Tea aroma-enhancing and baking device

Abstract

The invention discloses a tea aroma enhancing and baking device in the technical field of tea processing, and the tea aroma enhancing and baking device comprises a baking room, a tea tray in the baking room and a stirring mechanism, heating radiators are arranged on the wall body of the baking room, the stirring mechanism comprises a rake and a ventilation pipe connected with the rake, and the device further comprises a power assembly used for driving the ventilation pipe to do linear reciprocating motion. The rake is located in the tea tray, the bottoms of rake teeth of the rake are in sliding contact with the surface of the tea tray, an air duct is arranged in the rake teeth of the rake, an air outlet communicated with the air duct is further formed in the rake teeth, a rake handle of the rake is hollow and enables the air duct to be communicated with a ventilation pipe, and the ventilation pipe is communicated with an air heater; and the tea tray is connected with a vibration mechanism. Compared with a traditional stirring mechanism, the turning and stirring mechanism in the device is softer in design. The rake teeth of the rake can reduce physical damage of the tea leaves when the tea leaves are turned, the slag crushing rate is reduced, and therefore the integrity and attractiveness of the tea leaves are kept.

Description

Technical Field

[0001] The present invention belongs to the technical field of tea processing, and particularly relates to a tea flavor-enhancing baking device. Background Art

[0002] Tea, commonly known as cha, generally includes the leaves and buds of the tea plant. The components of tea include catechins, cholestenone, caffeine, inositol, folic acid, and pantothenic acid, which are beneficial to health. The tea beverage made from tea is one of the three major beverages in the world. The taste of tea determines the quality of this tea, so it is necessary to retain the tea fragrance during tea processing to improve the taste of tea. The currently common flavor-enhancing method is baking flavor enhancement. Baking is usually used as an important process for improving the quality of tea. It is a traditional and historical processing technology. The existing tea baking and flavor-enhancing machine is fixed. The tea closer to the air outlet has a higher temperature and dries quickly, while the tea farther from the hot air outlet has a lower temperature and dries slowly. To make the tea evenly heated, a stirring mechanism is needed to stir the baking material, which causes damage to the tea leaves, produces debris, and reduces the tea quality and economic benefits. Summary of the Invention

[0003] The present invention aims to provide a tea flavor-enhancing baking device to solve the problems of uneven heating and tea damage existing in the existing tea baking process.

[0004] The tea flavor-enhancing baking device in this solution includes a baking room, a tea tray in the baking room, and a turning and mixing mechanism. There are radiators on the wall of the baking room. The turning and mixing mechanism includes a rake, a ventilation pipe connected to the rake. The device also includes a power component for driving the ventilation pipe to move linearly back and forth. The rake is located in the tea tray, and the bottom of the rake teeth of the rake is in sliding contact with the surface of the tea tray. There are air ducts in the rake teeth of the rake, and there are also air outlets on the rake teeth communicating with the air ducts. The handle of the rake is hollow and connects the air duct and the ventilation pipe. The ventilation pipe is connected to a hot air blower; the tea tray is connected to a vibration mechanism.

[0005] The working principle of this solution is: There are radiators on the wall of the baking room. These radiators preheat the internal space of the baking room to raise the temperature of the internal air, thereby providing a suitable baking environment for the tea. The hot air blower continuously supplies hot air to the air duct in the turning and mixing mechanism through the ventilation pipe. The hot air flows smoothly in the air duct and is evenly blown onto the surface of the tea through the carefully designed air outlets on the rake teeth. This design not only ensures that the tea can receive hot air comprehensively and evenly, but also improves the baking efficiency.

[0006] The power component plays a crucial role. It drives the ventilation pipe to perform linear reciprocating motion, thereby driving the rake to move flexibly in the tea tray. While the air outlets on the rake teeth are discharging air, they can also gently disperse the surrounding tea leaves, effectively avoiding problems such as local overheating or insufficient baking. More importantly, the design of the rake teeth cleverly avoids direct contact with the tea leaves, thus reducing the possible mechanical damage to the tea leaves during the baking process.

[0007] In addition, the tea tray is also connected with a vibration mechanism. During the process of turning the tea leaves, starting this mechanism will cause the tea tray to generate slight vibrations. Such vibrations will not cause any damage to the tea leaves, but instead help the moisture in the tea leaves to be more evenly dispersed. This way of vibratory stirring further improves the baking quality of the tea leaves.

[0008] The beneficial technical effects of this solution are as follows: Compared with the traditional stirring mechanism, the turning and mixing mechanism in this device is designed more gently. When the rake teeth of the rake turn the tea leaves, they can reduce the physical damage to the tea leaves and lower the rate of broken residues, thus maintaining the integrity and aesthetic appearance of the tea leaves.

[0009] The hot air blower provides a stable supply of hot air. With the drive of the power component and the action of the vibration mechanism, the tea leaves can achieve an ideal baking effect in a relatively short time. This helps to improve production efficiency and reduce energy consumption costs.

[0010] Furthermore, the drive component adopts an electric lead screw. The ventilation pipe is connected to the nut seat of the electric lead screw, and the ventilation pipe or the rake handle is slidably connected to the tea tray.

[0011] As is well known, an electric lead screw is a device that converts electrical energy into mechanical energy of linear motion. It consists of three parts: a motor, a lead screw, and a nut seat. In this device, the ventilation pipe is closely connected to the nut seat of the electric lead screw. Therefore, when the electric lead screw works, the linear motion of the nut seat will directly drive the ventilation pipe and its connected turning and mixing mechanism (including the rake) to move back and forth in the tea tray. This moving method is not only precisely controllable but also can ensure that the turning and mixing mechanism always operates on the set track during the baking process.

[0012] Furthermore, the tea tray includes an outer frame and a bottom plate. One side of the bottom plate is rotatably connected to one side of the outer frame. A retainer is provided between the bottom plate and the outer frame to keep the edge of the bottom plate in contact with the bottom edge of the outer frame. When the bottom plate rotates downward, a discharge port is formed between the bottom plate and the outer frame.

[0013] One side of the bottom plate is rotatably connected to one side of the outer frame through a rotating connecting piece (such as a hinge), enabling the bottom plate to rotate up and down relative to the outer frame within a certain range. To maintain the close contact between the edge of the bottom plate and the bottom edge of the outer frame during the rotation of the bottom plate, a retainer is designed. The function of the retainer is to provide a thrust or supporting force when the bottom plate rotates downward, ensuring that the edge of the bottom plate always remains in contact with the bottom edge of the outer frame, thereby preventing tea leaves from leaking through the gap between the bottom plate and the outer frame.

[0014] When it is necessary to discharge the baked tea leaves, the operator can manually or through a mechanical device push the bottom plate to rotate downward. As the bottom plate rotates, a discharge opening is gradually formed between the bottom plate and the outer frame, and the tea leaves can be smoothly discharged through this discharge opening.

[0015] Furthermore, the retainer adopts a bolt lock.

[0016] A bolt lock usually consists of two parts: a bolt and a bolt seat. The bolt can be inserted into or pulled out of the hole or groove in the bolt seat to achieve the functions of locking or unlocking. In this solution, after the bottom plate is rotatably connected to the outer frame, in order to ensure that the bottom plate can be firmly held at the bottom of the outer frame when the discharge opening does not need to be opened, a bolt lock is designed. One end of the bolt is fixed to the bottom plate or the outer frame, and the other end can be inserted into the corresponding holes or grooves on the outer frame and the bottom plate. When the bolt is fully inserted, it will play a locking role, making the bottom plate unable to rotate relative to the outer frame. When it is necessary to open the discharge opening, just pull the bolt out of the hole or groove, and the bottom plate can rotate downward under the action of an external force to form a discharge opening.

[0017] Furthermore, a seal strip is provided at the edge of the bottom plate. The seal strip is made of rubber or silica gel and closely adheres to the edge of the bottom plate to form a continuous sealing surface. During the process of baking tea leaves, the seal strip fills the tiny gaps between the bottom plate and the outer frame to prevent tea leaves from leaking through the gaps during baking.

[0018] Furthermore, an inclined guide plate is provided below the outer frame. When the bottom plate rotates downward, the guide plate also plays a limiting role, and the tea leaves discharged from the discharge opening are guided downward through the guide plate.

[0019] One end of the guide plate is connected to the lower edge of the outer frame, and the other end extends obliquely downward to form a smooth guiding channel. When the bottom plate rotates downward to open the discharge opening, the tea leaves can smoothly slide from the discharge opening onto the guide plate. Since the guide plate is inclined, the tea leaves will continue to slide along the inclined surface of the guide plate until they are collected in the container below.

[0020] Meanwhile, the material guiding plate also plays a role in limiting during the rotation of the bottom plate. When the bottom plate rotates to a certain angle, it will contact the material guiding plate and be blocked by the material guiding plate, thereby restricting the further rotation of the bottom plate. This limit design not only ensures that the bottom plate will not be damaged due to excessive rotation when opening the discharge port, but also ensures that the tea leaves can accurately slide onto the material guiding plate, avoiding the scattering and waste of tea leaves.

[0021] Furthermore, there are two of the tea trays and the stirring mechanisms, and the two tea trays and the stirring mechanisms are arranged in mirror symmetry.

[0022] Furthermore, the ventilation pipes in the two stirring mechanisms are jointly connected to the nut seat of an electric lead screw. Connecting the nut seat of an electric lead screw to the ventilation pipes of the two stirring mechanisms realizes the synchronous movement of the two stirring mechanisms. While improving production efficiency, this design simplifies the structure of the equipment, reduces the number and complexity of components, thereby reducing the manufacturing cost and maintenance cost of the equipment.

[0023] Furthermore, the ventilation pipes in the two stirring mechanisms are jointly communicated with an air supply pipe, and the air supply pipe is communicated with the hot air blower. Reducing the number and complexity of components, thereby reducing the manufacturing cost and maintenance cost of the equipment.

[0024] Furthermore, the upper surface of the bottom plate is a smooth surface treated by polishing. The smooth surface reduces the frictional resistance and adhesion between the bottom plate and the tea leaves, so as to reduce the stacking and adhesion between the tea leaves, making the tea leaves more smooth during the stirring process and enabling the tea leaves to be heated and stirred more evenly during the baking process. This helps to improve the baking quality of the tea leaves. Description of the Drawings

[0025] Figure 1 is a schematic structural diagram of the tea leaf fragrance enhancing and baking device of the present invention;

[0026] Figure 2 is Figure 1 the enlarged view at B in

[0027] Figure 3 is Figure 2 the sectional view in the AA direction in Detailed Description of the Embodiment

[0028] The following is further detailed through specific embodiments:

[0029] The reference numerals in the attached drawings of the specification include: baking room 1, radiator 2, spring 3, frame 4, tea tray 5, outer frame 51, bottom plate 52, material guiding plate 6, rake teeth 7, rake handle 8, air supply pipe 9, nut seat 10, lead screw 11, ventilation pipe 12, bolt seat 13, bolt 14.

[0030] The embodiment is basically as attachedFigure 1 , Figure 2 and Figure 3 As shown in Figure 1 , Figure 2 and Figure 3 , the tea flavor enhancing and baking device includes a baking room 1, a tea tray 5 and a stirring mechanism inside the baking room 1, and a radiator 2 is provided on the wall of the baking room 1. The baking room 1 is provided with an inlet and an outlet for people to enter and exit, and a sealing door is provided at the inlet and outlet. An air vent is provided at the top of the baking room 1, which helps to dissipate and discharge the moisture generated during baking. A frame 4 is provided inside the baking room 1, and the tea tray 5, the stirring mechanism and the electric lead screw are all installed on the frame 4. Tea trays 5 and stirring mechanisms are provided on both sides of the frame 4 and are arranged symmetrically in a mirror image.

[0031] The tea tray 5 includes an outer frame 51 and a bottom plate 52 with a smooth surface. One side of the bottom plate 52 is rotatably connected to one side of the outer frame 51. A latch 14 is provided between the bottom plate 52 and the outer frame 51 to keep the edge of the bottom plate 52 in contact with the bottom edge of the outer frame 51. Bolt seats 13 are provided on both the outer frame 51 and the bottom plate 52. When the bottom plate 52 and the outer frame 51 are closed, the holes on the bolt seats 13 at the two parts overlap. When the latch 14 is inserted into the two holes, when the latch 14 is fully inserted, it will play a locking role, making the bottom plate 52 unable to rotate relative to the outer frame 51. The tea tray 5 is connected with a vibration mechanism. Springs 3 are used to connect the two sides of the outer frame 51 and the frame 4.

[0032] When the latch 14 is taken out and the bottom plate 52 rotates downward, a discharge port is formed between the bottom plate 52 and the outer frame 51. A silica gel seal is provided at the edge of the bottom plate 52, and the seal fills the small gap between the bottom plate 52 and the outer frame 51 to prevent tea leaves from leaking out of the gap during baking. An inclined guide plate 6 is provided below the outer frame 51. When the bottom plate 52 rotates downward, the guide plate 6 also plays a limiting role, and the tea leaves discharged from the discharge port are led downward through the guide plate 6.

[0033] The stirring mechanism includes a rake and a ventilation pipe 12 connected to the rake. The rake is located inside the tea tray 5. There are two rows of rake teeth 7 on the rake, and the two rows of rake teeth 7 are arranged in a staggered manner. The bottom of the rake teeth 7 of the rake is in sliding contact with the surface of the tea tray 5. An air duct is provided inside the rake teeth 7 of the rake, and air outlets communicating with the air duct are provided on both sides of the rake teeth 7 in the direction of its sliding, that is, air outlets are provided on both sides of the rake teeth 7. The rake handle 8 of the rake is hollow and connects the air duct and the ventilation pipe 12. The ventilation pipes 12 in the two stirring mechanisms are jointly connected to a tee-shaped air supply pipe 9. The air supply pipe 9 is made of a flexible pipe, and the air supply pipe 9 is connected to a hot air blower. Both ends of the rake handle 8 are in sliding connection with the inner wall of the outer frame 51 of the tea tray 5.

[0034] The electric lead screw is located above the two tea trays 5. The electric lead screw includes a servo motor, a lead screw 11 connected to the servo motor, and a nut seat 10 threadedly connected to the lead screw 11. The ventilation pipes 12 in the two stirring mechanisms are jointly connected to the nut seat 10 of the electric lead screw.

[0035] The specific implementation process is as follows: The radiator 2 preheats the internal space of the baking room 1 to raise the temperature of the internal air, thereby providing a suitable baking environment for the tea leaves. The tea leaves to be baked are placed in the tea tray 5, and the vibration mechanism and the electric lead screw are started regularly to turn the tea leaves. The electric lead screw drives the ventilation pipe 12 to perform a linear reciprocating motion, thereby driving the rake to move flexibly in the tea tray 5. While the air outlet on the rake teeth 7 is discharging air, it can also gently disperse the surrounding tea leaves, avoiding direct contact between the rake teeth 7 and the tea leaves, thereby reducing the possible mechanical damage suffered by the tea leaves during the baking process. During the process of turning the tea leaves, starting this mechanism will cause the tea tray 5 to vibrate slightly. This vibration will not cause any damage to the tea leaves, but instead helps the moisture in the tea leaves to be more evenly dissipated.

Claims

1. A tea aroma roasting device, comprising a roasting room, a tea tray in the roasting room and a stirring mechanism, characterized in that: A radiator is arranged on the wall of the baking room, the stirring mechanism comprises a spike rake and a ventilation pipe connected to the spike rake, the device also comprises a power assembly for driving the ventilation pipe to move back and forth in a straight line, the spike rake is located in the tea tray, the bottom of the rake teeth of the spike rake is in sliding contact with the surface of the tea tray, an air duct is arranged in the rake teeth of the spike rake, an air outlet connected to the air duct is also arranged on the rake teeth, the rake handle of the spike rake is hollow and connects the air duct and the ventilation pipe, the ventilation pipe is connected to a hot air blower; the tea tray is connected to a vibration mechanism.

2. The tea aroma roasting device according to claim 1, characterized in that: The driving component adopts an electric screw, the ventilation pipe is connected with a nut seat of the electric screw, and the ventilation pipe or the rake handle is slidably connected with the tea tray.

3. The tea aroma roasting device according to claim 2, characterized in that: The tea tray includes an outer frame and a bottom plate, one side of the bottom plate is rotatably connected to one side of the outer frame, a retainer is provided between the bottom plate and the outer frame to keep the edge of the bottom plate in contact with the bottom edge of the outer frame, and a discharge port is formed between the bottom plate and the outer frame when the bottom plate rotates downward.

4. The tea aroma roasting device according to claim 3, characterized in that: The retainer adopts a latch bolt.

5. The tea aroma roasting device according to claim 4, characterized in that: A sealing strip is arranged on the edge of the bottom plate.

6. The tea aroma roasting device according to claim 5, characterized in that: An inclined material guide plate is arranged below the outer frame. When the bottom plate rotates downward, the material guide plate also plays a limiting role, and the tea leaves discharged from the material discharge port are guided downward through the material guide plate.

7. The tea aroma roasting device according to claim 6, characterized in that: There are two tea trays and two turning and stirring mechanisms, and the two tea trays and two turning and stirring mechanisms are arranged in mirror symmetry.

8. The tea aroma roasting device according to claim 7, characterized in that: The ventilation pipes in the two stirring mechanisms are commonly connected to a nut seat of an electric lead screw.

9. The tea aroma roasting device according to claim 8, characterized in that: The ventilation pipes in the two stirring mechanisms are connected to an air supply pipe, and the air supply pipe is connected to the hot air blower.

10. The tea aroma roasting device according to claim 9, characterized in that: The upper surface of the bottom plate is a smooth surface that has been polished.

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