Drum type tea greening machine

A de-greening machine and drum-type technology, which is applied in the field of drum-type tea de-greening machines, can solve the problems of single production products, low degree of control, and reduce energy consumption in the de-greening process, so as to prevent burnt edges, improve efficiency, and improve de-greening efficiency. Effect
CN104222337BActive Publication Date: 2017-01-04ZHEJIANG UNIV OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ZHEJIANG UNIV OF TECH
Publication Date
2017-01-04

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Abstract

The invention discloses a drum-type tea degreening machine, which relates to the technical field of tea production equipment, comprising a frame, a drum and a drum shell fixed on the frame, the drum includes an inner wall of the drum and an outer wall of the drum, and the inner wall of the drum is made of microporous materials As a result, a heating layer is provided on the outer side of the inner wall of the drum, guide vanes are provided on the inner side of the inner wall of the drum, and an air cavity is arranged between the heating layer on the outer side of the inner wall of the drum and the outer wall of the drum. The present invention controls the change of the pressure through a proportional valve, adjusts the pressure of the gas entering the drum, thereby changing the thickness of the gas film; pulses control the pressure of the gas entering, and realizes the intermittent contact between the tea leaves, the drum and the guide vanes. The magnitude of the amplitude controls the contact distance between the tea and the cylinder wall, and the frequency and duty cycle control the length of the contact time, which not only improves the efficiency of green removal, but also prevents burnt edges and other phenomena that affect the quality of tea.
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Description

technical field

[0001] The invention relates to the technical field of tea production equipment, in particular to a drum-type tea greening machine. Background technique

[0002] The main function of greening is to destroy and passivate the oxidase activity in fresh tea leaves through high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make tea soft, easy to knead and form, and at the same time emit Green smell, promote the formation of good aroma. Fixing is a very important process in tea processing.

[0003] Today's tea leaves are hand-fried and machine-fried to form. Although the quality of hand-fried tea leaves is good, the efficiency is low, fragile, and green tea leaves are wasted. With the continuous update of tea-frying equipment, semi-automatic home-use tea-frying machines are becoming more and more popular, which brings convenience and convenience to the majority of tea farmers. Therefo...

Claims

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