Jasmine tea scenting method and equipment based on interlayer temperature difference and aroma circular flow

Abstract

The invention discloses a jasmine tea scenting method and equipment based on interlayer temperature difference and aroma circular flow. The method comprises the following steps: respectively spreading jasmine flowers and tea leaves in a first chamber and a second chamber which are separated from each other; controlling the temperature of the first chamber to be 30-40 DEG C and the temperature of the second chamber to be 5-10 DEG C to form an obvious temperature difference; aromatic substances in the first chamber are cooled through circulating airflow and then sent into the second chamber for tea aroma absorption, and the circulating airflow extracts gas in the second chamber, heats the gas and then sends the heated gas into the first chamber for airflow circulation. Appropriate temperature and circulating air flow are adopted to promote jasmine flowers to emit fragrance, and the flower using amount is reduced; the second chamber is controlled to be in a low-temperature environment, tea fragrance absorption is promoted through a condensation principle on the premise that the color and taste of tea are kept, and the problem that tea is prone to emission after fragrance absorption is solved; the interlayer and the circulating air flow solve the problem that the flowers and the tea are easy to generate heat during accumulation, and the utilization rate of fragrance can be improved.

Description

Technical Field

[0001] This invention belongs to the field of tea processing technology, and more specifically, relates to a method and equipment for scenting jasmine tea based on temperature difference between layers and aroma circulation. Background Technology

[0002] Jasmine tea is a reprocessed tea product made by tea leaves absorbing the volatile aromatic components released by jasmine flowers. The preparation of jasmine tea employs a scenting technique, which involves mixing tea leaves with fresh flowers and allowing them to fully absorb the aroma before separating and drying to obtain the finished product. The principle behind this technique is based on the porous structure of tea leaves and the adsorption characteristics of aromatic components, using moisture transfer to achieve a fusion of tea and floral fragrances.

[0003] The traditional scenting method involves directly blending jasmine flowers and tea leaves. In this way, the blended material generates heat during the scenting process, requiring frequent turning to dissipate heat. This severely affects the life cycle of the jasmine flowers. Furthermore, the aroma components are easily volatilized at higher temperatures and are difficult for the tea leaves to absorb. Also, the long-term contact between the tea leaves and flowers can cause the tea leaves to turn yellow and the tea liquor to become loose.

[0004] Considering the heat dissipation issue, there is also a process of blending jasmine flowers and tea and then scenting them at a lower temperature. However, at low temperatures, the metabolism of jasmine flowers is weak, resulting in poor fragrance release. This process requires a long time, is inefficient, and prolonged scenting can also easily lead to a decline in the quality of both jasmine flowers and tea. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method and equipment for scenting jasmine tea based on the temperature difference between the layers and the circulation of aroma.

[0006] To achieve the above objectives, the present invention provides a method for scenting jasmine tea based on temperature difference between layers and aroma circulation, the method comprising the following steps: 1) Lay jasmine flowers flat in the first chamber and tea leaves flat in the second chamber; the first and second chambers are separated from each other and are connected only by a gas circulation pipeline; 2) The temperature of the first chamber is controlled at 30-40℃ to allow the jasmine flowers inside to release their fragrance; the jasmine fragrance leaves the first chamber with the circulating airflow and enters the refrigeration unit for cooling, and then enters the second chamber; 3) Control the temperature in the second chamber to 5-10℃. In the second chamber, the tea leaves absorb the aroma of jasmine. The unabsorbed aroma components leave the second chamber with the circulating airflow and enter the hot air blower for heating. The heated circulating airflow returns to the first chamber to achieve gas circulation; until the tea leaves are saturated with aroma.

[0007] Secondly, the present invention provides an apparatus for implementing the aforementioned method, the apparatus comprising a cabinet, a refrigerator and a hot air blower, the cabinet having a first chamber and a second chamber that are independent of each other; a temperature and humidity sensor is provided in both the first chamber and the second chamber. The first chamber is equipped with multi-layered trays for laying out fresh jasmine flowers, and the second chamber is equipped with multi-layered trays for laying out tea leaves. The air outlet of the first chamber is connected to the inlet of the refrigeration unit via a gas circulation pipe, and the outlet of the refrigeration unit is connected to the various air outlet nozzles in the second chamber via a pipe. The air outlet of the second chamber is connected to the inlet of the hot air blower, and the outlet of the hot air blower is connected to the various air outlet nozzles in the first chamber via a gas circulation pipe. The air outlet nozzles of the first and second chambers are used to inject circulating airflow into the corresponding chambers, and the circulating airflow exits from the air outlets of the corresponding chambers. The circulating airflow circulates between the first and second chambers through the gas circulation pipe, is cooled in the refrigeration unit, and is heated in the hot air blower.

[0008] According to an embodiment of the present invention, the device further includes a control module, wherein a temperature control device and a water mist nozzle are provided in the first chamber; the water mist nozzle is connected to a water storage tank outside the first chamber via a water spray pipe; and a cooling coil is also provided in the second chamber. The control module acquires the temperature and humidity signals detected by the temperature and humidity sensors in the first and second chambers in real time. It maintains the temperature in the first chamber at 30-40℃ and the humidity above 75% by controlling the opening and closing of the temperature control device and water mist nozzle in the first chamber. It also maintains the temperature in the second chamber at 5-10℃ by controlling the temperature control device in the second chamber.

[0009] Compared with the prior art, the present invention has the following effects and advantages: 1) This invention employs an innovative "layered temperature difference" process, where jasmine flowers and tea leaves are laid out separately in different chambers, each with a distinct temperature. The first chamber is set to a temperature optimal for jasmine to release its fragrance, with dual control of temperature and humidity to maintain the jasmine's metabolic capacity and prolong its fragrance release time, ensuring efficient aroma release. The multi-layered laying method promotes heat dissipation and aroma diffusion, while a circulating airflow system promptly removes the generated heat and aroma, preventing localized high temperatures or excessively high aroma concentrations that could inhibit fragrance release.

[0010] The second chamber is set at a relatively low temperature. On the one hand, the low temperature can better maintain the quality of the tea itself, avoid oxidation, and preserve chlorophyll and other substances, making it easier to preserve the green color of the tea leaves and the tea liquor. On the other hand, the low temperature environment can promote the rapid condensation of volatile aromatic substances on the surface of the tea leaves, promote the adsorption of jasmine aroma components by the tea leaves, and reduce the amount of aroma released by the tea leaves, thereby improving the efficiency and saturation of aroma absorption.

[0011] 2) This invention uses circulating airflow to circulate the airflow in the two chambers. On the one hand, the circulating airflow can solve the problem of localized heating caused by the accumulation of flowers and tea, saving the cost of turning the pile; on the other hand, it promotes the airflow in the chambers, improving the problems of gas dead zones and insufficient utilization of aroma components in existing static chambers.

[0012] 3) This invention uses a layered temperature difference and aroma circulation method, which allows the jasmine flowers to release their fragrance and the tea leaves to absorb their fragrance simultaneously in time, thus improving efficiency; the jasmine flowers and tea leaves are separated in space, avoiding the cost of subsequent flower sifting.

[0013] Other features and advantages of the present invention will be described in detail in the following detailed description section. Attached Figure Description

[0014] Figure 1 The flowchart of the jasmine tea scenting method based on the temperature difference of the interlayer and the circulation of aroma flow of the present invention is shown.

[0015] Figure 2 This is a schematic diagram of the appearance of the jasmine tea scenting equipment based on the temperature difference of the partition and the circulation of aroma according to the present invention.

[0016] Figure 3 This is a schematic diagram of the internal structure of the jasmine tea scenting equipment based on the temperature difference between the layers and the circulation of aroma according to the present invention.

[0017] Figure 4 This is a diagram showing the external piping layout of the jasmine tea scenting equipment based on the temperature difference between the layers and the aroma circulation flow of the present invention.

[0018] Figure 5 This is a schematic diagram of the air outlet nozzle and air vent arrangement of the jasmine tea scenting equipment based on the temperature difference between the layers and the aroma circulation flow of the present invention.

[0019] Figure 6 This is a comparison of the adsorption results of key volatile components between the method of this invention (interlayer temperature difference) and conventional methods.

[0020] Figure 7 The image shows the appearance and color of the dry tea leaves after processing by the method of this invention.

[0021] Figure 8 This describes the difference in tea brewing results between the method of this invention and conventional methods.

[0022] In the diagram, 1-heat dissipation window, 2, 3, 4-cabinet doors, 5-display screen, 6-water storage tank, 7-diaphragm valve, 8-water spray pipe, 9-hot air blower, 10-flower room air outlet, 11-refrigeration unit, 12-tea room air outlet, 13-cabinet body, 14-tea tray, 15-flower tray, 16-shell, 17-control cabinet, 18-flower room air outlet, 19-tea room air outlet, 20-flower room temperature and humidity sensor, 21-tea room temperature and humidity sensor, 22-flower room air outlet nozzle, 23-tea room air outlet nozzle. Detailed Implementation

[0023] Preferred embodiments of the invention will now be described in more detail. While preferred embodiments of the invention are described below, it should be understood that the invention can be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that the invention will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0024] Figure 1 A flowchart of the method of the present invention is shown. This embodiment adopts... Figures 2-5 The illustrated device implements a jasmine tea scenting method based on temperature difference between layers and aroma circulation. The device includes a cabinet 13, and a refrigeration unit 11, a hot air blower 9, and a control cabinet 17 located on both sides of the cabinet's exterior. The cabinet contains two independent chambers: a first chamber (also called a flower chamber) and a second chamber (also called a tea chamber). Temperature and humidity sensors 20 / 21 are installed in both the first and second chambers. In this embodiment, the cabinet 1 includes multiple doors 2 / 3 / 4, which can be opened for easy access to raw materials. A display screen 5 is installed on the doors to display the real-time temperature, humidity, and operating time in the first and second chambers. In this embodiment, ventilation windows 1 are provided on both sides of the cabinet for heat dissipation of components such as the refrigeration unit 11, the hot air blower 9, and the control cabinet 17.

[0025] The first chamber is equipped with a multi-layered flower tray 15 for laying out fresh jasmine flowers, and the second chamber is equipped with a multi-layered tea tray 14 for laying out tea leaves.

[0026] The first chamber is designed with insulation (the cabinet is made of insulation material or an insulation layer is installed on the chamber walls). A flower room air outlet 18 is located on its bottom side wall, connected to the refrigeration unit 11 via pipes. Multiple flower room air outlet nozzles 22 are installed on the side walls and top of the first chamber. The hot air blower 9 outlet distributes circulating airflow to each flower room air outlet nozzle 22 via pipes and branch gas channels. A water mist nozzle for increasing humidity is also installed in the first chamber. The water mist nozzle is connected to a water storage tank 6 outside the first chamber via a water spray pipe 8 and a diaphragm valve 7. A temperature and humidity sensor is also installed in the first chamber. The water mist nozzle sprays into the first chamber to maintain the humidity within the first chamber at a level greater than 75%.

[0027] The bottom side wall of the second chamber is provided with a tea room air outlet 19, which is connected to the inlet of the hot air blower 9 via a pipe. Multiple tea room air nozzles 23 are provided on the side wall and top of the second chamber to spray a circulating airflow with jasmine fragrance. The outlet of the chiller 11 is connected to each tea room air nozzle 23 via a pipe and branch gas flow channels. The air nozzles of both chambers are used to inject circulating airflow into the corresponding chambers, and the circulating airflow exits from the air outlet of the corresponding chamber. The circulating airflow circulates between the first and second chambers through a gas circulation pipe, is cooled in the chiller 11, and heated in the hot air blower 9.

[0028] The chiller cools the circulating gas to 5-10℃. The chiller can be in the form of a vortex tube or water-cooled tube. Its purpose is to cool the circulating gas to the same or similar temperature as the second chamber before it enters, avoiding temperature crosstalk and maintaining a stable temperature in the second chamber. The chiller is installed close to the side of the second chamber to shorten the pipeline distance from the chiller outlet to the second chamber, thus preventing reheating of the circulating gas. The hot air blower heats the circulating gas to 30-40℃; the hot air blower can be electrically heated. If necessary, a fan can be further installed on the gas circulation pipeline to maintain a stable circulating gas flow rate.

[0029] The control module of this invention acquires the temperature and humidity signals detected by temperature and humidity sensors in the first and second chambers in real time. To maintain the temperature (30-40℃) and humidity (above 75%) in the first chamber, water mist is sprayed into the first chamber through a water mist nozzle to regulate the humidity. A temperature control device is installed in the first chamber to control temperature fluctuations. The temperature control device can be in the form of a heat exchange jacket, for example, by arranging heat exchange coils on the wall of the first chamber, through which water at 30-40℃ is circulated to regulate the temperature in the first chamber.

[0030] The second chamber also employs an insulation design and is equipped with heat exchange coils to maintain its temperature at 5-10℃. Water at 5-10℃ flows through the heat exchange coils in the second chamber. The temperature of the second chamber is maintained at 5-10℃ by controlling the coil flow rate and the temperature of the heat exchange medium.

[0031] like Figure 1 As shown, the main steps of the method of the present invention include the following: 1) Lay jasmine flowers flat in the first chamber and tea leaves flat in the second chamber. The first and second chambers are separated from each other and connected only by a gas circulation pipe. The second chamber has a larger volume than the first chamber. The volumetric flow rate of the circulating gas in the gas circulation pipe is kept constant. This ensures that the gas velocity in the second chamber is lower than that in the first chamber, increasing the residence time of the aroma in the tea chamber and promoting the absorption of aroma by the tea leaves. It is recommended that the volume of the second chamber be 5-8 times that of the first chamber.

[0032] like Figure 3 As shown, multiple layers of storage trays (tea tray 14 and flower tray 15) are provided in the first chamber and the second chamber. The bottom surfaces of the tea tray 14 and the flower tray 15 are evenly perforated. Fresh jasmine flowers are laid flat in the flower tray 15, and tea leaves are laid flat in the tea tray 14. The multi-layer arrangement increases the processing capacity and avoids localized high temperatures caused by accumulation. The perforations increase the contact area between the tea leaves and jasmine flowers and the air, and the upper layer of gas can also enter the next layer through the gaps between the stacked tea leaves or flowers and the perforations. The aperture of the perforations is also smaller than the size of the corresponding tea leaves or flowers to prevent tea leaves or flowers from passing through the perforations into the next layer.

[0033] 2) The temperature of the first chamber is controlled at 30-40℃ to allow the jasmine flowers inside to release their fragrance; the jasmine fragrance leaves the first chamber with the circulating airflow and enters the refrigeration unit for cooling, and then enters the second chamber; 3) Control the temperature in the second chamber to 5-10℃. In the second chamber, the tea leaves adsorb the aroma of jasmine. The unadsorbed aroma components leave the second chamber with the circulating airflow and enter the hot air blower for heating. The heated circulating airflow returns to the first chamber to achieve gas circulation.

[0034] To verify the technical effect of the method of the present invention, a control experiment was conducted to verify the present invention. The method of the present invention uses the aforementioned apparatus and method, with the temperature of the first chamber set at 35℃±1℃, the temperature of the second chamber set at 7℃±1℃, and the circulating gas flow rate set at 15 L / min. The conventional method involves mixing tea leaves and jasmine flowers (using the exact same amounts of jasmine flowers and tea leaves as in the method of the present invention) and scenting them in a sealed environment at 35℃±1℃. Figure 6 and Figure 7 The diagram illustrates the content of key jasmine aroma components adsorbed by tea leaves under different treatment times using the method of this invention (temperature difference between layers in the illustration) and conventional methods. Figure 6 and Figure 7It is evident that, within the same timeframe, the method of this invention significantly enhances the adsorption capacity of tea leaves for the main volatile aroma components. In the two data sets for D-limonene and methyl benzoate, the conventional method showed slightly higher adsorption capacity at 10 hours (note: statistically insignificant). This is because the conventional method involves direct contact between the tea leaves and jasmine flowers, resulting in a longer contact time between the tea leaves and aroma components in the initial short period. However, after 16 hours, the adsorption capacity of each component in the conventional method was significantly lower than that in the method of this invention. Furthermore, the conventional method detects the temperature within the material pile at 10 hours, indicating the presence of localized high temperatures requiring manual turning; whereas the method of this invention requires no manual intervention throughout the process, and the temperature in both chambers remains stable. Figure 7 Comparing the appearance and color of the dried tea leaves, it was found that the jasmine tea produced by the innovative process of this invention exhibits a deep green color, with varying brightness and blue hue. The color was significantly higher than that of conventionally treated tea (deep yellow-green). Regarding the brewed tea liquor, Figure 8 The innovative process shown in the image results in a redder tea soup compared to the conventional process. The difference was lower (0.83 vs 1.1), while there was no significant difference in yellowness.

[0035] The various embodiments of the present invention have been described above. These descriptions are exemplary and not exhaustive, nor are they limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments.

Claims

1. A method for scenting jasmine tea based on temperature difference between layers and aroma circulation, characterized in that, Includes the following steps: 1) Lay jasmine flowers flat in the first chamber and tea leaves flat in the second chamber; the first and second chambers are separated from each other and are connected only by a gas circulation pipeline; 2) The temperature of the first chamber is controlled at 30-40℃ to allow the jasmine flowers inside to release their fragrance; the jasmine fragrance leaves the first chamber with the circulating airflow and enters the refrigeration unit for cooling, and then enters the second chamber; 3) Control the temperature in the second chamber to 5-10℃. In the second chamber, the tea leaves condense and adsorb the aroma of jasmine. The unadsorbed aroma components leave the second chamber with the circulating airflow and enter the hot air blower for heating. The heated circulating airflow returns to the first chamber to achieve gas circulation; until the tea leaves are saturated with aroma.

2. The jasmine tea scenting method based on temperature difference and aroma circulation in a partition, as described in claim 1, is characterized in that... The volume of the second chamber is 5-8 times that of the first chamber, and the volumetric flow rate of the circulating gas in the gas circulation pipeline is a constant value; the gas velocity in the second chamber is less than the gas velocity in the first chamber.

3. The jasmine tea scenting method based on temperature difference and aroma circulation in a partition, as described in claim 1, is characterized in that... The refrigeration unit lowers the temperature of the circulating gas to 5-10℃; the hot air blower heats the temperature of the circulating gas to 30-40℃; and a fan is installed on the gas circulation pipeline to provide power for the transportation of the circulating gas.

4. The jasmine tea scenting method based on temperature difference and aroma circulation in a partition, as described in claim 1, is characterized in that... The first chamber is equipped with a water mist nozzle for increasing humidity. The water mist nozzle is connected to a water storage tank outside the first chamber through a water spray pipe. The first chamber is also equipped with a temperature and humidity sensor. The water mist nozzle sprays water into the first chamber to control the humidity in the first chamber to be maintained at greater than 75%.

5. The jasmine tea scenting method based on temperature difference and aroma circulation in a partition, as described in claim 1, is characterized in that... Both the first and second chambers are equipped with multi-layered storage trays. The bottom surface of the storage trays is evenly perforated. Fresh jasmine flowers are laid flat in the storage tray of the first chamber, and tea leaves are laid flat in the storage tray of the second chamber.

6. The jasmine tea scenting method based on temperature difference and aroma circulation in a partition, as described in claim 1, is characterized in that... The bottom side wall of the first chamber is provided with a flower room air outlet, which is connected to the refrigerator through a pipeline. The side wall and top of the first chamber are provided with multiple flower room air outlet nozzles. The hot air blower outlet distributes the circulating airflow to each flower room air outlet nozzle through pipelines and branch gas flow channels.

7. The jasmine tea scenting method based on temperature difference and aroma circulation in a partition, as described in claim 1, is characterized in that... The bottom side wall of the second chamber is provided with a tea room air outlet, which is connected to the inlet of the hot air blower through a pipe. The side wall and top of the second chamber are provided with multiple tea room air nozzles for spraying out a circulating airflow with jasmine fragrance. The outlet of the refrigeration unit is connected to each tea room air nozzle through a pipe and a branch gas flow channel.

8. The jasmine tea scenting method based on temperature difference and aroma circulation in a partition, as described in claim 1, is characterized in that... Temperature control devices are also provided in the first chamber and the second chamber. The temperature control device in the first chamber is used to maintain the temperature of the first chamber at 30-40°C, and the temperature control device in the second chamber is used to maintain the temperature of the second chamber at 5-10°C.

9. An apparatus for carrying out the method according to any one of claims 1-8, characterized in that, The device includes a cabinet, a refrigeration unit, and a hot air blower. The cabinet has an independent first chamber and a second chamber. Temperature and humidity sensors are installed in both the first chamber and the second chamber. The first chamber is equipped with multi-layered trays for laying out fresh jasmine flowers, and the second chamber is equipped with multi-layered trays for laying out tea leaves. The air outlet of the first chamber is connected to the inlet of the refrigeration unit via a gas circulation pipe, and the outlet of the refrigeration unit is connected to the various air outlet nozzles in the second chamber via a pipe. The air outlet of the second chamber is connected to the inlet of the hot air blower, and the outlet of the hot air blower is connected to the various air outlet nozzles in the first chamber via a gas circulation pipe. The air outlet nozzles of the first and second chambers are used to inject circulating airflow into the corresponding chambers, and the circulating airflow exits from the air outlets of the corresponding chambers. The circulating airflow circulates between the first and second chambers through the gas circulation pipe, is cooled in the refrigeration unit, and is heated in the hot air blower.

10. The device according to claim 9, characterized in that, The device also includes a control module. A temperature control device and a water mist nozzle are installed in the first chamber. The water mist nozzle is connected to a water storage tank outside the first chamber via a water spray pipe. A cooling coil is also installed in the second chamber. The control module acquires the temperature and humidity signals detected by the temperature and humidity sensors in the first and second chambers in real time. It maintains the temperature in the first chamber at 30-40℃ and the humidity above 75% by controlling the opening and closing of the temperature control device and water mist nozzle in the first chamber. It also maintains the temperature in the second chamber at 5-10℃ by controlling the temperature control device in the second chamber.

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