A fast roasting device and method for imitating carbon roasting of oolong tea

Abstract

The invention relates to the technical field of tea making, and discloses a carbon-baked fast roasting device and method for oolong tea. The carbon-baked fast roasting device for oolong tea comprises: a roasting module, a rotating drum, a heater, and a heating rotating drum. The drum wall of the rotating drum conducts heat and stores heat to form a heat storage body. The heat storage body surrounds the tea raw materials and radiates heat to the tea raw materials. A fan exhausts air to make the air in the inner cavity of the rotating drum convect with the air in the air layer. The roasting module has a composite roasting state of heat radiation and heat convection. The invention provides a carbon-baked fast roasting device and method for oolong tea. The rotating drum is made of thick cast iron material, serves as a heat radiation source, and fully and omnidirectionally acts on the tea leaves, so that the temperature of the tea leaves rises rapidly. The air layer and the fan are used to establish heat convection, so as to obtain a composite roasting method of heat radiation and heat convection. While greatly improving the roasting efficiency, the tea leaves have multiple quality factors such as toad back and hanging white frost, and the roasting quality is excellent.

Description

Technical Field

[0001] The invention relates to the technical field of tea making, and in particular to a device and method for fast roasting of oolong tea imitating carbon roasting. Background Art

[0002] Oolong tea, as a special variety of tea, is subject to roasting, which is a crucial step in its refined production process. Roasting not only produces a series of thermal physical and chemical reactions in the tea leaves, such as isomerization, Maillard reaction and oxidation, thereby changing the quality factors of the tea, such as color, soup color, taste and leaf bottom, but also forms the special flavor characteristics of Oolong tea. At the same time, it can stabilize the quality of the tea and ensure that the tea can be stored for a long time without deterioration.

[0003] At present, there are two main methods for roasting oolong tea, namely traditional charcoal fire thermal radiation roasting and chain plate thermal convection roasting; traditional charcoal fire thermal radiation roasting is carried out by roasting in a charcoal roasting basket, and the tea leaves are placed on a roasting screen at a certain position above the charcoal fire, and are roasted by the thermal radiation of the charcoal fire. Although the tea leaves roasted by this method are of good quality and are not easy to turn green, and have white frost on the tea leaves, the back of the leaves are toad-back color, and the taste is strong, there are problems such as long roasting time, that is, at least 8 hours or more, labor-intensive and time-consuming, uneven temperature between the upper and lower layers, slow and uneven roasting, which affect the roasting efficiency of the tea leaves; chain plate thermal convection roasting is to make the tea leaves move dynamically through a multi-layer chain plate machine, and use thermal convection to continuously blow the tea leaves to achieve dehydration and roasting. Although chain plate thermal convection roasting is efficient and can be completed in 2 hours, the quality of the roasted tea leaves is far lower than that of charcoal roasting, the appearance of the tea leaves is dry and shriveled, and it is easy to appear burnt on the outside and opaque on the inside, the tea leaves are easy to turn green during storage, and the soup feels thin, which affects the roasting quality of the tea leaves. Summary of the invention

[0004] In view of this, the present invention provides an oolong tea imitation carbon roasting rapid roasting device and method to solve the problems in the existing tea roasting methods, such as low roasting efficiency of carbon fire thermal radiation roasting, poor roasting quality of chain plate thermal convection roasting, and difficulty in balancing roasting efficiency and roasting quality.

[0005] In the first aspect, the present invention provides an oolong tea imitation carbon roasting rapid roasting device, comprising: a loading module, suitable for supplying tea raw materials; a discharging module, suitable for conveying roasted tea leaves; a cooling module, cooperating with the discharging module, suitable for cooling the roasted tea leaves; a roasting module, cooperating with the loading module and the discharging module respectively, suitable for roasting the tea raw materials supplied by the loading module and discharging the roasted tea leaves to the discharging module; the roasting module comprises: a base; a rotating drum, rotatably arranged on the base, the inner wall of the rotating drum is provided with a material guide strip, the rotating drum is suitable for rotating around an axis to turn over the tea leaves; a heater, arranged relatively below the rotating drum, the heater is suitable for heating The drum is heated, and the drum wall of the drum conducts heat and stores heat to form a heat storage body; the outer shell is sleeved on the circumference of the drum, and an air layer is sandwiched between the outer shell and the drum, and the air layer is connected to the inner cavity of the drum; the fan is arranged at the discharge port of the drum, and is suitable for convection between the air in the inner cavity of the drum and the air in the air layer; the roasting control unit is electrically connected to the drum, the heater, and the fan respectively; wherein the heat storage body is suitable for surrounding the tea raw materials and radiating heat to the tea raw materials; the fan exhausts air to cause convection between the air in the inner cavity of the drum and the air in the air layer; the roasting module has a composite roasting state of heat radiation-heat convection.

[0006] In an optional embodiment, the roasting control unit has a plurality of roasting gears, and the roasting control unit is suitable for adjusting the working parameters of the drum, the heater, and the fan so that the roasting module is in different roasting gears.

[0007] In an optional embodiment, the discharge port is provided at one end of the drum along the axial direction;

[0008] The material guide strips are arranged in a spirally surrounding manner along the axis of the rotating drum;

[0009] The rotating drum can rotate clockwise to turn over the tea leaves in a roasting state, and can rotate counterclockwise to allow the guide strip to guide the tea leaves toward the discharge port in a discharge state.

[0010] In an optional embodiment, the feeding module includes a storage hopper, a first lifting device, a feeding hopper, and a feeding control unit;

[0011] The feed hopper is arranged at the feed port of the drum, one side of the first lifting device cooperates with the storage hopper, and the other side of the first lifting device cooperates with the feed hopper;

[0012] Part of the tea material in the storage hopper is lifted into the feed hopper by the first lifting device, and then supplied into the rotating drum through the feed hopper.

[0013] In an optional embodiment, a weighing unit is provided at the storage hopper, and the tea material in the storage hopper is weighed by the weighing unit before loading;

[0014] The feeding control unit is electrically connected to the weighing unit, the first lifting device, and the feeding hopper respectively.

[0015] In an optional embodiment, the discharging module includes a temporary storage bucket and a second lifting device, and the temporary storage bucket corresponds to the discharging port of the drum;

[0016] The cooling module includes a cooling chain and a cooling control unit, and the cooling control unit is electrically connected to the cooling chain;

[0017] One side of the second lifting device cooperates with the temporary storage bucket, and the other side thereof cooperates with the cooling chain.

[0018] In an optional embodiment, it further includes a control module, which is electrically connected to the roasting control unit, the loading control unit, and the cooling control unit respectively.

[0019] In an optional embodiment, the rotating drum is made of cast iron.

[0020] In an optional embodiment, the thickness of the drum is D, wherein 10 mm ≤ D ≤ 15 mm.

[0021] In a second aspect, the present invention further provides a method for rapid roasting of oolong tea imitating carbon roasting, which is applied to the device for rapid roasting of oolong tea imitating carbon roasting as described in any of the above items, and the method for rapid roasting of oolong tea imitating carbon roasting comprises: feeding tea raw materials into a roasting module through a feeding module; setting corresponding roasting gears according to the tea raw materials to be roasted, so that the heater, the rotating drum, and the fan respectively reach corresponding heating temperatures, rotation speeds, and exhaust speeds; during the roasting process, the rotating drum rotates clockwise to drive the tea raw materials to rotate slowly in the inner drum cavity, and roasts through heat conduction and heat radiation of the drum wall, and the fan causes convection between the air in the inner drum cavity and the air layer; after the roasting is completed, the control module controls the rotating drum to rotate counterclockwise to discharge the material, and lifts it to the cooling module for cooling through the temporary storage bucket and the second lifting device; after cooling is completed, the tea leaves are packaged to complete the carbon-like roasting of the tea leaves.

[0022] Beneficial effect: By combining the traditional carbon baking heat radiation heat transfer method with the chain plate heat convection heat transfer method, using the air layer and the fan to establish heat convection, and using the heat storage and heat conduction cylinder wall of the rotating drum as a heat source to generate heat radiation, a baking method imitating carbon baking is obtained, which solves the defects of the existing technology of single carbon baking heat radiation source and low efficiency, while taking into account the baking quality.

[0023] Beneficial effects: the carbon-baking imitation roasting system provided by the present invention can take into account the roasting quality at the same time of high roasting efficiency; the composite roasting method of heat radiation-heat convection can obtain the "toad back" leaf shape while roasting quickly: the inner wall of the rotating cylinder is made of cast iron material, and the thickness is between 10mm and 15mm, forming a thick cast iron roasting cylinder, which can quickly conduct heat and store heat under the heating action of the heater, thereby forming a heat storage body, and the heat storage body is arranged around the tea raw material. The heat storage body, as a heat radiation source, radiates heat to the tea raw material from all sides. Since the heat radiation heating method has strong penetrating power, the leaf temperature of the tea can be quickly increased to above 100°C, thereby greatly improving the roasting efficiency; the heat radiation effect promotes the discharge of water molecules in the tea leaves, and the heat convection effect brought by the fan and the air layer can quickly take away the water molecules from the surface of the tea leaves, causing the tea leaves to shrink quickly to form granules, and the granular protrusions are fixed after the tea leaves are gradually roasted and shrunk, obtaining the toad back leaf bottom shape, thereby greatly improving the quality of tea roasting.

[0024] Beneficial effect: The present invention adopts a composite method of thermal radiation and thermal convection for roasting, wherein thermal radiation heating makes the inside and outside of the tea leaves fully heated, ensuring that the tea polyphenols are fully oxidized, while the traditional chain plate acts on the surface of the tea leaves in a thermal convection manner, and its thermal penetration is not strong, resulting in a phenomenon of burnt outside and opaque inside. The tea leaves roasted in the composite method of thermal radiation and thermal convection of the present invention have a darker soup color under the condition of the same roasting degree, that is, more tea polyphenols are oxidized into tea pigments during the roasting process, thereby having the characteristic of more thorough roasting. Under the premise of more thorough roasting of the tea leaves, the tea leaves will not turn green again during subsequent storage, thereby improving the roasting efficiency while ensuring the quality of the tea leaves.

[0025] Beneficial effects: The cylindrical cast iron inner wall acts as a heat storage body and radiation source, covering the tea leaves to achieve all-round heat radiation. At the same time, it assists the heat convection method to ensure that the surface of the tea leaves and the environment space inside the drum are heated evenly, effectively avoiding scorching and uneven heating.

[0026] Beneficial effect: The air interlayer is used as a waste heat collector, which is slowly replenished into the baking tube cavity through the fan. At the same time, the tube wall has a heat storage function, the heater can stop heating in advance, and the baking is carried out by the heat radiation generated by the heat storage, which has a significant energy-saving effect. Compared with traditional chain plate baking equipment, the overall energy consumption is saved by more than 50%.

[0027] Beneficial effects: The roasting degree is divided into four levels, and automatic roasting is achieved through fixed parameter values. The roasting operator only needs to select the roasting degree according to the roasting requirements and start the device to complete the entire roasting process. There is no need to adjust the parameters, and standardized operation is basically achieved. The operating process is easy to master and is suitable for batch and standardized roasting of bulk raw materials.

[0028] Beneficial effects: The roasting efficiency is greatly improved. Compared with the traditional carbon roasting which takes at least 8 hours, the roasting time of each gear of this system is shortened to 60-90 minutes, and the processing efficiency is increased by more than 5 times; the single batch output is increased from 10kg / cage of traditional carbon roasting to 50-100kg / barrel, and the output is increased by more than 10 times, achieving a rapid imitation carbon roasting effect.

[0029] Beneficial effects: The heat transfer method of roasting is the same as that of traditional carbon roasting, which mainly relies on heat radiation for fire, has strong penetrating power, and by selecting cast iron with a certain thickness to first conduct heat conduction and store heat before roasting through heat radiation, the effect of roasting through without burning is achieved; the appearance, taste, leaf bottom and storage resistance of the material after roasting are consistent with traditional carbon roasting, with the characteristics of white frost on the appearance, obvious "toad back" on the leaf bottom, rich taste and no greening during the storage period, and the roasting quality is high. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0031] Figure 1 It is a structural front view of the carbon-roasting fast roasting device for oolong tea of ​​the present invention;

[0032] Figure 2 It is a structural side view of the carbon-roasting fast roasting device for oolong tea of ​​the present invention;

[0033] Figure 3 It is a schematic diagram of a control module of the carbon-roasting imitation rapid roasting device for oolong tea of ​​the present invention.

[0034] Description of reference numerals:

[0035] 1. Loading module; 11. Storage hopper; 12. First lifting device; 13. Feed hopper; 2. Discharging module; 21. Temporary storage hopper; 22. Second lifting device; 3. Cooling module; 31. Cooling chain; 4. Roasting module; 41. Base; 42. Rotating drum; 43. Heater; 44. Casing; 45. Air layer; 46. Fan; 47. Guide strip; 48. Discharge port; 49. Feed port; 5. Heat storage body. DETAILED DESCRIPTION

[0036] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0037] In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", and "third" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance.

[0038] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0039] In addition, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0040] Combine the following Figures 1 to 3 , describing an embodiment of the present invention.

[0041] like Figure 1 and Figure 2As shown, the oolong tea imitation carbon roasting rapid roasting device according to the preferred embodiment of the present invention comprises: a loading module 1, suitable for supplying tea raw materials; a discharging module 2, suitable for conveying roasted tea leaves; a cooling module 3, cooperating with the discharging module 2, suitable for cooling the roasted tea leaves; a roasting module 4, cooperating with the loading module 1 and the discharging module 2 respectively, suitable for roasting the tea raw materials supplied by the loading module 1, and discharging the roasted tea leaves to the discharging module 2; the roasting module 4 comprises: a base 41; a rotating drum 42, rotatably arranged on the base 41, the inner wall of the rotating drum 42 is provided with a material guide strip 47, and the rotating drum 42 is suitable for rotating around an axis to turn over the tea leaves; a heater 43, arranged relatively below the rotating drum 42, the heater 43 is suitable for heating the rotating drum 42, the drum wall of the rotating drum 42 conducts heat and stores heat to form a heat storage body 5; The outer shell 44 is sleeved on the periphery of the rotating drum 42, and an air layer 45 is sandwiched between the outer shell 44 and the rotating drum 42, and the air layer 45 is communicated with the inner cavity of the rotating drum 42; the fan 46 is arranged at the discharge port 48 of the rotating drum 42, and is suitable for convection between the air in the inner cavity of the rotating drum 42 and the air in the air layer 45; the roasting control unit is electrically connected to the rotating drum 42, the heater 43, and the fan 46 respectively; wherein the heat storage body 5 is suitable for surrounding the tea raw materials and radiating heat to the tea raw materials; the fan 46 exhausts air to cause convection between the air in the inner cavity of the rotating drum 42 and the air in the air layer 45; wherein the heat storage body 5 radiates heat to the tea leaves, and the fan and the air layer 45 cooperate to perform convection heat exchange on the air in the drum, so that the roasting module 4 is in a composite roasting state of heat radiation-heat convection.

[0042] It should be noted that the roasting control unit has multiple roasting gears, and the roasting control unit is suitable for adjusting the working parameters of the drum 42, the heater 43, and the fan 46 to make the roasting module 4 in different roasting gears. Specifically, the roasting control unit has multiple built-in roasting gears, and each gear corresponds to a set of specific parameters such as the rotation speed of the drum 42, the power of the heater 43, and the wind speed of the fan 46.

[0043] It should be noted that the discharge port 48 is arranged at one side end of the rotating drum 42 along the axial direction; the guide strips 47 are arranged in a spiral shape along the axis of the rotating drum 42; the rotating drum 42 has a clockwise rotation to turn the roasted tea leaves, and a counterclockwise rotation to allow the guide strips 47 to discharge the tea leaves to the discharge port 48.

[0044] It should be noted that the oolong tea imitation carbon roasting rapid roasting device also includes a control module, which is electrically connected to the roasting control unit, the feeding control unit, and the cooling control unit respectively to achieve automatic management of the entire roasting process. The control module can automatically adjust the working status of each module according to preset roasting parameters such as roasting gear, tea type, and roasting time to ensure that the tea is roasted under optimal conditions.

[0045] The carbon-baking-simulating roasting system provided in the present embodiment can take into account the roasting quality at the same time of high roasting efficiency; on the one hand, the composite roasting method of heat radiation-heat convection can obtain the "toad back" leaf shape while roasting quickly: the inner wall of the rotating drum 42 is made of cast iron, and the thickness is between 10mm and 15mm, forming a thick cast iron roasting drum, and the thick cast iron roasting drum can quickly conduct heat and store heat under the heating action of the heater, thereby forming a heat storage body 5, which is arranged around the tea raw materials, and the heat storage body 5 serves as a heat storage body. The radiation source radiates heat to the tea raw materials from all directions. Since the thermal radiation heating method has strong penetrating power, the temperature of the tea leaves can be quickly raised to above 100°C, thereby greatly improving the roasting efficiency; the thermal radiation effect promotes the discharge of water molecules from the tea leaves, and the thermal convection effect brought by the fan and the air layer can quickly take away the water molecules from the surface of the tea leaves, causing the tea leaves to shrink rapidly to form granules. The granular protrusions are fixed after the tea leaves gradually shrink during roasting, obtaining the toad-back leaf bottom shape, thereby greatly improving the quality of tea roasting.

[0046] Further, to illustrate the improvement of roasting quality in detail, the changes in tea leaf temperature and water flow during roasting are shown in the following table compared with the existing chain plate heat convection roasting method and the composite roasting method of heat radiation-heat convection in this scheme:

[0047]

[0048] It can be seen that during the thermal radiation-thermal convection composite roasting process, the rate of water discharge from the leaves is much higher than that of the chain plate thermal convection roasting, causing the leaves to shrink rapidly to form granular protrusions and obtain a toad-back leaf bottom shape.

[0049] On the other hand, the composite roasting method of thermal radiation and thermal convection can achieve the leaf morphology of white frost and no greening while roasting quickly: white frost refers to the fact that during the production and storage process of oolong tea, some internal substances such as caffeine, catechins, etc. in the tea leaves will naturally precipitate with the changes of time and environment to form white frost. The conditions for the appearance of white frost are closely related to the roasting temperature. When the roasting temperature is high, the caffeine in the tea leaves can sublimate or crystallize and adhere to the surface of the tea leaves to form white frost. However, if the roasting temperature is too high, or the heat only acts on the surface of the tea leaves, the tea leaves will be scorched, destroying the quality of the tea leaves and hindering the formation of white frost.

[0050] The present invention adopts a composite method of thermal radiation and thermal convection for roasting, wherein thermal radiation can ensure that the leaf temperature rises to above 100°C while keeping the temperature inside and outside the tea leaves consistent, and thermal convection can take away excessive heat through air circulation to ensure that the heat does not continuously act on the surface of the tea leaves to cause burning. In this process, while taking out moisture to form a toad back, caffeine is precipitated and sublimated or crystallized to form white frost, thereby increasing the solubility of caffeine, while traditional chain plate roasting only adopts thermal convection for heating, and heat always acts on the surface of the tea leaves. If the hot air temperature is too high, the surface will be burnt, and if the hot air temperature is too low, the inside of the tea leaves will not be heated sufficiently and the leaf temperature cannot be raised, resulting in low solubility of caffeine, making it difficult to form white frost, and the surface color will be darker, and the color and quality of the tea leaves will be lower.

[0051] The present invention adopts a composite method of thermal radiation-thermal convection for roasting, wherein thermal radiation heating makes the inside and outside of the tea leaves fully heated, ensuring that the tea polyphenols are fully oxidized, while the traditional chain plate acts on the surface of the tea leaves in a thermal convection manner, and its thermal penetration is not strong, resulting in a phenomenon of burnt outside and opaque inside. The tea leaves roasted in the composite method of thermal radiation-thermal convection of the present invention have a darker soup color under the condition of the same roasting degree, that is, more tea polyphenols are oxidized into tea pigments during the roasting process, thereby having the characteristic of more thorough roasting. Under the premise of more thorough roasting of the tea leaves, the tea leaves will not turn green again during subsequent storage, thereby improving the roasting efficiency while ensuring the quality of the tea leaves.

[0052] To illustrate the improvement of roasting quality in detail, the changes in total pigment content and the amount of caffeine dissolved are shown in the following table compared with the existing chain plate heat convection roasting method and the composite roasting method of heat radiation-heat convection in this scheme:

[0053] Roasting method Caffeine dissolution Total pigment content Chain plate heat convection baking method 1.22％ 13.63％ Composite roasting method of heat radiation and heat convection 1.56％ 16.43％

[0054] Wherein, the total pigment may be the total content of theaflavins, thearubigins and theabrownins.

[0055] Based on the data in the above table, the amount of caffeine dissolved in the tea leaves and the total amount of tea pigments obtained by the composite roasting method of thermal radiation-thermal convection of the present invention are significantly higher than those obtained by the chain plate thermal convection roasting method, thereby making the tea leaves covered with white frost and ensuring that the tea leaves will not turn green again during subsequent storage, and the tea leaves are of excellent quality.

[0056] Specifically, the roasting module 4 includes a base 41, a rotating drum 42, a heater 43, a housing 44, a fan 46 and a roasting control unit. The rotating drum 42 is rotatably arranged on the base 41, and a stainless steel spiral blade guide strip 47 is arranged on the inner wall for turning the tea leaves; the heater 43 is arranged below the rotating drum 42, and the heater 43 has multiple heating gears. A temperature probe is also arranged on the drum wall, and the temperature probe cooperates with the heater 43 to control the heating temperature; the drum wall of the rotating drum 42 is cast by food-grade gray cast iron, and the wall thickness is 10m m to 15mm, the heater 43 heats the drum wall to generate heat radiation, the housing 44 is sleeved on the periphery of the drum 42, and an air layer 45 is formed between the housing 44 and the drum 42, and the air layer 45 is communicated with the inner cavity of the drum 42; the fan 46 is arranged at the discharge port 48 of the drum 42, and is used to make the air in the inner cavity of the drum 42 and the air in the air layer 45 convect; the roasting control unit is electrically connected to the drum 42, the heater 43 and the fan 46 respectively, and is used to control the entire roasting process; the specific implementation process is that the control module controls the feeding module 1 to feed , the sufficiently dried tea leaves are uniformly vibrated and fed into the roasting module 4 through the feeding module 1; the control module sets the roasting gear of the roasting module 4, and the roasting control unit controls the working parameters of the heater 43, the drum 42, and the fan 46, namely the heating gear, the rotation speed and the exhaust gear corresponding to the roasting gear respectively; the tea leaves rotate slowly in the drum 42 and are roasted by heat conduction and heat radiation; when the fan 46 is started, the air in the inner cavity of the drum 42 and the air in the air layer 45 generate convection, and the water vapor and odor in the inner cavity are discharged, and the tea leaves are roasted. The air entering the cavity is preheated air in the air layer 45, and the preheated air can compensate for the ambient temperature of the cavity in time, so as not to cause fluctuations in the ambient temperature inside the drum 42, and improve the utilization rate of thermal energy; during the roasting process, a sampler can be used to take real-time samples to observe the roasting status as needed; after the roasting is completed, the roasting control unit controls the drum 42 to rotate counterclockwise to discharge the material, discharge the tea leaves into the temporary storage bucket 21, and then lift them to the cooling module 3 for cooling; after cooling to below 60°C, they are packaged online to complete a single roasting operation.

[0057] Optionally, the tea raw material is oolong tea.

[0058] Optionally, a movable cover is provided at the discharge port 48 to prevent the heat from dissipating, and a material taking hole and a sampler are provided above the movable cover to take samples in real time to observe the roasting state.

[0059] Optionally, the thickness of the rotating drum 42 is selected between 10 mm and 15 mm.

[0060] The working parameters of the heater 43, the drum 42 and the fan 46 corresponding to the different roasting gears of the roasting module 4 are shown in the following table:

[0061] Roasting gear Roasting temperature Roasting speed Exhaust speed Roasting time Light roast 105℃±5℃ 8 rpm <![CDATA[1m 3 / min]]> 75min Medium roast 115℃±5℃ 10 rpm <![CDATA[3m 3 / me]]> 75min mid-foot roast 125℃±5℃ 12 rpm <![CDATA[5m 3 / min]]> 75min Foot Fire 135℃±5℃ 15 rpm <![CDATA[8m 3 / min]]> 75min

[0062] Among them, light roasting, medium roasting, medium-full roasting, and full roasting are four roasting levels with increasing degrees of roasting to meet the roasting needs of different tea varieties and tastes.

[0063] like Figure 1 As shown, the loading module 1 includes a storage hopper 11, a first lifting device 12, a feed hopper 13, and a loading control unit; the feed hopper 13 is arranged at the feed port 49 of the rotating drum 42, the lifting device can be a chain plate elevator with a hole diameter of 2 mm, the feed hopper 13 has a smooth arc-shaped pouring chute, one side of the first lifting device 12 cooperates with the storage hopper 11, and the other side is arranged in cooperation with the feed hopper 13; wherein, part of the tea raw materials in the storage hopper 11 are lifted into the feed hopper 13 by the first lifting device 12, and are supplied into the rotating drum 42 through the feed hopper 13.

[0064] Furthermore, a weighing unit is provided at the storage hopper 11. After the tea raw materials in the storage hopper 11 are dynamically weighed by the weighing unit, they are lifted and transported to the feed port 49 of the roasting module 4 for quantitative feeding. The feeding control unit is electrically connected to the weighing unit, the first lifting device 12, and the feed hopper 13, respectively. The weighing unit can monitor the weight of the tea raw materials in the storage hopper 11 in real time. When the weight reaches a preset value, the information will be fed back to the feeding control unit through an electrical signal. After receiving the signal, the feeding control unit will automatically stop the operation of the first lifting device 12 to prevent excessive tea raw materials from entering the rotating drum 42, thereby ensuring that the amount of tea roasted each time is accurate.

[0065] like Figure 2 As shown, the discharging module 2 includes a temporary storage bucket 21 and a second lifting device 22, and the second lifting device 22 can be an inclined chain plate; the temporary storage bucket 21 corresponds to the discharging port of the rotating drum 42; the cooling module includes a cooling chain 31 and a cooling control unit, and the cooling control unit is electrically connected to the cooling chain 31; one side of the second lifting device 22 cooperates with the temporary storage bucket 21, and the other side is arranged in cooperation with the cooling chain 31.

[0066] Furthermore, after the roasting timing of the roasting module 4 ends, the drum 42 rotates counterclockwise to discharge the material, and the control module starts the cooling control unit simultaneously. The material is discharged from the discharge port of the drum 42 to the temporary storage bucket 21, and is transported and spread through the second lifting device 22 and then enters the cooling chain 31. The thickness of the spread can be 3 to 5 cm. The cooling chain 31 is provided with a negative pressure cooling fan 46, which can quickly cool the tea leaves. The cooling time is 2 to 3 minutes. After the material temperature drops from about 100°C to about 60°C, it is packaged to fix the roasting quality.

[0067] In this embodiment, by combining the heat radiation heat transfer method of traditional carbon baking with the chain plate heat convection heat transfer method, using the air layer 45 and the fan 46 to establish heat convection, and using the heat storage and heat conductive cylinder wall of the rotating drum 42 as a heat source to generate heat radiation, a baking method that imitates carbon baking is obtained, which solves the defects of the existing technology of single heat radiation source and low efficiency of carbon baking, while taking into account the baking quality.

[0068] In this embodiment, the cylindrical cast iron inner wall serves as a heat storage body and radiation source, covering the tea leaves therein to achieve all-round heat radiation, while assisting heat convection to ensure that the surface of the tea leaves and the environment space inside the rotating drum 42 are heated evenly, effectively avoiding burning and uneven heating.

[0069] In this embodiment, an air interlayer is used as a waste heat collector, which is slowly replenished into the baking tube cavity through the fan 46. At the same time, the tube wall has a heat storage function, and the heater 43 can stop heating in advance. Baking is carried out by heat radiation generated by heat storage, which has a significant energy-saving effect. Compared with traditional chain plate baking equipment, the overall energy consumption is saved by more than 50%.

[0070] In this embodiment, the roasting degree is divided into four gears, and automatic roasting is achieved by fixing parameter values. The roasting operator only needs to select the roasting degree according to the roasting requirements and start the device to complete the entire roasting process. There is no need to adjust the parameters, and standardized operation is basically achieved. The operating process is easy to master and is suitable for batch and standardized roasting of bulk raw materials.

[0071] In this embodiment, the roasting efficiency is greatly improved. Compared with the traditional carbon roasting which requires at least 8 hours of roasting time, the roasting time of each gear of this system is shortened to 60-90 minutes, and the processing efficiency is increased by more than 5 times; the single batch output is increased from 10kg / cage of traditional carbon roasting to 50-100kg / barrel, and the output is increased by more than 10 times, achieving a rapid imitation carbon roasting roasting effect.

[0072] In this embodiment, the roasting heat transfer method is the same as that of traditional charcoal roasting, which mainly relies on heat radiation for fire, has strong penetrating power, and by selecting cast iron with a certain thickness to first conduct heat conduction and store heat and then roast through heat radiation, the effect of roasting through without burning is achieved; the appearance, taste, leaf bottom and storage resistance of the material after roasting are consistent with traditional charcoal roasting, with the characteristics of white frost on the appearance, obvious "toad back" on the leaf bottom, rich taste and no greening during the storage period, and the roasting quality is high.

[0073] The invention provides an embodiment of an oolong tea carbon roasting imitation fast automatic roasting system, which can be specifically applied to the roasting process of Dahongpao oolong tea. The specific operation process is as follows: starting the tea carbon roasting imitation fast automatic roasting system, the system automatically enters the equipment preheating stage, and the preheating temperature is set to 80°C; the preheating process takes 15 minutes to ensure that the equipment reaches a stable working state; setting roasting parameters, in the roasting control system, setting the roasting gear to medium roasting; display parameters are respectively set to: roasting temperature 115°C, drum speed 10 rpm, exhaust fan speed 3m 3 / min; roasting time is set to 75 minutes, loading time is 3 minutes, discharging time is 3 minutes, and the feeding amount is 100kg; feeding operation: after the Dahongpao raw materials are in place, start the feeding control system; the raw materials are put into the weighing hopper for weighing and even distribution, and then put into the drum 42; at this time, the drum 42 rotates forward at a speed of 10 revolutions / min to ensure that the raw materials are evenly distributed, and the feeding is completed within 3 minutes; roasting process: after the feeding is completed, the roasting control system starts automatically; the roasting timing starts, and the exhaust fan starts and the exhaust volume is set to 3m 3 / min; during the roasting process, the roasting temperature is maintained at 115℃, the material temperature can reach 120℃, and the drum cavity ambient temperature is 118℃; the roasting time lasts for 75 minutes to ensure that the Dahongpao Oolong tea is fully heated and achieves the expected roasting effect; discharging and cooling: after the roasting time reaches the set value, the discharging system is automatically started; the cooling fan 46 and the material conveying mechanism are started at the same time, and the drum 42 automatically reverses to enter the discharging mode; the tea leaves in the cavity are continuously discharged within 3 minutes, and the tea leaves enter the cooling chain 31 for cooling; the packaging operation is carried out at the end of the cooling chain 31, and the cooling system and the conveying structure run for 10 minutes; reset and cycle: after the discharging is completed, the roasting degree is automatically reset to the medium roasting parameter mode; the cooling module 3 automatically stops running after the running time is up; after waiting for the roasting gear to be confirmed again, the system enters the next roasting cycle and prepares for the roasting process of the next batch of Dahongpao Oolong tea.

[0074] The invention provides an embodiment of an oolong tea imitation carbon roasting rapid automatic roasting system, which can be specifically applied to the roasting process of Narcissus Oolong tea. The difference between the processing processes of Narcissus Oolong tea and Dahongpao Oolong tea is that the roasting gear selects full-fire roasting.

[0075] According to an embodiment of the present invention, on the other hand, a method for rapid roasting of oolong tea in imitation of carbon roasting is also provided, comprising: feeding tea raw materials into a roasting module 4 through a feeding module 1; setting corresponding roasting gears according to the tea raw materials to be roasted, so that the heater 43, the rotating drum 42, and the fan 46 respectively reach corresponding heating temperatures, rotation speeds, and exhaust speeds; during the roasting process, the rotating drum 42 rotates clockwise to drive the tea raw materials to rotate slowly in the inner drum cavity, and roasts through heat conduction and heat radiation from the drum wall, and the fan 46 causes convection between the air in the inner cavity of the rotating drum 42 and the air layer 45; after the roasting is completed, the control module controls the rotating drum 42 to rotate counterclockwise to discharge the material, and lifts it to the cooling module 3 through the temporary storage bucket 21 and the second lifting device 22 for cooling; after cooling, the tea leaves are packaged to complete the imitation carbon roasting of the tea leaves.

[0076] Obviously, the above embodiments are only examples for clear explanation, and are not intended to limit the implementation methods. Although the embodiments of the present invention are described in conjunction with the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the present invention, and such modifications and variations all fall within the scope defined by the present invention.

Claims

1. A rapid roasting device for oolong tea imitating carbon roasting, characterized in that: include: A feeding module (1), adapted to supply tea raw materials; A discharging module (2) is suitable for conveying roasted tea leaves; A cooling module (3), cooperating with the discharging module (2), and suitable for cooling the roasted tea leaves; A roasting module (4), respectively cooperating with the feeding module (1) and the discharging module (2), and adapted to roast the tea leaves supplied by the feeding module (1) and discharge the roasted tea leaves to the discharging module (2); The roasting module (4) comprises: Matrix (41); A rotating drum (42) is rotatably arranged on the base (41), and the feeding module (1) supplies tea raw materials into the rotating drum (42). The drum wall of the rotating drum (42) is made of cast iron material, and the thickness of the drum wall is D, 10 mm ≤ D ≤ 15 mm; A heater (43) is disposed relatively below the rotating drum (42) and is suitable for heating the rotating drum (42). The drum wall of the rotating drum (42) conducts heat and stores heat to form a heat storage body (5); An outer shell (44) is sleeved on the periphery of the rotating drum (42), an air layer (45) is sandwiched between the outer shell (44) and the rotating drum (42), and the air layer (45) is in communication with the inner cavity of the rotating drum (42); a fan (46) disposed at a discharge port (48) of the drum (42); The heat storage body (5) is suitable for surrounding the tea leaves and radiating heat to the tea leaves; The fan (46) exhausts air, so that convection occurs between the air in the inner cavity of the rotating drum (42) and the air in the air layer (45); The baking module (4) has a composite baking state of heat radiation-heat convection.

2. The oolong tea imitation carbon roasting rapid roasting device according to claim 1, characterized in that: The inner wall of the rotating drum (42) is provided with a material guiding strip (47), and the rotating drum (42) is suitable for rotating around an axis to turn over tea leaves.

3. The oolong tea imitation carbon roasting rapid roasting device according to claim 1, characterized in that: It also includes a roasting control unit, which is electrically connected to the rotating drum (42), the heater (43), and the fan (46) respectively.

4. The oolong tea imitation carbon roasting rapid roasting device according to claim 3, characterized in that: The roasting control unit has a plurality of roasting gears, and is suitable for regulating the working parameters of the rotating drum (42), the heater (43), and the fan (46) so as to place the roasting module (4) in different roasting gears.

5. The oolong tea imitation carbon roasting rapid roasting device according to claim 2, characterized in that: The discharge port (48) is arranged at one end portion of the rotating drum (42) along the axial direction; The material guide strips (47) are arranged in a spirally circumferential manner along the axis of the rotating drum (42); The rotating drum (42) has a state in which the tea leaves are roasted by rotating clockwise, and a state in which the tea leaves are discharged by the guiding strip (47) toward the discharge port (48) by rotating counterclockwise.

6. The oolong tea imitation carbon roasting rapid roasting device according to claim 3, characterized in that: The feeding module (1) comprises a storage hopper (11), a first lifting device (12), a feeding hopper (13), and a feeding control unit; The feed hopper (13) is arranged at the feed port (49) of the rotating drum (42); one side of the first lifting device (12) cooperates with the storage hopper (11), and the other side is arranged in cooperation with the feed hopper (13); Part of the tea material in the storage hopper (11) is lifted into the feed hopper (13) by the first lifting device (12), and then supplied into the rotating drum (42) through the feed hopper (13).

7. The oolong tea imitation carbon roasting rapid roasting device according to claim 6, characterized in that: The storage hopper (11) is provided with a weighing unit, and the tea material in the storage hopper (11) is weighed by the weighing unit before being loaded; The feeding control unit is electrically connected to the weighing unit, the first lifting device (12), and the feeding hopper (13) respectively.

8. The oolong tea imitation carbon roasting rapid roasting device according to claim 5, characterized in that: The discharging module (2) comprises a temporary storage bucket (21) and a second lifting device (22), and the temporary storage bucket (21) corresponds to the discharging port of the rotating drum (42); The cooling module (3) comprises a cooling chain (31) and a cooling control unit, and the cooling control unit is electrically connected to the cooling chain (31); One side of the second lifting device (22) cooperates with the temporary storage bucket (21), and the other side is arranged in cooperation with the cooling chain (31).

9. The oolong tea imitation carbon roasting rapid roasting device according to claim 6, characterized in that: It also includes a control module, which is electrically connected to the roasting control unit, the loading control unit, and the cooling control unit respectively.

10. A method for rapid roasting of oolong tea by imitating carbon roasting, characterized in that: Applicable to the oolong tea carbon roasting imitation rapid roasting device as described in any one of claims 1 to 9, the oolong tea carbon roasting imitation rapid roasting method comprises: Feeding tea raw materials into a roasting module (4) through a feeding module (1); According to the tea material to be roasted, the corresponding roasting gear is set so that the heater (43), the rotating drum (42), and the fan (46) respectively reach the corresponding heating temperature, rotation speed, and exhaust speed; During the roasting process, the rotating drum (42) rotates clockwise to drive the tea leaves to rotate slowly in the inner drum cavity, and the tea leaves are roasted through heat conduction and heat radiation from the drum wall. The fan (46) causes convection between the air in the inner cavity of the rotating drum (42) and the air layer (45). After the roasting is completed, the control module controls the rotating drum (42) to rotate counterclockwise to discharge the material, and the material is lifted to the cooling module (3) through the temporary storage bucket (21) and the second lifting device (22) for cooling; After cooling, the tea leaves are packaged and then roasted in a carbon-like manner.

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