415 results about "Black teas" patented technology

The invention relates to the technical field of black tea processing, and discloses a black tea processing aerobic fermentation device which comprises a fermentation box, a placing disc is fixedly connected in the fermentation box, a water tank is fixedly connected to the right side of the fermentation box, the top of the water tank is communicated with one end of a water pipe, and the other end of the water pipe is arranged in the fermentation box. A turning mechanism is arranged in the fermentation box and comprises an electric push rod, the electric push rod is fixedly connected to the inner wall of the right side of the fermentation box, the left end of the electric push rod is fixedly connected with a first vertical plate, and the turning plate moves left and right and turns up and down at the same time, so that black tea is effectively turned and makes full contact with oxygen; the black tea is pushed at a constant speed through the first push plate, so that the black tea is in an ideal distribution state on the placing disc, the black tea is more uniformly distributed on the placing disc, local accumulation is avoided, the fermentation uniformity is improved, and the fermentation quality is improved.

The invention provides a method for preparing rare ginsenoside through conversion of kombucha, the rare ginsenoside and application, and belongs to the technical field of biological medicine. A symbiotic system is formed by multiple bacteria such as acetic acid bacteria, gluconacetobacter, foal bacillus and the like and fungi, after the symbiotic system is domesticated, the American ginseng stem and leaf extract is fermented through multi-bacteria synergistic catalysis, the rare ginsenoside can be efficiently prepared, the highest conversion rate of Rb3 and Rd can reach about 90%, and the yield of Rb3 and Rd can reach about 90%. Meanwhile, the contents of rare ginsenosides Rg3 (20S), Rg5, Rh2 (20R) and Rh2 (20S) are remarkably increased and are increased by about 15 times at most, and efficient conversion of various ginsenosides is achieved.

The invention provides a temperature and humidity self-adaptive regulation and control method and system for black tea fermentation, and relates to the technical field of tea processing, the method comprises the following steps: carrying out stage division on a temperature and humidity regulation and control period of black tea fermentation, each stage having a target temperature value and a target humidity value; acquiring an environment basic parameter, a temperature parameter adjustable interval and a temperature parameter adjustable interval; performing temperature and humidity regulation fuzzy configuration to generate a temperature fuzzy regulation parameter and a humidity fuzzy regulation parameter of each stage; collecting a plurality of black tea fermentation images, performing fermentation effect identification, and establishing a fermentation effect evaluation function; and performing parameter configuration optimization to obtain an optimal temperature regulation and control parameter and an optimal humidity regulation and control parameter. The technical problems that in the prior art, temperature and humidity are generally adjusted based on a simple temperature and humidity sensor, accurate control is often difficult to keep in the whole fermentation process, local fluctuation of the temperature and humidity is caused, and then quality difference in the black tea fermentation process is caused are solved.

The invention belongs to the technical field of skin care, and discloses a wrinkle-reducing and anti-wrinkle composition, application and skincare water.The wrinkle-reducing and anti-wrinkle composition is prepared from radix pseudostellariae extract, saccharomycetes / acetobacter xylinum / black tea fermentation products and coba balsam resin, the weight ratio of the radix pseudostellariae extract to the saccharomycetes / acetobacter xylinum / black tea fermentation product to the coba balsam tree resin is (0.01-0.1): (150-300): (10-150). The radix pseudostellariae extract, the saccharomycetes / acetobacter xylinum / black tea fermentation product and the coba balsam tree resin are compounded, so that the composition has low irritation and can generate the effect of synergistically improving the anti-oxidation effect of the composition, and a further skin anti-wrinkle effect is brought to the skin.

The utility model discloses a fermentation device with a turning mechanism for astragalus black tea production, and relates to the field of astragalus black tea production, the fermentation device comprises a base, the tops of the front and rear sides of the base are fixedly provided with supporting plates, the supporting plates are internally provided with sliding chutes, the inner walls of the sliding chutes are movably connected with sliding rods, and the sliding rods are movably connected with the turning mechanism. The top of the sliding rod is fixedly connected with a rotating seat, and a fermentation tank is arranged at the inner top of the rotating seat; the top of the left side of the fermentation tank is fixedly connected with a feeding pipe, and the bottom of the left side of the fermentation tank is fixedly connected with a discharging pipe. By arranging the servo motor body and the stirring blades, radix astragali black tea can be turned over, mixing of the radix astragali black tea and oxygen exchange are promoted, the stirring blades are arranged, the radix astragali black tea cannot be damaged, a scraping plate is arranged, the radix astragali black tea left or adhered to the inner wall can be scraped, meanwhile, a worm and a worm wheel are arranged, and the stirring blades are arranged, so that the stirring blades are convenient to operate. The radix astragali black tea can be further mixed and turned.

1. Name of the product in this design: Wine Bottle (Qimen Black Tea Wine). 2. Purpose of this design: A wine bottle for holding alcoholic beverages. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The utility model relates to an automatic turnover device of a black tea fermentation machine, which belongs to the technical field of black tea production and processing and comprises a support frame, a processing cylinder fixedly mounted on the top side of the support frame and a fermentation cylinder fixedly mounted in the processing cylinder, and a turnover mechanism and a watering mechanism are arranged outside the processing cylinder; the turnover mechanism comprises a rotating rod which is rotationally mounted on one side of the processing cylinder and extends into the fermentation cylinder, a stirring plate fixedly welded to the outer surface of the rotating rod, and a driving motor fixedly mounted on the outer wall of one side of the processing cylinder; a plurality of water spraying holes which are formed at equal intervals are formed in the rotating rod; a linkage structure is arranged between the driven gear and the piston pump. According to the automatic turnover device of the black tea fermentation machine, the rotating rod rotates to drive the stirring plate to continuously stir tea leaves in the turnover process, so that the tea leaves are in more sufficient contact with air and fermentation conditions, water can be uniformly sprayed on the tea leaves due to the design of the water spraying holes, and mixing and fermentation of the tea leaves are further promoted.

To produce fermented tea in stable quality while grasping a state of processed tea leaves regardless of processing time in production of fermented tea such as black tea and oolong tea.SOLUTION: A numerical value measured by a device capable of measuring flavor of tea leaves is taken into a flavor measurement controller constituted of a display device connected to a CPU, an operation end and control output, and is comparison-operated with a previously set numerical value. Thus, the values are used for control of processes and appropriate period termination determination of the processes in withering, rolling, fermentation and drying processes in production of fermented tea.SELECTED DRAWING: None

The invention provides a preparation process of fen-flavor floating beam black tea, which comprises the following steps: constructing a multi-strain directional fermentation system consisting of debaryomyces hansenii, saccharomycopsis fibuligera and lactobacillus plantarum, and supplementing with seaweed kelose as a synergist; the problems of unstable quality and large flavor randomness caused by the fact that traditional black tea depends on natural microflora are solved. In the system, debaryomyces hansenii dominates to generate fresh and sweet floral compounds, saccharomycopsis fibuligera releases more aroma precursors by secreting extracellular enzyme and improves the mellowness of tea soup, and lactobacillus plantarum inhibits infectious microbes and optimizes the metabolic environment by producing acid; meanwhile, the seaweed kelose is used as an exclusive carbon source, so that rapid colonization and advantage establishment of functional flora are ensured. According to the technology, the faint scent type floating beam black tea with elegant and strong flower fragrance and fruit fragrance, fresh, refreshing and mellow taste and orange yellow and bright soup color can be finally and stably produced, and an effective path is provided for standardization and modernization upgrading of a traditional black tea technology.

The utility model provides equipment for preparing a facial mask from a kombucha cellulose membrane, and relates to the technical field of facial mask production. The device comprises a processing box, a fermentation tank is fixedly mounted in the processing box, an extraction plate is rotatably connected in the fermentation tank, a gathering box is fixedly connected to the top surface of the fermentation tank, a transfer box and a separation cylinder are fixedly connected to the outer surface of the fermentation tank, and a separation mechanism is arranged in the separation cylinder. Through the arrangement of the fermentation tank, the extraction plate, the separation cylinder, the separation mechanism and the like, and through the matching relationship between the scraper and the water filtering cylinder, the device can take out a kombucha cellulose membrane from a solution and filter water carried in the kombucha cellulose membrane, so that convenience is provided for the subsequent preparation work of a kombucha mask, and the production efficiency of the kombucha mask is improved. The production quality of the mask prepared from the kombucha cellulose membrane is improved, and the working intensity of manually extracting kombucha cellulose and filtering moisture by workers is relieved.

1. Name of the designed product: packing box (Keemun black tea). 2. Use of the designed product: packing for tea leaves. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The present application belongs to the technical field of composite Fu tea, and particularly relates to a forsythia suspense leaf tea, walnut branch wood composite Fu tea and a preparation method thereof. The forsythia suspense leaf tea, walnut branch wood composite Fu tea is prepared by adding composite strains to forsythia suspense leaf tea, black tea and branch wood silk after steam softening, and then performing two-stage fermentation and finally microwave treatment. The mass ratio of the forsythia suspense leaf tea, black tea, branch wood silk and composite strains is 40-70:20-50:10-30:0.5-1. The composite strains are prepared by mixing Eurotium cristatum liquid, Lactobacillus plantarum liquid and Aspergillus niger liquid at a mass ratio of 5-7:2-4:1. The two-stage fermentation is primary fermentation at 32-35 DEG C for 10-14 hours, and then secondary fermentation at 24-28.5 DEG C for 19-21 days. The forsythia suspense leaf tea, walnut branch wood composite Fu tea has a golden flower density of greater than 2.0*10 5 CFU / g dry tea, high forsythiaside retention rate, weak bitterness, strong aroma and good taste.

The present application relates to a kind of black tea aroma filling material for cigarette and its preparation method and application, and the preparation raw material of the black tea aroma filling material for cigarette includes dried apple, Dianhong tea, sea buckthorn and adhesive.The black tea aroma filling material for cigarette is filled in filter stick of cigarette, can make cigarette have black tea aroma when smoking, and the characteristic of black tea aroma is highlighted, aroma is delicate, sweet and moist feeling is good, comfort is strong, and well-proportioned, and material is stable in 2 months, and relatively stable in 3 months, and it has no negative impact on conventional components of smoke and smoke pH value.

This invention provides a processing technology for honeysuckle black tea, belonging to the field of tea processing technology. The method includes steps such as raw material selection, simultaneous withering and rolling, using honeysuckle dew instead of ordinary water for fermentation, gradient drying, aroma enhancement, and packaging. By rationally combining honeysuckle at its bud stage and full bloom stage with fresh black tea leaves for simultaneous withering and rolling, a deep fusion of the two is achieved. During fermentation, honeysuckle dew is used instead of ordinary water to enhance the floral aroma, and microwave enzyme inactivation is used to precisely control the fermentation endpoint. The gradient drying process effectively preserves nutrients and improves the product's taste and stability. The honeysuckle black tea prepared by this invention combines the medicinal value of honeysuckle with a rich floral aroma. The black tea has a mellow taste, long-lasting aroma, and stable quality, making it suitable for industrial production and possessing good market promotion value.

The utility model relates to the technical field of pile fermentation devices, and provides an intelligent regulation and control type dark tea pile fermentation device which comprises an equipment body, the equipment body comprises an outer box, a mounting cavity and a top cover, the mounting cavity is formed in the outer box, the top cover is arranged at the top end of the outer box, and water spraying structures are evenly arranged on the inner side of the top cover. A camera is fixedly mounted in the middle of the bottom end of the top cover, a vibration structure is fixed to the bottom of the mounting cavity, and a pile fermentation box is fixed to the top end of the vibration structure. Through the pushing structure, under the pushing action of the pushing plate, materials in the corners in the pile fermentation box can be pushed to the middle position in the pile fermentation box, the materials can be conveniently stirred by the rotating plate, the material overturning efficiency is improved, and the function that the device has the function of conveniently pushing the materials to the middle is achieved; and the working efficiency of the dark tea pile fermentation device during use is improved.

The invention provides a processing method of flower and fruit honey-fragrance black tea. The processing method comprises the following steps: S1, picking; s2, performing withering; s3, performing rolling; s4, performing fermentation; s5, drying; s6, refining; and S7, charcoal baking. According to the processing method disclosed by the invention, the withering and fine manipulation environment and the rocking intensity are accurately controlled, so that the optimal production rate of the flower and fruit honey-fragrance black tea can be greatly improved. The control of fresh leaf picking can improve the appearance compactness of the tea leaves, the thickness of tea soup and the brewing times. The charcoal baking process can effectively prevent green turning of the tea leaves and prevent oil clam flavor, and the prepared finished product has obvious quality characteristics of flower and fruit honey fragrance, amber soup and sweet and refreshing taste.

The utility model discloses a digital black tea fermentation machine, and relates to the technical field of tea processing equipment. The device comprises a conveying mechanism, a ventilation mechanism, an oxygen supply mechanism and a control mechanism. The conveying mechanism adopts a polyurethane mesh belt, an independent air chamber and an oxygen supply mechanism are arranged below the polyurethane mesh belt, and independent regulation and control of temperature, humidity and oxygen concentration are achieved through a centrifugal fan and a gas distributor. The control mechanism monitors environmental parameters of all layers in real time through sensors, and precise closed-loop control is achieved through a PLC. According to the utility model, the problems of non-uniform temperature and humidity, insufficient oxygen supply and difficulty in continuous production of the traditional fermentation equipment are solved, and the black tea fermentation efficiency and the quality consistency are remarkably improved.

1. Name of the designed product: packaging bag (daily black tea matcha flavor, sesame flavor fresh extract black). 2. Use of the designed product: packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: design 1 front view. 5. Design 1 is designated as the basic design.

The invention relates to the technical field of black tea fermentation, in particular to a black tea fermentation device capable of accurately controlling temperature, which comprises a control cabinet, an accurate control unit is fixedly arranged on the upper side of the control cabinet, a material storage assembly is arranged in the control cabinet, and a drainage assembly and a waste discharge assembly are respectively arranged on the side surfaces of the control cabinet and the material storage assembly. By arranging the material storage assembly and the drainage assembly, layer-by-layer accurate environment control operation of tea can be carried out, that is, through the unique drainage assembly design, mixed gas generated by an accurate control unit is conveyed to an annular inner cavity of a material storage box through a guide cavity, a guide block and a connecting groove; finally, uniformly distributed connecting holes directly act on the tea leaves on each layer of material storage plate, so that the point-to-point air supply mode breaks through the pattern of uneven environment in a traditional equipment bin, and ensures that the tea leaves on each layer and at each position can be in a completely consistent ideal fermentation environment; therefore, the uniformity and stability of the fermentation degree of the whole batch of tea leaves are ensured, and the quality of black tea finished products is remarkably improved.

The invention discloses rosa roxburghii tratt black tea and a preparation method thereof. The rosa roxburghii tratt black tea is prepared from the following raw materials in parts by weight: 120-150 parts of palmtop ancient tree black tea, 50-100 parts of rosa roxburghii tratt and 3-5 parts of pseudo-ginseng. Selecting fresh wild rosa roxburghii tratt; the method comprises the following steps: cleaning fresh wild raw rosa roxburghii tratt fruits, removing thorns and impurities on the surfaces, and draining water; drying until the water content is 10-15%, and selecting high-quality Pankg ancient tree black tea for later use; slightly crushing pseudo-ginseng into coarse particles for later use; and weighing the dried wild rosa roxburghii tratt, the stir-fried Panku ancient tree black tea and the pseudo-ginseng coarse particles according to the ratio, putting the weighed materials into a tea bag, and packaging the product. The formula disclosed by the invention is brewed with boiling water at the temperature of 90 DEG C or above, the first time of soaking lasts for 6-30 minutes preferably, the later time of soaking lasts for 3-15 minutes preferably, and the beverage can be drunk after being soaked. The traditional Chinese medicine composition has the functions of enhancing body immunity, delaying senescence, resisting atherosclerosis and tumors, invigorating stomach, resisting stress, protecting pancreas, preventing and treating diabetes and the like, and has a certain detoxification effect on metals such as lead, fluorine, manganese, mercury and cadmium.

The invention discloses steady-state tea-fragrance low-salt cured beef and a preparation method thereof, and relates to the field of food. In order to solve the problems of non-uniform permeation of tea fragrance, serious loss in processing and storage processes and imbalance between the tea fragrance and the original taste of beef in the tea-flavored cured beef, the low-salt cured beef comprises 1000 parts of beef, 2-5 parts of a Yunnan black tea compound, 20-30 parts of compound salt, 0.05-0.15 part of a bacteriostatic agent, 1.5-2.5 parts of a fermentation inoculant and 0.3-0.8 part of an auxiliary material. According to the invention, a Yunnan black tea functional compound formula system is combined with a three-stage gradient targeted pickling process and a gradient temperature-control humidity-control air-drying fermentation process to prepare the cured beef. Through precise matching of sequential auxiliary material addition and process parameters, the purposes that the salt addition amount is reduced by 40% or above compared with a traditional process, the tea polyphenol processing retention rate and the viable count content of probiotics in a final product are remarkably increased, the production period is shortened compared with the traditional process, and the defective rate is reduced are achieved. The product has health properties, harmonious flavor and excellent shelf life stability, and is suitable for industrial large-scale production.

This invention belongs to the field of food processing technology, specifically relating to a ready-to-eat soft-centered abalone product and its preparation method. The preparation method includes the following steps: First, the abalone undergoes a preliminary treatment by marinating it in a soaking solution made from a mixture of black tea powder, soda ash, quicklime, and water to obtain pre-treated abalone. Then, it undergoes fermentation under the action of *Mucor* spores, lactic acid bacteria, yeast, and *Aspergillus oryzae*. The fermented abalone is then subjected to high-pressure pulse treatment, followed by slow simmering in a cooking liquid. After high-pressure sterilization, the ready-to-eat soft-centered abalone product is obtained. The key to this invention lies in the combined process of marinating in a soaking solution containing black tea powder, soda ash, and quicklime, fermentation with specific microorganisms, and high-pressure pulse treatment to achieve a soft-centered texture in the abalone. Slow simmering further optimizes the flavor of the soft-centered abalone product, resulting in advantages such as low cost, product stability, short preparation cycle, high yield, and ready-to-eat consumption.

The application discloses a black tea hotpot small noodle and a preparation method thereof, and belongs to the field of instant food processing. The small noodle comprises hot air dried instant noodle, Chongqing old hotpot condiment and vegetable bag; instant noodle raw materials contain black tea and noodle liquid, acetic ester starch and hydroxypropyl starch; the hotpot condiment contains Jinjunmei tea leaves; during preparation, noodles are made of black tea and noodle liquid; when the condiment is fried, tea oil inclusions are prepared by mixing and infiltrating Jinjunmei black tea extraction liquid and vegetable oil, the tea oil inclusions are added when the temperature is lowered to 85-90 DEG C in the late frying stage, and the tea oil inclusions are added in batches. The application significantly improves the rehydration of non-fried noodles by the cooperation of double modified starch and trehalose, prevents the paste soup and oxidation of tea polyphenols, simultaneously innovatively adopts the tea oil embedding and batch fragrance extraction process, deeply fuses the black tea aromatic substances and the beef tallow fragrance, effectively neutralizes the spicy and greasy, and the flavor is harmonious and mellow.

The invention discloses a black tea-polygonatum sibiricum-polygonatum cyrtonema synergistic tea cake and a processing technology thereof, the tea cake takes black tea, polygonatum sibiricum and polygonatum cyrtonema as main raw materials, and is prepared by optimizing the raw material ratio and innovating the processing technology. The black tea comprises the following raw materials in percentage by weight: 60-70% of black tea, 15-20% of rhizoma polygonati and 10-15% of polygonatum cyrtonema. The processing technology comprises the following steps: performing steaming, slicing and low-temperature baking treatment on rhizoma polygonati and polygonatum cyrtonema, then mixing with dark green tea powder, adding a composite adhesive prepared from malt syrup and konjaku flour, and finally performing compression molding and low-temperature aging. The tea cake is regular in appearance and not prone to loosening, tea soup is transparent and bright in color after being brewed, the tea cake has the aged fragrance of the dark tea and the fresh and sweet taste of the rhizoma polygonati, the theabrownin and the rhizoma polygonati polysaccharide have the synergistic effect, the oxidation resistance and intestinal tract conditioning effects can be enhanced, and the tea cake is suitable for being popularized as portable health-care tea.

The application provides a preparation process of a Qingxiang type floating beam black tea. A multi-strain directional fermentation system composed of Hansenula debayii, Kuraishia sp. and Lactobacillus plantarum and supplemented with trehalose as a synergist is constructed to improve the problems of unstable quality and great flavor randomness of traditional black tea caused by relying on natural microbial flora. In the system, Hansenula debayii dominates the generation of sweet and sweet floral compounds, Kuraishia sp. releases more aroma precursors by secreting extracellular enzymes and improves the thickness of tea soup, and Lactobacillus plantarum inhibits miscellaneous bacteria and optimizes the metabolic environment by producing acid; at the same time, trehalose as a special carbon source ensures the rapid colonization and advantage establishment of the functional flora. The process can finally stably produce Qingxiang type floating beam black tea with high and elegant floral and fruity aroma, fresh and mellow taste, and bright orange-yellow soup color, and provides an effective path for the standardization and modernization upgrade of traditional black tea process.

The present application relates to the field of functional tea preparation technology, in particular to a health-preserving black tea rich in dendrobium polysaccharide and a preparation method thereof, comprising the following steps: pre-treating tea fresh leaves by spreading in the dark, subjecting fresh dendrobium strips to successively ultra-low temperature wall breaking, ultrasonic-assisted enzymatic hydrolysis and ultrafiltration purification to obtain a high-activity dendrobium polysaccharide enrichment liquid; subjecting the tea fresh leaves to primary withering by hot air, secondary withering under low oxygen after vacuum pulse spraying of the polysaccharide liquid; pulse gradient rolling of the tea leaves under a low-temperature environment, ultrasonic atomization supplementary spraying of the polysaccharide liquid in the heavy rolling stage; inoculation of the rolled and twisted leaves with a compound microbial inoculum, and fermentation under segmented temperature and oxygen control; and gradient drying by infrared, hot air and microwave. The present application solves the problems of polysaccharide loss and flavor fragmentation of existing dendrobium black tea, can efficiently enrich and stably retain dendrobium polysaccharide, realize deep and uniform loading of the polysaccharide, greatly improve the health-preserving value of the product, optimize the sensory quality of the black tea, coordinate the aroma and taste, and has strong controllability, is suitable for large-scale production, and takes into account the efficacy and drinking taste.

1. Name of the designed product: Beverage bottle (red tea coconut water). 2. Use of the designed product: used as a beverage container. 3. Design points of the designed product: the combination of shape and pattern of design 1; the combination of shape, pattern and color of design 2. 4. Picture or photo best indicating the design points: perspective view of design 1. 5. Design 1 is designated as the basic design. 6. Other circumstances needing explanation: design 2 of the appearance design to be protected contains color.

The invention relates to the technical field of food microorganisms, in particular to a Lactobacillus paracasei K34 strain and application of the Lactobacillus paracasei K34 strain to fermentation of dark green tea. The preservation number of the K34 strain is CGMCC (China General Microbiological Culture Collection Center) No.36233. According to the fermented dark tea prepared by fermenting dark tea with the K34 strain and the preparation method of the fermented dark tea, K34 fermentation liquor is inoculated into the dark tea for fermentation, and a fermented dark tea product with the function of improving intestinal tracts is obtained. Animal experiment results show that the K34 fermented dark tea can improve the water content of excrement, shorten the first-grain black excrement discharge time, enhance the gastrointestinal motility function, regulate the intestinal flora structure, inhibit the expression of proinflammatory factors and improve the expression of anti-inflammatory factors, so that the K34 fermented dark tea has the effect of relaxing bowel. The invention provides a new technical scheme for developing functional fermented tea and probiotic health-care food which are safe and can be eaten for a long time.

1. Name of the designed product: packing bag (black tea). 2. Use of the designed product: for packing products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best showing the design points: perspective view. 5. The designed product is a planar product, and the left view, right view, top view and bottom view are omitted.

The present application relates to black tea fermentation technical field, especially to a kind of tea fermentation device, including the box of being isolated two regions, further include: air blowing system, for providing airflow flow power for tea fermentation;Humidity supply device, the humidity supply device includes water storage tank, flow regulating water pump, conveying pipe and atomizing nozzle, the flow regulating water pump is used to introduce the water in water storage tank to atomizing nozzle place.Processing the data of humidity and temperature detection of each position in fermentation tank by PLC control device in control device when each point data is not in the ideal condition of fermentation, PLC control device can control air blower and flow regulating water pump to carry out real-time compensation in fermentation tank, so as to achieve the purpose of dynamically adjusting the humidity and temperature inside fermentation tank, the device has low cost, easy to maintain, and dynamically adjust the internal environment, tea fermentation tastes better, and there is no need for artificial experience judgment in fermentation process.