A fragrance recirculation device for enhancing aroma

Abstract

This utility model discloses an aroma reflux device for enhancing aroma, comprising a hollow cylinder, a rotating shaft rotatably connected within the hollow cylinder along its length, a drive motor mounted outside the hollow cylinder for driving the rotating shaft, and multiple strip-shaped molecular sieves arranged circumferentially along the shaft outside the shaft; the hollow cylinder is divided into a circumferentially distributed absorption zone, heating zone, and cooling zone; a moisture pipe connects to the absorption zone outwards, and a reflux pipe connects to the absorption zone outwards, with the free end of the reflux pipe connected to the inlet end of a roasting hot air blower; a hot air pipe connects to the heating zone outwards, and a dehumidification hole communicating with the interior of the heating zone is opened at one end of the heating zone; a hot air blower is also included, with its outlet end connected to the hot air pipe. This utility model actively dehumidifies the moisture during the aroma enhancement process and then reintroduces these valuable aromas into the product, thereby enhancing the aroma concentration of coffee or coffee peel tea.

Description

Technical Field

[0001] This utility model relates to the field of agricultural product processing technology, and in particular to an aroma reflux device for enhancing aroma. Background Technology

[0002] In the roasting and aroma enhancement process of products such as coffee and coffee fruit tea, hot air drying technology is often used as the primary method to improve their aroma and flavor characteristics. This technology uses high-temperature hot air to accelerate the chemical reaction rate within the material, promote the generation of aroma components, and remove excess moisture, thereby improving the product's flavor. However, traditional hot air drying methods have a significant drawback: while removing moisture, a large amount of volatile aroma components are also lost. This phenomenon not only reduces the aroma concentration of the final product but also affects the overall quality and market competitiveness of the product.

[0003] Specifically, during the roasting process, as the temperature rises, the aroma precursors in coffee or coffee fruit undergo complex physicochemical changes, such as the Maillard reaction and caramelization. These reactions are key factors in the formation of unique aromas. However, when hot air is used for drying, the rapid heat transfer and quick evaporation of moisture cause aroma molecules with high vapor pressure to be carried to the surface of the material and discharged from the system with the exhaust gas. This makes it difficult for the finished product to retain sufficient characteristic aromas despite effective roasting and aroma-enhancing steps, failing to meet consumers' demands for a high-quality aroma experience. Utility Model Content

[0004] The purpose of this invention is to provide an aroma recirculation device for enhancing aroma, which actively dehumidifies the moisture during the aroma enhancement process and then reintroduces these precious aromas into the product, thereby enhancing the aroma concentration of coffee or coffee peel tea.

[0005] The above-mentioned technical objective of this utility model is achieved through the following technical solution: A fragrance reflux device for enhancing aroma includes a hollow cylinder, a rotating shaft rotatably connected inside the hollow cylinder along its length, a drive motor for driving the rotating shaft to rotate is installed outside the hollow cylinder, and multiple strip-shaped molecular sieves arranged along its length and distributed in a circular pattern are disposed outside the rotating shaft. The hollow cylinder is divided into an absorption zone, a heating zone, and a cooling zone arranged in a circular pattern. The absorption zone is connected to a moisture pipe and a return pipe. The free end of the return pipe is connected to the inlet end of a baking hot air blower. The heating zone is connected to a hot air pipe. One end of the heating zone has a dehumidification hole that communicates with its interior. The heating zone also includes a hot air blower, the outlet end of which is connected to the hot air pipe.

[0006] By adopting the above technical solution, when the aroma-enhancing device roasts coffee or coffee cherries using a roasting hot air blower, the hot air generated by the roasting hot air blower carries the moisture and aroma of the coffee or coffee cherries into the absorption zone of the hollow cylinder through the moisture pipe. In the absorption zone, the moisture flows along the strip molecular sieve and is absorbed by the strip molecular sieve. The remaining dry air and aroma then enter the roasting hot air blower through the return pipe and flow back into the aroma-enhancing device to be absorbed by the coffee or coffee cherries. After the moisture-absorbing strip molecular sieve reaches the heating zone, the hot air blower generates hot air to enter the heating zone and heat the strip molecular sieve to dissipate moisture. The moisture is discharged through the exhaust hole. Finally, the strip molecular sieve enters the cooling zone, where it is slowly cooled to restore its adsorption capacity.

[0007] A further feature of this invention is that: one end of the cooling zone is provided with an air inlet that communicates with the interior, the end of the cooling zone away from the air inlet is connected to an air inlet pipe, and the inlet end of the hot air blower is connected to the free end of the air inlet pipe.

[0008] A further feature of this invention is that the hollow cylinder is divided into an absorption zone, a heating zone, and a cooling zone by multiple inwardly arranged barrier strips, and the free edge of each linear molecular sieve is in contact with the free edge of the barrier strip.

[0009] A further feature of this invention is that multiple moisture pipes are connected along the length of the hollow cylinder.

[0010] A further feature of this invention is that multiple hot air pipes are connected along the length of the hollow cylinder.

[0011] A further feature of this invention is that the strip molecular sieve is a 3A type molecular sieve.

[0012] In summary, this utility model has the following beneficial effects: Firstly, this invention draws out moisture during the roasting process, uses molecular sieves for dehumidification, and then returns the dry air and aroma to the aroma-enhancing device, reintroducing these precious aromas into the product to enhance the aroma concentration of coffee or coffee peel tea while maintaining its original flavor characteristics. Secondly, in the process of cooling and restoring molecular sieves, this utility model utilizes the air intake function of a hot air blower to allow the incoming airflow to pass through the strip molecular sieve and cool it. At the same time, the cold air from the outside absorbs the heat from the strip molecular sieve and is heated before entering the hot air blower. The hot air blower only requires less energy to heat the air to the required temperature, which can effectively reduce the overall energy consumption. Attached Figure Description

[0013] Figure 1This is a schematic diagram of the overall structure of this utility model. Figure 1 ; Figure 2 This is a schematic diagram of the overall structure of this utility model. Figure 2 ; Figure 3 Used to display the rotating shaft and strip molecular sieve inside the hollow cylinder; Figure 4 It is a cross-sectional view used to show the internal structure of a hollow cylinder.

[0014] In the diagram: 1. Hollow cylinder; 11. Barrier strip; 12. Absorption zone; 13. Heating zone; 14. Cooling zone; 15. Moisture pipe; 16. Return pipe; 17. Hot air pipe; 18. Exhaust vent; 19. Air inlet; 110. Air inlet pipe; 2. Rotating shaft; 21. Drive motor; 22. Strip molecular sieve; 3. Hot air blower. Detailed Implementation

[0015] The present invention will be further described in detail below with reference to the accompanying drawings.

[0016] In the description of this utility model, it should be understood that the terms "upper", "lower", "left", "right", "front", "rear", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.

[0017] Furthermore, terms such as "horizontal" and "vertical" do not imply that components must be absolutely horizontal or suspended, but rather that they can be slightly tilted. For example, "horizontal" simply means that its direction is more horizontal than "vertical," and does not mean that the structure must be completely horizontal, but can be slightly tilted.

[0018] In the description of this utility model, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set up," "connected," and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection, a direct connection, or an indirect connection through an intermediate medium; or they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0019] Example, refer to Figure 1-4A fragrance reflux device for enhancing aroma includes a hollow cylinder 1. A rotating shaft 2, which is rotatably connected inside the hollow cylinder 1 along its length, is connected to the hollow cylinder 1. A drive motor 21 for driving the rotating shaft 2 is installed outside one end of the hollow cylinder 1. Multiple strip-shaped molecular sieves 22, which are arranged along the length of the rotating shaft 2 and are distributed in a circular pattern, are arranged outside the rotating shaft 2. The strip-shaped molecular sieves 22 are 3A type molecular sieves. The pore size of the 3A molecular sieve is about 3 angstroms (0.3 nanometers). It is specially designed to adsorb water molecules. The 3A molecular sieve can selectively adsorb water molecules without adsorbing other components in the air.

[0020] The hollow cylinder 1 is divided into an absorption zone 12, a heating zone 13, and a cooling zone 14 by multiple inwardly arranged barrier strips 11. The free edge of each strip molecular sieve 22 is in contact with the free edge of the barrier strip 11. The absorption zone 12 is connected to three moisture pipes 15 distributed along its length direction. The absorption zone 12 is also connected to a return pipe 16. The free end of the return pipe 16 is used to connect to the inlet end of the baking hot air blower. The heating zone 13 is connected to three hot air pipes 17 distributed along its length direction. One end of the heating zone 13 has multiple dehumidification holes 18 that communicate with its interior. The cooling zone 14 has multiple air inlets 19 that communicate with its interior at the end away from the dehumidification holes 18. The end of the cooling zone 14 away from the air inlets 19 is connected to an air inlet pipe 110. The system also includes a hot air blower 3. The inlet end of the hot air blower 3 is connected to the free end of the air inlet pipe 110, and the outlet end of the hot air blower 3 is connected to the hot air pipes 17.

[0021] Working principle: When the aroma-enhancing device roasts coffee or coffee cherries using a roasting hot air blower, the hot air generated by the roasting hot air blower carries the moisture and aroma of the coffee or coffee cherries into the absorption zone 12 of the hollow cylinder 1 through the moisture pipe 15. In the absorption zone 12, the moisture flows along the strip molecular sieve 22 and is absorbed by the strip molecular sieve 22. The remaining dry air and aroma then enter the roasting hot air blower through the return pipe 16 and are returned to the aroma-enhancing device. The strip molecular sieve 22, which absorbs moisture from coffee or coffee peel tea, reaches the heating zone 13. The hot air generated by the hot air blower 3 enters the heating zone 13 to heat the strip molecular sieve 22 and cause it to lose moisture. The moisture is discharged through the exhaust port 18. Finally, the strip molecular sieve 22 enters the cooling zone 14. When the hot air blower 3 is inlet, air enters the cooling zone 14 through the air inlet port 19 to cool the strip molecular sieve 22 in the cooling zone 14 and restore its adsorption capacity.

[0022] This specific embodiment is merely an explanation of the present utility model and is not intended to limit the present utility model. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but as long as they are within the scope of the claims of the present utility model, they are protected by patent law.

Claims

1. A fragrance reflux device for enhancing aroma, comprising a hollow cylinder (1), characterized in that: The hollow cylinder (1) is rotatably connected to a rotating shaft (2) arranged along its length direction. A drive motor (21) for driving the rotating shaft (2) to rotate is installed outside the hollow cylinder (1). Multiple strip molecular sieves (22) arranged along its length direction and distributed in a circular pattern are arranged outside the rotating shaft (2). The hollow cylinder (1) is divided into an absorption zone (12), a heating zone (13) and a cooling zone (14) distributed in a circular pattern. The absorption zone (12) is connected to a moisture pipe (15) and a return pipe (16). The free end of the return pipe (16) is connected to the inlet end of the baking hot air blower. The heating zone (13) is connected to a hot air pipe (17). One end of the heating zone (13) is provided with a dehumidification hole (18) that communicates with its interior. The heating zone (13) also includes a hot air blower (3). The outlet end of the hot air blower (3) is connected to the hot air pipe (17).

2. The aroma reflux device for enhancing aroma according to claim 1, characterized in that: One end of the cooling zone (14) is provided with an air inlet (19) that communicates with the interior. The end of the cooling zone (14) away from the air inlet (19) is connected to an air inlet pipe (110). The inlet end of the hot air blower (3) is connected to the free end of the air inlet pipe (110).

3. The aroma reflux device for enhancing aroma according to claim 1, characterized in that: The hollow cylinder (1) is divided into an absorption zone (12), a heating zone (13) and a cooling zone (14) by multiple inwardly arranged barrier strips (11), and the free edge of each strip molecular sieve (22) is in contact with the free edge of the barrier strip (11).

4. The aroma reflux device for enhancing aroma according to claim 1, characterized in that: The moisture pipe (15) is connected in multiple directions along the length of the hollow cylinder (1).

5. The aroma reflux device for enhancing aroma according to claim 1, characterized in that: The hot air pipe (17) is connected in multiple directions along the length of the hollow cylinder (1).

6. The aroma reflux device for enhancing aroma according to claim 1, characterized in that: The strip molecular sieve (22) is a type 3A molecular sieve.

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