Negative-pressure low-temperature aroma trapping and backfilling device and process

Abstract

The invention belongs to the technical field of tea processing equipment, particularly relates to a negative-pressure low-temperature aroma trapping and backfilling device and process, and aims to solve the problems of loss of aroma, non-uniform mixing and blockage of discharged liquid in traditional high-temperature cooking. The device is provided with a workbench, a cooking container and a liquid nitrogen cold trap; negative pressure is formed in the cooking container through the vacuum pipe, so that aroma substances are volatilized at low temperature, and are collected in the storage box after being condensed by the spiral condensing pipe; the double-shaft motor drives the closing plate I to release closing of the liquid discharging pipe, meanwhile, the closing plate II releases closing of the backfilling pipe, tea fragrance essence is injected into the liquid discharging pipe to be mixed with tea soup, and it is guaranteed that the fragrance of products is consistent; a rotating rod I drives a cam to rotate, so that an arc-shaped scraping plate scrapes tea leaves on a filter screen, and blockage is avoided; according to the device, low-temperature aroma trapping, efficient mixing and anti-blocking liquid drainage are realized, and the quality of tea soup is improved.

Description

Technical Field

[0001] This invention relates to the field of tea processing equipment technology, and in particular to a negative pressure low-temperature aroma capture and backfilling device and process. Background Technology

[0002] Tea beverages are ready-to-drink drinks made from tea leaves as the core ingredient, refined through multiple processes including brewing, extraction, blending, and sterilization. They retain the authentic natural flavor and beneficial components of tea while leveraging innovative processes to precisely meet today's diverse consumer demands, making them a highly popular beverage category. Traditional tea preparation often involves boiling tea leaves and water together, followed by filtration to separate the tea liquor. While this method is simple, it has several significant limitations.

[0003] The drawbacks of traditional preparation methods are mainly reflected in three aspects: First, during the high-temperature steaming process, the delicate aroma substances in tea leaves are easily damaged by heat, and a large number of aroma components are lost with the steam, directly weakening the aroma intensity and freshness of the tea soup, resulting in a significant reduction in the flavor of the finished product; Second, even if some aroma substances are extracted, it is difficult to achieve full integration between the two in the subsequent blending process with the tea soup, ultimately resulting in inconsistent aroma performance and poor uniformity in the finished beverage; Third, during the tea soup discharge and bottling process, fine tea residues are very likely to clog the drainage pipes, which not only increases the burden of equipment cleaning but also significantly reduces the drainage efficiency and affects the production rhythm.

[0004] Therefore, how to efficiently extract and retain the aroma substances in tea leaves under low-temperature conditions, achieve full integration of aroma components with tea soup, and at the same time avoid tea residue clogging the drainage pipes has become a key problem that urgently needs to be solved in the field of tea soup preparation. Summary of the Invention

[0005] The purpose of this invention is to solve the shortcomings of existing high-temperature cooking methods, such as aroma loss, uneven mixing, and drainage blockage, and to propose a negative pressure low-temperature aroma capture and backfilling device and process.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A negative pressure low-temperature aroma collection and backfilling device includes a workbench, a cooking container fixed inside the workbench, a container lid sealed to the top of the cooking container, a liquid nitrogen cold trap on one side of the cooking container for condensing water vapor and aroma substances, and a heating element inside the cooking container; it also includes: The extraction structure includes a vacuum tube fixedly penetrating the container lid, the vacuum tube being connected to a negative pressure pump to evacuate the cooking container to a negative pressure state, causing the aroma substances to volatilize; a spiral condenser is provided inside the liquid nitrogen cold trap, and an exhaust pipe I is connected to the container lid, one end of which extends into the liquid nitrogen cold trap and communicates with the top end of the spiral condenser; an exhaust pipe II is connected to the bottom of the liquid nitrogen cold trap, the top end of which communicates with the bottom end of the spiral condenser; and a storage tank is connected to the bottom end of the exhaust pipe II for collecting the condensed aroma essence. The filling structure includes a drain pipe disposed at the bottom of the cooking container and a closed plate I slidably disposed inside the drain pipe, wherein a filter screen is provided inside the drain pipe; The backfill structure includes a backfill pipe disposed at the bottom of the storage tank, the backfill pipe being connected to a drain pipe; The scraping structure includes an arc-shaped scraper that slides on the inner wall of the cooking container to scrape tea leaves off the filter screen; When the sealing plate I is opened, the tea soup flows out from the drain pipe and mixes with the aroma essence flowing out from the backfill pipe, completing the filling and backfilling process.

[0007] In one possible design, the filling structure further includes a dual-axis motor fixed to the bottom of the workbench via a frame. One output shaft of the dual-axis motor is fixed with a rotating rod I. A rotating disk is fixed to the bottom end of the rotating rod I. A pin I is fixed to the bottom of the rotating disk on the side offset from the center. The pin I is rotatably connected to a connecting rod I. A sliding push rod I is rotatably connected to the side of the connecting rod I away from the pin I. One end of the sliding push rod I extends in a sealed sliding manner into a drain pipe. The drain pipe has an inclined groove. The sealing plate I is a sealed sliding... The sealing plate I is mounted in an inclined groove. A fixed frame is fixed to the top of the sealing plate I. Vertical grooves are provided on both inner walls of the fixed frame. Pins II slide in the two vertical grooves. One end of the sliding push rod I is fixedly connected to the pins II. An L-shaped rod is fixed to one side of the fixed frame and connected to the sealing plate I. The dual-axis motor drives the rotating rod I to rotate. Through the cooperation of the rotating disk, pins I, connecting rod I and sliding push rod I, the sliding push rod I pushes the sealing plate I to move through the sliding of pins II and vertical grooves, thereby controlling the opening and closing of the drain pipe.

[0008] In one possible design, the backfill structure further includes a sealing plate II disposed on another output shaft of the dual-axis motor. The sealing plate II is rotatably disposed at the bottom of the storage box to seal the backfill pipe. When the dual-axis motor drives the sealing plate II to rotate, the sealing plate II opens the backfill pipe, and the aroma essence flows from the backfill pipe into the drain pipe and mixes with the tea soup.

[0009] In one possible design, the scraping structure further includes a rotating rod II rotatably disposed within the cooking container. The rotating rod II is fixed to a connecting rod, which is fixedly connected to an arc-shaped scraper. A sliding push rod II is slidably disposed within the cooking container. One end of the sliding push rod II is slidably engaged with a clearance groove within the connecting rod via a pin II. The other end of the sliding push rod II is fixed to a pin I. A cam is fixed to the rotating rod I, and the cam has a trajectory groove. The pin I is slidably engaged with the trajectory groove. When the rotating rod I rotates, the cam drives the sliding push rod II to move through the engagement of the trajectory groove and the pin I. The sliding push rod II, through the pin II and the clearance groove, drives the arc-shaped scraper to rotate, thereby scraping away the tea leaves from the filter screen.

[0010] In one possible design, a storage box is slidably disposed inside the storage box, the storage box being located below the exhaust pipe II, the storage box having a through hole, and the storage box being filled with activated carbon for filtering the fragrance essence.

[0011] In one possible design, the backfill pipe is equipped with a flow control valve to control the flow rate of the aroma essence.

[0012] In one possible design, the bottom of the cooking container is provided with a slag discharge pipe, and a valve is provided inside the slag discharge pipe; the top of the container lid is provided with a feed pipe, a pressure sensor and a temperature sensor.

[0013] In one possible design, the exhaust pipe I is connected to a liquid inlet pipe, the exhaust pipe II is connected to a return pipe, and both the liquid inlet pipe and the return pipe are equipped with a solenoid valve II for cleaning the spiral condenser tube.

[0014] In one possible design, both exhaust pipe I and exhaust pipe II are equipped with solenoid valve I, and one side of the liquid nitrogen cold trap is provided with a connection interface for controlling the injection and discharge of liquid nitrogen.

[0015] This application discloses a negative pressure low-temperature aroma capture and backfilling process, which includes the following steps: S1. Steaming and extraction: Tea leaves and water are injected into the steaming container through the feed pipe. Negative pressure is drawn through the vacuum pipe to lower the boiling point. The tea aroma is then released into the upper space of the container through heating and steaming.

[0016] S2. Condensation and Collection: Open the condensation passage valve to allow the aroma vapor to be condensed by the liquid nitrogen cold trap through the spiral condenser tube. The condensate is filtered through activated carbon and stored in the collection container to complete the preparation of tea aroma essence.

[0017] S3. Mixed Filling: After restoring normal pressure, heat and extract tea liquor. The drain pipe and backfill pipe are opened simultaneously by the drive mechanism, so that the tea liquor and a certain amount of tea aroma essence are mixed during the discharge process and then directly filled.

[0018] S4. Filter cleaning: The linkage mechanism drives the scraper to remove the tea residue accumulated on the filter screen, ensuring smooth drainage.

[0019] S5. Cleaning and Slag Discharge: Close the condensation passage, open the cleaning pipeline to flush the spiral condenser tube, and discharge the residue and tea leaves through the slag discharge pipeline to complete the system cleaning.

[0020] Beneficial effects: In this invention, the top of the container lid is fixedly connected to a vacuum tube that is connected to a negative pressure pump; a spiral condenser tube is fixedly installed inside the liquid nitrogen cold trap; the exhaust pipe I is fixedly connected to the top of the spiral condenser tube; the exhaust pipe II is fixedly connected to the bottom of the spiral condenser tube; and connection interfaces are fixedly connected to the top and bottom of one side of the liquid nitrogen cold trap for controlling the injection and discharge of liquid nitrogen. Under negative pressure, the aroma substances in the tea cells can easily volatilize from the tea leaves without high temperature, thus easily extracting and condensing these aroma substances, preserving the freshness and initial flavor of the aroma to the greatest extent, and ensuring the concentration of tea aroma in the later tea soup. In this invention, the bottom of the rotating disk is connected to a connecting rod I via a pin I, and a sliding push rod I is connected to the bottom of the connecting rod I. The sliding push rod I is slidably engaged with the fixed frame via a pin II and a vertical groove. A backfill pipe is fixed to the bottom of the storage box, and the bottom end of the backfill pipe is fixedly connected to the drain pipe. The connection between the backfill pipe and the drain pipe is located directly below the bottom end of the sealing plate I. One of the output shafts of the dual-axis motor drives the rotating disk to rotate 90° via the rotating rod I. Through the cooperation of the connecting rod I and the sliding push rod I, the sealing plate I is moved, releasing the seal on the drain pipe. At the same time, the sealing plate II releases the seal on the backfill pipe, and the tea essence is injected into the drain pipe and mixed with the tea soup flowing through the inner wall of the drain pipe. The mixing operation can be completed at the same time as the filling, ensuring the consistency of aroma and freshness of each can of product. In this invention, the rotating rod II and the arc-shaped scraper are fixed with the same connecting rod. One end of the sliding push rod II is slidably engaged with the connecting rod through a pin II and a clearance groove. The end of the sliding push rod II away from the pin II is fixed with a pin I. The cam is provided with a track groove, and the pin I is slidably engaged with the track groove. The rotating rod I synchronously drives the cam to rotate 90°. The cam pushes the sliding push rod II to move through the engagement of the pin I and the track groove. The sliding push rod II drives the arc-shaped scraper to rotate around the rotating rod II through the sliding engagement of the pin II and the clearance groove, thereby scraping off the tea leaves accumulated on the filter screen and preventing the tea leaves from accumulating on the filter screen and affecting the smooth drainage operation of the drain pipe.

[0021] This invention employs negative pressure low-temperature steaming, allowing aromatic substances to easily volatilize at low temperatures, reducing high-temperature damage, preserving the freshness and initial flavor of the aroma, and enhancing the aroma concentration of the tea soup. A dual-axis motor drive ensures efficient mixing of the tea essence and the tea soup during the draining process, guaranteeing consistent aroma and freshness. An arc-shaped scraper effectively removes tea leaves from the filter screen, preventing clogging and improving draining efficiency. The overall device is compact, easy to operate, and suitable for tea soup preparation, improving product quality and production efficiency. Attached Figure Description

[0022] Figure 1 A three-dimensional structural schematic diagram of a negative pressure low-temperature aroma capture and backfilling device provided by the present invention; Figure 2 A cross-sectional view of the cooking container and container lid of a negative pressure low-temperature aroma capture and backfilling device provided by the present invention. Figure 3 A three-dimensional structural schematic diagram of the container lid of a negative pressure low-temperature aroma capture and backfilling device provided by the present invention; Figure 4 A three-dimensional cross-sectional view of the liquid nitrogen cold trap of a negative pressure low-temperature aroma capture and backfilling device provided by the present invention; Figure 5 A three-dimensional cross-sectional view of the storage box and storage compartment of a negative pressure low-temperature aroma capture and backfilling device provided by the present invention; Figure 6 A three-dimensional cross-sectional view of the closed plate I and the drain pipe of a negative pressure low-temperature aroma collection and backfilling device provided by the present invention; Figure 7 A three-dimensional exploded view of the fixed frame, sliding push rod I, and rotating disk of a negative pressure low-temperature aroma collection and backfilling device provided by the present invention; Figure 8 A three-dimensional structural diagram of the connecting rod, sliding push rod I, and cam of a negative pressure low-temperature aroma capture and backfilling device provided by the present invention; Figure 9 This is a three-dimensional exploded view of the pin II, sliding push rod II, and cam of a negative pressure low-temperature aroma capture and backfilling device provided by the present invention.

[0023] In the diagram: 1. Workbench; 2. Cooking container; 3. Container lid; 4. Slag discharge pipe; 5. Liquid discharge pipe; 6. Feed pipe; 7. Vacuum tube; 8. Pressure sensor; 9. Temperature sensor; 10. Liquid nitrogen cold trap; 11. Exhaust pipe I; 12. Spiral condenser tube; 13. Exhaust pipe II; 14. Solenoid valve I; 15. Connection interface; 16. Storage box; 17. Storage compartment; 18. Through hole; 19. Backfill pipe; 20. Dual-axis motor; 21. Rotating rod I; 22. Rotating disk; 23. Pin I; 24. Connecting... 25. Rod I; 26. Sliding push rod I; 27. Inclined groove; 28. Sealing plate I; 29. ​​Fixed frame; 30. Vertical groove; 31. Pin II; 32. L-shaped rod; 33. Filter screen; 34. Flow control valve; 35. Sealing plate II; 36. Rotating rod II; 37. Connecting rod; 38. Arc-shaped scraper; 39. Cam; 40. Track groove; 41. Sliding push rod II; 42. Pin I; 43. Pin II; 44. Clearance groove; 45. Inlet pipe; 46. Return pipe; 47. Solenoid valve II; 48. Heating element. Detailed Implementation

[0024] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0025] In one embodiment: Refer to Figures 1-9 A negative pressure low-temperature aroma capture and backfilling device, relating to the field of tea processing equipment technology, mainly comprises a workbench 1, a cooking container 2, a liquid nitrogen cold trap 10, an extraction structure, a filling structure, a backfilling structure, a scraping structure, and auxiliary components. These components work together to achieve functions such as the extraction of tea aroma substances, tea liquor filling, and the mixing and backfilling of aroma essence with tea liquor.

[0026] Reference Figure 1 and Figure 2 The workbench 1 provides a supporting foundation for the entire device. Made of metal, it possesses sufficient strength and stability. The steaming container 2 is fixedly integrated inside the workbench 1 and is made of stainless steel, offering excellent corrosion resistance and high-temperature resistance. A container lid 3 is bolted to the top of the steaming container 2, with a sealing gasket between the lid 3 and the container 2 to ensure a tight seal and prevent leakage of water vapor and aroma compounds during steaming. Multiple heating elements 47 are embedded in the inner wall of the steaming container 2. These heating elements 47 are evenly distributed along the inner wall, and their power can be adjusted according to actual needs. They are used to heat the tea leaves inside the steaming container 2, causing the aroma compounds in the tea leaves to volatilize.

[0027] Reference Figure 1 , Figure 2 and Figure 4The liquid nitrogen cold trap 10 is fixed to one side of the cooking container 2 via a connecting frame, and stores liquid nitrogen inside. The liquid nitrogen cold trap 10 adopts a double-layer structure, with an inner condensation chamber and an outer insulation layer. The insulation layer uses vacuum insulation material to effectively reduce the evaporation loss of liquid nitrogen. The liquid nitrogen stored in the liquid nitrogen cold trap 10 can reach a temperature as low as -196℃, and is used to condense the water vapor and aroma substances emanating from the cooking container 2, converting them into a liquid aroma essence.

[0028] Reference Figure 3 , Figure 2 and Figure 4 The extraction structure is used to extract aroma compounds from tea leaves to form an aroma essence. Specifically, it includes a vacuum tube 7, which is fixedly inserted through the container lid 3. The vacuum tube 7 is connected to an external negative pressure pump via a pipe. The negative pressure pump is a rotary vane vacuum pump, and its pumping speed can be selected according to the scale and requirements of the device, generally between 1-10 L / s. This pumping speed can evacuate the inside of the cooking container 2 to a negative pressure state, reducing the pressure inside the cooking container 2 to 10-50 kPa. Under this negative pressure environment, aroma compounds are more easily volatilized from the tea leaves. Simultaneously, the boiling point of water decreases under negative pressure. Therefore, heating water to cook the tea leaves under negative pressure allows the water to boil at a relatively low temperature, while the aroma compounds in the tea leaves volatilize and mix with the water vapor, facilitating subsequent condensation extraction.

[0029] Reference Figures 2-4 A spiral condenser tube 12 is fixed inside a liquid nitrogen cold trap 10. A vent pipe I 11 is fixedly inserted through the top of the container lid 3, with one end of vent pipe I 11 extending into the liquid nitrogen cold trap 10 and connected to the top of the spiral condenser tube 12. A vent pipe II 13 is fixed to the bottom of the liquid nitrogen cold trap 10, with the top of vent pipe II 13 extending into the liquid nitrogen cold trap 10 and connected to the bottom of the spiral condenser tube 12. A storage box 16, connected to the bottom of vent pipe II 13, is fixed to the top of the workbench 1 for collecting the aroma essence liquid condensed by the spiral condenser tube 12. Both vent pipe I 11 and vent pipe II 13 are equipped with solenoid valves I 14, which are normally closed. Controlling the opening and closing of solenoid valves I 14 controls the flow of water vapor and aroma substances. Connection interfaces 15 are fixedly connected to the top and bottom of one side of the liquid nitrogen cold trap 10 for controlling the injection and discharge of liquid nitrogen. The connection interface 15 uses a quick connector to facilitate the addition and discharge of liquid nitrogen.

[0030] During aroma extraction, the solenoid valves I14 on exhaust pipes I11 and II13 are opened, and the negative pressure pump is started to draw the inside of the cooking container 2 into a negative pressure state. At the same time, the heating element 47 heats the tea leaves in the cooking container 2, causing the aroma substances and water vapor in the tea leaves to volatilize. The water vapor and aroma substances enter the spiral condenser 12 through exhaust pipe I11. The liquid nitrogen in the liquid nitrogen cold trap 10 condenses the water vapor and aroma substances entering the spiral condenser 12, turning them into a liquid aroma essence. The condensed liquid is then injected into the storage tank 16 through exhaust pipe II13.

[0031] Reference Figure 2 and Figure 6 The filling structure is used to fill the tea liquor in the brewing container 2 after the aroma substances are extracted. Specifically, it includes: a drain pipe 5, which is fixedly inserted through the bottom of the brewing container 2. The drain pipe 5 is made of stainless steel, and its inner diameter is designed according to the required flow rate of the tea liquor. A filter screen 32, made of stainless steel wire mesh, is fixed at the top of the drain pipe 5. The mesh size of the filter screen 32 is selected according to the size of the tea particles. This filter screen is used to filter the tea leaves entering the drain pipe 5, preventing them from affecting the filling and subsequent mixing operations.

[0032] Reference Figure 6 A sealing plate I27 slides through the drain pipe 5 and is used to control the opening and closing of the drain pipe 5. The sealing plate I27 is made of stainless steel, and its dimensions match the cross-sectional dimensions of the drain pipe 5 to ensure a good sealing effect. The drain pipe 5 has an inclined groove 26, and the sealing plate I27 slides within the inclined groove 26, with one end of the sealing plate I27 extending to one side of the drain pipe 5.

[0033] Reference Figure 2 , Figure 5 , Figure 6 and Figure 7The drive mechanism includes a dual-axis motor 20 fixed to the bottom of the worktable 1 via a frame. The power of the dual-axis motor 20 is selected according to the drive requirements. One output shaft of the dual-axis motor 20 is fixed with a rotating rod I21. A rotating disk 22 is fixed to the bottom end of the rotating rod I21. A pin I23 is fixed to the bottom of the rotating disk 22 off-center. A connecting rod I24 is rotatably sleeved on the outer wall of the pin I23. A sliding push rod I25 is rotatably connected to the bottom side of the connecting rod I24 away from the pin I23. One end of the sliding push rod I25 extends into the drain pipe 5 in a sealed sliding manner. A fixing frame 28 is fixed to the top of the sealing plate I27. Vertical grooves 29 are provided on the inner walls of the two opposite sides of the fixing frame 28. The same pin II30 slides in the two vertical grooves 29. One end of the sliding push rod I25 extends into the fixing frame 28 and is fixedly connected to the pin II30. Two L-shaped rods 31 are fixed on one side of the fixed frame 28. The bottom ends of the two L-shaped rods 31 are fixedly connected to the top of the closed plate I 27 to increase the stability between the closed plate I 27 and the fixed frame 28 and prevent the closed plate I 27 from shifting or shaking during the driving process.

[0034] When tea soup filling is required, one of the output shafts of the dual-axis motor 20 drives the rotating rod I21 to rotate 90°. The rotating rod I21 drives the rotating disk 22 to rotate. The rotating disk 22 drives the sliding push rod I25 to move through the pin I23 and the connecting rod I24. The sliding push rod I25 pushes the sealing plate I27 to move to the left through the sliding cooperation between the pin II30 and the vertical groove 29, releasing the seal on the drain pipe 5. At this time, the tea soup in the cooking container 2 is injected into the collection tank through the drain pipe 5.

[0035] Reference Figure 5 and Figure 6 The backfill structure is used to mix the aroma essence extracted in the extraction structure with the tea soup during tea filling. Specifically, it includes a backfill tube 19, which is fixedly inserted through the bottom of the storage tank 16. The bottom end of the backfill tube 19 is fixedly connected to the drain pipe 5, and the connection point between the backfill tube 19 and the drain pipe 5 is located directly below the inclined side of the sealing plate I 27. When the sealing plate I 27 releases the seal on the drain pipe 5, the tea soup flows down the inner wall of the drain pipe 5 and mixes with the tea aroma essence flowing out from the backfill tube 19. The other output shaft of the dual-shaft motor 20 extends into the storage tank 16 in a sealed rotation and is fixed with a sealing plate II 34. The sealing plate II 34 slides against the bottom inner wall of the storage tank 16 to seal the backfill tube 19. The backfill pipe 19 is equipped with a flow control valve 33, which is an electric regulating valve. Its flow adjustment range is set according to actual needs, and the general adjustment range is between 0.1-10L / min. It is used to control the flow rate of tea aroma essence discharged from the backfill pipe 19, thereby controlling the concentration of the aroma of the tea soup after filling.

[0036] When the aroma essence needs to be backfilled, the other output shaft of the dual-axis motor 20 drives the sealing plate II 34 to rotate 90°. The sealing plate II 34 releases the seal on the backfill pipe 19. The tea aroma essence collected in the storage box 16 is injected into the drain pipe 5 through the backfill pipe 19. When the tea soup flows down the inner wall of one side of the drain pipe 5, it mixes with the tea aroma essence flowing out of the backfill pipe 19 and is injected into the collection tank at the same time. The mixing operation can be completed at the same time as the filling, ensuring the aroma consistency and freshness of each can of product.

[0037] Reference Figure 2 and Figure 8 The scraping structure is designed to prevent tea leaves from clogging the drain pipe 5 when discharging tea. Specifically, it includes an arc-shaped scraper 37 that slides on the inner wall of the cooking container 2 to scrape away tea leaves accumulated on the filter screen 32. The arc-shaped scraper 37 is made of stainless steel and its shape matches the curvature of the inner wall of the cooking container 2 to ensure effective scraping of tea leaves.

[0038] Reference Figure 2 , Figure 8 and Figure 9 A rotating rod II 35 rotates within the cooking container 2. A connecting rod 36, fixedly connected to the arc-shaped scraper 37, is fixed to the outer wall of the rotating rod II 35. The connecting rod 36 is made of stainless steel, and its length is designed according to the dimensions of the cooking container 2 to ensure that the arc-shaped scraper 37 can cover the entire surface of the filter screen 32. A sliding push rod II 40 is slidably inserted through the cooking container 2. One end of the sliding push rod II 40 extends into the cooking container 2 and is fixed to a pin II 42 via a connecting ear. The connecting rod 36 has a clearance groove 43, and the pin II 42 extends into and slides within the clearance groove 43, driving the connecting rod 36 to rotate when the sliding push rod II 40 moves. The end of the sliding push rod II40 away from the pin II42 is fixed with the pin I41 through the connecting ear. The outer wall of the rotating rod I21 is fixedly fitted with a cam 38. The cam 38 is provided with a track groove 39, which is composed of an inclined groove 26 and an arc groove. The pin I41 extends into the track groove 39 and slides in cooperation with the track groove 39.

[0039] When the rotating rod I21 rotates, it synchronously drives the cam 38 to rotate 90°. The cam 38 pushes the sliding push rod II40 to move through the cooperation of the pin I41 and the track groove 39. The sliding push rod II40 drives the arc-shaped scraper 37 to rotate around the rotating rod II35 through the sliding cooperation of the pin II42 and the clearance groove 43. This scrapes off the tea leaves accumulated on the filter screen 32, preventing the tea leaves from accumulating on the filter screen 32 and affecting the smooth drainage operation of the drain pipe 5.

[0040] Reference Figure 5A storage box 17 slides through the storage box 16, with one end of the storage box 17 sealingly extending to one side of the storage box 16. The storage box 17 is located below the exhaust pipe II 13. The storage box 17 has multiple through holes 18 and is filled with activated carbon to filter the tea essence entering the storage box 16, removing impurities and odors and improving the quality of the tea essence.

[0041] Reference Figure 2 and Figure 3 A slag discharge pipe 4 is fixedly connected to the bottom of the cooking container 2. A valve, a ball valve, is installed inside the slag discharge pipe 4, with its diameter matching the inner diameter of the pipe, for discharging tea leaves from the cooking container 2. Two feed pipes 6 are fixedly connected to the top of the container lid 3, for adding tea leaves and water respectively. The feed pipes 6 are made of stainless steel, and their inner diameter is designed according to the amount of material to be added, generally between 30-80mm. A pressure sensor 8 is fixedly connected to the top of the container lid 3, with its probe extending into the cooking container 2 to detect the negative pressure state inside. The range of the pressure sensor 8 is selected according to the negative pressure range of the device, generally between 0-100kPa, with an accuracy within ±0.1kPa.

[0042] Reference Figure 2 and Figure 3 A temperature sensor 9 is fixed to the top of the container lid 3. The probe of the temperature sensor 9 extends into the steaming container 2 to detect the temperature inside the steaming container 2. The range of the temperature sensor 9 is selected according to the temperature range of tea steaming, generally between 0-150℃, with an accuracy within ±0.5℃.

[0043] In another embodiment: Refer to Figure 2 and Figure 4 The outer wall of the exhaust pipe I11 is fixedly connected to the liquid inlet pipe 44. The end of the liquid inlet pipe 44 away from the exhaust pipe I11 is connected to the external water source. The outer wall of the exhaust pipe II13 is fixedly connected to the return pipe 45. One end of the return pipe 45 is fixedly extended into the cooking container 2. The outer walls of the liquid inlet pipe 44 and the return pipe 45 are equipped with solenoid valves II46. The solenoid valves II46 are normally closed solenoid valves. Their diameter is selected according to the flow requirements of the pipeline, and is generally between 5-15mm.

[0044] When cleaning of the apparatus is required, open the solenoid valve II 46 on the inlet pipe 44 and the return pipe 45. External clean water is injected into the spiral condenser 12 through the inlet pipe 44, flushing away the impurities that adhere to the inner wall of the pipe during the condensation of water vapor and aroma substances in the spiral condenser 12. The impurities are then discharged into the cooking container 2 through the return pipe 45. Next, open the valve on the slag discharge pipe 4, and the tea leaves in the cooking container 2 are discharged from the slag discharge pipe 4 with the water flow. This completes the internal cleaning and removes the tea leaves, making it easier to prepare tea soup again later.

[0045] A negative pressure low-temperature aroma capture and backfilling process includes the following steps: S1. Shredded tea leaves and water are injected into the steaming container 2 through two feed pipes 6. The vacuum tube 7 is connected to an external negative pressure pump through a connecting pipe to draw the steaming container 2 into a negative pressure state. The internal pressure is detected by the pressure sensor 8. Under negative pressure, the boiling point of water is lowered, and the aroma substances in the tea cells will be easily volatilized. The water in the steaming container 2 is heated by the heating element 47 to steam the tea leaves. Therefore, it is not necessary to heat to a high temperature so that the aroma substances can float with the water vapor to the upper position of the steaming container 2. S2. Open the solenoid valve I14 on the exhaust pipe I11 and exhaust pipe II13. The water vapor and aroma substances in the cooking container 2 enter the spiral condenser 12 through the exhaust pipe I11. The liquid nitrogen in the liquid nitrogen cold trap 10 condenses the water vapor and aroma substances entering the spiral condenser 12, and injects the condensed liquid into the storage box 16 through the exhaust pipe II13. The activated carbon placed in the storage box 17 can filter the tea impurities in the liquid. At this time, the extraction of tea aroma essence is completed. S3. Next, restore the cooking container 2 to normal pressure. Heat the water in the cooking container 2 using the heating element 47 to infuse the tea leaves. Then, fill the tea soup in the cooking container 2 and place the collection tank below the drain pipe 5. Drive the rotating rod I21 to rotate 90° through one of the output shafts of the dual-shaft motor 20. The rotating rod I21 drives the rotating disk 22 to rotate. The rotating disk 22 drives the sliding push rod I25 to move through the pin I23 and connecting rod I24. The sliding push rod I25 pushes the sealing plate I27 to the left through the sliding engagement of the pin II30 and the vertical groove 29, releasing the seal on the drain pipe 5. At this time, the tea in the cooking container 2... Tea soup is injected into the collection tank through the drain pipe 5. In addition, the other output shaft of the dual-shaft motor 20 drives the sealing plate II 34 to rotate 90°, and the sealing plate II 34 releases the seal on the backfill pipe 19. The tea aroma essence collected in the storage box 16 is injected into the drain pipe 5 through the backfill pipe 19. When the tea soup flows down the inner wall of one side of the drain pipe 5, it mixes with the tea aroma essence flowing out of the backfill pipe 19 and is injected into the collection tank at the same time. The mixing operation can be completed at the same time as the filling, ensuring the consistency of aroma and freshness of each tank of product. In addition, the flow rate of the tea aroma essence discharged in the backfill pipe 19 can be controlled by the flow control valve 33, thereby controlling the aroma concentration. S4. Rotating rod I21 synchronously drives cam 38 to rotate 90°. Cam 38 pushes sliding push rod II40 to move through the cooperation of pin I41 and track groove 39. Sliding push rod II40 drives arc scraper 37 to rotate around rotating rod II35 through the sliding cooperation of pin II42 and clearance groove 43. This scrapes away the tea leaves accumulated on filter screen 32, preventing tea leaves from accumulating on filter screen 32 and affecting the smooth drainage operation of drain pipe 5. S5. After the tea soup in the cooking container 2 is filled, when it is necessary to remove the tea leaves inside, close the solenoid valve I14 on the steam exhaust pipe II13 and steam exhaust pipe I11, and open the solenoid valve II46 on the liquid inlet pipe 44 and the return pipe 45. The clean water from the outside is injected into the spiral condenser 12 through the liquid inlet pipe 44, which washes away the impurities that are attached to the inner wall of the pipe during the condensation of water vapor and aroma substances in the spiral condenser 12. The impurities are then discharged into the cooking container 2 through the return pipe 45. Then, open the valve on the slag discharge pipe 4, and the tea leaves in the cooking container 2 are discharged from the slag discharge pipe 4 with the water flow. This not only cleans the inside but also removes the tea leaves, making it easier to prepare tea soup again later.

[0046] However, as is well known to those skilled in the art, the working principles and wiring methods of the dual-axis motor 20, flow control valve 33, solenoid valve I 14, solenoid valve II 46, feed pipe 6, air pressure sensor 8, temperature sensor 9 and heating element 47 are commonplace and belong to conventional means or common knowledge. They will not be described in detail here. Those skilled in the art can make any selections according to their needs or convenience.

[0047] The accompanying drawings in this application are for illustrative purposes only. The dimensions and shapes of the components shown are not actual limitations but are merely schematic representations. In actual implementation, the components can be reasonably configured and adjusted according to specific needs and actual conditions.

[0048] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A negative pressure low temperature aroma capture and backfill device, comprising a workbench (1), a steaming container (2) is fixed in the workbench (1), a container cover (3) is sealingly connected to the top of the steaming container (2), a liquid nitrogen cold trap (10) is arranged on one side of the steaming container (2) for condensing water vapor and aroma substances, and a heating sheet (47) is arranged in the steaming container (2); characterized in that, Also include: The extraction structure includes a fixed through the container cover (3) vacuum tube (7), the vacuum tube (7) is connected to the negative pressure pump, for the cooking container (2) is extracted to the negative pressure state, make aroma volatile; The liquid nitrogen cold trap (10) is provided with a spiral condenser tube (12), the container cover (3) is connected with steam pipe I (11), one end of steam pipe I (11) extends to the liquid nitrogen cold trap (10) and is communicated with the top end of spiral condenser tube (12), the bottom of liquid nitrogen cold trap (10) is connected with steam pipe II (13), the top end of steam pipe II (13) is communicated with the bottom end of spiral condenser tube (12), the bottom end of steam pipe II (13) is connected with storage tank (16), for collecting the condensed aroma essence liquid; The filling structure includes a drain pipe (5) arranged at the bottom of the cooking container (2) and a slidingly arranged closing plate I (27) in the drain pipe (5), the drain pipe (5) is provided with a filter screen (32); The backfilling structure includes a backfilling pipe (19) arranged at the bottom of the storage tank (16), and the backfilling pipe (19) is communicated with the drain pipe (5); The scraping structure includes an arc-shaped scraper (37) slidingly arranged on the inner wall of the cooking container (2) for scraping tea leaves on the filter screen (32); When the closing plate I (27) is opened, the tea soup flows out from the drain pipe (5) and mixes with the aroma essence liquid flowing out from the backfilling pipe (19), completing filling and backfilling.

2. The negative pressure low-temperature aroma capturing and backfilling device according to claim 1, characterized in that, The filling structure further includes a double-shaft motor (20) fixed to the bottom of the workbench (1) through the rack, one of the output shafts of the double-shaft motor (20) is fixed with a rotating rod I (21), the bottom end of the rotating rod I (21) is fixed with a rotating disc (22), the bottom of the rotating disc (22) is fixed with a pin shaft I (23) on the side deviated from the center, the pin shaft I (23) is rotatably connected with a connecting rod I (24), the side of the connecting rod I (24) away from the pin shaft I (23) is rotatably connected with a sliding push rod I (25), one end of the sliding push rod I (25) is sealingly extended into the drain pipe (5), the drain pipe (5) is provided with an inclined chute (26), the closing plate I (27) is sealingly arranged in the inclined chute (26), the top of the closing plate I (27) is fixed with a fixed frame (28), the inner walls of the two sides of the fixed frame (28) are both provided with vertical grooves (29), the two vertical grooves (29) are slidingly provided with pin shafts II (30), one end of the sliding push rod I (25) is fixedly connected with the pin shafts II (30), one side of the fixed frame (28) is fixed with an L-shaped rod (31), and the L-shaped rod (31) is connected with the closing plate I (27); the double-shaft motor (20) drives the rotating rod I (21) to rotate, and through the cooperation of the rotating disc (22), the pin shaft I (23), the connecting rod I (24) and the sliding push rod I (25), the sliding push rod I (25) drives the closing plate I (27) to move through the sliding of the pin shafts II (30) and the vertical grooves (29), so as to control the opening and closing of the drain pipe (5).

3. The negative pressure low-temperature aroma capturing and backfilling device according to claim 2, characterized in that, The backfill structure further comprises a sealing plate II (34) arranged on the other output shaft of the double-shaft motor (20), the sealing plate II (34) is rotatably arranged at the bottom of the storage tank (16) and used for sealing the backfill pipe (19); when the double-shaft motor (20) drives the sealing plate II (34) to rotate, the sealing plate II (34) opens the backfill pipe (19), and the aroma essence liquid flows into the liquid discharge pipe (5) from the backfill pipe (19) and is mixed with the tea soup.

4. The negative pressure low-temperature aroma capturing and backfilling device according to claim 3, characterized in that, The scraping structure further comprises a rotating rod II (35) rotatably arranged in the cooking container (2), the rotating rod II (35) is fixed with a connecting rod (36), the connecting rod (36) is fixedly connected with an arc-shaped scraper (37), a sliding push rod II (40) is slidably arranged in the cooking container (2), one end of the sliding push rod II (40) is slidably connected with an avoiding groove (43) in the connecting rod (36) through a pin rod II (42), the other end of the sliding push rod II (40) is fixed with a pin rod I (41), a cam (38) is fixed on the rotating rod I (21), the cam (38) is provided with a track groove (39), and the pin rod I (41) is slidably connected with the track groove (39); when the rotating rod I (21) rotates, the cam (38) drives the sliding push rod II (40) to move through the cooperation of the track groove (39) and the pin rod I (41), and the sliding push rod II (40) drives the arc-shaped scraper (37) to rotate through the pin rod II (42) and the avoiding groove (43) to scrape the tea leaves on the filter screen (32).

5. The negative pressure low-temperature aroma capturing and backfilling device according to claim 4, characterized in that, The storage tank (16) is slidably provided with a storage box (17), the storage box (17) is located below the steam discharge pipe II (13), the storage box (17) is provided with a through hole (18), and the storage box (17) is filled with activated carbon for filtering the aroma essence liquid.

6. The negative pressure low-temperature aroma capturing and backfilling device according to claim 5, characterized in that, The backfill pipe (19) is provided with a flow control valve (33) for controlling the flow of the aroma essence liquid.

7. The negative pressure low-temperature aroma capturing and backfilling device according to claim 6, characterized in that, The bottom of the cooking container (2) is provided with a residue discharge pipe (4), the residue discharge pipe (4) is provided with a valve, the top of the container cover (3) is provided with a feeding pipe (6), an air pressure sensor (8) and a temperature sensor (9).

8. The negative pressure low-temperature aroma capturing and backfilling device according to claim 7, characterized in that, The steam discharge pipe I (11) is communicated with a liquid inlet pipe (44), the steam discharge pipe II (13) is communicated with a backflow pipe (45), and the liquid inlet pipe (44) and the backflow pipe (45) are both provided with electromagnetic valves II (46) for cleaning the spiral condenser pipe (12).

9. The negative pressure low-temperature aroma capturing and backfilling device according to claim 8, characterized in that, The steam discharge pipe I (11) and the steam discharge pipe II (13) are both provided with electromagnetic valves I (14), and one side of the liquid nitrogen cold trap (10) is provided with a connecting interface (15) for controlling the injection and discharge of liquid nitrogen.

10. A process for capturing and backfilling aroma at low temperature and negative pressure, applied to the device for capturing and backfilling aroma at low temperature and negative pressure according to claim 9, characterized in that, The method comprises the following steps: S1, cooking extraction: tea leaves and water are injected into the cooking container (2) through the feeding pipe (6), negative pressure is drawn through the vacuum pipe (7) to reduce the boiling point, and the aroma is volatilized to the upper layer of the container through heating and cooking; S2, condensation collection: open the electromagnetic valve I (14) of the steam pipe I (11) and the steam pipe II (13), so that the aroma steam is condensed by the liquid nitrogen cold trap (10) through the spiral condenser pipe (12), and the condensed liquid is stored in the storage tank (16) after being filtered by activated carbon to form tea essence liquid; S3, mixing and filling: after the atmospheric pressure is restored, the tea soup is heated, the drain pipe (5) and the backfill pipe (19) are synchronously opened by the double-shaft motor (20) driving mechanism, and the tea soup is mixed with the quantitative tea essence liquid in the drain pipe and then filled; S4, filter screen cleaning: the accumulated tea leaves on the filter screen (32) are scraped off by the cam (38) linkage arc-shaped scraper (37); S5, cleaning and discharging residue: close the condenser pipeline, open the liquid inlet pipe (44) and the return pipe (45) to flush the spiral condenser pipe, and the waste water and tea leaves are uniformly discharged through the residue discharge pipe (4).

Images