Multifunctional de-enzyme device for tea preliminary processing and working method of multifunctional de-enzyme device

Abstract

The invention discloses a multifunctional de-enzyme device for tea preliminary processing. The multifunctional de-enzyme device comprises a device bottom frame, two supporting rods are fixedly installed on the position, close to the front and rear ends, of the upper surface of the device bottom frame correspondingly, the front two supporting rods are symmetrical with the rear two supporting rods,fixing sheets are correspondingly and fixedly installed at the upper ends of the supporting rods, an air inducing bellow supported by the supporting rods is fixedly installed between the four fixing sheets, and a feeding port is fixedly formed in the upper surface of the air inducing bellow; four horizontal cross bars are fixedly installed on the front and rear inner walls of the device bottom frame, and two installation seats are fixedly installed on the upper surface of each cross bar. According to the multifunctional de-enzyme device, a first supporting ring, a second supporting ring, a driving ring rack are arranged to be matched with a gear in use, a heating roller can rotate along an inner cylinder to provide uniform heat for the inner cylinder to conduct the preliminary processing de-enzyme on the tea, the tea in the inner cylinder can be stirred uniformly through arranging a conveying paddle, and the tea after de-enzyme can further be conveyed to one end to be convenient for being sent out.

Description

technical field [0001] The invention relates to the technical field of tea degreening, in particular to a multifunctional degreening device for tea primary processing and a working method thereof. Background technique [0002] There are many kinds of green tea in my country: fried green tea, steamed green tea and special green tea, etc. Although the production methods are different, they all have a common basic process, that is, finishing, rolling, and drying. Among them, the greening process is particularly important, which is a key process in the green tea processing process and plays a decisive role in the quality of green tea. The purpose of greening mainly has the following four aspects: one is to use high temperature to rapidly denature and inactivate the enzymes in the fresh leaves, prevent the oxidation of polyphenols to prevent the leaves from turning red; the other is to evaporate the water in the leaves to soften the leaves and create The third is to volatilize s...

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Problems solved by technology

[0004] The patent document (CN103416502B) discloses a de-greening machine, which includes a frame, a drum pot erected on the frame, and a drive mechanism for driving the horizontal rotation of the drum pot. There are many convex ribs, and also includes a stirrer whose front end protrudes into the cylinder pot. The bottom of the stirrer is provided with a horizontal stirring wing parallel to the bottom of the pot. The friction of the convex ribs breaks the tissue of the tea during the frying process, which is convenient for the next step of tea fermentation and makes it possible to produce high-quality black tea; The surface of some tea leaves will be overheated, which will affect the activity of oxidase inside the tea and cause the tea polyphenols in the tea to be oxidized too much, which will eventually affect the taste of the tea and make it impossible to transport the green tea. Finally, it needs to be transported manually, which wastes time and manpower and reduces the efficiency of finishing

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