Green tea processing device

Abstract

The invention belongs to the field of tea processing and particularly discloses a green tea processing device. A rack is fixed with a processing barrel with the two ends sealed; each of the upper endand the lower end of the processing barrel is provided with a plurality of through holes; the processing barrel is internally fixed with a first filter net and a second filter net; an output shaft ofa motor penetrates through the side wall of the processing barrel and extends to a space between the first filter net and the second filter net; a knocking rod is connected to the free end of the output shaft of the motor through a crank sliding block mechanism; the output shaft of the motor is fixed with a cam; the rack is fixed with a piston barrel; the upper side of a piston is fixed with a piston rod; the upper end of the piston rod is in sliding matching with the cam; the lower end of the piston barrel is provided with an air inlet hole and an air outlet hole; the rack is fixed with a vortex pipe; the air inlet end is communicated with the air outlet hole; a cold air three-way pipe is communicated with a cold air outlet end; a hot air three-way pipe is communicated to a hot air outletend; one end of the cold air three-way pipe is communicated with the upper end of the processing barrel; and one end of the hot air three-way pipe is communicated with the lower end of the processingbarrel. The green tea processing device provided by the invention is characterized in that the requirement for integration of an aroma-enhancing device and a screening device is met.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a green tea processing device. Background technique [0002] Traditional green tea production includes three steps of greening, rolling and drying. In the later stage of tea processing, the tea leaves are usually stir-fried in a high-temperature environment, so that the aroma substances in the tea leaves can be volatilized at a higher temperature. The processed tea leaves have a strong fragrance. This process is called Titian, and its basic principle is to heat the tea leaves in a state of motion to keep the temperature rising evenly. [0003] The disadvantages of the method of increasing aroma used at this stage are that due to the use of shaped tea leaves for processing, the time for enhancing aroma is relatively long and the energy consumption is relatively large; resulting in increased wear between the tea leaves, large processing losses, serious damage to the tea sh...

AI Technical Summary

Problems solved by technology

[0003] The disadvantages of the method of increasing aroma used at this stage are that due to the use of shaped tea leaves for processing, the time for enhancing aroma is relatively long and the energy consumption is relatively large; resulting in increased wear between the tea leaves, large processing losses, serious damage to the tea shape, and Lots of low quality tea powder

The invention patent of authorized notification number CN101658213B discloses "a method for increasing the aroma of tea", which mainly uses tea leaves and tea powder to be mixed and heated in an aroma enhancing machine, and uses tea powder to enhance the aroma of tea leaves, but due to the tea leaves and tea powder Mixed together, after the aroma extraction process is completed, the tea leaves need to be manually transported to the screening device for screening. On the one hand, multiple devices are required to work, and the cost is high; on the other hand, manual transportation is required, which is time-consuming strenuous

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