Processing system of strong-flavor tea oil

A processing system and a strong-flavor type technology, which is applied in the field of processing system of strong-flavor tea oil, can solve the problems of easy accumulation of tea seed powder and insufficient fragrance of tea oil, and achieve the effect of improving the efficiency of steaming and frying

Pending Publication Date: 2022-03-25
查雨欣
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In order to make up for the deficiencies of the existing technology and solve the problem that the tea seed powder is easy to accumulate during the steaming and frying process and cause the lack of fragrance of the tea oil, the present invention proposes a processing system for strong-flavored tea oil

Method used

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  • Processing system of strong-flavor tea oil
  • Processing system of strong-flavor tea oil
  • Processing system of strong-flavor tea oil

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Embodiment approach

[0037] As an embodiment of the present invention, the stir-fry plate 52 is arc-shaped, and the plurality of stir-fry plates 52 are evenly distributed along the circumferential direction of the rotating shaft 51;

[0038] During work, when the stir-fry plate 52 is pushed by the high-temperature steam ejected by the steam nozzle one 54, it rotates inside the stir-fry device 5, so the stir-fry plate 52 can push the tea seed powder inside the stir-fry device 5 to rotate, and The tea seed powder is stir-fried. Since the stir-fry plate 52 is arc-shaped, when the stir-fry plate 52 touches the tea seed powder, the tea seed powder will move upward with the rotation of the stir-fry plate 52, thereby making the tea seed powder more dispersed. , the contact range between the tea seed powder and the high-temperature steam is larger, which makes the stir-frying effect of the tea seed powder better, and avoids the accumulation of the tea seed powder in a certain position during the steaming p...

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Abstract

The invention belongs to the technical field of tea oil processing, and particularly relates to a strong-flavor tea oil processing system which comprises a tank body, a conveying device is mounted at the lower end in the tank body, a metal box is arranged on the conveying device, a scraping plate is mounted on the inner wall of the tank body, and a steam introducing device is arranged in the tank body; the discharging channel is arranged in the tank body, and a first steam channel is formed in the side wall of the discharging channel; the stir-frying device is arranged at the upper end in the tank body, a second steam channel is formed in the side wall of the stir-frying device, a rotating shaft is rotationally installed at the center of the stir-frying device, a plurality of stir-frying plates are evenly installed on the rotating shaft, a plurality of first steam nozzles are evenly installed on the inner wall of the stir-frying device, and a plurality of discharging channels are evenly formed in the lower surface of the stir-frying device; a baffle is hinged to the lower end of the blanking channel, the baffle has magnetism, and the baffle is connected with the stir-frying device through a spring; the tea seed powder stir-frying device is simple in structure, tea seed powder can be uniformly stir-fried, and the oil yield and fragrance of tea oil processing are guaranteed.

Description

technical field [0001] The invention belongs to the technical field of camellia oil processing, in particular to a processing system of strong-flavored camellia oil. Background technique [0002] Camellia oil, commonly known as camellia oil, also known as camellia oil and camellia seed oil, is a pure natural high-grade edible vegetable oil extracted from the mature seeds of common Camellia oleifera of the family Theaceae, with golden or light yellow color, pure quality, clear and transparent, The smell is fragrant and the taste is pure. And the preparation technology of existing camellia oil basically is to adopt pressing method, and tea fruit needs to be processed through crushing and steaming before pressing, wherein steaming and frying: the purpose of steaming and frying is to turn raw material into mature material, make the color of material body deepen, Being in the most suitable state for oil to flow out is a key process before pressing. The traditional steaming and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04
CPCC11B1/04
Inventor 查雨欣李红星夏春燕
Owner 查雨欣
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