A tea leaf fermentation and post-processing combined operation device

Abstract

The application discloses a kind of tea fermentation and post-processing combined operation equipment, equipment is sequentially provided with fermentation device, unblock pre-drying device, belt conveyor along the flow direction of tea, drying device, and also can be selected and set drying device between belt conveyor and drying device. The first arc of fermentation cylinder inner wall R 1 / D 1=0.48~0.55, positive turning heap fermentation, reverse self discharge, annular baffle ring is provided with sliding sleeve adjusting mechanism, stifling yellow opening Φ6~Φ8mm, wu heap opening Φ10~Φ12mm;Fermentation discharge end below is provided with double unblock roller (soft tooth height 10~15mm, tooth distance 20~30mm, silica gel shao 48~55A) + unblock roller above pre-drying blower, pre-drying blower and reverse signal interlocking contain double delay t 1 / t 2;Belt conveyor is inclined and sent;Drying cylinder uses asymmetric double fulcrum of support shaft one end bearing + drying cylinder outer wall bottom two sides at least two bearing rolling support, blower is distributed along axial gradient, ΣQ i=k tan alpha (k is according to Yaan tea class grading: Mengdinghuangba 105~125, Tibetan tea 75~95, old eagle tea 115~135, Gannu 120~140).

Description

Technical Field

[0001] This invention belongs to the technical field of tea processing and relates to a combined operation equipment for tea fermentation and post-processing. Background Technology

[0002] Ya'an, as an important tea-producing area in China, boasts major tea categories such as Mengding Mountain Tea (Mengding Ganlu Green Tea and Mengding Huangya Yellow Tea), Ya'an Tibetan Tea (black tea compressed), and Laoying Tea. Among these, Mengding Huangya requires a light fermentation process called "yellowing," while Ya'an Tibetan Tea requires a heavy fermentation process called "piling." Both types of tea face a common challenge after fermentation: ① At the end of fermentation, the leaf temperature is 38~42℃ (yellowing) or 42~48℃ (piling), and the moisture content is 62~68%. The leaves clump together severely. If they are directly transferred into the dryer, there will be a double problem of "high temperature rotting + clumping without drying". Mengding yellow buds are particularly sensitive. If the yellowing process is too long, the soup will be dark brown and lose the quality of "yellow soup and yellow leaves". ② The requirements for the gaseous environment inside the fermentation drum differ between the yellowing and pile fermentation processes: Yellowing is a light fermentation that requires a micro-aerobic environment (excessive aeration leads to excessive polyphenol oxidation and darkening of leaf color); Pile fermentation is a heavy fermentation that requires oxygen to promote the metabolism of Aspergillus niger / yeast (insufficient aeration leads to excessively rapid temperature rise and easy souring). Existing fermentation drums, such as those with fixed-diameter ventilation holes in the annular baffle ring, cannot accommodate the differences in gaseous environment between the two fermentation processes on the same drum. When Ya'an tea enterprises produce a mixture of "yellow buds + Tibetan tea OEM," they need to prepare two fermentation drums, resulting in high equipment investment. ③ Existing fermentation equipment uses flat folded edge lifting plate + forward rotation turning pile + reverse rotation discharge, but the discharge after fermentation is manually transferred or directly fed into the drying chute, without the connection of "breaking up the clumps + slow cooling and pre-drying"; existing equipment uses spiral guide leaf + ventilation hole, the spiral guide leaf is okay for coarse and old raw materials of Tibetan tea, but it will squeeze and damage the tender buds of Mengding yellow bud, and there is also no connecting section. ④ Existing deblocking equipment is mostly used after kneading. The deblocking roller is not found downstream of the fermentation discharge end and is not coordinated with the pre-drying. The soft tooth parameters (tooth height, tooth pitch, coating hardness) of the deblocking roller are not found at the fermentation discharge end for the classification of "yellowing tender buds vs. piled coarse old leaves". ⑤ If fermented tea leaves are directly put into conventional air-drying equipment (such as tea accelerated air-drying device, cantilever bearing seats at both ends of the rotating shaft), the shaft of the air-drying cylinder with a large length-to-diameter ratio (large leaf volume after the fermentation of stored tea) will be significantly deflected. ⑥ Many tea enterprises in Ya'an (Mingshan, Yucheng, Yingjing, Hanyuan, and Shimian) simultaneously produce "Mengding Yellow Bud + Ya'an Tibetan Tea + Laoying Tea + Mengding Ganlu", and the existing segmented equipment is insufficient to meet the production needs.

[0003] Therefore, in order to solve the above-mentioned technical problems, the technical solution of this application is proposed. Summary of the Invention

[0004] The purpose of this invention is to provide a combined tea fermentation and post-processing equipment to solve the following technical problems: 1. After fermentation (yellowing / piling), the leaves are hot, clumped together, and have high moisture content. Directly putting them into drying will cause problems such as rotting and the core not drying. 2. Problems with the spiral guide vanes / flat scraper plates inside the fermentation drum causing damage to the tender buds of Mengding yellow tea and uneven scraping of coarse and old leaves of Tibetan tea; 3. The problem that the gas phase divergence between micro-aeration during fermentation and aeration during pile fermentation cannot be simultaneously addressed on the same fermentation tank; 4. The problem of missing connections between multiple stages in the process: fermentation discharge → debriding → pre-drying → conveying → (optional drying) → air drying; 5. The soft tooth parameters of the deblocking roller are not differentiated for "yellowing tender buds vs. piled coarse old leaves"; 6. Axis deflection issue when the length-to-diameter ratio of the drying cylinder is large (in the case of Tibetan tea); 7. One machine is compatible with the needs of four types of tea in Ya'an: "Huangya Tea, Tibetan Tea, Laoying Tea, and Ganlu Tea".

[0005] The technical solution adopted in this invention is as follows: A combined tea fermentation and post-processing equipment includes a fermentation device, a de-clumping and pre-drying device, a belt conveyor device, and a drying device connected sequentially along the tea flow direction, and optionally includes a drying device (located between the belt conveyor device and the drying device).

[0006] Fermentation apparatus: The fermentation cylinder is rotatably supported by a first rolling bearing on a first support frame. Several axially extending first arc-shaped belts are fixed to the inner wall of the fermentation cylinder. The radius of curvature R1 of the first arc-shaped belt cross-section and the inner diameter D1 of the fermentation cylinder satisfy R1 / D1=0.48~0.55. The fermented leaves are fluffy and clump together with a large specific volume. Orthogonal experiments have verified that: when R1 / D1<0.48, the material is insufficiently lifted and the pile is unevenly turned; when R1 / D1>0.55, the fermented leaves stick to the wall and do not fall, and the yellowed leaves easily rot into a dark brown color. 0.48~0.55 is a specific range for fermented leaves (distinct from dried leaves), which is higher than the lifting plate R / D=0.30~0.40 of a general mineral dryer, and also slightly larger than the drying leaves R2 / D2=0.45~0.52 (because the fermented leaves are fluffy). When rotating in the forward direction, the first arc-shaped belt lifts, falls, and turns the pile for fermentation; when rotating in the reverse direction, the first arc-shaped belt discharges material geometrically, without the need for a separate discharge mechanism.

[0007] The fermentation cylinder has an annular baffle ring with ventilation holes at the feed end. A sliding sleeve adjustment mechanism (sleeve type, adjustable by rotation to adjust the exposed arc length) is installed at the ventilation holes. When processing Mengding Huangya tea (a type of tea that undergoes light fermentation), the sliding sleeve is adjusted to an effective opening of Φ6~Φ8mm (for micro-oxygenation, preventing excessive polyphenol oxidation). When processing Ya'an Tibetan tea (a type of tea that undergoes heavy fermentation), the sliding sleeve is adjusted to an effective opening of Φ10~Φ12mm (for ventilation, promoting Aspergillus niger metabolism, and preventing souring). The same cylinder can handle both types of Ya'an fermented tea, eliminating the need for two fermentation cylinders for mixed-production tea companies.

[0008] The de-clumping and pre-drying device is located below the fermentation discharge end. Two parallel de-clumping rollers are mounted on the second support frame. The rollers have soft teeth (coated with food-grade silicone). The soft teeth are 10-15mm high, 20-30mm apart, and have a silicone Shore hardness of 48-55A. For tender buds of Mengding yellow tea, the teeth are 10mm high, 28mm apart, and have a Shore hardness of 48A (dense, shallow, and soft teeth to prevent damage to the buds). For coarse, mature leaves of Ya'an Tibetan tea, the teeth are 14mm high, 22mm apart, and have a Shore hardness of 52A (sparse, deep, and slightly harder teeth to break up tightly packed clumps). The two rollers rotate relative to each other, breaking up the clumps of leaves from the fermentation discharge. A pre-drying blower is fixed above the de-clumping roller to blow air onto the hot, clumped leaves that have just come out of the fermentation drum. This serves three purposes: first, it provides slow cooling (the leaf temperature of Mengding Huangya after yellowing is 38~42℃, and pre-drying for 3~8 seconds can reduce it to 32~35℃, avoiding over-drying directly into the dryer); second, it pre-dehydrates (the surface moisture is reduced from 68% to 63~65%, reducing the load on the drying section); and third, it works with the de-clumping roller to break up the clumps, making it easier for the air to penetrate.

[0009] Belt conveyor: The feed end receives the material from the deblocking and pre-drying device, and is inclined upward. The conveyor belt surface has anti-slip texture, and the feed end has a U-shaped baffle trough.

[0010] Optional drying device: Fourth support frame, second arc-shaped belt on the inner wall of the drying cylinder with R2 / D2=0.45~0.52 (for denser leaves, R2 / D2 is slightly lower than R1 / D1 for fermented leaves), forward drying, reverse discharge. In the non-fermentation mode of Mengding Ganlu tea, the fermentation device can be bypassed. The tea leaves are fed from the pre-drying device (which breaks up clumps after kneading) → belt drying → drying → air drying.

[0011] Air drying device: The third support frame is equipped with an air drying cylinder with openings at both ends. The discharge end is lower than the feed end (α≤5°). It has an asymmetrical double support point (bearing at one end of the support shaft + at least two bearings on both sides of the bottom of the outer wall of the air drying cylinder for rolling support). The blower is distributed along the axial gradient, ΣQᵢ=k·tanα, where k is graded according to the fermented tea leaves (Mengding Huangya 105~125, Tibetan tea 75~95, Laoying tea 115~135, Ganlu non-fermented mode 120~140).

[0012] Interlock: The pre-drying blower is interlocked with the reverse signal of the first drive motor. Reverse command → the pre-drying blower starts first t1 (3~8s) → the fermentation tank reverses to discharge material → after discharge, there is no material t2 (10~20s) → the pre-drying blower is delayed and shut off.

[0013] Furthermore, the radius of curvature of the first arc-shaped zone inside the fermentation cylinder is R1, and the inner diameter of the fermentation cylinder is D1, satisfying R1 / D1=0.48~0.55.

[0014] Furthermore, it also includes a drying device, which is located between the belt conveyor and the air drying device. The drying device includes a fourth support frame, on which a drying cylinder is rotatably supported by a second rolling bearing. Several second arc-shaped belts extending axially are fixed on the inner wall of the drying cylinder. The feed end of the drying cylinder receives the discharge end of the belt conveyor. The radius of curvature of the cross section of the second arc-shaped belt on the inner wall of the drying cylinder is R2, and the inner diameter of the drying cylinder is D2, satisfying R2 / D2=0.45~0.52.

[0015] Furthermore, the first drive motor drives the fermentation cylinder to rotate forward at a speed of n1f and in reverse at a speed of n2f, satisfying n2f = (0.30~0.50)n1f; the second drive motor corresponding to the drying device drives the drying cylinder to rotate forward at a speed of n1g and in reverse at a speed of n2g, satisfying n2g = (0.40~0.70)n1g.

[0016] Furthermore, the angle between the axis of the drying duct and the horizontal plane is α, where α ranges from 0° < α ≤ 5°. A screw and nut adjustment seat is provided below the discharge end of the drying duct on the third support frame. The air volume of each blower is Qᵢ, distributed in a gradient along the direction from the inlet to the outlet of the drying duct, satisfying Q1 : Q2 : … : Q m =1:(0.85~0.95): … :(0.30~0.45), where Q1 is the air volume of the blower at the feed end, Q m Let ΣQᵢ be the air volume of the blower at the discharge end, and let ΣQᵢ satisfy ΣQᵢ=k·tanα, where k is the specific surface area coefficient of the fermented tea leaves, and its value ranges from 75 to 135 m³ / (h·rad).

[0017] Furthermore, for different types of Ya'an tea, the k values ​​are selected as follows: Mengding Huangya k=105~125, Ya'an Tibetan tea k=75~95, Laoying tea k=115~135, and Mengding Ganlu k=120~140 when it is in the non-fermentation mode.

[0018] Furthermore, the interlocking logic of the reversal signal between the pre-drying blower and the first drive motor is as follows: when the first drive motor receives the reversal discharge command, the pre-drying blower starts first, and after a delay of t1, the first drive motor starts reversing, with the value of t1 ranging from 3 to 8 seconds; when the photoelectric sensor at the fermentation discharge end determines that there is no material falling for t2 consecutive times, the pre-drying blower is turned off after a delay, with the value of t2 ranging from 10 to 20 seconds.

[0019] Furthermore, the belt conveyor includes a second support frame, on which a conveyor belt is mounted. The surface of the conveyor belt is provided with anti-slip texture. The second support frame is provided with a baffle groove at the feed end of the conveyor belt. The cross-section of the baffle groove is U-shaped, and the opening faces the discharge end of the deblocking and pre-drying device.

[0020] Furthermore, the inner side of the annular air-drying net is provided with several axially distributed soft bristle brush strips along the fixed direction of the support rod, and the bristles of the soft bristle brush strips overlap with the inner surface of the annular air-drying net; the soft teeth of the deblocking roller have a tooth height of 10~15mm and a tooth pitch of 20~30mm, and the surface of the soft teeth is covered with food-grade silicone with a Shore hardness of 48~55A; when processing Mengding Huangya tea, a tooth height of 10mm, a tooth pitch of 28mm, and a Shore hardness of 48A are used, and when processing Ya'an Tibetan tea, a tooth height of 14mm, a tooth pitch of 22mm, and a Shore hardness of 52A are used.

[0021] Furthermore, the bottom of the third support frame is equipped with casters and rollers, which are located on opposite sides of the bottom of the third support frame. When processing Mengding Huangya type lightly fermented tea, the sliding sleeve adjustment mechanism adjusts the effective opening of the vent to Φ6~Φ8mm. When processing Ya'an Tibetan tea type heavily fermented tea, the sliding sleeve adjustment mechanism adjusts the effective opening of the vent to Φ10~Φ12mm.

[0022] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: 1. A combined operation equipment for tea fermentation and post-processing, wherein the first arc-shaped zone of the fermentation cylinder has an R1 / D1 ratio of 0.48 to 0.55 to adapt to the fluffy and clumping characteristics of fermented leaves (supported by orthogonal data in Example 3), and the breakage rate of Mengding yellow buds and yellow leaves is <1.0%, which is further reduced compared to the <1.8% of the flat plate scraper. 2. In this invention, the fermentation cylinder features a ring-shaped retaining sleeve and a dual-opening design with yellowing (Φ6~Φ8mm) and pile fermentation (Φ10~Φ12mm): the same cylinder body can accommodate the mixed production of Ya'an "yellow bud + Tibetan tea processing", reducing equipment investment by approximately 40%; 3. In this invention, the fermentation discharge → disintegration roller (soft tooth height 10~15 / tooth pitch 20~30 / Shore 48~55A grade) + upper pre-drying blower + reverse signal interlocking, the leaf temperature of Mengding yellow buds after yellowing is controllable from 38 to 32℃, avoiding over-fermentation; after the Tibetan tea is piled up and broken up, the air can penetrate more easily, and the drying uniformity σ<0.4%; the combination of the existing technology (fermentation roller + disintegration roller, used after kneading) cannot achieve this synergy; 4. In this invention, the drying drum R2 / D2=0.45~0.52 and the fermentation drum R1 / D1 are dual geometric scales: the same equipment can switch between "fermentation mode" (yellow bud / Tibetan tea) and "non-fermentation mode" (Ganlu) only by whether the fermentation drum is fed + the k value is switched, which is suitable for mixed production of Ya'an Mingshan Tea Factory; 5. In this invention, the pre-drying blower is interlocked with the reverse signal + double delay t1 / t2: this provides an equipment-level implementation for the slow cooling rhythm after the yellowing process. The cost required to realize this invention is: 1. The fermentation drum with R1 / D1=0.48~0.55 and the drying drum with R2 / D2=0.45~0.52 are dual molds, which increase the cost by about 4,000~6,000 yuan per set compared to a single R / D mold; 2. The adjustment mechanism for the annular retaining ring of the fermentation tank increases machining costs by approximately 800-1200 yuan per unit; 3. The soft-tooth deblocking roller is coated with food-grade silicone, and the coating layer needs to be replaced every 800 hours, making the maintenance cost about 15% higher than that of the hard-tooth roller. The soft-tooth roller is divided into two grades (yellow bud grade / Tibetan tea grade), requiring two sets of rollers or online distance adjustment, which increases the debugging time by about 20%. 4. The pre-drying blower increases energy consumption, but actual measurements show that it can reduce the load on the drying section by 18-25%, while maintaining the same overall energy consumption. 5. The assembly time for the asymmetrical double-support point assembly of the drying duct increases by approximately 30% compared to the conventional two-end bearing housing. Attached Figure Description

[0023] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the embodiments, experimental examples, and comparative examples will be briefly described below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort, wherein: Figure 1 This is a schematic diagram of the overall structure of the present invention; Figure 2 This is a schematic diagram of the structure of the fermentation device or drying device of the present invention; Figure 3 This is a schematic diagram of the structure of the deblocking and pre-drying device of the present invention; Figure 4 This is a schematic diagram of the belt conveyor device of the present invention; Figure 5 This is a schematic diagram of the air-drying device of the present invention; Figure 6 A cross-sectional structural diagram of a fermentation tank or drying tank; Figure 7 This is a schematic diagram of the soft brush strips inside the air-drying cylinder; Figure 8 , Figure 9 These are actual photos of fermentation or drying equipment. Figure 10 These are actual photos of a belt conveyor system. Figure 11 , Figure 12 This is a real photo of the air-drying device.

[0024] Reference numerals: 1-Fermentation device, 11-First support frame, 12-First rolling bearing, 13-Fermentation cylinder, 14-First arc-shaped belt, 15-Annular retaining ring, 151-Ventilation hole, 16-Sliding sleeve adjustment mechanism, 17-First drive motor, 18-Reducer; 2-Deblocking and pre-drying device, 21-Second support frame, 22-Deblocking roller, 23-Soft teeth, 24-Pre-drying blower; 3-Belt conveyor, 31-Second support frame, 32-Conveyor belt, 33-Anti-slip texture, 34-Baffle trough; 4-Drying device, 41-Third support frame, 42-Drying cylinder, 421-Support shaft, 422-Support rod, 423-Annular drying net, 424-Bearing, 43-Third drive motor, 44-Belt, 45-Blower, 46-Screw nut adjusting seat, 47-Soft brush strip, 48-Universal wheel, 49-Rolling wheel; 5-Drying device, 51-Fourth support frame, 52-Second rolling bearing, 53-Drying cylinder, 54-Second arc belt, 55-Second drive motor. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings, embodiments, experimental examples, and comparative examples. It should be understood that the specific embodiments described herein are only for explaining the invention and are not intended to limit the invention; that is, the described embodiments are merely some embodiments of the invention, and not all embodiments. The components of the embodiments of the invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0026] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0027] It should be noted that relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0028] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0029] I. Implementation Examples Example 1: Main line of yellowing buds in Mengding This invention provides a combined tea fermentation and post-processing equipment, such as... Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 8 , Figure 9 , Figure 10 , Figure 11 , Figure 12 As shown, it includes a fermentation device 1, a de-clumping and pre-drying device 2, a belt conveyor device 3, and a drying device 4 connected in sequence along the tea flow direction; Fermentation device 1 includes a first support frame 11, on which a fermentation cylinder 13 is rotatably supported by a first rolling bearing 12. Several first arc-shaped belts 14 extending axially are fixed on the inner wall of the fermentation cylinder 13. The feed end of the fermentation cylinder 13 is provided with an annular retaining ring 15 with a vent hole 151. A sliding sleeve adjustment mechanism 16 is provided at the vent hole 151 of the annular retaining ring 15. The sliding sleeve adjustment mechanism 16 can adjust the effective opening of the vent hole 151. A first drive motor 17 is fixed on the first support frame 11. When the first drive motor 17 drives the fermentation cylinder 13 to rotate forward via a reducer 18, it turns and ferments the tea leaves. When the first drive motor 17 drives the fermentation cylinder 13 to rotate in reverse via a reducer 18, it conveys the tea leaves to the discharge end. The de-clumping and pre-drying device 2 is located below the discharge end of the fermentation device 1. It includes a second support frame 21. Two parallel de-clumping rollers 22 are rotatably mounted on the second support frame 21. Soft teeth 23 are provided on the outer circumferential surface of the two de-clumping rollers 22. The two de-clumping rollers 22 rotate relative to each other to de-clump the fermented tea leaves. A pre-drying blower 24 is fixed on the second support frame 21 above the de-clumping rollers 22. The feed end of the belt conveyor 3 receives the discharge of the deblocking and pre-drying device 2. The belt conveyor 3 is inclined upward and the discharge end is higher than the feed end. The air-drying device 4 includes a third support frame 41, on which an air-drying cylinder 42 with openings at both ends is provided. The discharge end of the air-drying cylinder 42 is lower than the inlet end. The air-drying cylinder 42 includes a support shaft 421, at least three sets of support rods 422 arranged sequentially along the axial direction of the support shaft 421, and an annular air-drying net 423 connected to the ends of each set of support rods 422. Each set of support rods 422 is radially connected to the outer wall of the support shaft 421. One end of the support shaft 421 is rotatably connected to the third support frame 41 via a bearing 424. The bottom sides of the outer wall of the other end of the air-drying cylinder 42 away from the driving end of the support shaft 421 are tumbledly connected to the third support frame 41 via at least two bearings 424. A third drive motor 43 is fixed on the third support frame 41. The third drive motor 43 is connected to the support shaft 421 via a belt 44. Several blowers 45 are fixed on the third support frame 41. The several blowers 45 are located on one side of the air-drying cylinder 42 and distributed along the axial direction of the air-drying cylinder 42. The pre-drying blower 24 is interlocked with the reverse signal of the first drive motor 17.

[0030] The radius of curvature of the first arc-shaped band 14 inside the fermentation cylinder 13 is R1, and the inner diameter of the fermentation cylinder 13 is D1, satisfying R1 / D1=0.48~0.55.

[0031] It also includes a drying device 5, which is located between the belt conveyor 3 and the air drying device 4. The drying device 5 includes a fourth support frame 51, on which a drying cylinder 53 is rotatably supported by a second rolling bearing 52. Several second arc-shaped belts 54 extending axially are fixed on the inner wall of the drying cylinder 53. The feed end of the drying cylinder 53 receives the discharge end of the belt conveyor 3. The radius of curvature of the cross section of the second arc-shaped belts 54 on the inner wall of the drying cylinder 53 is R2, and the inner diameter of the drying cylinder 53 is D2, satisfying R2 / D2=0.45~0.52.

[0032] The first drive motor 17 drives the fermentation cylinder 13 to rotate forward at a speed of n1f and in reverse at a speed of n2f, satisfying n2f = (0.30~0.50)n1f; the second drive motor 55 corresponding to the drying device 5 drives the drying cylinder to rotate forward at a speed of n1g and in reverse at a speed of n2g, satisfying n2g = (0.40~0.70)n1g.

[0033] The angle between the axis of the drying duct 42 and the horizontal plane is α, and the value of α is in the range of 0° < α ≤ 5°. The third support frame 41 is provided with a screw nut adjustment seat 46 below the discharge end of the drying duct 42. The air volume of each blower 45 is Qᵢ, which is distributed in a gradient along the direction from the feed end to the discharge end of the drying duct 42, satisfying Q1: Q2:…:Q m =1:(0.85~0.95):…:(0.30~0.45), where Q1 is the air volume of the feed end blower at 45, Q m The air volume of the blower at the discharge end is 45, and the total air volume ΣQᵢ and α satisfy ΣQᵢ=k·tanα, where k is the specific surface area coefficient of the tea leaves after fermentation, and the value range is 75~135m³ / (h·rad).

[0034] For different types of Ya'an tea, the k values ​​are selected as follows: Mengding Huangya k=105~125, Ya'an Tibetan tea k=75~95, Laoying tea k=115~135, and Mengding Ganlu k=120~140 when it is in the non-fermentation mode.

[0035] The interlocking logic of the reversal signal between the pre-drying blower 24 and the first drive motor 17 is as follows: when the first drive motor 17 receives the reversal discharge command, the pre-drying blower 24 starts first, and after a delay of t1, the first drive motor 17 starts to reverse, with the value of t1 ranging from 3 to 8 seconds; when the photoelectric sensor at the fermentation discharge end determines that there is no material falling for t2, the pre-drying blower 45 is turned off after a delay, with the value of t2 ranging from 10 to 20 seconds.

[0036] The belt conveyor 3 includes a second support frame 31, on which a conveyor belt 32 is provided. The surface of the conveyor belt 32 is provided with anti-slip texture 33. The second support frame 31 is provided with a baffle trough 34 at the feed end of the conveyor belt 32. The cross-section of the baffle trough 34 is U-shaped, and the opening faces the discharge end of the deblocking and pre-drying device 4.

[0037] The inner side of the annular air-drying net 423 is provided with several axially distributed soft bristle brush strips 47 along the fixed direction of the support rod 422. The bristles of the soft bristle brush strips 47 overlap with the inner surface of the annular air-drying net 423. The soft teeth 23 of the deblocking roller 22 have a tooth height of 10~15mm and a tooth pitch of 20~30mm. The surface of the soft teeth 23 is covered with food-grade silicone with a Shore hardness of 48~55A. When processing Mengding yellow bud tea, the tooth height is 10mm, the tooth pitch is 28mm, and the Shore hardness is 48A. When processing Ya'an Tibetan tea, the tooth height is 14mm, the tooth pitch is 22mm, and the Shore hardness is 52A.

[0038] The bottom of the third support frame 41 is equipped with casters 48 and rollers 49, which are located on opposite sides of the bottom of the third support frame 41. When processing Mengding Huangya type lightly fermented tea, the sliding sleeve adjustment mechanism 16 adjusts the effective opening of the vent 151 to Φ6~Φ8mm. When processing Ya'an Tibetan tea type heavily fermented tea, the sliding sleeve adjustment mechanism 16 adjusts the effective opening of the vent 151 to Φ10~Φ12mm.

[0039] The specific implementation method of this embodiment is as follows: the whole machine is along the tea flow direction, fermentation device → de-clumping and pre-drying device → belt conveyor device → drying device → air drying device.

[0040] Fermentation apparatus: The first support frame is welded from 80×80×4mm profiles. The fermentation cylinder has an outer diameter of 650mm and a length of 1600mm (the batch size of Mengding Huangya tea is smaller than that of Tibetan tea). Each end of the cylinder is supported by four first rolling bearings on the first support frame. A ring-shaped track surface made of 45# steel is welded to the outer wall of the drying cylinder at the bearing locations. Six first arc-shaped bands are evenly distributed around the inner wall, with a cross-section of 30×4mm arc-shaped steel plate, R1=160mm, D1=310mm, and R1 / D1≈0.52 (0.48~0.55). The feeding end of the fermentation cylinder has 36 evenly distributed Φ8mm base holes on an annular retaining ring. A sleeve-type sliding sleeve adjustment mechanism is used (rotation adjustment reveals the arc length). When processing Mengding Huangya tea, the sliding sleeve is adjusted to an effective opening of Φ7mm for controlled polyphenol oxidation through a micro-oxygenation process. The first drive motor is 2.2kW. The forward rotation turning speed is n1f=8r / min (slow turning during the yellowing process), and the reverse rotation discharge speed is n2f=3r / min (n2f / n1f=0.375, drop 0.30~0.50), to avoid crushing the tender sprouts.

[0041] De-clumping and pre-drying device: Below the fermentation discharge end, two de-clumping rollers (Φ80mm × 1500mm long) are mounted on the second support frame. The roller surfaces are evenly distributed with soft teeth (food-grade silicone coated), with a tooth height of 10mm, a tooth spacing of 28mm, and silicone Shore A 48A (Mengding Huangya grade). The gap between the two rollers is adjusted to 12mm, and the two rollers rotate relative to each other (60r / min). A 0.37kW pre-drying blower is fixed directly above the de-clumping rollers, with the air outlet angled downwards towards the gap between the two rollers. Interlock: First drive motor receives reverse command → pre-drying blower starts t1=7s → fermentation tank reverses n2f=3r / min for discharge → discharge completes with no material t2=18s → pre-drying blower shuts off after delay.

[0042] Belt conveyor: 38° inclination angle, 500mm wide belt, vulcanized diamond anti-slip texture on the conveyor belt surface (texture depth 2mm), U-shaped baffle trough (520mm wide, 150mm deep) welded below the feed end to receive the disassembled, pre-dried material. The second drive motor, 1.1kW, drives the drive roller via a reducer.

[0043] Drying device: Fourth support frame; drying cylinder outer diameter 600mm, length 1800mm; inner wall with 6 second arc-shaped bands R2=140mm, D2=280mm, R2 / D2≈0.50 (falling by 0.45~0.52). Heating tube with three-stage PID: stage 105℃, stage 2 100℃, stage 3 95℃ (slightly lower than the initial processing temperature after yellowing, when the leaves are half-ripe). Drying cylinder drive motor: forward rotation n1g=13r / min, reverse rotation n2g=7r / min (n2g / n1g≈0.54, falling by 0.40~0.70). A second small blower (0.25kW, for pre-drying) is installed above the discharge end of the drying cylinder.

[0044] Air-drying device: The air-drying cylinder is 2200mm in total length, with a Φ60mm×5 seamless tube support shaft. Support rods are arranged in groups of 4 radially evenly distributed rods every 300mm along the axial direction, totaling approximately 28 groups. A ring-shaped air-drying mesh (304 stainless steel, 16 mesh) is welded to the end of each support rod. Support: The feed end of the support shaft is rotatably connected to the third support frame (drive end) via a pair of tapered roller bearings. A 1.5kW third drive motor transmits power to the pulley at the end of the support shaft via a type B V-belt. A support bearing seat is installed on each side of the bottom outer wall of the air-drying cylinder's discharge end, each seat containing a self-aligning ball bearing. A Φ320mm ring track is welded to the outer wall of the air-drying cylinder, supported by two rolling bearings (asymmetrical double support points). The angle α between the air-drying cylinder axis and the horizontal plane is 2.5°. A screw and nut adjustment seat is located below the discharge end of the third support frame to finely adjust α. The third support frame fixes four blowers (0.75kW / unit) on the left side of the drying duct, evenly distributed along the axial direction. The air outlet is 150mm away from the outer edge of the drying net. The air volume gradient is Q1:Q2:Q3:Q4=1:0.91:0.63:0.37. The total air volume is ΣQᵢ≈520m³ / h. The value of k for the Mengding Huangya is 118. ΣQᵢ / k≈4.41≈tan2.5° (tan2.5°≈0.0436, 118×0.0436≈5.14, k is finely adjusted to 108 for precise matching).

[0045] Working process (Mengding Yellow Bud): After blanching, one bud and one leaf are placed into the fermentation tank → Yellowing: forward rotation n1f=8r / min, R1 / D1=0.52, scooping up and dropping to turn the pile, sliding sleeve opening Φ7mm for micro-oxygenation, yellowing for 100min, leaf temperature maintained at 38~40℃ → after yellowing, the first drive motor receives the reverse command, the pre-drying blower starts first t1=7s (slow cooling 38→33℃) → fermentation tank reverses n2f=3r / min, the first arc The conveyor belt discharges the clumps of leaves into the de-clumping rollers → the two rollers rotate relative to each other to break them up (tooth height 10 / tooth pitch 28 / Shore 48A) + pre-drying blower blows air (surface moisture 68% → 64%) → belt-mounted incline → three-stage PID drying drum (105 / 100 / 95℃) → after drying, the second small blower pre-dries the leaves → the drying drum α=2.5°, k=118 gradient drying → the output moisture content is 5.1%, the yellow soup and yellow leaves meet the standards, and the tender bud breakage rate is 0.9%.

[0046] Example 2: Ya'an Tibetan Tea Fermentation Main Line This invention discloses a combined tea fermentation and post-processing equipment. The specific implementation of this embodiment is as follows: based on embodiment 1 with adjustments: The fermentation cylinder was lengthened to 2400mm (for larger pile size), R1 / D1=0.51 (for coarse and old leaves to be even more fluffy, taking the upper limit), n1f=10r / min (for slightly faster pile turning), n2f=4r / min (n2f / n1f=0.40). Adjust the annular retaining ring to an effective opening of Φ11mm, pile up and aerate to promote Aspergillus niger, with a peak temperature of 48~52℃, and no sour or rancid taste; The de-clumping roller has a tooth height of 14mm, a tooth pitch of 22mm, and is made of silicone Shore 52A (for Tibetan tea). The gap between the two rollers is 18mm (for tighter Tibetan tea clumps). The drying drum has an R2 / D2 ratio of 0.49. The drying temperatures are 120℃ for the first stage, 115℃ for the second stage, and 110℃ for the third stage (Tibetan tea blanks need to be shaped at high temperatures). The drying cylinder is lengthened to 2600mm, α=4.0°, k=86 (the specific surface area of ​​Tibetan tea is large after piling), ΣQᵢ≈600m³ / h, and 5 blowers with gradient Q1:Q2:Q3:Q4:Q5=1:0.89:0.62:0.40:0.32; Interlocking t1=4s (Tibetan tea does not need to be cooled for too long), t2=12s.

[0047] Example 3: R1 / D1 orthogonal experiment, fermentation tank geometry data The present invention provides a combined operation equipment for tea fermentation and post-processing. The specific implementation method of this embodiment is as follows: based on the yellowing of Mengding yellow buds and leaves (one bud and one leaf, with a water content of about 58% after fixation), the fermentation cylinder D1=310mm is fixed, R1 / D1 is orthogonal, the volume of the feeding cylinder is 35%, n1f=8r / min, and the yellowing is carried out for 120min.

[0048] Table 1 shows the test results of Example 3. Note: The R / D of the lifting plates in general mineral dryers is mostly between 0.30 and 0.40 (for deep lifting and heavy loads), but tea leaves (especially fermented leaves) have low density and are loose and clump together, so an R / D < 0.48 is insufficient for lifting. 0.48 to 0.55 is the optimal range specifically for fermented leaves, supported by orthogonal data rather than being set arbitrarily.

[0049] Example 4: Mengding Ganlu non-fermentation bypass mode This invention relates to a combined tea fermentation and post-processing equipment. In this embodiment, the specific implementation method is as follows: it is designed for the simultaneous production of Mengding Huangya and Mengding Ganlu teas.

[0050] This equipment functions as a bypass: the fermentation drum idles as a transition section (or the sliding sleeve is fully open (Φ≥14mm) for exhaust / closure bypass). After fixation and rolling, the tea leaves are directly fed into the de-clumping and pre-drying device (the de-clumping roller de-clumps after rolling, the soft teeth pick up the yellow buds to prevent damage to the tender buds, and the pre-drying blower provides room temperature de-clumping air), then the belt conveyor → drying drum (R2 / D2=0.50, n1g=14r / min, three sections 108 / 103 / 98℃) → air drying (k=128, α=2.5°). Switching between the "fermentation mode" (yellow buds / Tibetan tea) and "non-fermentation mode" (Ganlu) on the same equipment only requires: ① whether the fermentation drum is being fed; ② switching the k value; ③ switching n1f / n1g; ④ switching the soft teeth setting on the de-clumping roller. No equipment replacement is required, making it suitable for mixed production in small and medium-sized tea factories.

[0051] Example 5: Verification of asymmetric dual-pivot point technology in the long-term air-drying drum of Tibetan tea This invention discloses a combined tea fermentation and post-processing equipment. The specific implementation of this embodiment is as follows: Based on Embodiment 2, the drying cylinder is 2600mm long with an L / D ratio of approximately 4.6 (diameter section D≈280mm). A comparison of the loading of stored tea leaves is provided. This paper describes an asymmetric double-support system (bearing at one end of the support shaft + at least two bearings on both sides of the bottom of the drying cylinder): the support shaft is mainly subjected to torsion (T≈85N·m), and the bending moment is shared by the bearings on both sides of the bottom of the outer wall (radial load on one side≈420N). After loading, the simulated deflection at the midpoint of the support shaft is 0.6mm, the gap between the drying net and the air outlet is 140~160mm, the drying uniformity σ=0.31%, and the standard deviation of the moisture content of the tea leaves after discharge is <0.4%. Comparative example (cantilever bearing housing at both ends): unloaded deflection 1.8mm, loaded deflection 3.2mm, gap between air drying net and air outlet locally 110~190mm, air drying uniformity σ=1.37%.

[0052] This embodiment addresses the actual needs of Tibetan tea enterprises (producers of Kangzhuan and Jinjian tea): Tibetan tea blanks are large in volume and require longer drying cylinders. Traditional cantilevered ends exhibit significant deflection when L / D>4. This paper presents a targeted solution with asymmetric double-support points.

[0053] II. Experimental Examples To verify the technical effects of this invention, the following experimental examples and comparative tests were conducted in a tea factory workshop in Mingshan, Ya'an, using the same prototype manufactured according to Examples 1-5 of this invention (fermentation cylinder D1=310mm, R1=160mm, i.e., R1 / D1=0.52; drying cylinder D2=280mm, R2=140mm, i.e., R2 / D2=0.50; air-drying cylinder with asymmetrical double support points; adjustable soft teeth on the deblocking roller). All experiments were repeated 3 times, and the average value was taken.

[0054] Experimental Example 1 (Main Line of Mist-induced Yellowing of Mist-induced Yellowing, corresponding to the parameters of Example 1) Raw materials: Mengding Huangya buds with one leaf, blanched and containing 58% water, the amount of which accounts for 35% of the fermentation tank volume.

[0055] Parameters: Fermentation drum R1 / D1=0.52, sliding sleeve opening Φ7mm (micro-oxygenation during yellowing), n1f=8r / min yellowing for 100min, n2f=3r / min reverse discharge (n2f / n1f=0.375); deblocking roller tooth height 10mm / tooth pitch 28mm / Shore 48A, gap between two rollers 12mm; pre-drying blower t1=7s interlock; drying three stages 105 / 100 / 95℃; air drying α=2.5°, k=118, gradient of 4 blowers Q1:Q2:Q3:Q4=1:0.91:0.63:0.37.

[0056] Table 2 shows the detection results of Experiment Example 1. Note: The tea liquor color evaluation was conducted by three tea tasters from the Ya'an Tea Society using a blind tasting and the average score. In Experiment 1, under micro-oxygen control with a Φ7mm sliding sleeve, polyphenol oxidation was moderate, resulting in a bright yellow liquor; in Comparative Example 1 (flat plate scraper + fixed Φ10mm ventilation), excessive oxygen caused the leaf color to be darker green, with a score of 3.3.

[0057] Experimental Example 2 (Ya'an Tibetan Tea Fermentation Main Line, corresponding to the parameters of Example 2) Raw materials: Fresh leaves of Ya'an Tibetan tea (coarse raw materials with one bud and three to four leaves), with a moisture content of 62% after fixation and rolling, and the amount of raw materials added during pile fermentation accounts for 45% of the fermentation cylinder volume.

[0058] Parameters: Fermentation cylinder R1 / D1=0.51, sliding sleeve opening Φ11mm (for pile aeration), n1f=10r / min pile aeration 180min, n2f=4r / min (n2f / n1f=0.40); deblocking roller tooth height 14mm / tooth pitch 22mm / Shore 52A, gap between two rollers 18mm; pre-drying t1=4s; drying three stages 120 / 115 / 110℃; air drying cylinder length 2600mm, α=4.0°, k=86, 5 blowers gradient.

[0059] Table 3 shows the detection results of Experiment Example 2. Experimental Example 3 (Mengding Ganlu non-fermentation bypass, corresponding to the parameters of Example 4) Raw materials: Mengding Ganlu buds and leaves, after blanching and kneading, directly enter the de-blocking and pre-drying device (the fermentation cylinder is idling and bypassed, and the sliding sleeve is fully opened at Φ14mm for exhaust).

[0060] Parameters: Deblocking roller tooth height 10mm / tooth pitch 28mm / Shore 48A; Drying drum R2 / D2=0.50, n1g=14r / min, n2g=7r / min (n2g / n1g=0.50), three-stage 108 / 103 / 98℃; Air drying α=2.5°, k=128.

[0061] Table 4 shows the detection results of Experiment Example 3. Experimental Example 4 (Eagle Tea Semi-Fermentation Mode, Asbestos Production Area) Raw materials: Mature leaves of Shimen Laoying tea, lightly fermented after fixation (fermentation degree about 20%), with the amount of raw materials accounting for 30% of the fermentation cylinder volume.

[0062] Parameters: Fermentation cylinder R1 / D1=0.50, sliding sleeve fully open Φ14mm (semi-fermentation oxygen demand is between yellowing and piling, take full opening + time control); n1f=9r / min fermentation 90min; deblocking roller tooth height 12mm / tooth pitch 25mm / Shore 50A (intermediate setting); pre-drying t1=5s; air drying α=3.0°, k=125, 4 blowers gradient.

[0063] Test results: After air-drying, the moisture content of Lao Ying tea was 5.2%, the fermentation uniformity σ (leaf temperature) was 0.7℃, and the finished product taste score was 4.2 / 5 (the comparison was with the existing drum-type Lao Ying tea drying equipment, which scored 3.6 / 5; the main difference was that the first arc zone of the fermentation section had more uniform turning and the air-drying gradient was matched).

[0064] Experimental Example 5 (R1 / D1 boundary verification, for fermentation tank only) The fermentation cylinder was fixed at D1=310mm. Yellow bud leaves (58% moisture content) were added, n1f=8r / min, and fermentation was carried out for 120min. The sliding sleeve was Φ7mm. The rest was the same as in Experiment 1. Only the R1 / D1 ratio was changed.

[0065] Table 5 shows the detection results of Experiment Example 5. Conclusion: When R1 / D1 < 0.48, insufficient material handling leads to uneven turning (σ leaf temperature > 1.0℃); when R1 / D1 > 0.55, the material adheres to the wall and rots, resulting in a sharp increase in breakage rate and a decrease in soup color. 0.48~0.55 is the optimal range specifically for fermented leaves (loose and clump-like, density approximately 0.18~0.25t / m³), and needs to be differentiated from dried leaves (R2 / D2 = 0.45~0.52) due to differences in material density (dried leaves are more compact after kneading, density approximately 0.28~0.35t / m³). A single R / D ratio cannot be suitable for both.

[0066] III. Comparative Example Comparative Example 1 (The fermentation tank was replaced with a flat, folded-edge lifting plate; the rest was the same as in Experimental Example 1) Structural differences: The inner wall of the fermentation tank is a flat folded-edge lifting plate (plate width 40mm, fold height 25mm, 6 rows along the axis), without the first arc-shaped geometric zone, and the R / D is about 0.35 based on the lifting plate (which is within the conventional range of general dryers). The annular retaining ring has a fixed Φ10mm vent hole (without a sliding sleeve).

[0067] The raw materials and parameters are the same as in Experiment 1 (Mengding Huangya).

[0068] Table 6 shows the test results of Comparative Example 1. Analysis: The flat-plate folded edge lifting plate has a small R / D ratio (equivalent to 0.35) + fixed Φ10mm air permeability and oxygen permeability, and the lifting plate has folded edge compression points on the tender shoots, increasing the breakage rate to 3.2%; without the first arc-shaped zone geometry, the lifting plate does not have self-discharge guidance when reversing, resulting in a breakage rate of 1.8%.

[0069] Comparative Example 2 (Fermentation cylinder with fixed vent holes of Φ10mm, no adjustment of the sliding sleeve, otherwise the same as in Experimental Example 1) Structural differences: The only difference is that the opening of the sliding sleeve in Experiment 1 was changed from Φ7mm to a fixed Φ10mm (i.e., Φ10mm is used for both fermentation and pile building, without sliding sleeve adjustment), and the fermentation cylinder is still the first arc-shaped zone R1 / D1=0.52. The rest is the same as Experiment 1.

[0070] Table 7 shows the test results of Comparative Example 2. Analysis: The 10mm diameter oxygen permeation during the yellowing process resulted in excessive polyphenol oxidation, low EGCG retention, and loss of the characteristic "yellow soup and yellow leaves" appearance. This indicates that the 6-8mm diameter grading of the sliding sleeve on the Mengding yellow buds is not arbitrary but is causally linked to the yellowing micro-oxygenation process.

[0071] Comparative Example 3 (After fermentation, the material was directly fed into the drying trough without pre-drying or de-clumping; the rest was the same as in Experimental Example 1). Structural differences: The de-blocking and pre-drying device is eliminated, and a chute is directly installed below the fermentation discharge end to connect to the feed end of the drying cylinder. There is no de-blocking roller, no pre-drying blower, and no interlocking t1.

[0072] The raw materials and parameters are the same as in Experiment 1 (Mengding Yellow Sprout); the parameters for the drying and air-drying sections are the same as in Experiment 1.

[0073] Table 8 shows the test results of Comparative Example 3. Analysis: Without de-clumping and pre-drying, the leaves that clump together at high temperature are directly put into the dryer, resulting in the core of the clump not drying and the surface becoming mushy. Experimental Example 1, which uses a de-clumping roller to break up the clumps and then pre-dries them for t1=7 seconds with slow cooling, avoids this problem.

[0074] Comparative Example 4 (The drying cylinder was modified to use cantilever bearing housings at both ends; otherwise, it was the same as in Experimental Example 2) Structural differences: The support of the drying cylinder is changed to "both ends of the support shaft are cantilevered by bearing seats" (i.e., conventional structure, such as the existing tea drying device that uses cantilever bearing seats at both ends of the rotating shaft). The length of the drying cylinder is 2600mm, α=4.0°, k=86, and the gradient of the 5 blowers is the same as in Experimental Example 2; the fermentation, de-clumping pre-drying, and drying sections are the same as in Experimental Example 2.

[0075] Table 9 shows the test results of Comparative Example 4. Analysis: After loading the tea cake, the long drying cylinder with L / D≈4.6 has a cantilever deflection of 3.2mm at both ends, resulting in uneven airflow, a large difference in drying between the center and the surface, and an increased cracking rate. The asymmetrical double support point transfers the bending moment to the bearings on both sides of the bottom of the outer wall, and the support shaft is mainly subjected to torsion, reducing the deflection to 0.6mm.

[0076] Comparative Example 5 (The deblocking roller was replaced with hard teeth (stainless steel smooth teeth, no soft teeth for spacing), otherwise the same as in Experimental Example 1) Structural differences: The deblocking roller teeth are stainless steel smooth teeth (without silicone coating), with a tooth height of 12mm and a tooth spacing of 25mm (single grade, not distinguishing between yellow buds / Tibetan tea), and the rest are the same as in Experiment 1 (Mengding yellow buds).

[0077] Table 10 shows the test results of Comparative Example 5. Analysis: Hard teeth cause pressure damage to the tender buds of Mengding Yellow Bud Tea, and friction increases the temperature, resulting in a breakage rate of up to 3.8%; the soft teeth of this invention have two settings: Shore 48~55A+ for yellow buds and Tibetan tea, which can maintain the dispersing power (Tibetan tea setting) and prevent damage to the buds (yellow bud setting).

[0078] Summary of Experimental Data 1. The fermentation tank R1 / D1=0.48~0.55, compared with the conventional flat plate scraper (equivalent R / D≈0.35), in the Mengding yellow bud scenario, the tender bud breakage rate decreased from 3.2% to 0.9%, and the soup color score increased from 3.3 to 4.5; 2. With a double opening of Φ6~Φ8mm (yellowing) / Φ10~Φ12mm (fermentation), compared to a fixed Φ10mm, the EGCG retention rate of the yellowing product increased from 61.3% to 73.5%, and the soup color increased from 3.1 to 4.5. 3. The de-caking and pre-drying process, combined with interlocking t1, reduced the percentage of rotten spots from 4.7% to 0.6% and the moisture content of the agglomerates from 6.8% to 5.1% compared to direct chute drying. 4. With the asymmetrical double-supported drying cylinder and cantilevered ends, the deflection of the long drying cylinder (L / D≈4.6) under load decreased from 3.2mm to 0.6mm, and the drying σ decreased from 1.37% to 0.31%. 5. The soft-tooth grading of the de-clumping roller (yellow bud tooth height 10 / tooth spacing 28 / Shore 48A; Tibetan tea tooth height 14 / tooth spacing 22 / Shore 52A) is compared with the single hard-tooth grading, reducing the breakage rate of yellow buds from 3.8% to 0.9%.

[0079] The above description is only a preferred embodiment, experimental example, and comparative example of the present invention, and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, and improvements made by those skilled in the art within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A combined tea fermentation and post-processing equipment, characterized in that, It includes a fermentation device (1), a de-clumping and pre-drying device (2), a belt conveyor device (3), and a drying device (4) connected sequentially along the tea flow direction. The fermentation device (1) includes a first support frame (11), on which a fermentation cylinder (13) is rotatably supported by a first rolling bearing (12). The inner wall of the fermentation cylinder (13) is fixed with a plurality of first arc-shaped belts (14) extending axially. The feed end of the fermentation cylinder (13) is provided with an annular retaining ring (15) with a vent hole (151). The vent hole (151) of the annular retaining ring (15) is provided with a sliding sleeve adjustment mechanism (16). The sliding sleeve adjustment mechanism (16) can adjust the effective opening of the vent hole (151). A first drive motor (17) is fixed on the first support frame (11). When the first drive motor (17) drives the fermentation cylinder (13) to rotate forward via a reducer (18), it turns and ferments the tea. When the first drive motor (17) drives the fermentation cylinder (13) to rotate in the reverse direction via a reducer (18), it transports the tea to the discharge end. The de-clumping and pre-drying device (2) is located below the discharge end of the fermentation device (1) and includes a second support frame (21). Two parallel de-clumping rollers (22) are rotatably mounted on the second support frame (21). Soft teeth (23) are provided on the outer circumferential surface of the two de-clumping rollers (22). The two de-clumping rollers (22) rotate relative to each other to de-clump the fermented tea leaves. A pre-drying blower (24) is fixed on the second support frame (21) above the de-clumping rollers (22). The feed end of the belt conveyor (3) receives the discharge of the deblocking and pre-drying device (2), and the belt conveyor (3) is inclined upward and the discharge end is higher than the feed end. The air-drying device (4) includes a third support frame (41), on which an air-drying cylinder (42) with openings at both ends is provided. The discharge end of the air-drying cylinder (42) is lower than the inlet end. The air-drying cylinder (42) includes a support shaft (421), at least three sets of support rods (422) arranged sequentially along the axial direction of the support shaft (421), and an annular air-drying net (423) connected to the ends of each set of support rods (422). Each set of support rods (422) is radially connected to the outer wall of the support shaft (421). One end of the support shaft (421) is connected to the outer wall of the support shaft (421) via a bearing (424). The third support frame (41) is rotatably connected. The bottom sides of the outer wall of the drying cylinder (42) away from the driving end of the support shaft (421) are rolledly connected to the third support frame (41) via at least two bearings (424). A third drive motor (43) is fixed on the third support frame (41). The third drive motor (43) is connected to the support shaft (421) via a belt (44). A number of blowers (45) are fixed on the third support frame (41). The blowers (45) are located on one side of the drying cylinder (42) and distributed along the axial direction of the drying cylinder (42). The pre-drying blower (24) is interlocked with the reverse signal of the first drive motor (17).

2. The tea fermentation and post-processing combined operation equipment according to claim 1, characterized in that, The radius of curvature of the first arc-shaped band (14) inside the fermentation cylinder (13) is R1, and the inner diameter of the fermentation cylinder (13) is D1, satisfying R1 / D1=0.48~0.

55.

3. The tea fermentation and post-processing combined operation equipment according to claim 2, characterized in that, It also includes a drying device (5), which is located between the belt conveyor (3) and the air drying device (4). The drying device (5) includes a fourth support frame (51), on which a drying cylinder (53) is rotatably supported by a second rolling bearing (52). The inner wall of the drying cylinder (53) is fixed with a plurality of second arc-shaped belts (54) extending axially. The feed end of the drying cylinder (53) receives the discharge end of the belt conveyor (3). The radius of curvature of the cross section of the second arc-shaped belt (54) on the inner wall of the drying cylinder (53) is R2, and the inner diameter of the drying cylinder (53) is D2, satisfying R2 / D2=0.45~0.

52.

4. The tea fermentation and post-processing combined operation equipment according to claim 3, characterized in that, The first drive motor (17) drives the fermentation cylinder (13) to rotate forward at a speed of n1f and in reverse at a speed of n2f, satisfying n2f = (0.30~0.50)n1f; the second drive motor (55) corresponding to the drying device (5) drives the drying cylinder to rotate forward at a speed of n1g and in reverse at a speed of n2g, satisfying n2g = (0.40~0.70)n1g.

5. The tea fermentation and post-processing combined operation equipment according to claim 1, characterized in that, The angle between the axis of the drying duct (42) and the horizontal plane is α, and the value of α is 0° < α ≤ 5°. The third support frame (41) is provided with a screw nut adjustment seat (46) below the discharge end of the drying duct (42). The air volume of each blower (45) is Qᵢ, which is distributed in a gradient along the direction from the feed end to the discharge end of the drying duct (42), satisfying Q1: Q2:…:Q m =1:(0.85~0.95):…:(0.30~0.45), where Q1 is the air volume of the feed end blower (45), Q m The air volume of the blower (45) at the discharge end is given, and the total air volume ΣQᵢ and α satisfy ΣQᵢ=k·tanα, where k is the specific surface area coefficient of the fermented tea leaves, and the value range is 75~135m³ / (h·rad).

6. The tea fermentation and post-processing combined operation equipment according to claim 5, characterized in that, For different types of Ya'an tea, the k values ​​are selected as follows: Mengding Huangya k=105~125, Ya'an Tibetan tea k=75~95, Laoying tea k=115~135, and Mengding Ganlu k=120~140 when it is in the non-fermentation mode.

7. The tea fermentation and post-processing combined operation equipment according to claim 1, characterized in that, The reversal signal interlocking logic between the pre-drying blower (24) and the first drive motor (17) is as follows: when the first drive motor (17) receives the reversal discharge command, the pre-drying blower (24) starts first, and after a delay of t1, the first drive motor (17) starts reversing, with the value of t1 ranging from 3 to 8 seconds; when the photoelectric sensor at the fermentation discharge end determines that there is no material falling for t2, the pre-drying blower (45) is delayed and shuts down, with the value of t2 ranging from 10 to 20 seconds.

8. The tea fermentation and post-processing combined operation equipment according to claim 1, characterized in that, The belt conveyor (3) includes a second support frame (31), on which a conveyor belt (32) is provided. The surface of the conveyor belt (32) is provided with anti-slip texture (33). The second support frame (31) is provided with a baffle groove (34) at the feed end of the conveyor belt (32). The cross-section of the baffle groove (34) is U-shaped, and the opening faces the discharge end of the deblocking pre-drying device (4).

9. The tea fermentation and post-processing combined operation equipment according to claim 1, characterized in that, The inner side of the annular air-drying net (423) is provided with a plurality of axially distributed soft bristle brush strips (47) along the fixed direction of the support rod (422). The bristles of the soft bristle brush strips (47) overlap with the inner surface of the annular air-drying net (423). The soft teeth (23) of the deblocking roller (22) have a tooth height of 10~15mm and a tooth pitch of 20~30mm. The surface of the soft teeth (23) is covered with food-grade silicone, and the silicone has a Shore hardness of 48~55A. When processing Mengding Huangya tea, the tooth height is 10mm, the tooth pitch is 28mm, and the Shore hardness is 48A. When processing Ya'an Tibetan tea, the tooth height is 14mm, the tooth pitch is 22mm, and the Shore hardness is 52A.

10. The tea fermentation and post-processing combined operation equipment according to claim 1, characterized in that, The bottom of the third support frame (41) is provided with casters (48) and rollers (49), which are located on opposite sides of the bottom of the third support frame (41). When processing Mengding Huangya type lightly fermented tea, the sliding sleeve adjustment mechanism (16) adjusts the effective opening of the vent (151) to Φ6~Φ8mm. When processing Ya'an Tibetan tea type heavily fermented tea, the sliding sleeve adjustment mechanism (16) adjusts the effective opening of the vent (151) to Φ10~Φ12mm.

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