Tea leaf water-removing machine

Abstract

The invention provides a tea leaf water-removing machine. The machine comprises a mounting frame, a stir-frying device, a feeding device and a material receiving disc, wherein the stir-frying device is arranged in the middle of the mounting frame and located between the feeding device and the material receiving disc, and the stir-frying device comprises a roller component composed of a plurality of stir-frying rollers and a turnover driving mechanism used for driving the stir-frying rollers to turn over; the inner diameter of each stir-frying roller is 20-30 cm, and each stir-frying roller isaxially and vertically arranged in the initial state and is provided with an upward opening; the opening of each stir-frying roller is arranged to be of a conical structure gradually narrowing outwards, the turnover driving mechanism can drive each stir-frying roller to be horizontal in transverse opening and to be downward in an inverted opening. The feeding device can quantitatively add fresh tea leaves into the stir-frying rollers when the openings of each stir-frying rollers are upward, and the stir-frying rollers have a heating function and are used for conducting rotary stir-frying fixation treatment on the tea leaves when the openings of the stir-frying openings are horizontal, and the material receiving disc is used for receiving the tea leaves poured out of the stir-frying rollerand subjected to water-removing when the opening of the stir-frying rollers are downward.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a tea greening machine. Background technique [0002] The tea greening process is to destroy and passivate the oxidase activity in fresh tea leaves through high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make the tea soft, easy to knead and form, and at the same time emit green Odor, a tea-making step that promotes the formation of good aroma. 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...

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 quantitative filling full-automatic tea greening machine with a high degree of automation and multiple stir-frying drums, which can stir-fry fresh tea leaves in a small amount. The inner diameter of the stir-frying drums is 20cm to 30cm, which greatly reduces The falling height during the tea stir-frying process can prevent the impact damage between the tea leaves and ensure the quality of the tea leaves

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