequent drying and roasting processes); and crude moisture control (traditional watering methods cannot accurately control moisture content, leading to uneven fermentation). Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide a device for the co-fermentation of tea leaves and coffee beans.

[0004] To solve the above-mentioned technical problems, the technical solution of the present invention is as follows:

[0005] A tea and coffee bean co-fermentation device includes a support frame; a fermentation chamber fixedly connected to the support frame and having a tea feed hopper and a coffee bean feed hopper connected to its upper end; a mixing and stirring section detachably connected to the middle of the fermentation chamber, with its lower end extending into the interior of the fermentation chamber; a flexible de-caking section fixedly connected to the middle of the support frame and located at the lower end of the fermentation chamber and connected to the fermentation chamber; a vibrating screen bed fixedly connected to the lower part of the support frame and located below the flexible de-caking section; a first air separator fixedly connected to the support frame below the vibrating screen bed, with a first collection box connected to its lower end; a second air separator fixedly connected to the support frame at the discharge end of the vibrating screen bed, with a second collection box connected to its lower end; and a controller electrically connected to the mixing and stirring section, the flexible de-caking section, the vibrating screen bed, the first air separator, and the second air separator.

[0006] Furthermore, the fermentation chamber is covered with a water circulation temperature control jacket around its perimeter and lower end; an ultrasonic humidifier is connected to the lower end of the fermentation chamber via a pipe; a temperature sensor and a humidity sensor, extending into the fermentation chamber, are detachably connected to the upper part of the fermentation chamber; the controller is electrically connected to the valves of the water circulation temperature control jacket, the ultrasonic humidifier, the temperature sensor, and the humidity sensor, respectively; a first control valve is installed on the connecting pipe between the tea feed hopper and the fermentation chamber; a second control valve is installed on the connecting pipe between the coffee bean feed hopper and the fermentation chamber; and a fourth control valve is installed on the discharge pipe at the lower end of the fermentation chamber.

[0007] Furthermore, an oxygen concentration sensor is connected to the upper part of the fermentation chamber, and an oxygen inlet pipe is connected to the lower part of the side wall of the fermentation chamber, while an oxygen outlet pipe is connected to the upper part; a third control valve is installed on the oxygen inlet pipe; a fan is installed on the oxygen outlet pipe; the fan, oxygen concentration sensor, and third control valve are electrically connected to the controller.

[0008] Furthermore, the mixing unit includes a first motor, a shaft, a connecting plate, and a flexible turning plate; the first motor is fixedly connected to the upper end of the fermentation chamber, and its output end extends into the interior of the fermentation chamber and is fixedly connected to the shaft; a plurality of connecting plates are symmetrically arranged on the shaft; and a flexible turning plate is fixedly connected to the end of the connecting plate.

[0009] Furthermore, the flexible turning plate is shovel-shaped with a smaller front and a larger back, and the thickness of the small end of the flexible turning plate is 3mm and the thickness of the large end is 10mm.

[0010] Furthermore, the flexible deblocking section includes a receiving cavity shell, a deblocking discharge pipe, a second motor, flexible deblocking rollers, and conical teeth; the lower end of the receiving cavity shell is connected to the deblocking discharge pipe; two flexible deblocking rollers are symmetrically arranged inside the receiving cavity shell; the flexible deblocking rollers are respectively fixedly connected to the output end of the second motor that extends into the receiving cavity shell and is fixedly connected to the outside of the receiving cavity shell; the two flexible deblocking rollers are constructed with conical teeth for deblocking on their circumferences.

[0011] Furthermore, the vibrating screen bed includes a first connecting block, springs, a surrounding plate, a vibrating motor, a screen, and a second connecting block; the first connecting block is at a higher horizontal height than the second connecting block; springs are fixedly connected to both the first and second connecting blocks; the vibrating motor is fixedly connected to the lower part of the surrounding plate; the surrounding plate is inclinedly fixedly connected to the upper ends of the two springs; and a screen is fixedly connected to the surrounding plate.

[0012] The present invention also provides a fermentation method for a tea and coffee bean co-fermentation device, comprising the following steps:

[0013] S1. The tea leaves are fed into the fermentation chamber through the tea feed hopper. The stirring and mixing unit is started to gently turn the tea leaves and carry out the initial fermentation of the tea leaves in the fermentation chamber.

[0014] S2. After the initial fermentation of the tea leaves is completed, the pre-treated coffee beans are fed into the fermentation chamber through the coffee bean feed hopper. The tea leaves and coffee beans are stirred and mixed by the mixing section to obtain a mixture.

[0015] S3. The mixture is co-fermented in the fermentation chamber, and the fermentation environment parameters in the fermentation chamber are adjusted by the controller.

[0016] S4. After the co-fermentation is completed, the mixture is discharged from the bottom of the fermentation chamber and enters the flexible de-blocking section to de-block the agglomerated material.

[0017] S5. The broken-up material is screened through a vibrating screen bed to separate the tea leaves and coffee beans;

[0018] S6. The sieved coffee beans enter the first air separator for air separation, and after separation, they enter the first collection box for storage; the sieved tea leaves enter the second air separator for air separation, and after separation, they enter the second collection box for storage.

[0019] Furthermore, during the initial fermentation process in step S1, when black tea is used for fermentation, the initial fermentation temperature is 30℃-35℃, the relative humidity is 80%-90%, the oxygen concentration is 18%-21%, and the initial fermentation time is 8h-12h; when dark tea is used for fermentation, the initial fermentation temperature is 30℃-50℃, the relative humidity is 70%-85%, the oxygen concentration is 5%-12%, and the initial fermentation time is 12d-15d; when yellow tea is used for fermentation, the initial fermentation temperature is 30℃-35℃, the relative humidity is 85%-90%, the oxygen concentration is 12%-18%, and the initial fermentation time is 6h-10h.

[0020] Furthermore, during the co-fermentation process in step S3, when black tea is used for fermentation, the co-fermentation temperature is 28℃-32℃, the relative humidity is 80%-90%, the oxygen concentration is 18%-21%, and the co-fermentation time is 10h-12h; when dark tea is used for fermentation, the co-fermentation temperature is 28℃-32℃, the relative humidity is 70%-85%, the oxygen concentration is 5%-12%, and the co-fermentation time is 24h-36h; when yellow tea is used for fermentation, the co-fermentation temperature is 35℃-45℃, the relative humidity is 85%-90%, the oxygen concentration is 12%-18%, and the co-fermentation time is 10h-12h.

[0021] Furthermore, in step S2, the mass ratio of tea leaves to coffee beans is (5:1)-(5:3) on a dry basis, and the stirring and mixing section drives the material to turn over 3 to 5 times at a speed of 2 to 3 rpm.

[0022] Furthermore, in step S4, the two flexible de-blocking rollers in the flexible de-blocking section rotate towards each other and knead the agglomerated material by means of conical teeth;

[0023] Furthermore, in step S5, the screening angle of the vibrating screen bed is 2°-5°, the amplitude is 3mm-5mm, and the vibration frequency is 800rpm-1200rpm.

[0024] The beneficial effects of this invention are:

[0025] (1) The tea and coffee beans are fed in stages through the tea feed hopper and the coffee bean feed hopper, and the low-damage turning and mixing is carried out through the flexible turning plate of the mixing section, which can reduce the crushing of tea leaves and coffee beans and improve the uniformity of mixing.

[0026] (2) The environment inside the fermentation chamber is controlled by the temperature and humidity regulation structure and the oxygen concentration regulation structure so that it can adapt to the different fermentation requirements of black tea, yellow tea and dark tea.

[0027] (3) The flexible de-blocking section, vibrating screen bed, first air classifier and second air classifier are used to complete de-blocking, screening and impurity removal collection in sequence, which can solve the problems of material agglomeration after fermentation and the difficulty of separating tea and coffee beans, thereby improving the quality of co-fermentation and the efficiency of subsequent processing. Attached Figure Description

[0028] Figure 1 This is a schematic diagram of the structure of the present invention;

[0029] Figure 2 This is a partial structural diagram of the upper part of the present invention;

[0030] Figure 3 This is a schematic diagram of the flexible disassembly section;

[0031] Figure 4 This is a schematic diagram of the structure of a vibrating screen bed;

[0032] Figure 5 This is a schematic diagram of the flexible flip-over plate.

[0033] In the diagram, 1-Fermentation chamber; 2-Mixing and mixing section; 3-Flexible de-blocking section; 4-Vibrating screen bed; 5-First air classifier; 6-Second air classifier; 7-Support; 8-First collection box; 9-Second collection box; 10-Controller; 101-Tea feed hopper; 102-Coffee bean feed hopper; 103-Water circulation temperature control jacket; 104-Ultrasonic humidifier; 105-Temperature sensor; 106-Humidity sensor; 107-Oxygen concentration sensor; 108-Oxygen inlet pipe; 109-Oxygen outlet pipe; 110- Fan; 111-Fourth control valve; 201-First motor; 202-Shaft; 203-Connecting plate; 204-Flexible turning plate; 301-Receiving cavity shell; 302-Disintegrating discharge pipe; 303-Second motor; 304-Flexible disintegrating roller; 305-Conical tooth; 401-First connecting block; 402-Spring; 403-Enclosure plate; 404-Vibration motor; 405-Screen; 406-Second connecting block; 1011-First control valve; 1021-Second control valve; 1081-Third control valve. Detailed Implementation

[0034] The specific embodiments of the present invention will be further described below with reference to the accompanying drawings. It should be noted that these descriptions are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0035] Reference Figure 1-5 As shown, a tea and coffee bean co-fermentation device includes a support frame 7; a fermentation chamber 1, fixedly connected to the support frame 7 and with its upper end connected to a tea feed hopper 101 and a coffee bean feed hopper 102; a mixing unit 2, detachably connected to the middle of the fermentation chamber 1, with its lower end extending into the interior of the fermentation chamber 1; a flexible de-caking unit 3, fixedly connected to the middle of the support frame 7 and located at the lower end of the fermentation chamber 1 and connected to the fermentation chamber 1; a vibrating screen bed 4, fixedly connected to the lower part of the support frame 7 and located below the flexible de-caking unit 3; a first air separator 5, fixedly connected to the support frame 7 below the vibrating screen bed 4, with its lower end connected to a first collection box 8; a second air separator 6, fixedly connected to the support frame 7 at the discharge end of the vibrating screen bed 4, with its lower end connected to a second collection box 9; and a controller 10, electrically connected to the mixing unit 2, the flexible de-caking unit 3, the vibrating screen bed 4, the first air separator 5, and the second air separator 6.

[0036] It should be noted that the device of the present invention is mainly used for the staged feeding, flexible mixing, co-fermentation, de-clumping, sieving, and air separation of tea leaves and coffee beans. The support frame 7 serves as the basic load-bearing structure of the entire machine, supporting the fermentation chamber 1, the mixing section 2, the flexible de-clumping section 3, the vibrating screening bed 4, the first air separator 5, the second air separator 6, the first collection box 8, the second collection box 9, and the controller 10. The support frame 7 can be made of stainless steel square tubing, carbon steel powder-coated square tubing, or aluminum profile. Preferably, the support frame 7 is formed by welding 304 stainless steel square tubing to meet the requirements of corrosion resistance and easy cleaning in the food processing environment. The fermentation chamber 1 is used to contain tea leaves, coffee beans, and the fermented material after the tea leaves and coffee beans are mixed. The fermentation chamber 1 can be cylindrical or nearly cylindrical. Preferably, the fermentation chamber 1 is made of food-grade 304 stainless steel, and the inner wall is polished. This structure can reduce the adhesion of tea leaves and coffee beans in the fermentation chamber 1 and facilitate subsequent cleaning. The tea feed hopper 101 is used to feed the tea leaves to be fermented. The coffee bean feed hopper 102 is used to add pre-treated coffee beans after the tea leaves have reached a preset mixing point during initial fermentation. By separating the tea leaf feed hopper 101 and the coffee bean feed hopper 102, staged feeding can be achieved. This avoids coffee beans entering the fermentation chamber 1 too early and affecting the initial fermentation of the tea leaves, and also allows the coffee beans to participate in co-fermentation at the appropriate time. The stirring and mixing section 2 is used to gently agitate the tea leaves and to mix the tea leaves and coffee beans after they are added. Preferably, the stirring and mixing section 2 is connected to the fermentation chamber 1 by flanges and bolts. This allows the stirring and mixing section 2 to be removed when cleaning, maintenance, or replacement of the flexible turning plate 204 is required. The flexible de-clumping section 3 is used to receive the fermented mixture discharged from the fermentation chamber 1. During co-fermentation, tea leaves and coffee beans are prone to forming clumps due to the action of moisture, pectin, sugars, and microorganisms. If sieving is performed directly, the clumps can easily clog the screen 405, which will also affect the separation effect of tea leaves and coffee beans. The flexible de-clumping section 3 can break up clumps with minimal damage, restoring the material to a loose state. The vibrating screen bed 4 receives the de-clumped mixture and sieves it. It should be noted that in this embodiment, the aperture or shape of the screen 405 is adapted to the particle size of the coffee beans, allowing them to fall through the screen 405. Tea leaves, being in flake, strip, or thinner form, do not fall directly through the screen 405 but move along the vibrating screen bed 4 towards the discharge end under vibration and inclined conveying action. The first air separator 5 is located below the screen 405 and receives the coffee beans falling from it. After entering the first air separator 5, the coffee beans undergo impurity removal under the action of airflow. Lighter tea fragments, tea dust, fruit peel residue, or other light impurities are carried away by the airflow or directed to the impurity outlet, while the heavier coffee beans fall into the first collection box 8. The first collection box 8 collects the impurity-removed coffee beans. The first collection bin 8 can be equipped with a sealing cover to prevent coffee beans from absorbing moisture again.The second air separator 6 receives tea leaves discharged from the outlet of the vibrating screen bed 4. After entering the second air separator 6, the tea leaves undergo air separation to remove debris, light impurities, or entrained fine particles. The cleaned tea leaves then enter the second collection box 9. The second collection box 9 collects the cleaned tea leaves and can be equipped with a sealing cover to ensure the cleanliness and stable moisture content of the collected tea leaves. The controller 10 controls the start, stop, and operating status of each actuator. The controller 10 can be a PLC controller, such as a Siemens S7-1200 series CPU1214C or a Mitsubishi FX3U series PLC. For small devices, an STM32F407 series microcontroller control board can also be used. Preferably, the controller 10 uses a PLC in conjunction with a touch screen, which can be a Kunlun Tongtai TPC7062Ti or Weintek MT8071iE. Operators can select the fermentation mode for black tea, dark tea, or yellow tea via a touchscreen, and can also set the stirring time, fermentation time, de-clumping time, sieving time, and air separation time. Both the first air separation box 5 and the second air separation box 6 can adopt the structure of existing small gravity air separation boxes or tea air separation machines. In this application, the first air separation box 5 adopts the air separation box structure of the TSL-90 coffee bean air separation and destoner, and the second air separation box 6 adopts the air separation box structure of the YX-6CEF-40 tea air separation machine.

[0037] Specifically, the fermentation chamber 1 is covered with a water circulation temperature control jacket 103 around its perimeter and lower end; an ultrasonic humidifier 104 is connected to the lower end of the fermentation chamber 1 via a pipe; a temperature sensor 105 and a humidity sensor 106, which extend into the fermentation chamber 1, are detachably connected to the upper part of the fermentation chamber 1; a controller 10 is electrically connected to the valves of the water circulation temperature control jacket 103, the ultrasonic humidifier 104, the temperature sensor 105, and the humidity sensor 106, respectively; a first control valve 1011 is installed on the connecting pipe between the tea hopper 101 and the fermentation chamber 1; a second control valve 1021 is installed on the connecting pipe between the coffee bean hopper 102 and the fermentation chamber 1; and a fourth control valve 111 is installed on the discharge pipe at the lower end of the fermentation chamber 1. The water circulation temperature control jacket 103 is used to regulate the temperature inside the fermentation chamber 1. The water circulation temperature control jacket 103 can be a jacketed water channel structure or a coiled water channel structure. Constant temperature water is circulated inside it. The constant-temperature water can be supplied by an external integrated heating and cooling unit, a constant-temperature water tank, or a chiller. Electric regulating valves can be installed at the inlet and outlet of the water circulation temperature control jacket 103. The electric regulating valves can be Q911F-16P type stainless steel electric ball valves with specifications of DN15 or DN20. An ultrasonic humidifier 104 is used to supplement the fermentation chamber 1 with atomized water vapor. Compared with manual watering, the water mist produced by the ultrasonic humidifier 104 is finer, causing less impact on tea leaves and coffee beans, and reducing localized overhumidification and clumping. The ultrasonic humidifier 104 can be an industrial type, such as the JD-03Z type industrial ultrasonic humidifier, or a similar humidification device used in food processing. A temperature sensor 105 is used to detect the temperature inside the fermentation chamber 1. The temperature sensor 105 can be a PT100 platinum resistance temperature sensor with a measurement range of -50℃ to 200℃. A humidity sensor 106 is used to detect the relative humidity inside the fermentation chamber 1. The humidity sensor 106 can be an SHT35 digital humidity sensor or an industrial humidity transmitter with RS485 output. The temperature sensor 105 and humidity sensor 106 are detachable for easy cleaning and replacement. The temperature sensor 105 and humidity sensor 106 transmit detection signals to the controller 10. The controller 10 compares the detected values ​​with the set values. When the temperature is below the set range, the controller 10 controls the water circulation temperature control jacket 103 to introduce hot water or increases the hot water flow rate. When the temperature is above the set range, the controller 10 reduces the hot water flow rate or controls the water circulation temperature control jacket 103 to introduce cooling water. When the humidity is below the set range, the controller 10 activates the ultrasonic humidifier 104. When the humidity reaches the set range, the controller 10 shuts off or reduces the output of the ultrasonic humidifier 104. The first control valve 1011 controls the opening and closing of the tea inlet channel. The first control valve 1011 can be a manual butterfly valve, an electric butterfly valve, or an electric slide gate valve.Preferably, the first control valve 1011 is a food-grade stainless steel electric butterfly valve, such as the D971X-16P type electric butterfly valve. A second control valve 1021 is installed on the connecting pipe between the coffee bean feed hopper 102 and the fermentation chamber 1. The second control valve 1021 is used to control the timing of coffee bean feeding. A fourth control valve 111 is installed on the discharge pipe at the lower end of the fermentation chamber 1. The fourth control valve 111 is used to control the discharge of the mixture after fermentation is completed.

[0038] Specifically, an oxygen concentration sensor 107 is connected to the upper part of the fermentation chamber 1, and an oxygen inlet pipe 108 is connected to the lower part of the side wall of the fermentation chamber 1, while an oxygen outlet pipe 109 is connected to the upper part. A third control valve 1081 is provided on the oxygen inlet pipe 108, and a fan 110 is provided on the oxygen outlet pipe 109. The fan 110, the oxygen concentration sensor 107, and the third control valve 1081 are electrically connected to the controller (10). The oxygen concentration sensor 107 is used to detect the oxygen content in the fermentation chamber 1. The oxygen concentration sensor 107 can be an electrochemical oxygen sensor, such as the ME2-O2 type oxygen sensor, or an RS485 oxygen concentration transmitter with a range of 0 to 25%VOL. Black tea fermentation requires a higher oxygen concentration, dark tea fermentation requires a lower oxygen concentration, and yellow tea fermentation requires a micro-oxygen environment. Therefore, the oxygen concentration sensor 107 can provide detection basis for different fermentation modes. The oxygen inlet pipe 108 is used to introduce oxygen or oxygen-enriched air into the fermentation chamber 1. Oxygen enters from the bottom of fermentation chamber 1, diffuses upwards, and passes through the material pile. Oxygen outlet pipe 109 is used to discharge gas from fermentation chamber 1. During fermentation, carbon dioxide, water vapor, and some volatile gases are produced; oxygen outlet pipe 109 is used for exhaust and ventilation. Third control valve 1081 controls the opening and closing of oxygen inlet pipe 108. Third control valve 1081 can be a DN10 or DN15 stainless steel solenoid valve, or a Q911F-16P electric ball valve. A fan 110 is installed on oxygen outlet pipe 109. Fan 110 promotes gas exchange between the inside and outside of fermentation chamber 1. Fan 110 can be a CX-75A small centrifugal fan, or a moisture-resistant duct fan. Fan 110 is electrically connected to controller 10. Controller 10 controls the operation of third control valve 1081 and fan 110 based on the detection value of oxygen concentration sensor 107, thereby achieving oxygen concentration regulation.

[0039] Specifically, the mixing unit 2 includes a first motor 201, a shaft 202, a connecting plate 203, and a flexible turning plate 204. The first motor 201 is fixed to the upper end of the fermentation chamber 1, and its output end extends into the interior of the fermentation chamber 1 and is fixed to the shaft 202. Several connecting plates 203 are symmetrically arranged on the shaft 202. The flexible turning plate 204 is fixed to the end of the connecting plate 203. The first motor 201 is fixed to the upper end of the fermentation chamber 1. The first motor 201 is used to provide rotational power to the shaft 202. The first motor 201 can be a low-speed, high-torque geared motor, such as a 6IK200RGU-CF type AC geared motor, or a three-phase asynchronous geared motor of 0.37kW to 1.5kW. The first motor 201 is preferably used in conjunction with a frequency converter, which can be a Delta VFD-M series or equivalent model. The shaft 202 serves as a transmission component, used to drive the connecting plate 203 and the flexible turning plate 204 to rotate. The shaft 202 can be made of 304 stainless steel. A mechanical seal or food-grade sealing ring can be installed between the shaft 202 and the fermentation chamber 1 to reduce the leakage of moisture and material powder. The connecting plate 203 is used to connect the shaft 202 and the flexible turning plate 204, and to transmit the rotational power of the shaft 202 to the flexible turning plate 204. The connecting plate 203 can be made of stainless steel plate or stainless steel rod. Multiple connecting plates 203 are spaced apart along the length of the shaft 202, so that the flexible turning plate 204 can cover the main material area inside the fermentation chamber 1. The flexible turning plate 204 is used for direct contact with tea leaves and coffee beans. The flexible turning plate 204 can be made of food-grade silicone, food-grade polyurethane, or flexible rubber composite material. When rotating, the flexible turning plate 204 can gently scoop up the bottom material and allow it to fall naturally. This can simulate the action of manual turning, reducing the breakage of tea leaves and the crushing of coffee beans.

[0040] Specifically, the flexible turning plate 204 has serrated or wavy edges and an overall shovel shape, wider at the back than the front. The smaller end of the flexible turning plate 204 is 3mm thick, and the larger end is 10mm thick. The serrated or wavy edges reduce resistance when the flexible turning plate 204 enters the material pile and also allow the material to gradually disperse during the turning process. The smaller end of the flexible turning plate 204 is fixed to the connecting plate 203, while the larger end supports the material, allowing it to be gradually lifted. The flexible turning plate 204 can be installed on the connecting plate 203 using bolts, pressure plates, or a slotted structure, facilitating disassembly and replacement.

[0041] Specifically, the flexible de-bulking section 3 includes a receiving cavity shell 301, a de-bulking discharge pipe 302, a second motor 303, flexible de-bulking rollers 304, and conical teeth 305. The lower end of the receiving cavity shell is connected to the de-bulking discharge pipe 302. Two flexible de-bulking rollers 304 are symmetrically arranged inside the receiving cavity shell 301. The flexible de-bulking rollers 304 are respectively fixed to the output ends of the second motor 303, which are fixed to the outside of the receiving cavity shell 301 and extend into the receiving cavity shell 301. Conical teeth 305 for de-bulking are constructed on the circumference of the two flexible de-bulking rollers 304. The receiving cavity shell 301 serves as the outer shell of the flexible de-bulking section 3, forming a material de-bulking space. The upper end of the receiving cavity shell 301 is connected to the lower end of the fermentation chamber 1, and the lower end is connected to the de-bulking discharge pipe 302. The receiving cavity shell 301 can be made of 304 stainless steel, and the inner surface is preferably polished. The de-bulking discharge pipe 302 can be an inclined pipe, a straight pipe, or a guide hopper that is wider at the top and narrower at the bottom. Preferably, the lower end of the de-caking discharge pipe 302 corresponds to the feed end of the vibrating screen bed 4, allowing the material to fall stably onto the screen 405. The de-caking discharge pipe 302 can also be equipped with a food-grade flexible connection to reduce the vibration impact on the flexible de-caking section 3 during operation of the vibrating screen bed 4. Two flexible de-caking rollers 304 are arranged opposite each other for clamping, kneading, and dispersing the agglomerated material. The flexible de-caking rollers 304 can have a stainless steel core encased in food-grade silicone or polyurethane. A second motor 303 drives the flexible de-caking rollers 304 to rotate. The second motor 303 can be a 5IK120RGN-CF type AC geared motor or a geared motor of 90W to 400W. The second motor 303 can be used with a speed controller or frequency converter to adjust the de-caking speed according to the degree of agglomeration. Conical teeth 305 contact the agglomerated material and knead it as the two flexible de-caking rollers 304 rotate in opposite directions. The ends of the conical teeth 305 are preferably designed as dome structures rather than sharp structures. This avoids puncturing tea leaves and reduces coffee bean breakage. The conical teeth 305 can be integrally formed with the flexible de-de-blending roller 304, or they can be fixed to the outer periphery of the flexible de-de-blending roller 304 by embedding.

[0042] Specifically, the vibrating screen bed 4 includes a first connecting block 401, a spring 402, a surrounding plate 403, a vibrating motor 404, a screen 405, and a second connecting block 406. The first connecting block 401 is horizontally higher than the second connecting block 406. Springs 402 are fixedly connected to both the first and second connecting blocks 401 and 406. The surrounding plate 403 is inclinedly fixed to the upper ends of the two springs 402. The vibrating motor 404 is fixedly connected below the surrounding plate 403. The screen 405 is fixedly connected to the surrounding plate 403. The first connecting block 401 and the second connecting block 406 are used to mount the vibrating screen bed 4 on the support 7. The first connecting block 401 is horizontally higher than the second connecting block 406. This height difference allows the surrounding plate 403 and the screen 405 to be arranged at an angle. After the material enters the vibrating screen bed 4, it moves along the inclined direction under the action of gravity and vibration. The springs 402 support the surrounding plate 403 and provide elastic vibration conditions for the vibrating screen bed 4. Spring 402 can be a cylindrical helical compression spring. Spring 402 assists in the vibration of the screening bed and reduces the transmission of vibration to the support 7. Enclosure 403 is used to contain the material, preventing tea leaves and coffee beans from scattering from both sides during vibration. Enclosure 403 can be made of bent stainless steel plate. Screen 405 allows coffee beans to fall through the screen holes while simultaneously moving tea leaves along the screen surface towards the discharge end of the vibrating screening bed 4. Preferably, screen 405 can be a perforated stainless steel screen or a slotted screen. The screen hole size is set according to the coffee bean particle size, allowing coffee beans to pass through screen 405 and enter the first air separator 5 below, while preventing tea leaves from falling directly into the first air separator 5. Vibration motor 404 drives the enclosure 403 and screen 405 to vibrate. Vibration motor 404 can be a YZS-3-6 type vibration motor or an MVE series small vibration motor.

[0043] The method described in this application is as follows:

[0044] S1. The tea leaves are fed into the fermentation chamber 1 through the tea feed hopper 101. The mixing unit 2 is activated to gently agitate the tea leaves, and initial fermentation begins within the fermentation chamber 1. Specifically, the sealing cover of the tea feed hopper 101 is opened first, and the first control valve 1011 is opened to allow the tea leaves to enter the fermentation chamber 1. After feeding is complete, the first control valve 1011 is closed. The controller 10 starts the first motor 201, causing the shaft 202 to drive the connecting plate 203 and the flexible turning plate 204 to rotate at a low speed. The flexible turning plate 204 gently lifts the tea leaves from the bottom of the fermentation chamber 1 and allows them to fall naturally, ensuring more even heating, humidification, and oxygen contact.

[0045] S2. After the initial fermentation of the tea leaves is completed, the pre-treated coffee beans are fed into the fermentation chamber 1 through the coffee bean feed hopper 102. The tea leaves and coffee beans are stirred and mixed by the mixing unit 2 to obtain a mixture. The coffee beans can be beans with the pectin layer retained, or washed beans after the pectin layer has been removed. After the coffee beans are added, the flexible turning plate 204 continues to rotate at a low speed, so that the coffee beans are gradually dispersed among the tea leaves. This process can reduce local accumulation of coffee beans and allow the tea leaves to fully absorb the aroma substances released by the coffee beans. The completion point of the initial fermentation is determined according to the type of tea: when using black tea for fermentation, the preset mixing point is 8 to 12 hours of initial fermentation, when the tea leaves produce aroma and turn red; when using dark tea for fermentation, the preset mixing point is when the temperature of the tea pile rises to 40°C to 50°C, when the surface of the tea leaves appears moist and shiny and emits a sour aroma; when using yellow tea for fermentation, the preset mixing point is when the tea leaves turn yellowish-green, the grassy smell disappears, and a sweet aroma is emitted.

[0046] S3. The mixed materials undergo co-fermentation in the fermentation chamber 1, and the fermentation environment parameters within the fermentation chamber 1 are adjusted by the controller 10. During co-fermentation, the controller 10 receives signals from the temperature sensor 105, humidity sensor 106, and oxygen concentration sensor 107, and controls the water circulation temperature control jacket 103, ultrasonic humidifier 104, third control valve 1081, and fan 110 according to the preset fermentation mode. In this way, the fermentation chamber 1 can maintain an environment suitable for the fermentation of black tea, dark tea, or yellow tea.

[0047] S4. After co-fermentation is complete, the mixture is discharged from the lower end of the fermentation chamber 1 and enters the flexible de-lumping section 3 to gently de-lump the agglomerated material. Upon reaching the endpoint, the controller 10 opens the fourth control valve 111, allowing the mixture to enter the receiving cavity shell 301. The second motor 303 drives two flexible de-lumping rollers 304 to rotate in opposite directions. The conical teeth 305 knead the agglomerated material, gradually loosening the clumps. This process does not use hard blades for cutting, thus reducing tea leaf breakage and coffee bean breakage. The co-fermentation completion point is determined according to the type of tea: when using black tea for fermentation, the fermentation endpoint is when the tea has a floral and fruity aroma and a bright red color; when using dark tea for fermentation, the fermentation endpoint is when the tea has a mellow aroma and a dark brown color; when using yellow tea for fermentation, the fermentation endpoint is when the tea has a sweet or crispy aroma and a yellowish-green color.

[0048] S5. The broken-up material is sieved through the vibrating screen bed 4 to separate the tea leaves and coffee beans; the broken-up material falls onto the screen 405 through the broken-up discharge pipe 302. The vibrating motor 404 drives the surrounding plate 403 and the screen 405 to vibrate. Under the action of vibration, the coffee beans fall through the screen holes of the screen 405 and enter the first air classifier 5 located below the vibrating screen bed 4. The tea leaves move towards the discharge end of the vibrating screen bed 4 with the vibration on the surface of the screen 405 and enter the second air classifier 6. In this way, the coffee beans and tea leaves are separated into two processing paths during the sieving stage.

[0049] S6. After screening, the coffee beans enter the first air separator 5 for air separation, and are then stored in the first collection bin 8. The screened tea leaves enter the second air separator 6 for air separation, and are then stored in the second collection bin 9. The first air separator 5 primarily removes light impurities, broken tea leaves, and tea dust from the coffee beans. The heavier coffee beans fall into the first collection bin 8. The second air separator 6 primarily removes tea dust, light impurities, or entrained particles from the tea leaves. The tea leaves after impurity removal enter the second collection bin 9. Both the first collection bin 8 and the second collection bin 9 can be equipped with sealing lids to prevent the collected materials from absorbing moisture again.

[0050] Specifically, during the initial fermentation process in step S1, when using black tea for fermentation, the initial fermentation temperature is 30℃-35℃, the relative humidity is 80%-90%, the oxygen concentration is 18%-21%, and the initial fermentation time is 8h-12h. These conditions are suitable for the enzymatic oxidation process in black tea fermentation. When using dark tea for fermentation, the initial fermentation temperature is 30℃-50℃, the relative humidity is 70%-85%, the oxygen concentration is 5%-12%, and the initial fermentation time is 12d-15d. These conditions are suitable for the microbial metabolic process in dark tea fermentation. When using yellow tea for fermentation, the initial fermentation temperature is 30℃-35℃, the relative humidity is 85%-90%, the oxygen concentration is 12%-18%, and the initial fermentation time is 6h-10h. These conditions are suitable for the moist heat effect and moderate oxidation process in yellow tea fermentation.

[0051] In step S3, during the co-fermentation process, when using black tea, the co-fermentation temperature is 28℃-32℃, the relative humidity is 80%-90%, the oxygen concentration is 18%-21%, and the co-fermentation time is 10h-12h. These conditions are conducive to the continued oxidation of tea leaves and the absorption of coffee bean aroma. When using dark tea, the co-fermentation temperature is 28℃-32℃, the relative humidity is 70%-85%, the oxygen concentration is 5%-12%, and the co-fermentation time is 24h-36h. These conditions are conducive to flavor transformation under low-oxygen fermentation conditions. When using yellow tea, the co-fermentation temperature is 35℃-45℃, the relative humidity is 85%-90%, the oxygen concentration is 12%-18%, and the co-fermentation time is 10h-12h. These conditions are conducive to the continued action of heat and moisture, and to more complete aroma transfer between tea leaves and coffee beans.

[0052] In this application, when black tea is used for fermentation, the co-fermentation temperature is 30℃, the relative humidity is 85%, the oxygen concentration is 20%, and the co-fermentation time is 11h. These conditions are conducive to the continued oxidation of tea leaves and the adsorption of coffee bean aroma. When dark tea is used for fermentation, the co-fermentation temperature is 30℃, the relative humidity is 78%, the oxygen concentration is 8%, and the co-fermentation time is 30h. These conditions are conducive to flavor transformation under low-oxygen fermentation conditions. When yellow tea is used for fermentation, the co-fermentation temperature is 40℃, the relative humidity is 87%, the oxygen concentration is 15%, and the co-fermentation time is 11h. These conditions are conducive to the continued action of heat and moisture, and to more complete aroma transfer between tea leaves and coffee beans.

[0053] Specifically, in step S2, the mass ratio of tea leaves to coffee beans is (5:1) to (5:3) on a dry basis. The mixing unit 2 rotates the material 3 to 5 times at a speed of 2 to 3 rpm. The low speed is sufficient to meet the mixing requirements while reducing mechanical damage to the tea leaves and coffee beans. Controlling the ratio of tea leaves to coffee beans within the above range allows the coffee aroma to fully participate in fermentation without masking the aroma of the tea leaves themselves. In this application, the mass ratio of tea leaves to coffee beans is 5:2 on a dry basis, and the mixing unit 2 rotates the material 4 times at a speed of 2 rpm.

[0054] In step S4, the two flexible de-agglomeration rollers 304 in the flexible de-agglomeration section 3 rotate towards each other and knead the agglomerated material through the conical teeth 305; the opposite rotation of the two flexible de-agglomeration rollers 304 can create an inward rolling and kneading effect. After the conical teeth 305 contact the material, they gradually tear and loosen the clumps. Since the conical teeth 305 are set on the flexible de-agglomeration rollers 304, their contact force is relatively gentle, thus reducing material breakage while de-agglomerating.

[0055] In step S5, the screening angle of the vibrating screen bed 4 is 2°-5°, the amplitude is 3mm-5mm, and the vibration frequency is 800rpm-1200rpm. A screening angle that is too small will reduce the speed at which the tea leaves move towards the discharge end, while a screening angle that is too large may result in insufficient residence time for the tea leaves. A 2°-5° angle is beneficial for the coffee beans to fall smoothly onto the screen and for the tea leaves to move towards the second air separator 6. With an amplitude of 3mm-5mm, the coffee beans can effectively fall from the screen 405. A vibration frequency of 800rpm-1200rpm provides high screening efficiency without causing excessive impact on the tea leaves. Preferably, in this application, the screening angle of the vibrating screen bed 4 is 4°, the amplitude is 4mm, and the vibration frequency is 1000rpm.

[0056] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations still fall within the protection scope of the present invention.

Claims

1. A device for co-fermentation of tea leaves and coffee beans, characterized in that: include Support (7); The fermentation chamber (1) is fixed to the support (7) and the upper end is connected to the tea feed hopper (101) and the coffee bean feed hopper (102). The mixing unit (2) is detachably connected to the middle of the fermentation chamber (1), and its lower end extends into the interior of the fermentation chamber (1); The flexible deblocking part (3) is fixed to the middle of the support (7) and located at the lower end of the fermentation chamber (1) and connected to the fermentation chamber (1); The vibrating screen bed (4) is fixed to the lower part of the support (7) and located below the flexible deblocking part (3); The first air separator (5) is fixedly connected to the support (7) below the vibrating screen bed (4), and the lower end of the first air separator (5) is connected to a... First material collection bin (8); The second air separator (6) is fixedly connected to the support (7) at the discharge end of the vibrating screen bed (4). The lower end of the second air separator (6) is connected to a... Second collection bin (9); The controller (10) is electrically connected to the mixing section (2), the flexible deblocking section (3), the vibrating screen bed (4), the first air classifier (5), and the second air classifier (6), respectively.

2. The co-fermentation apparatus for tea and coffee beans according to claim 1, characterized in that: The fermentation chamber (1) is covered with a water circulation temperature control jacket (103) around its periphery and lower end; an ultrasonic humidifier (104) is connected to the lower end of the fermentation chamber (1) via a pipe; a temperature sensor (105) and a humidity sensor (106) are detachably connected to the upper part of the fermentation chamber (1) respectively; the controller (10) is electrically connected to the valve of the water circulation temperature control jacket (103), the ultrasonic humidifier (104), the temperature sensor (105), and the humidity sensor (106); a first control valve (1011) is provided on the connecting pipe between the tea feed hopper (101) and the fermentation chamber (1); a second control valve (1021) is provided on the connecting pipe between the coffee bean feed hopper (102) and the fermentation chamber (1); a fourth control valve (111) is provided on the discharge pipe at the lower end of the fermentation chamber (1).

3. The co-fermentation apparatus for tea and coffee beans according to claim 2, characterized in that: The upper part of the fermentation chamber (1) is connected to an oxygen concentration sensor (107), and the lower part of the side wall of the fermentation chamber (1) is connected to an oxygen inlet pipe (108), and the upper part is connected to an oxygen outlet pipe (109); a third control valve (1081) is provided on the oxygen inlet pipe (108); a fan (110) is provided on the oxygen outlet pipe (109); the fan (110), the oxygen concentration sensor (107) and the third control valve (1081) are electrically connected to the controller (10).

4. The co-fermentation apparatus for tea and coffee beans according to claim 1, characterized in that: The mixing unit (2) includes a first motor (201), a shaft (202), a connecting plate (203), and a flexible turning plate (204); the first motor (201) is fixedly connected to the upper end of the fermentation chamber (1), and its output end extends into the interior of the fermentation chamber (1) and is fixedly connected to the shaft (202); a plurality of connecting plates (203) are symmetrically arranged on the shaft (202); the flexible turning plate (204) is fixedly connected to the end of the connecting plate (203).

5. The co-fermentation apparatus for tea and coffee beans according to claim 4, characterized in that: The flexible turning plate (204) is shovel-shaped with a smaller front and a larger back. The thickness of the small end of the flexible turning plate (204) is 3mm and the thickness of the large end is 10mm.

6. The co-fermentation apparatus for tea and coffee beans according to claim 1, characterized in that: The flexible deblocking section (3) includes a receiving cavity shell (301), a deblocking discharge pipe (302), a second motor (303), flexible deblocking rollers (304), and conical teeth (305); the lower end of the receiving cavity shell is connected to the deblocking discharge pipe (302); two flexible deblocking rollers (304) are symmetrically arranged inside the receiving cavity shell (301); the flexible deblocking rollers (304) are respectively fixed to the output end of the second motor (303) which is fixed to the outside of the receiving cavity shell (301) and extends into the receiving cavity shell (301); the two flexible deblocking rollers (304) are constructed with conical teeth (305) for deblocking on their circumference.

7. The co-fermentation apparatus for tea and coffee beans according to claim 1, characterized in that: The vibrating screen bed (4) includes a first connecting block (401), a spring (402), a surrounding plate (403), a vibrating motor (404), a screen (405), and a second connecting block (406); the first connecting block (401) is horizontally higher than the second connecting block (406); springs (402) are fixedly connected to both the first connecting block (401) and the second connecting block (406); the surrounding plate (403) is inclinedly fixedly connected to the upper ends of the two springs (402); the vibrating motor (404) is fixedly connected to the lower part of the surrounding plate (403); and a screen (405) is fixedly connected to the surrounding plate (403).

8. A fermentation method using the tea and coffee bean co-fermentation apparatus of claim 3, characterized in that, Includes the following steps: S1. Put the tea leaves into the fermentation chamber (1) through the tea feed hopper (101), start the stirring and mixing part (2) to gently turn the tea leaves, and carry out the initial fermentation of the tea leaves in the fermentation chamber (1); S2. After the initial fermentation of tea leaves is completed, the pre-treated coffee beans are fed into the fermentation chamber (1) through the coffee bean feed hopper (102). The tea leaves and coffee beans are stirred and mixed by the stirring and mixing section (2) to obtain a mixture. S3. The mixture is fermented in the fermentation chamber (1) and the fermentation environment parameters in the fermentation chamber (1) are adjusted by the controller (10). S4. After the co-fermentation is completed, the mixture is discharged from the lower end of the fermentation chamber (1) and enters the flexible deblocking section (3) to deblock the agglomerated material. S5. The broken-up material is screened by a vibrating screen bed (4) to separate the tea leaves and coffee beans. S6. The sieved coffee beans are put into the first air separation box (5) for air separation and then put into the first collection box (8) for storage. The sieved tea leaves are put into the second air separation box (6) for air separation and then put into the second collection box (9) for storage.

9. The method according to claim 8, characterized in that: During the initial fermentation process in step S1, when using black tea for fermentation, the initial fermentation temperature is 30℃-35℃, the relative humidity is 80%-90%, the oxygen concentration is 18%-21%, and the initial fermentation time is 8h-12h; when using dark tea for fermentation, the initial fermentation temperature is 30℃-50℃, the relative humidity is 70%-85%, the oxygen concentration is 5%-12%, and the initial fermentation time is 12d-15d; when using yellow tea for fermentation, the initial fermentation temperature is 30℃-35℃, the relative humidity is 85%-90%, the oxygen concentration is 12%-18%, and the initial fermentation time is 6h-10h. In step S3, during the co-fermentation process, when black tea is used for fermentation, the co-fermentation temperature is 28℃-32℃, the relative humidity is 80%-90%, the oxygen concentration is 18%-21%, and the co-fermentation time is 10h-12h; when dark tea is used for fermentation, the co-fermentation temperature is 28℃-32℃, the relative humidity is 70%-85%, the oxygen concentration is 5%-12%, and the co-fermentation time is 24h-36h; when yellow tea is used for fermentation, the co-fermentation temperature is 35℃-45℃, the relative humidity is 85%-90%, the oxygen concentration is 12%-18%, and the co-fermentation time is 10h-12h.

10. The method according to claim 8, characterized in that: In step S2, the mass ratio of tea leaves to coffee beans is (5:1)-(5:3) on a dry basis, and the stirring and mixing unit (2) drives the material to turn over 3 to 5 times at a speed of 2 to 3 rpm. In step S5, the screening angle of the vibrating screen bed (4) is 2°-5°, the amplitude is 3mm-5mm, and the vibration frequency is 800rpm-1200rpm.

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