Turnover discharge mechanism of green leaf rocking machine

Abstract

The invention relates to a turnover discharge mechanism of a green leaf rocking machine. The turnover discharge mechanism comprises a green leaf rocking cylinder, wherein openings in both ends of thegreen leaf rocking cylinder respectively function as a feeding hole and a discharge hole; the cylinder wall of the discharge end of the green leaf rocking cylinder is arranged on a rotating base in ahinged manner; the green leaf rocking cylinder is connected with a discharge mechanism; the discharge mechanism drives the green leaf rocking cylinder to rotate around a hinging shaft and enables theopening in the discharge end to face downwards; and a vibration mechanism is additionally arranged on the outer wall of the green leaf rocking cylinder. When the opening in the discharge end of the green leaf rocking cylinder faces downwards, the outer wall of the green leaf rocking cylinder is vibrated through the vibration mechanism; after green leaf rocking operation is completed, the dischargemechanism is powered on, the green leaf rocking cylinder is rotated around a rotating base in a position of the discharge end, the opening of the green leaf rocking cylinder faces downwards in an inclined manner, and thus automatic discharge operation of fresh leaves after green leaf rocking treatment is achieved; and in discharge operation, the green leaf rocking cylinder is rotated in a hingedmanner through the discharge mechanism, the opening of the green leaf rocking cylinder faces downwards in an inclined manner, the vibration mechanism is powered on, the green leaf rocking cylinder isvibrated, then vibration of the fresh leaves in the green leaf rocking cylinder can be achieved, and discharge operation of the fresh leaves in the green leaf rocking cylinder can be ensured.

Description

technical field [0001] The invention relates to the technical field of tea machinery, in particular to a turning and unloading mechanism of a shaker. Background technique [0002] As a kind of fermented tea, oolong tea needs to go through processes such as picking, shaking, frying, rolling, and baking during actual processing. When the fresh leaves are processed by the shaker, the mechanical friction of the fresh leaves in the roller of the shaker will damage the leaf cells, enzymatically oxidize the tea polyphenols, and induce the aroma, so that the tea can form the unique fragrance and taste of tea. alcohol quality. Most of the existing green shakers are horizontally arranged drum equipment. When the fresh leaves are actually put in, the door on the outer wall of the drum is opened, and then the fresh leaves are put into the drum, and the motor is started, so as to realize the rotation of the drum, and the drum reciprocates. After turning for a period of time, the drum d...

AI Technical Summary

Problems solved by technology

Most of the existing shakers are horizontally arranged drum equipment. When the fresh leaves are actually put in, the door on the outer wall of the drum is opened, and then the fresh leaves are put into the drum, and the motor is started, so as to realize the rotation of the drum, and the drum reciprocates. After turning for a period of time, the drum door needs to be opened, and then the leaves that have been shaken in the drum are exported from the opening where the door is located; the above-mentioned operation is very inconvenient for tea shaking, and the processing efficiency of traditional shaking green equipment is low.

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