A fried tea drum with multiple paddles

Abstract

The invention discloses a tea frying roller with multiple frying blades. A rotating shaft is arranged on the axis of the tea frying roller; the rotating shaft is driven by a first driving device to rotate; the roller is driven by a second driving device to rotate; a plurality of arc-shaped frying blades are alternatively connected in sequence from left to right around the rotating shaft; the length of the projection of every two adjacent frying blades at the axis is 1 / 2 of the length of the projection of a left frying blade at the axis; a temperature sensor is arranged at the middle part of the frying blades; a humidity sensor is arranged inside the roller; the temperature sensor, the humidity sensor, the first driving device and the second driving device are all connected with an integral control panel. By adopting the tea frying roller disclosed by the invention, two-stage sufficient frying is achieved, the time that tea leaves are adhered to a pot is increased due to multi-blade frying, the tea leaves can be subjected to long-term uniform high-temperature heating, uneven tea leaf turning can be prevented, original frying pot fragrance of the tea leaves can be maintained, tea leaf moisture can be rapidly evaporated, and a finished product of the fried tea leaves is excellent in quality.

Description

technical field [0001] The invention belongs to the technical field of tea processing equipment, and in particular relates to a tea frying drum with multiple paddles. Background technique [0002] Fried tea greening is one of the initial production processes of green tea, yellow tea, black tea, oolong tea, Pulong tea, some black tea, etc. Its main purpose is to destroy and passivate the oxidase activity in fresh leaves by high temperature, and inhibit the fresh leaves The enzymatic oxidation of tea polyphenols in the tea evaporates part of the water in the fresh leaves, making the tea soft, easy to knead and shape, and promotes the formation of good aroma. The quality of the fried tea and greening process directly affects the quality of the tea product. Fixing first requires rapid and timely destruction of enzyme catalysis; temperature is one of the most important factors affecting enzyme catalysis. Most teas should follow the first principle of "high temperature curing, fi...

AI Technical Summary

Problems solved by technology

However, in the process of frying tea in the existing tea frying machine, the tea leaves are often not evenly stir-fried, which makes the quality of the fried tea uneven, and also causes the humidity of the green leaves to be different, so that the color of the tea leaves is not uniform.

Furthermore, during the reciprocating motion of the drum, it is easy for the tea leaves to concentrate on one side, resulting in uneven heating, which affects the tea leaves.

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