Stir-frying enzyme deactivation device for tea leaf processing

Abstract

The invention belongs to the field of tea leaf processing, and particularly relates to a stir-frying enzyme deactivation device for tea leaf processing. The stir-frying enzyme deactivation device comprises a processing tank, the left side of the processing tank is fixedly connected with an air inlet pipe, the right end of the air inlet pipe penetrates through the inner wall of the processing tank, the right side of the processing tank is fixedly connected with an exhaust pipe, the left end of the exhaust pipe penetrates through the inner wall of the processing tank, supporting frames are symmetrically arranged at the two sides of the bottom end of the processing tank, and the upper surfaces of the supporting frames are fixedly connected with the outer surface of the processing tank. Before the device works, a proper amount of raw tea leaves are put into each tea frying area, and tea leaf partitioning can ensure that the tea leaves in each area can be fully heated, so that the device can fry a plurality of parts of tea leaves at one time, the situation that a large amount of tea leaves are stacked to cause insufficient fixation of the tea leaves is avoided to a certain extent, the enzyme deactivation time is shortened, the working efficiency of the equipment is improved, and the situation that tea leaves are easily burnt due to high temperature is avoided to a certain extent.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a device for stirring and fixing tea leaves. Background technique [0002] In the process of agricultural production, after the tea leaves are picked, they need to be de-enzymed. The current de-enzyming equipment has low working efficiency and takes a long time for de-enzyming. During the de-enzyming process, the tea leaves are easily stacked together, resulting in insufficient de-enzyming, which affects the quality of tea processing. The tea leaves need to be stir-fried during the finishing process. After the finishing, the stir-fried tea leaves will gather together, which will make the subsequent distribution work more difficult and affect the production efficiency of the tea leaves. The hot air during the greening process is usually directly discharged into the air, resulting in high energy consumption and increased costs for the greening operation; the traditional tea greening d...

AI Technical Summary

Problems solved by technology

[0002] In the process of agricultural production, after the tea leaves are picked, they need to be de-enzymed. The current de-enzyming equipment has low working efficiency and takes a long time for de-enzyming. During the de-enzyming process, the tea leaves are easily stacked together, resulting in insufficient de-enzyming, which affects the quality of tea processing.

The tea leaves need to be stir-fried during the greening process. After the greening is completed, the stir-fried tea leaves will gather together, making the subsequent distribution work more difficult and affecting the production efficiency of the tea leaves.

The hot air during the greening process is usually directly discharged into the air, resulting in high energy consumption and increased costs for the greening operation; the traditional tea greening device often causes the temperature of some tea leaves to be overheated due to the uneven heating of the tea leaves during the greening process , making the tea scorched, seriously affecting the quality of the tea

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