Research on Tea Processing Technology and Mechanical Motion Mechanism for Fried Tea Machine

Abstract

Traditional way of tea processing have staff labor intensity, low efficiency, high cost, product quality is not standardized, and mechanical processing instead of manual tea with tea very good to solve the above shortcomings, this article from mechanical processing technology of tea, Analyze tea frying machine of working principle and motion mechanism, it is concluded that the working principle of tea frying machine, determines the basic action of eccentric Fried tea institutions, regulating mechanism of elevation and pressure regulating mechanism, and has made the analysis to these institutions. Determine the basic requirement when it begin to processing tea. Finally, through the operation of a prototype test shows that, the fried tea machine motion trajectory and processing Mao-jian tea required basic action is consistent with the conclusion. The Preface Traditional tea processing are based on manual operation, in the long-term practice, for a set of tea production experience, but the manual processing there is a tea the intensity of labor is big, low production efficiency, high cost, tea processing, staff technical differences, difficult to make the product quality through the standardization. Need to study on the traditional processing technology, make tea machinery processing technology, and to determine the mechanical processing tea requirements of the basic movements. The Tea Processing Technology Traditional Tea Processing Technology. As we all know, the standard of fresh tea leaves as one bud two Ye Chu exhibition, at the beginning of processing technology for filming, cool breeze, knead, fry green, after rubbing, Fried three green, bedding, milli pan eight procedure [1]. Fresh leaves after back, stand to put 6-12 hours, and then to overcome, pushes the tea again after a cool breeze, to come loose hot, prevent boring yellow, after early appropriate massage, "fry green" into the pot, then through after rubbing, and "three green" into the pan, fry the tea eggs to hands, to do a line and do article also in the pot, the method is both hands tea on palm, using palm force back rub, rub while scattered, make tea billet scattered along the pot wall roll, so repeated many times, works for tea at eighty percent, into the mention hao pan, saute until Bai Hao, tea, sending out of the pot to collect. Tea Machinery Processing Technology. Through the analysis of the traditional processing technology of tea, you can specify the tea machinery processing technology [2-5]. (1) Fresh leaves out put, fresh leaves after screening should be spread out in a timely manner. Thin folded in her seat or clean on the cement floor, stand put 4-5 cm, the thickness of once every 2 h, lay time 6 to 8 h. To qualitative soft leaves, leaf color out fresh green dark green, fresh leaf weight loss rate was 12%. (2) Feats, filming for the fresh leaves of booth after put, pan temperature control between 115-120 °C, the speed control in the 60 s r/min. According to the tea frying machine production standard evenly into fresh leaves, pushes the ti...