81 results about "Fermented tea" patented technology

The invention relates to the technical field of tea leaf fermentation, in particular to a tea leaf fermentation device and method. The central supporting cylinder is coaxially arranged in the fermentation tank; the fan-shaped units are used for bearing to-be-fermented tea leaves; a plurality of groups of fan-shaped units are uniformly distributed in the circumferential direction of the central supporting cylinder and are encircled to form a tray assembly; the driving assembly comprises a driving main shaft arranged in the center supporting cylinder in a penetrating mode, a driving bevel gear fixedly arranged on the driving main shaft, and a driven shaft with one end connected with the fan-shaped units and the other end extending into the center supporting cylinder. By arranging the fan-shaped units which are uniformly distributed in the circumferential direction of the central supporting cylinder, the fan-shaped units are matched with the driving assembly to realize self-axis autorotation of the fan-shaped units, so that tea leaves are turned over in the autorotation process, efficient replacement of the tea leaves on the surface layer and the inner layer as well as the upper layer and the lower layer is realized, the fermentation difference is fundamentally eliminated, and the uniformity of the tea leaf quality is improved.

The invention discloses a precise temperature control fermentation device for tea production, and belongs to the field of tea production equipment.The precise temperature control fermentation device for tea production comprises a device body, an electric control box is fixedly installed on the side edge of the device body, and a plurality of supporting frames are arranged in an inner cavity of the device body at equal intervals; by means of the structure provided with the lifting rod, when the tea leaves are fermented for a certain time or the temperature in the middle is too high in the tea leaf fermentation process, the tea leaves in the middle can be pushed upwards, and then the tea leaves in the middle are dispersed to the periphery from the upper side through expansion of the lifting rod; by arranging a stacking plate and a rubber film, after the fermented tea leaves are subjected to heat dissipation, a linkage rod can drive the stacking plate to move towards the middle until the tea leaves are gathered to the middle, and then the fermented tea leaves can be stacked towards the middle by turning over a rotating motor.

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 utility model relates to the field of aging storage of fermented tea, and discloses a device beneficial to aging storage of fermented tea, which comprises a shell, a sealing door is hinged to the front end of the shell, a rotating wheel is mounted on the front surface of the sealing door, a motor is mounted at the bottom end of the shell, an output shaft of the motor is fixedly connected with a rotating shaft, and the rotating shaft is connected with the rotating wheel. A plurality of rotating assemblies are arranged on the inner wall of the shell, each rotating assembly comprises a connecting sleeve, the connecting sleeves are rotationally connected to the inner wall of the shell, trays are slidably connected to the inner walls of the connecting sleeves, shaking assemblies are arranged on the outer walls of rotating shafts, and each shaking assembly comprises a top block. According to the utility model, by arranging the shaking assembly, the tea leaves can be shaken to be turned over in the fermentation and aging process, so that the fermentation of the tea leaves can be more uniform, and the tea leaves can be flattened through the brush after shaking, so that the tea leaves can be prevented from being stacked and the tea leaves can be prevented from being stuck.

1. The name of the design product: packaging box (rose fermentation tea). 2. The use of the design product: used for the outer packaging of commodities. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: design 1 planar development diagram. 5. The design for which protection is sought contains color. 6. Design 1 is designated as the basic design.

The invention relates to the technical field of tea fermentation, in particular to a fermentation method of high-quality cooked tea. The method comprises the following steps: spraying mountain spring water into a pretreated raw material in an atomized manner, and carrying out water spraying to obtain water-sprayed tea leaves; adding solid bacterial powder into the tiddy water tea leaves, uniformly stirring, putting into a fermentation box, and putting the fermentation box into a temperature-controlled and humidity-controlled fermentation chamber for fermentation, so as to obtain fermented tea leaves; taking out the fermented tea leaves, and spreading and airing to obtain a cooked tea semi-finished product; and carrying out two-stage low-temperature drying on the semi-finished product of the cooked tea until the water content reaches the standard, and carrying out mixing, uniform stacking, standing and moistening so as to obtain the cooked tea. According to the fermentation method, flora is introduced, the fermentation temperature is accurately controlled, the quality of the cooked tea is guaranteed, the cooked tea is clean and sanitary, the taste is excellent, the cooked tea is sweet after taste and engendering liquid, the quality of the cooked tea is guaranteed, standardized production can be achieved, and the problems of ton taste, foreign taste, hard taste, musty taste and uncleanness existing in traditional pile fermentation are solved.

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. The name of the design product: rose fermentation tea packaging kit. 2. The use of the design product: for packaging rose fermentation tea products. 3. The design points of the design product: in the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: kit 2 perspective view. 5. The design for which protection is sought includes color. 6. The design product is a thin product, omitting the left view, right view, top view, bottom view of kit 1; no design points, omitting the top view of kit 3. 7. Other circumstances that need to be explained: the design product is a complete product, among which kit 1 is the inner packaging bag of rose fermentation tea, kit 2 is the packaging box, and kit 3 is the handbag; in use, kit 1 packs rose fermentation tea leaves, kit 1 is packed in kit 2, and kit 2 is packed in kit 3.

The invention belongs to the technical field of fermented tea beverages, and particularly discloses compound fermented Kangpu tea as well as a preparation method and application thereof. According to the compound fermented Kangpu tea, black tea water is inoculated with compound bacteria for fermentation, the compound bacteria are composed of foal bacillus medialis, saccharomyces cerevisiae and sake lactobacillus, the mass ratio of the foal bacillus medialis to the saccharomyces cerevisiae to the sake lactobacillus is 2: 2: (1-2), the preservation number of the foal bacillus medialis is WDCM No. JCM 16936, the preservation number of the saccharomyces cerevisiae is CGMCC No. 2.3973, and the preservation number of the sake lactobacillus is CGMCC No. 2.3973. The sake lactobacillus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.34016. Compared with single-bacterium or two-bacterium composite inoculated fermentation, the growth activity, the acid production capacity and the reducing sugar consumption capacity of the Kangpu tea are better, the content of flavor substances such as aldehydes and esters is improved through the GC-IMS technology, and the flavor quality of the Kangpu tea is improved.

The invention provides a preparation method of hot and cold sectional type dried roxburgh rose black tea, and belongs to the technical field of tea processing. The preparation method comprises the following steps: withering picked tea leaves, rocking green leaves, and fermenting to obtain fermented tea leaves for later use; the method comprises the following steps: cleaning fresh roxburgh rose fruits, emptying and removing seeds for later use; kneading the fermented tea leaves into a round shape, and then loading the rosa roxburghii tratt fruits with the kneaded tea leaves to obtain a mixed material; uniformly spreading the mixed material on a freeze-drying tray, and then quickly freezing at the temperature of 35 DEG C below zero to 50 DEG C below zero for 1.5-3 hours; then carrying out sectional vacuum freeze drying and two-stage hot air drying and fragrance extraction; and finally discharging and packaging. According to the method, the temperature and the vacuum degree of different drying stages are precisely regulated and controlled, so that the prepared product is full in shape, rapid in rehydration, natural in color and luster and coordinated and unified in flavor, and has very high application value.

The utility model relates to the technical field of tea fermentation, in particular to a golden flower fermented tea fermentation drying room which comprises a main body steel frame, transparent protection plates are fixedly installed on the outer side of the main body steel frame, sealing operation doors are hinged to the two ends of the main body steel frame, and ventilation installation holes are designed in the sealing operation doors. Ventilation mounting holes are formed in the main steel frame, exhaust fans are fixedly mounted in the ventilation mounting holes, airflow adjusting structures are designed on the outer sides of the ventilation mounting holes, heating drying pipes are mounted at the lower end of the main steel frame, positioning supporting holes are formed in the two sides of the main steel frame, and sunshade control pieces are clamped in the positioning supporting holes. And meanwhile, the sunshade control piece is adopted to be matched with the transparent shell structure, a user can flexibly adjust the light transmission effect of the outer side of the device according to needs, the sunshade control piece can be rapidly disassembled, assembled and adjusted, and the using efficiency and convenience of the device are improved.

The invention discloses rhizoma polygonati polysaccharide seven-sweet-leaf secondary tea and a preparation method thereof. The rhizoma polygonati polysaccharide seven-sweet-leaf secondary tea is prepared from the following raw materials in percentage by mass: 10-20% of rhizoma polygonati polysaccharide; 5-15% of kudzuvine root polysaccharide; 5-10% of edible mushroom polysaccharide; 8-15% of chitosan oligosaccharide; and 50-72% of seven-sweet eucommia ulmoides compound fermented tea powder. The preparation method comprises the following steps: fully mixing the seven-sweet eucommia ulmoides compound fermented tea powder with a corresponding amount of polygonatum sibiricum polysaccharide, kudzuvine root polysaccharide and edible fungus polysaccharide, adding a corresponding amount of chitosan oligosaccharide after uniformly mixing, quickly and uniformly mixing to obtain a mixture, and subpackaging and sealing to obtain the eucommia ulmoides compound fermented tea powder. According to the invention, plant polysaccharides with an immune regulation effect, such as polygonatum polysaccharide, radix puerariae polysaccharide and edible fungus polysaccharide, are matched with chitosan oligosaccharide which is easy to absorb and can promote metabolism, so that the effects of rapidly relieving fatigue and enhancing the immunity of a human body can be achieved; and the purposes of well enhancing human body functions, improving metabolism, enhancing essence and qi and the like can be achieved.

The utility model discloses simulated cellar environment simulation equipment for dark green tea fermentation, which relates to the technical field of dark green tea fermentation and comprises an incubator, a bearing plate is arranged in the incubator, a protective cover is fixedly connected to the upper surface of the bearing plate, a connecting plate is fixedly connected to the lower surface of the bearing plate, and two limiting blocks are movably clamped in the connecting plate. By rotating the lead screw, two sliding blocks sleeved on the lead screw move oppositely under the action of threads, the two sliding blocks move to drive fixed limiting blocks to move together, and the two limiting blocks move to be clamped with limiting grooves formed in the inner wall of the incubator, so that fixation between the bearing plate and the incubator is completed; an operator can quickly place tea leaves to be fermented on the bearing plate and push the tea leaves into the incubator, the preparation time is shortened, the incubator is particularly suitable for large-scale production or multi-batch experiment scenes, the guide rails are arranged at equal intervals, the bearing plate can flexibly adjust the spatial layout in the incubator according to the tea leaf fermentation requirement, and the use requirement is met.

The invention belongs to the technical field of tea processing, and discloses fermentation and a preparation process of selenium-rich black tea naturally fermented by fresh rose petals. Aiming at the problems of poor flavor fusion, low selenium element utilization rate, insufficient active ingredient synergism and the like of the traditional compound fermented tea, the process comprises the following steps of: taking organic double-petal red rose fresh petals and selenium-enriched black tea (the selenium content is more than or equal to 0.5 mg / kg) at the altitude of 2800-3400m and in a region of northern latitude of 30 + / -1 degrees as compound raw materials; the preparation method comprises the following steps: precise pretreatment of raw materials, gradient synergistic withering, four-stage pressure-controlled rolling, probiotic synergistic fermentation, third-stage temperature-controlled drying and refined aging packaging. Selenium-rich black tea is mixed with fresh rose petals according to an optimized proportion after being subjected to specific pretreatment, and in the fermentation process, rose flavone and polyphenol, black tea polyphenol and selenium element form a synergistic effect; a'rose-black tea 'double-substrate fermentation system is adopted, and directional conversion of compound probiotics is combined, so that not only is the strong fragrance of roses and the mellow taste of black tea reserved, but also the bioavailability of selenium is improved, and the functions of resisting oxidation and regulating intestinal flora are achieved.

The invention discloses low-caffeine anti-aging fermented tea and a preparation method thereof, and belongs to the technical field of tea processing. According to the invention, an Aspergillus Tennesensis strain is obtained by screening, and the preservation number of the Aspergillus Tennesensis strain is CGMCC (China General Microbiological Culture Collection Center) No.42415. The method comprises the following steps: inoculating aspergillus Tennesensis into a culture medium only containing tea leaves and water, fermenting, and airing after aspergillus Tennesensis hyphae completely cover the tea leaves, so as to obtain the low-caffeine anti-aging fermented tea. The aspergillus Tennesensis is used for degrading caffeine in the tea leaves, the growth speed is high, the degradation efficiency is high, and the degradation rate of the caffeine can reach 98% or above after 20 days of fermentation; the fermented tea leaves have very excellent antioxidant activity. The method for preparing the fermented tea is high in operability, the prepared fermented tea is red and dark in tea soup, black brown, mellow, smooth and low in bitterness degree, and the flavor quality of the tea leaves is improved.

The invention relates to a preparation method and equipment of controllable fermentation tea wine, the tea wine takes pure grain solid state fermentation baijiu base wine with the alcoholic strength of 40-60% vol, and semi-fermented tea or full-fermented tea subjected to withering and rolling treatment as main raw materials, and the main raw materials are matched with a fermentation auxiliary agent and a seasoning sugar source, so that the controllable fermentation tea wine is prepared. The finished tea wine is prepared through the procedures of raw material pretreatment, efficient tea juice extraction, mixed fermentation, aging, filtering, filling and the like, the finished tea wine is clear and bright in color, and tea aroma and wine aroma are harmonious and mellow. The special equipment system comprises a raw material pretreatment unit, a tea juice efficient extraction unit, a mixed fermentation and aging unit, a filtering and filling unit and a central control unit for centralized control of process parameters, which are connected in sequence. By optimizing the raw material ratio and the integrated equipment design, the precise control of the tea wine fermentation process is realized, the problems of poor flavor, low production efficiency and unstable quality of the traditional tea wine are solved, the product consistency and the production efficiency are greatly improved, and the method is suitable for large-scale industrial production.

1.The name of the design product: tea cake packaging paper (fermented tea). 2.The use of the design product: for tea cake packaging paper. 3.The design points of the design product: in shape. 4.The picture or photo that best indicates the design points: front view. 5.The left and right tilt views are embodied in each perspective view, and the left and right tilt views are omitted.

The invention relates to the technical field of functional food processing, in particular to fermented tea with an alcoholic liver injury protection function and a preparation method of the fermented tea. The functional tea beverage is prepared by optimizing the fungus compatibility proportion, the fermentation condition and the subsequent blending process, and the method is provided for dietary intervention of alcoholic liver injury due to the regulation effect on hepatic cell oxidative stress and inflammatory factors. The preparation method comprises the following steps: mixing the lucid ganoderma, the phellinus igniarius, the grifola frondosa and pure water according to a weight ratio of 1: 30, carrying out water bath extraction at 90 DEG C for 2-4 hours, filtering, mixing extract liquids according to a ratio, and adjusting the pH value to 5.0-6.0; inoculating yeast into a YPD culture medium, culturing at 22-31 DEG C for 24-96 hours until the pH value is 5.0-6.5 to obtain a yeast liquid, inoculating the obtained yeast liquid into the extract liquid obtained in the step 1), fermenting at 28 DEG C for 72 hours, and adjusting the pH value to 5.5; and heating at 60-70 DEG C for 10-15 minutes to inactivate the yeast, filtering, and refrigerating and storing.

The present disclosure provides a process for obtaining a concentrated extracellular vesicles suspension. The method can include fermenting tea (camellia sinensis) with a combination of at least one yeast and bacterium to obtain a fermentation product comprising a liquid material; filtering the fermentation product through a filtering device to give a permeate; filtering the permeate through a second filtering device to give a suspension comprising extracellular vesicles; and recovering the suspension of extracellular vesicles.

This invention relates to the field of tea processing technology and discloses a fermentation device for tea processing, including a fermentation tank and an inner isolation chamber that rotates inside. The inner isolation chamber is driven to rotate by a motor and a synchronous rod, and is supported by a sliding ball rolling between upper and lower rings to reduce the motor load. A stationary stirring mechanism is suspended in the inner isolation chamber. A stationary spiral plate (secondary) engages with a spiral plate (secondary) on the inner wall of the inner isolation chamber in the opposite direction, and the shearing action of a stationary vertical rod creates an axial reciprocating tumbling motion of the tea leaves within the chamber. A wavy ring is fixed to the outer wall of the inner isolation chamber. During rotation, the ring alternately presses a push rod to overcome spring resistance and slide, causing a brush plate to move radially back and forth to clear the side walls of the inner chamber. Simultaneously, the push rod synchronously extends into the chamber, causing a diagonal plate to move back and forth along a cross-shaped stirring rod, performing lateral mechanical shearing on the deeply accumulated tea leaves. This invention achieves the goals of uniformly turning and stirring fermented tea leaves, preventing clumping and breaking them up, and automatically cleaning the pores.

The invention discloses a method for preparing tea polysaccharide through fungal fermentation and application of the tea polysaccharide in oxidation resistance and HCMV resistance. The fermented tea polysaccharide FTP is an acidic polysaccharide, can significantly inhibit expression of immediate early-stage protein IE1 / 2 and early-stage protein p52 of HCMV, and reduces DNA copy numbers of immediate early-stage gene UL123, early-stage gene UL44 and late-stage gene UL32, so that the fermented tea polysaccharide FTP shows clear prevention and treatment effects on HCMV infection; meanwhile, the polysaccharide also shows excellent antioxidant activity, and has relatively high scavenging capacity on DPPH free radicals and ABTS cation free radicals. The fermented tea polysaccharide has antiviral and antioxidant dual biological activities, is high in safety and low in toxic and side effects, provides a new natural source candidate component for developing anti-HCMV medicines, and has a good application prospect.

The invention discloses a tea beverage and a preparation method thereof. The preparation method comprises the steps of extraction, cooling, solid-liquid separation, blending, sterilization and the like. According to the method for preparing the tea beverage, a high-temperature link, especially an extraction and sterilization link, can be reduced or avoided, and oxidative browning of color and luster of light-soup-color tea leaves such as tea soup, especially non-fermented tea (green tea) / jasmine tea / micro-fermented tea (white tea) / semi-fermented tea (oolong tea, especially fen-flavor Tieguanyin) during production, processing and shelf life can be effectively inhibited; meanwhile, loss of heat-sensitive aroma substances and beneficial components in the processing process is reduced, original flavor substances are reserved to the maximum extent, and the product has the freshness and high-grade feeling close to that of freshly-brewed tea.

The application discloses an ice-sweetened tea drink with obvious tea flavor and an ultrasonic ice-sweetened preparation method thereof, and belongs to the field of deep processing of tea leaves. The ice-sweetened tea drink is prepared by placing fermented tea, Chinese wolfberry, jasmine, osmanthus and mint in an ultrasonic ice-sweetened device. The ultrasonic ice-sweetened device is designed based on the siphon principle and is composed of a base, a tea cup, an ultrasonic element, an ice-sweetened device switch, a siphon tube and an extraction cup. Compared with the prior art, the fermented tea, Chinese wolfberry, jasmine, osmanthus and mint are used as the base of the ice-sweetened tea drink, so that the tea flavor and taste of the ice-sweetened tea drink are obviously improved; the tea drink extraction device is designed based on the siphon principle, so that the tea drink contents can be efficiently extracted in a small amount and for many times; and the ultrasonic ice-sweetening technology is used, so that the flavor substances can be reduced in high-temperature deterioration and the tea contents can be accelerated in dissolution. The ultrasonic ice-sweetened preparation method is simple and practical, can overcome the problems of "weak tea flavor" and "long time consumption" of traditional ice-sweetened tea, and has a good application prospect.

The invention discloses a traditional Chinese medicine fermented tea composition for reducing blood sugar and a preparation method thereof, and belongs to the technical field of functional food and microbial fermentation. The composition disclosed by the invention comprises the following raw materials: dark tea, a traditional Chinese medicine composition taking mulberry leaves as a core, and a compound fermentation strain consisting of preset lactobacillus plantarum bacteria, saccharomycetes fungi and acetic bacteria. The preparation method adopts a two-stage temperature-controlled fermentation process: performing first-stage anaerobic fermentation at a relatively high temperature to promote biotransformation of traditional Chinese medicine components; a second stage of aerobic fermentation is performed at a lower temperature, optimizing flavor and producing organic acids. Through the synergistic effect of the formula and the technology, the obtained product is sour, sweet and mellow in flavor and good in palatability, the inhibition activity on alpha-glucosidase is far better than that of simple superposition of all the components, and the obvious synergistic effect is shown.

The invention provides low-GI functional noodles based on a biological enzymolysis-microwave puffing technology and a preparation method of the low-GI functional noodles, and belongs to the technical field of food processing. The low-GI fermented tea functional noodles comprise the following raw materials in percentage by mass: 60%-80% of high gluten wheat flour, 10%-25% of resistant starch, 5%-15% of functional tea powder, 3%-8% of active wheat glutelin and 0.5%-1% of table salt. The functional tea powder is porous particles which are prepared from fermented tea through enzymolysis for regulating and controlling the viscoelastic state and microwave vacuum puffing and have a honeycomb-shaped open-type micropore structure. According to the invention, a'structured remodeling 'strategy is creatively adopted, so that the defects that a gluten network is damaged by traditional tea powder as a compact hard filler and the thermal stability of a liquid extract is poor are overcome. The functional tea powder is added, so that the noodles disclosed by the invention have excellent boiling fastness on one hand, and have excellent and stable low-GI characteristics on the other hand.

The invention discloses equipment and a method for fermenting tea leaves, and relates to the technical field of tea leaf fermention.The scheme includes that firstly, the equipment for fermenting the tea leaves comprises a rack; the two supporting side plates are mounted on the two opposite sides of the rack; and the outer rotating frame body is rotationally installed between the two supporting side plates, and the outer rotating frame body can rotate around the first axis. On the second aspect, the tea leaf fermentation method comprises the following steps: S1, material preparation: putting tea leaves to be fermented into a fermentation container of tea leaf fermentation equipment; s2, an overturning step: driving a driving turntable to rotate by a driving motor, transmitting to a driven turntable through a linkage turntable, and driving an outer rotating frame body to rotate around a first axis; meanwhile, the outer rotating frame body drives the inner rotating frame body to rotate around a second axis forming a preset included angle with the first axis; the uniformity and the stability of tea fermentation can be obviously improved, so that the tea quality is improved.

The present application relates to the technical field of tea processing, and provides a multi-layer hot air circulation drying device for tea leaves, which comprises a drying cabinet body serving as a working area for drying tea leaves, a plurality of drying racks for placing tea leaves being installed in the drying cabinet body, a front sealing cabinet cover being installed on the front side of the drying cabinet body, a shell being vertically slid on the rear side of the drying cabinet body through an electric guide rail, a feeding assembly being used to deliver tea leaves to the drying racks, and a rear sealing cabinet cover being fixedly connected to the top side of the shell and used to seal the rear side of the shell. The fermented tea can be directly subjected to hot air circulation drying after being pressed into a shape in a softened state without manual transfer of materials or replacement of equipment. The integrated design reduces intermediate transfer links, reduces labor cost and material loss, significantly improves the production efficiency of the fermented tea, avoids damage and deformation of the tea cakes during the transfer process, and ensures the stability of the appearance quality of the products.

The utility model relates to the field of tea processing, and discloses a fermented tea round type compression molding solid state fermentation production device which comprises a support, a hydraulic rod is installed at the bottom end of the inner wall of the support, an extrusion assembly is arranged on the inner wall of the support, and a sealing assembly is arranged at the top end, close to the extrusion assembly, of the inner wall of the support. A discharging assembly is arranged at the front end of the support, the extrusion assembly comprises an extrusion plate, the bottom end of the extrusion plate is fixedly connected to the top end of an output shaft of a hydraulic rod, a push plate is slidably connected to the outer wall of the output shaft of the hydraulic rod, the sealing assembly comprises a top plate, and the top end of the top plate is fixedly connected to the top end of the inner wall of the support. According to the tea cake separating device, the whole device is changed into an extrusion mode from bottom to top, after extrusion is completed, when the push plate moves downwards to reset, a tea cake at the top end of the push plate can be blocked by the protruding block and cannot move downwards, and therefore the tea cake can be separated, and the whole device is convenient to use.

The utility model discloses a ventilation and dehumidification device for fermented tea leaves, which comprises a tank body, a storage groove is formed in the tank body, a heating electric wire is uniformly wound in the storage groove, a stirring device is arranged in the tank body, a support frame is fixedly connected to the lower surface of the tank body, and a ventilation device is arranged on the support frame. The bottom end of the tank body is connected with an exhaust pipe and a discharging pipe in a penetrating mode, the other end of the exhaust pipe is connected with an exhaust fan in a penetrating mode, the top end of the tank body is connected with a feeding pipe and an air inlet pipe in a penetrating mode, and a moisture absorption plate is installed in a cavity of the air inlet pipe. By arranging the stirring device, the exhaust fan, the exhaust pipe, the air inlet pipe, the moisture absorption plate, the filter screen and the heating electric wire, tea leaves in the tank are heated and stirred, it is guaranteed that the tea leaves are heated uniformly, moisture generated during heating is extracted, dryness in the tank body is kept, and the fermentation stability is improved; by arranging the stirring device, when the tea leaves are stirred, it is guaranteed that the tea leaves are evenly heated, and the fermentation quality is improved.

This invention discloses a *Aspergillus ryukyu* strain and its applications. The *Aspergillus ryukyu* strain is named *Aspergillus ryukyu* P001, with accession number CGMCC NO.42119, deposited on July 3, 2025, at the China General Microbiological Culture Collection Center, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China. The *Aspergillus ryukyu* strain provided by this invention can efficiently secrete catechol 1,2-dioxygenase, significantly improving the degradation efficiency of phenolic substances. When the strain provided by this invention or its produced catechol 1,2-dioxygenase ferments tea (such as ripe Pu-erh tea), it can accelerate the degradation of tea polyphenols, catechins, and other substances, promote the formation of theaflavins, resulting in a reddish-brown tea liquor with a mellow taste and a shortened fermentation cycle.