工夫红茶可视化富氧发酵机设计及试验研究

Design and Experimental Investigation of Congou Black Tea Visual Aerobic Fermentation Machine

针对目前红茶发酵设备与发酵工艺结合不紧密而造成的发酵温湿度不稳定、难翻拌、缺氧、品质不稳定等问题,设计了一种工夫红茶可视化富氧发酵机。文章描述了机器的总体设计方案,并对发酵筒、翻拌装置和隧道加热等装置进行了设计,确定了其关键参数值。该研究进行了发酵性能试验,最佳工艺参数为发酵温度30℃、湿度大于90%、发酵时间3.5 h。与传统发酵相比,香气、滋味等有明显提高,感官品质总分高于传统发酵2.1分。本研制机型结构简单、操作方便,能很好地满足优质红茶的发酵工艺技术要求,具有很好的推广应用前景。

In order to solve the existing problems caused by loose combination of black tea fermentation equipment and fermentation process, including instable fermentation temperature and humidity, difficult mixing, oxygen deficit and non-uniform quality, a congou black tea visual aerobic fermentation machine was designed. Our study described the overall design scheme of the machine and its key parts such as the fermentation tube, mixing and heat tunnel device, and then determines the key parameters. By conducting a fermentation performance test, it was found that the fermentation processing achieved the optimal effect with more than 90% of humidity at 30 ℃ fermentation temperature for 3.5 h. Compared with traditional fermentation, the aroma, taste and more have been significantly improved and sensory quality score was 2.1 points higher. The machine is simple in structure and convenient to operate. It can well meet the fermentation requirements of high-quality black tea and possessed a good application prospects.