Rapid filtering device for tea samples

Abstract

The invention belongs to the technical field of filtering of an extract liquid and particularly relates to a rapid filtering device for tea samples. The rapid filtering device comprises a tank, a filter screen section and a collection container, wherein a flow guide sleeve is arranged in an inner cavity of the tank, and a spherical disperser is arranged at a liquid outlet of the flow guide sleeve;the spherical disperser comprises a tip cone with conical appearance and upward tip as well as a semi-circular dispersing sphere with diameter in consistent with the diameter of the bottom end surface of the tip cone, and the bottom surface of the dispersing sphere is attached to the bottom end surface of the tip cone, so that the tip cone and the dispersing sphere jointly cooperate to form a water drop structure; the radius of the dispersing sphere is smaller than the diameter of the liquid outlet of the flow guide sleeve, axes of the tip cone, the flow guide sleeve and the filter screen section are coaxial, and a throwing area in which tea extract samples are thrown during rotation of the dispersing sphere is located in a mesh area of an inlet of the filter screen section. The rapid filtering device has the advantages of being reasonable in structure, convenient to operate and recyclable, and can filter the extract liquid of the tea samples efficiently.

Description

technical field [0001] The invention belongs to the technical field of extraction liquid filtration, and in particular relates to a rapid filtration device for tea samples. Background technique [0002] When extracting the active ingredients of tea samples, it is necessary to crush the tea raw materials to below 20 meshes, extract the active ingredients through physical and thermochemical processes without changing the chemical structure of the active ingredients, and finally form amino acids and polyphenols according to the different extracted ingredients. Classes, polysaccharides, terpenoids, flavonoids, caffeine, water extracts, etc., this is tea extraction. When tea leaves are extracted, a filtration step is required to purify the extract. When the tea samples are filtered, it is hoped that the filtration time of the tea samples can be controlled, so that the tea samples can complete the entire extraction process at a controllable speed and temperature. However, this i...

AI Technical Summary

Problems solved by technology

However, this is not the case in practice

The traditional tea sample filtration still relies on the filter paper lining the funnel, and the tea dregs tend to accumulate on the surface of the filter paper and block the filtration channel, resulting in generally longer tea sample filtration time and more cumbersome filtration procedures

In the long-term filtration operation, on the one hand, as the concentration difference between the tea leaves and the solution gradually decreases, the exchange rate of the dissolved substances between the two will slow down, and the phenomenon of "cold and muddy" of the extract often occurs. Thus destroying the active ingredients of tea leaves, resulting in the instability of biochemical components in the extract

On the other hand, long-term filtration will also lead to increased dissolution of polyphenol ester catechins and increased bitterness.

Of course, over-high temperature filtration also needs to be avoided as much as possible. Over-high temperature filtration will easily cause high-temperature oxidation and polymerization of soluble chemical components in tea, color changes, and more importantly, its taste, resulting in strong tea flavor and less refreshing

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