Micro-vacuum oxygen-enriched scented tea scenting device and method

Abstract

The invention relates to the technical field of tea processing, in particular to a micro-vacuum oxygen-enriched scented tea scenting device and method, and the method comprises the following steps: raw material treatment, oxygen-enriched micro-vacuum scenting, microwave vacuum drying and scenting. According to the micro-vacuum oxygen-enriched scented tea scenting method, scented tea with stable quality and fragrance equivalent to that of twice and three times of scenting of a traditional method can be processed only through one-time scenting and jacquard weaving, the use amount of fresh flowers is effectively reduced, the production cost is reduced, quality improvement and cost saving are achieved, and meanwhile the method is suitable for large-scale production. The method integrates multiple functions of tea base drying, scenting, drying, jacquard weaving and the like, the production efficiency can be remarkably improved, the labor cost can be reduced, in addition, in the scented tea scenting process of the method, the fresh flower proportion is small, fragrance emitting and absorbing are conducted in the relatively low-temperature environment, sweet osmanthus in the final finished product is bright in color, naturally stretched and free of dead flowers, and the quality of the finished product is improved. And the tea quality is obviously improved.

Description

Technical Field

[0001] The present invention relates to the technical field of tea processing, and in particular to a micro-vacuum oxygen-enriched jasmine tea scenting device and method. Background Art

[0002] Jasmine tea belongs to reprocessed tea. Generally, tea categories such as green tea, black tea, white tea, and dark tea are used as the base tea blanks, and fresh flowers with specific aromas (such as osmanthus, jasmine, gardenia, etc.) are added and mixed evenly to make the floral fragrance blend into the tea, obtaining a reprocessed tea product with a certain floral fragrance, which is deeply loved by consumers.

[0003] Currently, most of the production of jasmine tea still mainly uses traditional processing techniques, that is, using fresh flowers for one-time or scenting and topping with flowers and other processes. There are also a small number of floral teas with floral fragrances produced by adding fresh flower extracts to tea.

[0004] Traditional scenting methods have the disadvantages of low utilization rate of fresh flowers, complicated processes, large labor input, many dead flowers in the finished products, and unstable and unsatisfactory quality; while the jasmine tea produced using extracts has the fatal disadvantage that some of the floral fragrance components are lost during the extraction process, resulting in unnatural and not fresh fragrances in the finished products, leading to low market acceptance rate and selling price. Summary of the Invention

[0005] The purpose of the present invention is to provide a micro-vacuum oxygen-enriched jasmine tea scenting device and method, which solves the problems of traditional scenting methods, such as low utilization rate of fresh flowers, complicated processes, large labor input, many dead flowers in the finished products, and unstable and unsatisfactory quality; while the jasmine tea produced using extracts has the fatal disadvantage that some of the floral fragrance components are lost during the extraction process, resulting in unnatural and not fresh fragrances in the finished products, leading to low market acceptance rate and selling price.

[0006] To achieve the above purpose, in the first aspect, the present invention provides a micro-vacuum oxygen-enriched jasmine tea scenting method, including the following steps:

[0007] Raw material treatment: Select qualified tea blanks and fresh flowers as raw materials respectively. After pre-treating the tea blanks, mix the tea blanks and the fresh flowers evenly and spread them flat in a micro-vacuum scenting box.

[0008] Oxygen-enriched micro-vacuum scenting: Perform vacuum pumping and oxygen supplementation operations on the micro-vacuum scenting box in sequence. When the vacuum degree in the micro-vacuum scenting box reaches -60 KPa to -80 KPa, close the oxygen valve and perform the scenting of jasmine tea.

[0009] Microwave vacuum drying: After the scenting of jasmine tea is completed, transfer the jasmine tea to a microwave vacuum drying device, and perform microwave vacuum drying on the jasmine tea through the microwave vacuum drying device until the water content of the jasmine tea is below 5%.

[0010] Jacquard. Decide whether to screen the flowers according to production needs, then select a certain amount of the fresh flowers, mix them evenly with the scented tea after scenting and drying, and then bag and store the scented tea to complete the entire scenting process of the scented tea.

[0011] Among them, the specific steps of the raw material treatment are as follows:

[0012] Pretreatment of tea blank. Select a tea blank that meets the requirements as the raw material, dry the tea blank, and cool the tea blank to room temperature after drying to obtain the tea blank with a moisture requirement of 3.5% - 5.0%.

[0013] Weighing of fresh flowers. Select fresh flowers that meet the requirements as another raw material and weigh an appropriate weight of the fresh flowers. Among them, the weight of the fresh flowers is 20% - 50% of the weight of the tea blank obtained after drying treatment.

[0014] Mixing of tea and flowers. Use the first stirring equipment to mix the fresh flowers and the tea blank evenly, and after mixing evenly, spread them flat in a micro-vacuum scenting box. Among them, the humidity in the micro-vacuum scenting box is 50% - 60%, the temperature is 15°C - 20°C, and the stacking height of each layer is 50 cm - 80 cm.

[0015] Among them, the drying treatment method of the tea blank is baking drying treatment or vacuum drying treatment. When the tea blank is treated by baking drying, the baking temperature is 40°C - 60°C; when the tea blank is treated by vacuum drying, the vacuum degree is -95 KPa - -99 KPa.

[0016] Among them, the specific steps of the oxygen-enriched micro-vacuum scenting are as follows:

[0017] Turn on the vacuum pumping equipment in the micro-vacuum scenting box and let the vacuum pumping equipment conduct vacuum pumping treatment on the micro-vacuum scenting box.

[0018] After the vacuum degree in the micro-vacuum scenting box reaches -95 KPa - -99 KPa, open the oxygen valve and inject oxygen into the micro-vacuum scenting box.

[0019] When the vacuum degree in the micro-vacuum scenting box reaches -60 KPa - -80 KPa, close the oxygen valve to prevent the oxygen from entering the micro-vacuum scenting box. At this time, conduct the scenting of the scented tea.

[0020] Among them, when the microwave vacuum drying equipment conducts microwave vacuum drying on the scented tea, the vacuum degree is -95 KPa - -99 KPa, and the drying temperature is 45°C - 55°C.

[0021] Among them, the specific steps of the jacquard are as follows:

[0022] First, decide whether it is necessary to screen the scented tea according to production needs;

[0023] After that, weigh 3% - 5% of the fresh flowers by the weight of the pre-treated tea leaves, and use the second stirring device to mix the fresh flowers and the scented tea after scenting and drying evenly;

[0024] Subsequently, place the evenly mixed fresh flowers and scented tea in a storage box and let them stand for 12 - 16 hours to allow the moisture between the fresh flowers and the scented tea to transfer to each other again and the aromas to blend with each other;

[0025] Finally, bag and store the obtained scented tea to complete the entire scenting process of the scented tea.

[0026] In a second aspect, the present invention also provides a micro-vacuum oxygen-enriched scented tea scenting device, including a first stirring device, a micro-vacuum scenting box, a vacuum pumping device, a microwave vacuum drying device, a second stirring device, and a storage box. The first stirring device, the micro-vacuum scenting box, the vacuum pumping device, the microwave vacuum drying device, the second stirring device, and the storage box are all arranged on the ground;

[0027] The first stirring device is used to mix the weighed fresh flowers and the tea leaves after drying evenly;

[0028] The micro-vacuum scenting box is used to perform oxygen-enriched micro-vacuum scenting on the evenly mixed and leveled fresh flowers and tea leaves;

[0029] The vacuum pumping device is used to perform vacuum pumping on the inside of the micro-vacuum scenting box;

[0030] The microwave vacuum drying device is used to perform microwave vacuum drying on the scented tea obtained after scenting;

[0031] The second stirring device is used to mix the weighed fresh flowers and the scented tea after microwave vacuum drying evenly;

[0032] The storage box is used to perform a standing treatment on the evenly mixed fresh flowers and scented tea to achieve the re-transfer of moisture between the fresh flowers and the scented tea and the mutual fusion of aromas.

[0033] A micro-vacuum oxygen-enriched jasmine tea scenting device and method of the present invention. This micro-vacuum oxygen-enriched jasmine tea scenting method only needs to perform scenting and flower extraction once to process products with stable quality, and the aroma reaches the level of traditional secondary and tertiary scenting methods. It effectively saves the usage of fresh flowers, reduces production costs, improves quality and saves costs. At the same time, this method integrates multiple functions such as tea embryo drying, scenting, drying, and flower extraction, which can significantly improve production efficiency and reduce labor costs. In addition, during the process of scenting jasmine tea, the proportion of fresh flowers is small, and the fragrance emission and absorption are carried out in a relatively low-temperature environment. Finally, the osmanthus in the finished product has bright colors, natural stretching, no dead flowers, and the quality of the tea is significantly improved, thus solving the disadvantages of traditional scenting methods such as low utilization rate of fresh flowers, complicated processes, large manual input, many dead flowers in the finished product, and unstable and unsatisfactory quality; while the jasmine tea produced using essence has the fatal disadvantage that due to the extraction process, some floral fragrance components are lost, resulting in unnatural and not fresh fragrance in the finished product, leading to low market acceptance rate and selling price. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art.

[0035] Figure 1 It is a flowchart of the process steps of the micro-vacuum oxygen-enriched jasmine tea scenting method according to the first embodiment of the present invention.

[0036] Figure 2 It is a specific flowchart of the raw material treatment according to the first embodiment of the present invention.

[0037] Figure 3 It is a specific flowchart of the oxygen-enriched micro-vacuum scenting according to the first embodiment of the present invention.

[0038] Figure 4 It is a specific flowchart of the flower extraction according to the first embodiment of the present invention.

[0039] Figure 5 It is a schematic diagram of the overall structure of the micro-vacuum oxygen-enriched jasmine tea scenting device according to the second embodiment of the present invention.

[0040] Figure 6 The osmanthus selected by the traditional method.

[0041] Figure 7 The dried osmanthus selected from the finished product of the present invention, with almost zero dead flowers.

[0042] Figure 8 It is the appearance of the finished product by the traditional method, with dark yellow dried flowers and the proportion of dried and dead flowers being 10%-20%.

[0043] Figure 9The finished product of the present invention has bright-colored and naturally unfolded osmanthus flowers, with a very low proportion of withered flowers.

[0044] In the figure: 101 - First stirring device, 102 - Micro-vacuum scenting box, 103 - Vacuum pumping device, 104 - Microwave vacuum drying device, 105 - Second stirring device, 106 - Storage box, 107 - Air inlet pipe, 108 - Oxygen valve. Detailed implementation manners

[0045] The embodiments of the present invention will be described in detail below. The examples of the embodiments are shown in the drawings. The embodiments described below by referring to the drawings are exemplary and are intended to explain the present invention, and should not be construed as limiting the present invention.

[0046] First embodiment:

[0047] Please refer to Figures 1 to 4 , the present invention provides a micro-vacuum oxygen-enriched flower tea scenting method, including the following steps:

[0048] S1. Raw material treatment: Select qualified tea leaves and fresh flowers as raw materials respectively. After pre-treating the tea leaves, mix the tea leaves and the fresh flowers evenly and spread them flat in the micro-vacuum scenting box 102.

[0049] Specifically, the specific steps of the raw material treatment are as follows:

[0050] S11. Tea leaf pre-treatment: Select qualified tea leaves as raw materials, perform drying treatment on the tea leaves, and after drying, cool the tea leaves to room temperature to obtain the tea leaves with a moisture requirement of 3.5% - 5.0%.

[0051] Specifically, the drying treatment method of the tea leaves is baking drying treatment or vacuum drying treatment. When the tea leaves are treated by baking drying treatment, the baking temperature is 40°C - 60°C; when the tea leaves are treated by vacuum drying treatment, the vacuum degree is -95KPa - -99KPa.

[0052] S12. Fresh flower weighing: Select qualified fresh flowers as another raw material and weigh an appropriate weight of the fresh flowers. Among them, the weight of the fresh flowers is 20% - 50% of the weight of the tea leaves obtained after drying treatment.

[0053] Specifically, the fresh flowers are osmanthus flowers, jasmine flowers or gardenia flowers. When the fresh flowers are osmanthus flowers, the weight of the fresh flowers is 20% - 25% of the weight of the tea leaves; when the fresh flowers are jasmine flowers, the weight of the fresh flowers is 30% - 45% of the weight of the tea leaves; when the fresh flowers are gardenia flowers, the weight of the fresh flowers is 35% - 50% of the weight of the tea leaves.

[0054] S13. Camellia mixing: Use the first stirring device 101 to evenly mix the fresh flowers and the tea base. After mixing evenly, place them flat in the micro-vacuum scenting box 102. Among them, the humidity in the micro-vacuum scenting box 102 is 50% - 60%, the temperature is 15°C - 20°C, and the stacking height of each layer is 50 cm - 80 cm.

[0055] S2. Oxygen-enriched micro-vacuum scenting: Sequentially perform vacuum pumping and oxygen supplementation operations on the micro-vacuum scenting box 102. When the vacuum degree in the micro-vacuum scenting box 102 reaches -60 KPa to -80 KPa, close the oxygen valve 108 and conduct the scenting of the scented tea.

[0056] Specifically, the specific steps of the oxygen-enriched micro-vacuum scenting are as follows:

[0057] S21. Open the vacuum pumping device 103 in the micro-vacuum scenting box 102 and let the vacuum pumping device 103 conduct vacuum pumping on the micro-vacuum scenting box 102.

[0058] S22. After the vacuum degree in the micro-vacuum scenting box 102 reaches -95 KPa to -99 KPa, open the oxygen valve 108 and inject oxygen into the micro-vacuum scenting box 102.

[0059] Specifically, the micro-vacuum scenting box 102 has an air inlet pipe 107, and the air inlet pipe 107 has an oxygen valve 108. Open or close the oxygen valve 108 so that the channel of the air inlet pipe 107 is opened or closed, thereby enabling oxygen to be injected into the micro-vacuum scenting box 102 through the air inlet pipe 107.

[0060] S23. When the vacuum degree in the micro-vacuum scenting box 102 reaches -60 KPa to -80 KPa, close the oxygen valve 108 to prevent oxygen from entering the micro-vacuum scenting box 102. At this time, conduct the scenting of the scented tea.

[0061] Specifically, when scenting the scented tea, according to the different lengths of the life cycles of different fresh flowers, the scenting time is also different. The scenting time is controlled within 12 h to 24 h, and within this scenting time range, perform the operations of repeated vacuum pumping and oxygen supplementation 2 to 3 times according to the actual situation.

[0062] S3. Microwave vacuum drying: After the scenting of the scented tea is completed, transfer the scented tea to the microwave vacuum drying device 104 and conduct microwave vacuum drying on the scented tea through the microwave vacuum drying device 104 until the water content of the scented tea is below 5%.

[0063] Specifically, when the microwave vacuum drying equipment 104 performs microwave vacuum drying on the scented tea, the degree of vacuum is -95 KPa to -99 KPa, and the drying temperature is 45°C to 55°C.

[0064] S4. Flower topping: Determine whether to screen and remove the dried flowers in the tea after scenting according to production needs. Then, select a certain amount of the fresh flowers, mix them evenly with the scented tea after scenting and drying. After that, bag and store the scented tea to complete the entire scenting process of the scented tea.

[0065] Specifically, the specific steps of the flower topping are as follows:

[0066] S41. First, determine whether to screen and remove the dried flowers in the tea after scenting according to production needs;

[0067] S42. Then, weigh fresh flowers accounting for 3% to 5% of the weight of the pretreated tea blank, and use the second stirring device 105 to mix the fresh flowers evenly with the scented tea after scenting and drying;

[0068] S43. Subsequently, place the evenly mixed fresh flowers and scented tea in the storage box 106 and let them stand for 12 to 16 hours to allow the moisture between the fresh flowers and the scented tea to transfer to each other again and the aromas to blend with each other.

[0069] Specifically, when the fresh flowers and the scented tea are placed in the storage box 106 and allowed to stand, the humidity in the storage box 106 is below 60%, and the temperature is 15°C to 20°C.

[0070] S44. Finally, bag and store the obtained scented tea to complete the entire scenting process of the scented tea.

[0071] When using the micro-vacuum oxygen-enriched scented tea scenting method of this embodiment, preparing scented tea by this method has the following beneficial effects:

[0072] 1. The amount of fresh flowers used is reduced. This method only needs to perform scenting and flower topping once to process scented tea with stable quality and aromas reaching the level of traditional double or triple scenting methods, effectively saving the amount of fresh flowers used, reducing production costs, and achieving quality improvement and cost reduction.

[0073] 2. The production efficiency is improved and the labor cost is reduced. This method integrates multiple functions such as tea blank drying, scenting, drying, and flower topping. Different from the traditional scented tea scenting method with a complex processing process that requires monitoring the internal temperature of the tea and performing operations such as ventilation and heat dissipation, which has a high labor cost, it can significantly improve the production efficiency and reduce the labor cost.

[0074] 3. Improvement in tea quality: During the process of scenting jasmine tea, compared with the traditional jasmine tea processing method where the internal temperature of the tea leaves is relatively high during processing, resulting in some withered flowers in the fresh flowers. On the one hand, this reduces the score of the appearance evaluation of the finished product in terms of color. At the same time, the withered flowers will cause a stuffy smell when brewing and drinking, and the floral fragrance is not fresh and natural enough, which to a certain extent affects the tea quality. In contrast, with a smaller proportion of fresh flowers, the process of releasing and absorbing fragrance takes place in a relatively low-temperature environment. In the final finished product, the osmanthus flowers are brightly colored, naturally unfolded, without withered flowers, and the tea quality is significantly improved.

[0075] Second Embodiment:

[0076] Based on the first embodiment, please refer to Figure 5 , the present invention further provides a micro-vacuum oxygen-enriched jasmine tea scenting device, which includes a first stirring device 101, a micro-vacuum scenting box 102, a vacuum pumping device 103, a microwave vacuum drying device 104, a second stirring device 105 and a storage box 106.

[0077] In this embodiment, through the combined use of the first stirring device 101, the micro-vacuum scenting box 102, the vacuum pumping device 103, the microwave vacuum drying device 104, the second stirring device 105 and the storage box 106, the required jasmine tea can be prepared, and the quality of the jasmine tea is relatively high.

[0078] Among them, the first stirring device 101, the micro-vacuum scenting box 102, the vacuum pumping device 103, the microwave vacuum drying device 104, the second stirring device 105 and the storage box 106 are all arranged on the ground; the first stirring device 101 is used to mix the weighed fresh flowers and the tea leaves after drying evenly; the micro-vacuum scenting box 102 is used to perform oxygen-enriched micro-vacuum scenting on the evenly mixed and paved fresh flowers and tea leaves; the vacuum pumping device 103 is used to perform vacuum pumping on the inside of the micro-vacuum scenting box 102; the microwave vacuum drying device 104 is used to perform microwave vacuum drying on the jasmine tea obtained after scenting; the second stirring device 105 is used to mix the weighed fresh flowers and the jasmine tea after microwave vacuum drying evenly; the storage box 106 is used to perform a static treatment on the evenly mixed fresh flowers and jasmine tea to achieve the re-transfer of moisture and the mutual fusion of fragrance between the fresh flowers and the jasmine tea.

[0079] When using a micro-vacuum oxygen-enriched flower tea scenting device of this embodiment, during the raw material processing, first, for the tea embryo pretreatment, select qualified tea embryos as raw materials, dry the tea embryos, and after drying, cool the tea embryos to room temperature to obtain tea embryos with a moisture requirement of 3.5% - 5.0%. Then, for the fresh flower weighing, select qualified fresh flowers as another raw material and weigh an appropriate weight of fresh flowers, where the weight of the fresh flowers is 20% - 50% of the weight of the tea embryos obtained after drying treatment. Finally, for the tea and flower mixing, use the first stirring device 101 to mix the fresh flowers and tea embryos evenly, and after mixing evenly, place them flat in the micro-vacuum scenting box 102, where the humidity in the micro-vacuum scenting box 102 is 50% - 60%, the temperature is 15°C - 20°C, and the stacking height of each layer is 50 cm - 80 cm.

[0080] During the oxygen-enriched micro-vacuum scenting process, open the vacuum pumping device 103 in the micro-vacuum scenting box 102 to let the vacuum pumping device 103 conduct a vacuum pumping treatment on the micro-vacuum scenting box 102. After the vacuum degree in the micro-vacuum scenting box 102 reaches -95 KPa to -99 KPa, open the oxygen valve 108 to inject oxygen into the micro-vacuum scenting box 102. When the vacuum degree in the micro-vacuum scenting box 102 reaches -60 KPa to -80 KPa, close the oxygen valve 108 to stop oxygen from entering the micro-vacuum scenting box 102. At this time, conduct the scenting of the flower tea.

[0081] During the microwave vacuum drying process, after the scenting of the flower tea is completed, transfer the flower tea to the microwave vacuum drying device 104 to conduct microwave vacuum drying on the flower tea through the microwave vacuum drying device 104 until the water content of the flower tea is below 5%. Among them, when the microwave vacuum drying device 104 conducts microwave vacuum drying on the flower tea, the vacuum degree is -95 KPa to -99 KPa, and the drying temperature is 45°C to 55°C.

[0082] During the flower topping process, first, decide whether to screen the flower tea according to production needs. Then, weigh fresh flowers accounting for 3% - 5% of the weight of the tea embryos after pretreatment, and use the second stirring device 105 to mix the fresh flowers and the scented and dried flower tea evenly. Subsequently, place the evenly mixed fresh flowers and flower tea in the storage box 106 and let them stand for 12 - 16 h to allow the moisture between the fresh flowers and the flower tea to transfer to each other again and the aromas to blend with each other. When the fresh flowers and the flower tea are placed in the storage box 106 and left standing, the humidity in the storage box 106 is below 60%, and the temperature is 15°C - 20°C. Finally, bag the obtained flower tea and store it in the warehouse to complete the entire scenting process of the flower tea.

[0083] The sensory evaluation of tea was carried out with reference to the evaluation method of scented tea in "Methods for Sensory Evaluation of Tea" (GBT 23776—2018), and the results are as follows:

[0084]

[0085] The above-disclosed are only one or more preferred embodiments of the present application, and the scope of the rights of the present application cannot be limited thereby. Those of ordinary skill in the art can understand all or part of the processes of implementing the above embodiments, and the equivalent changes made according to the claims of the present application still fall within the scope covered by the present application.

Claims

1. A method for scenting flower tea with micro-vacuum and enriched oxygen, characterized in that, It includes the following steps: Raw material processing: Select qualified tea blanks and fresh flowers as raw materials respectively. After pre-treating the tea blanks, mix the tea blanks and the fresh flowers evenly and spread them flat in a micro-vacuum scenting box. Oxygen-enriched micro-vacuum scenting: Conduct vacuum pumping and oxygen supplementation operations on the micro-vacuum scenting box in sequence. When the vacuum degree in the micro-vacuum scenting box reaches -60KPa to -80KPa, close the oxygen valve and conduct the scenting of the scented tea. Microwave vacuum drying: After the scenting of the scented tea is completed, transfer the scented tea to a microwave vacuum drying device and conduct microwave vacuum drying on the scented tea through the microwave vacuum drying device until the water content of the scented tea is below 5%. Flower topping: Decide whether to screen the flowers according to production needs, then select a certain amount of the fresh flowers, mix them evenly with the scented tea after scenting and drying, and then bag and store the scented tea to complete the entire scenting process of the scented tea.

2. The micro-vacuum oxygen-enriched scented tea scenting method according to claim 1, characterized in that: The specific steps of the raw material processing are: Tea blank pre-treatment: Select qualified tea blanks as raw materials, conduct drying treatment on the tea blanks, and cool the tea blanks to room temperature after drying to obtain the tea blanks with a moisture requirement of 3.5% to 5.0%. Fresh flower weighing: Select qualified fresh flowers as another raw material and weigh an appropriate weight of the fresh flowers, wherein the weight of the fresh flowers is 20% to 50% of the weight of the tea blanks obtained after drying treatment. Tea and flower mixing: Use a first stirring device to mix the fresh flowers and the tea blanks evenly, and after mixing evenly, spread them flat in a micro-vacuum scenting box, wherein the humidity in the micro-vacuum scenting box is 50% to 60%, the temperature is 15°C to 20°C, and the stacking height of each layer is 50cm to 80cm.

3. The micro-vacuum oxygen-enriched scented tea scenting method according to claim 2, characterized in that: The drying treatment method of the tea blanks is baking drying treatment or vacuum drying treatment. When the tea blanks are treated by baking drying, the baking temperature is 40°C to 60°C; when the tea blanks are treated by vacuum drying, the vacuum degree is -95KPa to -99KPa.

4. The micro-vacuum oxygen-enriched scented tea scenting method according to claim 1, characterized in that: The specific steps of the oxygen-enriched micro-vacuum scenting are: Open the vacuum pumping device in the micro-vacuum scenting box and let the vacuum pumping device conduct vacuum pumping on the micro-vacuum scenting box. After the vacuum degree in the micro-vacuum scenting box reaches -95KPa to -99KPa, open the oxygen valve and inject oxygen into the micro-vacuum scenting box. When the vacuum degree in the micro-vacuum scenting box reaches -60KPa to -80KPa, close the oxygen valve to prevent the oxygen from entering the micro-vacuum scenting box. At this time, conduct the scenting of the scented tea.

5. The micro-vacuum oxygen-enriched scented tea scenting method according to claim 1, characterized in that: When the microwave vacuum drying device conducts microwave vacuum drying on the scented tea, the vacuum degree is -95KPa to -99KPa, and the drying temperature is 45°C to 55°C.

6. The method for scenting jasmine tea with micro-vacuum and enriched oxygen as claimed in claim 1, characterized in that: The specific steps of flower topping are as follows: First, determine whether it is necessary to screen and remove the dried flowers in the tea after scenting according to production requirements; After that, weigh fresh flowers accounting for 3% - 5% of the weight of the pre-treated tea blank, and use a second stirring device to evenly mix the fresh flowers with the scented and dried jasmine tea; Subsequently, place the evenly mixed fresh flowers and jasmine tea in a storage box and let them stand for 12 - 16 hours to allow the moisture between the fresh flowers and the jasmine tea to transfer to each other again and the aromas to blend with each other; Finally, bag and store the obtained jasmine tea to complete the entire scenting process of the jasmine tea.

7. A micro-vacuum and enriched oxygen jasmine tea scenting device adopting the micro-vacuum and enriched oxygen jasmine tea scenting method as claimed in any one of claims 1 to 6, characterized in that: It includes a first stirring device, a micro-vacuum scenting box, a vacuum pumping device, a microwave vacuum drying device, a second stirring device and a storage box, and the first stirring device, the micro-vacuum scenting box, the vacuum pumping device, the microwave vacuum drying device, the second stirring device and the storage box are all arranged on the ground; The first stirring device is used to evenly mix the weighed fresh flowers and the tea blank after drying treatment; The micro-vacuum scenting box is used to perform enriched oxygen micro-vacuum scenting on the evenly mixed and leveled fresh flowers and tea blank; The vacuum pumping device is used to perform vacuum pumping on the inside of the micro-vacuum scenting box; The microwave vacuum drying device is used to perform microwave vacuum drying on the jasmine tea obtained after scenting; The second stirring device is used to evenly mix the weighed fresh flowers and the jasmine tea after microwave vacuum drying treatment; The storage box is used to perform a standing treatment on the evenly mixed fresh flowers and jasmine tea to achieve the re-transfer of moisture between the fresh flowers and the jasmine tea and the blending of aromas with each other.

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