Full-automatic tea leaf de-enzyming process

Abstract

The invention provides a full-automatic tea leaf de-enzyming process. The process comprises the following steps of firstly, putting fresh tea leaves into the input end of a feeding device by a farmer,wherein the feeding device can automatically and quantitatively add the fresh tea leaves, particularly at the output end, into a plurality of stir-frying rollers in sequence; secondly, starting an overturning driving mechanism and driving roller components to overturn, so that upward openings of the stir-frying rollers are switched to horizontal openings; thirdly, automatically heating the stir-frying rollers and rotationally driving the stir-frying rollers, so that the stir-frying rollers continuously rotate in the axial directions of the stir-frying rollers and carry out stir-frying de-enzyming treatment on the fresh tea leaves in the stir-frying rollers until de-enzyming is completed; and finally, starting the overturning driving mechanism again and driving an overturning shaft to rotate by 90 degrees in the axial direction of the overturning shaft, so that the horizontal openings of the stir-frying rollers are switched to downward openings, and the stir-frying rollers pour out thetea leaves in the stir-frying rollers downwards from the openings of the stir-frying rollers and enable the tea leaves to fall into a material receiving disc.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a fully automatic tea greening technology. Background technique [0002] At present, most of the tea greening process is completed by mechanical automation. There are mainly drum greening machines, steam greening machines, hot air tea greening machines and microwave greening machines, etc. The most frequently used one is the drum greening machine. Its main structure includes , the transmission mechanism, the drum and the feed hopper on the left, the heating device under the drum, the hot air bag, the fan, and the air inlet pipe on the top of the drum. Its structural features are: a hot air bag is installed on the back of the drum, the air in the hot air bag absorbs the waste heat generated by the heat source device, the fan blows hot air into the hot air bag, and the hot air is blown into the drum from the tea inlet of the drum. The disadvantages are: firstly, the drum ha...

AI Technical Summary

Problems solved by technology

The disadvantages are: firstly, the drum has a large volume and a large inner cavity, and it is difficult to stir fry a large amount of fresh tea leaves at one time, which is difficult to stir fry evenly and the efficiency is low; , the height difference of the fall is large, and the impact can easily lead to damage to the tea leaves. The third is that the feeding and discharging automation is low, requiring manual assistance from the tea grower, and it is easy to be scalded. , it is necessary to provide a multi-drum small-dose automatic tea greening process with a high degree of automation, containing multiple stir-frying drums, which can stir-fry fresh tea leaves in small doses. The inner diameter of the stir-frying drums is 20cm to 30cm, greatly It reduces the falling height during the tea stir-frying process, which can prevent the impact damage between the tea leaves and ensure the quality of the tea leaves

Images