Vibration type tea leaf enzyme deactivating machine

Abstract

The invention discloses a vibration type tea leaf enzyme deactivating machine. The vibration type tea leaf enzyme deactivating machine comprises a cylindrical machine box, wherein the machine box is arranged in the horizontal direction; a semi-circular support frame is fixed at the lower part of the side wall of the machine box through a tightening bolt, and a base is in welded connection with the lower part of the support frame; the right end part of the machine box is of an opening structure, a tank door is arranged at the right end part of the machine box, and one end of the tank door is hinged to the outer wall of the machine box through a hinge. The vibration type tea leaf enzyme deactivating machine has the advantages that because the whole tank door adopts the turnover structure, the tea leaves are turned up by a stirring plate in the actual tea frying process, a main shaft is driven by a vibration rod to vibrate, the whole stirring plate can produce the vibration effect, the tea leaves which are turned up to the stirring plate are shaken off via screen holes under the vibration action, and the effect of rolling in the traditional tea frying method is realized in the whole tea leaf frying process; the deformation of tea leaves in the traditional rubbing method will not be caused by the high-frequency vibration type.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a vibrating tea greening machine. Background technique [0002] There is a long record of tea drinking in Chinese history, and it is impossible to find out exactly when it happened, but there are some sayings about the approximate time. And we can also find evidence that the habit of drinking tea in many parts of the world was passed down from China. Therefore, many people believe that drinking tea was first created by the Chinese, and that the habits of drinking tea and growing tea in other parts of the world were directly or indirectly passed down from China. [0003] In the actual processing of tea leaves, it generally consists of picking, greening, rolling, and drying. Among them, greening is the most important step in tea processing. [0004] The purpose of greening is to quickly destroy the activity of the enzyme through high temperature, stop its enzymatic oxidation, and fi...

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Problems solved by technology

[0005] The quality of greening directly affects the quality of tea. For traditional crafts, fried tea is artificially fried. The whole process relies on the experience and technology of the tea-frying workers. Therefore, the quality of fried tea is also divided into grades. For modern For tea-frying machinery, the temperature is controllable throughout the process, which makes the effect of greening and frying tea very good. However, because most of the tea-frying machinery is a heating and stirring mechanism, it lacks effective stir-frying of tea leaves, and the tea leaves are affected during the frying process. The influence of temperature changes greatly, and the tea leaves roasted as a whole cannot meet people's demand for hand-stirred tea leaves

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