Tea leaf fixation device and method

Abstract

The invention relates to the field of tea leaf processing equipment, and aims to provide a tea leaf fixation device and method. The tea leaf fixation device comprises a base, an outer cylinder and an inner cylinder, wherein the inner cylinder is movably connected to the interior of the outer cylinder; convex edges are welded to the outer walls of two ends of the inner cylinder; a wheel groove is formed in the center of the outer side wall of each convex edge; an outer cylinder ring is welded to the inner side wall, close to the convex edges, of the outer cylinder; positioning wheels which are distributed in an annular structure at equal intervals are movably connected to the inner side wall of the outer cylinder ring through a rotating shaft; the positioning wheels are in sliding connection to the interiors of the wheel grooves; and a material opening is formed in one end of the inner cylinder. The tea leaf fixation device disclosed by the invention has the beneficial effects that a first motor drives the inner cylinder to rotate in the outer cylinder through a driving gear via a gear ring, meanwhile, a second motor drives a stirring rod to rotate along the inner wall of the inner cylinder through a transmission shaft rod via a supporting rod, and the output end of the first motor and the output end of the second motor rotate in opposite directions, so that tea leaves can be subjected to uniform and sufficient fixation treatment in the inner cylinder, and the fixation efficiency of the tea leaves is greatly improved.

Description

technical field [0001] The invention relates to the field of tea processing equipment, in particular to a device and method for degreening tea. Background technique [0002] Tea is a popular drink, rich in various nutrients such as tea polyphenols. In the process of tea production and processing, it is necessary to fix the tea leaves. The purpose is to destroy and passivate the oxidase activity in fresh leaves through high temperature, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, and evaporate part of the water in fresh leaves, so that The tea leaves become soft, easy to knead and form, and at the same time emit green odor, which promotes the formation of good aroma. [0003] Finishing is the key process for forming the shape and quality of green tea. The methods of finishing: stir-fry, steam, bake, soak, and radiate. Steaming was commonly used in the Tang Dynasty, and it was widely used in Japan, Russia, and India. After the Ming Dynasty in my countr...

AI Technical Summary

Problems solved by technology

[0005] In the existing tea greening equipment, the green tea leaves are heated unevenly, some of the tea leaves on the surface of the tea pile are heated more and are too green, and some of the tea leaves on the lower part of the tea pile are heated too little and not enough green, especially in the dead corner of the box. The tealeaves are very easy to turn and the excessive amount of greening will cause poor effect of greening and affect the quality of tea leaves. Therefore, it is urgent to design a tea greening device and method to solve the above problems

Images