Integrated system for green tea sorting and de-enzyming

Abstract

An integrated system for green tea sorting and de-enzyming comprises a heat exchange unit and a de-enzyming and sorting tower. A cleaning chamber, a de-enzyming chamber, a primary heat exchange chamber, a secondary heat exchange chamber and a sewage pool are sequentially arranged in a cavity formed in a tower body of the de-enzyming and sorting tower from top to bottom, and a spraying device and high-pressure atomizing spray heads are arranged in the cleaning chamber; the de-enzyming chamber is arranged under the cleaning chamber, the side wall of the a tower body of the de-enzyming chamber is provided with three spray pipes which are evenly arranged by surrounding the axis of the tower body at the same height, each spray pipe is obliquely arranged along the interior of the tower, the primary heat exchange chamber is arranged under the de-enzyming chamber, and heat exchange boxes are arranged in the primary heat exchange chamber; the secondary heat exchange chamber is arranged under the primary heat exchange chamber, the sewage pool is arranged under the secondary heat exchange chamber, and an air blower is arranged between a hot air outlet and the heat exchange unit. Accordingly, impurities in tea leaves are fully and completely stripped, tea leaves with the clean surfaces are obtained, and the cleaning and de-enzyming functions are achieved.

Description

technical field [0001] The invention relates to equipment and a system for sorting and fixing fresh tea leaves. Background technique [0002] The green tea processing process generally includes sorting, fixing, rolling and drying. The purpose of fixing is to rapidly inactivate oxidase, especially polyphenol oxidase and peroxidase, thereby preventing the production of tea polyphenols (mainly catechins). Oxidation; on the one hand, the rolling process is to shape, on the other hand, the cells of the green leaves are broken, the tea juice overflows, and the contents are further transformed; drying is also a thermochemical effect, the main function is to further remove moisture, and at the same time form aroma and promote esters Type complex catechins are further converted to simple catechins. The organic combination of greening, rolling and drying processes has formed the unique quality characteristics of green tea, such as green color, strong flavor, high fragrance and freshn...

AI Technical Summary

Problems solved by technology

[0009] In this process, the greening of tea leaves is set at about 160 degrees Celsius, and a series of actions such as oxidation, pyrolysis, polymerization and transformation of catechins in it are prone to occur, reducing the total amount and changing the proportion of monomers. Quality and health benefits of tea

[0010] In addition, sorting refers to the process of removing tea stalks and sand and gravel impurities from the freshly picked fresh tea leaves. At present, manual sorting is generally used, which is inefficient and cannot be automated.

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