Tea rolling machine

Abstract

The invention relates to the technical field of tea processing equipment, and discloses a tea rolling machine. The tea rolling machine comprises a rolling cylinder and a rolling tray with ribs, wherein the rolling tray is arranged under the rolling cylinder; a pressing cover movably sleeves the top of an inner cavity of the rolling cylinder, a connecting frame is fixedly connected to the top of the pressing cover, and a lead screw is fixedly connected to the middle of the top end of the connecting frame. A relatively sealed pressing chamber is formed between the fixed pressing cover and a pressurizing plate capable of moving up and down, gas is output from gas outlets in the pressing chamber and fills the pressing chamber, pressure in the original pressing chamber is increased, then, the pressing plate is pressed to move downwards, the pressing plate can move downwards as the volume of tea in the rolling cylinder is reduced, and it is guranateed that the pressing plate continuously provides pressure for the tea; by changing the gas output rate, the changing speed of pressure in the pressing chamber is changed, the downward moving speed of the pressing plate is changed accordingly,pressure applied to the tea is changed, and it is realized that the pressing plate is controlled to continuously apply appropriate pressure to the tea.

Description

technical field [0001] The invention relates to the technical field of tea processing equipment, in particular to a tea rolling machine. Background technique [0002] The existing tea kneading machine puts the tea into the kneading cylinder, the top of the kneading cylinder is provided with a pressurized cover, the bottom of the cylinder is connected to the pressurized cover, and the cylinder is stretchable to make the pressurized cover Apply the pressure of "light pressure-heavy pressure-light pressure" (twisting requirements of tea in the prior art) to the tea leaves, and then use the power mechanism to drive the kneading cylinder to make a circular motion above the kneading disc to press and knead the tea leaves to achieve the desired quality of the tea leaves. The function of rolling and shrinking the volume makes the tea leaves curled into strips in the rolling cylinder under the action of the pressurized cover and ribs on the rolling plate, and breaks the tea cells to ...

AI Technical Summary

Problems solved by technology

[0003] As the tea leaves are continuously rolled, the volume of the tea leaves will gradually shrink until the rolling is completed, and the shrinking speed of the tea leaves is slow, so the cylinder must also expand and contract slowly. However, when the cylinder is moving at a low speed, due to the frictional resistance of the cylinder and the compressibility of the gas Influenced by the impact, often there will be alternate movements of walking and stopping or fast and slow, which will cause the pressurized cover to not continue to exert appropriate pressure on the tea, affecting the rolling effect of the tea. At the same time, as the volume of the tea decreases, the distance between the tea leaves As the gap increases, the horizontal extrusion force on the tea leaves (horizontal extrusion force will increase the friction of the tea leaves, which is conducive to the breaking of the tea leaves and juice) becomes smaller, and the friction between the tea leaves and the tea leaves and between the tea leaves and the inner wall of the kneading cylinder becomes smaller, resulting in The rolling effect of tea leaves becomes worse

[0004] The tea leaves in the kneading cylinder include young leaves and old leaves. During the kneading process, there is a large friction force between the tea leaves and the kneading plate, the tea leaves and the inner wall of the kneading cylinder, and the tea leaves. Under the action of friction, heat will be generated. Then the temperature inside the kneading barrel is raised. The kneading cylinder is a cylindrical structure with openings on the top and bottom. The pores between the kneading disc and the kneading disc are naturally lost, and the heat dissipation effect is poor. The heat resistance of the young leaves is weaker than that of the old leaves. Stuffy yellow and zooming not only affect the color and aroma of the tea, but also easily cause the young leaves to break when kneading

[0005] When the tea leaves are kneaded, the cells are broken to produce juice, and the juice is viscous and adheres to the surface of the tea leaves. During the kneading process, the tea leaves stick to the inner wall of the kneading cylinder, and when the tea leaves in the kneading cylinder are discharged, they adhere to The tea leaves on the inner wall cannot be discharged together with the tea leaves in the rolling cylinder. On the one hand, the tea yield of this batch of tea leaves is reduced. The batch of tea leaves are rubbed against the inner wall of the kneading cylinder and dropped and mixed with the new batch of tea leaves, which leads to over-kneading during the rolling process (because the tea leaves that adhere to the inner wall of the kneading cylinder have been processed in the previous batch. Kneaded to produce juice), affecting the taste and quality of a new batch of tea

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