Tea leaf enzyme deactivating device

Abstract

The invention discloses a tea leaf enzyme deactivating device, and particularly relates to the field of tea leaf processing machineries. The tea leaf enzyme deactivating device comprises a pot body and a stirring mechanism located in the pot body, the outer side of the pot body is provided with a box body for accommodating the pot body, and the pot body is attached to the bottom of the box body; the stirring mechanism comprises an annular plate fixedly connected with the interior of the box body, an adsorption pipe penetrates through the middle of the annular plate, an extraction pipe is arranged over the adsorption pipe, a sealing ring sliding vertically is arranged at the bottom of the extraction pipe, an adsorption opening communicated with the extraction pipe is formed in the sealing ring, and a filter screen is arranged at the adsorption opening. By arranging the stirring mechanism, the stirring rod drives the stirring blades to stir tea leaves, uniform enzyme deactivating of thetea leaves is achieved, airflow can spirally rotate along the pot body to achieve a secondary stirring and mixing effect on the tea leaves, and the stirring effect is good; moreover, the tea leaves are beneficial to effectively vibrating and separating the leaves which are adhered together in the rolling process so that the enzyme deactivating quality of the tea leaves is ensured.

Description

technical field [0001] The present invention relates to the field of tea processing machinery, more specifically, the present invention relates to a tea greening device. Background technique [0002] Fixing is one of the processing procedures of green tea, yellow tea, dark tea, oolong tea and other teas. The main purpose is to destroy and passivate the oxidase activity in tea leaves through high temperature, and inhibit the enzymatic oxidation and evaporation of tea polyphenols in tea leaves. Part of the moisture in the tea leaves makes the tea leaves soft, easy to knead and shape, and at the same time emits green odor, promoting the formation of good aroma. [0003] When the existing equipment is finished, the tea leaves are usually poured into a cylindrical drum for heating and frying. Due to mechanical agitation, the tea leaves are not evenly distributed, resulting in uneven heating, and the finishing effect is extremely poor. The volatilization and softening of the leav...

AI Technical Summary

Problems solved by technology

[0003] When the existing equipment is finished, the tea leaves are usually poured into a cylindrical drum for heating and frying. Due to mechanical agitation, the tea leaves are not evenly distributed, resulting in uneven heating, and the finishing effect is extremely poor. Volatilization and softening of the leaves are accompanied by the overflow of the juice, and the phenomenon of sticking to each other is very prominent, resulting in uneven heating of the tea leaves, different water removal, and the quality of the greening cannot be guaranteed.

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