Intelligent oxygen dissolving method and device of oxidizing summer and autumn tea concentrated solution into instant black tea

Abstract

The invention relates to an intelligent oxygen dissolving method and device of oxidizing a summer and autumn tea concentrated solution into instant black tea. The intelligent oxygen dissolving method comprises the following steps: firstly, driving the summer and autumn tea concentrated solution and oxygen into a long circling pipeline to ensure that the summer and autumn tea concentrated solution and the oxygen flow at a high speed together, impacting and mixing to enable the summer and autumn tea concentrated solution to be efficiently oxidized; realizing intelligent control of an oxidization process by using a change of the color of the summer and autumn tea concentrated solution in an oxidization process; pumping a liquid in a liquid storage tank in real time by using a drainage device and a peristaltic pump, and making the liquid flow into a color detecting channel based on a multi-spectrum strobe frequency LED light transmission technology, and detecting a chromatic value of the summer and autumn tea concentrated solution in real time; and when the detected chromatic value falls within a preset target chromatic value range, immediately stopping oxidation. Correspondingly, the invention further provides an oxygen dissolving device, which comprises a summer and autumn tea concentrated solution storage tank, a gas-solution mixing pipeline loop, a color detecting pipeline loop and the like. According to the intelligent oxygen dissolving method and device, rapid, uniform and full oxidation of the summer and autumn tea concentrated solution can be realized, and accurate monitoring of an oxidation process can be realized, so that the quality of the instant black tea is improved.

Description

technical field [0001] The invention relates to tea preparation and processing technology and equipment, in particular to a method and device for dissolving oxygen in the process of oxidizing summer and autumn tea into instant black tea. Background technique [0002] Summer and autumn tea refers to tea produced in summer and autumn. Because of its high content of polyphenols, it has a bitter taste, poor taste, and low price, so it is difficult to produce high economic benefits. Modern technology extracts summer and autumn tea leaves, and concentrates the extract, preferably through air for oxidation, so as to produce instant black tea with bright color and unique taste. [0003] In the traditional liquid black tea oxidation process, the method of aerating in the oxidation tank or not actively aerating is adopted. Whether the oxidation of black tea is completed is judged by experienced workers through sensory evaluation. Due to the poor oxygen uniformity of this oxidation me...

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Problems solved by technology

Due to the poor oxygen uniformity of this oxidation method, it is impossible to guarantee the uniform oxidation of polyphenols in tea, which is greatly affected by factors such as the level of workers and personal mood, so it is difficult to ensure the stability of the oxidation product quality, resulting in the existence of instant black tea products. Problems such as low quality and unstable quality have become bottlenecks restricting the development of instant black tea

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