Citrus scented tea preparation device

Abstract

The utility model discloses a citrus scented tea preparation device which aims at solving the problems that existing citrus scented tea is long in preparation period, low in efficiency, prone to pesticide residue and the like. The device comprises a scenting box, a net-shaped roller, a motor, a circulating pipeline, a pipeline pump and the like, fragrance of fresh flower raw materials is efficiently transmitted to tea bases through a gas circulating system, and rapid and uniform scenting is achieved. The device can be used for treating whole orange flowers, petals or crushed granular substances and even slurry, and the slurry can accelerate aroma release through heating, ultrasonic vibration and stirring. The condensation structure and the liquid collection system effectively remove redundant water vapor, and the scenting environment is kept stable. The drying air pipe rapidly dries the tea base through heating of the vortex tube, and lasting fragrance is ensured. The flower growing device breaks through the limitation of the flowering phase, reduces the waste of fresh flowers, reduces the risk of pesticide residues, and improves the fragrance concentration and quality consistency of scented tea. And through the innovative design and process, the production efficiency is remarkably improved, the cost is reduced, and wide application prospects are achieved.

Description

TECHNICAL FIELD

[0001] The utility model relates to a kind of citrus flower tea preparation device, belong to flower tea processing technical field. BACKGROUND

[0002] As a unique reprocessing tea class in China, flower tea is made by mixing various fresh flowers with tea leaves. During the processing, a series of physicochemical changes, including the release of flower aroma and the adsorption of aroma compounds by tea, make the flower tea have both the fresh and refreshing taste of tea and the fragrance of flowers.

[0003] Edible flowers are rich in nutrients, including protein, amino acids, fats, vitamins and trace elements, and have many physiological functions, such as clearing heat and detoxifying, enhancing immunity, and beautifying skin. According to incomplete statistics, there are about 97 families, 100 genera and 180 species of edible flowers in China. As a traditional edible flower, citrus flower is light, delicate and fresh, and has the effect of inducing sleep and regulating mood, which is increasingly favored by people. However, in actual production and planting, only 1%-5% of the flowers on a mature citrus tree can bear fruit, which means that at least 95% of the flowers do not form economic value. In addition, excessive flower production also disperses nutrients, which is not conducive to the production of high-quality citrus fruits. Therefore, there is a requirement for thinning flowers and fruits in citrus horticulture production. This method is based on the above-mentioned neglected citrus flowers, takes into account the requirements of traditional planting, innovates processing technology, and improves the utilization rate of waste citrus flowers. It achieves stable yield and quality of citrus, improves the economic value of processed products in the production process of citrus, and ultimately achieves the purpose of increasing farmers' income.

[0004] In the prior art, two patent solutions, one with the patent name "A method for making citrus flower tea" and the other with the patent name "Orange flower tea and preparation method", both use traditional methods to process citrus flower tea, which generally includes steps such as fresh flower processing, tea flower combination, flower passing and heat dissipation, pile collection and continuous processing, flower picking, re-fire drying and flower picking. However, these methods have very low processing efficiency, require a lot of manpower and resources, and can easily cause the price of flower tea to be high. At the same time, according to the existing traditional scheme, the processing of citrus flower tea needs to be carried out during the flowering period of citrus flowers, but the flowering period of citrus flowers is very short, and the processing time of citrus flower tea is relatively long. The whole cycle from flower picking and sorting to processing completion is one to two weeks, which seriously affects the yield of citrus flower tea and easily causes huge waste of flower sources. In addition, in recent years, excessive use of pesticides has caused problems such as excessive use of pesticides and excessive pesticide residues in fruits in major citrus-producing areas. Using the traditional tea flower combination method to process tea also easily causes problems such as pesticide residues in flower tea products, which also limits the application of citrus flowers.

[0005] In summary, the existing citrus flower tea processing technology has the following problems:

[0006] Flower period limitation: The flowering period of citrus flowers is short, and the traditional enfleurage method is limited by the flowering period, making it difficult to achieve year-round production.

[0007] Insufficient aroma retention: In the traditional enfleurage process, aroma substances are easily volatilized, resulting in insufficient lasting aroma of the flower tea.

[0008] Low production efficiency: The traditional enfleurage process is complex, time-consuming, and inefficient, making it difficult to meet the demand for large-scale production.

[0009] Pesticide residue risk: In the traditional enfleurage process, fresh flowers are directly in contact with tea base, which can lead to pesticide residue problems and affect the food safety of flower tea. Practical new content

[0010] In view of the above-mentioned deficiencies of the prior art, the purpose of the present application is to provide a citrus flower tea preparation device to solve the problems of large amount of citrus flower waste, difficulty in preservation, long production cycle, low efficiency, and easy pesticide residue of citrus flower tea. To improve the yield and quality of citrus flower tea, reduce production cost, and improve economic benefit.

[0011] To achieve the above purpose, the present application provides a citrus flower tea preparation device, which comprises an enfleurage box, a net-shaped roller for loading tea base, a motor arranged outside the enfleurage box to drive the net-shaped roller to rotate through a belt, a circulation pipeline for circulating gas, and a pipeline pump arranged on the circulation pipeline; the net-shaped roller is arranged above the inside of the enfleurage box, and the bottom of the inside of the enfleurage box is used to load fresh flower raw materials for enfleurage tea base; the gas inlet end of the circulation pipeline is in communication with the upper end of the inside of the enfleurage box, and the gas outlet end is in communication with the bottom of the fresh flower raw materials; the gas in the enfleurage box is circulated by the pipeline pump to carry out the aroma of the fresh flower raw materials for enfleurage of the tea base in the net-shaped roller.

[0012] The core principle of the citrus flower tea preparation device is that the gas circulation system efficiently transfers the fragrance of fresh flower raw materials to tea blanks, thereby realizing a rapid and uniform enfleurage process. The circulating pipeline and pipeline pump in the device constitute the gas circulation system. The pipeline pump extracts the gas in the enfleurage box from the upper part and delivers it to the bottom of the enfleurage box through the circulating pipeline. The gas flows upward from the bottom of the fresh flower raw materials. In this process, the gas carries the fragrance substances released by the fresh flower raw materials and penetrates upward into the tea blanks in the mesh drum, realizing the adsorption of the fragrance by the tea blanks. The mesh drum is used to contain the tea blanks, and its mesh structure allows the gas to pass freely, ensuring sufficient contact between the tea blanks and the fragrance gas. At the same time, the motor drives the mesh drum to rotate through the belt, causing the tea blanks to continuously turn during the enfleurage process, further improving the uniformity of fragrance adsorption. The fresh flower raw materials release fragrance at the bottom of the enfleurage box, and the gas circulation system carries these fragrance substances to the surface of the tea blanks. The tea blanks continuously turn in the mesh drum, increasing the contact area and time with the fragrance gas, thereby improving the efficiency of fragrance adsorption.

[0013] Through the design of the gas circulation system and the rotation of the mesh drum, the fragrance can be quickly and uniformly transferred to the tea blanks, significantly shortening the enfleurage time and improving the production efficiency. The rotation of the mesh drum causes the tea blanks to continuously turn during the enfleurage process, ensuring that all parts of the tea blanks can fully contact the fragrance gas and avoiding the problem of uneven adsorption of the tea blanks in the traditional enfleurage method. The gas circulation system can efficiently utilize the fragrance released by the fresh flower raw materials, reducing the waste of fresh flower raw materials and lowering production costs. Compared with the traditional method, the device transfers the fragrance through the gas circulation system, reducing the direct contact between the flowers and the tea blanks, reducing the risk of pesticide residues, and improving the food safety of the scented tea. The gas circulation system can reuse the gas in the enfleurage box, reducing energy consumption and resource waste, and conforming to the green and environmentally friendly production concept. Through the innovative design of the gas circulation system and the mesh drum, the enfleurage efficiency and fragrance adsorption effect are significantly improved, while the production cost and pesticide residue risk are reduced, which has a wide application prospect.

[0014] Preferably, the gas outlet end of the circulating pipeline is in a tree-like branching structure, and each branch communicates with the bottom of the fresh flower raw materials; the mesh drum is arranged on the enfleurage box through the cooperation of the roller shaft and the bearing; and the top of the enfleurage box is provided with a box cover.

[0015] The gas outlet end of the circulating pipeline is in a tree-like branching structure, and each branch is uniformly distributed at the bottom of the fresh flower raw materials. The tree-like circulating pipeline structure optimizes the gas inlet flow direction, making the gas inlet more uniform, ensuring uniform and sufficient fragrance release, and improving the enfleurage effect. The mesh drum rotates stably through the cooperation of the roller shaft and the bearing, causing the tea blanks to continuously turn during the enfleurage process, so that each tea leaf can fully absorb the fragrance, improving the uniformity of fragrance adsorption. The top of the enfleurage box is provided with a box cover, which facilitates the placement of fresh flower raw materials and tea blanks, helps to seal the space and reduce external disturbances, reduces the loss of fragrance, and improves the enfleurage efficiency.

[0016] Preferably, the fresh flower material is one of orange flower whole flower, orange flower petals, or granular material obtained by crushing the orange flower whole flower or petals.

[0017] The fresh flower material can be orange flower whole flower, petals, or granular material obtained by crushing the flower. The material is directly placed in the bottom of the box, and the aroma is transmitted to the tea by the gas circulation system. When the fresh flower material is whole flower or petals, the aroma is released by the natural volatilization of the flower, increasing the amount of flower and thus the total amount of aroma released, allowing the tea to adsorb more aroma substances and enhancing the aroma concentration of the scented tea. When the fresh flower material is granular material obtained by crushing the flower, the crushing process increases the surface area of the flower, making it easier for aroma substances to be released from the flower, thus improving the efficiency of aroma release. This crushing process can accelerate the release of aroma, shorten the time of enfleurage, and improve production efficiency. The granular material is more evenly distributed in the bottom of the box, and the aroma is released more evenly, allowing the tea to adsorb the aroma more evenly during the enfleurage process and improving the consistency of the quality of the scented tea. The device can adapt to different forms of fresh flower material (whole flower, petals, or crushed material) and has high flexibility. Whether it is whole flower, petals, or granular material obtained by crushing, the device can effectively transmit the aroma through the gas circulation system to ensure the enfleurage effect. Whole flowers need to be manually picked, while petals can be obtained by shaking the orange tree, improving the efficiency of harvesting and removing substances such as receptacles, stems, and sepals that have no aroma and contain strong grassy flavors, thus better improving the quality of the flower source and the scented tea. The fresh flower material can also be crushed using pure petals, which not only increases the surface area for aroma release but also ensures the quality of the scented tea.

[0018] Preferably, the fresh flower material is orange flower whole flower or petals crushed into a slurry with water.

[0019] By crushing the orange flower whole flower or petals into a slurry, the cell structure can be destroyed, making it easier for aroma substances to be released. The crushing process releases more aroma components, resulting in a more fragrant scented tea. During the enfleurage process, the water in the slurry can act as a carrier for the aroma, improving the transmission efficiency of the aroma. In traditional methods, the aroma of fresh flowers is released quickly and easily volatilized, while the slurry, due to the presence of water, can gradually release the aroma, making the enfleurage process more uniform and lasting. The crushed slurry can be evenly distributed in the bottom of the box, improving the utilization efficiency of the fresh flower and reducing waste, while ensuring the aroma consistency of each batch of scented tea. The gas circulation system can evenly transmit the aroma, avoiding the uneven adsorption of aroma caused by uneven distribution of flowers during traditional whole flower enfleurage. Compared to traditional enfleurage methods, the slurry form is easier to release aroma, which can accelerate the speed of aroma adsorption and improve production efficiency. Compared to using whole flowers or petals directly, the slurry preparation process can further be purified, which helps to reduce pesticide residues and improve food safety.

[0020] Further, a heating structure for heating the slurry is arranged at the bottom of the box, an ultrasonic vibration head is arranged at the bottom of the slurry, and a stirring device is also arranged at the bottom of the box; the heating structure is further provided with a heat insulation layer around the periphery, and the stirring impeller of the stirring device is arranged in the slurry.

[0021] The heating structure at the bottom of the box can heat the slurry at a low temperature (30-40℃), gently increase the temperature, make the aroma components more easily volatile, and at the same time avoid the destruction of the flower fragrance substances by high temperature. The ultrasonic vibration head forms high-frequency vibration inside the slurry, breaks the bubbles in the slurry, enhances the release efficiency of the aroma components, and improves the speed of aroma transmission to the tea base. The stirring device continuously stirs the slurry to prevent sedimentation, speeds up the release of aroma, and makes the aroma substances more evenly enter the airflow of the box, ensuring that the tea base is fully absorbed. The heat insulation layer around the periphery of the heating structure can prevent heat overflow, ensure that heat energy is concentrated on the slurry, avoid external temperature interference, and improve the stability and energy efficiency of the enfleurage process. The combined action of low-temperature heating, ultrasonic vibration and stirring makes the aroma release faster and more fully, and improves the adsorption capacity of the tea base for aroma.

[0022] Further, the citrus flower tea preparation device further comprises a liquid collecting structure for collecting water droplets on the inner wall of the box; the liquid collecting structure comprises a liquid collecting groove arranged on the inner wall of the box and a liquid collecting tank arranged outside the box and in communication with the liquid collecting groove.

[0023] The aroma airflow in the box condenses part of the water vapor into liquid after being cooled, forming condensate water droplets. The condensed water is collected through the liquid collecting groove on the inner wall of the box and flows into the external communicating liquid collecting tank, preventing water from remaining in the box. By collecting water, the humidity in the circulating gas is reduced, the influence of excessive water vapor on the tea base is reduced, and the drying degree and aroma adsorption effect of the tea base are avoided. Reduce water vapor interference, make the aroma components in the circulating gas more concentrated, improve the adsorption efficiency of the tea base for aroma. Avoid the influence of high humidity environment on the structure of tea base, prevent excessive moisture absorption from causing flavor change or increasing storage difficulty. Maintain a suitable humidity environment to ensure the balance of aroma release and adsorption, improve the controllability of the enfleurage process and the consistency of the product.

[0024] Further, the citrus flower tea preparation device further comprises a condensation structure for water vapor condensation; the condensation structure comprises a condensation box, a vortex tube and a booster pump arranged on the inlet pipe of the vortex tube; the condensation box is provided with an air inlet end and an air outlet end at two ends respectively; the inlet pipe of the vortex tube is in communication with the top of the box, the hot air outlet of the vortex tube is connected with the circulating pipeline on the inlet side of the pipeline pump, the cold air outlet of the vortex tube is in communication with the air inlet end of the condensation box, and the air outlet end of the condensation box is in communication with the circulating pipeline on the inlet side of the pipeline pump; the condensation box is arranged obliquely on the inner wall of the box, and the liquid collecting groove is arranged below the condensation box.

[0025] The booster pump increases the flow rate of the gas at the top of the box to enter the vortex tube, enhancing the water vapor separation effect. After the gas enters the vortex tube, it is divided into hot air and cold air. The hot air returns to the circulation system, and the cold air enters the condensing box for cooling treatment. The cold air reduces the temperature of the gas in the condensing box, causing the water vapor to condense into droplets. The droplets are collected and discharged through the liquid collection tank, reducing the moisture in the system. The condensing box is arranged obliquely inside the box, facilitating the flow of water droplets to the inner wall of the box, thereby facilitating recovery to the liquid collection tank. The condensing structure reduces the humidity of the system, reduces the influence of water vapor on the tea base, improves the processing effect, reduces water vapor interference, and makes the tea leaves absorb purer citrus flower fragrance; the hot air returns to the system, improving energy efficiency and reducing energy consumption; controlling humidity and temperature ensures product quality consistency.

[0026] Further preferably, the condensing box is hollow and has a mesh structure with several passages through which the gas in the box passes from bottom to top. The passage side walls and the outer wall of the condensing box form the flow channel of the cold air blown by the vortex tube.

[0027] The condensing box is located inside the box, and the cold air blown by the vortex tube flows through it, causing the surrounding gas to cool rapidly and promote water vapor condensation. The water vapor in the box encounters the condensing box during its ascent, resulting in a sudden temperature drop. The condensing box is arranged to maximize contact with the rising hot and humid gas, making it easier for water vapor to condense into droplets and be discharged, reducing the circulation of water vapor in the system and improving dehumidification efficiency. The condensing box has a mesh multi-channel design that allows gas to flow from bottom to top, increasing the contact area between the gas flow and the cooling surface, allowing a large amount of water vapor to condense quickly and be discharged. The outer wall of the condensing box and the passage side walls form a cold air flow channel, allowing cold air to be evenly distributed and enhancing condensation effects, effectively reducing moisture in the circulating gas, improving the tea base's ability to absorb aroma, and improving the quality of scented tea while reducing temperature fluctuations inside the box and maintaining a stable processing environment.

[0028] Further preferably, the condensing box is two, and is respectively arranged above and below the mesh drum; the liquid collection tank is two, and is respectively arranged below the two condensing boxes.

[0029] By arranging the condensing box above and below the mesh drum and matching it with the liquid collection tank, the humidity in the box can be effectively reduced, ensuring that the mesh drum is in a relatively dry environment. This double condensing structure can more efficiently remove water vapor generated during the processing process, preventing excessive humidity from affecting the aroma adsorption effect of the tea base, thereby improving the uniformity of the processing and the quality of the scented tea. The arrangement of the condensing box and the liquid collection tank eliminates the need for additional drying steps in the traditional processing process due to excessive humidity, shortening the production cycle and improving production efficiency.

[0030] Further preferably, the citrus flower tea preparation device further comprises a drying air pipe, wherein a plurality of air outlets are arranged on the drying air pipe; the drying air pipe is arranged directly below the mesh-shaped roller in the box, and the drying air pipe is arranged along the axial direction of the mesh-shaped roller; the end of the drying air pipe is connected to the pipeline at one end of the hot air outlet of the vortex pipe, and an electromagnetic valve is arranged on the pipeline between the pipeline connection and the circulating pipeline; when the condensing box is arranged below the mesh-shaped roller, the drying air pipe is arranged between the mesh-shaped roller and the condensing box below the mesh-shaped roller.

[0031] The drying air pipe is arranged directly below the mesh-shaped roller along the axial direction of the roller, uniformly releases hot air through the air outlets, directly acts on the tea base after scenting, and promotes evaporation of moisture of the tea base. The air inlet of the drying air pipe is connected to the hot air outlet of the vortex pipe, and the hot air generated during the scenting process is used for re-drying, thereby improving energy utilization. The air volume is controlled by the electromagnetic valve and the booster pump, and the input of the hot air is accurately adjusted according to the scenting and drying requirements, thereby optimizing the drying effect. The traditional drying can be performed outside the box, but the internal drying can directly act on the tea base, thereby avoiding secondary moisture absorption and improving the drying efficiency. The breathable structure of the mesh-shaped roller enhances the penetration of the hot air, thereby uniformly heating the tea base and avoiding local insufficient drying or excessive drying. The internal drying in the box is more direct and uniform than the external drying, can quickly reduce the water content of the tea base, reduces the production process of the flower tea, can quickly dry and lock the citrus flower fragrance absorbed by the tea leaves, and makes the flavor of the tea leaves more persistent and stable.

[0032] The drying air pipe is arranged between the condensing box and the mesh-shaped roller, the electromagnetic valve is opened when the tea base is scented, the hot air of the hot air outlet of the vortex pipe is input into the circulating pipeline, the cold air of the cold air outlet of the vortex pipe is input into the condensing box, and the water vapor brought out by the slurry is condensed and discharged through the condensing box, thereby reducing the influence of the water on the tea base. When the tea base after scenting needs to be re-dried, the slurry is first emptied, the electromagnetic valve is closed, the hot air of the hot air outlet of the vortex pipe is introduced into the drying air pipe, and the cold air of the cold air outlet of the vortex pipe is introduced into the condensing box. The condensing box removes the moisture in the entire box and the circulating system, the drying air pipe re-dries the tea base after scenting above the condensing box, not only ensures that the fragrance in the box and the circulating system does not overflow, but also ensures that the moisture in the box and the circulating system is reduced, thereby improving the drying efficiency and ensuring the quality of the tea base after scenting. Especially for the case of two condensing boxes, the tea base in the mesh-shaped roller can be kept in a relatively dry state.

[0033] The preparation method of the citrus flower tea comprises the following steps:

[0034] S1, flower picking: picking open citrus flowers during the flowering period of citrus flowers, removing branches and leaves and other impurities, placing in the dark, and obtaining fresh flowers;

[0035] S2, fresh flower raw material preparation: the collected citrus flowers are ventilated and cooled for 0.5-2 hours in a cool place, so that the water on the surface of the citrus flowers volatilizes, and then the fresh flower raw material is prepared;

[0036] S3, tea base processing: the tea base is selected as the initial expansion and oxidation raw material, and the tea base is dried by re-firing before being subjected to the enfleurage, and the water content of the tea base is controlled to be 4-5%;

[0037] S4, raw material loading: the fresh flower raw material is loaded at the bottom of the enfleurage box, and the tea base is placed in the mesh drum of the enfleurage box and the enfleurage box is closed;

[0038] S5, enfleurage: the pipe pump on the circulating pipe is started, the gas in the enfleurage box is circulated from bottom to top, and the mesh drum is driven to rotate in the enfleurage box by the motor, the rotation rate of the motor and the enfleurage time are adjusted according to the quality of the tea base and the fresh flower raw material, so that the aroma in the fresh flower raw material enters the inside of the mesh drum, and the tea base is subjected to enfleurage by being continuously turned over;

[0039] S6, re-firing and drying: the tea base after enfleurage is re-fired, and after drying, it is cooled to room temperature in time;

[0040] S7, packaging: the tea obtained in S6 is dried to a water content of 5-6%, and then packaged.

[0041] The citrus flower tea preparation method of the utility model, first, the fresh flowers are properly ventilated and cooled to remove excess moisture and ensure stable release of aroma; the tea base is dried to control the water content to 4-5% and improve the adsorption capacity. After loading, the circulating pipe uniformly supplies gas from the bottom of the fresh flower raw material, circulates from bottom to top, fully releases the aroma, and under the action of the mesh drum turning over, the tea base is continuously in contact with the aroma to realize uniform aroma absorption. After enfleurage is completed, the re-firing and drying process can remove excess moisture from the tea base, lock the aroma, ensure appropriate tea dryness (5-6%), and finally seal the package to maintain the long-term quality stability of the flower tea. The method improves the enfleurage efficiency, shortens the production cycle, reduces the loss of fresh flower aroma, makes the tea aroma more concentrated and lasting; at the same time, the closed enfleurage environment reduces external pollution, improves the food safety of the flower tea, and makes it more competitive in the market.

[0042] Preferably, the fresh flower raw material in step S2 is one of citrus flower whole flowers, citrus flower petals, granular materials obtained by crushing the citrus flower whole flowers or petals, and slurry obtained by beating the citrus flowers or petals; wherein the size of the granular materials is controlled to be between 2mm*2mm and 5mm*5mm according to the characteristics of the flower type; wherein the mass ratio of the citrus flower whole flowers or petals to water for beating is 1:0-5.

[0043] The utility model discloses optimize using the granular material after whole flower, petal or crushing of citrus flower as fresh flower raw material, and through the control granular size is 2mm*2mm-5mm*5mm, the optimization aroma release effect. The granular material after crushing has greater specific surface area, can accelerate aroma volatilization, improves the adsorption efficiency of tea blank, avoids the problem that the uneven distribution of whole flower or petal leads to uneven adsorption simultaneously. In addition, proper particle control ensures that the raw material is not easy to cake during the enfleurage process, maintains good air permeability, makes the aroma release and transmission more stable, improves the consistency and efficiency of enfleurage, thereby improving the overall quality and flavor persistence of scented tea.

[0044] The utility model discloses optimize using the slurry after beating of citrus flower or petal as fresh flower raw material, and through the control water and flower mass ratio (1:0-5), the optimization aroma release effect. During the enfleurage process, the slurry is heated at low temperature (30-40 DEG C) at the bottom of the enfleurage box, and the aroma material is mildly promoted to volatilize, avoiding high temperature from destroying aromatic components. Meanwhile, the stirring device continuously stirs, keeps the slurry uniform, prevents precipitation, and makes the aroma release more stable. The high-frequency vibration of the ultrasonic vibration head further accelerates the overflow of gas, improves the aroma diffusion efficiency. The method makes the tea blank adsorb aroma more uniformly and fully, improves the aroma concentration and persistence of scented tea, optimizes the aroma release rate, improves the enfleurage efficiency, reduces the waste of raw materials, and ensures the stability and consistency of the quality of scented tea.

[0045] Further, the step S5 enfleurage step further comprises a water removal step, the water removal step is matched with the booster pump through the vortex tube, the booster pump pressurizes the gas from the top of the enfleurage box and injects into the vortex tube, the cold air of the vortex tube condenses the water vapor in the gas in the enfleurage box on the inner wall of the enfleurage box through the condensing box, and the water is collected on the inner wall and flows into the liquid collecting tank through the liquid collecting groove; the hot air of the hot air outlet of the vortex tube is introduced into the circulating pipeline and heated at the bottom of the enfleurage box.

[0046] The utility model adds the water removal step in the process of enfleurage, is matched with the booster pump through the vortex tube, improves the gas flow efficiency, makes the pressurized airflow enter the vortex tube, realizes cold and hot separation. The cold air outlet cools the water vapor in the enfleurage box through the condensing box, makes the water vapor condense on the inner wall, and collects the water through the liquid collecting groove, finally flows into the liquid collecting tank, effectively reduces the humidity of the system. At the same time, the hot air of the hot air outlet returns to the circulating pipeline and heats the fresh flower raw material at the bottom of the enfleurage box, further promotes the aroma release. The method reduces the influence of humidity on the enfleurage process, improves the aroma adsorption efficiency, prevents the tea blank from being damp, improves the quality of scented tea, fully utilizes the waste heat, improves the energy utilization rate, makes the enfleurage more efficient and stable.

[0047] Further, according to the quality performance of spring and autumn citrus fresh flowers, the ratio of the fresh flowers to the tea blank is adjusted within the range of 1-5:1 by mass ratio.

[0048] According to the quality performance of spring and autumn citrus fresh flowers, the utility model adjusts the mass ratio of fresh flowers and tea base (1-5:1), optimizes the enfleurage effect. The spring citrus flower fragrance is rich, and the fresh flower ratio can be appropriately reduced (such as 1:1 or 2:1), so as to avoid the influence of too thick fragrance on the balance of tea base; and the autumn citrus flower fragrance is relatively light, and the fresh flower ratio can be increased (such as 3:1 to 5:1), so as to improve the fragrance concentration of scented tea. This flexible ratio adjustment can accurately control the balance of fragrance release and adsorption according to the quality of fresh flowers in different seasons, and ensure the flavor consistency of scented tea. Through dynamic adjustment of the ratio, not only can the citrus flower resources in different seasons be fully utilized, but also the waste and production cost can be reduced. At the same time, reasonable ratio control avoids the problems of too thick or too light fragrance, makes the fragrance of scented tea more natural and lasting, and improves the market competitiveness of the product.

[0049] Further, the tea base after enfleurage is dried by re-fire in the enfleurage box in step S6; after the enfleurage of step S5 is completed, the fresh flower raw materials are emptied from the bottom of the enfleurage box, and then the hot air from the hot air outlet of the vortex tube is introduced into the drying air pipe below the mesh drum through the pipeline, the temperature of the hot air outlet of the vortex tube is controlled by adjusting the pressure of the booster pump, so that the tea base in the mesh drum after enfleurage is dried; at the same time, the excess water vapor is removed by the condensing structure.

[0050] In step S6, the tea base after enfleurage is dried by re-fire in the enfleurage box, the fresh flower raw materials are emptied and the hot air from the hot air outlet of the vortex tube is introduced, the hot air uniformly blows to the tea base in the mesh drum through the drying air pipe, realizing rapid drying. The booster pump adjusts the temperature of the hot air to ensure that the drying process is gentle and efficient, avoiding high temperature damage to the aroma and quality of tea. At the same time, the condensing structure condenses and discharges the excess water vapor, reduces the humidity of the system, and prevents the tea base from absorbing moisture. This integrated drying method not only shortens the production cycle, but also improves the energy utilization rate and reduces the loss of tea aroma in the traditional drying process. By accurately controlling the temperature and humidity, the tea base can better lock the aroma of citrus flowers, ensure the lasting and stable flavor of scented tea, and improve the food safety and market competitiveness of the product.

[0051] Further, between step S6 and step S7, there is also a picking step; the liquid collected in the liquid collecting tank is mixed with the tea base after re-fire drying in step S6 in proportion, the temperature is controlled at 20-30℃, and the tea base is left to continue enfleurage for 4-5h and cooled to room temperature.

[0052] The liquid condensed in the liquid collecting tank generally contains a large amount of citrus flower aroma substances, belongs to a kind of hydrolate, and the surface aroma of the scented tea can be increased by re-adding a small amount of liquid to the tea base again, so as to improve the freshness of the scented tea. After being cooled to room temperature, it can be stored in a refrigerator for 3-5 days, and after the aroma concentration and water content of the scented tea are uniformly distributed, the tea leaves with better aroma concentration and higher freshness can be obtained. Through the picking step, the liquid rich in citrus flower aroma substances in the liquid collecting tank is used to re-adding the tea base, which significantly improves the surface aroma and freshness of the scented tea, makes the tea base further absorb the aroma substances of the citrus flowers, increases the aroma concentration of the scented tea, and improves the quality and flavor of the product. Through standing and refrigeration treatment, the aroma concentration and water content of the scented tea are uniformly distributed, and the quality consistency of each batch of scented tea is ensured. The picking step and the subsequent refrigeration treatment help to lock the aroma, prolong the aroma persistence of the scented tea, and improve the drinking experience of consumers.

[0053] The citrus flower tea preparation device has the following beneficial effects:

[0054] 1. Improve the pickling efficiency: through the design of the gas circulation system and the rotation of the mesh-shaped drum, the tea base is in a dynamic ventilation state, the aroma can be quickly and uniformly transmitted to the tea base, the step of opening and spreading the pickling pile for heat dissipation caused by the self-heating of fresh citrus flowers in the traditional process is omitted, the pickling time is significantly shortened, and the production efficiency is improved.

[0055] 2. More sufficient aroma adsorption: the rotation of the mesh-shaped drum makes the tea base continuously turn over during the pickling process, ensuring that all parts of the tea base can fully contact the aroma gas, avoiding the problem of uneven adsorption of the tea base in the traditional pickling method.

[0056] 3. Reduce fresh flower raw material waste: the crushed fresh flower raw material can release more aroma, and the gas circulation system can efficiently utilize the aroma released by the fresh flower raw material in a short time, reducing the waste of fresh flower raw material and reducing production cost.

[0057] 4. Break through the flowering period limit: since the device can efficiently extract and transmit aroma, the preparation of citrus flower tea is no longer completely dependent on the flowering period of fresh flowers, and can be produced throughout the year through crushing and pulping, breaking through the flowering period limit of the traditional pickling method.

[0058] 5. Reduce the risk of pesticide residues: compared with the traditional method, the device transmits aroma through the gas circulation system, reduces the direct contact between the fresh flowers and the tea base, reduces the risk of pesticide residues, and improves the food safety of the scented tea.

[0059] 6. Energy saving and environmental protection: the gas circulation system can reuse the gas in the pickling tank, reducing energy consumption, and recycling water through the condensing structure, further reducing resource waste, in line with the green and environmentally friendly production concept.

[0060] 7. Flexible adaptation to different raw material forms: The device can adapt to different forms of fresh flower raw materials (whole flowers, petals or crushed materials, pulp), with high flexibility. Whether it is whole flowers, petals, crushed granular materials or pulp, the device can achieve effective transmission of aroma through the gas circulation system, ensuring the effect of scenting.

[0061] 8. Improve the quality consistency of scented tea: The crushed granular material or pulp is more evenly distributed at the bottom of the scenting box, and the aroma is also more evenly released, so that the tea blank can more evenly adsorb the aroma during the scenting process, improving the quality consistency of scented tea.

[0062] In summary, the citrus scented tea preparation device and method of the present application significantly improves the scenting efficiency and aroma adsorption effect, while reducing the production cost and pesticide residue risk, and has a wide application prospect. BRIEF DESCRIPTION OF DRAWINGS

[0063] The content expressed by each drawing of the specification and the marks in the drawings are briefly explained:

[0064] Figure 1 It is a structure schematic diagram of the citrus scented tea preparation device of example one;

[0065] Figure 2 It is a structure schematic diagram of the citrus scented tea preparation device of example two;

[0066] Figure 3 It is a structure schematic diagram of the citrus scented tea preparation device of example three;

[0067] Figure 4 It is a structure schematic diagram of the citrus scented tea preparation device of example four;

[0068] Figure 5 It is a structure schematic diagram of the condensation box of example four;

[0069] Figure 6 It is Figure 4 the enlarged view of A in the middle;

[0070] Figure 7 It is Figure 4 the structure schematic diagram of the drying air pipe;

[0071] Figure 8 It is a structure schematic diagram of the citrus scented tea preparation device of example five;

[0072] Figure 9 It is a structure schematic diagram of the citrus scented tea preparation device of example six;

[0073] Figure 10 It is the electronic nose sensor response spectrum of 1# citrus scented tea tea soup in result analysis;

[0074] Figure 11 Figure 2# citrus flower tea soup electronic nose sensor response spectrum for result analysis;

[0075] Figure 12 Figure 3# citrus flower tea soup electronic nose sensor response spectrum for result analysis;

[0076] In the figure: 1 is the box, 2 is the mesh roller, 3 is the motor, 4 is the circulating pipeline, 5 is the pipeline pump, 6 is the granular material, 7 is the slurry, 8 is the heating structure, 9 is the ultrasonic vibration head, 10 is the impeller, 11 is the liquid collecting tank, 12 is the liquid collecting tank, 13 is the condenser box, 14 is the vortex tube, 15 is the booster pump, 16 is the channel, 17 is the drying air pipe, 18 is the air outlet, 19 is the electromagnetic valve, 20 is the roller, 21 is the bearing, 22 is the insulation layer, 23 is the box cover. DETAILED DESCRIPTION

[0077] The utility model will be further described below in conjunction with some non-limiting examples of the accompanying drawings. However, it should be understood that these descriptions are only examples and are not intended to limit the scope of the utility model. In addition, in the following description, the description of the known structure and technology is omitted to avoid unnecessary confusion of the concept of the utility model.

[0078] Example 1

[0079] As Figure 1 shown in the citrus flower tea preparation device of the embodiment, including the box 1, the mesh roller 2 loaded with tea blank, the motor 3 arranged outside the box 1 and driven the mesh roller 2 to rotate through the belt, the liquid collecting structure, the circulating pipeline 4 for circulating gas and the pipeline pump 5 arranged on the circulating pipeline 4; The mesh roller 2 is arranged above in the box 1, and the mesh roller 2 is arranged on the box 1 through the roller 20 and the bearing 21; The fresh flower raw material for loading the box tea blank is arranged at the bottom of the box 1, and the fresh flower raw material is the granular material 6 after the yuzu flower petal is crushed; The gas inlet end of the circulating pipeline 4 is communicated with the upper end in the box 1, and the gas outlet end is communicated with the bottom of the fresh flower raw material, and the gas outlet end of the circulating pipeline 4 is in the form of tree branch structure, and each branch is communicated with the bottom of the fresh flower raw material; The liquid collecting structure includes the liquid collecting tank 11 arranged on the inner wall of the box 1 and the liquid collecting tank 12 arranged outside the box 1 and communicated with the liquid collecting tank 11; The top of the box 1 is provided with the box cover 23; The gas in the box 1 is circulated through the pipeline pump 5, and the fragrance of the fresh flower raw material is taken out for the box tea blank in the mesh roller 2.

[0080] As Figure 1 shown, the flower tea is prepared by the citrus flower tea preparation device, including the following steps:

[0081] S1. Picking flowers: During the spring flowering season of pomelo flowers, pick the petals of blooming pomelo flowers. Because pomelo flowers are relatively large, and the receptacle, calyx and pedicel are also relatively large, they have a strong grassy smell. The petals can be shaken off the tree by shaking the flowers, or they can be picked by hand, which is also convenient. Then remove branches, leaves and other debris, and spread them out thinly in the dark.

[0082] S2. Preparation of fresh flower raw materials: Place the collected pomelo flower petals in a cool, ventilated place for 0.5 to 2 hours to allow the surface moisture of the pomelo flower petals to evaporate; then crush the pomelo flower petals into granular material 6, controlling the size of the granular material 6 to be about 5mm*5mm;

[0083] S3. Tea base processing: Select raw materials that have just been baked and dried. Before scenting, the tea base is dried again to control the moisture content of the tea base at 4-5%.

[0084] S4. Raw material filling: The granular material 6 of pomelo petals is placed at the bottom of the scenting box 1, the tea cake is placed inside the mesh roller 2 of the scenting box 1, and the scenting box 1 is sealed; the bottom of the scenting box 1 has an opening for easy filling and removal of the granular material 6; the mesh roller 2 has an opening for easy filling of the tea cake, and the opening on the mesh roller 2 can be set at the end. At the same time, the scenting box 1 also has an opening opposite to the opening of the mesh roller 2, so as to facilitate filling and removal of the tea cake or the scented tea; wherein the mass ratio of pomelo flowers to tea cake is 3:1;

[0085] S5. Scenting Tea: Start the pipeline pump 5 on the circulation pipeline 4 to circulate the gas in the scenting box 1 from bottom to top. At the same time, start the motor 3 to drive the mesh roller 2 to rotate in the scenting box 1. The rotation speed of the motor 3 and the scenting time are adjusted according to the quality of the tea leaves and fresh flower raw materials. The aroma in the fresh flower raw materials passes through the aperture of the mesh roller 2 and the inside of the mesh roller 2 to scent the tea leaves that are constantly turning. During the scenting process, the aroma substances carrying water vapor evaporate upward from the fresh flower raw materials. The water vapor condenses when it encounters cold air at the top of the scenting box 1 and enters the liquid collection tank 11 along the inner wall of the scenting box 1. It is then collected through the liquid collection box 12.

[0086] S6. Re-drying: The scented tea leaves are re-dried. After drying, they are promptly spread out to cool to room temperature.

[0087] S7. Improving the color; Mix the liquid collected in the liquid collection tank 12 with the tea leaves after re-drying in step S6 in proportion, control the temperature at 20-30℃, let stand, continue to scent for 4-5 hours, and cool to room temperature.

[0088] S8. Packaging: Dry the tea leaves obtained in S7 to a moisture content of 5-6%, then package them.

[0089] Example 2

[0090] like Figure 2The citrus flower tea preparation apparatus shown in this embodiment differs from that in Embodiment 1 in that:

[0091] In this embodiment, the citrus flower preparation device has a heating structure 8 for heating slurry 7 at the bottom of the chamber 1, an ultrasonic transducer 9 at the bottom of the slurry 7, and a stirring device at the bottom of the chamber 1; a heat insulation layer 22 is also provided around the heating structure 8, and the stirring impeller 10 of the stirring device is located inside the slurry 7.

[0092] The fresh flower raw material in this embodiment is made from orange blossoms. Orange blossoms or petals can be obtained by picking orange blossoms or by shaking trees. The orange blossoms or petals are mashed into a pulp 7, wherein the mass ratio of orange blossoms or petals to water is 1:1. The scenting method is the same as in Embodiment 1. Due to the different fresh flower raw materials, the pulp 7 is heated at the bottom of the scenting box 1 by a heating structure 8. The heating temperature is controlled at 30℃-40℃. At the same time, the pulp 7 is stirred by a stirring device, and the ultrasonic transducer 9 is turned on to cause the gas in the pulp 7 to carry out the aroma substances to scent the tea base.

[0093] Example 3

[0094] like Figure 3 As shown, the citrus flower tea preparation device of this embodiment includes a scenting box 1, a mesh roller 2 for holding tea leaves, a motor 3 installed outside the scenting box 1 and driven by a belt to rotate the mesh roller 2, a liquid collection structure, a condensation structure, a circulation pipe 4 for circulating gas, and a pipe pump 5 installed on the circulation pipe 4; the mesh roller 2 is installed in the upper part of the scenting box 1, and the mesh roller 2 is mounted on the scenting box 1 through a roller 20 and a bearing 21; the bottom of the scenting box 1 is used to hold the scented tea leaves. The tea base is made from fresh flower raw materials, which are grapefruit flower petals crushed with water into a pulp 7; the air inlet of the circulation pipe 4 is connected to the upper end of the scenting box 1, and its air outlet is connected to the bottom of the fresh flower raw materials. The air outlet of the circulation pipe 4 has a tree-like branch structure, and each branch is connected to the bottom of the fresh flower raw materials; the liquid collection structure includes a liquid collection trough 11 set on the inner wall of the scenting box 1 and a liquid collection tank 12 set on the outside of the scenting box 1 and connected to the liquid collection trough 11; a box cover 23 is set on the top of the scenting box 1.

[0095] The condensation structure includes a condensation box 13, a vortex tube 14, and a booster pump 15 mounted on the inlet pipe of the vortex tube 14. The condensation box 13 has an inlet and an outlet at both ends. The inlet pipe of the vortex tube 14 connects to the top of the chamber 1, the hot air outlet of the vortex tube 14 connects to the circulation pipe 4 on the inlet side of the pipeline pump 5, the cold air outlet of the vortex tube 14 connects to the inlet of the condensation box 13, and the outlet of the condensation box 13 connects to the circulation pipe 4 on the inlet side of the pipeline pump 5. The condensation box 13 is located at the top of the chamber 1, and the liquid collection tank 11 is located below the condensation box 13. The condensation box 13 is located inside the chamber 1 and is obliquely positioned above the mesh roller 2. Figure 5As shown, the condensing box 13 is hollow and has a mesh structure, and a plurality of channels 16 through which the gas in the box 1 passes from bottom to top are formed in the condensing box 13. The side walls of the channels 16 and the outer wall of the condensing box 13 form the flow channel of the cold air blown by the vortex tube 14.

[0096] A heating structure 8 for heating the slurry 7 is arranged at the bottom of the box 1, and an ultrasonic vibration head 9 is arranged at the bottom of the slurry 7. A stirring device is also arranged at the bottom of the box 1. A heat insulation layer 22 is arranged around the heating structure 8, and the stirring impeller 10 of the stirring device is arranged in the slurry 7.

[0097] Although the condensing box 13 and the liquid collecting tank 11 are arranged above the mesh drum 2 as shown in the embodiment, in order to prevent the water from first affecting the tea base in the mesh drum 2, it is preferred that the condensing box 13 and the liquid collecting tank 11 are arranged below the mesh drum 2. In this way, the water in the slurry can be first condensed and removed, and then the tea base is processed, so that better tea quality can be obtained. Figure 3

[0098] As shown, the citrus flower tea preparation device is used to prepare flower tea, including the following steps: Figure 3

[0099] S1, picking flowers: picking the orange flowers in full bloom or shaking the flowers by shaking the tree during the flowering period of the orange flowers in spring, and then removing branches and leaves and other impurities and placing in the dark;

[0100] S2, fresh flower raw material preparation: collecting the orange flowers or petals and ventilating and cooling in a cool place for 0.5-2 hours to volatilize the water on the surface of the orange flowers; then beating the orange flowers or petals, and the mass ratio of the orange flowers to water is 1:2;

[0101] S3, tea base processing: selecting the tea base of the initial expansion and oxidation, and drying the tea base by re-firing before enfleurage, and controlling the water content of the tea base to be 4-5%;

[0102] S4, raw material loading: loading the slurry 7 after beating the orange flowers at the bottom of the box 1, placing the tea base in the mesh drum 2 in the box 1, and covering the box 1; the box 1 has an opening at the bottom for loading and taking out the slurry 7; the mesh drum 2 has an opening at the top for loading the tea base, and the opening of the mesh drum 2 can be arranged at the end, and the box 1 also has an opening opposite to the opening of the mesh drum 2, so as to facilitate loading and taking out the tea base or the flower tea after enfleurage; the mass ratio of the orange flowers to the tea base is 3:1.

[0103] ​​S5, the tea: start the pipeline pump 5 on the circulating pipeline 4 and the boost pump 15 of the inlet of the vortex tube 14, the gas in the tea tank 1 is circulated from bottom to top by the action of the pipeline pump 5, at the same time, the motor 3 drives the meshing roller 2 to rotate in the tea tank 1, the rotation rate of the motor 3 and the tea-making time are adjusted according to the quality of the tea base and the fresh flower raw material, the aroma in the slurry 7 passes through the aperture of the meshing roller 2 inside the meshing roller 2, and the tea base is continuously turned to make tea, the slurry 7 can release a large amount of flower aroma under the action of the heating structure 8, the ultrasonic horn 9 and the stirring impeller 10; under the action of the boost pump 15, the cold air of the cold air outlet of the vortex tube 14 flows back to the circulating pipeline 4 after the condensing box 13 in the tea tank 1, the aroma material with water vapor volatilizes upward from the fresh flower raw material during the tea-making process, the water vapor is condensed by the passage 16 on the top of the condensing box 13, flows to the inner wall of the tea tank 1 along the condensing box 13, and is collected by the liquid collecting tank 11, and then flows into the liquid collecting tank 12; the hot air of the hot air outlet of the vortex tube 14 is directly communicated with the circulating pipeline 4, and the heat is returned to the bottom of the tea tank 1 to heat the slurry 7, reducing the loss of heat and aroma;

[0104] S6, re-fire and dry: re-fire the tea base after tea-making, dry, and cool to room temperature in time;

[0105] S7, jacquard; the liquid collected in the liquid collecting tank 12 is mixed with the tea base after re-fire and dry in step S6 according to a proportion, the temperature is controlled to be 20-30 DEG C, and the tea base is continuously tea-made for 4-5h, and then cooled to room temperature;

[0106] S8, packaging: the tea leaves obtained in S7 are dried to a water content of 5-6%, and then packaged.

[0107] Example four

[0108] The citrus flower tea preparation device shown in Figure 4 The difference between the citrus flower tea preparation device of the present embodiment and the third embodiment is that:

[0109] The citrus flower tea preparation device of the present embodiment also integrates the structure of re-fire and dry, which comprises a drying air pipe 17 as shown in Figure 7 A plurality of air outlets 18 are arranged on the drying air pipe 17; the drying air pipe 17 is arranged below the meshing roller 2 in the tea tank 1, and the drying air pipe 17 is arranged along the axial direction of the meshing roller 2; the end of the drying air pipe 17 is connected to the pipeline at one end of the hot air outlet of the vortex tube 14, and an electromagnetic valve 19 is arranged on the pipeline between the drying air pipe 17 and the circulating pipeline 4.

[0110] When the citrus flower tea is prepared by the citrus flower tea preparation device of the embodiment, in the tea scenting step, the electromagnetic valve 19 of the hot air outlet of the vortex tube 14 is in the open state, and under the action of the pipeline pump 5, it can be ensured that the hot air enters the circulating pipeline 4, so that it is always in the tea scenting state; when the tea scenting step is completed, the slurry 7 is discharged, the electromagnetic valve 19 and the pipeline pump 5 are closed, and the booster pump 15 and the motor 3 continue to work, and the meshing roller 2 is in the rotating state, as shown in Figure 6 The hot air of the hot air outlet of the vortex tube 14 enters the drying air pipe 17 through the pipeline connection, the hot air is uniformly blown out through a plurality of air outlets 18, and the tea base in the meshing roller 2 above is subjected to re-fire drying; at the same time of re-fire drying, the water vapor is discharged through the condensing system and the liquid collecting system above the meshing roller 2, and the drying effect is further optimized. At the same time, the aroma substances are also circulated in the whole system, and the loss of aroma is reduced. The drying air pipe 17 can be arranged and fixed outside the tea scenting box 1, which is convenient for operation and maintenance.

[0111] The pressure of the booster pump 15 of the vortex tube 14 is increased to about 7 bar, the input gas temperature is about 20℃, the temperature of the cold air outlet of the vortex tube 14 can be controlled to about 5℃, and the temperature of the hot air outlet of the vortex tube 14 is about 60℃. The temperature of the hot air for drying the tea base is lower than that of the traditional drying temperature, and the traditional drying method cannot guarantee the retention of aroma. The citrus flower tea preparation device of the embodiment can not only dry the tea base, but also continuously dehumidify, and can guarantee that the aroma does not overflow, so as to further ensure the quality of the final flower tea.

[0112] The re-fire drying structure is integrated with the tea scenting device to realize the dynamic balance of the drying and scenting in a closed environment, reduce the transfer of tea leaves in the traditional drying process, avoid the loss of aroma, and ensure the long-lasting flavor of the flower tea. The hot air of the vortex tube 14 is used for drying, the hot air is uniformly blown to the tea base, the drying time is shortened, and the production efficiency is improved. The hot air of the vortex tube 14 is recycled to reduce energy consumption and meet the green production concept. During the drying process, the aroma substances are still circulated in the system, the loss of aroma is reduced, the aroma concentration and quality of the flower tea are improved. Through the design of the embodiment, the preparation process of the citrus flower tea is more efficient and energy-saving, and the aroma of the tea leaves can be better preserved, and the market competitiveness of the product is improved.

[0113] Embodiment five

[0114] As shown in Figure 8 The main difference between the embodiment and the embodiment four is the layout of the condensing box 13 and the drying air pipe 17. In the embodiment, the condensing box 13 is arranged below the meshing roller 2 in the tea scenting box 1, and the drying air pipe 17 is located between the condensing box 13 and the meshing roller 2. This layout optimizes the air flow and water vapor management in the tea scenting and drying process.

[0115] The process of enfleurage: When the tea base is being enfleuraged, the electromagnetic valve 19 is opened, and the hot air from the vortex tube 14 is blown into the bottom of the enfleurage tank 1 through the circulation pipe 4, pushing the gas to flow upwards and carrying the aroma of the pulp 7 into the tea base in the mesh drum 2. At the same time, the cold air from the vortex tube 14 is blown into the condensing box 13, which cools the rising gas, causing the water vapor to condense into droplets, which are collected through the liquid collection tank 11 and finally flow into the liquid collection tank 12. This process effectively reduces the humidity in the enfleurage tank 1, preventing the tea base from absorbing moisture and ensuring the uniformity of aroma adsorption.

[0116] The process of drying: After enfleurage, the pulp 7 is emptied, and the electromagnetic valve 19 is closed. The hot air from the vortex tube 14 is blown into the drying air pipe 17 through the pipe. The hot air is evenly blown out of the air outlet 18 of the drying air pipe 17 and directly acts on the tea base in the mesh drum 2 for drying. At the same time, the condensing box 13 continues to cool the gas in the cold air cooling system, further removing moisture to ensure drying effect. This layout makes the drying process more efficient, and the aroma substances are still circulating in the system, reducing the loss of aroma.

[0117] The drying air pipe 17 is located between the condensing box 13 and the mesh drum 2, and the hot air directly acts on the tea base, shortening the drying time and improving the production efficiency. The condensing box 13 continues to remove moisture from the system during the drying process, preventing the tea base from absorbing moisture and ensuring the dryness and aroma persistence of the scented tea. During the drying process, the aroma substances are still circulating in the system, reducing the loss of aroma and improving the aroma concentration and quality of the scented tea. The optimized layout of the condensing box 13 and the drying air pipe 17 reduces the transfer of tea leaves in the traditional drying process, avoids the loss of aroma, and ensures the long-lasting flavor of the scented tea. Through the cooperation of the condensing box 13 and the drying air pipe 17, the system can more efficiently utilize hot air and cold air, reducing energy consumption and meeting the green production concept.

[0118] Through this layout design, the embodiment not only improves the drying efficiency, but also optimizes the moisture management and aroma retention effect, making the preparation process of citrus scented tea more efficient and energy-saving, and better preserving the aroma of tea leaves, improving the quality and market competitiveness of the product.

[0119] Example Six

[0120] As shown in Figure 9 , the difference between this embodiment and Example Five is:

[0121] This embodiment has two condensing boxes, which are respectively arranged above and below the mesh drum; and two liquid collection tanks are respectively arranged below the two condensing boxes. Correspondingly, the condensing structure of this embodiment is two sets, which are respectively arranged on both sides of the enfleurage tank, as shown in Figure 9 .

[0122] AsFigure 9 As shown, the air inlet pipes of the two vortex tubes are respectively communicated with the top of the tank, the air inlet end (right end) of the lower condensing box is communicated with the cold air outlet of the right vortex tube, and the air outlet end (left end) of the lower condensing box is communicated with the circulating pipe on the air inlet side of the pipeline pump; the air inlet end (left end) of the upper condensing box is communicated with the cold air outlet of the left vortex tube, and the air outlet end (right end) of the upper condensing box is communicated with the circulating pipe on the air inlet side of the pipeline pump; wherein the drying air pipe is arranged between the lower condensing box and the mesh drum, and the two ends of the drying air pipe are respectively connected with the hot air outlet of the left vortex tube and the hot air outlet of the right vortex tube, and an electromagnetic valve 19 is arranged on the pipeline between the two drying air pipes, the hot air outlets of the vortex tubes and the circulating pipe 4.

[0123] The processing process is as follows: during the processing of the tea base, the two electromagnetic valves 19 are opened, the hot air of the hot air outlets of the two vortex tubes 14 enters the bottom of the tank 1 through the circulating pipe 4, pushes the gas to flow from bottom to top, and carries the aroma substances of the slurry 7 into the tea base in the mesh drum 2. At the same time, the cold air of the cold air outlets of the right vortex tube 14 enters the lower condensing box 13, and the cold air of the cold air outlets of the left vortex tube 14 enters the upper condensing box 13; the lower condensing box 13 cools the rising gas to condense the water vapor into liquid droplets, which are collected through the lower liquid collecting groove 11 and finally flow into the lower liquid collecting tank 12; the upper condensing box 13 cools the gas after the processing of the tea base, which is collected through the upper liquid collecting groove 11 and finally flows into the upper liquid collecting tank 12; this process effectively reduces the humidity in the mesh drum 2 between the two condensing boxes 13 in the tank 1, prevents the tea base from absorbing moisture, and ensures the uniformity of aroma adsorption.

[0124] The re-fire drying process is as follows: after the processing is completed, the slurry 7 is emptied, the electromagnetic valve 19 is closed, and the hot air of the hot air outlets of the two vortex tubes 14 enters the drying air pipe 17 from the two ends of the drying air pipe 17 through the pipeline. The hot air entering from the two ends is uniformly blown out from the air outlet holes 18 of the drying air pipe 17 and directly acts on the tea base in the mesh drum 2 to perform re-fire drying. At the same time, the lower condensing box 13 and the upper condensing box 13 continue to cool the gas in the cold air cooling system, which effectively reduces the humidity in the mesh drum 2 between the two condensing boxes 13 in the tank 1, the two vortex tubes 14 respectively extract the condensed gas from the upper side of the upper condensing box 13, and the dryness of the air inlet of the two vortex tubes 14 is ensured, so that the dryness of the air outlet of the hot air outlets of the two vortex tubes 14 is ensured, further water is removed, and the drying effect is ensured. This layout makes the drying process more efficient than example five, and the aroma substances are still circulating in the system, reducing the loss of aroma.

[0125] The embodiment improves the drying efficiency and shortens the production cycle by the double-condensing box 13 structure and the optimized drying air pipe 17 layout; the double-stage condensing system effectively reduces the humidity in the tea chest 1, prevents the tea base from absorbing moisture; the hot air drying and the condensing dehumidification cooperate to ensure the stable quality of tea leaves; the aroma substances circulate in the system, reducing the loss of aroma; the energy utilization efficiency is optimized, meeting the green production concept.

[0126] The above embodiments should be understood as only for illustrating the present application and not for limiting the protection scope of the present application. After reading the content of the present application, the skilled person can make various changes or modifications to the present application, and these equivalent changes and modifications also fall within the scope defined by the claims of the present application.

[0127] Result analysis:

[0128] Select the citrus flower tea of example one and example six as experimental group 1# flower tea and 2# flower tea respectively, and select the citrus flower tea made by the traditional flower tea making process as control group 3# flower tea, and the base tea tea base and citrus flower types of the three kinds of tea leaves are the same.

[0129] I. Analyzing the taste index of tea leaves by using TS-5000Z electronic tongue technology

[0130] 1. Materials and methods

[0131] 1.1 Main materials and processing methods

[0132] Sample name: 1# flower tea, 2# flower tea, 3# flower tea

[0133] Sample pretreatment: accurately weigh 4g of sample and place it in a tea cup, add 150ml of boiling water (pure water), cover it with a lid, soak for 3min, filter the tea soup into a beaker, each sample is brewed for 3 times, each time the tea soup is filtered, and the machine is tested after the temperature drops to room temperature.

[0134] 1.2 Main instruments and equipment

[0135] The taste analysis system of INSENT company of Japan is used, model: TS-5000Z, the device uses artificial lipid film sensors with wide area selection specificity, simulates the taste perception mechanism of living organisms, detects the changes of membrane potential generated by the electrostatic interaction or hydrophobic interaction between various taste substances and artificial lipid films, realizes the evaluation of tea soup taste, and does not need to rely on any statistical analysis and modeling.

[0136] 2. Data analysis and discussion

[0137] 2.1 Experimental result data

[0138] Table 1 Electronic tongue experimental data of tea soup

[0139]

[0140]

[0141] 2.2 Data analysis

[0142] The above data are all absolute output values based on artificial saliva (reference solution) as a standard. The electronic tongue tests the state of artificial saliva, which simulates the state in the oral cavity when there is only saliva. Tasteless is the tasteless point, i.e., the output of the reference solution. The reference solution is composed of KCL and tartaric acid, and the taste value is 0, so the tasteless point of sour taste is -13, and the tasteless point of salty taste is -6. Therefore, when the taste value of the sample is lower than Tasteless, it means that the sample has no such taste, and vice versa.

[0143] The richness in the table is the aftertaste of umami, which reflects the persistence of the umami of the sample, also known as umami persistence. The astringency reflects the degree of bitterness of the sample.

[0144] Taking the output of the reference solution as the zero point, the tasteless point of other indicators is 0 except for sour taste and salty taste. Since the reference solution is composed of potassium chloride and tartaric acid, it contains a small amount of acid and salt, and the tasteless points of sour taste and salty taste are -13 and -6, respectively.

[0145] As can be seen from Table 1, the sour taste and astringency of the three flower tea samples in this test are below the tasteless point, and the tea soup has no sour taste and astringency. Other taste indicators are all above the tasteless point, which are effective taste indicators of the tea soup.

[0146] In terms of bitterness, the bitterness control of 1# and 2# flower tea tea soup is better than that of 3# flower tea, but with the increase of the number of brewing, the bitterness of the three kinds of flower tea gradually decreases and tends to be below the tasteless point. It can be seen that the bitterness of 1# and 2# flower tea is always lower than that of 3# flower tea, which shows that the citrus flower tea manufactured by the utility model is superior to the citrus flower tea manufactured by the traditional method in the control of bitterness. This may be due to the fact that the manufacturing scheme of the utility model physically isolates the base tea from the citrus flowers, avoiding the direct transfer of bitter substances in the citrus flowers to the tea embryo.

[0147] The saltiness is the result of the response of the saltiness sensor to the sample. The saltiness value of the plant samples such as fruits and vegetables is usually large, which is not the saltiness of salt, but the response of the saltiness sensor to the organic acid salt or inorganic salt in the plant samples such as fruits and vegetables. Studies have shown that umami and saltiness are closely related and can synergistically enhance each other's perception. As shown in Table 1, the saltiness values of the three scented teas decrease with the increase of the brewing times, and the saltiness values of the 1# and 2# scented teas are higher than that of the 3# scented tea. Since the three scented teas use the same tea base and the same type of citrus fresh flowers, it can be considered that the difference in saltiness should come from the different production processes. The three types of scented teas tend to decrease to below the tasteless point after the third brewing. According to the basic knowledge of the food industry, the umami of food can weaken the saltiness, and the greater the saltiness, the more umami. Therefore, compared with the traditional scented tea production process, the saltiness of the citrus scented tea produced by the patent technology can be improved.

[0148] The general division standard of scented tea is the strength of umami. As shown in Table 1, with the increase of the brewing times, the umami of the 1# and 2# scented teas is always higher than that of the 3# scented tea, which is related to the low-temperature dynamic balance of the tea embryo and the citrus flower aroma in the two links of scenting and drying in the device of the present application. The tea embryo continuously absorbs the flower aroma, at the same time, it is also continuously dried by the hot air, and the cycle is repeated to realize the enrichment of the aroma in the base tea. As can be seen from the richness, the richness of the 1# and 2# scented teas is also higher than that of the 3# scented tea with the increase of the brewing times.

[0149] II. Analysis of tea volatile odor by electronic nose technology

[0150] 1. Materials and methods

[0151] 1.1 Main materials and processing methods

[0152] Sample name: 1# scented tea, 2# scented tea, 3# scented tea

[0153] Pre-treatment of tea soup odor analysis: accurately weigh 4g of sample into a tea cup, add 150ml of boiling water (pure water), cover with lid, soak for 3min, filter the tea soup into a 250ml beaker, seal with plastic wrap, and test after the temperature of the tea soup decreases to room temperature.

[0154] 1.2 Main instruments and equipment

[0155] Electronic nose system, model: PEN3, brand: Germany AIRSENSE. The electronic nose has several different metal oxide sensors.

[0156] Table 2 Sensor performance description

[0157] Array No. Sensor Name Performance Description 1 W1C Aromatic components, benzene series 2 W5S High sensitivity, sensitive to nitrogen oxides 3 W3C Ammonia, sensitive to aromatic components 4 W6S Mainly selective to hydrogen 5 W5C Alkanes, aromatic components 6 W1S Sensitive to short-chain alkanes such as methane 7 W1W Sensitive to organic sulfides 8 W2S Sensitive to alcohols, ethers, aldehydes, ketones 9 W2W Aromatic components, sensitive to inorganic sulfides 10 W3S Sensitive to alkanes, long-chain alkanes

[0158] 1.3 Test method

[0159] Direct headspace sampling, the sample needle was directly inserted into the sealed sample cup containing the sample, and the electronic nose was used for determination. The determination conditions were as follows: sampling time was 1 s / group; sensor self-cleaning time was 60 s; sensor zeroing time was 5 s; sample preparation time was 5 s; sampling flow rate was 400 ml / min, and the sampling time for tea soup analysis was 80 s.

[0160] 2. Result analysis and discussion

[0161] 2.1 As shown in Figures 10-12 Fig. 1, Fig. 2 and Fig. 3 are the sensor response patterns of the electronic nose for tea soup of 1# citrus flower tea, 2# citrus flower tea and 3# citrus flower tea, respectively. The horizontal axis represents the test time, and the vertical axis represents the ratio of the electric conductance (G) of a sensor in the headspace air of the sample volatile components to the electric conductance (G0) in the pure air, that is, the response value of the sensor. The ratio of G to G0 is generally less than 1. For ease of comparison and analysis, the sensor response value can also be changed to G0 / G.

[0162] 2.2 Result analysis

[0163] A, as shown in Figure 10 , Figure 11 , Figure 12 , after testing, the corresponding obvious sensors during the whole test period were No. 9 (inorganic sulfur sensitive), No. 6 (methane and other short-chain alkane odor sensitive), No. 7 (aromatic components, organic sulfur odor sensitive), No. 2 (small molecule nitrogen oxide gas sensitive) and No. 8 (alcohol ether aldehyde ketone gas sensitive);

[0164] B, among the three samples, the sensor response value of the tea soup of 3# flower tea was the smallest in the sample, and it can be seen that the tea soup of 3# flower tea had the weakest aroma;

[0165] C, the sensor response value increased rapidly at the beginning of the test, then decreased rapidly, and then gradually tended to be stable at a dynamic equilibrium. The whole process of jasmine tea soup was relatively stable. As can be seen from the figure, the aroma intensity of 1# and 2# flower tea was greater than that of 3# flower tea. As can be seen from Table 1, achieving dynamic equilibrium of flower tea scenting and drying will help to improve the adsorption capacity of base tea embryo to citrus flower fragrance, which can effectively ensure that the richness of citrus flower tea in 1-3 infusions is higher than that of citrus flower tea produced by traditional flower tea process, and also indicates that the aroma intensity of new type of citrus flower tea in each infusion is higher than that of traditional citrus flower tea in the same infusion.

[0166] III. GCMS analysis of citrus flower tea characteristic flavor

[0167] 1. Materials and methods

[0168] 1.1 Main materials

[0169] Sample name: 1# scented tea, 2# scented tea, 3# scented tea

[0170] 1.2 Main instruments and equipment

[0171] 1.2.1 HS-SPME procedure

[0172] Volatile compounds extraction: 0.5 g sample was taken, 5 mL boiling water was added, and placed in a 20 mL headspace vial. After room temperature, 1.5 μL cyclohexanone (internal standard) was added, and closed. Volatile compounds were extracted by HS-SPME, and the extraction layer was 120 μm DVB / CAR-WR / PDMS fiber (Agilent Technologies, Santa Clara, CA, USA). The sample was equilibrated at 60 °C for 10 minutes, then adsorbed for 50 minutes. Desorbed at 225 °C for 5 minutes.

[0173] 1.2.2 GC-MS conditions

[0174] GC-MS analysis was performed using an Agilent 8890-7000E system, using an Agilent DB-WAX capillary column (30 m x 0.25 mm, 0.25 μm). The inlet temperature was set to 225 °C, and the carrier gas was helium at a flow rate of 1.0 mL / min. The GC temperature program was as follows: 1) 40 °C for 2 minutes, 3 °C / min increase to 85 °C, maintain for 2 minutes. 2) 2 °C / min increase to 110 °C, maintain for 2 minutes. 3) 5 °C / min increase to 160 °C, maintain for 1 minute. 4) 5 °C / min increase to 225 °C, maintain for 5 minutes. 5) 10 °C / min increase to 230 °C, maintain for 8 minutes. Mass spectrometry analysis was performed using electron ionization (70 eV), with a scan range of m / z 50-650.

[0175] 2. Data analysis and discussion

[0176] 2.1 Analysis and discussion of volatile substances

[0177] In order to explore the influence of citrus flowers on the aroma components of tea, the volatile compounds in 1# flower tea, 2# flower tea and 3# flower tea were qualitatively and quantitatively analyzed by GC-MS. A total of 30 volatile compounds were detected, including 12 terpenes, 8 alcohols, 3 esters, 2 heterocyclic compounds, 3 aldehydes, 1 ketone and 1 other compound. According to the aroma characteristics, the characteristic flavor content changes of 1# and 2# flower tea compared with 3# flower tea were compared. It is found that the beneficial aroma substances using the technical method of the utility model increase compared with the traditional method, and the off-flavor substances affecting the flavor of the flower tea show a downward trend: the rose aroma perception of geraniol can be produced; the fresh, floral and woody aroma perception of linalool can be produced; the fresh, pine and floral aroma perception of alpha-terpineol can be produced; the fragrant flower aroma perception of indole can be produced. The increase of these substances will help to improve the comprehensive aroma presentation of citrus flower tea. Dimethyl sulfide has a strong rotten egg smell, rotten cabbage, garlic or sulfur smell; methyl salicylate has a distinct wintergreen oil aroma, which is similar to the smell of pyrola, and is also commonly known as wintergreen leaf aroma; benzaldehyde has a bitter almond taste. These three types are all unpleasant aroma experience substances in flower tea.

[0178] Table 3 Change of characteristic flavor content of 1# and 2# flower tea compared with 3# flower tea

[0179]

[0180] In summary, the citrus flower tea produced by the flower tea product using the technical method of the utility model has an increased content of beneficial aroma substances in the characteristic aroma change trend compared with the citrus flower tea produced by the traditional flower tea process, and the content of green and astringent or herbal aroma substances in the citrus flower tea is reduced, further highlighting the citrus floral and sweet flavor characteristics.

[0181] In the description of the utility model, it should be understood that if the terms "center", "longitudinal", "transverse", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer" and the like indicate the orientation or positional relationship shown in the drawings, it is only for the convenience of describing the utility model and simplifying the description, and does not indicate or imply that the indicated device or element must have a particular orientation, be constructed and operated in a particular orientation, therefore it cannot be understood as a limitation on the utility model. In addition, if the terms "first", "second" and the like appear, they are only for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features limited by "first", "second" and the like can explicitly or implicitly include one or more features. In the description of the utility model, unless otherwise specified, the meaning of "multiple" is two or more.

[0182] In the description of the utility model, it is necessary to explain, unless another explicit provision and limitation, if appearing term "installation", "link", "connection", should do broad sense understanding, for example, can be fixed connection, also can be detachable connection, or integrally connected;Can be mechanical connection, also can be electrical connection;Can be directly connected, also can be indirectly connected through the intermediate medium, can be two elements inside the communication。For ordinary skilled person in the art, the specific meaning of the above terms in the utility model can be understood through specific circumstances.

Claims

1. A citrus flower tea making device, characterized by, The application relates to a tea leaf scenting device, which comprises a scenting box (1), a meshed roller (2) for containing tea leaf, a motor (3) for driving the meshed roller (2) to rotate through a belt, a circulating pipeline (4) for circulating gas, and a pipeline pump (5) arranged on the circulating pipeline (4); the meshed roller (2) is arranged above the scenting box (1), and the bottom of the scenting box (1) is used for containing fresh flower raw materials for scenting tea leaf; the gas inlet end of the circulating pipeline (4) is communicated with the upper end of the scenting box (1), and the gas outlet end is communicated with the bottom of the fresh flower raw materials; the gas in the scenting box (1) is circulated through the pipeline pump (5), so that the fragrance of the fresh flower raw materials is brought out and used for scenting the tea leaf in the meshed roller (2).

2. A citrus flower tea preparation device as claimed in claim 1, characterized in that, The fresh flower raw materials are one of whole citrus flowers, citrus flower petals, and granular materials (6) obtained by crushing the whole citrus flowers or the petals.

3. A citrus flower tea preparation device as claimed in claim 1, characterized in that, The fresh flower raw materials are slurry (7) obtained by crushing the whole citrus flowers or the petals with water.

4. A citrus flower tea preparation device as claimed in claim 3, characterized in that, A heating structure (8) for heating the slurry (7) is arranged at the bottom of the scenting box (1), an ultrasonic vibration head (9) is arranged at the bottom of the slurry (7), and a stirring device is further arranged at the bottom of the scenting box (1); a heat insulation layer (22) is further arranged around the heating structure (8), and the stirring impeller (10) of the stirring device is arranged in the slurry (7).

5. The citrus flower tea preparation device according to claim 1, wherein, The gas outlet end of the circulating pipeline (4) is in a tree-branch structure, and each branch is communicated with the bottom of the fresh flower raw materials; the meshed roller (2) is arranged on the scenting box (1) through the cooperation of a roller shaft (20) and a bearing (21); and a box cover (23) is arranged at the top of the scenting box (1).

6. A citrus flower tea preparation device as claimed in any one of claims 1 to 5, wherein, The device further comprises a liquid collecting structure for collecting water drops on the inner wall of the scenting box; the liquid collecting structure comprises a liquid collecting groove (11) arranged on the inner wall of the scenting box (1) and a liquid collecting tank (12) arranged outside the scenting box (1) and communicated with the liquid collecting groove (11).

7. A citrus flower tea preparation device as claimed in claim 6, characterized in that The device further comprises a condensing structure for condensing water vapor; the condensing structure comprises a condensing box (13), a vortex tube (14), and a booster pump (15) arranged on the gas inlet pipe of the vortex tube (14); the two ends of the condensing box (13) are respectively provided with a gas inlet end and a gas outlet end; the gas inlet pipe of the vortex tube (14) is communicated with the top of the scenting box (1), the hot air outlet of the vortex tube (14) is connected with the circulating pipeline (4) on the gas inlet side of the pipeline pump (5), the cold air outlet of the vortex tube (14) is communicated with the gas inlet end of the condensing box (13), and the gas outlet end of the condensing box (13) is communicated with the circulating pipeline (4) on the gas inlet side of the pipeline pump (5); the condensing box (13) is arranged obliquely on the inner wall of the scenting box (1), and the liquid collecting groove (11) is arranged below the condensing box (13).

8. A citrus flower tea preparation device as claimed in claim 7, characterized in that, The condensing box (13) is hollow and in a meshed structure, and a plurality of passages (16) through which the gas in the scenting box (1) penetrates from bottom to top are arranged in the condensing box (13), and the side walls of the passages (16) and the outer wall of the condensing box (13) form the flow channel of the cold air blown out by the vortex tube (14).

9. A citrus flower tea preparation device as claimed in claim 7, characterized in that, The condensing box (13) is two, and is arranged above and below the meshed roller (2) respectively; the liquid collecting groove (11) is two, and is arranged below the two condensing boxes (13) respectively.

10. A citrus flower tea preparation device as claimed in claim 7, characterized in that, It also comprises a drying air pipe (17) provided with several air outlets (18); the drying air pipe (17) is arranged just below the mesh roller (2) in the box (1), and the drying air pipe (17) is arranged along the axial direction of the mesh roller (2); the end of the drying air pipe (17) is connected to the pipe at one end of the hot air outlet of the vortex pipe (14), and an electromagnetic valve (19) is arranged on the pipe between the pipe connection and the circulating pipe (4); when the condensing box (13) is arranged below the mesh roller (2), the drying air pipe (17) is arranged between the mesh roller (2) and the condensing box (13) below the mesh roller (2).

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