Efficient quick non-damaged cleaning equipment of fresh tea leaves

Abstract

The invention provides efficient quick non-damaged cleaning equipment of fresh tea leaves. An important fresh leaf cleaning step is added, thus contains surface adhesive materials such as pesticides and dust which can be contained in fresh leaves are removed, taste and quality of the tea leaves are improved, influence of pesticide residue on human health is reduced, edible safety of tea leaf beverages is guaranteed, severe food safety incidents caused by tea leaf pollution are prevented, the equipment special for cleaning the tea leaves is arranged and developed, a special low temperature pre-cooling technology is adopted, the tea leaves are cleaned after low temperature pre-cooling, flavor of the tea leaves can be greatly improved, loss of nutritional ingredients in the tea leaves is alsosmall, an ultrasonic cleaning technology is applied, thus the fresh quality of the tea leaves can be maintained, meanwhile cleaning is completed, the whole technology process is carried out integrally, the advantages of the automatic production equipment are exploited to the utmost extent, the production efficiency is high, and quality of the treated tea leaves is good.

Description

technical field [0001] The invention relates to fresh tea cleaning equipment, in particular to an efficient, fast and non-destructive cleaning equipment for fresh tea, belonging to the technical field of tea cleaning and processing equipment. Background technique [0002] Green tea is a drink made from the new leaves or buds of the tea tree without fermentation, through processes such as greening, shaping, and drying. The color of its finished product and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and can also reduce the damage of nicotine to smokers. Green tea is made without fermentation, retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization,...

AI Technical Summary

Problems solved by technology

[0006] One is that the tea processing process has long been to directly process the fresh tea leaves after picking. The fresh leaves may contain surface attachments such as pesticides and dust. The taste and quality of tea, on the one hand, pesticide residues will affect human health, affect the food safety of tea drinks, reduce the health function of tea, and sometimes even cause serious food safety accidents

[0007] The second is that in traditional tea production, there is generally no special cleaning equipment for tea leaves. Even if tea leaves need to be cleaned, a simple and casual manual hand washing method is generally used, but the manual hand washing method is not effective, the cleaning is not thorough and the cleaning process The quality of the tea after washing is not good, and the cleaning is often uneven, and the tea leaves have red stalks, red leaves, and yellow dullness.

[0008] The third is that the process design of tea cleaning is unreasonable, and there is no special low-temperature pre-cooling process, but this step plays a great role in the cleaning process of tea leaves. Direct cleaning without low-temperature pre-cooling has a great impact on the flavor of tea. impact, and the operation is difficult, and the loss of nutrients in the tea is also large, the taste of the processed tea is not good, and the quality of the tea is not high

[0009] Fourth, the precise control ability of the cleaning equipment is poor, the cleaning temperature, air pressure and force cannot be accurately controlled, the drying temperature and time cannot be accurately controlled, the drying is uneven, and the cleaning method is relatively backward, which is not used to keep the tea fresh. The quality of the tea is cleaned thoroughly at the same time by the ultrasonic cleaning technology. The ordinary method used reduces the finishing level of the tea, greatly affects the quality of the tea, and reduces the taste and quality of the tea.

[0010] Fifth, the automation equipment used for tea cleaning and processing in the prior art, such as washing machines, dryers, etc., still remain in separate equipment to complete separate process production, and a large number of manual operations are still required in the entire tea cleaning process between each equipment The transfer of tea still fails to maximize the advantages of automated production equipment, the production efficiency is low, the production process is time-consuming and labor-intensive, the tea consumes a lot, and the quality of the processed tea is poor

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