Houkui tea making device and tea making technology

Abstract

The invention belongs to the field of Houkui tea making and particularly relates to a tea making device automatically conducting deactivation of enzymes and tip pinching to make Houkui.The tea making device comprises a conveying device, an enzyme deactivation device, a tip pinching device and an output device.The conveying device is a crawler-type conveyor belt across the enzyme deactivation device and is provided with a transmission groove.The enzyme deactivation device combines far infrared and microwaves.The tip pinching device is provided with a material inlet and a tip pinching idler wheel.The tea making device has the advantages that the far infrared and the microwaves are adopted at the same time to conduct enzyme deactivation, tea aroma enhancing is benefited, and the color of tea leaves which are subjected to enzyme deactivation is superior to that of manually-made tea leaves; the tea leaves can not extrude or broken up, and the condition formed after tip pinching is better; enzyme deactivation and tip pinching are conducted on the same assembly line, the labor cost is saved, and the tea making efficiency is improved.

Description

Technical field: [0001] The invention belongs to the field of tea making from houkui, and in particular relates to a tea-making device and a method for making houkui by automatic greening and tipping. Background technique: [0002] Taiping Houkui is a famous tea in Chinese history. It is produced in Xinming, Longmen and Sankou areas of Huangshan District (formerly Taiping County) at the northern foot of Huangshan City, Anhui Province. The shape of Taiping Monkey Queen is two leaves with buds, flat and straight, stretching naturally, and the white hair is concealed. The leaves are green and even, the veins are green and red, the orchid fragrance is high and refreshing, the taste is mellow and sweet, with a unique monkey rhyme, the soup is clear and clear, the bottom of the leaves is bright and green, and the buds and leaves are full and strong. [0003] In the prior art, fixing and pinching are indispensable processes in the process of making monkey head. In the prior art, f...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, fixing and pinching are indispensable processes in the process of making monkey head. In the prior art, fixing is the first process of preparing monkey head. Its purpose is to destroy and passivate the green leaves in fresh leaves through high temperature. Oxidase activity, inhibits the enzymatic oxidation of tea polyphenols in fresh leaves, evaporates part of the water in fresh leaves, and softens the tea leaves for the next step of processing. At present, Houkui’s greening techniques mainly include pan-fried greening, roller greening, Hot-air de-enzyming, steam de-enzyming, microwave or far-infrared de-enzyming alone, microwave and far-infrared de-enzyming successively, etc. These de-enzyming technologies generally have disadvantages such as long de-enzyming time, uneven de-enzyming, high cost of de-enzyming, and low work efficiency, which affect the quality of tea with output

[0004] In the prior art, after the greening of Houkui tea leaves, it is necessary to pinch the tip. Now, manual work is often used for tipping, but the efficiency is very low, and the shape of the tea produced is quite different, and the quality of the tea is reduced.

The utility model patent with the application number of 201320459596.2 discloses a tea tipping machine, but the feed port of the tea tipping machine is at the top of the tea tipping machine, and the tea leaves are easily bent vertically downwards to cause blockage when feeding manually, and the tea leaves are easily blocked when discharging. The arrangement on the sieve is relatively messy, which causes the tea leaves to be extruded and dried. The invention patent with the publication number of CN104012685A discloses a numerically controlled tea tip forming machine. Adding tea leaves to the feeding port will easily cause the tea leaves to be squeezed and broken at the feeding port, which will affect the appearance of the finished tea.

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