Tea enzyme deactivation device

Abstract

The invention relates to the field of tea processing, and particularly relates to a tea enzyme deactivation device. The device comprises a cooking range, a wok, a frame, a servo motor, a supporting rod, a stirring rod, a rack, a tea toss rod, and a bump board. The supporting rod is fixedly connected to the free end of an output shaft of the servo motor; two ends of the stirring rod are fixed with shoveling pressing blocks; a through hole is formed at the center of the stirring rod in a radial direction; the supporting rod and the through hole are in interference fit; the rack is horizontally arranged and slidably connected to the frame; the supporting rod is connected to a gear through a key joint, wherein the gear engages with the rack; the center of the tea toss rod is hinged to the frame; one end, which is close to the wok, of the tea toss rod is fixed with a shoveling block; one end, which is close to the tea toss rod, of the rack is hinged to a connecting rod; the free end of the connecting rod is hinged to one end, which is remote from the wok, of the tea toss rod; and the bump board is fixed on the frame and above the wok. As the technical scheme is adopted, the tea enzyme deactivation device can conduct deactivation of enzymes on tea, and the tea is uniformly heated, and the device can simulate the tossing and covering of artificial tea processing, and the tea subjected to deactivation of enzymes has high quality.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a tea greening device. Background technique [0002] Finishing is one of the processes in the primary production of tea. The traditional degreening process is to first heat the frying pan through the stove, then put the tea leaves into the frying pan, and manually dial the tea leaves with bare hands to complete the decapitation. Active, inhibits the enzymatic oxidation of tea polyphenols in fresh leaves, evaporates part of the water in fresh leaves, until the tea leaves become soft, easy to knead and shape. Although the aroma of tea leaves after traditional hand-cooking is stronger, the labor intensity is high, it is easy to burn hands, and the efficiency is low. In order to solve the above problems, the prior art provides a tea greening device, which stirs the tea leaves and fixes the tea leaves at the same time. Through this kind of mechanical automatic degreening, the speed of...

AI Technical Summary

Problems solved by technology

Through this kind of mechanical automatic degreening, the speed of degreening of tea leaves is improved, and the labor intensity is reduced; however, tea degreening requires a combination of stuffing and throwing to retain the fragrance of tea leaves. The existing tea degreening device cannot realize this function, which has an impact on the quality of tea. larger

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