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Rapid cooling device used after fixation of tea leaves

A rapid cooling and tea technology, applied in the direction of tea treatment before extraction, can solve the problems of short cooling time of tea leaves, affecting the taste of tea leaves, unevenness, etc., and achieve the effects of controllable cooling time, high degree of automation, and sufficient cooling

Inactive Publication Date: 2017-07-18
遵义茗香康源茶饮发展科技有限公司
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  • Abstract
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  • Claims
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Problems solved by technology

[0006] The purpose of the present invention is to provide a rapid cooling device for tea leaves after greening, to solve the short and uneven cooling time of tea leaves in the prior art due to the short travel time of tea leaves in the cooling process and the blocking effect of tea leaves on ventilation holes. Affect the taste of tea

Method used

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  • Rapid cooling device used after fixation of tea leaves
  • Rapid cooling device used after fixation of tea leaves
  • Rapid cooling device used after fixation of tea leaves

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Embodiment Construction

[0018] The present invention will be further described in detail below through specific implementations:

[0019] The reference signs in the drawings of the specification include: cooling box 1, feed box 11, batching box 12, electromagnet 121, air cooling mechanism 2, sprocket 3, chain 31, tea box 4, opening 41, gravity block 42, Cover 43, permanent magnet 431, and roller 5.

[0020] The embodiment is basically as attached figure 1 And figure 2 Shown:

[0021] The rapid cooling device for tea leaves after the greening process includes a cooling box 1, an air-cooling mechanism 2 and a transport mechanism for tea movement. A feed box 11 is installed above the cooling box 1. The feed box 11 is in the shape of a funnel, and the feed box 11 The upper end is provided with a feed opening and extends out of the cooling box 1, the lower end of the feed box 11 is processed with a discharge opening, and a discharge box is installed under the cooling box 1. The transport mechanism is installe...

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Abstract

The invention belongs to the technical field of classification number A23F3, relates to a making device of tea leaves, and particularly discloses a rapid cooling device used after fixation of tea leaves. The rapid cooling device comprises a cooling tank, an air cooling mechanism and a transporting mechanism used for moving the tea leaves, wherein the transporting mechanism is mounted in the cooling tank; the air cooling mechanism is arranged on the inner wall of the cooling tank; the transporting mechanism comprises an annular displacement mechanism and a plurality of tea tanks for accommodating the tea leaves; the annular displacement mechanism is vertically arranged; the tea tanks are uniformly and rotatably connected to the annular displacement mechanism, and are in circulating movement along with the annular displacement mechanism; wind holes are densely formed in each tea tank; each tea tank is cuboid; and the air cooling mechanism directly faces the side surfaces of the tea tanks. Through the adoption of the rapid cooling device disclosed by the invention, the problems existing in the prior art that in the cooling process of the tea leaves, the stroke is short, and the tea leaves have an effect of flow chocking on ventilation holes, so that the cooling time of the tea leaves is short, the tea leaves are unevenly cooled, and the mouth feel of the tea leaves is influenced are solved.

Description

Technical field [0001] The present invention belongs to the technical field of classification number A23F3, and relates to a tea manufacturing device. Background technique [0002] Finishing is the most important process in tea processing. The curing process refers to destroying and inhibiting the oxidase activity in fresh tea leaves through high temperature and stopping the oxidation of tea polyphenols and other enzymes. At the same time, part of the moisture of the fresh leaves is evaporated, which is conducive to rolling and forming, and forms a good fragrance. It must be cooled before the next process can be carried out. Since the temperature of the tea leaves after the curing is higher, if the temperature is not cooled in time, secondary fermentation is prone to occur. The tea polyphenols and other contained components in the tea are easily oxidized, which will affect The color and taste of tea. [0003] Traditional tea cooling methods include natural cooling (spread coolin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 郑新伟
Owner 遵义茗香康源茶饮发展科技有限公司
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