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A green tea drying system

A drying system and green tea technology, applied in drying, pre-extraction tea treatment, drying solid materials, etc., can solve the problems of monomer ratio changes, affect tea quality and health care efficacy, and reduce the total amount, so as to reduce the degree of oxidation , good consistency, and the effect of improving quality

Active Publication Date: 2020-03-20
紫阳县康硒天茗茶业有限公司
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Problems solved by technology

[0009] (5) In this process, the pre-drying and drying temperature of the tea leaves are set at about 100 degrees Celsius, and a series of actions such as oxidation, pyrolysis, polymerization and transformation of the catechins in it are prone to occur, resulting in the total amount of Decrease, the proportion of monomers will change, affecting the quality and health benefits of tea

Method used

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  • A green tea drying system
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Embodiment Construction

[0048] Such as Figure 1 to Figure 14 as shown,

[0049] Existing drying equipment adopts high temperature drying. The so-called high temperature refers to forming a temperature of about 100 degrees Celsius. Among them, in this process, the purpose is to dry the tea leaves quickly, and high temperature is only a condition for drying them. . But too high temperature can cause unfavorable influence to the quality of green tea, for existing defect, protection subject of the present invention is as follows:

[0050] The development is a kind of drying equipment, which comprehensively utilizes the principles of photoelectricity, heat and boiling for drying treatment. At the same time, the dried green tea is taken out in time by airflow sorting to avoid over-drying. During the drying process, the airflow speed should be increased as much as possible. , increase the nitrogen content, reduce the temperature of the airflow, and control the temperature at about 60 degrees Celsius, and f...

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Abstract

The invention relates to a green tea drying system. The green tea drying system comprises a dryer, a fan and a heat pipe exchanger, wherein the interior of the shell of the dryer comprises a first air channel, a second air channel and a floatation region, the first air channel is arranged at the lower part of the inner cavity of a shell inner body, a triangular convex edge gradually increased from an air inlet to a far end is arranged in a lower space of the first air channel, the triangular convex edge is made from a silica gel material, and under the action of air flow, the triangular convex edge forms certain oscillation; and the second air channel is arranged at one side of the first air channel, an arc-shaped plate used for changing air direction is arranged in the second air channel, and a gate used for regulating air volume is arranged between the first air channel and the second air channel. The air flow at the temperature of 60 DEG C is adopted in a drying process, green tea is uniformly dried by virtue of atmospheric flow, surface area ratio is improved, drying speed is improved, and influence on quality of tea leaves in medium temperature field is small, so that quality is improved.

Description

technical field [0001] The invention relates to the technical field of material drying, in particular to a green tea drying system. Background technique [0002] The processing technology of green tea generally includes deactivation, rolling and drying, wherein the purpose of deactivation is to quickly inactivate oxidase, especially polyphenol oxidase and peroxidase, thereby preventing the oxidation of tea polyphenols (mainly catechins); On the one hand, the process is to shape, and on the other hand, the green leaf cells are broken, the tea juice overflows, and the contents are further transformed; drying is also a thermochemical action, the main function is to further remove water, and at the same time form aroma and promote esterification. The tea compounds are further transformed into simple catechins. The organic combination of killing, rolling and drying processes has formed the unique quality characteristics of green tea, such as green color, strong taste, high fragr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): F26B3/02
CPCA23F3/06
Inventor 许坤坤
Owner 紫阳县康硒天茗茶业有限公司
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