Tea water-removal rolling device

Abstract

The invention belongs to the field of tea processing, and particularly discloses a tea water-removal rolling device. A water removal unit and a rolling unit are arranged on a rack. The water-removal unit consists of a roller rotatably connected to the rack and a hot-air fan fixedly arranged on the rack for driving the roller. One end of the roller, close to the rolling unit, is sleeved with a convex disk. The inner wall of the roller is fixedly connected with spiral conveying blades. One end of the roller, close to the rolling unit is provided with a discharge hole. An inclined feeding table is arranged at the discharge hole; the rolling unit comprises a rolling disc and a rolling roller arranged above the rolling disc. Projections are arranged on the rolling roller in the circumferentialdirection; the upper end of the rolling disk is fixedly connected with the lower end of the feeding table. An air bag layer is arranged at the upper end of the rolling disc. A second Y-shaped tube isarranged on the rack. The three terminals of the second Y-shaped tube are respectively communicated with an air outlet, the rolling roller and the air bag layer. Ammonium chloride crystal is placed atone end of the second Y-shaped tube, close to the roller. According to the invention, the device meets the requirements of mechanized conveying of tea in the process of water-removal and rolling.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a tea fixing and rolling device. Background technique [0002] The processing of tea is composed of multiple processing procedures. Green tea goes through processes such as greening, rolling, and drying; black tea goes through processes such as withering, rolling, fermentation, and drying. The same is true for other teas, which go through a series of technological processes from fresh leaves to finished tea. [0003] Among them, fixation refers to 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 kneading It refers to kneading the tea leaves into strips, reducing the volume, and laying a good foundation for frying and drying into strips. Generally, after fini...

AI Technical Summary

Problems solved by technology

[0003] Among them, fixation refers to 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 kneading It refers to kneading the tea leaves into strips, reducing the volume, and laying a good foundation for frying and drying into strips. Generally, after finishing, the tea leaves need to be manually taken out of the finishing device and transported to the rolling device for kneading, which is time-consuming and laborious.

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