Berry tea frying machine

Abstract

The invention relates to a berry tea frying machine. The berry tea frying machine comprises a feeding hopper, a pot, a heating element and a tea discharging port, wherein the feeding port is arranged above the head portion of the pot, the tea discharging port is formed under the tail portion of the pot, and the heating element is arranged at the bottom of the pot; the inside of the pot is provided with a spindle and a rubbing and scattering mechanism, and the scattering mechanism is composed of a rubbing plate, a scattering rod, a sweeping plate and stirring nails; the spindle is driven by a spindle driving motor and a belt mechanism, the rubbing plate, the scattering rod and the sweeping plate are sequentially arranged on the spindle, the stirring nails are vertically arranged onto the inner wall of the pot, the rubbing plate is in an arc shape, the scattering rod is provided with scattering nails, and the scattering nails and the stirring nails are arranged in a staggered mode. The invention also discloses a new production process. The new production process is composed of the steps of washing, airing, frying, pile fermentation, stirring, drying, flavoring and the like, obtains continuity and achieves mass continuous production, and due to the fact of being close to manual production processes, can obtain high-quality berry tea and high economic value after technical parameters are set.

Description

technical field [0001] The invention relates to the technical field of fried tea, in particular to a berry tea fried tea machine. Background technique [0002] The frying of berry tea is very different from that of ordinary tea leaves. Now there is no machine for frying berry tea completely. The existing frying of berry tea is all manual frying. The quality of the tea depends entirely on the individual level of the skilled worker; under high temperature, it is necessary to constantly stir fry with both hands for a long time and bend over for a long time. [0003] The other is to use ordinary tea-frying equipment for frying: after cleaning-drying-fixing-kneading-shaping-dissolution-stacking-drying-titian and other processes, although this production has great efficiency compared with manual production Advantages, but the quality of berry tea is quite different from that of hand-made berry tea, because the production of berry tea has its own particularity. When traditionally ...

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Problems solved by technology

[0002] The frying of berry tea is very different from that of ordinary tea leaves. Now there is no machine for frying berry tea completely. The existing frying of berry tea is all manual frying. The quality depends entirely on the personal level of the skilled worker; under high temperature, both hands must be constantly stir-frying for a long time, bending over and stir-frying for a long time, the labor intensity is high, and the working conditions are poor; the hygienic conditions are poor, and the increase in personnel participation will pose a certain threat to the hygiene of berry tea.

[0003] The other is to use ordinary tea-frying equipment for frying: after cleaning-drying-fixing-kneading-shaping-dissolution-stacking-drying-titian and other processes, although this production has great efficiency compared with manual production Advantages, but the quality of berry tea is quite different from that of hand-made berry tea, because the production of berry tea has its own particularity. When traditionally frying berry tea by hand, it must be turned and kneaded quickly after the frying pan reaches a certain temperature. Berry tea, then immediately break up and cool down, and repeat this process, so that the berry tea can effectively release dihydromyricetin, and then or even at that time, a relatively uniform and large-area flaky white precipitate will be formed naturally, and according to the above-mentioned ordinary frying When the tea equipment is roasted, because the water content of the berry tea leaves is relatively low, the time in this kind of greening machine is too long, and the temperature is difficult to control. The fire will cause the leaf surface to be too dry and affect the subsequent rolling process. If the fire is too small, the greening will not be done It is clear that the most important thing is that the traditional degreening machine only has the function of degreening, and does not have the function of kneading and breaking up. The waxy layer and cuticle on the surface of the berry tea cannot be broken, and then you have to leave the degreening machine and wait for the kneading machine to knead. The entire berry tea frying process has been turned into several steps, resulting in that the dihydromyricetin cannot be precipitated normally and evenly when the berry tea produced by this process is finished, and the leaf surface is cooled and lost when kneading. If the precipitation conditions are not met, the spotty precipitation points will not appear until after the heap fermentation. In this way, the active ingredients of the berry tea will not be fully released, resulting in a decrease in the effectiveness of the tea and a direct increase in processing costs.

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