Tea drying device with reciprocating material turnover

Abstract

The invention discloses a tea drying device with reciprocating material turnover. The device comprises a drying box; the drying box is fixedly arranged on the ground through supporting frames; the front side wall of the drying box is provided with an opening; the opening is hinged with a box door; the inner bottom of the drying box is rotationally connected to two pairs of roller wheels which arebilaterally and symmetrically arranged through supports; the roller wheels rotationally support a turnover box; the turnover box is arranged in the drying box; the side wall of the turnover box is provided with ventilating nets; a third rotating shaft which is rotationally connected to the left and right walls of the drying box is arranged in the drying box; a plurality of turnover plates are fixed arranged on the third rotating shaft in a connected mode. In the drying process, the turnover box rotates positively and negatively so as to drive tea leaves in the turnover box to roll, and the tealeaves are heated more thoroughly and uniformly, and drying effect and drying speed are improved. Meanwhile, the turnover plates rotate to turn over the tea leaves in the turnover box and to dispersethe tea leaves, so that hot air can conveniently flow between the tea leaves, and the tea is heated more uniformly, and simultaneously the discharge of moisture is facilitated.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a reciprocating turning tea drying device. Background technique [0002] Tea refers to the leaves or buds of the tea tree. Generally speaking, tea refers to a beverage that is processed from the leaves of the tea tree and can be drunk directly with boiling water. Fresh tea leaves generally cannot be directly brewed and drunk, but need to be processed in a series of processes. Tea drying is one of the tea making processes. The purpose of drying is to use high temperature to destroy enzymes and stop enzymatic oxidation; the second is to evaporate Moisture, shrinks the tea sticks, makes the raw tea fully dry, prevents non-enzymatic oxidation, and is beneficial to maintain quality; the third is to emit green odor, further improve and develop the aroma, and the color and taste of the dried tea can be brewed only after brewing. [0003] When the ordinary tea drying device is d...

AI Technical Summary

Problems solved by technology

[0003] When the ordinary tea drying device is drying the tea leaves, the tea leaves generally remain in a static state, which will lead to insufficient heating during the drying process, and it is difficult to quickly discharge the moisture of the tea leaves, resulting in low drying efficiency of the tea leaves, and will also affect the quality of the tea leaves. Adversely affect the quality of tea

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