Multifunctional tea leaf processor

Abstract

The invention discloses a multifunctional tea leaf processor. The tea leaf processor is used for moisture regaining of enzyme-deactivated leaves in a green tea processing technology or fermentation ina black tea processing technology. The processor comprises a rack, a roller, an air supply device and a controller, wherein a feeding port is formed in the front end of the roller; a discharging portis formed in the rear end of the roller; a plurality of spiral leaf guide plates are arranged on the wall face of an inner cavity of the roller; a plurality of transverse partition plates are arranged between every two adjacent leaf guide plates; the air supply device comprises an air treatment unit and an air supply pipe; the air supply pipe is arranged in the inner cavity of the roller; and a plurality of nozzles are arranged on the air supply pipe. The processor adopts a closed roller structure which operates at a low speed and can accurately control environmental parameters of the inner cavity of the roller through temperature and humidity control air introduced from the outside; tea leaves are fully overturned, thrown and moved, so that the process requirements of moisture regainingand fermentation can be met at the same time; and the automation degree is high.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a multifunctional tea processing machine with dual functions of dampening and fermentation. Background technique [0002] Moisture resurgence and fermentation are both a process in tea processing. The purpose of resurgence in green tea processing technology is to make the water distribution in the green tea leaves more uniform by spreading and cooling the green tea leaves, and completely destroy the activity of enzymes, so as to prevent excess moisture in the tea leaves. The enzymatic oxidation of phenolic substances emits part of the green gas at the same time, changes part of the properties of the ingredients in the fresh leaves, and forms the color, aroma and taste of green tea, and also increases the toughness of the tea by evaporating part of the water, which is convenient for the follow-up process. Knead and shape. [0003] The purpose of fermentation in the black t...

AI Technical Summary

Problems solved by technology

[0004] In the existing green tea processing technology, the revival of green tea leaves generally adopts the method of spreading and cooling. When the green tea leaves are stacked together, the inner green leaves are prone to yellowing under hot and humid conditions, while the surface green leaves are affected by light and air, and the chlorophyll is easy to decompose and regain moisture. The process cannot be precisely controlled, resulting in a decline in tea quality

[0005] The fermentation of black tea processing technology generally adopts the method of standing and stacking, which is completed through long-term oxidation. Due to the multiple influences of temperature and humidity changes in the external environment and different thicknesses of tea leaves, it is easy to produce uneven or excessive fermentation. It will affect the subsequent processing and cause the quality of tea to decline

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