Citrus scented tea preparation device and method

Abstract

The invention discloses a citrus scented tea preparation device and method, and aims at solving the problems that existing citrus scented tea is long in preparation period, low in efficiency, prone to pesticide residue and the like. The device comprises a scenting box, a net-shaped roller, a motor, a circulating pipeline, a pipeline pump and the like, fragrance of fresh flower raw materials is efficiently transmitted to tea bases through a gas circulating system, and rapid and uniform scenting is achieved. The device can be used for treating whole orange flowers, petals or crushed granular substances and even slurry, and the slurry can accelerate aroma release through heating, ultrasonic vibration and stirring. The condensation structure and the liquid collection system effectively remove redundant water vapor, and the scenting environment is kept stable. The drying air pipe rapidly dries the tea base through heating of the vortex tube, and lasting fragrance is ensured. The method breaks through the limitation of the flowering phase, reduces the waste of fresh flowers, reduces the risk of pesticide residues, and improves the aroma concentration and quality consistency of the scented tea. And through the innovative design and process, the production efficiency is remarkably improved, the cost is reduced, and wide application prospects are achieved.

Description

Technical Field

[0001] The invention relates to a device and a method for preparing citrus scented tea, and belongs to the technical field of scented tea processing. Background Art

[0002] Scented tea is a unique type of processed tea in my country, which is made by mixing various fragrant flowers with tea leaves. During the scenting process, a series of physical and chemical changes occur, including the release of the fragrance of flowers and the adsorption of aroma compounds by tea leaves, making scented tea have both the freshness and refreshing taste of tea and the fragrance of flowers.

[0003] Edible flowers are rich in nutrition, rich in protein, amino acids, fat, vitamins and trace elements, and have multiple physiological functions such as clearing heat and detoxification, enhancing immunity, and beautifying the skin. According to incomplete statistics, there are about 97 families, more than 100 genera and more than 180 species of edible flowers in China. As a traditional edible flower, citrus flowers have a light, delicate and fresh fragrance, and have the effects of hypnosis, soothing and regulating emotions, and are increasingly favored by people. However, in the actual production and planting process, the citrus flowers of an adult citrus tree have only a 1%-5% fruit setting rate in the end, which means that at least 95% of the flowers do not eventually form effective economic value. In addition, too much flower also disperses the nutrient supply, which is not conducive to the output of high-quality citrus fruits. Therefore, there is also a requirement for thinning flowers and fruits in citrus horticultural production. This method is based on the above-mentioned neglected citrus flowers, takes into account traditional planting requirements, innovates processing technology, improves the utilization rate of discarded citrus flowers, and improves the economic value of processed products in the citrus production link while achieving stable production and quality of citrus, and ultimately achieves the purpose of increasing income for fruit farmers.

[0004] In the prior art, the patent authorization announcement number is CN104522260B, and the patent name is a method for making citrus flower tea; and the patent authorization announcement number is CN103238695B, and the patent name is a method for making orange flower tea and a method for preparing orange flower tea. Both patent schemes adopt the traditional scheme to process citrus flower tea, which generally includes the steps of fresh flower processing, tea flower splicing, flower heat dissipation, collecting and continuing scenting, flower picking, re-firing and drying, and jacquard. However, the processing efficiency of citrus flower tea processed by these methods is extremely low, requiring a large amount of manpower and material resources, which easily leads to a high price of flower tea. At the same time, according to the existing traditional scheme, citrus flower tea needs to be scented during the flowering period of citrus flowers, but the flowering period of citrus flowers is very short, and the scenting time of citrus flower tea is relatively long. From the picking and sorting of flowers to the scenting, the overall cycle is completed in one to two weeks, which seriously affects the output of citrus flower tea and easily causes a huge waste of flower sources. In addition, in recent years, all major citrus producing areas have experienced excessive use of pesticides due to excessive prevention and control of pests and diseases, and problems such as excessive pesticide residues in fruits have emerged one after another. The traditional method of combining camellia flowers for scented tea is also prone to pesticide residue problems in scented tea products, which indirectly limits the application of citrus flowers.

[0005] In summary, the existing citrus scented tea processing technology has the following problems:

[0006] Flowering period limitation: The flowering period of citrus flowers is short, and the traditional scenting method is limited by the flowering period, making it difficult to achieve year-round production.

[0007] Insufficient aroma retention: During the traditional scenting process, aromatic substances are easily volatilized, resulting in the aroma of the scented tea not being long-lasting enough.

[0008] Low production efficiency: The traditional scenting process is complicated, time-consuming, and has low production efficiency, making it difficult to meet large-scale production needs.

[0009] Pesticide residue risk: During the traditional scenting process, fresh flowers and tea leaves come into direct contact, which can easily lead to pesticide residue problems and affect the food safety of scented tea. Summary of the invention

[0010] In view of the above-mentioned deficiencies in the prior art, the purpose of the present invention is to provide a citrus flower tea preparation device and method, which can solve the problems of large amount of citrus flower waste, difficult preservation, long production cycle, low efficiency, and easy residual pesticides in citrus flower tea, thereby improving the yield and quality of citrus flower tea, reducing production costs, and improving economic benefits.

[0011] To achieve the above-mentioned purpose, the present invention provides a citrus scented tea preparation device, comprising a scenting box, a mesh drum for holding tea leaves, a motor arranged outside the scenting box and driving the mesh drum to rotate through a belt, a circulation pipeline for circulating gas, and a pipeline pump arranged on the circulation pipeline; the mesh drum is arranged at the upper part of the scenting box, and the bottom of the scenting box is used to hold fresh flower raw materials for scenting the tea leaves; the air inlet end of the circulation pipeline is connected to the upper end of the scenting box, and the air outlet end thereof is connected to the bottom of the fresh flower raw materials; the gas in the scenting box is circulated by the pipeline pump, and the fragrance of the fresh flower raw materials is brought out for scenting the tea leaves in the mesh drum.

[0012] The core principle of the citrus scented tea preparation device provided by the present invention is to efficiently transfer the aroma of fresh flower raw materials to tea leaves through a gas circulation system, thereby realizing a fast and uniform scenting process. The circulation pipeline and pipeline pump in the device constitute a gas circulation system. The pipeline pump extracts the gas in the scenting box from the top and transports it to the bottom of the scenting box through the circulation pipeline, and the gas flows upward from the bottom of the fresh flower raw materials. In this process, the gas carries the aroma substances released by the fresh flower raw materials and penetrates upward into the tea leaves in the mesh drum to achieve the adsorption of aroma by the tea leaves. The mesh drum is used to hold the tea leaves, and its mesh structure allows the gas to pass freely, ensuring full contact between the tea leaves and the aroma gas. At the same time, the motor drives the mesh drum to rotate through a belt, so that the tea leaves are constantly turned over during the scenting process, further improving the uniformity of aroma adsorption. The fresh flower raw materials release aroma at the bottom of the scenting box, and the gas circulation system brings these aroma substances to the surface of the tea leaves. The tea leaves are constantly turned over in the mesh drum, increasing the contact area and time with the aroma gas, thereby improving the efficiency of aroma adsorption.

[0013] Through the rotation design of the gas circulation system and the mesh drum, the aroma can be quickly and evenly transferred to the tea leaves, significantly shortening the scenting time and improving production efficiency. The rotation of the mesh drum allows the tea leaves to be constantly turned over during the scenting process, ensuring that all parts of the tea leaves can fully contact the aroma gas, avoiding the problem of uneven adsorption of the tea leaves in the traditional scenting method. The gas circulation system can efficiently utilize the aroma released by the flower raw materials, reduce the waste of flower raw materials, and reduce production costs. Compared with the traditional method, the device transmits aroma through the gas circulation system, reduces the direct contact between flowers and tea leaves, reduces the risk of pesticide residues, and improves the food safety of scented tea. The gas circulation system can reuse the gas in the scenting box, reduce energy consumption, reduce resource waste, and conform to the green and environmentally friendly production concept. Through the innovative gas circulation system and mesh drum design, the scenting efficiency and aroma adsorption effect are significantly improved, while the production cost and the risk of pesticide residues are reduced, and it has broad application prospects.

[0014] Preferably, the air outlet end of the circulation pipeline is in a tree-like branch structure, and each branch is connected to the bottom of the fresh flower raw material; the mesh drum is arranged on the scenting box through rollers and bearings; and a box cover is arranged on the top of the scenting box.

[0015] The air outlet of the circulation pipe is in a tree-like branch structure, and each branch is evenly distributed at the bottom of the flower raw material. The tree-like circulation pipe structure optimizes the air flow direction, making the air intake more uniform, ensuring uniform and sufficient release of the aroma, and improving the scenting effect. The mesh drum can rotate smoothly through the roller and bearing, so that the tea leaves are constantly turned during the scenting process, so that each piece of tea can fully absorb the aroma and improve the uniformity of aroma absorption. There is a box cover on the top of the scenting box, which is convenient for placing flower raw materials and tea leaves. At the same time, it helps to seal the space and reduce external disturbances, reduce aroma loss, and improve scenting efficiency.

[0016] Preferably, the fresh flower raw material is one of whole citrus flowers, citrus flower petals, and granular material obtained by crushing whole citrus flowers or petals.

[0017] The flower raw material can be whole citrus flowers, petals or crushed granular substances. These raw materials are directly placed at the bottom of the scenting box, and the aroma is transferred to the tea base through the gas circulation system. When the flower raw material is a whole flower or petals, the aroma is released through the natural volatilization of the flower, which increases the amount of flowers, thereby increasing the total amount of aroma released, so that the tea base can absorb more aroma substances and enhance the aroma concentration of the scented tea. When the flower raw material is a crushed granular substance, the crushing process increases the surface area of ​​the flower, making it easier for the aroma substances to be released from the flower, thereby improving the aroma release efficiency. This crushing process can accelerate the aroma release process, shorten the scenting time, and improve production efficiency. The crushed granular substances are more evenly distributed at the bottom of the scenting box, and the aroma release is also more evenly, so that the tea base can absorb the aroma more evenly during the scenting process, thereby improving the quality consistency of the scented tea. The device can adapt to flower raw materials of different forms (whole flowers, petals or crushed materials) and has high flexibility. Whether it is the whole flower, petals or crushed granular substances, the gas circulation system can achieve effective transmission of aroma to ensure the scenting effect. At the same time, the whole flower needs to be picked manually, while the petals can be obtained by shaking the citrus trees, which improves the harvesting efficiency and removes the non-aromatic and strong grassy substances such as the receptacle, pedicel, and sepals, which can better improve the quality of the flower source and scented tea. The fresh flower raw materials can also be crushed with pure petals, which not only increases the surface area for aroma release, but also ensures the quality of the scented tea.

[0018] Preferably, the fresh flower raw material is a slurry obtained by grinding whole citrus flowers or petals with water.

[0019] By crushing the whole citrus flower or petals into pulp, the cell structure can be destroyed, making it easier to release the aroma substances. Since the crushing process releases more aroma components, the aroma of the final scented tea is more intense. During the scenting process, the water in the pulp can be used as an aroma carrier to improve the transmission efficiency of the aroma. In the traditional method, the aroma of fresh flowers is released quickly and easily volatilized, while the pulp can gradually release the aroma because it contains water, making the scenting process more uniform and lasting. The crushed pulp can be evenly distributed at the bottom of the scenting box, improving the utilization efficiency of fresh flowers, reducing waste, and ensuring the consistency of the aroma of each batch of scented tea. The gas circulation system can evenly transmit the aroma, avoiding the problem of uneven aroma adsorption caused by uneven distribution of flowers in traditional whole flower scenting. Compared with the traditional scenting method, the pulp form is easier to release aroma, can speed up the aroma adsorption speed, and improve production efficiency; compared with the direct use of whole flowers or petals, the pulp preparation process can be further purified, which helps to reduce pesticide residues and improve food safety.

[0020] Furthermore, a heating structure for heating the slurry is arranged at the bottom of the chamber, an ultrasonic vibrator is arranged at the bottom of the slurry, and a stirring device is also arranged at the bottom of the chamber; an insulating layer is also arranged around the heating structure, and a stirring impeller of the stirring device is arranged in the slurry.

[0021] The heating structure at the bottom of the scenting box can heat the slurry at a low temperature (30-40℃), gently raising the temperature to make the aroma components more volatile, while preventing high temperature from destroying the floral aroma substances. The ultrasonic vibrator forms high-frequency vibrations inside the slurry, bursting the bubbles in the slurry, enhancing the release efficiency of the aroma components, and increasing the speed at which the aroma is transferred to the tea leaves. The stirring device continuously stirs the slurry to prevent precipitation, while accelerating the release of aroma, allowing the aroma substances to enter the airflow of the scenting box more evenly, ensuring that the tea leaves are fully absorbed. The insulation layer on the periphery of the heating structure prevents heat from overflowing, ensuring that the heat energy is concentrated on the slurry, avoiding external temperature interference, and improving the stability and energy efficiency of the scenting process. The combined effects of low-temperature heating, ultrasonic vibration, and stirring allow the aroma to be released faster and more fully, improving the tea leaves' ability to adsorb aroma.

[0022] Furthermore, the citrus scented tea preparation device also includes a liquid collecting structure for collecting water droplets on the inner wall of the scenting box; the liquid collecting structure includes a liquid collecting trough arranged on the inner wall of the scenting box and a liquid collecting box arranged outside the scenting box and connected to the liquid collecting trough.

[0023] When the aroma airflow in the scenting box is cooled, part of the water vapor condenses into liquid, forming condensed water droplets. The condensed water is collected through the liquid collecting groove on the inner wall of the scenting box and flows into the externally connected liquid collecting box to prevent the water from being retained in the scenting box. By collecting water, the humidity in the circulating gas is reduced, and the impact of excessive water vapor on the tea leaves is reduced, avoiding affecting the dryness of the tea leaves and the aroma adsorption effect. Reducing water vapor interference makes the aroma components in the circulating gas more concentrated, and improves the aroma adsorption efficiency of the tea leaves. Avoid high humidity environments that affect the structure of the tea leaves, and prevent excessive moisture absorption from causing flavor changes or increased storage difficulties. Maintain a suitable humidity environment to ensure a balance between aroma release and adsorption, and improve the controllability of the scenting process and product consistency.

[0024] Furthermore, the citrus scent tea preparation device also includes a condensation structure for condensing water vapor; the condensation structure includes a condensation box, a vortex tube and a booster pump arranged on the air inlet pipe of the vortex tube; the two ends of the condensation box are respectively provided with an air inlet end and an air outlet end; the air inlet pipe of the vortex tube is connected to the top of the cellar, the hot air outlet of the vortex tube is connected to the circulation pipe on the air inlet side of the pipeline pump, the cold air outlet of the vortex tube is connected to the air inlet end of the condensation box, and the air outlet end of the condensation box is connected to the circulation pipe on the air inlet side of the pipeline pump; the condensation box is obliquely arranged on the inner wall of the cellar, and the liquid collecting tank is arranged below the condensation box.

[0025] The booster pump increases the flow rate of the gas at the top of the scenting box, allowing it to enter the vortex tube and enhance the water vapor separation effect. After entering the vortex tube, the airflow is divided into hot air and cold air. The hot air returns to the circulation system, and the cold air enters the condensation box for cooling. The cold air lowers the gas temperature in the condensation box, causing the water vapor to condense into droplets. The droplets are collected and discharged through the liquid collection tank, reducing the moisture in the system. The condensation box is set obliquely inside the scenting box to facilitate the water droplets to flow to the inner wall of the scenting box, so as to facilitate recovery to the liquid collection tank. The condensation structure reduces the humidity of the system, reduces the impact of water vapor on the tea leaves, improves the scenting effect, reduces the interference of water vapor, and allows the tea leaves to absorb a purer citrus flower fragrance; the hot air returns to the system to improve energy efficiency and reduce energy consumption; controls humidity and temperature to ensure product quality consistency.

[0026] Further preferably, the condensation box is hollow and has a mesh structure, with a plurality of channels running through it from bottom to top for the gas in the cellar to pass through, and the peripheries of the side walls of the plurality of channels and the outer wall of the condensation box constitute a flow path for the cold air blown out by the vortex tube.

[0027] The condensation box is located in the scenting box. The cold air blown in by the vortex tube circulates inside it, which quickly cools down the surrounding gas and promotes the condensation of water vapor. The water vapor in the scenting box encounters the condensation box during the rising process, and the temperature drops sharply. The condensation box is arranged in the scenting box to maximize the contact with the rising hot and humid gas, making it easier for the water vapor to condense into droplets and discharge, reducing the circulation of water vapor in the system and improving the dehumidification efficiency. The condensation box adopts a mesh multi-channel design, allowing the gas to flow from bottom to top, increasing the contact area between the airflow and the cooling surface, so that a large amount of water vapor can be quickly condensed and discharged. The outer wall of the condensation box and the side wall of the channel form a cold air flow channel, which evenly distributes the cold air, enhances the condensation effect, effectively reduces the moisture in the circulating gas, improves the tea base's ability to adsorb aroma, and improves the quality of scented tea. At the same time, it reduces the temperature fluctuation inside the scenting box and maintains a stable scenting environment.

[0028] Further preferably, there are two condensation boxes, which are respectively arranged above and below the mesh drum; there are two liquid collecting tanks, which are respectively arranged under the two condensation boxes.

[0029] By setting a condensation box and a matching liquid collecting tank above and below the mesh drum, the humidity in the scenting box can be effectively reduced, ensuring that the mesh drum is in a relatively dry environment. This double condensation structure can more efficiently remove the water vapor generated during the scenting process, preventing excessive humidity from affecting the aroma adsorption effect of the tea leaves, thereby improving the uniformity of scenting and the quality of the scented tea. The setting of the condensation box and the liquid collecting tank reduces the additional drying steps caused by excessive humidity in the traditional scenting process, shortens the production cycle, and improves production efficiency.

[0030] Further preferably, the citrus flower tea preparation device also includes a drying air duct, which is provided with a plurality of air outlet holes; the drying air duct is arranged in the scenting box directly below the mesh drum, and the drying air duct is arranged along the axial direction of the mesh drum; the end of the drying air duct is connected to the pipe at one end of the hot air outlet of the vortex tube through a pipe, and a solenoid valve is arranged on the pipe between the pipe connection and the circulation pipe; when a condensation box is arranged below the mesh drum, the drying air duct is arranged between the mesh drum and the condensation box below it.

[0031] The drying duct is located directly below the mesh drum and arranged along the axial direction of the drum. The hot air is evenly released through the air outlet, directly acting on the tea leaves after scenting, and promoting the evaporation of water in the tea leaves. The air inlet of the drying duct is connected to the hot air outlet of the vortex tube, and the hot air generated during the scenting process is used for re-fire drying to improve energy utilization. The air volume is controlled by the solenoid valve and the booster pump, and the hot air input is accurately adjusted according to the scenting and drying requirements to optimize the drying effect. Traditional drying can be carried out outside the scenting box, but internal drying can directly act on the tea leaves to avoid secondary moisture absorption and improve drying efficiency. The breathable structure of the mesh drum enhances the penetration of hot air, so that the tea leaves are evenly heated, avoiding local insufficient or excessive drying. Drying inside the scenting box is more direct and uniform than drying outside, which can quickly reduce the moisture content of the tea leaves, reduce the production process of scented tea, and can quickly dry and lock the citrus flower fragrance absorbed by the tea leaves, making the tea flavor more lasting and stable.

[0032] The drying air duct is arranged between the condensation box and the mesh drum. When scenting tea leaves, the solenoid valve is opened, the hot air from the hot air outlet of the vortex tube is input into the circulation pipe, and the cold air from the cold air outlet of the vortex tube enters the condensation box. The water vapor brought out by the slurry is first condensed and discharged through the condensation box, thereby reducing the influence of moisture on the tea leaves. When it is necessary to re-fire and dry the scented tea leaves, the slurry is first emptied, the solenoid valve is closed to allow the hot air from the hot air outlet of the vortex tube to be introduced into the drying air duct, and the cold air from the cold air outlet of the vortex tube enters the condensation box. The moisture in the entire scenting box and the circulation system is removed through the condensation box. The drying air duct re-fires and dries the scented tea leaves above the condensation box, which not only ensures that the aroma in the scenting box and the circulation system does not overflow, but also ensures the reduction of moisture in the scenting box and the circulation system, thereby improving the drying efficiency and ensuring the quality of the scented tea leaves. In particular, for the case of two condensation boxes, it can ensure that the tea leaves in the mesh drum are in a relatively dry state.

[0033] The preparation method of citrus flower tea of ​​the present invention comprises the following steps:

[0034] S1. picking flowers: picking blooming citrus flowers during the flowering period, removing branches and leaves and other debris, and spreading them out in a dark place to obtain fresh flowers;

[0035] S2, flower raw material preparation: the collected citrus flowers are ventilated and cooled in a cool place for 0.5-2 hours to evaporate the moisture on the surface of the citrus flowers, and then the flower raw materials are obtained;

[0036] S3, tea processing: the tea is selected from the raw materials for initial baking. Before scenting, the tea is re-fired and dried to control the moisture content of the tea at 4-5%;

[0037] S4, raw material filling: fresh flower raw materials are placed at the bottom of the scenting box, tea leaves are placed in the mesh drum of the scenting box and the scenting box is sealed;

[0038] S5, scenting tea: start the pipeline pump on the circulation pipeline to circulate the gas in the scenting box from bottom to top, and at the same time start the motor to drive the mesh drum to rotate in the scenting box. The motor rotation speed and scenting time are adjusted according to the quality performance of the tea leaves and flower raw materials, so that the aroma of the flower raw materials enters the mesh drum, and the tea leaves that are constantly turned over are scented;

[0039] S6, re-firing and drying: re-firing the tea leaves after scenting, drying them, and promptly cooling them to room temperature;

[0040] S7, packaging: drying the tea leaves obtained in S6 to a moisture content of 5-6%, and then packaging.

[0041] The preparation method of citrus scented tea of ​​the present invention comprises the following steps: first, fresh flowers are properly ventilated and heat-dissipated to remove excess moisture and ensure stable release of aroma; the tea leaves are dried to control the water content at 4-5% to improve adsorption capacity. After filling, the circulation pipeline evenly delivers air from the bottom of the fresh flower raw material and circulates from bottom to top to fully release the aroma, and under the turning action of the mesh drum, the tea leaves are constantly in contact with the aroma to achieve uniform aroma absorption. After scenting, the re-fire drying process can remove excess moisture from the tea leaves, lock in the aroma, ensure that the dryness of the tea leaves is appropriate (5-6%), and finally seal and package to maintain the long-term quality stability of the scented tea. The method improves scenting efficiency, shortens the production cycle, reduces the loss of fresh flower aroma, and makes the tea aroma more intense and lasting; at the same time, the closed scenting environment reduces external pollution, improves the food safety of the scented tea, and makes it more advantageous in market competition.

[0042] Preferably, the flower raw material in step S2 is one of whole citrus flowers, citrus flower petals, granular substances obtained by crushing whole citrus flowers or their petals, and slurry obtained by beating citrus flowers or their petals; wherein the size of the granular substances is controlled to be between 2mm*2mm-5mm*5mm according to the characteristics of the flower shape; wherein the mass ratio of the whole citrus flowers or their petals to water slurry is 1:0-5.

[0043] The present invention preferably uses whole citrus flowers, petals or crushed granular materials as fresh flower raw materials, and optimizes the aroma release effect by controlling the particle size to 2mm×2mm-5mm×5mm. The crushed granular material has a larger specific surface area, which can accelerate the volatilization of aroma, improve the aroma absorption efficiency of the tea leaves, and avoid the problem of uneven aroma absorption caused by uneven distribution of whole flowers or petals. In addition, proper particle control ensures that the raw materials are not easy to agglomerate during the scenting process, maintains good air permeability, allows the aroma to be released and transmitted more stably, improves the consistency and efficiency of scenting, and thus improves the overall quality and flavor persistence of the scented tea.

[0044] The present invention preferably uses pulped citrus flowers or petals as fresh flower raw materials, and optimizes the aroma release effect by controlling the mass ratio of water to flowers (1:0-5). During the scenting process, the slurry is heated at a low temperature (30°C-40°C) at the bottom of the scenting box to gently promote the volatilization of aroma substances and avoid high temperature from destroying the aromatic components. At the same time, the stirring device continues to stir to keep the slurry uniform and prevent precipitation, making the aroma release more stable. The high-frequency vibration of the ultrasonic vibrator further accelerates the gas overflow and improves the aroma diffusion efficiency. This method makes the tea base absorb aroma more uniformly and fully, improves the aroma concentration and persistence of the scented tea, and improves the scenting efficiency by optimizing the aroma release rate, reduces raw material waste, and ensures the stability and consistency of the quality of the scented tea.

[0045] Furthermore, step S5 of scenting tea also includes a dehydration step, which is achieved by cooperating with a vortex tube and a booster pump. The booster pump pressurizes the gas from the top of the scenting box and injects it into the vortex tube under pressure from the air inlet of the vortex tube. The cold air from the vortex tube condenses the water vapor in the gas in the scenting box on the inner wall of the scenting box through a condensation box, and the water is collected by a liquid collecting tank on the inner wall of the scenting box and then flows into the liquid collecting box. The hot air from the hot air outlet of the vortex tube is introduced into the circulation pipe and enters the bottom of the scenting box to heat the fresh flower raw materials.

[0046] The present invention adds a dehydration step in the tea scenting process, and improves the gas flow efficiency through the vortex tube and the booster pump, so that the pressurized airflow enters the vortex tube to achieve cold and hot separation. Among them, the cold air outlet cools the water vapor in the scenting box through the condensation box, prompting the water vapor to condense on the inner wall, and collects the water through the collecting tank, and finally flows into the collecting tank, effectively reducing the humidity of the system. At the same time, the hot air from the hot air outlet flows back to the circulation pipeline, enters the bottom of the scenting box to heat the fresh flower raw materials, and further promotes the release of aroma. The method reduces the influence of humidity on the scenting process, improves the aroma adsorption efficiency, prevents the tea leaves from getting damp, improves the quality of the scented tea, and at the same time makes full use of the waste heat, improves the energy utilization rate, and makes the scenting process more efficient and stable.

[0047] Furthermore, according to the quality performance of citrus flowers in spring and autumn, the ratio of flowers to tea leaves is adjusted within the range of 1-5:1 by mass.

[0048] According to the quality performance of citrus flowers in spring and autumn, the present invention optimizes the scenting effect by adjusting the mass ratio of flowers to tea leaves (1-5:1). In spring, citrus flowers have a strong fragrance, and the ratio of flowers can be appropriately reduced (such as 1:1 or 2:1) to avoid the fragrance being too strong and affecting the balance of the tea leaves; while in autumn, the fragrance of citrus flowers is relatively light, and the ratio of flowers can be increased (such as 3:1 to 5:1) to increase the fragrance concentration of the scented tea. This flexible ratio adjustment can accurately control the balance of fragrance release and adsorption according to the quality of flowers in different seasons, ensuring the flavor consistency of the scented tea. By dynamically adjusting the ratio, not only can the citrus flower resources in different seasons be fully utilized, waste can be reduced, and production costs can be reduced. At the same time, reasonable ratio control avoids the problem of too strong or too light fragrance, making the fragrance of the scented tea more natural and lasting, and improving the market competitiveness of the product.

[0049] Furthermore, in step S6, the scented tea leaves are re-fired and dried in the scenting box; after the scenting of tea is completed in step S5, the fresh flower raw materials are emptied from the bottom of the scenting box, and then the hot air from the hot air outlet of the vortex tube is introduced into the drying air duct under the mesh drum through the pipeline, and the pressure of the booster pump is adjusted to control the temperature of the hot air outlet of the vortex tube, so as to dry the scented tea leaves in the mesh drum; at the same time, excess water vapor is removed through the condensation structure.

[0050] In step S6, the scented tea leaves are dried in a scenting box by re-firing. By emptying the fresh flower raw materials and introducing hot air from the hot air outlet of the vortex tube, the hot air is evenly blown to the tea leaves in the mesh drum through the drying air duct to achieve rapid drying. The booster pump adjusts the hot air temperature to ensure that the drying process is gentle and efficient, and to avoid high temperature from damaging the aroma and quality of the tea leaves. At the same time, the condensation structure condenses and discharges excess water vapor, reduces the system humidity, and prevents the tea leaves from absorbing moisture and rehumidifying. This integrated drying method not only shortens the production cycle, but also improves energy utilization and reduces the loss of tea aroma during the traditional drying process. By accurately controlling the temperature and humidity, the tea leaves can better lock in the aroma of citrus flowers, ensuring that the flavor of the scented tea is long-lasting and stable, and improving the food safety and market competitiveness of the product.

[0051] Furthermore, a jacquard step is included between step S6 and step S7; in the jacquard step, the liquid collected in the liquid collecting box is mixed with the tea leaves after re-firing and drying in step S6 in proportion, the temperature is controlled to be 20-30°C, and the mixture is allowed to stand for 4-5 hours and then cooled to room temperature.

[0052] The liquid condensed in the liquid collecting tank generally contains a large amount of citrus flower aroma substances, which is a kind of pure dew. By using a small amount of liquid to scent the tea base again, the surface aroma of the scented tea can be increased to improve the freshness of the scented tea. After cooling to room temperature, it can be stored in a cold storage for 3-5 days. After the aroma concentration and water content of the scented tea are evenly distributed, tea with better aroma concentration and higher freshness can be obtained. Through the jacquard step, the liquid rich in citrus flower aroma substances in the liquid collecting tank is used to scent the tea base again, which significantly improves the surface aroma and freshness of the scented tea, so that the tea base further absorbs the aroma substances of citrus flowers, increases the aroma concentration of the scented tea, and improves the quality and flavor of the product. Through standing and refrigeration treatment, the aroma concentration and water content of the scented tea are evenly distributed, ensuring the quality consistency of each batch of scented tea. The jacquard step and subsequent refrigeration treatment help lock in the aroma, extend the aroma persistence of the scented tea, and enhance the drinking experience of consumers.

[0053] The citrus scented tea preparation device and method of the present invention have the following beneficial effects:

[0054] 1. Improve scenting efficiency: Through the gas circulation system and the rotating design of the mesh drum, the tea leaves are in a dynamic ventilation state, and the aroma can be quickly and evenly transmitted to the tea leaves, eliminating the step of regularly spreading out the scenting pile to dissipate heat due to the self-heating of citrus flowers in the traditional process, significantly shortening the scenting time and improving production efficiency.

[0055] 2. More complete aroma absorption: The rotation of the mesh drum causes the tea leaves to turn over continuously during the scenting process, ensuring that all parts of the tea leaves can fully contact the aroma gas, thus avoiding the problem of uneven tea leaf absorption in traditional scenting methods.

[0056] 3. Reduce the waste of flower raw materials: the crushed flower raw materials can release the aroma more fully, and the gas circulation system can efficiently utilize the aroma released by the flower raw materials in a short time, reducing the waste of flower raw materials and reducing production costs.

[0057] 4. Breaking through the limitation of flowering period: Since the device can efficiently extract and transmit aroma, the preparation of citrus scented tea is no longer completely dependent on the flowering period of fresh flowers. It can achieve year-round production through crushing and pulping, breaking through the limitation of flowering period of traditional scenting methods.

[0058] 5. Reduce the risk of pesticide residues: Compared with traditional methods, this device transmits aroma through a gas circulation system, reduces the direct contact between flowers and tea leaves, reduces the risk of pesticide residues, and improves the food safety of scented tea.

[0059] 6. Energy saving and environmental protection: The gas circulation system can reuse the gas in the cellar, reducing energy consumption. At the same time, it recycles water through the condensation structure, further reducing resource waste and conforming to the green and environmentally friendly production concept.

[0060] 7. Flexible adaptation to different raw material forms: The device can adapt to different forms of fresh flower raw materials (whole flowers, petals or crushed materials, slurry), with high flexibility. Whether it is whole flowers, petals, crushed granular materials or slurry, the gas circulation system can achieve effective aroma transmission to ensure the scenting effect.

[0061] 8. Improve the consistency of scented tea quality: The crushed granular material or slurry is more evenly distributed at the bottom of the scenting box, and the aroma is released more evenly, so that the tea leaves can absorb the aroma more evenly during the scenting process, improving the consistency of scented tea quality.

[0062] In summary, the citrus scented tea preparation device and method of the present invention significantly improve the scenting efficiency and aroma adsorption effect through innovative design and process, while reducing production costs and pesticide residue risks, and has broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] The contents expressed in the drawings of the specification and the symbols in the drawings are briefly explained:

[0064] Figure 1 This is a schematic diagram of the structure of a citrus flower tea preparation device in Example 1;

[0065] Figure 2 This is a schematic diagram of the structure of a citrus scented tea preparation device according to Example 2;

[0066] Figure 3 This is a schematic diagram of the structure of the citrus scented tea preparation device of Example 3;

[0067] Figure 4 This is a schematic diagram of the structure of a citrus scented tea preparation device according to Example 4;

[0068] Figure 5 This is a schematic diagram of the structure of the condensation box of Example 4;

[0069] Figure 6 for Figure 4 Enlarged view of point A in the middle;

[0070] Figure 7 for Figure 4 Schematic diagram of the middle drying air duct structure;

[0071] Figure 8 This is a schematic diagram of the structure of a citrus scented tea preparation device according to Example 5;

[0072] Fig. 9 This is a schematic diagram of the structure of the citrus scented tea preparation device of Example 6;

[0073] Fig.10 This is the response spectrum of the electronic nose sensor of 1# citrus flower tea in the result analysis;

[0074] Fig.11 This is the response spectrum of the electronic nose sensor of 2# citrus flower tea in the result analysis;

[0075] Fig.12 This is the response spectrum of the electronic nose sensor of 3# citrus flower tea in the result analysis;

[0076] In the figure: 1 is a chamber, 2 is a mesh drum, 3 is a motor, 4 is a circulation pipe, 5 is a pipeline pump, 6 is a granular substance, 7 is a slurry, 8 is a heating structure, 9 is an ultrasonic vibrator, 10 is an impeller, 11 is a liquid collecting tank, 12 is a liquid collecting box, 13 is a condensation box, 14 is a vortex tube, 15 is a booster pump, 16 is a channel, 17 is a drying air duct, 18 is an air outlet, 19 is a solenoid valve, 20 is a roller, 21 is a bearing, 22 is a heat insulation layer, and 23 is a chamber cover. DETAILED DESCRIPTION

[0077] The present invention is further described with reference to some non-limiting embodiments below in conjunction with the accompanying drawings. However, it should be understood that these descriptions are merely illustrative and are not intended to limit the scope of the present invention. In addition, in the following description, descriptions of known structures and technologies are omitted to avoid unnecessary confusion of the concept of the present invention.

[0078] Embodiment 1

[0079] like Figure 1 The citrus scented tea preparation device of the present embodiment shown in the figure comprises a scenting box 1, a mesh drum 2 for holding tea leaves, a motor 3 arranged outside the scenting box 1 and driving the mesh drum 2 to rotate through a belt, a liquid collecting structure, a circulation pipeline 4 for circulating gas, and a pipeline pump 5 arranged on the circulation pipeline 4; the mesh drum 2 is arranged at the top of the scenting box 1, and the mesh drum 2 is arranged on the scenting box 1 through a roller 20 and a bearing 21; the bottom of the scenting box 1 is used to hold fresh flower raw materials for scenting tea leaves, and the fresh flower raw materials are crushed pomelo flower petals into particles The air inlet end of the circulation pipe 4 is connected with the upper end of the scenting box 1, and the air outlet end thereof is connected with the bottom of the fresh flower raw material. The air outlet end of the circulation pipe 4 is in a tree-like branch structure, and each branch is connected with the bottom of the fresh flower raw material. The liquid collecting structure includes a liquid collecting tank 11 arranged on the inner wall of the scenting box 1 and a liquid collecting box 12 arranged outside the scenting box 1 and connected with the liquid collecting tank 11; a box cover 23 is arranged on the top of the scenting box 1; the gas in the scenting box 1 is circulated by the pipeline pump 5, and the fragrance of the fresh flower raw material is brought out for scenting the tea leaves in the mesh drum 2.

[0080] like Figure 1 As shown, preparing scented tea by using the citrus scented tea preparation device comprises the following steps:

[0081] S1. Flower picking: During the flowering period of pomelo flowers in spring, the petals of the blooming pomelo flowers are picked. Because the pomelo flowers are large, and the receptacle, calyx, and pedicel account for a large proportion, they have a strong grassy smell. The petals can be shaken off the tree by shaking the flowers, or picked directly by hand, which is also more convenient. Then remove the branches and leaves and other debris, and spread them out in a dark place;

[0082] S2. Preparation of fresh flower raw materials: collecting grapefruit flower petals and ventilating them in a cool place for 0.5 to 2 hours to evaporate the moisture on the surface of the grapefruit flower petals; then crushing the grapefruit flower petals into granular materials 6, and controlling the size of the granular materials 6 to be about 5 mm*5 mm;

[0083] S3. Tea processing: The tea leaves are selected from the raw materials for initial baking. Before scenting, the tea leaves are dried again to control the moisture content of the tea leaves at 4-5%;

[0084] S4, raw material loading: the granular material 6 of grapefruit petals is placed at the bottom of the scenting box 1, the tea leaves are placed in the mesh drum 2 of the scenting box 1, and the scenting box 1 is sealed; the bottom of the scenting box 1 has an opening for convenient loading and taking out the granular material 6; the mesh drum 2 has an opening for convenient loading and taking out the tea leaves, and the opening on the mesh drum 2 can be set at the end, and the scenting box 1 is also provided with an opening opposite to the opening of the mesh drum 2, so as to facilitate loading and taking out the tea leaves or scented scented tea; wherein the mass ratio of grapefruit flowers to tea leaves is 3:1;

[0085] S5, scenting tea: start the pipeline pump 5 on the circulation pipeline 4, circulate the gas in the scenting box 1 from bottom to top, and start the motor 3 to drive the mesh drum 2 to rotate in the scenting box 1. The rotation speed of the motor 3 and the scenting time are adjusted according to the quality performance of the tea leaves and the fresh flower raw materials, so that the aroma in the fresh flower raw materials passes through the mesh drum 2 with the aperture of the mesh drum 2 and the inside of the mesh drum 2, and the tea leaves that are constantly turned over are scented; during the scenting process, the aroma substances with water vapor evaporate upward from the fresh flower raw materials, and the water vapor condenses when it encounters cold at the top of the scenting box 1 and enters the liquid collecting tank 11 along the inner wall of the scenting box 1, and is then collected by the liquid collecting tank 12;

[0086] S6, re-fire drying: re-fire drying the tea leaves after scenting, and after drying, cool them to room temperature in time;

[0087] S7, jacquard; the liquid collected in the liquid collecting box 12 is mixed with the tea leaves after re-fire and drying in step S6 in proportion, the temperature is controlled to 20-30 ° C, let it stand, continue to scent for 4-5h, and cool to room temperature;

[0088] S8, packaging: drying the tea leaves obtained in S7 to a moisture content of 5-6%, and then packaging.

[0089] Embodiment 2

[0090] like Figure 2The citrus tea preparation device shown in this embodiment is different from the first embodiment in that:

[0091] The citrus flower preparation device of this embodiment is provided with a heating structure 8 for heating the slurry 7 at the bottom of the smelling box 1, an ultrasonic vibrator 9 is provided at the bottom of the slurry 7, and a stirring device is also provided at the bottom of the smelling box 1; an insulating layer 22 is also provided on the periphery of the heating structure 8, and a stirring impeller 10 of the stirring device is provided in the slurry 7.

[0092] The flower raw material of this embodiment is made of orange blossom, which can be obtained by picking orange blossom or shaking trees to obtain whole orange blossom or petals, and the orange blossom or its petals are beaten into a slurry 7, wherein the mass ratio of the whole orange blossom or petals to water is 1:1; the scenting method is the same as that of the first embodiment. Due to the difference in flower raw materials, the slurry 7 is heated by a heating structure 8 at the bottom of the scenting box 1, and the heating temperature is controlled at 30°C-40°C. At the same time, the slurry 7 is stirred by a stirring device, and the ultrasonic vibrator 9 is turned on to cause the gas in the slurry 7 to bring out aromatic substances to scent the tea base.

[0093] Embodiment 3

[0094] like Figure 3 As shown, the citrus scented tea preparation device of this embodiment comprises a scenting box 1, a mesh drum 2 for holding tea leaves, a motor 3 arranged outside the scenting box 1 and driving the mesh drum 2 to rotate through a belt, a liquid collecting structure, a condensing structure, a circulation pipeline 4 for circulating gas, and a pipeline pump 5 arranged on the circulation pipeline 4; the mesh drum 2 is arranged at the top of the scenting box 1, and the mesh drum 2 is arranged on the scenting box 1 through a roller 20 and a bearing 21; the bottom of the scenting box 1 is used to hold the scenting preparation tea leaves. The fresh flower raw material of the tea base is a slurry 7 of pomelo flower petals crushed with water; the air inlet end of the circulation pipe 4 is connected with the upper end of the interior of the cellar 1, and the air outlet end thereof is connected with the bottom of the fresh flower raw material, the air outlet end of the circulation pipe 4 is a tree-like branch structure, and each branch is connected with the bottom of the fresh flower raw material; the liquid collecting structure comprises a liquid collecting trough 11 arranged on the inner wall of the cellar 1 and a liquid collecting box 12 arranged outside the cellar 1 and connected with the liquid collecting trough 11; a box cover 23 is arranged on the top of the cellar 1.

[0095] The condensation structure includes a condensation box 13, a vortex tube 14 and a booster pump 15 arranged on the air inlet pipe of the vortex tube 14; the two ends of the condensation box 13 are respectively provided with an air inlet end and an air outlet end; the air inlet pipe of the vortex tube 14 is connected to the top of the cellar 1, the hot air outlet of the vortex tube 14 is connected to the circulation pipe 4 on the air inlet side of the pipeline pump 5, the cold air outlet of the vortex tube 14 is connected to the air inlet end of the condensation box 13, and the air outlet end of the condensation box 13 is connected to the circulation pipe 4 on the air inlet side of the pipeline pump 5; the condensation box 13 is arranged on the top of the cellar 1, and the liquid collecting tank 11 is arranged below the condensation box 13. The condensation box 13 is arranged inside the cellar 1 and is obliquely arranged above the mesh drum 2; as shown in FIG. Figure 5As shown, the condensation box 13 of this embodiment is hollow and has a mesh structure, with a number of channels 16 running through it from bottom to top for the gas in the cellar 1 to pass through. The outer peripheries of the side walls of the channels 16 and the outer wall of the condensation box 13 form a flow path for the cold air blown out by the vortex tube 14.

[0096] A heating structure 8 for heating the slurry 7 is arranged at the bottom of the cellar 1 , an ultrasonic vibrator 9 is arranged at the bottom of the slurry 7 , and a stirring device is also arranged at the bottom of the cellar 1 ; a heat insulation layer 22 is also arranged around the heating structure 8 , and a stirring impeller 10 of the stirring device is arranged in the slurry 7 .

[0097] Although the present embodiment defines the condensation box 13 and the liquid collecting tank 11 as Figure 3 As shown, both are arranged above the mesh drum 2. However, in order to prevent the moisture from affecting the tea leaves in the mesh drum 2 first, the preferred solution is that the condensation box 13 and the liquid collecting tank 11 are both arranged below the mesh drum 2. In this way, the moisture of the slurry can be condensed and removed first, and then the tea leaves can be scented, which will obtain better tea quality.

[0098] like Figure 3 As shown, preparing scented tea by using the citrus scented tea preparation device comprises the following steps:

[0099] S1. Flower picking: During the flowering period of orange blossoms in spring, pick the blooming orange blossoms or shake the flowers by shaking the tree, then remove the branches and leaves and other debris, and spread them out in a dark place;

[0100] S2. Preparation of fresh flower raw materials: ventilate and cool the collected orange flowers or petals in a cool place for 0.5-2 hours to evaporate the water on the surface of the orange flowers; then pulp the orange flowers or petals, with the mass ratio of orange flowers to water being 1:2;

[0101] S3. Tea processing: The tea leaves are selected from the raw materials for initial baking. Before scenting, the tea leaves are dried again to control the moisture content of the tea leaves at 4-5%;

[0102] S4, raw material loading: the pulped orange flower slurry 7 is placed at the bottom of the scenting box 1, the tea leaves are placed in the mesh drum 2 of the scenting box 1, and the scenting box 1 is sealed; the bottom of the scenting box 1 has an opening for loading and taking out the pulp 7; the mesh drum 2 has an opening for loading the tea leaves, the opening on the mesh drum 2 can be set at the end, and the scenting box 1 is also provided with an opening opposite to the opening of the mesh drum 2, so as to facilitate loading and taking out the tea leaves or scented scented tea; wherein the mass ratio of orange flower to tea leaves is 3:1;

[0103] S5, scenting tea: start the pipeline pump 5 on the circulation pipeline 4 and the booster pump 15 at the air inlet of the vortex tube 14, and circulate the gas in the scenting box 1 from bottom to top through the action of the pipeline pump 5, and at the same time start the motor 3 to drive the mesh drum 2 to rotate in the scenting box 1, and the rotation speed and scenting time of the motor 3 are adjusted according to the quality performance of the tea leaves and the flower raw materials, so that the aroma in the slurry 7 passes through the mesh drum 2 of the aperture, and the tea leaves that are constantly turned over are scented. The slurry 7 can release a large amount of flower fragrance under the action of the heating structure 8, the ultrasonic vibrator 9 and the stirring impeller 10; Through the action of the booster pump 15, the cold air from the cold air outlet of the vortex tube 14 flows back into the circulation pipe 4 after passing through the condensation box 13 in the scenting box 1. During the scenting process, the aroma substances carry water vapor and evaporate upward from the fresh flower raw materials. After the water vapor is condensed at the top of the scenting box 1 through the channel 16 on the condensation box 13, it flows to the inner wall of the scenting box 1 along the condensation box 13, and is collected by the liquid collecting tank 11, and then flows into the liquid collecting tank 12; the hot air from the hot air outlet of the vortex tube 14 is directly connected to the circulation pipe 4, and the heat carried returns to the bottom of the scenting box 1 to heat the slurry 7, thereby reducing the loss of heat and aroma;

[0104] S6, re-firing and drying: re-firing the tea leaves after scenting, drying them, and promptly cooling them to room temperature;

[0105] S7, jacquard; the liquid collected in the liquid collecting box 12 is mixed with the tea leaves after re-fire and drying in step S6 in proportion, the temperature is controlled to 20-30 ° C, let it stand, continue to scent for 4-5h, and cool to room temperature;

[0106] S8, packaging: drying the tea leaves obtained in S7 to a moisture content of 5-6%, and then packaging.

[0107] Embodiment 4

[0108] like Figure 4 The citrus tea preparation device shown in this embodiment is different from the third embodiment in that:

[0109] The citrus tea preparation device of this embodiment also integrates a re-fire drying structure, including: Figure 7 The drying air duct 17 shown is provided with a plurality of air outlet holes 18 for discharging air; the drying air duct 17 is arranged in the chamber 1 just below the mesh drum 2, and the drying air duct 17 is arranged along the axial direction of the mesh drum 2; the end of the drying air duct 17 is connected to the pipe at one end of the hot air outlet of the vortex tube 14 through a pipe, and a solenoid valve 19 is provided on the pipe between the pipe connection and the circulation pipe 4.

[0110] When scented tea is prepared by the citrus scented tea preparation device of this embodiment, in the tea scenting step, the solenoid valve 19 of the hot air outlet of the vortex tube 14 is in an open state, and under the action of the pipeline pump 5, it can be ensured that this part of the hot air enters the circulation pipeline 4, so that it is always in the tea scenting state; when the tea scenting step is completed, the slurry 7 is discharged, the solenoid valve 19 and the pipeline pump 5 are closed, the booster pump 15 and the motor 3 continue to work, and the mesh drum 2 is in a rotating state, such as Figure 6 As shown, the hot air from the hot air outlet of the vortex tube 14 enters the drying air duct 17 through a pipe connection, and the hot air is evenly blown out through a number of air outlet holes 18 to re-fire and dry the tea leaves in the mesh drum 2 above it; while re-fire and drying, the water is discharged through the condensation system and liquid collection system above the mesh drum 2, further optimizing the drying effect. At the same time, the aroma substances are still circulated inside the entire system, reducing the loss of aroma. The drying air duct 17 can be set and fixed from the outside of the scenting box 1, which is convenient for operation and maintenance.

[0111] The booster pump 15 of the vortex tube 14 increases the pressure to about 7 bar, the input gas temperature is about 20°C, the temperature of the cold air outlet of the vortex tube 14 can be controlled to be about 5°C, and the temperature of the hot air outlet of the vortex tube 14 is about 60°C. The temperature of the hot air drying tea leaves is lower than the traditional drying temperature, and the traditional drying method cannot guarantee the retention of aroma. The citrus scented tea preparation device of this embodiment can not only dry the tea leaves, but also continuously dehumidify, and at the same time can ensure that the aroma does not overflow, thereby further ensuring the quality of the final scented tea.

[0112] The re-fire drying structure is integrated with the scenting device to achieve a dynamic balance of scenting in a closed environment, reduce the transfer of tea leaves during the traditional drying process, avoid the loss of aroma, and ensure the lasting flavor of the scented tea. The hot air from the vortex tube 14 is used for drying, and the hot air is evenly blown to the tea leaves, which shortens the drying time and improves production efficiency. By recycling the hot air from the vortex tube 14, energy consumption is reduced, which is in line with the concept of green production. During the drying process, the aroma substances are still circulating in the system, reducing the loss of aroma and improving the aroma concentration and quality of the scented tea. Through the design of this embodiment, the preparation process of citrus scented tea is more efficient and energy-saving, and can better retain the aroma of the tea leaves, thereby improving the market competitiveness of the product.

[0113] Embodiment 5

[0114] like Figure 8 As shown, the main difference between this embodiment and the fourth embodiment lies in the layout of the condensation box 13 and the drying duct 17. In this embodiment, the condensation box 13 is arranged below the mesh drum 2 in the scenting box 1, and the drying duct 17 is located between the condensation box 13 and the mesh drum 2. This layout optimizes the airflow and water vapor management during the scenting and drying process.

[0115] Scenting process: When scenting tea leaves, the solenoid valve 19 is opened, and the hot air from the hot air outlet of the vortex tube 14 enters the bottom of the scenting box 1 through the circulation pipe 4, pushing the gas to flow from bottom to top, carrying the aroma substances of the slurry 7 into the tea leaves in the mesh drum 2. At the same time, the cold air from the cold air outlet of the vortex tube 14 enters the condensation box 13, which cools the rising gas, condenses the water vapor into droplets, and collects them through the liquid collecting tank 11, and finally flows into the liquid collecting tank 12. This process effectively reduces the humidity in the scenting box 1, prevents the tea leaves from absorbing moisture, and ensures the uniformity of aroma adsorption.

[0116] Re-firing and drying process: After the scenting is completed, the slurry 7 is emptied, the solenoid valve 19 is closed, and the hot air from the hot air outlet of the vortex tube 14 enters the drying air duct 17 through the pipeline. The hot air is blown out evenly from the air outlet 18 of the drying air duct 17, directly acting on the tea leaves in the mesh drum 2 for re-firing and drying. At the same time, the condensation box 13 continues to cool the gas in the system through cold air to further remove moisture and ensure the drying effect. This layout makes the drying process more efficient, and the aroma substances are still circulating in the system, reducing the loss of aroma.

[0117] The drying air duct 17 is located between the condensation box 13 and the mesh drum 2, and the hot air directly acts on the tea leaves, which shortens the drying time and improves production efficiency. The condensation box 13 continues to remove moisture in the system during the drying process to prevent the tea leaves from absorbing moisture and re-humidifying, thereby ensuring the dryness and aroma persistence of the scented tea. During the drying process, the aroma substances still circulate in the system, reducing the loss of aroma and improving the aroma concentration and quality of the scented tea. The optimized layout of the condensation box 13 and the drying air duct 17 reduces the transfer of tea leaves during the traditional drying process, avoids the loss of aroma, and ensures the lasting flavor of the scented tea. Through the coordinated work of the condensation box 13 and the drying air duct 17, the system can use hot air and cold air more efficiently, reduce energy consumption, and comply with the concept of green production.

[0118] Through this layout design, this embodiment not only improves the drying efficiency, but also optimizes the moisture management and aroma retention effects, making the preparation process of citrus flower tea more efficient and energy-saving, and can better retain the aroma of the tea, thereby improving the quality and market competitiveness of the product.

[0119] Embodiment 6

[0120] like Fig. 9 As shown, the difference between this embodiment and the fifth embodiment is that:

[0121] In this embodiment, there are two condensation boxes, which are respectively arranged above and below the mesh drum; there are two liquid collecting tanks, which are respectively arranged under the two condensation boxes. Fig. 9 As shown, they are respectively arranged on both sides of the cellar box.

[0122] like Fig. 9 As shown, the air inlet pipes of the two vortex tubes are respectively connected to the top of the chamber, the air inlet end (right end) of the lower condensation box is connected to the cold air outlet of the right vortex tube, and the air outlet end (left end) of the lower condensation box is connected to the circulation pipe on the air inlet side of the pipeline pump; the air inlet end (left end) of the upper condensation box is connected to the cold air outlet of the left vortex tube, and the air outlet end (right end) of the upper condensation box is connected to the circulation pipe on the air inlet side of the pipeline pump; wherein the drying air duct is arranged between the lower condensation box and the mesh drum, and the two ends of the drying air duct are respectively connected to the hot air outlet of the left vortex tube and the hot air outlet of the right vortex tube, and solenoid valves 19 are arranged on the pipes between the connection between the drying air ducts on both sides and the hot air outlet of the vortex tubes and the circulation pipe 4.

[0123] Scenting process: When scenting tea leaves, the solenoid valves 19 on both sides are opened, and the hot air from the hot air outlets of the vortex tubes 14 on both sides enters the bottom of the scenting box 1 through the circulation pipe 4, pushing the gas to flow from bottom to top, carrying the aroma substances of the slurry 7 into the tea leaves in the mesh drum 2. At the same time, the cold air from the cold air outlet of the right vortex tube 14 enters the lower condensation box 13, and the cold air from the cold air outlet of the left vortex tube 14 enters the upper condensation box 13; the lower condensation box 13 cools the rising gas, condenses the water vapor into droplets, and collects it through the lower collecting tank 11, and finally flows into the lower collecting tank 12; the upper condensation box 13 cools the gas after scenting the tea leaves, and collects it through the upper collecting tank 11, and finally flows into the upper collecting tank 12; this process effectively reduces the humidity in the mesh drum 2 between the two condensation boxes 13 in the scenting box 1, prevents the tea leaves from absorbing moisture, and ensures the uniformity of aroma adsorption.

[0124] Re-firing and drying process: After the scenting is completed, the slurry 7 is emptied, the solenoid valve 19 is closed, and the hot air from the hot air outlets of the two vortex tubes 14 enters the drying air duct 17 from both ends of the drying air duct 17 through the pipeline. The hot air entering from both ends is evenly blown out from the air outlet 18 of the drying air duct 17, directly acting on the tea leaves in the mesh drum 2, and re-firing and drying. At the same time, the lower condensation box 13 and the upper condensation box 13 continue to cool the gas in the system through cold air. This process effectively reduces the humidity in the mesh drum 2 between the two condensation boxes 13 in the scenting box 1. The two vortex tubes 14 extract the condensed gas from the top of the upper condensation box 13 respectively, and at the same time ensure the drying of the air intake of the two vortex tubes 14, thereby ensuring the drying of the hot air outlets of the two vortex tubes 14, further removing moisture and ensuring the drying effect. This layout makes the drying process more efficient than Example 5, and the aroma substances are still circulating in the system, reducing the loss of aroma.

[0125] This embodiment significantly improves the drying efficiency and shortens the production cycle through the double condensation box 13 structure and the optimized drying air duct 17 layout; the two-stage condensation system effectively reduces the humidity in the scenting box 1 to prevent the tea leaves from absorbing moisture; the hot air drying and condensation dehumidification work together to ensure the stability of the tea quality; the aroma substances circulate in the system to reduce the loss of aroma; the energy utilization efficiency is optimized, which is in line with the concept of green production.

[0126] The above embodiments should be understood to be only used to illustrate the present invention and not to limit the protection scope of the present invention. After reading the contents of the present invention, technicians can make various changes or modifications to the present invention, and these equivalent changes and modifications also fall within the scope defined by the claims of the present invention.

[0127] Result analysis:

[0128] The citrus scented tea of ​​Example 1 and Example 6 were selected as the experimental group 1# scented tea and 2# scented tea, respectively, and the citrus scented tea made by traditional scented tea making process was selected as the control group 3# scented tea, and the base tea blanks and citrus flower flower categories selected for the three teas were the same.

[0129] 1. Analysis of tea taste index using TS-5000Z electronic tongue technology

[0130] 1. Materials and methods

[0131] 1.1 Main materials and processing methods

[0132] Sample name: 1# scented tea, 2# scented tea, 3# scented tea

[0133] Sample pretreatment: Accurately weigh 4g of sample and place it in a special teacup for brewing tea, add 150ml of boiling water (pure water), put on the lid and soak for 3 minutes, filter out the tea soup into a beaker, brew each sample 3 times, filter out the tea soup each time, and test it on the machine after the temperature drops to room temperature each time.

[0134] 1.2 Main instruments and equipment

[0135] The taste analysis system of Japan's INSENT company, model: TS-5000Z, is used. This device uses an artificial lipid membrane sensor with wide-area selection specificity to simulate the taste perception mechanism of living organisms. It detects changes in membrane potential caused by electrostatic or hydrophobic interactions between various flavor substances and artificial lipid membranes, and thus realizes the evaluation of the taste of tea soup without the need for any statistical analysis or modeling.

[0136] 2. Data Analysis and Discussion

[0137] 2.1 Experimental results data

[0138] Table 1 Electronic tongue experimental data of tea soup

[0139]

[0140]

[0141] 2.2 Data Analysis

[0142] The above data are all absolute output values ​​based on artificial saliva (reference solution). The state of artificial saliva tested by the electronic tongue simulates the state when there is only saliva in the human mouth. Tasteless is the tasteless point, that is, the output of the reference solution. The reference solution is composed of KCL and tartaric acid to form the taste value, so the tasteless point of sour taste is -13, and the tasteless point of salty taste is -6. Based on this, when the taste value of the sample is lower than Tasteless, it means that the sample has no taste, otherwise it has.

[0143] The richness in the table is the aftertaste of umami, which reflects the persistence of the umami of the sample, also known as the umami persistence. The astringency reflects the bitterness of the sample.

[0144] The output of the reference solution is taken as the zero point. Except for sourness and saltiness, the tasteless points of other indicators are all 0, and the taste items greater than the tasteless point are used as evaluation objects. Since the reference solution is composed of potassium chloride and tartaric acid, it contains a small amount of acid and salt. The tasteless points of sourness and saltiness are -13 and -6 respectively.

[0145] From the comparison in Table 1, it can be seen that the sourness and astringency of the three scented tea samples tested this time are below the tasteless point, which shows that the tea soup has no sourness and astringency, and the other taste indicators are all above the tasteless point, which are effective taste indicators of the tea soup.

[0146] In terms of bitterness, the bitterness control of 1# and 2# scented tea soup is better than that of 3# scented tea, but with the increase of brewing times, the bitterness of the three scented teas gradually decreases and tends to be below the tasteless point. It can be seen that the bitterness of 1# scented tea and 2# scented tea is always lower than that of 3# scented tea, indicating that the citrus scented tea produced by the present invention is better than the citrus scented tea produced by the traditional method in terms of bitterness control, which may be due to the physical isolation of the base tea and the citrus flowers in the manufacturing scheme of the present invention, which prevents the bitter substances in the citrus flowers from being directly transferred to the tea embryo.

[0147] Saltiness is the result of the saltiness sensor's response to the sample. Testing plant samples such as fruits and vegetables often results in a larger saltiness value. The saltiness value here is different from the saltiness of table salt, but the response of the saltiness sensor to substances such as organic acid salts or inorganic salts in plant samples such as fruits and vegetables. Studies have shown that umami and saltiness are closely related and can synergistically enhance each other's perception. As can be seen from Table 1, the saltiness values ​​of the three scented teas decrease with the increase in the number of brewing times. The saltiness values ​​of 1# and 2# scented teas are higher than those of 3# scented tea. Given that the three scented teas use the same tea base and the same variety of citrus flowers, it can be considered that the difference in saltiness should come from different production processes. The three types of scented tea tend to drop below the tasteless point after the third brew. According to basic knowledge in the food industry, the umami of food can reduce the saltiness, and the greater the saltiness, the fresher the umami. Therefore, the use of this patented technology can improve the saltiness performance of citrus scented tea compared to the traditional scented tea production process.

[0148] Generally, the classification standard of scented tea is the strength of umami. According to Table 1, as the number of brewing times increases, the umami of 1# and 2# scented tea is always higher than that of 3# scented tea. This is related to the low-temperature dynamic balance of tea embryo and citrus flower aroma in the two links of scenting and drying in the device of the present invention. The tea embryo continuously absorbs the flower aroma and is also continuously dried by hot air vapor, and this cycle is used to achieve more enrichment of the aroma in the base tea. It can also be seen from the richness that the richness of 1# and 2# scented tea is higher than that of 3# scented tea as the number of brewing times increases.

[0149] 2. Electronic nose technology to analyze the volatile smell of tea

[0150] 1. Materials and methods

[0151] 1.1 Main materials and processing methods

[0152] Sample name: 1# scented tea, 2# scented tea, 3# scented tea

[0153] Pretreatment for tea soup odor analysis: accurately weigh 4g of sample and place it in a special teacup for brewing tea, add 150ml boiling water (pure water), soak for 3min with the lid on, filter the tea soup into a 250ml beaker, seal it with plastic wrap, and wait for the tea soup temperature to drop to room temperature before testing on the machine.

[0154] 1.2 Main instruments and equipment

[0155] Electronic nose system, model: PEN3, brand: German AIRSENSE. The electronic nose has several different metal oxide sensors.

[0156] Table 2 Sensor performance description

[0157] Array number Sensor Name Performance Description 1 W1C Aromatic ingredients, benzene 2 W5S High sensitivity, very sensitive to nitrogen oxides 3 W3C Ammonia, sensitive to aromatic ingredients 4 W6S Mainly selective for hydrogen 5 W5C Alkane aromatic components 6 W1S Sensitive to short-chain alkanes such as methane 7 W1W Sensitive to organic sulfides 8 W2S Sensitive to alcohols, ethers, aldehydes and ketones 9 W2W Aromatic component, sensitive to inorganic sulfides 10 W3S Sensitive to alkanes, long chain alkanes

[0158] 1.3 Test methods

[0159] Direct headspace aspiration method, directly insert the injection needle into the sealed sample cup containing the sample, and the electronic nose performs the measurement. Measurement conditions: sampling time is 1 second / group; sensor self-cleaning time is 60 seconds; sensor zeroing time is 5 seconds; sample preparation time is 5 seconds; injection flow rate is 400ml / min, and tea soup analysis sampling time is 80s.

[0160] 2. Results Analysis and Discussion

[0161] 2.1 As Figure 10-12 These are the response spectra of several sensors of the electronic nose of 1# citrus flower tea, 2# citrus flower tea and 3# citrus flower tea, where the horizontal axis represents the test time and the vertical axis represents the ratio of the conductivity (G) of the sensor in the headspace gas of the volatile components of the sample to the conductivity (G0) in pure air, that is, the response value of the sensor. The ratio of G to G0 is generally less than 1. For the convenience of comparative analysis, the sensor response value can also be changed to G0 / G.

[0162] 2.2 Results Analysis

[0163] A. Fig.10 , Fig.11 , Fig.12 As shown, after testing, the corresponding obvious sensors during the entire test period are No. 9 (sensitive to inorganic sulfur), No. 6 (sensitive to short-chain alkanes such as methane), No. 7 (sensitive to aromatic components and organic sulfur odors), No. 2 (sensitive to small molecular nitrogen oxide gases) and No. 8 (sensitive to alcohol, ether, aldehyde and ketone gases);

[0164] B. Among the three samples, the tea soup sensor response value of 3# scented tea is the smallest among the samples, which shows that the tea soup of 3# scented tea has the weakest aroma;

[0165] C. At the beginning of the test, the sensor response value increased rapidly and then decreased rapidly, and then gradually tended to dynamic balance and stabilized. The whole process of jasmine tea soup was relatively stable. From the figure, it can be seen that the aroma intensity of 1# and 2# scented tea is greater than that of 3# scented tea. It can be seen from Table 1 that achieving dynamic balance between scenting and drying of scented tea will help improve the adsorption capacity of base tea embryos to citrus flower fragrance, and can effectively ensure that the richness of citrus flower tea brewed each time in the state of 1-3 brews is higher than that of citrus flower tea made by traditional scented tea wages, and it can also show that the aroma intensity of each brew of new citrus flower tea is higher than that of traditional citrus flower tea with the same brewing times.

[0166] 3. Comparison of characteristic flavors of citrus scented tea analyzed by GCMS

[0167] 1. Materials and methods

[0168] 1.1 Main Materials

[0169] Sample name: 1# scented tea, 2# scented tea, 3# scented tea

[0170] 1.2 Main instruments and equipment

[0171] 1.2.1 HS-SPME procedure

[0172] Extraction of volatile compounds: Take 0.5 g sample, add 5 mL boiling water, and place in a 20 mL headspace injection bottle. After room temperature, add 1.5 μL cyclohexanone (internal standard) and seal. Volatile compounds are extracted by HS-SPME, and the extraction layer is 120 μm DVB / CAR-WR / PDMS fiber (Agilent Technologies, Santa Clara, CA, USA). The sample is equilibrated at 60 ° C for 10 minutes, and then adsorbed for 50 minutes. Desorption is carried out at 225 ° C for 5 minutes.

[0173] 1.2.2 GC-MS conditions

[0174] GC-MS analysis was performed using an Agilent 8890-7000E system with an Agilent DB-WAX capillary column (30 m × 0.25 mm, 0.25 μm). The inlet temperature was set to 225 °C, the carrier gas was helium, and the flow rate was 1.0 mL / min. The GC temperature program was as follows: 1) 40 °C for 2 minutes, increased to 85 °C at 3 °C / min, and maintained for 2 minutes. 2) Increased to 110 °C at 2 °C / min, and maintained for 2 minutes. 3) Increased to 160 °C at 5 °C / min, and maintained for 1 minute. 4) Increased to 225 °C at 5 °C / min, and maintained for 5 minutes. 5) Increased to 230 °C at 10 °C / min, and maintained for 8 minutes. Mass spectrometry analysis was performed using electron ionization (70 eV) with a scan range of m / z 50-650.

[0175] 2. Data Analysis and Discussion

[0176] 2.1 Analysis and discussion of volatile substances

[0177] In order to explore the effect of citrus flowers on the aroma components of tea, we used GC-MS to conduct qualitative and quantitative analysis of the volatile compounds in 1# flower tea, 2# flower tea, and 3# flower tea. A total of 30 volatile compounds were detected, including 12 terpenoid compounds, 8 alcohol compounds, 3 ester compounds, 2 heterocyclic compounds, 3 aldehyde compounds, 1 ketone compound and 1 other compound. According to the aroma characteristics, we compared the changes in the characteristic flavor content of 1# and 2# flower tea with that of 3# flower tea and found that the beneficial aroma substances using the technology of the present invention increased compared with the traditional method, and the odor substances affecting the flavor of flower tea showed a downward trend: geraniol can produce rose aroma perception; linalool can produce fresh, floral and woody aroma perception; α-pineneol can produce fresh, pine and floral aroma perception; indole can produce fragrant flower aroma perception. The increase of this type of substance will help improve the comprehensive aroma presentation of citrus flower tea. Dimethyl sulfide has a strong smell of rotten eggs, rotten cabbage, garlic or sulfur; methyl salicylate has a distinct wintergreen oil aroma, which is similar to the smell of deer hoof grass and is often called the scent of wintergreen leaves; benzaldehyde has a bitter almond smell. These three categories are all unpleasant aroma experience substances in scented tea.

[0178] Table 3 Changes in characteristic flavor content of 1# and 2# scented tea compared with 3# scented tea

[0179]

[0180] In summary, the scented tea product produced by the technical method of the present invention has increased the content of beneficial aroma substances in the characteristic aroma change trend compared to the citrus scented tea produced by traditional scented tea processing, reduced the content of green or herbal aroma substances in the citrus scented tea, and further highlighted the sweet flavor characteristics of citrus flowers.

[0181] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc. is based on the orientation or positional relationship shown in the drawings, which is 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 a limitation on the present invention. In addition, if the terms "first", "second", etc. appear, they are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first", "second", etc. may explicitly or implicitly include one or more of the features. In the description of the present invention, unless otherwise specified, the meaning of "multiple" is two or more.

[0182] 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 by specific circumstances.

Claims

1. A citrus scented tea preparation device, characterized in that: The invention comprises a scenting box (1), a mesh drum (2) for holding tea leaves, a motor (3) arranged outside the scenting box (1) and driving the mesh drum (2) to rotate via a belt, a circulation pipeline (4) for circulating gas, and a pipeline pump (5) arranged on the circulation pipeline (4); the mesh drum (2) is arranged at the upper part of the scenting box (1), and the bottom part of the scenting box (1) is used to hold fresh flower raw materials for scenting tea leaves; the air inlet end of the circulation pipeline (4) is connected to the upper part of the scenting box (1), and the air outlet end thereof is connected to the bottom part of the fresh flower raw materials; the gas in the scenting box (1) is circulated by the pipeline pump (5), and the fragrance of the fresh flower raw materials is brought out to scent the tea leaves in the mesh drum (2).

2. A citrus scented tea preparation device as claimed in claim 1, characterized in that: The fresh flower raw material is one of whole citrus flowers, citrus flower petals, and granular material (6) obtained by crushing whole citrus flowers or petals.

3. A citrus scented tea preparation device as claimed in claim 1, characterized in that: The fresh flower raw material is a slurry (7) of whole citrus flowers or petals after adding water and crushing.

4. A citrus scented tea preparation device as claimed in claim 3, characterized in that: A heating structure (8) for heating the slurry (7) is arranged at the bottom of the chamber (1), an ultrasonic vibrator (9) is arranged at the bottom of the slurry (7), and a stirring device is also arranged at the bottom of the chamber (1); a heat insulation layer (22) is also arranged around the heating structure (8), and a stirring impeller (10) of the stirring device is arranged inside the slurry (7).

5. The citrus scented tea preparation device according to claim 1, characterized in that: The air outlet end of the circulation pipeline (4) is in a tree-like branch structure, and each branch is connected to the bottom of the fresh flower raw material; the mesh drum (2) is arranged on the scenting box (1) through a roller (20) and a bearing (21); and a box cover (23) is arranged on the top of the scenting box (1).

6. A citrus scented tea preparation device as claimed in any one of claims 1 to 5, characterized in that: It also includes a liquid collecting structure for collecting water drops on the inner wall of the cellar; the liquid collecting structure includes a liquid collecting groove (11) arranged on the inner wall of the cellar (1) and a liquid collecting box (12) arranged outside the cellar (1) and connected to the liquid collecting groove (11).

7. A citrus scented tea preparation device as claimed in claim 5, characterized in that: It also includes a condensation structure for condensing water vapor; the condensation structure includes a condensation box (13), a vortex tube (14) and a booster pump (15) arranged on the air inlet pipe of the vortex tube (14); the two ends of the condensation box (13) are respectively provided with an air inlet end and an air outlet end; the air inlet pipe of the vortex tube (14) is connected to the top of the cellar (1), the hot air outlet of the vortex tube (14) is connected to the circulation pipe (4) on the air inlet side of the pipeline pump (5), the cold air outlet of the vortex tube (14) is connected to the air inlet end of the condensation box (13), and the air outlet end of the condensation box (13) is connected to the circulation pipe (4) on the air inlet side of the pipeline pump (5); the condensation box (13) is obliquely arranged on the inner wall of the cellar (1), and the liquid collecting tank (11) is arranged below the condensation box (13).

8. A citrus scented tea preparation device as claimed in claim 7, characterized in that: The condensation box (13) is hollow and has a mesh structure, and is penetrated from top to bottom by a plurality of channels (16) through which the gas in the cellar (1) passes from bottom to top. The outer peripheries of the side walls of the plurality of channels (16) and the outer wall of the condensation box (13) form a flow path for the cold air blown out by the vortex tube (14).

9. A citrus scented tea preparation device as claimed in claim 7, characterized in that: There are two condensation boxes (13), which are respectively arranged above and below the mesh drum (2); there are two liquid collecting tanks (11), which are respectively arranged below the two condensation boxes (13).

10. The citrus scented tea preparation device according to claim 7, characterized in that: It also includes a drying air duct (17), on which a plurality of air outlet holes (18) are provided; the drying air duct (17) is arranged in the chamber (1) directly below the mesh drum (2), and the drying air duct (17) is arranged along the axial direction of the mesh drum (2); the end of the drying air duct (17) is connected to a pipe at one end of the hot air outlet of the vortex tube (14) through a pipe, and a solenoid valve (19) is arranged on the pipe between the pipe connection and the circulation pipe (4); when a condensation box (13) is arranged below the mesh drum (2), the drying air duct (17) is arranged between the mesh drum (2) and the condensation box (13) below it.

11. A method for preparing citrus scented tea, characterized in that: The steps include: S1. picking flowers: picking blooming citrus flowers during the flowering period, removing branches and leaves and other debris, and spreading them out in a dark place to obtain fresh flowers; S2, flower raw material preparation: the collected citrus flowers are ventilated and cooled in a cool place to evaporate the moisture on the surface of the citrus flowers, and then the flower raw materials are obtained; S3, tea processing: the tea is selected from the raw materials for initial baking. Before scenting, the tea is re-fired and dried to control the moisture content of the tea at 4-5%; S4, raw material loading: fresh flower raw materials are placed at the bottom of the scenting box (1), tea leaves are placed in the mesh drum (2) of the scenting box (1) and the scenting box is sealed; S5, scenting tea: start the pipeline pump (5) on the circulation pipeline (4) to circulate the gas in the scenting box (1) from bottom to top, and at the same time start the motor (3) to drive the mesh drum (2) to rotate in the scenting box (1). The rotation speed and scenting time of the motor (3) are adjusted according to the quality performance of the tea leaves and the fresh flower raw materials, so that the fragrance of the fresh flower raw materials enters the mesh drum (2) to scent the tea leaves that are constantly turning over; S6, re-firing and drying: re-firing the tea leaves after scenting, drying them, and promptly cooling them to room temperature; S7, packaging: drying the obtained tea leaves to a moisture content of 5-6%, and then packaging.

12. The method for preparing citrus scented tea according to claim 11, characterized in that: In step S2, the flower raw material is one of whole citrus flowers, citrus flower petals, granular substances (6) obtained by crushing whole citrus flowers or their petals, and slurry obtained by beating citrus flowers or their petals; wherein the size of the granular substances (6) is controlled to be between 2mm*2mm-5mm*5mm according to the flower shape characteristics; wherein the mass ratio of the whole citrus flowers or their petals to water slurry is 1:0-5.

13. The method for preparing citrus scented tea according to claim 11 or 12, characterized in that: In the tea scenting step S5, a dehydration step is also included. The dehydration step is carried out by cooperating with a vortex tube (14) and a booster pump (15). The booster pump (15) pressurizes the gas from the top of the scenting box (1) and injects the gas into the vortex tube (14) from the air inlet of the vortex tube (14) under pressure. The cold air of the vortex tube (14) condenses the water vapor in the gas in the scenting box (1) on the inner wall of the scenting box (1) through the condensation box (13). The water vapor is collected by the liquid collecting tank (11) on the inner wall of the scenting box (1) and then flows into the liquid collecting box (12). The hot air from the hot air outlet of the vortex tube (14) is introduced into the circulation pipe (4) and enters the bottom of the scenting box (1) to heat the fresh flower raw materials.

14. The method for preparing citrus scented tea according to claim 11 or 12, characterized in that: According to the quality performance of citrus flowers in spring and autumn, the ratio of flowers to tea leaves is adjusted within the range of 1-5:1 by mass.

15. The method for preparing citrus scented tea according to claim 11 or 12, characterized in that: In step S6, the scented tea leaves are re-fired and dried in the scenting box (1); after the scenting of tea is completed in step S5, the fresh flower raw materials are emptied from the bottom of the scenting box (1), and then the hot air from the hot air outlet of the vortex tube (14) is introduced into the drying air duct (17) below the mesh drum (2) through a pipeline, and the pressure of the booster pump (15) is adjusted to control the temperature of the hot air outlet of the vortex tube (14), thereby drying the scented tea leaves in the mesh drum (2); at the same time, the excess water vapor is removed through the condensation structure.

16. The method for preparing citrus scented tea according to claim 11 or 12, characterized in that: A jacquard step is also included between step S6 and step S7; in the jacquard step, the liquid collected in the liquid collecting box (12) is mixed with the tea leaves after re-firing and drying in step S6 in proportion, the temperature is controlled to be 20-30°C, the tea leaves are allowed to stand, the tea leaves are scented for 4-5 hours, and then cooled to room temperature.

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