Fragrant black tea and tea mixing system

Abstract

The invention relates to the field of black tea, aims to solve the problem that existing spliced black tea does not have lasting rose fragrance, and provides floral black tea and a tea mixing system.The floral black tea is prepared from, by weight, 18-20 parts of Jinxuan black tea, 58-64 parts of Dali wild black tea, 8-12 parts of Meizhan black tea and 10-14 parts of Fengqing big-leaf black tea. The black tea product with rose fragrance is obtained by blending different types of black tea. The four conveying areas are arranged in the drying system, when the conveying areas do not operate, tea leaves on the conveying areas can be dried through hot air, after the tea leaves are dried to a certain degree, the tea leaves are conveyed in the conveying areas, and in the adjacent conveying areas, the tea leaves in the upper conveying area can fall off and are evenly laid on the surfaces of the tea leaves in the lower conveying area, so that the tea leaves are dried. The tea leaf layer in the lowermost conveying area is made to be approximately stacked with four layers of tea leaves, then when the tea leaves in the lowermost conveying area enter the mixing system through conveying, primary mixing of the tea leaves is completed, and then the tea leaf mixing time of the mixing system can be greatly shortened.

Description

Technical Field

[0001] The invention relates to the field of black tea, and in particular to a floral black tea and a mixed tea system. Background Art

[0002] Black tea is one of my country's traditional beverages, and its preparation process usually includes picking, withering, rolling, fermentation and drying. In order to make black tea have good storage performance, it is often necessary to reduce its water content during the drying stage, and the water content of dry tea is usually less than 10%.

[0003] Mixed tea, also known as blended tea or blended tea, refers to mixing two or more different types of tea in a certain proportion, and sometimes adding other materials such as flowers, fruits, spices, etc. to improve the taste, enhance the aroma or create a unique flavor. Mixed tea can not only provide a richer and more diverse taste experience, but also meet the needs of different groups of people, such as health needs, seasonal needs, etc.

[0004] When blending tea, in addition to considering the quality and taste of the final tea soup, it is also necessary to consider the type and persistence of its tea aroma. At present, there is an urgent need for a product with a lasting rose scent obtained by blending black tea. At the same time, due to the low water content of dry tea, the tea leaves are easy to break during the blending of different types of tea. In order to reduce the occurrence of the aforementioned situation, smaller mixing force or speed is often used in actual production, or the total amount of materials mixed at one time is reduced, but either method will greatly increase the time of blending tea. Summary of the invention

[0005] The object of the present invention is to provide a floral black tea which not only has good taste, mouthfeel and tea soup quality, but also produces a lasting rose-like fragrance through blending.

[0006] Another object of the present invention is to provide a tea mixing system to solve the problem in the prior art that tea leaves are easily broken when mixing tea.

[0007] The embodiments of the present invention are implemented by the following technical solutions:

[0008] A floral black tea comprises, by weight, 18-20 parts of Jinxuan black tea, 58-64 parts of Dali wild black tea, 8-12 parts of Meizhan black tea, and 10-14 parts of Fengqing large-leaf black tea.

[0009] The present invention makes the product release a rose-like fragrance by compounding Jinxuan black tea and Meizhan black tea, but in the process of adjusting the tea ratio to obtain a lasting rose fragrance, the color, taste or flavor of the tea soup are affected, so the applicant uses the taste and taste of Dali wild black tea, especially its high sweetness, to make the product taste better. The addition of Fengqing large-leaf black tea can improve the overall quality of the tea soup.

[0010] Preferably, the floral black tea, by weight, includes: 19 parts of Jinxuan black tea, 61 parts of Dali wild black tea, 9 parts of Meizhan black tea, and 11 parts of Fengqing large-leaf black tea.

[0011] Through the applicant's experiments, the best ratio of each tea was obtained. Under this ratio, the product has a unique rose fragrance, and is mellow and sweet in the mouth. After multiple brewing, the tea soup is still sweet and comfortable with a rose fragrance.

[0012] A tea mixing system for floral black tea comprises: a drying system, a regulating system and a mixing system; the drying system is provided with four conveying zones which are arranged longitudinally in sequence and staggered up and down; Jinxuan black tea, Dali wild black tea, Meizhan black tea and Fengqing large-leaf black tea are laid in different conveying zones respectively; the conveying speeds of adjacent conveying zones are opposite, and the conveying ends of adjacent conveying zones have a degree of overlap in the longitudinal direction; the regulating system is used to regulate the conveying speed of each conveying zone; the conveying speed is positively correlated with the proportion of the number of conveyed objects; the mixing system is located in the drying system, and the material in the lowest conveying zone enters the mixing system for mixing and drying to obtain floral black tea.

[0013] Preferably, the four conveying zones are respectively the first conveying zone, the second conveying zone, the third conveying zone and the fourth conveying zone from top to bottom; the first conveying zone is paved with Fengqing large-leaf black tea, the second conveying zone is paved with Meizhan black tea, the third conveying zone is paved with Jinxuan black tea, and the fourth conveying zone is paved with Dali wild black tea; when the moisture content of the Jinxuan black tea, Dali wild black tea, Meizhan black tea and Fengqing large-leaf black tea is 15%-20%, each conveying zone starts the conveying operation; after the tea leaves in the mixing system are dried to a moisture content of 4%-6%, floral black tea is obtained.

[0014] Preferably, the mixing system comprises: a mixing trough and a mixing rake, wherein the mixing trough is located below the fourth conveying area, the mixing trough has horizontal freedom of movement, and the tea leaves in the fourth conveying area can all fall into the mixing trough; the mixing rake comprises a rake tooth group and a rake handle, and there are at least two rake tooth groups, the rake tooth groups are located in the mixing trough, the teeth of adjacent rake tooth groups are staggered in the horizontal direction, and the groove depth of adjacent teeth in the rake tooth group is greater than or equal to the material laying height of the mixing trough; the rake tooth group is rotatably connected to the rake handle through a vertical rod.

[0015] Preferably, the mixing system includes: a driving mechanism and a second gear, the output shaft of the driving mechanism is connected to the first gear, and the outer tank wall of the mixing tank is provided with a first rack that cooperates with the first gear; the vertical rod is provided with a second gear, and the inner tank wall of the mixing tank is provided with a second rack that cooperates with the second gear.

[0016] Preferably, the mixing trough comprises: a first bottom plate and a second bottom plate, a first bevel gear, a second bevel gear, a connecting rod, a third gear and a discharging hopper, the first bottom plate and the second bottom plate are both rotatably connected to the side wall of the mixing trough through a rotating shaft; the side wall of the mixing trough is provided with a cavity; the end of the rotating shaft extends into the cavity and is connected to the first bevel gear; the second bevel gear is transmission-connected to the first bevel gear; the bottom end of the connecting rod is connected to the second bevel gear; the top end of the connecting rod is connected to the third gear, and a third rack is provided on the side of the rake handle close to the third gear; the discharging hopper is connected to the side wall of the mixing trough; the mixing trough is provided with a displacement sensor, and the displacement sensor is electrically connected to the control system; when the tea leaves in the mixing trough are in the drying process, there is a gap between the third gear and the third rack; when the mixing trough is in the unloading process, the third gear is transmission-connected to the third rack.

[0017] Preferably, the third gear is provided with a limiting hole, and the side wall of the mixing tank is provided with a telescopic rod, and the end of the telescopic rod is aligned with the limiting hole.

[0018] Preferably, each conveying area is provided with a feed hopper at one end away from its drop point, and a limit plate is provided on the side of the feed hopper close to the drop point, and the distance between the bottom end of the limit plate and the transmission area is equal to the material paving height.

[0019] Preferably, the method for controlling the conveying speed of each conveying zone includes:

[0020] S100, respectively obtaining the material laying thicknesses a, b, c, d in the first conveying area, the second conveying area, the third conveying area, and the fourth conveying area;

[0021] S200, suppose that the materials in the first conveying area, the second conveying area, the third conveying area and the fourth conveying area account for m, n, p, q of the floral tea leaves; suppose that the conveying speeds of the first conveying area, the second conveying area, the third conveying area and the fourth conveying area are V1, V2, V3 and V4 respectively; after setting a specific value of any speed, calculate the specific values ​​of the other three speeds according to aV1:bV2:cV3:dV4=m:n:p:q.

[0022] The present invention has at least the following beneficial effects:

[0023] The present invention obtains a black tea product with rose fragrance by blending different types of black tea. At the same time, the quality, taste and mouthfeel of the tea soup are all of good quality through the complementarity of the tea leaves. After multiple brewings, the tea soup is still sweet, smooth and comfortable with natural rose fragrance.

[0024] The present invention sets four conveying zones in the drying system. When the conveying zones are not in operation, the tea leaves on each conveying zone can be dried by hot air. When the tea leaves are dried to a certain extent, each conveying zone transports the tea leaves. In the adjacent conveying zones, the tea leaves in the upper conveying zone will fall and evenly spread on the surface of the tea leaves in the lower conveying zone, thereby making the tea layer in the bottom conveying zone approximately stacked with four layers of tea leaves. Then, when the tea leaves in the bottom conveying zone enter the mixing system through transmission, the tea leaves have completed preliminary mixing, thereby greatly reducing the mixing time of the mixing system. In addition, the mixing system is located in the drying system, so that the tea leaves are still in the drying process during the mixing process of the mixing system. When the tea leaves fall in the conveying zone, the water content of the tea leaves can be higher than the final water content, the brittleness of the tea leaves is reduced, and the flexibility or elasticity is increased, thereby reducing the breakage of the tea leaves when the mixing system is mixing tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0026] Figure 1 This is a simplified diagram of the tea mixing system;

[0027] Figure 2 It is a structural diagram of the drying system;

[0028] Figure 3 is a cross-sectional view of a mixing tank;

[0029] Figure 4 It is the structural schematic diagram of the mixing rake;

[0030] Figure 5 It is a structural schematic diagram when the bottom plate of the mixing tank is closed;

[0031] Figure 6 This is a schematic diagram of the structure when the bottom plate of the mixing tank is opened;

[0032] Figure 7 This is the appearance of the discharge hopper;

[0033] Figure 8 This is a comparison chart of tea leaves’ shapes;

[0034] Icons: 1-drying system, 11-first conveying area, 12-second conveying area, 13-third conveying area, 14-fourth conveying area, 15-air inlet pipe, 16-conveyor belt, 17-return air pipe, 18-hot air blower, 2-mixing system, 21-mixing tank, 211-first rack, 212-second rack, 213-first bottom plate, 214-second bottom plate, 215-rotating shaft, 216-first bevel gear, 217-first Second bevel gear, 218-connecting rod, 219-third gear, 22-mixing rake, 221-rake tooth group, 2211-tooth portion, 2212-groove, 222-rake handle, 2221-third rack, 223-vertical rod, 23-driving mechanism, 231-first gear, 24-second gear, 3-discharging hopper, 4-telescopic rod, 5-limiting hole, 6-feeding hopper, 7-limiting plate, 8-guide rail, 9-fifth conveying area. DETAILED DESCRIPTION

[0035] In order to make the purpose, method scheme and advantages of the embodiments of the present invention clearer, the method scheme in the embodiments of the present invention is clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0036] Embodiment 1: A kind of floral black tea, comprises, by weight: 20 parts of Jinxuan black tea, 64 parts of Dali wild black tea, 12 parts of Meizhan black tea, and 14 parts of Fengqing large-leaf black tea.

[0037] Embodiment 2: A kind of floral black tea, comprises, by weight: 18 parts of Jinxuan black tea, 58 parts of Dali wild black tea, 8 parts of Meizhan black tea, and 10 parts of Fengqing large-leaf black tea.

[0038] Embodiment 3: A kind of floral black tea, comprises, by weight: 19 parts of Jinxuan black tea, 61 parts of Dali wild black tea, 9 parts of Meizhan black tea, and 11 parts of Fengqing large-leaf black tea.

[0039] Comparative Example 1: A floral black tea, comprising, by weight: 61 parts of Dali wild black tea, 9 parts of Meizhan black tea, and 11 parts of Fengqing large-leaf black tea.

[0040] Comparative Example 2: A floral black tea, comprising, by weight: 19 parts of Jinxuan black tea, 61 parts of Dali wild black tea, and 11 parts of Fengqing large-leaf black tea.

[0041] Comparative Example 3: A floral black tea, comprising, by weight: 19 parts of Jinxuan black tea, 61 parts of Dali wild black tea, 16 parts of Meizhan black tea, and 11 parts of Fengqing large-leaf black tea.

[0042] Comparative Example 4: A floral black tea, comprising, by weight: 30 parts of Jinxuan black tea, 61 parts of Dali wild black tea, 9 parts of Meizhan black tea, and 11 parts of Fengqing large-leaf black tea.

[0043] Comparative Example 5: A floral black tea, comprising, by weight: 19 parts of Jinxuan black tea, 61 parts of Dali wild black tea, and 9 parts of Meizhan black tea.

[0044] Comparative Example 6: A floral black tea, comprising, by weight: 19 parts of Jinxuan black tea, 70 parts of Dali wild black tea, 9 parts of Meizhan black tea, and 11 parts of Fengqing large-leaf black tea.

[0045] Test 1: Sensory evaluation of tea leaves was conducted according to the floral black tea ratios of Examples 1-3 and Comparative Examples 1-6. Ten judges were selected. After removing the highest and lowest scores, the average score was calculated, and the average score was the final score. Among them, the color of the tea soup accounted for 25 points, the aroma accounted for 35 points, and the taste accounted for 40 points. The aroma evaluation criteria were whether it was rose scent and persistence. The test results are shown in Table 1.

[0046] Table 1

[0047]

[0048] It can be seen from the test results of Examples 1-3 that the black tea obtained according to the ratio of the present invention not only has a rose fragrance, but also has excellent soup color and taste.

[0049] From the comparison between Comparative Examples 1-2 and Example 3, it can be seen that when either Jinxuan black tea or Meizhan black tea is missing, the product has almost no rose fragrance, but is replaced by other aromas, and the soup color and taste are also slightly reduced.

[0050] From the comparison between Comparative Example 3 and Example 3, it can be seen that when the proportion of plum in black tea increases, the aroma score decreases. The judges believe that although the aroma is more persistent, its similarity to the rose scent is reduced.

[0051] From the comparison between Comparative Example 4 and Example 3, it can be seen that when the proportion of Jinxuan black tea increases, the judges also believe that the similarity between the tea fragrance and the rose fragrance decreases.

[0052] From the comparison between Comparative Example 5 and Example 3, it can be seen that when the Fengqing large-leaf black tea is removed, the relative score of the soup color decreases.

[0053] From the comparison between Comparative Example 6 and Example 3, it can be seen that when the proportion of Dali wild black tea is increased, the rose fragrance will be affected to a certain extent, and the taste score of the tea soup will be relatively reduced.

[0054] In order to realize the mass industrial production of floral black tea, the applicant has improved the tea blending system, the main purpose of which is to reduce the breakage of dry tea during the blending process, as shown in the following embodiments.

[0055] Example 4: Figure 1-3As shown, a tea mixing system for floral black tea comprises: a drying system 1, a regulating system and a mixing system 2; the drying system 1 is provided with four conveying zones which are arranged longitudinally in sequence and staggered up and down; Jinxuan black tea, Dali wild black tea, Meizhan black tea and Fengqing large-leaf black tea are laid in different conveying zones respectively; the conveying speeds of adjacent conveying zones are opposite, and the conveying ends of adjacent conveying zones have a degree of overlap in the longitudinal direction; the regulating system is used to regulate the conveying speed of each conveying zone; the conveying speed is positively correlated with the proportion of the number of conveying objects; the mixing system 2 is located in the drying system 1, and the material in the lowest conveying zone enters the mixing system 2 for mixing and drying to obtain floral black tea.

[0056] In the specific implementation process, the drying equipment can be used as follows Figure 2 As shown, a plurality of conveyor belts 16 are arranged in the housing, and each conveyor belt 16 serves as a conveying zone, and tea leaves are laid on the conveyor belt 16. An air inlet pipe 15 and a hot air blower 18 are arranged on the side of the housing. After the hot air blower 18 generates hot air, the hot air enters the conveying zone from the side of the housing to dry the tea leaves. A return air pipe 17 is arranged on the top wall of the housing, so that a heat cycle is formed between the internal space of the housing and the hot air blower 18. The drying temperature of the drying zone can be selected to be 80°C. The control system can adopt a control module: a single-chip microcomputer or a PLC. Through the electrical connection between the control module and the driving motor of the conveyor belt 16, the control module can control the rotation speed of the driving motor, and then control the conveying speed of the conveyor belt 16. The conveying time of the conveyor belt 16 can be determined according to the length of the tea laying surface, and the conveying time can be obtained by dividing the laying length by the conveying speed. The laying length of tea leaves on each conveyor belt 16 can be the same.

[0057] In this embodiment, the mixing method of the mixing system 2 is not specifically limited, and a relatively conventional mixing tank can be used to achieve uniform mixing of the materials by stirring the materials. The width of the conveyor belts 16 in each conveying zone can be the same, and the laying thickness can be based on the same time taken for each tea to reach a preset moisture content. It is best that the laying thickness of the tea in a single conveying zone does not exceed 2 cm.

[0058] During operation, after the tea leaves have undergone the previous processes such as picking, withering, rolling and fermentation, when entering the final drying process, the tea mixing system provided by the present invention is directly used to lay different tea leaves in different conveying areas. After the drying device is turned on, the tea leaves in each conveying area begin to be dried. When the tea leaves are dried to a preset moisture content or a preset drying time is reached, the conveying device is started. The movement speed of the conveying device can be referred to Figure 1As shown in the direction of the arrows, in the adjacent conveying areas, the tea leaves in the upper conveying area will fall and be evenly spread on the surface of the tea leaves in the lower conveying area. The tea leaves in the lower conveying area will then fall and be spread on the surface of the tea leaves in the conveying area below it, and so on, so that the tea layer in the lowest conveying area is approximately a stack of four layers of different types of tea leaves. Then, when the tea leaves in the lowest conveying area are conveyed into the mixing system 2, the tea leaves have completed preliminary mixing. After the mixing system 2 is started, the tea leaves are mixed for the second time, which can greatly reduce the mixing time of the mixing system 2 and reduce the breakage of the tea leaves caused by the mixing system. In addition, the mixing system 2 is located in the drying system 1, so that the tea leaves are still in the drying process during the mixing process of the mixing system 2. When the tea leaves are dropped in the conveying area, the water content of the tea leaves can be higher than the final water content, the brittleness of the tea leaves is reduced, and the flexibility or elasticity is increased, thereby reducing the breakage of the tea leaves when the mixing system 2 is mixing tea.

[0059] Example 5: In order to further reduce the breakage of tea leaves, improvements are made on the basis of Example 4, and the four conveying zones are respectively the first conveying zone 11, the second conveying zone 12, the third conveying zone 13 and the fourth conveying zone 14 from top to bottom; the first conveying zone 11 is paved with Fengqing large-leaf black tea, the second conveying zone 12 is paved with Meizhan black tea, the third conveying zone 13 is paved with Jinxuan black tea, and the fourth conveying zone 14 is paved with Dali wild black tea; when the moisture content of the Jinxuan black tea, Dali wild black tea, Meizhan black tea and Fengqing large-leaf black tea is 15%-20%, each conveying zone starts the conveying operation; after the tea leaves in the mixing system 2 are dried to a moisture content of 4%-6%, floral black tea is obtained.

[0060] During the specific implementation process, the applicant further improved the laying position and drying time of the tea leaves in the drying system 1 according to the morphological characteristics and dosage of different tea leaves after drying. Figure 8 , Figure 8The upper left is Jinxuan black tea, the upper right is Meizhan black tea, the lower left is Fengqing large-leaf black tea, and the lower right is Dali wild black tea. Since the proportion of Dali wild black tea in the flower-scented black tea provided by the present invention is the highest, the Dali wild black tea is laid in the fourth transmission area 14 of the lowest layer to reduce its drop times, thereby reducing the collision between tea leaves. Assuming that the Dali wild black tea with a larger proportion is laid in the first transmission area 11, in the same time, the weight of the Dali wild black tea dropped from the first transmission area 11 is much higher than that of other tea types, the interaction force between the tea leaves is relatively greater, and the tea leaves are easier to break. Among the four types of tea leaves, the dry tea strips of Fengqing large-leaf black tea are the shortest and the highest curling degree, while the strips of Meizhan black tea are the most slender and the lowest curling degree. Therefore, in this embodiment, Fengqing large-leaf black tea is first dropped on the surface of Meizhan black tea, and Fengqing large-leaf black tea is relatively easier to enter the gap between Meizhan black tea. Then the Fengqing large-leaf black tea and the Meizhan black tea fall together on the surface of the Jinxuan black tea. The shape of the dry Jinxuan black tea is similar to that of the Dali wild black tea. The strips are shorter than those of the Meizhan black tea and longer than those of the Fengqing large-leaf tea. The curling degree is also between the two. Therefore, the Jinxuan black tea in the present invention is laid in the third conveying area 13.

[0061] In this embodiment, the tea leaves are conveyed and dropped when the moisture content in the conveying area is 15%-20%, so as to reduce the breakage of the tea leaves during dropping or subsequent mixing when the tea leaves are over-dried. Drying the black tea to 4%-6% in the mixing system 2 can improve the storage performance of the black tea.

[0062] Example 6: In order to further reduce the breakage of tea leaves during the tea mixing process and reduce the action time of the mixing system 2, improvements were made based on Example 4, such as Figure 3-4 As shown, the mixing system 2 includes: a mixing trough 21 and a mixing rake 22, the mixing trough 21 is located below the fourth conveying area 14, the mixing trough 21 has horizontal freedom of movement, and the tea leaves in the fourth conveying area 14 can all fall into the mixing trough 21; the mixing rake 22 includes a rake tooth group 221 and a rake handle 222, at least two rake tooth groups 221 are provided, the rake tooth group 221 is located in the mixing trough 21, the teeth 2211 of adjacent rake tooth groups 221 are staggered in the horizontal direction, and the depth of the grooves 2212 of adjacent teeth 2211 in the rake tooth group 221 is greater than or equal to the material laying height of the mixing trough 21; the rake tooth group 221 is rotatably connected to the rake handle 222 through a vertical rod 223.

[0063] In the specific implementation process, the mixing system 2 in this embodiment no longer uses a simple stirring device. The thickness of the material in the stirring device is often thick. During the mixing operation, the tea leaves are dried and it is difficult to heat them evenly. This embodiment adopts a mixing tank 21. By spreading the tea leaves in the mixing tank 21, it can avoid that the tea leaves are heated evenly during secondary drying and reduce the drying time. The mixing tank 21 can be as Figure 3As shown, the horizontal freedom of movement is achieved through the cooperation of the slider on the outer wall and the slide rail. The slide rail can be set on the inner wall of the drying device. When the fourth conveying area 14 drops the material, the mixing trough 21 moves horizontally, so that the tea leaves are laid in the preset area of ​​the mixing trough 21, and then the reciprocating motion of the mixing trough 21 allows the materials in the trough to be continuously mixed evenly. Under the premise of one-time mixing of the dropped materials during conveying, the time required for uniform mixing of the tea leaves in the mixing trough 21 can be greatly reduced. At the same time, secondary drying is achieved during the turning process, which can also reduce the time required for secondary drying. Figure 4 As shown, a plurality of mixing rakes 22 can be provided, and the teeth 2211 of adjacent mixing rakes 22 are arranged in a staggered manner, so that the tea leaves in the width direction of the tea laying surface can be moved, thereby increasing the uniformity of tea mixing. The depth of the grooves 2212 can make the tea laying surface as flat as possible, with a uniform thickness everywhere, and more uniform heating, and the depth of the grooves 2212 can be greater than the thickness of the tea leaves on the fourth conveying area 14 when the tea leaves are dropped.

[0064] Embodiment 7: In order to increase the mixing efficiency of the mixing tank 21, improvements are made on the basis of Embodiment 6, such as Figure 3 As shown, the mixing system 2 includes: a driving mechanism 23 and a second gear 24, the output shaft of the driving mechanism 23 is connected to the first gear 231, and the outer groove wall of the mixing trough 21 is provided with a first rack 211 that cooperates with the first gear 231; the second gear 24 is provided on the vertical rod 223, and the inner groove wall of the mixing trough 21 is provided with a second rack 212 that cooperates with the second gear 24.

[0065] In the specific implementation process, the driving mechanism 23 can adopt a rotary motor, which drives the first gear 231 to rotate. The cooperation between the first gear 231 and the first rack 211 enables the mixing tank 21 to move along the slide rail. The moving direction, moving rate and end point of the moving path of the mixing tank 21 can be adjusted by the forward and reverse rotation, rotation speed and number of rotations of the rotary motor. The mixing rake 22 can be fixedly arranged on the inner wall of the drying equipment and cannot be moved. The relative movement between the mixing tank 21 and the mixing rake 22 is achieved through the movement of the mixing tank 21, thereby achieving uniform mixing of tea leaves. When the mixing tank 21 moves, the second rack 212 on the inner wall of the mixing tank 21 can also drive the second gear 24 to rotate, thereby driving the rotation of the rake tooth group 221, further improving the mixing efficiency.

[0066] For example, Figure 3 As shown, the driving mechanism 23, the first gear 231 and the first rack 211 are arranged on both sides of the mixing tank 21. The second rack 212 is only arranged on one side wall of the mixing tank 21.

[0067] Embodiment 8: In order to simply realize the discharge of the material in the mixing tank 21, an improvement is made on the basis of Embodiment 7, such as Figure 3 , Figure 5-7 As shown, the mixing tank 21 includes: a first bottom plate 213 and a second bottom plate 214, a first bevel gear 216, a second bevel gear 217, a connecting rod 218, a third gear 219 and a discharge hopper 3, the first bottom plate 213 and the second bottom plate 214 are both rotatably connected to the side wall of the mixing tank 21 through a rotating shaft 215; the side wall of the mixing tank 21 is provided with a cavity; the end of the rotating shaft 215 extends into the cavity and is connected to the first bevel gear 216; the second bevel gear 217 is transmission-connected to the first bevel gear 216; the bottom end of the connecting rod 218 is connected to the second bevel gear 2 17 is connected; the top end of the connecting rod 218 is connected to the third gear 219, and the side of the rake handle 222 close to the third gear 219 is provided with a third rack 2221; the discharging hopper 3 is connected to the side wall of the mixing trough 21; the mixing trough 21 is provided with a displacement sensor, and the displacement sensor is electrically connected to the control system; when the tea leaves in the mixing trough 21 are in the drying process, there is a gap between the third gear 219 and the third rack 2221; when the mixing trough 21 is in the unloading process, the third gear 219 is transmission-connected to the third rack 2221.

[0068] For specific implementation, please refer to Figure 1 A fifth conveying area 9 is provided at the lower side of the mixing system 2. After the mixing system 2 is unloaded to the fifth conveying area 9, the fifth conveying area 9 delivers the mixed and dried tea leaves to the packaging area. Figure 5-6 As shown in FIG. 1 , the bottom wall of the mixing tank 21 in this embodiment is composed of a first bottom plate 213 and a second bottom plate 214 that can rotate downward. When the tea leaves in the tank are in the mixing and drying process, the two bottom plates are as shown in FIG. Figure 5 When the mixing tank 21 needs to discharge materials, the two bottom plates rotate to the position shown in FIG. Figure 6 As shown, the tea leaves slide from the bottom plate to the discharge port of the discharge hopper 3. The structure of the discharge hopper 3 can be as follows Figure 7 As shown, the inner walls on the left and right sides of the discharge hopper 3 correspond to the first bottom plate 213 or the second bottom plate 214 .

[0069] In order to reduce the cost of the device, the present embodiment Figure 3As shown, in this embodiment, a third rack 2221 is provided on the side wall of the rake handle 222, so that when the mixing rake 22 and the mixing trough 21 are in relative position within a certain path range, the third rack 2221 and the third gear 219 are in a transmission connection state, thereby driving the second bevel gear 217 to rotate, the second bevel gear 217 drives the first bevel gear 216 to rotate, the first bevel gear 216 drives the rotating shaft 215 to rotate, and the rotating shaft 215 drives the first bottom plate 213 or the second bottom plate 214 to rotate, thereby realizing the unloading operation of the mixing trough 21. The rotating shaft 215 and the bevel gears can be provided at both ends of the mixing trough 21 to realize the rotation of the two bottom plates, and a transition gear can be provided between the third gears 219 corresponding to the bottom plates at both ends, and the transmission of the two third gears 219 is realized through the transition gear, thereby realizing that one third rack 2221 drives the two bottom plates to rotate. The third rack 2221 can be only provided at the end of the rake handle 222. During the mixing and drying process of the mixing trough 21, although the mixing trough 21 moves back and forth, there is a certain distance between the third rack 2221 and the third gear 219, and transmission cannot be performed, thereby keeping the two bottom plates in a horizontal state. When the mixing trough 21 needs to unload materials, the end of the moving path of the mixing trough 21 is changed so that the third gear 219 on the mixing trough 21 is in transmission connection with the third rack 2221 on the rake handle 222. During the movement of the mixing trough 21, the two bottom plates of the mixing trough 21 rotate to the position as shown in the figure. Figure 6 As shown, unloading is realized. The length of the third rack 2221 can just enable the two bottom plates to switch between the horizontal state and the inclined state. A displacement sensor can be set on the side wall of the mixing tank 21 to ensure the accurate position of the mixing tank 21 during unloading.

[0070] Embodiment 9: In order to increase the stability of the two bottom plates when they are in a horizontal state, improvements are made on the basis of Embodiment 8, such as Figure 3 As shown, the third gear 219 is provided with a limiting hole 5 , and the side wall of the mixing tank 21 is provided with a telescopic rod 4 , and the end of the telescopic rod 4 is aligned with the limiting hole 5 .

[0071] During the specific implementation, when the mixing tank 21 needs to unload, the telescopic rod 4 is retracted away from the limiting hole 5, so that the third gear 219 is in a rotatable state, and then the mixing tank 21 is moved, so that the third gear 219 is meshed with the third rack 2221 for transmission, and the third gear 219 is driven to rotate by the third rack 2221, thereby rotating the two bottom plates. In order to reduce the force of resetting the two bottom plates to the horizontal state, the bottom plates can be made of high temperature resistant plastic material. In order to increase the stability of the two bottom plates when they are in the horizontal state, a support mechanism can also be set under the bottom plates.

[0072] Example 10: In order to simply realize the feeding, improvements were made on the basis of Examples 4-9, such as Figure 1As shown, each conveying area is provided with a feed hopper 6 at one end away from its drop point, and a limit plate 7 is provided on the side of the feed hopper 6 close to the drop point, and the distance between the bottom end of the limit plate 7 and the transmission area is equal to the material laying height.

[0073] During the specific implementation process, in order to achieve the continuity of the process, the material is fed into the feed hopper 6 while the material is dropped in the conveying area. Since the feeding point remains unchanged and the conveyor belt 16 rotates, the tea leaves are also laid on the conveyor belt 16 when the material is dropped from the conveyor belt 16. The setting of the limit plate 7 makes the laying thickness of the tea leaves on the conveyor belt 16 as uniform as possible and in accordance with the preset laying thickness. Baffles can be set at both ends of the conveyor belt 16 to prevent the tea leaves from falling from the side of the conveyor belt 16. The width of the outlet of the feed hopper 6 can be adapted to the width of the conveyor belt 16, so that the conveyor belt 16 is covered with tea leaves as much as possible in the width direction.

[0074] For example, the thickness of Jinxuan black tea can be 1.6cm, the thickness of Dali wild black tea can be 1.5cm, the thickness of Meizhan black tea can be 2cm, and the thickness of Fengqing large-leaf black tea can be 1.3cm. The drying time in the conveying area can be 6h, and the drying time in the mixing area can be 2h.

[0075] Embodiment 11: Based on the improvement of Embodiment 10, the transmission speed control method of each transmission zone includes:

[0076] S100, respectively obtaining the material laying thicknesses a, b, c, d in the first conveying area 11, the second conveying area 12, the third conveying area 13 and the fourth conveying area 14;

[0077] S200, suppose the materials in the first conveying zone 11, the second conveying zone 12, the third conveying zone 13 and the fourth conveying zone 14 account for m, n, p, q of the floral tea leaves; suppose the conveying speeds of the first conveying zone 11, the second conveying zone 12, the third conveying zone 13 and the fourth conveying zone 14 are V1, V2, V3 and V4 respectively; after setting a specific value of any speed, calculate the specific values ​​of the other three speeds according to aV1:bV2:cV3:dV4=m:n:p:q.

[0078] In the specific implementation process, when the width of the conveyor belt 16 in each conveying area is consistent with the paving width, the weight of the material dropped is positively correlated with the paving thickness and the conveying speed. Since the dropping time of each conveying area needs to be kept the same, the paving length of each conveying area is also proportional to the conveying speed.

[0079] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A floral black tea, characterized in that: Calculated by weight, the invention comprises: 18-20 parts of Jinxuan black tea, 58-64 parts of Dali wild black tea, 8-12 parts of Meizhan black tea, and 10-14 parts of Fengqing large-leaf black tea.

2. The floral black tea according to claim 1, characterized in that Calculated by weight, it includes: 19 parts of Jinxuan black tea, 61 parts of Dali wild black tea, 9 parts of Meizhan black tea, and 11 parts of Fengqing large-leaf black tea.

3. A tea mixing system for the floral black tea according to claim 1 or 2, characterized in that: include: A drying system, wherein the drying system is provided with four conveying zones which are arranged longitudinally in sequence and staggered up and down; Jinxuan black tea, Dali wild black tea, Meizhan black tea and Fengqing large-leaf black tea are laid in different conveying areas respectively; the conveying speeds of adjacent conveying areas are opposite, and the conveying ends of adjacent conveying areas have a degree of overlap in the longitudinal direction; A control system, the control system is used to control the conveying speed of each conveying zone; The transmission speed is positively correlated with the proportion of the objects it transmits; A mixing system is located in the drying system, and the materials in the bottom conveying zone enter the mixing system for mixing and drying to obtain floral black tea.

4. The tea mixing system according to claim 3, characterized in that: The four conveyor areas are the first conveyor area, the second conveyor area, the third conveyor area and the fourth conveyor area from top to bottom; the first conveyor area is paved with Fengqing large-leaf black tea, the second conveyor area is paved with Meizhan black tea, the third conveyor area is paved with Jinxuan black tea, and the fourth conveyor area is paved with Dali wild black tea; When the water content of the Jinxuan black tea, the Dali wild black tea, the Meizhan black tea and the Fengqing large-leaf black tea is between 15% and 20%, each conveying zone starts the conveying operation; After the tea leaves in the mixing system are dried to a moisture content of 4%-6%, floral black tea is obtained.

5. The tea mixing system according to claim 3, characterized in that: The mixing system comprises: A mixing trough, the mixing trough is located below the fourth conveying area, the mixing trough has horizontal freedom of movement, and the tea leaves in the fourth conveying area can all fall into the mixing trough; A mixing rake, the mixing rake comprises a rake tooth group and a rake handle, the rake tooth group is provided with at least two, the rake tooth group is located in the mixing trough, the teeth of adjacent rake tooth groups are staggered in the horizontal direction, the groove depth of adjacent teeth in the rake tooth group is greater than or equal to the material laying height of the mixing trough; the rake tooth group is rotatably connected to the rake handle through a vertical rod.

6. The tea mixing system according to claim 5, characterized in that: The mixing system comprises: A driving mechanism, wherein the output shaft of the driving mechanism is connected to a first gear, and an outer tank wall of the mixing tank is provided with a first rack matched with the first gear; A second gear is provided on the vertical rod, and a second rack matching the second gear is provided on the inner tank wall of the mixing tank.

7. The tea mixing system according to claim 6, characterized in that: The mixing tank comprises: A first bottom plate and a second bottom plate, wherein the first bottom plate and the second bottom plate are both rotatably connected to the side wall of the mixing tank via a rotating shaft; the side wall of the mixing tank is provided with a cavity; a first bevel gear, wherein the end of the rotating shaft extends into the cavity and is connected to the first bevel gear; A second bevel gear, the second bevel gear is drivingly connected to the first bevel gear; A connecting rod, the bottom end of which is connected to the second bevel gear; A third gear, the top end of the connecting rod is connected to the third gear, and a third rack is provided on one side of the rake handle close to the third gear; A discharge hopper connected to a side wall of the mixing tank; When the tea leaves in the mixing trough are in a drying process, there is a gap between the third gear and the third rack; when the mixing trough is in a feeding process, the third gear is transmission-connected with the third rack.

8. The tea mixing system according to claim 7, characterized in that: The third gear is provided with a limiting hole, and the side wall of the mixing tank is provided with a telescopic rod, and the end of the telescopic rod is aligned with the limiting hole.

9. The tea mixing system according to any one of claims 3 to 8, characterized in that: A feed hopper is provided at one end of each conveying area away from its drop point, and a limit plate is provided on the side of the feed hopper close to the drop point, and the distance between the bottom end of the limit plate and the transmission area is equal to the material laying height.

10. The tea mixing system according to claim 9, characterized in that: The transmission speed control method of each transmission zone includes: S100, respectively obtaining the material laying thicknesses a, b, c, d in the first conveying area, the second conveying area, the third conveying area, and the fourth conveying area; S200, suppose that the materials in the first conveying area, the second conveying area, the third conveying area and the fourth conveying area account for m, n, p, q of the floral tea leaves; suppose that the conveying speeds of the first conveying area, the second conveying area, the third conveying area and the fourth conveying area are V1, V2, V3 and V4 respectively; after setting a specific value of any speed, calculate the specific values ​​of the other three speeds according to aV1:bV2:cV3:dV4=m:n:p:q.

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