Tea caking unravel machine

Abstract

The invention relates to the field of tea production, and particularly discloses a tea caking unravel machine, comprising a rack, a unravel cylinder, a tea collecting groove and a tea stem collectinggroove, wherein the side wall of the caking unravel cylinder is a spherical surface, and a material throwing plate is connected in the caking unravel cylinder, the inner side wall of the caking unravel cylinder is provided with an inclined torsion spring, and a material throwing motor is fixed on a rack; the material throwing plate is provided with a through hole; the side wall of the caking unravel cylinder is provided with a feeding port and a unravel cavity, and the feeding port is used for communicating an inner cavity of the caking unravel cylinder with the caking unravel cavity; a baffleis hinged to the inner wall of the caking unravel cylinder, and a closed torsion spring is arranged between the baffle and the caking unravel cylinder; centrifugal blades are connected in the cakingunravel cavity, and the caking unravel motor is fixed on the rack; the side wall of the caking unravel cylinder is provided with an air inlet, and a guiding groove is fixed on the top of the caking unravel cylinder; a winnowing tube is fixed at the bottom of the caking unravel cylinder. The caking unravel machine provided by the invention can disperse agglomerated tea.

Description

technical field [0001] The invention relates to the field of tea production, in particular to the field of tea deblocking. Background technique [0002] Tea originated in China. Tea contains a variety of nutrients and medicinal ingredients. Drinking tea is beneficial to human health. More and more people drink tea now. The fresh leaves of tea cannot be drunk directly, but need to go through a series of processing before they can be drunk. Most varieties of tea need to be kneaded during the production process. When kneading, they are kneaded into strips, needles, granules, tablets and other required shapes by hand or machine. Kneading can break the cells and overflow the tea juice, and the overflowing tea juice will adhere to the The surface of the tea leaves that have been formed, after the tea leaves are dried, the color and taste can only be brewed when the tea is brewed. [0003] However, when rolling, the tea leaves are easy to agglomerate, and during the rolling proce...

AI Technical Summary

Problems solved by technology

[0003] However, when rolling, the tea leaves are easy to agglomerate, and during the rolling process, the tea juice overflows and adheres to the surface of the tea leaves, which will increase the humidity on the surface of the tea leaves, and because the work is done on the tea leaves during the rolling process, the temperature on the surface of the tea leaves will rise. The gaps between the tea leaves on the gathered tea clusters are small, and the heat in the center of the tea clusters is not easy to dissipate, which will easily lead to the dull taste of the tea leaves in the center of the tea clusters due to insufficient drying, and the final tea leaves will have a sour taste. This is the phenomenon of sourness, and the taste of tea after being "stuffed" will become worse

Secondly, the water in the center of the tea cluster cannot evaporate quickly, the tea leaves will turn yellow or red, the tea soup cannot maintain a bright color, and the grade of this tea will decline

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