Da Hong Pao tea continuous rolling shape-tightening baking fragrance-airing all-in-one machine and operation method thereof

Abstract

The invention discloses a Dahongpao tea continuous rolling shape-tightening baking fragrance-airing all-in-one machine and an operation method thereof. The Da Hong Pao tea continuous rolling shape-tightening aroma-baking and cable-airing all-in-one machine comprises an electric heating rolling shape machine with a barrel-diameter titanium steel long roller, a vibration spreading and screening powder conveying groove, an electromagnetic shape-tightening machine with a small-barrel-diameter carbon steel shell ceramic inner wall short roller, and an aroma-baking and cable-airing machine with far-infrared microwave aroma baking and cold-air natural cable-airing functions. According to the invention, an electric heating roll forming machine with a titanium steel long roller, a vibration spreading and powder screening conveying groove, an electromagnetic shape tightening machine with a carbon steel shell and a ceramic inner wall short roller, and a baking aroma and cable drying machine are connected and combined to form the Da Hong Pao tea continuous roll forming, shape tightening, baking aroma and cable drying all-in-one machine, so that the problems of complicated steps, single-machine operation, low production cost and the like of the traditional Da Hong Pao tea shaping, baking aroma and cable drying procedures are solved. The problems of large energy consumption, labor and time consumption, high tea making cost, low intelligent degree and the like are solved, particularly, the working efficiency can be improved by 50-60%, the making cost can be reduced by 30-40%, and strip-shaped clovershrub tea which is heavy, compact, fragrant and mellow in flower and fruit can be made.

Description

Technical Field

[0001] The invention relates to the field of tea processing machinery, in particular to a Dahongpao tea continuous rolling, compacting, roasting, and drying all-in-one machine and an operation method thereof. Background Art

[0002] The fresh leaves used to make Da Hong Pao tea are mostly picked from 2-4 fresh leaves or pairs of leaves from tea species such as Narcissus, Cinnamon, Qizhong, Mingcong, etc. However, the current Da Hong Pao tea shaping equipment generally uses a single-machine electric heating drum frying and drying machine for rolling and drying, so its appearance is slightly rough, and it is labor-intensive and time-consuming, with high energy consumption and high manufacturing cost. In addition, the traditional roasting and drying process of Da Hong Pao tea is very complicated. Usually, in the baking room, the tea leaves are evenly placed in the baking cage, and the roasting time is as long as 8-10 hours. It also needs to be "dried" for 5-6 hours, and the tea leaves need to be turned over and stirred more than a dozen times during this period. The aroma and taste of Da Hong Pao tea roasted and dried by different masters are also very different. At present, there are also drying machines, aroma machines, green spreading machines, instead of baking cages, bamboo tray drying racks for roasting and drying, but there are problems such as single machine performance, single machine operation, low work efficiency, high cost of roasting and drying, and difficulty in continuous production. Summary of the invention

[0003] The purpose of the present invention is to provide a Da Hong Pao tea continuous rolling, compacting, roasting, and drying all-in-one machine and an operation method thereof, so as to solve the problems of the traditional Da Hong Pao tea shaping, roasting, and drying process, which are complicated steps, single machine operation, high energy consumption, labor-intensive and time-consuming, high tea making cost, low intelligence level, and rough tea shape.

[0004] The technical solution adopted by the present invention to solve its technical problems is: a continuous rolling, compacting, roasting and drying integrated machine for Dahongpao tea, including an electric rolling machine with a large-diameter titanium steel long roller, a vibrating cooling and screening conveying trough, an electromagnetic compacting machine with a small-diameter carbon steel shell and a ceramic inner wall short roller, and a far-infrared microwave roasting and cold wind natural drying machine.

[0005] In order to make compact strips, an electric rolling machine with a large-diameter titanium steel long drum is used. Taking advantage of the long titanium steel drum's fast heat conduction, large friction and strong rolling force, it is first rolled into coarse strips of tea by a rapid rolling method. Then it is passed through an electromagnetic compacting machine with a small-diameter carbon steel shell and ceramic inner wall short drum. Taking advantage of its slow heat conduction, small friction and small compacting force, it is compacted into strips by a slow compacting method. At the same time, the radiation effect of electromagnetics and ceramics is used to enhance the aroma.

[0006] In order to prevent the titanium steel material from scorching the tea leaves due to the rapid heat conduction, another layer of titanium steel plate is laid above the electric heating tube of the first U-shaped groove, and the electric heating roller is embedded in the titanium steel plate of the first U-shaped groove and rotated. The thermal conductivity is weakened by "double-layer titanium steel thick compound heat conduction" so that the electric heating rolling can be performed without burning the tea leaves. In order to prevent electromagnetic radiation heat from damaging the inner wall of the ceramic, a 2-4 mm thermal conduction gap is set between the carbon steel material layer and the ceramic material layer. The electromagnetic radiation thermal conductivity is weakened by gap heat conduction so that the inner wall of the ceramic can be compacted in a low-radiation heat energy environment.

[0007] In order to cool down the tea leaves in time to eliminate the heat and screen out the broken tea powder produced during rolling, a vibrating cooling and screening conveying trough is set between the electric heating rolling machine and the electromagnetic compacting machine. The cold air and the vibration of the 12-mesh stainless steel trough bottom screen are used to make the tea leaves on the screen bounce continuously to dissipate heat. After screening out the broken tea powder produced during rolling, it is transported to the electromagnetic compacting machine.

[0008] In order to replace the traditional charcoal fire double roasting and bamboo plate drying process of Dahongpao tea, a roasting and drying machine has been specially developed. The roasting and drying machine has a four-layer structure, which is sequentially provided with a far-infrared aroma layer, a cold air drying layer, a microwave aroma sterilization layer, and a dynamic and static drying layer from top to bottom. In order to realize the continuous operation of the four processes of far-infrared aroma → cold air drying → microwave aroma sterilization → dynamic and static natural drying, the stainless steel mesh conveyor belt of the first far-infrared aroma layer is set to convey from right to left, the stainless steel mesh conveyor belt of the second cold air drying layer is set to convey from left to right, the stainless steel mesh conveyor belt of the third microwave aroma layer is set to convey from right to left, and the stainless steel mesh conveyor belt of the fourth dynamic and static drying layer is set to convey from left to right. In order to smoothly input the tea leaves of the upper layer into the conveyor belt of the next layer, the tea outlet of each conveyor belt is set to be trough-shaped, and the tea leaves are evenly dropped to the conveyor belt of the lower layer through the rotating leaf roller in the trough. In order to overcome the technical obstacle of manual stirring of tea leaves on multi-layer conveyor belts, forward stirring and reverse stirring robots are respectively installed in the far-infrared aroma enhancement layer and the microwave aroma enhancement sterilization layer to replace manual stirring of tea leaves, so that the tea leaves on the conveyor belt can be evenly stirred by far-infrared aroma enhancement and microwave aroma enhancement sterilization.

[0009] In order to achieve efficient aroma enhancement and roasting, a group of far-infrared ceramic radiation heating lamps are arranged above the first far-infrared aroma enhancement layer, so that the far-infrared light and heat are radiated downward to the Dahongpao primary tea on the conveyor belt, and the far-infrared penetration, radiation, temperature control effect, and resonance effect are used to promote the volatilization of floral compounds such as phenylethanol, β-ionone, α-ionone, and linalool contained in the tea, thereby improving its "rock rhyme" and rich orchid fragrance. In order to make full use of infrared light, the left and right layer edges are made of reflective glass, which can not only prevent the tea leaves on the screen conveyor belt from falling out, but also reflect the infrared light into the tea leaves for aroma enhancement and roasting.

[0010] In order to solve the problems of long baking time, high baking cost and easy generation of hot air in the traditional baking cage charcoal fire baking process, a group of microwave generators are arranged above and on the left and right sides of the third microwave aroma layer to form a three-dimensional microwave radiation space. The microwaves are used for aroma sterilization by taking advantage of their fast heating, short heating time, strong radiation penetration and simultaneous heating and aroma sterilization of the tea leaves inside and outside. This can not only shorten the baking and aroma time, but also avoid the generation of hot air. In order to make full use of the light and heat of microwaves, the left and right layer edges are made of stainless steel reflective flat materials, which can not only prevent the tea leaves on the screen conveyor belt from falling out, but also reflect the light and heat of microwaves into the tea leaves for aroma sterilization.

[0011] In order to solve the problems of the traditional drying process, manual operation, complicated steps, labor-intensive and time-consuming, a group of cold fans are arranged above the second cold air drying layer, and the left and right sides are made of 20-mesh stainless steel screens, and a 14-mesh concave-convex stainless steel screen vibrating conveyor belt is used. The cold air and the vibration of the concave-convex screen are used to promote the rapid cooling of the tea leaves on the conveyor belt; the fourth dynamic and static drying layer is made of a 10-mesh concave-convex stainless steel screen vibrating conveyor belt, and the left and right sides are made of 20-mesh stainless steel screens. The vibrator drives the screen to vibrate, which promotes the tea leaves to continue to bounce on the concave-convex stainless steel screen, and perform dynamic natural drying with ventilation or static natural drying without vibration and bouncing. This process combining cold air drying with dynamic and static natural drying simplifies the drying steps, shortens the drying time by half, and can also automate the entire drying process.

[0012] The invention also discloses an operation method of the continuous rolling, compacting, roasting and drying machine for Dahongpao tea

[0013] 1) Electric heating rolling: put the raw Dahongpao tea into the electric heating rolling machine, set: the electric heating temperature is 85-95℃, the rotation speed of the roller is 26-30r / min, the rolling time is 10-12min, and the long titanium steel roller has the characteristics of fast heat conduction, fast rotation speed and large friction, and is rolled into thick strips of tea by rapid rolling.

[0014] 2) Cooling and screening powder: The tea conveyor belt after electric heating rolling vibrates and cools the tea powder in the conveying trough. Start the cold fan and vibrator, and set: the screen vibration frequency is 45-55 times / min, the excitation force is 200-250kgf, the cold wind blowing volume is 100-150 cubic meters / min, and the heat dissipation screening time is 2-4min. The vibrating screen at the bottom of the trough and the cold wind work together to cool down and dissipate the volatile hot air, screen out the broken tea powder, and at the same time replace the conveyor belt to output the tea to avoid excessive heating and loss of tea fragrance.

[0015] 3) Electromagnetic shaping: The tea leaves after cooling and screening are transported to the electromagnetic shaping machine. The settings are: electromagnetic temperature is 75-85℃, the rotation speed of the drum is 12-15r / min, and the rolling time is 20-25min. The short ceramic drum has the characteristics of slow heat conduction, slow rotation speed, and small friction, and the tea leaves are tightened into strips by slow shaping.

[0016] 4) Far-infrared aroma and roasting: transport the electromagnetically compacted tea leaves to the far-infrared aroma and roasting layer, turn on the far-infrared ceramic radiation lamp, and set: the far-infrared light irradiation time is 30-40min, the forward turning and mixing robot turns the tea leaves for 1-2min every 12-15min, and the reverse turning and mixing robot turns the tea leaves for 2-3min every 10-12min, so that the tea leaves on the conveyor belt can be evenly exposed to the far-infrared light for aroma and roasting.

[0017] 5) Cold air drying: put the tea leaves after far-infrared aromatherapy into the cold air drying layer, turn on the conveying screen and the fanless air conditioner, set: the blowing volume of each cold fan is 10-20 cubic meters / min, the drying time is 30-40 minutes, the vibration frequency of the conveying screen is 8-10 times / min, and the combined effect of blowing cold air and the vibration of the concave and convex screen is used to quickly dissipate and cool down the moist hot air of the tea leaves on the conveyor belt.

[0018] 6) Microwave aroma enhancement sterilization: After cold air drying, the tea leaves are fed into the microwave aroma enhancement sterilization layer, and the microwave generator is turned on. The settings are: microwave output power: 15-20kW, microwave frequency: 2450MHz±50Hz, microwave temperature: 85-90℃, aroma enhancement sterilization time: 5-10min, and the electromagnetic field thermal effect and biological effect of microwaves are used together to further enhance the aroma and kill microorganisms.

[0019] 7) Dynamic and static drying: The tea leaves sterilized by microwave aromatherapy are transported to the dynamic and static drying layers. The drying time is set to 70-80 minutes, of which the first 60 minutes are dynamic drying. The vibration frequency of the conveying screen is set to 12-14 times / min, which makes the tea leaves continue to bounce on the concave and convex stainless steel screen, and the dynamic drying is ventilated and breathable, and the remaining broken tea leaves are completely screened out. Then, the static natural drying without vibration and bouncing is used. When the leaf temperature drops to 15-18℃, the tea leaves are output.

[0020] The beneficial effects of the invention are as follows: the invention connects an electric heating rolling machine with a titanium steel long drum, a vibrating cooling sieve powder conveying trough, an electromagnetic compacting machine with a carbon steel shell and a ceramic inner wall short drum, and a roasting and airing machine to form a Dahongpao tea continuous rolling, compacting, roasting and airing machine, which solves the problems of the traditional Dahongpao tea shaping, roasting and airing process, which is complicated, requires a single machine, consumes a lot of energy, is labor-intensive and time-consuming, has a high tea making cost, and has a low degree of intelligence. In particular, the invention can improve the work efficiency by 50-60%, reduce the making cost by 30-40%, and can make Dahongpao tea in strips, which is heavy, compact, and has a rich floral and fruity aroma.

[0021] The present invention adopts an electric heating rolling machine with a large-diameter titanium steel long drum, and utilizes the characteristics of the titanium steel drum that fast heat conduction, large friction and large rolling force to first roll the tea into coarse strips by a rapid rolling method, and then passes through an electromagnetic tightening machine with a small-diameter carbon steel shell and ceramic inner wall short drum, and utilizes the characteristics of slow heat conduction, small friction and small tightening force to tighten the tea into strips by a slow tightening method, and also utilizes the radiation effect of electromagnetic and ceramics to enhance the aroma.

[0022] The present invention adopts a four-layer roasting and drying machine. Above the first layer of far-infrared aroma roasting layer, a far-infrared ceramic radiation heating lamp is arranged, and a reflective glass layer edge is adopted, which can make full use of the penetration, radiation, temperature control effect and resonance effect of far-infrared light to promote the volatilization of floral compounds such as phenylethanol, β-ionone, α-ionone and linalool contained in the tea leaves, so as to improve its "rock rhyme" and rich orchid fragrance. A microwave generator and a stainless steel flat plate reflective layer edge are arranged above and on the left and right sides of the third layer of microwave aroma layer, which can make full use of the characteristics of microwave fast heating, short heating time, large radiation penetration, and simultaneous heating and aroma sterilization of the inside and outside of the tea leaves, and perform three-dimensional aroma sterilization, which is important for improving and stabilizing the rich orchid fragrance of Dahongpao tea and killing microorganisms and bacteria. The second layer is set as a cold air drying layer, and the fourth layer is set as a dynamic and static drying layer, which simplifies the drying step, solves the problems of manual operation, labor and time consumption in the traditional drying process, and can especially shorten the drying time by half, and make the entire drying process automatic.

[0023] The present invention will be described in more detail below with reference to the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is the front view of the present invention.

[0025] Figure 2 It is a side view of the electric heating rolling machine in the present invention.

[0026] Figure 3 It is a front view of the vibrating cooling screen powder conveying trough in the present invention.

[0027] Figure 4 It is a side view of the electromagnetic tightening machine in the present invention.

[0028] Figure 5 It is a front view of the incense baking and drying machine in the present invention.

[0029] Figure 6 It is the front view of the blanking chute in the present invention. DETAILED DESCRIPTION

[0030] Embodiment 1, as Figures 1 to 6 As shown, a continuous rolling, compacting, roasting and drying machine for Dahongpao tea comprises an electric heating rolling machine 1, a vibrating cooling and screening conveying trough 4, an electromagnetic compacting machine 2 and a roasting and drying machine 3 which are arranged in sequence.

[0031] The feed end of the electric heating rolling machine 1 is provided with a feed conveyor belt 5, and the feed conveyor belt 5 is a 10-mesh stainless steel screen conveyor belt. A feed hopper 51 is provided at the feed end of the feed conveyor belt 5, and the feed hopper 51 is made of stainless steel. The feed conveyor belt 5 conveys tea leaves upward at an angle of 20-25 degrees, and can screen out small insects, mud, dust and other debris entrained in the tea leaves during the inclined conveying process.

[0032] The electric heating rolling machine 1 includes an electric heating roller 11 and an electric heating device 12 arranged below the electric heating roller 11. The electric heating roller 11 is 2.1m long and 80cm in diameter. In order to make the roller conduct heat quickly and increase the rolling force, the electric heating roller is made of titanium steel material, so that the initial Dahongpao raw tea can be made into thick strips of tea by a long roller with a large diameter and fast heat conduction. The electric heating device 12 includes a first U-shaped groove 121 supported below the electric heating roller 11, and 6 electric heating tubes 122 arranged in the first U-shaped groove 121. In order to avoid the titanium steel material from conducting heat quickly and easily burning the tea leaves, a layer of titanium steel plate 123 is laid above the electric heating tube 122 of the first U-shaped groove 121, and the electric heating roller 11 is embedded on the titanium steel plate 123 of the first U-shaped groove 121 and rotated, and the thermal conductivity is weakened by "double-layer titanium steel thick compound heat conduction" to perform electric heating rolling.

[0033] The vibration cooling and screening conveying trough 4 includes a vibration frame 45 and a trough body 41 arranged on the vibration frame 45. The vibration frame 45 is a rectangular four-corner cast iron frame, and the trough body 41 is mounted on the vibration frame 45, made of stainless steel material, with a trough length of 2.1m, a trough width of 0.7m, and a trough depth of 0.5m. A 10-12 mesh screen 42 is arranged at the bottom of the trough body 41, one end of the trough body 41 is connected to the tea outlet of the electric heating rolling machine 1, and the other end of the trough body 41 is connected to the tea inlet of the electromagnetic compacting machine 2, and the cooling and screening of broken tea powder and the conveying of tea leaves are carried out by blowing cold air and vibrating.

[0034] Cooling fans 44 are arranged at intervals on the tank body 41. The cooling fans 44 are F-ST45G type bladeless cooling fans, which are equipped with an intelligent temperature control system and can set the wind speed and air volume. A total of 3 cooling fans are configured, which are arranged above the tank body 41 at intervals of 65 cm, and blow cold air into the tank to quickly cool down the tea leaves after the electric heating rolling and volatilize the hot air.

[0035] A vibrator 43 is also installed at the bottom of the trough body 41; the vibrator 43 is a flat plate vibrator, which is arranged at the feeding end of the trough body 41, and generates a vibration frequency of 50-60 times / min and an excitation force of 250-300kgf, driving the screen to vibrate to remove broken tea leaves and dissipate heat and volatilize hot air.

[0036] A hydraulic lifter 46 is also provided between the feeding end of the trough body 41 and the vibration frame 45. The hydraulic lifter 46 is a 50T-200mm electric hydraulic jack. The inclination angle of the trough body 41 is adjusted by the hydraulic lifter 46. In order to achieve efficient heat dissipation and transportation of screen residues, the trough body is tilted downward by 3-4 degrees by the hydraulic lifter 46. The broken tea leaves produced during rolling are removed by inclined vibration, the heat is volatilized, and the tea leaves after cooling and screening are input into the electromagnetic compacting machine 2.

[0037] The electromagnetic compacting machine 2 includes an electromagnetic roller 21 and an electromagnetic device 22. The electromagnetic roller 21 is a double-layer structure, with an outer layer of a carbon steel material layer 211 and an inner layer of a ceramic material layer 212. In order to reduce the compacting force of the electromagnetic roller 21 and prevent the buds and leaves from breaking, the length of the electromagnetic roller 21 is reduced to 1.8m, and the cylinder diameter is reduced to 60cm. The characteristics of the ceramic inner wall being relatively smooth, having low friction, slow heat conduction, and low radiation heat energy are utilized to compact the strips through a slow compacting method and improve the aroma. In order to avoid damage to the ceramic inner wall by electromagnetic radiation heat, a 2-4 mm heat conduction gap 213 is provided between the carbon steel material layer 211 and the ceramic material layer 212, and the electromagnetic radiation thermal conductivity is weakened by gap-type heat conduction, so that the ceramic inner wall can be compacted in a low radiation heat energy environment.

[0038] The electromagnetic device 22 includes a second U-shaped groove 221 supported below the electromagnetic roller 21, and an electromagnetic coil 222 arranged in the second U-shaped groove 221. The electromagnetic coil 222 is also connected to a sliding conductive ring 223 and an electromagnetic generator 224. The electromagnetic coil 222 is provided with two groups, which are cross-laid at the bottom of the second U-shaped groove 221 and connected to the sliding conductive ring and the electromagnetic generator. The eddy current generated by electromagnetic induction is used to perform electromagnetic radiation heating on the carbon steel material layer 211, which can solve the problem that conventional electric heating pipes are easily corroded by the carbon steel shell to produce rust. The second U-shaped groove 221 is a double-layer structure, the inner layer is made of carbon steel material, and the outer layer is made of silicate fiber asbestos material. Two-thirds of the electromagnetic roller 21 is embedded in the second U-shaped groove 221 and tightly wrapped, which can reduce the expansion of electromagnetic radiation heat energy, reduce heat loss, and improve the efficiency of tea drying and compacting.

[0039] A Z-shaped lifting conveyor belt 10 is arranged between the discharge end of the electromagnetic compacting machine 2 and the feed end of the roasting and drying rope machine 3. The roasting and drying rope machine 3 comprises a roasting and drying rope box 31, which is 2.4m long, 1.6m wide and 3.2m high. A far-infrared aroma roasting and fragrance layer 32, a cold air drying rope layer 33, a microwave aroma sterilization layer 34 and a dynamic and static drying rope layer 35 are arranged in sequence from top to bottom in the roasting and drying rope box 31. The compacted tea leaves are fed into the far-infrared aroma roasting and fragrance layer 32 through the Z-shaped lifting conveyor belt 10, and then transported to the next layer in sequence.

[0040] The infrared aroma roasting layer 32 uses a 20-mesh stainless steel screen to carry and transport tea leaves, the cold air drying layer 33 uses a 14-mesh concave-convex stainless steel vibrating screen to carry and transport tea leaves, the microwave aroma sterilization layer 34 uses a 20-mesh stainless steel vibrating screen to carry and transport tea leaves, and the dynamic and static drying layer 35 uses a 10-mesh concave-convex stainless steel screen to carry and transport tea leaves. In order to achieve continuous operation, the stainless steel screen conveyor belt of the far-infrared aroma roasting layer 32 is set to move from right to left, the cold air drying layer 33 is set to move from left to right, the microwave aroma sterilization layer 34 is set to move from right to left, and the dynamic and static drying layer 35 is set to move from left to right. In order to smoothly feed the tea leaves of the upper layer into the conveyor belt of the next layer, a feeding trough 36 is provided below the tea outlet of each conveyor belt. The feeding trough 36 is a flat notch structure, and the feeding trough 36 extends all the way to the top of the lower conveyor belt. A leaf leveling roller 37 is provided in the feeding trough 36, and a group of leaf leveling claws 371 are evenly provided on the leaf leveling roller 37, and the tea leaves are evenly dropped to the lower conveyor belt by the rotation of the leaf leveling roller. In order to overcome the technical obstacle that it is difficult to manually turn the tea leaves on the multi-layer conveyor belt, a forward turning and mixing manipulator 38 and a reverse turning and mixing manipulator 39 are respectively provided above the screen conveyor belt of the far-infrared aroma roasting layer 32 and the microwave aroma sterilization layer 34, so as to replace the manual turning and mixing of the tea leaves, so that the tea leaves on the conveyor belt are evenly subjected to far-infrared aroma roasting and microwave aroma sterilization. The turning and mixing manipulator 38 includes a rotating shaft and a group of turning and mixing claws arranged on the rotating shaft.

[0041] Further described far-infrared aroma-raising and baking layer 32, the height of layer edge is 60cm, adopts 20 mesh stainless steel screen to carry and convey tea leaves, at 50-60cm above layer edge, at intervals of 65-70cm, arrange 3 TB250*100*70mm type far-infrared light ceramic radiation lamps 6, to irradiate the Dahongpao primary processed tea on the conveyor belt downwards, carry out infrared light aroma-raising and baking.In order to make full use of infrared light source, the inner wall of described far-infrared aroma-raising and baking layer 32 is provided with a layer of reflective glass 7, can both block the tea leaves on the screen conveyor belt from falling out, can also reflect infrared light into tea leaves and carry out reflected light aroma-raising and baking.The technical effect produced by setting far-infrared aroma-raising and baking layer 32: can not only replace the traditional baking cage charcoal fire baking and baking process, and can utilize the penetration force of far-infrared irradiation downwards, radiation force, temperature control effect, resonance effect, promote the volatilization of floral compounds such as phenylethanol, β-ionone, α-ionone and linalool contained in tea leaves, improve its "rock rhyme" and rich orchid fragrance.

[0042] The cold air drying layer 33 is further described, and the height of the layer edge is 50cm. The left and right layer edges are made of 20-mesh stainless steel screens to prevent cold air from drifting out and tea leaves from falling out. A 14-mesh concave-convex stainless steel vibrating screen is used to carry and transport tea leaves. Two F-ST45G type fanless air-conditioning fans 8 are arranged 40-50cm above the layer edge, with an interval of 1.1-1.2m, to blow cold air downward to the tea leaves on the conveyor belt for cooling. The technical effect produced by setting the cold air drying layer 33 is: the combined effect of blowing cold air and the vibration of the concave-convex screen is used to dynamically cool down and dry the far-infrared aroma-enhancing roasted Dahongpao tea, and eliminate the hot air.

[0043] Further, the microwave aroma-enhancing sterilization layer 34 has a layer edge height of 70cm, and a 20-mesh stainless steel vibrating screen is used to carry and convey tea leaves. At 50-60cm above the layer edge, 1.1-1.2m is spaced apart, and 2 microwave generators 9 are arranged. A microwave generator 9 is cross-arranged 1.1-1.2m apart on the left and right sides of the box to form a three-dimensional microwave radiation space, and the tea leaves on the conveyor belt are sterilized by three-dimensional microwave aroma-enhancing. In order to make full use of microwave heat energy, the left and right layer edges of the box are made of stainless steel reflecting flat plates, so that the microwaves are reflected to the tea leaves on the conveyor belt for reflecting microwave aroma-enhancing again. The technical effect produced by setting the microwave aroma-enhancing sterilization layer: the characteristics of microwave heating up quickly, short heating time, large radiation penetration, and aroma-enhancing sterilization of tea leaves inside and outside can be fully utilized, and the rich orchid fragrance of Dahongpao tea can be continuously improved, and microbial bacteria can be killed.

[0044] The dynamic and static drying layer 35 has a layer edge height of 50 cm, and the left and right layer edges are made of 20 mesh stainless steel screens to prevent the tea leaves from falling out. A 10 mesh concave-convex stainless steel screen vibrating conveyor belt is used, and the screen is driven to vibrate by a vibrator, so that the tea leaves continue to bounce on the concave-convex stainless steel screen, and a dynamic natural drying or static natural drying without vibration and bouncing is performed, and the residual broken tea powder is thoroughly screened out. The technical effect produced by setting the dynamic and static drying layer is: through the process of combining this cold air drying with the dynamic and static natural drying, the drying step is simplified, the drying time can be shortened by half, and the entire drying process can be automated, which solves the problems of the traditional drying process, complicated steps, labor-consuming and time-consuming, and high tea making cost.

[0045] Embodiment 2: A method for operating a continuous rolling, compacting, roasting, and airing machine for Dahongpao tea, comprising the following steps:

[0046] 1) Electric heating rolling: put the raw Dahongpao tea into the electric heating rolling machine, set: the electric heating temperature is 85-95℃, the rotation speed of the electric heating roller is 26-30r / min, and the rolling time is 10-12min; using the long titanium steel roller, which has the characteristics of fast heat conduction, fast rotation speed and large friction, it is rolled into thick strips of tea by rapid rolling.

[0047] 2) Cooling and screening powder: The tea conveyor belt after electric heating rolling vibrates and cools the tea powder in the conveying trough. Start the cold fan and vibrator, and set: the screen vibration frequency is 45-55 times / min, the excitation force is 200-250kgf, the cold wind blowing volume is 100-150 cubic meters / min, and the heat dissipation screening time is 2-4min; the vibrating screen at the bottom of the trough and the cold wind work together to cool down and dissipate the volatile hot air, screen out the broken tea powder, and at the same time replace the conveyor belt to output the tea to avoid excessive heating and loss of tea fragrance.

[0048] 3) Electromagnetic shaping: The tea leaves after cooling and screening are transported to the electromagnetic shaping machine, and the settings are: electromagnetic temperature is 75-85℃, the rotation speed of the drum is 12-15r / min, and the rolling time is 20-25min; the ceramic drum is used to make use of its slow heat conduction, slow rotation speed and small friction to tighten the tea leaves into strips through slow shaping.

[0049] 4) Far-infrared aroma and roasting: transport the electromagnetically compacted tea leaves to the far-infrared aroma and roasting layer, turn on the far-infrared ceramic radiation lamp, and set the far-infrared light irradiation time to 30-40min; the forward turning and mixing robot turns the tea leaves for 1-2min every 12-15min, and the reverse turning and mixing robot turns the tea leaves for 2-3min every 10-12min, so that the tea leaves on the conveyor belt can be evenly exposed to the far-infrared aroma and roasting.

[0050] 5) Cold air drying: put the tea leaves after far-infrared aromatherapy into the cold air drying layer, turn on the conveying screen and the fanless air conditioner, set: the blowing volume of each cold fan is 10-20 cubic meters / min, the drying time is 30-40 minutes, the vibration frequency of the conveying screen is 8-10 times / min, and the combined effect of blowing cold air and the vibration of the concave and convex screen is used to quickly dissipate and cool down the moist hot air of the tea leaves on the conveyor belt.

[0051] 6) Microwave aroma enhancement sterilization: put the tea leaves after cold air drying into the microwave aroma enhancement sterilization layer, turn on the microwave generator, set: microwave output power: 15-20kW, microwave frequency: 2450MHz±50Hz, microwave temperature 85-90℃, aroma enhancement sterilization time 5-10min; use the electromagnetic field thermal effect and biological effect of microwave to further enhance the aroma and kill microorganisms.

[0052] 7) Dynamic and static drying: The tea leaves sterilized by microwave aromatherapy are transported to the dynamic and static drying layers. The drying time is set to 70-80 minutes, of which the first 60 minutes are dynamic drying. The vibration frequency of the conveying screen is set to 12-14 times / min, which prompts the tea leaves to continue bouncing on the concave and convex stainless steel screen for dynamic drying with ventilation and air permeability, and the remaining broken tea leaves are completely screened out; then a static natural drying without vibration and bouncing is used, and the tea leaves are output when the leaf temperature drops to 15-18℃.

[0053] The present invention is described above by way of example in conjunction with the accompanying drawings. Obviously, the specific implementation of the present invention is not limited to the above-mentioned methods. As long as various non-substantial improvements are made using the method concept and technical solution of the present invention; or the above concept and technical solution of the present invention are directly applied to other occasions without improvement, they are all within the protection scope of the present invention.

Claims

1. A Da Hong Pao tea continuous rolling, compacting, roasting, and drying machine, characterized by: It comprises an electric heating rolling machine (1), an electromagnetic compacting machine (2) arranged after the electric heating rolling machine (1), and a roasting and drying rope machine (3) connected to the electromagnetic compacting machine (2) for roasting and drying the rope; A vibration cooling screen powder conveying trough (4) is arranged between the electric heating rolling machine (1) and the electromagnetic compacting machine (2), the vibration cooling screen powder conveying trough (4) comprising a trough body (41), a 10-12 mesh screen (42) is arranged at the bottom of the trough body (41), and a vibrator (43) is also installed at the bottom of the trough body (41); The electric heating roller forming machine (1) comprises an electric heating roller (11) and an electric heating device (12) arranged below the electric heating roller (11). The electric heating roller (11) is made of titanium steel material. The electromagnetic compacting machine (2) comprises an electromagnetic roller (21) and an electromagnetic device (22); the electromagnetic roller (21) is a double-layer structure, the outer layer is a carbon steel material layer (211), the inner layer is a ceramic material layer (212), and a heat-conducting gap (213) is provided between the carbon steel material layer (211) and the ceramic material layer (212); The roasting and drying rope machine (3) comprises a roasting and drying rope box (31), wherein the roasting and drying rope box (31) is provided with a far-infrared roasting and drying rope layer (32), a cold air drying rope layer (33), a microwave roasting and sterilizing layer (34), and a dynamic and static drying rope layer (35) in sequence from top to bottom.

2. The Da Hong Pao tea continuous rolling, compacting, roasting, and airing machine as claimed in claim 1, characterized in that: The electric heating roller (11) is 2.1 m long and 80 cm in diameter; the electromagnetic roller (21) is 1.8 m long and 60 cm in diameter.

3. The Da Hong Pao tea continuous rolling, compacting, roasting, and airing machine as claimed in claim 1, characterized in that: The feeding end of the electric heating rolling machine (1) is provided with a feeding conveyor belt (5), and the feeding conveyor belt (5) is a 10-mesh stainless steel screen conveyor belt, and conveys tea leaves upward at an inclination of 20-25 degrees.

4. The Da Hong Pao tea continuous rolling, compacting, roasting, and drying machine as claimed in claim 1, characterized in that: The electric heating device (12) comprises a first U-shaped groove (121) supported below the electric heating roller (11), a group of electric heating tubes (122) arranged in the first U-shaped groove (121), and a layer of titanium steel plate (123) is laid above the electric heating tubes (122).

5. The Da Hong Pao tea continuous rolling, compacting, roasting, and airing machine as claimed in claim 1, characterized in that: A group of cooling fans (44) are arranged at intervals on the tank body (41).

6. The Da Hong Pao tea continuous rolling, compacting, roasting, and airing machine as claimed in claim 1, characterized in that: The electromagnetic device (22) comprises a second U-shaped groove (221) supported below the electromagnetic roller (21), and an electromagnetic coil (222) arranged in the second U-shaped groove (221).

7. The Da Hong Pao tea continuous rolling, compacting, roasting, and airing machine as claimed in claim 1, characterized in that: A group of far-infrared light ceramic radiation lamps (6) are arranged above the far-infrared aroma-raising and roasting layer (32), and a layer of reflective glass (7) is arranged on the inner wall of the far-infrared aroma-raising and roasting layer (32); a group of fanless cold air fans (8) are arranged on the cold air drying layer (33), and a microwave generator (9) is arranged on the microwave aroma-raising and sterilizing layer (34).

8. The Da Hong Pao tea continuous rolling, compacting, roasting, and airing machine as claimed in claim 7, characterized in that: The infrared aroma-raising and roasting layer (32) uses a 20-mesh stainless steel screen to carry and transport tea leaves, the cold air drying layer (33) uses a 14-mesh concave-convex stainless steel vibrating screen to carry and transport tea leaves, the microwave aroma-raising and sterilizing layer (34) uses a 20-mesh stainless steel vibrating screen to carry and transport tea leaves, and the dynamic and static drying layer (35) uses a 10-mesh concave-convex stainless steel screen to carry and transport tea leaves.

9. The method for operating the continuous rolling, compacting, roasting, and airing machine for Da Hong Pao tea according to any one of claims 1 to 8, characterized in that: The following steps are involved: 1) Electric heating rolling: put the primary Da Hong Pao raw tea into the electric heating rolling machine, set: the electric heating temperature is 85-95℃, the speed of the electric heating roller is 26-30r / min, and the rolling time is 10-12min; 2) Cooling the sieve powder: The tea conveyor belt after electric heating rolling vibrates and cools the sieve powder in the conveying trough, and the cooling fan and vibrator are started. The settings are: the vibration frequency of the sieve is 45-55 times / min, the excitation force is 200-250kgf, the cold air blowing volume is 100-150 cubic meters / min, and the heat dissipation time of the sieve powder is 2-4min; 3) Electromagnetic shaping: The tea leaves after cooling and screening are transported to the electromagnetic shaping machine. The electromagnetic temperature is set to 75-85℃, the speed of the drum is 12-15r / min, and the rolling time is 20-25min. 4) Far-infrared aroma roasting: transport the electromagnetically compacted tea leaves to the far-infrared aroma roasting layer, turn on the far-infrared ceramic radiation lamp, and set the far-infrared light irradiation time to 30-40 minutes; 5) Cold air drying: put the tea leaves after far-infrared aroma treatment into the cold air drying layer, turn on the conveying screen and the fanless air conditioner, set the air volume of each cold fan to 10-20 cubic meters / min, the drying time to 30-40 minutes, and the vibration frequency of the conveying screen to 8-10 times / min. 6) Microwave aroma sterilization: put the tea leaves after cold air drying into the microwave aroma sterilization layer, turn on the microwave generator, set: microwave output power: 15-20kW, microwave frequency: 2450MHz±50Hz, microwave temperature: 85-90℃, aroma sterilization time: 5-10min; 7) Dynamic and static drying: The tea leaves after microwave aromatherapy and sterilization are transported to the dynamic and static drying layers, and the drying time is set to 70-80 minutes, of which the dynamic drying is used for the first 60 minutes, and the vibration frequency of the conveying screen is set to 12-14 times / min, so that the tea leaves continue to bounce on the concave and convex stainless steel screen, and the dynamic drying is carried out for ventilation and air permeability, and the remaining broken tea leaves are completely screened out; then a static natural drying without vibration and bouncing is used, and the tea leaves are output when the leaf temperature drops to 15-18℃.

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