Automatic green tea leaf spreading machine

Abstract

The invention relates to an automatic green tea leaf spreading machine. The automatic green tea leaf spreading machine is characterized in that: a frame is provided with a casing mechanism, a net belt is arranged in the casing mechanism, and ventilation ducts are arranged outside the casing mechanism; the net belt is a multilayer net belt, and the casing mechanism comprises multilayer casing units without upper and lower bases; the charging end of a top net belt of the multilayer net belt is provided with a charging and leaf homogenizing machine, and each casing unit is provided with a humiture sensor; an air inlet of each layer is connected with a water cooled fan through a ventilation duct, the ventilation ducts are connected with a humidification tube, and one end of the humidification tube is connected with an ultrasonic wave humidifier; and the humiture sensor, the water cooled fan, and the ultrasonic wave humidifier are connected with a PLC control cabinet. The automatic green tea leaf spreading machine of the invention which adopts a PLC automatic control system to accurately control the temperature in the green tea leaf spreading machine allows the tea leaf spreading technology to be optimized from the humidity and the spreading time and the tea leaf quality to be furthest improved; and simultaneously the labor intensity of workers is reduced because of the reasonable design, the land occupation area is reduced, so the space is reasonable utilized, and energies are saved, thereby a purpose of cost saving is reached.

Description

technical field [0001] The invention relates to an automatic spreading machine. Background technique [0002] After the fresh tea leaves are spread out for an appropriate time, the nutrients in the fresh leaves will be formed through chemical reactions such as hydrolysis under the action of biological enzymes, which will increase the taste and aroma of the tea. Moreover, the polysaccharides and protopectin in fresh leaves will also increase under the action of enzymes. Polysaccharides and protopectin are sticky, which is beneficial to the shape of tea leaves. [0003] However, if the stand green time is too long, due to the respiration of the fresh leaves, too much nutrients will be consumed, which will affect the formation of taste and aroma substances. At the same time, due to excessive water loss, it will also affect the shape of the tea leaves behind. Since the effects of hydrolysis and dehydration of tea leaves have a great relationship with the temperature and humidi...

AI Technical Summary

Problems solved by technology

Although this kind of kneading machine can humidify and cool down, the process and degree of humidification and cooling cannot be controlled, which is the biggest defect of this kind of kneading machine at present

There are also air conditioners to cool down, but the humidity drop is not enough

At the same time, it increases a lot of cost, so it is eliminated by many tea processing enterprises

Images