A multi-stage continuous tea aroma enhancing machine and its control method

Abstract

The invention relates to a multi-stage continuous tea aroma enhancing machine and a control method thereof. The tea aroma extracting machine includes a PLC control unit and an initial aroma-increasing material supply unit, an initial aroma-increasing unit, a cooling feeding unit, a cooling unit, a re-increasing aroma material supply unit, and a re-increasing aroma unit arranged in sequence along the tea processing direction. The present invention can quantitatively feed materials and automatically unload materials, which not only reduces the labor intensity, improves the conveying efficiency, but also ensures the quality of the tea leaves with quantitative feeding, and realizes the automation and continuous production of the tea leaves with fragrances; simultaneously the present invention Three-dimensional heating is realized by means of upper and lower heating in the initial aroma unit and re-increase aroma unit, which are highly complementary, make full use of hot air, have strong penetrating ability, create a more uniform temperature field, ensure that the tea is heated evenly, and are not easy to produce Burnt flakes, red flakes and broken tea enhance the quality and aroma of tea leaves.

Description

technical field [0001] The invention belongs to the field of tea processing equipment, and in particular relates to a multi-stage continuous tea aroma enhancing machine and a control method thereof. Background technique [0002] To enhance the aroma is to evaporate the excess water in the tea leaves, to promote the heating of the leaf contents, to form the aroma, to enhance and fix the quality, and to facilitate storage. In the process of aroma enhancement, the temperature must be adjusted according to the change of the tea leaves. The temperature of the incense for the initial extraction should be higher, and the temperature of the incense for the second extraction should be lower. The oven should be covered to prevent the aroma from being lost. During the process of enhancing the aroma, mix it in time, insist on thin roasting, and dry it several times to promote the overall excellence of the color, aroma and taste of the tea. Tea aroma enhancement is mainly done by tea ar...

AI Technical Summary

Problems solved by technology

Tea aroma enhancement is mainly done by tea aroma enhancer. Weighing and loading and unloading tea need manual assistance, the degree of automation is low, and continuous production cannot be realized.

At present, the tea aroma enhancing machines mostly adopt drum type and multi-layer type or flap type. The heat source of the former is generally located in the center of the drum, while the latter is located in the lower part of the machine. When the drum rotates, it produces the effect of turning the tea, which is conducive to the uniform baking of the tea, but it is easy to break the tea and produce Tea powder, and the current drum-type tea aroma enhancer cannot clear out the tea powder in time, and it is easy to be burnt and produce burnt smell, which affects the quality of tea

Tea aroma enhancing machines all adopt a single heating mode. Commonly used heating methods include far-infrared electric heating and gas heating: far-infrared electric heating has weak penetrating ability, and heat radiation is not easy to penetrate tea during the process of enhancing aroma. The aroma effect is not good; the gas-fired heating device is located in the center of the drum, and the hot air generated will be concentrated on the upper part of the drum due to its small specific gravity, while the tea leaves are in the lower part of the drum, resulting in low thermal efficiency and increased energy consumption; Machine-burning gas is easy to produce peculiar smell, which affects the effect of aroma enhancement, and is easy to leak, which is not safe

The existing tea aroma enhancer is a stand-alone machine, and there is no cooling link in the middle of the aroma enhancement process. The water inside the tea cells has not yet precipitated, and the cells on the surface of the tea lose water and shrink rapidly, which is not conducive to the water analysis inside the cells and affects the aroma. Quality, easy to produce burnt flakes and burnt smell

The above problems hinder the application of the tea aroma enhancing machine in the tea production line, resulting in the inability to achieve continuous and automated production of the tea aroma enhancing process

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