Production device for highly-restored high-quality hand-made tea beverage

Abstract

The invention belongs to the technical field of beverage production devices, and particularly relates to a production device of a highly-restored high-quality hand-made tea beverage, which comprises a hot water tank assembly, an extraction tank assembly, a cooling tank assembly and a blending tank assembly which are communicated in sequence, the cooling tank assembly comprises a first cooling tank, a second cooling tank and a third cooling tank, a tea bin is arranged in the extraction tank assembly, tea leaves are stored in the tea bin, and the hot water tank assembly heats hot water and injects the hot water into the extraction tank assembly for brewing tea soup. Tea soup obtained by brewing tea leaves in the tea bin for three times is conveyed into the first cooling tank, the second cooling tank and the third cooling tank to be cooled, the three tea soup cooled in the first cooling tank, the second cooling tank and the third cooling tank are all conveyed into the blending tank assembly to be blended, and the quality of tea drinks can be improved.

Description

Technical Field

[0001] This invention belongs to the technical field of beverage production equipment, specifically relating to a production device for highly reproducing high-quality hand-brewed tea beverages. Background Technology

[0002] Tea beverage production generally involves extracting soluble components from tea leaves using physical or chemical methods to prepare a tea infusion with specific flavor, color, and functional components. This is a core technological step in the industrial production of tea beverages. Traditional extraction methods primarily maximize the dissolution of flavor and functional substances such as tea polyphenols, amino acids, and caffeine by precisely controlling water temperature, time, tea-to-water ratio, and stirring intensity, while simultaneously suppressing the generation of unpleasant tastes. With the development of food processing technology, modern tea beverage extraction processes have gradually evolved towards high efficiency, controllability, and continuous operation. To achieve large-scale production, the supporting extraction equipment is constantly being optimized, such as multi-stage continuous countercurrent extraction tanks, plate and frame filters, membrane filtration systems, and automated control systems. These advancements not only improve production efficiency and product stability but also enable precise control of key parameters such as temperature, time, and feed-to-liquid ratio.

[0003] However, the extraction process of tea beverages requires maintaining a high-temperature and high-pressure environment for a long time. Although this can improve extraction efficiency and sterilization effect, it has a multi-layered negative impact on the quality of the finished product. The continuous high temperature causes a large amount of key aroma components in green tea to volatilize or thermally decompose, resulting in a thin aroma and loss of freshness. At the same time, the high pressure environment accelerates the escape rate of aroma substances, and the high temperature and high pressure cause catechins to accelerate oxidation and polymerization, causing the green tea soup color to change from bright green to yellowish-brown. In black tea, theaflavins are further oxidized into dark brown thearubigins and theabrownins, resulting in a decrease in red brightness and a cloudy soup color. The high temperature and high pressure cause excessive dissolution of pectin, starch and protein in the tea cell walls, which combine with tea polyphenols to form tea milky complexes with larger particle sizes, far exceeding the removal capacity of subsequent centrifugation / filtration. After refrigeration, the flocculation and turbidity phenomenon is aggravated.

[0004] Therefore, in order to improve the quality of tea beverages, a production device that highly replicates high-quality hand-brewed tea beverages has been proposed. Summary of the Invention

[0005] To address the aforementioned problems in the existing technology, this invention provides a production apparatus for highly reproducing high-quality hand-brewed tea beverages.

[0006] The objective of this invention can be achieved through the following technical solutions: This invention discloses a production apparatus for highly reproducing high-quality hand-brewed tea beverages, comprising a hot water tank assembly, an extraction tank assembly, a cooling tank assembly, and a blending tank assembly. The hot water tank assembly, extraction tank assembly, cooling tank assembly, and blending tank assembly are sequentially connected. The cooling tank assembly includes a first cooling tank, a second cooling tank, and a third cooling tank. The extraction tank assembly contains a tea hopper storing tea leaves. The hot water tank assembly heats hot water and injects it into the extraction tank assembly for brewing tea. The tea leaves in the tea hopper are brewed three times, and the resulting tea infusions are respectively transported to the first, second, and third cooling tanks for cooling. The three infusions of tea cooled in the first, second, and third cooling tanks are all transported to the blending tank assembly for blending.

[0007] As a further embodiment of the present invention, the hot water tank assembly includes a hot water tank body and a heating rod, the heating rod being disposed in the hot water tank body, the hot water tank body being provided with a thermometer and a hot water capacity scale, and the hot water tank body being provided with an inlet, an outlet and a first drain outlet.

[0008] As a further embodiment of the present invention, the extraction tank assembly includes an extraction tank body, a tea chamber disposed within the extraction tank body, an soaking area above the tea chamber body and a tea filtering area below the tea chamber body, a water outlet connected to the soaking area of ​​the extraction tank body, a first tea outlet provided at the bottom of the tea filtering area, and a tea volume scale line provided on the extraction tank body.

[0009] As a further embodiment of the present invention, a water valve sensing module is provided in the soaking area of ​​the extraction tank. The water valve sensing module includes a water level sensor and a solenoid valve. The water level sensor is electrically connected to the solenoid valve, and the solenoid valve is controlled to open and close according to the data of the water level sensor.

[0010] As a further embodiment of the present invention, the tea storage compartment is equipped with a timed water filtration switch module.

[0011] As a further embodiment of the present invention, a distributor is provided between the cooling tank assembly and the extraction tank assembly, the first outlet is connected to the distributor, and the three outlets of the distributor are respectively connected to the first cooling tank, the second cooling tank and the third cooling tank.

[0012] As a further embodiment of the present invention, the first cooling tank, the second cooling tank, and the third cooling tank each include an inner shell and an outer shell. The three outlets of the distributor are respectively connected to the inner shells of the first cooling tank, the second cooling tank, and the third cooling tank. A sedimentation zone is provided at the bottom of the inner shell of each of the three cooling tanks. A second outlet is also provided in the inner shell of each of the three cooling tanks. A cold water inlet and a cold water outlet are provided on the outer shell of each of the three cooling tanks. The cold water inlet is located at the top of the outer shell, and the cold water outlet is located at the bottom of the outer shell.

[0013] As a further embodiment of the present invention, the blending tank assembly includes a blending tank body and a stirring mechanism, the stirring mechanism being disposed in the blending tank body, the second soup outlet being connected to the blending tank body, and the blending tank body being provided with a tea soup outlet and a second sewage outlet.

[0014] The beneficial effects of this invention are as follows: Different temperatures and times are required to ensure relatively consistent quality after multiple infusions. Compared to concentration extraction technology, the blending method after multiple infusions eliminates the need for high-temperature, long-term extraction, greatly restoring and preserving the fresh and fragrant taste of hand-brewed tea, and enhancing the flavor and quality of pure tea beverages. By utilizing the differences in taste and quality of each infusion, each tea infusion can be blended to ensure stable product quality and flavor preservation. Simultaneously, the steeping temperature can be controlled during the preparation of the tea beverage, allowing for different brewing temperatures for different teas. Attached Figure Description

[0015] To facilitate understanding by those skilled in the art, the present invention will be further described below with reference to the accompanying drawings.

[0016] Figure 1 This is a schematic diagram of the overall structure of the present invention; Figure 2 This is a schematic diagram of the hot water tank assembly structure of the present invention; Figure 3 This is a schematic diagram of the extraction tank assembly structure of the present invention; Figure 4 This is a schematic diagram of the cooling tank assembly structure of the present invention; Figure 5 This is a schematic diagram of the mixing tank assembly structure of the present invention; Explanation of reference numerals in the attached drawings: 1. Hot water tank assembly; 101. Hot water tank body; 102. Hot water capacity scale line; 103. Thermometer; 104. Heating rod; 105. Water inlet; 106. Water outlet; 2. Extraction tank assembly; 201. Extraction tank body; 202. Soaking zone; 203. Tea soup capacity scale line; 204. Tea filtering zone; 205. First soup outlet; 3. Diverter; 4. Cooling tank assembly; 401. First cooling tank; 402. Second cooling tank; 403. Third cooling tank; 404. Cold water inlet; 405. Cold water outlet; 406. Third soup outlet; 5. Blending tank assembly; 501. Blending tank body; 502. Stirring mechanism; 503. Second soup outlet; 504. Second drain outlet; 505. Fourth soup outlet. Detailed Implementation

[0017] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided.

[0018] like Figures 1-5 As shown, the present invention discloses a production apparatus for highly reproducing high-quality hand-brewed tea beverages, comprising a hot water tank assembly 1, an extraction tank assembly 2, a cooling tank assembly 4, and a blending tank assembly 5. The hot water tank assembly 1, the extraction tank assembly 2, the cooling tank assembly 4, and the blending tank assembly 5 are connected in sequence. The cooling tank assembly 4 includes a first cooling tank 401, a second cooling tank 402, and a third cooling tank 403. The extraction tank assembly 2 is provided with a tea hopper containing tea leaves. The hot water tank assembly 1 heats hot water and injects it into the extraction tank assembly 2 for brewing tea. The tea leaves in the tea hopper are brewed three times, and the resulting tea infusions are respectively transported to the first cooling tank 401, the second cooling tank 402, and the third cooling tank 403 for cooling. The three infusions of tea cooled in the first cooling tank 401, the second cooling tank 402, and the third cooling tank 403 are all transported to the blending tank assembly 5 for blending.

[0019] Because the extraction process of tea beverages requires maintaining a high-temperature and high-pressure environment for a long time, although it can improve extraction efficiency and sterilization effect, it has a multi-level negative impact on the quality of the finished product. The continuous high temperature causes a large amount of key aroma components in green tea to volatilize or decompose thermally, resulting in a thin aroma and loss of freshness. At the same time, the high pressure environment accelerates the escape rate of aroma substances, and the high temperature and high pressure cause catechins to accelerate oxidation and polymerization, causing the green tea soup color to change from emerald green to yellowish brown. In black tea, theaflavins are further oxidized into dark brown thearubigins and theabrownins, resulting in a decrease in red brightness and a cloudy soup color. The high temperature and high pressure cause excessive dissolution of pectin, starch and protein in the tea cell walls, which combine with tea polyphenols to form larger particle size tea yogurt complexes, far exceeding the removal capacity of subsequent centrifugation / filtration. After refrigeration, the flocculation and turbidity phenomenon is aggravated. Therefore, to ensure the quality of tea beverages, different temperatures and times are used during the brewing process to maintain a relatively consistent quality after multiple infusions. Compared with concentration extraction technology, the blending method after multiple infusions does not require high-temperature and long-term extraction, which greatly restores and preserves the fresh and fragrant taste of hand-brewed tea, and enhances the flavor and quality of pure tea beverages. By utilizing the different taste and quality of each infusion of hand-brewed tea, each infusion is blended to ensure the stability of product quality and the preservation of flavor. At the same time, the steeping temperature of the tea can be controlled during the preparation of tea beverages to achieve different brewing temperatures for different teas.

[0020] As a further embodiment of the present invention, the hot water tank assembly 1 includes a hot water tank body 101 and a heating rod 104. The heating rod 104 is disposed inside the hot water tank body 101. The hot water tank body 101 is provided with a thermometer 103 and a hot water capacity scale line 102. The hot water tank body 101 is provided with an inlet 105, an outlet 106 and a first drain outlet. By setting a control module in the production device and electrically connecting the control module to each electrical appliance, the heating rod 104 heats the water inside the hot water tank body 101. The temperature of the hot water is detected by the thermometer 103. When the water reaches the predetermined temperature in the control module, the heating rod 104 reduces the heating power. In conjunction with the detection of the thermometer 103, the temperature of the hot water inside the hot water tank body 101 is kept constant. Then, the hot water is discharged to the next process through the outlet 106. When draining hot water, a portion of the hot water should be retained at the bottom. Since water may produce scale after heating, the hot water containing more scale at the bottom needs to be drained through the first drain port at the bottom to avoid adversely affecting the quality of the tea beverage. After both the hot water and wastewater in the hot water tank 101 have been drained, water can be refilled through the inlet 105. The hot water capacity scale 102 allows external observation of the water level in the hot water tank 101, preventing dry burning in case of equipment malfunction.

[0021] As a further embodiment of the present invention, the extraction tank assembly 2 includes an extraction tank body 201, a tea storage compartment disposed inside the extraction tank body 201, an immersion area 202 above the tea storage compartment and a tea filtering area 204 below the tea storage compartment, a water outlet 106 connected to the immersion area 202 of the extraction tank body 201, a first tea outlet 205 provided at the bottom of the tea filtering area 204, and a tea volume scale line 203 provided on the extraction tank body 201; a water valve sensing module is provided inside the immersion area 202 of the extraction tank body 201, the water valve sensing module includes a water level sensor and a solenoid valve, the water level sensor is electrically connected to the solenoid valve, and the solenoid valve controls the opening and closing according to the data of the water level sensor; Hot water discharged from the hot water tank 101 flows to the soaking zone 202 in the extraction tank 201. The water level sensor in the extraction tank 201 is used to detect the water volume in the soaking zone 202. When the amount of heated hot water reaches the requirement for one brewing, the control module commands the solenoid valve to close. At the same time, a timed water filtration switch module is installed in the tea chamber. After hot water is added to the soaking zone 202 and soaked for a predetermined time, the timed water filtration switch module opens, allowing the brewed tea in the soaking zone 202 to flow into the tea filtering zone 204. The timing start of the timed water filtration switch module is the time when the solenoid valve closes. In the above embodiment, the tea needs to be brewed three times. Therefore, hot water needs to be added to the extraction tank 201 three times through the hot water tank 101. The extraction tank 201 needs to brew the tea three times. The control module is equipped with a brewing program. Since the tea leaves become weaker after one or two brews, the subsequent brewing time needs to be longer than the previous brewing time to bring out the aroma of the tea leaves. Different teas require different brewing times, so the three brewing processes need to be controlled and adjusted according to different types of tea to achieve the best results.

[0022] As a further embodiment of the present invention, a distributor 3 is provided between the cooling tank assembly 4 and the extraction tank assembly 2. The first outlet 205 is connected to the distributor 3, and the three outlets of the distributor 3 are respectively connected to the first cooling tank 401, the second cooling tank 402 and the third cooling tank 403. A counting module is provided in the distributor 3, and the first cooling tank 401, the second cooling tank 402 and the third cooling tank 403 correspond to different valves in the distributor 3. By counting with the counter, different valves are opened respectively, and tea soup discharged a different number of times is discharged into the corresponding cooling tank.

[0023] Meanwhile, the first cooling tank 401, the second cooling tank 402, and the third cooling tank 403 each include an inner shell and an outer shell. The three outlets of the distributor 3 are respectively connected to the inner shells of the first cooling tank 401, the second cooling tank 402, and the third cooling tank 403. The bottom of the inner shell of each of the three cooling tanks is provided with a sedimentation zone. The inner shell of each of the three cooling tanks is also provided with a second outlet 503. The outer shell of each of the three cooling tanks is provided with a cold water inlet 404 and a cold water outlet 405. The cold water inlet 404 is located at the top of the outer shell, and the cold water outlet 405 is located at the bottom of the outer shell. Although the brewed tea soup is filtered through the filter screen in the tea chamber, some fine tea powder will still be discharged with the tea soup. Therefore, after the tea soup is discharged into three cooling tanks, the tea soup is cooled by cooling water in the space between the outer and inner shells. On the other hand, during the cooling period, the tea soup remains still, allowing the tea fragments or powder in the tea soup to gradually settle to the bottom. The sedimentation area and drain outlet are set at the bottom of the first cooling tank 401, the second cooling tank 402 and the third cooling tank 403, and the sediment in the sedimentation area is discharged after each brewing.

[0024] As a further embodiment of the present invention, the blending tank assembly 5 includes a blending tank body 501 and a stirring mechanism 502. The stirring mechanism 502 is disposed inside the blending tank body 501, and a second outlet 503 is connected to the blending tank body 501. The blending tank body 501 is provided with a tea soup outlet and a second drain outlet 504. After cooling and sedimentation, the tea soup in the first cooling tank 401, the second cooling tank 402, and the third cooling tank 403 is discharged into the blending tank body 501. The stirring mechanism 502 inside the blending tank body 501 stirs the tea soup, ensuring thorough mixing after multiple infusions. Because the vortex formed by stirring inside the blending tank body 501 after stirring causes some tea powder or debris that has not settled after one sedimentation in the three cooling tanks to concentrate at the bottom center of the blending tank body 501, the remaining tea powder or debris is discharged through the second drain outlet 504 at the bottom. After the final processing of the tea soup is completed, the finished product is discharged from the tea soup outlet and then bottled.

[0025] The three cooling tanks and the blending tank 501 are respectively equipped with a third soup outlet 406 and a fourth soup outlet 505 at the bottom, for the preparation of sensory quality evaluation and the determination of proportions. Each of the three cooling tanks and the blending tank 501 is equipped with a thermometer 103 and a volume scale.

[0026] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A production apparatus for highly reproducing high-quality hand-brewed tea beverages, characterized in that: The system includes a hot water tank assembly, an extraction tank assembly, a cooling tank assembly, and a blending tank assembly, which are connected in sequence. The cooling tank assembly includes a first cooling tank, a second cooling tank, and a third cooling tank. The extraction tank assembly is equipped with a tea hopper containing tea leaves. The hot water tank assembly heats the water and pours it into the extraction tank assembly to brew the tea. The tea leaves in the tea hopper are used to brew the tea three times, and the resulting tea infusions are then transferred to the first, second, and third cooling tanks for cooling, respectively. The three infusions of tea cooled in the first, second, and third cooling tanks are all transferred to the blending tank assembly for blending.

2. The production apparatus for highly reproducing high-quality hand-brewed tea beverages according to claim 1, characterized in that: The hot water tank assembly includes a hot water tank body and a heating rod. The heating rod is disposed in the hot water tank body. The hot water tank body is provided with a thermometer and a hot water capacity scale. The hot water tank body is provided with an inlet, an outlet and a first drain outlet.

3. The production apparatus for highly reproducing high-quality hand-brewed tea beverages according to claim 2, characterized in that: The extraction tank assembly includes an extraction tank body, a tea chamber disposed within the extraction tank body, an soaking area above the tea chamber body and a tea filtering area below the tea chamber body, a water outlet connected to the soaking area of ​​the extraction tank body, a first tea outlet provided at the bottom of the tea filtering area, and a tea volume scale line provided on the extraction tank body.

4. The production apparatus for highly reproducing high-quality hand-brewed tea beverages according to claim 3, characterized in that: A water valve sensing module is installed in the soaking area of ​​the extraction tank. The water valve sensing module includes a water level sensor and a solenoid valve. The water level sensor is electrically connected to the solenoid valve, and the solenoid valve is controlled to open and close according to the data of the water level sensor.

5. The production apparatus for highly reproducing high-quality hand-brewed tea beverages according to claim 3, characterized in that: The tea storage compartment is equipped with a timed water filtration switch module.

6. The production apparatus for highly reproducing high-quality hand-brewed tea beverages according to claim 3, characterized in that: A distributor is provided between the cooling tank assembly and the extraction tank assembly. The first outlet is connected to the distributor, and the three outlets of the distributor are respectively connected to the first cooling tank, the second cooling tank, and the third cooling tank.

7. The production apparatus for highly reproducing high-quality hand-brewed tea beverages according to claim 6, characterized in that: The first, second, and third cooling tanks each include an inner shell and an outer shell. The three outlets of the distributor are respectively connected to the inner shells of the first, second, and third cooling tanks. A sedimentation zone is provided at the bottom of the inner shell of each of the three cooling tanks. A second outlet is also provided in the inner shell of each of the three cooling tanks. A cold water inlet and a cold water outlet are provided on the outer shell of each of the three cooling tanks. The cold water inlet is located at the top of the outer shell, and the cold water outlet is located at the bottom of the outer shell.

8. The production apparatus for highly reproducing high-quality hand-brewed tea beverages according to claim 7, characterized in that: The blending tank assembly includes a blending tank body and a stirring mechanism. The stirring mechanism is disposed inside the blending tank body. The second soup outlet is connected to the blending tank body. The blending tank body is provided with a tea soup outlet and a second sewage outlet.

Images