Tea leaf fixation machine unit

Abstract

The invention discloses a tea leaf fixation machine unit; the problems in the prior art are thoroughly solved by means of organic combination of three machines; the method realizes full-automatic processing of the whole tea leaf fixation process in an integrated system. A feeding machine can enable tea leaves to be evenly spread before entering a fixation machine, has functions of automatically feeding and automatically and uniformly spreading the tea leaf material, and can adjust the thickness of the spread tea leaf material; the fixation machine adopts a brand new transmission structure, thus enabling the overall operation of a fixation roller to be stable; an air blower is used for blowing so as to take away the humid air in a fixation barrel, so that the temperature inside the fixationbarrel can be controlled; a cooling winnowing machine thoroughly solves the problems that in the prior art, the tea leaves are cooled by means of natural air drying after fixation, and the tea leavesare subjected to manual screening and impurity removal after fixation, so that the production efficiency is greatly immproved.

Description

technical field [0001] The invention belongs to the field of tea making equipment, and in particular relates to a tea greening unit. Background technique [0002] Tea greening is to destroy and passivate the oxidase activity in fresh tea leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make tea soft, easy to knead and shape, and emit green odor at the same time Flavor, a tea-making step that promotes the formation of a good aroma; the gas-fired green frying machine currently used is mainly composed of a drum, a fire row heating system, a transmission mechanism and a frame; a guide vane is installed in the drum, and its function is It helps to feed or push out the green leaves, and bring the tea leaves to a certain height and throw them away. The drum is connected to the belt transmission device through the central horizontal through shaft. Since the through shaft is a cantilever type ...

AI Technical Summary

Problems solved by technology

[0002] Tea greening is to destroy and passivate the oxidase activity in fresh tea leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make tea soft, easy to knead and shape, and emit green odor at the same time Flavor, a tea-making step that promotes the formation of a good aroma; the gas-fired green frying machine currently used is mainly composed of a drum, a fire row heating system, a transmission mechanism and a frame; a guide vane is installed in the drum, and its function is It helps to feed or push out the green leaves, and bring the tea leaves to a certain height and throw them away. The drum is connected to the belt transmission device through the central horizontal through shaft. Since the through shaft is a cantilever type transmission connection, this connection method is extremely difficult. Stable conditions, especially for the bearings have a greater conformity, the bearings are frequently damaged and difficult to replace; and the ventilation effect in the drum is poor, causing serious quality problems in tea greening; in addition, the current tea greening machines use The feeding hopper concentrates the material, so that in the process of tea greening, the tea tends to form thicker accumulations, because the greening machine can only have the greening effect on the thinner layer of the tea surface during the greening process, if the accumulation is thicker If it is not, the overall finishing effect is extremely unsatisfactory. In the industry, the tea leaves that have not been sorted are often used to repeatedly enter the finishing machine to continue finishing, which results in low production efficiency and waste of energy; after the tea is finished, it is necessary to The tea leaves are cooled and removed. Dust and tea debris often appear in the tea leaves after greening, which will affect the overall quality of the tea leaves in the subsequent process. The current method is mainly through natural drying and fan blowing. Cooling and impurity removal mainly rely on manual screening. This method has extremely low production efficiency and high labor costs.

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