Soft-extrusion tea twisting machine

Abstract

The invention discloses a soft-extrusion tea twisting machine which comprises a bracket, a twisting plate and a twisting device, wherein the twisting device comprises a twisting barrel and a press cover; the press cover has a buffer structure; the periphery of the lower end part of the twisting roller is connected with a plurality of support arms; a crank-rocker mechanism is arranged at the lower end of each support arm; a connection drive device is arranged on each crank-rocker mechanism; a connecting rod is arranged at the upper end of the press cover; adjusting screw rods are arranged in upright posts; the lower ends of the upright posts are fixedly arranged on the support arms; worm and gear transmission mechanisms are arranged at the lower ends of the adjusting screw rods; a receiving hopper is arranged on the upper end surface of the press cover; a rotary closing switch is arranged at the lower end of the receiving hopper; a feeding channel is arranged above the receiving hopper; and a discharge channel is arranged at the lower end of the twisting plate. According to the soft-extrusion tea twisting machine, the defects of the prior art are overcome; the soft-extrusion tea twisting machine is reasonable in design, and compact in structure; a drive motor is started through a PLC, and is used for controlling a reasonable distance between the press cover and the twisting plate; and meanwhile, the press cover has a buffer structure, so that pressure release on tea twisting is facilitated; and the twisted tea quality is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing equipment, in particular to a flexible extrusion tea rolling machine. Background technique [0002] During the processing of general tea leaves, it is necessary to knead the tea leaves. The purpose of kneading the tea leaves is to properly destroy the tissue of the tea leaves after greening, so that the contents of the tea leaves can penetrate the surface of the leaves, and at the same time shape the tea leaves so that the buds and leaves are rolled tightly into the desired shape. shape. At present, the high-end famous and high-quality finished tea is generally hand-kneaded. Hold the tea with both hands, light and heavy first, and light and heavy alternately. The young leaves are cold-kneaded, and the old leaves are hot-kneaded. Finally, the pressure is loosened and the group is undone. The middle and low-grade green teas are generally machine-kneaded. Way. One of the processes is rolling...

AI Technical Summary

Problems solved by technology

The existing kneading equipment manually controls the lifting and pressing of the gland, so the pressure value cannot be accurately numericalized, and the strength of each kneading cannot be uniform, which makes the final tea type after kneading different, which will affect the quality of the tea. The quality of the tea leaves; the main problem is that when the gland is squeezed down, there is no buffer and it is a hard squeeze, which will easily break the tea leaves

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