阅读说明：本技术 一种茶叶捻揉装置及茶叶加工方法 (Tea leaf kneading device and tea leaf processing method ) 是由 贺平 于 2021-09-06 设计创作，主要内容包括：本发明公开了一种茶叶捻揉装置及茶叶加工方法,包括支架和揉捻装置控制系统,所述支架的数量为两个且中部通过两根横梁进行固定连接并形成一个完成的支座,所述支架的内表面与两个所述横梁的表面均固定连接有底梁,所述支架的背面固定安装有用于控制整体的控制箱,所述支架的上表面固定连接有环形垫片,所述环形垫片的数量为三个其中呈三角设置在支架的上表面。该茶叶捻揉装置及茶叶加工方法,通过数据收集模块的设置可以根据茶叶的面的高度调节下压的力度保持捻茶盘的表面茶叶始终保持合适的量,并且通过温度和湿度传感器的设置,可以更有效的监控加工时的温度与湿度是否在合适范围内,保持良好的温度与湿度。(The invention discloses a tea leaf kneading device and a tea leaf processing method, and the tea leaf kneading device comprises two supports and a kneading device control system, wherein the two supports are fixedly connected at the middle parts through two cross beams to form a finished support, the inner surfaces of the supports and the surfaces of the two cross beams are fixedly connected with bottom beams, the back surfaces of the supports are fixedly provided with control boxes for controlling the whole, the upper surfaces of the supports are fixedly connected with annular gaskets, and the three annular gaskets are arranged on the upper surfaces of the supports in a triangular mode. This device and tea processing method are kneaded to tealeaves, the dynamics that can push down according to the altitude mixture control of the face of tealeaves through the setting of data collection module keeps suitable volume all the time entwisting the surperficial tealeaves of tea tray to through temperature and humidity transducer's setting, whether temperature and humidity that can more effective control man-hour are in suitable scope, keep good temperature and humidity.)

1. A tea kneading device and a tea processing method comprise a support (1) and a kneading device control system, and are characterized in that: the quantity of support (1) is two and the middle part carries out fixed connection and forms the support of a completion through two crossbeam (2), the internal surface and two of support (1) the equal fixedly connected with floorbar (3) in surface of crossbeam (2), the back fixed mounting of support (1) has and is used for controlling holistic control box (4), the last fixed surface of support (1) is connected with annular gasket (5), the quantity of annular gasket (5) is three wherein to be the upper surface that the triangle set up at support (1), the last fixed surface of annular gasket (5) is connected with twists with the fingers the tea tray and follows platform (6) outward, twist with the fingers the tea tray and follow the surface of platform (6) fixed connection twisting with the fingers tea tray (7) outward.

2. A tea leaf kneading apparatus and a tea leaf processing method according to claim 1, wherein: the utility model discloses a motor, including floorbar (3), upper surface fixedly connected with motor support (8) of floorbar (3), the upper surface fixedly connected with motor (9) of motor support (8), one side fixedly connected with bearer bar (10) that floorbar (3) surface is close to motor support (8), the output fixedly connected with of motor (9) allies oneself with leads the gear, it has the conduction gear to ally oneself with the meshing of leading the gear, the middle part fixedly connected with bull stick of conduction gear.

3. A tea leaf kneading apparatus and a tea leaf processing method according to claim 2, wherein: the bottom of bull stick is passed through axis of rotation swing joint in the bottom of bearer bar (10), the bull stick is followed supreme support (1), annular gasket (5) and is extended to the surface of gangbar (11) along platform (6) and outside twisting with the fingers the tea tray in proper order down, the one end that the bull stick was kept away from in gangbar (11) has fixed frame outer along platform (12) through axis of rotation swing joint, fixed frame outer along the surface of platform (12) fixed connection at fixed frame (13), tea bucket (14) under the inner wall fixedly connected with of fixed frame (13).

4. A tea leaf kneading apparatus and a tea leaf processing method according to claim 3, wherein: the inside of lower tea bucket (14) is provided with extrusion dish (15), one of them fixed frame is outer along the fixed surface of platform (12) and is connected with spud pile (16), the bottom fixedly connected with driving motor (17) of spud pile (16), fixed cover (18) have been cup jointed at the top of spud pile (16), the outer fixed surface of fixed cover (18) is connected with connecting rod (19).

5. A tea leaf kneading device and a tea leaf processing method according to claim 4, wherein: the outer surface of the fixed sleeve (18) is fixedly connected with a connecting arm (20), and the connecting arm (20) is fixedly connected to the outer surface of the pressing screw rod (21).

6. A tea leaf kneading device and a tea leaf processing method according to claim 5, wherein: the pressing screw (21) is fixedly installed on the surface of the extrusion disc (15), the output end of the power supply module is electrically connected with the input end of the rolling device control system, and the output end of the central processing unit is electrically connected with the input end of the display module.

7. A tea leaf kneading device and a tea leaf processing method according to claim 6, wherein: the display module comprises a display screen, the central processing unit is electrically connected with the output end of the custom programming module, the output end of the custom programming module is electrically connected with the input end of the central processing unit, the output end of the input module is electrically connected with the input end of the central processing unit, the input module comprises a control key and a voice input, and the output end of the central processing unit is electrically connected with the input end of the relay.

8. A tea leaf kneading apparatus and a tea leaf processing method according to claim 7, wherein: the output of relay is connected with the input electricity of the control unit, the control unit includes thermostat, oscillator, thermometer, driving motor and camera, central processing unit's output is connected with the input electricity of protection unit, the protection unit includes siren and circuit breaker, data acquisition module's output is connected with signal filter's input electricity, data acquisition module includes temperature sensor, humidity transducer, position sensor and vibration sensor, signal filter's output is connected with signal amplifier's input electricity.

9. A tea leaf kneading apparatus and a tea leaf processing method according to claim 8, wherein: the output of signal amplifier is connected with the input electricity of AD converter, the output of AD converter is connected with central processing unit's input electricity, central processing unit's output is connected with the input electricity of storage unit, the output of storage unit is connected with central processing unit's input electricity, the storage unit includes operation instruction memory module, tealeaves data memory module and custom programming memory module.

10. A tea leaf kneading apparatus and a tea leaf processing method according to claim 1, characterized by comprising the steps of:

1) bright picking, wherein two leaves in one bud and three leaves in one bud are mainly picked in bright color, the fresh leaves are required to be tender, neat and fresh, the fresh leaves are strictly classified after entering a factory and are respectively processed, and a hand-held picking method is required to be mastered during picking, and grabbing is strictly prohibited;

2) committing and adjusting:

firstly, the aim of regulating is to dissipate proper water and reduce cell tension, so that the tea is soft and the toughness is increased, and necessary conditions are created for rolling and shaping and improving the damage degree of leaf cells;

the committee regulating method comprises indoor natural committee regulating, committee regulating groove committee regulating, committee regulating machine committee regulating and various forms of heating committee regulating methods, the committee regulating groove is mainly adopted for regulating the indoor natural committee regulating at present, the thickness of leaves in a committee regulating groove is about 20cm, the leaves need to be shaken and spread to be fluffy when being spread, the thickness is kept consistent, the ventilation is uniform, the leaves are turned over at regular time, the committee regulating degree grasps the principle of 'heavy committee regulating of tender leaves and light committee regulating' and generally grasps 'light ends and heavy ends' to strictly prevent excessive committee regulating, and the committee regulating leaves take 60% -64% as a moderate standard;

3) rolling, namely rolling is an important process for shaping the appearance and forming the inner quality, and the kungfu red tea requires the tight rope of the appearance and the strong and sweet taste of the inner quality, which are all determined by the winding degree of the rolled leaves and the loss rate of cells;

firstly, rolling to roll the leaves into a tight straight rope, so that the shape is reduced and the appearance is beautiful, wherein the tea after rolling overflows the leaf surface, is black and smooth and glossy after being dried, is easy to dissolve in water during brewing, and increases the concentration of tea soup;

secondly, the twisting principle is that the twisting causes the leaves to form a rope under the action of mechanical force, and simultaneously causes the damage of leaf cells and the overflow of tea meters, thereby creating necessary conditions for the fermentation of black tea;

the rolling technology is characterized in that the types and the performances of rolling machines are different, the leaves are old and tender and different in leaf feeding amount, in general, more tender leaves can be properly fed, less old leaves are fed, a large-sized rolling machine is generally used for rolling for 90min, a small-sized rolling machine is used for rolling for 60-70 min, the rolling conforms to the light, heavy and light adding and pressing principle, the tissue damage rate is more than 80%, 90% of the leaves are formed into strips, the strips are tightly rolled, the tea meter is fully overflowed and adhered to the surface of the tea strips, and the tea meter is tightly held by hands and overflows without forming drip;

4) fermentation:

fermentation aims at promoting the deep change of the content substances, and preparing a substrate for the special color, aroma and taste quality of black tea;

the fermentation chamber is required to be kept in a high-humidity state, the relative humidity is preferably more than 95%, humidification measures such as spraying or watering are sometimes required, and fresh air circulation is required to be kept;

thirdly, the fermentation degree is that when the leaf temperature reaches the peak and begins to be stable, namely the fermentation is moderate, the fermentation is insufficient, the leaf color is green or yellow; excessive fermentation, low fragrance, red and dark leaf color, and a fermentation control principle of 'light and no heavy';

in the fermentation process, the temperature of leaves is controlled well, the temperature of the leaves is too high, the oxidation is too severe, the fragrance of the raw tea is low, the taste is light, and the color is dark, so that cooling measures are taken in high-temperature seasons, such as thin spreading of a fermentation leaf layer, temperature reduction and the like, on the contrary, the temperature is too low, the oxidation reaction is difficult to perform slowly, the leaf layer needs to be thickened, and the optimal fermentation temperature is 30 ℃;

5) and (3) drying:

firstly, drying, namely utilizing high temperature to destroy the activation property of enzyme, inhibiting the enzymatic oxidation of polyphenol compounds, evaporating water, tightening ropes, fully drying the raw tea, being beneficial to maintaining the quality, and forming special color, aroma and taste by applying the wet-heat chemical action;

the second drying technology is that the drying can be divided into gross fire drying and foot drying, the first stage of the drying utilizes the gross fire drying, in order to rapidly stop enzymatic action, high-temperature baking is adopted, the general drier gross fire temperature is 110 plus one year at 120 ℃, the hot air speed is 0.5m/s, the baking time is 10min, the foot fire temperature is controlled to be 70-80 ℃ generally, the temperature is overhigh, old fire is easy to generate, even scorching is generated, the foot fire temperature influences the aroma type and the height, the proper control of the foot fire temperature is preferably between 70-80 ℃, the baking time is about 40min, the temperature, the air quantity, the drying time and the thickness of spread leaves are strictly controlled in the drying process, and the principles of 'the gross fire thin spreading, the foot fire thick spreading, the tender leaf spreading, the old leaf thick spreading, the broken leaf spreading, the strip-shaped leaf spreading' and the like are mastered.

Technical Field

The invention relates to the technical field of tea processing equipment, in particular to a tea twisting and kneading device and a tea processing method.

Background

The existing green tea processing generally comprises three steps of enzyme deactivation, rolling and drying. Tea leaf fixation is a tea making step for inhibiting enzymatic oxidation of tea polyphenol and the like in fresh tea leaves by destroying and passivating oxidase activity in the fresh tea leaves at high temperature, evaporating partial moisture of the fresh tea leaves to soften the tea leaves, facilitating rolling and forming, simultaneously dispersing green odor and promoting formation of good aroma, wherein the tea leaf rolling is a tea making step for properly destroying tea leaf tissues, enabling substances contained in the tea leaves to permeate into the surfaces of the tea leaves, and simultaneously shaping the tea leaves to enable bud leaves to be wound into required shapes. The tea drying is a tea making step for evaporating excessive water in the tea, preventing the tea from mildewing and improving the appearance of the tea;

the existing tea kneading equipment has the defects of inconvenient feeding, low working efficiency, uneven kneading, poor kneading effect and the like, and has single and not intelligent functions.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the tea kneading device and the tea processing method, which have the advantages of more intellectualization, multiple functions and the like and solve the problems in the background technology.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: the utility model provides a device and tealeaves processing method are kneaded to tealeaves, includes the support and kneads device control system, the quantity of support is two and the middle part carries out fixed connection and forms a support of accomplishing through two crossbeams, the internal surface of support and two the equal fixedly connected with floorbar in surface of crossbeam, the back fixed mounting of support has and is used for controlling holistic control box, the last fixed surface of support is connected with annular gasket, annular gasket's quantity is three wherein to be the triangle setting at the upper surface of support, annular gasket's last fixed surface is connected with twists the outer platform of following of tea tray, twist the outer platform fixed connection of following of tea tray and twist the surface of tea tray.

Preferably, the last fixed surface of floorbar is connected with the motor support, the last fixed surface of motor support is connected with the motor, one side fixedly connected with bearer bar that the floorbar surface is close to the motor support, the output fixedly connected with of motor allies oneself with the guide gear, it has the conduction gear to ally oneself with the gear meshing, the middle part fixedly connected with bull stick of conduction gear.

Preferably, axis of rotation swing joint is passed through in the bottom of runner in the bottom of bearer bar, the runner is from supreme running through support, annular gasket in proper order down and twisting with the fingers the surface that the tea tray is outer along the platform and extends to the gangbar, the one end that the runner was kept away from to the gangbar has the outer platform of following of fixed frame through axis of rotation swing joint, fixed frame outer edge platform fixed connection is on the surface of fixed frame, tea bucket under the inner wall fixedly connected with of fixed frame.

Preferably, the inside of lower tea bucket is provided with the extrusion dish, one of them fixed frame is outer along the fixed surface of platform and is connected with the spud pile, the bottom fixedly connected with driving motor of spud pile, fixed cover has been cup jointed at the top of spud pile, the outer fixed surface of fixed cover is connected with the connecting rod.

Preferably, the outer surface of the fixing sleeve is fixedly connected with a connecting arm, and the connecting arm is fixedly connected to the outer surface of the pressing screw.

Preferably, the pressing screw is fixedly installed on the surface of the extrusion disc, the output end of the power module is electrically connected with the input end of the rolling device control system, and the output end of the central processing unit is electrically connected with the input end of the display module.

Preferably, the display module includes the display screen, central processing unit is connected with custom programming module's output electricity, custom programming module's output is connected with central processing unit's input electricity, input module includes control button and speech input, central processing unit's output is connected with the input electricity of relay.

Preferably, the output of relay is connected with the input electricity of the control unit, the control unit includes thermostat, oscillator, thermometer, driving motor and camera, central processing unit's output is connected with the input electricity of protection unit, the protection unit includes siren and circuit breaker, the output of data acquisition module is connected with signal filter's input electricity, data acquisition module includes temperature sensor, humidity transducer, position sensor and vibration sensor, signal filter's output is connected with signal amplifier's input electricity.

Preferably, the output of signal amplifier is connected with the input electricity of AD converter, the output of AD converter is connected with central processing unit's input electricity, central processing unit's output is connected with the input electricity of storage unit, the output of storage unit is connected with central processing unit's input electricity, the storage unit includes operating instruction memory module, tealeaves data memory module and custom programming memory module.

A tea kneading device and a tea processing method comprise the following steps:

1) bright picking, wherein two leaves in one bud and three leaves in one bud are mainly picked in bright color, the fresh leaves are required to be tender, neat and fresh, the fresh leaves are strictly classified after entering a factory and are respectively processed, and a hand-held picking method is required to be mastered during picking, and grabbing is strictly prohibited;

2) committing and adjusting:

firstly, the aim of regulating is to dissipate proper water and reduce cell tension, so that the tea is soft and the toughness is increased, and necessary conditions are created for rolling and shaping and improving the damage degree of leaf cells;

the committee regulating method comprises indoor natural committee regulating, committee regulating groove committee regulating, committee regulating machine committee regulating and various forms of heating committee regulating methods, the committee regulating groove is mainly adopted for regulating the indoor natural committee regulating at present, the thickness of leaves in a committee regulating groove is about 20cm, the leaves need to be shaken and spread to be fluffy when being spread, the thickness is kept consistent, the ventilation is uniform, the leaves are turned over at regular time, the committee regulating degree grasps the principle of 'heavy committee regulating of tender leaves and light committee regulating' and generally grasps 'light ends and heavy ends' to strictly prevent excessive committee regulating, and the committee regulating leaves take 60% -64% as a moderate standard;

3) rolling, namely rolling is an important process for shaping the appearance and forming the inner quality, and the kungfu red tea requires the tight rope of the appearance and the strong and sweet taste of the inner quality, which are all determined by the winding degree of the rolled leaves and the loss rate of cells;

firstly, rolling to roll the leaves into a tight straight rope, so that the shape is reduced and the appearance is beautiful, wherein the tea after rolling overflows the leaf surface, is black and smooth and glossy after being dried, is easy to dissolve in water during brewing, and increases the concentration of tea soup;

secondly, the twisting principle is that the twisting causes the leaves to form a rope under the action of mechanical force, and simultaneously causes the damage of leaf cells and the overflow of tea meters, thereby creating necessary conditions for the fermentation of black tea;

the rolling technology is characterized in that the types and the performances of rolling machines are different, the leaves are old and tender and different in leaf feeding amount, in general, more tender leaves can be properly fed, less old leaves are fed, a large-sized rolling machine is generally used for rolling for 90min, a small-sized rolling machine is used for rolling for 60-70 min, the rolling conforms to the light, heavy and light adding and pressing principle, the tissue damage rate is more than 80%, 90% of the leaves are formed into strips, the strips are tightly rolled, the tea meter is fully overflowed and adhered to the surface of the tea strips, and the tea meter is tightly held by hands and overflows without forming drip;

4) fermentation:

fermentation aims at promoting the deep change of the content substances, and preparing a substrate for the special color, aroma and taste quality of black tea;

the fermentation chamber is required to be kept in a high-humidity state, the relative humidity is preferably more than 95%, humidification measures such as spraying or watering are sometimes required, and fresh air circulation is required to be kept;

thirdly, the fermentation degree is that when the leaf temperature reaches the peak and begins to be stable, namely the fermentation is moderate, the fermentation is insufficient, the leaf color is green or yellow; excessive fermentation, low fragrance, red and dark leaf color, and a fermentation control principle of 'light and no heavy';

in the fermentation process, the temperature of leaves is controlled well, the temperature of the leaves is too high, the oxidation is too severe, the fragrance of the raw tea is low, the taste is light, and the color is dark, so that cooling measures are taken in high-temperature seasons, such as thin spreading of a fermentation leaf layer, temperature reduction and the like, on the contrary, the temperature is too low, the oxidation reaction is difficult to perform slowly, the leaf layer needs to be thickened, and the optimal fermentation temperature is 30 ℃;

5) and (3) drying:

firstly, drying, namely utilizing high temperature to destroy the activation property of enzyme, inhibiting the enzymatic oxidation of polyphenol compounds, evaporating water, tightening ropes, fully drying the raw tea, being beneficial to maintaining the quality, and forming special color, aroma and taste by applying the wet-heat chemical action;

the second drying technology is that the drying can be divided into gross fire drying and foot drying, the first stage of the drying utilizes the gross fire drying, in order to rapidly stop enzymatic action, high-temperature baking is adopted, the general drier gross fire temperature is 110 plus one year at 120 ℃, the hot air speed is 0.5m/s, the baking time is 10min, the foot fire temperature is controlled to be 70-80 ℃ generally, the temperature is overhigh, old fire is easy to generate, even scorching is generated, the foot fire temperature influences the aroma type and the height, the proper control of the foot fire temperature is preferably between 70-80 ℃, the baking time is about 40min, the temperature, the air quantity, the drying time and the thickness of spread leaves are strictly controlled in the drying process, and the principles of 'the gross fire thin spreading, the foot fire thick spreading, the tender leaf spreading, the old leaf thick spreading, the broken leaf spreading, the strip-shaped leaf spreading' and the like are mastered.

(III) advantageous effects

Compared with the prior art, the invention provides a tea leaf kneading device and a tea leaf processing method, and the tea leaf kneading device and the tea leaf processing method have the following beneficial effects:

this device and tea processing method are twisted with fingers to tealeaves, the dynamics of pushing down can be kept twisting with fingers the surperficial tealeaves of tea tray all the time to keep suitable volume according to the altitude mixture control of the face of tealeaves through the setting of data collection module, and through the setting of temperature and humidity transducer, can more effective control add the temperature and humidity of man-hour in suitable scope, keep good temperature and humidity, and can adjust humidity and temperature as required, and be provided with the oscillator, make tealeaves can not adhere on the surface of device, prevent that the condition of blanking difficulty from taking place, and under the setting of self-defined programming module, the user can come input data as required and control and standard processing.

Drawings

Fig. 1 is a schematic structural view of a tea kneading device and a tea processing method according to the present invention;

fig. 2 is a schematic structural diagram of a control system of a kneading device according to the present invention.

In the figure: 1. a support; 2. a cross beam; 3. a bottom beam; 4. a control box; 5. an annular gasket; 6. twisting the outer edge of the tea tray; 7. twisting the tea tray; 8. a motor support; 9. a motor; 10. a protective frame; 11. a linkage rod; 12. fixing the frame outer edge platform; 13. a fixing frame; 14. putting a tea bucket; 15. an extrusion disc; 16. fixing the pile; 17. a drive motor; 18. fixing a sleeve; 19. a connecting rod; 20. a connecting arm; 21. the screw is pressed down.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Referring to fig. 1-2, a tea leaf kneading device and a tea leaf processing method, comprising a support 1 and a kneading device control system, wherein the number of the support 1 is two, the middle part of the support is fixedly connected through two cross beams 2 to form a finished support, the inner surface of the support 1 and the surfaces of the two cross beams 2 are both fixedly connected with a bottom beam 3, the back of the support 1 is fixedly provided with a control box 4 for controlling the whole, the upper surface of the support 1 is fixedly connected with an annular gasket 5, the three annular gaskets 5 are arranged on the upper surface of the support 1 in a triangular manner, the upper surface of the annular gasket 5 is fixedly connected with a tea twisting disc outer edge platform 6, the tea twisting disc outer edge platform 6 is fixedly connected with the outer surface of a tea twisting disc 7, the upper surface of the bottom beam 3 is fixedly connected with a motor support 8, the upper surface of the motor support 8 is fixedly connected with a motor 9, one side of the surface of the bottom beam 3 close to the motor support 8 is fixedly connected with a protection frame 10, the output end of the motor 9 is fixedly connected with a connecting guide gear, the connecting guide gear is meshed with a transmission gear, the middle part of the transmission gear is fixedly connected with a rotating rod, the bottom of the rotating rod is movably connected with the bottom of the protective frame 10 through a rotating shaft, the rotating rod sequentially penetrates through the support 1, the annular gasket 5 and the twisting tea tray outer edge platform 6 from bottom to top and extends to the surface of the linkage rod 11, one end of the linkage rod 11, far away from the rotating rod, is movably connected with a fixed frame outer edge platform 12 through the rotating shaft, the fixed frame outer edge platform 12 is fixedly connected with the surface of a fixed frame 13, the inner wall of the fixed frame 13 is fixedly connected with a lower tea barrel 14, the interior of the lower tea barrel 14 is provided with an extrusion disc 15, the surface of one of the fixed frame outer edge platforms 12 is fixedly connected with a fixed pile 16, the bottom of the fixed pile 16 is fixedly connected with a driving motor 17, the top of the fixed pile 16 is sleeved with a fixed sleeve 18, and the outer surface of the fixed sleeve 18 is fixedly connected with a connecting rod 19, the outer surface of the fixed sleeve 18 is fixedly connected with a connecting arm 20, the connecting arm 20 is fixedly connected with the outer surface of a down-pressing screw 21, the down-pressing screw 21 is fixedly arranged on the surface of the extrusion disc 15, the output end of a power supply module is electrically connected with the input end of a kneading device control system, the output end of a central processing unit is electrically connected with the input end of a display module, the display module comprises a display screen, the central processing unit is electrically connected with the output end of a self-defined programming module, the output end of the self-defined programming module is electrically connected with the input end of the central processing unit, the output end of an input module is electrically connected with the input end of the central processing unit, the input module comprises a control key and a voice input, the output end of the central processing unit is electrically connected with the input end of a relay, the output end of the relay is electrically connected with the input end of a control unit, the control unit comprises a thermostat, an oscillator, a thermometer, a driving motor and a camera, the output of central processing unit is connected with the input electricity of protection unit, the protection unit includes siren and circuit breaker, the output of data acquisition module is connected with signal filter's input electricity, the data acquisition module includes temperature sensor, humidity transducer, position sensor and vibration sensor, signal filter's output is connected with signal amplifier's input electricity, signal amplifier's output is connected with AD converter's input electricity, AD converter's output is connected with central processing unit's input electricity, central processing unit's output is connected with storage unit's input electricity, storage unit's output is connected with central processing unit's input electricity, storage unit includes operating instruction memory module, tealeaves data storage module and self-defined programming memory module.

A tea kneading device and a tea processing method comprise the following steps:

1) bright picking, wherein two leaves in one bud and three leaves in one bud are mainly picked in bright color, the fresh leaves are required to be tender, neat and fresh, the fresh leaves are strictly classified after entering a factory and are respectively processed, and a hand-held picking method is required to be mastered during picking, and grabbing is strictly prohibited;

2) committing and adjusting:

firstly, the aim of regulating is to dissipate proper water and reduce cell tension, so that the tea is soft and the toughness is increased, and necessary conditions are created for rolling and shaping and improving the damage degree of leaf cells;

the committee regulating method comprises indoor natural committee regulating, committee regulating groove committee regulating, committee regulating machine committee regulating and various forms of heating committee regulating methods, the committee regulating groove is mainly adopted for regulating the indoor natural committee regulating at present, the thickness of leaves in a committee regulating groove is about 20cm, the leaves need to be shaken and spread to be fluffy when being spread, the thickness is kept consistent, the ventilation is uniform, the leaves are turned over at regular time, the committee regulating degree grasps the principle of 'heavy committee regulating of tender leaves and light committee regulating' and generally grasps 'light ends and heavy ends' to strictly prevent excessive committee regulating, and the committee regulating leaves take 60% -64% as a moderate standard;

3) rolling, namely rolling is an important process for shaping the appearance and forming the inner quality, and the kungfu red tea requires the tight rope of the appearance and the strong and sweet taste of the inner quality, which are all determined by the winding degree of the rolled leaves and the loss rate of cells;

firstly, rolling to roll the leaves into a tight straight rope, so that the shape is reduced and the appearance is beautiful, wherein the tea after rolling overflows the leaf surface, is black and smooth and glossy after being dried, is easy to dissolve in water during brewing, and increases the concentration of tea soup;

secondly, the twisting principle is that the twisting causes the leaves to form a rope under the action of mechanical force, and simultaneously causes the damage of leaf cells and the overflow of tea meters, thereby creating necessary conditions for the fermentation of black tea;

the rolling technology is characterized in that the types and the performances of rolling machines are different, the leaves are old and tender and different in leaf feeding amount, in general, more tender leaves can be properly fed, less old leaves are fed, a large-sized rolling machine is generally used for rolling for 90min, a small-sized rolling machine is used for rolling for 60-70 min, the rolling conforms to the light, heavy and light adding and pressing principle, the tissue damage rate is more than 80%, 90% of the leaves are formed into strips, the strips are tightly rolled, the tea meter is fully overflowed and adhered to the surface of the tea strips, and the tea meter is tightly held by hands and overflows without forming drip;

4) fermentation:

fermentation aims at promoting the deep change of the content substances, and preparing a substrate for the special color, aroma and taste quality of black tea;

the fermentation chamber is required to be kept in a high-humidity state, the relative humidity is preferably more than 95%, humidification measures such as spraying or watering are sometimes required, and fresh air circulation is required to be kept;

thirdly, the fermentation degree is that when the leaf temperature reaches the peak and begins to be stable, namely the fermentation is moderate, the fermentation is insufficient, the leaf color is green or yellow; excessive fermentation, low fragrance, red and dark leaf color, and a fermentation control principle of 'light and no heavy';

in the fermentation process, the temperature of leaves is controlled well, the temperature of the leaves is too high, the oxidation is too severe, the fragrance of the raw tea is low, the taste is light, and the color is dark, so that cooling measures are taken in high-temperature seasons, such as thin spreading of a fermentation leaf layer, temperature reduction and the like, on the contrary, the temperature is too low, the oxidation reaction is difficult to perform slowly, the leaf layer needs to be thickened, and the optimal fermentation temperature is 30 ℃;

5) and (3) drying:

firstly, drying, namely utilizing high temperature to destroy the activation property of enzyme, inhibiting the enzymatic oxidation of polyphenol compounds, evaporating water, tightening ropes, fully drying the raw tea, being beneficial to maintaining the quality, and forming special color, aroma and taste by applying the wet-heat chemical action;

the second drying technology is that the drying can be divided into gross fire drying and foot drying, the first stage of the drying utilizes the gross fire drying, in order to rapidly stop enzymatic action, high-temperature baking is adopted, the general drier gross fire temperature is 110 plus one year at 120 ℃, the hot air speed is 0.5m/s, the baking time is 10min, the foot fire temperature is controlled to be 70-80 ℃ generally, the temperature is overhigh, old fire is easy to generate, even scorching is generated, the foot fire temperature influences the aroma type and the height, the proper control of the foot fire temperature is preferably between 70-80 ℃, the baking time is about 40min, the temperature, the air quantity, the drying time and the thickness of spread leaves are strictly controlled in the drying process, and the principles of 'the gross fire thin spreading, the foot fire thick spreading, the tender leaf spreading, the old leaf thick spreading, the broken leaf spreading, the strip-shaped leaf spreading' and the like are mastered.

To sum up, this device and tealeaves processing method are kneaded to tealeaves, can keep the surperficial tealeaves of twisting with the fingers the tea tray all the time to keep suitable volume according to the dynamics that the altitude mixture control of the face of tealeaves pushed down through the setting of data collection module to through the setting of temperature and humidity transducer, can more effective control add the temperature and humidity of man-hour in suitable scope, keep good temperature and humidity, and can adjust humidity and temperature as required, and be provided with the oscillator, make tealeaves can not adhere on the surface of device, prevent that the condition of blanking difficulty from taking place.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, the use of the verb "comprise a" to define an element does not exclude the presence of another, same element in a process, method, article, or apparatus that comprises the element.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.