Green tea vacuum low temperature drying device

A vacuum low-temperature drying device technology, which is applied in tea treatment before extraction, etc., can solve the problems of tea color, aroma, taste and shape, reduce the quality of tea, and reduce the observability of tea, so as to achieve the goal of not being easily damaged and saving energy. Effect

Inactive Publication Date: 2015-12-09
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Affect the green aroma, color quality and taste of green tea, and reduce the quality of green tea
At the same time, the leaves are moving and tumbling during the drying process of the tea leaves, and the leaves after kneading are very plastic. Any force acting on them can deform them, which will red

Method used

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  • Green tea vacuum low temperature drying device
  • Green tea vacuum low temperature drying device

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Embodiment Construction

[0017] The present invention will be further described below in conjunction with the accompanying drawings.

[0018] Such as figure 1 , figure 2 A kind of vacuum low-temperature drying device for green tea shown comprises a furnace wall 1 with heat preservation function and a furnace wall 2 arranged inside the furnace wall 1. The furnace wall 1 with heat preservation function is filled with heat insulating material, and the furnace wall 2 is automatically Multi-layer material beds 3 are arranged at equal intervals from top to bottom; a heating device is installed between the furnace wall 1 and the furnace 2, and the heating device includes a steam heat dissipation device installed between the furnace wall 1 and the furnace 2 from top to bottom. The pipe 4, the steam radiating pipe 4 is connected to the steam heat source 11, and the heating device also includes an electric heating pipe 5 uniformly installed between the furnace wall 1 and the furnace 2 from top to bottom. The...

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Abstract

The invention discloses a green tea vacuum low temperature drying device, comprising a furnace wall and a furnace pipe arranged inside the furnace wall, wherein multiple layers of material beds are arranged in the furnace pipe from top to bottom, a heat supply device is arranged between the furnace wall and the furnace pipe, and the upper end of the furnace pipe is connected to a vacuumizing device through a pipeline. Green tea can be dried under a low temperature vacuum environment, thus being essentially different from presently adopted drying under high temperature and normal pressure, and the difference lies in that rolled leaves are dried under low temperature vacuum, influence on fragrance, colour quality and mouthfeel of the green tea due to a 'dry outside and wet inside' 'braising-steaming phenomenon' produced by presently drying under high temperature and normal pressure is avoided, meanwhile dry materials are in a still state, the shape is not easy to damage, and the strip shape of the green tea is obviously improved. A heat source of the device can adopt low-pressure steam, waste heat steam, hot water or other media, certain energy sources are saved, and electric heating also can be used for achieving high temperature to dry other products.

Description

technical field [0001] The invention relates to the field of tea processing devices, in particular to a vacuum low-temperature drying device for green tea. Background technique [0002] At present, the basic technological process of green tea production and processing is: greening-kneading-unblocking-drying to enhance fragrance-frying-drying-sorting. Among them, the drying process can remove nearly 65% ​​of the water content in fresh leaves. The drying process and the selection of drying equipment directly affect the quality of tea. At present, chain scrapers and drum dryers are mainly used under high temperature and normal pressure. Carry out automatic drying, the temperature adopted during drying is generally between 120-130 ℃, and green tea leaf is dried in tumbling motion simultaneously. Low-temperature drying can greatly improve the green aroma, taste, and color quality of tea, and improve product quality, but it takes a long time and the production efficiency is extre...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 丁龙保周长娣张丰山戴有华钟兴
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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