CN113100305A - Intelligent bin-cultivating equipment for optimizing storage of Pu' er tea - Google Patents
Intelligent bin-cultivating equipment for optimizing storage of Pu' er tea Download PDFInfo
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- CN113100305A CN113100305A CN202110414618.2A CN202110414618A CN113100305A CN 113100305 A CN113100305 A CN 113100305A CN 202110414618 A CN202110414618 A CN 202110414618A CN 113100305 A CN113100305 A CN 113100305A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D25/00—Details of other kinds or types of rigid or semi-rigid containers
- B65D25/02—Internal fittings
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
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Abstract
The invention discloses intelligent Pu' er tea storage optimizing equipment for raising a warehouse, wherein a central processing unit calculates the service life of a microbial package by combining the collected temperature, humidity, air quality and illumination intensity, and transmits the service life of the microbial package, the temperature and humidity, the air quality, the microbial content and the product mildew condition in the equipment for raising the warehouse to an external display device; the central processing unit is embedded with a control program, and the operation of the regulation and control device is controlled by combining the environment temperature and humidity, the microorganism content and the product mildew condition in the barn culturing equipment. According to the invention, the Chinese tea patent microorganism strains are utilized to strengthen beneficial microorganisms to the environment, so that the functions of optimizing the storage environment of the Pu 'er tea and reducing the deterioration probability of products are exerted, an optimum aging environment is formed, the environment beneficial to aging the Pu' er tea can be quickly formed for a new tea bin, and the tea quality and the conversion of tea components can be improved; harmful microorganisms in the environment can be eliminated for the old tea bin, the tea mildew probability is reduced, and the risk of Pu' er tea food safety is reduced.
Description
Technical Field
The invention relates to the technical field of tea, in particular to intelligent barn equipment for optimizing storage of Pu' er tea, and the intelligent barn equipment can also be applied to storage of other tea.
Background
Due to the unique manufacturing process of the Pu 'er tea, the Pu' er tea plays a considerable role in improving the product quality after being stored for a later period. At present, the Pu' er tea bins in China are divided into dry bins, wet bins, production area bins, sale area bins and the like according to the aspects of natural climate environment, geographical position and the like. The tea stored in different regions and under different conditions can generate product conversion in different degrees, and different characteristics can appear in the later period of the product, so that the Pu 'er tea products stored in different regions have different quality, and some Pu' er tea products can even generate bad musty taste, bitter taste and other tastes. For example, in northern areas with dry environment, tea transformation is slow, but the aroma of raw materials and later-period transformation substances is generally fully reserved, the tea leaves are sweet and strong in body fluid regeneration, the tea leaves stored in air damp and hot areas are transformed fast, tea soup is soft and smooth, but the tea leaves are difficult to store due to high humidity, so that the tea leaves are easily affected with damp and mildew, the product quality and the safety are affected, particularly in southern areas such as Guangdong where Pu ' er tea is prevalent, in the ' southwestern ' of thirty-four months every year, water drops are hung on walls and the ground, and the relative humidity in the air is close to one hundred percent. If the storage environment of the Pu ' er tea is not controlled, the Pu ' er tea has a proper conversion environment, and the quality of the Pu ' er tea is difficult to guarantee.
With the development of the Pu ' er tea industry, people have deeper understanding on the characteristics of the aged and more fragrant Pu ' er tea, and high-quality raw materials, exquisite process and scientific storage are necessary conditions for forming high-quality Pu ' er tea. Warehousing is also receiving more and more attention, and the initial transit function is gradually developed to professional and scientific storage and has the functions of exhibition, communication and the like. The key points of Pu 'er tea storage are temperature and humidity control, different tea material grades and pressing forms of Pu' er tea and slightly different required temperature and humidity. Through the construction and development of a standardized Pu' er tea storage bin, the aims of safe storage, accelerated conversion and scientific aging are fulfilled, and finally a mark post in the industry can be formed. In the future, a long-term continuous service business can be formed by providing customized construction, equipment upgrading, data reading, technical service iteration, scientific and technological warehouse maintenance service and the like for other customers.
The Pu ' er tea stored in different areas and under different conditions can have component conversion in different degrees and different directions, and the product has different characteristics in the later period, so that the Pu ' er tea stored under different conditions has different quality, and some Pu ' er tea can even have bad musty taste, bitter taste and other tastes. If the storage environment of the Pu ' er tea is not controlled and the Pu ' er tea is converted under the condition of proper environment, the quality, food safety and the like of the Pu ' er tea are difficult to be ensured.
Disclosure of Invention
In order to solve the technical problems, the storage environment of the Pu ' er tea is controlled, and the Pu ' er tea quality is improved, therefore, the invention provides intelligent barn equipment for optimizing Pu ' er tea storage.
The invention adopts the following technical scheme:
an intelligent bin culturing device for optimizing storage of Pu' er tea is provided, wherein a microbial bag, a central processing unit, a data acquisition device, a regulation and control device and a display device are arranged in the bin culturing device, and the data acquisition device is connected with the central processing unit and is used for acquiring temperature, humidity, air quality and illumination intensity parameters in the bin culturing device; the regulating and controlling device comprises a fan, a dehumidifier and a fresh air system which are respectively connected with the central processing unit, the central processing unit calculates the service life of the microbial package by combining the collected temperature, humidity, air quality and illumination intensity in the bin, and transmits the service life of the microbial package, the temperature and humidity, the air quality, the microbial content and the product mildew condition in the bin-keeping equipment to the display device for display; the central processing unit is embedded with a control program, and the operation of the regulation and control device is controlled by combining the environment temperature and humidity, the air quality, the microorganism content and the product mildew condition in the barn keeping equipment.
Further, still be equipped with communication module in the storehouse equipment of raising, it will central processing unit is connected with thing networking cloud platform.
Furthermore, the communication module is connected with the mobile terminal, and the operation condition of the barn keeping equipment is checked and/or controlled through the mobile terminal.
The microbial bag comprises a tea substrate and inoculated microorganisms, freeze-dried microbial powder is selected, activated and inoculated in a liquid culture medium, the activated microbial powder is cultured for 3 to 7 days at the temperature of between 25 and 37 ℃, a bacterial solution is prepared, and the microbial quantity of the bacterial solution is 103-105cfu/mL, uniformly inoculating a proper amount of bacterial liquid to the tea substrate, culturing for 3-7 days until the number of microorganisms reaches 103-106cfu/g, forming a microbial package.
The storage space of the barn equipment corresponding to each 1kg of the microbial bags is 10m3～50m3。
The tea matrix is block-shaped cooked tea or raw tea, or flake-shaped cooked tea or raw tea, and is prepared by combining with microorganisms at the temperature of 25-37 ℃ and the humidity of 60-75%.
The microorganism adopted in the microbial bag is one of new aspergillus niger (with the strain number of CGMCC No.15883), bacillus subtilis (with the strain number of CGMCC No.15959), aspergillus niger (with the strain number of CGMCC No.15884), adenine-feeding botrytis cinerea (with the strain number of CGMCC No.15960), aspergillus tubingensis (with the strain number of CGMCC No.15885) and aspergillus lucidus (with the strain number of CGMCC No. 15663).
The data acquisition device comprises a temperature sensor, a humidity sensor, an illumination sensor and an air quality sensor which are respectively used for monitoring temperature, humidity, illumination intensity and air quality parameters in the barn keeping equipment.
The display device is a display screen, a mobile phone or a computer.
The technical scheme of the invention has the following advantages:
A. according to the invention, the Chinese tea patent microorganism fungus bags containing microorganisms are added into the barn keeping equipment, and the data acquisition device, the regulation and control device, the display device and the central processing unit are added into the barn keeping equipment, so that the numerical control barn keeping equipment is formed. Beneficial microorganisms are enhanced to the environment by the Chinese tea patent microorganism strains through a fan, the storage environment of the Pu 'er tea is optimized, the product deterioration probability is reduced, the most suitable aging environment is formed, the environment beneficial to aging of the Pu' er tea can be quickly formed for a new tea bin, and the tea quality and the tea component conversion can be improved; harmful microorganisms in the environment can be eliminated for the old tea bin, the tea mildew probability is reduced, and the risk of Pu' er tea food safety is reduced.
B. Laboratory verification shows that the bin keeping equipment provided by the invention can realize the effect of rapid conversion on Pu 'er tea by matching with an embedded bin keeping program, the storage effect of the invention for 1 month is equivalent to the storage effect of 2-6 months in a common environment, the safety of stored tea products can be ensured, and the effective conversion of components such as tea polyphenol of Pu' er tea is accelerated.
C. The tea leaf preserving method can form diversified schemes, can form different preserving schemes by utilizing different tea microorganism strain components, strain amounts, activities and the like according to the characteristics of tea leaves, and can improve and optimize the liquor color, the aroma and the taste to different degrees after the tea leaves stored in the tea leaf preserving method are stored for a certain time.
D. The invention adopts numerical control warehouse-keeping equipment, is developed based on an embedded system, uses a high-precision temperature and humidity sensor to acquire environment temperature and humidity, unifies data standards through a heterogeneous gateway, then transmits the data standards to an Internet of things cloud platform, differentiates and displays tea bag microbial strains and service life according to tea bag data issued by the Internet of things cloud platform, automatically controls the rotating speed of a fan, gradually spreads the strains into the environment according to the environmental characteristics of the tea warehouse, changes the microbial activity of the storage environment of the tea warehouse, promotes the aging rate of Pu' er tea, and improves the preset aging quality effect.
Drawings
In order to more clearly illustrate the embodiments of the present invention, the drawings which are needed to be used in the embodiments will be briefly described below, and it is apparent that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained from the drawings without inventive labor to those skilled in the art.
FIG. 1 is a system provided by the present invention;
FIG. 2 is an exploded view of the barn equipment of the present invention;
FIG. 3 is a plan view of the tea bag of FIG. 2;
FIG. 4 is a circuit diagram of a CPU according to the present invention;
FIG. 5 is a diagram of a power circuit design according to the present invention;
FIG. 6 is a diagram of a network transmission circuit according to the present invention;
FIG. 7 is a diagram of a sensor circuit design provided by the present invention;
FIG. 8 is a layout diagram of a local storage circuit according to the present invention;
FIG. 9 is a diagram of an interface circuit according to the present invention.
In the figure:
1-tea bag, 11-tea bag shell and 12-filter screen; 2-fuselage control means; 3, air outlet; 4-a main control panel; 5-base.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the accompanying drawings, and it should be understood that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
As shown in figure 1, the invention provides an intelligent bin-keeping device for optimizing storage of Pu' er tea, wherein a microbial bag, a central processing unit, a data acquisition device, a regulation and control device and a display device which are connected with the central processing unit are arranged in the bin-keeping device, and the data acquisition device is used for acquiring temperature, humidity, air quality and illumination intensity parameters in the bin-keeping device; the regulating and controlling device comprises a fan, a dehumidifier and a fresh air system which are respectively connected with a central processing unit, the central processing unit calculates the service life of the microbial flora bag by combining the collected temperature, humidity, air quality and illumination intensity, and transmits the service life of the microbial flora bag, the temperature and humidity, the air quality, the microbial content and the product mildew condition in the barn equipment to the display device for external display; the central processing unit is embedded with a control program, and the operation of the regulation and control device is controlled by combining the environment temperature and humidity, the air quality, the microorganism content and the product mildew condition in the barn culturing equipment.
The data acquisition device adopted in the invention comprises a temperature sensor, a humidity sensor, a light intensity sensor and an air quality sensor which are respectively used for monitoring the temperature, the humidity, the light intensity and the air quality parameters in the barn equipment, and the regulation and control device comprises a fan, a dehumidifier and a fresh air system. Data collected by each sensor is transmitted to a central processing unit, the central processing unit adopts STM32 to unify all data to be standard, and perform certain data calculation and processing, a fog calculation technology is used for monitoring and controlling the environment of the tea bin, the data are used as a fog calculation node to be shared with a fan, a dehumidifier, a fresh air system and other data, the data are interconnected and interacted, the regulation and control of the whole tea space environment are participated, the whole barn culturing equipment can adopt a communication module and an internet of things cloud platform to share data and a control strategy, and the data and the control strategy work cooperatively, so that a stable, controllable and balanced ideal environment is provided for Pu' er tea aging.
According to the invention, the storage environment is regulated and changed by using biotechnology means and the like through the characteristics of Pu' er tea related by-products and Kunming dry-house microorganisms of the Chinese tea, so that the combined culture of the microorganisms and the tea matrix is realized. Finally, a storehouse-nourishing scheme is formed by utilizing high-quality microorganisms, and an environment beneficial to Pu' er tea storage is formed in a tea storage environment through continuous storehouse nourishing, so that the stored products are quickly converted. The invention can monitor the dynamic change of the environmental microorganism components in real time, realize the remote transmission of data, and check each parameter through the mobile terminal.
The temperature in the barn keeping equipment is controlled to be 25-37 ℃; the humidity is controlled to be 60-75 percent; the air quality (respectively representing excellent/good/medium/poor according to 0/1/2/3) is controlled to be 0-1, namely the excellent-good level; PM2.5 is 0-100 mu g/m3Carbon dioxide is 0-2500 PPM, and the number of microorganisms in the environment is controlled to be 800cfu/m3～280cfu/m3。
Because the central processing unit is internally embedded with a program, the modes of temperature and humidity, air quality and microorganism quantity can be set according to the types of the microorganism fungus bags and the tea leaves, for example, when the humidity is higher than a set value, the central processing unit can control the dehumidifier to work, and when the microorganism quantity in the barn equipment is lower than the set value, the fan needs to be started to work; the air quality sensor has extremely high sensitivity to organic volatile gases such as formaldehyde, benzene, carbon monoxide, ammonia gas, hydrogen, alcohol, cigarette smoke, essence and the like, and can timely detect the organic volatile gases. When the air quality in the barn keeping equipment is lower than a set value, a fresh air system needs to be controlled to be started so as to reduce the pollution of peculiar smell or toxic and harmful gas to tea products, and the like, and the barn keeping equipment is kept in a set range of temperature, humidity, air quality and microorganism quantity. Specific circuit design diagrams are shown in fig. 4 to 9.
As shown in fig. 2, the barn equipment comprises a shell, a tea bag 1 arranged on the shell, a machine body control device 2, an air outlet 3 and a main control panel 4. The machine body control device 2 is made of engineering plastics, supports the whole equipment, is integrated with a fan and a main control circuit, is made of a tea bag 1 and a base 5 in a split design, and is convenient to disassemble, assemble and combine. Set up 3 groups of tea bags 1 that can splice on the casing in figure 2, tea bag 1 structure is as shown in figure 3, and the tea bag shell 11 at tea bag 1 edge uses metal or engineering plastics, and inside deposits old tea or the microorganism fungus package that is used for raising the storehouse, and filter screen 12 in the tea bag 1 has good gas permeability, prevents that solid component from scattering in the tea bag 1, through the fan effect, can make the microorganism in the microorganism fungus package give off in the storage environment. The tea bag 1 is also provided with various sensors (not shown in the figure) for detecting parameters such as temperature, air, microorganism content, humidity and air quality. The main control panel 4 is designed with a touch display screen for displaying the information of the life of the tea bag microorganisms, the state of the fan, the environment temperature and humidity and the like.
The microorganism used in the barn keeping equipment is a patent strain held by Yunnan Zhongcha tea industry Co., Ltd, and the name and the corresponding function of the microorganism are as follows:
bacillus subtilis (CGMCC No. 15959): the enzyme is exclusively preserved in the common microorganism preservation center of the institute of microbiology of China academy of sciences, and produces abundant enzymes including amylase, protease, polyphenol oxidase, peroxidase and the like. Can improve the quality of the Pu' er tea; the fermentation time is shortened; can produce substance for inhibiting pathogenic bacteria and pathogens, and can reduce harmful microorganisms in environment.
Saccharomyces cerevisae (CGMCC No. 15960): the special preservation is carried out in the common microorganism preservation center of the institute of microbiology of China academy of sciences. The saccharomyces cerevisiae can generate various physiological active substances such as amylase, protease, pectinase and the like, can accelerate the aging effect of the Pu 'er tea, and can obviously improve the quality and the flavor characteristics of the Pu' er tea.
Aspergillus niger (CGMCC No. 15884): the special preservation is carried out in the common microorganism preservation center of the institute of microbiology of China academy of sciences. Aspergillus niger is capable of producing amylase, cellulase, pectinase, protease, etc.; the number of aspergillus niger is always in an advantage position in the fermentation and pile fermentation process of the Pu 'er tea, and hydrolysis products of the aspergillus niger are mostly monosaccharides, amino acids, fructose and the like, so that components in the tea are easy to exude and diffuse, and a foundation is laid for improving the taste of tea soup and forming the characteristics of dry, smooth and mellow Pu' er tea.
New Aspergillus niger (CGMCC No. 15883): the special preservation is carried out in the common microorganism preservation center of the institute of microbiology of China academy of sciences. Can accelerate the fermentation of tea and shorten the fermentation time.
Aspergillus tubingensis (CGMCC No. 15885): the special preservation is carried out in the common microorganism preservation center of the institute of microbiology of China academy of sciences. Can generate citric acid and pectinase, and increase the content of Pu' er tea aroma substances.
Aspergillus lucidus (CGMCC No. 15663): the special preservation is carried out in the common microorganism preservation center of the institute of microbiology of China academy of sciences. Can accelerate the aging effect of the Pu' er tea and has more application in the traditional food fermentation. It is widely used in fermented beverages such as Japanese brewed liquor (a kind of strong liquor beverage in Yuqiu island), Japanese distilled liquor, and Korean rice wine.
Example 1
The microbial bag is prepared by combining blocky ripe tea with aspergillus lucidus (CGMCC No.15663), taking 100g of tea substrate, inoculating microbial liquid with 20% of inoculation amount, uniformly inoculating and mixing in a sterile tray, and continuously culturing for 12 days at the temperature of 28 ℃ and the humidity of 60%.
And (3) placing the microbial bags into a barn device, and simultaneously placing No.1 tea samples for carrying out an effect test for 8 weeks. The data indexes for the 8-week barn experiment are summarized in the following table 1.1.
The specific results are as follows:
the number of microorganisms in the environment increases; the number of bacteria in the tea sample is reduced, and the number of fungi is increased; the faint scent of the experimental tea sample is reduced, the sweet taste is improved, and the conversion effect is faster than that of the conventional control group 1 (table 1.2).
Table 1.1: experimental result of tea effect of barn keeping equipment
Table 1.2: experimental result of warehouse maintenance equipment on sensory indexes of tea samples
Example 2
The microbial bag is prepared by combining chip-shaped cooked tea with bacillus subtilis (CGMCC No.15959), taking 100g of tea substrate, inoculating microbial liquid with 20% of inoculation amount, uniformly inoculating and mixing in a sterile tray, and continuously culturing for 12 days at 37 ℃ and 65% of humidity.
And (3) placing the microbial bags into a barn device, and simultaneously placing No. 2 tea samples for carrying out an 8-week effect test. The data indexes for the 8-week barn experiments are summarized in the following table 2.1.
The specific results are as follows:
the number of beneficial microorganisms in the environment is increased; the number of bacteria in the tea sample is increased, and the number of fungi is increased and then reduced; the conversion effect of the old fragrance and mellow taste of the experimental tea sample is better than that of the control sample (see table 2.2 for details).
Table 2.1: experimental result of tea effect of barn keeping equipment
Table 2.2: experimental result of warehouse maintenance equipment on sensory indexes of tea samples
As can be seen from the above table: according to tables 2.1 and 2.2, compared with a control group 2, the microbial content of the product in the example 2 is increased, the liquor color, the aroma and the taste of the product are improved, and the tea conversion is facilitated in the example 2.
Example 3
The microbial bag is prepared by combining massive raw tea with new Aspergillus niger (CGMCC No.15883), taking 100g of tea substrate, inoculating microbial liquid with 10% of inoculation amount, uniformly inoculating and mixing in a sterile tray, and continuously culturing for 6 days at the temperature of 25 ℃ and the humidity of 70%.
And (3) placing the microbial bags into a barn device, and simultaneously placing a No. 3 tea sample for carrying out an 8-week effect test. The data indexes for the 8-week barn experiments are summarized in Table 3.1 below.
The specific results are as follows:
the number of beneficial microorganisms in the environment is increased; the number of fungi in the tea sample is increased, and the number of bacteria is reduced; the taste of the experimental tea sample was overall better and softer (see table 3.2 for details).
Table 3.1: experimental result of tea effect of barn keeping equipment
Table 3.2: experimental result of warehouse maintenance equipment on sensory indexes of tea samples
As can be seen from the above table: the microbial barn raising equipment has a promoting effect on the conversion of the tea sample, and according to the tables 3.1 and 3.2, compared with the control group 3, the microbial content is increased in the example 3, the taste of the product is obviously improved, and the rapid aging of the tea is facilitated.
Example 4
The microbial bag is prepared by combining broken green tea and aspergillus tubingensis (CGMCC No.15885), taking 100g of tea substrate, inoculating microbial liquid with 8% inoculation amount, inoculating and uniformly mixing in a sterile tray, and continuously culturing for 6 days at the temperature of 28 ℃ and the humidity of 65%.
And (3) placing the microbial bags into a barn keeping device, and simultaneously placing a No. 4 tea sample for carrying out an effect test for 8 weeks. The data indexes for the 8-week barn experiments are summarized in Table 4.1 below.
The specific results are as follows:
the number of beneficial microorganisms in the environment is increased; the number of fungi and bacteria in the tea sample is increased; the conversion effect of the liquor color and the old fragrance of the experimental tea sample is better than that of the control sample (see table 4.2 for details).
Table 4.1: experimental result of tea effect of barn keeping equipment
Table 4.2: experimental result of warehouse maintenance equipment on sensory indexes of tea samples
As can be seen from the above table: according to tables 4.1 and 4.2, compared with a control group 4, the microbial content of the product in the example 4 is increased, the product is obviously improved in liquor color and aroma, and the tea conversion is facilitated in the example 4.
Aiming at the characteristics of the tea leaves of the Pu 'er tea, the invention initiatively forms numerical control intelligent barn nourishing equipment through tea leaf mildew test, temperature and humidity limit test, barn nourishing effect test and the like, and a barn nourishing fungus bag is formed by utilizing microorganisms and tea leaf matrixes, so that the endogenous enzyme reaction in the Pu' er raw tea and the microbial action capacity in cooked tea can be improved, and beneficial microorganisms in a Kunming dry barn can be strengthened into the environment to form the optimum aging environment.
Experiments prove that the Pu' er tea can be rapidly converted by matching with a barn nourishing scheme, and the storage effect in 1 month is equivalent to that in a common environment for 2-6 months. For a new tea cabin, an environment beneficial to aging can be formed quickly, and the quality of tea and the conversion of tea components can be improved; harmful microorganisms in the environment can be eliminated for the old tea storehouse.
Meanwhile, on the storehouse maintenance equipment, the numerical control storehouse maintenance equipment is in butt joint with the Internet of things platform, the state of the numerical control storehouse maintenance equipment, the service life of a filter element, the environment temperature and humidity and the ambient air quality of a tea storehouse are remotely checked, the air quantity of the storehouse maintenance equipment and the filter element are remotely set and maintained, and data can interact with a large visual data screen.
The sensors, fans, dehumidifiers and fresh air systems used in the method are all in the prior art.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are intended to be within the scope of the invention.
Claims (9)
1. An intelligent Pu' er tea storage optimizing bin culturing device is characterized in that a microbial bag, a central processing unit, a data acquisition device, a regulation and control device and a display device are arranged in the bin culturing device, the data acquisition device is connected with the central processing unit, and the data acquisition device is used for acquiring temperature, humidity, air quality and illumination intensity parameters in the bin culturing device; the regulating and controlling device comprises a fan, a dehumidifier and a fresh air system which are respectively connected with the central processing unit, the central processing unit calculates the service life of the microbial package by combining the collected temperature, humidity, air quality and illumination intensity in the warehouse, and transmits the service life of the microbial package, the temperature and humidity, the air quality, the microbial content and the product mildew condition in the warehouse cultivation equipment to the display device for display; the central processing unit is embedded with a control program, and the operation of the regulation and control device is controlled by combining the environment temperature and humidity, the air quality, the microorganism content and the product mildew condition in the barn keeping equipment.
2. The intelligent Pu' er tea storage optimizing warehouse nourishing equipment as claimed in claim 1, wherein a communication module is further arranged in the warehouse nourishing equipment and used for connecting the central processing unit with an internet of things cloud platform.
3. The intelligent Pu' er tea storage optimizing warehouse nourishing device according to claim 2, wherein the communication module is connected with a mobile terminal, and the warehouse nourishing device is checked and/or controlled through the mobile terminal.
4. The intelligent Pu' er tea storage optimizing warehouse-nourishing equipment as claimed in claim 1, wherein the microbial bag comprises a tea substrate and inoculated microorganisms, freeze-dried microbial powder is selected, activated and inoculated in a liquid culture medium, the liquid culture medium is cultured for 3-7 days at 25-37 ℃, bacteria liquid is prepared, and the number of the microorganisms in the bacteria liquid is 103～105cfu/mL, uniformly inoculating a proper amount of bacterial liquid to the tea substrate, culturing for 3-7 days until the number of microorganisms reaches 103～106cfu/g, forming a microbial package.
5. The intelligent Pu' er tea storage optimizing device according to claim 4, wherein 1kg of microbial bags correspond to a cabin space of 10m3～50m3。
6. The intelligent Pu' er tea storage optimizing equipment for keeping in good health as claimed in claim 4, wherein the tea substrate is block-shaped ripe tea or raw tea, chip-shaped ripe tea or raw tea, and is prepared by combining with microorganism under the conditions of temperature 25-37 ℃ and humidity 60-75%.
7. The intelligent barn equipment for optimizing storage of Pu' er tea according to claim 4, wherein the microorganisms adopted in the microorganism fungus bag are one of Aspergillus niger (CGMCC No.15883), Bacillus subtilis (CGMCC No.15959), Aspergillus niger (CGMCC No.15884), Botrytis pomorula (CGMCC No.15960), Aspergillus tubingensis (CGMCC No.15885) and Aspergillus lucidus (CGMCC No. 15663).
8. The intelligent Pu' er tea storage optimizing warehouse nourishing equipment as claimed in claim 1, wherein the data acquisition device comprises a temperature sensor, a humidity sensor, a light intensity sensor and an air quality sensor which are respectively used for monitoring temperature, humidity, light intensity and air quality parameters in the warehouse nourishing equipment.
9. The intelligent Pu' er tea storage optimizing equipment for keeping in good health according to claim 1, wherein the display device is a display screen, a mobile phone or a computer.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113879750A (en) * | 2021-09-26 | 2022-01-04 | 云南追溯科技有限公司 | Intelligent Pu' er tea storage system and construction method |
| CN117952480A (en) * | 2024-03-26 | 2024-04-30 | 烟台市食品药品检验检测中心(烟台市药品不良反应监测中心、烟台市粮油质量检测中心) | Food packaging workshop production line management method and system |
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| WO2007045125A1 (en) * | 2005-10-21 | 2007-04-26 | Pai-Cheng Chen | Method and system of storage-type tissure culture or microbe fermentation |
| CN101773174A (en) * | 2010-02-26 | 2010-07-14 | 昆明船舶设备集团有限公司 | Intelligent informationized storage alcoholization system for Pu'er tea |
| CN107691687A (en) * | 2017-09-06 | 2018-02-16 | 临沧邦泰昔归庄园有限公司 | Pu'er tea storage method |
| CN109007111A (en) * | 2018-07-13 | 2018-12-18 | 云南中茶茶业有限公司 | A kind of Pu'er tea storage silo and storage method |
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| WO2007045125A1 (en) * | 2005-10-21 | 2007-04-26 | Pai-Cheng Chen | Method and system of storage-type tissure culture or microbe fermentation |
| CN101773174A (en) * | 2010-02-26 | 2010-07-14 | 昆明船舶设备集团有限公司 | Intelligent informationized storage alcoholization system for Pu'er tea |
| CN107691687A (en) * | 2017-09-06 | 2018-02-16 | 临沧邦泰昔归庄园有限公司 | Pu'er tea storage method |
| CN109007111A (en) * | 2018-07-13 | 2018-12-18 | 云南中茶茶业有限公司 | A kind of Pu'er tea storage silo and storage method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113879750A (en) * | 2021-09-26 | 2022-01-04 | 云南追溯科技有限公司 | Intelligent Pu' er tea storage system and construction method |
| CN117952480A (en) * | 2024-03-26 | 2024-04-30 | 烟台市食品药品检验检测中心(烟台市药品不良反应监测中心、烟台市粮油质量检测中心) | Food packaging workshop production line management method and system |
| CN117952480B (en) * | 2024-03-26 | 2024-06-11 | 烟台市食品药品检验检测中心(烟台市药品不良反应监测中心、烟台市粮油质量检测中心) | Food packaging workshop production line management method and system |
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