Dryer for broadleaf holly leaves

Abstract

The invention belongs to the technical field of broadleaf holly leaf processing, and particularly relates to a dryer for broadleaf holly leaves. The dryer comprises a casing and an air heater, wherein a casing cover is fixed at the top of the casing; a feeding hopper is arranged at the upper end of the casing; a main hot air inlet connected with the air heater is formed in the casing cover; the dryer also comprises a conical barrel which is fixedly connected with the lower end of the casing; a discharge opening is formed in the lower end of the conical barrel; a separating board is arranged inside the casing; an inner cavity of the casing is divided into a left chamber and a right chamber by the separating board; the feeding hopper is positioned above the left chamber; first folded plates and second folded plates which are mutually staggered are arranged in the left chamber; free ends of the first folded plates and the second folded plates are separately downwards inclined; a vertical cylinder is arranged in the right chamber; a rotating shaft extending into the cylinder is rotationally connected onto the top cover; the lower end of the rotating shaft extends into the conical barrel; and a spiral blade is welded on the rotating shaft. The dryer disclosed by the invention is simple in structure; and compared with a traditional dryer, the dryer disclosed by the invention has the advantages that tea can be sufficiently contacted with hot air, and the influence on final modeling of the tea is avoided.

Description

Technical field [0001] The invention belongs to the technical field of tea processing. Background technique [0002] Kudingcha belongs to the genus of Ilex Kudingcha in the Holly family. It is often called "Gaolu Tea" in ancient Chinese books. It is a valuable health care product for both medicine and drink. It has a drinking history of more than 2000 years. There are two main types of Kudingcha. One is the large-leaf Kudingcha produced in Hainan and Guangxi, and the other is Qingshan Lvshui tea from Sichuan, Yunnan, Guizhou and Zhejiang, also called Xiaoye Kudingcha. [0003] The current processing steps of Xiaoye Kuding tea roughly include: withering-killing-rolling-unblocking-drying. Withering: the fresh leaves are withered. Due to the loss of water, the leaf color changes from emerald green to dark green, the leaf quality becomes softer, and the leaf volume becomes smaller; killing: destroys and inactivates the oxidase activity in the fresh leaves through high temperature, and...

AI Technical Summary

Problems solved by technology

Its working principle is to make the tea leaves contact with hot air more fully through vibration. Its disadvantages are: ①The tea leaves enter the drying step after being twisted and unblocked. Large, it will make the tea roll of Kudingcha open, and finally affect the shape of the tea

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