CN206994291U - A kind of intelligent black tea fermentation equipment - Google Patents

Abstract

The utility model discloses an intelligent black tea fermentation equipment, which comprises a fermentation box, a multi-layer rotary transmission belt arranged in the inner cavity of the box, and a controller for controlling the operation of the fermentation equipment. There is a gap cavity between the layers of the belt, and in the gap cavity, there are layered oxygen supply and oxygen concentration monitoring devices connected to the controller, layered atomization humidification and humidity monitoring devices, layered heating and infrared temperature monitoring devices, layered Visual color monitoring device, aroma and smell monitoring device; the utility model can realize the temperature of fermented leaves of each layer in the whole fermentation process of tea, the humidity of fermented environment, the concentration of oxygen in fermented environment, the color change of fermented leaves, the aroma and smell of fermented leaves, and the transmission speed of conveyor belt respectively. Real-time monitoring and control, with the characteristics of short time, continuous and high degree of automation, truly realize the intelligent processing of black tea fermentation.

Description

An intelligent black tea fermentation equipment

technical field

The utility model relates to an intelligent black tea fermentation equipment, which belongs to the technical field of tea processing machinery.

Background technique

The production of black tea usually includes processes such as withering of fresh leaves, rolling, fermentation, drying and aromatherapy. Fermentation is a key step. Only when the fermentation is moderate, the content of theaflavins (TF) and thearubigins (TR) in the fermented leaves is rich and the ratio is moderate, and the aroma components increase greatly during the fermentation process, can there be a fresh flower or fruit aroma , in order to process high-quality black tea. The traditional fermentation process is to spread the rolled tea leaves on the floor of a special room, or stack the tea leaves in a utensil and then stack them in a special box, and ferment the tea leaves in a natural environment or in a given temperature and humidity environment. Generally, the fermentation time is 6-8 hours in spring and 3-4 hours in summer. The fermentation time and degree are mastered manually by experience, and the tea leaves need to be turned manually during the fermentation process. This method is time-consuming and laborious and inefficient.

In recent years, various mechanical equipment for black tea fermentation have been greatly improved. The patent document with publication date of August 24, 2016 and publication number CN 205492429U discloses an intelligent black tea fermenter, including a host casing, a conveyor belt, an outlet control valve, a humidity detection device, a heating and dehumidification device, and a water vapor atomization device , Ventilation fan blades and tea inlet valve, the tea inlet valve is installed on the tea inlet funnel, the conveyor belt is installed on the intelligent control transmission wheel, the humidity detection device is installed on the lower right inside the main engine shell, and the lower right of the main engine shell is provided with a tea outlet. The outlet control valve is installed on the tea outlet, and a control panel is installed under the main machine shell. The temperature detection device, intelligent control transmission wheel, motor, humidity detection device, heating and dehumidification device, water vapor atomization device and ventilation motor are all connected with the control panel. sexual connection. The equipment is safe and convenient to operate. The internal temperature of the body can be monitored in real time through the temperature detection device to realize the control of the fermentation temperature of black tea. The tea leaves can be sent out at a uniform speed through the conveyor belt. But it is impossible to monitor the change of the color of the fermented leaves and the change of the aroma during the fermentation process.

The patent document with publication date of August 10, 2016 and publication number CN 205431903U discloses an internal circulation black tea fermenter, including a fermentation chamber, a gas distribution device, and a control module for controlling the operation of the gas distribution device , wherein a gas circulation device for driving gas circulation in the fermentation chamber is provided in the fermentation chamber, an oxygen supply device for providing oxygen to the fermentation chamber is provided outside the fermentation chamber, the oxygen supply device is connected with the control module, and the oxygen supply device provided During the fermentation process, the oxygen concentration in the fermentation room is guaranteed to be constant. At the same time, the gas circulation device is installed to increase the circulation of gas in the fermentation room, so that the humidity, temperature, and oxygen in the fermentation room can be evenly distributed in the fermentation room, which greatly improves Improve the quality of black tea fermentation. However, the tea leaves in the fermentation process of this equipment are static and cannot be continuous.

The patent document whose publication date is February 11, 2015 and whose publication number is CN 204146240U discloses an intelligently controlled high-pressure black tea rapid fermentation machine, including a box body connected with an air inlet pipe and an air outlet pipe, and the box body is equipped with An oxygen concentration sensor, an air pressure sensor, a CCD sensor, a temperature sensor, and a humidity sensor. A controller is arranged outside the box, and the oxygen concentration sensor, an air pressure sensor, a CCD sensor, a temperature sensor, and a humidity sensor are connected to the controller. The equipment can speed up the fermentation process of black tea, realize the effect of rapid fermentation of black tea, can accurately judge the degree of fermentation of black tea, and improve the quality of black tea. However, the fermentation process leaves of this equipment are static and cannot be continuous.

The patent document whose publication date is March 12, 2014 and whose publication number is CN 203467587U discloses a continuous black tea fermenter, which includes a box body and a multi-layer rotary conveyor belt arranged in the inner cavity of the box. There is a gap cavity between the layers of the rotary conveyor belt, and there is a cavity on the periphery of the multi-layer rotary conveyor belt; the top of the box is equipped with a tea inlet and an exhaust window, and the top conveyor belt of the multi-layer conveyor belt One side of the conveyor belt is just below the tea inlet, and the end of the rotation of the bottom conveyor mesh belt of the multi-layer conveyor mesh belt is suitable for the tea outlet; There are brushes, fans are installed in the gap cavity of each layer of conveyor mesh belt, and air circulation components are installed at the bottom; on the outer wall of the box, there are electric control devices and steam circulation components, and the steam circulation components are composed of A humidifier, a water heater and a steam inlet pipe are formed, and the steam inlet pipe communicates with the inner cavity of the box body. The program control of this machine has the advantages of continuous operation. But this device also cannot monitor the change of the color of the fermented leaves and the change of the aroma during the fermentation process online.

Utility model content

The technical problem to be solved by the utility model is to provide an intelligent black tea fermentation equipment, which integrates the functions of continuous production, automatic temperature and humidity regulation, dynamic oxygen supply, online monitoring of tea color changes and tea fermentation aroma changes, to overcome The deficiencies of existing technology.

The technical scheme of the utility model is: an intelligent black tea fermentation equipment, including a fermentation box, a multi-layer rotary conveyor belt arranged in the inner cavity of the box, and a controller for controlling the work of the fermentation equipment. The upper part of the body is provided with a feed port, wherein one side of the top layer of the multi-layer rotary conveyor belt is located below the feed port, and a discharge port is provided at the bottom of the fermentation box, wherein the multi-layer rotary conveyor belt The end of the bottom conveyor belt is adapted to the discharge port, and there is a gap cavity between the layers of the multi-layer rotary conveyor belt, and a layered oxygen supply and oxygen concentration monitoring device, a distribution system, and a monitoring device for oxygen concentration are arranged in the gap cavity. Layered atomization humidification and humidity monitoring device, layered heating and infrared temperature monitoring device, layered visual color monitoring device, aroma and smell monitoring device, including layered oxygen supply and oxygen concentration monitoring device, layered atomization humidification and humidity monitoring device , layered heating and infrared temperature monitoring device, layered visual color monitoring device, and aroma and odor monitoring device are all connected to the controller wires respectively.

The layered oxygen supply and oxygen concentration monitoring device includes an oxygen concentration sensor installed on the side wall of the gap cavity for detecting the oxygen concentration in the gap cavity, and an oxygen supply device arranged outside the fermentation box for providing oxygen into the gap cavity. The oxygen device, the oxygen concentration sensor is connected with the controller, and the controller is connected with the wire of the oxygen supply device. Layered oxygen supply is adopted, so that the amount of oxygen can be provided according to the dynamic change of the amount of oxygen required in the tea fermentation process, that is, a high concentration (≥90%) of oxygen is required at the beginning of fermentation, and a medium concentration of oxygen is required at the middle stage of fermentation. When the tea leaves just enter the conveyor belt, high-concentration oxygen is supplied, and the oxygen concentration is adjusted in real time according to the oxygen concentration monitoring data of each layer in each stage of the tea fermentation process. This is beneficial to the oxidation of polyphenols in tea and the generation of oxidized polymers theaflavins (TF) and thearubigins (TR), as well as the increase of theaflavins and thearubigins, and improves the content and quality of black tea contents.

The layered atomization humidification and humidity monitoring device includes a humidity sensor installed on the side wall of the gap cavity for detecting the humidity in the gap cavity, and a sensor set outside the fermentation box for providing atomized moisture into the gap cavity. In the atomization humidification device, the humidity sensor is connected to the controller, and the controller is connected to the wire of the atomization humidification device, which facilitates real-time monitoring and regulation of the humidity of each interstitial layer.

The layered heating and infrared temperature monitoring device includes an infrared temperature thermometer installed on the side wall of the gap cavity for detecting the temperature in the gap cavity, and a heating element installed in the gap cavity for heating, and the infrared temperature thermometer It is connected with the controller, and the controller is connected with the heating element wire, which is convenient for real-time monitoring and regulation of the temperature of each gap layer.

The layered visual color monitoring device includes a visual color sensor installed in the gap cavity for detecting the color of black tea, and the visual color sensor is connected with a controller wire. In this way, the process of dynamic changes in the color of fermented leaves from green, yellow-green, yellow, yellow-red, red, purple-red to dark red during black tea fermentation can be monitored in real time. If the fermented leaves reach the set yellow-red (corresponding RGB value) , that is, the fermentation degree of the fermented leaves is moderate, and the fermentation is completed, and the fermented leaves of this layer are quickly transported to the outlet of the fermentation equipment under the control of the transmission and transportation control system.

The aroma and smell monitoring device includes an aroma and smell sensor installed in the gap cavity for detecting the tea aroma and smell, and the aroma and smell sensor is connected with a controller wire. In this way, the aroma of the fermented leaves can be monitored in real time during the fermentation process. The process of dynamic changes such as fragrance, floral, fruity, etc., if the aroma of the fermented leaves reaches the floral or fruity aroma, the fermentation degree of the fermented leaves is moderate, and the fermented leaves of this layer are in the transmission control system. Under the control, it is quickly transported to the outlet position of the fermentation equipment, and the fermentation of the fermented leaves is completed. It realizes real-time monitoring of the aroma and smell of the tea leaves that are about to be fermented.

Fans for air circulation and convection are installed at a pair of corners of the fermentation box.

A drainage pipe is arranged on the bottom side of the fermentation box.

A transparent observation window is installed on one side of the fermentation box, which is conducive to people's vision to directly observe the real situation of the fermented leaves.

Each layer of the multi-layer rotary conveyor belt is driven by a transmission shaft installed at both ends of the transmission belt, and a worm worm gear motor connected to one end of the transmission shaft, and the worm worm gear motor is connected to the controller.

Compared with the prior art, the utility model has the following advantages: First, the black tea fermentation process of the utility model is continuous and has a high degree of automation. Its two, the black tea fermentation temperature of the utility model is uniform, and humidity is uniform, and fermentation time is short, and fermentation work efficiency is high. Third: the utility model can automatically supply the amount of oxygen according to the dynamic change of the amount of oxygen required in the tea fermentation process, which is beneficial to the oxidation of polyphenols in tea and the oxidation of the polymers theaflavin (TF) and thearubigin (TR). Formation, as well as the increase of theaflavins and thearubigins content, improve the content and quality of black tea inclusions. Its four: in the black tea fermentation process of the utility model, the color of the fermented leaves is changed from green, yellow-green, yellow, yellow-red, red, purple-red to dark red, etc., and the aroma of the fermented leaves is changed from delicate fragrance, floral fragrance, fruity fragrance, etc. The process of dynamic changes can realize real-time monitoring of color and aroma. Fifth: The utility model can monitor and control the temperature of the fermented leaves of each layer in the whole fermentation process of black tea, the humidity of the fermented environment, the oxygen concentration of the fermented environment, the color change of the fermented leaves, the aroma and smell of the fermented leaves, and the transmission speed of the conveyor belt, respectively, to ensure the production High quality black tea. Its six: the fermentation time of the utility model is short, continuous, automatic, intelligent degree is very high, has guaranteed the quality of black tea fermentation.

Description of drawings

Fig. 1 is a kind of main view structure schematic diagram of the intelligentized black tea fermentation equipment of the present invention;

Fig. 2 is another kind of front structural schematic diagram of intelligentized black tea fermentation equipment of the present invention;

Fig. 3 is a kind of rear view structural representation of the intelligentized black tea fermentation equipment of the present invention;

Fig. 4 is a kind of top view structural diagram of the layered oxygen supply and atomization humidification device of the intelligent black tea fermentation equipment of the present invention;

Fig. 5 is a kind of top view structure diagram of the heating element of the intelligent black tea fermentation equipment of the present invention;

In the figure: 1. Fermentation box, 2. Feed inlet, 3. Observation window, 4. Drain pipe, 5. Universal double brake casters, 6. Outlet, 7. Integrated supply plate, 8. Visual color sensor , 9. Multi-layer rotary conveyor belt, 10. Heating element, 11. Conveyor belt side support plate, 12. Humidity sensor, 13. Fan, 14. Aroma sensor, 15. Atomization humidification supply pipe, 151. Atomization Humidification supply branch pipe, 152. Humidification nozzle, 16. Oxygen supply pipe, 161. Oxygen supply branch pipe, 162. Oxygen supply microhole, 17. Infrared temperature thermometer, 18. Oxygen concentration sensor, 19. Worm gear motor, 20 . Bracket.

detailed description

In order to make the purpose, technical solution and advantages of the utility model clearer, the utility model will be further described in detail below in conjunction with the accompanying drawings.

The utility model is an intelligent black tea fermentation equipment, comprising a fermentation box 1, a multi-layer rotary transmission belt 9 arranged in the inner cavity of the box, a controller for controlling the operation of the fermentation equipment, and layered oxygen supply and oxygen concentration Monitoring device, layered atomization humidification and humidity monitoring device, layered heating and infrared temperature monitoring device, layered visual color monitoring device, aroma and smell monitoring device, including layered oxygen supply and oxygen concentration monitoring device, layered atomization humidification And the control ports of the humidity monitoring device, the layered heating and infrared temperature monitoring device, the layered visual color monitoring device, and the aroma and smell monitoring device are connected to the controller wires respectively.

The upper part of the fermentation box 1 is provided with a feed inlet 2, wherein one side of the top conveyor belt of the multi-layer rotary conveyor belt 9 is located below the feed inlet 2, and the lower part of the fermentation box 1 is provided with a discharge outlet 6 , wherein the end of the bottom conveyor belt of the multi-layer rotary conveyor belt 9 is adapted to the discharge port 6, there is a gap cavity between the layers of the multi-layer rotary conveyor belt 9, and in a part of the fermentation box 1 A waterproof fan 13 with temperature control for realizing air circulation and convection is installed at the opposite corner, and a drainage pipe 4 is arranged on the bottom side of the fermentation box 1, and the drainage pipe 4 is connected with the bottom of the fermentation box 1 for The cuboid open container that collects excess water vapor is connected, and a transparent observation window 3 is installed on one side of the fermentation box 1, and the observation window 3 is equipped with transparent colorless tempered glass that has undergone nano-glass flooding and crystal plating. Water-coated transparent colorless tempered glass, nano-glass water-repelling molecules can penetrate into the glass gap, and can fill the gap to make the glass very smooth, even in the environment of high temperature and high humidity (RH≥95%) , There will be no water vapor or water droplets condensed on the transparent colorless tempered glass, which is conducive to direct observation of the real situation of fermented leaves by human vision.

The layered oxygen supply and oxygen concentration monitoring device includes an oxygen concentration sensor 18 installed on the side support plate 11 of the conveyor belt in the gap cavity for detecting the oxygen concentration in the gap cavity, and an oxygen concentration sensor 18 arranged outside the fermentation box 1 for feeding into the gap cavity. The oxygen supply device that provides oxygen inside, the oxygen concentration sensor 18 is connected with the controller, and the controller is connected with the wire of the oxygen supply device, wherein the oxygen supply device includes an oxygen generator that is arranged outside the fermentation box 1, and is arranged on the fermentation box 1 Oxygen supply pipe in the interior, oxygen supply branch pipe 161 and oxygen supply micropore 162, the oxygen generator communicates with the oxygen supply branch pipe 161 through the oxygen supply pipe, and a plurality of oxygen supply micropores 162 are arranged on the oxygen supply branch pipe 161, making The control port of the oxygen machine is connected with the controller.

The layered atomization humidification and humidity monitoring device includes a humidity sensor 12 installed on the side support plate 11 of the conveyor belt in the gap cavity for detecting the humidity in the gap cavity, and a humidity sensor 12 arranged outside the fermentation box 1 for supplying moisture to the gap cavity. The atomization humidification device for atomizing moisture, the humidity sensor 12 is connected to the controller, and the controller is connected to the atomization humidification device wire, wherein the atomization humidification device includes a humidifier placed outside the fermentation box 1, and a humidifier arranged in the fermentation box The atomization humidification supply pipe 15 in the body 1, the atomization humidification supply branch pipe 151 and the humidification nozzle 152, the humidifier communicates with the atomization humidification supply branch pipe 151 through the atomization humidification supply pipe 15, and the atomization humidification supply branch pipe 151 is arranged with A plurality of humidification nozzles 152, the control port of the humidifier is connected with the controller.

The layered heating and infrared temperature monitoring device includes an infrared temperature thermometer 17 installed on the side support plate 11 of the conveyor belt in the gap cavity for detecting the temperature in the gap cavity, and a heating element 10 installed in the gap cavity for heating, The infrared temperature thermometer 17 is connected with the controller, and the controller is connected with the heating element 10 wires, wherein the heating element 10 is a PTC carbon crystal heating plate installed in the middle of each conveyor belt with an area similar to that of the conveyor belt. The PTC carbon crystal heating plate with similar area, on the one hand, can make the fermented leaves heat up faster, evenly heated, and automatically maintain the temperature; on the other hand, it can convert more than 69% of the input electric energy into heat energy and more than 30% of far-infrared radiation energy , The heat absorbed is more sufficient.

The layered visual color monitoring device includes a visual color sensor 8 installed on the conveyor belt side pallet 11 for detecting the color of black tea in the gap cavity, and the visual color sensor 8 is connected with the controller wire.

The aroma and smell monitoring device includes an aroma and smell sensor 14 installed on the side support plate 11 of the conveyor belt in the gap cavity for detecting the aroma and smell of tea leaves, and the aroma and smell sensor 14 is connected with the controller wire. In order to save cost, it can only be installed in the last two gap cavities.

Each layer of the multi-layer rotary conveyor belt 9 is driven by a transmission shaft installed at two ends of the transmission belt, and a worm worm gear motor 19 connected to one end of the transmission shaft, and the coupling of the end transmission shaft and the worm worm gear motor 19 The controller is connected, and the control port of the worm gear reducer motor 19 is connected with the controller. An odd number (2n+1, n≥1) conveyor belts are included between the highest conveyor belt and the lowest conveyor belt of the multi-layer rotary conveyor belt 9 . In order to prevent the fermented tea leaves from falling out during the conveying process, a baffle plate 20 is arranged at the end between every two layers of conveying belts.

In addition, in order to facilitate movement, universal double-brake casters 5 can be installed at the four corners of the bottom surface of the fermentation equipment. The oxygen supply pipe and the oxygen supply branch pipe 161 of the oxygen supply device, and the atomization humidification supply pipe 15 and the atomization humidification supply pipe 151 of the atomization humidification device can be installed on the same integrated supply board 7 to realize the transportation of each The belt can obtain uniform oxygen amount and water vapor atomization amount, and realize efficient and comprehensive utilization of oxygen supply and atomization supply area.

The controller in the utility model adopts a PLC control system. In addition, in order to facilitate operation and control, a touch screen connected with the controller can be connected externally.

2n+1 (n≥1)) worm gear reducer motors 19, oxygen supply devices, oxygen concentration sensors 18, atomization humidification devices, humidity sensors 12, heating elements 10, infrared temperature thermometers 17, visual Parameter setting, adjustment and display of the color sensor 8, two aroma sensors 14 and two fans 13; 2n+1 (n≥1)) worm gear reduction motors 19, frequency converters, and oxygen supply are realized through the PLC control system device, oxygen concentration sensor 18, atomization humidification device, external humidity sensor 12, PTC carbon crystal heating plate, infrared temperature thermometer 17, visual color sensor 8, two aroma sensors 14 and two intelligent fans 13 and other automation , Continuous and intelligent control.

Working principle: In the case that the oxygen concentration, humidity, temperature and other related parameters have been set in advance, the leaves enter the top conveyor belt from the feed port 2, and continue to move forward driven by the drive shafts at both ends of the conveyor belt. Tea fermentation requires high concentration (≥90%) of oxygen, and an oxygen supply device is installed on the highest level to provide high concentration of oxygen, which is beneficial to the oxidation of polyphenols in fermented tea and its oxidized polymer theaflavins (TF), The production of thearubigin (TR) and the increase of theaflavin and thearubigin content improve the content and quality of black tea contents; the humidity of tea fermentation in each layer is controlled respectively by each layer of atomizing humidification device and humidity sensor 12, through Heating elements 10 of each layer and infrared temperature thermometers 17 control the temperature of tea fermentation in each layer respectively, and monitor the color of fermented leaves during the black tea fermentation process in real time through the visual color sensor 8 of each layer from green, yellow-green, yellow, yellow-red, In the process of dynamic changes from red, purple to dark red, etc., if the fermented leaves reach the set yellow-red (corresponding RGB value), that is, the fermentation degree of the fermented leaves is moderate, and the fermentation is completed. The fermented leaves of this layer are under the control of the transmission control system. It is quickly transported to the tea outlet position of the fermentation equipment, and the fermentation of the fermented leaves is completed. Aroma sensor 14 is installed by the lowest layer conveyor belt and the penultimate layer conveyor belt to monitor the change of fermentation leaf aroma in the fermentation process in real time. The process of dynamic changes such as delicate fragrance, floral fragrance, fruity fragrance, if the fermentation leaf fragrance reaches floral fragrance or fruity fragrance, The fermentation degree of the fermented leaves is moderate, and the fermented leaves of this layer are quickly transported to the outlet 6 of the fermentation equipment under the control of the transmission and conveying control system, and the fermentation of the fermented leaves is completed. In this way, after fermenting the tea leaves for 40 to 60 minutes, high-quality black tea with high theaflavin (TF) and thearubigin (TR) content and a moderate ratio of the two can be obtained. , the concentration of oxygen in the fermentation environment, the color change of the fermented leaves, the aroma and smell of the fermented leaves, and the transmission speed of the conveyor belt are monitored and controlled in real time.

The above is only a specific embodiment of the utility model, but the design concept of the utility model is not limited thereto, and any non-substantial modification of the utility model by using this concept should be an act of violating the protection scope of the utility model.

Claims (5)

1. An intelligent black tea fermentation equipment, including a fermentation box (1), a multi-layer rotary conveyor belt (9) arranged in the inner cavity of the box, and a controller for controlling the operation of the fermentation equipment. The upper part of the body (1) is provided with a feed inlet (2), wherein one side of the top conveyor belt of the multi-layer rotary conveyor belt (9) is located below the feed inlet (2), in the fermentation box (1) The lower part is provided with a discharge port (6), wherein the end of the bottom conveyor belt of the multi-layer rotary conveyor belt (9) is adapted to the discharge port (6), and it is characterized in that: in the multi-layer rotary conveyor belt There is a gap cavity between the layers of the conveyor belt (9), in which there are layered oxygen supply and oxygen concentration monitoring devices, layered atomization humidification and humidity monitoring devices, layered heating and infrared temperature monitoring devices, Layer visual color monitoring device, aroma and smell monitoring device, including layered oxygen supply and oxygen concentration monitoring device, layered atomization humidification and humidity monitoring device, layered heating and infrared temperature monitoring device, layered visual color monitoring device, aroma and smell The monitoring devices are respectively connected to the controller wires; wherein, the layered oxygen supply and oxygen concentration monitoring device includes an oxygen concentration sensor (18) installed on the side wall of the gap cavity for detecting the oxygen concentration in the gap cavity, and an oxygen concentration sensor (18) installed on the side wall of the gap cavity. The oxygen supply device outside the fermentation box (1) is used to provide oxygen to the gap cavity, the oxygen concentration sensor (18) is connected to the controller, and the controller is connected to the wire of the oxygen supply device; the layered atomization humidification and humidity The monitoring device includes a humidity sensor (12) installed on the side wall of the gap cavity to detect the humidity in the gap cavity, and an atomization humidifier installed outside the fermentation box (1) to provide atomized moisture into the gap cavity device, the humidity sensor (12) is connected to the controller, and the controller is connected to the atomization humidification device with wires; the layered heating and infrared temperature monitoring device includes an infrared temperature sensor installed on the side wall of the gap cavity for detecting the temperature in the gap cavity The thermometer (17), and the heating element (10) installed in the gap cavity for heating, the infrared temperature thermometer (17) is connected to the controller, and the controller is connected to the heating element (10) wire; The layer visual color monitoring device includes a visual color sensor (8) installed in the gap cavity for detecting the color of black tea, and the visual color sensor (8) is connected to the controller wire; the aroma and smell monitoring device includes a The aroma sensor (14) is used for detecting the aroma of tea leaves, and the aroma sensor (14) is connected with the controller wire. 2. The intelligent black tea fermentation equipment according to claim 1, characterized in that: a fan (13) for realizing air circulation and convection is installed at a pair of corners of the fermentation box (1). 3. The intelligent black tea fermentation equipment according to claim 1, characterized in that: a drain pipe (4) is provided on the bottom side of the fermentation box (1). 4. The intelligent black tea fermentation equipment according to claim 1, characterized in that: a transparent observation window (3) is installed on one side of the fermentation box (1). 5. The intelligent black tea fermentation equipment according to claim 1, characterized in that: each layer of the multi-layer rotary conveyor belt (9) consists of a transmission shaft installed at both ends of the conveyor belt, and is driven by one end of the conveyor belt. The shaft is connected to the worm gear reducer motor, and the worm gear reducer motor (19) is connected with the controller.