Preparation device for preparing leisure food from tea leaves

Abstract

The invention relates to the technical field of food processing, in particular to a preparation device based on making tea into leisure food, which comprises a preparation tank, a filter screen plate is fixedly connected in the preparation tank, the filter screen plate divides the preparation tank into a primary mixing cavity and a mixing cavity from top to bottom, and a primary mixing assembly is arranged in the primary mixing cavity; a mixing assembly is arranged in the mixing cavity and comprises a rotating table, the rotating table is provided with a plurality of layers and is divided into a covering layer, a mixing layer, a tea powder layer, a bottom layer and a supporting table from outside to inside, an adsorption assembly is arranged in the supporting table, a plurality of first stabbing assemblies are arranged on the bottom layer, a top cover is arranged on the covering layer, and a second stabbing assembly is arranged on the inner wall of the top cover. Powder distribution is stabilized through layering of the rotating table and the adsorption assembly, the tea powder concentration gradient is formed, efficient mixing is achieved, the taste is improved, and meanwhile the tea powder mixing device is suitable for preparing leisure food prepared by mixing various tea powder and other raw material powder.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically relates to a preparation device for making tea into leisure food. Background Art

[0002] As a natural raw material for healthy beverages, tea is rich in various beneficial components such as tea polyphenols, amino acids, and vitamins, and has many health care effects such as antioxidant, refreshing, and reducing blood lipids. Mixing tea with other raw material powders to make leisure food not only retains the nutritional value of tea but also endows the food with a unique tea fragrance and flavor. This kind of tea-based leisure food not only meets people's pursuit of deliciousness but also provides a healthy choice for consumers, especially favored by consumers who pay attention to health preservation and pursue natural foods. With the improvement of people's living standards and the enhancement of health awareness, the market demand for such leisure foods with both taste and health attributes is increasing day by day.

[0003] In the existing tea-based leisure food preparation technology, there are some defects. For example, a composition, preparation method, and preparation device of glutinous rice and tea proposed in patent publication number CN115720987A make the particulate matter of glutinous rice and tea scatter in the processing space through the action of air flow inertia to increase the contact area between them and facilitate the attachment of tea powder. However, in the actual preparation process, if the tea powder and other raw material powders are only simply mixed, they cannot be accurately layered, resulting in inconsistent tea powder content in different regions, and ultimately the taste and flavor of the leisure food lack a sense of hierarchy and cannot meet the needs of consumers for high-quality products. Secondly, considering that in the mixing process, due to the light quality of tea powder, it is easy to float and scatter, and other raw material powders may also be unevenly distributed due to uneven mixing. The existing preparation devices lack effective means to stabilize the powder distribution, resulting in poor mixing effects, which not only affect the taste of the product but also cause waste of raw materials and increase production costs. Moreover, for the shaping and engraving treatment of leisure food, most of the existing technologies use relatively traditional and single methods, making it difficult to achieve accurate and diverse shaping and engraving effects. This not only limits the appearance innovation of the product but also cannot meet the pursuit of personalized and fashionable leisure foods by consumers. Therefore, it is of great practical significance to develop a tea-based leisure food preparation device that can solve the above problems. Summary of the Invention

[0004] To solve the above problems, the present invention provides a preparation device for making tea into leisure food, which realizes efficient mixing by rotating table layering and adsorption components to stabilize powder distribution and form a tea powder concentration gradient, improves the taste, and is also applicable to the preparation of leisure foods made by mixing various tea powders and other raw material powders.

[0005] To achieve the above object, the technical solution of the present invention is as follows: A preparation device for making tea into a snack food, including a preparation tank, in which a filter screen plate is fixedly connected. The filter screen plate divides the preparation tank into a primary mixing chamber and a mixing chamber from top to bottom. A primary mixing component is provided in the primary mixing chamber, and the primary mixing component is used for conveying tea powder and other raw material powders and preliminarily mixing several other raw material powders;

[0006] A mixing component for mixing tea powder and other raw material powders is provided in the mixing chamber. The mixing component includes a rotating table, which is frustum-shaped. The rotating table is provided with several baking papers. The baking papers divide the rotating table into a covering layer, a mixing layer, a tea powder layer, a bottom layer and a support table from the outside to the inside. An adsorption component for adsorbing tea powder and other raw material powders is provided in the support table. A number of ventilation holes are opened on the support table, and corresponding valves are provided on the ventilation holes. First holes, second holes and third holes with gradually decreasing diameters are respectively opened on the baking papers located in the covering layer, the mixing layer and the tea powder layer. A number of first puncturing components for puncturing the mixed snack food are provided on the bottom layer. The first puncturing components are in a flat state under normal conditions. A top cover is provided on the covering layer. The bottom of the top cover is detachably connected to the bottom of the rotating table, and the tops of the baking papers are detachably connected to the top cover. Second puncturing components corresponding to the first puncturing components one by one are provided on the inner wall of the top cover; A driving component for driving the rotation of the rotating table is fixedly connected to the bottom wall of the mixing chamber, and the driving component is signal-connected to a controller.

[0007] The technical principle of the above solution is as follows:

[0008] The tea powder and other raw material powders are preliminarily mixed separately by the preliminary mixing component and then conveyed into the mixing cavity. The tea powder falls onto the rotating table and passes through the first hole, the second hole and the third hole. Due to the frustum-shaped structure of the rotating table, the matcha powder slides down from the top along the inclined plane to the edge and is evenly laid in the tea powder layer. Other raw material powders are distributed in the mixing layer and the covering layer according to their diameters. The adsorption component generates an adsorption force on the tea powder layer and other raw material powder layers through the ventilation holes. During the rotation and mixing process of the rotating table, the adsorption component can prevent the tea powder from floating and scattering due to its light weight, as well as the scattering of other raw material powders, ensuring the stable distribution and mixing of the powders on the rotating table. When the driving component drives the rotating table to rotate, due to the pore size difference between the mixing layer and the tea powder layer, part of the matcha powder will diffuse into the mixing layer under the action of centrifugal force and mix with other raw material powders. Through this three-layer design with decreasing pore sizes and rotational centrifugal force, a directional migration of the powders from coarse to fine is achieved, forming a naturally transitioning tea powder concentration gradient. When entering the later stage of powder mixing, the snack food enters the shaping stage. The first stabbing component and the second stabbing component are controlled by the controller to pierce into the snack food from the outer side and the inner side respectively, forming a network of micropores. The pore structure of the network of micropores increases the surface area, enabling moisture to quickly escape from the network of micropores during subsequent baking and improving the crispness of the product. In addition, if it is necessary to engrave patterns on the outer side of the snack food, the controller identifies the patterns to be engraved and releases the corresponding part of the first stabbing component, enabling the engraving of patterns on the outer side of the snack food.

[0009] The following beneficial effects are achieved by adopting the above solution:

[0010] 1. In this solution, the preliminary mixing component is not only responsible for conveying the tea powder and other raw material powders, but also can preliminarily mix other raw material powders during the conveying process, making the raw materials have a certain degree of uniformity before entering the mixing cavity. After entering the mixing cavity, by using the frustum-shaped structure of the rotating table and the first hole, the second hole and the third hole with gradually decreasing diameters on the covering layer, the mixing layer and the tea powder layer, the accurate stratification of the tea powder and other raw material powders is realized. Powders with different diameters are naturally distributed in different layers according to the pore size, laying a foundation for the subsequent formation of the tea powder concentration gradient.

[0011] 2. In this solution, the adsorption component generates an adsorption force on the tea powder layer and other raw material powder layers through the ventilation holes, effectively preventing the tea powder from floating and scattering due to its light weight, as well as the scattering of other raw material powders. This ensures the stable distribution of the powders on the rotating table, enabling the powders to fully contact and mix during the rotation and mixing process of the rotating table. At the same time, due to the pore size difference between the mixing layer and the tea powder layer and the action of rotational centrifugal force, part of the matcha powder will diffuse into the mixing layer and further mix with other raw material powders, achieving a directional migration of the powders from coarse to fine and forming a naturally transitioning tea powder concentration gradient, greatly improving the mixing effect and making the taste and flavor of the final product more uniform and rich.

[0012] 3. In this solution, the controller controls the first puncturing component and the second puncturing component to penetrate from the front side and the inner side of the snack food respectively, forming a network of micropores. The pore structure of this network of micropores increases the surface area of the product. During the subsequent baking process, moisture can quickly escape from the network of micropores, effectively improving the crispness of the product and enhancing the taste and texture of the product.

[0013] 4. In this solution, the controller identifies the pattern to be engraved and releases the corresponding part of the first puncturing component, enabling easy engraving on the front side of the snack food. This function not only increases the aesthetic appreciation of the product but also meets the personalized needs of different consumers, enhancing the market competitiveness of the product.

[0014] Furthermore, the driving component includes a first servo motor. The output shaft of the first servo motor is coaxially and fixedly connected to a transmission rod, and the transmission rod is detachably connected to the bottom of the rotating table. The first servo motor is signal-connected to the controller.

[0015] Beneficial effect: The first servo motor is signal-connected to the controller, enabling the controller to precisely control the rotation speed of the first servo motor. During the preparation process of tea-based snack foods, different mixing stages may have different requirements for the rotation speed of the rotating table. For example, in the initial mixing stage, a lower rotation speed may be required to ensure uniform spreading and initial mixing of the powder; while in the full mixing stage, appropriately increasing the rotation speed can enhance the interaction and mixing effect between the powders. By precisely adjusting the rotation speed of the first servo motor through the controller, the requirements of different mixing stages can be met, improving the accuracy and efficiency of mixing.

[0016] Furthermore, each first puncturing component includes a first puncturing hole. A number of first electromagnets corresponding to the positions of the first puncturing holes are provided inside the bottom layer. The first electromagnets are signal-connected to the controller. The inner bottom walls of the first puncturing holes are fixedly connected with first springs, and the tops of the first springs are fixedly connected with first magnetic blocks. First spikes are fixedly connected to the first magnetic blocks.

[0017] Beneficial effect: The first electromagnets are signal-connected to the controller, enabling the controller to precisely control the opening and closing of the first electromagnets. When entering the shaping stage in the later period of snack food mixing, by accurately controlling the power-off timing of the first electromagnets through the controller, the first springs release their elastic potential energy, driving the first spikes to pop out from the first puncturing holes and precisely puncturing the snack food to form a network of micropores or perform front-side engraving. This precise control ensures the consistency and accuracy of the puncturing action, enabling the shaping and engraving effects of each product to meet the expected standards.

[0018] Furthermore, each second puncturing component includes a second puncturing hole. A number of second electromagnets corresponding to the positions of the second puncturing holes one by one are arranged inside the top cover. The second electromagnets are in signal connection with the controller. The inner bottom walls of the second puncturing holes are fixedly connected with second springs. The tops of the second springs are fixedly connected with second magnetic blocks. Second spikes are fixedly connected to the second magnetic blocks.

[0019] Beneficial effects: The second puncturing component cooperates with the first puncturing component to puncture the snack food from the front side (through the first puncturing component) and the inside (through the second puncturing component) respectively. This double-sided puncturing method can more comprehensively shape the shape and structure of the snack food, forming a more uniform and three-dimensional network of micropores. Compared with puncturing in a single direction, double-sided puncturing can further enhance the crispness of the product, because the puncturing from the inside helps the more rapid escape of internal moisture, making the product dry evenly inside and outside and having a better taste.

[0020] Furthermore, both the first spike and the second spike are made of food-grade silica gel.

[0021] Beneficial effects: Using food-grade silica gel to make the first spike and the second spike can ensure that during the preparation of tea-based snack foods, the food will not be contaminated due to the material problem of the puncturing component, thus guaranteeing the health and safety of consumers. In addition, food-grade silica gel has a relatively soft texture and certain elasticity. Made of this material, the first spike and the second spike can reduce the damage to the internal structure of the food when puncturing the snack food to form a network of micropores or for engraving, avoiding excessive debris or cracks in the food due to puncturing. This helps to maintain the integrity and aesthetics of the snack food and improve the product quality.

[0022] Furthermore, the primary mixing component includes an outer shaft and an inner shaft. The outer shaft is sleeved outside the inner shaft. The tops of the outer shaft and the inner shaft are both rotatably connected to the inner top wall of the preparation tank. The preparation tank is provided with a powder mixing port and a tea powder port corresponding to the outer shaft and the inner shaft respectively. A second servo motor is fixedly connected to the filter plate. The second servo motor is in signal connection with the controller. The output shaft of the second servo motor is coaxially fixedly connected with a connecting rod. The top of the connecting rod is fixedly connected with a rotating plate. The rotating plate is fixedly connected to the bottoms of the outer shaft and the inner shaft. A number of through holes are formed in the rotating plate.

[0023] Beneficial effects: The preparation tank is provided with a powder mixing port and a tea powder port corresponding to the outer shaft and the inner shaft respectively, enabling different raw materials to enter the primary mixing chamber through their respective channels, avoiding mutual interference and cross-contamination during the transportation of raw materials. The outer shaft is sleeved outside the inner shaft and is driven by the second servo motor to rotate synchronously through the rotating plate. During the rotation, different raw materials generate different movement trajectories and speeds during transportation, thereby achieving preliminary mixing.

[0024] Further, the outer shaft and the inner shaft are respectively provided with a first spiral groove and a second spiral groove, and the density of the first spiral groove is greater than that of the second spiral groove.

[0025] Beneficial effects: Since the density of the first spiral groove is greater than that of the second spiral groove, at the same rotational speed, the path for the outer shaft to convey the raw material powder is longer than that of the inner shaft, enabling the tea powder to enter the mixing cavity first. At the same time, the long path of the first spiral groove allows other raw material powders to be fully fused and contacted. Meanwhile, the rotational effect prevents the tea powder and other raw material powders from caking, which helps with subsequent mixing and shaping.

[0026] Further, the adsorption assembly includes a pneumatic motor. An extraction port is opened at the bottom of the support platform, and a corresponding bottom cover is detachably connected to the extraction port. The pneumatic motor is detachably connected to the bottom cover, and the pneumatic motor is in signal connection with the controller.

[0027] Beneficial effects: During the rotation and mixing process of the rotating table, the pneumatic motor generates an adsorption force on the tea powder layer and other raw material powder layers through the ventilation holes on the support platform. This adsorption force can effectively prevent the tea powder from floating and scattering due to its light weight, as well as the scattering of other raw material powders. The adsorption force can not only prevent powder scattering but also promote the mixing between powders to a certain extent. Since the powders in different layers are affected by different degrees of adsorption force, they will generate relative movement during rotation. For example, after the tea powder layer is affected by the adsorption force, it will rub and collide with the powders in the adjacent mixing layer, enabling the tea powder to spread more fully into other raw material powders and form a more uniform mixture. This role in promoting mixing helps to improve the consistency of the taste and flavor of the final product.

[0028] Further, a drawer board is provided in the mixing cavity. Slide rails are symmetrically provided on the inner side wall of the mixing cavity, and the slide rails are in sliding fit with the drawer board. The rotating table is detachably connected to the drawer board, and an access window corresponding to the mixing cavity is opened on the preparation tank.

[0029] Beneficial effects: Through the slide rails and the drawer board, the rotating table can be directly disassembled to take out the shaped and mixed snack foods, improving convenience. When the mixing process is completed, the mixed raw materials need to be taken out of the mixing cavity. The setting of the access window enables the operator to directly take out the materials from the mixing cavity without complex disassembly of the entire preparation tank or using special tools. The operator only needs to open the access window to directly take out the materials. The access window allows the operator to visually observe the state of the materials in the mixing cavity before taking the materials.

[0030] Further, when using the preparation device to prepare snack foods, the following steps are included:

[0031] Step 1, raw material preparation: Select 5%-10% by weight of tea powder or several tea leaves of equal weight, and several other raw material powders of 90%-95% by weight. Among them, the tea powder is pulverized and passed through a 0.5 mm sieve, and the part of the tea powder with a diameter less than 0.5 mm is taken. The other raw material powders are taken from the part that passes through a 2 mm sieve and does not pass through a 0.5 mm sieve;

[0032] Step 2, mixing and preparation: The preparation methods of the tea powder and tea leaves for the snack food are as follows:

[0033] Put the tea powder and other raw material powders into the preparation tank, and convey and mix them through the preparation tank to produce a layered tea powder mixture of tea powder - other raw material powders from bottom to top;

[0034] Or lay the tea leaves on the tea powder layer in advance, fix them by pneumatic adsorption, and put the other raw material powders into the preparation tank. The preparation tank conveys the other raw material powders to cover the mixed layer and the covering layer, and mix to produce a layered tea mixture of tea leaves - other raw material powders from bottom to top;

[0035] Step 3, baking and shaping: Take out the obtained tea powder mixture or tea mixture and put it into a baking oven for low-temperature baking. The low-temperature baking is divided into two stages. The first stage is dehydration at 80 °C for 1 hour, and the second stage is curing and shaping at 60 °C. After shaping, take out the baking paper to obtain the finished snack food.

[0036] Beneficial effects:

[0037] 1. In this solution, through a unique layered mixing technology, the device can flexibly achieve two preparation modes: it can either form a layered structure of "tea powder - other raw material powders" of tea powder and other raw material powders in the preparation tank, or innovatively lay tea leaves in the tea powder layer in advance, and then fix them by pneumatic adsorption, so that the other raw material powders are accurately covered to form a composite structure of "tea leaves - other raw material powders". This dual-mode preparation system breaks through the limitations of traditional single raw material combinations and provides more possibilities for product development.

[0038] 2. In this solution, the tea powder layer can present a delicate tea fragrance alone, or form a composite taste of "broken tea + whole leaf" through combination with complete tea leaves; the other raw material powders form a combination of thick and thin in the mixed layer and the covering layer, which not only ensures the structural stability but also creates a rich chewing experience. This multi-layer structure enables the product to maintain crispness while achieving a taste progression of "tea fragrance first and cereal fragrance later".

[0039] 3. This solution adopts a two-stage low-temperature baking process. Compared with traditional high-temperature frying, it can effectively retain active ingredients such as tea polyphenols and amino acids in tea, and the nutrient loss rate of other raw materials is reduced by about 40%. The use of baking paper not only prevents adhesion but also reduces oil intake, keeping the fat content of the finished product below 5%, meeting the standards of modern healthy foods.

[0040] Additional aspects and advantages of the present invention will be given in part in the following description, become apparent in part from the following description, or be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 is an axonometric schematic diagram of an embodiment of a preparation device for making tea into a snack food according to the present invention;

[0042] Figure 2 is an axonometric sectional schematic diagram of an embodiment of a preparation device for making tea into a snack food according to the present invention;

[0043] Figure 3 is a schematic diagram of the bottom view of the top cover of an embodiment of a preparation device for making tea into a snack food according to the present invention;

[0044] Figure 4 is an embodiment of a preparation device for making tea into a snack food according to the present invention Figure 3 schematic diagram of part A;

[0045] Figure 5 is a schematic diagram of the method steps of an embodiment of a preparation method for a snack food based on tea according to the present invention.

[0046] Reference numerals in the accompanying drawings of the specification include: 1, preparation tank; 2, extraction window; 3, mixing chamber; 4, primary mixing chamber; 5, outer shaft; 6, inner shaft; 7, slide rail; 8, drawer plate; 9, first servo motor; 10, transmission rod; 11, air motor; 12, support table; 13, bottom layer; 14, tea powder layer; 15, mixing layer; 16, covering layer; 17, top cover; 18, rotating table; 19, second servo motor; 20, connecting rod; 21, rotating plate; 22, second spiral groove; 23, first spiral groove; 24, first electromagnet; 25, first puncture hole; 26, first spring; 27, first magnetic block; 28, first spike; 29, filter screen plate. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0047] The technical solutions of the present invention will be described clearly and completely below with reference to the accompanying drawings. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art without creative efforts based on the embodiments of the present invention belong to the scope of protection of the present invention.

[0048] In the description of the present invention, it should be noted that the orientation or positional relationship indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings. It 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 should not be construed as a limitation to the present invention. In addition, the terms "first", "second", "third" are only used for descriptive purposes and cannot be construed as indicating or implying relative importance.

[0049] In the description of the present invention, it should be noted that unless otherwise clearly specified and defined, the terms "installed", "connected", "connected to" 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 directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two elements. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0050] The following is a further detailed description through specific embodiments:

[0051] Embodiment 1:

[0052] As shown in Figure 1 , Figure 2 , Figure 3 and Figure 4 : A preparation device for making tea into a leisure food, including a preparation tank 1. A filter screen plate 29 is integrally formed in the preparation tank 1. The filter screen plate 29 divides the preparation tank 1 into a preliminary mixing chamber 4 and a mixing chamber 3 from top to bottom. A preliminary mixing assembly is provided in the preliminary mixing chamber 4. The preliminary mixing assembly is used to convey tea powder and other raw material powders and preliminarily mix several other raw material powders. By separately putting the tea powder and other raw material powders into the preliminary mixing chamber 4, the filter screen plate 29 can filter the agglomerated powders that are not fully mixed.

[0053] The mixing chamber 3 is provided with a mixing assembly for mixing tea powder and other raw material powders. The mixing assembly can provide a mixing and forming effect for making tea-based leisure foods with different flavors. Taking the tea powder and raw material powders in the following weight parts as an example: 5% by weight of matcha powder enters the mixing assembly in the mixing chamber 3 through the preliminary mixing assembly. The mixing assembly includes a rotating table 18. The rotating table 18 is frustum-shaped. The rotating table 18 is provided with a number of baking papers. The baking papers divide the rotating table 18 into a covering layer 16, a mixing layer 15, a tea powder layer 14, a bottom layer 13 and a support table 12 from the outside to the inside. The baking papers in the covering layer 16, the mixing layer 15 and the tea powder layer 14 are respectively provided with first holes (2 mm), second holes (1 mm) and third holes (0.5 mm) with gradually decreasing diameters. At this time, the matcha powder with a diameter less than 0.5 mm passes through the first hole, the second hole and the third hole in sequence. Since the rotating table 18 is frustum-shaped, the matcha powder slides down from the top along the inclined surface of the rotating table 18 to the edge and is evenly laid in the tea powder layer 14 of the rotating table 18. Since the matcha powder is light in mass, it is easy to float during the rotational mixing process. Therefore, an adsorption assembly for adsorbing tea powder and other raw material powders is provided in the support table 12. The adsorption assembly includes a pneumatic motor 11. An extraction port is opened at the bottom of the support table 12, and a corresponding bottom cover is threadedly connected to the extraction port. The pneumatic motor 11 is detachably connected to the bottom cover. The pneumatic motor 11 is signal-connected to a controller. A number of ventilation holes are opened on the support table 12, and corresponding valves are provided on the ventilation holes. The valves are used to isolate the tea powder and other raw material powders from entering the support table 12. Through the adsorption of the pneumatic motor 11, the matcha powder can be adsorbed in the tea powder layer 14. At this time, the other raw material powders mixed in the preliminary mixing chamber 4 enter the mixing chamber 3. The other raw material powders include 50% by weight of rice powder, 20% by weight of sugar powder, 15% by weight of milk powder and 10% by weight of konjac powder. Since the diameters of the other raw material powders are all greater than 0.5 mm and less than 1 mm, they will fall into the mixing layer 15 and are also adsorbed by negative pressure to prevent scattering. Finally, cocoa powder with a diameter greater than 1 mm is added through the preliminary mixing assembly, and the cocoa powder falls into the covering layer 16 for decoration.

[0054] After the layered laying is completed, a driving assembly for driving the rotation of the rotating table 18 is screwed to the inner bottom wall of the mixing chamber 3. The driving assembly includes a first servo motor 9. The output shaft of the first servo motor 9 is coaxially welded with a transmission rod 10. The transmission rod 10 is detachably connected to the bottom of the rotating table 18. The first servo motor 9 is signal-connected to the controller. By starting the first servo motor 9 through the controller, the servo motor rotates the transmission rod 10 at a low speed of 30 rpm, thereby driving the rotation of the rotating table 18. Through the linkage of the rotational speed of the pneumatic motor 11 and the rotating table 18, when the rotational speed increases by 10%, the negative pressure increases by 20%. The controller adjusts the compactness between the powders in real time to make the density of the final product more stable.

[0055] Due to the pore size difference between the mixing layer 15 and the tea powder layer 14, under the action of centrifugal force, since the mass of other raw material powders is always greater than that of matcha powder, the part of other raw material powders smaller than 0.5 mm will sink and penetrate through the third hole into the tea powder layer 14. While matcha powder, due to its lighter mass, will partially diffuse into the mixing layer 15 under the action of centrifugal force, forming a gradient green layer. And cocoa powder, due to its larger diameter, is always evenly distributed within the covering layer 16, avoiding the layering problem caused by gravitational sedimentation. Through the three-layer design with decreasing pore sizes, the directional migration of powders from coarse to fine is achieved. Combined with the rotational centrifugal force, a naturally transitioning tea powder concentration gradient is formed, enhancing the taste hierarchy.

[0056] In addition, by controlling the amount of tea powder and other raw material powders added, other special leisure foods can also be made. For example, after covering the tea powder layer 14 with matcha powder, by reducing the amount of other raw material powders, the other raw material powders are only laid on the inclined parts of the mixing layer 15 and the covering layer 16 and cannot cover the top. At this time, the empty top part is in a hollow state after shaping, and semi-liquid raw materials such as cocoa paste can be injected subsequently to form sandwich-type leisure foods, achieving the effect of "multiple flavors in one bite".

[0057] Several first puncturing components for puncturing the mixed leisure food are provided on the bottom layer 13. The first puncturing components are in a flat state under normal conditions. A top cover 17 is provided on the covering layer 16, and the bottom of the top cover 17 is snap-connected to the bottom of the rotating table 18. Through the top cover 17, the matcha powder and other raw material powders of the multi-layer structure can be compacted, which helps in food shaping. Second puncturing components corresponding one-to-one to the first puncturing components are provided on the inner wall of the top cover 17.

[0058] Each first puncturing component includes a first puncturing hole 25. Several first electromagnets 24 corresponding to the positions of the first puncturing holes 25 are provided inside the bottom layer 13. The first electromagnets 24 are signal-connected to the controller. The inner bottom walls of the first puncturing holes 25 are all welded with first springs 26. The tops of the first springs 26 are welded with first magnetic blocks 27, and first spikes 28 are adhered to the first magnetic blocks 27.

[0059] Each second puncturing component includes a second puncturing hole. Several second electromagnets corresponding to the positions of the second puncturing holes are provided inside the top cover 17. The second electromagnets are signal-connected to the controller. The inner bottom walls of the second puncturing holes are all welded with second springs. The tops of the second springs are welded with second magnetic blocks, and second spikes are adhered to the second magnetic blocks. The first spikes 28 and the second spikes are both made of food-grade silicone. The first electromagnets 24 and the second electromagnets are in an open state under normal conditions, used to adsorb and contract the first magnetic blocks 27 and the second magnetic blocks into the first puncturing holes 25 and the second puncturing holes, and the first springs 26 and the second springs are in a contracted and compressed state.

[0060] When entering the late stage of powder mixing, the snack food enters the shaping stage. The controller turns off the first electromagnet 24 and the second electromagnet, and the first spring 26 and the second spring release their elastic potential energy, driving the first spike 28 and the second spike to pop out. The first spike 28 and the second spike respectively penetrate from the outer side and the inner side of the snack food to form a network of micropores. The pore structure of the network of micropores increases the surface area, enabling moisture to quickly escape from the network of micropores during subsequent baking, thus enhancing the crispness of the product. In addition, if it is necessary to engrave patterns on the outer side of the snack food, the controller identifies the pattern to be engraved and releases the corresponding part of the first magnetic block 27, causing some of the first spikes 28 to squeeze against the cocoa powder in the covering layer 16, thereby realizing engraving patterns on the outer side of the snack food and increasing the aesthetic appreciation of the product.

[0061] Example 2:

[0062] As shown in the attached Figure 1 and Figure 2 figure, the difference from Example 1 is that the primary mixing assembly includes an outer shaft 5 and an inner shaft 6. The outer shaft 5 is sleeved outside the inner shaft 6. The tops of the outer shaft 5 and the inner shaft 6 are both rotatably connected to the inner top wall of the preparation tank 1. The outer shaft 5 and the inner shaft 6 are respectively provided with a first spiral groove 23 and a second spiral groove 22, and the density of the first spiral groove 23 is greater than that of the second spiral groove 22. The preparation tank 1 is provided with a powder mixing port and a tea powder port corresponding to the outer shaft 5 and the inner shaft 6 respectively. Still taking the other raw material powders and matcha powder described in Example 1 as an example, matcha powder is input through the tea powder port. The matcha powder is transported to the mixing chamber 3 through the second spiral groove 22 of the inner shaft 6. Rice powder, sugar powder, milk powder, and konjac powder are input through the powder mixing port. Since the density of the first spiral groove 23 is greater than that of the second spiral groove 22, the transportation speed of the other raw material powders will be less than that of the matcha powder, enabling the matcha powder to enter the mixing chamber 3 first and be laid in the tea powder layer 14, and then the other raw material powders are covered.

[0063] A second servo motor 19 is screw-connected to the filter screen plate 29. The second servo motor 19 is signal-connected to the controller. The output shaft of the second servo motor 19 is coaxially welded with a connecting rod 20. The top of the connecting rod 20 is welded with a rotating plate 21. The rotating plate 21 is integrally formed with the bottoms of the outer shaft 5 and the inner shaft 6. A number of through holes are opened on the rotating plate 21. By starting the second servo motor 19 through the controller to drive the connecting rod 20 to rotate, the outer shaft 5 and the inner shaft 6 can be synchronously rotated axially. During the rotation of the outer shaft 5, the other raw material powders can be preliminarily mixed. In addition, the agglomerates of the other raw material powders and the matcha powder can be preliminarily broken up by the spiral shearing force during the rotation of the first spiral groove 23 and the second spiral groove 22, enabling as much of the other raw material powders and the matcha powder as possible to enter the mixing chamber 3 through the through holes and the filter screen plate 29.

[0064] Example 3:

[0065] As shown in the attachedFigure 1 and Figure 2 As shown in Figure 2 , the difference from Example 2 is that the top ends of the baking papers are all snap-connected to the top cover 17. A drawer board 8 is provided in the mixing chamber 3. Slide rails 7 are symmetrically provided on the inner side wall of the mixing chamber 3. The slide rails 7 are in sliding fit with the drawer board 8. The rotating table 18 is detachably connected to the drawer board 8. An access window 2 corresponding to the mixing chamber 3 is opened on the preparation tank 1.

[0066] The specific implementation process is as follows: After the matcha powder and other raw material powders are mixed and shaped, by opening the access window 2 and pulling out the drawer board 8 along the slide rails 7, after the rotating table 18 is detachably removed by one key, the air motor 11 is taken out together with the bottom cover, and the mixed material is removed together with the rotating table 18 and the top cover 17 to enter the subsequent baking process. After baking is completed, the air motor 11 is put into the rotating table 18 again, and the controller starts the air motor 11 to supply air. The air enters through the first hole, the second hole and the third hole on the baking paper and promotes the shaped snack food to separate from the baking paper. By removing the top cover 17 from the rotating table 18, the top cover 17 drives the baking paper to be completely pulled out from the shaped snack food, and the finished snack food is obtained.

[0067] Example 4:

[0068] As shown in the appendix Figure 5 When using the preparation device to prepare snack foods, the following steps are included:

[0069] Step 1, raw material preparation: Select 5%-10% by weight of tea powder or several tea leaves of equal weight, and several other raw material powders of 90%-95% by weight. Among them, the tea powder is sieved through a 0.5 mm sieve after being pulverized, and the part of the tea powder with a diameter less than 0.5 mm is taken, and the part of the other raw material powders that passes through a 2 mm sieve and does not pass through a 0.5 mm sieve is taken;

[0070] Step 2, mixing and preparation: The preparation methods of snack foods from tea powder and tea leaves are as follows:

[0071] Put the tea powder and other raw material powders into the preparation tank 1, and convey and mix them through the preparation tank 1 to produce a layered tea powder mixture of tea powder - other raw material powders from bottom to top;

[0072] Or lay the tea leaves on the tea powder layer 14 in advance, adsorb and fix them by the air motor 11. By putting the other raw material powders into the preparation tank 1, the preparation tank 1 conveys the other raw material powders to cover the mixing layer 15 and the covering layer 16, and mixes a layered tea leaf mixture of tea leaves - other raw material powders from bottom to top;

[0073] Step 3, baking and shaping: Take out the obtained tea powder mixture or tea leaf mixture and put it into a baking oven for low-temperature baking. The low-temperature baking is divided into two stages. The first stage is dehydration at 80°C for 1 hour, and the second stage is curing and shaping at 60°C. After shaping, take out the baking paper, and then the finished snack food is obtained.

[0074] Obviously, the above embodiments are merely examples given for clear illustration and not limitations on the implementation manners. For those of ordinary skill in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation manners here. And the obvious changes or modifications derived therefrom are still within the protection scope of the present invention.

Claims

1. A preparation device for making tea into leisure food, including a preparation tank (1), characterized in that, A filter screen plate (29) is fixedly connected inside the preparation tank (1). The filter screen plate (29) divides the preparation tank (1) into a primary mixing chamber (4) and a mixing chamber (3) from top to bottom. A primary mixing component is provided in the primary mixing chamber (4), and the primary mixing component is used for conveying tea powder and other raw material powders and preliminarily mixing several other raw material powders. A mixing component for mixing tea powder and other raw material powders is provided in the mixing chamber (3). The mixing component includes a rotating table (18). The rotating table (18) is frustum-shaped. The rotating table (18) is provided with a number of baking papers. The baking papers divide the rotating table (18) into a covering layer (16), a mixing layer (15), a tea powder layer (14), a bottom layer (13), and a support table (12) from the outside to the inside. An adsorption component for adsorbing tea powder and other raw material powders is provided in the support table (12). A number of ventilation holes are opened on the support table (12), and corresponding valves are provided on the ventilation holes. First holes, second holes, and third holes with gradually decreasing diameters are respectively opened on the baking papers located in the covering layer (16), the mixing layer (15), and the tea powder layer (14). A number of first puncturing components for puncturing the mixed snack foods are provided on the bottom layer (13). The first puncturing components are in a flat state under normal conditions. A top cover (17) is provided on the covering layer (16). The bottom of the top cover (17) is detachably connected to the bottom of the rotating table (18). The tops of the baking papers are detachably connected to the top cover (17). Second puncturing components corresponding to the first puncturing components one by one are provided on the inner wall of the top cover (17). A driving component for driving the rotating table (18) to rotate is fixedly connected to the inner bottom wall of the mixing chamber (3). The driving component is signal-connected to a controller.

2. The preparation device for making tea into leisure food according to claim 1, characterized in that, The driving component includes a first servo motor (9). The output shaft of the first servo motor (9) is coaxially and fixedly connected with a transmission rod (10). The transmission rod (10) is detachably connected to the bottom of the rotating table (18). The first servo motor (9) is signal-connected to the controller.

3. The preparation device for making tea into a snack food according to claim 2, characterized in that, Each first puncturing component includes a first puncturing hole (25). A number of first electromagnets (24) corresponding to the positions of the first puncturing holes (25) are provided in the bottom layer (13). The first electromagnets (24) are signal-connected to the controller. First springs (26) are fixedly connected to the inner bottom walls of the first puncturing holes (25). The tops of the first springs (26) are fixedly connected with first magnetic blocks (27). First spikes (28) are fixedly connected to the first magnetic blocks (27).

4. The preparation device for making tea into a snack food according to claim 3, characterized in that, Each second puncturing component includes a second puncturing hole. A number of second electromagnets corresponding to the positions of the second puncturing holes are provided in the top cover (17). The second electromagnets are signal-connected to the controller. Second springs are fixedly connected to the inner bottom walls of the second puncturing holes. Second magnetic blocks are fixedly connected to the tops of the second springs. Second spikes are fixedly connected to the second magnetic blocks.

5. The preparation device for making tea into leisure food according to claim 4, characterized in that, Both the first spike (28) and the second spike are made of food-grade silica gel.

6. The preparation device for making tea into a snack food according to claim 5, wherein The primary mixing component includes an outer shaft (5) and an inner shaft (6). The outer shaft (5) is sleeved outside the inner shaft (6). The tops of the outer shaft (5) and the inner shaft (6) are both rotatably connected to the inner top wall of the preparation tank (1). The preparation tank (1) is provided with a powder mixing port and a tea powder port corresponding to the outer shaft (5) and the inner shaft (6) respectively. A second servo motor (19) is fixedly connected to the filter screen plate (29). The second servo motor (19) is signal-connected to the controller. The output shaft of the second servo motor (19) is coaxially and fixedly connected with a connecting rod (20). The top end of the connecting rod (20) is fixedly connected with a rotating plate (21). The rotating plate (21) is fixedly connected to the bottoms of both the outer shaft (5) and the inner shaft (6). A number of through holes are provided on the rotating plate (21).

7. The preparation device for making tea into a snack food according to claim 6, characterized in that, The outer shaft (5) and the inner shaft (6) are respectively provided with a first spiral groove (23) and a second spiral groove (22), and the density of the first spiral groove (23) is greater than that of the second spiral groove (22).

8. The preparation device for making tea into a snack food according to claim 7, characterized in that, The adsorption component includes a pneumatic motor (11). The bottom of the support platform (12) is provided with a take-out port. A corresponding bottom cover is detachably connected to the take-out port. The pneumatic motor (11) is detachably connected to the bottom cover. The pneumatic motor (11) is signal-connected to the controller.

9. The preparation device for making tea into a snack food according to claim 8, characterized in that, A drawer plate (8) is arranged in the mixing chamber (3). Slide rails (7) are symmetrically arranged on the inner side wall of the mixing chamber (3). The slide rails (7) are in sliding fit with the drawer plate (8). The rotating table (18) is detachably connected to the drawer plate (8). The preparation tank (1) is provided with a pick-up window (2) corresponding to the mixing chamber (3).

10. The preparation device for making tea into a snack food according to claim 9, characterized in that, When using the preparation device to prepare leisure food, the following steps are included: Step 1, raw material preparation: Select 5%-10% by weight of tea powder or several tea leaves of equal weight, and several other raw material powders of 90%-95% by weight. Among them, the tea powder is sieved through a 0.5 mm sieve after being pulverized, and the part of the tea powder with a diameter less than 0.5 mm is taken. The other raw material powders are taken from the part that passes through a 2 mm sieve and does not pass through a 0.5 mm sieve; Step 2, mixing and preparation: The preparation methods of the tea powder and the tea leaves for the leisure food are as follows: Put the tea powder and other raw material powders into the preparation tank (1), and convey and mix them through the preparation tank (1) to produce a layered tea powder mixture of tea powder - other raw material powders from bottom to top; Or lay the tea leaves on the tea powder layer (14) in advance, adsorb and fix them by the pneumatic motor (11). By putting other raw material powders into the preparation tank (1), the preparation tank (1) conveys other raw material powders to cover the mixing layer (15) and the covering layer (16), and mixes to produce a layered tea leaf mixture of tea leaves - other raw material powders from bottom to top; Step 3, baking and shaping: Take out the obtained tea powder mixture or tea leaf mixture and put it into a baking oven for low-temperature baking. The low-temperature baking is divided into two stages. The first stage is dehydration at 80 °C for 1 hour, and the second stage is curing and shaping at 60 °C. After shaping, draw out the baking paper to obtain the finished leisure food.

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