Tea enzyme-deactivating and baking streamline system utilizing microwave to heat and dry

Abstract

The invention discloses a tea enzyme-deactivating and baking streamline system utilizing microwave to heat and dry. The system is composed of a material feeding hopper, a material feeding mouth, a gas outlet pipe, a microwave chamber, a microwave magnetron generator, an aspiration channel, an exhaust inlet, an attenuation chamber, a conveyor belt, a transmission auxiliary shaft, a finished-product vehicle, a control cabinet, an outer control disc, a transmission platform, a support, an enzyme-deactivating and baking cavity, a material feeding attenuation chamber, a motor, an electric chamber, a decelerator, a driving belt, a transmission main shaft, and a device machine body. The system fully utilizes the penetrating performance and non-thermal effect of microwave to rapidly heat the tea to a required temperature for enzyme-deactivating and drying to destroy the activity of the enzyme in fresh tea leaves to inhibit the enzymatic reactions; the microwave makes the inner molecules in tea to collide with each other in a high speed, thus a great amount of friction heat is generated, the temperature of the tea is rapidly increased, the surface and inner of the tea are simultaneously heated in a short time, thus a great amount of water molecules are rapidly evaporated from the tea, and the effects of rapid enzyme-deactivating, drying, sterilizing, and improving tea quality are achieved.

Description

technical field [0001] The invention relates to the technical field of tea making machinery, in particular to an assembly line system for greening and drying of tea leaves, which is heated and dried by microwaves. Background technique [0002] Greening is the use of high temperature to passivate the activity of enzymes in the green leaves during the fermentation process, so that the leaves stop fermentation and the quality of green leaves is fixed; drying can evaporate excess water in the tea leaves. During the drying process, the temperature should be adjusted at any time according to the changes in the tea leaves. Stirring, it takes a long time to dry many times. At present, the mechanical de-enzyming and drying process has the defects of large equipment, high cost of de-enzyming, drying, sterilization, and long production cycle; while the traditional manual de-enzyming and drying process has high and uneven temperatures, which are difficult for operators to master. It is...

AI Technical Summary

Problems solved by technology

At present, the mechanical de-enzyming and drying process has the defects of large equipment, high cost of de-enzyming, drying, sterilization, and long production cycle; while the traditional manual de-enzyming and drying process has high and uneven temperatures, which are difficult for operators to master. It is easy to produce burnt leaves and unstable defects; both mechanical and manual operations cannot achieve clean production, and there are a series of defects that reduce the quality of tea

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