All-in-one machine for tea enzyme deactivation and tea screening

Abstract

The invention discloses an all-in-one tea cleaning and screening machine, which comprises a base, a foot, a fixed plate, a drying cylinder, a feeding port, a cover plate, a handle, a collection box and a top plate; a drying cylinder is arranged above the base, and the base The left end of the seat is fixedly connected with a fixed plate, the side wall of the fixed plate is hinged with a first motor, the shaft extension end of the first motor is fixedly connected with a left rotating shaft, the right end of the left rotating shaft is fixedly connected with a first bevel gear, and the left rotating shaft is sleeved There is a left half gear, a partition is set on the right side of the left shaft, and a right shaft runs through the middle of the partition. The right end of the right shaft is fixedly connected with an electric heating plate, and the first motor drives the electric heating plate to rotate to dry the tea leaves. Heating is more uniform; during the drying process, use the scraper to clean the bottom of the drying cylinder, and at the same time use the scraper to turn the tea at the bottom of the drying cylinder, so that the tea is heated more evenly and the drying effect is further improved; drying The barrel rotates forward and backward alternately, so that the tea is heated more evenly and the screening efficiency is improved.

Description

technical field [0001] The invention relates to tea processing equipment, in particular to an integrated machine for fixing and screening tea leaves. Background technique [0002] There is a long record of tea drinking in Chinese history, and it is impossible to find out exactly when it was, but there is a saying about the approximate time. Many people think that drinking tea was first created by the Chinese, and the drinking in other parts of the world The habit of tea and the habit of growing tea are all directly or indirectly passed down from China. [0003] Tea greening is to destroy and passivate the oxidase activity in fresh tea leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make tea soft, easy to knead and shape, and emit green odor at the same time Taste, a tea making step that promotes the formation of good aroma, the existing tea greening equipment, the tea leaves are not...

AI Technical Summary

Problems solved by technology

[0003] Tea greening is to destroy and passivate the oxidase activity in fresh tea leaves by high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make tea soft, easy to knead and shape, and emit green odor at the same time Taste, a tea making step that promotes the formation of good aroma, the existing tea greening equipment, the tea is not heated evenly during the greening process, which affects the effect of tea greening

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