Fully-automatic fixation machine for tea leaf processing and production

Abstract

The invention discloses a fully-automatic fixation machine for tea leaf processing and production. The structure of the fully-automatic fixation machine for tea leaf processing and production comprises a temperature meter, an intelligent controller, a rolling drum, a through hole, an automatic feeding device, towing wheels, air holes, a handle, a base, full-brake caster wheels, a motor bracket, amotor, a conveyor belt and an outer cylinder, wherein the full-brake caster wheels are mounted on four feet of the bottom of the base; the number of the full-brake caster wheels is four, and the full-brake caster wheels form a rectangular structure; the outer sides of the outer cylinder are connected with the two inner sides of the top of the base in a mechanical connection manner; and the rollingdrum which cooperates with the outer cylinder in a clearance manner penetrates through the inside of the outer cylinder. The fully-automatic fixation machine for tea leaf processing and production disclosed by the invention has the beneficial effects that the automatic feeding device is arranged on the fully-automatic fixation machine, so that the function of automatic feeding is achieved; and manual feeding is not needed, and automatic feeding can be effectively achieved, so that the workload of an operator is greatly reduced, and work efficiency can be improved.

Description

technical field

[0001] The invention relates to a full-automatic degreening machine used in tea processing and production, belonging to the field of tea processing and production. Background technique

[0002] Finishing is a key process for the formation of the shape and quality of green tea. Finishing method: fried green, steamed green, baked green, soaked green, radiation fixed. Steamed green tea was commonly used in the Tang Dynasty, and it was widely used in Japan, Russia, and India. After the Ming Dynasty in my country, the method of frying green tea was widely used, and it was widely used in tea-producing countries in the world. Destroying and passivating the oxidase activity in fresh tea leaves by high temperature, inhibiting the enzymatic oxidation of tea polyphenols in fresh leaves, evaporating part of the water in fresh leaves, making the tea leaves soft, easy to knead and shape, and emitting green odor at the same time, promoting A tea-making step for the forma...

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