恩施玉露茶精揉机的搓板改进及测试  

Improvement and testing for the washboard of Enshi Yulu tea fine rolling machine

作　　者：周洋 张强 高士伟[3] 崔清梅 梁金波 黄忠浩 ZHOU Yang;ZHANG Qiang;GAO Shi-wei;CUI Qing-mei;LIANG Jin-bo;HUANG Zhong-hao(Enshi Autonomous Prefecture Academy of Agricultural Sciences(Institute of Selenium Application Technology and Product Development),Enshi445000,Hubei,China;Enshi Comprehensive Experiment Station,National Tea Industry Technology System,Enshi445000,Hubei,China;Institute of Fruit and Tea,Hubei Academy of Agricultural Sciences,Wuhan430209,China)

机构地区：[1]恩施土家族苗族自治州农业科学院(硒应用技术与产品开发研究院),湖北恩施445000 [2]国家茶叶产业技术体系恩施综合试验站,湖北恩施445000 [3]湖北省农业科学院果树茶叶研究所,武汉430209

出　　处：《湖北农业科学》2025年第3期162-166,共5页Hubei Agricultural Sciences

摘　　要：针对恩施玉露茶机械化做形中普遍存在断碎率较高、外形偏扁等问题,以恩施玉露茶机械化生产常用的做形设备60K-S型精揉机为研究对象,设计3种不同类型的搓板,优化并开展生产测试。结果表明,3号搓板做形效果最好,齿高为7 mm、搓齿圆角为2.0 mm、齿槽圆角为3 mm,搓板中间三角齿改为圆直条。搓板结构的变化对茶叶形状和整碎影响较大,而对净度和色泽的影响较小。降低搓板齿高、增加搓齿圆角、增设齿槽圆角对茶叶整碎有明显影响,茶叶匀整、断碎较少。In response to the common problems of high breakage rate and flattened appearance in the mechanized shaping of Enshi Yulu tea,this study focused on the commonly used shaping equipment 60K-S fine rolling machine for Enshi Yulu tea mechanized production.Three different types of washboards were designed,optimized,and tested in production.The results showed that the third washboard had the best shaping effect,with a tooth height of 7 mm,a rounded tooth corner of 2.0 mm,and a rounded tooth groove corner of 3 mm.The triangular teeth in the middle of the washboard were changed to round straight strips.The changes in the structure of the washboard had a significant impact on shape and fragmentation,but had a relatively small impact on clarity and color.Reducing the height of the washboard teeth,increasing the rounded corners of the rubbing teeth,and adding rounded tooth grooves had a significant impact on the crushing of tea leaves,resulting in more uniform tea leaves and less breakage.

关 键 词：恩施玉露茶 茶叶 精揉机 做形 搓板 改进 测试 

分 类 号：S231[农业科学—农业机械化工程]