Tea stir-frying system based on automatic control

Abstract

The invention provides a tea stir-frying system based on automatic control. The tea stir-frying system comprises a detection device, a heating device, a regulation device, an induction device, a stir-frying device and a processor, wherein the detection device is configured to detect tea; the heating device is configured to heat a frying pan; the regulation device is configured to regulate the stir-frying rate of the stir-frying device; the induction device is configured to detect the temperature of the tea; and the stir-frying device is configured to carry out stir-frying on the tea. Through cooperative utilization of the detection device and the stir-frying device, the tea can be more accurately, reliably and evenly stir-fried in a stir-frying process. When a detection probe detects thatthe characteristics of the tea are uneven, the heating device and the stir-frying device are cooperatively utilized, and therefore, a tea stir-frying operation can be more efficient and convenient.

Description

technical field [0001] The invention relates to the technical field of tea making, in particular to an automatic control-based tea stir-frying system. Background technique [0002] The origin of tea trees has a long history of 60,000 to 70,000 years ago, and the utilization of tea at first occurred in wild collection in primitive society. China is the birthplace of tea trees. More than 4,000 years ago, my country began to use tea as a good product for relieving summer heat. After deep processing, tea leaves can be used as raw materials for food or medicine. Generally, the processing process of tea leaves is mainly divided into three parts: primary processing of tea leaves, refined processing of tea leaves and deep processing of tea leaves. In the primary processing of tea leaves, stir-frying and forming is a very important process, which will greatly affect the quality of tea leaves and the quality of tea forming effects. During the stir-frying process, a series of physic...

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Problems solved by technology

[0003] After a large number of searches, it is found that there are existing technologies such as KR101655469B1, EP2485963B1 and US08721763B1. During the forming process of the existing stir-fried tea leaves, the temperature of the tea leaves in the wok and the speed of the motor are all controlled by workers based on experience. , The key factors affecting the quality of tea, such as the color of tea, the degree of crushing, and the fragrance, are inconsistent

[0004] In order to solve the common problems in the field of over-stirring of tea leaves, extremely poor finished products, uneven stir-frying, affecting the quality of tea leaves, etc., the present invention is made

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