Dual-baking tea leaf aroma enhancing machine

Abstract

The utility model discloses a double baking tea leaf aroma enhancing machine, which comprises a rack, a roller arranged on the rack, an outer cover, a transmission device, a heating device, an inner baking device and a controller, a tea leaf feed port and a tea leaf discharge port are arranged at two ends of the roller, a plurality of leaf guide plates are arranged on the inner wall of the roller, the outer cover seals the roller and forms a heating interlayer, a plurality of fuel gas hot plates are arranged in the interlayer, and the fuel gas hot plates are arranged on the inner baking device. According to the utility model, an internal and external dual heating mode is adopted, and high-temperature waste heat tail gas is guided into the roller for heating, so that the internal temperature of the roller is increased, tea leaves are uniformly heated, the original air in the inner cavity is eliminated, the oxygen content is reduced, and the tea leaves are uniformly heated. Meanwhile, infrared radiation or blue flame convection heating of the combustion rod is utilized to bake the tea leaves to generate high fragrance, so that the fragrance of the tea leaves is richer, and the fragrance enhancing quality of the tea leaves is improved.

Description

Technical Field

[0001] The utility model relates to the technical field of tea processing, in particular to a double-roasted tea aroma-enhancing machine with compound fragrance and good aroma-enhancing effect. Background Art

[0002] Tea aroma enhancement is a very important step in tea processing. Its main purpose is to quickly stimulate the inherent aroma of tea through high temperature, promote the formation of the tea's own good tea aroma or change the aroma of tea.

[0003] Traditional drum-type tea aromatizers generally use a heat source to heat the drum wall, and the built-in tea leaves are tumbled through the rotation of the drum, so that the tea leaves are quickly heated and evenly heated to achieve the purpose of aromatization. For example, a Chinese utility model patent with announcement number CN207820984U, entitled A Tumbling-Type Tea Aromatizer, discloses a tumbling-type tea aromatizer structure. The aromatizer heats the tea leaves evenly through the rotation of the drum, but since only indirect heating of the drum wall is used, the heating efficiency is low. At the same time, during the aromatization operation, the inner cavity of the drum is connected to the external environment, and the inner cavity of the drum is always in an oxygen-rich environment. The chlorophyll in the tea leaves is easily converted and lost during heating, which reduces the quality of the finished tea leaves and makes the aroma of the tea leaves relatively single. Utility Model Content

[0004] The utility model mainly solves the above-mentioned technical problems and provides a double-roasted tea aroma-enhancing machine with compound fragrance and good aroma-enhancing effect.

[0005] In order to solve the above-mentioned technical problems, the utility model mainly adopts the following technical solutions:

[0006] The utility model discloses a double baking tea aroma machine, comprising a frame, a drum placed on the frame, an outer cover, a transmission device, a heating device and a controller, wherein two ends of the drum are respectively provided with a tea feeding port and a tea discharging port, the tea feeding port is located in the center of the end face of the drum, a tea feeding trough is provided on the tea feeding port, the output end of the tea feeding trough extends to the inner cavity of the drum, a tea conveying device is provided below the tea discharging port, a plurality of spiral guide vanes are provided on the inner wall of the drum, the guide vanes extend from the front end of the drum to the rear end of the drum, the spiral direction of the guide vanes is the same as the rotation direction of the drum, and two adjacent guide vanes form a tea conveying trough, the outer cover closes the above-mentioned drum, a heating interlayer is formed between the outer cover and the drum, an air supply pipe communicating with the above-mentioned heating interlayer is provided on the top of the outer cover, a blower is provided on the air supply pipe, the other end of the air supply pipe is arranged at the tea feeding port at the front end of the drum and faces the inner cavity of the drum, the transmission device drives the drum to rotate, and the heating The device includes a plurality of gas hot plates which are located in a heating interlayer below the drum and distributed along the axis of the drum. The controller controls the transmission device, the heating device and the blower. The aroma machine adopts a dual internal and external heating method to guide the high-temperature gas waste heat gas in the interlayer to the inner cavity of the drum through the induced draft fan and the air supply pipe to heat the inner cavity of the drum, which not only improves the temperature and uniformity of the inner cavity of the drum, but also rapidly improves the baking temperature and speed, and has high baking efficiency, and reduces the temperature difference between the inside and outside of the drum. The tumbling movement of the tea leaves caused by the rotation of the drum ensures that the tea leaves in the drum are heated evenly and are not prone to burnt leaves and explosion points. At the same time, the gas waste heat gas containing a higher carbon dioxide content is introduced into the inner cavity of the drum, which eliminates the original air in the inner cavity and reduces the oxygen content in the inner cavity of the drum, so that the low-oxygen waste heat gas can quickly wrap the tea leaves and quickly kill the oxidase activity. The oxidation process of chlorophyll in the tea leaves is blocked, the loss of chlorophyll in the tea leaves is prevented, and the quality of the tea leaves is improved.

[0007] Preferably, the mouth of the air supply pipe is located at the upper half of the tea feed port and faces the inner cavity of the drum, the output end of the tea feed trough is located at the lower half of the tea feed port and extends to the inner cavity of the drum, the mouth of the air supply pipe is provided with an end plate, and the end plate is provided with a plurality of evenly distributed through holes. The air is supplied horizontally through the air supply pipe, and the low-oxygen waste heat exhaust gas continuously replaces the oxygen-rich air in the original drum cavity, so that the inner cavity of the drum always maintains a low-oxygen and high-temperature environment, which not only accelerates the aroma extraction process of the tea, but also prevents the conversion and loss of chlorophyll in the tea at high temperatures.

[0008] Preferably, the aroma machine further comprises an internal baking device, which comprises a bracket, a combustion rod and a burner. The bracket is located at the outlet end of the drum and is fixedly mounted on the frame. The burner is fixedly mounted on the bracket and connected to an external gas source through a gas pipe. The burner is electrically connected to the controller. One end of the combustion rod is connected to the burner, and the other end of the combustion rod is distributed along the central axis of the drum and extends to the middle and rear section of the inner cavity of the drum. A semicircular combustion surface facing downward is provided on the combustion rod located in the inner cavity of the drum. The flame ejected from the combustion surface burns and bakes the drum conveying groove below the combustion rod. The tea leaves in the drum conveyor trough can be directly roasted with open flames through the infrared radiation heating or blue flame convection heating of the burning rod in the internal roasting device, which consumes the oxygen in the drum cavity and makes the oxygen content in the roasting environment lower, effectively preventing the conversion or loss of chlorophyll in the tea leaves. The high temperature burning produced by the flame can quickly reduce the moisture content in the tea leaves and produce a certain complex aroma, making the tea taste better and have a richer aroma. The convection of the exhaust gas can quickly discharge the burnt smell or smoke produced by the open flame burning, preventing the high-temperature tea leaves from producing unnecessary odors due to absorbing the burnt smell or smoke.

[0009] Preferably, an oxygen content sensor and a temperature sensor are provided in the drum, and the oxygen content sensor and the temperature sensor are electrically connected to the controller. The controller can monitor the oxygen content and temperature in the drum in real time, and then adjust the drum speed, air supply volume, induced air volume and flame size to improve the roasting quality of tea leaves.

[0010] Preferably, the rear end surface of the drum is provided with an exhaust hole and is externally connected to an exhaust pipe. The exhaust pipe is provided with an induced draft fan, which is electrically connected to the controller. The controller can open and close the induced draft fan as needed, which can effectively eliminate the burnt smell and smoke smell generated by internal baking in the drum cavity and improve the quality of tea baking.

[0011] Preferably, the transmission device includes front and rear roller groups respectively located at the front and rear ends of the roller for supporting the roller, a chain fixed on and surrounding the front end tube wall of the roller, a sprocket meshed with the chain and used to drive the chain, a reducer and a drive motor for driving the sprocket, the front roller group and the rear roller group each include two rollers fixed on the frame, the two rollers are located on both sides of the roller and support the roller, the transmission system welds the chain directly to the roller port, and utilizes the meshing of the sprocket and the chain to drive the roller to rotate, replacing the original belt drive or gear ring drive, the transmission structure is simple, the transmission torque is large, and the manufacturing cost is low.

[0012] Preferably, the roller is a rubber wheel, and the use of a rubber wheel support can reduce noise and vibration when the roller rotates and extend the service life of the roller.

[0013] The beneficial effects of the utility model are as follows: the aroma machine adopts an internal and external dual heating method, and guides the high-temperature combustion gas waste heat gas in the interlayer to the inner cavity of the drum through the blower and the air supply pipe to heat the inner cavity of the drum, which not only improves the temperature and heating uniformity of the inner cavity of the drum, so that the baking temperature and speed are rapidly improved, the baking efficiency is high, and the temperature difference between the inside and outside of the drum is reduced. The tumbling movement of the tea leaves caused by the rotation of the drum ensures that the tea leaves in the drum are heated evenly, and the phenomenon of scorched leaves and explosion points is not easy to occur. The combustion gas waste heat gas containing a high carbon dioxide component is introduced into the inner cavity of the drum, the original air in the inner cavity is eliminated, and the oxygen content in the inner cavity of the drum is reduced, so that the low-oxygen waste heat gas can quickly wrap the tea leaves and quickly kill them. The oxidase activity in the dead tea leaves hinders the oxidation process of chlorophyll in the tea leaves, prevents the loss of chlorophyll and improves the quality of the tea leaves. At the same time, an internal baking device is arranged in the middle and rear part of the drum cavity, and the infrared radiation heating or blue flame convection heating of the burning rod is used to directly flame bake the high-temperature tea leaves in the drum conveying trough, which not only consumes the oxygen in the drum cavity and reduces the oxygen content in the baking environment, but also the high temperature burning produced by the flame reduces the moisture content in the tea leaves and produces a complex aroma, making the tea taste better and the aroma richer. The convection of the exhaust gas can quickly discharge the burnt smell or smoke produced by the burning, preventing the roasted tea leaves from producing unnecessary odor due to the absorption of burnt smell or smoke, thereby improving the aroma quality of the tea leaves. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is a structural schematic diagram of the utility model.

[0015] Figure 2 yes Figure 1 Another view of the structure.

[0016] Figure 3 yes Figure 1 Exploded view of the structure.

[0017] In the figure, 1. frame, 2. drum, 21. tea feed port, 22. tea discharge port, 23. air supply pipe, 24. air supply fan, 25. exhaust hole, 26. exhaust pipe, 27. induced draft fan, 3. outer cover, 4. transmission device, 41. chain, 42. sprocket, 43. reducer, 44. driving motor, 45. roller, 5. tea feed trough, 6. tea conveying device, 7. gas hot plate, 8. internal roasting device, 81. bracket, 82. combustion rod, 83. burner. DETAILED DESCRIPTION

[0018] The technical solution of the utility model is further specifically described below through embodiments and in conjunction with the accompanying drawings.

[0019] Embodiment: A double roasted tea aroma machine of this embodiment, such as Figure 1 , Figure 2 and Figure 3As shown, it includes a frame 1, a drum 2 placed on the frame, an outer cover 3, a transmission device 4, a heating device, an inner roasting device 8 and a controller, wherein a tea feed port 21 and a tea discharge port 22 are respectively provided at both ends of the drum, wherein the tea feed port is located at the center of the front end surface of the drum, a tea feed trough 5 is installed on the tea feed port, and its output end is located at the lower half of the tea feed port and extends to the inner cavity of the drum, an exhaust hole 25 is designed in the center of the rear end surface of the drum, and an exhaust pipe 26 and an induced draft fan 27 are externally connected to the exhaust hole, the above-mentioned tea discharge port is located at the lower part of the rear end of the drum, and a tea conveying device 6 is installed below the tea discharge port for receiving and conveying the roasted tea leaves; a plurality of strips extending from the front end of the drum to the drum are designed on the inner wall of the drum The spiral guide vane at the rear end has the same spiral direction as the rotation direction of the drum. Two adjacent guide vanes form a tea conveying trough. The tea to be processed is fed into the inner cavity of the drum through the tea feed trough and rolls from front to back in the inner cavity of the drum through the conveying trough. The outer cover closes the drum, and a heating interlayer is formed between the outer cover and the drum. An air supply pipe 23 communicating with the heating interlayer is designed on the top of the outer cover. A blower 24 is designed on the air supply pipe. The other end of the air supply pipe is located at the tea feed port at the front end of the drum and horizontally faces the inner cavity of the drum. The pipe opening of the air supply pipe is located at the upper half of the tea feed port and faces the tea feed port. The pipe opening of the air supply pipe is designed with an end plate, and a plurality of evenly distributed through holes are opened on the end plate so that the exhaust gas can be evenly fed into the drum. cavity; the heating device comprises a plurality of gas hot plates 7 located in the heating interlayer below the drum and distributed along the axis of the drum, which are used to heat the drum wall; the transmission device comprises a front and rear roller group located at both ends of the drum for supporting the drum, a chain 41 installed on the front end tube wall of the drum and surrounding the drum tube mouth, a sprocket 42 engaged with the chain and used to drive the chain, a reducer 43 and a driving motor 44 for driving the sprocket, the front roller group and the rear roller group each comprise two rollers 45 installed on the frame, the two rollers are disposed on both sides of the drum and support the drum, the driving motor and the reducer are respectively installed on the frame, the driving motor drives the sprocket to rotate through the reducer and the driving belt, the sprocket engages the chain and drives the drum Rotation; the internal baking device includes a bracket 81, a combustion rod 82 installed on the bracket and a burner 83. The bracket is located at the exhaust hole on the rear end surface of the drum and is installed on the frame. The burner is installed on the bracket and connected to the external gas source through a gas pipe. One end of the combustion rod is connected to the burner, and the other end of the combustion rod is distributed along the central axis of the drum and extends to the middle and rear section of the inner cavity of the drum through the exhaust hole. A semicircular combustion surface facing downward is designed on the combustion rod, and the combustion surface corresponds to the drum conveying groove below the combustion rod. An oxygen content sensor and a temperature sensor are also designed in the drum. The controller is electrically connected to the drive motor, burner, blower, induced draft fan, oxygen content sensor and temperature sensor respectively and controls the operation of the above equipment.

[0020] When the aroma machine is running, the controller first starts the drum drive motor to drive the drum to rotate, then ignites the gas hot plate in the drum heating interlayer to heat the drum wall, turns on the blower, and sends the high-temperature combustion exhaust gas in the heating interlayer into the drum cavity through the air supply pipe. The double heating drum controls the drum cavity temperature at 110°C. Correspondingly, the low-oxygen waste heat exhaust gas can replace the oxygen-rich air in the drum to prevent the high-temperature conversion and loss of chlorophyll in the tea. At the same time, the controller monitors the real-time parameters of the drum cavity through the oxygen content sensor and temperature sensor in the drum. When the process requirements are met, the tea to be baked is sent into the drum cavity through the tea feed hopper. At this time, the tea leaves continue to roll along the tea conveyor trough under the action of the guide vane plate and discharge to the rear end of the drum. The drum moves to the middle and rear section, and the controller turns on the burner and the induced draft fan. The gas delivery rate of the burner is adjusted according to the process requirements to make the combustion surface on the combustion rod spray flames of different heights, and the tea leaves in the conveying trough below the burning rod are baked by infrared radiation. At this time, the tea leaves in the conveying trough continue to heat up and lose water, reaching a moisture content of 3-5%. At the same time, the high temperature combined with the burning flame makes the tea leaves produce a complex aroma while achieving the required shape and dryness. The induced draft fan discharges the burnt smell and smoke generated by the burning of the drum into the inner cavity of the drum, eliminating the influence of unnecessary odor on the quality of the tea leaves. When the tea leaves move to the rear end of the drum, they fall into the tea conveyor below through the tea discharge port at the bottom of the drum, completing the baking operation and sending them to the next process.

[0021] In the description of the present utility model, technical terms such as "upper", "lower", "front", "back", "left", "right", "longitudinal", "horizontal", "inside" and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing and understanding the technical scheme of the present utility model. The above description does not limit the present utility model, and the present utility model is not limited to the examples described above. Any changes, modifications, additions or substitutions made by ordinary technicians in this technical field within the essential scope of the present utility model should be deemed as the protection scope of the present utility model.

Claims

1. A double roasted tea aroma machine, characterized by: The aroma machine comprises a frame (1), a roller (2) placed on the frame, an outer cover (3), a transmission device (4), a heating device and a controller. A tea feed inlet (21) and a tea discharge outlet (22) are respectively provided at two ends of the roller. The tea feed inlet is located at the center of the end surface of the roller. A tea feed trough (5) is provided on the tea feed inlet. The output end of the tea feed trough extends to the inner cavity of the roller. A tea conveying device (6) is provided below the tea discharge outlet. A plurality of spiral guide vanes are provided on the inner wall of the roller. The guide vanes extend from the front end of the roller to the rear end of the roller. The spiral direction of the guide vanes is the same as the rotation direction of the roller. Two adjacent guide vanes form a tea conveying trough. The outer cover encloses the roller. A heating interlayer is formed between the outer cover and the roller. An air supply pipe (23) communicating with the heating interlayer is provided on the top of the outer cover. A blower (24) is provided on the air supply pipe. The other end of the air supply pipe is provided at the front of the roller. The transmission device drives the drum to rotate. The heating device comprises a plurality of gas hot plates (7) located in a heating interlayer below the drum and distributed along the axis of the drum. The controller controls the transmission device, the heating device and the blower. The aroma machine also comprises an internal baking device (8). The internal baking device comprises a bracket (81), a combustion rod (82) and a burner (83). The bracket is located at the drum outlet and fixedly mounted on the frame (1). The burner is fixedly mounted on the bracket and connected to an external gas source via a gas pipe. The burner is electrically connected to the controller. One end of the combustion rod is connected to the burner. The other end of the combustion rod is distributed along the central axis of the drum and extends to the middle and rear section of the drum cavity. A semicircular combustion surface facing downward is provided on the combustion rod located in the drum cavity. Flame ejected from the combustion surface burns and bakes the tea leaves in the drum conveying groove below the combustion rod.

2. A double roasted tea aroma machine according to claim 1, characterized in that: The pipe opening of the air supply pipe (23) is located at the upper part of the tea feed opening (21) and faces the inner cavity of the drum, the output end of the tea feed trough (5) is located at the lower part of the tea feed opening and extends to the inner cavity of the drum, and the pipe opening of the air supply pipe is provided with an end plate, and the end plate is provided with a plurality of evenly distributed through holes.

3. A double roasted tea aroma machine according to claim 1 or 2, characterized in that: An oxygen content sensor and a temperature sensor are provided in the drum (2), and the oxygen content sensor and the temperature sensor are electrically connected to the controller.

4. A double roasted tea aroma machine according to claim 1 or 2, characterized in that: The rear end surface of the drum (2) is provided with an exhaust hole (25) and is externally connected to an exhaust pipe (26); an induced draft fan (27) is provided on the exhaust pipe; the induced draft fan is electrically connected to the controller.

5. A double roasted tea aroma machine according to claim 1, characterized in that: The transmission device (4) comprises a front and rear roller group respectively located at the front end and rear end of the roller for supporting the roller, a chain (41) fixedly disposed on and surrounding the front end tube wall of the roller, a sprocket (42) meshing with the chain and used to drive the chain, a reducer (43) and a drive motor (44) for driving the sprocket, wherein the front roller group and the rear roller group each comprise two rollers (45) fixedly disposed on a frame, the two rollers being disposed on both sides of the roller and supporting the roller (2).

6. A double roasted tea aroma machine according to claim 5, characterized in that: The roller (45) is a rubber wheel.

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