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Rapid cooling device for tea leaves after greening

A rapid cooling and tea technology, which is applied in tea processing before extraction, etc., can solve the problems of short cooling time of tea, affecting the taste of tea, unevenness, etc., and achieve the effect of controllable cooling time, high degree of automation and sufficient cooling

Inactive Publication Date: 2019-09-24
遵义茗香康源茶饮发展科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 for tea leaves after greening
  • Rapid cooling device for tea leaves after greening
  • Rapid cooling device for tea leaves after greening

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Embodiment Construction

[0018] The present invention will be described in further detail below by means of specific embodiments:

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

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

[0021] The rapid cooling device after the tea leaves are greened includes a cooling box 1, an air cooling mechanism 2 and a transport mechanism for moving the tea leaves. A feeding box 11 is installed above the cooling box 1. The feeding box 11 is funnel-shaped, and the feeding box 11 The upper end of the upper end is provided with a feeding port and stretches out of the cooling box 1, the lower end of the feeding box 11 is processed with a discharge port, and a discharge box is installed below the cooling b...

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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 invention belongs to the technical field of classification number A23F3, and relates to a tea manufacturing device. Background technique [0002] Fixing is the most important process in tea processing. The greening process refers to destroying and inhibiting the oxidase activity in fresh tea leaves by high temperature, and stopping the oxidation of tea polyphenols and other enzymes. At the same time, part of the water in the fresh leaves is evaporated, which is beneficial to kneading and forming, and forms a good aroma. After finishing, it must be cooled before proceeding to the next process. Since the temperature of the tea leaves after finishing is relatively high, if the temperature is not cooled in time, secondary fermentation is prone to occur. The tea polyphenols and other components in the tea are easily oxidized, affecting The color and taste of tea. [0003] Traditional tea cooling methods include natural cooling (spread cooling) and fo...

Claims

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Application Information

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Patent Type & Authority Patents(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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