Continuous tea leaf enzyme-deactivating and carding machine and enzyme-deactivating method thereof

Abstract

The invention discloses a continuous tea leaf enzyme-deactivating and carding machine. The continuous tea leaf enzyme-deactivating and carding machine comprises an enzyme-deactivating box; a feeding hopper is arranged on the upper wall of the enzyme-deactivating box in a communicating mode; a cover is arranged on the side wall of the feeding hopper; an air outlet pipe is arranged on the upper wallof the enzyme-deactivating box in a communicating mode; a fixing block is fixedly connected to the inner wall of the enzyme-deactivating box; a sliding groove is formed in the side wall of the fixingblock; the invention further comprises a continuous tea leaf enzyme-deactivating method, wherein the continuous tea leaf enzyme-deactivating method comprises the following steps of opening the cover,pouring tea leaves into the feeding hopper, starting a motor and a heating plate, heating the tea leaves by the heating plate, and driving a rotating shaft to rotate by the motor. Tea leaves can be thrown up, so that the tea leaves are stir-fried, the tea leaves located on the lower portion are evenly heated, and the enzyme-deactivating effect of the device on the tea leaves is improved; the tealeaves located on the front side and the rear side in a rotating shell can be pushed to the middle, an arc-shaped plate can stir-fry all the tea leaves in the rotating shell, and the heating area of the device can be greatly increased; and therefore, the tea leaves are uniformly heated, and the enzyme-deactivating effect of the device on the tea leaves is further improved.

Description

Technical field[0001]The present invention relates to the field of tea processing, and in particular, to a continuous tea kill 理 条 机 and its killing method.Background technique[0002]Tea, commonly known as tea, generally including the leaves and buds of tea trees. Alias ​​tea, 槚, 茗, tea ingredients with chillin, cholesterone, coffee base, inositol, folic acid, pantothenic acid, and health. Tea beverage made of tea is one of the three major drinks of the world. Tea needs to be killed in the process of processing, by high temperature destruction and oxidase activity in fresh tea, inhibit the enzyme in fresh leaves. Oxidation, evaporate the fillet moisture, so that the tea is soft, easy to rub the shaping, and distribute a smell, promote good aroma.[0003]One way of tea killing is the most common use of tea is that the traditional fried blue method is to put the tea in the pot on the pot, and the inerter is very low and consumes a lot of manpower. People began to use mechanical automatic...

AI Technical Summary

Problems solved by technology

[0003] One of the most commonly used methods of greening tea is frying greens. The traditional method of frying greens is to put tea leaves in a pot and turn them manually. This method is very inefficient and consumes a lot of manpower. People began to use machinery to automatically fry greens. Instead of manual operation, however, the de-enzyming equipment in the prior art generally uses gas heating or electric heating with the rotation of the drum to de-enzyme the tea leaves. This de-enzyming method will cause some tea leaves to pile up together, and the tea leaves on the surface of the tea pile will appear due to more heat. In the case of scorched edges, the tea leaves at the lower part of the tea heap are not completely finished due to less heat, which affects the product quality. Therefore, it is necessary to design a continuous tea treatment machine and its treatment method to solve the above problems

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