A tea wine production equipment and production process

Abstract

This invention relates to the field of tea wine production technology, specifically to a tea wine production equipment and process, including a tank; the tank is equipped with a discharge port, a lifting unit, a lifting sleeve, a sliding frame, and a magnet; the discharge port is located on the side wall of the tank, and a limit ring is provided below the discharge port; the lifting sleeve is vertically movable within the tank, always positioned below the discharge port during its movement within the tank, and multiple filter holes are evenly distributed on the peripheral wall of the lifting sleeve; the limit ring is used to restrict the lifting sleeve from rising; the sliding frame is vertically slidably disposed within the lifting sleeve, forming a holding cavity when fully inserted into the lifting sleeve, for storing tea leaves; the magnet is fixedly disposed at the bottom of the lifting sleeve and used to magnetically attract the bottom of the sliding frame; the lifting unit is located at the top of the tank. This invention ensures the quality of the extract and improves work efficiency.

Description

Technical Field

[0001] This invention application relates to the field of summer and autumn leaf tea wine production technology, specifically to a tea wine production equipment and production process. Background Technology

[0002] In existing technologies, the brewing process of summer and autumn leaf tea wine requires the extraction and cooling of tea juice. Traditional methods mainly rely on natural cooling, which, while cost-effective, has significant drawbacks: First, the cooling rate is slow, prolonging the entire production cycle and increasing time costs; second, the cost of tea leaves is high around the Qingming Festival, making it difficult to fully utilize summer and autumn leaves, and this method can effectively improve the comprehensive utilization level of summer and autumn leaves; third, the tea juice is susceptible to contamination by miscellaneous bacteria during the prolonged cooling process, thus affecting the quality and stability of the final summer and autumn leaf tea wine.

[0003] Chinese Patent Publication No. CN215906176U discloses an automated production line for fermented summer and autumn leaf tea wine, including a fixed frame. An extraction tank is installed at one end of the fixed frame, and a first pump is installed on one side of the extraction tank. A first mounting plate is installed above the first pump, and a cooling mechanism is installed on the first mounting plate. An electrical distribution box is installed at the upper end of the fixed frame, and a fermentation tank is installed on one side of the electrical distribution box. A second mounting plate is installed below the fermentation tank, and a sterilization storage tank is installed on the second mounting plate. A third pump is installed below the sterilization storage tank, and a multi-stage filter is installed on one side of the third pump. An aseptic bottling device is installed on one side of the multi-stage filter.

[0004] The above-mentioned solution shortens the cooling time after tea juice extraction. However, in production, the existing automated production lines for summer and autumn leaf tea wine mainly use summer and autumn tea. During the preparation process, a large amount of tea residue is generated, most of which is discarded. However, the tea residue of summer and autumn tea contains a large amount of cellulose, which can be converted into sugar under the action of cellulase, thus making full use of the tea residue. Moreover, the existing production equipment can only produce a single type of summer and autumn leaf tea wine, and cannot realize the preparation of multiple types of summer and autumn leaf tea wine. At the same time, in the process of preparing summer and autumn leaf tea wine, the tea leaves need to be soaked in the wine. However, the existing soaking equipment does not have a structure to separate the tea residue from the wine, which makes it difficult to separate the wine and tea residue after soaking. As a result, tea residue is easily left in the separated wine. When the wine is heated and condensed, the remaining tea residue is easy to form a burnt bottom at the bottom of the heating and condensing equipment. Moreover, the heating and condensing equipment needs to be cleaned every time it is condensed, which is inefficient. Summary of the Invention

[0005] To address the aforementioned problems, a tea wine production equipment and process are provided. A discharge port is opened on the side wall of the tank, and a lifting sleeve is installed on the tank. A sliding frame is slidably installed inside the lifting sleeve. During the feeding process, the sliding frame extends from the lifting sleeve, receiving the tea residue fed into the tank. The sliding frame then retracts into the lifting sleeve and is magnetically attracted by a magnet at the bottom of the lifting sleeve. When the sliding frame is fully inserted into the lifting sleeve, a holding cavity is formed, preventing tea leaves from overflowing. When the lifting unit lowers the sliding frame, the lifting sleeve descends synchronously with the sliding frame. After soaking, the lifting sleeve and sliding frame rise synchronously. After the lifting sleeve contacts the limiting ring, the sliding frame continues to rise, discharging the tea residue through the discharge port.

[0006] To address the problems of the prior art, this invention application provides a tea wine production equipment, including a tank; The tank body is equipped with a discharge port, a lifting unit, a lifting sleeve, a sliding frame, and a magnet; The discharge port is located on the side wall of the tank, and a limit ring is installed below the discharge port; The lifting sleeve is vertically movable inside the tank. When the lifting sleeve moves inside the tank, it is always located below the discharge port. Multiple filter holes are evenly opened on the peripheral wall of the lifting sleeve. The limiting ring is used to restrict the lifting sleeve from rising. The sliding frame is vertically slidably installed in the lifting sleeve. When the sliding frame is fully slid into the lifting sleeve, it forms a holding cavity, which is used to store tea leaves. Magnets are embedded in the bottom of the lifting sleeve and used to magnetically attract the bottom of the sliding frame; The lifting unit is located on the top of the tank. The lifting unit is used to drive the sliding frame to rise and fall. Before the lifting sleeve contacts the limit ring, the sliding frame and the lifting sleeve rise and fall synchronously. After the lifting sleeve contacts the limit ring, the sliding frame rises and falls independently.

[0007] Preferably, a rotating unit is provided at the upper part of the tank body, and the rotating unit includes a rotary driver and a drive shaft; The rotary actuator is vertically mounted on the top of the tank. The drive shaft is vertically fixed on the output end of the rotary actuator and passes vertically through the lifting sleeve. The lifting sleeve and the drive shaft slide in the vertical direction. The horizontal cross section of the drive shaft is a non-circular structure. The drive shaft passes through the sliding frame and the lifting sleeve from top to bottom and drives the sliding frame and the lifting sleeve to rotate synchronously.

[0008] Preferably, multiple centrifuge plates are evenly arranged around the axis of the sliding frame, and the centrifuge plates divide the holding chamber into multiple compartments.

[0009] Preferably, an electromagnet is embedded at the bottom of the limiting ring, and the electromagnet magnetically attracts the upper part of the lifting sleeve.

[0010] Preferably, the lifting unit includes a linear driver and a connecting ring; The linear actuator is vertically mounted on the upper part of the tank. The connecting ring is fixedly mounted on the output end of the linear actuator. The connecting ring rotates in conjunction with the sliding frame, and the connecting ring and the sliding frame rise and fall synchronously.

[0011] Preferably, an annular sleeve is provided around the tank body, the annular sleeve is at the same height as the discharge port, and a drive ring, scraper, discharge port and annular magnetic actuator are provided in the annular sleeve; The drive ring is set inside the annular sleeve and rotates around the axis of the annular sleeve. The scraper is fixedly installed at the lower part of the drive ring; The discharge port is opened through the bottom of the annular sleeve; The annular magnetic actuator is located on the inner wall of the annular sleeve and is used to drive the drive ring.

[0012] Preferably, the scraper is evenly arranged around the axis of the drive ring and divides the annular sleeve into multiple pushing chambers.

[0013] Preferably, the annular sleeve is also provided with a rotating ring, a switch door, and a spring piece; The rotating ring is fitted around the outer periphery of the tank body and rotates along the tank body's axis. The opening and closing door is fixedly installed at the lower part of the rotating ring, and the opening and closing door can cover the discharge port when it rotates with the rotating ring; The spring is fixedly mounted on the inner ring side wall of the drive ring, and multiple one-way teeth are evenly arranged on the outer circumference of the rotating ring. The spring and the one-way teeth engage in one-way operation.

[0014] This invention also relates to a tea wine production process, which employs a tea wine production equipment, and the specific steps are as follows: S1. Soaking: Soak summer and autumn tea leaves in water. Mix the soaked tea water with the finished wine to form summer and autumn leaf tea wine. S2. Extraction: The soaked tea residue is directly immersed in ethanol to dissolve the total flavonoids and polyphenols in the ethanol. The wine containing the total flavonoids and polyphenols is condensed and extracted. The total flavonoids and polyphenols are then mixed with the finished wine to make summer and autumn leaf tea wine. S3. Distillation: After the tea leaves soaked in the liquor are removed, they are mixed with the undistilled lees at a weight ratio of 100:6 and then distilled to obtain a liquor with a tea aroma. S4. Decomposition and fermentation: After the distillation residue is removed, it is mixed with cellulase for decomposition to obtain substances such as glucose and xylitol. Then, yeast is added for fermentation, and finally, wine with a tea aroma is obtained.

[0015] The advantages of this invention application compared to the prior art are: 1. This invention application involves creating a discharge port on the side wall of the tank and installing a lifting sleeve on the tank body. A sliding frame is slidably mounted within the lifting sleeve. During the feeding process, the sliding frame extends from the lifting sleeve, receiving the tea residue fed into the tank. The sliding frame then retracts into the lifting sleeve and is magnetically attracted by a magnet at the bottom of the lifting sleeve. When the sliding frame is fully inserted into the lifting sleeve, a holding cavity is formed, preventing tea leaves from overflowing. As the lifting unit lowers the sliding frame, the lifting sleeve descends synchronously with it. After soaking, the lifting sleeve and sliding frame rise synchronously. After the lifting sleeve contacts the limiting ring, the sliding frame continues to rise, discharging the tea residue through the discharge port. In summary, this invention application prevents tea residue from mixing into the liquid during the extraction of total flavonoids and polyphenols from tea residue, ensuring the quality of the extract. Furthermore, it eliminates the need for manual removal of the tea residue after soaking, improving work efficiency.

[0016] 2. By setting multiple scrapers, the annular sleeve is divided into multiple pushing chambers. When the sliding frame rotates, the tea leaves on the sliding frame are discharged into the annular shell through the discharge port under the action of centrifugal force, that is, the tea leaves are discharged into each pushing chamber. Then, the annular magnetic actuator drives the scrapers to rotate, so that the tea leaves in the pushing chambers are pushed and discharged through the discharge port. If only one scraper is set, the tea leaves in front of the scraper will accumulate continuously when the scraper pushes the tea leaves in the annular shell, resulting in greater resistance when the scraper pushes. By setting multiple scrapers, it is ensured that the tea leaves can be discharged smoothly. Attached Figure Description

[0017] Figure 1 This is a three-dimensional schematic diagram of a tea wine production equipment according to the present invention.

[0018] Figure 2 This is a side view of a tea wine production equipment in the unloading state according to the present invention application.

[0019] Figure 3 This invention relates to a tea wine production equipment. Figure 2 Schematic diagram of cross-section at point AA.

[0020] Figure 4 This is a cross-sectional three-dimensional schematic diagram of a tea wine production equipment according to the present invention.

[0021] Figure 5 This invention relates to a tea wine production equipment. Figure 4 A magnified view of a portion of point B in the middle.

[0022] Figure 6 This is a cross-sectional three-dimensional schematic diagram of a tea and wine production equipment according to the present invention, showing the lifting sleeve and sliding frame preparing to descend synchronously after feeding.

[0023] Figure 7 This is a three-dimensional schematic diagram of a tea wine production equipment after the ring sleeve has been removed, as per the present invention application.

[0024] Figure 8 This is a cross-sectional three-dimensional schematic diagram of a tea wine production equipment after the annular sleeve has been removed, as per this invention application.

[0025] Figure 9 This invention relates to a tea wine production equipment. Figure 8 A magnified view of a portion of point C.

[0026] Figure 10 This is a three-dimensional schematic diagram of a tea wine production equipment after the tank body has been removed, as per the present invention application.

[0027] Figure 11 This is a three-dimensional schematic diagram of a tea wine production equipment according to the present invention, after the tank and lifting sleeve have been removed.

[0028] The numbers on the map are: 1. Tank body; 11. Discharge port; 111. Limiting ring; 112. Electromagnet; 12. Lifting unit; 121. Linear actuator; 122. Connecting ring; 13. Rotating unit; 131. Rotary actuator; 132. Drive shaft; 14. Annular sleeve; 141. Drive ring; 142. Scraper; 143. Discharge port; 144. Annular magnetic actuator; 145. Rotating ring; 146. Opening and closing door; 147. Spring; 2. Lifting sleeve; 21. Sliding frame; 22. Filter hole; 23. Centrifugal plate; 3. Heating base; 4. Feed pipe. Detailed Implementation

[0029] To further understand the features, technical means, and specific objectives and functions achieved by this invention application, the invention application will be described in further detail below with reference to the accompanying drawings and specific embodiments.

[0030] Reference Figures 1-4 A tea wine production equipment, including a tank 1; The tank body 1 is equipped with a discharge port 11, a lifting unit 12, a lifting sleeve 2, a sliding frame 21, and a magnet; The discharge port 11 is located on the side wall of the tank body 1, and a limit ring 111 is provided below the discharge port 11; The lifting sleeve 2 is vertically movable inside the tank body 1. When the lifting sleeve 2 moves inside the tank body 1, it is always located below the discharge port 11. Multiple filter holes 22 are evenly opened on the peripheral wall of the lifting sleeve 2. The limiting ring 111 is used to limit the lifting sleeve 2 from rising. The sliding frame 21 is vertically slidably installed in the lifting sleeve 2. When the sliding frame 21 is fully slid into the lifting sleeve 2, it forms a holding cavity, which is used to store tea leaves. Magnets are embedded in the bottom of the lifting sleeve 2 and are used to magnetically attract the bottom of the sliding frame 21; The lifting unit 12 is located on the top of the tank body 1. The lifting unit 12 is used to drive the sliding frame 21 to rise and fall. Before the lifting sleeve 2 contacts the limiting ring 111, the sliding frame 21 and the lifting sleeve 2 rise and fall synchronously. After the lifting sleeve 2 contacts the limiting ring 111, the sliding frame 21 rises and falls independently.

[0031] In the traditional preparation of summer and autumn leaf tea wine, a large amount of tea dregs are generated. However, these dregs still have value, and their economic value cannot be fully realized if they are discarded directly. The process involves several steps: First, a soaking step is performed, where tea leaves are soaked in water. The soaked tea leaves are then mixed with the finished wine to form summer and autumn leaf tea wine. Next, an extraction step is taken, where the soaked tea dregs are directly added to the wine to dissolve total flavonoids and polyphenols. The wine containing the dissolved flavonoids and polyphenols is then heated and condensed. The extracted flavonoids and polyphenols are then mixed back with the finished wine to produce summer and autumn leaf tea wine. Next, a distillation step is performed, where the tea dregs soaked in the wine are removed and mixed with the remaining lees before being distilled to obtain a tea-flavored wine. Finally, a decomposition and fermentation step is taken, where the distilled lees are mixed with cellulase to decompose substances such as glucose and xylitol. Yeast is then added for fermentation, ultimately yielding a tea-flavored wine. Through the above four steps, the tea residue is fully utilized in each step. Due to the different preparation methods, the taste of the summer and autumn leaf tea wine prepared in the four steps will also differ, resulting in a richer flavor profile. In the second step, the tea residue, after being soaked in water, is then soaked in the alcohol solution. Since the total flavonoids and polyphenols in tea are alcohol-soluble substances, they cannot be fully dissolved by direct soaking in water in the first step. However, in the second step, the total flavonoids and polyphenols can be fully dissolved in the alcohol solution. However, the extraction process requires heating and condensation. If there is a large amount of tea residue in the alcohol solution containing dissolved flavonoids and polyphenols, the tea residue is prone to burning during subsequent heating and condensation. This necessitates cleaning the extraction equipment after each extraction cycle; otherwise, the burnt tea residue can contaminate the extract, resulting in a poor taste in the final summer and autumn leaf tea wine.

[0032] To avoid the above situation, a tea wine production device was designed, mainly used for soaking tea leaves before extracting total flavonoids and polyphenols. This prevents tea residue from leaking into the wine during soaking, ensuring that the wine is free of tea residue after soaking and avoiding the tea residue burning at the bottom during subsequent heating and condensation. The specific structure and working process of this invention are as follows: A feed pipe 4 for feeding is provided on the side wall of the tank body 1. The feed pipe 4 is set at an inclination. When the sliding frame 21 is fully extended from the lifting sleeve 2, the lower end of the feed pipe 4 is in the sliding frame 21, thus ensuring normal feeding. First, the tea residue that has been soaked in water is put into the tank body 1. At this time, the sliding frame 21 extends from the upper part of the lifting sleeve 2, and the tea residue entering the tank body 1 falls on the sliding frame 21. A rotating unit 13 that can drive the lifting sleeve 2 to rotate is also provided on the tank body 1. The lifting sleeve 2 and the sliding frame 21 rotate synchronously. The rotating unit 13 has a high power state and a low power state. When the rotating unit 13 is in the high power state, the lifting sleeve 2 rotates quickly. When the rotating unit 13 is in the low power state, the lifting sleeve 2 rotates slowly. During the feeding process, the lifting sleeve 2 and the sliding frame 21 are continuously rotating, while the rotating unit 13 operates at low power. This ensures that the tea residue falls evenly onto the sliding frame 21. After the tea residue is fed in, the sliding frame 21 moves downward into the lifting sleeve 2 under the drive of the lifting unit 12. The magnet inside the lifting sleeve 2 magnetically attracts the bottom of the sliding frame 21. When the sliding frame 21 is fully inside the lifting sleeve 2, a holding cavity is formed. At this point, the tea leaves in the holding cavity will not leak out. The lifting unit 12 continues to drive the entire structure formed by the sliding frame 21 and the lifting sleeve 2 to gradually descend, eventually immersing the holding cavity completely into the liquor. It is worth noting that during the tea feeding process, a fixed amount of liquor is simultaneously injected into the tank 1. A pipe (not shown in the figure) for injecting liquor is provided in the middle of the side wall of the tank 1, which improves production efficiency. When the tea leaves are soaking, the rotating unit 13 operates at low power, causing the holding chamber to rotate slowly. Simultaneously, a heating base 3 is installed at the bottom of the tank 1, heating the liquid at 60 degrees Celsius while the tea leaves are soaking. Since the Curie temperature of common ferrite magnets is generally around 450 degrees Celsius, the magnetic attenuation caused by heating is negligible. The combined effect of the heating base 3 and the rotating holding chamber increases the dissolution rate of total flavonoids and polyphenols in the tea leaves. After soaking for the designated time, the lifting sleeve 2 is raised by the lifting unit 12. Once the holding chamber is removed from the liquid (i.e., the bottom of the lifting sleeve 2 is no longer in contact with the liquid), the rotating unit 13 switches to high power, causing the tea leaves in the holding chamber to separate from the liquid under centrifugal force. Since the tea leaves in the holding chamber are all supported by the sliding frame 21, the tea leaves rotating at high speed will not cause the lifting sleeve 2 to separate from the sliding frame 21, because the magnet is only affected by the gravity of the lifting sleeve 2 in the vertical direction.After the tea dregs and the wine are separated, the sliding frame 21 temporarily stops rotating, and the lifting sleeve 2 and the sliding frame 21 continue to rise. The upper part of the lifting sleeve 2 is blocked by the limiting ring 111 and cannot rise. At this time, the lifting unit 12 drives the sliding frame 21 to continue to rise. The sliding frame 21 slides out of the lifting sleeve 2. When the bottom end face of the sliding frame 21 is coplanar with the bottom end face of the discharge port 11, the sliding frame 21 stops rising, the lifting unit 12 stops operating, and the sliding frame 21 rotates under the action of the rotating unit 13 and generates centrifugal force, so that the tea dregs are discharged from the discharge port 11.

[0033] By opening a discharge port 11 on the side wall of the tank body 1, and setting a lifting sleeve 2 on the tank body 1, and sliding a sliding frame 21 is slidably set inside the lifting sleeve 2, the sliding frame 21 extends out from the lifting sleeve 2 when feeding is required. The tea residue put into the tank body 1 is received by the sliding frame 21. Then the sliding frame 21 retracts into the lifting sleeve 2 and is magnetically attracted by the magnet at the bottom of the lifting sleeve 2. When the sliding frame 21 is completely slid into the lifting sleeve 2, a holding cavity is formed. The tea leaves in the holding cavity will not overflow. When the lifting unit 12 drives the sliding frame 21 to descend, the lifting sleeve 2 can descend synchronously with the sliding frame 21. After soaking is completed, the lifting sleeve 2 and the sliding frame 21 rise synchronously. After the lifting sleeve 2 contacts the limiting ring 111, the sliding frame 21 continues to rise and discharges the tea residue through the discharge port 11. In summary, this invention application prevents tea residue from mixing into the wine during the extraction of total flavonoids and polyphenols from tea residue, ensuring the quality of the extract. Furthermore, after soaking, there is no need to manually remove the tea residue, thus improving work efficiency.

[0034] Reference Figure 1 , Figure 6 and Figure 7 A rotating unit 13 is provided on the upper part of the tank body 1. The rotating unit 13 includes a rotary driver 131 and a drive shaft 132. The rotary actuator 131 is vertically mounted on the top of the tank 1; The drive shaft 132 is vertically fixed on the output end of the rotary driver 131 and vertically passes through the lifting sleeve 2. The lifting sleeve 2 and the drive shaft 132 slide in the vertical direction. The horizontal cross section of the drive shaft 132 is a non-circular structure, preferably a regular hexagonal structure. The drive shaft 132 passes through the sliding frame 21 and the lifting sleeve 2 from top to bottom, and drives the sliding frame 21 and the lifting sleeve 2 to rotate synchronously.

[0035] The drive shaft 132 passes through the sliding frame 21 and the lifting sleeve 2 from top to bottom, driving the sliding frame 21 and the lifting sleeve 2 to rotate synchronously. The rotary driver 131 is preferably a servo motor. Since the cross-section of the drive shaft 132 is non-circular, the lifting sleeve 2 can rotate synchronously with the drive shaft 132 and can also move freely up and down in the vertical direction when the drive shaft 132 rotates. Since the wine in the tank 1 is added in a fixed quantity, after the tea leaves in the holding chamber have finished soaking, the lifting sleeve 2 drives the holding chamber to rise from the wine. At this time, the power of the rotary driver 131 increases, and the rotary driver 131 drives the lifting sleeve 2 to rotate through the drive shaft 132. This is because after the tea leaves come into contact with the wine, there is still some wine in the tea leaves, which makes the lifting sleeve 2 rotate quickly after the holding chamber leaves the water. This ensures that the wine in the tea leaves can be discharged smoothly under the action of centrifugal force, avoiding the tea leaves containing more wine when discharged through the discharge port 11, thus reducing the loss of wine.

[0036] Reference Figure 6 Multiple centrifuge plates 23 are evenly arranged around the axis of the sliding frame 21, and the centrifuge plates 23 divide the holding chamber into multiple compartments.

[0037] All components in direct contact with the liquor in this paper are made of 430 stainless steel. These components include the tank body 1, the lifting sleeve 2, the sliding frame 21, and the centrifugal plate 23. After the holding chamber is formed, the rotating unit 13 is always in operation. When the holding chamber is in the liquor, the rotating unit 13 operates at low power, and the holding chamber rotates slowly. By driving the holding chamber to rotate, the total flavonoids and polyphenols in the tea leaves can be dissolved more quickly. After soaking, the lifting sleeve 2 rises under the action of the lifting unit 12. When the holding chamber is out of the water, the power of the rotating unit 13 increases, causing the lifting sleeve 2 to rotate faster. The sliding frame 21 rotates synchronously with the lifting sleeve 2, so that the tea leaves in the holding chamber are separated from the liquor under centrifugal force. The centrifugal plate 23 set on the sliding frame 21 improves the centrifugal force on the tea leaves, so that the liquor in the tank body 1 will not be lost when the tea leaves are taken out. Meanwhile, when the tea dregs are discharged, as the sliding frame 21 rises to the side of the discharge port 11, the centrifugal plate 23 rotates synchronously with the sliding frame 21. The tea dregs on the sliding frame 21 are then quickly discharged from the discharge port 11 under the action of the centrifugal plate 23. If the centrifugal plate 23 is not installed, the centrifugal force on the tea dregs is smaller, and the tea dregs are prone to sliding at the bottom of the sliding frame 21 when the sliding frame 21 rotates, resulting in a decrease in the discharge speed.

[0038] Reference Figure 4 An electromagnet 112 is installed inside the limiting ring 111, and the electromagnet 112 magnetically attracts the upper part of the lifting sleeve 2.

[0039] Multiple needle rollers are evenly arranged around the axis of the limiting ring 111 at the bottom. The length direction of the needle rollers is parallel to the radial direction of the limiting ring 111, and the needle rollers can rotate around their own axis. When the lifting unit 12 drives the sliding frame 21 and the lifting sleeve 2 to rise synchronously, the electromagnet 112 is energized in advance. When the lifting sleeve 2 contacts the lower part of the electromagnet 112, the lifting sleeve 2 stops rising. The limiting ring 111 obstructs the lifting sleeve 2. At the same time, the electromagnet 112 magnetically attracts the upper part of the lifting sleeve 2. After the lifting sleeve 2 separates from the sliding frame 21, the magnet no longer attracts the bottom of the sliding frame 21. The lifting sleeve 2 is attracted by the magnetic force generated by the electromagnet 112, which prevents the lifting sleeve 2 from falling after the sliding frame 21 extends. The needle rollers at the bottom of the limiting ring 111 reduce the friction of the lifting sleeve 2 after it is attracted by the electromagnet 112, ensuring that the lifting sleeve 2 can rotate synchronously with the sliding frame 21 during the subsequent unloading process. This avoids the situation where the lifting sleeve 2 cannot rotate due to excessive friction between the lifting sleeve 2 and the lower part of the limiting ring 111.

[0040] Reference Figure 5 The lifting unit 12 includes a linear driver 121 and a connecting ring 122; The linear actuator 121 is vertically mounted on the upper part of the tank 1; The connecting ring 122 is fixedly mounted on the output end of the linear actuator 121. The connecting ring 122 is rotatably engaged with the sliding frame 21. Preferably, the connecting ring 122 and the sliding frame 21 are connected by a bearing, and the connecting ring 122 and the sliding frame 21 move up and down synchronously.

[0041] Since the sliding frame 21 needs to rotate during the lifting and lowering process, a connecting ring 122 is provided on the output end of the linear driver 121 so that the connecting ring 122 rotates with the upper part of the sliding frame 21, thereby enabling the sliding frame 21 to rotate during the lifting and lowering process.

[0042] Reference Figures 6-10 An annular sleeve 14 is fitted around the tank body 1. The annular sleeve 14 is at the same height as the discharge port 11. The annular sleeve 14 is equipped with a drive ring 141, a scraper 142, a discharge port 143 and an annular magnetic actuator 144. The drive ring 141 is rotatably disposed within the annular sleeve 14 about the axis of the annular sleeve 14; The scraper 142 is fixedly installed at the lower part of the drive ring 141; The discharge port 143 is opened through the bottom of the annular sleeve 14; The annular magnetic actuator 144 is disposed on the inner wall of the annular sleeve 14, and the annular magnetic actuator 144 is used to drive the drive ring 141.

[0043] Reference Figures 7-11The scraper 142 is evenly arranged around the axis of the drive ring 141, and divides the annular sleeve 14 into multiple pushing chambers.

[0044] By setting multiple scrapers 142, the annular sleeve 14 is divided into multiple pushing chambers. When the sliding frame 21 rotates, the tea residue on the sliding frame 21 is discharged into the annular shell through the discharge port 11 under the action of centrifugal force, that is, the tea residue is discharged into each pushing chamber. Then, the annular magnetic actuator 144 drives the scraper 142 to rotate through the drive ring 141, so that the tea residue in the pushing chamber is pushed and discharged through the discharge port 143. If only one scraper 142 is set, when the scraper 142 pushes the tea residue in the annular shell, the tea residue in front of the scraper 142 will continue to accumulate, resulting in greater resistance when the scraper 142 pushes. However, by setting multiple scrapers 142, it can be ensured that the tea residue can be discharged smoothly.

[0045] Reference Figures 9-11 The annular sleeve 14 is also equipped with a rotating ring 145, a door 146, and a spring piece 147. The rotating ring 145 is rotatably sleeved around the outer periphery of the tank body 1 along the axis of the tank body 1; The opening and closing door 146 is fixedly installed at the lower part of the rotating ring 145, and the opening and closing door 146 can cover the discharge port 11 when it rotates with the rotating ring 145. The spring piece 147 is fixedly mounted on the inner ring side wall of the drive ring 141. Multiple one-way teeth are evenly provided on the outer circumference of the rotating ring 145, and the spring piece 147 engages with the one-way teeth in one direction.

[0046] During unloading, the drive ring 141 drives the spring 147 to rotate, causing the switch door 146 to be in the open state. Once fully open, the switch door 146 stops rotating because a baffle is provided at the front end of the switch door 146 in the opening direction. The switch door 146 stops moving after contacting the baffle. The spring 147 engages unidirectionally with the one-way teeth on the outer circumference of the rotating ring 145, forming a ratchet mechanism. Before the switch door 146 contacts the baffle after opening, the spring 147 can generate a pushing force on the switch door 146 through the one-way teeth, causing the switch door 146 to open. After the switch door 146 contacts the baffle, it stops rotating, and the rotating ring 145 and its one-way teeth also stop moving. When stationary, the spring 147 can no longer rely on its own elasticity to make the one-way teeth continue to rotate. As the drive ring 141 continues to rotate, the spring 147 and the one-way teeth are misaligned and slipped, ensuring that the drive ring 141 can smoothly drive the scraper 142 to rotate, so that the tea residue can be smoothly discharged from the discharge port 143. When feeding, the drive ring 141 rotates in the opposite direction, and the spring 147 and the one-way teeth on the outer circumference of the rotating ring 145 are jammed, so that the rotating ring 145 and the drive ring 141 rotate synchronously, the switch door 146 is closed, and after the switch door 146 is closed, the drive ring 141 no longer rotates. That is, the switch door 146 blocks the discharge port 11, preventing tea residue that has not been soaked in the wine from being discharged through the discharge port 11 during feeding.

[0047] Reference Figures 1-11 This invention also relates to a tea wine production process, which uses a tea wine production equipment, and the specific steps are as follows: S1. Soaking: Soak the tea leaves in hot water at 80-100℃. Mix the soaked tea with the finished wine in a certain proportion to form a first-stage summer and autumn leaf tea wine. S2. Extraction: The soaked tea residue is directly immersed in 60-75% ethanol, with the temperature controlled at 60-70℃ and the material-to-liquid ratio at 1:20-30, so that the total flavonoids and polyphenols dissolve in the ethanol. The wine containing the total flavonoids and polyphenols is heated and condensed to extract the total flavonoids and polyphenols. The extracted total flavonoids and polyphenols are then mixed with the finished wine to make the second-stage summer and autumn leaf tea wine. S3. Distillation: After the tea leaves soaked in the liquor are removed, they are mixed with the undistilled lees at a weight ratio of 100:6 and then distilled to obtain a liquor with a tea aroma. S4. Decomposition and fermentation: After distillation, the residue is taken out and mixed with cellulase at a rate of 2% of the dry weight of the residue. Water is then added at a rate of 15 to 20 times the weight of the residue. The pH value is controlled at 4.5 to 5.5 to carry out decomposition and fermentation, ultimately yielding a wine with a tea aroma.

[0048] In step S3, the undistilled lees contain a large amount of rice husks, which also contain a large amount of cellulose. During distillation, the cellulose is not lost, so residue remains after distillation. It's important to understand that after decomposition by cellulase, the cellulose is fully decomposed, and no residue is produced. Traditional tea wine production generates a large amount of tea residue, which is usually discarded. However, the tea used to prepare summer and autumn leaf tea wine is mostly summer and autumn tea, which is rich in cellulose. After decomposition by cellulase, the cellulose can be converted into glucose, xylitol, etc., which can be fermented and metabolized into alcohol through anaerobic respiration by yeast. Therefore, by continuously utilizing the tea residue through the above four steps, the tea residue is ultimately completely decomposed. The working principle of one type of tea wine production equipment is as follows: First, the tea dregs that have been soaked in water are put into the tank 1. At this time, the sliding frame 21 extends from the top of the lifting sleeve 2. All the tea dregs that enter the tank 1 fall onto the sliding frame 21. The tank 1 is also equipped with a rotating unit 13 that can drive the lifting sleeve 2 to rotate. The lifting sleeve 2 and the sliding frame 21 rotate synchronously. The rotating unit 13 has a high power state and a low power state. When the rotating unit 13 is in the high power state, the lifting sleeve 2 rotates quickly. When the rotating unit 13 is in the low power state, the lifting sleeve 2 rotates slowly. During the feeding process, the lifting sleeve 2 and the sliding frame 21 are continuously rotating, while the rotating unit 13 operates at low power. This ensures that the tea leaves fall evenly onto the sliding frame 21. After the tea leaves are fed in, the sliding frame 21 slides into the lifting sleeve 2. The magnet attracts the bottom of the sliding frame 21. When the sliding frame 21 is fully inserted into the lifting sleeve 2, a holding cavity is formed. At this point, the tea leaves in the holding cavity will not leak out. The lifting unit 12 drives the sliding frame 21 to gradually descend. Under the action of the magnet, the lifting sleeve 2 and the sliding frame 21 descend synchronously, causing the holding cavity to gradually become completely submerged in the liquor. It is worth noting that during the tea leaf feeding process, a fixed amount of liquor is simultaneously injected into the tank 1, improving production efficiency. When the tea leaves are soaking, the rotating unit 13 operates at low power, causing the holding chamber to rotate slowly. Simultaneously, a heating base 3 is installed at the bottom of the tank 1, heating the liquid at 60 degrees Celsius while the tea leaves are soaking. Since the Curie temperature of common ferrite magnets is generally around 450 degrees Celsius, the magnetic attenuation caused by heating is negligible. The combined effect of the heating base 3 and the rotating holding chamber increases the dissolution rate of total flavonoids and polyphenols in the tea leaves. After soaking for the designated time, the lifting sleeve 2 is raised by the lifting unit 12. Once the holding chamber is out of the water (i.e., the bottom of the lifting sleeve 2 is no longer in contact with the liquid), the rotating unit 13 switches to high power, causing the tea leaves in the holding chamber to separate from the liquid under centrifugal force. Since the tea leaves in the holding chamber are all supported by the sliding frame 21, the tea leaves rotating at high speed will not cause the lifting sleeve 2 to separate from the sliding frame 21, because the magnet is only affected by the gravity of the lifting sleeve 2 in the vertical direction. As the lifting sleeve 2 and the sliding frame 21 continue to rise, the upper part of the lifting sleeve 2 is blocked by the limiting ring 111 and cannot rise. At this time, the lifting unit 12 drives the sliding frame 21 to continue to rise. The sliding frame 21 slides out of the lifting sleeve 2. When the bottom end face of the sliding frame 21 is coplanar with the bottom end face of the discharge port 11, the sliding frame 21 stops rising, the lifting unit 12 stops operating, and the sliding frame 21 rotates under the action of the rotating unit 13 and generates centrifugal force, so that the tea residue is discharged from the discharge port 11.

[0049] The above embodiments only illustrate one or more implementation methods of this invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of protection of this invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this invention, and these all fall within the scope of protection of this invention. Therefore, the scope of protection of this invention should be determined by the appended claims.

Claims

1. A tea wine production equipment, comprising a tank (1); Its features are, The tank body (1) is provided with a discharge port (11), a lifting unit (12), a lifting sleeve (2), a sliding frame (21) and a magnet; The discharge port (11) is located on the side wall of the tank (1), and a limit ring (111) is provided below the discharge port (11); an electromagnet (112) is embedded at the bottom of the limit ring (111), and the electromagnet (112) magnetically attracts the upper part of the lifting sleeve (2); The lifting sleeve (2) is vertically moved inside the tank (1). When the lifting sleeve (2) moves inside the tank (1), it is always located below the discharge port (11). Multiple filter holes (22) are evenly opened on the periphery of the lifting sleeve (2). The limiting ring (111) is used to limit the lifting sleeve (2) from rising. The sliding frame (21) is vertically slidably set in the lifting sleeve (2). When the sliding frame (21) is completely slid into the lifting sleeve (2), it forms a holding cavity, which is used to store tea leaves. A magnet is embedded in the bottom of the lifting sleeve (2) and used to magnetically attract the bottom of the sliding frame (21); the lifting unit (12) is set on the top of the tank (1), and the lifting unit (12) includes a linear driver (121) and a connecting ring (122); the linear driver (121) is vertically set on the upper part of the tank (1); the connecting ring (122) is fixedly set on the output end of the linear driver (121), and the connecting ring (122) rotates with the sliding frame (21), and the connecting ring (122) and the sliding frame (21) rise and fall synchronously; The lifting unit (12) is used to drive the sliding frame (21) to lift. Before the lifting sleeve (2) contacts the limiting ring (111), the sliding frame (21) and the lifting sleeve (2) lift synchronously. After the lifting sleeve (2) contacts the limiting ring (111), the sliding frame (21) lifts independently. The sliding frame (21) discharges the tea residue through the discharge port (11). A rotating unit (13) is provided on the upper part of the tank (1). The rotating unit (13) includes a rotary driver (131) and a drive shaft (132). The rotary actuator (131) is vertically mounted on top of the tank (1); The drive shaft (132) is vertically fixed on the output end of the rotary driver (131) and vertically passes through the lifting sleeve (2). The lifting sleeve (2) and the drive shaft (132) slide in the vertical direction. The horizontal cross section of the drive shaft (132) is a non-circular structure. The drive shaft (132) passes through the sliding frame (21) and the lifting sleeve (2) from top to bottom and drives the sliding frame (21) and the lifting sleeve (2) to rotate synchronously.

2. The tea wine production equipment according to claim 1, characterized in that, Multiple centrifuge plates (23) are evenly arranged around the axis of the sliding frame (21) on the sliding frame (21), and the centrifuge plates (23) divide the holding cavity into multiple chambers.

3. The tea wine production equipment according to claim 1, characterized in that, An annular sleeve (14) is fitted around the tank body (1). The annular sleeve (14) is at the same height as the discharge port (11). The annular sleeve (14) is equipped with a drive ring (141), a scraper (142), a discharge port (143) and an annular magnetic actuator (144). The drive ring (141) is rotatably disposed inside the annular sleeve (14) about the axis of the annular sleeve (14); The scraper (142) is fixedly installed at the lower part of the drive ring (141); The discharge port (143) is opened through the bottom of the annular sleeve (14); A ring magnetic actuator (144) is disposed on the inner wall of the ring sleeve (14) and is used to drive the drive ring (141).

4. The tea wine production equipment according to claim 3, characterized in that, The scraper (142) is evenly arranged around the axis of the drive ring (141) and divides the annular sleeve (14) into multiple pushing chambers.

5. The tea wine production equipment according to claim 3, characterized in that, The annular sleeve (14) is also equipped with a rotating ring (145), a door (146) and a spring (147). The rotating ring (145) is rotatably sleeved around the outer periphery of the tank body (1) along the axis of the tank body (1); The opening and closing door (146) is fixedly installed at the lower part of the rotating ring (145), and the opening and closing door (146) can cover the discharge port (11) when it rotates with the rotating ring (145); The spring (147) is fixedly mounted on the inner ring side wall of the drive ring (141), and multiple one-way teeth are evenly provided on the outer circumference of the rotating ring (145). The spring (147) engages with the one-way teeth in one direction.

6. A tea wine production process, employing the tea wine production equipment described in any one of claims 1-5, characterized in that, The specific steps are as follows: S1. Soaking: Put the tea leaves into water and soak them. The soaked tea water is mixed with the finished wine to form a first-stage summer and autumn leaf tea wine. S2. Extraction: The soaked tea residue is directly put into the wine to soak, so that the total flavonoids and polyphenols dissolve in the wine. The wine containing the total flavonoids and polyphenols is heated and condensed to extract the total flavonoids and polyphenols. Then, it is mixed with the finished wine to make the second-stage summer and autumn leaf tea wine. S3. Distillation: After the tea leaves soaked in the liquor are removed, they are mixed with the undistilled lees and placed in a still. The liquor with tea aroma is obtained by distillation. S4. Decomposition and fermentation: The residue after distillation is taken out and mixed with cellulase for decomposition and fermentation, ultimately yielding a wine with a tea aroma.

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