Coffee-fragrant mulberry leaf tea preparation device

Abstract

The utility model relates to a coffee-fragrant mulberry leaf tea preparation device, which comprises a mulberry leaf tea grass fishy smell removal tank, a first cold flow circulation inlet, a first cold flow circulation outlet, a second cold flow circulation inlet and a second cold flow circulation outlet, the coffee fragrance extraction tank is provided with a second feed port, a second discharge port, a second cold flow circulation inlet and a second cold flow circulation outlet; the mixing tank is provided with a third feed port, a third discharge port and a carbon dioxide discharge port, and a fluid ejector is arranged at the bottom of the mixing tank; the carbon dioxide cooling tank is provided with a first air inlet, a first cold flow outlet and a second cold flow outlet; the first cold flow outlet is communicated with the first cold flow circulation inlet through a first pipeline, the second cold flow outlet is communicated with the second cold flow circulation inlet through a second pipeline, and the second cold flow circulation outlet is communicated with the fluid ejector. The device has a remarkable effect of removing the grass smell of the mulberry leaves, does not have chemical substance residues, and effectively inhibits the oxidation process of the mulberry leaf tea soup at the same time.

Description

Technical Field

[0001] The utility model relates to the technical field of mulberry leaf tea preparation equipment, in particular to a preparation device for coffee - flavored mulberry leaf tea. Background Art

[0002] Mulberry leaf tea is a solid drink processed from non - tea plants using tea - processing techniques with fresh mulberry leaves as raw materials, and it is one of the most common mulberry leaf foods on the market. The unique functional components in mulberry leaf tea, such as flavonoids, steroids, organic acids, and polysaccharides, have health - care effects such as blood - sugar lowering, blood - lipid lowering, blood - pressure lowering, and antioxidant effects.

[0003] The aroma components of coffee are composed of thousands of complex volatile aromatic compounds. The main aroma precursors are insoluble carbohydrates, soluble carbohydrates, lipids, chlorogenic acid, and nitrogen - containing compounds. Low - molecular - weight carbohydrates contribute to the formation of acids and other volatile compounds during the roasting process. Nitrogen - containing compounds, non - volatile fatty acids, and volatile acids decompose during the roasting process and produce important flavor - active metabolites such as pyridine and pyrrole. Other minor compounds present in green coffee beans include phenols, thiols, and minerals. Adding coffee aromatic substances to mulberry leaf tea can improve the bad flavor of mulberry leaf tea and enhance its commercial value.

[0004] However, due to the complex volatile components of mulberry leaves, mainly including compounds such as aldehydes, alcohols, ketones, phenols, terpenes, and hydrocarbons. The composition and proportion of these volatile components have a direct impact on the flavor of mulberry leaf tea. Currently, commercially available mulberry leaf tea products have problems such as a strong grassy smell in the tea soup and generally dark tea - soup color. Summary of the Utility Model

[0005] The purpose of the utility model is to provide a preparation device for coffee - flavored mulberry leaf tea, which can remove the grassy smell of mulberry leaf tea, effectively avoid the oxidation of mulberry leaf tea soup, and at the same time enrich the coffee flavor of mulberry leaf tea.

[0006] The above - mentioned purpose of the utility model is achieved through the following technical solutions: A preparation device for coffee - flavored mulberry leaf tea, comprising:

[0007] A grassy - smell removal tank for mulberry leaf tea, having a first feed port, a first discharge port, a first cold - flow circulation inlet, and a first cold - flow circulation outlet;

[0008] A coffee - flavor extraction tank, having a second feed port, a second discharge port, a second cold - flow circulation inlet, and a second cold - flow circulation outlet;

[0009] A mixing tank, having a third feed port, a third discharge port, and a carbon - dioxide discharge port, and a fluid ejector is provided at the bottom of the mixing tank;

[0010] A carbon dioxide cooling tank, having a first air inlet, a first cold flow outlet and a second cold flow outlet;

[0011] The first cold flow outlet is communicated with the first cold flow circulation inlet through a first pipeline, the second cold flow outlet is communicated with the second cold flow circulation inlet through a second pipeline, and the second cold flow circulation outlet is communicated with the fluid ejector.

[0012] Preferably, pressure pumps are arranged on both the first pipeline and the second pipeline.

[0013] Preferably, the first cold flow circulation outlet is communicated with the first air inlet.

[0014] Preferably, a gas filter is arranged between the first cold flow circulation outlet and the first air inlet.

[0015] Preferably, the device further includes a carbon dioxide recovery tank, the carbon dioxide recovery tank has a second air inlet and an air outlet, the second air inlet is communicated with the carbon dioxide discharge outlet, and the air outlet is communicated with the first air inlet.

[0016] Preferably, the carbon dioxide recovery tank further has a gas evacuation port.

[0017] Advantages of the present utility model:

[0018] 1. The equipment of the present utility model has fewer operating parts, a simple structure, a short process flow and fewer process control points, is easy to maintain and operate, effectively reduces production costs and improves production efficiency;

[0019] 2. It has a remarkable effect on removing the fishy smell of mulberry leaf tea, and there is no chemical residue, and at the same time effectively inhibits the oxidation process of the mulberry leaf tea soup. Description of the drawings

[0020] Figure 1 is a schematic structural diagram of Embodiment 1 of the present utility model;

[0021] In the figure: 1 - Tea leaf grassy smell removal tank for mulberry leaves, 101 - First feed inlet, 102 - First discharge outlet, 103 - First cold flow circulation inlet, 104 - First cold flow circulation outlet, 2 - Coffee fragrance extraction tank, 201 - Second feed inlet, 202 - Second discharge outlet, 203 - Second cold flow circulation inlet, 204 - Second cold flow circulation outlet, 3 - Mixing tank, 301 - Third feed inlet, 302 - Third discharge outlet, 303 - Carbon dioxide discharge port, 4 - Carbon dioxide cooling tank, 401 - First air inlet, 402 - First cold flow outlet, 403 - Second cold flow outlet, 5 - Carbon dioxide recovery tank, 501 - Second air inlet, 502 - Gas outlet, 503 - Gas evacuation port, 6 - First pipeline, 7 - Second pipeline, 8 - Pressure pump, 9 - Fluid ejector, 10 - Gas filter. Detailed implementation mode

[0022] The following further elaborates on the present utility model in conjunction with the accompanying drawings.

[0023] This specific embodiment is merely an interpretation of the present utility model and is not a limitation thereto. After reading this specification, those skilled in the art can make modifications to this embodiment without creative contributions as needed, but as long as it is within the scope of the claims of the present utility model, it is protected by the patent law.

[0024] Embodiment: As Figure 1 shown, a preparation device for coffee - flavored mulberry leaf tea includes: a tea leaf grassy smell removal tank 1 for mulberry leaves, a coffee fragrance extraction tank 2, a mixing tank 3, and a carbon dioxide cooling tank 4, wherein:

[0025] The tea leaf grassy smell removal tank 1 for mulberry leaves has a first feed inlet 101, a first discharge outlet 102, a first cold flow circulation inlet 103, and a first cold flow circulation outlet 104. The untreated mulberry leaf tea soup enters the tea leaf grassy smell removal tank 1 for mulberry leaves through the first feed inlet 101, and the de - flavored mulberry leaf tea soup is discharged through the first discharge outlet 102.

[0026] The coffee fragrance extraction tank 2 has a second feed inlet 201, a second discharge outlet 202, a second cold flow circulation inlet 203, and a second cold flow circulation outlet 204. The coffee material enters the coffee fragrance extraction tank 2 through the second feed inlet 201, and the coffee waste after extraction is discharged through the second discharge outlet 202.

[0027] The mixing tank 3 has a third feed inlet 301, a third discharge outlet 302, and a carbon dioxide discharge port 303. The de - flavored mulberry leaf tea soup enters the mixing tank 3 through the third feed inlet 301, and the mixed mulberry leaf tea soup with coffee fragrance is discharged through the third discharge outlet 302.

[0028] A fluid ejector 9 is provided at the bottom of the mixing tank 3.

[0029] The carbon dioxide cooling tank 4 has a first air inlet 401, a first cold flow outlet 402 and a second cold flow outlet 403.

[0030] The first cold flow outlet 402 is connected to the first cold flow circulation inlet 103 through a first pipeline 6, and the second cold flow outlet 403 is connected to the second cold flow circulation inlet 203 through a second pipeline 7. The second cold flow circulation outlet 204 is connected to the fluid ejector 9.

[0031] Pressurized pumps 8 are provided on both the first pipeline 6 and the second pipeline 7.

[0032] Carbon dioxide gas enters the carbon dioxide cooling tank 4 through the first air inlet 401 and is cooled to become a low-temperature carbon dioxide extraction fluid. Part of the carbon dioxide extraction fluid enters the mulberry leaf tea grassy smell removal tank 1 through the first pipeline 6 to remove the grassy smell of the mulberry leaf tea.

[0033] The first cold flow circulation outlet 104 is connected to the first air inlet 401, and the carbon dioxide extraction fluid circulates between the carbon dioxide cooling tank 4 and the mulberry leaf tea grassy smell removal tank 1; another part of the carbon dioxide extraction fluid enters the coffee flavor extraction tank 2 through the second pipeline 7 to extract the coffee material. After extraction, the carbon dioxide extraction fluid is sprayed into the mixing tank 3 through the fluid ejector 9, so that the coffee material extraction and the mulberry leaf tea soup are mixed.

[0034] After spraying, the carbon dioxide fluid returns to the gas state by reducing pressure and absorbing heat, separates from the mulberry leaf tea soup and is recycled.

[0035] The device further includes a carbon dioxide recovery tank 5. The carbon dioxide recovery tank 5 has a second air inlet 501, an air outlet 502 and a gas discharge port 503. The second air inlet 501 is connected to the carbon dioxide discharge port 303, and the air outlet 502 is connected to the first air inlet 401.

[0036] A gas filter 10 is provided between the first cold flow circulation outlet 104 and the first air inlet 401. The gas filter 10 is composed of a filter mesh and activated carbon and is used to adsorb the grassy smell of the mulberry leaf tea in the carbon dioxide.

Claims

1. A preparation device for coffee-scented mulberry leaf tea, characterized in that, Including: Mulberry leaf tea grassy smell removal tank (1), having a first feed inlet (101), a first discharge outlet (102), a first cold flow circulation inlet (103) and a first cold flow circulation outlet (104); Coffee fragrance extraction tank (2), having a second feed inlet (201), a second discharge outlet (202), a second cold flow circulation inlet (203) and a second cold flow circulation outlet (204); Mixing tank (3), having a third feed inlet (301), a third discharge outlet (302) and a carbon dioxide discharge port (303), and a fluid injector (9) is arranged at the bottom of the mixing tank (3); Carbon dioxide cooling tank (4), having a first air inlet (401), a first cold flow outlet (402) and a second cold flow outlet (403); The first cold flow outlet (402) is communicated with the first cold flow circulation inlet (103) through a first pipeline (6), the second cold flow outlet (403) is communicated with the second cold flow circulation inlet (203) through a second pipeline (7), and the second cold flow circulation outlet (204) is communicated with the fluid injector (9).

2. The coffee-scented mulberry leaf tea preparation device according to claim 1, wherein: Pressure pumps (8) are arranged on both the first pipeline (6) and the second pipeline (7).

3. The coffee-scented mulberry leaf tea preparation device according to claim 1, wherein: The first cold flow circulation outlet (104) is communicated with the first air inlet (401).

4. The preparation device of a mulberry leaf tea with coffee aroma according to claim 3, wherein: A gas filter (10) is arranged between the first cold flow circulation outlet (104) and the first air inlet (401).

5. The coffee-scented mulberry leaf tea preparation device according to claim 3 or 4, wherein: The device further includes a carbon dioxide recovery tank (5), the carbon dioxide recovery tank (5) has a second air inlet (501) and an air outlet (502), the second air inlet (501) is communicated with the carbon dioxide discharge port (303), and the air outlet (502) is communicated with the first air inlet (401).

6. The preparation device of the mulberry leaf tea with coffee fragrance according to claim 5, characterized in that: The carbon dioxide recovery tank (5) further has a gas evacuation port (503).

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